Some people pick up my high-protein ice cream books because Jen’s protein nice creams are stupid delicious? Some love them because they’re flippin lickable but way healthier than traditional ice cream! And some smile that it tastes like that, but they’re loving the macros. Macros included. What does that mean?
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I’ve been a food blogger and cookbook reviewer for 10 years. I eat really healthy and exercise 5 days a week. I lift heavy weights 4 days a week and jog-walk 3 5Ks a week, and take 2 rest days. That’s worked just fine for me. Until it didn’t. Perimenopause hit and I gained 25 pounds, mostly around my abdomen. I hadn’t changed anything! Nothing helped! Then I googled “macro calculator”. You enter your height, weight, and activity level, and they give you a jumping off point for what your daily protein, fat, carbs, and calories should be. Some of the calculators ask if you prefer fat or carbs and tweak the numbers in your preferred direction. Nice. I started tracking my macros. I weighed and wrote down everything I ate, logging all protein, fat, carbs, and calories on the nutrition labels. For things without nutrition labels, I typed in the ingredient on the app, MyFitnessPal, being careful to stick to listings with green check marks. It was time consuming, but eye opening. I found that I was consistently under on protein and a little over on fat. It helps so much to get a real picture. Every time I weighed a food out, I’d eyeball it and make a guesstimate of the weight. That was a great exercise. My guesses improved over time as I learned to visualize the right serving size by ingredient for my body. I swapped in leaner meats and the numbers were looking correct. Awesome.
How does all that play into my ice cream books? I’m not a nutritionist or a dietician. I’m a foodie. A massive foodie. I have created amazing tasting ice creams that fit my own nutrition goals. High-flavor, high-protein, high-produce where flavor-appropriate, and low-fat within flavor reason. (Pics of the flavors and macros for each book below!)
I am trying to get 1 gram of protein per pound of body weight every day. I don’t always hit that, but I’m careful to get in .8 grams per pound of body weight. I’ve been consistent and have taken off 15 pounds of those perimenopausal pounds since Christmas from recipe development! I haven’t changed anything else except being consistent with those protein numbers. So happy about that! 10 more to go!
I list the protein, fat, carbs and calories by ingredient in all of my recipes. Everyone has food preferences. You can swap in by ingredient for preferences and allergies and modify the numbers for that ingredient. Some macro users don’t use the calories on nutrition labels, preferring to do calculations based on the protein, fat, and carbs. Everything is listed so you can ignore that calorie column and swap in your own calculations.
Interested, and need recommendations to get your numbers? Macros Inc or Erin Stern fitness are great! Prefer books? I love Roar! That one is specifically for female athletes. She has a chapter on microbiomes that’s great, too! Cheers!
#Macros #Roar #ErinStern #JensProteinNiceCreams #FoodieFriend #NinjaCreami #StarvingArtistEats #TheNotSoStarvingArtist #JenniferGuerrero #foodie #delicious
Need anything? I’m an Amazon affiliate. If you use my links, Amazon gives me a tiny commission and it costs you nothing extra! Thank you!
Stacy Sim’s book, ROAR
First up! My books!
Jen’s Protein Nice Creams
Jen’s Protein Nice Creams 2
Jen’s Protein Nice Creams 3
Hope you love it!!!
Next! You need a machine!
I have the Ninja Creami Deluxe 11-in-1. The containers hold 24 oz and it has the most settings. All of my recipes are made for these 24 ounce containers. Those 24 oz containers are perfect for the hub and I to split. This machine is amazing!
The Ninja Creami 7-in-1 is also highly rated. It has a few fewer functions and the containers are 16 oz. If you’re going this route, just make 2/3 of each of my recipes and modify the nutritional info to 2/3!
An immersion (stick) blender.
Cuisinart Smart Stick Blender. This fits right into the container, so you can mix your base without having any extra dishes. It makes it all streamlined. You could do it in a food processor, but that’s a lot of cleaning after each flavor. The immersion blender makes it so easy and tidy that you’ll use it all the time! (And not ice cream related, but combining a stick blender and a mason jar, sauces and dips are a breeze!)
Extra containers!
The Ninja Creami Deluxe comes with 2 containers. After you blend your base, you have to stick it in the freezer for 24 hours before it goes in the Creami. I bought two extra sets of 4 containers so that I’d have a total of 10 to work with. I personally went with generic. They are cheap and work just as well! BE SURE TO GET THE RIGHT CONTAINERS FOR YOUR MACHINE!!!! THEY ARE NOT INTERCHANGEABLE!
4 pack of the 24 oz Deluxe size 4 pack of the 16 oz 7-in-1 size
Wine glass covers.
10 Silicone Mug Cup Covers. Huh???? Yeah. Things expand when they freeze. The top of your concoction is perfectly level when you put it in your freezer. You pull it out and some weird frozen sculpture is trying to emerge from the surface. We don’t want to break our Creami blade! What to do? Some people put their mixtures in the freezer with the lids off until they freeze. Others shave down the icy protrusion. I just pop a wine glass cover right on the mixture’s surface and pop my lid on. Solved!
Protein powders
The first two are the main two I use for everything! (I’m putting links for the 2 lb containers, but the 5 lb are more economical!) The next three are fabulous, one recipe powders to add to your collection after the main two!
All 3 books Vanilla ice cream whey Extreme milk chocolate whey
Book 1 only Girl Scout Thin Mint Girl Scout Coconut Caramel S’mores whey (Amazon only has the 5 lb right now. I’ll update the link when the put the 2 pound back up.)
Books 2 and 3 Ryse Jet-Puffed (Several flavors and I’m in love with this stuff!!! It’ll be in book 3, too!)
Book 2 only Quest Salted Caramel
Book 3 only Unflavored Collagen – lots of recipes Vanilla Casein – 1 recipe
Sweeteners
The first two are my main. I just use the confectioner’s version for red velvet, but you could totally use plain. Absolutely sub in whatever your favorite sweetener is!
Regular Swerve, Brown Sugar Swerve, Confectioner’s Swerve – There’s an Amazon pack with all 3!
Extracts
Sometimes, even with 1 ½ to 2 cups of fabulous fruit in the concoctions, the flavor just wants a little boost to push it from yummy to fabulous! I love extracts.
Vanilla extract Almond Extract Rum extract Butter extract Strawberry extract Raspberry extract
Peach flavor Buttery sweet dough emulsion Boiled cider
Add to the bin for Book Two Mango Coconut
Add to the bin for book 3 Vanilla Bean Paste Cream cheese icing flavor Caramel flavor
Butterscotch flavor Rose water
Other Stuff
PB Fit (low fat peanut butter powder)
Max Mallows (zero sugar marshmallows) Only a 6-pack is available now. I’ll update this link when 1 or 3 are back up. Burnt Caramel flavor Max Mallows – pack of 6
Jordan’s Skinny Sauces Salted Caramel Fun addition, BUT!!!! It’s like a jack in the box. You lightly squeeze and nothing. A tiny bit more pressure and a violent stream rockets out! I look like Will Ferrell in Elf squeezing it in the most tentative manner. I just increased the size of the hole and it’s less dramatic. lol!
Lavender
Hibiscus
