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!)

what i ate recovering from food poisoning

Oh hello loves.

This week has already seemed like a very long one, but because of very unwelcome reasons.

I believe I had gotten food poisoning over the weekend, and with trying to spare you the very gross details, I have never felt that sick, been in that much pain, and thrown up that much in a very long time. You know those pains where you just cry because it hurts so much and there is nothing you can do about it?

Yup. That was me.

I have no idea what could have caused it, however I have a few suspects in mind, but I will say those were the longest 3 days of my life.

Thankfully I feel like I have overcome it and even though my stomach is not 100%, I definitely have my appetite back, but I am playing it safe and sticking to bland foods.

So with that being said, I bet you are wondering how this What I Ate Wednesday is going to work this week.

Well for once I can actually give you a look at a days worth of eats, but still keep it themed.

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What I Ate Recovering From Food Poisoning

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After I was done emptying all the toxins from my body it took awhile for me to even begin to think about eating.

I woke up feeling decent, and made the mistake of having a normal breakfast.

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Since it was one of my only days off, I almost always feel like I need to make plantain bread because I don’t get the opportunity that often.

Well big mistake. my tummy was not up for all that and I’m sure all the protein frosting didn’t help either.

Let’s just say I was in a lot of pain that morning and paid for my mistake.

When lunch time rolled around, my body knew it was hungry, but I had absolutely no appetite or desire to eat.  I also had no intentions of getting off the couch.

Insert best fiance ever.

He cooked me up some soup served with fancy saltine crackers on the side.

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Amy’s Organic Vegetable Barley Soup is one of my favorites, but sadly I could only eat about half of it before my stomach started to fight back.

I did however finish the saltines. Those seemed to help soothe the belly a bit.

I basically avoided food like it was the plague the rest of the day and after eating what I thought would be stomach friendly foods and failing, that night I took a risk.

Back when I was in college when I had horrible hang overs and was nauseous my secret cure was Taco Bell.  I can’t explain it, but it was the only thing I could eat when I was sick. Well, I didn’t really want Taco Bell, but I thought greasy food might actually be worth a shot.

So yes kids, we ordered pizza.

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I kept my toppings light though, I did half with feta cheese and half with green peppers.

I played it smart and even though I was starving I ate one piece just to see how my stomach would react.

Things started off good, but about 10 minutes after I ate it, the tummy started talking again.

It may have only been 8pm, but I just went to bed. I was sick of feeling sick and sleep was really the only way to avoid it.

I ended up calling off work the next day which I hate to do, but if I was going to be in any shape as I had been the last two days, I would have been worthless anyways.

That morning I felt a lot better than I had the previous days, but I still decided to play it safe.

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Breakfast was simple toast topped with Earth Balance spread and a drizzle of local honey.

It was so simple, and so delicious.

I didn’t take a picture because it just wasn’t that photogenic, but instead of risking eating dairy (and me being the habitual dipper I am) instead of my yogurt I whipped up a chocolate banana soft serve. Which was ah-mazing.

Finally around lunch time on day 3 I started to get my appetite back. Oddly though I was craving simple and for some reason veggies have seemed repulsive to me. Which for me is odd, because I always crave veggies.

So for dinner, I went with a craving and had a simple dinner of roasted kabocha squash.

It was all I wanted. So I went with it.

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Brushed with coconut oil, sprinkled with cinnamon and roasted. Then topped with my coconut cookie dough.

Nothing fancy, but it hit the spot and I didn’t get sick. Yay!

And with that I am happy to report I believe I am almost back to normal, and let me tell you how happy I am for that, because not having an appetite is no fun for this food loving girl.

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Have you ever gotten food poisoning?

What do you eat when you have an upset stomach?

cinnamon swirl coconut plantain bread

So it’s been awhile since I have done two things.

Given you a recipe. And talked about plantain bread.

I’m gonna fix both of those in one post.

You’re welcome.

 

If you follow me on Instagram, you know I got a few goodies recently that I was pretty excited about.

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A bunch of delicious products from Edward and Sons.

You guys know I am a huge snacker and cracker lover, so when I saw these Exotic Rice Toast I had to try them.

They are amazing plain, but I of course added a secret not so secret ingredient topper.

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crackers

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I mean really what doesn’t peanut butter make better?

Especially Peanut Butter & Co. The Bee’s Knees.

I definitely want to put some cheese or savory dip on these crackers since the sesame flavor is so strong.

But I love love love these crackers.

The next item I was super excited about was the shredded coconut.

I have been seeing so many recipes using coconut that I have been dying to make, but before I dove into all that, I made my own creation.

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cinnamon swirl coconut plantain bread

cinnamon swirl coconut plantain bread

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Blend all ingredients in magic bullet or small blender.
  3. Bake in oven for 20-25 minutes.
  4. For cinnamon swirl: sprinkle cinnamon on top of batter before baking.

Notes

If not using a liquid sweetener you may need to increase the amount of egg whites or use almond milk to thin out batter.

http://accidentlydelish.com/2013/11/cinnamon-swirl-coconut-plantain-bread/

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And since I can never eat my plantain bread naked, I of course created a matching topping.

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coconut protein frosting

coconut protein frosting

Ingredients

  • 1/2 cup plain greek yogurt
  • 1 tbsp shredded coconut
  • 5 drops liquid vanilla stevia

Instructions

  1. Mix all ingredients together until well blended.
  2. Adjust sweetness to your personal preference.
http://accidentlydelish.com/2013/11/cinnamon-swirl-coconut-plantain-bread/

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This bread came out so much thicker. I loved it!

I of course had to sprinkle more shredded coconut on top.

I really loved everything about this plantain bread and couldn’t have been happier with the results.

I can’t wait to try the coconut in more recipes, but I really think I’m just going to make this bread again.

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Do you have any favorite recipes using coconut?

I purchase a lot of my ingredients from iHerb.com, use my coupon code YAL235 for $10 off your first order

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Stay marvelous loves.

simple meals with a new bread obsession

Happy Wednesday loves!

I am very happy this Wednesday!

Also exhausted, but happy.

Why so happy?

It’s my one day off this week. One of the techs is on vacation so I am working extra days, which even though I am happy for the extra money, I am a wee bit tired. It doesn’t help when you have emergencies walk in a half hour before closing and have to stay late. But that’s the job and I’m all about saving the little critters when I can!

Unfortunately when I work such long hours meals tend to get a bit boring as well.

But since it is What I Ate Wednesday, I still managed to find some tasty fun things to share with you.

I’m lucky I got a little help.

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I recently received probably one of the best (and biggest) packages in the mail.

So big that Matt’s co-workers all questioned him of what could possibly be in this huge box.

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Allow me to share.

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I had been hearing amazing things about Silver Hills Bakery all over the blog land and Instagram. Being the carb obsessed person I am, I of course was intrigued and checked them out to see what they offered.  Not only do I love that they offer sprouted breads, which I love, but I also love that all of their ingredients are non-GMO and that each bread has a different added benefit. You should probably check out all their “flavors”.

I think it goes without saying I was very interested in trying their products. Boy did they ever give me the opportunity.

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Let be honest, we all know I love my bread. It is seriously one thing I could never live with out. (sorry paleo and low carb diets) But even when I saw all this I was blown away and questioned how I would ever consume all of it. Well thankfully I have Matt to help me, and bread freezes well. I am however not too worried, I’ve already made a huge dent in this.

Even though I don’t follow a gluten free diet, for some strange reason gluten free breads have always intrigued me. Silver Hills Bakery offers two gluten free breads, both which sounded amazing to me.

So the first bread I decided to try was the Gluten Free Chia Chia.

 

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Ok. Seriously hands down, regardless of being gluten free or not, one of the best breads I have had. I loved it. I seriously am probably a bit too excited over this considering it’s just a piece of bread, but that’s how much I liked it.

I topped a piece with Justin’s chocolate almond butter SweetLeaf lemon infused Chobani greek yogurt and fresh berries.

Amazing.

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The next bread I tried was the The Big 16.

Not as pretty (eating breakfast in your car and lunch in the 5 minutes of free time we get, make for quick not pretty meals), but I managed to make some pretty tasty sandwiches that totally hit the spot.

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A classic that never gets old: I toasted a piece of The Big 16 and topped it peanut butter and banana. Simple, but delish. For lunch I made a concoction of chocolate almond butter, cinnamon spiked pumpkin and home made vanilla peach jam. May not look pretty, tasted amazing. More proof that ugly food tastes better.

These are the only two breads I have tried so far, Matt tried the Squirrelly Sprouted Bagels (which got rave reviews from him), but if the rest of them are as good as the two I’ve had, well I know I won’t be disappointed. So check back for more reviews on the products.

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I did however manage to eat a few things other than bread lately.

I showed you guys the vegetable chickpea curry I made with the complaint that it wasn’t spicy enough.

Well I vamped up the leftovers, added more red curry paste and topped a potato with it instead of serving it over rice.

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It was like a total new dish.

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I also reunited with OIAJ. Never gets old.

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Was so glad to have fresh berries back in the house and I am still loving the hemp seeds!

 

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I swear sometimes the little things make me the happiest. OIAJ is one of them.

Well since this is getting pretty lengthy I will leave you with that, I know you all have plenty of other delish What I Ate Wednesday eats to check out so head over to Jenn’s and check out all the other amazing eats that are going on.

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But I will leave you with more proof I am obsessed with bread and how small simple things make me a bit too happy.

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Chia Chia topped with  a mixture of peanut butter, chocolate protein powder and almond milk and home made blueberry jam. An amazing drippy mess of deliciousness.

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Are you a bread lover?

What’s your favorite sandwich?

mint chocolate chip plantain bread

Oh luvs.

Happy Wednesday.
No really. Happy Wednesday. If you’re not happy now, you will be in a bit because I have some deliciousness to share with you today.

And what a better time than What I Ate Wednesday.

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So before I share my delish dishes with you, make sure and head over and thank the beautiful Jenn for hosting and giving me the opportunity to drool over dishes I wish I could make. Thanks Jenn. ♥

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It’s no secret my plantain bread obsession is still going strong.

Carrot Cake Plantain Bread.

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Green Power Plantain Bread.

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Plantain Bread Sandwiches.

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And my plethora of toppings.

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One would think I have a problem.
One might be right.

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But for now the obsession continues and experimentation with flavors continues.

I don’t know why I didn’t think of this sooner.
One of my favorite flavors in basically anything is Mint Chocolate Chip.

So began the next amazing plantain bread creation.
Mint Chocolate Chip Plantain Bread.

Genius.

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Topped off with none other than a delicious protein frosting.

This my friends was amazing.

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I made this like I make my original protein plantain bread, but I added peppermint stevia instead of vanilla, used chocolate protein powder and of course added the chocolate chips. Which are mandatory by the way.

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I was actually a bit nervous about this when it came out of the oven, because the smell was…off?

In taking my first bite I realized that this flavor profile might actually be better cold. I mean really when you think about mint chocolate chip flavors what comes to mind?

Mine goes to ice cream.

So I stuck this bad boy in the freezer for about 10 minutes to let it cool down, took another bite.

Heaven.

So I highly recommend if you make the bread in this flavor to eat it cold as well. Because it was ah-mazing.

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mint

A few notes on this:

Be sparing with your peppermint stevia (I use NuNaturals). It packs a lot of punch.

A lot of you always ask what protein powder I use for my frosting and how I make it.

I use Plant Fusion and slowly mix with almond milk until I reach my desired consistency.

I’m pretty much convinced Plant Fusion protein powder makes the best frosting

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You know what else it’s good in?

Something I should have made forever ago, but for some reason it took me forever to make.

Chocolate Banana Soft Serve.

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I know. Nothing new to probably all of you out there. I mean really. Frozen banana, blender, it doesn’t get easier than that.

I don’t know why it took me so long to make it.

But I am glad I finally did.

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Well loves, if you haven’t hopped on the plantain or banana soft serve train. It’s time you did.

I was told the banana soft serve is amazing with peanut butter. But really. What isn’t amazing with peanut butter?

(The answer is nothing)

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Have you ever made banana soft serve?

What’s your favorite ice cream flavor?

sweet potato protein nachos

Friday! Yay!

I actually had a long work week, so I am super excited today is Friday. I get this weekend off, so I am looking forward to some relaxation time!

I can almost guarantee nothing productive will happen and I am totally ok with that.

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Sprint 2 the Table
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I love participating in Laura’s #stangebutgood, but I swear almost everything I eat is a little strange, and a lot of good, but when I have new to me idea’s those are the ones I like to share!

And I just so happen to have one of those.

I have been loving sweet potatoes lately.

I sometimes like to keep it simple.

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Simply roasted in coconut oil and sprinkled with cinnamon, then topped with a new obsession of protein coconut flour fluff.

For the fluff just mixed coconut flour, vanilla protein powder, almond milk, and liquid vanilla stevia drops until a cookie dough consistency is reached. So simple. So delish.

But then I decided to get a bit creative one day with my sweet potato.

It started off simple by making a protein sweet potato frosting and using it to top a P28 flat bread.

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Sweet Potato Protein Frosting

– 1/2 small cooked sweet potato

– 1-2 tbsp vanilla protein powder ( I used Plant Fusion Vanilla Bean)

– 5-7 drop liquid vanilla stevia (I used SweetLeaf Sweet Drops)

– cinnamon

– 2-3 tbsp almond milk

Put everything into a magic bullet, or if you don’t have one you could mash by hand. Add more almond milk if needed to reach desired consistency. Spread frosting on a P28 flat bread and broil in oven until flat bread is crispy (about 5-10 minutes)

I drizzled mine with peanut flour mixed with almond milk.

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This was a delish little appetizer.

But that’s not the end, more sweet potato action happened.

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Sweet Potato Protein Nachos.

I’ve made savory sweet potato nachos before, but since I am still on this huge sweet kick and a probably not so healthy obsession with adding protein powder to everything (I really blame that 5+ tubs I have that I just want to get rid of), I decided to make sweet protein pumped nachos.

I cut my sweet potato into chips and baked them in a pre-heated oven until crispy. I topped them with a protein whipped cottage cheese (cottage cheese+vanilla protein powder+vanilla stevia+cinnamon).

To complete the dish I finished with a chocolate protein frosting drizzle, a little local seed mix sprinkle and a dollop of crunchy peanut butter.

These bad boys were amazing.

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I don’t know how long this sweet tooth trend is going to continue, I really do kind of miss savory dishes, and enjoy them when I go out to eat, but for some reason when I think about what I want to cook at home, sweet always wins.

But with creations like these, I’m completely ok with that.

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Do you prefer sweet or savory dishes?

What is your favorite sweet potato recipe?

carrot cake plantain bread

Oh Wednesday. Welcome.

Since my schedule is different all the time, days really have no significance to me anymore. At least in terms of a work week.

But Wednesday’s till have significance in the sense of What I Ate Wednesday.

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And loves, do I have some delicious things to share with you!

But first a big thank you to Jenn for hosting this wonderful party. Without her, I wouldn’t have tons of food to drool over week after week.

If you follow me on Instagram you know my work day breakfasts are not the most exciting and kind of repetitive.

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Breakfast wraps with whatever fruit I happen to have. Although banana and peanut butter are always a must. My two constants that I just have to have.

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And if I am lucky enough to have an empty jar laying around, OIAJ happens sometimes too.

Although I have so many empty plain jars, that sometimes I just take peanut butter and spread it around the sides and pretend it was an empty nut butter jar.

Gotta get creative sometimes.

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But when it comes to my days off. Well breakfast is a whole other story.

And since I am still plantain obsessed, I make sure to go buy one to have ready for me.

But this time around I didn’t stick to my normal protein plantain pizza.

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I got a bit more creative.

The first time around I decided instead of the pizza form to make a sandwich out of the plantain bread.

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I used my Click mocha protein frosting as the filling.

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Yup. This was pretty much amazing.

Kinda messy, but delicious none the less.

I’m thinking the next time I make this I am going to stick it in the freezer and make a plantain ice cream sandwich out of it. How amazing does that sound?

For my other half I made a nice little swirl of a topping.

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Indecisiveness will always be an issue with me. I work with it though.

The next day off included you guessed it. More plantain bread.

Gotta get my fill in for the week you know?

But I got really creative with this batch.

I have been wanting to make carrot cake bread for some time now, but I don’t want to make a whole loaf because I know I won’t eat it in time, and I hate to waste food.

So my solution? A single batch of Carrot Cake Plantain Bread.

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I would love to share the recipe, but with not having baked with vegetables in a bread before I wasn’t aware at how much moisture the carrots would add. So it’s not quite perfected yet.

But that doesn’t mean it wasn’t delicious. Because it was.

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I probably could have eaten this plain straight out of the oven, but of course toppings were needed.

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I made a protein cream cheese frosting by whipping cottage cheese with vanilla protein powder, cinnamon, and SweetLeaf vanilla Sweet Drops

With a little extra carrots on top for good measure.

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Just a little piece of carrot cake heaven.

I will definitely be experimenting more not only with carrots, but other veggies and add in’s as well.

The possibilities with this plantain bread are really endless.

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Have you baked with vegetables before?

green protein plantain bread

Happy Friday loves!

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I hope you all have had a great week!

My days have been slow and boring at work, I actually got to go home early yesterday, which part of me regrets volunteering to leave in regards to I will be short hours, but the other part of me loved having the day off.  Since we are going to LA this weekend, I took advantage of my day off and got a hair cut and also treated myself to a pedicure. So I may regret this day when I get my paycheck, but for now I enjoyed a nice relaxing day off.

If you follow me on Instagram you saw a little teaser for my #stangebutgood contribution of a new protein plantain pizza creation.

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Sprint 2 the Table

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I am still so obsessed with this breakfast and love experimenting with it.

If you saw my post, you know my last batch was a little green.

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I’m all about getting as many nutrients as possible in my breakfast. Since the plantain gives me my carbs, and the added protein powder and protein frosting give me extra protein, and of course my delish home made banana coconut butter gives me my fats, there’s one thing that I’m missing.

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There’s no greens or vegetables in my protein plantain pizza, and since I don’t want to top my pizza with veggies, I had to get a bit creative.

Then I remembered I had a tub sitting in the back of my pantry that might solve this problem

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greens

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I totally forgot I had these Incredible Greens and when scavenging the cupboard for something else, I found it tucked in a corner. Perfect solution for adding some green nutrients to my plantain protein pizza. Yes I could have just added some spinach (if I had some), but check out all the added nutrients in this powder.  There are so many other nutritional benefits in this powder, so I feel this is a great addition to the plantain bread. And other than it giving it a slightly greener hue, I didn’t notice much of a difference in the taste. I also added more cinnamon to this batch in order to achieve that.

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Green Protein Plantain Pizza

Ingredients:

– 1 ripe medium plantain

– 1/2 scoop vanilla protein powder

– 1 scoop Incredible Greens powder

– 1/2 cup liquid egg whites

– 7-10 drops liquid vanilla NuNaturals Stevia

– 1 tbsp cinnamon

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Directions:

– Blend all ingredients in Magic Bullet

– Bake in pre-heated oven at 350 degrees for 20-25 minutes

– Top with desired toppings (if you’re indecisive like me – 4 different ones)

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I seriously love this breakfast and it is so filling and satisfying.

I typically also have some sort of fruit on the side. Because we all know I am obsessed with fruit.

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So obsessed that when I see my too ripe banana’s instead of freezing them, I make banana coconut butter.

I just mash the banana’s with coconut butter (I use this coconut butter)

A better use for them if you ask me.

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I’m also still obsessed with protein frosting. But seriously, with all the protein powders I have, they never get old. I’ve started combining flavors to make new flavors. Chocolate + Vanilla. Chocolate + Cookies and Cream. Chocolate Fudge + Banana Cream. I mean really. I’ll combine anything. I also recently made a protein jam by, you guessed it, combining jam and protein powder.

Seriously what won’t I add protein powder to.

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I know you guys are probably sick of seeing the same meals here, just tweaked, but like I said, I am loving this breakfast and I am loving playing around with it and adding new and different things. So until I get sick of eating it, you’ll have to deal with seeing it.

Sorry.

But not really, because it’s delish.

Well loves, I hope you all have a fabulous weekend. I will be MIA since I will be in LA, but I will be sure to give you all a recap when I get back.

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How do you add greens to your breakfast?