 This 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
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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.  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.
 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
Yields: 5-6 buns   OK, I have to admit, I was a doubter - at first. I would watch this gal in her videos and read her blog and think...who does this sort of thing? Then I got hooked! I found myself going back to her site to find more and more recipes. Now granted, I don't do all of the food storage that she has, I still use real eggs and real milk. But I am really enjoying her section on wheat. I recently watched the video on how to make pancakes in your blender using Whole Wheat kernels. So since we had just got 100 pounds of straight-from-the-fields Millennium Wheat kernels (which is also known as Hard Red Winter Wheat) for bread baking, I thought - why not try these pancakes. Let's just say...they were the most AWESOME pancakes I have ever had! Sorry Bisquick, you have been replaced! Here is the recipe she has on her site. I did make some changes and will list those below the recipe.
Rockin the Whole Wheat with these Awesome Pancakes! INGREDIENTS 1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water) 1 Cup Wheat Kernels, whole & uncooked 2 Eggs (2 T. powdered eggs 1/4 C. Water) 2 tsp Baking Powder 1-1/2 tsp Salt 2 Tbs. Oil 2 Tbs. Honey or Sugar MY CHANGES - for the Oil I used 1 Tbs. of whole flax seeds and 1 Tbs. of oil (i added the flax seeds to the whole wheat and blended them together, then added the oil later when I added the rest of the ingredients) - for the Honey or Sugar - I used Splenda (since I can't have sugar) - I added 1 tsp. of vanilla extract DIRECTIONS Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes. Holy Moly! These are some good pancakes! I didn't even use a topping (i.e. syrup, fruit, etc), just a little butter! |
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