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Pea Protein Recipes using True Protein's Gemma Protein Isolate Powder(Borrowed from Kirkman Labs)
https://www.trueprotein.com/Product_Details.aspx?cid=22&pid=6816
GRAPE/APPLE DRINK
One cup apple cider or apple juice
One cup red or white grape juice
15-16 grams (1/2 oz.) True Protein's Gemma Protein Isolate Powder
Instructions;
Add apple juice and grape juice to blender
Mix well
Add Gemma Powder and blend at high speed until uniform and smooth
-------------------------------
PINEAPPLE/APPLE DRINK
One cup apple cider or apple juice
One cup unsweetened pineapple juice
15-16 grams (1/2 oz.) True Protein's Gemma Protein Isolate Powder
Instructions;
Add apple juice and pineapple juice to blender
Mix well
Add Gemma Powder and blend at high speed until uniform and smooth
-------------------------------
PINEAPPLE/BERRY DRINK
One cup frozen berries (your choice/strawberries, raspberries, etc. or mixed)
One cup unsweetened pineapple juice
15-16 grams (1/2 oz.) True Protein's Gemma Protein Isolate Powder
Instructions;
Add frozen berries and pineapple juice to blender
Blend until uniformly processed
Add Gemma Powder and blend at high speed until uniform and smooth
-------------------------------
PINEAPPLE/GRAPE DRINK
One cup grape juice (red or white)
One cup unsweetened pineapple juice
15-16 grams (1/2 oz.) True Protein's Gemma Protein Isolate Powder
Instructions;
Add grape juice and pineapple juice to blender
Mix well
Add Gemma Powder and blend at high speed until uniform and smooth
-------------------------------
CF/GF Crackers
Makes approximately 120 1 ½ inch crackers
One cup True Protein's Gemma Protein Isolate Powder
¼ cup butter or GF/CF margarine (chilled and cut into small pieces)
One cup almond milk* (See instructions below)
¼ teaspoon Apple Cider Vinegar
1/8 teaspoon Baking Soda
1/8 teaspoon Salt
* To make almond milk, blend one cup of water with ½ cup almond flour.
Instructions:
Mix Gemma Protein powder and chilled butter/margarine with a fork.
Add vinegar, baking soda, and salt to the almond milk.
Add almond milk mixture to the pea protein/butter margarine mix.
Mix by hand until one solid mass has formed.
Cut dough into four (4) equal parts.
Working with one piece at a time, roll out to the thickness of a dime.
Cut into desired shapes and sizes using sharp knife, pizza wheel or cookie cutter.
Place crackers on will greased cookie sheet.
Using a fork, poke each cracker two or three times.
Dip your fingers in water and sprinkle water lightly on crackers.
DO NOT SOAK! A SPRAY BOTTLE WORKS GREAT!
Sprinkle tops of crackers with salt or desired seasonings.
Bake at 375 degrees for 10-15 minutes.
-------------------------------
PROTEIN "CHIPS"
Makes approximately 8.8 ounces of dough
One cup plus one teaspoon True Protein's Gemma Protein Isolate Powder (plus some for dusting)
Three large eggs
¼ teaspoon olive oil
Hot oil for frying
Instruction:
Mix all ingredients with a fork until well blended.
Knead together for 2-3 minutes.
Wrap dough in plastic and allow to sit for 30 minutes at room temp.
Remove dough from plastic and roll out very thin. Use Gemma powder
for ducting as required to prevent sticking.
Cut into desired shapes and sizes.
Fry in hot oil. These will fry very quickly.
Remove from oil with slotted spoon and drain on paper towels.
Season to taste.
-------------------------------
PEANUT BUTTER PROTEIN BALLS (With Calcium)
Makes approximately 90 protein balls
One cup natural creamy peanut butter
¼ cup plus two tablespoons honey
1/3 cup plus three tablespoons True Protein's Gemma Protein Isolate Powder
One tablespoon Kirkman Hypoallergenic Calcium Powder
One cup ground nuts (your choice)
Instructions:
Mix peanut butter, honey, Gemma protein and calcium powder until uniform.
Roll into balls about the size of a filbert.
Coat balls in ground nuts (if desired) and place in refrigerator for 10 minutes.
Serve at room temperature or chilled.
Refrigerate any uneaten portions.
-------------------------------
ALMOND BUTTER PROTEIN BALLS (with calcium)
Makes approcximately 90 protein balls
One cup almond butter
¼ cup plus two tablespoons of honey
2/3 cup True Protein's Gemma Protein Isolate Powder
One tablespoon Kirkman Hypoallergenic Calcium Powder
One Cup ground nuts (your choice)
Instructions:
Mix Almond Butter, honey, Gemma protein and calcium powder until uniform.
Roll into balls about the size of a filbert.
Coat balls in ground nuts (if desired) and place in refrigerator for 10 minutes.
Serve chilled or at room temperature.
Refrigerate any unused portions.
-------------------------------
TOMATO SOUP (Makes about 4 cups of soup)
Two tablespoons olive oil
½ cup carrots coarsely chopped
½ medium yellow onion coarsely chopped
Two cloves garlic/minced
Three cups tomato juice
3-4 medium tomatoes (peeled, seeded and coarsely chopped)
Two tablespoons fresh basil (Or one teaspoon dried basil)
One teaspoon fresh thyme (Or ¼ teaspoon dried thyme)
One teaspoon honey (optional)
1/3 cup True Protein's Gemma Protein Isolate Powder
Two to three tablespoons butter or margarine
Instructions:
Saute carrot, onion, and garlic in olive oil for 3-5 minutes on medium to high
heat being careful not to burn.
Add tomato juice, tomatoes, and DRIED HERBS*, IF USING DRIED
HERBS.
*If using fresh herbs, hold out for now!
Stir and bring to a boil.
Reduce heat, cover, and simmer for 10 minutes.
Put soup in blender and puree until smooth.
Strain soup back into a pan, and add fresh herbs if using fresh herbs.
Stir in Gemma Protein.
Heat until hot, stir in butter or margarine and serve.
-------------------------------
PROTEIN MUFFINS (Makes 12 muffins)
1 ¾ cups almond flour
½ cup True Protein's Gemma Protein Isolate Powder
4 large eggs (separated/see instructions)
½ teaspoon baking soda
¼ cup oil
two teaspoons Vanilla liquid extract
½ cup honey
Instructions:
Beat egg whites until fluffy mounds are formed.
Add egg yolks, oil, honey and vanilla.
Add almond flour and baking soda slowly.
Gradually add Gemma protein with mixer on low.
Bake at 325 degrees for approximately 20 minutes or until top is firm.
This recipe works best if cup cake liners are used.
-------------------------------
PROTEIN PASTA (Makes 8.8 ounces/two servings)
One cup plus one teaspoon True Protein's Gemma Protein Isolate Powder (Plus some for dusting)
Three large eggs
¼ teaspoon olive oil
Instructions:
Mix all ingredients with a fork until well blended.
Knead together for 2-3 minutes.
Wrap dough in plastic and allow to sit for 30 minutes at room temp.
Remove dough from plastic and roll out to about the thickness of a dime.
Cut into shape using a sharp knife or cookie cutter. Dust with Gemma protein
as required.
Place cut pasta on a lint free paper towel for 15-20 minutes to dry.
Bring a large pot of generously salted water to a rolling boil.
Add the past and cook for 20-25 minutes, stirring occasionally so the
noodles don't stick together.
Add your favorite spices and sauce.
Serve and enjoy.
-------------------------------
MEATLOAF (ULTRA HIGH PROTEIN)
Makes about four servings
One carrot (Minced, grated or finely diced)
1/3 cup onion finely diced
One tablespoon olive oil
Two cloves of garlic/minced
1 ½ pounds ground beef
One large egg (slightly beaten)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dry mustard
¼ cup tomato juice
One tablespoon fresh parsley chopped
One teaspoon fresh thyme leaves chopped
1/3 cup True Protein's Gemma Protein Isolate Powder
Secondary mix of ½ tomato juice, 2 tablespoons honey, 2 teaspoons
pea protein, 1 tablespoon fresh chopped parsley.
Instructions:
Saute carrot, onion and garlic in olive oil until softened (3-5 minutes).
Remove from heat.
In a bowl, combine ground beef, egg, spices, tomato juice herbs and Gemma
powder. Mix thoroughly, but gently.
Add sautéed vegetables and mix gently to combine.
Form the mixture into a loaf type shape and place in a well greased pan of
desired shape.
In a small bowl, combine ½ cup tomato juice, 2 tablespoons honey,
2 teaspoons Gemma powder, and 1 tablespoon fresh chopped parsley.
Pour the above mixture over the meatloaf and bake in 350 degree oven for
one hour.
Add about ½ cup water (adjust as necessary) halfway through the cooking
time as needed to prevent burning to the pan.
After one hour, remove from oven and place meatloaf on a cutting board.
Let meatloaf rest for 5 minutes or more before slicing!
-------------------------------
CURRY SAUCE PROTEIN ENRICHED (Serves 4)
One medium onion/sliced
Two carrots/diced
Two cloves of garlic/minced
Two teaspoons olive oil
Four cups vegetable broth
Two tablespoons plus two teaspoons curry powder
Three tablespoons unsweetened coconut
Two teaspoons salt
1 ½ teaspoons black pepper
¼ cup True Protein's Gemma Protein Isolate Powder
Instructions:
Sweat vegetables in olive oil on medium to high heat for 2-3 minutes.
Reduce heat to low and add broth, curry powder, coconut, salt and pepper.
Turn heat up to medium and cook until carrots and onions are tander.
Continue simmering until sauce thickens.
Add Gemma protein and stir until completely combined.
-------------------------------
PIE CRUST PROTEIN ENRICHED (Makes one 9" pie crust)
1 ¼ cups plus one tablespoon True Protein's Gemma Protein Isolate Powder
½ cup almond flour
pinch of salt
½ cup butter, margarine, shortening (chilled)
½ cup ice water
Instructions:
Sift dry ingredients into a bowl.
Add chilled fat and use a fork to mix into pea sized lumps.
Add ice water slowly using just enough to make dough one mass.
Remove dough mass from bowl and press into a 4 inch disc.
Wrap disc in plastic wrap and let sit for 15 minutes.
Remove dough from plastic wrap and press into a pie pan.
Bake pie shell in 350 degree oven for 15-16 minutes.
Remove from oven and fill as desired..
Cautions: Overhandling of the dough may result in tough crust.
Options: Pressed or rolled out dough may be brushed with melted butter
(or margarine) mixed with honey and cinnamon for a sweeter taste.
-------------------------------
Some other great ideas for increasing protein consumption using Food Products:
When using True Protein's Gemma Protein Isolate Powder as a Base, add two extra eggs and one full cup of pea powder to the recipe ingredients.
When making pancakes using Pancake or Waffle Mix or your own recipe, add an extra egg, ¼ cup more milk substitute, and 1 to 1 ½ cups water along with one cup of Gemma Powder. THESE ARE GREAT PROTEIN ENRICHED PANCAKES!
Add Gemma powder to most soups to thicken and enrich with protein.
Incorporate pea powder in casseroles.
Use your imagination and experiment!
https://www.trueprotein.com/Product_Details.aspx?cid=22&pid=6816
GRAPE/APPLE DRINK
One cup apple cider or apple juice
One cup red or white grape juice
15-16 grams (1/2 oz.) True Protein's Gemma Protein Isolate Powder
Instructions;
Add apple juice and grape juice to blender
Mix well
Add Gemma Powder and blend at high speed until uniform and smooth
-------------------------------
PINEAPPLE/APPLE DRINK
One cup apple cider or apple juice
One cup unsweetened pineapple juice
15-16 grams (1/2 oz.) True Protein's Gemma Protein Isolate Powder
Instructions;
Add apple juice and pineapple juice to blender
Mix well
Add Gemma Powder and blend at high speed until uniform and smooth
-------------------------------
PINEAPPLE/BERRY DRINK
One cup frozen berries (your choice/strawberries, raspberries, etc. or mixed)
One cup unsweetened pineapple juice
15-16 grams (1/2 oz.) True Protein's Gemma Protein Isolate Powder
Instructions;
Add frozen berries and pineapple juice to blender
Blend until uniformly processed
Add Gemma Powder and blend at high speed until uniform and smooth
-------------------------------
PINEAPPLE/GRAPE DRINK
One cup grape juice (red or white)
One cup unsweetened pineapple juice
15-16 grams (1/2 oz.) True Protein's Gemma Protein Isolate Powder
Instructions;
Add grape juice and pineapple juice to blender
Mix well
Add Gemma Powder and blend at high speed until uniform and smooth
-------------------------------
CF/GF Crackers
Makes approximately 120 1 ½ inch crackers
One cup True Protein's Gemma Protein Isolate Powder
¼ cup butter or GF/CF margarine (chilled and cut into small pieces)
One cup almond milk* (See instructions below)
¼ teaspoon Apple Cider Vinegar
1/8 teaspoon Baking Soda
1/8 teaspoon Salt
* To make almond milk, blend one cup of water with ½ cup almond flour.
Instructions:
Mix Gemma Protein powder and chilled butter/margarine with a fork.
Add vinegar, baking soda, and salt to the almond milk.
Add almond milk mixture to the pea protein/butter margarine mix.
Mix by hand until one solid mass has formed.
Cut dough into four (4) equal parts.
Working with one piece at a time, roll out to the thickness of a dime.
Cut into desired shapes and sizes using sharp knife, pizza wheel or cookie cutter.
Place crackers on will greased cookie sheet.
Using a fork, poke each cracker two or three times.
Dip your fingers in water and sprinkle water lightly on crackers.
DO NOT SOAK! A SPRAY BOTTLE WORKS GREAT!
Sprinkle tops of crackers with salt or desired seasonings.
Bake at 375 degrees for 10-15 minutes.
-------------------------------
PROTEIN "CHIPS"
Makes approximately 8.8 ounces of dough
One cup plus one teaspoon True Protein's Gemma Protein Isolate Powder (plus some for dusting)
Three large eggs
¼ teaspoon olive oil
Hot oil for frying
Instruction:
Mix all ingredients with a fork until well blended.
Knead together for 2-3 minutes.
Wrap dough in plastic and allow to sit for 30 minutes at room temp.
Remove dough from plastic and roll out very thin. Use Gemma powder
for ducting as required to prevent sticking.
Cut into desired shapes and sizes.
Fry in hot oil. These will fry very quickly.
Remove from oil with slotted spoon and drain on paper towels.
Season to taste.
-------------------------------
PEANUT BUTTER PROTEIN BALLS (With Calcium)
Makes approximately 90 protein balls
One cup natural creamy peanut butter
¼ cup plus two tablespoons honey
1/3 cup plus three tablespoons True Protein's Gemma Protein Isolate Powder
One tablespoon Kirkman Hypoallergenic Calcium Powder
One cup ground nuts (your choice)
Instructions:
Mix peanut butter, honey, Gemma protein and calcium powder until uniform.
Roll into balls about the size of a filbert.
Coat balls in ground nuts (if desired) and place in refrigerator for 10 minutes.
Serve at room temperature or chilled.
Refrigerate any uneaten portions.
-------------------------------
ALMOND BUTTER PROTEIN BALLS (with calcium)
Makes approcximately 90 protein balls
One cup almond butter
¼ cup plus two tablespoons of honey
2/3 cup True Protein's Gemma Protein Isolate Powder
One tablespoon Kirkman Hypoallergenic Calcium Powder
One Cup ground nuts (your choice)
Instructions:
Mix Almond Butter, honey, Gemma protein and calcium powder until uniform.
Roll into balls about the size of a filbert.
Coat balls in ground nuts (if desired) and place in refrigerator for 10 minutes.
Serve chilled or at room temperature.
Refrigerate any unused portions.
-------------------------------
TOMATO SOUP (Makes about 4 cups of soup)
Two tablespoons olive oil
½ cup carrots coarsely chopped
½ medium yellow onion coarsely chopped
Two cloves garlic/minced
Three cups tomato juice
3-4 medium tomatoes (peeled, seeded and coarsely chopped)
Two tablespoons fresh basil (Or one teaspoon dried basil)
One teaspoon fresh thyme (Or ¼ teaspoon dried thyme)
One teaspoon honey (optional)
1/3 cup True Protein's Gemma Protein Isolate Powder
Two to three tablespoons butter or margarine
Instructions:
Saute carrot, onion, and garlic in olive oil for 3-5 minutes on medium to high
heat being careful not to burn.
Add tomato juice, tomatoes, and DRIED HERBS*, IF USING DRIED
HERBS.
*If using fresh herbs, hold out for now!
Stir and bring to a boil.
Reduce heat, cover, and simmer for 10 minutes.
Put soup in blender and puree until smooth.
Strain soup back into a pan, and add fresh herbs if using fresh herbs.
Stir in Gemma Protein.
Heat until hot, stir in butter or margarine and serve.
-------------------------------
PROTEIN MUFFINS (Makes 12 muffins)
1 ¾ cups almond flour
½ cup True Protein's Gemma Protein Isolate Powder
4 large eggs (separated/see instructions)
½ teaspoon baking soda
¼ cup oil
two teaspoons Vanilla liquid extract
½ cup honey
Instructions:
Beat egg whites until fluffy mounds are formed.
Add egg yolks, oil, honey and vanilla.
Add almond flour and baking soda slowly.
Gradually add Gemma protein with mixer on low.
Bake at 325 degrees for approximately 20 minutes or until top is firm.
This recipe works best if cup cake liners are used.
-------------------------------
PROTEIN PASTA (Makes 8.8 ounces/two servings)
One cup plus one teaspoon True Protein's Gemma Protein Isolate Powder (Plus some for dusting)
Three large eggs
¼ teaspoon olive oil
Instructions:
Mix all ingredients with a fork until well blended.
Knead together for 2-3 minutes.
Wrap dough in plastic and allow to sit for 30 minutes at room temp.
Remove dough from plastic and roll out to about the thickness of a dime.
Cut into shape using a sharp knife or cookie cutter. Dust with Gemma protein
as required.
Place cut pasta on a lint free paper towel for 15-20 minutes to dry.
Bring a large pot of generously salted water to a rolling boil.
Add the past and cook for 20-25 minutes, stirring occasionally so the
noodles don't stick together.
Add your favorite spices and sauce.
Serve and enjoy.
-------------------------------
MEATLOAF (ULTRA HIGH PROTEIN)
Makes about four servings
One carrot (Minced, grated or finely diced)
1/3 cup onion finely diced
One tablespoon olive oil
Two cloves of garlic/minced
1 ½ pounds ground beef
One large egg (slightly beaten)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dry mustard
¼ cup tomato juice
One tablespoon fresh parsley chopped
One teaspoon fresh thyme leaves chopped
1/3 cup True Protein's Gemma Protein Isolate Powder
Secondary mix of ½ tomato juice, 2 tablespoons honey, 2 teaspoons
pea protein, 1 tablespoon fresh chopped parsley.
Instructions:
Saute carrot, onion and garlic in olive oil until softened (3-5 minutes).
Remove from heat.
In a bowl, combine ground beef, egg, spices, tomato juice herbs and Gemma
powder. Mix thoroughly, but gently.
Add sautéed vegetables and mix gently to combine.
Form the mixture into a loaf type shape and place in a well greased pan of
desired shape.
In a small bowl, combine ½ cup tomato juice, 2 tablespoons honey,
2 teaspoons Gemma powder, and 1 tablespoon fresh chopped parsley.
Pour the above mixture over the meatloaf and bake in 350 degree oven for
one hour.
Add about ½ cup water (adjust as necessary) halfway through the cooking
time as needed to prevent burning to the pan.
After one hour, remove from oven and place meatloaf on a cutting board.
Let meatloaf rest for 5 minutes or more before slicing!
-------------------------------
CURRY SAUCE PROTEIN ENRICHED (Serves 4)
One medium onion/sliced
Two carrots/diced
Two cloves of garlic/minced
Two teaspoons olive oil
Four cups vegetable broth
Two tablespoons plus two teaspoons curry powder
Three tablespoons unsweetened coconut
Two teaspoons salt
1 ½ teaspoons black pepper
¼ cup True Protein's Gemma Protein Isolate Powder
Instructions:
Sweat vegetables in olive oil on medium to high heat for 2-3 minutes.
Reduce heat to low and add broth, curry powder, coconut, salt and pepper.
Turn heat up to medium and cook until carrots and onions are tander.
Continue simmering until sauce thickens.
Add Gemma protein and stir until completely combined.
-------------------------------
PIE CRUST PROTEIN ENRICHED (Makes one 9" pie crust)
1 ¼ cups plus one tablespoon True Protein's Gemma Protein Isolate Powder
½ cup almond flour
pinch of salt
½ cup butter, margarine, shortening (chilled)
½ cup ice water
Instructions:
Sift dry ingredients into a bowl.
Add chilled fat and use a fork to mix into pea sized lumps.
Add ice water slowly using just enough to make dough one mass.
Remove dough mass from bowl and press into a 4 inch disc.
Wrap disc in plastic wrap and let sit for 15 minutes.
Remove dough from plastic wrap and press into a pie pan.
Bake pie shell in 350 degree oven for 15-16 minutes.
Remove from oven and fill as desired..
Cautions: Overhandling of the dough may result in tough crust.
Options: Pressed or rolled out dough may be brushed with melted butter
(or margarine) mixed with honey and cinnamon for a sweeter taste.
-------------------------------
Some other great ideas for increasing protein consumption using Food Products:
When using True Protein's Gemma Protein Isolate Powder as a Base, add two extra eggs and one full cup of pea powder to the recipe ingredients.
When making pancakes using Pancake or Waffle Mix or your own recipe, add an extra egg, ¼ cup more milk substitute, and 1 to 1 ½ cups water along with one cup of Gemma Powder. THESE ARE GREAT PROTEIN ENRICHED PANCAKES!
Add Gemma powder to most soups to thicken and enrich with protein.
Incorporate pea powder in casseroles.
Use your imagination and experiment!
