Happy Friday luvs!!

Am I the only one super excited this week is over?

Having surgery twice a week is actually pretty draining. But hey, this is going to be my life, so I better get use to it now right?

And I mean, I’m a pretty good lookin’ anesthetist if I do say so myself.

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But other than Friday being the end of the week, something else exciting happens on Friday’s.

Laura’s #strangebutgood party.

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Sprint 2 the Table

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When it comes to my eats, my combinations never cease to amaze me.

I am the master of throwing random things together, never measuring, never regarding serving sizes, I just make what sounds good to me, what taste good to me and what I’m in the mood for.

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I mean really, check out my latest oatmeal and dessert hummus creations.

Random, not measured. Delicious.

My contribution for this weeks #strangebutgood is no different.

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Looks like an innocent piece of toast right?

Wrong.

Fall may be over, but my pumpkin obsession isn’t.

I’ve also become a bit obsessed baking and cooking with protein powders.

It’s a win-win for me in terms of I can get vanilla or chocolate flavors and added protein at the same time.

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Insert my latest creation.

Pumped Up Pumpkin

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It looks like a simple little pumpkin bowl, which is kind of is, but with a little protein punch.

Here is a guess-timate of what I put into it.

Serves 1

2-3 tbsp pumpkin puree

1 tbsp Plant Fusion chocolate protein powder

5-7 drops NuNaturals Liquid Vanilla  (or sweetener of choice)

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Depending on how chocolatey you want it, you could also throw in a few sprinkles of unsweetened cocoa.

Like I did, feel free to play around with it.

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So good you can eat it off a spoon.

And I might have done just that.

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Do you bake with protein powders?

Do you typically measure out ingredients or just toss in what sounds good? I think we know my answer to this one.