Tuesday, October 14, 2014

Protein Powder Review and Faux- Mac and Cheese

This post is kind of a hodgepodge of things but hey, I'm pretty random too. 

Last week I got some pretty exciting KD news that I can't share quite yet but I'm super excited about it! Also I found out that I'm up for the Outstanding Greek Advisor award at NC State. The awards ceremony is October the 20th and even though I'm thrilled to be nominated, I still want to win. :)

A few weeks ago I received a tweet from Protein Milk Shake Bar asking if I would be interested in trying their protein powder. I'm always looking for a good protein source that doesn't bring sadness, and after I say it didn't have any soy, I was on board to give it a shot. There were a ton of delicious flavors like cupcake batter and ice cream sandwich. I decided to go with the Rocky Road.

I really liked that it didn't have any soy, the carb count was pretty low and it had a good bit of protein.

I mixed it with a cup and a half of unsweetened vanilla almond milk. I took a sip and I was immediately struck buy how much it tasted like rocky road, I could definitely taste the marshmallow and the nutty goodness. The other thing was how sweet it was. I don't add sweetener to anything any more. I drink my coffee and tea black and only have unsweetened seltzer. I think that's part of the reason why it was so sweet to me. If you like a protein powder that tastes like candy, this is for you!

So, something completely different. A few weeks ago I made a cheesy spaghetti squash casserole recipe I found here. Hands down, this recipe changed my life. I'm not even exaggerating, and I am prone to exaggeration... This is stupid good and you have to buy one of the 5000 spaghetti squashes that are out there right now and make this.

  • Olive oil cooking spray
  • 2½ cups (1 lb., 450 grams) cooked spaghetti squash
  • ½ plain Greek yogurt
  • 1 large egg, lightly beaten
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  1. Preheat oven to 400 degrees F. Lightly spray a 1.5-quart baking dish with olive oil cooking spray.
  2. If you need to cook the spaghetti squash, follow instructions 1-5 here: spaghetti squash recipe.
  3. Mix all ingredients together in a large bowl. Transfer the mixture to the prepared baking dish. Bake until browned, 40-45 minutes (it will smell wonderful!).
  4. Allow to cool 10 minutes, then carefully cut into squares
Just eat it now.

That's all for me! I'm spending the day cruising around NYC, check out my Instagram for all the details!

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