Hope you’re morning is off to a good start. Ours looks a little like this already over here.
We’re also going for the big boy underwear today (not for me, for the boys). Yep, no more Pull-Ups, now for the real test. Not only am I nervous, but I have a feeling today is going to be a long one.
Speaking of long days, my workout date with my best friend Bob yesterday was amazing (and very, very long). We taped a one-on-one and two additional Team Bob workouts. There were a whole bunch of burpees and a lot of sweat. I’m pretty sure I said I was drinking my own sweat into the mic at one point. Classy.
A full recap will come later, but my “office hours” are very limited this morning and my main goal today is The Mezamashii Mommyhood Project and seeing if we can keep this underwear thing under control.
Here’s a couple preview pictures though.
And here’s a little video we shot for our FitFluential friends.
How smart was I to have someone tape it lengthwise instead of the other way? Duh.
Okay, onto protein muffin talk.
I’m continuing with my GNC goodness over here. Since they sent us a wonderful package of goodies and I’ve been making my high protein dark chocolate muffin a bit more lately, I thought I turn it up a notch with the addition of protein powder. I’ve never really baked with protein powder before, so I wasn’t sure how it would turn out, but it was a success.
I’m seriously obsessed with the GNC egg white protein powder, but thought I’d try out the other one they sent me for this.
This muffin recipe uses the GNC Pro Performance® Soy Protein 95™ – Chocolate.
Again, pretty impressive nutritional stats. I love any protein powder that is low in sugar, has little carbs and a good amount of protein.
I don’t usually buy chocolate flavored protein powders because vanilla is more versatile and I can always add my favorite cocoa powder to everything, but I know some people prefer the taste of chocolate protein powders.
This one has a good milk chocolaty taste. It smells a bit more protein-like, but tasted great in this ginormous muffin.
Here’s what you’ll need for this recipe.
This muffin is dairy free, low carb and packed full of GNC protein goodness.
GNC Protein Packed Pumpkin Muffin
1/2 cup pumpkin (122 grams)
2 tablespoons coconut flour (14 grams)
10-20 grams GNC chocolate soy protein powder
1/2 teaspoon baking powder
sweetener of choice (I use two stevia or Splenda packets)
1/4 cup nondairy milk (I use unsweetened vanilla almond milk or vanilla soymilk)
1/4 cup egg whites
1/4-1/2 teaspoon of vanilla or almond extract
Combine all ingredients.
Put in medium baking dish sprayed with nonstick spray and bake at 375 for 30 minutes.
Or if you’re in a hurry you could do it high protein microwave muffin style and put it in a mug sprayed with nonstick spray.
And just microwave it for 5 minutes.
Yup. Only 5 minutes and you have this.
My favorite way to eat this muffin is baked in the oven with some Vanilla Ice Cream Dream Protein Frosting drizzled over it.
Sometimes, just sometimes, if I’m having it for dessert, I need a little low calorie ice cream and some sprinkles to go with it.
Have a great Wednesday! I’ll be back with a little recap with “my boyfriend”.