About Time Whey Protein Isolate Chocolate Peanut Butter -- 2 lbs
6
6
Okay Taste, but Great Results
The shakes aren't the greatest tasting and they don't mix all that well, but you get used to the flavor and it has REALLY helped with my workouts. I'm gluten-intolerant and this product has been great for me. I will buy it again, but maybe try a different flavor. :)
April 15, 2013
Great Flavor!
I've been using this brand of protein powder for over a year now and each flavor I've tried has tasted the way it should and doesn't have a bad aftertaste. It mixes well with water or your milk of choice. I also love that it's naturally sweetened and doesn't have a ton of "junky fillers." It's clean and tastes great!
April 12, 2013
Great for something a little different
I love peanut butter and i love chocolate so what better way to get my fix then in a protein powder form.
Smells divine, but the peanut butter taste is a little overwhelming when mixed with water.
Tastes best with some banana mixed in, for thickness and depth to the taste.
February 10, 2013
This protein shake is the best I have found
Some protein shakes are too sickening sweet, but not About Time. The texture and consistency of the shake is perfect; not too thin and not too thick. Some protein shakes froth up when you blend or shake them. Not this one. I like the Chocolate Peanut Butter so much, that I won't switch to anything else. It is not too sweet and I can shake it in a blender bottle. No blender needed. Like Goldilocks said, this one is just right!
December 12, 2012
Sooo yummy and clean and healthy
I love the subtle yummy favor of About Time whey protein.
I also love the fact the there is no added junk. It is also gluten free and sugar free and cold processed as well made from milk that does not contain hormones.
Mixes well, even with water and taste super good when added to smoothies.
Add a banana and ice to this protein powder and mix in the blender and you have yourself a protein shake that taste like a chocolate banana and peanut beutter milk shake!
July 11, 2012




































