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Test Kitchen: Powder Power I

So I’ve been thinking about buying protein powder again for breakfast shakes.  I’ve tried some in the past that tasted freakin’ fantastic.  Almost like drinking a milkshake.  While others were just hell-no-I’m-never-trying-that-again.  My search for the next best thing led me to the wonderful world of Amazon.  After venturing into the world of Prime for less than a minute, filtering through endless list of options, I couldn’t find the strength to pick my bottom lip up from off the floor.  Maybe I’ve been out of the protein powder loop for a while, but is it me or have these manufacturers lost their minds?  They want 60 bucks for a jar of powder?

Hillary Clinton shock

I quickly opened up another tab and began to search for DIY protein powders and after reading through several recipes, I wanted to kick myself.  Why didn’t I think to do this before?  These recipes include all natural ingredients that are simple and inexpensive.  I’m pretty resourceful.  I have plenty of protein options in my kitchen already: hemp seeds, garbanzo beans, lentils, almonds, walnuts….and the list goes on.  Now I know my makeshift powder won’t taste anything like the fingerlickin’ goodness I’ve tried in the past…

Or will it?

Testing

1/3 cup hemp seeds

1/3 cup oats

1/8 cup lentils

Want to know how it turned out?  Stay tuned to find out…

Photo Courtesy of:

http://israelmatzav.blogspot.com/2010/10/jaw-dropping-statement-of-day.html

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Kickin’ Spice Nuts

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You’ll Need:

1 cup raw mixed nuts ( I used walnuts and almonds)

1/8-1/4 tsp chili powder

1 tsp ground ginger

1/2 tsp ground cinnamon

1 tbsp coconut sugar or brown sugar

1/2 tsp unsweetened coco powder

1/8 tsp black pepper

pinch salt

2 tsp coconut oil or canola oil

*Note: (If you have problems digesting nuts, soak them in water for at least 30 minutes or up to 24  hours in the refrigerator before preparing.  Soaking the nuts in water also starts the sprouting process, which boosts nutritional value.)

Heat nuts in hot skillet for about 4 minutes.  Remove from heat and pour nuts into a bowl.  Set aside.

Add chili powder, ginger, cinnamon, sugar, coco powder, black pepper, salt, and coconut oil to skill.  Cook until glaze begins to form, about 1 minute.

Add toasted nuts to spice mixture and stir.  Make sure all nuts are coated with spice mixture.  Cook for 1-2 minutes or until nuts are golden brown.

Store in air tight container to maintain freshness.

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Oat & Fruit Bake

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Oats & Fruit Bake

(Makes 6 Servings)

2 med. Bananas, mashed

2 med. Apples, grated

1/4 cup dried cranberries

1 cp oats

¼ cp walnuts, chopped

¼ cp slivered almonds

½ tsp baking powder

¾ tsp cinnamon

Dash of salt

1 cp almond milk

1 egg

1 tsp vanilla extract

1 tsp coconut oil

  1. Grease 2-quart baking dish with coconut oil.
  2. Preheat oven at 375 degrees.
  3. Mix all ingredients in medium bowl.  Pour mixture into pan.
  4. Bake for 30-40 minutes or until top is brown.  Let cool 10 minutes before serving.

Recipe adapted from: http://www.annies-eats.com/2011/09/12/baked-oatmeal-with-fruit/

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Citrus Avocado Pie (Vegan)

Citrus Avocado Pie (Vegan)

(This week’s Brown Bag Secret Ingredient: Almonds)

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Crust:

1/2 cup raw walnuts

1/4 cup raw almonds

8 medjool or deglet noor dates (soaked in water or coconut milk for 1 hour)

1/8 cup shredded coconut

Filling:

2 avocados

1 lime (you will need zest and juice)

1 lemon (juice only)

2 tbsp sugar or 1 tbsp of stevia

2 tbsp coconut flour (optional)

4-6 tbsp lite coconut milk

  1. Add dates, walnuts, almonds, and coconut to food processor or blender.  Blend until combined and paste forms.  I like my crust a little chunky so feel free NOT to mix until completely smooth. No need to bake crust.
  2. Press mixture into a small springform pan or pie pan.  Get creative if you want and use any shape.
  3. Next, blend avocados, lime juice and zest, lemon juice, sugar, coconut flour and 4 tbsp of coconut milk.  Add more if needed.
  4. Pour avocado mixture into crust.
  5. Freeze for 45 minutes to 1 hour before serving!
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