Woo hoo, it’s Thursday…which is actually my Friday…
or wait, maybe it’s my Saturday?…
I don’t know, I got off at 8am this morning and I haven’t had much sleep! 😉
All I know is that there are MORE than a few of you out there chomping at the bit for some Cake Batter Protein Pudding!
You mean that you want…
Some of this??
Maybe just a bite?
Or maybe you want to just dive head first into a whole serving?
And run your finger around the rim…
And then lick it clean…
Don’t worry, we don’t just here at KMB 😉
Do as you wish m’dears because here…it…is!
Cake Batter Protein Pudding
by Heather Powers
Prep Time: 5 minutes
Cook Time: N/A
Keywords: blender snack dessert high protein bananas cottage cheese almond milk sprinkles summer
Ingredients (Serves 1)
1/2 cup low fat cottage cheese
1/2 frozen banana, chopped
1/3 cup unsweetened almond milk
1/4 teaspoon vanilla extract
5-7 drops NuNaturals vanilla liquid stevia
1/8 xanthan gum
Instructions
1. Combine all ingredients in a blender and process until smooth.
2. Top with sprinkles and grab a spoon!
3.Then, make another one for tomorrow, omitting the xanthan gum, and pop it in the freezer…you’ll thank me later!
I’m here to celebrate another week of what is quickly becoming my favorite WIAW theme yet…
Fun, Food & Fitness!
Be sure to click on over to see Jenn at Peas & Crayons and thank her for delivering yet ANOTHER fun-filled theme for our weekly shenanigans!
As of today, I am making it through my third night shift week…and let me tell you, those ER docs are handing me my you-know-what! I keep thinking I should invest in a pedometer just to see how many steps I take each night to and from the department… WHILE pushing wheelchairs and stretchers!
When I got off this morning, it was everything I could do not to just rip open a bag of cereal and pour it directly into my mouth…
Somehow I managed to get it into a bowl, threw on some toppings and catch a quick pic before it was drenched in almond milk and demolished in about 3.875 minutes!
Then it was off to beddy-by for me…only to wake up less than six hours later (ugh, still trying to find my rhythm with this whole nocturnal thing).
Icrypt-keeper shuffled my way to the life force machine…aka the coffee pot. Moments later, the sweet aroma of freshly ground gold was wafting through the kitchen giving me just enough motivation to try one last time to perfect my Protein French Toast.
I bet you thought I forgot about it, didn’t you?
On the contrary, I’ve been plugging in different ratios for OVER a week now trying to get it just right…
And lucky for you, this morning, I hit the jackpot!
Now I know I already have a Protein French Toast recipe but I’d like to call this one my “lite” version as it is made with egg whites instead of whole eggs…but still JUST as delicious!
Protein French Toast with All-Natural Fruit Puree’
by Heather Powers
Prep Time: 5 minutes
Cook Time: 8-10 minutes
Ingredients (serves 1)
For the French Toast
2 slices whole wheat bread
3 egg whites
1/8 cup Greek yogurt
1/8 cup protein powder
1 tablespoon coconut flour (optional, but highly recommended)*
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
For the Fruit Puree
1/2 cup fresh fruit of your choice (all berries and peaches work really well)
2 tablespoons water
5 drops liquid stevia or other sweetener
Instructions
For the French Toast 1. Heat a non-stick skillet to medium heat and coat with coconut oil or cooking spray
2. Place all ingredients, except for the bread, in a blender and blend until smooth.
3. Transfer liquid to a shallow bowl and soak each piece of bread, turning, in the mix until thoroughly coated on both sides.
4. Place bread slices in skillet and cook approximately 4-5 minutes per side or until golden brown.
For the Fruit Puree 1. Place all ingredients in a blender and puree until smooth.
*I love the creamy flavor that the coconut flour adds to this, but if you don’t have access any, you can sub in another tablespoon of protein powder, but I don’t suggest adding any more than that or else it becomes really REALLY dry.
The nutritional stats will vary depending on the brand of bread and protein powder that you choose, but with each of my slices clocking in at 100 calories, this was the final breakdown using the recipe program from MyFitnessPal:
Woo hoo! 34 grams of protein, baby!
Dinner was variation from this weekend’s Mexican inspired salad:
Spinach, wild rice mix, sprouts, zucchini, bell pepper, carrots, and tomatoes
All topped off with this amazing trifecta:
Chunky salas, avocado, and nutritional yeast
Mmmm!
Snackage for the day included:
An entire cucumber dipped in one of my new favorite mustards
(thanks Janetha!)…
Power Crunch bar and hot ginger tea to fight the sub-arctic temperatures that unexplainably plague my shift at the hour of 3am
And last, but CERTAINLY not least, after my workout, I enjoyed a little of this:
Cake Batter Protein Pudding!
No protein powder, no cake flour mix, but I am telling you right now, without a question,
100% cake batter flavor!
But you’ll just have to wait until Thursday for that one! 😉
Speaking of my workout, I “stepped” outside of my comfort zone today and tried a new class:
Get it? “Step”? Lol
Although I didn’t know all the lingo, I surprised myself when I actually found a good rhythm about halfway through the 45 minute class…and by the end of it, I was totally smoked and drenched in sweat!
Definitely something I think I’ll be trying again!
Have you ever tried a step class? Did you like it?
Who out there has a pedometer? Any advice on what kind to get? I’m serious guys, I’m trucking it up and down those hallways!
You may have noticed the Pancake Queen gave her royal spatula a break (haha, I totally just typed breakfast!) yesterday, although I’ll have you know, Pancake Sunday was still rightfully celebrated…which I’ll get to that in just a minute…
But FIRST, check it out…my Banana S’mores Pancakes are being featured on the Fox News website!
I mentioned the other day that BB was out of town last weekend for work, but what I didn’t say is that he’s actually been gone for two whole weeks. Although he still has a few weeks more of travel, he was able to come home this past weekend and we had all day Saturday and half of Sunday together!
Throughout the weekend, we continued on with our Netflix Scrubs marathon (no matter how many times I watch that show, it will NEVER get old!). Then on Saturday night, we rented 21 Jumpstreet from Redbox and I’ll tell you right now, it’s the funniest movie I’ve seen in a while…I’m talking those silent laughs you get because you can catch your breath kind of funny! We checked out the online trailers of Ted and both thought it looked pretty entertaining so yesterday we went to an early matinee showing…unfortunately, I think they showed all the funny parts in the trailer! 🙁
As for this weekend’s eats, I think it was the perfect balance of eating in and eating out…especially when the eating out involves Southern style homecookin’!
For lunch on Saturday, we went to a little BBQ joint we’ve both been eyeing for months called Mel’Rose BBQ
I ordered the pulled pork plate with fried green tomatoes (my first in YEARS), cucumber salad, and cornbread while BB went with the BBQ ribs, fried okra, coleslaw, and cornbread.
You KNOW it’s good Southern fare when the entire plate is full of brown! 😉
To balance out all the fried stuff, I whipped up a simple dinner of grilled shrimp and scallops with a wild rice mix along with a quick side salad.
His
Hers
I used a combination of spices and this marinadefor the scallops but the shrimp didn’t need a thing. Fyi, cooking shrimp IN the shell is 100x better than cooking shrimp OUT of the shell…it stays so plump and is FULL of flavor!
On Sunday morning, we got up early and headed out to try another new place for breakfast called G’s Pancake House.
Any ideas what we ordered? 😉
I went with the strawberry topped buttermilk pancakes (with a side of creamy peanut butter) and BB ordered the pecan pancakes with a massive side of bacon!
Both were fantastic! The strawberry topping on my pancakes wasn’t overly sweet and you should have seen the size of the pecan pieces in BB’s short stack…we will DEFINITELY be going back!
Just before he headed back out Sunday afternoon, I made a little throw-togher lunch which actually turned out to be quite tasty!
Mexican chicken salad for him
Half a cooked chicken breast, chopped and mixed with 1/2 a mashed avocado, a large spoonful of plain Greek yogurt, and spices topped with chunky salsa.
And a Mexican inspired salad for me
Spinach, wild rice mix, 1/4 avocado, tomatoes, and a dollop of sour cream…there may or may not have been some dipping into the last of my tub of chili lime hummus too! 😉
I was actually pretty impressed with the flavors in both these plates…especially since it took me all of about 10 minutes to throw them together!
After lunch, we said our goodbyes and he headed off…back to the Cruciferous Modeling Academy…where he’ll be for another few weeks.
What? Where do you think he got the name Broccoli Babe? 😉
My name is Heather! I'm a southern gal with a passion for food, fitness, and photography...and alliteration if you didn't notice! Here you'll find a mix of random musings, delicious recipes, and hopefully a chuckle or two! Check out my "About' tab to learn more!
