Don’t miss my guest post over at Sara’s site, Life Between the Miles!! It’s classic Suz–Why Runners/Exercises make or will make the best parents!!
Other than a) making Suz feel special by contacting her and asking if she would like to write a review/just give her free fun stuff and b) having a darn good quality product that, upon further research, you see the merits of and trust the soundness of the science behind it, how do you get Suz’s attention?
By, quite honestly, acting a bit like the Suz!!! I mean, look at this advertising (which I think is hilarious, btw):
Much has already been said on the subject of Skoop (please see Tina or AnnMarie for other reviews), so I am going to concentrate on the product that I received, B-Strong, and why I like it as a protein powder option for my life.
Formulated for plantheads, meatheads and everyone in between, one serving of B-Strong® contains 16 grams of plant-based protein, including essential and non-essential amino acids. With vitamins, minerals, prebiotic fibers and Omega-3, 6, & 9 fatty acids, B-Strong® works with your body intelligently. Our antioxidant-rich Mediterranean Blend even helps your muscles recover after a workout. It’s protein for the masses, not just the massive.
Skoop is gluten, soy, and dairy free!
In short, Skoop is formulated to be more than a protein powder–the idea is that it doesn’t just help you recover, but actually works with your body to promote proper absorption and optimal functioning of your body. I think that Tina and the others do an amazing job of going into that aspect of how Skoop functions; I am going to concentrate on the application.
I, for one, am not a big protein shake person. I like to bake with protein powder (HELLO spag squash protein pancakes, power breads, and just about everything else that I make to gobble up late night). I really like the way that Skoop reacts to baking—I have had some really terrible protein powders that I have baked with, and I have to say that this one has turned out in the top 3. I agree with others that it retains the powdery finish when you are using it for shakes, but that is my experience in general, so it didn’t really color my thoughts of the product. Also, the serving size is rather substantial in terms of quantity, so you just need to make sure that you find the appropriate ratio.
Thus far, I have made 2 types of muffins, bread, and pancakes with it.
Skoop didn’t turn all hockey puck on me when I baked with it, in fact, it held well in both drier applications (the chocolate muffins) and more dense, moist applications (pumpkin + banana). Both were lighter than previous iterations with some other powders, and (as you will see in my notes), I dialed back the sweetness of the chocolate muffins in anticipation of overly sweet vanilla protein powder effect, and for no reason—none of that cloying, chemical sweetness. Last night I also used it in protein pancakes–SERIOUS success!! I took a picture, but it came out horrifically, so I will post it soon
GF Lactose free Banana Chip Protein Muffins (Modified from Token Creek’s Recipe)
Makes 6 medium-sized muffins or 9-10 small muffins
- ½ cup pumpkin
- 1 TBSP Sugar or Sugar Substitute (I like to use at least a bit of real)
- 1 TBSP Maple Syrup (this can act as your “real” sugar, if you like)
- 1 egg
- ½ tsp vanilla
- ½ tsp baking soda
- ¼ cup (about 32 g) GF AP flour or (non GF) whole wheat pastry flour
- ½ cup (60 g) vanilla Skoop B-Strong Viva-nilla Protein Powder (for lactose free option, use appropriate powder)
- 1/3 cup GF oats
- 1 large or 1 ½ small/medium very ripe bananas
- Add-ins: Desired amount chocolate/butterscotch/peanut butter chips (ensure gluten and lactose free); raisins, pb/jam itself (make sure appropriate for your diet)
- Spices: ¼ tsp (ish) of clove, nutmeg, cinnamon
- 1/8 tsp of cardamom, ginger (if desired), salt
- Preheat oven to 350.
- Mix dry ingredients
- Mash banana to desired consistency, or do what I did—combine all wet ingredients and then mix with an immersion blender for smoothness.
- Add wet to dry
- Let batter sit for a few minutes to thicken (it will, I promise!)
- Fold in add-ins (except for pb/jam). Spoon into greased muffin tin. If adding jam or pb to the inside, spoon to half full, drop in the pb/jam, then finish over top
- Bake at 350 for 12-15 minutes (small) or 15-18 min (large), turn halfway, or until toothpick comes out mostly clean (if you let pumpkin product bake too long, they will go to hockey puck status!)
These are delicious, and just about even with regards to sugar/protein (for a banana muffin, that is pretty good!) They are not as fluffy as the Token Creek ones, but the ratios are correct for a really fantastically delicious snack. Alex has already blown through them on night float—he left me like 2. Guess I’ll have to make more!
So I would say, if you are a baker in the market for a protein powder to work with, give Skoop a try. It’s got solid science and credentials, it isn’t claiming hocus pocus, and the literature is well worth a good laugh. This is my current favorite protein powder, and I am pretty darn picky about what I use.
I would deem Skoop a success—Kid (Alex) tested, runner approved! And not an issue to speak of with my tummy!
Do you use protein powder?
Do you like to bake, shake, or pancake?