Recipes - Gen-Tec Nutrition

BREAKFAST SHAKE

BREAKFAST SHAKE

Ingredients:

  • 1x Scoop Hydro Pro WPI Coconut
  • 50-100g Quick Oats
  • 1x Tbsp LSA and Chia Seed Mix
  • 200mL Liquid egg Whites (Pasteurised)
  • 50-100g Frozen Berries
  • 1x Tbsp Peanut Butter
  • 250mL Water

Directions:

Blend for 45 seconds and serve!

 

 

CHOC NUT CASEIN

CHOC NUT CASEIN

Ingredients:

  • 60g Casein Custard Chocolate
  • 1x Tbsp LSA Mix
  • 1x Tbsp Peanut Butter
  • 250mL Water

Directions:

Blend for 45 seconds and serve!

 

 

CHOC COCONUT CASEIN

CHOC COCONUT CASEIN

Ingredients:

  • 60g Casein Custard Chocolate
  • 1x Tsp Shredded Coconut
  • 200mL Water

Directions:

Blend for 45 seconds and serve!

 

 

CHOC CARAMEL PROTEIN SLICE

CHOC CARAMEL PROTEIN SLICE

Makes 12 servings
(per 1) Carbs 85.1g / Fat 22.8g / Protein 18.1g / Calories 385.4

Base Ingredients:

  • 2 cups cashews
  • 1.5 cups pitted dates
  • 2 tbsp rice malt syrup

Filling Ingredients:

  • 10 scoops of Gentec Casein Custard
  • Water

Topping Ingredients

  • 330g dark chocolate (80% if you can get it) - this is roughly a block and a half
  • 30g pistachios 

Other

  • Coconut oil (for greasing baking pan)

Instructions:

  • Preheat oven to 175C
  • Combine all base ingredients (except rice malt syrup) in a food processor until the cashews have broken down into small crumbs
  • Remove ingredients from the food processor and place into a bowl
  • Add the rice malt syrup and stir it through until the ingredients are combined
  • Take an 8" baking pan, if you have one, and using a piece of paper towel lightly grease the tray with coconut oil
  • Spoon the base ingredients into the pan and press down firmly until the whole base is covered
  • Place the pan into the oven for 20 minutes
  • Remove the pan from the oven and while it is cooling start to mix up your protein custard. To do this take the 10 scoops (there is a scoop in the container) and place them into a bowl, slowly begin to add water to the protein powder and continuously stir it. You want it to be a very thick consistency (if you've seen whipped peanut butter before it should start to look like that).
  • Once the protein custard has reached your desired consistency pour it over the top of the base layer (still in the tray) and then place it into your freezer for an hour.
  • While the pan is in the freezer melt your dark chocolate and cut up 30g of pistachios
  • After the hour of setting in the freezer is complete take the pan out and pour a thin layer of melted dark chocolate over the top
  • Sprinkle pistachios over the top of the melted chocolate
  • Place it back in the freezer overnight before serving
  • Store in the fridge or freezer.

 

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References: http://gen-tec.com.au/recipes/

                    https://eatrunlift.me/eat-run-lift/2015/4/15/recipe-choc-caramel-protein-slice