Hello my loves!

I hope everyone is having a wonderful new year so far! I mentioned in my new years re-cap post about not making resolutions or “starting over”, as I feel like life should be one long continuous journey where we are constantly trying to improve ourselves, make new goals and work on them, and try new things. I don’t think we need a new year to start that, however if it’s motivation for you, then that’s great!

My creativity, experiments and surprising successes just happen to coincide with the new year, but I really have Christmas to blame thank as I got so many fun new things to play with.  Regardless, you guys have benefited with some new tasty recipes and delish dishes.  And I’ve had some tasty new treats to eat!

And with that being said, I have another one for you!

I’ve been having a lot of fun with my new juicer, basically throwing random fruits and veggies in and hoping for a good tasting juice, but I really don’t think you can go wrong when you’re using fresh produce and most of my concoctions have been fresh and nourishing. I may or may not be obsessed with fresh juice and don’t know if I can ever go back to smoothies.

I talked about wanting to use my left over pulp and have been experimenting with ways on how to use it.

I shared my fail with my pulp crackers...

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I am determined to perfect these because even though they may not have turned into actual crackers per say, they still were pretty tasty. Definite potential.

But before that happened I decided to go around route with some of my pulp and try something different.

With a new mini loaf pan begging to be used back to Pinterest I went to find a good pulp bread recipe.

But let’s be real. Like I ever follow a recipe. I basically look at recipes to get the ingredient ratio’s correct and then use and substitute to what I have on hand and to my taste preference.

This time was no different. I also made the recipe to be a single serving since I hate making big portions with the risk 1. I will not like the outcome and 2. I don’t want to waste ingredients if #1 happens.

However, I was pleasantly surprised when my first attempt turned into a success.

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I actually accidentally left out a few ingredients and didn’t realize it until after I had put it into the oven. So I really had no expectations for this bread. So when I opened the oven 25 minutes later I was shocked and pleasantly surprised to find that it actually raised like real bread.  For those of you who have made protein breads before, they typically are pretty flat due to not using much flour.

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I don’t know if this was a fluke, an accident, a once in a lifetime thing, but I am so happy it happened. I honestly don’t even know if I re-create this if it will turn out as good, but I definitely took advantage of this success.

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Protein Pulp Bread

Protein Pulp Bread



  1. Pre-heat oven to 325 degrees
  2. Blend all ingredients together. Add almond milk in small amounts if batter is too thick. This will depend on how wet your pulp is. I only needed about 1tbsp
  3. Pour into mini loaf pan
  4. Bake for 25-30 minutes or until toothpick comes out clean
  5. Let cool. Top with desired toppings.

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Even though I was excited to see that my bread looked like..well, bread there is always that chance that once it cools it will deflate. I think letting it cool was the hardest part.  I seriously had to distract myself to get me away from the kitchen.

15 minutes later I decided to give it the test and sliced it.

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It was still firm and dense and I was so ecstatic. But would it pass the taste test?

It did!

Even Matt was pleasantly surprised that he liked it. He typically doesn’t like my protein baking experiments, so to get the thumbs up from him is a pretty big deal.

The next big decision was what to top it with.

I started with a no brainer.

Peanut Butter.

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And not just any peanut butter. I used my P28 Signature Protein Spread.


And I couldn’t stop there. You know me and my toppings.

And also another test to the bread. Would it be good the next day?

It was!

And even better topped with my Avocado Banana Protein Frosting.

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This stuff is good on anything, but why not add more green to green?

I almost don’t want to try to make this again in fear it won’t be a success, but maybe if you guys make it and have the same great results I did I’ll be brave enough to try it.

And if you don’t have a juicer and don’t have juice pulp, I’m pretty sure shredded zucchini or carrot would work in place of the pulp. It’s worth playing around with.

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Have you experimented in the kitchen lately? What have you been making?