Tag Archives: protein

Isa Healthy-er Peanut Butter Carob Chip Protein VeggieCookies

I invented this tonight, my measurements are mostly approximate as I sorta just winged it together.  Per cookie roughly 7g of protein, 1/2 a serving of vegetables, a little fruit, and whole grains and fiber.  Plus the nutritional benefits of whatever nutritional/protein shake you use, Isalean has lots of great probiotics and stuff.  And, they are low-ish in sugar.



  • 1/4 cup carob or cacao chips
  • 1/4 cup dried cherries
  • 3 TBS chia seeds
  • 1/2 cup almond flour (if you don’t have it, grind up some almonds in a blender or food processor, or crush in a baggie with a rolling pin, doesn’t have to be super fine)
  • 1/2 cup whole wheat flour or quinoa flour
  • 1 cup all purpose unbleached flour
  • 2 scoops (or 1 packet or 4 TBS) IsaLean PRO vanilla or chocolate, or, the same amount of any protein powder of your choosing.  Add more if your dough is too wet at the end
  • 1 tsp vanilla
  • 1/2 cup peanut butter (I added a few extra tablespoons…)
  • 1/2 cup liquid coconut oil (or canola or other mild flavored oil, do not use olive oil!)
  • 1 egg
  • 2 tsp baking powder, or 1 tsp baking soda plus 1 TBS lemon juice
  • 1/2 tsp salt
  • 1/2 cup 100% pure maple syrup
  • 1/4 cup shredded carrots
  • 3 tbs Amazing Greens (or other green drink powder) chocolate flavor
  • a few tablespoons of warm water, add as needed at the end
  • OPTIONAL: Want more chocolate?  Try crushing up a couple IsaDelight Plus chocolates (or a half a bar of dark chocolate) and throwing it in the mix.



  1.  Preheat oven to 350
  2. Mix all ingredients together, mix dry first then add wets.
  3. Dough should appear crumbly and dry, but easily stick together into a ball when you squeeze it.  If its too dry, add a bit of water.
  4. Form balls of dough with your hands.  They should be a little smaller than a golf ball.
  5. Place balls about 2 inches apart on cookie sheet
  6. Bake for 13-16 minutes
  7. Let cool at least 5 minutes before removing from cookie sheet or eating


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CRACKED! Soft, Medium, and Hard “Boiled” Eggs in the pressure cooker | hip pressure cooking

Perfect eggs, even fresh ones.. 

Source: CRACKED! Soft, Medium, and Hard “Boiled” Eggs in the pressure cooker | hip pressure cooking

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Homemade Seitan | Post Punk Kitchen | Vegan Baking & Vegan Cooking

Homemade Seitan | Post Punk Kitchen | Vegan Baking & Vegan Cooking.

Seitan is a vegan meat alternative.  It is made from gluten, the protein found in wheat.  Today gluten-free is very popular, but if you don’t have a sensitivity to wheat, then there is no need to avoid it.  However, it can be much harder on a veg diet to find protein that does not have soy.  Seitan is very high in protein and has the same texture as meats, and can be flavored however you like.  You can buy it pre-made in most cities near the tofu, but where I live it is impossible to find.  Works out better anyways, because its very easy to make and much more cost effective.

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