text: Homemade protein pumpkins using Jamie Eason Natural whey isolate: mocha, chai, white chocolate raspberry, and carrot cake | foodventures
  By f00dventures September 26, 2014 carrot cake chai DIY gluten free jamie eason jamie eason natural whey isolate protein lactose free mocha nutrition Protein quest white chocolate raspberry
  I was recently sent Jamie Eason Natural whey isolate protein (check it out here) so immediately, I set to work and made something fun – homemade protein pumpkins. The fact that these are pumpkin shaped makes them even more fun to eat.
  I used the Jame Eason Natural whey protein but you can, of course, use whatever you have on hand. If you can find it, however, I highly recommend at least trying this protein. I typically use plant based protein powders but I loved this protein. Not only is it made with minimal ingredients but it is also gluten free and lactose free as well as free of artificial colors, flavors, preservatives, and sweeteners. One thing I did want to note was that this protein does contain inulin, or added fiber. This, along with other added fibers (like pea protein) don't necessarily offer the same health benefits as fiber from whole grain so just something to be mindful of.
  Flavor wise, both the vanilla and chocolate Jame Eason protein powders are delicious! Both are super creamy and they don't have the traditional protein aftertaste that many protein powders have.
  Onto the recipes! I made 4 different flavors; mocha, carrot cake, chai, and white chocolate raspberry. Each recipe below makes either 3 pumpkins or you can shape them into 1 bar! The macros for each recipe below, on average, come in at around 240 calories, 5g total fat (1 g saturated), 3g sugar, 31g fiber, and 25g protein.
  Homemade protein pumpkins using Jamie Eason Natural whey isolate protein
  2-2.5 tbsp vitafiber (I used sweet it – find it here)
  Sprinkle each cinnamon, nutmeg, allspice
  2-2.5 tbsp vitafiber
  1 tsp razzle dazzle pb
  1) Heat your vitafiber until boiling. Transfer to a small bowl and slowly add in your mixins.
  2) Stir your mixture until until all ingredients are well incorporated. Mixture may be a little sticky but as it cools down and the more you work with it, the easier it will be to handle.
  3) form mixture into desired shapes (I used pumpkin molds from JoAnn fabrics) then freeze until set. Prior to eating, let sit out for a few minutes to soften back up.
  Posted in DIY, Gluten free, product review
  11 thoughts on "Homemade protein pumpkins using Jamie Eason Natural whey isolate: mocha, chai, white chocolate raspberry, and carrot cake"