{"id":140017,"date":"2024-03-27T08:02:00","date_gmt":"2024-03-27T15:02:00","guid":{"rendered":"https:\/\/www.vivaglammagazine.com\/?p=140017"},"modified":"2024-03-25T13:16:04","modified_gmt":"2024-03-25T20:16:04","slug":"tired-of-protein-powders-try-my-favorite-high-protein-vegan-snacks-instead","status":"publish","type":"post","link":"https:\/\/www.vivaglammagazine.com\/tired-of-protein-powders-try-my-favorite-high-protein-vegan-snacks-instead\/","title":{"rendered":"Tired of Protein Powders? Try My Favorite High-Protein Vegan Snacks Instead"},"content":{"rendered":"\n

One of my biggest concerns when it comes to my fitness journey is getting my daily 100-120 grams of protein. It may not sound like a lot at first, but if you ever truly count your macros on a daily basis, you\u2019ll notice that it\u2019s not nearly as effortless as it may appear. Especially if you\u2019re also following a vegan diet. Don\u2019t get me wrong, protein powders can work wonders. However, I\u2019m not too fond of them either. So, what\u2019s the solution? My high-protein vegan snacks will give you the amino acid boost you need after or before your workout<\/a>! They don\u2019t only taste good, but they will also make you feel amazing. So, let\u2019s not waste any more time and get straight to the recipes.<\/p>\n\n\n\n

Roasted Chickpeas<\/h2>\n\n\n\n
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I LOVE chickpeas<\/a>! So it comes as no surprise that my first recipe has to involve them. I mean, what\u2019s there not to love? Roasted chickpeas are crunchy, savory, and incredibly rich in protein. The best part \u2014 they are also super easy to make at home. You can snack on them as you go, or include them as a crunchy topping for your salads. Here’s how to make them:<\/p>\n\n\n\n

You\u2019ll need:<\/h3>\n\n\n\n
    \n
  1. One can (15 ounces) chickpeas, drained and rinsed<\/li>\n\n\n\n
  2. A tablespoon of olive oil<\/a><\/li>\n\n\n\n
  3. Garlic powder (as much as needed)<\/li>\n\n\n\n
  4. Paprika<\/li>\n\n\n\n
  5. 1\/2 teaspoon cumin<\/li>\n\n\n\n
  6. Salt and pepper to taste<\/li>\n<\/ol>\n\n\n\n

    Instructions:<\/h3>\n\n\n\n

    Preheat your oven to 400\u00b0F and line a baking sheet with parchment paper. Take a bowl and toss the chickpeas with olive oil, garlic powder, paprika, cumin, salt, and pepper until evenly coated. Then, simply spread the chickpeas in a single layer on the prepared baking sheet, and roast for up to 20 minutes.<\/p>\n\n\n\n

    Nut Butter and Banana Toast<\/h2>\n\n\n\n
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    Next up, we have a classic combo that never fails to satisfy \u2013 nut butter and banana toast. However, this recipe doesn\u2019t necessarily have to be a snack either. It also makes an amazing breakfast! So, you can either snack on it after your workout or make a little bit extra and eat it as your first meal of the day. It\u2019s delicious, sweet, and super filling. Also, it is super easy to customize it to your own taste.<\/p>\n\n\n\n

    Ingredients:<\/h3>\n\n\n\n
      \n
    1. 2 slices of whole-grain bread<\/li>\n\n\n\n
    2. Two to three tablespoons of your favorite nut butter (almond, peanut, or cashew)<\/li>\n\n\n\n
    3. 1 ripe banana, sliced<\/li>\n<\/ol>\n\n\n\n

      Instructions:<\/h3>\n\n\n\n

      The instructions for this recipe are pretty straightforward, however, here\u2019s how I like to make it. I will toast the bread until golden and crispy either in my toaster or a non-stick grill pan. Then, I\u2019ll spread esch of the slices with my favorite nut butter \u2014 which is crunchy peanut butter! Of course, I\u2019ll add the slices of banana on top of that. If I\u2019m feeling extra fancy, I\u2019ll also sprinkle a little bit of cinnamon or dark chocolate on top.<\/p>\n\n\n\n

      Homemade Edamame Hummus<\/h2>\n\n\n\n
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      Last but not least, I also have to share my recipe for homemade edamame hummus. Whenever I\u2019m craving to snack on something late in the evening, this delicious green dip combined with baby carrots never fails me. And a huge bonus is also the fact that it\u2019s packed with protein and flavor.<\/p>\n\n\n\n

      You\u2019ll need:<\/h3>\n\n\n\n
        \n
      1. 1 cup shelled edamame beans<\/li>\n\n\n\n
      2. 2 cloves garlic, minced<\/li>\n\n\n\n
      3. Juice of 1 lemon<\/li>\n\n\n\n
      4. 2 tablespoons of tahini<\/li>\n\n\n\n
      5. 1 to 2 tablespoons of olive oil<\/li>\n\n\n\n
      6. Salt and pepper to taste<\/li>\n\n\n\n
      7. Water (as needed for consistency)<\/li>\n<\/ol>\n\n\n\n

        Instructions:<\/h3>\n\n\n\n

        Cook the edamame beans for a couple of minutes and put them in the blender with all the other ingredients. Blend until smooth, adding water as needed to reach your desired consistency. Do a final taste test and add any additional seasonings you feel are needed. Transfer the hummus to a serving bowl, and if you want to elevate the spread a little bit, garnish it with herbs or spices. Taste and adjust seasoning as desired. You can serve it with veggie sticks, crackers, or toasted pita bread.<\/p>\n\n\n\n

        YOU MIGHT ALSO LIKE<\/strong><\/p>\n\n\n\n

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        \"\"<\/a><\/figure><\/div>","protected":false},"excerpt":{"rendered":"

        One of my biggest concerns when it comes to my fitness journey is getting my daily 100-120 grams of protein. It may not sound like a lot at first, but if you ever truly count your macros on a daily basis, you\u2019ll notice that it\u2019s not nearly as effortless as it may appear. Especially if […]<\/p>\n","protected":false},"author":7667,"featured_media":103611,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,3,24],"tags":[96,94177,94178,833,117,5761,7070,12069],"yst_prominent_words":[33538,36059,57343,19118,31197,33532],"_links":{"self":[{"href":"https:\/\/www.vivaglammagazine.com\/wp-json\/wp\/v2\/posts\/140017"}],"collection":[{"href":"https:\/\/www.vivaglammagazine.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vivaglammagazine.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vivaglammagazine.com\/wp-json\/wp\/v2\/users\/7667"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vivaglammagazine.com\/wp-json\/wp\/v2\/comments?post=140017"}],"version-history":[{"count":3,"href":"https:\/\/www.vivaglammagazine.com\/wp-json\/wp\/v2\/posts\/140017\/revisions"}],"predecessor-version":[{"id":140159,"href":"https:\/\/www.vivaglammagazine.com\/wp-json\/wp\/v2\/posts\/140017\/revisions\/140159"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.vivaglammagazine.com\/wp-json\/wp\/v2\/media\/103611"}],"wp:attachment":[{"href":"https:\/\/www.vivaglammagazine.com\/wp-json\/wp\/v2\/media?parent=140017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vivaglammagazine.com\/wp-json\/wp\/v2\/categories?post=140017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vivaglammagazine.com\/wp-json\/wp\/v2\/tags?post=140017"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.vivaglammagazine.com\/wp-json\/wp\/v2\/yst_prominent_words?post=140017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}