After my workout today, I wanted something other than a protein shake. I wanted ice cream. I was hot and sweaty and I just wanted to sit down with a big old sundae and indulge.
However, I did NOT want to undo all the hard work I had just put in on the treadmill So, I made an executive decision. I would take my knowledge of what is good after a workout, banana and protein powder. I would combine these two things and make a healthy post workout snack and STILL give in to my sundae craving.
Here is what I created:
Not only did it taste A-M-A-Z-I-N-G, but it was only 3 Weight Watchers points plus for the entire sundae!
That is fewer than my famous Chocolate Peanut Butter Protein Shake!
You simply must try this. You don’t even have to workout to enjoy this one. If you didn’t just finish a workout but just want it for a treat, just eliminate the protein powder. It will still work. Hey…you can even get crazy and add in your own “mix-ins.” Just make sure you count them!
Without further ado…the recipe!
Chocolate Protein “Sundae”
Weight Watchers Points Plus: 3 points plus (Plus additional toppings)
One frozen banana
One scoop Chocolate Protein Powder (I use Designer Whey)
Milk of Choice (I used half and half because it was all I had)
In a blender, food process, or Ninja, combine all of the ingredients.
Pulse until the banana is crumbly. Mix with a spoon to incorporate.
Then, wait for the magic to happen. As you continue to pulse the food processor, the banana will turn soft like “soft serve.” If you find that it is too thick, add a little more milk. I probably used a total of 2 Tbsp half and half in mine.
Scoop out, top with fat free whipped cream, light syrup and sprinkles (all optional of course!).
Enjoy the heck out of this one. You deserve it!
I love granola, but I don’t love 1) the price tag and 2) the high sugar content. Instead of regularly eating granola, I’ve switched to eating raw oats. I swear, it’s tasty! While I normally just dump 1/2 cup of raw oatmeal into my yogurt, I occasionally ‘dress it up’ with this fun and simple recipe. No cooking required!
1-Minute Better Than Granola Ingredients:
- 1/4 cup raw oats
- 1.5 tablespoon unsweetened coconut
- 1 tablespoon chia seeds
- 1/4 cup sunflower seeds, raw and unsalted
- 1 tablespoon vanilla extract
- Mix in small bowl; serve with fruit and yogurt.
For more healthy recipe ideas, check out my book, Healthy Tipping Point: A Powerful Program for a Stronger, Happier You.
What a few of our Fitteratis have been up to…
- Katie is involved in a cool project in which 12 formerly overweight strangers will attempt to run a 200 mile relay… — kickstarter.com
- Ali biked 100+ miles, aka a “Crohn’s disease miracle!” —Ali on the Run
- How to wear white after Labor Day? Courtney answers the question on many fashionistas’ minds —Sweet Tooth Sweet Life
- Jennifer figures out how to eat Chick-fil-A three time a day without going over her Weight Watchers points —It Sux to Be Fat
- Meanwhile, Callie asks a great question: If you’ve been pregnant more than once, how did your pregnancies differ? —The Wannabe Athlete
- Speaking of babies…Caitlin shared her insights and “review” of natural childbirth —Healthy Tipping Point
This week, I thought I’d share my favorite healthy ‘comfort food’ recipe - Twice Baked Goat Cheese Potatoes.
Ingredients (serves six – eight)
10 small to medium Russet potatoes
1 8-ounce package of herb and garlic goat cheese (if only regular is available, add 1 tablespoon garlic and 2 tablespoons dried Italian herb blend to the recipe).
2 cups loosely packed raw spinach
1/2 tablespoon salt, plus more for sprinkling
Preheat oven to 350 degrees (alternatively, you can microwave the potatoes; do 3 – 4 potatoes at a time, individually wrapped in a wet paper towel, for 6 – 9 minutes)
Rinse potatoes, stab with a fork, and rub with olive oil.
Bake potatoes for 1 hour 10 minutes or until soft.
Remove from oven and slice lengthwise. Allow 5 minutes to cool off a bit.
Carefully remove the insides of the potatoes using a small spoon. Set potato insides in bowl; lay out skins on a greased casserole dish (or two).
In a food processor, combine the carrots and spinach until blended. Remove half and set aside.
Add goat cheese to remaining carrots and spinach and blend. Add half of potato mixture and blend. Add last half of potato mixture and blend some more. Add in salt. Add leftover spinach and carrots and blend yet again. It will take a while to get everything smooth and creamy.
Carefully scoop back cheese and potato mixture into potato skins. Sprinkle tops with a generous amount of salt.
Bake stuffed potato skins for an additional 20 minutes at 350 degrees.
- Serve and enjoy!
This past year, I decided that I wanted to start my own garden.
As a young girl, my summers were always filled with fresh grown veggies from my dad’s garden, and I was always amazed at just how much better they tasted. So fresh and flavorful. The best part was, I didn’t have to do any of the work to enjoy them (well, except for those few times where my best friend and I would go in and pick the carrots and onions way before they were even ready – oops).
Now that I’ve been in my own home for almost four years, I figured it was about time to give the ‘ol gardening thing a try. If you already know me, then you’d also know that my “green” thumb has always been a bit closer to being black. My ability to grow and maintain plants has not been a strong suit.
Despite my horrible track record, I decided to throw caution to the wind and give it a go. (Click to keep reading!) Read more