Lazy Sunday Breakfast

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Happy Monday, all! It’s almost Thanksgiving already and I can’t believe it. Time is flying! This weekend, I made an amazing hot plant-based breakfast to warm my bones. It was gray and drizzly on Sunday in Boston, and this meal really hit the spot. I thought this would be the perfect recipe to share today to inspire your own lazy breakfasts post-Thanksgiving. It was my first time making scrambled tofu, and despite the somewhat unpleasant-sounding name, the dish itself was BALLS TO THE WALL. The tofu was crumbled and seasoned with smoked paprika, turmeric and nutritional yeast, and made the perfect high protein replacement for scrambled eggs. I served it with rosemary and thyme seasoned home fries and it made for a very filling, stick-to-your-ribs weekend morning meal. No need to feel left out when your entire family is making eggs and bacon this holiday, you can surprise them with this awesome plant-based breakfast (I bet they will be surprised how much they like it, because it’s flippin’ delish).

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Rosemary and Thyme Home Fries: Often when I make baked potatoes, or have a bunch of Russet potatoes lying around, I will bake a few extra to use for the home fries that my mom made throughout my childhood. She would peel the skin off the cold leftover potatoes, dice them up and throw them into a skillet with sauteed onions and a little olive oil. I added dried rosemary and thyme to the home fries to kick it up a notch. I’ve also mixed half Russet and half sweet potatoes, I’ve thrown in a purple potato for good measure; there are tons of variations you can do to make this suit your individual needs. It’s incredibly easy, tasty and saves well enough to re-use the extra for dinner leftovers. To make these, saute one chopped onion in 1 – 2 tbsp olive oil until softened and fragrant; add the chopped and peeled leftover baked potatoes, and season generously with dried (or chopped fresh) rosemary, thyme, sea salt and freshly ground pepper. Cook uncovered over medium heat, stirring occasionally until the potatoes have reached your desired level of crispiness, approximately 15 or so minutes.Β 

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Tofu Scramble

This recipe was adapted from the Oh She Glows cookbook. You can find Angela Liddon’s original recipe on page 33.

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Ingredients

  • 2 Tbsp extra virgin olive oil
  • 2 – 3 cloves of garlic, minced
  • 2 shallots, diced
  • 16 oz baby bella mushrooms, sliced
  • 1 red bell pepper, seeded and diced
  • 2 large handfuls of baby kale leaves
  • 1 heaping tbsp nutritional yeast
  • 1/2 tsp smoked paprika
  • 1/2 tsp tumeric
  • 1 package extra firm tofu, pressed
  • Sea salt and freshly ground black pepper to taste

Directions

  1. In a large skillet, heat the olive oil over medium-high heat. Saute the shallot and mushrooms until most of the liquid released by the mushrooms has evaporated (about 5 minutes). IMG_4670
  2. Add the bell pepper and kale, and saute until the kale has cooked down. IMG_4672
  3. Add nutritional yeast and smoked paprika, and continue to stir over medium-high heat. IMG_4674
  4. Crumble the tofu over the skillet and add the turmeric. Saute the tofu scramble for about 7 minutes, and season with salt and freshly ground black pepper. Angela’s note: If the mixture gets too dry, you can add a splash of veggie broth or water and reduce the heat as necessary. Booyah note: When mine got to that level of dryness, I said “I’m hungry!” and turned the heat off and ate it. IMG_4675IMG_4676
  5. Enjoy! I added some hot sauce (what else is new, you are talking to the OG Spice Queen over here) and ate it up. The leftovers are awesome as a breakfast burrito or breakfast tacos you can take to work, or in a pita. Tofu scramble = not as bad as it sounds. πŸ˜‰

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I added the turmeric because I thought the smoked paprika was not giving the tofu enough color and wanted to make it look a little more visually appealing. Also, turmeric is chock-full of curcumin, which is a potent anti-inflammatory and antioxidant. If you’re interested, you can read all about the health benefits of this spice powerhouse here.

I hope you enjoy making this lazy Sunday breakfast (in your college sweatpants and T shirt from 2001) as much as I did. It’s flippin’ delicious, healthy, flavorful and full of nutrients – full of all the good stuff to feed yourself and your family.

I hope you all are having a fantastic start to your week! Happy Thanksgiving week! πŸ˜€

With warmth,

L

Matcha Green Tea Smoothie

helpme imsore

Pretty much sums up how I’m feeling right now.

Good morning, darlings! I am literally so sore from my intense workout yesterday, and on top of that went to Sarah’s boot camp this morning, which she deemed “not so intense” while R and I gave her the side eye. Even after having a special moment with my foam roller last night (also giving me an excuse to vacuum the living room rug), my legs are still wicked sore. When your workouts include doing anything “to failure” (in this case it was shoulder press and burpees – and let’s hope it doesn’t snow a lot because these shoulds won’t be lifting much in the next few days) it’s pretty intense, at least in my opinion. πŸ˜‰ However, it felt GREAT (as per usual, I feel like Queen of the Bros after any of Sarah’s classes). I’ve been going to these fitness classes for almost two years, but have really amped my game up over the past year or so and it’s incredible to think of how far I’ve come. I couldn’t hold a plank for a minute when I first started, and I would quit halfway through our HIIT cardio drills. Now I think of how strong I’ve become, and I’m not ashamed to admit I’m really proud of myself! I really wish I was more of a douche bag and snapped more gym selfies in the past, because I would love to show you guys a “gun-show” comparison (don’t worry though, my bro-y douchiness starts now because I was feelin’ myself so much this morning I cracked and posted one on Insty – don’t judge me too hard! Haha!). πŸ™‚ πŸ˜› I am really proud of all of my hard work, though.

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Which way to the gym, bro? I am feelin’ super strong today! Woo!

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Britney knows.

Anyway, the actual reason for this post is not to make my arm sore from patting myself on the back, but to share with you an AMAZING matcha smoothie creation that is the perfect post-workout treat (or just anytime treat – I often make myself smoothies for dessert if I’m concerned about how much protein I’ve ingested that day/I just want one). Ever since I picked up some matcha, I’ve been heming and hawing on what to do with it, and I came up with this simple, fresh and delicious green tea protein smoothie. No lie – it tastes exactly like green tea ice cream! Yum.

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The ingredients for L’s Matcha Green Tea Smoothie: banana, protein, matcha, almond milk & ice. So simple.

Matcha Green Tea Smoothie

Ingredients

  • 1 tsp matcha
  • 1 1/2 bananas
  • 1 scoop of vanilla protein powder*
  • 1 cup almond milk
  • a handful of ice cubes

Directions

Put all ingredients into a blender and blend until smooth. Enjoy! πŸ˜€

*Side note: Vega (my new fave vegan protein powder) makes their protein powder in a box of 10 individually sealed single-serve packets. It’s a great way to try out a new flavor. Instead of being stuck with a 1 lb tub of protein, you can sample it – or if you don’t like it, give it away. Plus it’s packable for travel! Woohoo! It’s a win-win.

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L’s Matcha Green Tea Smoothie – YUMMMM.

It’s always fun to try out new protein smoothie creations. The matcha is great flavor change up from the usual suspects (fruit, spices, etc). It was very refreshing and light, but still tasted creamy and dessert-worthy.Β Delicious! I hope you guys enjoy it as much as I did. πŸ™‚

Also, in unrelated yet very exciting news: Bubbles and Booyah will be participating in Spring Break V!! In the words of my darling blog friend Aileen at Morsels and Moonshine, “Spring Break V is a collaborative project that is designed to showcase the best vegan blogs for spring break.” Woohooo! It starts March 22, 2015 and rages on for a full week until March 28, 2015, in which M&M will do features on posts from participating blogs on veganism and spring break. Get pumped – this is sure to be fun, and I am super stoked to be a part of it. πŸ˜€

spring breakI hope you guys all have a great day today – sending you lots of love! ❀

With warmth,

L

xoxox

Green Citrus Smoothie

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Good morning!! Happy Hump Day – we all made it halfway through the week! As some of you know, I will be traveling to Florida in only two days time and I couldn’t be more excited. Since I am obviously a mermaid (*hair flip*), you can understand why my return to the Gulf is so exciting. πŸ˜‰ This week (my first week of Veganuary!), I did something out of the ordinary – I bought oranges at the grocery store! Probably the only food that weirds me out (beyond the creepy mushrooms my sister sometimes buys) is PULP. I don’t love it. If I am faced with eating an orange, I will “vampire” the juice (a la Bill and Sookie) and spit out the languid, pulpy wedge (so ladylike, I know). Oddly enough, I LOVE citrus juice. For years, my cocktail of choice was a screwdriver (and I have all the abandoned Nalges with a faint odor of orange juice and vodka, that no amount of dishwashing will remove, to prove it. Hey, when you’re a girl who doesn’t like beer, you’ve gotta be resourceful). I dislike pulp so much that I would rather give a mimosa the side eye than drink it, if it is made with pulpy orange juice (why would someone do something that unspeakably cruel to me, I do not know. I loooooove mimosas!).

So now that we’ve established the depths of my hatred for pulp, you can understand how surprising it is that I would pick up a few oranges at the grocery store. I decided it was high time for me to overcome this aversion and hostility – one baby step at a time. I figured I can start off slow, by blending them into my favorite thing on Earth: smoothies. We all love smoothies, they are clearly the best. By now, you may know that I have a little bit of a problem with smoothies (and all of the many varieties). To create this particular smoothie, I blended the orange together with three things I really like: baby spinach, unsweetened vanilla coconut milk and cinnamon. It sounds like an unlikely combination, I know, but it was AMAZING. The coconut milk gives a smooth creaminess, the baby spinach is very mild and the orange gives a gorgeous pop and brightness to the smoothie. The cinnamon, of course, is the little spice that could – it makes everything better, and here it lends a little spicy kick. This smoothie was just what I needed – healthy, full of nutrients and flavor, and the orange makes you dream of sunshine and sand under your toes, even when it’s 15 degrees outside. It’s so simple, and it’s vegan, gluten-free and DELICIOUS!

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The five simple ingredients you need for L’s Green Citrus Smoothie: Spinach, oranges, cinnamon, unsweetened vanilla coconut milk and dates (optional – if you need a little extra sweetness).

Green Citrus Smoothie

Ingredients

  • 1 orange*, peeled
  • handful of baby spinach (~3/4 cup)
  • 1/3 – 1/2 cup of unsweetened vanilla coconut milk
  • 1/4 – 1/2 tsp cinnamon

Β Directions

  • Add all ingredients into a blender and mix until smooth. Enjoy! πŸ˜€
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All of the “dry” ingredients in the NutriBullet before blending. I stuffed as much baby spinach as possible in there.

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The amount of cinnamon I added for reference. I never really measure this, but guesstimate – I loooooove cinnamon, so I would add whatever suits your tastes.

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I added quite a bit of unsweetened vanilla coconut milk, probably more than half a cup. Adjust the amount depending on whether you like your smoothies thick or more juice-like – totally up to you! πŸ™‚

*I used Cara Cara oranges. They are a red-fleshed navel orange, sweet and low in acid with a flavor profile more complex than regular navels. Wikipedia says they “[have] been described as evoking notes of cherry, rose petal, orange, and blackberry.” Oooookay, Wikipedia, whatever you say – all I know is they are DELICIOUS, and so sweet that I didn’t need any additional sweetener. If you chose a different variety and your smoothie comes out a little bitter, throw one or two dates in there. That should sweeten it right up for ya. πŸ™‚

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The smoothie after blending πŸ™‚

Um, this smoothie is amazing. It’s so easy and probably takes 30 seconds to make once you peel the orange (and then your hands will smell lovely and orange-y for a bit). The flavor impact is unreal; when I blended it and had my first sip I actually said, “Wow!” aloud in my kitchen even though it was just me and the Nutribullet. The best part? You’ve fulfilled your Vitamin C requirements for the day, half of your Vitamin A, a quarter of your potassium and a third of your dietary fiber. Rock on. It’s fresh and deceptively filling – a great snack, breakfast smoothie or just for a special, fresh treat. Yum.

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Pour that sucker into a mason jar, stick a girthy straw in there and you’ve got yourself a winner. πŸ˜€

I hope that you guys enjoy this creation as much as I did – it is amazing (and if you close your eyes, you might just feel the sun beaming down on you, in the middle of January).

Sending you lots of sunshine today! Happy Wednesday! πŸ˜€

With warmth,

L ❀

PS: I went for a run last night in 18F and snow showers. It was fabulous (dead serious – I actually had a great run!). I recently got a bunch of run accessories to increase my nighttime visibility (both my friend and my bro-in-law called out my all black Ginga Ninja non-reflective winter run gear, and they were totally right – visibility is key in the winter!). If you’re interested, they will be making an appearance in my Friday Faves post. πŸ˜‰

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Rocking my sweet new gear. Also, my nails match my run pullover bc I’m cool like that. Happy Hump Day, all! πŸ˜€

What do I feed all of these people?!? Answer: Egg Muffins.

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Leek, Mushroom and Sage Egg Muffins

Holiday problem #27682: You have all of your family staying with you, and you don’t know what to make for breakfast for Thanksgiving day (/Christmas/Hanukkah/Fill in the Blank). Basically every surface of your kitchen is covered in various stages of food prep, every burner is in use, and the oven is cranking away cooking your Tofurkey (/bird if you’re not a veg like me!). Answer: Egg Muffins! If you are vegan, then your answer is Pumpkin Protein Power Muffins, which I posted about previously. If so – see the recipe here.

These little babies are nutritious, easy, make-ahead and “choose your own adventure” with fillings, so you can make whatever your family would like. I made leek, mushroom and sage but you can use: onion, pepper and veggie sausage; tomato, basil and mozzarella; broccoli and cheddar; breakfast burrito style (black beans, salsa and avocado) – just to name a few, the list goes on and on. You can basically put anything you have in the fridge in there (random veggies, leftover stuff – it’s a good fridge clean out meal). Without further ado…

Leek, Mushroom and Sage Egg Muffins

Ingredients:

  • A dozen eggs
  • 1 leek, chopped
  • 1 cup of chopped mushrooms
  • A few fresh sage leaves (or a couple shakes of dried sage), finely chopped
  • Salt and pepper to taste

Directions:

Step One: Chop your veggie and combine them in a medium bowl. Toss together until well mixed.
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Chop the veggies into small bite-sized pieces and toss well to mix.

Step Two: Transfer the mixture to silicone muffin liners (or VERY well greased muffin tins, or you’ll never get them out). Fill each muffin liner about 1/2 full of the veggie mixture.
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The best thing that you can buy yourself is silicone muffin liners. These things are THE BEST. I got mine on Amazon for (24 of them) $11!

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FIll the cups about halfway with the veggie mixture.

Step Three: Crack your eggs into a large bowl and whisk until well beaten. Add sage, salt and pepper to taste.

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Step Four: Fill your muffin liners up, just below the brim – they should be almost full.
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Pour the egg mixture to just below the top of the muffin liner.

Step Five: Bake the muffins at 375Β°F for 30 minutes, or until the cups are risen, puffy and golden brown. Unless you really don’t like your relatives, make sure the eggs are cooked through (I inserted a toothpick in the center and it came out clean).
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While your egg muffins are baking away, now you have a whole half an hour to do something else to prepare for your relatives. You might even be able to sit down and enjoy a cup of tea in that amount of time. Score! πŸ˜›

Step Six: Remove from the oven and carefully tip the silicone muffin liner out onto a cooling rack.

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Step Seven: Eat immediately, or allow to cool completely before storing in an airtight container in the fridge. Enjoy!
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If you don’t remove your egg muffins from the muffin liners right away, the bottoms may get deflated and squished like above. Ooops! They still tasted great though!

I hope that this helps you guys out. These little guys are tasty and easy to eat on the go, and a great thing to make ahead of time, either for relatives coming, or even during the week if you want to mix up your usual breakfast. Yum. Tasty, and nutritious.

Now it’s time to go start preparing for Thanksgiving….<<deep breathing>>

Happy Crazy Prep Day! I hope you guys stay calm and relaxed as you get ready for your holiday. And if you’re in New England, be careful in the Nor’easter! πŸ˜€

With warmth,

L xoxo

Vegan Pumpkin Protein Power Muffins

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Try not to lick your screen: Vegan Pumpkin Protein Power Muffins. πŸ˜›

As promised, I spent some serious time this weekend in L’s Test Kitchen and perfected a vegan version of the Pumpkin Protein Power Muffins I posted last week. So, for my vegan peeps waiting with bated breath for the vegan version – your wait is no longer! (Insert jump for joy). I actually think this version is BETTER (if that’s even possible) than the non-vegan version. It’s just as simple too, woohoo!

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Ingredients for Vegan Pumpkin Protein Power Muffins: cocoa nibs (mine didn’t come in time from Amazon, so I used the same chocolate chips as in the previous recipe – just pretend they are nibs), vanilla extract, vegan vanilla protein powder, applesauce, pumpkin, pecans, coconut flour, rolled oats, flax/chia blend for egg substitutes, pumpkin spice and maple syrup. All that’s missing is the diced apple, and you’re good to go!

Vegan Pumpkin Protein Power Muffins

Ingredients:

  • 1 can pumpkin (16 oz)
  • 1 cup diced apple (about 1 regular sized apple)
  • Milled flax seed egg substitute (x 2)*
  • 2/3 cup rolled oats
  • 1/2 cup raw cacao nibs
  • 1/2 cup diced pecans
  • 1/2 cup coconut flour (Or whatever kind of flour you like/have)
  • 1 cup applesauce (~the amount in two single-serve applesauce cups)
  • 2 scoops vanilla protein powder (I used Garden of Life Raw Organic Protein in Vanilla)
  • 2 Tbsp maple syrup
  • 2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder

*For Milled Flax Seed egg substitute (per one egg): Mix 1 heaping Tbsp flax seed meal (or milled flax seed – it’s the same thing) with 3 Tbsp of warm water. Stir, and allow to sit while you combine all the remaining ingredients so it can “set” up. This also works with chia seeds, and I’ve used it with a pretty dope Milled Flax and chia store-bought mixture as well.

Directions:

Step 1: Preheat oven to 350Β°F. Make two Milled Flax Seed egg substitutes and set aside.
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I put each of my egg substitute mixtures in their own separate small bowls so they can “set up”. To make each substitute, add 1 heaping tablespoon of milled flax into the bowl, and add 3 tablespoons of water.

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Once the warm water has been added, stir the milled flax well and allow to sit for a few minutes before adding to the batter.

Step 2: Throw all the ingredients into a large mixing bowl.
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Add all of your ingredients into a large mixing bowl while you’re waiting for your flax seed egg subs to “set up” just right.

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Once you’ve gotten all your ingredients prepped and into the bowl, add the flax seed mixture.

Step 3: Mix all of the ingredients until all of the dry ingredients are wetted and well incorporated into the batter.
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Stir well to incorporate all the ingredients. If you batter looks a little dry, you can add a little extra applesauce or a little extra warm water – either will do the trick.

Step 4: Distribute evenly into a greased muffin tin (or use a liner). This time, I just used plain paper liners and they worked just fine.
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When forming the muffins in the muffin tin, I used a large spoon to scoop batter directly into the liners. Then, I used my fingers to press the batter down into the liner to fill it out completely. These muffins are dense, and don’t puff up as much. You’ll want to press down firm and pack them into the liner to remove any existing air bubbles and voids.

Step 5: Bake for 30 – 35 minutes or until a toothpick comes out clean.
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This recipe made a solid baker’s dozen of muffins. Yum, yum!

Step 6: Allow to cool for 10 minutes before serving. Makes approximately a dozen muffins. Enjoy!! πŸ˜€
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Once baked, the tops of the muffins should be a golden brown and a little crispy. Make sure that they are cooked all the way through or they will be mushy on the inside, and nobody wants that.

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Wait for your muffins to cool 10 minutes before enjoying! πŸ™‚

These little guys feel like a very decadent and rich dessert, but are packed with protein and fiber to keep you full. They are perfectly sized for snacking, a quick breakfast, or a great after workout (or pre-run) snack. I currently have two in a ziploc baggie in my purse for on-the-go snacking (don’t tell anyone, because these are too good to share). πŸ˜‰

I really found this vegan version to be even tastier than the vegetarian version I posted. They are a little crumblier, but they are still super moist and delicious. YUM! Grab one of these with a Chai tea, or a latte and you’ve got yourself the perfect afternoon treat. Enjoy! πŸ˜€

Hope you are all having a fantastic Tuesday, wherever you may be! πŸ™‚ ❀

xoxox

L

Pumpkin Protein Power Muffins

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Delicious and deceivingly decadent Pumpkin Protein Power Muffins.

I’ve got the POWER!! 90’s dance music anyone (Snap! C’mon…)?? These muffins combine a few of my favorite things: pumpkin, pecans, apple, dark chocolate and protein (I’m a not-so-secret Bro, you gotta build those muscles!). They are a great grab on-the-go snack if you want something delicious, a little decadent and full of nutrients. Hell, I even threw one of those suckers in my gym bag to bring for my gym buddy R after KILLING IT at boot camp this morning. She’s my #1 taste tester. She said, and I quote (from her text): “Muffin = So. Good. Moist, perfect amount of chocolate chips. Love the apple crunch with the pumpkin flavor. Could eat 10.” You heard it here first, people. I personally devoured one this morning standing outside in the balmy 34 degree sunshine at the gas station while being observed by the morning commuters. I guess I was due for a “woke up on the wrong side of the bed” morning (first, the low tire pressure light goes on, closely followed by my gas light in my car) and I got to take a nice 50 minute detour on my way to work to address those issues. Ugh. We all have these days, I guess (deep breathing, deeeeep breathinggg)…

But these MUFFINS. Dude, these are delicious – healthy, vegetarian AND dairy/soy/gluten-free (they can also be made vegan, which will be featured as another post after they are perfected in L’s Test Kitchen)!! And the best part is, as with many of the recipes I share, they are tailorable to your personal taste. Pecans not your thing? Use almonds, hazelnuts, walnuts – whatev. Not a huge fan of dark chocolate (um…who ARE you?) –Β  I suppose you can use semi-sweet chocolate chips, white chocolate – whatever your jam is. Use your favorite kind of apple, or pear – or persimmon! Get creative. It’s fun, I promise. Here’s what I made last night:

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Ingredients for the muffins: pecans, chocolate chips, apple sauce, maple syrup, eggs, coconut flour, pumpkin, vanilla extract, pumpkin pie spice, apple, and oats. Add whatever vanilla protein powder you like (I bet chocolate would be pretty baller too, if that’s all you have).

Pumpkin Protein Power Muffins

Ingredients:

  • 1 can pumpkin (16 oz)
  • 1 cup diced apple (about 1 regular sized apple)
  • 2 eggs
  • 2/3 cup rolled oats
  • 1/2 cup chocolate chips
  • 1/2 cup diced pecans
  • 1/2 cup coconut flour (Or whatever kind of flour you like/have)
  • 1/2 cup applesauce (~the amount in a single-serve applesauce cup)
  • 2 scoops vanilla protein powder (If you’re going for dairy-free, obv do not use whey or casein)
  • 2 Tbsp maple syrup (Dude, don’t use the fake kind. If you don’t have the real deal, use honey.)
  • 1-1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder

Directions:

Step 1: Preheat oven to 350Β°F. Throw all the ingredients into a large mixing bowl.
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I left the skin on my apple and chopped it into smaller-than-bite-sized pieces.

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Add all your ingredients at once into the mixing bowl – order does not matter – you can go complete freestyle! πŸ™‚

Step 2: Mix all of the ingredients until all of the dry ingredients are wetted and well incorporated into the batter.
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Give it a good stir to make sure all of those chocolate chips/pecan pieces/diced apple pieces are evenly distributed. I know everyone wants the one muffin that is 40% chocolate chips but you can’t always get what you want. Singing the Rolling Stones while mixing is highly encouraged πŸ˜‰

Step 3: Distribute evenly into a greased muffin tin (or use a liner). I was concerned about getting the muffins out easily so I spritzed my paper muffin liners with baking Pam (which was completely unnecessary and probably not the healthiest option, but hey. We do what we can over here).
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I used a spoon to help scoop the batter mixture into the muffin liners. You can also use an ice cream scoop! πŸ™‚

Step 4: Bake for 25 – 30 minutes or until a toothpick comes out clean.
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These muffins pictured above are not done yet; I really, REALLY wanted them to be done but they just weren’t. Patience is a virtue (that I do not have) but make sure you wait until the toothpick comes out clean, otherwise they will be kinda mushy if they aren’t cooked through.

Step 5: Allow to cool for 10 minutes before serving. Makes approximately a dozen muffins. Enjoy!! πŸ˜€
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DONE! Allow to cool for 10 minutes πŸ™‚ They should be a nice golden brown color, and firm on top. Also, totally ignore that one missing muffin from the muffin tin – I just couldn’t wait any longer after smelling them bake for half an hour!

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Yessssssssss. These are soooo goood!! Store in an airtight container to keep them fresh and delicious.

When I told R that I was featuring her taste-test “review” in my post today, she said, “Lolz love it. It feels like a very unhealthy treat post-workout, but it isn’t really.” True story, R! These muffins are delicious, feel like a special treat but are packed with protein and fiber. YUM! And they brought a lot of brightness to my morning, as I stood outside in the chilly Boston air mentally preparing (/defrosting my fingers to unscrew the cap) to fill my tires with air, not loving life. I might have been freezing my butt off, but I still took a moment to appreciate the “Mmm! These are so GOOD!”. I really hope you enjoy these as much as I did! Yum!!

I hope you guys are having a better morning/day than I started out with! Enjoy!! πŸ˜€

xoxo

L

PS: Taste tester #2 K said, “Your pumpkin protein muffins are the boooommmbbbb!!!!” Just thought you should know. πŸ˜‰

PPS: It’s almost Friday! And the Bills are playing! Yes, and yes!! πŸ˜€ Everyone have a good one.

Basic B*tch Pumpkin Pie Smoothie

photo 1Between gallivanting around Colorado two-ish weeks ago, and being a stand-in instructor for boot camp on Tuesday, I was due for a good ass kicking to get back into the training game for my upcoming half (Ok, I mean it’s upcoming in February, but I don’t want to lose my momentum now!). Well, my trainer was back from her much-deserved vacation and yesterday my ass was sufficiently kicked by the TRX band rows/T,Y,I workout, box jumps, sit-ups, and sled push (I pushed 108% of my body weight! Hollaaaaa!) – just to name a few. And then again this morning (some highlights include: lots of push-ups in different forms, and the love child of my two fave cardio exercises: box jump burpees). Needless to say, I am feeling the sores today. My foam roller and I have a hot date tooooonighttt, ow owwww!! πŸ˜‰ πŸ˜‰

In the spirit of training, I am ready to get my head in the game. And as a vegetarian, it’s imperative that I get enough prots per day to build up those muscles (without going overboard, and drinking plenty of water so I don’t get those weird protein kidney stones – I can already hear my nutritionist prof sister Dr. J bossing informing me of the proper intake requirements). What to do? Well, I bought 10 lbs of whey protein* on Amazon prime (double chocolate and vanilla) and am going to start making some crazy smoothie creations! I’ve really been feeling the fall, and the orange foods so I figured – what the hell? I’ll try to make a smoothie that tastes like pumpkin pie. Why not.

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Ingredients: Vanilla protein powder*, pureed pumpkin, frozen banana, vanilla extract and pumpkin pie spice (not pictured: almond milk).

Pumpkin Pie Smoothie

Ingredients:

  • 1 frozen banana
  • 3/4 cup pureed pumpkin (I think 1/2 cup would do it, that was a little excessive)
  • 2 dates (for sweetness/fiber, can substitute 1/2 Tbsp honey)
  • 1 tsp pumpkin pie spice (plus a few extra shakes cinnamon and a pinch of ginger)
  • 1/4 tsp vanilla extract
  • 1 scoop vanilla protein powder (either my vanilla protein kinda sucks or that was too much – I’d try 1/2 scoop)*
  • 1/2 – 3/4 cup of unsweetened vanilla almond milk
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Before and after blending.

*Fret not my vegan loves! There are TONS and TONS of vegan protein substitutions to make. A new fave is pea/hemp protein powder. πŸ˜€

Directions:

Blend until smooth. Add almond milk to achieve desired thickness. Sprinkle pumpkin pie spice on top to garnish. Wrap on an infinity scarf, take a break from your Pinterest “Quotes” board, unwrap your hands from around your pumpkin spice latte and Enjoy! πŸ˜€

photo 4

I like my smoothies pretty thick, so I only used 1/2 cup of almond milk.

I love these smoothie creations because a) they are fantastic after working out, b) they taste like a dessert and c) they are a great way to sneak a little extra protein in your diet at the end of the day. Because I work out in the morning, get ready at the gym and go straight to work, I usually reserve smoothies for weekends after working out, during the week after a long evening run, or as a dessert treat after dinner. The recipe I made up last night is not the lowest in calories (it’s around 450 calories – oooops!), to make a “lighter” version: use 1/2 banana (53 cal), 1/2 cup pumpkin puree (50 cal), skip the dates/honey, and use 1/2 scoop protein powder (~65 cal), plus the spices, vanilla and almond milk – that should get you right around 200 calories. Even the lightened up version is awesome.

photo 2photo 3This was a definitely a successful creation – I’m looking forward to tweaking it to get that pumpkin pie flavor just right. It definitely filled me up, tasted rich, creamy and decadent, and was very on trend with Autumn. Yum. I hope you guys like it just as much as I did! πŸ˜›

Have a great one, and don’t forget to drink water ❀

L