Special Delivery

May 14, 2013 by 6 Comments

IMG_1039

I really am flabbergasted by how amazing ya’ll are.  I’m overwhelmed—in a good way.

While this blog has always been a running diary of my daily adventures in eating and exercising, it is also about having a healthy perspective.  That’s the part I’ve lost, and in order to find my way back to that magical medium in my mind I’ve decided to cut back on the food photos and exercise diary.  I’m not sure what that means, but my promise to you is to try and keep it interesting around here, and my promise to me is to be nice…to myself.

I’m not giving up on photographing food completely, just photographing all of my food.  Like today, today’s food needed photographing, because it was an experiment in mail-order chefdom!

At a party last month I met the founder of Plated, Nick Taranto–he was recently written up in the New York Times Business, Dining & Wine, and Dining & Wine (again) sections.  We were chatting about food blogging,and when I checked my inbox the next day he’d sent me a voucher for two free meals!

I actually bought four meals, so I did pay a bit for this little experiment, but not much, each plate came out to $15.

Since The Fella is out and about tonight, I figured I had the perfect opportunity to experiment in the kitchen—reason being, I ordered fish and chicken entrees and Roy is a vegetarian.  We try to keep the house meat free, but when I do need a meat-based meal I eat it when he’s not around to watch.

So, what was on the menu tonight?

Roasted Salmon with Spring Pea Salad and Potatoes

My box o’food arrived while I was at work, luckily it was well iced and insulated, and still cold when I got home.  A major concern when you’re ordering fresh fish!

Inside where all sorts of baggies labeled by dish with their ingredients.  I took out all of my “Salmon” ingredients and got started.

img001

Armed with a  list of ingredients, equipment, and instructions on how to make each dish (with awesometacular photo guides) I rolled up my sleeves and started cooking.  Basically this experience was like reading a cookbook, only all of the ingredients are perfectly portioned in front of you and there’s little to no prep work.

The recipe itself was really simple and the whole meal was finished in 30 minutes.  The instructions even tell you when to start cooking things, as in “While the salmon cooks, start assembling the salad), ensuring that everything comes out at the same time.

I’m not sure I would want to fork over $15 for a regular at-home dinner on a regular basis, but I could definitely see myself using Plated again when I’m having people over for dinner, wanting to impress them, but not spend all my time in the kitchen.  Also, I really liked the fact that I didn’t have to waste time measuring, all the ingredients were perfectly proportioned inside.

img002

demo

versus

Kim

IMG_1043

The best part is that I have left overs.

The other best part is that I can keep the recipe card, and now have a new easy dish for fish-eating friends!

Later this week I’ll be testing out a chicken and pasta dish, I’ll keep you posted.

Kim

Filed Under: Daily Confessional, Recipes Tagged With: , , ,

Recipe: Lite(r) Tres Leches Cake

March 12, 2013 by 2 Comments
This cake is crazy good. You'll thank me later. Or, perhaps you'll curse me later. Either way, you'll be thinking about me while eating cake...later.

This cake is crazy good. You’ll thank me later. Or, perhaps you’ll curse me later. Either way, you’ll be thinking about me while eating cake…later.

Hey All,

I’m home visiting my parents until Wednesday evening, so I’m not up to my usual eating of well-balanced things and exercise.  Right now it’s all jelly beans all the time!

Since being home I’ve entertained myself in the kitchen–which is what I do at home (my other home, the one I live at with The Fella), so really nothing has changed in my routine.  Last week, couch-bound with nothing but a bevy of takeout menus to keep me company, I became obsessed with the idea of lightening up Tres Leches Cake–Damn you neighborhood Cuban bistro!

Who doesn’t love Tres Leches Cake?

Whoever you are, I’m taking your portion. It didn’t want you anyway.

My Mom always keeps a fully stocked baking closet, and inside I found all the ingredients I needed to try my hand and creating my dream cake.

IMG_0953

Disclaimer: This is not a “clean eating” recipe.  Usually I try to stick to foods that are un or minimally processed, but the only way I could think to lower the calories on this bad boy was by using “diet” food.  Better living through science!

Please don’t send angry emails.  I do the best I can with the cravings I have. This is most definitely not an everyday dessert.  Even dieted-up this cake comes in at 220 calories, and 3.5 grams of fat per slice (I based this on the size of slices that actual people eat, and not imaginary people in labs who take minuscule forkfuls of cake and call it a day).  Still better than the 400-500 calories per slice this cake usually is.  I’m sure, with a little tinkering, you could probably bring the calories down even lower; I used regular sweetened condensed milk in this recipe because I couldn’t find fat-free, but if you want to sub in fat-free sweetened condensed milk that could just drop the calorie count down a few pegs.

Don't judge my parents' kitchen. The bad lighting and tacky wall tiles will go the way of a renovation...one of these days.

Don’t judge my parents’ kitchen. The bad lighting and tacky wall tiles will go the way of a renovation…one of these days.

IMG_0949

Ingredients

  • One box of “Moist” yellow cake mix (this means the kind with pudding in the mix, it doesn’t work with regular cake mix)
  • 12 oz of diet cream soda
  • 6 oz Fat-free evaporated milk (half of a can)
  • 7 oz Sweetened condensed milk (half of a can)
  • 1/4 cup skim milk
  • 1 container fat-free Cool Whip (or any other incombustible whipped-cream type substance)

IMG_0950

IMG_0951

Directions

Step 1: mix cake mix and 12 oz of cream soda. No need to add eggs or oil–don’t ask me how it works, but cake mix and diet soda makes one hell of a cake.  Spread mixture out in 9×12 inch baking dish. Bang a couple of times to get rid of air bubbles.

Bake at 350 for 35-40 minutes, until toothpick comes out dry.

Step 2: While cake is baking mix sweetened condensed milk, evaporated milk, and skim milk together.

Step 3: Let cake sit for 5 minutes, then poke all over with a fork, then cover with milk mixture. Cover and refrigerate for at least one hour.

Step 4: Spread whipped topping over cake and refrigerate again until ready to serve.

Step 5: Try not to eat the entire cake.

Cake Nutrition

 

Kim

Filed Under: Recipes Tagged With: , , , , , , ,

Oh, Balls!

January 9, 2013 by Leave a Comment

This video has nothing to do with eating or exercise, it’s just a really sweet video that totally made me cry because of its sheer awesomeness…and because I’m a big cry baby who cries like a baby.


Now that we’re all feeling that lovin’ feeling, how about some falafel.

While scouring the confines of my pantry I was  faced with the fact that the only source of protein we have in the house currently is a half-dozen bags of dried beans, I decided to dust off my baked falafel recipe. I haven’t made it in years!

Let me start this recipe with the warning that there’s a bit of give-and-take that goes into making not-so-healthy faves healthy. Falafel is usually fried, locking in that oil-y moisture. These falafel balls are a wee bit drier, but I don’t necessarily think that’s a bad thing. Personally, I still think they have the same flavor and they’re easier to crumble in the pita for more falafel per bite.

Okay, so now, here’s how to make ‘em:

2 cups of fresh or a 15-oz. can of chickpeas
1/4 cup onion
2 cloves of garlic
2 tbsp. cumin
1 tsp. ground coriander
1/2 tsp. salt
1/4 cup cilantro
1/2 cup parsley
1/4 cup shredded carrot
1 tbsp. olive oil

Sauce:
1/2 cup tahini
water to thickness preference
1/2 lemon squeezed

Throw all the falafel ingredients in a food processor and process until green and smooth. Form mixture into 1 1/2 inch balls and place on a greased baking sheet. Bake at 425 for 40 minutes, turning once. Place on a whole grain flat bread (warmed is great) or pita with salad, tahini sauce and hot sauce to taste.

 

That was dinner, here’s what I ate the rest of the day…

 

Breakfast


Oatmeal with banana, almond milk, and walnuts
Coffee

My mom got me this mug for the holidays. I wonder if she was trying to hint at something.

Lunch


I hit up my favorite working lunch spot, Aroma Espresso Bar.
Middle Eastern Salad and White Bean Soup Combo

Exercise: In-home spinning and an exercise video (review to come this weekend)

Kim

Filed Under: Daily Confessional, Recipes Tagged With: , , , ,

Recipe: My Shakshuka

June 13, 2012 by 2 Comments

You may have noticed weird egg/tomato sauce thing popping up on blog from time to time. That’s Shakshuka, and it had become a new regular in my culinary line-up.

Shakshuka is, according to Wikipedia:

Shakshouka (also shakshuka) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin. It is believed to have Algerian and Tunisian origins.

So let me start this recipe post out by saying, this is how I make Shakshuka. If you were to go to a restaurant it might be a bit thinner, and it probably wouldn’t have mushrooms in it, and I usually leave out the chili peppers in lieu of bell peppers. I like my Shakshuka to be more like a stew than a sauce, so take this very inauthentic recipe for what it is.

Here’s what you’ll need:

2 Bell peppers (I used yellow and orange, but you can go for whatever color scheme you like)
1 yellow onion
1-28 ounce can of whole peeled tomatoes
1 package of sliced mushrooms (or you could slice your own, or leave them out completely)
Cumin, Cajun seasoning and garlic to taste
4-6 eggs

And here’s what you do:

Step 1: chop and allow onions and peppers to soften in a large pan

Step 2: Add mushrooms and seasoning.
To be honest I change the seasoning depending on the batch, but this go ’round I used Cajun seasoning, garlic powder, Za’atar, and cumin

Step 3: Once mushrooms have softened a bit, add the can of whole tomatoes. Allow to simmer on low-medium heat for 15-20 minutes, stirring occasionally and breaking up the chunks of tomato with a wooden spoon

Step 4: Make little pockets in the stew and pour eggs in for poaching

Step 5: Wait for 2.5 years for eggs to finish poaching in sauce. Okay, maybe closer to 35-40 minutes depending on your stove. I like to cook them until the yolks are almost completely cooked through, but make them to your own preference.

Step 6: Shovel into your face with a side of whole wheat pita and tahini

 

 

 

 

Kim

Filed Under: Recipes Tagged With: , , , ,

Peanut Butter Protein Muffins

May 30, 2012 by 1 Comment

While wandering the aisles of my local muscle shop (In my mind I’m like a smaller, more feminine Arnold. In reality I’m more like a smaller, more feminine  Stay Puft Marshmallow Man)  I found peanut butter cookie flavored protein powder.

Hello new friend, I’m going to use you in smoothies and shakes, and perhaps shovel you in by the scoopful. I will love you and squeeze you and name you Pib for short.

Err, I like peanut butter. It only seemed natural that I adapt one of my most favoritist post-workout snacks to include this marvel of modern whey manufacturing.

The PB flavor in these is subtle, which I prefer, if you a richer flavor considering throwing in some ground peanut powder or a scoop of your favorite peanut butter. May I suggest toasting one of this suckers in the morning with a wee bit o’jelly.

 

Ingredients

In one bowl combine:

1 1/2 cups oat flour

2 scoops peanut butter whey protein

1 tbsp baking powder

1/2 tsp salt

1/2 cup baking Splenda

 

In another bowl combine:

½ cup liquid egg whites

1 cup unsweetened almond milk

¼ cup vanilla yogurt

½ cup unsweetened applesauce

1 tsp vanilla extract

½ tsp almond extract

Mix the two bowls together until batter is smooth, and then pour into 12-cup muffin pan (sprayed with cooking spray). Bake in a pre-heated oven at 350 degrees for 20-25 min. Let cool before gorging.

I wrap them each in plastic and refrigerate them, throwing one in my gym bag before my workout to munch on the way home.

Makes 12 muffins:

Approximate nutritional breakdown (may vary based on protein powder): 90 calories, 2 g fat, 10 g carbs, 10 g protein

Kim

Filed Under: Recipes Tagged With: , , ,

Let’s talk about Sex…and Weight

March 12, 2012 by 1 Comment

Relationship weight.

Been there?

Done that?

BTW: Sex burns about 300 calories per hour for the average 150 pound adult. More reason to get it on. And if you get it on for an hour at a time…Hey there!

Yeah, we all have. There’s something so tempting about sitting in bed all day, cuddling and eating candy. Mmm, candy cuddling. Some of the biggest weight gains of my life have come from getting comfy in a couple. If you’re female, and have gained the couple poundage, it probably comes from going round-for-round with your guy. It really sucks that guys get to eat so much more than we do. I don’t know about you ladies, but I’m hungry, I like to eat…a lot.

If you’re a guy and you’re gaining, I’m guessing it may come from wining and dining the lady in your life. Or, perhaps it’s an uptick in home cooked meals (not that you don’t cook for yourself, I’m just passing on some of the grumbles I’ve heard from the men-friends in my life).

So far, this go ’round with The Fella I’ve been able to stave off the surge in the scale. This is due in part to the fact that my boyfriend is a personal trainer, and since we’re both far from rolling in dough these days many of our couple-y bonding moments happen as gym dates. While he also happens to be health conscious, it’s still not easy. The Fella really can eat far more than I can, especially because he’s pretty fit. I’m also gym-ing it a lot less these days because I’m working a lot more. This means keeping a tighter rein on my calorie allowance since I’m not burning as much on a daily basis.

I’m also a bit older, and a bit wiser in this relationship than I have been in my past ones. When I was younger I was really afraid to speak up about wanting to watch what I ate and make time for spin class. I didn’t want to seem like the kind of girl that was obsessed with her diet (Let’s face it guys, I’ve been writing a blog about what I eat for four years now–I think we can safely say that the secret is out), and I wanted to be that easy-breezy girl that could hang with the guys. Now that I’m a bit older, I don’t think wanting to take care of myself makes me high-maintenance. I know now that taking care of my needs is a very important part of my relationship. I want to bring my best me to the table, and that only serves to make me happier and more present.

Having said that, I sometimes wonder if I’m going to get the stink eye when The Fella opens his refrigerator to find a big batch of egg-white omelet muffins (below), or cartons of almond milk in his cabinet, or the secondary gym bag I have taking up precious real-estate in his apartment. So far he hasn’t even flinched. We’re planning on moving in together later in the summer or in early fall, and I think this will make the whole food storage issue a bit easier, but in the meantime I’m brown bagging my relationship.

Have you experienced relationship weight? How have you staved off the curse of coupledom?

 

Breakfast


Egg white spinach “muffins”
Clementines

To make these little bundles of protein-y goodines I blended 2 cups of liquid egg whites with a cup of 1% cottage cheese (using an immersion blender). In a muffin pan I put chopped onion and spinach in each cup, then poured the egg white mixture on top. I baked the tray of muffins at 375 degrees for 40 minutes (this totally depends on your oven). When cooled I sorted pairs of muffins in snack bags. I just pop them in the microwave for a minute in the morning. Easy, peasy, portable and portion controlled breakfast.

Lunch


Salad with lettuce, tomato, cucumber, onion, kalamata olives, feta and lemon vinaigrette (fresh lemon juice, dash of olive oil, dash of honey)

Dinner



Things just taste better if you can wrap them in foil. For dinner I made “Fauxwarma.” Fake shwarma. I had been craving this New York Street Meat staple for a while now. This morning I whipped up some Tzatziki sauce, combining non-fat yogurt, cucumber, garlic and dill. Come the PM I warmed up some fake chicken strips (MorningStar Farms), tossed it in turmeric, cumin, paprika, and salt. I combined them both with some lettuce, tomato, and hot sauce in a whole wheat flat bread.

I can successfully say that it scratched that food cart itch for about 350 calories.

Exercise: I haven’t gotten to it yet, but I’m hoping to get a DVD in tonight before bed.

Kim

Filed Under: Daily Confessional, Recipes Tagged With: , , , , , , , , ,

Four Years And Counting!

February 22, 2012 by 10 Comments


I saw this on a notebook the other day. I love the notion of forgetting the definition of impossible. Sorry for the crappy phone-camera shot.

Yesterday marked the fourth anniversary of The Kim Challenge. To think of how much my life has changed in the last four years is truly amazing. When I first started this blog I did so with the passive aggressive notion of getting the higher ups at Condé Nast (the producers of my webshow, The Daily Special) to notice me. It worked. I got my first legitimate writing job. Nowadays I’m a bit more direct about getting what I want—four years later I’m writing a book!

When I first started this blog I was fresh out of a four year relationship. The kind of relationship that kills your self-esteem and then blames you for it. Back then my boyfriend cheated on me, then told me it was my fault because I had gained weight. The worst part—I believed him! When I started this blog, I started it with a redefined value for my body, its relationship with food, and my love of exercise. I learned to see my body through the lens of my own eyes and appreciation, and no one else’s. These days I’m big time in love with a guy that formally asked me (in my kitchen, while I made dinner) tonight if I would move in with him when I’m done writing my book. When we’ve talked about it before I have said that I want to, but that I can’t necessarily handle the stress of a move and a manuscript at the same time. In order to make it an “official future goal” he made a ‘proposal style’ request. This one’s a keeper.

When I started this blog in 2008 I had very clear cut ideas about who I was and how the world should be. I’m a little less sure these days, and I think that’s a good thing. If there is one thing that I have learned over the last four years it is that life has a magical way of opening your mind, taking you places you never thought you would go, and catching you when you fall. This may sound hokey, but if there is one belief that I truly take to heart it is that the universe will always give you what you need. Perhaps not what you want, but definitely what you need. Sometimes along the way you realize what it is you want is totally different than you thought.

This blog is a magical part of my life and I thank all of you for that. Whether you comment regularly or lurk by practice, I am so appreciative of your presence in my life. I know that we often see blog reading (I know, I read a lot of blogs) as a one-sided activity, but I can tell you that it’s not—you’re presence out there means the world to me. Thanks for being there.

Now, let’s eat.

 

 

Breakfast


Smoothie made with almond milk, vanilla whey protein, banana, and mixed berries

Lunch


Split pea soup (is it just me or does split pea soup always look like baby food?)
Brown rice tortilla with lite Cheddar and turkey

Snack


Watermelon

Dinner

I’ve become slightly obsessed with shakshuka, an Israeli dish where eggs are poached in a tomato sauce/stew of sorts. I’ve tasted quite a few variations, and have to say Iike mine with big chunks of vegetables. I winged it, this was my first time making it, it wasn’t quite as thick as I’d like, but the seasoning was good.

I used:

1 medium onion, diced
4 cloves of garlic, minced
1 large Anaheim pepper, diced
1 orange pepper, diced
1.5 cups of white button mushrooms, sliced
1 Tbsp olive oil
1 28 oz can pealed whole tomatoes
5 eggs
1 Tbsp paprika
1 tsp cumin
1 tsp Cajun seasoning
¼ cup water (I would probably cut this out next time)

I sautéed the onion, garlic, peppers until soft, and then seasonings and mushrooms. When the mushrooms start softening I added the canned tomatoes with their juices. I simmered the sauce on a medium-low heat for 25 minutes uncovered. When the sauce is only slightly watery (I should have waited a bit longer) make a groove in the stew to pour egg into. Crack egg into a glass, then transfer to pocket you made in stew. Add as many eggs as you have room for. Cook (I covered them for a more poached look, but you can do it uncovered as well) until egg white is no longer runny, but yoke isn’t completely hard.

Serve with pita and tahini sauce

Review from The Fella (my household Israeli), the seasonings were perfect, the stew itself was nice and hearty, but it was a bit too liquidy. The good news: This is super healthy dinner. A great way to get your veggies in!

Kim

Filed Under: Daily Confessional, Recipes Tagged With: , , , , ,

Recipe: Pseudo-Starbucks Cinnamon Swirl Loaf

January 21, 2012 by 1 Comment

I’m going to go ahead and assume that I’m not the only person that needs a whole boatload of willpower to walk away from the pastry display at Starbucks.

Seriously, it’s just cruel!

Here I am, minding my own bee’s wax, fantasizing about an Americano with soy milk and cinnamon, when BAM my eyes wander to the banana nut loaf or the cinnamon coffee cake. Those sure would go down nice with my caffeine fix.

Grrr, expletive, grumble, foot stomp, drool.

Even the reduced-calorie goodies they sell are total calorie bombs. And, if you’re like me and still trying to do holiday season damage control, they can be serious motivation killers.

That’s why I made this: A low-calorie/high protein (gluten-free) cinnamon cake that tastes just as good as anything you’ll find in a display case, but with a whole lot less self-loathing.

It’s not my genius idea, I tweaked one of Jamie Eason’s bodybuilding.com recipes (again! That woman is brilliant). My version uses Splenda instead of Xylitol; plain instead of vanilla yogurt, a couple of added extracts, and slightly different measurements for a couple of ingredients.

Cinnamon Swirl Protein Bread
Makes 8 slices

Pre heat oven to 350.

Step 1:

In small bowl combine:

  • 1/3 cup Baking Splenda
  • 1.5 tsp. cinnamon

Mix and set aside

Step 2:

In a large bowl combine:

  • 1 1/2 cups oat flour (not all oat flours are gluten-free, so you have to check the label if this is important to you. If not, no worries)
  • 2 scoops vanilla whey protein (I use Designer Whey brand)
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup Baking Splenda

Step 3:

In a medium bowl combine:

  • 2 egg whites or a half cup of liquid whites
  • 1 cup unsweetened almond milk
  • ½ cup unsweetened apple sauce
  • ¼ cup non fat plain yogurt
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract

Whisk wet ingredients together and add to dry. Whisk together.

Step 4:


Spray a loaf pan with nonstick cooking spray. Proceed to pour a small amount of batter on the bottom. Just enough to cover the bottom. Sprinkle half of the cinnamon/Splenda mixture from Step 1 over batter. Pour the rest of the batter into loaf pan and sprinkle remaining cinnamon/Splenda mix on top. Draw a knife through the batter to marble.

Bake for about 45 minutes. Let cool and enjoy with latte. Mmmm. Latte.

Kim

Filed Under: Recipes Tagged With: , , , , , , , , ,

Lying Liars Who Lie: A Recipe for Protein Bars

December 13, 2011 by 2 Comments

The good news: I made a delicious new protein bar recipe. The bad news: The recipe lied about the caloric info.

This is the trouble with making recipes you find in magazines, I suppose.

 

Don’t these look yumtacular?

While the recipe from the July issue of Oxygen Magazine (err, I’ve been holding on to this recipe for a while) says that each bar is 330 calories, 16 grams of fat, 28 grams of carbohydrate, and 22 grams of protein. When I plugged all the ingredients into the recipe builder on LiveStrong.com, here’s what the nutritional info turns out to be:

Is it just me or does 500 seem like way too many calories for a protein bar?

That’s a full meal. That’s a fuller meal that I usually eat.

The good news is that these are delicious and easy to make, I’m just not sure I’ll ever actually eat them.

If you’re inclined to try this, here’s the recipe:

Apple Oatmeal Chocolate Protein Bars (Oxygen Magazine)
Makes 6 Bars

  • 2 cups rolled oats
  • ½ cup almond butter
  • 1 tbsp coconut oil
  • 1 tbsp ground flax
  • 4 scoops chocolate protein powder
  • ½ cup unsweetened apple sauce

Line a Pyrex dish with parchment paper (these suckers are sticky). Mix all ingredients together; use your hands, they’re the best kitchen tool. Spread the mixture out on parchment paper and put in the freezer. The recipe said to do it for a half hour, but I found they weren’t quite as solid as I’d like. I left them in for an hour. Timing could depend on the strength of your freezer.

I may end up cutting these in half, they taste like homemade Cliff bars.

And now for the food I actually ingested,

Breakfast


Buff biceps be damned, I was getting really bored of egg white omelets for breakfast every day.
Welcome back old friend, Smoothie with low fat kefir, ½ banana, frozen blackberries, frozen mango, and vanilla protein powder

Lunch


Veggie dogs in whole grain buns with vegetarian baked beans

Post workout snack
Carrot cake protein muffin

Dinner


White chicken chili. I’d give you the recipe but I’m not in-love with it.

Exercise: Strength-training: Chest/Shoulders/Biceps

Kim

Filed Under: Daily Confessional, Recipes Tagged With: , , ,

Carrot Cake Protein Muffins

December 1, 2011 by 4 Comments

I don’t mean to play favorites, but of all Jamie Eason’s homemade protein bar concoctions these are the best.

I’ve mentioned before that I have a bit of a fitness crush on Jamie Eason. She’s a fitness model, writer, and über helpful Facebooker. I don’t’ know her, so I’m not plugging a friend here, I just really like her. Whenever I’m looking for a little gymsperation I hit up her page and I’m reminded that strong is sexy and heavy objects need lifting. I’ve taken to keeping a constant supply of her homemade protein muffins on hand for post workout nourishment. Not only are they little bundles of protein-y joy, but they’re not calorie bombs either—something the store-bought versions tend to be.

 

Carrot Cake Protein Bars/Muffins from BodyBuilding.com

Ingredients:

  • 1 cup oat flour
  • 2 scoops vanilla whey protein
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1 cup liquid egg whites or 4 egg whites
  • 3/4 cup Splenda (baking version)
  • 8 oz baby food carrots (Target sells a carrot and apple mix that also works out well)
  • 4 oz water

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
  3. Mix egg whites, Splenda, baby food carrots and water in another bowl.
  4. Add wet ingredients to dry ingredients and mix together.
  5. Spray muffin pan with cooking spray. Pour ingredients (makes approximately 10 muffins)
  6. Bake 20-30 minutes.

 

Kim

Filed Under: Recipes Tagged With: , , , , , ,
«Older Posts