Pontus Chewy Energy Bars

Energy protein bar

Pontus Chewy Energy Bars

Course: Snack
Keyword: energy bar, protein bars
Servings: 8 bars
Author: Chef Shahni Arshad

Ingredients

Group A

  • 50 grams Dates
  • 10 grams Dry Cranberries
  • 70 grams Banana
  • 3 grams Chia seeds
  • 60 grams Warm Water

Group B

  • 50 grams Almonds
  • 30 grams Hazelnut
  • 30 grams Walnuts

Group C

  • 60 grams Dry Oats
  • 15 grams Pumpkin Seeds
  • 20 grams Coconut Oil

Group D

  • 35 grams Maple Syrup or Honey
  • 50 grams Almond Butter
  • 1 gram Cinnamon
  • 2 drops Vanilla
  • 15 grams Coconut Oil
  • 5 grams Coco nibs
  • 4 grams Chia Seeds
  • 3 grams Flex Seeds
  • 15 grams Pontus Powder

Instructions

  • Rough chop dates with Group (A) in a Bowl, Add water on top to cover and let it sit.
  • Pulse Group (B) ingredients into smaller pieces, then mix with Group (C)
  • Melt Coconut Oil to mix with Oats, Pumpkin Seeds and Group (B), Toast at 350F for 9 Mins
  • Add Group (A) into a blender and Pulse to make a chunky paste(this is your binder, Use hands to squeeze if needed).
  • Add Group (D) to the mixer and pulse to incorporate everything together.
  • At this Point we should have two separate bowls,
    1)All the Dry ingredients toasted
    2) The Wet Date Banana mixture with the Honey and Pontus Mixture.
  • Mix everything together in a bowl to incorporate the binders with the dried ingredients carefully to not bread everything too fine(add more sweetener to taste).
  • Spread this in an oven proof tray and bake for 27 mins at 300 until the bars seem firm.

Notes

Change the nuts with what you have available. You can add chocolate chips, Coconut Flakes in the last part to try variations.
Stay Tuned for Pontus Energy Granola Recipe !!

Falafel Patties

falafel patties

Falafel Patties

Course: Appetizer
Cuisine: Mediterranean
Keyword: Falafel, protein powder
Author: Chef Shahni Arshad

Ingredients

Group A

  • 100 grams Split Red Lentils Soak for 40 mins in Warm Water, Strain- Add to Boiling Water for 4Mins then Strain and Cool
  • 30 grams Small Diced Onions
  • 50 grams Blanched Frozen Peas
  • 50 grams Frozen Corn Blanched
  • 1 Potato mid sized thickly grated
  • 150 grams Chickpea Flour
  • 5 grams Fresh Cliantro finely chopped
  • 5 grams Fresh Mint finely chopped
  • 5 grams Green Onions finely chopped
  • 5 grams Fresh Jalapeno or Red Chilli Flakes
  • 3 grams Cumin Seeds
  • 1 gram Ground Corriander
  • 8 grams Salt
  • 3 grams Baking Soda
  • 45 grams Pontus Protein Powder

Group B

  • 25 gram Garlic Oil
  • 15 grams Roasted Garlic Puree
  • 240 grams Water

Instructions

  • Squeeze the shredded potatoes to separate the water(reserve the liquid)
  • In a Bowl add all items in Group A, Mix with hand making sure everything is incorporated.Add Garlic Oil and Puree into the mixture and Mix Again
  • Finish the Mixture with Adding the water along with Reserved Potato Liquid(The liquid fromthe Potatoes has starch that help bind the mixtures, you separate it to better incorporate it in themixture) Mix really well, no flour lumps should be visible.
  • You should have a thicker than pancake like mixture. Adjust Consistency as needed.
  • In a Non-Stick pan on Low-Med Heat add 1 Tbsp Canola Oil or Olive Oil.
  • Add Small Scoopsof the mixture keeping it the same thickness of pancakes, Flip when top starts to dry out andyou see bubbles. About 3 Minutes on each side.
  • Enjoy in a pita wrap with fresh cucumber, tomatoes, hummus, fresh herbs !!!

Mighty Green Pasta Dough

pastadough

Mighty Green Pasta Dough

Cuisine: Italian
Keyword: dough, pasta, protein
Author: Chef Shahni Arshad

Ingredients

Group A

  • 150 grams All Pupose Flour
  • 15 grams Pontus Protein Powder

Group B

  • 2 tbsp Olive Oil
  • 2 Egg Yolks
  • 1 Whole Egg
  • 2 tbsp Water

Instructions

  • Add Group A into a Kitchen Aid with dough hook
  • Add Group B in a Bowl and Beat with a Fork until more Fluid
  • Add the mixture into the Kitchen Aid and Mix on low setting, keep scrapping the sides to helpincorporate. As it turns into a ball knead on low for 3 minutes.
  • Add some flour to your counter and knead the dough by hand to form an even ball, transfer to abowl and rest for minimum 5 hours in the fridge.
  • Have a dough at room temp for an hour before use.
  • Stay tuned for more recipes with this Pasta Dough !!!

Pineapple Ginger Power Smoothie

greensmoothie

Pineapple Ginger Power Smoothie

Course: Drinks
Cuisine: American
Keyword: ginger, Pineapple, protein, smoothie, vegan
Servings: 4 people
Author: Chef Shahni Arshad

Ingredients

  • 100 grams Frozen Pineapple
  • 25 grams Coconut Shaving
  • 30 grams Fresh Ginger
  • 100 grams Frozen Strawberries
  • 1 Banana Fresh or Frozen
  • 200 ML Orange Juice
  • 200 ML Oat Milk
  • 6 Ice cubes
  • 10 grams Maple Syrup
  • 85 grams Pontus Powder

Instructions

  • Thinly Slice Ginger against the grain.
  • Add Ginger in the blender with the liquid and pulse to avoid big chunks.
  • Add Everything else in the blender and blend on Frozen Smoothie setting on your Shark NinjaBlender.
  • Add more Oat Milk or Orange juice to achieve desired consistency.
  • Enjoy!!

Pontus Protein Power+ infused healthy fenugreek flatbread with yogurt dip

flatbreadwithdip

Fenugreek Flatbread with Yogurt Dip

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Indian
Keyword: dip, flatbread, protein powder, yogurt
Author: Hirva P.

Ingredients

For the Flatbread

  • 1 bowl whole wheat flour
  • 1 tsp carom seeds
  • 1 tbsp fenugreek leaves (fresh or dried)
  • 1 tsp salt
  • 1 tsp green chillies crushed
  • 1 tsp sugar optional
  • 1 tbsp yogurt
  • 1 tsp sesame seeds optional
  • 1 tsp Pontus Protein Power+TM powder
  • Water as required

For the Dip

  • 1 bowl plain yogurt
  • 1 tsp Pontus Protein Power+TM powder
  • Salt as per taste

Instructions

Flatbread

  • In a large bowl mix whole wheat flour, carom seeds, fenugreek leaves, salt , green chillies, sugar, sesame seeds and Pontus Protein Power+.
  • Add 2 tbsp olive oil.
  • Add yogurt and start building the dough. Add water as required to bind the dough.
  • Transfer the dough to a flat surface, knead by hands for a minute and make balls.
  • Flaten a ball (size of your palm) using a rolling pin.
  • Cut in round small breads using the cookie cutter.
  • Heat a non-stick pan for a minute.
  • Roast the flatbreads on both the ends with little oil till they are golden brown.
  • Let both the sides evenly cook and transfer to a serving plate

Dip

  • Take yogurt in a bowl
  • Add a pinch of salt to give it a taste
  • Add the Protein Power + and mix properly
  • Serve flatbreads with this yogurt dip and enjoy!!

Creamy Mushroom

Creamy Mushroom

Creamy Mushroom??& Power+ Fusilli?
Course: Main Course
Cuisine: Italian
Keyword: healthy, mushroom, protien powder
Author: Chef Shahni Arshad

Ingredients

  • 250 gm Mushrooms, sliced
  • 1/2 large red onion, sliced?
  • 4 fresh garlic cloves, minced
  • 1 tbsp Sambal?Oelek?or?Sriracha?sauce
  • 1 tbsp Pontus Protein Power+
  • 1 tbsp Garbanzo Flour?
  • 1 tbsp Butter
  • 2 cup Cream

Instructions

  • In a saucepan, saut? mushrooms, onion and garlic over medium heat.
  • Add melted butter, sambal?oelek, flour, Pontus Protein Power+ powder and mix
  • Add cream and mix till all ingredients combine and sauce thickens.
  • Remove from heat. Strain and rinse fusilli
  • Add fusilli to sauce and enjoy your plant-based protein enriched meal.?
  • Salt and pepper to taste??

Protein Power Smoothie

Protein Power Smoothie

This Protien powder is 100% plant based powder
Course: Drinks
Cuisine: American
Keyword: healthy, protien powder, smoothie
Author: Chef Shahni Arshad

Ingredients

  • 1-2 tbsp Protein Power+ powder?
  • 1 cup Fruit (of your choice)
  • 1/2 cup silk yogurt??
  • 1/2 cup almond milk

Instructions

  • Blend all ingredients together and enjoy your protein packed smoothie.??
  • Add 1-2 Tbsp of Pontus Power+ powder to your favourite smoothie recipe to add extra protein, iron, calcium, potassium & vitamin B12 to your dietary routine