Body360 Nutritionals Blog

BodyCrunch Zuchini Carrot Muffins

Thu, 08 Dec 2011 02:49:08 +0000

What other muffin recipe offers 36 grams of high quality protein, 2 servings of vegetables and 10 grams of fiber? Can’t think of one? See below to learn how to make incredibly moist BodyCrunch Zuchini Carrot Muffins. You will definitely be adding this recipe to your list of favorites.

Ingredients
1 1/2 cups whole wheat flour
1 cup of oats
3/4 firmly packed light brown sugar or brown sugar splenda blend
3/4 cup of BodyCrunch All Natural Crunchies
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
3/4 cup fat-free milk
1/3 cup of canola oil or light olive oil
2 egg whites or 1 egg
1 cup grated carrots
1/2 cup of grated zuchini
1/2 cup of chopped walnuts
2 tsps of vanilla

Preparation
Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper liners. Combine dry ingredients in a large bowl. In a medium bowl combine the milk, oil, eggs, and vanilla. Blend well. Add the dry ingredients to wet mixture and blend until dry ingredients are moist. Fill muffin liners 3/4 full and bake for 25-27 minutes.

To learn more about BodyCrunch-Whey Protein Crunchies CLICK HERE.

Recipe provided by Jessika Morgan. Jessika Morgan is not a dietician or a nutritionist. She is a certified a food-aholic that has learned how eat fit and still love food! She is a Team360 Nutrition Tip and Healthy Recipe Coach for Body360 Nutritionals, Inc., West Hollywood, CA 90069. www.body360nutritionals.com

Blog post by Christian Graham. Christian Graham NSCA-CPT, KB is a certified fitness and wellness expert with 12 years of industry experience. He is the CEO of Body360 Nutritionals. Body360 Nutritionals, Inc., West Hollywood, CA 90069. www.body360nutritionals.com

BodyCrunch Fat Free Brownies

Mon, 05 Dec 2011 23:39:53 +0000

Chocolate lovers beware! This could possibly be the most delicious and healthy alternative to your chocolate brownie craving ever. This delectable snack is fat free, high in protein, low in carbohydrates and offers a texture that only BodyCrunch-Natural Protein Crunchies can provide. Simply Irresistable!

Ingredients:
1/2 cup Whole wheat flour
1/4 cup Unbleached flour
1/2 cup BodyCrunch- Natural
1/4cup Cocoa, plus 2 tablespoons
1 cup Sugar
1/4 teaspoon salt
1/3cup Unsweetened applesauce
3 Egg whites
1 teaspoon Vanilla

Directions:
Preheat oven to 325F. Prepare a 8″ x 8″ baking pan by spraying it lightly with cook spray or lining the pan with parchment paper. Combine dry ingredients. Mix thoroughly. Combine wet ingredients with dry ingredients and mix thoroughly. Pour ingredients into baking pan. Bake at 325F. for 25 minutes or until the edges are firm and the center is set. Let cool.

To learn more about BodyCrunch-Whey Protein Crunchies CLICK HERE.

BodyCrunch Chocolate Chip Cookie Bar Recipe

Thu, 01 Dec 2011 22:22:36 +0000

Do you feel guilty everytime you eat Chocolate Chip Cookie Bars? Well now you dont have to. This high protein, low carb recipe will keep you diet on track and feelings of guilt non-existent. BodyCrunch Chocolate Chip Cookie Bars. Delicious. Guilt Free. All Natural.

Ingredients
3/4 cup granulated sugar (can use sugar substitute)
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup BodyCrunch All Natural
1/ 2 cup sliced almonds (optional)

How To:
Heat oven to 375ºF. Mix sugar, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips, BodyCrunch and nuts. In a greased brownie pan, spread dough evenly. Bake 10 to 15 minutes or until light brown (centers will be soft). Cool slightly, slice and serve.

To learn more about BodyCrunch-Whey Protein Crunchies CLICK HERE.

BodyCrunch Fruit Nut Muffin Recipe

Mon, 21 Nov 2011 02:21:24 +0000

Try this delicious, all natural BodyCrunch Fruit Nut Muffin Recipe. It is absolutely out of this world.

Ingredients
1/2 cup raisins
1/2 cup craisins
1 /2 cup BodyCrunch All Natural
1 cup water
1/2 cup butter, cut into pieces
1/4 teaspoon salt
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped almonds

Preparation
Preheat oven to 350. Grease and flour a muffin pan, or use paper liners. In a saucepan over medium-high heat, combine , raisins, craisins, and water. Boil for 5 minutes. Then stir in butter and salt. Set aside to cool. When fruit mixture is cool, transfer to a large bowl. Beat in eggs and vanilla. Stir together flour, baking soda and baking powder, then blend into fruit mixture. Fold in nuts and BodyCrunch. Spoon into muffin pan or muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

To learn more about BodyCrunch-Whey Protein Crunchies CLICK HERE.

BodyCrunch Pumpkin Carrot Chocolate Chip Muffins

Wed, 16 Nov 2011 02:58:33 +0000

Are you looking for a creative way to incorporate additional nutrients and protein to your traditional Chocolate Chip Muffin Recipe. Well look no further. This delicious BodyCrunch recipe will have your taste buds asking for more and I promise you will not be able to eat just one. BodyCrunch! Cook Your Way Fit!

Ingredients

1 1/2 cups whole wheat flour
1 cup of oats
3/4 firmly packed light brown sugar or brown sugar splenda blend
3/4 cup of BodyCrunch All Natural Crunchies
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice or 2 tsp cinnamon
1 cup canned pumpkin
3/4 cup fat-free milk
1/3 cup of canola oil or light olive oil
2 egg whites or 1 egg
1 cup grated carrots
2 tsps of vanilla
1/2 cup chocolate chip morsels

Preparation

Preheat oven to 400 degrees. line a 12 cup muffin tin with paper liners. Combine dry ingredients in a large bowl. In a medium bowl combine the pumpkin, milk, oil, eggs, and vanilla. Blend well. Add the dry ingredients to wet mixture and blend until dry ingredients are moist. Fill muffin liners3/4 full and bake for 25-27 minutes.

To learn more about BodyCrunch-Whey Protein Crunchies CLICK HERE.

Mucuna Pruriens. Is it in your Preworkout Powder?

Thu, 10 Nov 2011 18:39:54 +0000

Very few indivduals have ever heard of Mucuna Pruriens however, they more than likely have consumed it in their favorite sports nutrition products. Many of these products that include mucuna in their proprietary blends claim that this ingredients can increase growth hormone levels, increase performance, and increase recovery. It believe it is safe to say that these label claims are not all that far fetched. Let’s understand why.

What is Mucuna Pruriens?

Mucuna Pruriens is powerful herb also known as the velvet bean. This legume contains the neurotransmitter precursor L-Dopa(l-dihydroxphenylalaline). This amino acid has been attributed to a wide variety of health benefits resulting from regular use including, but not limited to, safe and effective treatment of Parkinson’s disease, increased sexual virility, enhanced mental alertness and even mood. Mood enhancement is attributed to Mucuna’s ability to release the amino acid L-Dopa that converts into dopamine, an important brain neurotransmitter. Research also suggests that Mucuna Pruriens (root, 10-15% L-Dopa) can significantly increase growth hormone (GH) levels impacting lean mass and fat loss. For this reason alone athletes supplement Mucuna Pruriens (root, 10-10% L-Dopa) as a stand alone supplement or as part of a blend in erogogenic aids designed to enhance coordination, increase muscle growth and recovery and of course, sexual stamina.

Mucuna Pruriens is an herb that is often overlooked however it should never be underestimated. If you have never tried Mucuna Pruriens I suggest you do. I beleive you will be pleasantly surprised by your experience.

Anabolic Blast Preworkout Igniter contains Mucuna Pruriens Extract (root, 10% L-Dopa). Does your your preworkout? CLICK HERE to learn more.

BodyCrunch Banana BlueBerry Muffins Recipe

Wed, 09 Nov 2011 18:21:54 +0000

How about trying this incredibly delicious BodyCrunch Banana Blueberry Muffin Recipe. This recipe is high in protein, potassium and antioxidants. Cook Your Way Fit. Enjoy!

1 cup quick-cooking rolled oats
2 small to medium bananas
1/4 cup milk
1/2 cup maple syrup
1/4 cup peanut butter
1 egg, slightly beaten
1 tsp. vanilla extract
1 1/2 cup whole wheat flour
1/2 cup BodyCrunch-Natural Flavor
1 tsp. baking soda
½ tsp. cinnamon
1/2 tsp. salt
1 cup fresh blueberries or frozen blueberries without liquid, thawed

Preparation

Heat oven to 375°F. Grease 12 muffin cups, or 24 mini muffin pan. In a blender, process bananas until liquefied. Add milk and thoroughly blend. Pour mixture into a large bowl. Add rolled oats to banana mixture and let stand for 5 minutes. In a second bowl, thoroughly mix baking soda, cinnamon, and salt. Add flour and whey crisps, mix well. In the blender, combine maple syrup and egg; then add peanut butter and vanilla. Blend well. Pour this into the rolled oats; stir well. Stir in the dry ingredients (flour, salt, cinnamon, and baking soda). Lastly, fold in the blueberries. Fill greased muffin cups about 3/4 full. Bake at 375°F for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
Makes 12 muffins. Or 24 mini muffins

To learn more about BodyCrunch-Whey Protein Crunchies CLICK HERE.

BodyCrunch Protein Pumpkin Pancake Recipe

Tue, 08 Nov 2011 18:57:53 +0000

Try this BodyCrunch Pumpkin Pancake Recipe on the weekends after a long week of extreme fitness training and dieting. It is the perfect high protein, healthy carbohydrate breakfast treat that will make all of your sacrifice and hard work worth the effort.

Ingredients

1/2 cup whole grain/ whole wheat baking flour
½ teaspoon Stevia
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup skim milk
1/2 cup pumpkin puree
4 egg whites
Almonds, pecans, or BodyCrunch optional.
1/4 cup Body Crunch added to this mix gives each pancake 12-15 grams of protein.

Preparation

Sift together all dry ingredients. Wisk egg whites until well blended, add milk and pumpkin. Slowly combine the wet ingredients into the dry ingredients. Fold, do not over mix. Batter will be lumpy. Pour 1/4 cup batter for each pancake about 3 minutes per side. Add sray butter and sugar free syrup to taste.

BodyCrunch. Cook Your Way Fit.

To Learn more about BodyCrunch-Whey Protein Crunchies CLICK HERE.

Go Whey Bananas with this BodyCrunch Banana Loaf Recipe

Mon, 07 Nov 2011 18:17:53 +0000

Do you love BodyCrunch™ ? Do you love Banana Loaf? Cook your way fit with this delicious high protein low carb alternative to your banana loaf recipe.

Go Whey Bananas with BodyCrunch™ Banana Loaf

1 1/4 cup all-purpose flour
1/2 cup splenda brown sugar mix
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
3 tsp canola oil
1 large egg, beaten
2 medium egg whites, beaten
3 large bananas, ripe
1 cup uncooked old fashioned oats
3/4 cup BodyCrunch™ Natural Flavor

Preparation
Preheat oven to 350°F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats, crisps, and cinnamon. In a smaller bowl, mash bananas with a fork. Add oil and whole egg and mix thoroughly. Add the wet ingredients to the dry and mix well. Batter will be thick. In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form. Fold the egg whites into the batter. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Cool on wire rack.

BodyCrunch™ Pump’dKin Muffin Recipe

Sat, 05 Nov 2011 03:35:26 +0000

If you have been searching for an all natural recipe that is packed with protein and screams Halloween/Thanksgiving deliciousness. Try this healthy, low carb BodyCrunch™ Pump’dKin muffin recipe as an alternative. One serving of BodyCrunch™ provides 24 grams of all natural protein, a rich source of bcaa’s, glutamine, calcium and the immune boosting microfractions B-lactoglobulin, a-lactalbumin, Immunoglobulins and Glycomacro Peptides. You definitely will not be able to eat just one! Enjoy!

BODYCRUNCH™ PUMP’DKin Muffins
1 1/2 cups whole wheat flour
1 cup quick oats
3/4 cup firmly packed brown sugar splenda blend
1 cup BodyCrunch™-Whey Protein Crunchies-Natural Flavor
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 cup canned pumpkin
3/4 cup fat-free milk
1/3 cup canola oil
2 egg whites

Preparation:
Preheat oven to 400 degrees and line a 12-cup muffin tin with paper liners. Combine dry ingredients in a large bowl. In a medium bowl, combine the pumpkin, milk, oil and egg(s), blend well. Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist. Fill muffin liners ¾ full and bake for 22-25 minutes. Note: Cooking time varies depending on the oven.

CLICK HERE to learn more about BodyCrunch™-Whey Protein Crunchies.