This Cauliflower Crust Pizza recipe is gluten-free and dairy-free, making it the cleanest pizza I’ve found. It’s also delicious! You can actually pick it up with your hands, and it can be frozen for a quick dinner.
…
Lemon Cardamom Granola
I’m a schwag whore.
Race expo bags, conference loot, free t-shirts, retreat goodies… you name it, I get excited. You can imagine my eyes popped out of my head when I saw the gigantic bag ‘o schwag we were gifted at the Blend Retreat. Lots of bars, cereal, Fitmixer Aminos, protein drinks, and even granola.
One of my favorite items was a lemon-blueberry granola by Nature’s Indulgence. It’s loooong gone, but I still think about it.
When I saw this guest post on Lauren’s blog, I was excited to be able to combine those flavors once again.
I had to take liberties with the recipe, as my training diet doesn’t allow for the sugar. You know what? I don’t even miss it in this recipe! A mashed banana helped to sweeten and bind the granola, and it lended a subtle fruit flavor since dried fruits are a no-no (pure sugar, people!).
Another twist I put on the original was to add a bit of cardamom. You have to be careful with it – a little goes a long way – but a small amount added to sweet-ish recipes can elevate it to something uniquely delicious.
One of the things I liked the most about the Nature’s Indulgence version was the inclusion of millet. It added a cool crunch to the texture. I didn’t have any millet, but the chia seeds in my version to achieve a similar effect.
It is really fantastic sprinkled over a bowl of Greek yogurt with fresh plum and cinnamon.
Recipe at bottom.
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First a little round up from the blog world! I sometimes worry that much of the stuff I make is too weird for anyone to actually try. More often that not I end a description with “Its really is good, I swear!”
Because of this, I get unnaturally excited when you guys share your own iterations of recipes I’ve posted. Here are a few recent shares from around the blog/Instagram world… they’re good, I swear!!!
Allie ordered her very own peanut flour and tried my favorite sauce combo: peanut four, almond milk, and sriracha:
Heather rocked out a vegan version of my Tiramisu Protein Parfait using a coconut whipped cream that looks absolutely scrumptious:
Ashley made this Protein Breakfast Tart that I adapted from Tessa… coincidentally, I made it again yesterday morning. 🙂
Lauren made my PB & Jeggs with a grilled PB&J after I told her of my childhood love. I wonder if anyone will try this lightened up version posted yesterday.
Last but far from least, Meg made my take on a Cauliflower Pizza Crust. It turned out beautifully, and I love her runny egg on top!
***Since the original post, I’ve remade and improved upon the crust. Based on feedback from others I realized the measurements needed to be more precise and detailed instructions. Look for that update on Monday!***
Thank you to everyone who has tried a recipe and/or given feedback! I love learning from you all. 🙂
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Lemon Cardamom Granola
- 1 C rolled oats
- 1/2 large banana, mashed
- Zest & juice of 1/2 lemon
- 1T coconut oil
- 1 T chia seeds
- 10 drops NuNaturals Lemon Liquid Stevia
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
Pre-heat the oven to 325 degrees.
Stir all ingredients together in a large bowl until well-combined.
Spread the mixture evenly onto a parchment-lined cookie sheet.
Bake for 15 mins. Stir the granola and bake another 10 mins, until golden brown.
Allow the granola to cool completely before transferring it to an air-tight container.
Note: If you don’t have Stevia, you can sub in 1-2T of your favorite liquid sweet treat (maple syrup, agave, etc.).
Makes 4 servings (1/4 C each).
Approximate nutritionals: 117 calories, 6g fat, 16.4g carbs, 2.3g fiber, 2g sugar, 3g protein
***
I’m attending y first show this weekend! I can’t wait to see the figure competitors… it’s hard to believe that’s going to be me in a few months! 🙂
What is your favorite granola combo or recent blogger recipe?
What are you looking forward to this weekend?
Grilled PB&J with Peanut Tofu Butter
Comfort food will always reign supreme in my heart.
Even something close to the memory of your favorite comfort food can satisfy. Take pizza, for example. I LOVE good, Italian pizza but… It’s like gettin’ frisky. All pizza is good, some is just better than others.
Cinnabon may be about to bust up my theory though. They are apparently introducing Pizzabons. Lucky ATL is their test market.
[Photo: @AJCFoodandMore]
If I had to choose, grilled PB & J would be my #1 comfort food. Growing up, my mom used to load the sandwich with lots of peanut butter (JIF) and my grandmother’s homemade muscadine jelly. She would then butter the outside of the bread and grill it up like a grilled cheese. The peanut butter would become runny and the buttery, crunchy bread was just the right contrast to the oozy-goozey center.
It’s been years since I’ve had one. I can’t bring myself to put that much butter and gooey deliciousness on a sandwich. This thing was probably close to 1000 calories. That’s before the sides – Cheetos and chocolate milk (with extra syrup snuck in when Mom wasn’t looking).
When I was craving this particular sandwich yesterday, I decided to try to make a healthier version of my mom’s classic.
The bread was easy: I used my favorite P28 High Protein Bread. The jam was also a no brainer – sugar-free Smuckers Strawberry.
The hardest part was the peanut butter. I needed to achieve the right amount of gooey-ness, and actual peanut butter isn’t allowed on my training plan. Time to get creative. Peanut FLOUR is ok (it’s de-fatted), but it won’t melt. It needs to be a creamy filling… and you know what’s creamy? Tofu.
I blended my peanut flour with a serving of tofu and a couple of stevia drops for an amazing creamy, low-fat, protein-filled peanut butter. Bam.
Rather then Cheetos I opted for apple sprinkled with cinnamon. There was a little tofu-peanut butter left over, which made the perfect apple dip.
I never thought I’d say thing, but these days apple slices are legit more appealing than the processed orange cheese things.
Grilled Protein PB&J
- Bread
- 1 serving peanut tofu butter
- 2 tsp sugar-free jelly
Peanut Tofu Butter
- 3 oz tofu
- 2 T peanut flour
- 2-3 drops stevia
Pre-heat George Foreman grill, panini press, or grill pan.
Place Peanut Tofu Butter ingredients in a blender and blend until smooth.
Spread peanut butter and jelly on your bread of choice to make you sandwich. Place in/on hot grilling apparatus and cook until each side is golden brown.
Enjoy!
***
To be clear: I have nothing against Cinnabon (outside of a general opposition to junk food). Admittedly, the smell of their cinnamon rolls is intoxicating. I just can’t imagine wanting a Pizzabon over a real pizza slice or a real Cinnabon.
Would you try the Pizzabon?
What was your favorite childhood meal? Would you still eat it today?
Maple Zucchini Bread Batter + WIAW
I’m full.
No, not full of shit.
Full of food. Protein. Complex carbs. Veggies. This is a result of my my nutrition plan changes. I mentioned Monday that they were coming. And come they did. I was secretly hoping I’d just get another cheat day. No dice.
The veggies and carbs have increased slightly… and then there’s the protein. It has doubled, and is now required to be from a “real” source (fish, egg, or soy) at a minimum of 3 meals. I’m not there yet, so don’t call me out on this first WIAW. It’s going to take me a little time to ramp up. I’m fast learning that figure competitions are not for the faint of heart. 😉
In summation, this is the bulking edition of What I Ate Wednesday. Tuesday morning was spent at a panel event where I knew I wouldn’t be able to get the foods I need. It was fun to brainstorm some portable meals that could be prepped the night before!
I did keep it seasonal, thanks to a recent rampage of the Farmer’s Market. Check it all out below, then click here to visit Jenn @ Peas and Crayons to see everyone else’s summer eats!
Meal 1:
As usual, I began my day with Fitmixer Aminos mixed with ~2T of apple cider vinegar and water. I won’t bore you with another pic, but trust me when I say this stuff is the bomb. Especially when you have to wake up for a 7am conference. I wish I was making that up.
This week I managed to NOT have PB & Jeggs for once. This week I planned ahead and – knowing I’d need the caffeine for my early morning – made Overnight Mocha Protein Oats. Who needs Starbucks when you have this tastiness?
Mocha Protein Oats:
- 1/3 C rolled oats
- 1/2 C water (or liquid of choice)
- 1/4 C coffee (chilled)
- 1 scoop chocolate protein powder
- 1/4 C unsweetened almond milk
- 1-2 tsp cocoa powder
- 2 tsp chia seeds
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 5-6 drops liquid stevia
Place the oats and liquids in a medium bowl and microwave ~3 mins (some liquid should remain).
Mix in remaining ingredients and place in fridge overnight. In the morning, stir, top with your favorite fruit, and enjoy!
Note: If you prefer your oats warm, you can also pop these in the mirco again in the morning.
Meal 2:
Greek yogurt is a protein-rich staple in my diet. Right now I’m hooked on seasonally appropriate strawberry Greek yogurt.
The fruit flavors in the grocery store have a ton of added sugar, but you don’t have to buy those! I make my own using fresh berries and a touch of Stevia.
To make, simply mash up 1/4-1/2 C of your favorite fruit and mix it into a serving of yogurt. I added a bit of Stevia and cinnamon as well. Topped with pumpkin seeds and eaten with a side of black tea.
This bowl was prepped the night before and frozen. By the time I was ready to eat Meal 2 (at the afore mentioned meeting) it had thawed to an awesome fro-yo consistency.
Meal 3:
This lunch on the go was better than I could have found at a salad bar chain! Once again, I prepped everything the night before. The salmon, Ezekial bread, and edamame were stored in the freezer over night so they were just thawed in time for lunch.
Yes, those are individually packaged Dora the Explorer edamame packets. I swear I tried to find the regular package They were out.
In the tupperware I packed my veggies and arugula, and had a dressing ready in the mini container.
The dressing was a quick mix of olive oil, white balsamic vinegar, lime juice, and cumin.
Beat that, Doc Greens! 😉
Meal 4:
I made it back home for afternoon snack and heated up a few of the Chick-less Nuggets I posed yesterday. They are just as good on day 2!
The dip with this was awesome. I picked up a jar of Marmite and couldn’t wait to use it! It is a strong flavor, so I mixed 1/4 tsp with 1 T of peanut flour, 2 drops of liquid smoke, and 1.5 T of water. I’m forever indebted to Heather for introducing me to this stuff!
Meal 5:
Other bloggers are a HUGE source of inspiration to me. JL posted these tempeh patties 3 weeks ago and my only regret is that I took so long to make them!
I followed her method but increased the nooch to a full tablespoon and added fresh lime juice and thyme. OMG. Next time I’m tripling the recipe and freezing some for later.
Served with spinach socca (basic method here; this time I blended in 1 C spinach), sweet potato, raw asparagus, red pepper, onion, and a chipotle pepper pureed with a pinch of cloves, cinnamon, and teeny bit of water.
Meal 6:
I got called out on Instagram for eating Carrot Cake Batter every day week. It’s addicting!!!
In an effort to be less boring, I decided on a different kind of batter. I must have had Kristina’s french toast on the brain…. because this is what I came up with:
Maple-Zucchini Bread Batter. Words cannot even describe. Sweet with a little depth from maple extract and spice notes from cinnamon, ginger, and a pinch of cloves.
Carrot cake whaaat?
Recipe at bottom.
Meal 7:
I went simple. Apple. Casein pudding. Uncle Sam’s Cereal. Cinnamon. Classic.
Maple Zucchini Bread Batter
- 1/2 medium zucchini, grated
- 1 T vanilla protein powder
- 1/3 C no salt added cottage cheese
- 2 T unsweetened almond milk
- 1 tsp cinnamon
- 1/4 tsp ginger
- pinch cloves
- 1/4 tsp maple extract
- 7-8 drops vanilla liquid stevia
Grate zucchini into a bowl and set aside.
In blender, combine remaining ingredients and blend until nearly smooth.
Add blended mix to the zucchini and stir to combine.
Enjoy!
***
Are you keeping track? I managed 171.9g of protein – pescatarian-style this week.
Have you ever had to pump up your meals to gain muscle/weight?
Do you think I’m nuts on the zucchini batter piece? I swear it’s good!
Chick-less Nuggets + Sweet ‘n Spicy Mustard Sauce
Nuggets of gold, I tell you.
Who needs Chick-fil-a?! These tasty vegan treats all the flavor and finger food deliciousness of the fast food treat, but without the MSG, high fructose corn syrup, ammonium sulfate, yellow 5, blue 1, etc. (I only wish I were kidding about that ingredient list.)
Maybe they missed the memo:
Isn’t this awesome? I ordered this tee from Callie @ Rawxy. Her cookies are good too, IMHO. 😉
Growing up I thought my mom was so mean because we were rarely allowed to stop for fast food. I wanted a toy with dinner! Looking back I am grateful – to this day I have never eaten a fast food hamburger!
However, I did enjoy the occasional chicken nugget from a certain Southern chain. Today I wouldn’t dream of buying them, especially when there are clean alternatives like these:
My chick-less nuggets are TVP-based and are vegetarian/vegan.
After a quick pulse in the blender, mix in some chickpea flour and an egg (a flax egg works here) to bind them. This creates a nugget-like texture that… well… tastes like chicken.
You can make the bites any flavor you’d like, but I went for the classic blend of paprika, red pepper, onion, and garlic. Lay off the red pepper and these would be ideal for kid meals! Sorry, toy not included.
Dunked in a healthy, quick sweet ‘n spicy mustard sauce, you’d almost swear these were from a drive-thru… a thought you’ll quickly push aside because these clean bites are better.
Chick-less Nuggets
- 1 C water
- 1 no-meat chicken bullion cube
- 1 C Texturized Vegetable Protein (TVP)
- 2 T chickpea flour
- 1 egg (flax egg or the “real” thing)
- 1 tsp spice blend (I used a mix of paprika, red pepper, onion, garlic)
Preheat oven to 500 degrees, or 475 convection.
Heat water in medium bowl and stir in bouillon until dissolved. Add TVP, stir, and allow to stand for 5 mins.
Pulse soaked TVP in food processor; you want larger pieces broken up, but not a puree. Add egg and flour and mix well. Season with your favorite spice blend.
Form “nuggets” with the TVP mix (heaping 2T per nugget). Drop balls onto a parchment-lined baking sheet.
Place in oven and bake for 10 mins, until golden. Flip nuggets and bake for an additional 5 mins. Allow to cool slightly before serving.
Makes 10 nuggets.
Note: Use a flax egg to make vegan.
Approx Nutritionals (per nugget): 47 calories, 0.8g fat, 20.7g sodium, 3.7g carbohydrates, 1.7g fiber, 1.4g sugar, 5.8g protein
Sweet and Spicy Mustard Sauce
- 1 T nutritional yeast
- 1 tsp mustard
- 2 T water
- 2 drops lemon liquid stevia (or sweetener or choice)
- Tabasco sauce, to taste
Mix together and dip away!
***
I added a mini “about” section to my side bar with a pic, but am unsure about it… too much?
Do/did you ever like fast food?
What is your favorite dipping sauce?
Golden Beet and Tempeh Stuffed Poblano Pepper
I’m beet up and ‘choked up this Monday!
It’s the second installment of Heather’s Meatless Mondays from A-Z challenge!
Last week the ingredient we were to use was artichokes, and I submitted this Quinoa Stuffed Artichoke. Without thinking, I incorporated this week’s ingredient – beets – into the recipe by soaking my quinoa in beet juice.
This week… Oops, I did it again.
My submission is a Golden Beet and Tempeh Stuffed Poblano Pepper, and in my tempeh stuffing I incorporated both beets AND artichoke hearts.
If you are someone who doesn’t do well with red beets, I encourage you to try the golden variety. Golden beets tend to have less of an “earthy” taste, and are slightly sweeter than red beets. I loved that sweetness in this dish balanced with the mild heat of the poblano pepper.
Don’t be scared of the poblano. It rates a 4 out of 10 on the Scoville Scale (compared to a habanero which is 9 out of 10). A poblano’s heat is more of an accent than a punch. They are perfect for those who like just a touch of spiciness. FYI – the reddish-brown poblanos are more ripe, and are sweeter than the true green ones.
Poblanos are commonly used in Mexican dishes, but I took this in a more Indian direction by coating my sautéed stuffing ingredients in a quick sauce made of curry and nutritional yeast. Curry is an excellent pairing with the nutty tempeh and nutritional yeast flavors, and the sweetness of the beets added a fun twist to the stronger flavors.
Admittedly, I’d never roasted a pepper before. It seemed like a complex task for some reason. Rest assured it was stupid-easy, and definitely worth a shot. This recipe can be easily multiplied and customized to fit the needs of a crowd!
Next week’s ingredient is caperberries… should I purposefully aim for artichokes, beets, and capers? 😉
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Workout recap before food though! This week was a weird one. I traveled on Wed/Thursday so I had to take a rest day midweek. Being on an airplane makes my body really tired/weak-feeling, making Friday’s workout was a hard one. I also had a weird pain in my heel on Friday morning. It feels bruised, but I didn’t do anything that would bruise it. It happened before I workout – almost immediately as I got out of bed. It still hurts today… I’ve been resting and icing, and I skipped past leg day Saturday to give it a rest and instead focused on upper body. Like my triceps:
Last week I mentioned being frustrated that while I have seen increase in weight I can move, my weight is the same. This week will bring some adjustments to my diet, adding more fats, protein from “real” sources (not powder), and a small increase in carbs and veggies (woo hoo!). Candidly, I am a little nervous. That’s a LOT of food, and I often struggle to get in all 7 meals with the smaller portions. If anyone wants to come shovel food in with me, I could use the encouragement! LOL!
Workout Recap (8/6 – 8/12):
- Monday – Legs (w/ trainer)
- Tuesday – Back/Triceps, Calf raises, 2 mile walk
- Wednesday – Shoulders/Butt
- Thursday – Rest, 1.5 mile walk
- Friday – Chest/Biceps, Calf raises
- Saturday – Back/Triceps, Calf raises
- Sunday – Shoulders/Butt
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Golden Beet and Tempeh Stuffed Poblano Pepper
- 1 large poblano
- 1/2 tsp avocado oil
- 2 T red onion, chopped
- 1/3 C golden beet, diced
- 1 large garlic clove, minced
- 1 serving tempeh
- 1/4 C chopped artichoke hearts
- 1 T apple cider vinegar
- 1 T nutritional yeast
- 1/4 tsp curry
- Shake of cumin
- ~2T water
Preheat oven to 475.
Place the pepper on a baking sheet, and place in oven. Roast for 30 mins, turning pepper every ~10 mins. The goal is to char it on all sides.
Once charred, place in a bowl and cover with a towel to steam for ~10 mins.
Meanwhile, heat oil in a skillet and begin to saute onions and beets. Once onion begins to turn translucent, add garlic, tempeh, and artichokes. Add apple cider vinegar (or other white vinegar), and stir to combine. Cook until warmed through, and garlic becomes fragrant (~2 mins).
Mix nutritional yeast, curry, and cumin with water and pour over saute. Stir to combine and remove from heat.
Remove pepper from bowl and begin peeling. The skin with come off easily when they’re cooked like this.
Make a small slit down the length of one side of the pepper, being careful not to cut through to the other side. Carefully remove seeds, leaving stem intact. Spoon tempeh mixture into the pepper to fill.
Transfer stuffed peppers to baking sheet dish. Place in oven and bake until golden, 5-8 mins. Cool for a moment before transferring to a plate. Sprinkle with chopped mint, lime juice, and additional nooch sauce if desired.
Makes 1 (easily doubled or quadrupled).
***
I didn’t want to clutter the post with all of my cheat day treats, but this happened (among other things):
Have you ever had an odd heel pain? Any advice?
Do you like beets? What is your favorite way to eat them?
Banana Creme Brownie Parfait + WIAW
Bad smells piss me off.
You know when you’re in the gym and someone has offensively bad body odor? That makes me insane.
I think I was that girl. With garlic, not BO. During leg day on Monday with my trainer, he asked what I had eaten that day. I sheepishly had to admit to have excessive garlic. He could smell it on my skin! Is that weird? I’ve never noticed that… have you?
On the flip side, there was a guy in the weight room yesterday morning that smelled really good. I was going to thank him, but I thought maybe that would be creepy.
Speaking of training… no changes in my nutrition plan to report this week. Yet.
While I’ve been obviously gaining muscle, I haven’t actually gained weight.I think we’re increasing carbs a bit, and adding some addition little more fat. I’m excited about the increase in fats – I’ve been craving avocados! I also get to start doing some sprints. Apparently sprinters have nice bums… I have no bum. That asset is an important one in figure competitions. 😉
Lolo may not have earned a medal, but I will admit her body is bootylicious.
I’m going to assume you didn’t come here to talk about BO and butts… let’s move on to the What I Ate Wednesday goodies.
Check out my summertime appropriate eats below, then click here to Jenn @ Peas and Crayons to see everyone else’s summer eats!
Meal 1:
This is an old pic; I now use Optimum Nutrition Orange Amino Energy mixed with ~2T of apple cider vinegar and water. Enjoy this first thing, about 30 mins prior to meal one for its benefits related to energy, digestion, and skin. I don’t even drink coffee anymore thanks to this.
I added another treat to my digestive system this week too: Good Belly.
These kind people sent me coupon to try out their probiotic shots. I was pleased to see that there is a no-sugar-added option! The taste was good – fairly neutral actually. Probiotics are known to help keep your body’s bacteria in balance, and help the digestive system. Nothing yet to report on the digestive end (get it? end? tee hee!), but I am a believer in the benefits of probiotics.
Isn’t the smiley face cute?
As I mentioned last week, I’m doing some meal-order-swapping around my workouts. Since I went to the gym early, I swapped meals 1 and 2, meaning I need a fruit and a protein first thing and my post-workout meal would include my carb.
I’m on a PB & Feggs (fruit + eggs) bender. Remember these PB & Jeggs? Or these PB & Aggs? This week it’s PB & Peggs!
I knew it would be good since I liked the others, but I didn’t remember exactly how awesome warm peaches are. I used the now in season donut peaches to make what might be my favorite Feggs creation to date!
PB & Peggs:
- 1/2 C egg whites
- 2 T peanut flour
- 2 T unsweetened vanilla almond milk
- 1 tsp cinnamon
- 1 donut peach, cut into ~1/2 in pieces
See this post for detailed instructions.
Meal 2:
Post-workout I felt like a little treat. I’ve had Brittany’s Sweet Potato Pancakes bookmarked for a while, and had just mashed some sweet potatoes. Perfect timing. I followed her recipe closely. My sweet potato mash was about 1/2 C. I used just 1/2 a scoop of protein powder and added 2 tsp of chia seeds. I only needed 1 T of the milk. Oh, and I was verrrry generous with the cinnamon.
For my topping, I mixed equal parts Sunbutter and coconut flour with enough water to form a paste. I also threw on some caramelized bananas, using the same method from my French Elvis Toast.
Meal 3:
This lunch packed some color! I made Lauren’s Beet Burgers earlier in the week… only I got too creative with the recipe and they won’t hold together. They did taste fantastic (especially with the extra garlic I added… sorry again to my trainer)! I used my burger crumbles to top a spinach salad sprinkled with nooch.
My carb and additional protein was a slice of my favorite P28 High Protein Bread with a schemer of artichoke spread sprinkled with red pepper flakes.
Meal 4:
I pride myself in making different meal constantly. Repeats don’t happen often in my kitchen… until recently. I’m absolutely obsessed with the Capella Cake Batter Flavor Drops I shared here last week. This and the Carrot Cake Batter Shake happened at least 2x a week these days. Good thing carrots are so sweet and flavorful this season!
Meal 5:
I was inspired by Heather’s field trip to the Asian market to make my own tofu Tofu Spring Rolls. Heather even sent me this handy tutorial on how to roll them. Seems easy enough…
Apparently I am not as skilled as my broccoli kissing friend because mine didn’t exactly hold together.
At least the sauce was good. It was a simple spicy peanut sauce made from peanut flour, water, lime juice, and sriracha.
Served with a side of quinoa that I tossed in a very small amount of miso tamari, rice vinegar, avocado oil, and red pepper flakes. It was healthy fried rice!
Meal 6:
I happened to see on Pinterest that someone pinned my parsnip fries. It was a great reminder to make them again!
Of course, I couldn’t do it the same way twice. And when I ate this it was 9:30pm, which to me = dessert time.
Cinnamon sticks with a protein frosting dipper. Holy yum. I simply tossed my parsnips in a teeny bit of coconut oil and a ton of cinnamon before roasting. The dip was vanilla protein powder, stevia, a splash of vanilla, and water to mix. I also added a few drops of the Capella Cake Batter Flavor Drops. Easy and OMG good.
Meal 7:
They say that everyone has a twin somewhere. I don’t know about that, but I certainly have a food twin. Meg @ A Dash of Meg and I share the same palate. I’ve made several of her dishes and am always blown away. She is a HUGE source of inspiration not only for healthy eating, but also for pushing harder in the gym.
It was her recipe for a Chocolate Brownie and Raspberry Parfait that inspired this lovely creation that I downed like a fat kid at recess.
This Banana Creme Brownie Parfait rocked my socks off. A couple of my favorite summertime potluck desserts are banana pudding and brownies. This killed two cravings with one stone. As I slowly worked my way through the wine glass (that’s right – I eat wine parfaits), the creme was soaking into the brownies leaving a decadent, spongy, slightly gooey bedtime snack of champions.
Banana Creme Brownie Parfait
For the Brownie:
- 1/4 cup oats
- 1 T pumpkin puree
- 1/4 C egg whites
- 1 T cocoa powder
- 1/2 scoop (1T) Chocolate Rice Protein Powder
- 1/8 tsp baking powder
- 8 drops cocoa liquid stevia
For the Creme:
- 1 C plain greek yogurt
- 1/4 tsp banana extract
- 1 tsp cinnamon
- Bananas
Mix the brownie ingredients in a small bowl. Microwave until just done, ~ 1 min.
Meanwhile, stir together the yogurt ingredients.
To assemble: layer yogurt, brownie pieces, and bananas in a pretty glass (yes, it must be pretty), alternating until you’re out of each.
Enjoy!
***
Are you keeping track? I managed 158.5g of protein – all vegetarian!
Does body odor make you mad?
What is your favorite way to eat eggs? Have you tried the PB & Feggs? Or do you think I’m insane?
French Elvis Toast
My love affair with breakfast continues.
I couldn’t choose between something peanut butter-y and French toast. Like a true healthy-living blogger I want nut butter at every meal, but I’d been thinking about french toast ever since receiving a loaf of P28 Bread.
French toast was my favorite childhood breakfast. Mom used to make it on challah bread with lots of cinnamon and a drizzle of honey. She would then warm syrup with butter to pour over the decadent toast.
Obviously that’s not on my training diet, and I had not attempted to make a healthy version due to my protein requirements. There’s no way French toast would pack 20g of protein… until I received high protein bread.
You may have seen me mention P28 bread in previous posts. I absolutely love it. One slice packs 14g of protein! Count me in.
P28 bread is chewier than regular bread. Some people (Lee‘s husband) like that. I don’t mind it, but prefer the bread toasted. The toasting turns it perfectly soft with a nice crunchy exterior. Note: Due to the whey, it toasts faster than regular bread, so keep an eye on it.
Now about the french toast…
Peanut butter-coated and topped with caramelized bananas, I had to name it after The King.
You know how good warm, runny nut butter is? Imagine that, but soaked into bread. A little vanilla and cinnamon makes it almost like eating dessert for breakfast. Dessefast? Deckfast?
For my topping, I sliced the bananas and let them briefly caramelize in the pan. Arranged atop of the peanut-y toast and drizzled with cinnamon-lace syrup, those bananas added just the right amount of richness and creamy texture.
No peanut flour? No problem! Just use regular peanut butter. (It will be easier to mix if you warm it just a bit.)
But really, you should order this peanut flour via iHerb. Use coupon code USO924 for $5 off your first order. It’s awesome, and it’s made in Georgia. 😉
Let’s pretend I didn’t lick my plate clean like a little kid…
Recipe at the end.
And now for the fun part. P28 has offered an opportunity for 3 readers to try their bread!
P28 is made with 100% Whole Wheat, Whey Protein Isolate, Oats, Flaxseed, Sunflower Seed and Millet. It’s 100% Natural, and is a great source of Omega 3s and 8 essential Amino Acids needed for growth, energy, and vibrant health.
Want a loaf of your very own? Receive up to 4 entries by:
- Follow me on Twitter or Subscribe to the Sprint 2 the Table RSS feed or email
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Giveaway ends at 11:59pm EST Thursday night, August 9th. The winner will be announced here on Friday, August 10th!
Open to US Residents only. If you’d like to try these bars but didn’t win, check out their website to find a local retailer, or to order your a sample pack.
French Elvis Toast
- 2 T peanut flour
- 1/2 tsp cinnamon
- 1/4 C egg whites
- 2-3 T milk (I used unsweetened almond)
- 1/2 tsp vanilla
- 4 drops liquid stevia
- 1slice P28 Bread (or bread of choice)
- 1/2 banana, sliced
For Syrup:
- 2 T sugar-free maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp butter extract
For the Toast:
Combine all ingredients in wide bowl. Dip bread in mixture until saturated.
Cook in pan over med-high heat until golden brown on each side.
When almost done, place banana slices in pan and allow to caramelize slightly (they will turn a bit brown on top).
For the Syrup:
Pour syrup in small bowl. Mix in cinnamon and butter extract. Microwave for ~20 secs, until warm.
Plate your toast and top with caramelized bananas and syrup.
Makes 1 serving.
Note: If using regular bread, you may need 2 slices. P28 slices are large and more dense than a standard slice.
Vegan Option: First, use a vegan bread source. Second, replace the eggs with more almond milk and add a tablespoon of flax. Let it sit for 10 mins to thicken before dipping your bread. Proceed to cook.
Approximate Nutritionals (without syrup or bananas): 223 calories, 5.9g fat, 342.5mg sodium, 16.2 carbohydrates, 4.1g fiber, 4g sugar, 28.8g protein
***
I’m have a double serving for breakfast today. Last night was leg day with my trainger and I sort of want to die after those hack squats.
My trainer posing with his torture tool: the hack squat machine.
What was your favorite breakfast as a child?
Have you even done hack squats?
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