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Blog

Protein Overnight Oat "Shake"

1/25/2023

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PictureThis is before I shook it up. Forgot to take a picture of it after - LOL
Most days I take a protein shake to work, but today I tried something different. I saw an add for a company that makes Protein Overnight Oats. Serving price wasn't horrible (about $3-$5 a piece). But I am cheap and I have all the ingredients at home. So I tried making my own this morning. I am really liking it. Here is what I used. Now I will say that this made enough for 2 servings. But since I am working all day and forgot a lunch, I am hoping this will sustain me through. So with that said you can cut this recipe in half, or just divide it into 2 jars.

INGREDIENTS
1/2 cup old fashioned rolled oats (7g of protein)
4 tbsp peanut butter powder (12g of protein)
1 tsp chia seeds (.7g of protein)
1 cup water
1 cup unsweetened almond milk (1g of protein)
1 scoop protein powder (22g of protein)
1/3 cup Oikos Triple Zero Greek Yogurt - Vanilla (8.5g of protein)
1.5 tbsp organic cocoa powder (1.5g of protein

*for a total of 573 calories & 52.7g of protein for the whole recipe.
  Or 286.5 calories & 26.35g of protein per serving


DIRECTIONS
this makes 2 servings
  1. Divide ingredients into 2 pint jars.
  2. Shake ingredients well and put in fridge for at least 2 hours or ideally overnight.
  3. When going to consume, if it's too thick for your liking, you can add more almond milk (or what ever liquid you used)

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Trader Joe's Vegan Cream Cheese

12/28/2020

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Recently I was told that I am allergic to dairy. Finding this out at 45 is, for me, not the easiest change to make. I LOVE cheese, ice cream, large glasses of milk, yogurt, cream cheese on my bagels, etc. So this weekend I did a little bit of shopping to see what is out there for Dairy Free "cheeses".

First up is this Vegan Cream Cheese by Trader Joe's. I paid $2.99 for this 8 oz. container.
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Spreadability: Nice and creamy
Smell: Doesn't have much of a smell
Ingredients: Filtered Water, Coconut Oil, Sunflower Oil, Soy Protein Concentrate, Corn Starch, Sea Salt, Tricalcium Phosphate, Natural Flavors, Organic Locust Bean Gum, Xanthum Gum, Guar Gum, Vegan Culture.
Flavor: Very mild and somewhat neutral.
Bagel Test: It spread on nicely and melted slightly on my freshly toasted bagel. When I bit into the bagel I didn't have any strong reactions to the flavor or texture. Overall it paired well with my plain, toasted bagel.
Husband Test: Liked it a lot, actually. He doesn't like anything coconut - so that will tell you that is doesn't have a coconut'y flavor.
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I give it 4 out of 5 Cheeses.
Would like to see a little more boldness and tang in the flavor.

FINE PRINT: This is not a paid review of any kind. I am documenting my own opinions of products that I paid for out of my own pocket.
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Gluten Free Hamburger Buns

2/14/2019

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This was my first time using coconut flour. It makes a nice hearty bun that can hold up to what ever you use to fill it. Tonight I filled mine with a Cooked Chicken Breast and Sharp Cheddar Cheese and it was delightful! The bun held up nicely and only started to crumble a little towards the last couple of bites.

INGREDIENTS

1 1/4 cup coconut flour
1 tbsp. baking powder
1 tsp. Kosher salt
6 eggs
1/2 cup olive oil
1 Tbsp. water

DIRECTIONS
  1. Preheat the oven to 325 degrees. Add coconut flour, baking powder, and kosher salt to a medium mixing bowl. Mix until combined.
  2. Add the eggs, olive oil, and water to the dry ingredients.
  3. Mix well and let sit for about 10 minutes, allowing the dry ingredients to soak up the wet ingredients.
  4. Divide dough into 5-6 equal parts (5 for larger buns and 6 for smaller buns). Dough is very wet, but not sticky.
  5. Quickly form bun shapes from the dough and place on a baking sheet lined with parchment paper. This is where you can add your toppings (optional). For these I used Trader Joe’s “Everything but the Bagel” seasoning.
  6. Bake in the oven for 30 minutes at 325 degrees.
  7. Using a knife, slice the buns in half horizontally.

Yields: 5-6 buns
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