Saturday, July 27, 2013

Cinnamon Swirl Protein Coffee Cake

Another recipe inspired by the super fit Jamie Eason. This time I kicked it up by doubling the protein and turning it into a coffee cake (simply by baking it in a cake pan). I used a bit less almond milk as well. Feel free to  top this cake with chopped nuts before baking. If you are not into non nutritive sweeteners, just use sugar or sucanat. I am ok with them, especially when trying got cut calories.

I made this cake early in the week, and it has been a lifesaver in the mornings. Early mornings are tough because Wyatt is super cranky, and so is mommy because she is super hungry from being up too long. I packed these up in individual baggies and they were ready to eat as soon as I could get down to the fridge (yes, keep them in the fridge since they have no preservatives, unless you like mold).

 If you want  even lower calories, use Splenda. Truvia has some carbohydrates in it. Also, choose a protein powder with no added sugar. My protein powder is higher in calories than I would like, but it is what I have on hand for now.

Cinnamon Swirl Protein Coffee Cake

1/3 cup xylitol or Truvia® (or sugar)
1 Tbsp. cinnamon

Dry ingredients:
1 cup oat flour
1 cup vanilla whey protein powder ( I used muscle milk)
½ cup Truvia®
1 Tbsp. baking powder
½ tsp. salt

Wet ingredients:
2 egg whites
¾ cup unsweetened almond milk
½ cup unsweetened applesauce

Preheat oven to 350F. In a small bowl, combine xylitol and cinnamon; set aside. In a large bowl, combine dry ingredients and mix well. In a smaller bowl, whisk together wet ingredients. Add wet ingredients to dry ingredients and mix well.

Line an 8x8 or round 10-inch cake pan with foil and coat with cooking spray. Pour about 1/3 of batter into pan and spread evenly. Sprinkle about ½ of the cinnamon mixture over batter and top evenly with remaining mixture. Use a knife to swirl in cinnamon mixture. Bake for about 33-35 minutes, until center is set.

Lift out of pan to cool on wire rack. Cut into 10 wedges.

125 calories and 13 grams protein
Make your own oat flour

Grind away
Swirl away
Let the foil paper be your friend: use it to lift the cake out of the pan.
That is a fresh stevia sprig my garden

Sunday, July 21, 2013

Veggie Packed Turkey Muffins


Little Wyatt arrived last Saturday at 3:30 am. He weighed in at 7 lbs 13 oz., and is 20.5 inches long. He is such a sweet boy, but does not yet know the difference between day and night. He is definitely a night owl, and has been keeping mommy and daddy up all night! We learned to take shifts overnight though, so that we can each get about 4 hours of sleep!

What does the baby have to do with Turkey muffins??

Well, I gained a bit too much weight and I am now left with some extra pounds (about 25 lbs! yikes!!...some of it still water weight I am hoping) to lose.  I am turning to the most inspiring, sexy fitness model ever, Jamie Eason, for some motivation and inspiration to get back down to my sexy self lol. Here is a recipe inspired by Jamie, modified a bit since I only had 1 lb. of turkey to work with. I also added extra veggies and a little wheat germ just for fun!

So what’s part of my weight loss plan? Clean eating, protein at meals for satiety (and to maintain lean muscle mass), water and laying off the ice cream. I also joined a new gym, and can’t wait to get started once I get clearance from the doc (don’t want anything falling out of me lol). For now, it’s just going to be walking for me, maybe some super light weights.

Veggie Packed Turkey Muffins


1 lb. lean ground turkey
½ cup finely chopped celery
½ cup finely chopped red bell pepper
½ cup finely chopped onion
½ cup shredded carrots
½ cup old fashioned oats
2 Tbsp. wheat germ
1 egg
1 tsp. garlic powder
¾ tsp. kosher salt
½ tsp. black pepper
½ tsp. cumin
¼ tsp. ground chipotle pepper

Preheat oven to 375˚F. Combine all ingredients in a large bowl; mix well. Coat a 6- cup muffin tin with cooking spray. Divide mixture into cups and bake for 28 minutes until internal temperature is 165F.



Sunday, July 7, 2013

Vanilla Blueberry Coconut Protein Bars

These are like sugar cookies who met up with cobbler and protein powder. Snuck in some fresh blueberries and coconut, and they turned out to be beautiful bars!!! I had to post something special, this may be my last week for a while, as Wyatt is due next Sunday!!! yikes!!!!
Please try these and send me some comments:) Aren't these awesome???

Vanilla Blueberry Coconut Protein Bars

1 large egg
2/3 cup sugar
6 oz. container nonfat plain Greek yogurt
2 tsp. vanilla extract
¼ cup coconut oil, melted
1 cup white whole wheat flour
1 cup vanilla protein powder
1 tsp. salt
1 tsp. baking soda
1 ½ cups fresh blueberries
1/3 cup shredded coconut
Preheat oven to 350˚F.Beat sugar and egg until light and fluffy; add yogurt, vanilla and coconut oil. Mix until combined. Stir in flour, protein powder, salt and baking soda. Mix until dough is formed.
Line a 9x13-inch pan with foil and coat with cooking spray. Press a little over half of the mixture into baking pan.
Sprinkle blueberries evenly onto dough and top with coconut.
Spoon remaining dough over top.
Use a wet spatula to lightly press dough, smoothing over filling.
 Bars will look like blueberry cobbler.
Bake for 30 minutes until golden brown. Cool slightly and remove from pan onto wire rack, using foil paper to lift bars out of pan. Cool completely before cutting.
This guy, could not wait for the bars to cool...I found him in the kitchen...GUILTY!!!
Great idea Chris!!! Eat it like cobbler with Ice cream!!! Brilliant!!!