Make Your Own Plant-Based Meal Replacement Powder to Save Money

I have a love/hate relationship with protein powder. I love that it helps make my daily smoothie more filling and meal-like. I love that it’s a quick and easy way to get a nice dose of the recovery-helping macronutrient after a hard workout.

But I hate the price. And I, more often than not, hate the ingredient list. There are definitely more natural protein powders out there, but the price is just so restrictively high! And the rare times I found a natural protein powder that wasn’t exorbitantly expensive, it was exorbitantly gritty, earthy, and generally not delicious.

Source: Homemade Plant Protein Powder

This is not “protein powder” – it is ground up legumes. It’s got more carbs in it than it does protein. Also eating raw lentils and raw rice is extremely problematical for a lot of people. They can actually interfere with the absorption of other nutrients.  Phytic acids can definitely be a concern for some folks (particularly raw vegan folks).

I would recommend to soak the rice and lentils first for few hours, drain the water and heat it in deep pan without adding anything until rice starts popping. Don’t forget to stir it continuously during heating to have uniform heat distribution. This should solve issue of rawness.

Otherwise, buy whey protein in bulk from vendors like Bulk Supplements or Powder City.  Generic protein powders with no brand name – they don’t cost as much, but they’re of the exact same quality (if not higher). They all come with Certificates of Analysis.

Speaking to those of us on blood thinners, based on previous information I highly recommend cooking the lentils vs raw.  There is vitamin K in lentils, just noticeably less if they’re cooked.  There’s vitamin K in brown rice as well, but a trivial amount.  There’s no vitamin K in steel cut oats.  Provided you cook the lentils and are OK the phytic acid, you should be OK.

I got a coffee/spice grinder years ago, for grinding sunflower, pumpkin, and sesame seeds that I use in breakfast.  I read a lot of reviews were available, and my assessment was that they were cheaper and replaceable.  Almost all reported failure at some point, so I just picked the best I could at a place with a great return policy.  So far, so good.

9 Best New Proteins for Weight Loss

It burns fat. It builds muscle. And it tastes awesome.

It’s easy to love protein. All of our favorite foods — burgers, steaks, pork chops, bacon — are  packed with it. And with the ever-growing popularity of whey-protein shakes, we’re taking in more of this essential muscle maker than ever before.

But are we eating the right kind?

Source: 9 Best New Proteins for Weight Loss

The article mentions a “complete protein”, which I understood to have been debunked.  Much as I love hummus, it is high in calories.  I did hemp seeds for a while, but trendy stuff costs.  You can get as much by combining sesame, sunflower and pumpkin seeds…

Vegan Baking: Egg Substitutes

There are many reasons why you might need to replace eggs in a recipe. You could be making a batch of cookies for a vegan friend or a birthday cake for a child with an egg allergy. Perhaps reducing a recipe size has left you needing less than one egg — or maybe you just ran out of eggs altogether. Fortunately, there are several simple substitutes that make it easy to cook without any eggs at all.

To determine the right egg replacer to use, first you have to know why the egg is in the recipe in the first place.

Source: How to Make Your Own Egg Replacers for Vegan Baking

Eggs are perishable, while flaxseed, silken tofu, and chia seeds are all shelf stable. They are great pantry essentials – it’s not just about ideology 😉

…but they forgot about bananas.  Exhibit a: the 3 ingredient oat bar, with tips for ripening bananas faster.