Readers! Friends! It’s been too long.
Sorry I wasn’t able to post on Friday — it was a very busy day. Not because it was Valentine’s, but because I was cooking up a storm (also unrelated to V-Day) — and that’s what I’m going to write about today!
Recently, Chelsea discovered that one can cook with protein powder. Now, for some of you, this might be super old news. To us, it was an exciting new venture. We have some leftover vanilla protein powder, and if you’ve been reading along, you KNOW how nasty we find that vanilla stuff to be — and so when we found that we could use that powder for good, we were really pleased.
What began as one recipe (for Protein Powder Pancakes) turned into a Google search that resulted in a ton of ideas.
And so, on Friday, I decided to give some of them a try.
Well, wait, back up: Chelsea made the pancakes Thursday night, and they were pretty good! They certainly don’t taste like a fluffy iHOP pancake, but they DO taste like a sweet, protein-y cookie. All in all, definitely something I’d eat again. She experimented with various powders and flavors and spices and made three different batches. I liked ’em! Each pancake was only 1PP, which is nothing to sniff at.
Friday, I made “healthy cheesecakes” and also “stuft cookie dough fudge.” The cheesecakes were pretty ok, and were only 2PP per individual, cupcake-sized portion and the fudge, also pretty good, was 7PP for a big serving.
What I didn’t like: The cheesecakes were totally tasty to me, but I can see why making them for a not-healthy-eating-concerned group might not go over as well. They’re not THE MOST DELICIOUS CHEESECAKES EVER. They’re good; I enjoyed them; but they’re not supremely cheesecakey. I mean, obviously. Because real cheesecake is mad bad for you. The pancakes taste a little gritty, but that’s because their only ingredients are protein powder and water. Again, obvious. And lastly, the protein stuft cookie dough was tasty for what it was, but the base for it is canned pumpkin. Now, I don’t mind pumpkin! But the taste was beyond noticeable — and if you’re not a pumpkin fan, that could be a deal breaker or at the very least, a reason to not make it as often.
Here’s to more adventures in the kitchen!
Always good to learn something new.