Mocha Mint Protein Muffins + Giveaway

October 28, 2013 By Laura

M is for Monday.

I swear I didn’t plan this.

This weekend had an M theme, which happens to work really well for Katie’s Marvelous Monday link up. See what I did there? 😉

1. Meringues

My company is a cloud-based technology. Rather than handing out boring collateral like pens at the executive meeting, I ordered cloud-like meringue cookies! Dyed blue and stuffed in pumpkins for Halloween.

Thanks to Henri’s Bakery for doing a great job on this custom order – I’ve been going there since I was a kid!

NO, I didn’t eat one… 2 weeks to go!

2. Muscles

Speaking of 2 weeks to go, I had my second to last posting practice with my trainer before my competitions! I have never loved posing, but I’m learning to look forward these Saturday sessions – I get to spend the day posing and training with some of the most inspiring competitors around.

This Saturday’s session made me more excited than ever for these next competitions, and for the next year where I’m 100% committed to hardcore BUILDING. I love lifting.

3. Mom

This weekend was my mom’s birthday. She’s turning 29, once again. 😉

I was really excited to have her over for brunch. She opened presents and I made her my jicama nachos with shrimp, pico, yellow tomato, and #yolkporn. She save this #strangebutgood creation two thumbs up, which means the world since she is the one I have to thank for my love of food and creating in the kitchen.

4. Muffins

Not just any muffins. I accidentally made Mocha Mint Protein Muffins.

These were going to be a version of my coffee pancakes. I accidentally added too much egg, so I decided to bake them instead. This is what a Thin Mint would taste like as a muffin. Talk about an awesome mistake!

I used Dunkin Donuts’ seasonal Mocha Mint coffee, but you could use any flavor and add extracts. I added peppermint extract because the DD coffee isn’t actually very mint-y.

Mocha Mint Muffins

2 T oats
1 T coconut flour
1 T (10g) chocolate protein powder
1 tsp chia seeds
1/2 tsp cinnamon
1/4 tsp no-salt baking powder
1/4 C egg whites
1/4 cup brewed coffee (I used mocha mint)
1/4 tsp peppermint extract
6-8 drops vanilla liquid stevia
Optional: chocolate chips, cocoa powder, nuts

In a small bowl, mix dry ingredients. Add wet ingredients and stir to combine.

Pour into prepared muffin tins and bake ~25 mins.

Makes 2 muffins (or 3 squares in my slightly smaller silicone mold).

Note: I learned that this recipe can be doubled when I made more to have for breakfast this coming week.

This mistake was even sweeter because it gave me a recipe to link up to Heather’s MMAZ. She told me seeds could count as nuts.

5. Munchies

It’s Halloween. You have candy coming out the you-know-what.

Just in case you want to give your blood sugar a break, I have a giveaway for one of my favorite bars. One of you will win a whole box of thinkThin High Protein Bars.

Normally a “thin” bar wouldn’t appeal to me; however, my dad actually got me into these. When he was getting chemo, all he wanted where the chocolate fudge bars. Random craving, right?

I came to love them. The 20g protein is perfect for a quick fix post-workout or on the run. It keeps you full, gives you a pop of energy, and has 0g of sugar. They’re also gluten-free!

My favorites right now are the Cookies ‘n Cream and the Chocolate Toffee Nut, but you can choose your own!

a Rafflecopter giveaway

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I am literally back-to-back in meetings all week. Between that and gym time, blogging may be sporadic. Does anyone else think of Clueless when they use the word sporadic?

What is your favorite protein-filled snack to-go?

What was the last happy kitchen accident you had?

Strange But Good: Mexican Pumpkin Pan-lette

October 25, 2013 By Laura

Pumpkin makes a great dessert.

Except pie.

I really love it mixed into yogurt bowls, as ice cream, or as bread. I do not like pumpkin pie. It’s texture thing… maybe too close to white potatoes? I digress.

This post has nothing to do with pie. I tried something new with my pumpkin – I made it a savory breakfast! It’s actually just a new version of my sweet Pumpkin Pan-lette… a Mexican Pumpkin Pan-lette! Some may consider this strange. It also happens to be good.

I added Mexican-inspired spices to the pumpkin and egg mix in order to make this part omelette, part pancake creation a smoky, spicy breakfast.

Pico de gallo and some runny #yolkporn (a.k.a. syrup) topped this. Someone on Instagram suggested bacon… which would have been brilliant. If you make it, add bacon. 😉

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Mexican Pumpkin Pan-lette

1/2 C egg white
1/2 C pumpkin puree
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp black pepper
Topping ideas: fried egg, pico de gallo, bacon

Combine all pancake ingredients into a medium bowl and stir until smooth. Pour into a prepared (I used olive oil) skillet and cook as you would a pancakes (~2-3 mins on each side).

Meanwhile, prepare toppings. I used a fried egg and pico de gallo.

Plate your ‘cake-lette, top as desired, and enjoy!

Note: I made this as one huge pancake. In order to avoid flipping disaster, I finished mine under the broiler and turned it over onto my breakfast plate.

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

***

Totally unrelated, but check out the new Ben & Jerry’s Anchorman flavor: “Scotchy Scotch Scotch.”

Are you a pumpkin pie fan?

What’s been your favorite pumpkin creation this season?

Red Velvet Protein Mugcake + WIAW

October 23, 2013 By Laura

Here comes the rooster.

Bonus points if you can name that song..

Many of us have fallen in love with the spicy sauce, but did you know it has an interesting back story? Yesterday I came across this article explaining the history of “the world’s coolest hot sauce.”

It’s inventor and CEO, David Tran, came to the US from Vietnam in 1980 homeless. Unable to find a hot sauce to satisfy him in the States, he simply made his own with hybrid red jalapeño peppers, vinegar, sugar, salt, and garlic. He only hoped to make a sauce worthy of a traditional Vietnamese pho. He just discovered that sushi chefs have been using it for years to make spicy rolls! His use of a specific fresh chili is what sets him apart – and manufacturing is dictated by their 10 week, 100 million pound harvest.

Even more mind-blowing is that he has never hired a single salesman, spent any money on advertising, or used social media. “It’s all been word of mouth,” Tran says. As a marketing professional, this blows my mind!

I don’t know where my brain was last week when I said 3 weeks. THIS WIAW I am 3 weeks from my next competition! Just a couple of diet tweaks so far, and we added 15 mins of HIIT cardio. Anticipation of asparagus is high…

Read on for my eats, and then check out Jenn’s blog for everyone else delicious creations!

Breakfast:

As usual, I started the day I with my Aminos and ACV morning cocktail. I swear it’s more energizing than coffee.

My breakfast was warm and comforting one on a chilly, rainy morning. Pumpkin pie-esque oatmeal, with a serious protein punch. I really like adding eggs and TVP for texture as well as protein; it makes this into a custard-like bowl of oatmeal.

Pumpkin Pie Spiced Oatmeal

1/4 C TVP
1/4 C rolled oats
1/2 C water
1/2 C egg whites
1/4 c pumpkin purée
1.2 tsp cinnamon,
1/4 tsp ginger
Pinch of ground cloves
Stevia or other sweetener, to taste

In a small pot prepare oatmeal and TVP as normal.

When just done, add remaining ingredients, stirring rapidly to incorporate eggs before they scramble.

Pour into a bowl (or coffee mug) and enjoy!

Mid-Morning Snack:

Leftovers from this Sheepshead fish I prepared over the weekend, along with some roasted veggies. And a few unpictured rice cakes.

Lunch:

Cod, hummus, red pepper slices, cucumber, and sweet potato doused in cinnamon. Standard fare for Gantt chart reviewing.

Mid-Afternoon Snack:

I love that I can get salmon sashimi from the massive international market here. It’s fresh and it’s cheap. Often I eat it plain, but I saw Jenn’s cucumber rolls and had to give it a go.

I only had 4 survivors (I need more practice), but they are so much fun to eat! I rolled them up with red peppers and asparagus, and dipped it all (including that sweet potato) in wasabi.

As delicious as it was, the best part was that my pancake-on-stick-eating coworker said it was so “pretty” that he wanted one. I handed it over and he loved it! Our food comparisons have become a running office joke… I love these guys.

Dinner:

Dinner was a super-quick saute of bok choy, green onions, sugar peas, and garlic in lime juice, coconut oil, and an Indian spice blend. It turned out so well that the rest was just details – chicken (made during Sunday food prep) and injera (Ethiopian teff bread).

Dessert:

I’ve been on a giant Greek yogurt bowl kick lately. That has to stop. 3 weeks out from my competition my trainer sad no more. The idea is to eliminate foods that could bloat. Dairy is one of them. No worries. I’ll just have Red Velvet Cake.

The deliciousness below is basically my 150 Calorie Chocolate Protein Cake, but I used Cocoa Cardio* instead of cocoa powder. Topped with popcorn, cacao nibs, and Nuttzo.

*Cocoa Cardio from iHerb. Use discount code USO924 for $5-10 off your order!

Red Velvet Protein Mugcake

22g chocolate protein powder (I used 2/3 scoop Growing Naturals)
1 scoop (7.5 g) Cocoa Cardio*
1/4 tsp cinnamon
1/4 tsp no sodium baking powder
3 T unsweetened vanilla almond milk
1 egg white (or flax egg)
2 T pumpkin puree (can also use applesauce)
~8 drops NuNaturals orange pure liquid stevia
Optional toppings: popcorn, cacao nibs, nut butter

Place dry ingredients in a small bowl and stir to combine. Add wet ingredients to dry and mix until smooth.

Transfer to a large, greased (I use coconut oil) coffee mug and microwave for 1:30 mins.

Tip the cake out onto a plate and top as desired. My cake was topped with nut butter, cacao nibs, and popcorn.

Makes 1 cake.

*Cocoa Cardio from iHerb. Use discount code USO924 for $5-10 off your order! You can also leave it out or use cocoa powder and 1/8 C beet puree to keep it red.

***

Thank you all of all of the kind comment on yesterday’s post. It’s sometimes hard for me to tap into the more emotional side – I use humor more often than not. So thank you for being empathetic and kind.

Are you a sriracha fan? What’s your favorite thing to add it to?

Have you ever attempted a homemade Asian roll? Oddly, I found the cucumber easier than dealing with rice paper or seaweed.

Pumpkin Almond Protein Batter

October 21, 2013 By Laura

The closer I get to my competition, the more fun I have.

Ask me again in 2 weeks and I may tell you different.

Right now life revolves around the gym, food, and work. I love all three of these, so why wouldn’t I be ecstatic? Here’s how my typical Saturday goes down:

1. Wake Up, Eat, Get Dressed

I started my day with a delicious combo of oats, TVP, egg whites, cinnamon, ginger… and cheesecake.

The cheesecake part was thank to a Loranne Cheesecake Flavoring. I topped with frozen cherries and a sprinkle of cocoa powder.

2. Go to Competition Suit Fitting

No pic till competition day… but I LOVE it!

3. Posing practice and Back/Tri Workout

I did this at my trainer’s gym, which I love because it’s an actually a training gym vs. a fitness club. The icing on the cake was that I was the only one there for the last half of the workout, which was amazing.

Clearly this called for a photoshoot.

4. Meet with 1st Personal Training Client

I am SO excited to be working with a former roller derby teammate. She is going to kick ass in the gym too!

5. Grocery Shop

I hit out massive Buford Highway Farmer’s Market and bought a TON of food for less than $70. Including this new to me fish – Sheepshead:

6. Cook Dinner

I couldn’t wait to try my Sheepshead, so that’s what I had. It’s delicious – a mild, meaty white fish that’s low in fat and high in protein.

Seafood is one thing I prefer to prepare simply. I baked this fish with lime and a dusting of Indian spices. Eaten with bok choy sautéed with garlic, green onion, and coconut oil, and roasted portobello with a runny egg, and a slice of Ezekial.

7. Clean Out/Organize Work Emails

This was a productive activity while watching FSU beat the you-know-what out of Clemson. Goooo ‘Noles!!!

8. Eat dessert

The following is sponsored by FitFluential LLC on behalf of Designer Whey and Smari. As always, all opinions are my own.

Dessert is my favorite par of the day. Even better was the fact that I got to try 2 new things: Designer Whey Vanilla Almond Protein Powder and Smari Icelandic yogurt. I normally make my protein bowls with Greek yogurt, but I am loving this Icelandic too! It’s very similar to Greek in that its super thick, high in protein (higher than Greek, actually!), and the plain is low in sugar.

I decided to create a pumpkin protein bowl using the ingredients. What resulted was a Pumpkin Almond Protein Batter that made me a little sad when I was over. It tasted like cake batter.

Overall, it was a marvelous weekend!

Pumpkin Almond Protein Batter

1/2 C pumpkin puree
1/2 C Greek yogurt
1/2 scoop Vanilla Almond Protein Powder
1/2 tsp cinnamon
1/2 tsp ground ginger
Pinch of cloves
5-6 drops stevia
1 T unsweetened almond milk (or other liquid)
Optional toppings: cocoa powder sauce (cocoa powder + liquid + stevia), cherries, cacao nibs, popcorn

Combine everything in a small bowl and mix until smooth. You may need to add more liquid to achieve desired consistency.

Top with your favorites and enjoy!

*You can sub any vanilla protein and add 1/4 tsp almond extract

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Did you notice anything in that pic of me? I went dark for the winter… every time I look in the mirror I double take at the dark haired girl.

Have you ever tried Icelandic yogurt?

What does a typical Saturday look like for you?

Here’s to Kids Who Are Different

October 16, 2013 By Laura

Why are we so judge-y?

Seems to be a theme lately.

Anytime you go against what people view as “normal” you’re going to get remarks. I have no problem with that. I actually welcome them because it opens the door for a conversation. And I’ve always been a little different. #strangebutgood

Story number one.

I ran into a friend this weekend who wouldn’t quit when I explained that I couldn’t join them for burgers and drinks 3 weeks out from a competition. (Granted, she ad been drinking and we all know that when you’ve been drinking you can’t understand why everyone doesn’t want to join that party. I’m sure I’ve been guilty of this.)

She kept on and said something along the lines of “How long are you going to do this? It can’t be fun. I’d be miserable.” Something clicked in me and I told her I choose NOT to go eat burger because I am in a good place. I am focused and happy. In fact, I’m happier than I’ve ever been. She paused and said ‘I can’t argue with that!” And let it go.

Story number two.

I was in the gym locker room in my office building yesterday and a lady complimented me on my workout. She called me a beast AND said she liked my hair. I was totally flattered and thanked her… but then she said something that really struck me.

She said “No homo.” I asked her to repeat herself and she explained “I’m not gay or anything.” Okay…

I went to Pride this weekend in Atlanta. I had a blast. I have no problem with who you want to screw/marry/raise kids with. If you compliment me, I’m going to be appreciative and feel good about it. I’m not going to assume you’re trying to get in my pants (although it’s been a while, so if you are trying let me know 😉 ).

I appreciate the compliment, but I’m sad that women feel the need to qualify compliment – giving and receiving. I’m guilty too!

Lately it seems there have been more unnecessary remarks than usual. Lindsay wrote a great post last week asking why it’s so hard to compliment women. I replied to her, realizing I am guilty. It dawned on me that I have an easier time accepting compliments from men than from women too. My chiro said I had good arm muscle and I said “I know.” A lady in the elevator complimented my hair and I said “Oh no! I need a cut! It’s bushy. But thank you so much for being kind!” WTF?!

My point is… I think there’s a lot of judging lately. People bitching about the pregnant bodybuilder lifting weights. The article about a super fit mom I posted last night. The stories I relayed today. I believe it comes from insecurity about ourselves. Lacking confidence.

No matter who you are and what you do, there’s going to be someone with an opinion. Their opinion doesn’t matter. Know what matters to YOU, who YOU are, and why you live your passion. Be confident in those things.

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This is WIAW I am 3 weeks from my next competition! No big diet changes yet… but next week… well, let’s just say food prep will get easier with limited options. Hello, stinky asparagus pee.

Read on for my eats, and then check out Jenn’s blog for everyone else delicious creations!.

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