Protein powders are expensive, and I have yet to find one that has ingredients that I like. There's always something questionable in there- usually a sweetener- or they are full of fillers such as pea protein or plant cellulose (SPOILER: plant cellulose = wood pulp).
Here's the protein powder I use and recommend time and time again. It's easy to make, has more nutritional benefit than your standard protein powder, and is far cheaper than what you'd buy in the store. You'll need a coffee grinder, food processor or strong blender for this recipe. Eat this every day, and you'll see massive improvements in your health over time.
Flax - Incredibly rich in ALA (alpha-linolenic acid), an Omega-3 fatty acid that is converted to EPA (eicosapentaenoic acid) in the body. ALA comprises of 58% of the total fat content of flax- more than any other nut or seed. Flax seeds are also an excellent source of fiber, necessary to maintain GI health and helpful for regulating blood sugar, estrogen, and cholesterol levels. Flax is also a great source of magnesium, potassium, and manganese (read: mineral rich).
Chia - Like flax, chia seeds are rich in omega 3's (75% of the fat content in chia are omega-3's!), protein, and fiber. Where they really shine is antioxidants and minerals- particularly calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin and zinc.
Pumpkin Seeds - I specifically include pumpkin seeds because of their hormone regulating benefits. Pumpkin seeds have also been found to be beneficial for pelvic floor tone and prostate health. Beyond this, these little green powerhouses are good plant sources of vitamin A, B1 (thiamin), B2 (riboflavin) and B3 (niacin), AND minerals (phosphorus, magnesium, iron, manganese, zinc and copper). They're pretty much my favorite.
DIY Protein Powder
Makes 12 servings of 2 Tbsp.
Scale up as needed by using equal parts of each seed.
1/2 cup flax seeds
1/2 cup chia seeds
1/2 cup raw pumpkin seeds
In a coffee/spice grinder, grind each seed to desired consistency. Combine the seeds in an airtight container, shake, and store in the fridge for up to two weeks.
Add 2 tablespoons to 1/4 cup daily to smoothies, yogurt, oatmeal, snack bars, etc.