About a year ago, I started drinking protein “shakes” in the morning.
(And by “shakes” I mean I am too lazy to actually pull out the blender so I just mix the powder with water and call it a day.)
I was always hungry an hour after eating cereal, and with my on-the-go schedule that was unacceptable. Protein powder really fills me up and keeps me fueled throughout the morning and into the early afternoon. Now, I notice a huge difference in my hunger and blood sugar levels when I don’t drink it.
This morning, I didn’t feel like drinking my breakfast.I wanted something fun and frivolous feeling that would still fill me up. Enter the protein pancake!
I did a quick internet search for a protein filled breakfast idea and found a yummy looking recipe for protein pancakes on one of my favorite work-out sites, Blogilates.com. With a few tweaks to accommodate the altitude and to adapt to my pantry contents, this recipe delivered 3 full size, fluffy pancakes! I topped them with a little pumpkin puree (What else?!) and enjoyed a delicious, and filling, breakfast for under 200 calories!
I awoke at 7:30 this morning with a recipe idea on my mind. Does that ever happen to you?
Before my first sip of coffee, the spice grinder was out and chia seeds were pulsing away. By the time my coffee had cooled to a drinkable temperature, muffins were in the oven and the dishes were glistening on the drying rack. Something tells me it is going to be a productive day!
Full of fiber, these Chocolate Chia Oatmeal Muffins are an excellent on-the-go breakfast option. They are sugar-free and low-fat, as I subbed Pumpkin Puree for the usual oil.
My first bite was delicious, just a hint of sweetness that perfectly balanced the rich cocoa flavor. I then pulled a “me” and spooned pumpkin puree “icing”on top of the remaining muffin. Can’t get enough of my pumpkin puree! 😉 Enjoy!
It was a cold and rainy night. My cable wasn’t working. I wanted chocolate cake.
So, by golly, I made chocolate cake! It was the perfect addition to my pitiful evening!
I have a strict policy not to make cake unless I am taking it out of my house. I don’t need that temptation sitting on my counter. Since I had no occasions to take a cake to, I found a recipe on the web for a delicious sounding mug cake for one. This recipe was different because it didn’t call for an egg or egg replacer!
I modified the original recipe slightlyto make it gluten free and sugar free and was very satisfied with the results. I served it atop some pumpkin puree for a surprisingly healthy dessert!