Kashi GoLean Roll! Bars - Chocolate Turtle

These bars are one of my favorites!  If I'm going to eat a bar that is a bit higher in calories, it has to satisfy a few things:  (1) be delicious, (2) take a while to eat so that I'm not done in 2 minutes having snarfed 200 cals, (3) be high in protein, and (4) keep me full. 
Yes, I'm high maintenance.

These bars meet all these requirements.  They've got 3 layers & I eat them sequentially:  crispies on the outside, chocolate layer of love, & chewy caramel center!  I love that it takes me so long to eat it - definitely adds to the psychologically satiating aspect of a calorically dense bar!  Stats are great, too, with plenty of protein & fiber to keep you full. 
Check out more info @ their website but don't buy these bars if you see them at the grocery store ... more for me!  :)
http://www.kashi.com/products/golean_roll_bars_chocolate_turtle

Lamb Puff

Yup, I'm weird.

1 jar of Gerber's Lamb & Lamb Gravy baby food
1 egg white
2 Tbsp wheat germ

1/3 tsp baking powder

mix it all up & bake for about 2-3 minutes

protein bran pudding

one of the many ways i eat wheat bran ....

1/4 cup wheat bran
1/4 scoop (7 g) chocolate protein powder (i used jay robb's)
1/2 cup unsweetened vanilla almond milk (i used silk brand 35 calorie)
spash of vanilla

mix it all up and enjoy

Total:

74 Cal

10g Carbs

2g Fat

9g Protein

7g Fiber

10g Iron

Icee Slurpee

okay, this reminds me of those slurpee machines at the mini marts!

1.5 cups of cold water
1-2 pkts of cherry water flavoring (i use the generic brand of crystal light cause i'm cheap like that)
1/4 -1/2 tsp guar gum
1/4-1/2 tsp xantham gum
10-15 ice cubes

i blend the water & flavorings first to get them mixed
then i gradually add the ice a little at a time
then i blend the shit out of it on high in my vitamix
throw it in a bowl and let it chill out a bit in the freezer
slurp it down

unveiled

Sooo, I thought I'd introduce myself to anyone who happens to pass my way.  Also, I am in desperate need of procrastination a break from studying Nutrient Metabolism.  I do totally geek out on Food Science and Nutrition but studying for a midterm kind of takes the fun out of it! 

Sooooo.... I'm a grad student getting my masters in Food Science & Nutrition.  I'm really into fitness and eating healthy but have struggled w/ obsession in both of those realms.  Recently I've gotten my emotional turmoil in check and it has allowed me to be more relaxed in my physical state.  (I don't need to control exercise and eating as much when I feel more in control of my life.)  I've gained most of the weight back so now I'm in a healthy range and I've started lifting weights to add some muscle.  I've really decided to focus on becoming strong.  It really helps me when I have a goal in mind so that there's a reason to get off the treadmill and to not skip meals!  I've upped my protein intake by a ton and I've found that I feel much better throughout the day.  No lulls and drags and I'm getting in control of my emotional eating.

I guess that's it, for now.  Feel free to ask me any questions & please introduce yourself!  I'd love to get to know anyone out there in the wide blogosphere!  :)

Foods of April's Low Carb Protein Bar

Whole shabang



One serving ... yes, my hand is orange ... there can never be too much kabocha

 Go make this bar now!  This girl is a genius!  :)  http://foodsofapril.com/?p=5035  I only changed a few things.  Here's my recipe ....

Ingredients

• 1 cup Wheat Bran Unprocessed
• 105 g Protein Chocolate
• 2 tsp Baking Powder
• 1 tsp Vanilla Extract, Imitation, No Alcohol
• 1/2 cup Pumpkin Pure
• 1 cup Egg White

Directions

preheat oven to 350
mix all ingredients together
pour into greased pan
bake for 30-40 minutes, until toothpick comes out clean
cool on wire rack & enjoy!

Nutrition Facts

Serving Size: 1 cakes

Amount per Serving

Calories 85

Calories from Fat 11.3

% Daily Value *

Total Fat 1.26g 1%

Saturated Fat 0.5g 2%

Cholesterol 30.29mg 10%

Sodium 196.1mg 8%

Total Carbohydrate 7.72g 2%

Dietary Fiber 3.88g 15%

Sugars 1.59g

 

Protein 13.8g 27%

Est. Percent of Calories from:

Fat 15%

Carbs 36%

Protein 65%

Tropical Vegan Muffins Recipe

Adapted from Cook's Illustrated Ultimate Blueberry Muffins

Any neutral oil can be subbed for the coconut oil.  Any flavor of non-dairy yogurt can be subbed for the vanilla soy yogurt.  Any fruit can be subbed for the frozen mangoes. Don't thaw fruit if it is frozen. Chop small - to the size of blueberries.

Ingredients

• 2 cups White Flour
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup Sweetened Shredded Coconut
• 1 tbsp Chia Seeds
• 1/4 cup Water
• 1 cup Granulated White Sugar
• 1/4 cup Organic Coconut Oil
• 1 1/4 cups Vanilla Soy Yogurt
• 1 1/2 cups Frozen Mangoes

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.

2. Whisk flour, baking powder, salt, and coconut flakes in medium bowl until combined.

3. Grind chia seeds to a fine powder and mix with 1/4 cup of water. Set aside for 10-15 minutes while it forms a gel.

4. Microwave or lightly heat coconut oil until liquid - about 45-60 seconds.

4. Combine chia gel and sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted coconut oil in 2 or 3 steps, whisking to combine after each addition. Add vegan yogurt in 2 steps, whisking just to combine.

5. Add frozen mangos (chopped to the size of blueberries) to dry ingredients and gently toss to combine. Add wet ingredients and fold with rubber spatula until batter comes together and fruit is evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.

6. Use (greased) ice cream scoop or large spoon to drop batter into greased muffin tin.

7. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or use one of the sugar-topped variations.