Top 5's With Anna Sward

Anna Sward is the founder of Proteinpow.com, the richest and most comprehensive resource  for protein powder recipes ever created. She is the author of The Ultimate Protein Powder  Cookbook and her recipes have been published in magazines including Muscle & Fitness, Men’sHealth and Oxygen. She regularly runs protein powder cooking workshops and  demonstrations.

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Anna's Top 5's

1. Book - The Debt to Pleasure by John Lanchester, A Little Life by Hanya Yanagihara, Como Agua Para Chocolate by Laura Esquivel, El Amor en los Tiempos del Cólera by Gabriel García Márquez

2. Podcast - 'Nutrition Diva' and 'Ridiculously Human'

3. Instagram account - @zenpencils and @jessiemundell: two accounts by two of my favourite people whose is beyond amazing!

4. Fitness class - I don't actually have any current favourites, I prefer to just lift weights by myself :-) 

5. App - The most used app on my phone is probably... Kindle, hehe! I love reading.

To find out more about Anna visit her website and take a look at her new cookbook - I'm a big fan!

A recipe from Anna's New Book Protein Pow:

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Matcha and Coconut Protein Truffles

Ingredients:
3 tbsp coconut flour
2 tbsp almond milk
1/4 cup whey protein powder (I used pea)
1 tsp matcha (+ extra for topping)
1 tbsp granulated truvia ( I used coconut sugar)
1/4 cup coconut flakes

Method:
1. In a small processor mix all your ingredients together, except for the dark chocolate, until you get a soft dough that you can shape with your hands. If your mixture is too wet or sticky, add a bit more coconut flour. 
2. Roll your dough into 7 truffles.
3. Melt your dark chocolate in a bain-marie (i.e. a glass bowl on top of a pot of boiling water).
4. Using a spatula (or your hands) fip the truffles into the chocolate. 
5. Place the chocolate coated truffles onto a non-stick silicone tray or a tray covered with baking paper or aluminum foiil. Sprinkle some matcha on top. Refrigerate for a couple of hours until the chocolate sets, or if you're in a hurry, put them in the freezer for 20-30 minutes.