125g Protein

Why I don’t drink protein shakes (125 g protein Oreo peanut butter yogurt bowl) . . . . . . . As a volume eater, I genuinely don’t understand why I would drink my protein powder when I can turn it into this. The whole dish is 1,384 calories, so yes, this is a full meal for me. Half is 692 calories with 63 g of protein if you want a more normal portion. LAYER 1 • 225 g thick fat-free skyr (7.9 oz; about 1 cup) • 20 g chocolate-flavored whey protein concentrate (WPC) (0.7 oz; approximately 3 tbsp, depending on the powder) • 5 g unsweetened cocoa powder (0.18 oz; about 1 tbsp) • 5 g chia seeds (0.18 oz; about 1½ tsp) • Cinnamon, to taste • Dash of vanilla extract Mix everything very well for 2–3 minutes, then spread it evenly across a rectangular dish. FIRST BISCUIT LAYER • 4 regular tea biscuits, 20 g total (0.7 oz) US alternative: Maria cookies or the same weight in plain graham crackers. UK alternative: Rich Tea biscuits. Place the biscuits over Layer 1. LAYER 2 • 225 g thick fat-free skyr (7.9 oz; about 1 cup) • 25 g cookie-flavored plant-based protein powder (0.9 oz) • 0–20 ml almond milk (up to 0.7 fl oz; about 1 tbsp + 1 tsp) — START WITH 0 ML. Mix everything first, then add the milk gradually only if the mixture is too thick. Mine needed the full 20 ml, but your powder may need much less or none at all. • Cinnamon, to taste • Pinch of salt Mix very well, then spread it evenly over the first biscuit layer. SECOND BISCUIT LAYER • 4 more regular tea biscuits, 20 g total (0.7 oz) Place them over Layer 2. CENTER DIVIDER • 1 cocoa tea biscuit, 5.4 g (0.19 oz) • 1 Original Oreo, approximately 11 g (0.39 oz) Break the cocoa biscuit in half and use the two pieces to create a divider through the center of the dish. Leave a gap between them and place the Oreo inside it. CHOCOLATE PEANUT BUTTER TOPPING • 12 g unsweetened cocoa powder (0.4 oz; about 2½ tbsp) • 5 g honey (0.18 oz; about ¾ tsp) • 30 g smooth peanut butter (1.1 oz; about 2 tbsp) • 50 ml almond milk (1.7 fl oz; about 3 tbsp + 1 tsp) Mix the cocoa, peanut butter and honey first. Add the almond milk gradually and keep mixing until completely smooth and glossy. This may take a few minutes. Spread it over one side of the dish. COOKIE PEANUT BUTTER TOPPING • 30 g smooth peanut butter (1.1 oz; about 2 tbsp) • 15 g cookie-flavored plant-based protein powder (0.5 oz) • 10 g almond flour (0.35 oz; about 1⅔ tbsp) • 4 g coconut oil (0.14 oz; about 1 tsp) • 30–100 ml almond milk (1.0–3.4 fl oz; up to about ⅓ cup + 1 tbsp + 1 tsp) — START WITH 30 ML. Add more gradually and stop once the texture is right. The macros below include the full 100 ml. Mix everything thoroughly. This topping requires a lot of mixing because of the plant protein. If it remains too firm, microwave it in a microwave-safe bowl for about 20 seconds, then continue mixing. Spread it over the other side. MACROS Whole dish: 1,384 kcal | 125 g protein | 79 g carbs | 58 g fat Half: 692 kcal | 63 g protein | 39 g carbs | 29 g fat One-third: 461 kcal | 42 g protein | 26 g carbs | 19 g fat