As someone who has followed a low-carb eating plan off and on for almost 20 years now, I have extensive experience tasting protein powders. With that said, I think I’ve just tasted my favorite of all time — Nature’s Best Zero Carb Protein Powder, Banana Cream Flavor. It’s amazing!
Before today, I’ve only tasted two other flavors of Nature’s Best Isopure Zero Carb Protein Powder. The espresso flavor and the strawberries and cream flavor are both good. In fact, until I tasted the banana flavor, I wasn’t certain I’d find a better tasting protein powder. Now though, I have a new favorite! I’m not sure I’ll use anything else.
I make my protein shakes in a shaker bottle per the instructions, but this product is one of those rare products that could actually be stirred into water with a spoon. It takes little effort to get it to disolve.
To me, the banana flavor is real; it isn’t overpowering or artificial tasting. The sweetness is just right when you mix it per the instructions, and the texture isn’t grainy or gritty. Best of all, with this one, it comes as close to tasting like it isn’t low-carb as a shake can get while actually being low-carb.
The wheels are turning. I can think of a lot of variations so one doesn’t get bored, but it’s so good I can’t imagine that happening for me. It’s DEFINITELY worth the money if you’re looking for a protein supplement that’s fortified with vitamins and minerals that also tastes AMAZING, this product is the way to go!
I’ve been experimenting with pressure cooker recipes. Last night, I made Pressure Cooker Beef and Broccoli Recipe, and I wanted to share my thoughts.
The other day, a TSPN Zello friend from New York mentioned the sale of baked goods from her homestead, and it got me thinking. Could I do the same thing here in Indiana? If so, what are the rules?
After a little research, I determined that Indiana has fairly reasonable cottage food laws. I can sell most baked goods, produce, jams and jellies, and even lacto-fermented pickles at farmer’s markets or at a roadside stand. A commercial kitchen is not required because cottage food production doesn’t occur at a “food establishment”.
My research triggered a myriad of questions though. What constitutes a “roadside stand”? Are there other regulations specific to my county? Can I combine the sale of products covered by the home based vendor law with other items like crafts, livestock, eggs, etc? Continue reading
With still more inspiration from Pressure Cooking Today, I discovered another recipe that’s definitely a keeper! Here’s what I did.
Ingredients Continue reading
After being inspired by a recipe I found on Pressure Cooking Today, I improvised some taco chicken with my Power Pressure Cooker XL. I was very pleased with the outcome.
Ingredients Continue reading
I once remember hearing Dr. Phil say something along the lines of, “The only difference between dreams and goals is timeline.” In the case of the Wittekind homestead, that sentiment definitely holds true, so I’ve decided to set goals rather than dream when it comes to rabbits.
Some folks might remember me discussing last year’s trip to the PermaEthos flagship property for a TSPN Zello meetup. One of the fine folks there let me “help” with the butchering of a rabbit. It was at that point that I realized that raising rabbits for meat would be doable, but I didn’t have a solid plan. I had a dream though. Continue reading
Brig. Gen. Myrick and C/TSgt Abby Wittekind
At this weekend’s Civil Air Patrol Indiana Wing/Great Lakes Region Conference, I learned the most valuable lesson of my CAP career. Cheap boots and my feet are a terrible match for one another! Continue reading
I’m so proud of my daughter. She seems to really have an eye for photos, and she’s able to do a lot with her tablet and a simple app. Maybe I’m biased, and I’ll confess that my opinion probably doesn’t mean much since I’m blind, but I’m comfortable with that. Continue reading
Posted in Blogs
There’s nothing like the taste of farm-fresh eggs, but when you don’t have to dye them come Easter time, you end up with some serious function stacking.
Easter Eggers aren’t high production birds by any means, but they’re pretty fascinating. And unlike brown eggs, the eggs that the Easter Eggers lay are the same color throughout the whole shell.
Perhaps I should learn how to blow eggs.
Now that the barrier fence is up, I can’t help but think about other outside projects that I’m just itching to get started. The weather is taunting me, and the wheels are turning for sure!
It seems unseasonably warm for mid March in Indiana. For me, those warmer temps mean big dreams, big plans, and a sense of urgency to “get stuff DONE!”
Now that the barrier is up, I can get back to planning and doing. Because of some issues we’re having with one of our dogs and allergies that almost killed him, I’m determined to start rabbits this year. There’s a huge learning curve for me there, but I’m fortunate in that I have access to a lot of really switched on folks who’ll mentor me.
The kids and I need to clean the chicken coop and get a good compost pile started, and I need to decide what we’re growing outside this year. Since we’ve excluded the chickens from the back yard, I won’t have to worry about them getting into my garden unless I want them there. but that garden spot is far away from water. I’d like to take advantage of my housemate’s green arm though; maybe I’ll just do some little pallet gardens.
I need to get organized, I need to make a plan, and I need to start ticking things off the list. This is such an exciting time of year, but it’s also a very tricky time of year. I have a feeling I’ll have plenty of indoor time to ponder my outside projects (which might include the building of an ark. That’s just the way it does int he spring here in Indiana.)