The “Whey” to Bake and Cook
with Protein Powder
Protein powder is not just about shakes and pancakes people! Let me introduce myself. My name is Heidi Cannon and I
LOVE food. Coming from a Norwegian/Danish background, our family has always enjoyed eating, and I’m no exception!
Ever since I started my fitness journey 4 years ago, I have completely switched up my eating and food habits. I don’t eat
perfect all the time – let’s get that straight - but I do know my limits and am conscious of what are in treats and different
foods. That being said, what’s the fun when you’re in full contest prep mode when you can’t enjoy something like a cookie
or a piece of cake? Well, that’s how my journey using protein powder all started. I never used it in my diet until I started
taking my training to the next level. To me, protein powder was for the hard-core body builders... not true...it’s for anyone
wanting to build and maintain muscle and tone, satisfy hunger, and maintain energy levels.
Here are some guidelines to consider when baking or cooking with
protein powder as a base instead of white flour.
Tip 1: Finding a good protein powder. There
are so many choices on the market from whey protein, whey
isolates, whey concentrates – there’s even soy, and the list goes
on and on. And let’s not forget about the taste and the list of
ingredients included. Be sure to take in the demos on protein
products provided at the various supplement stores all over the
country. Be sure to read the labels and know what you’re buying.
I’ve had my best luck baking with proteins that are a whey isolate
blend which are less heavy than full whey protein. If you haven’t
tried Magnum Quattro, H