Skip to main content

Morning Strawberry Protein Shake

Garden Strawberries

So, I like strawberries, and it is the season for all of us back yard growers to start picking! I downsized my plot of plants, but I still have some to pick periodically as they ripen. 

The local farms should be ready for the "you pick deals" from June - mid July now! There are quite a few growers in the PNW to choose from. A local favorite is the Biringer Farm, you can check out their website for more information. 

After, of course, the morning coffee, I will make my breakfast shake. It consists of one cup of unsweetened almond milk, unsweetened coconut milk, or unsweetened oat milk. Normally when watching calories, I will opt for almond or coconut milk. I also like at times to mix all three to make one full cup!  I will add one scoop of whey, my morning vitamin, and one cup of frozen strawberries. Sometimes I will add a frozen banana or frozen blueberries. My favorite is just using strawberries. I blend this for about a minute to make sure everything including the vitamin is processed. 

This is what I do now most of the time, but I do like to switch it up with assorted products and to try new healthy ingredients, so it never gets too boring! There are times I need certain supplements so I will toss them in if they are an agreeable ingredient to a protein shake. It makes it so much easier for me to ingest when in liquid form. I hate taking pills! Yes, I said it...

This is a quick meal, satisfying me for hours. Now, it's time to start picking! 


Comments

Post a Comment

Popular posts from this blog

My Mother's Handwritten Recipes

 New Orleans Style Bread Pudding  Dilled Potato Salad Chicken Noodle Strudel
Post a Comment
Read more

My Tex-Mex Meatloaf

M My Tex-Mex Meatloaf Ingredients:  1 lb. ground sirloin meat 1 lb. ground sausage 2 slices of toasted white or wheat bread finely crumbled or 1 cup croutons crushed * 1 - 4.5 oz. can diced mild green chilies 1 med. sweet yellow onion chopped 8 oz. shredded or small cubes of medium cheddar cheese or co-jack cheese (reserve 1/2) 1/2 c. medium salsa (or hot if you like it extra spicy) 1 egg slightly beaten 3 cloves of garlic pressed or crushed 2 tsp. chili powder 1 tsp. ground cumin 2 tsp. dried oregano 1/2 cup of fresh chopped cilantro 1 tsp. sea salt Preheat your oven to 350 degrees. Mix all the ingredients together except 1/2 the cheese set aside. Make sure it is all blended together. Form it in a large loaf pan or any pan that will fit your meatloaf and still gives it room to release the fluids around it without spilling over. You can even use a cast iron skillet and make it round instead of loaf shaped. Cook for 1.5 - 2.0 hours. Check after 1.5 hours to see if done. If not, cook...
Post a Comment
Read more