When Robin Dimiceli, founder of Ripped Cream, learned that her son had autism/ADHD, the doctor suggested that her son could benefit from eating a high-protein breakfast to jumpstart his day.
Robin learned that foods rich in protein contain amino acids that help produce key neurotransmitters that play a major role in emotional regulation and cognitive function.
What’s a mother to do to get her child to eat more protein? “He wasn’t going to eat eggs every day,” Robin realized. So began her search for protein alternatives, preferably mixable with her son’s favorite drink, hot cocoa.
She tried protein powders, but they didn’t mix well and didn’t taste very good, she says.
She contacted a couple of formulators to create a creamer, and Ripped Cream was the result – a delicious, easily dissolvable protein-based creamer, formulated from all-natural ingredients.
Available in vanilla and chocolate flavored varieties, Ripped Cream is certified Non-GMO, gluten-free and lactose-free. It contains “as much protein as an egg,” Robin says, plus 11 amino acids and 50 percent of the recommended daily allowance of vitamin D3. It has no trans fats or hydrogenated oils.
“It’s a great way to add nutrition to your favorite coffee routine,” says Robin, who owns Ripped Cream with Tamara Sawyer.
Enjoy Ripped Cream in coffee, in smoothies, drizzled on ice cream, in tea and, of course, in hot chocolate.
Now Robin’s son enjoys a delicious boost of protein every morning – just as she had hoped. “My journey wasn’t an easy one,” Robin admits. “But Market of Choice has been nothing short of amazing!”
Ask your Market of Choice team member to help you find Ripped Cream in our grocery aisles and enjoy!
