I hope your week is off to a fantastic start. I am absolutely LOVING the giveaway entries for the Love Grown Power O’s–you guys REALLY like your chocolate 😉
I’m excited to share with you that recently I was able to try out a delicious new protein powder called Skoop B Strong.
Remember when I tried Skoop A Game a while back? Well, I found out that this company is located in Boulder, CO which is just about 30 minutes away from me. I love supporting local businesses and I was really pleased with the A Game, so when I found out they made a plant-based protein powder I asked if I could get in on the action.
And I’m so glad I did!
The flavor of this protein powder is great and it mixes really well into smoothies and baked goods.
Not only does B Strong taste really good but it is full of prebiotics to aid in digestion, pea and brown rice proteins (so it’s soy and whey free), and it’s gluten free.
Another cool thing the folks at Skoop recommend is mixing their products together to create a meal replacement. If you mix A Game with B Strong you get TONS of nutrients and that can replace a meal if necessary.
And aside from the fact that Skoop makes healthy stuff that tastes good I absolutely LOVE their mission. They believe that “nutrition is an inalienable right.” To help move forward with their mission, they have partnered with the Chef Ann Foundation so that each time a package of Skoop is purchased, a serving of fruits and vegetables is donated to a school lunch program. Isn’t that amazing!?
Definitely check out the web site (www.healthyskoop.com) if you have more questions and for more detailed information, there is a ton of info and lots of FAQs to look through.
And because I loved it so much (and I was feeling very creative in the kitchen) I created TWO muffin recipes to share with you!
I’ll share one now and one later today 🙂
These pumpkin raisin nut muffins have tons of “stuff” in them which makes for great texture. They are subtly sweet and very hearty, which makes them perfect for a morning meal to get the day started strong!
A grain-free muffin that is fluffy, yet filling and perfect for the cooler fall temperatures. These are great to have on hand as a quick grab and go breakfast during the week!
1. Line muffin tins with baking liners or spray with nonstick cooking spray.
2. Preheat oven to 350° F (375° for high altitude).
3. Combine all ingredients in a large bowl and mix thoroughly.
4. Pour batter into 6 muffin cups.
5. Bake for 20 minutes, or until cooked all the way through.
6. Remove from oven and allow to cool for 10 minutes before removing from pan.
I’ll catch ya later with my second muffin recipe!