Tested: DIY Protein Powder II



Hemp Seeds…delicious!

Quinoa…complete protein perfection!

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


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.


Healthy Journey!


Anything Goes in a Bowl Power Lunch

Power Lunch Annie


Alright, I’m not going to bore you with an extensive list of ingredients and tedious steps on how to make a healthy lunch.  If you’re like me, you don’t have the patience to read through chapters and chapters of steps.  ‘Work smarter, not harder’ is what I believe in and Folks, this recipe is the result of that philosophy.   The following ingredients are just guidelines simply because they were leftovers.  You can alter this recipe as much as you want, just remember to keep it simple and healthy.


Power Lunch


If you don’t have leftover quinoa, black beans, mushrooms, grape tomatoes, mushrooms, and kale, NO PROBLEM.  Use whatever whole grains and fresh veggies you have in the fridge.  I often find myself wondering what in the heck to do with veggies that are close to going bad or I’m just not in the mood to eat alone.  The solution?  Throw everything together  in a bowl.

Power Lunch Bowl



Chop your veggies into small pieces or keep them chunky if you prefer.

Afterwards, put ingredients in microwavable bowl and heat for 2-3 minutes until mixture is warmed through.  Not a fan of warm salads?  Feel free to skip the heat.

Finally, add a serving or less of your favorite dressing. (Read food labels and pay attention to serving size.  Some dressings are well over 120 calories per serving.)



Substitute Ideas:

Whole Grains: Quinoa, Wheatberry, Barley, Brown Rice, Farro, 100% Whole Grain Pasta (Make sure packages are labeled 100% whole grain or 100% whole wheat)

Veggies/Fruit: Carrots, Onions, Spinach, cucumbers, cubed sweet potatoes, apples, pears, blueberries, melons

Protein:  Chicken, Beef, Salmon, Chickpeas, lentils, tofu

Dressing: Whatever rocks your world (Just make sure it’s low in calorie or use less if it’s not.  Better yet, shake things up a bit and make your own healthy concoction.)


Chocolate Cookie Dough Dip made with Chickpeas

For those who know me, they are already aware that I am the queen of anything cookie dough.  Cookie dough cupcakes, cookie dough candy, cookie dough ice cream, cookie dough cookie dough.  You know, I’m still on the lookout for the perfect cookie dough donut.   I prefer to make my own, but I’m open to other possibilities.  Is there a such thing as healthy cookie dough?

I like to think outside of the box, but there is no way in the world that I could have come up with something as clever as this.  Thanks to one of the most creative young ladies of the cyber world, I was able to bring this exciting recipe to you.  I made a few modifications given the supplies that were available at the time, but I must give credit where credit is due.  Ladies and gentlemen, I give you my version of the awesome No Sugar Cookie Dough Dip inspired by Chocolate-Covered Katie, the Healthy Dessert blog.


Chocolate Cookie Dough Dip with Almonds

(Adapted from: chocolatecoveredkatie.com )

1 1/2 cups chickpeas
heaping 1/8 tsp salt
tiny bit over 1/8 tsp baking soda
1 tbsp plus 1 tsp pure vanilla extract
1/4 cup almond butter or nut butter of your choice
1 and 1/4 cups pitted dates
1-2 tsp unsweetened coco powder
2 tbsp coconut flour or oats
1/2 cup almond milk of choice plus more (depending on the consistency you want. I used a few tbsp.)

*Almonds or walnuts for garnish (optional)

*1/3 cup sugar-free chocolate chips (optional)

  1. Soak dates overnight or at least 8 hours in 1/2 cup of almond milk.  Place in the refrigerator to keep from spoiling.
  2. After dates are soaked, combine all ingredients, except almonds and chocolate chips, in food processor or blender.  Katie suggests using a food processor over blender.  I used a Vitamix and would recommend adjusting the power and adding more almond milk until desired consistency.
  3. After mixture is to your liking, pour into a bowl and stir in chocolate chips.  Top with more chocolate chips or nuts for garnish.
  4. Enjoy!

Enjoy this dip with:


Graham Cracks

Apple Slices

On top of pancakes

On top of frozen yogurt

Heck, just eat it by the spoonful……!


Almond Choco-Cherry Smoothie

Almond Choco-Cherry Smoothie

Almond Choco-berry smoothie

Almond Choco-Berry 

1 cup unsweetened vanilla almond milk (40)

1/2 banana, frozen pieces (55)

1 tbsp unsweetened coco powder (12)

1/4 cup frozen dark cherries (50)

½ tbsp almond butter (48)

1 cup spinach (7)

1 scoop protein powder, vanilla or chocolate (120)

*Throw all ingredients into blender until smooth.  Add extra almond milk or water to thin out if you prefer thinner consistency.

Servings: 1

Calories: 332