I experimented a bitand came up with this deliciously moist pumpkin “bread”! Because this tasty treat uses protein powder as a base instead of flour, it has a lower glycemic index, when compared to ordinary pumpkin bread. Added bonus it’s flour-less and gluten free.
1 ripe banana, mashed
1/2 can pumpkin puree
2 1/2 scoops vanilla protein powder
1 scoop chocolate PB2
1 tsp egg white
1 tsp cinnamon
1 – 2 tsp Stevia
1/2 tsp pure vanilla extract
1/2 tsp baking soda
1/2 tsp chia tea
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp pumpkin pie spice
1/4 tsp ground cloves
1/4 tsp ginger
You can also try adding raisins, chopped dates, walnuts, or hazlenuts!
Bake at 350 F for 30 – 35 mins or until toothpick comes out clean. Let cool in bread pan before removing to let cool on cooling rack.
Tried a little something different and was pleasantly surprised with how these turned out! I basically doubled the amount of protein I typically use, but by the time I had finished adding most of my ingredients the consistency was a whole lot stickier than other batches of energy bites I’ve made.
Not a problem, rolled ’em in unsweetened coconut flakes, and Jack-Pot! They look so decadent and fancy no one will ever know they are jam-packed with protein! Ultimate PRE- or POST-workout snack!
4 -1/2 scoops vanilla protein
1/2 C Gluten-Free Rolled Oats
3 TBS Chocolate PB2
2 – 3 TBS Chocolate Zico*
1 TBS Ground Flax
1 TBS Chia Seeds
1/4 C Craisans
1/4 C Raisins
1 TBS Organic Cacoa Nibs
1/4 C Slivered Almonds
1/4 C Organic Blue Agave
*Only add the third TBS of chocolate Zico as necessary!
1. Mix all the above ingredients together (you may have to use your hands as it gets rather difficult to stir)!
2. Add unsweetened coconut flakes into a bowl (enough to cover the base of the bowl)
3. Hand-Roll into golf-sized balls and swirl/roll around dry coconut flakes to cover evenly!
Keep refrigerated & Enjoy!
I had taken quite the hiatus from brussels sprouts but after hearing this idea from my friend I decided I’d pick me up some brussels sprouts and give it a try. Typically I bake em (toss in a bag with some olive oil and spices and bake) but every time I made ’em this way – we would just never eat much of them and they would end up at the back of the fridge.
This recipe calls for lightly sautéing your brussels sprouts and I’ve gotta say this did the trick!
7 – 8 Brussel Sprouts, stems trimmed off and chopped
2 – 3 TBS Mustard (I used Trader Joes Aioli Garlic Mustard Sauce)
2 tsp Minced Garlic
2 tsp EVO
1/4 C Pine Nuts
1/4 Cup Slivered Almonds
2 Green Onions (diced)
1/4 tsp Ground Black Pepper
1 TBS Apple Cider Vinegar
Juice of 1 Lemon
Olive Oil Spray (I use a Misto)
Heat a skillet to medium high. Toss in your pine nuts and slivered almonds. Watch and stir them around to prevent from burning. Do this for about 3 -5 mins (or until nuts are evenly toasted).
Move your pine nuts and almonds to one side of the pan. Spray the open area of the pan with EVO toss in your chopped brussels sprouts and green onions. Saute until softened.
As the brussels sprouts cook, whisk: mustard, apple cider vinegar, lemon juice, minced garlic, and black pepper in a bowl. Once the brussels sprouts are soft, toss with dressing and toasted pine nuts and almonds. Serve warm or cold!