jnibori
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First, I want to say hello to the forum. I do find the forums a great resource, which I often turn to for advice. I selected this forum because I am guessing there are many people who are very knowledgeable in protein powders.
First a little about me and my goal before my question.
My diet is estimated at 70-80% plant based. I get most of my proteins with breakfast, which is a combination of egg whites, black beans and roughly 2oz of Salmon. I usually have several handful of nuts as well. I have more proteins during a light lunch, which is usually fruit and nuts, and often plain yogurt. My dinners are usually a base of stir-fried vegetables, with nuts, raisins, seeds and usually some shrimp thrown in. I use this as a base for every dinner, which I make once a week. To mix thing up I'll change out what I sauce it with and add different toppings for each serving, which is usually some type of canned sea food, like clams, octopus, and the like. I mainly do this for added protein and some other nutrients, and not so much for a flavor benefit.
Now my question:
Many times I'm not in the mood for the added toppings. Either due to being lazy, or burned out of it at that time, but I don't think I'll have enough proteins if I don't include them. I'm not trying to develop a larger body, however I am very active in the cardio area, and at the age of 50 I'm concerned about muscle loss. I have been through weight training many times in the past, and I know this is something I won't stick with. My goal is basically to keep what I have.
My question is can I include a non-flavored soy protein powder and cook it directly into the stir-fry? (Sounds nasty, I know). Will the cooking process, which I do using a commercial grade wok-burner, degrade the product to where it's of no benefit? I'd prefer to cook it into the dish, rather then use it as a topping, if possible. I am aware that protein powder is often used in bake goods, so I am guessing I should be fine, but I am hoping I might get a more definitive answer. Again, I want to reiterate how the product might be exposed to high heats for short periods, if that matters. (Referring to a 100,000 BTU burner)
I did Google it, but I only found tips for using it in baked goods. I also called a main stream nutrition department three times (different stores), and they were unsure. I have yet to buy the product, so I have not called anything on the package as far as consumer questions, so I'm hoping perhaps somebody has done this as well.
I do know about smoothies, etc.. but I'm looking for a "set it and forget it" usage, via using it as an ingredient.
TIA
jnibori
First a little about me and my goal before my question.
My diet is estimated at 70-80% plant based. I get most of my proteins with breakfast, which is a combination of egg whites, black beans and roughly 2oz of Salmon. I usually have several handful of nuts as well. I have more proteins during a light lunch, which is usually fruit and nuts, and often plain yogurt. My dinners are usually a base of stir-fried vegetables, with nuts, raisins, seeds and usually some shrimp thrown in. I use this as a base for every dinner, which I make once a week. To mix thing up I'll change out what I sauce it with and add different toppings for each serving, which is usually some type of canned sea food, like clams, octopus, and the like. I mainly do this for added protein and some other nutrients, and not so much for a flavor benefit.
Now my question:
Many times I'm not in the mood for the added toppings. Either due to being lazy, or burned out of it at that time, but I don't think I'll have enough proteins if I don't include them. I'm not trying to develop a larger body, however I am very active in the cardio area, and at the age of 50 I'm concerned about muscle loss. I have been through weight training many times in the past, and I know this is something I won't stick with. My goal is basically to keep what I have.
My question is can I include a non-flavored soy protein powder and cook it directly into the stir-fry? (Sounds nasty, I know). Will the cooking process, which I do using a commercial grade wok-burner, degrade the product to where it's of no benefit? I'd prefer to cook it into the dish, rather then use it as a topping, if possible. I am aware that protein powder is often used in bake goods, so I am guessing I should be fine, but I am hoping I might get a more definitive answer. Again, I want to reiterate how the product might be exposed to high heats for short periods, if that matters. (Referring to a 100,000 BTU burner)
I did Google it, but I only found tips for using it in baked goods. I also called a main stream nutrition department three times (different stores), and they were unsure. I have yet to buy the product, so I have not called anything on the package as far as consumer questions, so I'm hoping perhaps somebody has done this as well.
I do know about smoothies, etc.. but I'm looking for a "set it and forget it" usage, via using it as an ingredient.
TIA
jnibori
