Protein Shakes

I love a good protein shake because they can be healthy and taste good at the same time.  The only problem? A lot of them either don't taste good or don't look appetizing.  Here are two recipes for vanilla protein shakes that I have come up with:

Vanilla and Cucumber Shake:

• 1 scoop of vanilla flavored whey protein
• 1 cup of milk
• 4-6 slices of cucumber
• 4 ice cubes
• 1/2 tsp. vanilla

It is optional to puree the cucumber slices, but if you choose not to, the cucumbers may make the shake a little chunky.  Add all ingredients to blender and blend for 20-40 seconds, depending on how thick you want the shake. Makes one tall glass or between 12-16 ounces.

Vanilla Peppermint Shake:

• 1 scoop of vanilla flavored whey protein
• 1 cup of milk
• 4 ice cubes
• 1/2 tsp. vanilla
• 1/2 tsp. peppermint extract

Add all ingredients to blender and blend for 20-30 seconds.  Makes one tall glass or between 12-16 ounnces.

Blueberry and Lemon Compote Recipe

I made this recipe to put on top of dessert pancakes and it turned out very nicely.

Chocolate Cream Cheese Frosting

This recipe makes enough to frost 2 round 9 inch cakes.

• 3 ounces cream or Neufchatel cheese
• 2 cups of confectioner's sugar
• 1 Tablespoon of butter
• 1 Tablespoon of cocoa powder

1. Mix cream cheese and butter.
2. Add sugar and mix until it is a light yellow color.
3. Add cocoa powder and mix.

This is what the frosting looks like before the cocoa powder has been added.

I frosted a chocolate fudge cake using this recipe and topped it with sweetened coconut flakes.  This is how it turned out:

Huevos Rancheros

Here is a recipe for Huevos Rancheros.  It's a great dish for breakfast and brunch.

• 1.5 Tablespoons olive oil
• 1/2 Finely chopped onion
• 1/2 tsp. dried oregano
• 2 Chopped tomatoes
• 20 oz. canned chopped tomatoes
• 8 Eggs
• 4 Flour tortillas
• 2/3 cup Swiss or cheddar cheese
• 1 Chopped bell pepper
• 1/4 cup water

1. Heat the olive oil in a large skillet on medium heat.
2. Add the onion and bell pepper. Stir and fry for 3 minutes, or until soft.
3. Gradually add garlic, oregano, both canned and fresh tomatoes and 1/4 cup of water. 
4. After it has boiled, reduce the heat, cover the skillet and let simmer for 8-10 minutes, or until it is thick.
5. Make 8 hollows in the sauce with a spoon and crack an egg into each space.  Cook the eggs for 5 minutes or until they have set. Melt the cheese over the mixture.
6. While the eggs are cooking, heat the tortillas, then cut them into quarters.
7. Serve with the mixture on top of  the tortillas.  It makes about 4 servings.

                                             This is what it looks like.