Want to shake up your protein intake? We’ve got you! Here at GMB, we’re obsessed with brown rice protein powder and its many uses. Here’s why.
Why choose brown rice protein?
First up, since brown rice protein is gluten- and dairy-free, it’s very easy to digest. Being vegan, it’s an excellent choice for people with allergies or digestive issues. It speeds up metabolism and stabilises blood sugar levels, which will boost your energy and weight loss efforts (winning!). It’s also an antioxidant, so it helps with liver function as well heart and kidney health. For those active GMBers out there, it’s also great to take after intense workouts to aid muscle recovery.
GMB loves: Designer Physique’s Sprouted Brown Rice Protein. It’s vegan, gluten-free, hypoallergenic and 100% organic, with no artificial colours or preservatives. Plus, it has a whopping 80.5g protein per 100g. Thanks to its mild, sweet flavour, you can add it to pretty much anything.
How to use it
Health benefits aside, we love brown rice protein powder because it’s super versatile. You can sneak it in to just about anything! These are our favourite (and most creative) ways to use protein powder.
Choc chip protein cookies
When afternoon snack time rolls around, reach for a cookie bursting in protein, fibre and flavour. This recipe makes 12 small, deliciously chewy choc chip cookies.
- 1/3 cup sprouted brown rice protein
- ½ cup natural almond butter
- ¼ cup coconut sugar
- 1 egg
- 2 tbsp almond milk (unsweetened is best)
- ½ tsp vanilla extract
- 2 tbsp coconut flour
- ½ tsp baking soda
- 2 tbsp chocolate chips (or cacao nibs for something less sweeter)
Preheat oven to 180 degrees.
Combine coconut sugar, almond butter, egg, almond milk and vanilla extract in a bowl. Mix until well combined.
Add protein powder, coconut flour and baking soda, and mix.
Fold in chocolate chips or cacao nibs.
Drop tablespoons of cookie dough onto a tray covered with baking paper.
Bake for 10 minutes until slightly browned on the edges.
Allow to cool.
For a brekkie that’ll fill you up and tickle the tastebuds, whip up protein pancakes! These ones are satiating, free from refined sugar, and packed with protein.
This recipe makes 6-8 pancakes.
- 1 cup oats
- 1 banana
- 2 eggs
- ½ cup egg whites
- 4 tsp baking powder
- 1-2 scoops sprouted brown rice protein powder
- 2 tbsp flax meal
- pinch cinnamon
Put all ingredients in blender and blend on medium speed.
Heat a non-stick pan or griddle to medium heat.
Add ¼ cup batter at a time and cook for 2-3 minutes. Flip and repeat on other side.
If you like, top with fresh fruit, yoghurt or chocolate chips before serving!
Creamy protein pumpkin soup
Pumpkin soup is a winter staple in many homes – so why not add a twist, and feed those muscles while you warm up that body?
- 800g of pumpkin chopped
- 1 cup coconut cream
- 1 tsp cinnamon powder
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 cup almond milk
- 1 scoop sprouted brown rice protein powder
Heat almond milk and coconut cream in a pan over medium heat.
Stir in pumpkin and spices.
Remove from heat and whisk in protein powder.
Allow to cool.
Did you know about the benefits of brown rice protein powder? How do you use protein powder?