Banana Chocolate Chip Protein Muffins

March 7, 2014 By Laura

Elvis had it right.

Except for the whole dying on the toilet thing…

The King was known for banana and peanut butter sandwiches. And music, of course. That classic combo has been one of my favorites for years. My mom used to make those sandwiches for us… with mayonnaise. #strangebutgood from an early age!

I left the mayo out of these muffins, but added chocolate. They also contain protein. Probably not strange to many of you, but my co-worker called me a “nut bag.”

(She calls me this In an affectionate way – she’s my tater tot-eating work wife. Sometimes I steal a tot, but she never steals my food. I win!)

Anyway, eat these. The bananas, Greek yogurt, and nut butter give these a rich but not-too-sweet taste and a velvet-like texture.

Once you pop, you can’t stop.

Banana Chocolate Chip Protein Muffins

Inspired by Ari’s muffins

1 large ripe banana, mashed
2 T Xylitol (or other sweetener)
1/4 C plain Greek yogurt
2 egg whites (6 T)
3 T unsweetened almond milk
1/4 C nut butter (I used Onnit Cashew Walnut Butter)
1 tsp vanilla extract
1 T melted coconut oil
1/4 C flour (I used spelt)
2 scoops (62g) vanilla protein powder (I used Growing Naturals Rice Protein)
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 C chocolate (or carob) chips

In a large bowl, add banana, sugar, yogurt, egg whites, milk, nut butter, vanilla, and coconut oil in a bowl and whisk together until combined.

In a medium bowl, whisk together the dry ingredients in a separate bowl.

Add the dry to wet ingredients and stir together until just combined.

Fold in chocolate chips.

Pour batter into greased muffin tins. Bake at 350 for 20-25 minutes, or until toothpick come out clean.

Makes 10 muffins.

Approximate Nutritionals (per muffin): 131 calories, 5.8g fat, 38.6g sodium, 12.2g carbohydrates, 2.2g fiber, 2.9g sugar, 8.6g protein

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. 🙂

***

Now I have “Love Me Tender” stuck in my head.

Are you a banana and peanut butter fan?

What’s your favorite Elvis song?

Strange But Good: Peanut Avocado Sauce

February 28, 2014 By Laura

The secret is always in the sauce.

Literally.

I am sure someone is going to say they’ve done this before, but maybe not on top of this eggy breakfast item. I’m not sure if it’s an egg crust or what, but it was good. And it was made ever more strange with a peanut nutty topping.

Peanut flour and avocado sauce. Avocados are a fairly neutral flavor, and they add amazing texture to foods. I love to use them in scones, chocolate cake, and shamrock shakes to add healthy fat and a creamy smoothness. So why not in a sauce?

I mixed it together with a little almond milk and stevia before spreading it across a cinnamon-egg “crust” and adding blackberries and jicama to the top. I purposefully left little pieces of the avocado in there… you know, for added strangeness.

If you are a texture junkie like I am, you will adore this. From the smooth spread to the juicy berries to the crisp jicama, each bite is a party in your mouth (that’s what she said).

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Peanut Avocado Eggs

1/4 avocado
1 T peanut flour
Stevia, to taste
Almond milk (add to desired consistency)
1/2 C egg whites
1/4 tsp cinnamon
Optional toppings: blackberries, jicama

In a small bowl, mash avocado. Mix in peanut flour, stevia, and almond milk, adjusting to desired consistency. Set aside.

In another bowl, whisk together egg whites and cinnamon. Place in a small pan and cook over med-high heat until almost done. Flip to finish off the top. It will form a sort of egg white pancake.

Place egg whites on plate, spread with peanut sauce, and top as desired. Enjoy!

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

An InLinkz Link-up

***

I realize the photo quality is even lower than usual. It’s been a tough couple of weeks… sorry…

What’s the strangest way you’ve used avocado?

Have you had jicama before? It’s like if an apple and a potato had a love child. In a good way.

Strange But Good: I’m Seeing Red

February 14, 2014 By Laura

Red is an extreme color.

And I love extremes.

Red is typically used as either a color of danger or a color of love. Obviously, this season is of love.

I happen to love food. Desserts especially. Even better if it’s strange (but good). My contribution to the #strangebutgood linkup today is a round-up of red-themed healthy treats. Many are even one-serving for Singles Awareness Day. 😉

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Mocha Beet Frappuccino

I make this 4-5 times a week. Usually without the coffee – I rarely drink it so I don’t keep it around.

Red Velvet Chia Cheesecake

It’s been too long since I’ve made this. Happening again next week. For breakfast.

Red Velvet Protein Mugcake

You guys know I’m a mugcake addict. I married this with my Marshmallow cake this week… there are no words.

Red Velvet Protein Bars

I didn’t come up with these, but I wish I had. These were a guest post by Kammie. They taste as good as they look. I keep a batch in my freezer for a quick snack when I need a chocolate fix. ~~Which is quite often.~~

Vegan Goat Cheese Stuffed Oven-Roasted Tomatoes

No, I’m not going to try to tell you a tomato is dessert. Just in case you already have dessert plans I wanted to include a savory item for you. This is a complicated-looking, gorgeous dish. And it’s extremely easy.

♥ Happy Valentine’s Day! ♥

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

An InLinkz Link-up

***

Curious about the Fitmark giveaway? Click here to check to see the winner! Now, I must go get ready for my hot date.

What are you doing to celebrate VD? *snicker*

What’s your favorite red recipe? Link it up!

Strange But Cheesey

February 7, 2014 By Laura

What do you call cheese that isn’t yours?

Nach-yo cheese!

Today’s post isn’t about nacho cheese. It’s about cream cheese. However, if you know me you know that I love that joke. Any excuse to share. 🙂

We do have cheese today! Greek yogurt cream cheese. I buy mine from a local company called Atlanta Farm Fresh, but I’ve started seeing it from larger brands.

I’m not a big cream cheese fan, but I love the texture and the taste of the yogurt-based version. It’s less thick and rich – normally not a positive to me, but it always bothered me that cream cheese sort of sticks to your mouth.

I’ve been on a role using it for sweet and savory breakfasts, and for dessert. It may have resulted in some strange spreads, but they were good! Below are a few ways I’ve used it this week.

PrOATein Pancakes with Maple-Cinnamon Cream Cheese

PrOATein Pancake
2 T cream cheese
2 tsp maple syrup
1/4 tsp cinnamon
1/4 tsp butter extract (optional, but not really)

Prepare pancakes according to instructions. Meanwhile, mix remaining ingredients in a small bowl.

Plate pancakes and slather with creamy, maple deliciousness.

In the Atlanta, we don’t have a lot of lox and it’s hard to find a good bagel. This is my Southern version of a New York classic breakfast.

Southern Breakfast Salmon

1 tortilla, toasted and sliced
Salmon
2 T cream cheese
1 T finely chopped parsley
Red pepper flakes, to taste

Slice and toast tortilla and remove pre-baked salmon (mine was done with lemon and dill) from the fridge.

Mix together cream cheese, parsley, and red pepper flakes. Spread onto tortilla slices. Top with salmon and more red pepper flakes, if desired.

Zucchini Batter with Butterscotch Cream Cheese Protein Spread

Zucchini Batter Protein Bowl
1 T cream cheese
1 T vanilla protein powder
1/4 tsp butterscotch extract
Water, to thin
Optional cherry on top

Prepare zucchini bread batter and set aside.

In a small bowl, combine remaining ingredients. Add water (or milk) slowly to reach desired consistency.

Spread atop the batter and top as desired.

I could have stopped there with the cherry a chocolate drizzle. But why?

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

***

It’s Friday and I have no plans for the weekend other than then gym tomorrow. I am elated.

Do you like cream cheese? Have you tried the Greek yogurt version?

What is your favorite dessert bowl topping? I’m all about the popcorn crunch!

3 Surprisingly Quick Meals

February 3, 2014 By Laura

A little prep can go a long way.

This is why Sundays are sacred.

If I do my weekly shopping and prep right, I don’t need a detailed meal plan. My preference is to make a bunch of stuff and then figure out what flavors I want to add and how to mix and match it throughout the week. Variety is the best way I know to stay on track. If I’m not interested in what I’m eating, I’m not content.

Here are three meals that I threw together quickly when what I had on hand. They look fancy-ish, but in reality they were incredibly easy (and fun) to make. Who doesn’t think quickies are marvelous? 😉

The incredible, edible egg is one of my favorite breakfasts. This wrap was inspired by a french toast craving on an icy morning, and the fact that I was out of bread.

I kept the stuffing simple with cottage cheese, but you could use Greek yogurt, fresh fruit, and any number of spices. Adapt it to your preference, and what you have on hand.

…

Strange But Good: Peanut Butter Cake in a Squash

January 31, 2014 By Laura

Cake can be an acceptable breakfast.

It’s cooked in a squash, so it’s practically a vegetable dish.

Microwaves are the greatest invention since sliced bread. Or sliced squash?

The idea of a freshly baked breakfast was particularly appealing in Atlanta’s ice/snow disaster. I was eyeing Kierston’s bites, but was having a hunger problem. It takes too long to pre-heat the oven and wait for something to bake!

…

Strange But Good Recipe Trials

January 24, 2014 By Laura

The fact that I’ve been drinking juice for 3 days is strange.

Not interesting though.

In lieu of a recipe this week, I want to highlight some strangeness others have braved. Some of them weren’t from the link up… but “normal” people think most of my food is strange so I’m counting it.

Robin shared her version of my Grilled Protein PB&J on Instagram. What’s so strange? The secret’s in the peanut butter…

…

Strange But Good: Sriracha Veggie Muffins

January 17, 2014 By Laura

Sriracha and I have a long relationship.

Second only to my relationship with my hair stylist.

Spicy is a food group all its own in my house. I put Sriracha or some sort of heat source on nearly everything. Even my chocolate sauce is “Mexican” with the addition of cayenne. Why should muffins be any different?

If adding Sriracha to muffins isn’t strange enough, I also added veggies. I choose red peppers, zucchini, and shiitake mushrooms to compliment the Vietnamese feels of the Sriracha. You can easily change it up with your favorites.

This spicy little number is also low carb thanks to coconut flour. I also added stay-powder with healthy amount of cottage cheese and eggs to amp up the protein.

Heat up your morning (or your evening) with a spicy little number. They’re good from the freezer too – just pop it in the microwave ~30 seconds to thaw.

It may sound strange, but it’s good.

[Tweet “Sriracha and veggies… in a muffin?! These are #strangebutgood!”]

Sriracha Veggie Muffins

by Laura Hall

Prep Time: 20 mins

Cook Time: 20-25 mins

Keywords: bake saute snack bread gluten-free low-carb low-sodium low-sugar nut-free soy-free sugar-free vegetarian coconut flour cottage cheese egg egg whites Asian

Ingredients (12 muffins)

1 small red pepper, diced
1 C cauliflower, chopped
1 C shiitake mushrooms, sliced
1/2 C zucchini, chopped
2 cloves garlic, minced
1/2 C spelt flour
1/4 C coconut flour
1 tsp ground coriander
1/2 tsp pepper
1/2 tsp onion powder
1/4 tsp sodium-free baking powder
1/2 C no-salt cottage cheese
2 eggs
1.5 C egg whites
1 T sriracha

Instructions

Preheat oven to 375. Coat a muffin tin with cooking spray.

Heat pan over medium-high heat and coat with cooking spray. Saute veggies until tender. Set aside.

Meanwhile, mix together dry ingredients in a large bowl. Stir in wet ingredients. Lastly, fold in sautéed veggies.

Divide evenly into muffin tins. Bake 20-25 mins, until toothpick come out clean.

Can be stored 5-6 days in the refrigerator, or 3 months in the freezer.

Approximate nutrition (per muffin): 81 calories, 1.6g fat, 88.8mg sodium, 8.5g carbohydrates, 2.2g fiber, 1.3g sugar, 7.3g protein

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

***

It’s finally going to be sunny all weekend here! Perfect timing for a long weekend.

What is your favorite hot sauce or spice?

Do you prefer savory or sweet muffins?

Banana Chocolate Chip Protein Muffins

Banana Chocolate Chip Protein Muffins

Strange But Good: Peanut Avocado Sauce

Peanut Avocado Eggs

Strange But Good: I’m Seeing Red

Mocha Beet Frappuccino

Red Velvet Chia Cheesecake

Red Velvet Protein Mugcake

Red Velvet Protein Bars

Vegan Goat Cheese Stuffed Oven-Roasted Tomatoes

♥ Happy Valentine’s Day! ♥

Strange But Cheesey

PrOATein Pancakes with Maple-Cinnamon Cream Cheese

Southern Breakfast Salmon

Zucchini Batter with Butterscotch Cream Cheese Protein Spread

3 Surprisingly Quick Meals

Strange But Good: Peanut Butter Cake in a Squash

Strange But Good Recipe Trials

Strange But Good: Sriracha Veggie Muffins

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