Monthly Archives: May 2011
For a long time I felt like an invalid. I had to seek help to perform even the simplest of tasks because of my broken arm. When I moved home it only worsened because I was stuck in suburbia without a method of transportation. A huge chunk of the independence I am so proud of was robbed from me when I fell on the ice three months ago. Only to then move home and rely on my parents again to drive me around like I’m 16.
It was awful. Awful!
But after getting approval from my surgeon, updating my licence, getting my previous car put back under my name, registered and insured (phew!)… I had freedom.
I’ve mentioned before how much I hate public transportation. There is something about being in control of a car that I love. A smooth road, an open window, and music blaring as high as the stereo will go. I sing along carefree of course.
And go the speed limit. Of course.
Driving with my injured arm isn’t so bad. A little tricky to make sharp turns and a little slower pulling into traffic, but nothing I can’t handle.
Goodbye suburbia. Hello independence. It’s nice to have you back.
This blog post was not sponsored by Ford.
No, this is not a smoothie you are looking at.
I’m not a smoothie fan. Too cold. Too liquidy. No chew. And worst of all, most of the time it has no caffeine. What’s the point of a specialty beverage if it does not contain caffeine!?
Nonono, today we are blending up Oatmeal Protein Waffles. A big ole’ batch meant to serve four. Or give me four days worth of quick breakfasts before I stumble out the door.
- 2 cups oatmeal (rolled or quick)
- 1/2 cup unflavoured soy protein powder (you can use 1/2 cup cottage cheese or Greek yogurt here too – I’ve had much success with them!)
- 1 tbsp baking powder
- 2 tbsp brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tbsp cinnamon
- milk until desired consistency (it think I used over 1 cup?)
Throw it all in a blender and blendbabyblend!
The great thing about a plain waffle recipe like this is that you can dress them up differently each time you have them! Dipped in a peanut butter/syrup sauce such as the above is my all-time favourite way.
If you want something that will stick to your ribs, fried eggs on top are the way to go.
Runny yolks are like a golden syrup…mmm…
Yogurt of course is a traditional topping, but cottage cheese or ricotta cheese is just as good! I like to mash it up with almond butter, syrup and cinnamon to complete the topping.
However, if you want to change up the flavour of the waffle, you should probably check out these recipes:
And if you’re having a hard time keeping your waffle belly at bay, you should check out my guest post on Morgan’s blog all about planks!
Soooo have I convinced you to buy a waffle iron yet?
I have a healthy baked recipe to share with you today! I don’t typically healthify baked goods as they go under the “treats” category in my brain. And if I’m treating myself to something, I want it to be as delicious as possible. Butter and sugar please.
However, today’s recipe is actually filed under “snacks.” Something I can bring to the office to munch on. No afternoon sugar crashes allowed. Something that will stick to my belly while I work away.
These totally rocked my socks.
Many of you know I worked at Starbucks for five years throughout high school and university. A period of time when I essentially lived off free muffins and hazelnut lattes. And my waistline showed it. I still dream about the pastries at Starbucks… Rocky road squares, date oatmeal cookies, lemon bars, whoopie pies, and pumpkin cream cheese muffins.
I made these in a mini muffin pan because it’s all I currently own. But I do not have anything against regular sized muffins. The recipe yielded 24 mini muffins + leftovers that I turned into four pumpkin “bars.”
Pumpkin Protein Cream Cheese Muffins
- 1 cup whole wheat flour
- 3/4 cup unflavoured soy protein powder**
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup sweetener of choice (I used 12 packets of stevia, which is equal to 1/2 cup)
- 1/2 cup oil (I used melted coconut oil)
- 2 eggs
- 1 cup pure pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup – 3/4 cup milk (I used unsweetened vanilla almond milk)
**I do not recommend using whey powder for baking unless you’ve had success with it before. The soy powder can also be replaced with additional flour.
Cream cheese filling:
- 4 tbsp low-fat cream cheese
- 2 tbsp sweetener of choice (I used 3 packets stevia)
1. In a large bowl, mix together your flour, protein powder, baking powder, soda, salt and spices.
2. In another bowl, mix the sweetener, oil, eggs, pumpkin and vanilla together.
3. Slowly add wet ingredients to dry ingredients.
4. Pour in milk until a thick batter is formed. Different protein powders have different absorption rates, so the quantity of milk required will be different for everyone!
5. Fill a greased muffin pan with batter until halfway full.
6. Mix together your cream cheese filling and add a dollop to each muffin.
7. Top off each muffin with remaining batter.
8. Bake for 18-20 min in a 350F oven.
The result is a soft, not-too-sweet, protein packed, spiced muffin. Definitely one of my favourite protein muffins to date. The pumpkin keeps them from getting dry and the cream cheese adds a little fun to each bite!
Certainly a much better muffin to nibble on while I work than the kind I used to eat. I’ll still take that hazelnut latte though!