Pumpkin Toffee Protein Shake

According to my children, pumpkin time is over. 

This, of course, led to a discussion of the popular Christmas songs that actually include pumpkin references. (By the way, I could actually only think of two: "Hear Those Sleigh Bells Ringing" and "No Place Like Home for the Holidays" but if you can think of  others, help me build my case!!!)

So all that is to say I don't know if you consider Thanksgiving the end of "pumpkin season" but I...do not.

This morning I knew I wanted some sort of pumpkin shake but I wanted to play with the standard pumpkin pie shake recipe. And I'm glad I did because this is yummy!

Nik's Pumpkin Toffee Protein Shake

Ingredients:

• 1 c. milk (whatever kind you use)
• 1 scoop vanilla protein powder (I use this kind)
• 1 oz. canned pumpkin puree (not pie filling!)
• 1/4 tsp. pumpkin pie spice (or you can use sugar-free pumpkin pie flavored syrup, if you have some lying around)
• 2 tbsp. sugar-free English Toffee syrup
• Ice
• Optional toppings: whipped cream and a sugar-free caramel drizzle

Directions:

For a cold shake: Mix it up in your blender using the Triple X Method. Or not. Your choice!

For a hot drink: Omit the ice and mix it up according to my hot protein shake making instructions. Or not. Your choice!

So...this was good. But I have been stricken with the dreaded "little pouch sydrome," or, LPS as I like to call it. So as I type 3/4 of this yummy shake is sitting beside my computer staring at me. Hmph. It was still yummy though!

Mocha Toffee Protein Pie

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This post name is something of a misnomer, because I'd more like to go over the anatomy of a protein pie. Because once you know how to make them, you can make them out of any darn thing you like! The flavor combinations are endless! Not to worry, though. I'm going to give you the recipe for THIS pie. But here's how you make a protein pie in general:

1. The Crust: You can make a crumb crust out of lots of things. In my former life I used crushed graham crackers. Now I use Fiber One Original cereal, mostly because it's slightly sweet, yields easily to added flavors and has TONS of fiber to offset the total carb load. But you can use any cereal you like. If you are comfortable doing so, you can even use graham crackers (with the awareness that you're also accepting a considerable amount of carbs and some sugar along with them). To make a crumb crust, you basically combine 2 cups of whatever crumb you're using (I pulsed my cereal in my Magic Bullet blender to make it into crumbs) with about 2 tbsp of butter OR low-cal baking spread (I usually use Blue Bonnet Light but I was out so I used butter this time). Squish them together with your hands until they look like wet sand. Then press the mixture into a pie crust and bake at 350 for 10-15 minutes or until hardened.
2. The Filling: Basically all the pie filling is is a glorified version of my protein pudding. I combine 2-3 scoops of protein powder (no it does not matter how big the scoop is, just make sure your protein is at least 20g per scoop) with sugar free pudding mix and protein in a mixing bowl and make sure they are mixed well (I use a whisk). Just note that the more protein you add, the thicker your filling will be. Then add 1.5 c. milk (cow's milk works best with pudding mix). I personally mix it with a whisk or hand mixer but have heard tell of using a blender. Do what works for you! Just mix it until it's about to set.
3. The Topping: Once the pie crust is out of the oven and cooled and the filling is chilled, pour the filling into the crust and smooth it all. Now it's time for the fun part: toppings! I usually use either sugar or fat-free whipped cream and some other type of garnish (cocoa powder, chocolate shavings, etc.). I like pretty food. Once you've got it the way you want it, refrigerate until you're ready to serve!

Now as for this recipe:

Nik's Mocha Toffee Protein Pie

Ingredients:

• 2-3 scoops espresso flavored protein (Click Mocha or Fit Frappe Mocha or Espresso work well. In the absence of either go with chocolate protein + 1 tbsp GOOD instant decaf coffee). 
• 1.5 oz. box of sugar-free chocolate pudding mix
• 1.5 c. skim milk
• 3 tbsp. Torani sugar-free English Toffee syrup
• For the crust: 2 c. Fiber One Original cereal, crushed into crumbs; 2 tbsp butter, chopped, 1 tbsp no-calorie sweetener, 2 tbsp. of the sugar-free English Toffee Syrup.
• For topping: 1 tub fat-free whipped cream 

I basically followed the directions above. :)

Salted Butter Toffee Protein Oatmeal

It's been all about oatmeal around here, hasn't it?

We've had high-protein baked oatmeal, scrambled oatmeal...well this morning I just wanted a plain bowl of oatmeal. But for me it has to have protein. Why? Because in my old bariatric age (just turned 5 years post-op), I seem to be developing blood sugar control problems (I refuse to call it hypoglycemia yet) and so starch has to be accompanied by protein!

S'anyway. I have a good bit of leftover sugar-free Torani English Toffee syrup from the Protein Shake Sample Kits so I decided to see how that would work in my protein oatmeal.

Nik's Salted Butter Toffee Protein Oatmeal

Ingredients:

• 1/2 c. quick oats (That's what's in the above. I realize that might be WAY too much for some of you, so if need be, cut down to 1/4 c. I'll give modification directions with the other ingredients.)
• 1/4 c. Torani sugar-free English Toffee syrup (or use 1 tbsp. for every ounce of oatmeal)
• 1 scoop of your favorite protein (I used Any Whey unflavored. If you are using less than the 1/2 c. serving, use a 1/4 scoop of protein per ounce of oatmeal. So 1/4 c. would be half a scoop of protein).
• 1 c. skim milk (use twice the amount of milk than oatmeal)
• A small pat of butter or low-calorie butter substitute
• A generous pinch of salt (this works especially well if you have large-crystal salt)

Directions:

In a bowl combine your oats, protein powder and syrup until thoroughly mixed. 

Then add syrup until a coarse, thick paste forms.

Add your milk and stir it in thoroughly.

Pop it in the microwave for about three minutes but stop half-way through to stir.

It is done when the oats have absorbed all the liquids. You'll need to stir again to incorporate the protein all the way.

Top with your pat of butter and your pinch of salt and...

NOM!!!! I think I found a new favorite oatmeal flavor!