Protein Pudding

Protein pudding is a little concoction I have been living off of (well, not literally) when I can’t exactly decide what to snack on. It tastes strongly of protein powder but also kind of like pudding. Because of this, my suggestion is to find a protein powder you really like first before making protein pudding with it. My favourites lately have been Vanilla Caramel Whey HD by BPI Sports and Vanilla Cake by Muscletech Platinum.

Some people may look back on protein powder and shudder (I used to), but I promise you, in the last half-decade alone, protein powder has evolved drastically. It no longer tastes like chalk! In fact, the 2 I listed above taste pretty close to frosting to me. Perhaps that’s because I’ve been eating ‘clean’ long enough to appreciate less-desirable food (well, not less desirable .. but more healthy, really — and ymmv on what ‘healthy’ means), or perhaps it’s because I’ve been used to supplementing with tons of smoothies and powders during my 3 years without meat back in the day. However, those looking to jump on the fitness bandwagon have no fear — there are wonderful websites out there like bodybuilding.ca where you can order samples of protein powders for under $10. And these aren’t just little sample packets either. You can get a 5-7 serving tub for about $10, so you can really see if you like it before you buy a bigger size. They ship from Richmond, too, so it only took like 6 days (and $5 for shipping!) for my order to get to Northern Alberta (and I believe they have another warehouse in Ontario for those on the other side of Canada, but forgive me if I’m wrong). They also have a US website! (which I don’t get as excited about, because almost everything has a US website 😉 ).

No, I’m not affiliated with these guys in any way whatsoever. I just really, really love that website because I am indecisive. I’m so indecisive that I ordered 8 different samples of vanilla-based flavors alone. I wanted to make sure I could have a staple in my cupboard that I am absolutely sure I love. So if you’re tired of the sugar content of RTDs like Boost and Ensure; and you’re tired of the price of Vega ($70 a tub in some places! Ack!), it’s certainly an option!

proteinpudding1

For this photo, I used my good ‘ol faithful, Isoflex Chocolate. It’s nice to find a product you can get locally, and you can find that particular brand in many grocery stores these days. Even Wal-Mart has it! I know a lot of people knock Wal-Mart for having poor quality supplements (and to me, their Pure Protein and IsoFemme powders taste like ass), but it can be handy when you need it. And heck, for those of you who are on a budget, or go there often enough anyway, I fail to see the difference between Wal-Mart and some of the generic GNC-brand stuff that’s 3x the price. Alas, I am getting off topic.

Protein pudding. It tastes kinda like pudding but it has protein.

Anyyyhoo. Here’s the recipe:

Protein Pudding:

  • 1 serving protein powder. Use any you like!
  • 1/4 – 1/2 cup milk, depending on the thickness of your protein powder (if your shakes come out the consistency of pancake batter – use more milk, if they come out more like the consistency of milk – use less milk .. some brands are thicker, some thinner, so it’s best to experiment a bit)
  • 1 tsp – 1 tbsp coconut oil, depending on how creamy you like it
  1. Scoop or weigh protein powder in a bowl. Add coconut oil.
  2. IMPORTANT – heat your milk in the microwave for about 15 – 20 seconds. This makes it warm enough to melt the coconut oil, but not hot enough to ‘cook’ the protein powder. If you heat it too much your protein powder could clump as the protein denatures. That was the mistake I made the first time I tried protein pudding (then I tried it cold and the coconut oil stayed solid and became chunky). This is what makes the recipe.
  3. Slowly pour in the milk and stir, stir, stir!
  4. Enjoy!

Note: The nutritional information on this will vary wildly depending on the amount of oil, and types of milk and protein powder you use. Protein powder is generally 100-200 calories a scoop, and milk can range from 40 calories a cup for unsweetened almond, to 160 a cup for whole or goat’s milk. My suggestion is to use whatever fits your goals.

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Chocolate Almond Cheesecake Shake

chocolateshake

Here’s yet another concoction I’ve come up with in the past few days having to do with protein. I know what you guys are thinking, “What’s with all the protein, man?!”

Well, to be honest, I was diagnosed with a heart infection right before I started this blog. The pinnacle of health, right? Why should you be following someone’s health blog when they have/had a heart infection?

It wasn’t my fault, I swear. I just happened to get a fever when I was camping last August and it went a little too deep for comfort. Probably started with strep bacteria because my throat was mighty sore at the time. Believe it or not, heart infections are actually somewhat common in people my age (I am 23). I felt a little bit of chest pain starting in October … nothing major, just a bit of burning. Kind of like acid reflux but a bit to the left. Went to the doctor in January when it wouldn’t go away, and BOOM, pericarditis.

Did you know that your body usually goes for muscle first if you’re an active or dieting individual? I mean, active enough that carbs don’t even have a chance. What muscle does the body like to choose, of all things? The heart muscle. And because my habit of staying healthy includes running 3 miles a day and eating in moderation, I figured it would be best to up the protein just in case my body decides to have a little snack on my ticker.

I’ve also been taking 600mg of advil a day, a bit of potassium citrate every other day (about 1/4 tsp pharmaceutical grade powder, roughly 600mg), and 200mg magnesium citrate every other night. Electrolytes are important when the heart is involved. I can also afford to eat a bit of salt because I have a low resting blood pressure.

However, if you ever get something wrong with your heart, I highly, highly suggest you go see a doctor. That’s not something to be screwing around with. The only reason I am is because I was directed to take that much advil a day, and my test results came back completely normal, so it’s likely just a very mild infection. Even my thyroid was normal, which is unusual, because it’s autoimmune (I know, I’m sooo healthy, right? That one is hereditary, though!). Only 1 in 3 people experience spontaneous thyroid remission. I guess I have good gambling odds.

Anyhoo, in order to force more protein into myself (my macros are about 35% fat/ 35% carbs/ 30% protein right now, it is recommended that active individuals looking to burn fat/maintain muscle eat between 20 – 40% fat, 20 – 40% carbs, and 30 – 50% protein), I’ve been tinkering around with a bunch of recipes involving protein powder. I even just had a whole stash mailed to me from bodybuilding.ca so I can find the best vanilla flavour ever (even though I did find a pretty good one from Superstore in the meantime, the Vanilla Whey Isolate – PC brand). But I’m not sure what to do with vanilla (yet!), so on with the chocolate!
chocolateshake2(Look, it’s my blue sippy-cup again! Boy do I love that thing. You can get a whole set — orange, purple, and blue — from Costco, for about $20.)

Chocolate Almond Cheesecake Shake

  • 1 scoop chocolate protein powder
  • 1 tbsp cocoa powder
  • 1/2 cup almond milk
  • 1/3 cup cottage cheese
  • 1 tbsp cream cheese
  • 3 ice cubes
  • 1/8 tsp almond extract
  • sugar or sweetener to taste (I used just a few drops of stevia)
  1. Place everything in the blender; almond milk first, followed by sweetener, protein and cocoa powder, cottage cheese, cream cheese, and ice on the top.
  2. Blend for a minute or two.
  3. Pour and serve.
  4. Mmmm.

Nutritional Info using unsweetened almond milk, 2% cottage cheese, regular cream cheese, and Isoflex: 267 calories, 9.5g fat (4g saturated), 450mg sodium, 9.5g carbohydrates, 3g fiber, 3g sugar, and 38g protein