The season of comforting and tasty recipes is here! Our athletes share 3 protein recipes to recover this winter. Enjoy it before a training or by the fire.

Alix Noblat's cupcakes

▶️ For 6 protein cupcakes, you'll need:

- 2 eggs

- 1/2 banana

- 40 g whole wheat flour

- 15 g almond powder

- 15 g sugar

- 20 g Näak Ultra Recovery™ Vanilla Protein Powder

- food coloring of your choice

- 1 tsp of liquid vanilla extract

▶️ Recipe:

1. Preheat oven to 180C°.

2. Beat the eggs, mix with the mashed banana.

3. Add remaining ingredients in order

4. Place in oven 12/15 minutes to suit 🤟🏼

For the frosting: up to you but my part I made my most beautiful red whipped cream!

- 150g mascarpone cheese

- 150g very cold full cream

- 2 cases of chestnut cream

Whip up chantilly with a mixer on progressive power and with patience 😄

Let your cakes rest before putting on your frosting

The cupcakes will keep in the fridge!

Aurélien Collet's Christmas Shortbread

▶️ For 12 shortbreads, you'll need:

- 50g of Näak Vanilla Ultra Recovery™ Protein Powder

- 50g of hazelnut powder

- 25g brown sugar

- 25g white sugar

- 30g of cornstarch

- 1 egg

- +/- of flour addition according to the aspect of the dough

▶️ Recipe:

1. Add all the ingredients in order as you go, mixing at each step

2. Make a ball out of the dough, wrap it and leave in the fridge for 1 hour

3. Take the dough out, flour the work surface and cut out the shortbread with a cookie cutter

4. Put in the oven at 180C° for 15 minutes

5. Enjoy! 😄

Joannie Desroches' muffins

▶️ For 12 protein muffins, you will need:

- 1 tablespoon of ground flaxseed

- 3 tablespoons water

- 1 1/4 cups plant-based milk

- 2 tablespoons of apple cider vinegar

- 1-2 scoops of 50g of Näak Chocolate Ultra Recovery™ Protein Powder

- 1/4 cup of Näak Cricket Powder (optional)

- 1 3/4 cups of whole wheat flour

- 1/2 cup natural cane sugar or brown sugar

- 1/3 cup cocoa powder

- 1 1/2 teaspoons baking powder

- 1 1/2 teaspoons baking soda

- 1/2 teaspoon salt

- 3 tablespoons maple syrup

- 1 teaspoon vanilla

- 1/3 cup dark chocolate chips

- 2/3 cup chopped walnuts

- 1 1/4 cups shredded zucchini

▶️ Recipe:

1. Combine ground flaxseed and water and set aside

2. Mix milk and vinegar and set aside

3. Mix all dry ingredients

4. Combine milk and vinegar with flax seed mixture, maple syrup and vanilla. Pour into flour mixture and stir until smooth.

5. Stir in chocolate chips, nuts and zucchini (do not over mix) 😄

6. Pour into muffin pan or silicone muffin tins and bake for 15 to 17 minutes at 180C°