Skinnygirl Protein Tasty Nutrition Shakes Review and Recipe

Let’s talk about my favorite macronutrient…protein.

Protein is absolutely essential to your daily diet.

With my busy lifestyle, I often find it hard to get enough protein at breakfast, lunch, or during my snacks and often find myself compensating for my lack of protein by trying to consume it all at dinner.

This is no bueno.

Luckily Skinnygirl has come out with these new Skinnygirl Protein Tasty Nutrition Shakes to help us reap some of the benefits of added protein:

 Metabolism: Protein speeds up your metabolism because the body uses more calories to break down protein compared to fat or carbohydrates.

Oxygen: Protein carries oxygen throughout our bodies.

Immunity: Protein provides antibodies to protect us from infections.

Maintain Healthy Weight: Protein helps you feel full and satisfied. Research suggests getting 30% of calories from protein may help curb appetite.

Muscle Health: Getting protein in our bodies within 30 minutes after exercise supports lean muscle growth and recovery.

So, how much protein do we really need?

To calculate your protein needs use this formula:

Weight (lb.) x .38 = Grams of protein needed/day

The recommended dietary allowance for protein is 46 grams/day for the average woman.

We can achieve this by getting at least 25-30 grams of protein from a total of 3 meals and 10-15 grams of protein from 1-2 snacks daily.

The truth is: We all snack A LOT, and we should, but let’s all make an effort to snack wisely. This allows us to avoid consuming our energy from sugary snacks or not even snacking at all which can make us feel tired in the middle of the day.

This is not fun.

WE NEED ENERGY. Good energy and good protein.

I got the chance to try the newest product from the Skinnygirl line…Skinnygirl Protein Tasty Nutrition Shakes, a few weeks ago.


Each 11.5 oz. bottle has 80 calories, 0g sugar, and 12 grams of protein. Plus, they are gluten-free and low fat.

With these amazing nutritional facts, I was flooooooored.

The Rich Chocolate Brownie flavor was ultra creamy, with the perfect chocolate flavor, not too intense and the perfect cold snack after a hot, humid run here in Texas. It literally tasted like I was drinking dessert…only a healthy dessert

The Vanilla Bean Sundae held true to it’s name…it tastes just like vanilla bean ice cream. All you need is a cherry on top.


I was absolutely wowed by how good these protein shakes were.

Very impressive Skinnygirl.

These Skinnygirl Protein Tasty Nutrition Shakes are available at Walmart and and will be coming to other retailers soon.

The shakes come in a 4-pack and are $5.78 at Walmart.

Now, let’s get creative.

You can actually use these protein shakes in just about any recipe that calls for milk or liquid.

Let’s bake.

More specifically, let’s put that Vanilla Bean Sundae protein shake into banana bread.

Vanilla Bean Protein Banana Bread.




This banana bread is spiced with cinnamon and packs an extra protein punch with the sweet taste of vanilla from the protein shake.


Plus, it’s gluten-free and has pecans for an added crunch!

So get to a store near you and try these shakes, and try my recipe below. Share in your excitement by following Skinnygirl Daily on Facebook and hashtagging your posts with #SkinnygirlProtein

Vanilla Bean Protein Banana Bread
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Melt in your mouth banana bread made with Skinnygirl Vanilla Bean Sundae Tasty Protein Shake and pecans, and spiced with cinnamon . Vanilla + cinnamon + protein for a tasty and healthy spin on the traditional banana bread. Gluten-free.
  • 2 ripe bananas, mashed
  • ¼ c. egg whites
  • ½ c. Skinnygirl Vanilla Bean Sundae Tasty Protein Shake
  • ½ c. granulated stevia
  • 1 t. baking soda
  • ¼ t. ground cinnamon
  • ¼ t. salt
  • ½ c. coconut flour
  • ½ c. raw pecan halves
  1. Preheat the oven to 350 degrees F. Grease a square baking pan with cooking spray.
  2. In a large mixing bowl, combine the bananas through the baking soda until combined.
  3. Stir in the cinnamon, salt, and coconut flour until combined.
  4. Fold in the pecans.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes or until the top is lightly golden.
  6. Let cool and slice into even squares.


Lemon Olive Oil Chocolate Banana Bread


It’s time for another Secret Recipe Club reveal.

I really feel like a veteran in this club.

I mean, I’ve been doing these reveals since they started.

When was it 3 years ago?

I feel like time has passed so quickly!

This month’s recipe comes from Sashi, the lovely gal behind the blog Get Off the Couch and Cook.

Catchy blog name huh? I know, I love it. It’s just so straight forward.

What I really loved about Sashi’s story is learning that she was diagnosed with an intolerance to processed foods.

I had no idea that even existed, but in our world today…I totally believe it.

Anyway, Sashi has to learn how to reconstruct her diet so that she could live a normal nutritional life.

Oh, and she did just that. Plus, she lost over 65 pounds doing it.

Sashi’s motto is to share easy recipes made with real food for real people, and she rocks it out.

Just take a look at her extensive and appetizing recipe index.

You know my stomach wanted something sweet.

Sashi’s Lemon Olive Oil Chocolate Banana Bread is where it’s at.

I mean, I’ve never met a lemon/olive oil combo I didn’t like.

They just pair beautifully together.

Oh, and then you add chocolate?


Speak to me.


You know I wasn’t going to not add a juicy little lemon glaze on top of this baby.


Plus, I made it paleo!


Mhhhhhhm 😉

5.0 from 1 reviews
Lemon Olive Oil Chocolate Banana Bread
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
A melt in your mouth banana bread made with olive oil and lemon zest for a delicious twist. Not to mention, I topped it with a simple lemon glaze. Gluten-free, paleo, nut-free.
  • For the bread:
  • 2 large, very ripe bananas, mashed
  • ¼ c. unsweetened apple sauce
  • ¼ c. extra-virgin olive oil
  • 2 T. unsweetened coconut milk
  • 2 large eggs
  • ½ c. granulated stevia
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • zest of 1 lemon
  • 1 c. dark chocolate, chopped
  • For the glaze:
  • ½ cup full-fat coconut milk, refrigerated overnight, brought to room temperature
  • juice of 1 lemon
  • 2 T. granulated stevia
  1. Preheat the oven to 350 degrees F. Grease a loaf pan or 8x8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, combine the bananas, apple sauce, olive oil, coconut milk, eggs, stevia, and vanilla until smooth.
  3. Stir in the coconut flour, baking soda, and lemon zest.
  4. Fold in the chocolate.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  6. For the glaze, combine all ingredients in a small mixing bowl until a semi-thin glaze occurs.
  7. Let the bread cool completely, cut into squares and serve drizzled with the glaze.


Granola that’s Bananas

 I’m yearning for fall weather.

But Sunday, it was absolutely gorgeous here, sunny, with temps in the low 90’s and a light breeze.

Given there was a bit of humidity, but it felt good.

I think summer was trying to tell me goodbye.

Especially when I arrived at the grocery store and looked at all the pale yellow colored rinds on the watermelon.

I wish I could bottle summer in a jar.

It would probably smell like the beach, coconut, and malibu rum…ha!

No, but seriously…I’m ready for some fall baking.

It’s just not the same during the summer, scorching hot temps outside don’t make baking a fun experience.

I want it to be cold, I want leaves falling, I want orange and red colors, I was pumpkin everything.

I want cozy food.

Let’s start early.

Now, you know I tout the paleo lifestyle all day every day, but really, if you think I can live without peanut butter…you are dead wrong.

It’s really about what is right for your body.

My body does great living the paleo lifestyle.

Buuuuuuutttt…it’s all about moderation.

If I want that Reese’s, I’m going to have it.

It’s how I feel about granola. Sometimes I just want a big batch of granola full of hearty oats, given they are certified gluten-free, but still…oats.

I’m going to show you what granola looks like banana bread-ified.

It totally exists.


It has actual bananas in it.


I mean, that’s got to be healthy, right?


Plus, I mean look at those clusters of cashews and pecans!


I mean, c’mon…




health food.


mhhhhhm 😉

Banana Bread Granola Clusters
Recipe type: Snack, Breakfast, Granola
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Crunchy clusters of granola packed with oats, cashew butter, cashews, pecans, and sweetened with bananas for a banana bread spin on your favorite snack! Gluten-free, vegan.
  • 1 large, very ripe banana, mashed
  • ⅓ c. pure maple syrup
  • ¼ c. roasted, unsalted cashew butter
  • 2 T. melted coconut butter
  • 1 t. pure vanilla extract
  • 2 c. certified gluten-free rolled oats
  • ½ c. cashews
  • ¼ c. pecans
  • ¼ t. ground cinnamon
  • pinch of salt
  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the banana, maple syrup, cashew butter, coconut butter, and vanilla until smooth.
  3. Stir in the oats, cashews, pecans, cinnamon, and salt.
  4. Spread mixture evenly onto the prepared baking sheet.
  5. Bake for 30 minutes, rotate the pan halfway through the baking process at the 15 minute mark.
  6. Make sure that you don't over bake the granola, it will start to brown quickly at the end.
  7. Let the granola cool completely to crisp, then break into clusters.


No more turkey.

Sorry for being M.I.A.

My only excuse is Thanksgiving.

Period. End.

I cooked and baked my little bitty heart out.

Oh, and I’m still feasting on leftover turkey, stuffing, cranberry sauce, and sweet potato casserole.

It’s a shame that Thanksgiving isn’t year round’.

But then it wouldn’t be any fun not to be able to look forward to gaining 10 pounds at one meal.

I definitely wore my stretchy leggings on turkey day and ate to my heart’s content.

The dessert table was insane.

I stil want dessert.

Let’s lighten it up.

We are gonna put full-fat coconut milk in our banana bread.


Because we all need a little fat in our diet.


Oh the heavens.


If there is one thing that I can’t live without it’s coconut.


Toasted coconut is just the icing on the cake.


The coconut milk in this banana bread adds a creamy, melt in your mouth, pound cake like texture.


To make things even fancier we jazz this sucker up with a coconut yogurt maple glaze.


We are just gonna call this like it is…


a coconut milk banana pound cake.


Because I’m pretty positive this is what a pound cake is supposed to be.




up and dripped out.


Coconut Milk Banana Pound Cake
Recipe type: Cake, Bread, Snack, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Thick, creamy coconut milk gives this banana cake a dense, yet buttery like texture. Top with a coconut milk maple glaze. Gluten-free, paleo, refined sugar-free, nut-free.
  • For the cake:
  • 3 ripe bananas, mashed
  • 1 c. full-fat coconut milk
  • 2 large egg whites
  • ¾ c. granulated stevia
  • ¼ c. + 3 T. coconut flour
  • 2 T. honey
  • ¼ t. ground cinnamon
  • pinch of salt
  • For the glaze:
  • 6 oz. coconut milk yogurt
  • 1 T. pure maple syrup
  • 2 t. full-fat coconut milk
  • Optional Topping:
  • ½ c. of unsweetened, flaked coconut, toasted in oven at 350 degrees F for 5 minutes.
  1. For the cake, preheat the oven to 350 degrees F. Grease a loaf pan with cooking spray.
  2. In a large mixing bowl, combine all of the ingredients until thoroughly combined.
  3. Pour the batter into the prepared pan.
  4. Bake for 1 hour or until lightly golden and a toothpick inserted into the center of the cake comes out clean. Let cool completely before removing and glazing.
  5. For the glaze, in a small mixing bowl, whisk all of the ingredients together until smooth.
  6. Drizzle the glaze over the cooled cake.
  7. Top with optional toasted coconut.
  8. Slice and serve.
Nutrition Information
Serving size: 8 Calories: 142 Fat: 4.9g Saturated fat: 4.4g Carbohydrates: 22g Sugar: 12g Sodium: 61mg Fiber: 4.7g Protein: 4.2g



 Is it Thanksgiving yet?

I mean, seriously…I’m ready for Christmas already.

I’m ready to sing Christmas carols and watch Judy Garland movies while sipping hot cocoa by the fire.

I’m also ready for the cool front coming this week.

Hello, 30 degree temps…I love you.

I also love not sticking to the driver’s seat of my car because it’s 85 degrees in November.

On any given day of the week you can bet I’m baking something.

Most often it’s of the banana bread kind.


I’m pretty sure this stuff has Christmas written all over it.


This stuff is super melt in your mouth.


I mean, I stuffed it with fresh cranberries which are like


a requirement for the fall holidays.


It’s like a tart/sweet smash-bang!


Oh, and then I trashed it up w/ some walnuts


and coconut.


You totally should’ve seen that one coming.




Oh, and ya know I added some coconut butter on top.


Only because coconut butter


is my life.


 Crunch time people…Thanksgiving is less than 3 weeks away.

Cranberry Coconut Banana Bread
Recipe type: Breakfast, Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Melt in your mouth banana bread stuffed w/ fresh, tart cranberries, walnuts, and coconut. Paleo, gluten-free, refined sugar-free.
  • 3 overripe, mashed bananas
  • ¼ c. extra-virgin olive oil
  • 1 c. granulated stevia
  • 2 large eggs
  • ¼ c. + 2 T. coconut flour
  • ½ t. salt
  • ½ t. ground cinnamon
  • ½ t. baking soda
  • 1.5 t. baking powder
  • 1 c. finely chopped fresh cranberries
  • ½ c. chopped walnuts
  • ½ c. unsweetened, shredded coconut
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, whisk together the bananas, evoo, stevia, and eggs until combined.
  3. Stir in the coconut flour, salt, cinnamon, baking soda, and baking powder until smooth.
  4. Fold in the cranberries, walnuts, and coconut.
  5. Spread the batter evenly into the prepared baking dish and bake for 40-45 minutes or until lightly golden and when a toothpick is inserted into the center of the bread, it comes out clean.
  6. Let cool slightly, slice into squares, and serve topped w/ melted coconut butter.
Nutrition Information
Serving size: 9 Calories: 180 Fat: 13g Saturated fat: 3g Unsaturated fat: 9.1g Carbohydrates: 14g Sugar: 5.4g Sodium: 298mg Fiber: 4g Protein: 4g Cholesterol: 0mg