Sugar-free, Low Carb Chocolate Peanut Butter Cup Protein Shake

Are you trying to limit your sugar intake?  Staying low carb?  Diabetic?  Just wondering what to do with flavorless protein?  I have had this shake recipe on repeat for the last few days, and I can't get enough.

Chickens in My Kitchen Sugar-Free, Low Carb, Chocolate Peanut Butter Shake

1 1/2 c unsweetened vanilla almond milk (could use other nondairy milk choices as well)
2 T unsweetened cocoa powder (I have been using Hershey's Special Dark)
2 T PB2 (slightly less calories and carbs than regular peanut butter)
1 scoop Arbonne Daily Protein Boost
Half a ripe avocado (to add some healthy fats. Stick with me here, you can't taste it at all, and the texture is AMAZING)
Sprinkle of cinnamon
Liquid Stevia to taste (start with one dropperful, and add from there)

Put all ingredients in good quality blender, and blend well.  Add ice, and blend until ice is your desired level of crushed.  I personally like mine smooth, like a milkshake.

If you are not trying to stay low carb, there are so many yummy add ins you could use: bananas or berries, chocolate chips, coconut.....


SO good, and so healthy.  And as a bonus, this recipe kept me full long past my usual dinnertime.

Proud of you all for moving towards your goals!  Tell us, what is your number one health goal right now? Mine is to stick my clean eating plan.  So far, I am 100% on track since Jan 1 (cliche much? Indeed. But it has always been a successful time for my goal-setting).  I'd love to hear yours...

Protein Boost Recipes

At a loss for healthy, pre-made snacks for you AND your family that help keep you full for longer, and meet your need for protein?  Believe me, ME TOO!  My kids seem to be eating constantly!  It is not unusual for me to still be washing up from a meal and see little (boy) feet sticking out of my fridge.  We go through a HUGE amount of meat and cheese around here, as well as less healthy choices, like granola bars.  Whether I want to limit the junk (boxed snacks), or watch the budget (meat and cheese), protein bites and shakes are my go-to.

These are a favorite snack recipe of our whole family.  Seth even takes these out in the field.  And they're freezer-friendly, so feel free to double up the recipe!

Chickens in My Kitchen 5 Minute Superfood Protein Bites

1 c almond butter (can sub peanut butter if you like)
1/2 c honey*
2 t vanilla extract
1/3 c Arbonne Vanilla Protein Powder**
1/3 c Arbonne Chocolate Protein Powder**
1/3 c flax seeds
1/3 c chia seeds
1 c steel cut oats
4 T mini chocolate chips

*For no-sugar bites, you may substitute liquid stevia for the honey (to taste-try 1 T to start, and adjust from there), and then also substitute Arbonne's new sugar- and sweetener-free Daily Protein Boost for our flavored proteins.  Of course, remove the chocolate chips as well.  :)
**Notes: you can make these with all one flavor of protein powder if you like.

1. In a microwave safe bowl, mix almond butter and honey, and microwave for 1 minute, or until you can easily mix them together.  Add vanilla extract.  Mix again.

2.  In the meantime, in a large bowl, mix all other ingredients.

3.  Add the almond butter mixture to the dry ingredients, and mix well.  The chocolate chips may melt.  That is okay!

4.  Using a cookie scoop or large spoon, between your hands to form 1 inch balls.  *You can also press into a 9 by 13 pan and then cut into squares

5.  Refrigerate for an hour before eating, or freeze immediately.  Keep refrigerated when you can, as the bites tend to crumble a bit when warm.  If you need to travel with them, keep frozen and let them defrost as your day goes on.


Help a girl out....what's your favorite healthy snack?

How to Make The Best Jam Ever

This is the best (and easiest) strawberry jam I've ever made.    Making around twenty 8 oz jars took me less than one hour, from start to finish, including taking pictures and stopping to nurse the baby.  You can do this!  And it is so worth it.

Here's what you need (this will make about five 8 oz jars):

4 lbs fresh strawberries ($.99 at Aldi this week).  I like to pick containers with larger berries, because then the cutting goes faster.

1 box of instant fruit pectin (I use Ball brand, located in the baking aisle of the Walmart.  One box has enough pectin to make double this recipe)

1 1/2 cups of white sugar or Splenda

Kitchen Equipment: jars or tupperware to freeze jam in, big bowl, spoon, food processor or potato masher, knife and cutting board.  I personally like to use canning jars, because they make me feel all domestic and connected to all the farm wives in the past, but anything you have will work.  Ball canning jars are for sale everywhere, and should cost you less than $10 for 12.  They are worth the investment.  I use them for everything, from freezing and canning to flower vases and decorative jars.  (They are reusable, don't throw them away!)

Ready to make some jelly?  Here we go!

Step 1: Get your jars or containers ready.

Step 2: Rinse your strawberries.

Step 3: Cut the green tops off the berries.  I push the knife vertically into the top of the berry and cut around in a circle, instead of just chopping the top off horizontally, because that way you get any green core that may be hiding inside the berry.  (You'll want to cut out any bruised spots as well ).

Step 4: In your big bowl, mix one packet of instant fruit pectin with 1 1/2 cups of white sugar or Splenda.

Step 5: Using either a food processor or a potato masher, crush your strawberries to the consistency you like best.  If you like your jam very smooth, crush the berries into almost a puree.  We like some texture to ours, so we leave chunks (see picture).  If you use a food processor, use the pulse button instead of the regular full speed button, in order to preserve some texture.  Whether you crush them by hand or process them, I could only effectively crush about 1 lb at a time.  Any more than that was a mess.  Dump your crushed berries into a bowl or measuring cup as you work.  You should have about four cups of crushed berries when you're finished.

(Note: In the past, I have attempted to use a KitchenAid Stand Mixer to crush the berries, which worked okay, but it was an enormous mess.  I don't suggest it unless your berries are very ripe).

Step 6: Mix your crushed berries into your bowl of sugar and pectin.  Stir for three minutes, or slightly more.







Step 7: Fill your jars.  Wipe the sides and tops of any stray jam, then screw lids on.  Let them stand for about 30 minutes.  Freeze or refrigerate.  These keep in the freezer for one year (I would say longer), or the refrigerator for about three weeks.  You can expect the consistency to be thinner than a cooked jam-that is normal.  Considering that my kids eat this like soup, that works out just fine for me.

And.....voila!  You just made healthy and delicious strawberry jam!  Isn't the color just amazing?  Could that have been any easier?!  Jars of this make great gifts for a hostess or a new mom.  And I can pretty guarantee this will impress the man in your life with your banging domestic skills.

Every spring when strawberries are in season, I try to freeze enough to last all year.  I haven't succeeded yet.

And just for fun, a price breakdown:
Strawberries $4
Pectin $2.32/2 since you only use one packet: $1.16
Sugar: about $.25

So the price per batch is $5.41, for five 8 oz jars, or about $1.08/jar, which comes out to about $.13/oz.    The regular price of 12 oz of Smucker's Strawberry Jam at Walmart is $1.99, or $.16/oz.  (Price would be much higher at our tiny town grocery store).  This is a huge win-win: not only is your jam healthier, made with in-season fruit, and WAY more delicious than store jam, it is cheaper too!  If you live out in the boonies like me, it is also a nice to bonus to have to have jars all ready to go in the freezer, because we inevitably use the end of our jelly just before weekend guests come, and then have nothing to serve with toast.

Happy Jelly-Making!

Printable (this recipe is right on the box of pectin, if you'd rather save paper):
Here's what you need (this will make about five 8 oz jars):

4 lbs fresh strawberries

1 box of instant fruit pectin

1 1/2 cups of white sugar or Splenda

Step 1:  Get your jars or containers ready.

Step 2:  Rinse your strawberries.

Step 3:  Cut the green tops off the berries.  (You'll want to cut out any bruised spots as well )

Step 4:  In your big bowl, mix one packet of instant fruit pectin with 1 1/2 cups of white sugar or Splenda.

Step 5:  Using either a food processor or a potato masher, crush your strawberries to the consistency you like best.  Dump your crushed berries into a bowl or measuring cup as you work.  You should have about four cups of crushed berries when you're finished.

Step 6:  Mix your crushed berries into your bowl of sugar and pectin.  Stir for three minutes, or slightly more.

Step 7:  Fill your jars.  Wipe the sides and tops of any stray jam, then screw lids on.  Let them stand for about 30 minutes.  Freeze or refrigerate.