Get Your Protein On: Designer Whey Review

It’s no secret that I travel a lot. Actually, the first few months after we moved into our new house we stayed put for a few months, but B and I were constantly on the go during the week, and now that the warmer weather is here we are starting to have more plans during the weekends that involve travel.

The hardest part of me sticking to my new normal is traveling. I don’t always have my foods on hand. I needed to find a way to get calories in, and not at the hands of something involving a drive thru.

Enter, Designer Whey, I haven’t always been a fan of protein powder. Mostly because I was getting the wrong kind. Powders that tasted chalky and gross, bars that were rock hard, you get the picture.

My friend, Caitlin introduced me to ARIA, a protein powder that’s 50% whey and 50% soy from Designer Whey and I was hooked. I added it to my oatmeal, smoothies, used it in protein muffins and bites. I wanted to try other flavors, but I was afraid I wouldn’t like the way they tasted. If you follow me on Instagram, you know that awhile back I bought a canister of Designer Whey Vanilla Almond, I was in love with it from the first smoothie I made. I knew that I needed to try the rest of the flavors.

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Luckily, I was provided with the above products by Designer Whey , free of charge, through my Ambassadorship with Fitfluential. I was not compensated and as always, all thoughts and opinions are my own!

Not only did they send me a box packed full of all of their products, but the box itself was awesome. Each sidebar had a QR code, so you could access the recipe for that Mango Madness smoothie, get info on the Savage Race, etc… I like a company that really thinks about its customer, and shows you ways you can use the product.

In the box was a canister of the White Chocolate and French Vanilla Protein Powders. Two bars of each protein bar flavor (Peanut Butter Crunch, Chocolate Crunch, and Caramel Chocolate Crunch), One box of each Protein 2Go flavor (Lemonade, Mixed Berry, and Tropical Orange), and one of each Protein Shake (Gourmet Chocolate and French Vanilla).

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I tweeted Designer Whey and asked if I should put the protein shake in the fridge prior to using it or if wasn’t necessary. They said it was fine either way, I decided to go for it. I put it in the fridge before bed and brought it to the gym with me the following morning. I loved the flavor, it tasted similar to chocolate milk, but wasn’t as sweet, which I prefer. I also loved that there was no chalky after taste, but I can’t drink a lot right after a hard workout, so I only had half and saved the rest for the next day. I kept forgetting to bring the French Vanilla with me to the gym, and one Instagram user suggested using it as a creamer. I definitely tried this the next morning and it was delicious. The Gourmet Chocolate has 100 calories, 18g of protein and 3g of sugar.

I tried the first Protein Bar (Triple Chocolate) when I was out running errands and I was crashing since I forgot to pack a snack for myself. It wasn’t rock hard, a huge plus, and the flavor was spot on, again no chalkiness. The bar has 160 calories and 10 g of protein, my issue is the 13g of sugar, I know other bars have much more than that (some have double), and in a moment of needing to eat, it’s not a terrible option, but it wouldn’t be my first suggestion. That being said, I did try the Chocolate Caramel and Peanut Butter Crunch, both had great flavor, and out of all three the Peanut Butter was my favorite.

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One day a week I go to the gym, come home inhale a bowl of oatmeal (with a scoop of protein powder and peanut butter mixed in), then I grab B and we head to swim lessons. I love swimming with B, but he is still very dependent on me so I end up doing quite a bit of work. That being said I am famished afterwards and I usually get home ASAP, give B lunch and put him to bed, and shower so I end up eating 30-45 minutes after we leave the pool.

This past week I gave the protein 2Go pouches a try. Mix one packet into a bottle of 16-20 oz of water. I tried the lemonade flavor first, and I really struggled at getting the entire packet to mix. I still ended up with chunks of protein which threw me off. I liked the lemonade flavor, but I haven’t tried the others yet since I was afraid of the chunking thing happening again. Hopefully, I can try it after swim tomorrow and will have more success!

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My two favorite ways to enjoy protein powder is in my oatmeal and smoothies. I am always experimenting with new flavors and powders, and yesterday I had my favorite smoothie, ever.

The Mocha Protein Smoothie
1 frozen banana
1 scoop White Chocolate Designer Whey Protein Powder
1/2 cup crushed ice
1 cup unsweetened almond milk
1/2 Tablespoon unsweetened cocoa powder
1 packet of Starbucks Via (or any instant coffee)

Blend until smooth

DELICIOUS. This was the afternoon pick-me-up I so desperately needed. I think it would be even better if I replaces the cocoa powder and protein powder with a Chocolate protein powder.

Unfortunately, my blender broke while I was blending this so I ended up with some ice chunks still in my smoothie. I am really upset because in order to have any more these treats I need a new blender!

I now know that if I see any flavors that I haven’t tried (any of the chocolates or vanilla praline) I will be buying them immediately and testing them out for you all.

Have you ever had Designer Whey? What is your favorite creation to make with protein powder?

Make sure you check out Jenn’s blog for more treats and recipes for WIAW!


Year of Baking: Flour’s Oatmeal Maple Scone

For this weeks adventure in the year of baking I decided to tackle Flour’s Oatmeal Maple Scone. B and I had big plans on Saturday for brunch. I was going to see some of my college friends that I hadn’t seen in far too long, and B was going to play with the other babies. Our gracious host was making blueberry cake and said if we wanted to make something we could, but not required. I definitely had to make something, and scones seemed like a great brunch side dish.

Flour has a bunch of recipes, but I liked the idea of the Oatmeal Maple flavor. I picked these because it was something I could make ahead of time and grab on my way out the door.

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I liked that I had all but one ingredient (pecans) on hand. I also decided to omit the raisins, because I just don’t like them. I thought about adding chocolate chips but then I decided not too. Good Decision.

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The last two scones

These scones were crunchy on the outside and soft and crumbly on the inside. They seemed to go over really well at brunch and Nick ate all the leftovers, he especially loved dunking them in his coffee. I don’t think that we were missing anything without the raisins, but I am glad I didn’t add the chocolate because they would have been too sweet.

In my oven they were done right before the 30 minute mark, so know your ovens, keep an eye on how brown they are getting.

My plan was to make the glaze Saturday morning, but I woke up late, so I didn’t, honestly I think they were fine on their own. Nick even said they tasted just like the ones from flour. That’s a win in my book.

Even the creator herself agrees!

Even the creator herself agrees!

Recipe

Ingredients:

FOR THE SCONES
1 1/2 cups all-purpose flour
1 1/4 cup old-fashioned rolled oats (not quick)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup pecan halves, toasted and chopped
1/2 cup golden raisins
1/2 cup (1 stick) cold unsalted butter, cut into 8-10 pieces
1/3 cup heavy cream
1/2 cup maple syrup
1 teaspoon vanilla
1 cold egg

FOR THE GLAZE
1 cup powdered sugar, sifted
3 tablespoons maple syrup
1-2 tablespoons water

Directions:

Preheat oven to 350 degrees.

Using a stand mixer with the paddle attachment (or a hand mixer), combine flour, oats, baking powder, baking soda, salt, pecans and raisins on low speed until combined well. Add butter pieces and beat on low speed for about 30 seconds or until butter is broken down but with pebble sized pieces still visible.

In a separate small bowl, whisk cream, maple syrup, vanilla and egg together. With mixer still on low speed, add wet ingredients to dry mixture and beat for about 30 seconds until just combined.

Remove bowl from mixer and scrape down sides to make sure that all dry ingredients have been incorporated. Using a 1/4 or 1/3 cup measuring cup, drop rounded scoops of dough onto a baking sheet 2 to 3 inches apart. You should have 8 scones.

Bake for 30-40 minutes, or until tops are golden brown. Start checking at the 30 minute mark. Transfer to a wire rack to cool for about half and hour.

Make the glaze while the scones are cooling. Whisk together sifted powdered sugar, maple syrup and water. Once the scones have cooled, brush tops with glaze.

If you keep the scones for more than one day or freeze them, they can be “refreshed” by heating in a 300 degree oven for about 5 minutes.

Delicious Scone

Delicious Scone

Check out Jenn’s post for more delicious eats