At first I would use canned pumpkin, but now I try to bake most of the squash that can be used all week. I will rotate with Spaghetti, Acorn, or Butternut squash (whatever looks good at the store), cut in half, scoop out the seeds, place face down on a cookie sheet, and roast them in the oven at 375 degrees for 50 minutes. After cooling a while, I’ll scoop the flesh into a big bowl for use throughout the week. Of course, there’s always a can or two of Libby’s Pumpkin Puree for when I run out or just miss a chance to bake some squash.
With the base of this treat ready for use, I will take several scoops (maybe a cup’s worth) of squash and place in a blender cup. Add to this some frozen fruit of choice followed by one or more of the following: small scoop of plain Greek/regular yogurt, half scoop of vanilla/chocolate whey protein powder, unsweetened cocoa powder, cinnamon, ginger, water, coconut milk, or almond milk. The amount of liquid varies as I never actually measure anything, just eyeball it. I have two plastic cups that are used for these treats and usually have a different creation made for each one. The first cup will usually be a lighter, less indulgent variation, but it's still tasty. The second cup is usually something chocolate soothing for the mind and body. Let me go through the typical ingredients I might use for each cup one night…
- A few scoops of Acorn or Spaghetti squash
- Frozen mixed berries
- Half scoop of Stevia sweetened vanilla whey protein powder
- A mixture of water and almond milk; not a lot as squash has a good amount of water already
- Vanilla flavored liquid Stevia; about 8 – 10 drops
- Small plop of non-fat yogurt
- Dash of ground cinnamon and ginger
- A few scoops of Butternut Squash
- 1/4 frozen banana, 1 frozen strawberry, a few cubes of frozen papaya
- Half scoop of Stevia sweetened vanilla or chocolate whey protein powder
- 4 – 5 tablespoons unsweetened cocoa powder
- A little bit of water, coconut milk, and kefir; maybe 1/2 cup combined
- Vanilla or chocolate flavored stevia
- Broken pieces of whole grain pretzel dipped in a little peanut butter to mix in after blending; I love sweet and salty!
I blend ingredients for Cup #1 and pour (scoop if needed) into the cup, then do the same for Cup #2. When mixed with the right proportions, the consistency is like ice cream, but a lot better and more nutritious. I will place each cup in a koozie and put them in the freezer as I prepare the first part of my meal which is usually a salad with veggies and a lean protein.
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