No one says that you can not make high protein seasonal treats that are easy to make and taste great. Take the Pumpkin Protein Balls-Eat by Color Style! These festive treats are delish and portable.
4-5 Scoops of Beverly International UMP Vanilla
1-1/4 Cups of Slow Cook Whole Oats
1 Can of Pumpkin (make you get the can with no sugar added)
1 TBS of Heavy Whipping Cream
1/4 Cookie Dasher (kind of like an old school ice cream scooper used to make cookies found at Bed, Bath and Beyond)
Parchment Paper (not an ingredient but you will need it)
Combine all ingredients in bowl. A Kitchenaid or similar mixer will make this easier. But you can burn some calories and use a whisk and a spoon. Combine until oats are wet out…so no longer dry…. Cover a cookie sheet with the parchment paper, this prevents are pumpkin protein balls from sticking to the cookie sheet. Then use the cookie dasher and scoop balls out onto the parchment paper. Place in the freezer….lick the spoon and mixer parts….done.
This article is the courtesy of Raymond M. Binkowski former fat guy, author of “Eat by Color”, personal trainer and owner of FitWorkz. Its intent is to be shared. If sharing the previous following statement MUST be included any time this article is reproduced in part or entirety. So please feel free to share, you just might change a life!
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