We share a recipe from the north of the country that was prepared by one of the Mexican chefs who are fans of Nochiola. Chef Cecy Gonzales.
If you prefer to see the step by step video https://www.instagram.com/p/CNBrjGKh21b/ or visit his @chefcecygon_fit account, you can do that too. https://www.instagram.com/chefcecygon_fit/
Muffin-shaped protein bars
Ingredients
Oatmeal
Dehydrated Pineapple Nochiola
Big wave
Nochiola energy mix
pretzels
Dates with Nochiola nuts
Chia
protein powder
1 tablespoon peanut butter
3 tablespoons of maple syrup
Semi bitter chocolate or sugar free chocolate
Preparation:
1. Mix in a bowl oatmeal, granola, Nochiola dehydrated pineapple in pieces, Nochiola energy mix, pretzels, dates, chia, protein powder, nuts and everything you want to add and mix with three tablespoons of maple syrup.
2. In a muffin tray add paper or cupcake liners and serve melted chocolate on each liner.
3. Add the mixture of fruits and nuts that you previously prepared until you fill each piece of paper and press so that they touch the bottom of the chocolate.
4. Put an hour in the refrigerator, unmold and that's it; chocolate protein bars are ready.
Who is chef Cecy González?
@chefcecygon
Passionate about cooking from a very young age, Cecy González began her training under chef Antonio Márquez in 2002. After studying and traveling through Mexico, in 2007 she began one of her greatest challenges as executive chef at the Arena Monterrey. , creating the catering department for artists, serving (with more than 150 people in charge) bands such as: Evanescence, Daft Punk, Billy Joel, Hilary Duff, Poison, Guns and Roses, The Hives, Iron Maiden, Backstreet Boys, Enrique Iglesias, Ricky Martin, Yeah Yeah Yeah's, Scorpions, Cranberries, Ennio Morricone, Black Eyed Peas, Chicago, Journey, Franz Ferdinand, Stone Temple Pilots, Rihanna, Lady Gaga, Santana, among others.
After 5 years, her restless mind leads her to continue traveling to NY, Scottsdale Arizona, California and Saint Simons Island in Georgia. Until, in 2013, he started one of the most emblematic projects of his career: San Pedro Restaurant Week. An initiative that helps promote and position local gastronomic entrepreneurs.
In 2015 her culinary achievements led her to be nominated for the Cuisine Awards by Chic Magazine as Promise Chef and Revelation Restaurant with her SISU proposal. He is currently in charge of Taquería Josefa, a taquería with tacos “in his style”