Here's a buttermilk cornbread recipe. Hope it's similar to what you were looking for: SPIDER CORN BREAD 1 1/2 cups cornmeqal 1/3 cup flour 1/4 cup sugar 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk 2 eggs, well beaten 2 cups milk, divided 2 TBL butter combine cornmeal, flour, sugar, baking soda & salt in a large bowl. Add the buttermilk, eggs & 1 cup of the milk. Beat with a spoon until smooth. Melt the butter in a 9" heavy skillet. When the skillet is hot, pour in the batter. Pour the remaining 1 cup milk over this. Bake in a preheated 350° oven for about 50 minutes or until lightly browned. cut into wedges & serve.~~Hancock Community Collection

sprtphntc- I look for "deals" from several sources for Great Lakes Gelatin (I also use Bernard Jensen and NOW brands - but they are the type that gels). The convenience of Great Lakes Gelatin Collagen Hydrolysate (in the green box) is that it has a lot more applications since it DOESN'T gel like regular unflavored gelatin (although I use a LOT of the gelling type, too, to make homemade "Jell-O", gummy snacks, high protein gelatin power cubes, Low-Carb GAPS-Friendly Coconut "Jell-O", spiced whipped coconut pudding, even chocolate gelatin "fudge"). I've repaired a lot of damage from years of inflammation caused by wheat/gluten by using bovine gelatin and bone broth. Are you looking exclusively for plant protein, or would bovine gelatin work, because what I take is bovine protein. Go to Best-Deal.com for sources for the best prices. I also add homemade kefir (made with powdered cow's milk) or homemade coconut kefir (made with reconstituted powdered coconut milk) to our morning smoothie. The smoothie is about 6-ounces and is a part of a whole breakfast, not THE whole meal. Make sure you s-l-o-w-l-y drink, and actually masticate (chew) your liquid protein drinks. Digestion begins in the mouth. If you quickly guzzle your drink, the digestion skips an important step and your brain doesn't always get the message you have eaten something. Depending on the blend of ingredients, you could also be causing a blood sugar spike which can leave you feeling hungry. The concentration of sugars in some blends is almost dangerous, as well as damaging to the liver. "Sugar" calories (including natural sugars found in food) you drink go to work much faster than those found in whole foods. Adding the medium-chain triglycerides from sources such as coconut oil or MCT oil improve bioavailability of the protein. It's important to known, when you increase protein, with reduction of fat, it can also over-work the liver. You need a balance of protein with healthy fat. Personally, I would also avoid brown rice protein due to arsenic in rice. If I had to suggest a plant-based add-in, I would sprout lentils and dry them in a dehydrator, and then blend them in a coffee/spice mill and add the sprouted lentil flour. A cheap AND easy addition.

A smoothie that is all carbs needs some protein in it for sure and some healthy fats. Also, whey protein (dairy based) can cause an insulin rise more than other proteins in women so maybe try a plain, unsweetened, plant based protein instead. If you go to GNC or health food store, they can direct you to an unsweetened plant based protein. They typically are 100 calories per serving but keep you fuller longer. I also recommend using unsweetened coconut or almond milk as the smoothie base. At only 40 calories a cup, it adds some nice calcium and taste for less calories. If you really want to drop some weight, I would highly recommend either of these books: The blood sugar solution or 10 day detox by Hyman. Real unprocessed food, lots of vegetables and great recipes my whole family loves. The weight literally falls off and you won’t be hungry. It’s not magic or gimmick based but teaches you how to eat without the garbage. Good luck.

@roarah oops I'm behind on the posts. I'm sorry you're dealing with Sjogren's too. Not sure I have it yet, but waiting on blood test results. My mouth feels like permanent cotton mouth and when I go for a run I will at times go completely dry and not be able produce any saliva. Thankfully at night I have to wear a mouth guard so that seems to help at least producing some saliva so not as bothered at night. I'm a type 1 diabetic who through avoiding any sugars or foods that spike my blood sugar I maintain a 4.9 - 5.1 A1C which is in the middle of the normal non-diabetic range, so hence I'm not as worried about high sugar damage as most diabetics should be and do tend to focus on other things as being potential worries too. Unfortunately there isn't much data or studies on type 1's like me due to most not willing to do that, but I have to think that keeping my numbers in control like that puts me closer to the normal population as far as risks. I may start a new post once I know more if I have Sjogren since there are several on here with experience in this area. Sorry Oakley for taking things off topic.