Happy Sunday friends! After a crazy week, it feels nice to relax.

I am in the midst of reading a book (recommended by my sister) called “Always Hungry?” by Dr. David Ludwig. It provides the science behind why many Americans always feel hungry (hint: sugar and refined carbs, hiding out in places you wouldn’t even realize), and how to overcome this feeling by fueling your body with real, whole foods (including fats 😲). I love that this book dives into the ‘why’ and that it provides it a detailed meal plan with step by step instructions for literally everything you eat!

Ryan and I have been following the recipes in the book for two weeks now, and it’s honestly some of the best food we’ve ever made at home! I haven’t missed refined carbohydrates at all, which is shocking to me. We both feel better overall (much more satiated) and are going to continue with the meal plan. It’s easy to follow when each meal truly feels like a treat.

One of our favorite breakfasts from the book is called the “Power Shake.” It couldn’t be easier and keeps us full from 7am to noon (however I would recommend getting a snack in between). If you’re looking for something simple, filling, and downright decadent, look no further!

Power Shake (serves 1, just double everything for 2 people):

• 1/2 cup frozen berries
• 1/3 cup whole milk (or unsweetened almond or coconut milk)
• 3 tablespoons heavy cream
• 1 1/2 tablespoons almond or peanut butter
• 5 (yes 5!) scoops of whey or collagen protein powder (plain, unflavored, and no additives)
• 1/2 pear (or additional half cup of berries)

Add all these items to your blender and blend! That’s it. I recommend adding the cream at the end to make the shake a little less thick. I also almost always opt for extra berries vs. half a pear just because I love berries. It tastes like a milkshake and it is so delicious.

There’s no need for honey or any sweetener because the berries are so sweet naturally.

For the whey protein, I used unflavored collagen powder from Trader Joe’s. I couldn’t taste it whatsoever.

Would love to hear what you think of this recipe, or if you’ve read the book!