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.


Vanilla Date Zucchini Bread

It’s finally SPRING weather round’ these here parts!

I’ve waited all year for this.

Us Texan’s aren’t used to “cold” weather temps, sooooooo I naturally prefer the hotter months.

Not that I have anything against cold weather, it’s just I’d rather wear flip-flops, ya feel me?

Let’s talk zucchini bread.




this is my best zucchini bread work.


I’m serious.


This stuff is legit.


It’s chock full of vanilla beans and sweetened w/ dates.


Plus, it’s nut-free & paleo!



Vanilla Date Zucchini Bread
Recipe type: Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Thick, hearty squares of zucchini bread sweetened w/ date puree and spiced w/ vanilla beans. Gluten-free, paleo, nut-free, refined sugar-free, naturally sweetened.
  • For the bread:
  • 12 Medjool dates, pitted, soaked in a bowl of water overnight, drained
  • 2 large eggs
  • ½ c. liquid egg whites (or measurement used for two eggs, some brands are different)
  • 1 T. coconut oil
  • ½ c. coconut flour
  • ¾ t. baking soda
  • ¼ t. salt
  • 1 t. pure vanilla extract
  • seeds of 1 vanilla bean
  • 1 small zucchini, shredded
  • For the glaze:
  • ½ c. melted coconut butter
  • seeds of 1 vanilla bean
  1. Preheat the oven to 35 degrees F. Grease a loaf pan or 8x8 inch baking dish w/ cooking spray.
  2. Place the dates in a large food processor and process until smooth.
  3. In a large mixing bowl, combine the date puree, eggs, egg whites, and coconut oil. Add in the coconut flour, baking soda, salt, vanilla, and vanilla bean.
  4. Fold in the shredded zucchini.
  5. Pour the batter into the prepared dish and bake for 30-35 minutes or until lightly golden and a toothpick inserted into the center of the bread comes out clean.
  6. Allow the bread to cool.
  7. Cut into large squares.
  8. In a small bowl, combine the glaze ingredients until smooth.
  9. Drizzle the glaze over each piece of bread.
  10. Enjoy!


Vanilla Bean Blondies


I have been craving steak like crazy lately.

I definitely need to try a Tomahawk Steak.

Saw it on a re-run of O.C. Housewives and I was ready to go blow some expensive moo-lah on that juicy, perfectly crusted, tender steak-a-lake.

Because I am Catholic, and it is the Lenten season, I am trying not to indulge too much in the meat department. It has been a challenge, especially on Friday’s.

Of course, Friday would be the day I want a steak when all I can have is seafood.

Sooooooo, in the meantime, I’ll just focus on satisfying my sweet tooth.

Vanilla Bean Blondies


made w/ coconut oil.


These babies are sooooooo chewy.


Plus, they are slightly crispy on the edges.


Crispy is my middle name.


Plus, plus…


a vanilla bean glaze.


Oh, and they are nut-free


and paleo.


Yaaaaaaaasssssssssss, honey 🙂

Vanilla Bean Blondies
Recipe type: American
Cuisine: Blondies, Bars, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
Fluffy, cake-like blondies with all the flavors of warm, vanilla bean. Topped w/ a vanilla bean glaze. Gluten-free, nut-free, paleo.
  • For the blondies:
  • ½ c. melted coconut oil
  • 1 cup coconut sugar
  • 2 large eggs, at room temperature
  • 1 t. pure vanilla extract
  • seeds of 1 vanilla bean
  • ¼ c. coconut flour
  • ½ t. baking powder
  • ⅛ t. baking soda
  • ¼ t. salt
  • For the glaze:
  • seeds of 1 vanilla bean
  • ½ c. melted coconut butter
  • 2 T. pure maple syrup
  1. Preheat the oven to 350 degrees F. Grease a small square baking dish w/ cooking spray.
  2. In a large mixing bowl, combine the coconut oil, coconut sugar, eggs, vanilla, and vanilla bean seeds until smooth.
  3. Stir in the coconut flour, baking powder, baking soda, and salt.
  4. Bake for 18-22 minutes, or until lightly golden and a toothpick inserted into the center of the blondies comes out clean.
  5. Let cool.
  6. For the glaze, combine all of the ingredients in a small mixing bowl, mixing until smooth.
  7. Cut the blondies into 6 even squares and serve drizzled with the glaze.


Secret Recipe Club-Glazed Mini Donut Muffins

 Y’all…it’s that time again.

Secret Recipe Club Monday.

I am definitely in holiday mode…searching for gifts, making my list, checking it twice, oh….and I want to watch ALL THE CHRISTMAS MOVIES ALL THE TIME.

Plus, cold weather just gives me an excuse to drink 5 cups of homemade hot chocolate.

Today’s recipe is abbbbbbsolutely perfect for the holidays.

My secret recipe this month comes from Erin, the lovely blogger and super-mom, behind Making Memories with Your Kids.

Erin’s blog title is perfect because she lives to make memories with her kids in the kitchen.

I think baking and cooking with your parents at an early age is essential to developing quality relationships.

My greatest and earliest memories are those times as a child when my parents allowed me to cook and bake with them in the kitchen.

I’m pretty sure that’s why I’m me…food obsessed.

So, GO Erin!

Let’s talk about donuts.

The other day, just as I was about to head out on an early morning run with my mom, I smelt something sweet in the air.

I breathed in that heavenly smell, so reminiscent of my childhood…donuts.

Not just any donuts, but Shipley’s Donuts…it’s a Texas institution.

Praise the laaaaawd I have one about a block from my house.

I cannot even describe the perfect-ness of these donuts.

Straight from the fryer, their plain glazed donut is dipped into a vat of vanilla glaze that allows my eyes to glaze over as I am transported to a world where donuts are the only food group.

Not to mention, these donuts are hot from the oven…my method…take a bite…take a sip of milk.


As a child, my dad would occasionally take my seester and I to Shipley’s for a breakfast treat on our way to school.

I am more of a cinnamon twist kind of gal, but on occasion, I would sneak one of my sister’s donut holes.

I mean, I had to make sure that they weren’t poisonous, right?

Always looking out for my baby seester. 😉

So, when I saw Erin’s recipe for Glazed Cinnamon Chip Donut Muffins I was immediately transported back to my childhood donut land.

Apparently there is a shortage of cinnamon chips in Houston…went to two grocery stores and it’s as if they don’t exist.

So, I omitted them.

But you can totally use them.


I tweaked the recipe a bit and made mini (grain-free) donut muffins.


What can I say? I’m a mini kind of girl.


Oh, these babies take a little dunk in a vanilla bean glaze.


By a little dunk, I mean I dunked these babies twice.


Calories don’t count when we are eating mini-donuts.


You need these.


They are pretty much life changing.




Trust me.


5.0 from 1 reviews
Glazed Mini Donut Muffins
Recipe type: Donuts, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Donuts in mini-muffin form covered in a sweet vanilla bean glaze. Grain-free, gluten-free, nut-free.
  • For the donuts:
  • 3 large eggs
  • 2 T. Truvia sweetened (you could also use granulated stevia or coconut sugar)
  • ¼ c. melted coconut, slightly cooled
  • ½ t. pure vanilla extract
  • ¼ c. coconut flour
  • ¼ t. ground cinnamon
  • ¼ t. baking powder
  • For the vanilla bean glaze:
  • 1 c. powder sugar
  • 1 T. water
  • 1 t. vanilla bean paste or seeds of 1 vanilla bean
  1. For the donut muffins, preheat the oven to 350 degrees F.
  2. Grease a mini muffin pan with cooking spray.
  3. In a large mixing bowl, combine the eggs, sugar, coconut oil, and vanilla until smooth.
  4. Stir in the coconut flour, cinnamon, and baking powder.
  5. Pour the batter into each mini muffin cup.
  6. Bake for 8-10 minutes. Let cool slightly.
  7. For the glaze, in a small mixing bowl, whisk all of the ingredients together until smooth.
  8. Dip each mini donut into the glaze until completely covered. Let the glaze harden over the donuts.
  9. I dipped the donuts once, let them dry slightly, then dipped again, only because I'm a sugar addict.
  10. Devour!



A little bit Crazy.

 I absolutely love rainy days.

Especially when thunder and lightening are involved.

It’s a time where I can have an excuse to stay inside and do absolutely nothing.

This thing that I call “doing nothing” usually involves some baking, cooking, reading, and heavy Net-flixing.

Last week was super rainy.

Just how I like it.


Definitely a week to make muffins.


This banana muffin cannot get any more tender…we avoid that moist word around here.


Then, I might have got a little bit crazy and made them flour-less by using tahini (a.k.a. sesame seed butter) in them.


I know that you are probably thinking that tahini only belongs in things like hummus.


Think again.


It’s savory, it’s sweet…the best of both worlds.


You want this versatile muffin in your recipe book because you can eat it with a bowl of chili or with a drizzle of maple syrup for breakfast.


You really can’t go wrong.

Flourless Vanilla Bean Tahini Banana Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Melt in your mouth muffins chock full of ripe, sweet banana, fresh vanilla bean, and sesame seed butter for a flour less treat! Gluten-free, paleo, refined sugar-free, nut-free.
  • 1 large, very ripe banana, mashed
  • ½ c. tahini
  • 1 large egg
  • ¼ c. coconut sugar
  • ½ t. baking powder
  • ½ t. baking soda
  • seeds of 1 vanilla bean
  • coconut butter or extra tahini, for topping
  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and grease the liners w/ cooking spray.
  2. Place all of the ingredients in a large mixing bowl and mix until smooth.
  3. Divide the batter evenly among the muffin cups.
  4. Bake for 18-20 minutes, or until slightly golden on top, and a toothpick inserted into the center of each muffin comes out clean.
  5. Let cool slightly, top w/ a drizzle of coconut butter or tahini.