Bobby building requires a lot of dedication, hard work and discipline. In bodybuilding, the body needs a balanced diet and sufficient amount of protein. Because protein is essential for building and repairing our muscles. This is the reason why bodybuilders are advised to consume high amounts of protein everyday. It is exceedingly challenging to make foods that are high in protein yet are both savoury and satisfy all of a bodybuilder’s needs. But in this article, we will tell you about 10 such high protein snacks which are perfect for bodybuilding. These snacks are not only delicious, they are also very easy to prepare and you can enjoy them on the go. All these high protein snacks will also kill your hunger and also fulfill all your fitness essentials. So, it’s my request to read this article without skipping.
Roasted Pumpkin Seeds
Remove the Seeds – To remove the pumpkin’s seeds use a big spoon or ice cream scoop. Both pie pumpkins and carving pumpkins have edible seeds. The amount of yield you get will depend on the size of your pumpkin.
Wash & Dry Seeds -After removing any pulp that may have remained on the seeds, wash, rinse, and drain them. It’s okay to leave some flesh behind. Dry the seeds as much as you can using two towels. The outcome is that the seeds will roast crispier. If there is too much moisture present, the cooking process will take longer and generate steam in the oven. For this reason, the seeds must be as dry as possible before roasting.
Season the Seeds – In a bowl, mix together the seeds, olive oil, salt, garlic powder, paprika, and black pepper. Ensure that the seeds are evenly coated with the mixture. Next, spread the seeds out on a lightly greased cookie sheet, making sure to separate them evenly for consistent roasting.
Roast the Seeds – Place the seasoned pumpkin seeds in a single layer on a baking sheet and preheat your oven to 350°F . To ensure even browning, roast the seeds for 12 to 15 minutes, tossing them every five minutes. When the seeds are golden brown and emit a nutty smell, keep a tight eye on them and take them out of the oven. This proves the seeds are perfectly roasted and prepared for consumption.
Place the edamame pods and 1 inch of water in the pot, then cover it.
Turn the heat to high and place the saucepan on the stove. The beans should be cooked for 10 minutes after you notice steam emerging from underneath the lid.
Put the beans in the bowl after carefully draining them in the colander. Salt the pods, then squeeze the lemon over them and serve.
Air Fryer Spiced Chickpeas
Chickpeas can be thoroughly dried using paper towels. Mix the chickpeas, salt, chilli powder, and olive oil in a medium bowl.
While transferring the chickpea mixture, scrape the bowl to extract all of the oil. Sauté for 10 to 15 minutes at 370° until crispy and golden brown.
Chickpeas can be served heated or at room temperature. Over the top, grate lime zest.
To begin, put the eggs in a spacious pot and pour enough cold water to cover them by approximately 1 inch. Bring the pot to a boil on the stove and promptly take it off the heat. Cover the pot and allow the eggs to sit for 11 minutes. Meanwhile, prepare a moderate-sized bowl of ice water. After 11 minutes have passed, drain the eggs and immerse them in the ice water.
While waiting, preheat a large skillet on medium heat. Cook the bacon, stirring occasionally, until it becomes crisp, around 4 minutes per side. Then, transfer the bacon onto a plate lined with a paper towel.
Take a medium-sized bowl and mix together the mayonnaise, chives, hot sauce, and vinegar using a whisk. Add salt and black pepper to taste.
Peel the boiled eggs and cut them in half. Spread the prepared mayonnaise mixture on the cut side of one half of an egg. Add tomatoes, lettuce, and bacon on top of the mixture, then cover with the other half of the egg. Finally, season with salt and black pepper to taste.
Chocolate Keto Protein Smoothie
Combine all the following ingredients in a blender: almond milk, almond butter, ice, unsweetened cocoa powder, keto-friendly sugar substitute such as Swerve (to taste), chia seeds (plus additional for serving), hemp seeds (plus additional for serving), pure vanilla extract, and a pinch of kosher salt. Blend until the mixture is smooth and well-combined. Pour into a glass and garnish with more chia and hemp seeds.
Set the oven to preheat at 325°F. Take a large baking sheet and spread almonds on it, ensuring they are in an even layer. Toast the almonds for about 15 to 17 minutes, or until they become fragrant and are lightly golden on the inside.
Allow the toasted almonds to cool for about 10 to 15 minutes, or until they reach a pleasantly warm temperature. Then, transfer the almonds to a high-powered blender or food processor. Add salt to the almonds and blend on medium-low speed. Stop the blending every minute to scrape down the sides of the blender and to incorporate the almonds. Continue blending until the almonds are completely pulverized and a ball forms, which should take around 3 to 10 minutes, depending on your machine. Keep blending until the butter becomes completely smooth, loose, and shiny, scraping down the sides as needed, which should take around 3 to 7 minutes more, depending on your machine. If your blender overheats, unplug it and let it rest until it cools down.
Include honey and oil, if desired, into the blender and keep blending until the mixture becomes smooth and runny. At first, the mixture may seize, but continue blending for approximately 7 to 10 minutes more until the mixture becomes completely smooth and runny.
Put the almond butter in a clean jar and store it in the refrigerator for 4 to 6 weeks.
To make the dressing, mix together the following ingredients in a bowl or a jar:
- 1/3 cup extra-virgin olive oil
- 1/3 cup lime juice
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon hot sauce (such as Cholula)
- 1/2 teaspoon cumin
- 1 teaspoon kosher salt
To make the salad, combine the following ingredients in a large mixing bowl:
- 1 cup black beans
- 1 small red onion, finely chopped
- 1 cup corn kernels
- 1 cup cherry tomatoes, quartered
- 1 cup black-eyed peas
- 2 orange bell peppers, chopped
- 1 avocado, chopped
Prepare the dressing by whisking together the following ingredients in a small bowl:
- Olive oil
- Lime juice
- Chopped cilantro
- Hot sauce
Mix the ingredients well until the dressing is well combined, and then set it aside.
Take a large mixing bowl and mix together all the remaining ingredients. Toss the salad with the prepared dressing until all the ingredients are well coated. Serve the salad with chips.
Chicken Salad Sandwich
- 3 boneless, skinless chicken breasts
- 6 slices of lemon
- 6 sprigs of dill, plus 1 tablespoon of chopped dill
- 1 green apple, chopped
- 1/2 red onion, finely chopped
- 2 celery stalks, finely chopped
- 2/3 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons red wine vinegar
- Kosher salt
- Freshly ground black pepper
- Baguette, for serving
- Butter lettuce, for serving
- Preheat your oven to 400°F.
- Season the chicken breasts with salt and pepper on both sides.
- In a baking dish, place the chicken breasts, lemon slices, and dill sprigs. Roast in the oven until the chicken is cooked through, about 25-30 minutes. Let the chicken cool before shredding into bite-sized pieces.
- In a mixing bowl, combine the shredded chicken, chopped apple, red onion, and celery.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, and chopped dill. Season with salt and pepper to taste.
- Pour the dressing over the chicken mixture and stir until well coated.
- Serve the chicken salad with baguette and butter lettuce.
Loaded Greek Feta Dip
In a large bowl using a hand mixer, beat feta cheese, Greek yogurt, cream cheese, Olive oil, and lemon juice and zest until fluffy and combined. Season with salt and red pepper flakes and stir in dill.
Transfer the prepared dip to a serving bowl and garnish it with chopped cucumber, diced tomatoes, fresh dill, and a drizzle of olive oil.
Serve with pita chips.
Preheat your oven to 350°F. Spread the chickpeas in a single layer on a baking sheet.
Once the oven is preheated, place the baking sheet with chickpeas in the oven and bake until they are completely dry, which should take around 8 to 10 minutes.
After removing chickpeas from the oven, toss them with oil and salt, and then return them to the oven. Bake for another 33 to 35 minutes until they are golden brown, dry, and crispy. Toss them halfway through the baking time.
Spread the roasted chickpeas on a sheet tray and sprinkle with seasonings. Toss until well combined and spread into an even layer. Let cool completely.
To maintain the crispness, store the chickpeas in a resealable bag or airtight container with the lid slightly ajar.
Finally, anyone trying to up their protein intake, even bodybuilders, will find these 10 high-protein snacks to be fantastic choices. These snacks, which range from roasted pumpkin seeds and roasted chickpeas to hard-boiled eggs, are not only tasty but also practical and simple to make. High-protein snacks can support muscle growth and repair, help you control your weight, and keep you feeling full and energized throughout the day. So the next time you’re in need of a quick and protein-packed snack, give one of these choices a try and give your body the nutrition it requires.
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