Easy 4 Ingredient Protein Cream Frosting
If I had to pick a few frequently asked questions about my foodstagrams, they would cover the following topics:
- My Spinch Omelettes
- and my “healthy cream frosting”
Both of which I’ve been enjoying a lot of as of late. Because ya know, I’m very much #teambreakfast. Had the same thing on repeat recently just with a change of fruit scenery. Also notice my classy chipped plate?
About my omlettes people always ask how I get my spinach in there looking so yummy. I just throw whole baby spinach in there when cooking, that’s it, promise nothing fancy. Mind blown right? You’re welcome.
The other hot question I get is about my protein frosting, or protein cream, whatever you want to refer to it as. Just refer to it often because it’s tasty and oh so easy.
This is something I make a lot. It’s a great topping for oatmeal, pancakes, and mugcakes. It’s so easy there’s not a set in stone measure this, measure that recipe.
You just mix together the following in a small bowl:
- Cellucor Whipped Vanilla Whey Protein (a TBSP or two is plenty)
- A big dollop of Plain Greek Yogurt
- A smidge of Unsweetened Almond Milk
- and NuNaturals Stevia Liquid Drops to sweeten to your taste buds.
Don’t you love the scientific measuring units like dollup and “smidge”?! If you leave out the milk it becomes less of a protein cream and more of a protein frosting. You can adjust the consistency by adding more or less milk.
One of many things I like to throw it on is my Lemon Chia Mugcake!
What’s your favorite omelette combination?
Go link up with Jenn @ PeasAndCrayons and share your eats too.