Protein Ice Cream

I didn’t used to be a big ice cream eater. We always had ice cream in the freezer at my house and I rarely touched it besides a bite here and there. A weird thing happened two years ago when I had mono: I became an ice cream fanatic. Before I even knew I had been plagued with mono for the third (!!) time, I recall NEEDING ice cream one night so badly that I walked to my car, parked far away, in the pouring rain to go to the connivence store. When I got sicker and couldn’t stomach any food a few days later, I made my mom bring me a McDonalds ice cream cone. It was the only thing I wanted to eat.

Since that bout of sickness, I LOVE ice cream–both eating and making it. I try not to eat ice cream every day, but with this protein ice cream, I can. IMG_4345


1 scoop protein powder (I used Royal Sport LTD Whey 100)
3/4 to 1 cup almond milk
About 10 ice cubes
1/2 tsp. xanthan gum

To Make:

Place all ingredients in a blender, starting with 3/4 cup almond milk. Break up ice. Blend continuously until a soft serve consistency forms. If it’s too thick and icy, add a little more almond milk until it becomes the right consistency.

Scoop out and top with toppings of your choice (I like peanut butter, chocolate chips, sprinkles and whipped cream).

*If you enjoy trying new protein powders, are looking for one, or are ready to change up your normal routine, I highly recommend Royal Sport LTD Whey 100. I have tried and enjoy all of the flavors with the ice cream sandwich being my favorite. I usually experience bad bloating and stomach problems from protein powders and this protein does not cause that reaction. Each serving is only 100 calories and 20 grams of protein which is nice for a snack. The powder also mixes extremely well with water or milk without using a blender for a simple shake. Try it out!


What I Ate Wednesday

It’s Wednesday which means it’s time for another What I Ate Wednesday with Jenn from Peas and Crayons

What I Ate Wednesday: Short Sentence Addition

This past weeks eats started with this. What is this? Homemade coffee Oreo ice cream. Yes. I went to work, was talking about how I planned to buy an ice cream maker and lo and behold, we had one in the back. I’ve made about 6 batches of ice cream so far including 2 batches of this coffee Oreo, chocolate coconut, blueberry brown sugar graham cracker, chocolate chip and a few failed attempts at almond milk ice cream.


My newest obsession: Carrot Cake Oatmeal. It’s creamy, delicious and tastes like a carrot cake. I’ve had it for breakfast, lunch and dinner all on different days. I’m all about vegetables in my oatmeal normally so this is just a vitamin and nutrient win.



The perfect pick-me-up. Find this chocolate bar–it is perfection.


Not working consistently has left me plenty of time to bake. This Pumpkin Protein Cake was the first thing I attempted this week and it came out delicious. I’ll be sharing this recipe soon.


I also made these protein brownies–not ready yet but not terrible.


Cucumber rolls–not a baked good of course but harder than they look!


and these sweet potato cupcakes of course.


Pumpkin Spiced Granola

If someone created a food that totally does not match pumpkin, I would probably eat it anyway. I think I’ve gone through like, 5 cans in the past few weeks. I add pumpkin to everything: oatmeal, yogurt, smoothies. I also have a million pumpkin things in my house right now including but not limited to ice cream and biscotti. The only problem is that I CANNOT find pumpkin m&ms. Apparently it’s a Target thing only but the three Target’s I’ve been to haven’t had them. Can’t a girl get some pumpkin m&m’s around here?!

I bought some Trader Joes pumpkin granola the other day and while it’s good, I often prefer to snack on granola of my own making for a little less sugar, well, I guess just a little piece of mind that I made it.


Granola is one of those things that is super simple but always seems like a pain to make, or at least for me it does. I think it’s the mixing. I also always add chocolate chips too early and they melt making it more chocolately than chippy. Nothin’ wrong with that though.

Pumpkin Spiced Granola
You’ll Need:

2 cups old fashioned oats
1/4 cup raisins
1/3 cup almonds (I used whole because that’s what I had but slivered works too)
1/3 cup chopped pecans
1/4 cup pumpkin seeds (pepitas)
1/4 cup pumpkin puree
2 tsp. pumpkin pie spice
3/4 tsp. cinnamon
1/8 tsp. ground ginger (I just shook a few shakes)
Pinch of salt
1 packet stevia
3.5 tbsp. coconut oil
1 tbsp.+ 1 tsp. honey
1 tsp. vanilla
Optional but suggested additions: dark chocolate chips and unsweetened coconut flakes

To Make:

Preheat oven to 325 degrees.

In a large bowl, combine all dry ingredients.

Melt coconut oil over low heat and stir in honey and vanilla.
Pour over dry ingredients and mix using a rubber spatula.

Pour onto a baking sheet and spread into a thin layer.

Bake for 30 minutes, mixing every 10 so the edges do not get burned.

When browned, remove from oven and place a heavy pan on top of the granola *I used a pan with a cast iron skillet on top*
Once the granola is cool enough to touch, clump with your hands.

Let cool then mix in chocolate chips and coconut.

Enjoy with your choice of milk, on top of yogurt or oatmeal or straight from the jar!