I’ve never been one of those people that can stomach typical off the shelf protein shake mixes. Too…chemical tasting for me!
I’ve tried a LOT of homemade protein shakes, but I needed one that was low carb, low sugar AND I wanted it to taste creamy.
Long story short, I found out that by adding a little cottage cheese to your protein shakes it changes the texture and the taste. It literally transforms drab into an almost Frosty like texture.
This shake is so weird. And so good. And so healthy. The cool thing is you can modify the ingredients to make your own taste buds happy! It tastes like a decadent fudge dessert….I mean, well, IT IS a decadent dessert shake!! Enjoy!
Creamy Chocolate Protein Shake
1/2 Cup Almond Milk (I like unsweetened vanilla)
1/2 Cup Crushed Ice
2 1/2 teaspoon high quality chocolate baking powder
2 Tablespoons Cottage Cheese
2 Tablespoons Heavy Cream
1 Scoop Collagen Powder, unflavored
2 to 4 Teaspoons of Sweetner*
1/4 teaspoon vanilla
Start with the milk, crushed ice. Blend, blend, and blend some more. Then add the remaining ingredients.
Blend until smooth and creamy. The texture should be creamy and velvety!
With many families home this week making dinner using simple pantry items, I thought I would share quick ideas on how to create dinners using pantry items.
Oatmeal: Cook according to package. Mix in ideas: nuts, Chocolate chips, or even jelly to sweeten if you are out of sugar.
Granola: Bake 1 cup oats, 1 cup nuts, 1 cup coconut, 1/2 Cup honey at 350 or until the mixture is golden brown. Great with fruit or yogurt!
Black Bean Nachos: Rinse and drain a can of black beans. Heat on the stove until a low boil starts. Remove from heat and pour over tortilla chips. Sprinkle with cheese and bake at 350 until the cheese has melted.
Black Bean Soup: Heat 1 can of black beans (rinsed) and 1 can of rotel. Add taco seasoning to taste. Top with sour cream, cheese, etc.
White Bean Soup: Heat two cans of white beans with 1 cup chicken broth. and 1 can chicken (shredded). Season with salt and pepper. Serve with sour cream or cheddar cheese.
Simple Alfredo: This recipe is made with heavy cream, butter and cheese. You can find the full recipe here.
5 Can Taco Soup: All it takes is five cans to make this creamy soup! Check out the recipe here.
I love Tex-Mex food. Give me all the tacos and enchiladas…better yet, give it to me in soup form! This chicken enchilada soup recipe is so easy, anyone can make it! It’s creamy and can easily be adjusted for heat preference…we love our spice around here!
5 Can Chicken Enchilada Soup
1 Can Chicken, Shredded
1 Can Rotel or Diced Tomatos, drained
1 Can of Pinto Beans or White Beans, drained
1 Can Chicken Broth
1 Can Corn, drained**
3 Tablespoons Taco Seasoning
Salt & Pepper to taste
In a medium saucepan, heat ingredients until boiling. Reduce heat and let it simmer until the broth has reduced. About 10 to 15 minutes.
Ladle soup into bowls with 1 tsp of sour cream. Stir the cream into your soup until creamy. Add cheese, corn chips, avacados…even a dash of hot sauce!
**For a thicker soup, use half the broth.
If you like your soup with added kick: Add 1 teaspoon of chili powder or lime chili powder. We love to top ours with jalapenos!
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