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Dairy Goodness: The Power of Protein

Milk is often referred to as “nature’s most perfect food.” It has carbohydrates, essential vitamins and minerals, quality fats and of course protein.

But did you know milk contains 8 grams of protein per 1 cup serving? That’s more protein per serving than in one medium egg, three slices of bacon or 2 tablespoons of peanut butter; foods traditionally hailed for their protein content.

SassyCow-MilkOutlook-Protein-Pairing

It’s been widely accepted by health professionals that quality protein helps curb hunger and aids in weight loss. Not to mention protein is the building block for muscle growth and regeneration. New research suggests that consuming quality protein at breakfast may be the best time to eat it. Breakfast is generally a meal heavier on carbohydrates than protein but adding an 8 ounce glass of milk to the meal can easily help accomplish your daily requirement. This also helps keep you fuller longer and you consume fewer calories throughout the day.
Daily requirements will vary from person to person and how active you are. Since the body can only use so much protein at a time, consuming a consistent amount at each meal is the best way to optimize how the body uses protein. To find your daily protein requirement and to learn more, visit the Milk Life website.

Here is an easy and healthy recipe to get your day started with milk!

Recipe

Overnight oats are an easy, healthy and hearty breakfast. Pair with a large hard-boiled egg on the side and enjoy your breakfast with an ice cold glass of milk!

OvernightOats

Ingredients

  • 1/2 cup – milk
  • 1/4 teaspoon – vanilla extract
  • 1/3 cup – oats
  • 2 tablespoons – sliced almonds
  • 1/4 cup – fresh blueberries
  • 1 – hard boiled egg
  • 1 cup – fat free milk

Directions

In a mixing bowl, combine 1/2 cup milk and 1/4 teaspoon vanilla extract. Mix in 1/3 cup oats and refrigerate overnight. In the morning, top oats with 1/4 cup fresh blueberries and 2 tablespoons of sliced almonds.

 

 

 

Recipe: Vanilla Eggnog Chai-Tini

With the holidays almost here, we have been in the mood for eggnog. Traditionally, this seasonal beverage has been mixed with brandy, rum or even whiskey. But the sky truly is the limit with this festive drink! Our friends at Yahara Bay Distillers have crafted a fun way to spice up our eggnog using their Seraphine Chai Tea Vodka. The result: a creamy, spicy holiday drink. Go ahead and try this recipe out for your holiday gatherings!

Ingredients

1 oz. Yahara Bay Seraphine Chai Tea Vodka

2 oz.  Sassy Cow Traditional Eggnog

Directions

Shake Chai Vodka and eggnog with ice. Strain and garnish in a glass with cinnamon or nutmeg. Enjoy!

Photo and recipe supplied by Yahara Bay Distillers.

 

Recipe: Pumpkin Cookie Ice Cream Sandwiches

Pumpkin season is here and is far from over! But sometimes these early fall weeks make it feel more like summer than fall. So how about adding a kiss of summer to the fall love of pumpkin with pumpkin cookie ice cream sandwiches! These little sandwiches are sure to please any group or are great for enjoying at home after a long day. With a cookie that is almost more like cake, these tasty treats will melt in your mouth. Try making these sandwiches with our Sassy Cow vanilla ice cream for a classic bite, cinnamon ice cream for a kick of extra spice or salted caramel ice cream for a rich, full flavor.

Ingredients

2/3 cup vegetable oil

1-15-oz. can pure pumpkin

2 large eggs

1 1/2 cups sugar

2 teaspoons vanilla extract

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon salt

1 quart Sassy Cow Vanilla, Cinnamon or Salted Caramel ice cream

Sprinkles (optional)

Directions

  1. Preheat oven to 375°F. In a bowl, whisk oil, pumpkin, eggs, sugar and vanilla. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt. Stir flour mixture into pumpkin mixture until just blended.
  1. Place rounded tablespoons of batter on an ungreased baking sheet, spacing them 1 to 2 inches apart. Using damp fingertips, flatten and shape batter into smooth rounds. Bake until beginning to turn light brown, about 12 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining batter.
  1. Cover flat side of one cookie with a small scoop of vanilla ice cream and top with another cookie. Roll edges in sprinkles if desired. Serve, or cover in plastic wrap and freeze.

Original recipe and image was found at MyRecipes.Com.

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