Hi everyone! Since it’s finally autumn and the flavor of the season is pumpkin spice I decided to make my own version of a pumpkin spice protein smoothie. This recipe is easy as pie and extremely tasty. If you aren’t a protein shake person but need to get the extra grams in this is a great way. Here’s the medley:
Pumpkin Spice Protein Smoothie
1/2 C pumpkin puree
1 scoop of Fitmiss Vanilla Chai protein powder
1/2 C almond milk (unsweetened)
1/2 tsp cinnamon
1/2 tsp nutmeg
3-4 ice cubes
1 banana (optional)
Directions: Throw everything in a magic bullet or blender and puree’. For a more filling shake add a banana. Pour into any glass you like and enjoy! Don’t forget a funky colored straw 🙂
New Protein ball recipe! These have a chewier texture and have the option to be coated in cocoa powder which actually adds a slightly bitter taste. Also I was out of my regular protein powder so I used a new kind – Gold Standard 100% Whey Chocolate Malt. I think they’d taste pretty much the same with any brand. Hope you enjoy!
Chocolate Cranberry Protein Balls
1 scoop chocolate protein powder
1 T. almond butter
4 tsp. water
1/6 C dried cranberries (about 15 dried cranberries)
1 T coconut flakes
1 T cocoa powder for dusting (optional)
Directions: Mix protein powder, almond butter, and water together in a small bowl until thick batter mixes. Add in dried cranberries and coconut flakes. Then, using your hands section the batter into 6 equal sections and roll into 6 balls. (Optional) Roll each ball in the cocoa powder. Eat right away or refrigerate for later.
Nutrition: 52 calories per protein ball.
(3.9g carbs, 2.1g fat, and 4.6g protein).
Just created a new taco dinner alternative using a gorgeous orange bell pepper. The pepper adds a nice crunchy aspect and the meat helps you pack in the protein.
Mexican-style Stuffed Bell Pepper
1 small onion
1 medium or large tomato
1 bell pepper (your color of choice)
1 lb. ground beef or ground turkey (the less fat % the better)
1 packet of taco seasoning (your choice)
Directions: Wash the vegetables. Cut off the bell pepper top and cut out the white insides. Rinse the inside of the bell pepper quickly to get rid of any seeds and set it on your dinner plate.
Dice onion and tomato and throw into a small-medium pan. Throw the ground beef into a large pan and turn both burners onto medium-high. Cook the meat until it’s browned (the tomatoes and onion mixture can cook for the same about of time) stirring occasionally.
Drain excess oil from meat pan and add 1/2 cup of water. Place back on stove and add the tomato and onion mixture and the taco seasoning. Cook for 5 more minutes. Using a large spoon, fill the bell pepper with your meat mixture and serve!