Comments on: 10 High Protein Snack Ideas For You

By: Heather

Heather — Fri, 21 May 2010 15:15:39 +0000

thanks Conor for your great suggestions. I also use the CINCH snack bar for my snack which is 120 calories and although I was concerned about using “suppliments and shakes” this CINCH product has been extremely helpful especially when I am busy and running out the door and have not had enough time to plan…..thanks for your information….!!!
Heather

By: Josh Hewett

Josh Hewett — Fri, 21 May 2010 03:47:42 +0000

2 scoops of whey/casein protein powder and 1 scoop of Swedish Oats carb blend… throw it in water and shake it up!
Otherwise I just crack open a can of salmon and wolf it down with a fork… yummy! (o:

By: Conor Kelly

Conor Kelly — Thu, 20 May 2010 16:09:11 +0000

Darlene – great suggestions. Love the Quinoa, high in protein, probably more of a meal food as opposed to a snack though. Thanks for the recipe!

Kristen – thanks for sharing your opinion re: shakes. I have to agree that not all shakes are created equal and I do prefer to get most of my calories from food.

However, I’ll have to disagree that I’m being “malnourished” by taking Shaklee.

Science has progressed, shakes and bars CAN provide a balanced meal replacement, using the best of all natural ingredients, as Cinch does.

They are gluten free, with no artificial flavors, sweeteners, colors or preservatives of any kind.

Not intended to replace food, or to be relied on as a crutch, but as a supplement I feel confident whole-heartedly endorsing these particular shakes.

Thanks for the comment though, you’re certainly entitled to your opinion!

Conor

By: Kristen

Kristen — Thu, 20 May 2010 14:25:28 +0000

I can’t believe after all those great whole food options you would then devote almost a paragraph to a confessional about just taking a protein shake!!

My two cents: stick to whole foods. Shakes come with too many ingredients you can’t pronounce, preservatives, sugars etc that will only come back to harm you in the long run.

This is why as a group, athletes are actually some of the “unhealthiest” — malnutrition. It’s too easy and convenient to reach for a bar or a shake, but that’s not good enough. I’ll be sticking to the first nine, so thanks for those.

By: Darlene

Darlene — Thu, 20 May 2010 14:11:45 +0000

Oh and I forgot…we eat a lot of chick peas too…another quick favourite recipe I have is fry up the chick peas in a tablespoon or two of olive oil. I mince up about 4-5 cloves of garlic. I add in a good handful of chopped corriander or parsley. Some chopped red pepper. Stir it up for a few minutes till it’s all warmed. A dash of salt (if you’re not using the canned chickpeas) and black pepper. Eat and enjoy.

By: Darlene

Darlene — Thu, 20 May 2010 14:03:59 +0000

Great suggestions. I’m a food person — I can’t stand the taste of the protein shakes. I’ve drank them in the past, but always as fast as I could. Some other suggestions I have is a bean dip I make. I’ll add the recipe. Sardines in tomato sauce (I actually love them!) But I eat it “European style” with cut up tomatoes, cucumbers, and a slice of toasted rye bread. I HATE bland food, so I’m always trying something new with adding flavour, especially pepper or other spices. Garlic Hummus is great especially with just about any veggie (Carrots, celery, cucumber, etc) and is a staple in our fridge (then again my husband says I’m a garlic nut because I eat so much of it — I’ll try not to breath on you). An egg-white omlette (I always add in a ton of veggies because I HATE the taste of bland, no flavour egg whites alone…and add a lot of pepper!) We also eat a LOT of quinoa and you can find a TON of different recipes online. Just make sure you rinse it VERY well … I learned that lesson a long time ago! We eat a lot of yoghurt too — I hate the taste of lowfat ones, so we get one with SOME fat, but if anyone knows of a really RICH tasting nonfat yoghurt, please let me know. These are my suggestions.

White Bean Spread Recipe:

(Note: I soak my own beans because the ones in a can are too salty for my taste.)

In a small skillet, heat 1/4 cup olive oil over medium. Add 2 minced garlic cloves (I add about 5) and turn off heat immediately. Let garlic sit in the oil for 30 seconds and then strain out garlic pieces, reserving the flavoured oil. (I’ve let them sit for about 30 minutes for a more intense garlic flavour). Set oil aside to cool slightly; discard garlic (I don’t discard the garlic). In a food processor, combine 1 1/2 cups drained and rinsed canned white kidney beans (or you can soak them as I do), reserved oil, 1 tbsp fresh lemon juice, 1 tbsp water, 1 tsp chopped fresh thyme, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper (I add a LOT more) and 1/8 tsp cayenne pepper (I’ve added more cayenne pepper for more of a spicer “bite” but I like that). Process until smooth, about 20 seconds (I process the garlic IN with the beans). This should keep regfridgerated for up to 3 days — but we usually eat it by then.