“PB&J” Protein Shake

Breakfasts can be tricky if you are on a “limited diet.” I put limited in quotes because I personally do not feel limited at all even though there are several food groups I do not eat.

For a lot of us, mornings are rushed and there is limited time to make gluten free, allergy friendly breakfasts. That is where a good protein shake comes in.

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I know some whole food/real food bloggers do not like protein powder, but I find my mornings to go much smoother when I can quickly whip up a shake. Plus when I drink one, I am full for the entire morning.

You might be wondering what kind of protein powder to use if you can’t eat soy or whey (milk). Well, there is a great option for us—pea protein. And I would like to suggest that even people who are not allergic to soy or milk should be using pea protein. It is much safer and gentle on the digestive system and simply a better protein.

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Look for a pea protein that is simply 100% pea protein, and that’s it! No added sugar or any other unpronounceable ingredients. This is the one I buy. Pea protein does not taste like peas at all. It can be a little “chalky” at first, but after a few days it is unnoticeable.

Today’s shake recipe is a fun twist…like a PB&J! Use any nut butter you can eat or sunflower seed butter. It doesn’t have to be peanut butter to taste like a PB&J!

“PB&J” Protein Shake

Ingredients:

  • 1/2 to 3/4 cup frozen whole strawberries
  • 1 1/4 cup vanilla flavored coconut milk (or regular milk)
  • 1 scoop protein powder (or how many your powder says is one serving size)
  • 1 heaping T. nut butter of choice
  • 1 packet stevia

Directions:

  1. Thaw strawberries in microwave most of the way.
  2. Place strawberries in blender and add milk.
  3. Add protein powder, nut butter of choice and stevia.
  4. Blend until well mixed and drink right away
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Fun Finds Friday – Lemony Avocado Pudding

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I love how avocados make this delicious Creamy Dreamy Chocolate Peppermint Mousse.  It remains a favorite of mine.  And then there is this Purple Pudding made with avocados too.  So I went looking for other avocado desserts and found this Lemony Avocado Pudding.   Truth be told, I do not really care for this, and usually I don’t post things I do not like. However, it is a FAVORITE of my Kindergartner.  Since it’s child-loved I thought it was worth posting for this Fun Finds Friday. You can find the recipe here. (I skip the pistachios).

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Allergic Living Magazine Spring 2014

The Spring 2014 Allergic Living Magazine is a fascinating read.  I’ve already received mine and read it cover to cover.  I really enjoyed the Milk Allergy At School article.  The author of the article, Alisa Fleming, notes that “reducing the presence of milk is controversial; it’s one of the most revered and protected foods in the American diet.” I find that sadly true. Another fascinating read was all about dust mites.  Did you know that they are not insects, but rather arachnids and a cousin to spiders? Dust mites are one of my worst allergens and some of the information … Continue reading

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Roasted Colored Peppers

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Ever try roasting colored peppers?  If not, they are yummy!  Sweet actually!    Not to mention that this is easy, peasy to prepare.  Simply slice open, take out seeds and slice into a few strips, toss with oil (and spices if you want, but not necessary) and roast in a hot oven.  I guarantee that you won’t have any left over.  Roasting peppers somehow brings out a succulent, sweet flavor that people can’t resist. Why eat them?  Well, besides being delish, they are good for you.  For starters, they are high in vitamin A, C B6, as well as high … Continue reading

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Three Ingredient Mango Sorbet – Dairy Free and Vegan

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It seems like everyone is bemoaning the cold spring/long winter and I’m no exception.  I am eager for some warmer temps, that is for sure. And even though it’s been chilly, I have been making a refreshing “frozen” treat that I am excited to share with you today.   This mango sorbet is so easy and fast.  You can put it together in minutes.  And with only three ingredients it is healthy too.  No need to worry about additives, lots of sugar, or food dyes with this sorbet.  You can eat this without worry. You need a heavy duty food … Continue reading

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Lucy’s Cookies-Product Review

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Lucy’s is a cookie company that reached out to me and offered to send me some cookies to review.  Who can say “no” to that?  So while I received cookies, I did not receive compensation and opinions are my own.   For starters, I like to term Lucy’s cookies as allergy friendly rather than allergy free.  They are gluten free, peanut free, tree nut free, milk free and egg free.  However, they do contain soy.  According to the list of ingredients the cookies also contain “flavoring and citric acid from non-gmo corn.”  Soy and corn are highly allergic for people … Continue reading

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Potato Salad-Gluten Free and Vegan

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What do you do when you buy 5 pounds of red potatoes, only to come home from the grocery store to see that you already have 5 pounds of red potatoes?  Why, make potato salad, that’s what!   Potato salad is often considered a summer dish.  Well, even though it is barely spring, I’m eating it; and enjoying it!  And you can too.  Who says one can only eat potato salad in the summer? This recipe is easily made milk and egg free, but just the same, it can easily be made “regular” too. Also shared at Allergy Free Wednesday. … Continue reading

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Too Much Grain? Two Vegetables To Use As Grain Alternatives

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How much wheat or gluten free grains do you eat a day?  I imagine it’s more than you realize.  We’ve been ingrained (ha!) to think we need to eat lots and lots of grains.  Even many gluten free people are consuming lots of gluten free grains (unless you are Paleo).  Following doctor’s orders, I had to cut back on grains (gluten free ones) to about 6 ounces a day.  Let me tell you, it was tough.  It wasn’t until this experiment that I realized just how much grain I was consuming…breakfast, snacks, lunch, supper and evening.  Even though I was … Continue reading

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McDonald’s Shamrock Shake–Milk Free

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Does McDonald’s even have the Shamrock Shake anymore?  I don’t know.  I haven’t seen a commercial for it.  But I do know that you can make your own dairy free version!   Even though I don’t celebrate St. Patrick’s Day, I know people love (or used to love) the St. Patty’s Day Shamrock Shake.  So for fun, I set out to create a dairy free version of what I think it should taste like.  Use any dairy free milk (or cow’s milk), but I like hemp milk for this because it is thicker and creamier than a lot of dairy … Continue reading

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“Can” of Cream of Celery Soup

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The “can” of cream of mushroom soup post continues to one of my most popular.  And while it doesn’t get the same kind of attention, there is also a “can” of cream of chicken soup post.  One can also make a “can” of cream of celery soup.  This is for using in casseroles or slow cooker recipes.  It is not meant to be eaten as is.   All the steps are the same as the cream of chicken and cream of mushroom recipes.  Simply replace the mushrooms or chicken with 1 ½ cups chopped celery.  Make sure to sauté it … Continue reading

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