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Tested: DIY Protein Powder II

powder

Oatmeal….yummmmmm!

Hemp Seeds…delicious!

Quinoa…complete protein perfection!

Garbanzo beans (chickpeas)…nutty awesomeness! (when cooked)

ingredients

All of these ingredients grounded into a fine powder, blended with a cup of unsweetened vanilla almond milk, banana, and honey……a test kitchen disaster.  Folks, the taste was a little rough, but great if you’re into drinking bean flavored milk.  I originally added two tablespoons of the DIY Pro-powder to my normal morning smoothie, but found the garbanzo beans (chickpeas) to be extremely overpowering.

final drink

When adding only one tablespoon, the taste was less extreme and sweeter.  The drink itself was somewhat bearable, but far from enjoyable.  Well, at least I could taste a little bit of the sweetness from the milk and the banana, but the bean flavor was still pretty pronounced.  Soaking the beans overnight and adding a few to the milk and banana mixture may be the solution, but has yet to be tested.

The upside of this kitchen nightmare is that all of the ingredients were things that I had on hand.  In general, aside from the hemp seeds, the ingredients are inexpensive.

There’s potential with this protein combination if I skip the chickpeas, but I think I’m going to play around with a few more ideas as well.

Folks, it ain’t over!

‘NOT SO YUMMMY’ – DIY Protein Powder

1/3 cup oats (not instant)

3 tbsp raw hemp seeds

3 tbsp quinoa

3 tbsp garbanzo beans, uncooked

* Blend ingredients in a food processor or heavy-duty blender until fine powder if formed.

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Healthy Journey!

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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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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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The Brown Bag Secret Ingredient REVEAL!

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This week’s secret ingredient is the almighty BANANA.  Never underestimate the power and versatility of America’s number one fruit.  Have it for breakfast, lunch, dinner, as a snack, or dessert.  Not only are bananas nutritious and awesomely sweet, they’re very inexpensive. Known mostly for its high levels of potassium, which helps to maintain normal blood pressure and keeps your “ticker” functioning properly, bananas also provide a healthy dose of Vitamin C and dietary fiber.  Bananas are also used as a natural antacid to prevent stomach ulcers and protect against ulcer damage.  Here’s one more thing you should know about bananas.  They can help build stronger bones due to a compound known as a prebiotic (fructooligosaccharide), which works with probiotic or the friendly bacteria in your colon.

Below are a few ways I like to enjoy these beauties!

 

Banana Fritters

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Banana Raisin Wrap

Banana Wraps

Sweet Potato Fluff

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Chocolate Peanut Butter Banana Smoothie

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Coconut-Banana Creme Bowl

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Sources:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=7

http://www.corsinet.com/trivia/bananas.html

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Banana Fritters

Don’t know what to do with those brown bananas?  Well, you could make banana bread (delicious), pancakes (amazing), or you could make fritters.  My mother use to make corn fritters that were fried to perfection.  A little crispy on the outside, soft and awesome on the inside.  I thought it would be a good idea to throw a few simple, affordable, and healthy ingredients together in order to make these beauties.

Here’s what you need!

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BANANA FRITTERS 

(Makes 8 fritters)

2 Ripe Bananas

1 pouch flavored Oatmeal (I use Oats Revolution)

2 tbsp whole wheat flour

1-2 tbsp coconut oil

Honey  (optional)

  1. Smash bananas in medium bowl.  You can leave them a little chunky if you prefer.
  2. Add oatmeal and flour.  Stir until combined.
  3. Turn stove on medium-high and add coconut oil to non-stick pan.
  4. Once oil is melted and hot, add about 2 tbsp of mixture to the oil.
  5. Cook for 2 minutes or until edges brown.  Flip and cook for an additional 1-2 minutes on the other side.
  6. ENJOY

*OatRevolution_products1-400x272

* I love using this oatmeal.  It reminds of the grown up version of the peaches n’ creme oatmeal I use to eat when I was a little girl.  You can find it at any grocery store or Target.

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Quinoa Chickpea Banana Pancakes

Wow, that title’s a mouth full! But what a mouth full of deliciousness it is.  If you’re looking for a way to get rid of extra garbanzo beans (chickpeas) or just want to try something new, then you’re in the right place.  I found this recipe on the back of a bag of quinoa flour, but made a few adjustments.  Feel free to do the same.  These pancakes are packed pull of protein, whole grains, and the right amount of sweetness.  Well, they’re not as sweet as you!

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Quinoa Chickpea Banana Pancakes

Makes: 4 servings

(Recipe adapted from: http://www.mamatinas.com)

1/2 cup Quinoa Flour

1 cup 100% Whole Wheat Flour

2 tsp baking powder

1 tbsp ground cinnamon or pumpkin spice

1 scoop vanilla protein powder (optional)

2-3 ripe banana

2 tbsp sweetener (optional)

1 cup almond milk

1 whole egg

1 cup chickpeas, cooked and drained (rinse if using canned)

2 tsp pure vanilla extract

2-4 tsp coconut oil (use more if needed)

  1. Stir together all dry ingredients (quinoa flour, wheat flour, baking powder, protein powder, spices).
  2. Blend wet ingredients (bananas, sweetener, milk, egg, chickpeas) in blender or food processor until smooth.
  3. Add wet ingredients into dry mixture and stir until combined.
  4. Add vanilla extract last.
  5. Heat large non-stick skillet over medium heat.  Add 1-2 tsp coconut oil to pan.  Oil will melt quickly.
  6. Pour about 1/4 cup of mixture into pan.  Depending on size of pan, you may be able to fit 3-4 pancakes in pan at one time.
  7. Flip pancakes over after 2 minutes of cooking or until small bubbles appear.  Depending on the intensity of heat from your stove, you may have to flip sooner.
  8. Enjoy

Substitutes

  • If you’re not a fan of nut milks, feel free to use dairy milk.
  • Banana drive you crazy?  Use unsweetened applesauce to taste.
  • Use any of your favorite spices.
  • Vegan?  Skip the egg and use 1 tbsp of chia seeds mixed with 3 tbsp of water.  Let the mixture sit for about 10-15 minutes and you’ll be good to go.
  • If you’re using canned chickpeas, be sure to rinse them to get rid of the extra salt.
  • Use ripened bananas as sweetener instead of agave, white sugar, brown sugar, and other options.

Toppings:

  • Almond butter or any nut butter
  • Honey
  • Molasses
  • Preserves
  • Unsweetened Applesauce
  • Syrup (if you just have to have it)
  • Banana Slices
  • Apple Slices
  • Berries
  • Dried Fruit
  • Nuts

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