It seems like there’s a dinner, catered get together, bbq birthday party, or food truck convention every week these days. Is it because it’s summer time, or am I just keen to the temptation because I’m always hungry? Being committed to a strict diet couldn’t be any tougher; however, I find my sanity and my enjoyment in the yummy food that I prepare myself.
I always preach the fact that a diet can be pleasurable. Sure, the restricted calories aren’t fun, but there are plenty of other positives. Spend a little time preparing your food, maybe researching some cool recipes, and you can seriously be able to eat gourmet on the daily.
This past weekend I stopped by to support the N101 supplement fair in West Hollywood. I was so pleased to find out that most of the supplement companies have switched their sugars to stevia or monk fruit (many are still rocking with sucralose, ugh), and some protein companies, albeit using non-organic whey, have removed the dirty gmo soy lecithin from their ingredient lists.
I’ve been hearing about a protein called Protizyme, from Metabolic Nutrition. So when I spotted their table with tubs labeled, Peanut Butter Cookie, Chocolate Cake, and Banana Creme, I was immediately enticed to check them out. They claim that their whey is superior to others and allows for a higher absorption rate due to the addition of digestive enzymes. Well, it isn’t organic, and does contain sucralose, but glancing at the ingredients for the banana creme I noticed it did not have lecithin, so I picked up a few packets with a breakfast recipe in mind.
Banana Crepe with Almond Butter Maple Syrup
1/3 cup + 3 tbsp cage-free, liquid egg whites
1/2 scoop Protizyme Banana Creme protein powder
1/2 tsp gluten-free baking powder (Hain)
Spray an 8″ non stick skillet lightly with olive oil spray and heat over medium high flame for about 1 minute. Meanwhile mix, blend or shake the egg, Protizyme, and baking powder together until no lumps appear in batter. If skillet begins to smoke, lift off flame for 10-15 seconds. Pour half the batter in skillet. Tilt the pan in a circular motion to allow the batter to spread to the edges. Cook until the bottom is light brown, about 1-2 minutes. Flip the crepe, and cook another 1-2 minutes. Remove crepe, and repeat with remaining batter.
For the syrup, mix wet ingredients together with a spoon inside a small bowl or jar. Add the stevia and mix well until smooth. Spread evenly over both crepes.