Cooking with OxyWhey

Protein powder is one of those items that is arguably considered to be lifeblood among the bodybuilding crowd and fitness community in general. Protein powders are usually part of the daily routine for physique sports and strength sports such as bodybuilding, weightlifting, and powerlifting, but also in other sports such as football.

OxyWhey provides 24 grams of lean protein per serving, with virtually no carbs, sugars, cholesterol or lactose! Find out more!

We have all either seen or been those people who chug protein shakes after workouts, as well as other times throughout the day. This extra protein hit helps muscles repair and recover, making you stronger and healthier overall! 

If you have been at this for a while, you know that simply drinking your protein powder shake can get repetitive. It is for this reason that many have sought other uses for protein powder, and many of those uses were found in the kitchen of all places!

1. A TASTY WAY TO DO IT!

How else can you hit your protein requirements without chugging shakes all day? By baking or cooking with it, of course! Whey Protein such as OxyWhey can do great things in the kitchen, provided you know a little bit about what you are doing. 

You will find that many recipes allowing you to use protein powder are actually baking recipes. This means bread, muffins, cookies, cakes, etc. One important tip for you is to ensure that you use the right kind of protein powder!

2. DIFFERENT TYPES FOR DIFFERENT USES

Protein powders are different from one another in terms of:

• Taste

• Consistency

• Dryness

• Incorporation

Tip - Using whey protein powder or organic soy powder seems to go well with pretty much any dish you desire to make or bake!

3. THE MIXING MIX-UPS

Some people make the mistake of using nothing but protein powder in their recipes. Others mix their powder with flour, but they get the ratios wrong. Ideally, you want to use a bit less than half protein powder in your recipes. Otherwise, your dish will be dry and/or rubbery. Replacing half of your regular flour with protein powder is usually a good place to start.

4. ALWAYS HAVE A FAT SOURCE

Protein powder creations are often dry. If you’re lucky, you’ll end up with something edible. However, if you add a fat source like coconut oil or avocado to your recipe, it will definitely add flavor and dimension to your finished product. How much fat will also affect the texture of your baked goods. More fat will yield a more moist and cake-like product, while less fat will result in a dryer, denser product. 

5. AVOID ISOLATES

Whey protein isolate is probably the hardest to work with. A blend of whey protein concentrate and casein seems to work best for waffles, pancakes, cheesecake, and muffins. Casein on its own will work great for thickening products, but not so much for cooking and baking. Save pure casein for frosting and use blends for anything that has to do with heat. 

6. READYMADE MIXES

If you are still unsure about your mixing prowess based on the fear of messing up, there is some help for you. Since someone had to be a pioneer in this area and go through the painstaking process of finding out what works and what doesn’t, much has been revealed.

A few people have created protein cooking mixes, so this eliminates the guesswork of how much powder and what type of powder to use in a given recipe. Not having to experiment frees up a lot of time and reduces the stress of trying to figure it all out.

Now you know (if you didn’t already) that shakes are not the only thing you can make with your protein powder. So get started! Once you do, you’ll never look back!