One of the things I hear over and over again about the Profile by Sanford weight loss program is that people think they will get sick of drinking the shakes. I get it – those that may have tried Slim Fast previously probably picture downing the same canned shake over and over again. But in this case, the shakes are made from powder and come in a huge variety of flavors. Not only that, but you can add different mix-ins like PB powder or flavored drinks to change them up.
Personally, I’m still in love with the Chocolate Brownie shake with some PB Powder and almond milk. Tastes just like a peanut butter cup to me and I could probably drink it every day without getting tired of it. Another favorite is mixing the Vanilla Cake Batter shake with Crystal Light Pure drink mix and water. It tastes like a creamsicle to me! And since I try to stay away from artificial sweeteners (personal choice), this fits the bill on that as well.
But I know some times people want to chew something instead of just drinking it. That’s when turning the shakes into cookies comes in handy. And it is ridiculously simple! My favorite is taking the chocolate and peanut butter concoction I referenced earlier and making them into cookies (recipe below). I also love making a snickerdoodle-type cookie with the vanilla shake and cinnamon. Yum!!
If you’d like to learn more about Profile by Sanford, you can check out their website for more in-depth information. It sounds like their Milwaukee-area location should be opening in August and you’ll be able to do in-store coaching and purchase food there as well.
Here is the recipe I wound up liking the most for my Chocolate Peanut Butter Cookies:
Profile Chocolate Peanut Butter Cookies
- 1 envelope Chocolate Brownie Meal Replacement Shake
- 1 tbsp Peanut Butter Powder
- 1 tsp baking powder
- 1 egg white
- 1/4 cup water
Add the meal replacement shake, peanut butter powder and baking powder to a small bowl and mix until blended.
Whisk the water and egg white together until frothy.
Fold the powdered ingredients into the liquid until blended completely.
Drop batter onto parchment paper lined baking sheet in five even mounds.
Bake at 350 degrees for 7 minutes or until cookies have risen and tops look crackled.
Allow to cool until able to be handled, then enjoy!