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FREE BulkFoodsDirect.com Recipes & Bulk Food F.A.Q.

 

Healthy Bulk Food and Whey Protein Recipes:

 

Buy in Bulk Benefits & BulkFoodsDirect.com FAQ

 
 

Best Bulk Foods Direct Free Soup, Stew and Dinner PIe Recipes

Whey Tomato Bouillon

Ingredients:
  • 1 1/2 cup Strained Tomato Juice, from Fresh Tomatoes
  • 1/2 sm. Bay Leaf
  • 1 sm. Onion, finely diced
  • 2 Whole Cloves
  • 1 Scoop BulkFoodsDirect.com Pure Whey Protein
  • 1/4 tsp. Celery Salt
  • Dash of Pepper
  • 1 Tbsp. Nonfat Yogurt
  • 1 Tbsp. Chopped Parsley or Paprika
Directions:

  1. Combine tomato juice and cloves; bring to boil, then simmer 5 minutes.
  2. Add whey and strain mixture through cheese cloth.
  3. Add seasonings.
  4. Reheat bouillon and serve hot.
  5. Garnish with yogurt, chopped parsley or paprika.
Serves 6
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Protein Infused Vegetable Soup

Ingredients:
  • 1 Scoop BulkFoodsDirect.com Undenatured Whey Protein
  • 1/2 medium onion, diced
  • 1 Tbsp. Vegetable Oil
  • 1 cup Carrots, diced
  • 1 cup Celery, diced
  • 2 Cloves Garlic, minced
  • 2 cups Vegetable Stock
  • 2 cups cooked Kidney Beans, drained
  • 2 cups fresh Tomatoes, chopped
  • 1 tsp. ground cumin
  • 1 tsp. dried basil
  • Salt and Pepper (as desired)
Directions:

  1. In a large pot over medium heat, sauté onions in vegetable oil until softened, about 5 minutes. Add carrots, celery, and garlic and sauté for another 5 minutes.
  2. Stir in vegetable stock, beans, and tomatoes. Add cumin and basil and bring to a boil. Reduce heat, cover, and simmer, 15 to 20 minutes, until vegetables are tender. Stir in Bulk Foods Direct whey protein.
  3. Season to taste with salt and pepper.
 
 
 

Whey Protein Turkey Pot Pie

Ingredients:
  • 1 Scoop Bulk Foods Direct Whey Protein Concentrate
  • 1 can condensed chicken broth
  • 1 1/2 cups water
  • 4 medium Carrots, thinly sliced
  • 3 medium Red Potatoes, scrubbed and diced
  • 2 Tbsp. Olive Oil
  • 1 medium Onion, chopped
  • 1 cup frozen peas
  • 1/3 cup whole-wheat pastry flour
  • 1 refrigerated unbaked piecrust (for 9-inch pie)
  • 2 1/2 cups cooked turkey, chopped
  • Salt and pepper (optional)
Directions:
  1. Combine broth, 1 cup water, carrots, and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat for 10 minutes.
  2. Preheat oven to 425° F. Heat olive oil in large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Add sauteed onions and peas into broth mixture. Whisk remaining 1/3 cup water with wheat flour and 100% ANY WHEY Protein. Whisk into vegetable mixture. Increase heat to medium-high; bring to a boil.
  3. Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of a 2-quart shallow baking dish. Stir turkey into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center.
  4. Bake until filling is bubbly and crust is browned, about 20 minutes.
  5. Season to taste with salt and pepper.
 
 
 

Chris Dumont's $36k Chicken Gravy (or Turkey Gravy) Recipe

Ingredients:
  • Roasting pan with pan juices from a roast chickens (or turkey) (about 14 lb)
  • Unsalted butter (less than 1 stick), melted, if chicken drippings yield less than 1/2 cup fat
  • About 9 cups hot brown chicken stock
  • Bulk Foods Direct Instant Whey Protein
  • Salt and pepper (optional)
Directions:
  1. Pour pan juices through a fine-mesh sieve into a 2-quart glass measure (do not clean roasting pan), then skim off fat and reserve. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into a 2-quart measure, and reserve fat left in separator.) If there is less than 1/2 cup reserved fat, add melted butter.
  2. Add enough turkey stock to pan juices to total 8 cups liquid (2 quarts). Straddle roasting pan across 2 burners, then add 1 cup of remaining stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 1 minute. Pour through fine-mesh sieve into glass measure with stock.
  3. Whisk together reserved fat and flour in a 4-quart heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes. Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute.
  4. Gravy should be thickened using natural, whey protein instead of cornstarch or a roux. Season with salt and pepper.
 
 
 

High Protein, High Fiber Vegitarian Soup

Ingredients:
Directions:
  1. In a large soup pot, combine the onions and garlic with the oil and salt. Cover and cook on medium heat for eight to ten minutes, until the onions are soft and translucent, stirring occasionally.
  2. Add the celery, bell peppers, chile, oregano, thyme, cumin and black pepper, and sauté for 10 minutes, stirring often.
  3. Add the water and tomatoes, cover and simmer until the vegetables are tender, approximately 10 to 15 minutes.
  4. Mix in the peas, your choice of beans and the barbecue sauce. Cover and simmer gently for 10 minutes.
  5. Add pure whey protein isolate salt to taste.
 
 
 
 
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