Beverage

Frosted Sugar Cookie Protein Shake

19924

Indulge in a sweet, thick, and creamy smoothie that only tastes decadent! With all of the flavors of your favorite seasonal treat, this Frosted Sugar Cookie Protein Shake is a delicious and healthy breakfast or snack to keep you fit and trim through the holidays!

1
1 cup unsweetened vanilla almond milk (or other milk of choice)
¼ cup uncooked raw oats
¼ teaspoon imitation butter flavor (found next to the vanilla extract on the baking aisle)
¼ teaspoon vanilla extract
1 scoop vanilla protein powder
2 cups ice
Pinch of salt
Optional: garnish with whipped topping and sprinkles
Place ingredients in blender and mix until smooth. Garnish with optional toppings and serve!
See the full directions on my site
Nutritions

Calories
2410

Sodium
2704mg
112% DV

Fat
243g
374% DV

Protein
16g
32% DV

Carbs
30g
10% DV

Fiber
10g
41% DV
@thepeppercook

Sweet, tangy, and of course hot and spicy thanks to chilies and garam masala – no winter would be complete without the making of the ubiquitous Punjabi cauliflower, carrot and turnip pickle! It is the perfect accompaniment to a hot, fresh parantha for breakfast. Try this simplified, easy recipe!

500 grams carrots, cut into 2” long pieces ( preferably red carrots )
500 grams cauliflower, cut into florets ( use stems as well by cutting into 1'' pieces )
500 grams turnips ( cut into half and sliced into quarters )
3.5 liters water ( 14 cups approximately )
50 grams ginger ( roughly chopped )
50 grams garlic, about 25 large cloves ( peeled )
1 cup sugarcane or malt vinegar
1 cup jaggery ( grated about 200g )
3 tablespoons Kashmiri chili powder
2 1/2 tablespoons red chili powder
3 tablespoons black mustard ( freshly ground into powder )
3 tablespoons garam masala
3 tablespoons rock salt
1 cup mustard oil
For bottling: 2 sterilized 1 liter glass bottles:
2 sterilized 1 liter glass bottles
Makes about 1.5 kgs of pickle

Boil water in a large stockpot. When boiling, add cut vegetables, and blanch for 3-4 minutes.

Drain vegetables, pat dry, and allow vegetables to dry on trays preferably in the sun, for 2-3...
See the full directions on my site

Nutritions

Calories
24089

Sodium
53172mg
2215% DV

Fat
117g
181% DV

Protein
1299g
2599% DV

Carbs
5126g
1743% DV

Fiber
1717g
6871% DV

Wedge Salad

142

This classic Wedge Salad recipe is the perfect side dish for your next meal! Crisp iceberg lettuce is topped with blue cheese, bacon, tomatoes and red onion, and then finished with a homemade buttermilk ranch dressing. It's cool, creamy and full of flavor and texture!

For the Dressing:
1 c mayonnaise
1/2 c sour cream
1 t Worcestershire sauce
1/2 t white vinegar
1/4 c chopped fresh parsley
2 T chopped fresh chives
2 t chopped fresh dill
1/4 c buttermilk
For the Salad:
1 small head iceberg lettuce
2 slices cooked and crumbled bacon
1/2 of a small red onion
2 tomatoes
1/2 c crumbled blue cheese
1/4 c chopped fresh parsley
6

PREPARE THE DRESSING:

  1. In a small bowl, whisk together mayonnaise, sour cream, Worcestershire sauce, vinegar, parsley, chives and dill. Add buttermilk until the dressing reaches desired...
    See the full directions on my site
Nutritions

Calories
276

Sodium
675mg
28% DV

Fat
21g
32% DV

Protein
11g
23% DV

Carbs
6g
2% DV

Fiber
2g
8% DV
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