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

Ingredients:

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!

Advertisements

Pumpkin Bread

I was in a baking mood this weekend. Even though I’m not Paleo anymore, I try and make baked goods that use Paleo ingredients not only for health reasons but it’s fun to see what can come out of almonds and coconuts.

I had BIG plans to make banana bread, banana bread donuts and something with pumpkin. A word of advice: baked paleo banana bread donuts don’t work so well without a donut pan. They come out very flat. Live and learn.

What did come out of my incessant creating was the best pumpkin bread I’ve ever baked. It rose perfectly, looked pretty and most importantly, is crazy moist and delicious. The only thing I wish I did was throw in some chocolate chips. Luckily, there will be a next time for this bread.

Image

Pumpkin Bread:

1 cup almond flour
2 tsp. coconut flour
1 tbl. + 1 tsp. vanilla protein powder
1 cup canned pumpkin
1/2 flax egg (1/2 tbl. flax+1.5tbl. water mixed and set for a few minutes in the fridge)
1 egg
1 tbl. maple syrup (i used Walden Farms)
2 tbl. peanut butter
1 packet stevia (or two teaspoons regular sugar)
1 tsp. baking soda
1/2 tsp. apple cider vinegar
1.5 tsp. pumpkin pie spice
1 tsp. cinnamon
Shake of ginger
Pinch of salt

Preheat your oven to 350 degrees and liberally grease a small loaf pan. 

In a bowl, mix together almond flour, coconut flour, protein powder, stevia, baking soda and spices. 

In another bowl, mix pumpkin, flax egg, egg, syrup and peanut butter. 

Add wet to dry and mix thoroughly. 

Add in apple cider vinegar and mix again. 

Pour into loaf pan and smooth out the top. 

Bake for 45-50 minutes or until the top springs back and a knife comes out dry and clean. 

Let it cool completely before slicing and removing from pan. Store in the fridge.

Squash and Pumpkin Chocolate Bread

IMG_1638Two things:

1)I’m the worst bread photographer. It’s officially a lost cause when it comes to making puffy loaves that look cute in their pans and on a backdrop of a table or towel or something. Nope, mine always come out tasty but small. Maybe I should take that as a sign to make the recipe a little bigger?

2) You know how most bread tastes best warm? Well, this tastes great cold. It’s super moist (I know..that word..) so when it’s cold, the texture is just perfect. Bake it, cool it, put it in the fridge and eat it.

Additional note, this is possibly the healthiest bread you’ll eat. Maybe you could find healthier but I mean, it’s low calorie, low carb, low fat and has vegetables AND chocolate. Win.

Squash and Pumpkin Chocolate Bread:

You’ll Need:

1 cup steamed butternut squash
1/4 cup pumpkin puree
1/2 cup regular oats ground into flour
2 tablespoons coconut flour
2 egg whites
1 tablespoon coconut oil
1 tsp. vanilla extract
1 packet stevia
1 tablespoon dark chocolate cocoa powder
1 tsp. baking powder
1 tsp. baking soda

Prepare everything you’ll need for this bread: steam the butternut squash in water and grind the oats into flour. Let squash cool.

Preheat oven to 350*

Combine squash, pumpkin, coconut flour, cocoa powder and stevia in a bowl.

Melt coconut oil and add to a bowl with eggs and vanilla. Mix well.

Add liquid bowl to solid bowl and mix. Mix in baking powder and soda.

Grease a small loaf pan and pour batter into pan.

Bake for 45-50 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool for a few minutes. Remove from pan and continue to cool completely.

Eat at room temp or refrigerate, then slice and enjoy! To enjoy as a snack/breakfast, try spreading a piece with peanut butter or making it into a peanut butter sandwich.

Nutrition Per Slice (Serves 10)

43 Calories
6g carbs
2g fat
2g protein
1g sugar

 

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.

Image

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!

Image

Review: Artisana Products

Image

This package arrived at my door today that made me feel like I had died and gone to nut butter heaven. Seriously. When Artisana told me they would send me a package to review, I had no idea that they would send me EVERYTHING.

Inside this lovely box was a full size jar of both macadamia nut butter and cacao bliss coconut butter and a bunch of little squeeze packs for on-the-go snackage.

Image

Beautiful. Just beautiful.

I obviously couldn’t wait to try everything so I ripped open a few packets and the jars and taste tested. The cacao bliss coconut butter is the smoothest and creamiest coconut butter I’ve ever had (and I’ve had a bunch). It’s rich and not too sweet. Perfect for eating off a spoon, or on an apple or on anything for that matter.

The macadamia nut butter was also delicious. With the consistency of a crunchy peanut/almond butter, this butter almost melts in your mouth instead of giving you that “gummy” feeling a lot of peanut butters give you.

The first packet I dove into was the blue algae. To be honest, I didn’t really like the taste or texture. I’m not sure if I didn’t squeeze the package enough as instructed but it was very liquid-y.

I broke into the chocolate packets next including the cardamom and the licorice. Not a big fan of licorice in general so this one didn’t suit my fancy but was pretty good considering. The cardamom was certainly interesting. The flavor was well suited to the chocolate and it was definitely different than anything I had ever tried.

My final packet of the afternoon was the pecan butter. Absolutely delicious.

My favorite part about all these products is the packaging. They are each one serving which makes it the perfect item to bring along in the car, to class, for after the gym, etc. No mess, no melting and no eating spoonfuls out of the jar at a time (…don’t look at me…). My second favorite part  (in a tie) is that none of them have to be refrigerated and the ingredients are simple. Cashew butter has cashews. Pecan butter has pecans.

Image

In case you were wondering, they are also gluten free!

Overall, I think Artisana’s products are definitely top of the butter-line. Their coconut and nut butters are consistently smooth, creamy and flavorful. I will definitely purchase more when I run of these!

Do you have a favorite Artisana product?

*Artisana very kindly sent me a package of products to review on this site. All views and opinions are my own*

Pumpkin Smoothie Bowl

Yesterdays WOD included shoulder presses. I started slowly working up weight as that was the direction for this strength portion, and was on my second to last set of five when something popped in my shoulder. It was one of those “I hear it, I feel it” situations. Immediately, I put the bar down and took a breath. I rolled out the muscle with a ball, with the bar, against the wall, anything to help move the pain. After a few minutes rest, I lightened my bar load, finished the strength portion of the workout and got myself ready for the next segment. I pushed through–throwing snatches up over my head until the rounds were over. Even though I finished the workout in good time, I left defeated.

I should’ve stopped. Instead of rolling out, I should have gathered my things and called it a day. Should have left early with an injury. My theory of pushing through helped me finish the workout, but certainly didn’t help me in the long run.

I’ve been in the worst pain I’ve ever been in since. Excruciating pain every time I move my right side, turn my head to the right, bend forward, raise my arms to put on a shirt. I had x-rays done this morning and nothing is dislocated or broken, so I must have strained or pulled a muscle. It feels like a million bones are crushed inside me.

The point of the story is, know when to stop. I knew that I should’ve called it quits yesterday and instead kept going. Would it have changed my bottom line now? Maybe, maybe not, i’ll never know. But I do know that it is important to take care of yourself. Instead of working out today, I’m sitting at my computer. Instead of working out tomorrow, I’ll still be sitting at my computer (or doing something equally as uninteresting and active).

When the going gets tough, know when to sit back and take a break–that’s what I’ve got to tell myself from now on.

On a lighter note, I’ve discovered a magical thing. Smoothies definitely taste better when they’re in a bowl and eaten with a spoon. I think this should be a new thing–like fro yo with healthy smoothies that you add toppings to and devour (don’t anyone steal this idea…I’m going to make a store now 🙂 ..but really).

My go-to smoothie bowl this week is super easy, good for you and tastes deeelicious.

IMG_7535-1

You Need:

2 tablespoons canned pumpkin (simply pumpkin–nothing else in there)
1 handful of spinach (about a cup)
1/2-1 frozen green banana
About 1/4-1/2 cup coconut or almond milk
1/2 tsp. vanilla
1 tsp. cinnamon
1 tsp. almond butter
1/2 tsp. coconut butter
more cinnamon

To Prepare:

The night before you are going to make the smoothie bowl, slice up a green banana, cover, and put in the freezer.

When you are going to make it, remove banana from freezer and allow to thaw while you are preparing everything else.

In a blender (or food processor like I’ve been using because I don’t have my blender), mix pumpkin, spinach, milk, cinnamon and vanilla. The mixture will be a little chunky but continue to blend until all big leaves are broken down and the mix starts to thin out.

Add a few banana slices, process and repeat. Continue to blend until all chunks are gone and the smoothie is a thick, green puree.

Transfer smoothie to a bowl and swirl in almond butter, coconut butter and cinnamon. You can also top with nuts, granola, coconut–anything you desire.

Grab a spoon and dig in!

Thanks AMRAP Nutrition and Taylor

I know I already posted today but this is well deserved.

A few weeks ago, I won a giveaway of AMRAP bars on one of my favorite paleo sites, Taylor Made it Paleo.

I had never heard of AMRAP bars before entering, but their refuel bars are made up of only good ingredients, have a ton of protein and seem like the perfect snack or meal for after a workout or when you just need something quick.

ImageOf course, I had to pull one out of the box right away and try it.

Usually, if I’m going to eat any kind of bar it better be something with a flavor or chocolate. Usually both. As in “Chocolate Cream Pie” or “S’mores” or “Double Chocolate Chip”.

I was very pleasantly surprised when I bit into this bar that does not have chocolate /chocolate chips or any other little crunch or special flavor and enjoyed it. These things are good!

I will definitely be throwing one in my bag for school, my walk home from Crossfit and just times when I need something to eat.

Thank you AMRAP Nutrition and Taylor!

Want to get your own?

AMRAP Nutrition, for Crossfit Athletes on the Paleo diet!

 

*I received these bars for free as a giveaway recipient on another site. Neither site asked me to write a review or talk about the product. I chose to because I liked what I received.*