So I get asked to write reviews and try products from time to time. Sometimes I’m not interested and sometimes I’m intrigued and excited, this was one of the latter.
If you don’t know, I’m a big coffee LOVER. I have given it up in the past and I have tried drinking it black, but you know what?! I realized life is too short and I just enjoy some nice hot coffee with cream and sweetener. It’s my ONE vice… so sue me! I don’t claim to be perfect!
I have graduated to stevia but I will use raw sugar when I’m out if I need sweet (I use less than I used to), and sometimes I drink it black, but I do love a little creamy texture but I’m kind of picky about my creamer– no soy milk, yes to milk sometimes, yes on creamer powder, no on the half and half, no on almond milk, etc (see?! I’m picky!!)
This is where RIPPED CREAM comes in!
I saw Ripped Cream on twitter and I was intrigued by the name, then I saw that it was a PROTEIN coffee creamer… Hmmmm coffee creamer that gives me a little more protein, I like it!
But will I LIKE it?!
OK, so first off, there are two flavors: Lean Vanilla Bean & Chizzled Chocolate
How to decide?!
well… that was easy.. I got both
The creamer is powdered, which is actually fine, because 99% of the time I use powdered creamer. I don’t know why, but I just like it better!
I looked at the ingredients and, well, to be quite honest, there were some things I couldn’t pronounce, but all in all, it was what coffee creamer powders are made of: coconut oil, cornstarch and organic sugar…. and protein.
The MIX test: amazing. This product was not clumpy at all, gave my coffee a very nice consistency and flavor and honestly, I didn’t really need to add much more sweetener to it.
The TASTE test: This product was actually very yummy. I kind of had low expectations (just beecause I’m a cynic) and I actually really really loved it. I would say, I couldn’t tell a huge difference between the chocolate and vanilla in the coffee but they were equally yum.
I actually decided to put some of the chocolate creamer in my oatmeal and THAT was a brilliant idea. I could taste the chocolate much better and it made for some yummy breakfast.
If you’re looking for something sugar-free or uber healthy, this isn’t your product. BUT if you’re looking for a healthier, higher protein version of the stuff you already use, then I’d say Ripped Cream is a great buy! I love the marketing, I love the idea and it was also started by a woman and I LOVE to support women entrepreneurs anytime I can.
Definitely check out their website to order at www.rippedcream.com AND I have a special coupon code for FREE SHIPPING.. pow!!
Upon checkout, you can enter shipfree in the box “Enter Your Coupon”, and it will take off $5.95 from the order.
you can also
FOLLOW RIPPED CREAM on TWITTER
“LIKE” RIPPED CREAM on FACEBOOK
I received this book in the mail last week, and honestly, it couldn’t have come at a better time!
Recently, my husband and I have started to BUDGET our food. We are working on a Financial FREEDOM plan and we are realizing that we really need to get more bang for our buck where food is concerned.
At first, I thought this was just another “EAT THIS, NOT THAT” type book.
It’s not! It was written by a couple; Jayson and Mira Calton who have degrees in nutrition, but whose real quest for health came when Mira found out she had advanced osteoporosis at age 30!!
She was thin, but not healthy.
I was very intrigued from the beginning of the book because they talk about MICRO-nutrients and how deficiency in those, can cause many problems (Think: Vitamins & Minerals)
But we are too often concerned with MACRO-Nutrients (think: Carbs & Fats)
The book talks about how INGREDIENTS are often much more important than the carb or fat content.
The very first example in the book was a bag of Lay’s Potato Chips vs. a bag of BAKED! Lay’s Potato Chips.
In “Eat This Not That”, they might suggest eating the BAKED Lay’s, because they are lower in calories and fats, however, if you look at the ingredients, the chips only have THREE ingredients: potatoes, oil and salt.
The BAKED Lay’s, have eight ingredients and aren’t even a “potato”!! They have added sugar, corn and soy. (full of GMO’s)
I instantly realized why this book was different. We often don’t know or understand the “hidden” ingredients in our food or the best brands to buy. Or maybe we can’t afford “Organic”. so what is the next best thing?
This book basically breaks down what all the chemicals are, what they do and why you should avoid some and moderate others. It also tells you WHAT BRANDS to choose and which ones to stay away from! (with pictures!!)
This book was full of pictures, places to take notes, and broken down into sections of the grocery store, it even had some fun recipes!
The ONLY thing I didn’t like about the book was that I didn’t recognize many of the brands. This leads me to believe that a lot of these brands might be found at Whole Foods? However, I don’t buy a ton of packaged foods anyway and with the ingredients lists, I’m sure I can find comparable brands, if not the ones listed.
If you’re interested in grabbing this book, you can find it online at Amazon (Kindle too!)
If you’ve heard me talk, you know I don’t cook much or like to spend a lot of time in the kitchen…
Mostly, because I just eat as I go and I don’t like waiting for my food! Ha! I eat half the meal by picking before it gets cooked!!
Here is an almost “instant” meal that I make for dinner sometimes and its great this time of year!
1 bag of pre-made salad or spring mix
1/4 c. feta
1/4 c. dried cranberries
1/4 c. chopped pecans (or walnuts)
1 chopped apple (fuji, honeycrisp, or granny smith)
Mix and serve with leftover turkey or rotisserie chicken
Fall is here and you may want some cleaner options for all the yummy desserts. This is one you can even use for a warm breakfast side
2 Apples chopped
1/2 tsp cinnamon
1 Tbsp truvia/stevia or honey
Mix the above until covered and place in a small pie dish
1/2 c oat flour (grind oats in a magic bullet or food processor)
1/4 c. whole oats
2 Tbsp olive oil
2 scoops vanilla protein
1 Tbsp Water
1/2 tsp nutmeg
1/2 tsp cinnamon
Mix the above until crumbly and top the apple mixture
Toss the pie dish into the oven at 350 for 15-20 minute
Makes 4 Servings
(not ACTUAL pic…. ice cream deletes the “clean part” LOL)
Oatmeal Bake (breakfast or dessert)
(revised recipe from Anna Slotnick)
Sometimes the old egg whites and oatmeal breakfast gets a little boring. Maybe you just don’t have time! This Oatmeal Bake you can make the night before and just grab a bar in the morning!
(or sometimes I like to have a bar after dinner for a little something sweet, but not too naughty!)
There are 3 combos I made:
They are all freakin’ awesome and you can create your own combos too!
2 c. old fashioned oats (not quick oats)
4 scoops vanilla whey (I’ve used Dymatize Elite XT and Muscle Pharm Combat, both worked great)
1 tsp baking powder
1/4 tsp salt
lots of brisk shaking of cinnamon (2 itsp??)
4 egg whites (or 1/2 c liquid egg whites)
1.5 c cold water (or almond milk if you want)
3/4 c. Pumpkin (or you can use no sugar added applesauce)
Sweetener as desired—4-6 packets of splenda or truvia, 3-4 dropperfuls of lohan (or none)
Then…. this is where the fun starts
Coconut & Almond (1/2 c. coconut, 1/4c. almonds chopped)
Apples & Pecans (1 whole apple chopped, 1/4 c. pecans chopped)
Bananas & Walnuts (1 whole banana sliced, 1/4 c. walnuts chopped)
1. Pre-heat oven to 350 degrees
2. Mix together wet ingredients – except fruit, nuts, or coconut
3. Mix together dry ingredients in separate bowl.
4. Spray pan with non-stick baking spray or grease with coconut oil (we used a cake pan– 8×13)
5. Mix dry ingredients into wet ingredients – make sure it is distributed evenly. Then add nuts, half of the coconut or fruit. **if doing a banana, line the pan with banana slices
6. Pour mixture into pan and top with extra shredded coconut or extra apple slices
7. Bake at 350 degrees for 35 minutes (make sure a knife/toothpick comes out clean in the center)
They taste amazing when still warm from the oven, but still are delicious when room temp or reheated;)
Cut into 1/4ths. (This makes 4 servings.)
Each serving has:
1/2 c. oats
1 scoop vanilla protein powder
1 egg white
little bit of: pumpkin, sweetener, spices, etc.
29 g carbs (less than 3g of sugar– from fruit and little bit of pumpkin), 33 g protein, 0.5-2g g fat (depending on if using nuts or not)
I’m often asked to review different products on this page; from gadgets & doo-dads, to different diet shakes & energy formulas, but when I was asked my Green Giant to review their Seasoned Steamers™ vegetables in October, I thought, What perfect timing! It’s the month of our JERF Challenge (Just Eat Real Food) and I am realizing how often it’s just inconvenient, to get real food prepped, cooked and seasoned to taste good!
I’ve said this many times: I am not a cook. I have definitely been trying new recipes and new methods lately, but some days I still go to my old pal the microwave so I can heat up something quick and easy.
I’ve actually bought frozen veggies many times; they’re convenient and are always in season! The Green Giant® Seasoned Steamers™ however, had a nice– already seasoned flavor, so they were ready to eat. The ingredients were simple; a little but of sea salt, pepper and olive oil.
I don’t like to make complicated recipes, so throwing the bag in the microwave, some rice in the cooker and some turkey on the stove to brown (not pictured) and I had a simple tasty dinner. This is something that I can do anytime and I love that there are six different blends to choose from!
Seasoned Steamers™, a new line of Green Giant® vegetables, gives you unexpectedly delicious taste in every vegetable bite. These chef-inspired, seasoned vegetables come in six new varieties ranging from smoky roasted cues to ethnic inspired flavors. By roasting, seasoning and freezing individual pieces, our vegetables lock in flavor so delicious, your family will ask for more. In less than 8 minutes, your family can enjoy new Seasoned to Delicious™ Seasoned Steamers™.
Disclosure: Compensation was provided by General Mills via Glam Media. The
opinions expressed herein are those of the author and are not indicative of the
opinions or positions of General Mills.