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".
I am still working on sugarless but I am adding a bit of sweet using Maple Syrup. Apparently Maple Syrup is the least offensive sugar type sweetner.I make a lot of barley soup and have been experimenting ways to use the left over soup and turn it into something magical. Well; believe it or not I think that I have found something magical (if I can just duplicate it again). I invented "Baked Barley and Black Beans" and what I did to do that follows.Note: I always make my barley soup very thick with lots of carrots and the carrots in the baked barley and beans seems to be OK:Start with at least 4 cups of very thick beef barley soup. Add a large can of black beans (washed and drained). Mix in a medium sized can of crushed tomatoes and 2 tablespoons of catsup and 1 tsp of prepared mustard (being careful to use canned tomatoes that have no sugar in them mindful that there is some sugar in the catsup). Add 2 tsp of Tabasco Sauce and 2 packets of Splenda. Place in a baking dish and bake at 350 for 1/2 hour.In the meantime cut up a small yellow onion into rings and place them in a shallow dish. Marinate it with 2 tablespoons of balsamic vinegar and 1/4 cup Maple Syrup. Place the onions and marinade mixture on top of the baked beans and barley and return it to the oven and bake for another 1/2 hour or until the onions are cooked. This made a pretty good "baked bean dinner". It would go really well with BBQ pork or chicken and some garden salad. I marinate pork and chicken with balsamic vinegar and some soy sauce. I never put BBQ sauce on my BBQ. I find that the marinade is good enough for me. My husband finds it too dry and uses BBQ suace. I think that there is too much sugar in the BBQ suace for me. There is a bit of sugar in the soy sauce and more in the catsup it's true but I guess I will have to admit a bit of sugar now and then for the sake of good food that tastes good. That is the whole challenge, I guess, making good food that tastes good.
