Protein is what our muscles are made of. If your protein intake is inadequate, over time your body will “find it” in another place and cannibalize itself looking for more. And the first thing it does is to strip it from your muscles.
Beyond keeping your muscles intact, protein offers some big pluses: a strong sense of satiety, long digestion time, and it doesn’t cause dangerous spikes of blood sugar. It also plays an important role in the body’s signaling system. Finally, in a pinch, proteins can be broken down into amino acids in the body and these amino acids can be turned into glucose when our diets are carb-deficient.
So how much do you need? The fact is that most of us get plenty of protein simply by eating a balanced diet. Adding in extra in the form of shakes and pills or large portions of animal protein does no good. The excess is simply wasted because it’s converted and stored as fat; the same is true for excess carbs and fat.
Make your daily protein goal around 25% of caloric intake.
Speaking of eating, A and I went on a double date the other night to a delicious tapas place called Vinos Finos. We got flights of wine and ate lots of tasty food. If you live near Raleigh, I definitely recommend it!
And because I posted pictures of Envy yesterday, here are some cute pictures of Callie:
Quote of the Day:
“I’m working on a new me not because the old me is bad but because the old me can improve.” -Anonymous
So, A and I went to a potluck this weekend. We have those a lot around here and I like them! So much fun! One of the things I decided to try was this No-Churn S’mores Ice-Cream. I know! No churn! I had never tried anything like it. The ice-cream is definitely much softer than regular ice-cream. And it is definitely faster to make than ice-cream you have to churn. Definitely a good experiment. And you can’t go wrong with s’mores!
No-Churn S’mores Ice-Cream
- 2 cups whipping cream
- 1 14-ounce can of sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 20 regular marshmallows
- 4 finely crushed graham crackers
- 2 chopped graham crackers
- 2 (1.55-ounce) finely chopped milk chocolate candy bars
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer, whip the cream until it holds stiff peaks, about 4 minutes.
- Turn the mixer to low and gradually stream in the sweetened condensed milk and vanilla. Mix on low until combined, about 1 minute.
- Place the marshmallows into a large microwave-safe bowl. Microwave on high in 30 second intervals until marshmallows are puffed and melty. Watch them carefully as to avoid any spills. Stir until smooth and allow to cool for a few minutes.
- Spoon marshmallows into the whipped cream mixture and gently fold the mixture to combine.
- Fold in graham crackers and finely chopped candy bars until evenly distributed.
- Spoon ice cream into a freezer-safe container and freeze overnight.
Courtesy of My Baking Addiction