A few fresh ingredients take BCAAs in a new direction.
This recipe is a departure from my standard of not including chemicals in my food; it’s a necessary evil though. Because I fast for what’s recently turned into 21 hours per day, I require some form of nutrition that favors maintainance of an anabolic state while remaining as close to fasted as possible. For this reason, I take BCAAs (branch chain amino acids). They’re completely synthetic and contain artificial flavors and Sucralose. I take anywhere from zero to 30 grams per day. Because they’re unnatural and expensive, I wouldn’t recommend BCAAs to anyone unless they’re lifting heavy in a fasted state and want to maintain a near-fast for several hours after lifting. They’re totally unnecessary otherwise. I’ve already written more than I like to for a recipe post.
Now doesn’t this look refreshing? Non-fasters might enjoy as well.
1-2 scoops watermelon or fruit punch BCAA powder (I prefer Modern BCAA +)
juice of 1/2 lemon
juice of 1/2 lime
flavored seltzer of your choice (I prefer Polar brand)
several leaves fresh mint
1-2 thin slices of fresh ginger
Add lemon juice, lime juice, mint leaves, and ginger to small vessel and muddle well with the back of a spoon. More muddled = more fresh flavor.
Add BCAA powder to 1-2 oz water in bottle or shaker and shake hard until dissolved.
Combine citrus-mint-ginger solution with BCAA solution over ice in large glass, add flavored seltzer to desired dilution and stir gently.
Part of my process of learning how to get ripped was to learn how to think even more creatively about food. Although I call this a dessert, it’s not sweet by dessert standards, but it’s a neat little protein snack and a flavor excursion.
A sneaky trio of cayenne, fennel and cinnamon set these chocolate coffee coconut protein balls off!
1 scoop (34g) chocolate casein protein
4 tsp coconut flour
3 tsp instant coffee
5 Tbsp milk
2 tsp virgin coconut oil
1/2 tsp vanilla extract
1/4 tsp cayenne pepper
1/4 + 1/8 tsp cinnamon
1/4 + 1/8 tsp ground fennel
1 gram stevia
1/2 to 1 tsp honey
2-3 Tbsp coconut flakes
Mix coconut flour, milk and instant coffee in small bowl with stevia and sugar or honey. If you don’t like stevia, you can sub in a little more sugar or honey. I prefer honey because it adds a bit more moisture.
Add protein, cayenne, cinnamon, and fennel along with the coconut oil. Mix well until it forms a sort of doughy paste. Form into balls. Roll in coconut flakes. Eat.
~230 calories, 26g protein, 10g fat, 4g carbs
A couple of notes:
If you really want to go berserk, I think you could probably smash some banana and mix it in. It might require a little more coconut flour to keep it tight though.
- In case you were wondering, since it’s just finely ground coconut meat, coconut flour doesn’t have to be cooked.
- If you’re going to make this, you can play with the amount of coffee. Also, I know that some individuals aren’t fond of stevia because it can be a little bitter. If that’s the case, add a little extra honey.
- Vanilla casein can also be swapped in for the chocolate casein.
- I wouldn’t try using whey protein for this. I’ve found that whey really doesn’t work well with recipes because it doesn’t gel the whey casein does.
- Try swapping the fennel for ground coriander.