DO YU KNOW WHAT PROTEIN IS BEST FOR YOU?

Which protein is right for you?

➜ Whey protein
This common protein source is made from a mixture of proteins found naturally in milk. In addition to protein, whey also provides an optimal combination of amino acids.
➜ Whey isolate
Whey protein undergoes a process to remove most of the carbs, fat and lactose – the result is a highly-absorbable form of protein, offering an impressive 25-30 grams per serving.
➜ Casein protein
Also found naturally in cow’s milk, casein protein is the preferred choice for bedtime because it digests slowly and contains amino acids that can prevent the breakdown of muscle tissue.
➜ Soy protein
Ideal for those who can’t (or don’t) consume dairy, soy protein powder is easily digestible and packed with nutrition – a scoop offers upwards of 25 grams of protein, plus vitamins and minerals.
➜ Hemp protein
This nutty-flavored plant-based protein source is a nutritional powerhouse, providing 11 grams per serving, plus essential fatty acids, all 9 essential amino acids and filling fiber.
➜ Pea protein
With 20-25 grams per scoop, pea protein rivals whey in protein potency. This vegan protein option also offers branched-chain amino acids (BCAAs) and mixes easily into your morning shake.

Calabacines Asados

8 tazas de calabacines, sin cascara
2 cucaradas de aceite de oliva, extra virgen
2 cucharaditas de polvo de ajo
1 cucharadita de perejil seco
1/2 cucharadita de albahaca seca
1/2 cucharadita de salvia seca
1/2 cucharadita de paprika
1 cucharadita de sal

Procedimiento:
1. Pela los calabacines y remueve las semillas. CortalOs en pedazos de 1″ y ponlos en un envase aparte.
2. Vierte aceite de oliva sobre el calabacin hasta q cubras todos los pedazos.
3. Agrega las especias y mezcla bien.
4. En un molde de hornear, distribuye el calabacin. Hornea por 35 minutos a 400 grados o hasta que los pedazos esten doraditos.
5. Acompana con arroz, carne de tu eleccion o pasta.

Roasted Butternut Squash
8 cups peeled and cubed butternut squash (1 large squash or 2 small ones)
2 tablespoons olive oil
2 teaspoons onion powder
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon paprika
1 teaspoon salt
1. Peel squash and remove seeds. Cut into 1 1/2” chunks and place in a large mixing bowl.
2. Drizzle olive oil over squash and mix until all pieces are coated evenly.
3. Stir in seasonings, taking care to mix well.
4. Distribute single layer onto baking sheets. Bake at 400° for 35 minutes or until pieces are tender and lightly browned on edges.
5. Add rice, meat or pasta of your choice.

Xplosive Spicy Kale & Lemon Pesto Pasta

Sabias que el Kale es una hoja muy alta en calcio? Si, en calcio. Ademas es rica en fibra, no tiene grasa y es baja en calorías. Para que sepan… una taza de Kale tiene 5 gramos de fibra, 40 calorías y 0 gramos de grasa. El Kale es excelente para ayudar a mejorar el proceso de digestión y hace que funcione mucho mejor gracias a su alto contenido en fibra.

Para esta exquisita receta vas a necesitar:

2/3 tazas de hojas de Albahaca frescas
1/2 taza de hojas de Kale (aqui en Puerto Rico las consigues en Freshmart, Walmart, Amigo o en los Mercados organicos).
1/4 taza de Perejil fresco
2/3 tazas de aceite de oliva
3 dientes de ajo triturado
2 cucharadas de levadura nutricional
2 cucharadas de la cascara de limon triturada
1/3 taza de jugo de un limon
2 cucharadas de vino blanco

Para la pasta:
1 paquete de pasta libre de gluten
8 a 10 tomates pequenos “baby”
1/4 taza de nueces de pinones “pine nuts”
1-3 cucharaditas de pimienta roja
Queso vegano parmesano para que tires por encima
Sal y pimienta a gusto.

Procedimiento:

Prepara la pasta como de costumbre. Luego para la salsa pon todos los ingredientes en un procesador de alimentos hasta que tengan una contextura pastosa. Pica los tomates en 4 partes. Sirve y disfruta esta explosiva receta!

 

Did you know that Kale is a green leaf high in Calcium? Yes!!!  It has no fat content and is very low in calories. So this recipe will suit you if your following an specific nutritional plan.

What u’ll need:

2/3 cup Fresh Basil Leaves
1/2 cup Raw Kale Leaves, remove the stems
1/4 cup Fresh Parsley Leaves
2/3 cup Olive Oil
3 cloves Garlic, minced
2 tablespoons Nutritional Yeast
2 tablespoons Lemon Peel, grated
1/3 cup Lemon Juice
2 tablespoons White Wine

For the pasta:

1 Package gluten free Pasta
8 – 10 Baby Tomatoes
1/4 cup Raw Pine Nuts
1 – 3 teaspoons Red Pepper Flakes (depends on how spicy you like it)
Vegan Parmesan to sprinkle over the top
Salt and Pepper to taste

Prepare your pasta as usual. For the sauce in your  food processor, blend all your Pesto ingredients until it’s a smooth paste. Quarter your Tomatoes. Serve and enjoy this explosive recipe!