July 8, 2024

Hitting Your Protein Target Without Powder

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What if you could completely transform your vegan fitness and nutrition game with easy, high-protein recipes? Join us in this episode as we unveil our newly split websites, ProteinDeficientVegan.com and MuscleDeficientVegan.com, designed to cater to all your vegan protein and fitness needs. We'll redefine what it means for food to be "high protein" by emphasizing the importance of scrutinizing nutritional labels and avoiding misleading marketing tactics. Learn to evaluate recipes effectively, ensuring they meet a sufficient protein content without solely relying on MyFitnessPal. Our commitment to transparency in labeling will empower you to make informed choices, and you'll walk away with practical tips and inspiring ideas to hit your protein goals.

Referenced in show:
Blog article discussing protein targets
TVP Recipes
Edamame Puff Recipes
Silken Tofu Recipes
Nutritional Yeast Recipes
Tofu Recipes
Soy Flour Recipes
Soy Milk Recipes
Vital Wheat Gluten Recipes
Red Lentil Recipes



Chapters
00:00 Introduction and Podcast Updates
00:56 Understanding High Protein Foods
02:06 Misleading High Protein Labels
02:53 Evaluating Recipes for Protein Content
06:55 Protein Powders and Shakes
09:29 Alternative High Protein Ingredients
14:06 Silken Tofu: The Secret Ingredient
15:09 High Protein Cheese and Sour Cream Alternatives
15:30 Silken Tofu: The Versatile Protein Source
16:24 Nutritional Yeast: The Cheesy Protein Booster
17:50 Tofu: The Quintessential Vegan Protein
19:46 Soy Flour: The Baking Protein Hack
20:47 Soy Milk: The Creamy Protein Alternative
21:49 Vital Wheat Gluten: The Seitan Revolution
24:04 Red Lentils: The Pasta Protein Hack
25:08 Wrapping Up: Protein Without Protein Powder

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Protein Deficient Vegan Website

Muscle Deficient Vegan Website

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00:00 - Introduction and Podcast Updates

00:56 - Understanding High Protein Foods

02:06 - Misleading High Protein Labels

02:53 - Evaluating Recipes for Protein Content

06:55 - Protein Powders and Shakes

09:29 - Alternative High Protein Ingredients

14:06 - Silken Tofu: The Secret Ingredient

15:09 - High Protein Cheese and Sour Cream Alternatives

15:30 - Silken Tofu: The Versatile Protein Source

16:24 - Nutritional Yeast: The Cheesy Protein Booster

17:50 - Tofu: The Quintessential Vegan Protein

19:46 - Soy Flour: The Baking Protein Hack

20:47 - Soy Milk: The Creamy Protein Alternative

21:49 - Vital Wheat Gluten: The Seitan Revolution

24:04 - Red Lentils: The Pasta Protein Hack

25:08 - Wrapping Up: Protein Without Protein Powder

WEBVTT

00:00:00.000 --> 00:00:02.870
Welcome to episode 11 of the Deficient Vegans podcast.

00:00:02.870 --> 00:00:05.451
I'm the muscle deficient vegan here with the protein deficient Vegan.

00:00:05.451 --> 00:00:06.112
Do you wanna say hi?

00:00:06.496 --> 00:00:06.716
Hi.

00:00:07.282 --> 00:00:07.671
Hi.

00:00:07.701 --> 00:00:10.041
So, it's been a little while since we had our last episode.

00:00:10.401 --> 00:00:15.112
We've actually gone through a lot of, uh, changes with the website and kind of the way we're structuring things.

00:00:15.112 --> 00:00:18.111
So we wanted to reset a little bit before we kept up on this path.

00:00:18.847 --> 00:00:21.547
Uh, we had the Vegans fitness website for a while.

00:00:21.907 --> 00:00:29.707
We've actually split it up now into the protein deficient vegan.com website, which is mostly food and recipes focusing on protein, all vegan obviously.

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And then we have also the muscle deficient vegan.com website, which is more around, uh, fitness and, uh, general health nutrition.

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Type, uh, information seemed easier to split this up a little bit 'cause some people really only have have an interest on one or the other.

00:00:44.326 --> 00:00:48.317
If you have an interest in both, we do kind of cross link between the websites and stuff like that.

00:00:48.707 --> 00:00:53.777
So anyway, uh, with those updates, we'll have those links in the show notes and, uh, we can move forward from here.

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Pretend this is season two.

00:00:55.487 --> 00:00:55.817
Yeah.

00:00:55.847 --> 00:01:00.557
So in this episode we're gonna talk about what does it actually mean for a food to be high protein?

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Yeah.

00:01:02.046 --> 00:01:07.746
So, uh, there are a lot of different marketing terms out there for food in general, but protein is one of them.

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Uh, you'll see foods that say they're high protein.

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You look on the label.

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It's not necessarily that high protein.

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You see foods that say just protein, that, what does that mean?

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Almost all food has protein.

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So they're just trying to use that as a marketing term to get people to buy it, even if it's not really a high protein food.

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They're liars

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sometimes.

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Yeah, it does seem that way.

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They

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just want your money,

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right?

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So, uh, high protein food in general.

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Why do you even want to eat a high protein food?

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It helps you get closer to your daily protein goal.

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We've covered protein goals on a couple of the previous episodes and also on the website.

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And we'll have a link to, uh, a blog article about protein goals in the show notes here.

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So we're not gonna cover that end of it too much.

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We're just gonna talk about the food itself and what makes it high protein.

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Basically, if you have a calorie target and a protein target.

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There's gonna be a certain percentage of your calories that are coming from protein.

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So the way I like to think about it when I'm eating food is that the food I'm eating.

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I want it to be a similar percentage of protein to my overall target.

00:02:05.031 --> 00:02:05.751
Yeah, that makes sense.

00:02:05.781 --> 00:02:12.891
And if you look at the, the label on some food and you don't actually do the math yourself, you might uh, not really realize how little protein is actually in it.

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And you could end up kind of wasting calories that you thought were gonna help with your protein goals, but actually don't end up doing it because you didn't do the math, even though you really shouldn't have to.

00:02:21.831 --> 00:02:27.081
If a food says high protein, but again, because of some of the marketing issues, uh, you do have to check it.

00:02:27.801 --> 00:02:27.981
Yeah.

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I've seen some things that say like.

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High protein, and then you look at the back and it's like 250 calories and maybe you get seven grams of protein, which is.

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Pretty bad.

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Yeah.

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Not great.

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I don't, I wouldn't call that high protein.

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Yeah.

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Yeah.

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And so that's, that's a big issue with a lot of foods on nutrition labels, but at least on a, on a food like that, you can do the math and look at the nutrition label.

00:02:52.521 --> 00:02:52.671
Yeah.

00:02:52.852 --> 00:02:55.822
So we're gonna talk a little bit about recipes you might find on the internet.

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And if you guys have seen our site, we like listing all the macros out with the recipes.

00:02:59.602 --> 00:03:04.581
A lot of recipes don't have that information listed and really, uh, almost don't even have it available in a lot of cases.

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Yeah.

00:03:05.456 --> 00:03:11.127
One of my biggest annoyances when I would be looking for recipes is like you go to the recipe and.

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A, maybe it's not even there, but B, maybe it is there, but you have to scroll all the way through.

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So like I had open your SP that you said was high protein.

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Scroll all the way through it.

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Now I finally get to the nutrition information at the bottom and it is definitely not high protein.

00:03:25.266 --> 00:03:25.986
And now I'm annoyed.

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Yeah.

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And then you sometimes won't even have it at the bottom.

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You have to go and put it all in MyFitnessPal manually, and you're like, oh, I'm putting this high protein thing in MyFitnessPal.

00:03:34.581 --> 00:03:37.491
And you get all the way to the end of it and it turns out it's like 6% protein.

00:03:37.491 --> 00:03:38.092
And you're like, great.

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I'm glad I used all that time on something useful.

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And if you are a recipe creator that does this to me, I will never.

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Ever go to your thing again For the rest of my life, you'll be banished in my mind.

00:03:49.127 --> 00:03:49.217
Yeah.

00:03:49.217 --> 00:03:56.026
It's pretty annoying if, and you know, there, there's definitely a place for recipes like that, but if you call it a high protein recipe or a protein recipe.

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Yeah.

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Yeah.

00:03:57.197 --> 00:04:00.526
I think you have to be pretty careful about what you're calling protein and high protein.

00:04:00.526 --> 00:04:06.917
Like we intentionally try to make sure we don't list anything as high protein is an at least 25%.

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Yeah.

00:04:07.991 --> 00:04:10.542
Based on, because we enter everything in MyFitnessPal.

00:04:10.542 --> 00:04:14.711
So if it says it's 25% or above in MyFitnessPal, we label it as high protein, right?

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On our blog.

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Yeah.

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And so there are some ways you can check without having to go through all that trouble to put it into MyFitnessPal or even do like some mental math.

00:04:23.322 --> 00:04:29.922
There are some things you can just kinda look at in a recipe and have some common sense, like, is this recipe gonna be something that is actually high protein?

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So.

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One of the things is look at the volume of the ingredients.

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Like for instance, I've seen a cake on Instagram once that said it was a high protein cake, and I looked at it and all the ingredients are like normal cake ingredients.

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And then it was like, oh.

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Two tablespoons of protein powder and it's like, uh, well there's no way.

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This is like good macros.

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I thought if you added protein powder in any amount, it's automatically a high protein recipe.

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No.

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Does this mean I can't like roll my Oreos and protein powder and call 'em high protein cookies?

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It depends on how much protein powder you get on them, I guess.

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Well, I don't know.

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I'm gonna keep doing it my way, I think.

00:05:10.877 --> 00:05:11.146
Yeah,

00:05:11.146 --> 00:05:17.137
it's like throwing a. Teaspoon of protein powder into the ocean and being like, this is a high protein ocean.

00:05:17.377 --> 00:05:26.557
Yeah, it's um, I guess it's maybe the same people that marketed for, what's that shitty drink that tastes like one strawberry Skittle in a bucket of water.

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Little LaCroix.

00:05:27.771 --> 00:05:28.471
Oh, LaCroix.

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It's of high protein recipes.

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I can't let you sit here.

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And bad mouth mc.

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This is one of my favorites.

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Sorry.

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Sorry, not sorry.

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Have you seen the, the videos on TikTok about LaCroix where it's like somebody across the room sniffs a watermelon while a guy fills the glass up with water and it's like, this is how you make LaCroix.

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I wish I knew that guy's name to give him credit.

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High protein recipes.

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Yeah.

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That I've seen online.

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Oh man.

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Yeah, so it is a lot like that sometimes.

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Yeah.

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This was made near a big thing of protein powder, so it is clearly high protein osmosis.

00:06:05.552 --> 00:06:05.822
Right.

00:06:06.992 --> 00:06:13.172
So, yeah, I mean, you could pro protein powder's an obvious one in the recipe, in the, uh, ingredient list, but you can also just kind of look for.

00:06:13.656 --> 00:06:15.906
You think it's gonna be the source of the protein in the recipe?

00:06:15.906 --> 00:06:15.966
Yeah.

00:06:15.966 --> 00:06:21.336
Like, so it's gonna be the protein powder or some sort of tofu or a TVP, Satan, something like that.

00:06:21.336 --> 00:06:28.747
And you can almost, to a certain extent, kind of ignore the rest of the recipe and just be like, how much protein is in that ingredient and how, how much is that spread throughout the recipe?

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Yeah.

00:06:28.836 --> 00:06:38.047
So if it's just, you know, like you said, a couple tablespoons of, of a powder or a couple ounces of TVP or something like that whole, the whole recipe's obviously not gonna end up high protein.

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Yeah.

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And like the more you do kind of a gut check on this, the better you'll get at it.

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Yeah.

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I

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feel like I can, I've gotten a little too good at guessing how much calories and protein are in things just by looking.

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Yeah.

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It's a superpower that's not very useful.

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Yeah.

00:06:54.476 --> 00:06:54.596
Yeah.

00:06:54.596 --> 00:06:59.487
And as far as, uh, protein powder goes, you know, you don't actually need to use it in a lot of recipes.

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Um, most of the time or a lot of the time, maybe you're.

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Better off doing like a protein shake.

00:07:05.406 --> 00:07:11.586
Um, but you really only need to do those if you kind of wanna bring up the average protein of your day if you have like a really high protein target.

00:07:11.916 --> 00:07:12.336
Yeah.

00:07:12.877 --> 00:07:18.396
So like for instance, if you're targeting between 25 and 30% of your calories should be protein.

00:07:19.067 --> 00:07:25.666
If you're eating 25 to 30% protein meals and snacks throughout the day, you don't usually need a protein shake.

00:07:25.997 --> 00:07:38.867
But if you're averaging more around the 20% protein per calorie on all your meals and snacks, then you probably are going to need like a protein shake or something that's more like 50, 60% protein to bring up the overall average of your day.

00:07:39.372 --> 00:07:40.901
Protein shakes and protein powder.

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You don't have to think much about that.

00:07:42.252 --> 00:07:43.961
For the most part, they're all really high protein.

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There are variances there.

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But you do wanna be careful with something like a protein bar, because a lot of protein bars are only like 20 or 30% protein, especially the vegan ones.

00:07:52.242 --> 00:07:55.601
So you really need to try to look out for like the very high protein protein bars.

00:07:55.901 --> 00:07:56.052
Yeah.

00:07:56.052 --> 00:07:57.372
And I like for high protein.

00:07:57.372 --> 00:07:59.411
I know you don't like the flavor of it is no cow.

00:07:59.531 --> 00:07:59.622
Mm-hmm.

00:07:59.862 --> 00:08:02.112
Because they, they have like one of the higher protein percentages.

00:08:02.461 --> 00:08:07.201
Yeah, so the way you can tell if a protein bar is high protein is usually how bad it tastes.

00:08:07.742 --> 00:08:09.047
There's some truth to that for sure.

00:08:09.302 --> 00:08:12.362
Like the more it tastes like a candy bar, the more your OL.

00:08:12.391 --> 00:08:12.692
Yeah.

00:08:12.692 --> 00:08:14.822
Like you're not getting much protein from that.

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Yeah.

00:08:15.302 --> 00:08:16.382
You're eating a candy bar,

00:08:17.072 --> 00:08:17.341
right?

00:08:17.942 --> 00:08:18.271
Yeah.

00:08:18.271 --> 00:08:26.461
And so, you know, ideally because like protein shakes, a lot of people don't like the way that tastes protein bars, a lot of people don't really like those very much.

00:08:27.187 --> 00:08:30.666
Um, it's better to try to get the protein into your food.

00:08:30.877 --> 00:08:30.937
Yeah.

00:08:30.966 --> 00:08:35.557
And so one of the go-to things that people do is to like just mix protein powder into food.

00:08:35.557 --> 00:08:35.647
Mm-hmm.

00:08:35.861 --> 00:08:39.606
Uh, but a lot of times that can make it taste worse and doesn't really give you the benefit.

00:08:39.606 --> 00:08:43.267
Like maybe sometimes you'd be better off just drinking a protein shake and eating the food you like.

00:08:43.476 --> 00:08:43.777
Yeah.

00:08:44.106 --> 00:08:51.486
Honestly, like I. Like 10 years ago I bought this book that was around adding protein powder or food cooking with protein powder.

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And I tried like, I don't know, maybe 10 recipes out of it and they were all not very good.

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And so I've come up with this thing like if protein powder makes the food taste.

00:09:02.586 --> 00:09:04.807
Worse significantly.

00:09:05.407 --> 00:09:09.517
I'm just gonna choose to eat the food by itself and then drink a protein shake.

00:09:09.667 --> 00:09:09.907
Right?

00:09:09.966 --> 00:09:14.466
Like I'm not gonna make like protein cookies with protein powder that tastes like trash.

00:09:14.527 --> 00:09:14.736
Yeah.

00:09:14.917 --> 00:09:17.976
I'm just going to eat a cookie and then drink some protein powder to offset.

00:09:18.966 --> 00:09:24.336
Yeah, and there are some cases where it doesn't even change the taste that much, it just changes the texture so much that you'd rather not eat it that way.

00:09:24.636 --> 00:09:27.351
Yeah, it can make it really gritty depending on what you're using it in.

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Yeah.

00:09:28.937 --> 00:09:36.767
So some ways, instead of protein powder to get more protein into your food are some of the ingredients that you'll see in a lot of the recipes we use.

00:09:37.067 --> 00:09:39.106
The first one of those maybe is, uh, TVP.

00:09:39.797 --> 00:09:41.356
Yeah, TVP is a great one.

00:09:41.356 --> 00:09:46.966
It's around, I think, 60% protein for a lot of the typical brands like Bob's Red Mill.

00:09:47.297 --> 00:09:50.427
But then if you look into say, grace Protein, um, yeah.

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Which is more niche, but theirs is like 90% protein.

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It's ridiculous.

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Yeah.

00:09:55.897 --> 00:10:00.427
They use some kind of process that like concentrates the soy and like super dfas it.

00:10:00.606 --> 00:10:01.057
Yeah.

00:10:01.062 --> 00:10:01.261
Yeah.

00:10:01.626 --> 00:10:03.726
And you can use TVP in all kinds of ways.

00:10:03.726 --> 00:10:07.086
You can bake with it, you can obviously make savory things with it.

00:10:07.386 --> 00:10:10.417
Um, we use it for literally anything.

00:10:10.476 --> 00:10:11.826
We make muffins out of it.

00:10:11.826 --> 00:10:12.576
Cookies.

00:10:13.657 --> 00:10:14.047
What else do

00:10:14.047 --> 00:10:14.287
we use?

00:10:14.287 --> 00:10:22.956
You can put TVP into your oatmeal and it's kind of like a lot of people put protein powder in your oatmeal, but that, uh, makes it crazy concrete mix and you know, I like it, but a lot of people really don't like it.

00:10:23.022 --> 00:10:23.461
I don't like it.

00:10:23.527 --> 00:10:28.417
So if you put TVP instead into your oatmeal, uh, you really don't even notice much of a difference in taste or texture.

00:10:28.417 --> 00:10:30.456
It's just kind of like oatmeal, but there's TV in it.

00:10:30.726 --> 00:10:30.981
Yeah, when I

00:10:30.981 --> 00:10:34.356
eat it like that, I, I can't even tell which parts are TVP and which parts are oatmeal.

00:10:34.386 --> 00:10:35.826
Yeah, that's really, really popular.

00:10:35.976 --> 00:10:37.687
Uh, you can use it in breadcrumbs.

00:10:37.866 --> 00:10:38.197
Yeah,

00:10:38.527 --> 00:10:39.697
high protein breadcrumbs.

00:10:39.697 --> 00:10:43.177
You can use it as breadcrumbs on top of like a casserole or something.

00:10:43.356 --> 00:10:43.417
Yeah.

00:10:43.417 --> 00:10:45.667
We kinda use it as like fake bacon bits too, right?

00:10:45.756 --> 00:10:46.297
Oh, yeah, yeah.

00:10:46.986 --> 00:10:53.047
Works good in like tacos or chilies or anywhere you would use like ground fake meat.

00:10:53.346 --> 00:10:53.407
Yeah.

00:10:53.826 --> 00:10:58.057
But this isn't super processed because TVP is just D soy flour.

00:10:58.687 --> 00:11:04.116
Yeah, and, and we've got recipes on the website to go either in a sweet or savory direction, so you can use it in a lot of different ways.

00:11:04.177 --> 00:11:06.216
Oh, I really like using it as like a grain.

00:11:06.711 --> 00:11:08.481
Substitute like a rice substitute.

00:11:08.841 --> 00:11:12.711
It's really great to use as like a base for, I don't know, like curries.

00:11:13.101 --> 00:11:13.221
Oh yeah.

00:11:13.251 --> 00:11:24.802
If you were gonna use rice, you could use some seasoned TVP, or you could use it as like a rice slash quinoa substitute and like stuffed bell peppers.

00:11:24.922 --> 00:11:25.246
Yeah, for sure.

00:11:25.282 --> 00:11:27.741
I really like that the six bell peppers are, they're really good with it.

00:11:27.741 --> 00:11:27.981
Yeah.

00:11:28.162 --> 00:11:28.491
Yeah.

00:11:28.642 --> 00:11:32.062
It adds like a ton of protein and keeps it pretty low calorie.

00:11:32.392 --> 00:11:33.052
Yeah, for sure.

00:11:33.591 --> 00:11:34.381
Super easy to use too.

00:11:35.057 --> 00:11:39.586
So another option is, uh, edamame Puffs, which we recently had an interesting answer.

00:11:39.586 --> 00:11:40.037
Okay.

00:11:40.037 --> 00:11:46.817
So I made high protein Rice Krispies with these, and then I posted it online as you do.

00:11:47.147 --> 00:11:54.616
And then I think it got pretty popular because the next thing I know in a couple weeks, you can't really buy those on Amazon anymore.

00:11:54.616 --> 00:11:55.756
They're completely sold out.

00:11:55.756 --> 00:11:55.817
Yeah.

00:11:55.876 --> 00:11:59.476
So we've been having to try to find a different supplier.

00:11:59.476 --> 00:11:59.807
Yeah.

00:12:00.047 --> 00:12:00.527
Um.

00:12:01.221 --> 00:12:04.731
So Smart for Life is not available as of this podcast.

00:12:05.182 --> 00:12:07.881
Uh, I have since found KYSU,

00:12:08.211 --> 00:12:08.511
right?

00:12:08.662 --> 00:12:10.912
Uh, soy Krispies is what they call theirs.

00:12:11.032 --> 00:12:11.302
Yeah.

00:12:11.721 --> 00:12:14.392
And, uh, so we, we took that to the next level.

00:12:14.392 --> 00:12:19.221
And if you happen to read Veg News, we got a little spot in Veg News, uh, for the summer edition.

00:12:19.402 --> 00:12:25.162
And it features this, um, uh, the recipe that uses these edamame puffs that nobody can buy right now.

00:12:25.162 --> 00:12:25.522
So, uh.

00:12:26.652 --> 00:12:27.642
We hope they come back and stocks

00:12:28.662 --> 00:12:29.172
You're welcome.

00:12:29.172 --> 00:12:29.922
Smart for life.

00:12:29.922 --> 00:12:31.001
And also, I'm sorry.

00:12:31.331 --> 00:12:31.392
Yeah,

00:12:32.111 --> 00:12:35.442
but as far as the puffs themselves, the, they have a nice crunchy texture.

00:12:35.442 --> 00:12:35.501
Yeah.

00:12:35.562 --> 00:12:37.121
So we use them in the Rice Krispy treats.

00:12:37.511 --> 00:12:41.922
Uh, you can also use 'em on top of some like brownies or some other kind of mixes.

00:12:41.981 --> 00:12:42.581
Yeah, you can.

00:12:42.581 --> 00:12:42.642
Is

00:12:42.642 --> 00:12:44.172
it like a protein bar thing with them?

00:12:44.172 --> 00:12:44.412
Right,

00:12:44.501 --> 00:12:44.892
right.

00:12:44.922 --> 00:12:45.101
Yeah.

00:12:45.101 --> 00:12:48.221
You can use 'em in chocolate for like a crunch bar type thing.

00:12:48.221 --> 00:12:49.631
That's really high protein.

00:12:49.961 --> 00:12:51.221
Uh, we used them in.

00:12:51.956 --> 00:12:53.307
Homemade peanut butter cups.

00:12:53.966 --> 00:12:54.267
Yeah, that's right.

00:12:54.267 --> 00:12:56.187
To add like a crunchy taste to it.

00:12:56.187 --> 00:12:57.476
Yeah, yeah, yeah.

00:12:57.476 --> 00:13:01.376
They don't really have their own flavor, so you can kind of use them wherever, just for a crunchy bite.

00:13:01.496 --> 00:13:04.976
Similar to the texture of puffed rice, which is why we liked them for Rice Krispies.

00:13:05.037 --> 00:13:07.386
Yeah, it's just like the chocolate bars you have that have the.

00:13:07.567 --> 00:13:09.067
The crispies inside of my, the brand?

00:13:09.067 --> 00:13:09.267
Yeah.

00:13:09.272 --> 00:13:09.312
I

00:13:09.312 --> 00:13:10.062
think it's Crunch Bar.

00:13:10.091 --> 00:13:10.481
Crunch Bar.

00:13:10.481 --> 00:13:10.721
Yeah.

00:13:10.721 --> 00:13:12.312
It's just like, it tastes just like Crunch Bar.

00:13:12.312 --> 00:13:12.522
Yeah.

00:13:12.912 --> 00:13:15.672
And I've heard a lot of people like just throw 'em in cereal with whatever.

00:13:15.731 --> 00:13:15.822
Yeah.

00:13:15.822 --> 00:13:16.511
Normal cereal.

00:13:16.511 --> 00:13:17.711
They're eating 'cause they're, that makes sense.

00:13:17.741 --> 00:13:19.721
They're like 80% protein or something.

00:13:19.721 --> 00:13:19.782
They

00:13:19.782 --> 00:13:20.652
throw those in oatmeal too.

00:13:20.652 --> 00:13:22.692
I haven't done that yet, but I don't see any reason not to really.

00:13:22.932 --> 00:13:23.892
They might get soggy.

00:13:23.981 --> 00:13:24.341
I don't know.

00:13:24.341 --> 00:13:24.552
They.

00:13:24.986 --> 00:13:25.922
Oatmeal's pretty dry.

00:13:26.522 --> 00:13:26.731
Yeah.

00:13:26.731 --> 00:13:29.461
Your oatmeal doesn't look like oatmeal.

00:13:29.461 --> 00:13:31.201
It, it's gross, guys.

00:13:31.532 --> 00:13:33.182
Oh, no, that's not fair.

00:13:33.481 --> 00:13:33.721
It's

00:13:33.932 --> 00:13:34.741
real nasty.

00:13:35.881 --> 00:13:37.951
You'll never see it as a recipe on the website.

00:13:39.631 --> 00:13:44.611
I put it on, uh, Instagram once and uh, people didn't seem to be super in favor of it, but yeah.

00:13:44.611 --> 00:13:46.142
You know, very high protein, so, uh, yeah.

00:13:47.192 --> 00:13:47.221
Okay.

00:13:47.221 --> 00:13:49.501
There are other ways to make high protein oatmeal.

00:13:51.121 --> 00:13:52.741
Oh, and it's good on smoothie bowls.

00:13:53.011 --> 00:13:54.361
Because it adds like a nice Oh yeah.

00:13:54.361 --> 00:13:55.892
Pectoral crunch to a smoothie bowl.

00:13:55.951 --> 00:13:56.162
Yeah.

00:13:56.672 --> 00:13:57.001
Yeah.

00:13:57.182 --> 00:13:57.932
Those are really good.

00:13:58.652 --> 00:14:03.152
Uh, and we'll have in the show notes a couple of recipes for each one of these ingredients we're talking about.

00:14:03.152 --> 00:14:04.892
So you'll be able to kind of try a couple things out.

00:14:05.552 --> 00:14:08.701
Uh, the next one we use a ton, ton, ton, ton is silk and tofu.

00:14:09.662 --> 00:14:11.131
I love silk and tofu.

00:14:11.851 --> 00:14:14.491
I think that is the coolest kind of tofu.

00:14:15.471 --> 00:14:16.312
It is really cool.

00:14:16.407 --> 00:14:21.501
I, I didn't really, uh, I didn't really know much about tofu in general before I went vegan.

00:14:21.501 --> 00:14:23.601
I had never even heard of silk and tofu Yeah.

00:14:23.631 --> 00:14:24.381
Before I went vegan.

00:14:24.501 --> 00:14:26.601
And it would've been useful in so many different things.

00:14:26.782 --> 00:14:27.292
Oh, I know.

00:14:27.471 --> 00:14:38.662
This is like, I feel like one of the best kept secrets in the vegan community because, I mean, just anyone with a protein goal would benefit so much by just using silk and tofu.

00:14:38.932 --> 00:14:40.822
It's a really great for like, um.

00:14:41.302 --> 00:14:49.792
Just any kind of creamy food you're making, it's a great substitute for like dairy or something that you would normally use and it gives you way more protein.

00:14:49.792 --> 00:14:52.822
Like we've been using it a lot as a Mayo substitute.

00:14:53.091 --> 00:14:53.152
Yeah.

00:14:53.182 --> 00:14:55.491
You know, mayonnaise is almost a hundred percent fat.

00:14:55.731 --> 00:14:55.912
Yeah.

00:14:55.942 --> 00:14:59.991
But if you can make mayonnaise out of silicon and tofu, it's around 60% protein.

00:15:00.052 --> 00:15:00.322
Right.

00:15:00.861 --> 00:15:03.682
And then, um, we've been making salad dressings out of it.

00:15:04.111 --> 00:15:05.162
Yeah, we also had the cole slaw.

00:15:05.312 --> 00:15:07.381
Oh yeah, the cole slaw was really good.

00:15:07.412 --> 00:15:07.532
Yeah.

00:15:07.532 --> 00:15:08.672
High protein cole slaw.

00:15:08.912 --> 00:15:09.091
Yeah.

00:15:09.422 --> 00:15:10.442
Um, what else?

00:15:10.442 --> 00:15:11.586
Sour cream cheese.

00:15:11.611 --> 00:15:12.062
Cheese sauce.

00:15:12.481 --> 00:15:12.721
Oh yeah.

00:15:12.721 --> 00:15:14.371
You can make a high protein cheese sauce.

00:15:14.522 --> 00:15:16.562
Yeah, you can make a high protein sour cream.

00:15:17.282 --> 00:15:22.772
Uh, we use it as a base in protein pasta sauces all the time, like it makes a really good Alfredo sauce.

00:15:23.211 --> 00:15:24.682
Yeah, we go through cases of this stuff.

00:15:24.772 --> 00:15:24.922
So

00:15:25.042 --> 00:15:26.932
yeah, we buy 12 packs on Amazon.

00:15:29.001 --> 00:15:29.751
Yeah, it's, it's super good.

00:15:29.751 --> 00:15:31.461
Also shelf stable, sook and tofu.

00:15:31.731 --> 00:15:31.822
Yeah.

00:15:31.826 --> 00:15:33.381
So you can buy it and just kind of keep it around

00:15:33.442 --> 00:15:33.591
for Yeah.

00:15:33.591 --> 00:15:36.711
You don't have to keep it in your fridge and if you just don't wanna cook anything, you could just.

00:15:37.192 --> 00:15:39.081
Throw it in your favorite smoothie.

00:15:39.261 --> 00:15:40.282
Yeah, for extra protein.

00:15:40.282 --> 00:15:41.392
It makes it really creamy.

00:15:41.481 --> 00:15:42.111
Yeah, definitely.

00:15:42.621 --> 00:15:47.451
Oh, and we've been using it for like potato salads, chickpea salads.

00:15:47.692 --> 00:15:50.932
It's great for any kind of casseroles or like dips.

00:15:51.052 --> 00:15:54.142
Yeah, basically anything where you would have a creamy texture.

00:15:54.231 --> 00:15:57.052
Silk and tofu is the go-to to make it high protein.

00:15:57.111 --> 00:15:57.172
Yeah.

00:15:57.201 --> 00:16:00.711
I am convinced you could make anything creamy high protein with silicon tofu.

00:16:00.831 --> 00:16:01.072
Yeah.

00:16:01.221 --> 00:16:02.272
It's got a lot of good uses.

00:16:02.687 --> 00:16:04.907
Oh yeah, we made brownies out of it recently.

00:16:04.937 --> 00:16:04.966
Oh,

00:16:04.966 --> 00:16:05.177
that's right.

00:16:05.177 --> 00:16:06.017
I forgot the brownies though.

00:16:06.017 --> 00:16:06.317
Those were

00:16:06.317 --> 00:16:06.976
really good.

00:16:06.981 --> 00:16:07.562
Those were so good.

00:16:07.636 --> 00:16:07.966
Yeah,

00:16:08.057 --> 00:16:11.527
it was kind of like a. An egg and milk substitute.

00:16:11.532 --> 00:16:11.812
Yeah, yeah.

00:16:11.856 --> 00:16:12.096
Yeah.

00:16:12.096 --> 00:16:12.966
It worked really well.

00:16:13.116 --> 00:16:13.356
Yeah.

00:16:13.356 --> 00:16:14.586
High protein brownies, what do you know?

00:16:14.736 --> 00:16:15.067
Yeah.

00:16:15.187 --> 00:16:17.616
Oh, and we made a high protein pizza crust with it.

00:16:17.677 --> 00:16:18.547
Yeah, that was super good.

00:16:18.772 --> 00:16:19.131
I remember that.

00:16:19.177 --> 00:16:21.157
I can't say enough good things about silicon tofu.

00:16:21.157 --> 00:16:21.216
Yeah,

00:16:21.331 --> 00:16:22.447
we, we use quite a bit of it.

00:16:23.317 --> 00:16:27.826
Uh, next we have nutritional yeast, also known as och goes on top of, uh, lots of things.

00:16:28.432 --> 00:16:31.162
It has a shocking amount of protein as well.

00:16:31.282 --> 00:16:31.432
Yeah.

00:16:31.761 --> 00:16:34.312
And it basically just makes anything cheesy.

00:16:34.312 --> 00:16:34.371
Yeah.

00:16:34.912 --> 00:16:39.172
And this is another one of those ingredients where it's like, I don't know why non-vegan aren't using it.

00:16:39.201 --> 00:16:49.971
'cause you always hear, you know, like people that are washing their calories and like trying to hit protein goals, they're always like, what can I substitute cheese for to get the cheese flavor?

00:16:49.971 --> 00:16:53.871
And they'll even buy like that fat free cheese that just looks really gross.

00:16:53.871 --> 00:16:55.072
Like you could just use.

00:16:55.432 --> 00:16:58.881
Nutritional yeast and it's super high protein and it tastes really good.

00:16:59.062 --> 00:17:00.322
Yeah, it's not super processed.

00:17:00.322 --> 00:17:00.682
Like

00:17:00.861 --> 00:17:01.942
you could use it pretty much anywhere.

00:17:01.942 --> 00:17:06.291
You would use like a normal sprinkle cheese, but you could also use it in a lot of places where you probably wouldn't use it.

00:17:06.321 --> 00:17:14.751
Yeah, and it's really great for like cheese sauces or like Alfredo, if you're dairy intolerant, like a great way to actually make.

00:17:15.561 --> 00:17:16.582
An Alfredo sauce.

00:17:16.642 --> 00:17:16.791
Yep.

00:17:16.791 --> 00:17:17.842
Or anything cheesy.

00:17:17.902 --> 00:17:21.112
And then you don't have to use so much of like the oil-based vegan cheeses and stuff.

00:17:21.291 --> 00:17:21.561
Yeah.

00:17:21.622 --> 00:17:27.021
Which man trying to cook with those is a pain in the ass because they're pretty much just cooking at oil.

00:17:27.067 --> 00:17:28.162
They just melt into oil.

00:17:28.221 --> 00:17:28.311
You

00:17:28.311 --> 00:17:30.442
just become, uh, flavored oil.

00:17:30.922 --> 00:17:30.981
Yeah.

00:17:30.981 --> 00:17:34.011
The nutritional use is also usually fortified with vitamin B12.

00:17:34.057 --> 00:17:37.146
Which as vegans, obviously that's the one thing we really have to supplement.

00:17:37.416 --> 00:17:40.596
But even if you're not vegan, a lot of people have B12 deficiency.

00:17:40.596 --> 00:17:40.836
That's true.

00:17:40.987 --> 00:17:42.817
We're trying to keep it up to the levels they should.

00:17:42.817 --> 00:17:46.866
So, uh, I mean, I think it's a good thing to have in the kitchen, maybe even on the table all the time.

00:17:46.932 --> 00:17:47.221
Yeah.

00:17:47.332 --> 00:17:48.501
Well we go through it like crazy.

00:17:48.602 --> 00:17:48.821
Yep.

00:17:50.136 --> 00:17:54.576
Next up the, uh, kind of quintessential vegan protein, tofu in general.

00:17:54.576 --> 00:17:55.537
Just normal tofu.

00:17:55.807 --> 00:17:58.477
Yeah, tofu in general is awesome.

00:17:58.686 --> 00:17:59.886
Uh, you can do so much with it.

00:18:00.817 --> 00:18:04.057
You could, you can shred it, you can slice it, shave it.

00:18:05.166 --> 00:18:05.616
Bop it,

00:18:05.646 --> 00:18:08.616
bop it, pull it, twist it, bop it.

00:18:10.777 --> 00:18:11.196
Yeah.

00:18:11.257 --> 00:18:18.307
I mean, uh, this is kind of like what people think of as a, a fake meat or a meat replacement, but I mean, it's really even got yeah.

00:18:18.336 --> 00:18:19.116
Uses in that.

00:18:19.116 --> 00:18:19.477
So.

00:18:19.977 --> 00:18:20.967
We use it on lots of things.

00:18:20.967 --> 00:18:21.267
We use.

00:18:21.356 --> 00:18:21.386
Oh,

00:18:21.386 --> 00:18:23.457
you can use it as crumbles in like a chili.

00:18:23.846 --> 00:18:24.297
Oh yeah.

00:18:24.416 --> 00:18:26.547
Or like taco meat, like, I don't know.

00:18:26.547 --> 00:18:29.156
I don't really like beyond or impossible meat.

00:18:29.156 --> 00:18:29.787
Personally.

00:18:29.817 --> 00:18:29.876
Yeah.

00:18:30.027 --> 00:18:30.446
Weird.

00:18:30.567 --> 00:18:31.376
A little bit of weird taste.

00:18:31.436 --> 00:18:31.676
Yeah.

00:18:31.676 --> 00:18:34.287
I don't really like most fake meats, to be completely honest.

00:18:34.287 --> 00:18:37.257
So if I can use tofu in something, I'm just gonna choose that.

00:18:37.436 --> 00:18:37.737
Yeah.

00:18:38.247 --> 00:18:41.277
So when do you think you would use the normal tofu versus a silken tofu?

00:18:41.916 --> 00:18:44.946
So if I'm gonna blend something, I'm using Silken.

00:18:45.007 --> 00:18:45.217
Yeah.

00:18:45.277 --> 00:18:53.257
But if I want something that's like Hardy, or like if I'm gonna do slices of it, if I'm gonna cook it in a pan, right, that's when I'm gonna use like.

00:18:53.916 --> 00:18:54.576
Firm tofu.

00:18:54.787 --> 00:18:54.876
Right.

00:18:54.936 --> 00:19:01.477
But I usually with super firm tofu, it's already pre pressed so you don't have to mess with a tofu press.

00:19:01.567 --> 00:19:01.777
Right.

00:19:01.987 --> 00:19:03.727
And the macros are pretty good.

00:19:04.086 --> 00:19:06.876
Um, it's just a lot easier to handle, in my opinion.

00:19:06.967 --> 00:19:07.086
Yeah.

00:19:07.176 --> 00:19:09.307
And normal tofu you do have to keep in the refrigerator.

00:19:09.487 --> 00:19:09.906
Yes.

00:19:09.967 --> 00:19:10.116
Yeah.

00:19:10.176 --> 00:19:17.527
I've been really liking using a vegetable peeler to get really thin slices on the tofu, and then you can cook those in a pan and make 'em into like.

00:19:18.086 --> 00:19:20.037
I don't know, like Philly cheese steak.

00:19:20.217 --> 00:19:20.277
Yeah.

00:19:20.277 --> 00:19:21.477
Style sandwiches.

00:19:21.507 --> 00:19:21.567
Yeah,

00:19:21.567 --> 00:19:22.227
we've had a few of those.

00:19:22.227 --> 00:19:23.096
Those have been really good.

00:19:23.186 --> 00:19:23.576
Yeah.

00:19:23.936 --> 00:19:24.267
Yeah.

00:19:25.136 --> 00:19:26.336
I'm starting to think you're a pretty good cook.

00:19:26.727 --> 00:19:27.267
I don't know.

00:19:28.227 --> 00:19:30.086
Oh, and you can use it for like cream cheese?

00:19:30.297 --> 00:19:30.567
Yeah.

00:19:30.842 --> 00:19:31.182
Oh yeah.

00:19:31.317 --> 00:19:32.156
The firm Tofu.

00:19:32.156 --> 00:19:33.356
You can make that into cream cheese.

00:19:33.356 --> 00:19:33.987
You can use, oh.

00:19:34.507 --> 00:19:36.037
You can make it into a ricotta.

00:19:36.037 --> 00:19:39.906
Yeah, like a homemade high protein ricotta for lasagnas and stuff.

00:19:39.936 --> 00:19:40.116
Yeah.

00:19:40.116 --> 00:19:40.836
We did that one time.

00:19:40.866 --> 00:19:42.936
It's almost a lasagna time of year again in the fall.

00:19:43.027 --> 00:19:43.207
I know.

00:19:43.207 --> 00:19:44.436
I'm so excited for fall.

00:19:44.527 --> 00:19:44.797
Yeah.

00:19:45.007 --> 00:19:45.457
Awesome.

00:19:45.997 --> 00:19:49.537
Uh, next, something that people may not have even uh, heard of or used before.

00:19:49.537 --> 00:19:50.287
Soy flour.

00:19:51.457 --> 00:19:51.846
Yeah.

00:19:52.267 --> 00:19:56.106
I think we're still figuring out exactly the right places to use this, but there's definitely a place for it.

00:19:56.977 --> 00:20:00.636
Yeah, we've been using it in, I mean, mostly baked things.

00:20:00.696 --> 00:20:02.106
Yeah, I think you have to cook that.

00:20:02.257 --> 00:20:02.467
Yeah.

00:20:02.497 --> 00:20:05.767
So, uh, we used it in protein brownies.

00:20:05.961 --> 00:20:06.741
Oh yeah.

00:20:07.221 --> 00:20:13.912
And I actually don't notice much of a textural difference in the brownies'cause they're just so gooey Anyways.

00:20:13.942 --> 00:20:14.001
Yeah.

00:20:14.902 --> 00:20:21.592
And then we did, um, a high protein pizza crust where we did half all purpose flour and half soy flour.

00:20:21.592 --> 00:20:23.211
And I thought it tasted really good.

00:20:23.332 --> 00:20:23.541
Yeah.

00:20:24.142 --> 00:20:28.672
It had kind of like a more crispy texture than most like that a little pizza crust do.

00:20:28.882 --> 00:20:29.182
Yeah.

00:20:29.541 --> 00:20:30.531
But I really liked it.

00:20:30.622 --> 00:20:32.182
Yeah, definitely no downsides.

00:20:32.182 --> 00:20:33.862
And it's more protein than normal flour.

00:20:34.642 --> 00:20:39.112
It's basically the same protein percentage as like a protein powder.

00:20:39.142 --> 00:20:39.471
Yeah.

00:20:39.531 --> 00:20:40.642
But it's not flavored.

00:20:40.642 --> 00:20:41.781
It doesn't really have a flavor.

00:20:42.082 --> 00:20:42.172
Right.

00:20:42.231 --> 00:20:44.422
Most soy products don't really have much of a taste.

00:20:44.451 --> 00:20:44.692
Yeah.

00:20:45.201 --> 00:20:45.622
So,

00:20:46.192 --> 00:20:46.311
awesome.

00:20:47.061 --> 00:20:52.701
Uh, also, so while we're on soy, soy milk, uh, this is like the highest protein alternative milk.

00:20:53.152 --> 00:20:53.571
Yeah.

00:20:54.531 --> 00:20:56.721
The highest of all the non-dairy milks, right?

00:20:56.721 --> 00:20:57.051
For sure.

00:20:57.112 --> 00:20:59.991
I think it's about 40% protein per calorie.

00:21:00.291 --> 00:21:00.501
Yeah.

00:21:00.501 --> 00:21:05.182
So if you've got anything you're making and you just need a little extra protein, you could splash in some soy milk maybe.

00:21:05.182 --> 00:21:09.382
Uh, I use soy milk for my oatmeal in the morning instead of using water to get a little more protein in there.

00:21:09.682 --> 00:21:12.892
Oh, I also like to use it in sauces.

00:21:13.071 --> 00:21:13.221
Yeah.

00:21:13.221 --> 00:21:15.666
Like if you're making an Alfredo sauce or if you're making.

00:21:16.942 --> 00:21:17.991
Vegan queso.

00:21:17.991 --> 00:21:18.771
It's really good.

00:21:18.832 --> 00:21:21.592
Yeah, I think it just, soy milk's also super creamy.

00:21:21.711 --> 00:21:21.832
Right?

00:21:21.832 --> 00:21:25.731
So it's not just that it has high protein, but it's like a really creamy, neutral flavor.

00:21:25.852 --> 00:21:26.092
Yeah.

00:21:26.092 --> 00:21:26.632
Soy milk.

00:21:26.632 --> 00:21:30.172
Um, probably soy milk and maybe oat milk are really the only two.

00:21:30.172 --> 00:21:32.511
I can actually just like drink if I wanted to.

00:21:32.511 --> 00:21:32.781
Yeah.

00:21:32.932 --> 00:21:34.402
'cause the flavors kind of mild.

00:21:34.912 --> 00:21:36.711
Uh, the other ones are a little, a little weird.

00:21:36.711 --> 00:21:36.771
So,

00:21:37.461 --> 00:21:38.872
yeah, like almond milk.

00:21:38.872 --> 00:21:41.392
I used to be really into almond milk 'cause it's so low calorie.

00:21:41.392 --> 00:21:42.832
But to be honest, it's basically like.

00:21:42.912 --> 00:21:43.872
F water.

00:21:43.902 --> 00:21:43.961
Yeah.

00:21:44.021 --> 00:21:44.652
You know what I mean?

00:21:45.102 --> 00:21:47.051
So soy milk's, pretty much all that's in our fridge anymore.

00:21:47.112 --> 00:21:47.201
Yep.

00:21:48.321 --> 00:21:48.711
Next up.

00:21:48.711 --> 00:21:52.821
Something we've been doing a lot with recently and we've done a lot with even in the past is vital wheat, gluten.

00:21:52.912 --> 00:21:53.362
Damn.

00:21:53.451 --> 00:21:55.132
That stuff is really cool.

00:21:55.192 --> 00:21:55.402
Yeah.

00:21:55.402 --> 00:22:00.531
Our first experience with it was making the little, uh, donut hole protein donut hole things that we have on the website.

00:22:00.922 --> 00:22:03.801
But you've done a lot recently with Satan Variations.

00:22:03.951 --> 00:22:07.642
I've been kinda losing my mind with Satan 'cause I had never cooked with it before.

00:22:07.642 --> 00:22:09.231
So like the last couple of weeks.

00:22:09.652 --> 00:22:11.332
We have made chocolate Satan.

00:22:11.422 --> 00:22:11.662
Oh man.

00:22:12.166 --> 00:22:12.336
That was

00:22:12.652 --> 00:22:14.332
ridiculously good, honestly.

00:22:15.231 --> 00:22:16.642
It just sounds like really stupid.

00:22:16.672 --> 00:22:18.142
Yeah, but it's delicious.

00:22:18.201 --> 00:22:18.321
Yeah.

00:22:18.321 --> 00:22:20.362
It was one of those like, oh, we'll, we'll just leave this out.

00:22:20.362 --> 00:22:24.201
It might last a week, and you just found yourself picking pieces of it and it's gone in a day and a half.

00:22:24.412 --> 00:22:25.491
It was, yeah.

00:22:26.481 --> 00:22:28.731
But it was like 40% protein.

00:22:28.731 --> 00:22:28.761
Yeah.

00:22:28.852 --> 00:22:31.342
Even with all the sugar and the Cogo powder.

00:22:31.551 --> 00:22:31.612
Yeah,

00:22:32.092 --> 00:22:34.612
man, it looks really gross.

00:22:35.086 --> 00:22:36.436
I think that actually looks pretty cool.

00:22:36.646 --> 00:22:40.517
It looks like little shriveled up balls, but

00:22:40.517 --> 00:22:41.326
it's, oh, yes.

00:22:41.326 --> 00:22:44.057
That, that version, uh, that version did look a little weird.

00:22:44.057 --> 00:22:50.116
The, uh, the, uh, devil's Testicles or Satan's testicles or whatever we were trying to think of a name for,

00:22:50.537 --> 00:22:52.156
we don't have a good name for it yet.

00:22:52.156 --> 00:22:57.646
And picture wise, I'm not sure how many people we can convince to make it, but it is like.

00:22:58.096 --> 00:23:00.346
One of the most delicious things I've ever made.

00:23:00.497 --> 00:23:00.707
Yeah.

00:23:00.767 --> 00:23:03.076
Like I think they should sell these in stores.

00:23:03.317 --> 00:23:04.217
Oh, they're super good.

00:23:04.277 --> 00:23:04.366
They're

00:23:04.366 --> 00:23:05.926
gonna have to do something with the marketing though.

00:23:05.957 --> 00:23:08.237
'cause like, they don't look appealing at all.

00:23:08.297 --> 00:23:09.557
You're just gonna have to take my word for it.

00:23:09.557 --> 00:23:10.426
And you're gonna have to make it.

00:23:11.537 --> 00:23:16.217
Yeah, it's, it's definitely not something you would think like Satan and chocolate, like you wouldn't even think it tastes good.

00:23:16.217 --> 00:23:16.277
Yeah.

00:23:16.277 --> 00:23:19.217
Even after you see 'em made, they look a little weird, but man, they're delicious.

00:23:19.307 --> 00:23:21.557
They're just like chewy little brownies.

00:23:21.557 --> 00:23:21.616
Yeah.

00:23:21.616 --> 00:23:24.497
They taste like really, really chewy brownies.

00:23:24.767 --> 00:23:25.606
Similar to like.

00:23:25.971 --> 00:23:27.741
The texture of mochi almost.

00:23:27.741 --> 00:23:27.951
Yeah.

00:23:27.951 --> 00:23:28.731
It's like a mochi.

00:23:28.731 --> 00:23:33.622
And you would think with the, you know, wheat, gluten, maybe it'd be like bread, but it's really not like that all.

00:23:34.041 --> 00:23:34.461
Oh, really?

00:23:34.461 --> 00:23:34.912
Chewy.

00:23:34.912 --> 00:23:35.211
Yeah.

00:23:35.271 --> 00:23:38.241
Uh, also the different actual, just Satans we've made.

00:23:38.271 --> 00:23:38.362
Yeah.

00:23:38.991 --> 00:23:43.642
So we're looking to do a lot more with Satan kind of going forward and delving into making our own.

00:23:43.642 --> 00:23:44.842
So we've got some stuff coming up for.

00:23:45.527 --> 00:23:45.916
Yeah, there's

00:23:45.916 --> 00:23:50.237
actually a recipe on the site right now for the shredded Satan steak quote unquote.

00:23:50.326 --> 00:23:50.507
Right.

00:23:50.537 --> 00:23:50.807
Yeah.

00:23:50.807 --> 00:23:56.811
It works really well in like tacos and you know, anything Mexican ish because we use, yeah, have several burritos.

00:23:56.811 --> 00:23:57.612
Taco seasoning.

00:23:57.682 --> 00:23:57.971
Yeah.

00:23:58.666 --> 00:23:59.626
Yeah, it's really good.

00:23:59.626 --> 00:23:59.717
Cool.

00:24:00.646 --> 00:24:02.086
More Satan to come.

00:24:02.267 --> 00:24:02.356
Yeah.

00:24:02.356 --> 00:24:03.257
Hale Satan.

00:24:03.737 --> 00:24:06.616
Uh, so also last but not least, we have red lentils.

00:24:06.616 --> 00:24:10.007
We use this in a lot of our pastas and stuff, but there's some other uses for it as well.

00:24:10.037 --> 00:24:10.396
Yeah.

00:24:10.396 --> 00:24:12.436
My main thing is just red lentil pasta.

00:24:12.557 --> 00:24:12.616
Yeah.

00:24:12.646 --> 00:24:13.061
I use that.

00:24:14.001 --> 00:24:18.801
I mean, I just feel like that is the hack to be able to eat pasta, whatever you want.

00:24:18.922 --> 00:24:19.192
Yeah.

00:24:19.372 --> 00:24:24.801
It doesn't taste quite like normal pasta, but it's close enough and it's pretty high protein compared to normal pasta.

00:24:24.832 --> 00:24:24.951
Oh

00:24:24.951 --> 00:24:25.311
yeah.

00:24:25.521 --> 00:24:31.402
And like compared to it's uh, you know, cousin, the chickpea pasta, I much prefer red lentil.

00:24:31.582 --> 00:24:34.606
The chickpea pasta gets like real mushy and tacky.

00:24:35.186 --> 00:24:36.267
Red lectin pasta.

00:24:36.297 --> 00:24:37.557
I actually really like it.

00:24:37.557 --> 00:24:41.517
I think the only thing that's different is it's a little bit chewier maybe than normal pasta.

00:24:42.176 --> 00:24:42.477
A little bit.

00:24:42.477 --> 00:24:42.517
Yeah, a little bit.

00:24:42.537 --> 00:24:43.436
That doesn't bother me at all.

00:24:43.436 --> 00:24:45.326
Not nearly as noticeable as the chickpea pasta.

00:24:45.326 --> 00:24:45.717
Yeah.

00:24:45.721 --> 00:24:45.932
Yeah,

00:24:46.136 --> 00:24:47.636
and it comes in all kinds of different shapes.

00:24:47.636 --> 00:24:51.856
You got like spaghetti and penne, and they even make like a. Outer space shapes.

00:24:52.126 --> 00:24:52.307
Oh yeah.

00:24:52.366 --> 00:24:54.166
Fun for kids of all ages.

00:24:54.227 --> 00:24:54.527
That's true.

00:24:54.557 --> 00:24:55.156
Including me.

00:24:55.217 --> 00:24:55.336
Yeah.

00:24:56.896 --> 00:24:58.576
And I also have like red lentil waffles.

00:24:58.576 --> 00:24:59.686
Red lentil wraps.

00:24:59.686 --> 00:24:59.747
Yeah.

00:24:59.807 --> 00:25:00.856
Uh, for stuff like that.

00:25:00.856 --> 00:25:02.626
So there's a lot of good uses for that.

00:25:02.626 --> 00:25:13.727
Just a little bo boost in the protein over something you've maybe eat just kind of flour or carb based Anyway, so I think those are a lot of the ingredients we're using to kind of get a little more protein into our recipes without having to resort to protein powder.

00:25:14.086 --> 00:25:17.207
Like I said, we'll link to some recipes for each of these ingredients that we already have.

00:25:17.862 --> 00:25:20.172
And this is just something that we kind of like to do.

00:25:20.172 --> 00:25:27.971
We don't really love protein powder that much, so we just try to eat around our protein target in all of our meals so that we don't have to rely on protein powder.

00:25:28.241 --> 00:25:32.231
Yeah, and if you do need some protein powder to hit your protein goal for the day, there's no problem with that.

00:25:32.231 --> 00:25:34.422
It's just a lot of people don't really like the flavor or the texture.

00:25:34.422 --> 00:25:35.501
It can't find one they like

00:25:35.501 --> 00:25:36.372
for some reason.

00:25:36.692 --> 00:25:37.771
I don't know what it is.

00:25:37.832 --> 00:25:40.021
Protein powders are disgusting to me.

00:25:40.832 --> 00:25:40.922
Yeah.

00:25:41.041 --> 00:25:42.362
I just really, really,

00:25:42.602 --> 00:25:43.801
I've seen a lot of people feel that way.

00:25:43.832 --> 00:25:44.251
Yeah.

00:25:44.821 --> 00:25:49.622
It's like I would drink protein shake every day and it would be like the thing I dreaded most.

00:25:49.922 --> 00:25:49.981
Yeah.

00:25:50.071 --> 00:25:51.271
Same with eaas.

00:25:51.451 --> 00:25:54.172
I. I just like, I would dread it.

00:25:54.172 --> 00:25:56.362
I'd be like, oh no, it's time to drink this.

00:25:56.392 --> 00:25:57.352
I don't want to do it.

00:25:57.352 --> 00:25:57.801
Yeah.

00:25:58.402 --> 00:25:58.521
Yeah.

00:25:58.521 --> 00:26:02.662
I kind of grew up with protein powder, so I'm used to it, but it's always best to have it in food anyway.

00:26:02.662 --> 00:26:03.112
Like Yeah.

00:26:03.172 --> 00:26:07.162
Even if, you know, even if you like protein powder, it's better to get it in your food if you

00:26:07.162 --> 00:26:07.251
can.

00:26:07.251 --> 00:26:07.491
Right.

00:26:07.491 --> 00:26:09.622
It keeps you fuller for longer too, so.

00:26:09.711 --> 00:26:09.951
Right.

00:26:10.811 --> 00:26:11.172
Cool.

00:26:11.291 --> 00:26:13.692
Well, I think that's it for this episode.

00:26:13.721 --> 00:26:16.692
Uh, we're gonna try to go forward and release these on Monday mornings.

00:26:16.692 --> 00:26:20.801
Now, we weren't even, we didn't really have a schedule with the, uh, quote unquote first season, right?

00:26:20.801 --> 00:26:23.142
They're not really seasons, but we didn't really have a schedule before.

00:26:23.142 --> 00:26:25.811
So we're trying to, uh, structure this a little more going forward.

00:26:25.842 --> 00:26:29.771
And so we're gonna release this on Monday morning and hopefully every Monday morning from now on.

00:26:30.132 --> 00:26:32.021
And if anyone's listening and has ideas.

00:26:32.021 --> 00:26:36.942
For things they'd like to hear about, or topics or recipe ideas of things you'd like to see on the website.

00:26:37.451 --> 00:26:38.501
Yeah, shoot us a message.

00:26:38.592 --> 00:26:39.221
Yeah, reach out.

00:26:39.221 --> 00:26:43.451
We're gonna have all the, uh, social media links on how to reach us in the show notes as well.

00:26:43.451 --> 00:26:50.951
Plus you can always just come to the website, comment on the recipes or the blog articles, or use the co contact forms that we answer all those things.

00:26:50.951 --> 00:26:53.412
So we've been getting a lot of cool questions lately.

00:26:53.501 --> 00:26:54.731
I'm looking forward to hearing more.

00:26:55.811 --> 00:26:57.432
I think that about wraps us up for this week.

00:26:57.461 --> 00:26:59.082
Uh, you wanna say, bye bye.

00:26:59.172 --> 00:26:59.862
Bye everybody.