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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

Sun Warrior Pumpkin Muffins

I love vegan pastry batters.  You can just sample away and not worry about salmonella or any other weird heebie jeebies! Not sweet enough? Add more stevia. Too thick? Add a bit more water or dairy free milk. Hungry and can’t wait for the baking process? That’s right, eat the batter (given you’re not using lots of flours or processed starches)! Can it get any better than that?!

This weekend I had a three day seminar to attend called the Landmark Forum. The hours were from 9 am to 10:15 pm (some days starting earlier, and ending later), and it was all the way down near LAX.  So trying to finish my assigned home works, prepare my meals, go to the gym, shower, and look presentable, was tough to say the least.

On night two, after returning home from a super late night, I realized I had ran out of chicken and egg whites. The gym had closed early Saturday night, so I’d have to go at the 7 am opening on Sunday, sacrificing my usual brekkie of egg white pancakes and my packed lunch of shredded chicken breast with mustard vinaigrette (I needed sleep badly and just didn’t have time to go the grocery store).  I had a cooked sweet potato in the fridge, and a can of tuna in the pantry.

Constantly living by the motto, make no excuses (in regards to my passion for health and a clean eating lifestyle), I used what I had. There was no chance in the world I would just say screw it and go hungry, nor would I opt for the dining options near the forum, which included Subway and McDonalds.  After-all, I’m feeling positive about the fitness shoot that I should be hearing from this week.

So here it is folks, in all its vegan glory. I ran out of sweet potatoes yesterday and only had a can of unsweetened pumpkin this morning. The recipe turned out just as good, and if you’re low on time and don’t have baked sweet potatoes laying around you can always substitute for this quick cooking recipe – Vegan Sun Warrior protein pumpkin muffins.

These scrumptious little muffins are so moist you wont need to top them with jams or nut butters. I combined oat bran with the pumpkin in a ratio that gives less than 35 grams of carbs per serving, and with 20 grams of protein powder they make the perfect breakfast treat. They are not only vegan, but sugar-free, gluten-free, and dairy-free. Can it be?!

Sun Warrior Pumpkin Muffins
Makes 6 muffins (serving size is 2 muffins)

1.5 cups canned, unsweetened pumpkin puree
4 scoops raw vegan vanilla Sun Warrior protein powder
3/4 cup gluten-free oat bran
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp pure, alcohol-free vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup water
1/4 cup unsweetened, non-dairy milk (I used almond)
2 tbsp extra virgin olive oil

 Preheat oven to 350. Spray a muffin pan with cooking spray.

Mix dry ingredients in a medium sized bowl. Add in wet ingredients and stir until combined. Batter should be moist, but thick and not runny.

Evenly scoop batter into muffin tins and bake for 25 minutes (20 if using sweet potato) or until toothpick inserted in the center comes out clean.


This entry was posted in Breakfast, Food, Gluten-Free, Oats, Pumpkin, Recipes, Sugar-Free. Bookmark the permalink.

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