I have the worst memory.

Now where was I?

Ok, it’s not that bad. But it is rare that I can remember a recipe without pulling out a cheat sheet, cookbook or recipe card.

However, this recipe I can recite by heart because I’ve been making it just about every week for the last 4 or 6 weeks. I think.

Before I forget, here’s the recipe for…

Protein & Spice Pumpkin Bars

• 2 Eggs
• 1/2 c Splenda for Baking (if you are anti-Splenda use something like honey, Honey)
• 1 c Pumpkin Puree
• 1.5 c Vanilla Protein Powder
• 1/2 t Baking Soda
• 1/2 t Cinnamon
• 1/2 t Cloves
• 1/4 t Salt

Whisk together the eggs, Splenda, pumpkin. Stir in the dry ingredients. Pour into a prepared 8×8 baking pan. Bake at 350 degrees for 20-25 minutes (add another 5 minutes or longer if you used honey instead of Splenda). Inhale…smells amazing, doesn’t it? Ok, you can exhale now go make some coffee or hot tea.

I like to cut and store my bars in snack sized baggies and pop them in the freezer so they’re ready to grab and go. And, I eat them plain or top with whipped cream a touch of buttery spread–I’m a fan of Earth Balance or Smart Balance Light, for the record.

Now I really must go…but I can’t remember where!?

Have you tried the Salted Caramel Hot Chocolate at Starbucks?

I have and it is awesome.

Truth be told I only had a sip (OK, two. Three tops.) from a friend’s cup. And you guessed it, I went home and attempted to recreate the drink with a healthy shake.

Here’s my version of the Starbucks sensation I like to call…

Fitness & Spice Hot Chocolate & Caramel Protein Shake

• 1/3 cup Chocolate Protein Powder (I used whey)
• 1 T Sugar Free Caramel Syrup (I bought mine at Starbucks)
• 1 cup Water
• A dash of Himalayan Salt (Celtic Sea Salt will work, too in a pinch)

Blend all ingredients together except for the salt. Pour into a microwave safe coffee mug and microwave for 45-60 seconds. Sprinkle with salt. I said sprinkle with salt–if  you over salt, it will ruin everything.

Why the salt? It brings out the flavor of the caramel, but if you’re a sodium watcher, you can skip it.

Now I really must go salt my protein shake and pepper the pancakes.

I went surfing this weekend.

No I didn’t.

But I did do some biking and surfing the world wide web, but just saying “I went surfing” sounds totally cooler. By the way, why do they call it “surfing” the net anyway? Why not biking, hiking or climbing the net?

Anyway, while I was browsing the net for something new to satisfy my healthy sweet tooth, I ran across a great recipe for some lemon cookies. The only problem is now I can’t find the source of said cookies or the original recipe. But you are in luck because I modified the recipe (shocking, I know!) and I wrote that one down. Here’s the recipe for some really refreshing…

Slice and No-bake Lemon Protein Cookies

• 1 cup Unsalted almonds
• 1/3 cup Vanilla protein powder
• Juice of 1 lemon
• 1 T Water
• Stevia to taste (I used a small amount of NuNaturals NuStevia in liquid form but any sweetener will do)

Blend all ingredients together in your food processor or high powered blender. Remove the cookie mixture and place onto a sheet of waxed paper and form the dough into the shape of a log. Wrap the dough in waxed paper and pop it into the freezer. Once chilled but not frozen, remove from the freezer, and slice into 8-12 pieces. Enjoy chilled.

Now I really must go do some more surfing, if you don’t hear from me tomorrow send some lemon-ade.

When I bit into my first peanut butter with white chocolate chip cookie from The Protein Bakery, I ran to Twitter and declared:

The Protein Bakery is proof that God loves us and wants us to be happy! -@joannasutter

And then I took another bite, had a sip of coffee, grabbed my Blackberry and sent photos of these guiltless goodies to all of my Blackberry Messenger contacts. And then I made a few phone calls. It was that kind of moment.

And don’t even get me started about their Black and White Brownies. Well…since you asked, I’ll give you my one word description of these freshly-baked brownies: Nirvana!

The Protein Bakery bakes a wide assortment of all-natural, wheat-free, trans-fat-free, and protein-packed cookies, brownies, and blondies. And the good news is they are all available online at www.proteinbakery.com.

And the great news?! The Protein Bakery is now a client of mine. I’ll be helping them spread the good word about their healthier-for-you treats and introducing them to more gyms, coffee shops, restaurants, corporations, you name it! No really, you name it…if you have a business (like where you work, workout, shop, eat, drink, or hang out) that you’d like to see carry The Protein Bakery product sweet, I mean, suite, please let me know and I’ll do what I can to make it happen!

Now I really must go back to work…it’s a crummy job but somebody’s got to do it!

I have never been to Kerbey Lane Cafe, but when I go to Austin to visit my friends Suzanne and Carla, I’m putting this restaurant on my list of places to eat. I mean, really, any place that makes pumpkin pancakes and has the kahunas to make a “Cakes for a Cure” t-shirt to benefit breast cancer research gets points in my book.

If you purchase a Kerbey Lane “Cakes for a Cure” T-shirt, like mine, (THANK YOU, SUZANNE!) all proceeds from the sale will benefit the Susan G. Komen Race for the Cure.

Speaking of Cakes, I whipped up a batch of PINK PROTEIN PANCAKES in celebration of Breast Cancer Awareness Month. You are probably wondering, “What’s the batter?” I’m glad you asked:

• 1 scoop vanilla protein powder
• 2 egg whites
• 1/4 cup cottage cheese
• 1 t vanilla
• 1/2 t baking powder
• Stevia or Splenda to taste
• 1/3 cup red raspberries

Blend all ingredients in your Magic Bullet blender and bake as you would a pancake. Top with berries and your favorite sugar-free syrup. Makes 3 size C pancakes (I can’t believe I said that either).

Check out Suzanne’s recipe for protein pancakes, too. She makes her pancakes with Kerbey Lane pancake mix!

Now, I really must go toss on my new t-shirt and whip up another batch of pink pancakes! Ta-ta!