It depends on your plan. You can mix shakes with all kids of things to improve taste/texture. Watch your calories added though. They can add up. Sf pudding powder Pb or pb2 or other nut butter Frozen berries Extracts Sf syrups (davinci's torani, etc) Coffee or coffee crystals Yogurt, kefir Make them with milk or nut milk Make them hot (latte, cocoa) Cottage cheese Spinach is good to get extra greens/fiber in Some people add oats in for more bulk....I never have, yoi many carbs Frozen banana or mango Frozen avocado Just a few ideas :)

This sounds like a cool idea.  :)  Question... does the 'crust' harden up to a crispy type crust?  Or is it semi-soft?   Is it hand held eatable?

I would add a piece of chicken or salmon to bump up the protein.

Pearl Couscous Salad with Lemon Asparagus and Tomato
Skinnytaste.com
Servings: 5 • Size: little over 1 cup • Old Points: 3 • Weigh****cher Points+: 4 pt 
Calories: 170 • Fat: 4 g • Carb: 30 g • Fiber: 5 g • Protein: 6.3 g • Sugar: 0.0 g
Sodium: 10 mg (without the salt) • Cholest: 0 mg 

Ingredients:

• 6 oz whole wheat pearl couscous
• 3/4 lb thin asparagus spears, tough ends trimmed
• 1 1/2 cups grape tomatoes, quartered
• 1/4 cup red onion, minced
• 1-1/2 lemons, juiced
• 1 tbsp extra virgin olive oil
• 2 tbsp fresh parsley, minced
• Kosher salt, to taste
• fresh cracked pepper, to taste

Directions:

Bring a large pot of salted water to a boil, add asparagus and coo****il tender, about 3 minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking. Add the couscous to the boiling water and cook according to package directions.

Chop it into small 1/2 inch pieces. Drain the couscous and rinse under cold water, place in a large bowl.

Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl.  Taste for salt and pepper and serve room temperature or chilled.

 

 

Makes 5 1/2 cups.

So, I've been exploring, looking at recipes, food ideas, etc.

My Nurse Practitioner friend at work is doing the "Wheat Belly" diet - which is appears to be another form of a low carb diet.

Anyhow, I was looking at the recipes in her "Wheat Belly diet" book and they had the shirataki noodles listed for use in making all kinds of pastas. Sooo..I proceeded to Google and looked them up.

This is what I found through Wikipedia: http://en.wikipedia.org/wiki/Shirataki_noodles

I found some nutritional info on them too and a serving ranges from 5 calories to 20 calories. The carbs are low as can be as well.

There's no protein benefit to these - but they might be awesome as a base for some meaty type recipes! ..

Has anyone tried these? Wikipedia gives a few different ways to cook them and I'd probably go for the 'dry roast' method myself.

I'm thinking I may need to discover where they are and give them a go. :)

I'm gonna try the ricotta bake this week..tonight I tried tuna "cakes" tuna egg mayo and parm cheese make patties and brown in a little oil. It was pretty tasty! I'll have to get some can salmon next time I shop.