cinnamon flax seed wraps

Hey loves! I hope your week is treating you well.

Even though it’s only been two days, mine has been a bit challenging.

I don’t talk much about diets on the blog because, well I don’t follow one.

I don’t label myself as a vegan, vegetarian, paleo etc.  I actually don’t believe in labels. What I believe in is eating a whole food, healthy, balanced diet. So if one day I want ice cream, pizza, cookies… I’ll have them. If one day I crave fruit and vegetables… I’ll have them.

Yes I try to lead an overall healthy lifestyle, but to me a healthy lifestyle is balance, honoring our bodies and listening to our cravings.  Never restricting.

With that being said, this is why my week has been a bit challenging.

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I have been having a lot of issues lately with bloating, gas and stomach discomfort. It has kind of always been there, but as of lately it was getting worse. I discussed all my symptoms with my nutritionist and she suggested a few things that she thought could be the issue.

Gluten Intolerance.

Dairy Intolerance.

Or FODMAP sensitivities.

Awesome. Because guess what. I love bread. I love dairy. I love FODMAP containing fruits and vegetables.

(Not sure what FODMAP’s are? Check out this great post for more information)

So what’s a girl to do?

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Experiment and see if she can find the answer.

So that’s what I’m doing.

I can’t say I’m doing a extremely strict elimination diet, but I am making a very big effort to cut most gluten out of my diet and watch my dairy and FODMAP containing foods consumption.

It’s hard. I’m not going to lie.

However, Matt was very supportive and took me shopping which got me kind of excited about having to make the effort to make new meals.

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So I stocked up on some gluten free goodies and of course took to Pinterest to find some gluten free recipes.

One of the first things I looked for was some sort of wrap/tortilla. (this was before I purchased the brown rice tortillas)

I wanted something simple, and found a great idea for a flax seed wrap. I of course tweaked it and made it my own and was pleasantly surprised how well they turned out!

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 Cinnamon Flax Wraps

(paleo and gluten free)

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Ingredients

– 2 tbsp ground flax seed

– 8 tbsp liquid egg whites

– 1/2 tbsp cinnamon

– 5-7 drops liquid stevia (optional)

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Directions:

– Mix all ingredients together in a bowl and allow to sit for 10-15 minutes until mixture is thick

– Heat a greased pan with coconut oil (or spray)

– Pour batter in pan and swirl mixture to cook like crepes/pancakes

– Fill with whatever fillings you desire

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I filled mine with Plant Fusion Phood Chocolate Caramel protein frosting and frozen banana’s and then drizzled it with Click Mocha protein.

I made my wraps the night before and stored them in the fridge overnight which I think helped them stay pretty pliable and didn’t break when folded.

I think I may make a bigger batch of these to have ready when my wrap cravings kick in.

I really am liking trying to find more unique ways to cure my bread cravings and after trying a few gluten free products, I am more determined to just make my own. Not only are gluten free products twice as expensive as regular products, some of them just flat out don’t taste good. Also it’s just more fun to make your own and experiment!

 Hopefully I don’t have a full out gluten, dairy or FODMAP intolerance, but until this elimination diet is over, I’ll be making some changes.

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Are you gluten or dairy intolerant?

How did you find out? How do you avoid it?


banana coconut protein pancakes

Ok loves, get excited. Because I am.

 I  have not one, but two delicious recipes to share with you.

I know I have mentioned numerous times that my cooking mojo has somewhat disappeared, but for some reason this weekend while Matt was still sleeping away, I decided to use that quiet time and cook.

And did it ever pay off.

I have always said I wasn’t a huge pancake fan. If you know me you know I love my waffles.

It just seemed every time I tried to make pancakes, they just didn’t turn out so stellar.

This may be because this protein powder queen always insisted on using protein powders in her recipes and wondering why things didn’t turn out fluffy and normal.

Well as much as I love cooking with protein powders, and have no intentions on stopping, sometimes you just have to go with common sense and do what works.

But before we get to that, I actually do have a recipe using protein powder that even though it wasn’t texturally normal, it sure did taste good.

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Ingredients:

– 1/2 cup chickpea flour (could sub gluten free flour, almond flour or oat flour)

– 2 tbsp oat flour

– 3 tbsp chocolate protein powder (I used Plant Fusion – Phood chocolate caramel)

– 1/4 tsp baking powder

– 1/3 cup pure pumpkin puree

– 3 tbsp liquid egg whites (or 1 large egg white)

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Directions:

– Combine dry ingredients in a mixing bowl and mix until well sifted.

– Add wet ingredients to dry ingredients and mix until there are no lumps. (batter will be thick)

– Heat skillet on medium heat and spray with cooking spray.

– Pour batter in batches and cook for 3-4 minutes on one side, then flip and cook for another 3-4 minutes.

– Top with your choice of toppings.

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I topped mine with a Click mocha protein frosting, coconut shreds and a local granola mix.

Like I mentioned these were not your fluffy pancakes, they were a bit more “rubbery” as most of my protein baking tends to be, but the taste totally made up for that and I actually don’t mind that cakey texture.

If you’re looking for a more traditional pancake that is lower carb and high in protein, then this next recipe is for you.

As I mentioned in my last post, I recently discovered banana flour.

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In trying to think of what to use it in first, I thought it would be a great substitute for coconut flour, and I had been wanting to make a coconut flour pancake, so I decided to go with that!

In order to get it high protein without the powder I knew what I had to do.

Add eggs.

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Ingredients:

– 1 large egg

– 2 egg whites (or 6 tbsp liquid egg whites)

– 1/2 cup vanilla almond milk (or milk of choice)

– 4 1/2 tbsp banana flour (could sub coconut or almond flour)

– 1/2 tsp baking soda

– 1 tsp cinnamon

– 1 tsp vanilla extract

– 8-10 drops liquid coconut stevia (could sub vanilla or other sweetener of choice)

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 Directions:

– Place all ingredients in a magic bullet and blend until smooth.

– Heat skillet over medium heat and spray with cooking spray.

– Pour batter in batches – cook for 3-4 minutes (or until bubbles form) on one side.

– Flip and cook for an additional 1-2 minutes.

– Top with whatever toppings you prefer!

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I topped mine with a coconut spiked greek yogurt and granola.

Guys. I can’t even describe how excited I was to make a fluffy pancake. Who would have known using eggs would cause this.

Oh wait. A lot of people.

Since I am not a huge egg fan, I don’t typically have eggs in the house, which is why I think I always try to find recipes that don’t use them, but I had a client give me fresh eggs from her own chickens, so I was looking for things to make with them.

I have a feeling the rest of the them will be going to making pancakes.

Because seriously. That fluff.

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The great thing about these recipes is it makes left overs. And I will say the banana coconut pancakes are excellent both warmed up and straight from the fridge!

So am I a total pancake convert? That is still to be decided.

But I think it’s safe to say there is room for both pancakes and waffles in my life.

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 Do you prefer pancakes or waffles?

Have you had a successful fluffy protein powder baking recipe?

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protein pumpkin pizza

Woot Woot Friday!

This week has been full of highs and lows for me, and even though days of the week really don’t matter to me with my always changing schedule, for some reason the end of this week is a very welcomed one.

A happy ending is perfect timing to share a #strangebutgood recipe right?

I thought so. And thankfully for us the wonderful Laura gives us the opportunity to link up and share some of of tasty and not so normal eats. So make sure you head over to her site to check out what everyone else is creating.

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Sprint 2 the Table

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We all know my love for protein powder. I have made countless dips, spreads, breads, muffins, pancakes, waffles and added a protein kick to them. And really plain ole protein frosting is a favorite of mine.

If you’re in the market for protein powders that make amazing protein frostings these are two of my favorites.

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Cinnamon Raisin bread with Growing Naturals Vanilla Pea Protein frosting (obsessed)

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Rudi’s Engish Muffin topped with Click Mocha Protein Frosting (again. obsessed.)

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But on to the new protein packed creation.

Since I am so obsessed with cooking and baking with protein powders it’s no surprise that I spend countless hours perusing Anna at Protein Pow’s website. That girl has so many amazing creations and I want to make them all.  We all know I can’t follow a recipe for the life of me, but I definitely get a lot of inspiration for creating dishes from her.

This one is no different.

She has posted multiple protein pizza bases and I finally got around to playing around with one of my own.

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You can check out her original recipe, but I will of course admit, I did not follow it exactly and used what I had on hand, and adjusted certain ingredients and I’m sure it comes as no surprise, didn’t really measure and threw random ingredients in. Some of the changes I made were I upped my chickpea flour and pea protein amounts and omitted the oat flour, and I didn’t add the ground almonds (only because I didn’t have any) and added in some other random spices.

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My toppings turned out to be kind of random as well. I swear I had a can of tomato paste that I was going to use as my sauce, but I guess I was wrong because I couldn’t find it anywhere. To improvise I used roasted red pepper hummus as my sauce, mixed nutritional yeast with cottage cheese for my “cheese” and topped it with baby spinach and tomato and sprinkled more nutritional yeast and spices (oregano and basil).

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Since I winged it I really wasn’t sure how this was going to come out. I never really have high expectations when I make something for the first time. I am happy to report it came out amazing!

The crust got so much crispier than I thought it would, and it held together great and even had a nice crunch to it!

Just add this to my list of protein experiments. Actually gone right!

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Have you made a protein pizza crust?

What your favorite go to pizza crust recipe?

link love

Hi loves!

I know what you’re thinking. A post that isn’t a Marvelous In My Monday, What I Ate Wednesday or #strangebutgood related.  I haven’t been the best blogger I know that, but I actually want to dedicate more time to my blog and give you guys more useful information as opposed to just snap shots of my boring eats. I’ve come to the realization that I want this blog to turn into more of an informative blog because as I am learning how to live a healthy balanced life, I personally am looking for reliable information and I’m sure you are all too. So why not share it?

This is why I love sharing products I am using and loving with you guys, because I think if I am enjoying something you may all enjoy it as well.

With that being said check out a few of these awesome products I am loving lately.

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1. Click Caramel Protein

2. Crunchies Dried Fruit and Veggies
3. The Great Low Carb Bread Company Squares (so sad I am out of these – ordering more ASAP)
4. Growing Naturals Protein (the pea protein makes the best protein frosting – it was so good I went through my canister in no time, but I am still loving using the brown rice protein in baking – like these Carob Pumpkin Donuts)

Now for some link love. Here are a few things I’ve found interesting recently.

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Health and Fitness:

Giant Collection of Upper Body Workouts

Upper Body Workout Collection – Peanut Butter Fingers

5 ways I improved my metabolism – Weed ‘Em & Reap

Calories – Happy Wife Healthy Life

5 Exercise Fads – Their Pros and Cons – Wall Street Cheat Sheet

Rev your Metabolism – KathEats – Guest Post by The Real Life RD

The ABCs of Mindfulness – Energy We Bring

Get More Sleep – Chris Kresser

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Food: Vegetarian

Buffalo chickpea quinoa burgers

Buffalo Chickpea Quinoa Burgers – Once Upon A Cutting Board

[Baked] Chicken Fried Tofu – Peas & Crayons

Portobello Mushroom Cashew Cheese Burgers – This Rawsome Vegan Life

Loaded Sweet Potato Nachos – Two Peas & Their Pod

Green Goddess Pasta – Healthy Delicious

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Current Obsessions:

How To Brew Kombucha – Carla Birnburg – Guest post from Lindsay Cotter

I recently started brewing my own kombucha and am obsessed with it. I followed Lindsay’s tutorial on how to begin brewing which was so helpful.  I also bugged her personally with tons of questions – this girl was so sweet to put up with me, but now that I have the hang of the process, I am obsessed with making my own brew and creating new flavors each time!  This is a great article not only explaining how to brew your own, but also all the health benefits!

How To Make Raw Sauerkraut – The Detoxinista

With the success of brewing my own kombucha, I wanted to explore more into fermenting and growing my own probiotics.  I found this great guide and found out how easy it was to make my own sauerkraut. I’m excited to start fermenting other vegetables as well.

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That’s it for now loves. I hope you all have a wonderful relaxing weekend.

playing with christmas gifts

Hello loves!

First I have to acknowledge…

I am 30!

Ahh! Today is my 30th birthday and I seriously can’t believe it.

Not that age or the number really bother me, but I just do not feel 30, can’t believe it snuck up on me so quickly and…yea ok. I can’t believe I am 30.

Goodbye 20’s.

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So this picture isn’t from my actual birthday dinner (considering it hasn’t happened yet) but funny enough, we are going to this exact sushi restaurant so I thought it seemed a bit fitting. Every year Matt asks me if I want to go somewhere new and fancy for my birthday, but honestly, sushi is always what I want. I think for the past 3 years we both have chosen sushi as our birthday dinners. It’s just so good!

If ain’t broke, don’t fix it.

But back to the title.

Playing with Christmas gifts.

I know Christmas isn’t only about gifts, but the truth of the matter is, it happens regardless.

As I mentioned in my Christmas re-cap I got really spoiled this year.

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I was one happy foodie. I could not wait to play with my new gadgets.

And I didn’t. The next morning guess what was on the menu for breakfast.

Waffles!

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I posted this on Instagram asking for waffle recipe ideas. I knew that I was wanting to make a protein waffle since I work out first thing in the morning and my breakfast typically doubles as my recovery meal.

After getting multiple suggestions and links, browsing Pinterest for ideas and looking at enough waffle pictures to make my mouth water, I actually chose a very basic one to start with that I have seen Jazzy post multiple times. It’s a simple 3 ingredient waffle.

And let me tell you. After making my first waffle. I.am.obsessed.

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Basic Protein Waffle

Ingredients

– 1/2 cup oat flour (rolled oats ground into flour)

– 1 scoop vanilla protein powder (I used Growing Naturals Vanilla Blast Pea Protein)

– 4-7 drops liquid vanilla stevia

– 1/4 cup almond milk*

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Directions

– Ground rolled oats into flour

– Mix in protein powder

– Add almond milk slowly until desired consistency (batter should be thick)

* May be more or less. I had to add more almond milk due to the fact that I used a vegan protein powder which made my batter thicker. Just add milk slowly until your batter is desired consistency.

– Spread batter in heated waffle iron and cook until brown and crispy

– Add desired toppings

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These waffles were so fluffy!

I topped mine with Click mocha protein frosting which got all melty on my fresh waffle.

So good.

I can not wait to experiment with different protein flavors and add ins.

The possibilities are endless.

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And what goes great with waffles?

Fresh Juice

Next gadget to get broken in was my new juicer.

I went to the store to stock up on juicing goodies and I guess it was pretty obvious what I was using my haul for because my cashier asked me if I got a juicer for Christmas.

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Yup. I stocked up.

In the cart was spinach, kale, cucumber, zucchini, carrots, apples, pears, kiwi, lemon, lime, oranges, and pineapple.

Later that night it was time for juicing!

Matt and I may or may not have had a bit too much fun shoving all the fruits and veggies in the juicer.

Dancing may also have happened…

…With a few made up songs.

We’re silly. We know it. We love it.

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My first juice, even though not pretty all mixed up, was so fresh and delicious. Another thing I think I am already addicted too.

I made it with kale, cucumber, carrot, pear and lemon.

Seriously. So fresh. Love.

This is another thing I can not wait to experiment more with.

Again, possibilities are endless.

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Well loves, I am off begin my journey as a 30 year old. My 30’s will at least be filled with delicious waffles and juice. I do have that to look forward too.

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I’ve been told 30 is the new 25, what do you think?

Have you played around with your Christmas gifts yet?

carob plantain bread

Friday!

Oh my goodness, I don’t know about you, but this has been one of the longest weeks ever.

For me at least it is because I had Monday off and had to work the rest of the week. It was wonderful having two days off in a row, but I am telling you, it makes the rest of my week so long.  But Friday is finally here and even though I work Saturday, there is still always a little joy in it being Friday.

Also with Friday comes the fun little link up of #strangebutgood eats with Laura.

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I haven’t participated in a few weeks basically because my eats have been on such a repeat that I haven’t made anything noteworthy.
And really this dish isn’t too strange, but a new twist on an old favorite with a new ingredient obsession.

Carob.

I swear ever since I ordered this in my Swanson Vitamin order, I have been adding it to everything.

So it may be no surprise that this happened.

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Carob Plantain Bread

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Topped with a mocha protein frosting using my Click mocha protein, sprinkled with coconut shreds and a local granola mix.

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Ingredients:

– 1 medium ripe plantain

– 1/4 cup egg whites

– 1/4 cup vanilla almond milk (or milk of choice)*

– 2 tbsp carob powder

– 1 tbsp chocolate protein powder (I used BSN Lean Chocolate Fudge)

– 5-7 drops liquid stevia

* I’ve  been making my batter a little bit more thicker lately, it makes more of a dense bread, but feel free to add more almond milk if you need to thin out your batter.

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Directions:

– Pre-heat oven to 350 degrees

– Blend all ingredients in a small blender or magic bullet

– Bake for 20-25 minutes

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Mocha Protein Frosting

Ingredients:

– 1/4 cup plain greek yogurt (I used Chobani)

– 1/2 scoop Click mocha protein

– almond milk to thin (I use Silk unsweetened vanilla)

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Directions:

– Mix all ingredients in small bowl until blended.

– Add almond milk in small amounts until desired consistency.

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I think it can go without saying that this was amazing.

I have nothing more really to say other than if you haven’t tried carob powder, try it.

If you haven’t made plantain bread, make it.

And this is a great one to start both with.

Have a good weekend loves.

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Have you ever tried carob powder?

(If you haven’t entered my P28 giveaway, you still have a few days! Make sure you enter for your chance to win some great protein packed products!)

too busy to have fun

I love being an adult don’t get me wrong.

Sure there are times when I miss my college care free days, but something about actually having responsibilities is gratifying.

And what was life before being 21? I don’t know.

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No secret I love my beer.

And like I mentioned in my last post, I love Halloween, but it’s a holiday that makes me miss being young. Being able to actually enjoy the holiday, dress up, go trick or treating, or even just making fun snacks for parties. Life now is just too busy, too stressful and I am just so dang tired.

So with the holidays coming up I wish I had some fun tasty new recipes to share with you, but honestly I just don’t have the time.

So for What I Ate Wednesday you are stuck again with my mundane day to day eats.

But it’s better than nothing right?

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Only having one day off work really makes my breakfasts boring. I’m not shy about the fact that sometimes I have a simple PB&J multiple times a week for breakfast.

So when the bittersweet moment of an empty nut butter jar presents itself, I get an initial wave of sadness because my beloved nut butter is gone, but it’s soon followed by the joy knowing I can make OIAJ.

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I’ve been keeping my oat mixes simple lately. This batch actually had a mix of a bunch of random grains to try and bulk up the nutrition a bit.

It was a mix of rolled oats, quinoa, buckwheat and chia seeds.

I also kept the flavor profile simple by just adding some vanilla protein powder, vanilla stevia and of course my overload of cinnamon.

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Topped with my mandatory frozen banana, hemp hearts, sliced almonds and a few raisins.

I got very lucky this week though in that I had two empty nut butter jars to use.

Win!

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The simple fact that the oats were in a PB Crave CoCo Banana jar makes it epic enough, and thank goodness for that, because the mix inside was a little boring.

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I tried to dress it up with some local farmers market granola, but the peanut butter stole the show on this one.

So after my delicious breakfast’s of OIAJ, it made me realize how sick of having sandwiches for breakfast I was.

So I decided to switch it up a bit.

I use to have my powercakes for breakfast almost every day and like most of my ruts got sick of them and moved on to a new breakfast rut.

I decided to bring the powercake back!

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But with a green twist!

I added kale to my original powercake base, filled it with some melty peanut butter and Click protein frosting then rolled it up into a nice little powercake roll.

This was so good, I decided to make another one the next morning.

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My first powercake roll was a bit on the thin side, so for this batch I added a little bit of coconut flour to bulk it up a bit.

Worked perfectly and was amazing topped with my homemade banana coconut butter.

Carbs. Veggies. Healthy Fats. Protein.

A very complete and delicious breakfast.

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I’m still trying to make myself switch it up for dinners.  I have made some tasty meals, but they sometimes just don’t come out as pretty as they taste.

I almost don’t want to post this picture with how non appetizing it looks, but I assure you, it tasted amazing.

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I’m trying to use up items I have in my pantry and saw package of the Trader Joe’s spicy seaweed salad. I am addicted to authentic seaweed salad, but this is a nice switch up when I want something a bit spicier. And cheaper.

I then took a package of tuna and used a little bit of the seaweed salad sauce and Bragg’s Liquid Aminos and cooked it in a skillet for a few minutes.

Ugly I know, but it was delicious.

This really made me want sushi though. (but when don’t I want sushi) And thanks to Jenn who just posted an amazing how to make cucumber rolls, I just had to try it myself. 

Insert cucumber roll #fail

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I tried really hard to cut the cucumber correctly, but it just didn’t happen. I was so close.

So these turned into cucumber sushi boats.

But they were still delicious and that’s all that matters right?

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I made a spicy tuna mixture of tuna, sriracha, dulse flakes and Bragg’s Liquid Aminos, added some carrot strips and then drizzled it with my spicy thai peanut sauce.

May not be in roll form, but like I said, it was delish none the less.

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So even though being a busy adult makes holiday’s less fun and I can’t partake in a lot of the activities I use to, I still have all of you and internet to live vicariously though.

So thank you for that.

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Do you have Halloween plans?

What’s your favorite Halloween candy? If you love candy corn as much as I do, check out these cute recipes using them!

Candy Corn Martini with Bombay Sapphire

Candy Corn Martini

You had me at martini candy corn.

get clickin

Hello my loves.

I hope you are all having a wonderful week so far.

Hopefully we all have a 3-day weekend in our near futures. I have to work Saturday, but having Monday off I think will make up for it a little bit.

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I just wanted to pop in real quick to spread some love with you guys.

If you follow me regularly you know when I find a product I love, I love it. And use it all the time.

I swear once I get on a kick of something, I repeat it over and over until I finally get sick of it.

Lately I’m sure you’ve noticed it’s plantain bread with protein frosting.

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I’ve made so many versions of this bread it’s ridiculous, but one thing I am pretty consistent with when it comes to my toppings is one slice always has a certain protein frosting on it.

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I even made a plantain bread sandwich with it as my filling.

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That dark brown spread that appears in almost every plantain bread picture?

That would be my Click Mocha protein frosting.

I swear after the first time I tried this product I was hooked. I love coffee. I love protein powders. This product was made for me.

A little info on Click product ingredients:

Each 12- 14 ounce serving contains a double shot of gourmet espresso coffee, 15 grams of lasting protein and 23 essential vitamins and minerals. All CLICK products are naturally flavored, colored, gluten-free and CLICK’s high quality protein is made from cows that are NOT treated with the rBST.

Source

This makes an awesome post work out snack.

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I took a piece of Julian Bakery Paleo Coconut Bread and made a protein frosting out of the vanilla latte flavor, spread it on top and wha-la, you have a perfect carb/protein snack.

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Since I typically work out first thing in the morning, these quick snacks work great for me.

I get my carbs, I get my protein and then I also get a little espresso to get me going.

Both flavors are absolutely amazing and they even offer a decaf variety if you don’t want the espresso kick.

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And if you have a little more time on your hands, it can be part of a semi-fancy breakfast.

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Rudi’s English Muffin topped with Click Mocha protein frosting and fresh strawberries.

Rudi’s Engish Muffins are another obsession of mine, so of course the two made multiple appearances together.

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Yup more Click protein frosting goodness.

I know. So simple, but seriously. I am obsessed.

I also added it to my powercakes.

I used my main powercake base, but then added the Click mocha to batter.

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Topped with peanut flour fluff, melty berry mix and a granola sprinkle.

I then again tried to get a little bit more fancy.

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6

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I again took my traditional chocolate/pumpkin powercake, added Click protein powder and then I stuffed it with whipped protein cottage cheese, topped it with a peanut butter drizzle and finished it with fresh peaches.

An already amazing dish made even more amazing with the simple addition of some espresso protein. Seriously. You can’t go wrong.

Overall, I am pretty much obsessed with this product. I love when I find a good protein powder because there are so many duds out there, but this my friends is not one of them.

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What do you think of espresso protein powders?