Mexican Chocolate Casein Mug Cake

Mexican Chocolate Casein Mug Cake

My new favorite casein mug cake! Thanks to Brittany Eats Clean.

Ingredients:

  • 1 Scoop Casein Protein Powder (I used Dymatize Elite Cinnamon Bun flavor)**
  • 1 Tblsp Coconut Flour
  • 1 Tblsp Unsweetened Cocoa
  • 1/2 tsp Baking Powder
  • 1/4 tsp Cinnamon
  • 1 Egg White
  • 1/4 Cup Unsweetened Almond Vanilla Milk (could sub in water or other desired milk)

Directions:

  • Mix all ingredients together.
  • Pour into nonstick sprayed coffee mug.
  • Place paper towel over mug and microwave for about 1 1/2 – 2 minutes.
  • Flip cake onto plate and top with desired toppings (I topped mine with 2 tablespoons of chocolate PB2 mixed with 1 tablespoon of water and 1/2 tablespoon unsweetened carob chips).

**You can use any brand/flavor casein you like!

Macros for cake without topping:

  • Cals: 200
  • Protein: 30g
  • Carbs: 14g
  • Fat: 4g
  • Fiber: 5g
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Egg White Muffins

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What’s better than a simple, tasty, easily transportable, veggie-packed, lean protein-full recipe? NOTHING! Big thanks to Little B for sharing her Egg White Veggie Muffins months ago because for some reason, still unbeknownst to me, I never thought of baking my egg whites into cute, convenient little muffins. Don’t get me wrong, I love my boiled egg whites…..however, I despise the boiling and peeling process! My mother even bought a little egg timer for me that goes into the pot with the eggs to let you know how far along they are. Unfortunately, either user error or crappy, old, NYC gas stove top leads to insanely-hard-to-peel boiled eggs every time!

Anyways, off of that tangent and back to the Egg White Muffins. So easy and simple to make (thus the reason why I will make a batch every single week….easy and simple are the words to use to make my heart swoon).

Ingredients

  • 2 dozen eggs (or 3 cups liquid egg whites)
  • Spinach (torn into small pieces)
  • Mushrooms (sliced)
  • ANY other veggies you want to add!

Directions

  • Preheat oven to 350 degrees.
  • Sauté or steam veggies (other than spinach – I have been using spinach and mushrooms in my muffins and usually sauté my mushrooms until completely cooked before adding them to my muffins.)
  • Spray muffin tin with nonstick spray.
  • Fill each muffin tin 1/3-1/2 way full with veggies.
  • Add 2 egg whites (or 1/4 cup liquid egg whites) to each muffin tin.
  • Bake for 20 minutes.
  • Promptly remove muffin tin from oven and take egg white muffins out and place onto plate to cool (I think this is the way to prevent soggy muffins!)

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Ta-da! What did I tell you? Simple and easy. Enjoy with some oatmeal in the morning, some brown rice, sweet potato or quinoa for lunch, or as an afternoon snack. Hope you like!

Paleo Coconut Muffins

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I’ve been intrigued by coconut flour for quite some time now and finally decided to buy some to try out Spoonful Of Fit’s Fluffy Coconut Pancakes (which….I still haven’t tried yet…maybe this weekend!). Anywho, as my obsession with muffins continues, I decide to try out a coconut muffin. Success! I think I still prefer my Egg White & Oats muffins for breakfast, but these Coconut Muffins would be great with a fresh jam, as an accompaniment to some turkey chili or just as a little warm biscuit spread with a bit of coconut oil….mmmm, biscuits.

So here’s how I made them!

Ingredients (makes 12 muffins)

Directions

  • Preheat oven to 350 degrees.
  • Mix, mix, mix those ingredients.
  • Divide batter into 12 nonstick sprayed muffin tins.
  • Bake for 20 minutes.
  • Remove from tins, let cool a little (so you don’t scorch your mouth) and eat or store in the fridge and microwave for about 30 seconds when you are ready for a muffin!

Muffin macros:

Macros