Protein powder can provide a convenient means of increasing protein intake in one’s diet. Surprisingly, homemade protein powder can also be easily crafted at home, even for those seeking a plant-based version. Enter PlantYou’s Carleigh Bodrug, who has shared her viral Homemade Protein Powder recipe. With just four primary ingredients, a spice grinder, and a bit of ambition, you can create this simple, shelf-stable powder in just 10 minutes. Discover how to prepare it, its taste profile, and how it stacks up against commercially available protein powders.
To concoct this recipe, begin by grinding 1 ½ cups of raw pumpkin seeds and ½ cup of chia seeds separately until they reach a powdery consistency. Combine the ground pumpkin seeds and chia seeds in a bowl with 1 cup of almond flour and ¼ cup of ground flax. To infuse a subtle chocolate essence, incorporate 3 tablespoons of cocoa and 1 teaspoon of cinnamon before blending the ingredients to form your protein powder. This yield produces 10 servings, each containing 13 grams of protein.
This homemade protein powder maintains its freshness in a sealed container in the refrigerator for up to one month. It can be seamlessly integrated into smoothies or protein shakes, but how does it fare in terms of taste? Our associate social media editor Alysia Bebel sampled it and shared her thoughts.
“I appreciate this homemade plant-based protein powder for its straightforward, wholesome components,” Bebel remarked. “Its nutty flavor is delightful—I particularly enjoy sprinkling it over smoothies and oatmeal for an added protein boost!”
The question of the healthiness of homemade protein powder arises. Prior to embarking on creating your batch, we consulted with nutrition editor and registered dietitian Jessica Ball, M.S., RD for her insights.
“For individuals without nut or seed allergies who have access to the necessary ingredients, this homemade protein powder could serve as a viable alternative. Store-bought protein powders often contain high levels of added sugar or nonnutritive sweeteners, making a homemade version a preferable option for regulating these aspects,” Ball explained. “Nevertheless, its protein content falls short of many commercially available varieties. Given that most individuals in the U.S. meet their protein requirements through their regular dietary choices, it is important to consider how this homemade powder complements the overall nutritional profile of your meals. Both homemade and store-bought protein powders can serve as suitable choices for those aiming to elevate their protein consumption.”
The bottom line emphasizes that producing your own protein powder can present a healthy, straightforward method of boosting protein intake, especially for individuals who already possess the seeds and nuts featured in Bodrug’s recipe. Nonetheless, for those who prefer purchasing protein powder from the market, there is no harm in doing so. Explore our editor and dietitian recommendations for the finest protein powders available for purchase.
For further insights and nutritional guidance, please refer to the original article on EATINGWELL.
