Long time readers may have noticed recently that I’ve upped my already pretty regular gym schedule; this is all part of Operation Hottest Bridesmaid Ever.
I have eight weeks left until I
win the wedding get to celebrate two of my closest friends and the most beautiful relationship I’ve ever seen. I’ve worked hard over the last few months and I’m definitely seeing changes in my body, having said that…it’s crunch time folks. If I’m going to rock that super-sexy bridesmaid dress I picked out back in April, I’m going to spend the next two months in the weight room. With added strength work comes added protein.
I’ve never been very good at doing the whole recovery food/drink thing, but I’m going to do my best to add recovery foods/drinks to my workout regimen to aid in my should/arm/chest muscle toning efforts.
A strapless dress is not something to be taken lightly.
There’s no reason recovery foods can’t be delicious. This weekend I made these super yummy chocolate protein muffins, adapted from my fitness model girl-crush, Jamie Eason’s recipe on BodyBuilding.com.
Chocolate Protein Muffins Bars
Adapted from BodyBuilding.com
- 1 cup Spelt Flour
- ¾ cup Liquid Egg Whites
- 2 scoops Vanilla Whey Protein Powder (I use Designer Whey)
- ½ cup Splenda
- ½ tsp Baking Soda
- ¼ tsp Salt
- 8oz Unsweetened Apple Sauce
- 3 tbsp Cocoa Powder
- 4oz Water
- Preheat oven to 350 degrees.
- Mix dry ingredients (flour, vanilla whey protein, baking soda, salt, Splenda, cocoa powder) together in a large bowl.
- Mix wet ingredients (egg whites and apple sauce) together in another bowl.
- Add wet ingredients to dry ingredients and mix together.
- Spray cooking dish with a non stick butter spray and add batter to dish.
- Bake 20-30 minutes in oven.
Makes 9 muffins. Approximately 100 calories, 1.4 grams of fat, 12 grams of carbohydrate, and 10 grams of protein per muffin
**These are perishable, so you’re going to want to refrigerate them after they cool