Boost Your Breakfast with Protein-Packed Recipes

(Family Features) Whether you’re a casual exerciser, a professional athlete or just looking for a nutritious breakfast, kick off your day with protein-packed recipes.

As an expert in the nutritional needs of professional athletes, Megan Chacosky, chef and registered dietitian for the U.S. Ski & Snowboard Team, stresses the importance of protein in any fitness enthusiast’s diet. Protein helps build, maintain and repair muscles while increasing energy and endurance, which can help strengthen the body and avoid injuries. Adding a protein beverage like Rockin’ Protein, made from fresh Shamrock Farms milk with up to 30 grams of protein per serving, into healthy breakfast recipes is one way to increase the protein level and nutritional benefits of your breakfast.

These recipes are quick to prep for grab-and-go mornings to start your day with proper nutrition. To learn more, visit rockinprotein.com.

Chocolate-Hazelnut Granola

Servings: 30

• 1          bottle (12 ounces) Chocolate Rockin’ Protein Builder
• 12        cups rolled oats
• 1/2       cup maple syrup
• 3/4       cup oil
• 2          cups roasted hazelnuts
• 1/2       cup raw pumpkin seeds
• 1/2       cup raw sunflower seeds
• 1/2       cup dark chocolate chips

1. Heat oven to 325° F.
2. In large bowl, combine protein builder, rolled oats, maple syrup, oil, hazelnuts, pumpkin seeds and sunflower seeds; mix until oats, hazelnuts and seeds are coated. On baking sheet, spread granola in thin layers and bake until golden brown, about 45 minutes, stirring every 10-15 minutes.
3. Cool completely then sprinkle in chocolate chips and serve with yogurt, on smoothie bowl or as cereal.

Nutritional information per serving: 295 calories; 32 g carbohydrates; 7.5 g protein; 16 g fat; 6 g sugar.

Blueberry Cornbread Muffins

Servings: 12 muffins

• 1          cup cornmeal
• 1          cup flour
• 1/4       cup sugar
• 2          teaspoons baking powder
• pinch of salt
• 1          cup fresh blueberries
• 1          egg
• 1          cup Vanilla Rockin’ Protein Builder
• 6          tablespoons vegetable oil
• 1          lemon, juiced

1. Heat oven to 400° F. Line muffin tin with 12 paper or foil muffin liners and set aside.
2. In medium bowl, combine cornmeal, flour, sugar, baking powder and salt; once mixed, toss in blueberries to coat.
3. In separate bowl, combine egg, protein builder, oil and lemon juice. Pour liquid ingredients into dry mix and stir until just combined. Divide into lined muffin tins and bake until golden brown, about 20-25 minutes.

Nutritional information per serving: 245 calories; 25 g carbohydrates; 5 g protein; 15 g fat; 6 g sugar.

SOURCE:
Rockin’ Protein

Go Tart for Your Heart

(Family Features) Eating with heart health on your mind has never tasted so good. While many aspects of life can impact heart health, opting for nutritious foods plays an especially important role.

“Heart-healthy eating can be delicious and on-trend with vibrant colors and sweet-tart flavors. There are simple ways to add nutrient-rich ingredients to your favorite recipes that add depth of flavor and texture, too,” said Michelle Dudash, registered dietitian. “Packed with beneficial phytonutrients, including anthocyanins, research shows Montmorency tart cherries may help lower levels of cholesterol and triglycerides, reduce blood pressure, reduce inflammation and reduce belly fat – all factors linked to heart disease risk.”

Start the day off by blending frozen tart cherries into a Tart Cherry Granola Smoothie Bowl or incorporating dried tart cherries into your favorite trail mix when it’s time for a snack. This heart-healthy, ruby-red fruit has a distinct sweet-tart taste that makes an easy addition to a variety of dishes and is available year-round in dried, frozen, juice and concentrate forms.

To learn more about the health benefits of Montmorency tart cherries and find more delicious recipes, visit ChooseCherries.com.

Tart Cherry Granola Smoothie Bowls
Recipe courtesy of Sonja Overhiser of A Couple Cooks on behalf of the Cherry Marketing Institute
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 2

Granola:

• 1/4       cup olive oil
• 1/2       cup maple syrup
• 1          teaspoon vanilla extract
• 3          cups old-fashioned rolled oats
• 3/4       teaspoon kosher salt
• 1/2       teaspoon cinnamon
• 1          cup sliced almonds
• 1          cup dried Montmorency tart cherries
• 1/2       cup pepitas

Smoothie Bowl:

• 2 1/2    cups frozen Montmorency tart cherries
• 2          tablespoons fresh lemon juice (1 lemon)
• 1 1/2    tablespoons maple syrup
• 1          ripe banana
• 1          cup almond milk, plus additional (optional)

1. Heat oven to 325° F.
2. In small bowl, whisk together olive oil, maple syrup and vanilla.
3. In separate bowl, stir together oats, salt, cinnamon and almonds. Pour in mixture. Bake about 45 minutes until golden brown, stirring every 15 minutes and watching carefully near end of baking, stirring more, if necessary.
4. Roughly chop dried cherries.
5. When granola is baked, cool slightly then stir in cherries and pepitas.

Note: Granola can be stored in air-tight container up to 1 month.

To make smoothie bowl: Blend together tart cherries, lemon juice, maple syrup, banana and almond milk. If necessary, add additional milk for a smoother consistency.

Serve smoothie in bowl with 1/4 cup tart cherry granola.

SOURCE:
Cherry Marketing Institute