I would love to show you a picture from kickboxing yesterday morning (it was so fun!) but I finally upgraded my iPhone over the weekend and lost a couple of photos in the process.
The whole phone transfer thing is never a smooth process for me which is why I put it off as long as possible!
It’s a good thing I don’t put off my grocery shopping though. I really do try to get it done on Friday afternoons in order to free up my weekend time for things like, you know, sitting in Verizon on two separate occasions trying to understand the cloud.
Does anyone really understand the cloud?
My grocery shopping was weird for this week. I didn’t need much and what I did need seemed to be random odds and ends from Whole Foods and Trader Joe’s.
My first stop on Friday was Whole Foods, mainly for my favorite Rudi’s Organic Spelt English Muffins…
- Frozen blueberries <- same price as Trader Joe’s but I wanted to try these to see if they were the same
- kidfresh was on sale <- my son has always loved their meals. I reviewed kidfresh from time to time when I first started blogging. They are terrific frozen meals- hormone/antiobiotic free meat and poultry with hidden veggies which my son knows about and still likes every variety available.
- ONE Stonyfield Plain Greek Yogurt
- Earth Balance
Then I went to Trader Joe’s.
- Organic Spinach
- Frozen broccoli <- for roasting!
- 100 Calorie Dark Chocolate Bars
- Jelly Beans <- for my long runs
- Chia & Flax Peanut Butter
- Pink Lady Apples
- TJ Medium Roast KCups– my favorite coffee at the moment
- Chicken Nuggets
I don’t know why I didn’t need anything else but something tells me I will have to run to the store early this week.
If you are wondering why I only bought one dinky cup of greek yogurt, it’s because I hardly eat the stuff anymore and I think it has something to do with my Skoop obsession.
I never thought I would become a protein powder girl but Skoop B Strong Viva-Nilla converted me.
I am adding Skoop to just about everything these days, including using it in my post-run oatmeal in a jar instead of greek yogurt 99% of the time.
Last week I got a bit creative (creative for me that is) and whipped up some protein blondies so that we would have a fresh, satisfying and healthy sweet snack on the counter.
I had super ripe bananas on hand so one landed in my bowl along with chocolate chips because everything needs a little chocolate… and coconut. I rarely use coconut but had a bag in my pantry so I figured why the heck not.
These blondies are real simple to make, bake in a flash and my son even liked them which means they are delicious.
By the way, if you haven’t tried Skoop or need to order more, right now you can get 25% off your order!
I have the A Game too but if you want to know which I recommend if I had to pick one, I advise the B Strong for the 16 grams of plant-based protein.
B Strong contains lots of vitamins, minerals and ever important antioxidants. It also has prebiotics to help with digestion which I was never a true believer in but I must admit, my stomach feels flatter, less bloated and well digested since adding Skoop to my daily diet.
I realized this on my own and then read the back of the package to see that B Strong is actually designed with absorption in mind, meaning that they purposely combine the vitamins, minerals and prebiotic fibers to help the gut break down and absorb the nutrients effectively.
Well how do you like that. It helps to read the packaging I guess.
This recipe is dairy free if you use nondairy chocolate chips (Enjoy Life brand is real good) and Skoop is always gluten free, dairy free and soy free too without artificial flavors, sweeteners or colors.
I used a 3 cup rectangular Pyrex glass baking dish (7 x 5 x 1.5). You can use a little bit bigger, the blondies will just be a little thinner in size (or you can easily double the recipe).
- 2 organic eggs
- 2 scoops of Skoop B-Strong Viva-Nilla Protein Powder plus 2 tablespoons*
- ⅓ cup peanut butter (I used PB & Co. Crunch Time but you can use any nut butter)
- 1 mashed banana (ripe/overripe)
- 1 tsp. cinnamon
- ¼ cup nondairy chocolate chips**
- ¼ shredded coconut***
- 1 tsp. baking powder
- Preheat oven to 350 degrees
- Mash banana in a bowl.
- Add in eggs, peanut butter and cinnamon and mix well.
- Add Skoop and baking powder, mixing until well combined.
- Mix in chocolate chips and coconut.
- Lightly grease a pyrex baking dish and evenly pour in your batter..
- Bake 15-20 minutes until firm (all ovens different so start watching at 15 minute mark).
- Remove from oven and allow to cool before cutting.
- Store blondies in airtight container.
- Refrigerating the blondies will extend their shelf life and also give them a bit of a fudgy-like texture!
*Using dairy-free chocolate chips makes this recipe dairy free. You can use regular chocolate chips if you are not looking to keep the recipe free from dairy.
***Can leave out coconut if you want - won't affect recipe
Looking for more Skoop recipes? Make these dairy free gluten free chocolate chip coconut protein blondies today! @healthyskoop… Click To Tweet
Are you due for a phone upgrade? Do you put it off like I do?
Which day of the week is usually your main food shopping day?
What’s for breakfast today?