I hope everyone’s week is starting off great. Today I want to share a recipe I made while doing my weekly meal prep yesterday. I am really trying to get into the habbit of prepping all of my meals for the week each Sunday. These muffins are a combination of a few different recipes I have seen, including the amazing Tone It Up protein pancake recipe. (find it here) I also got inspiration from Sarah fit (find her recipe here). Below is the final recipe I created. These are paleo, gluten-free, low carb, high protein, and low fat. Yippee!
This makes 4 big muffins or 8 small muffins.
~2 medium bananas, mashed.
~2 Scoops protein powder of your choosing (I use a plant based one)
~4 tbsp flax seed meal
~4 tsp of cinnamon
~4 egg whites or 3 egg whites and 1 whole egg
~2 tsp of baking powder
~1 1/2 tsp of baking soda
~Pinch of salt
~1 Tbsp of almond milk (you could use any milk you prefer)
~1-2 Tbsp of agave nectar or honey. This depends on how sweet you want them.
~Add in your favorite fruits, nuts, or seeds. In the ones above I used golden raisins and sunflower seeds.
1. Preheat oven to 350 degrees. (176 Celcius)
2. Combine all ingreidents except the agave nectar and fruit/nuts.
3. Mix well.
4. Fold in nuts/fruit.
5. Add agave nectar and mix again.
6. Bake for 35-45 minutes, checking them every 20 or so minutes. When a tooth pick comes out clean you are good to go.
These can be stored for 2-5 days in the fridge. When you are ready to eat them just pop them in the microwave for 10 seconds.
Other places to connect:
This morning I made a delicious smoothie so I thought I would share the recipe with you. I also filmed it and posted the video on my YouTube channel. You can watch the video here:
2 Tbsp of apple cider vinegar
1 Tbsp of coconut oil
2 Tsp of hemp seeds
3-4 Frozen mango chunks or slices
A handful of frozen or fresh spinach
10 oz of coconut water (you could use almond milk, coconut milk, or regular milk if you like)
Blend it up and enjoy!
Health Benefits Breakdown:
Apple Cider Vinegar: It helps balance your body’s pH levels, promotes a healthy metabolism, and stabilizes blood sugar.
Coconut Oil: It produces lauric acid which can kill bacteria (Acne!) and fight off viruses. It promotes shiny and strong hair. It can even reduce or prevent hair loss.
Coconut Water: This juice is naturally very hydrating and being properly hydrated keeps your hair shiny and skin plump. Staying hydrated is also the number 1 way to prevent premature aging.
Mango: Eating mango can actually unclog your pores and clear up pimples.
Spinach: Greens=glow. It’s that simple. The more greens you eat the more your hair will grow and your skin will glow.
Hemp Hearts: These seeds are high in Omega 3’s and Vitamin E which treat hair and skin conditions.
Thanks for joining me and leave any comments or questions down below.
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Oh, Nutella. Whoever decided to combine hazelnuts and chocolate into a creamy spread was a genius.
I was in the experimental mood last night and noticed a small bag of hazelnuts in my cabinet that I bought in the bulk section of Whole Foods. So I decided to try to re-create that delicious hazelnut spread with a healthy twist. Then, like I do with all my at-home experiments, I used my husband as a guinea pig. Consensus: he loved it. My husband loves Nutella more than anyone else I know so I think we have a winner!
- 1/2 cup of raw hazelnuts
- 1 Tbsp of chocolate protein powder. I’m using brown rice protein.
- 2 Tbsp of raw cacao powder
- 2 Tbsp of chocolate almond milk*
- 5 Tbsp of coconut milk creamer*
- 1 1/2 packets of stevia
- 2 Tbsp of raw sugar.
1. Add just the hazelnuts to a food processor and blend until it turns into a meal/flour texture.
2. In a separate bowl combine the remaining ingredients and mix together using a fork.
3. Once the chocolate, milk, and sugar mixture is well blended add it to the food processor.
4. Blend in the food processor in 1 minute increments, stirring the mixture well each time. You can stop blending once you have reached your desired thickness. If your mixture is too thick then add a little more milk and continue blending.
5. Transfer your spread into a bowl and let it sit in the fridge overnight.
6.Spread it on toast, mix into pancakes, or eat it by itself on a spoon for a little treat. 😉
*You can substitute for any type of milk you like.
I hope you enjoyed this post and get a chance to try this yummy recipe. Let me know how it works for you and I’d love to hear about any of your cooking experiments. You can leave a comment below or tweet me @imperfectperla.
Have a lovely day!