Back in 2011 I shared a recipe I found for a pumpkin protein smoothie… you can see it HERE. After the gym today I wanted to make some kind of yummy meal shake since it was kind of lunch time and I wouldn’t have a lot of time after picking up Timmy from school before we went to the library. Also, there’s a new shop here in Enterprise that sells Herbalife shakes. I’m a bit obsessed with them but am trying to cut back since all the yummy ones have soy and I want to avoid that. Also, I don’t have a job to fund my Herbalife shake addiction.
ANYWAY, I wanted to make a shake. I found some shake recipes online and saw they use a tablespoon of instant pudding mix. Um, yes please?! I’ve been making some with Mounds pudding mix but changed it up today and busted out the cheesecake. OMG.
I’m not really sure the nutrition content in this. If you want to know you can plug it all in somewhere. I figured its going to be meal sized calories since I kind of just tossed ALL THE THINGS in the blender and turned it on.
Toss all of this in a blender until it looks like a hot mess-
- 1 sc vanilla whey protein powder
- 1 sc vanilla meal shake powder (I use nature’s bounty but it ALSO has soy along with whey. I just cant win)
- 1 tbs ground flax
- 1 tbs chia seeds
- 1 tbs instant cheesecake pudding mix
- 1/2 cup pumpkin puree
- A couple shakes pumpkin pie spice
- 2 big handfuls spinach (I keep a bag in the freezer for this)
- 1 cup lowfat milk (Id use almond if I had it. but I dont.)
Blend all that goodness together. It was really tasty! Especially with all this talk of pumpkin spice lattes floating around the internets…I needed something fall-y that wasn’t going to make me sweaty or drive 45 minutes to get it…
PS – Don’t forget to sign up for the 2014 GMC Mug Swap!
It’s PUMPKIN season, y’all! Living in Korea can suck sometimes when it comes to getting things at the commissary. I swear people hoard when they find things in stock and then you never know when it will be back again. Thankfully I have a person on the inside that let me know when the canned pumpkin was coming back. Timmy and I headed out and stocked up on a few cans (and coconut oil while it was there again!) Don’t worry, I didn’t go nuts and clear the shelves. Isn’t that rule #1 of extreme couponing? Dont be a shelf clearer? Not that I have any coupons for pumpkin but you know what I mean.
Anyway, back to the title. I have plans for some overnight crock pot pumpkin oatmeal but wanted to make something now! I went for the Jamie Eason protein bars. Seemed like a better snacky option than a lot of other recipes I found on Pinterest.
She has a lot of recipes posted up on BodyBuilding.com but here is the pumpkin protein bar…
Pumpkin Protein BarsIngredients:½ C Xylitol Brown Sugar Blend (Ideal)1- 4 oz. jar baby food applesauce2 tsp. ground cinnamon1 ½ tsp. ground ginger½ tsp. ground clove1 tsp. baking powder1 tsp. baking soda½ tsp. salt2 tsp. vanilla extract4 large egg whites1- 15 oz. can of raw pumpkin2 C oat flour2 scoops vanilla whey protein½ cup almond milk½ C chopped walnuts (optional)Directions:Preheat the oven to 350.Spray a 9 X 13 Pyrex dish with non-stick spray.Combine first 11 ingredients and mix well.Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated.Spread batter into the Pyrex dish and back for 30 min.