Ramping up to celebrate the anniversary of our country’s Independence from tyrannical rule, I had to come up with the perfect recipe. I kept thinking of those bomb-pops I used to buy from the ice cream man when I was little. So, how do I make those and what shall I use?
Here is another way to make rice cakes taste a lot more like actual food than tasteless Styrofoam discs! This is a low-calorie recipe that is perfect for after a workout because they deliver protein, some carbs, and a flood of antioxidants to help you recover. There is also no added sugar, or sugar disguised as other things such as maple syrup. Their large size is also psychological because they look pretty large; making you feel like you ate a lot more than you actually did.
This is a wonderfully easy shake to make, with an interesting twist: the topping is on the bottom! The reason for this is that the topping I have created is heavier than the shake and just sinks in and gets lost, so I simply put the topping on the bottom. Guess what? It’s even better because you get some of the toppings in every sip if you use a spoon or a straw!
Autumn is in full swing and it’s time for pumpkin everything! I figured I would do my part and create as many things pumpkin as possible. So, here’s one of my protein bread recipes in pumpkin flavor. This is a moist and lovely protein bread that has a better nutritional profile than a store bought protein bar with less junk in it. No high fructose corn syrup, no sugar alcohols, no glycerin, no nasty chemicals. Your body will thank you for it! It is not overly sweet, but you can make it that way if so desired. If you would like to make it gluten-free, feel free to make it with gluten-free oats.