Wednesday, November 2, 2011

Getting used to new flavors

This morning I made a shake with new protein powder I bought: Isopure Zero Carb Protein Creamy Vanilla. It calls for 12 ounces of water, but I used 10 and added an ounce of Torani sugar-free syrup, in French vanilla. I whipped it up with my immersion blender and took a sip.

And realized I’m not a big fan of vanilla.

But that’s OK. I usually get chocolate powder, but I got vanilla because I can use it for a base for other flavors. Tomorrow I may add some frozen fruit and a nut flavoring. My daughter bakes, so we have plenty of extracts around the house. In addition, I have many sugar-free syrup flavors: peach, raspberry, lime, English toffee, caramel, hazelnut, cinnamon-brown sugar, pumpkin spice, plus chocolate and vanilla. I have a regular syrup in blood orange, and using that would add about 70 calories.  

I’ve heard of other people boosting the shake flavor by adding a teaspoon or two of sugar-free pudding powder in a corresponding flavor. I haven’t tried this yet, but it sounds like something that would work well.

I like getting the protein in early. My shake has about 50g of protein, then lunch has 15g-30g and the afternoon snack adds 15g. If I have string cheese on the drive home, that’s at least 12g more. So by dinnertime, I can have 100g of protein eaten. Dinner doesn’t matter as much, so I can have something light, or nothing, if I don’t feel like eating. Or if I want a nice glass of wine for dinner.

On a side note, I just discovered that the insurance company my employer is switching to doesn’t cover my bariatric surgeon, who adjusts my band periodically. So now I’ll probably have to pay for them, and get reimbursed. I’m not looking forward to that. My next appointment is right after the new year, so the new insurance will be in effect. Can’t wait to see what happens.

See you tomorrow.

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