Petits Déjeuners Vegan & Protéinés | (Comment utiliser les protéines en poudre) | Alice Esmeralda

Hello everyone and welcome to this new video. I'm back today to show you how I use my powdered proteins in different recipes, for breakfast or for dessert, sweet recipes, but very simple to make and easy to incorporate into your daily life to eat well. One of the proteins that I liked the most of all the ones I tested is the one I use in the video, which is the vanilla of the Alfa Foods brand. I find it really good, I recommend it to you, it is a safe value. I know that a lot of people who tested it after I talked about it loved it. It's really a perfect basis for all the recipes I'm going to show you. For me, it's daily to eat a porridge for breakfast. By the way, I already showed you in other videos. I do more without adding powdered proteins in it. And then to save time in the morning, I prepare my porridge in advance, but not just the day before for the next day. No, I make an equivalent of 4 or 5 portions that I then keep in the fridge. And it holds up really well, there is no problem with taste, texture, even after 4-5 days. In terms of dosage, at the moment for one portion, I make 20 g of oatmeal for 20 g of powdered protein, and I complete with about 150 g of water. It may seem a lot, but the protein I use pumps a lot of water compared to other proteins. And since I like to have a porridge with an almost fluid texture, it even happens to me to add more water after letting it rest overnight in the fridge, because it freezes a bit with the cold. I always season my porridge with the same pattern, so vegetable yogurt in general, natural, sugar-free. Oligosaccharides like almonds or peanut butter, or two at the same time, because I love that. And I also add fruits. I vary the shapes, but the basic idea is always the same. And in the end, with the latte that I make myself in addition for breakfast, I have the equivalent of about 35 g of protein for this meal. And I noticed that it played a lot on my satiety, but throughout the day, it still holds me for hours. I know that everyone is not a fan of the texture of the porridge, but for me it is the simplest way to integrate powdered proteins in everyday life. And for me, it's a pleasure to eat my breakfast every morning. Then with my proteins, I really like to make waffles in a waffle-like style. And for this recipe, I start by making my own oatmeal. You just need a little robot to mold the oatmeal flakes, no need to be very powerful. It then allows you to have waffles with a very smooth and homogeneous texture. And the fact of using oatmeal flour, I find that it gives more body to the waffle than if I just use wheat flour. Once I have my oatmeal ready, it's very simple. I pour into a large bowl 100 g of oatmeal flour, 100 g of wheat flour, 50 g of powdered protein, the equivalent of half a sachet of yeast. Once the dry ingredients are well mixed, I add about 30 cl of soy milk. You can adjust the amount of milk. As I told you, I use a protein that absorbs a lot of water. But in any case, don't try to have a fluid dough, it has to be super sticky and difficult to handle. I grease my waffle maker a little with margarine, and I place the equivalent of a tablespoon of preparation. So I like to make very small, very cute waffles, but you can make bigger ones of course. But with these proportions, I manage to make a good fifteen waffles. I then let them cool down quietly, without covering them so that the moisture can evaporate. And once they have cooled down, I put them in a bag to keep them in the freezer. Since it's a bit long to make waffles, I prefer to make a large amount, like for porridge, and when I feel like it, I take 3-4 out of the freezer. I put them in the breadcrumbs for 1 or 2 minutes. Then they are all warm, crispy on the outside, soft on the inside, and they are super good. The taste of vanilla is really perfect. If you want your waffles to be well golden, I advise you to add a tablespoon of sugar to the preparation, otherwise they will be a little pale, but in terms of taste and texture, it will not change anything. I think these waffles are enough for themselves, just natural, they are incredible, I love eating them just like that. But then I also like to put a little vegan cream cheese and red fruit jam. It gives a little cheesecake vibe, and it's delicious, it's a combination that I love to make, even on pies. I also use my powdered proteins to make protein pancakes, it's really a great classic for the weekend. In fact, it's exactly the same recipe as the waffles, but with twice as much vegetable milk in the dough. And there, for once, I do everything directly in a mixer, since the dough is quite fluid, it goes better in the robot, it won't block the blades, but it won't heat up the engine for nothing. I have to introduce you to one of my best investments in the kitchen, the pan, to make several pancakes at the same time. It takes 4 times less time to cook. We need to heat up the pan 4 times less often, so a little energy saving. And at least with that, I can make pancakes that are all the same size. I think this kind of pan is really great. I don't take it out often, but it's too good. On the other hand, I don't like to prepare pancakes too early. I prefer when the pancakes are hot, out of the pan, still soft and airy. Drizzle with agave syrup or maple syrup, it's happiness, it's perfection. So I also make a chia seed pudding, and I make a big pot of it for the week. Again, no worries, it lasts several days in the fridge without any problem. And so I add it either to breakfast, or I make a dessert with fruits, or for lunch, it depends. I don't make it every week, but when I do, I make the dose. So I think I wasn't very focused while I was filming, I used vegetable milk, whereas I usually do it with water, and it's absolutely not a fad, between the protein powder, which has taste. The yoghurt and the coconut flavor that I add, the vegetable milk, in the end, is useless. So it was very good, but with water, it's also the same, it's really more economical. Yes, I'm a little fixated on the price of vegetable milk, but it's because it keeps increasing, and I'm fed up with it. I love solar milk so much. So here it is, in recipes where it is not useful, in fact, I remove it. You have to leave it in the fridge until the seeds swell and become a little gelatinous. The texture is a little weird, but with fruits, it's very good. So I never make a natural shaker just with water and protein. According to the feedback I have, it's not the most pleasant way to consume protein powder. So what I do is, in a blender, I put a yoghurt, either with fruits like this, but in general, it's natural, vegetable milk or water, and of course, a small handful of frozen fruits, like raspberries, at random, my big passion. It makes a kind of protein lassi, the texture is quite thick, so you have to like it. Personally, I consume it as a dessert if I ever find that my meal was not enough protein, or like the dog pudding, to taste it. If you are wondering what is the point of consuming protein powder as a vegan when you don't especially do weight training or sports, I put you in the info bar a link to my article which is very quick to read, in which I explain all this. Then, if you are a little lost on which protein to use I invite you to be bought. Not long ago, I had fun testing more than 20 vegan protein brands. I wanted to find the best in terms of taste, composition, the most digestible, and with an affordable price. So I made a little summary for you in another article, and there too, the link is in the info bar. So that's it for the different ways I used my protein powder. I hope you enjoyed these little ideas, and I'll see you very soon in a next video, and this time it's promised. La la ya La ya la ya