Yesterday, it rained all day. Slightly tragic for a Memorial Day BBQ, but we were very resourceful:
The grill was set up on the porch with an umbrella overhead…fool proof. In addition to veggie burgers and brats, we had caramelized onions, cucumber yogurt salad, carrots and hummus, corn salsa, and blue tortilla chips:
Last but not least, an apple crumble and a birthday cake:
Everything was delicious.
And now…time for a protein fudge recipe I made a while ago. I was inspired by a thin mint protein fudge recipe by the Fitnessista. My version nixed the thin mint concept and made a few substitutions.
I combined 2 scoops of chocolate Tera’s Whey protein powder with one scoop of oat bran (I just used the protein powder scooper to measure the oat bran):
Then, I added two tablespoons of honey peanut butter, 1 tablespoon of coconut oil, 1.5 tablespoons of cocoa powder, a pinch of truvia, 1 tablespoon maple syrup, and 2 teaspoons vanilla extract:
Mix it all together:
And flatten it out in a small tupperware:
Meanwhile….it’s time to make the frosting! Melt 2 tablespoons chocolate chips with one tablespoon of milk:
Spread on top of protein mix and allow to harden in the fridge:
By the time I took these pictures, the fudge was half eaten…sorry. Also, if you are judging my fudge consumption, at least a week had passed since the making of the fudge and the pictures above. So there. 
