Fuel Your Ambition with Myprotein


I am very excited to tell you about my new ambassadorship with Myprotein!  When I was first approached by Marcos at Myprotein about representing their brand on social media, I thought they must be mistaken.  The men and women on their Instagram are athletes and might I add, RIPPED!  Plus, it’s protein which equals whey protein and I am dairy free.  I expressed my dairy issue to Marcos and with his kind words persuaded me to take a closer look at their products.

First, I wanted to know more about them.  I have never seen such a detailed “About Us” page on a website! I felt that they truly want you know to know they are straight forward with their customers. From their website:

“At Myprotein, we know from first-hand experience that nutrition isn’t a case of one size fits all. Each of us is unique and just like personal training, our nutrition should be tailored to fit our very own personal circumstances. From innovative supplement flavoring to making massive savings when buying in bulk, we give you the best options so you never have to compromise on your nutrition.”

Since they buy in bulk and sell direct, their prices are lower then any other site I have been on.  The wide variety of products gives you options depending on your goal or dietary needs. They have shakes for weight loss, weight gain and meal replacement.  There are peanut butter jars and protein bars/cookies.  They even have vitamins and supplements.

After checking out all the items available, I decided to try the Instant Oats which is oat flour and Protein Chox bars in the Lemon Crunch flavor.

I placed my order with Marcos via email so he can he send me some samples.  I was surprised when my box came and my coworker was struggling to carry the box to my desk exclaiming, “What on earth did you order?!”


I was blown away! I was expecting sample sizes – 2 or 3 bars and a few scoops of the flour.  The 11 lbs of flour felt overwhelming at first but I am learning to use it wisely.  I am not a big shake drinker.  So I wanted to figure out foods I can make with it.  I am very big on breakfast so I went on to All Recipes and searched for oat flour recipes.


I came up with one that I was easily able to alter based on what I had on hand at the time.  I made a batch with a super ripe banana and another with blueberries and honey. Both were incredible! I am a big fan of breakfast. I eat around 6:30AM every morning and try to put off my morning snack until at least 10:00AM. Two of these cakes did the trick.  They are heavy and dense but not lacking flavor. I will share the recipe at the end of this post. This 11lb. bag sells for only $14.99.


So let’s talk about the Lemon Crunch Protein Chox bars.  I chose this even though it does have a little bit of dairy, it was the safest flavor for me to try with my other food restrictions like nuts.  I really like these bars and have been using them as a meal replacement when I need a fast bite.  They are ideal for after a run or when I am on a 4+ hour gardening marathon.  They are coated with a lemon white chocolate style icing. On the inside, it’s like a chewy fudge / nougat topped with what reminds me of a crumb crisp topping. The lemon flavor does not taste fake and it’s not super sweet either. You don’t feel like you are eating something healthy pretending to be a candy bar if you know what I mean. These retail for $24.99 ( on sale now for $19.99!) for a box of 12 bars.

Since these bars were so good, I think I will try their protein cookies next!  I can hear the chocolate chip ones calling me.

Okay – I hope you are still with me! On to the the recipes and then I promise I will stop talking LOL

You can find the original recipe for the blueberry oatmeal pancakes here but I modified this to how I made my batch. (makes 6 pancakes)

1 1/2 cups oat flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup honey
1/4 cup almond milk
1 teaspoon vanilla extract
1 cup blueberries
1 teaspoon coconut oil, or as needed
1. Combine oat flour, cinnamon, baking powder, and salt in a bowl.
2. Whisk eggs, honey, almond milk, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
3. Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

I just dumped it all into one bowl and mixed well.  For the banana pancakes, I mashed 1 medium banana but left some lumps. I did not have the honey on hand so I used a cup of almond/coconut milk. Then I topped it off with sunflower seed butter but it didn’t really need it.

One last thing to mention:  Their website is really a community with fabulous resources and advice from fellow Myprotein lovers.  I find new things each time I log on.

Do you use Myprotein products?  What is your favorite item? 

If not, did I convince you to give it a try? 

( There was no monetary compensation for this post.  I was given products for free to try with the intention of sharing a review with you fine people.  As always, my opinion and statements are my own. )


Soup Week – Indian Lentil-Cauliflower Soup


We continue soup week with the third recipe that we made this past Sunday.  This is another lentil soup from Oh She Glows.  I can not find this on the website but it is in the cookbook. You should really check both out when you have a chance. They are full of amazing looking dishes!

Now, this recipe is more like a hearty stew then a soup.  A “stoup” as Rachel Ray would call it.  The only change I made was that I used kale instead of spinach since I had a lot left over from the other lentil soup recipe we made.

From the cookbook:

photo from Oh She Glows cookbook

photo from Oh She Glows cookbook


Our thoughts:

We really liked this one too.  It is very filling and could easily be your main course for lunch or dinner.  My favorite part is the sweet potato.  It’s sweetness paired nicely with the spices.  This would be a good recipe to make as an alternative to chili.

Thank you for all the love and new follows! I hope you enjoyed soup week and that you enjoy these recipes as much as we did!  Do you have a favorite Oh She Glows recipe?  IF so, please share it in the comments below.

Soup Week – Rhode Island Clam Chowder


Part two of this past weekend’s cooking session is this little goodie from Diners, Drive-Ins and Dives.  Guy Fieri, thank you sir for putting this one in your catalog of recipes. The credit for this one goes to Domenic Bitto of Evelyn’s Drive-In in Tiverton, RI.

Once again we were on the hunt for an easy recipe that made enough to have a couple night this week.  We went through a few books before finding this one – Rhode Island Clam Chowder.  Who knew there was such a thing?! New England Clam was always my favorite soup.  Since I am not a big soup lover, for YEARS this was the only soup I would eat.  This is also one food that I miss since going dairy free.  This recipe does have butter in it and it’s broth based. But it tastes just like NE clam!  I can do butter in moderation so I had no issues eating with this one- YAY!

(Sorry there is no photo.  The broth is the same color as my soup bowl and the lighting is not the greatest in my house.  You just need to trust me on this one.)

From Food Network:

Yields 8 large servings

1 gallon cold water
2 cups freshly chopped raw clams
1 medium onion, chopped
1 cup (2 sticks) unsalted butter
4 bay leaves
3 tablespoons clam base, such as Better Than Bouillon (find it at superiortouch.com)
1 1/2 tablespoons kosher salt
1/2 tablespoon freshly ground black pepper
4 cups 1/2-inch-diced
Red Bliss potatoes
Sour cream, for serving

1. Put all the ingredients except the potatoes in a large soup pot. Bring to a boil over medium-high heat. Add the potatoes and cook until tender, about 10 minutes.

2. Ladle the soup into bowls and serve with a dollop of sour cream on top.

Our thoughts:

Can a recipe get any easier? We could not find the clam base so we substituted a small jar of clam juice instead.  We also bought cans of chopped up clam for the convenience of it. AND, we skipped the sour cream.  I am sure it tastes fabulous with the sour cream but I can’t eat it and I think it skeeved Dan too.  We were both a little skeptical about this one because it was new to us. However, one spoonful and we were IN LOVE. Holy crap this is good!  It is buttery but not to greasy.  I promise. You will not miss the heavy cream at all.  I do suggest having salines or oyster crackers to eat with it if it’s your main meal.  I would serve this as lunch or a dinner party as a starter. If you are a clam chowder fan, you need to try this.

What is a food that you have tried and were totally blown away by it’s flavor? 

Soup Week – Spiced Red Lentil, Tomato and Kale


Hey there!  It’s been a while since I did a “Good Eats” post.  MONTHS is more like it.  It’s also been months since I cooked anything.  But this weekend, we decided we needed homemade soup.  Maybe it’s all the cold rainy day’s we have been having over here in PA. Instead of making one big pot of something, we decided to try three new recipes.  I want to share them with you here.  This way, I can praise those who originally came up with them and also so that I can reference it again for my own use.

Let’s start off with this Spiced Red Lentil, Tomato and Kale Soup from Oh She Glows. I purchased this cookbook prior to Allyson coming home for her winter break. It’s a 6 week long break and I wanted to have some vegan recipes on hand for her. I have heard so many rave reviews about this cookbook! Then a friend from work was kind enough to bring me her copy to look at before I made my decision to buy it or just make copies from hers. I was tagging so many mouthwatering recipes that I decided that day to buy the Kindle version. This recipe was the first one that caught my eye. I wanted easy recipes with not a lot of ingredients.



Yield: 5.5- 6 cups


  • 1 tsp coconut oil (or other oil)
  • 2 large garlic cloves, minced
  • 1 sweet onion, diced
  • 3 celery stalks, diced
  • 1 bay leaf
  • 1 & 1/4 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 tsp ground coriander
  • 1/4-1/2 tsp smoked sweet paprika, to taste
  • 1/8th tsp cayenne pepper, or to taste
  • 14-oz can diced tomatoes
  • 5-6 cups vegetable broth, more if desired
  • 1 cup red lentils, rinsed and drained
  • fine grain sea salt and pepper, to taste
  • 2 handfuls torn kale leaves or spinach

1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.

2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.

3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.

4. Stir in kale or spinach and season to taste adding more spices if you wish.
Our thoughts:

I used kale which really adds to the heartiness of this soup.  Also, my store did not have red lentils so I used regular ones.  I have never made lentils before but this took more like 45 minutes to cook.  Maybe red ones cook faster? Actually that is when I took it off the heat because I was losing broth.  The lentils were still only half cooked.  But, by the time we got to eat it, they were just right. Next time I will buy extra broth just in case this happens again.  I thought the spice factor was just right. If you are used to eating spicy foods, like my husband, you will want to up the heat. Dan was a little skeptical about this recipe (probably because there is no meat in it).  However, he really liked it a lot.  The spices give it a nice warmth without overpowering the flavors of the vegetable broth, lentils and kale.

Are you a fan of lentils?

What is your favorite way to prepare them? 

Good Eats – Beef and Cabbage soup!


Well hello again! It’s been a while since I made a new recipe or came up with one on my own. With all of us on different “diets”, it makes it difficult to cook and please everyone.  So, we go out to eat pretty much all the time now.  More so since Allyson is away at school. I am not complaining but sometimes, that gets tired. However, I have been craving cabbage and soup for about a week.  I like stuffed cabbage but don’t like all the work. So I decided to combine the two with some changes along the way. Yesterday, I whipped up a large pot of beef and cabbage soup that was so much better then I ever anticipated! Since I suffer from CRS, I thought I better write this one down.  Keep in mind that cooking, unlike baking, does not require actual measurements- especially with soup. But this is basically how it went:


2 lbs ground beef

2 -14oz cans of dark red kidney beans

4 c box of beef stock

6 c box of beef broth

5 cups of chopped cabbage (almost 1 large head – you want bite size)

1 -8 oz (? small can ) of tomato paste

1 large yellow onion – chopped

2 cloves of garlic – minced

2-3 cups of water to top off the batch so all the cabbage is covered

Salt, pepper, chili powder and cayenne pepper to taste

Why stock AND broth? Because that is what the store had. Just go with what is available. Not sure when to use a stock vs broth? This is a great explanation of the two.

Brown meat (S&P to taste), drain and add to the pot reserving juices in pan.  Saute onions and garlic in beef juices approx. 5 minutes then add to pot.

Combine all other ingredients in to the pot. Add the salt & three ground peppers to taste. Bring to a boil then simmer for at least an hour.

There are so many ways to make this your own!  If you want it more like a chili flavor, use cumin.  If you want it meatless, add a grain and some carrots, portobello mushrooms plus vegetable broth. This can also be thrown into a crock pot and left to sit on low for a few hours.

I hope you all enjoy this soup this much as I did.  This is going in the rotation as a winter comfort food.

Good Eats – Zucchini Salad

Holy smokes! Last night I made this quick and easy zucchini salad to accompany our grilled chicken and sweet potatoes (also grilled).  This meets all of our dietary guidelines of vegetarian, dairy free and sugar free – Score one for mom! Since we all liked it so much, I wanted to share it with you fine people.



These measurements are all estimated and figure it will feed 4-6 people.  For our family of three, there was enough left for us to have some for lunch the next day.  So, use your judgement.

  • 1 cup Brianna’s Real french Vinaigrette dressing
  • 5 small zucchini peeled cut lengthwise and sliced thin *
  • 1 large shallot
  • 1 cup shredded red cabbage
  • sea salt to taste

~ Mix together, cover and store in the fridge while the rest of dinner is cooking to give the flavors some time to marry together.  Give it a quick stir before serving.

*if the zucchini is large and has seeds, make sure you scoop them out so that the salad does not get watery.

It has been decided that after eating this, we all prefer raw zucchini over it cooked. So, I am sure I will playing around with other flavor combos this summer!

Have you ever tried Brianna’s dressings? This french vinaigrette is very light and did not overpower the salad. I was originally looking to use a greek vinaigrette but those typically have cheese in it and sugar.  This french version was the perfect find! Their poppy seed is my favorite (and it’s dairy free!)! I like it on salad with strawberry, chia seed and tuna or crab.

I was not asked to review this dressing nor was I compensated in any way.  This is just me, showing love to a fantastic product.

Good Eats – Dairy Free Chicken Tetrazzini

Hello peeps!  Ok so here it is… recipe #3 from my meal prep last weekend: Dairy Free Chicken Tetrazzini.  Well, mostly dairy free.  I used regular butter instead of soy margarine.  Butter does not irritate my insides like milk and cheese does so I went for it and made out ok. Plus, who knows when I would use soy margarine again.  Honestly, it does not sound appetizing either. Other changes to the recipe were that I only bought 1 box of dried mushrooms which I noticed after I got home that it said it was a 1/2 oz.  It looked like a lot to me.  Instead of throwing away the soaked mushrooms, I chopped them up and added them to the mix. It was a good call.  Next time I would use more mushrooms and less peas.  This recipe is from About.com and you can get the link here.


“This dairy-free tetrazzini recipe is one of my homecooking favorites, both comforting and easy to make. For a vegetarian variation, simply substitute the chicken for a vegetarian meat substitute.”
Serves 6 to 8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 1 15-oz can reduced-sodium chicken broth or vegetable broth
  • 1 cup water
  • 3 ounces dried mushrooms, such as porcini
  • 1 pound pasta, such as linguine or fettuccine
  • 1/3 cup dairy-free soy margarine, divided
  • 1/3 cup finely chopped onions
  • ½ cup all-purpose flour
  • 3 cups plain, unsweetened soymilk, preferably a refrigerated variety
  • 4 cups cooked chicken, chopped into pieces
  • 1 10-ounce package frozen peas
  • Salt and pepper, to taste
  • Parsley, for garnishing


1. Preheat the oven to 400 F. Bring the broth and water to a boil and pour over the dried mushrooms in a bowl just big enough to hold the mushrooms and liquid. Allow the mushrooms to soak, covered, for 20 minutes. Discard the mushrooms and reserve the liquid.
2. Meanwhile, boil a pot of salted water, add the pasta and cook until al dente. Drain and set aside.
3. Make the sauce. In a heavy-bottomed skillet over medium heat, heat 1 T. of the soy margarine, adding the onions once hot. Stirring frequently, cook until the onions are slightly softened, about 3 minutes. Add the remaining soy margarine stirring until melted. Add the flour and cook, whisking constantly, for 1 minute, or until the flour smells slightly toasted but is not burnt. Gradually whisk in the milk and the reserved mushroom liquid, stirring constantly. Bring the liquid just below the boiling point, turn down the heat to low and cook until slightly thickened. Add the cooked chicken, peas and salt and pepper to taste.
4. Stir in the cooked pasta and portion into a medium-sized casserole dish. Bake until golden brown and bubbly, about 30-35 minutes. Serve hot, garnishing with fresh parsley if desired.

The sauce was so creamy! You could not tell this was made without cream or other thickening dairy ingredients.  This is another win in the casserole category!