leanKitchen » Protein Powder

Summertime Lemon Cookies

leanKitchen — Thu, 05 Aug 2010 18:38:45 +0000

Once again (and twice this week!), I was inspired by my friend Carla over at the Bee’s Knees Kitchen. We’d e-mailed back and forth about me making a variety of her Lemon Icebox Cookies (only mine were different in both ingredients and methodology, however, the concept was the same), so she was my “cookie consultant,” so to speak. Here’s what I came up with:

In a food processor, add:

1 scoop Prograde Vanilla protein powder
1 1/2 cups raw unsalted almonds
Zest and juice from one whole lemon (TIP: Roll the lemon first to get the most juice from it)
1 tablespoon water

Process till a doughy meal forms. If it seems dry, add water a little at a time until you get the consistency that will form a tight ball if you were to roll it-sticky but not wet, sort of like playdough. Next, drop it onto a sheet of wax paper. Keeping hands wet to avoid sticking, form into a log, wrap both ends of the log first, then roll tightly to make a packed, compact roll. Put in freezer for an hour, then pull out and with a sharp knife, cut into slices.
Store in refrigerator in single layers, or keep in the freezer to enjoy when your sweet tooth hits!
Makes 12-1/2 inch cookies.

Berry Yummy Ice Cream Cake

leanKitchen — Tue, 27 Jul 2010 02:46:31 +0000

I was in the mood for a yummy dessert the other day, that was something I could serve for a couple of non-Bootcamp friends. I wanted it to be pretty, but supportive, and so I immediately thought of a beautiful layered ice cream cake that I traditionally made for my son when he was little for his birthday.

Years ago when I made it, it was neither healthy nor supportive, but it sure was yummy! So I threw together some stuff (using the fresh berries that are abundant at the moment) using that as the inspiration, and voila!

Out came THIS beauty!

First, line a “deep dish” style, freezer safe ceramic bowl with plastic wrap. Make it about 4 inches too long on either side.

Then, with my ice cream churning in the ice cream maker (I made vanilla ice cream-3 cups unsweetened vanilla almond milk, 3 scoops Prograde Vanilla, blend and throw in ice cream maker), take 1/2-3/4 of a cup of frozen berries of your choice (raspberries, strawberries, blueberries), food process them, and press to the bottom of the dish.

Put it in the freezer while you’re waiting for the ice cream to finish.

Take 1/2 cup of nuts of your choice (walnuts, pecans, almonds) and 4 dried apricots, and food process ‘till pieces are small and uniform.

When the vanilla ice cream is ready, spoon carefully atop the chilled berry topping, then finish with a layer of the nut mixture. This will be the “crust, when the cake is flipped upside down.

Cover with the remaining plastic wrap draping down the sides, and freeze till solid.

To remove the cake from the dish, fill your sink with hot water, enough to dip the bottom and sides of the ice cream dish in, till it slides out (but doesn’t melt the sides completely). Flip upside down on a plate, unwrap fully, and enjoy your delectable TREAT!!

Spinach Berry Blast

leanKitchen — Sat, 15 May 2010 08:30:25 +0000

The other night, I had a hankering for the Chocolate Covered Raspberry Shake, but had no Chocolate Prograde Lean. I did have the Prograde Vanilla Protein Powder, though, so I put 1 scoop Prograde Protein, 1/4 c Frozen Blueberries, 1/4 Frozen Raspberries, 1/4 Frozen Spinach and 1/2 to 1 cup of cold water (more or less depending on desired thickness).

Blend, and ENJOY! I am 150% serious when I say, I think this is the BEST shake yet! YUM!!

This takes EXACTLY like a delicious, albeit high in calorie, smoothie. Mmm!

Prograde Pineapple Cooler

leanKitchen — Tue, 11 May 2010 08:30:13 +0000

This is an AWESOME, refreshing tropical drink made super quick, and super simple!

I took 1 scoop Prograde Vanilla Protein Powder, 1/2 cup of fresh pineapple, 1 cup cold water, and a big handful of ice, and blended it. For an even more tropical twist, either sprinkle with unsweetened flake coconut, or add 2 tablespoons of coconut milk to it.

Enjoy my little taste of tropical Heaven!

Edamame Asparagus Salad

leanKitchen — Thu, 08 Apr 2010 23:34:46 +0000

In the workplace, my entire lunch needs to be all of three things:

1. Fast

2. Good

3. Supportive

This one works super well in all of these departments. As I talked about in my post “Supportive Nutrition in the Workplace,” I shop at the grocery store across the street on Mondays, keeping an ongoing stockpile of frozen and fresh veggies, and proteins like small bags of pre-portioned, pre-cooked chicken and fish in the freezer at the office. I had some things left at work, and I have to say, it’s been a hellacious week, so I had a thrown-together-leftover stuff meal today….and it was WONDERFUL!!! I just had to share.

I had fresh asparagus, frozen shelled edamame soybeans, turkey bacon, parmesan cheese, italian and balsamic dressings, and raspberries in my fridge at work. And Prograde chocolate Meal Replacement. Hmm. I wasn’t in the mood for sweet, so I decided to concoct a salad of sorts.

I took a big coffee mug, dumped whatever I had remaining in the frozen, shelled edamame bag (again, these were the seeds, not the entire whole edamame with the furry pod) (probably about a 2/3-3/4 cup?) rinsed the fresh asparagus (about 6 big asparagus stalks), snapped the white ends off, and broke the pieces in half. I then put them in the cup standing upright, on top of the edamames, and I put a little water in the bottom of the cup. I put them in the microwave for about 2 minutes, till the edamame were hot, and the asparagus was wilted a little, but not too much.

I took them out and poured them in a bowl. I sprinkled some parm over that, and drizzled Italian dressing over that. Next, I took 4 slices of turkey bacon, put them on a paper towel, and put them in the microwave (not even on a plate, just on the paper towel) for 2 1/2 more minutes, or till crisp enough for your liking. I tore the pieces (careful, it’s hot!) over the salad, mixed, and took a bite…and LOVED IT!!

Edamame Asparagus Salad

Guys, hear me out. A warm, microwaved bacon salad?? Trust me. I only want the best for my readers, and this is, for sure, a DELICIOUS speedy lunchtime treat. ENJOY!

(Sorry for the quality of the pic-it was taken with my phone!)

Cool, Crisp Lemon Mint Fro-yo

leanKitchen — Thu, 01 Apr 2010 04:27:04 +0000

Did anyone hear that it’s going to be almost 80 degrees this weekend?!?!!? No! This is not an April Fool’s Day joke! I am going to spend the weekend outside playing with my kids in the sunshine, for certain!

And, this may very well be the first time in history that we can dye easter eggs outside! Yay!

Tonight I was watering my mint plant (I think everyone should have a mini herb garden in their window sill!), and thought, “I need to create something yummy, cool, and crisp for this upcoming HOT weather…”

My first thought was ice cream, but realized mint ice cream didn’t sound so appetizing. I thought about some lemon gelato I had on a trip to the Quincy Market in Boston recently, and it dawned on me that maybe mint in “ice cream” wouldn’t be so bad after all…

So I took a 6 oz. container of plain Chobani Yogurt, 1/4 cup of frozen rasperries, zest from a 1/4 of a lemon, a sprig of spearmint leaves from my windowsill, and 1/2 a scoop of vanilla protein powder (I use Prograde).

Getting ready for cool, crisp Fro-yo!

Next, I used my handy-dandy immersion blender to mix everything up. Once finished, you can eat it as-is, or freeze it for a supercool, super delicious, and best yet?? Super SUPPORTIVE frozen treat.

Perfect for our “almost-80″ degree weather this weekend!

Cool, zesty Fro-Yo

Prograde <3's lK!

leanKitchen — Wed, 31 Mar 2010 17:26:18 +0000

They like me, they really, really like me! ; ) My buddies over at Prograde loved Elvis’ Breakfast almost as much as you all did!

Check it out:

“If you like easy…
If you like chocolate…
If you like peanut butter…
If you like bananas…
Well, then this latest creation from my partners over at Prograde Nutrition is right up your alley.”
Check it out here

Elvis' Breakfast

leanKitchen — Tue, 30 Mar 2010 01:37:25 +0000

This one comes at the inspiration of my friend Tod over at MOO92 who’d supplied me with the original concoction, I just cleaned it up and measured it out

Ok so let me tell you- when you make this, you’ll need to use the Black banana that you previously would have used to make banana bread, for the most intensely banana-ey flavor) ½ a ripe banana, 1 tablespoon natural peanut butter (I make-and used- my own, by food processing salted peanuts in a food processor till smooth like this ), ¾ c. skim milk, and ½ scoop Prograde Chocolate Meal Replacement. Blend. Enjoy!

: Elvis’ Breakfast

Thanks again, Tod! This one’s so good, even the King will be all shook up ; – )

….yeah, I know I promised to stop trying to be funny a long time ago. Sorry about that!

CHO amazing! ;-)

leanKitchen — Fri, 26 Mar 2010 10:49:10 +0000

INCREDIBLE!

Chobani Greek Yogurt

So leanKitchen was featured on Chobani Yogurts’ homepage, twitter, and facebook yesterday with the video of my kids eating the Supportive Waistline-busting Ice Cream I made using Chobani and Prograde a few months back. In celebration, I just have to post the addendum to the video, cause it’s so darn cute!

Big thanks to Yvette and Nicki over at Chobani!

leanKitchen.com-Published again!!

leanKitchen — Wed, 24 Mar 2010 17:31:42 +0000

Wow.

Crazy. I’m humbled that, for 2 days in a row, my recipes have been featured on Prograde’s website. Unbelievably humbling, yet extremely exciting.

Remember the Prograde Pumpkin Pie recipe I put up? Well, I got an e-mail today from Prograde, where they said, “This may just be our best recipe EVER.”

Wow.

Take a look at the recipe publication!