Wednesday, 20 August 2014

Cooking With Dr Zak's Pasta and Bread

I love carbs. Pasta, bread, oats, brown rice, more pasta...seriously, gimme all the carbs.

I've never been able to give up my pasta or bread. I know that there are people out there who are serious, hardcore no-carbers,but...well, it's just not for me. I think I'm just too greedy...

Anyway, when Dr Zak's got in touch with me on Twitter and asked if I'd like to review their pasta and bread, I was all over it! Healthier bread and pasta? Oh yes!

My favourite way to eat Dr Zak's - toasted with PB, banana, pomegranate, chia and coyo!
For those of you who aren't familiar with Dr Zak's, they make everyday staples which are loaded with both protein and healthy, good carbohydrates (each product is actually made with reduced carbs, so they really do put pasta and bread back on the menu). In fact, eat just two slices of Dr Zak's bread and you'll be getting 30g of protein. Yes, 30g. In bread!

The products themselves taste incredible and would please even non-athletes or bodybuilders. They really don't taste good for you which, for me, is always a good sign. They also cook up amazingly well, which leads me on to my recipes.

Here are my favourite Dr Zak's picks, including Protein Bread and Butter Pudding...


Sam x


(Serves 8)
8 slices Dr Zak's high protein bread, each slice cut into triangles
2 tbsp grass-fed butter
2 handfuls raisins (or other dried fruit)
850ml almond milk
1 scoop vanilla protein powder
2 tbsp honey
1 tbsp vanilla extract
4 eggs
2 tbsp cornflour
Pinch cinnamon or nutmeg
1 tbsp coconut sugar

1) Preheat the oven to 170C. Grease an ovenproof dish with coconut oil or butter, then start to spread each triangle of bread with butter. Layer the bread into the dish (buttered side facing up), then scatter each layer with raisins. Repeat until you've used all your bread and raisins, then set aside. 

2) Pour the almond milk, vanilla extract and honey into a saucepan and warm on a medium heat, bringing it to almost boiling point. Remove from the heat, then stir in the protein powder. In a separate bowl, beat the eggs with the cornflour and your chosen spice until just combined. Pour the eggs into the hot milk, then beat to mix. Place the saucepan back onto the hob and heat gently, stirring with a wooden spoon until the custard thickens.

3) Once the custard coats the back of a wooden spoon, remove from the hob, then pour half into a jug to use later (cover it with cling film once cooled and place in the fridge) and pour the rest over your bread and raisin layers. Leave to stand for half an hour, then scatter with coconut sugar and bake for 25 minutes. 

4) Once ready to dish up, gently reheat remaining custard, or serve with a scoop of protein ice cream.


(Serves 4)
For the meatballs:
130g cooked quinoa, drained and cooled
400g good quality lean mince beef
1 small onion, finely chopped
½ sweet potato, peeled and grated
2 cloves garlic, minced
1 carrot, grated
2 tbsp tomato puree
1 tbsp raw honey
1 tbsp Worcestershire sauce
½ tsp mixed herbs
1 egg, lightly beaten

For the tomato sauce:
1 tbsp olive oil
1 garlic clove, minced
1 can chopped tomatoes
2 tbsp honey
60ml red wine
Handful of parsley, finely chopped

300g Dr Zak's pasta
Basil leaves, to top


1) Preheat the oven to 220C, then line a baking tray. To make the meatballs, simply combine all of the ingredients in a bowl, then season well. Shape into meatballs and bake for around 15 minutes.

2) In the meantime, make the sauce by heating olive oil in a pan. Add the garlic and fry for a few seconds before tipping in the tomatoes, wine, honey, parsley and some seasoning. Simmer for 15 minutes, or until thickened, then cover and set aside.

3) Cook the spaghetti according to pack instructions, then dish up with the cooked meatballs. Top with tomato sauce and garnish with basil leaves.


(Serves 2)
1/2 cup Walden's Farms caramel sauce
Pinch sea salt
2 slices Dr Zak's high protein bread, lightly toasted
1 banana, thinly sliced
1 egg
110ml almond milk
1.5 tbsp coconut sugar
1 tsp vanilla extract
1 tbsp butter, melted 

1) Preheat the oven to 200C. Gently heat the caramel sauce, then stir in the salt (to taste). Spoon 1 tbsp of the caramel mix into the base of two ovenproof ramekins, then spoon another tablespoon over each bread slice and smooth over. Gently grill the bread until it slightly caramelises (about one minute).

2) Cut the grilled bread into small rectangles, then layer the bread over the caramel sauce in each ramekin. Top with banana slices, then layer over any remaining bread slices. Drizzle over another tablespoon of caramel sauce. 

3) In a separate bowl, whisk together the egg, almond milk, 1 tbsp of the coconut sugar and vanilla. Pour over the top of each ramekin and let stand for around 30 minutes. Sprinkle over the remaining coconut sugar, then drizzle over the melted butter. 

4) Place each ramekin in a large baking tin, then fill the tin with water to come halfway up the sides of the ramekins. Bake in the oven for 40 minutes, then serve with protein ice cream.