I have recently decided to try whey protein. I bought some (just cheap stuff and even cheap stuff is expensive about $27.00 Canadian a can) and tried it. It was chocolate and it was horrible as a shake. So......I tried making cookies with it.
I had recently found a recipe on the net using no sugar and no flour and no dairy. It involved ripe bananas and instant oatmeal. I tried this receipt and added 2 scoops of the whey protein and 2 tablespoons of unsweetened cocoa and some wild cranberries. I also added 8 packets of splenda. They turned out really well. The receipt made about 28 cookies or so. I eat a couple every day for a break at 10 a.m. and they are great. They are really filling and I do not want any snacks during the day and have a reduced appetite. I believe that I have more strength and energy (notice the picture where I am packing a front quarter of a woodland caribou out of the bush in Northern Yukon Territory). This strength and energy is really important for me as I have fibromyalgia. This condition was the reason that I initially started experimenting with sugarless cooking. I am really sensitive to sugar.
I think that it is probably too soon to tell if the whey protein is a good investment or not. At least it will not cost much as I use so little. This little bit business is one of the things that is important to people with FMS (fibromyalgia); a little bit goes a long way with us.
The receipe is as follows:
Use 3 ripe bananas, 2 cups instant oatmeal, 1 egg, 2 scoops of chocolate whey protein mix, 2 tablespoons unsweetened cocoa, 1/3 cup soya milk, one egg, some almond pieces and some sunflower seeds, 2 tablespoons of good oil and 8 packets of splenda; ;mix dry; mix wet, combine then drop on greased cookie sheet and stick in some fresh cranberries if you have them; cook at 350f for 10 minutes.
These cookies really are great; as Julia Childs would say "Bon appitite".
Dear me; here it is nearly the end of April. We are back in the Yukon Territory. I am glad to be home. We had a great trip up the Alaska Highway. I never get tired of driving up the highway. The scenery is ever changing and wonderful.
The weather at our place of residence is warm with a S. E. wind and the dump of snow that we got one night last week; that you see in the picture; is all gone and then some. The ground is just about bare and the lake looks almost ready to cast off its shell of ice. It is changing from winter to spring. We are to have a sunny, warm week; this is lovely. My studio is upstairs with windows facing the south and looking all the way down a lovely, Yukon lake. I am so enjoying it.
I am starting another foray into cooking. We are to have quests this summer and one of them cannot eat onions. Dear me; cooking without sugar and or onions; a challenge indeed.
I have been looking up receipts in both magazines and on the internet. I have found one good main dish receipt that I have modified somewhat. It is simple, fast and good and liked by all I have tried it on. It is a chicken, pasta dish and goes as follows:
Ingredients:
2 boneless, skinless chicken breasts
1 tsp olive oil
1 bell pepper; any color; cut into nice cubes (this is just for a splash of color more than anything)
1 cup shell pasta
2 tbls chicken soup mix or 1 cup of chicken soup broth (no MSG)
1 can mushroom soup (no MSG or onions)
1/2 cup shredded cheddar cheese
Boil two boneless, skinless chicken breasts until they are done in enough water that you would be able to cook a cup of shell pasta in later. I add some chicken soup broth that has no MSG. This takes about 20 minutes or so.
Cut up the bell pepper
Take the chicken out of the pot and add the cup of pasta with a tsp of olive oil.
Cut up the chicken into chunks.
Remove the water from the pot when pasta is done (I save the water for soup stock).
Add a can of mushroom soup (with no MSG or onions). Heat until chicken and soup are hot.
Pour into a casserole dish that will hold it comfortably and add 1/2 cup shredded cheddar cheese to the top. Place in oven or microwave and heat until cheese is melted. Serve with a lovely tossed garden salad.
The above main dish will serve 4 for 1 meal or 2 people for two meals. It keeps well in the frige so you could even make it ahead and serve it the next day. It could easily be doubled or even tripled for a larger crowd. A crowd pleaser and easy to do; what a combo!
Here it is March 3rd already and I have not posted for months. I had great times last winter. We spent most of it in Florida. It was really cool for Florida but still warmer than the Yukon. I also got to attend the Dunedin Art School for a couple of six week courses. I really picked up my drawing and painting skills. I painted a couple florals and three pastel portraits of one of my grand daughters. It was great. Everyone who saw the results of my work was impressed. I plan to return to Florida and the Dunedin Art School next winter and take more courses.
In the mean time, we are in Oklahoma City visiting family on our way back to the Yukon and have picked up a dreadful stomach flu. I was the least affected and was well enough to make lots of soup. I am sticking to barley soup all day today. Everyone else is eating chicken noodle soup. I did well with diet in Florida this winter. Last winter I gained pounds from lack of attention to my diet. This year I did not gain a pound. My husband gained 14 pounds last year and this year he actually lost a couple pounds. That diet is so important! We must pay attention!
I really look forward to getting back to Canada and our family up there.
