A question I am sometimes asked is if I can recommend a reasonably priced protein powder. Protein powders seem to inhabit the kitchens of almost anyone who exercises these days, and I can see why since they take the guess work out of calculating recovery and performance-gain nutrition needs. But they’re really quite expensive, and while I can’t recommend a more affordable product, I can suggest a much cheaper alternative.
Powdered milk is an often over-looked nutritional gem. Although not as rich in protein as actual protein powders, it’s still a very good source, and also a great source of magnesium, calcium, and Vitamins A and D. I always have powdered milk in my pantry – admittedly, because I live in a location where typhoons love to stop by – but I actually do use it when I’m out of protein powder. It’s so versatile that it can be used in baking recipes, in smoothies, in oatmeal, and even in sauces and soups.
To help get you started – should you decide to pick up a bag of dry milk powder the next time you’re at the supermarket – here’s a recipe I created that’s quick and easy, and perfectly nourishing after a run or workout.
Milk Powder Protein Cake-In-A-Cup
4 tablespoons Non-Fat Dry Milk Powder
1 tablespoon Coconut Flour
1/2 teaspoon Baking Powder
1 packet Stevia
1 tablespoon Coconut Milk/Cream
1/2 teaspoon Vanilla Extract
2 tablespoons Frozen Blueberries
Add all the dry ingredients to a large mug
In a small bowl, whisk together the egg, coconut milk, and vanilla.
Pour wet ingredients into the mug and mix well with the dry ingredients.
Add the blueberries and gently fold into the mixture.
Put the mug in a microwave and cook for about 90 seconds.
Remove the mug from microwave and allow to sit for a couple of minutes to cool slightly.
Enjoy your mug cake; you should have a nice blueberry sauce at the bottom of the cup
Nutrition Information: 265 Calories, 6g Fat, 12 g Carbohydrates (4g Sugar), 9g Protein, 15% Calcium, 10% Iron, 8% Vitamin A