I work with a lot of clients that require protein supplements. So, I am frequently asked about my personal preferences. I have written about other shakes in the past and have stated that personally I do not like milk shake type supplements. I prefer juice versions. Isopure Plus is another protein drink that I like. Again, everyone’s taste is different.
Isopure Plus comes in two flavors, Grape Frost and Alpine Punch. The regular version contains 190 calories, O gm Fat, 11 gm Sugar, and 15 gm Protein per 8 oz bottle. The Zero Carb Isopure Plus contains 60 calories, O gm Fat, O gm Sugar, and 15 gm Protein per 8 oz. The protein source is whey protein isolate. Unfortunately they do use artificial colors, which I am not crazy about.
The drink is great cold. Isopure Plus goes down easy. There is a bit of a protein taste, which I often cut by adding Isopure Plus to crystal light. You can find Isopure Plus where other nutrition drinks are sold in Rite Aid, Walgreens, and GNC. You can also find Isopure Plus sold on many websites, including Amazon.
I needed to find a Halloween treat to take into Tyler’s classroom this week. The pumpkin cheese balls I attempted last weekend did not workout very well. I also will be working the morning of the party and needed to get something that could be easily transported and require no refrigeration. While at Target yesterday I discovered Florida’s Natural Au’some Halloween Nuggets. These are naturally flavored fruit snacks containing no preservatives. Better yet these snacks are peanut free and gluten free. Tyler is in a peanut-free classroom, so these are perfect. Only downside is they are made in china, boo!
Nutrition Facts: 40 calories per pouch, 0 gm Fat, 11 gm Carbohydrates, 8 gm Sugar, 35% RDA for Vitamin C.
I needed to find a Halloween treat to take into Tyler’s classroom this week. The pumpkin cheese balls I attempted last weekend did not workout very well. I also will be working the morning of the party and needed to get something that could be easily transported and require no refrigeration. While at Target yesterday I discovered Florida’s Natural Au’some Halloween Nuggets. These are naturally flavored fruit snacks containing no preservatives. Better yet these snacks are peanut free and gluten free. Tyler is in a peanut-free classroom, so these are perfect. Only downside is they are made in china, boo!
Nutrition Facts: 40 calories per pouch, 0 gm Fat, 11 gm Carbohydrates, 8 gm Sugar, 35% RDA for Vitamin C.
I am doing my first ever blog Give-Away!! I have a box of Detour Lean Muscle Protein Bars I want to share with one of my readers. Details are at the end of this post.
Lean Muscle Bars come in two sizes, 3.2 oz and 1.6 oz. The 3.2 oz contain 420 calories, 18gm Fat, 9 gm Saturated Fat, 33 gm Carbohydrates, 3 gm Sugar, 17 gm Sugar Alcohol, and 32 gm Protein. The 1.6 oz is of course half the size and contains 190 calories, 9 gm Fat, 4.5 gm Saturate Fat, 15 gm Carbohydrates, 2 gm Sugar, 8 gm Sugar Alcohol, and 16 gm Protein. The main protein source is a blend of whey protein concentrate, whey protein crisps, whey protein isolate, and hydrolyzed whey protein.
The smaller size in my opinion is sufficient for the average person either looking to replace a meal or add an after-workout snack. I can not think of many individuals who would need or want to consume a bar containing 420 calories (3.2 oz) unless they need to pack in a lot of extra calories. The bars are great tasting. Flavors include Peanut Butter Chocolate Crunch (my favorite), Cookie Dough Caramel Crisp, Cookies N’Cream, and Fudge Almond Crunch.
To enter to win a box of 1.6 oz Lean Muscle Bars leave a comment at the end of this post regarding (1) How you use protein bars and (2) What your favorite protein bar is, then go on to Facebook and “like” the Food Lady RD page if you have not yet done so. This will run until 10/23 at 9pm.
We are making gluten free chocolate chip cookies with my Pamela’s baking mix. The dough was amazing and can’t wait for these ladies to get out of the oven so I can taste test them!
We are making gluten free chocolate chip cookies with my Pamela’s baking mix. The dough was amazing and can’t wait for these ladies to get out of the oven so I can taste test them!
Dice tomatoes and discard seeds. Dice all peppers and discard seeds. Dice red onion. Mince garlic cloves. Mix all vegetables together in serving bowl. Add cumin, lime juice, sea salt and pepper. Drizzle with olive oil. Serve with baked tortilla chips.
Nutrition Information
Serving size: 1 Tb. Calories: 13 Fat: 0.5 g Saturated fat: 0.1 g Carbohydrates: 2.3 g Sugar: 0.5 g Sodium: 41.6 mg Fiber: 0.3 g Protein: 0.3 g Cholesterol: 0 mg
My favorite breakfast is skim milk and a homemade Oat Bran Chocolate Chunk Muffin. I made another batch yesterday and promised some of my facebook friends I would share the recipe. I decided to share the steps used to make them too, because they are so wonderful. I have had to make them more frequently lately since my kids discovered how delicious they are. The original recipe was found in a diabetic cookbook my mother had. I have since changed the recipe slightly.
One of the first things you need to do is boil 1 cup of water and place the high fiber wheat bran cereal (I use All-Bran Bran Buds) in the boiled water and let stand for 10 minutes. I also make the sour milk. I never have buttermilk on hand as the recipe below calls for so, I add 4 tsp of lemon juice to 2 cups of skim milk (1tsp per 1/2 cup milk). The sour milk needs to sit for 5 minutes.
Here are some of the brands I like to use.
Next you mix together all of the dry ingredients: whole wheat flour, all-purpose flour, oat bran, granulated Splenda, granulated sugar, and baking soda.
Once the cereal mixture has cooled the rest of the wet ingredients can be added to the cereal: buttermilk/sour milk, canola oil, molasses, eggs, and vanilla extract.
You are ready now to mix the wet ingredients into the dry. Mix well until all ingredients are moist.
My helper took charge of mixing the ingredients together.
Now to add my favorite ingredient!
The batter can stay in the refrigerator for up to 2 weeks in a sealed container. I never do this as I make two dozen muffins each time. For muffins you place 1/4 cup of batter in each muffin slot. I usually add more because there is always batter left over and I only have two muffins pans! You can also use the batter to make pancakes.
The muffins bake for twenty minutes. When cooled I usually freeze them in freezer bags to seal in the freshness. When we are ready to eat them I pop one in the microwave and defrost for 1:15. They come out perfectly warm.
1½ cups High Fiber Wheat Bran Cereal (All-Bran Bran Buds)
2 cups low fat buttermilk (or sour milk)
½ cup canola oil
⅓ cup molasses
2 eggs, beaten (or ½ cup egg substitute)
2 tsp vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
1 cup oat bran
½ cup granulated Splenda
⅓ cup granulated sugar
1Tb baking soda
12 oz Chocolate Chunks (Toll House)
Instructions
In a sauce pan, add wheat bran cereal to boiling water. Let cool for 10 minutes. Stir in buttermilk/sour milk, oil, molasses, eggs, and vanilla
In a large bowl, combine flours, oat bran, Splenda, sugar, and baking soda. Add milk mixture, stir in just until moist.
Place ¼ cup of batter in non-stick or paper lined medium muffin cups, filling ¾ full.
Bake for 20 minutes or until muffins are firm to touch.
Nutrition Information
Serving size: 1 Calories: 160 Fat: 7.5 g Saturated fat: 2.2 g Carbohydrates: 22.2 g Sugar: 11.5 g Sodium: 147.8 mg Fiber: 2.7 g Protein: 3.2 g Cholesterol: 12 mg
