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I am allergic to nuts but super interested in adding protein to my diet.

Protein Packed Treats

Fran Costigan & Vesanto Melina - Protein Packed Treats

Recorded

This event was on October 19, 2023

Explore the world of protein-enriched treats with Chef Fran Costigan and Registered Dietitian Vesanto Melina in an insightful discussion that strikes a harmonious balance between flavor, texture, and nutrition, without compromising your commitment to a healthier lifestyle. Fran and Vesanto will discuss options for higher protein treats that satisfy. Bring your questions for Fran and Vesanto!

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Question

Ricky Heldt

I am allergic to nuts but super interested in adding protein to my diet. ?

Answer

there are so many people who are allergic to nuts today. Um, I find that, for example, if I'm working with somebody who is allergic to walnuts, but I want in a brownie, I want that kind of slightly bitter, yummy crunch. I find caca nibs work really, really well. And, um, I think you can put those into your snacks, into your, you know, maybe dried fruit snacks. If you're not allergic to flakes, use some of these protein oats either in the whole form or grind them into a flower and make a paste and make little balls. When Dr. Gregor was launching How not to die, so that's quite a number of years ago, um, that was the first book. He invited me to a small press gathering at his home, and I made a snack called How Not to Die Balls. And what I did was I took the Daily Dozen, I think Vesanto would approve of this snack, and it was a mix of dried fruits and maybe some nuts, certainly hemp seeds and so on.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.