GO GREEK WITH PRO JYM Believe it or not, you can make my new protein taste even better than it already does!

By now, most of you have had the pleasure of trying my Pro JYM protein powder. It’s the sole non-proprietary protein powder blend on the market, and everyone is talking about it due to its superior quality and insanely good taste.

In case you’re not up on the latest research, protein blends are far superior for muscle growth as compared to plain old whey protein. To read more on the science behind this, click on this link: https://www.jimstoppani.com/home/articles/supplement-research-update-protein?preview

If you’ve had the chance to try my s’mores flavor, complete with mini marshmallows, you know how great it tastes. Of course, everyone has their favorite flavor. Some are head-over-heels in love with chocolate cookie crunch, while others swear cookies and cream is the best they’ve ever had. And the purists will tell you that my vanilla is by far the best-tasting vanilla protein powder to ever be developed. To each his (or her) own.

Making an outstanding protein shake is as easy as pouring water in your shaker cup followed by 1-2 scoops of your favorite flavor of protein. You won’t believe that a protein powder mixed in just water could taste so rich, creamy and delicious. I wanted to ensure that Pro JYM was a protein shake you looked forward to drinking every day. After all, if you want to be as lean and muscular as possible, then you know it requires some strict dieting. Having a protein shake that blows you away with flavor and texture, yet allows you to stay within your daily macros, can make a huge difference in your adherence to a diet. And yes, you can even use milk (or almond milk as some prefer) as long as it fits your macros.

Despite how good it is to simply mix and drink my protein, sometimes you want options. And eating your protein is often more enjoyable than drinking it. Research actually shows that the thicker you make your protein shake, the more satiated you are and the less hungry you get later. That’s a great trick for those dieting to maximize fat loss. To get your protein shake the thickest, you can turn it into a pudding.
 

                                                                      
 You can find many protein pudding recipes online, and some are quite complex. Many involve enough ingredients to knock you off your daily macro count, which isn’t good. With my protein, all you need is Greek yogurt to make the most delicious protein pudding that’s also simple to make and will work with any diet, regardless of how strict it is. Here’s the recipe:

Ingredients
1 scoop s’mores Pro JYM (or flavor of your choice)
8 oz. fat-free or reduced-fat Greek yogurt
2-4 Tablespoons water

Directions
Place yogurt in a bowl that’s large enough to mix in. Add one scoop of jym protein and mix into the yogurt. Adding a few tablespoons of water while mixing the protein into the yogurt helps to keep the protein powder from getting kicked out of the bowl as you mix. It also helps the protein powder mix into the yogurt better without leaving any “gritty” areas, as can happen if the protein isn’t thoroughly mixed into the yogurt. Add as much water as you like to create the best consistency for your palate.

Place the bowl in the refrigerator for 30-60 minutes to allow the mini marshmallows in the s’mores to rehydrate. You can also opt to place it in the freezer to create more of an ice-cream consistency. Or you can skip this step entirely and eat the pudding immediately if you prefer the marshmallows a bit more “crunchy” or if you’re using any other flavor.
Eat. Enjoy. And grow!  

Nutrition info
(using 8 oz. fat-free Fage Greek yogurt and 1 scoop s’mores flavor*)
280 calories
47 g protein
17 g carbs
3 g fat

*Using other flavors will change macro counts, but only slightly. With the cookies and cream flavor, carbs drop from 17 to 14 grams and calories drop by 10. With the chocolate cookie crunch flavor, fat grams increase from 3 to 4, carbs drop from 17 to 16 and calories increase from 280 to 290. Protein always remains the same at 47 grams.

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