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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Blueberry Protein Jumbo Muffin

I’ve been trying out a new breakfast strategy, incorporating the idea of food combining. According to the food-combining diet, starches and protein should be eaten separately. This is because starches are thought to be best absorbed when in an alkaline environment and proteins are digested and absorbed best when in an acidic environment.  If eaten together, the digestive enzymes neutralize each other and food goes largely undigested, causing improper absorption, belly bloat, tiredness, and a whole host of other issues. I figured I’d give it a shot, and see what the hype was all about.

I have to back up a few days though. Last week I went with my good friend Jenny to Euphoria Loves Rawvolution in Santa Monica.  It was quite a hike (in the middle of rush-hour, after-work traffic) but it was definitely worth it.  I know I wont be turning into a raw “foodist” anytime soon, but I have to admit, the food was unbelievably good.  What really stood out to me was this dessert they called the Immortal.  The ingredients list noted different forms of coconut, blueberries, and a vegan protein powder called Sun Warrior, that I had never heard of before.  Well, inspired by that dessert, I had to get this protein to add to the arsenal in my pantry.  Side note: It is hypo-allergenic, easier to digest than whey or soy, contains all 9 essential amino acids plus other non-essential amino acids, and tastes great!

So realizing I had to rob myself of my beloved, hearty, morning oats first thing in the morning, I wanted to make something that resembled a carbohydrate so I could trick myself into being satisfied.  This recipe, for what I like to call the Blueberry Protein Jumbo Muffin, is an adaptation of Pure 2 Raw’s Vegan Protein Powder Muffin.  Theirs is vegan, gluten-free, soy-free, and nut-free. Mine actually uses egg whites, so it is not vegan, and although incorporates coconut, which is a seed, not a nut, it is still nut-free.  

I don’t have muffin tins, so I used my Ziploc VersaGlass 13 oz. container to cook my jumbo muffin.  The VersaGlass container can be used in a standard oven (not a toaster oven or a broiler) in temperatures up to 400 degrees, and is really convenient to cook with. Maybe I’m a bit OCD, but I like that I’m not pressured to bake a dozen muffins or use only 1 or 2 of the muffin tins for one recipe.  I’m only cooking for one, and my menu changes daily so I just can’t fathom cooking extra and storing them. I know they’d just go to waste!

Blueberry Protein Jumbo Muffin
Makes 1 jumbo muffin

Ingredients:
1.5 scoops Sun Warrior vanilla raw vegan brown rice protein powder  (25 g protein)
1 tbsp ground flax seed
1 tsp gluten-free baking powder (I use Hain Pure Foods)
1 packet stevia (I used Wholesome Sweeteners fair trade certified)
pinch sea salt
1 egg white (or 3 tablespoons liquid egg whites)
1 tbsp unsweetened coconut milk
1 tsp coconut oil
3 tbsp water
1/3 cup blueberries (fresh or frozen)

Directions:
Combine first 5 ingredients in a bowl and mix well. In separate bowl, magic bullet, or food processor, whisk or blend egg whites and coconut milk. Slowly fold egg white mixture into dry mixture. Making sure coconut oil is liquid  (you may have to heat in microwave for 30 seconds), slowly add to bowl, mixing thoroughly. Add the water to the bowl. Mixture should be slightly thick but easy to stir. Next, add the blueberries. If using frozen berries, heat in microwave for 30 seconds with a squeeze of lemon juice.

Preheat oven to 350. Spray a 13 ounce VersaGlass container with coconut oil then pour in the prepared mixture, scraping down sides if necessary. Make sure the mixture is evenly distributed. Cook for 20 minutes. Allow to cool for 2 minutes before serving. *Its great with a bit of coconut spread butter alternative

 

This entry was posted in Blueberries, Breakfast, Egg Whites, Food, Gluten-Free, Protein Powder, Recipes. Bookmark the permalink.

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