Nutrition Facts

Servings Per Recipe: 12
Amount Per Serving
Calories: 166.0
Total Fat: 6.7 g
Cholesterol: 0.0 mg
Sodium: 193.7 mg
Total Carbs: 17.6 g
Dietary Fiber: 2.2 g
Protein: 10.1 g

Ingredients

1 c soy milk 
1 t apple cider vinegar
1 c whole wheat flour 
1/2 c brown rice protein powder
2 t baking powder 
1/2 t baking soda 
1/4 t salt
1 t cinnamon 
1 t vanilla extract 
1/3 c canola oil 
1/3 c sugar
1 1/2 c partially frozen blueberries*

Instructions

Preheat the oven to 375 degrees F. 
Combine the soy milk and vinegar in a glass measuring cup, stir and set aside. 
Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the wet ingredients, except for the berries and stir just until combined. Fold in the berries. 
Spray a muffin tin liberally with nonstick cooking spray or use paper liners. 
Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full. 
Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean. 
Allow to cool before serving, and refrigerate in a covered container for up to one week. 

Tips

Use any kind of protein powder you prefer. If you use a flavored variety, you can omit or reduce the sugar. 
The protein powder is barely noticeable in this recipe, but do allow the muffins to cool or they will crumble. 
You can also swap half of the whole wheat flour for oat flour (place oats in a blender until they form a powder). 
Obtained from SPARK by: SP_STEPF
 
A perfect recipe for my runner friends.

Ingredients

Instructions

Heat 2 teaspoons canola oil in a pot...
Cook 1 diced onion and 1 sliced carrot for minutes...
Add two 15-ounce cans drained black beans, one 28-ounce can diced tomatoes, 1 1/2 cups vegetable broth, 1 cup sliced roasted red pepper, 1 tablespoon minced canned chipotle pepper in adobo sauce, 1 teaspoon cumin, and salt and pepper...
Simmer 20 minutes...
Stir in zest of 1 orange and 1 tablespoon fresh thyme...
Serve with diced avocado...
 
***1 cup of black beans contains 15 grams of fiber…Natural high-fiber foods helps with fullness throughout the day, thus decreasing daily caloric intake and cravings…Studies have also shown that compound that gives hot peppers their fiery kick may also boost calorie-burning and temper appetite, also lowering your caloric intake***

(send me a picture of this recipe and we'll include it on this page)

[by Matthew Kadey M.D.]
 
Picture
I got this great recipe from Madie Taylor @ Pivotal Fitness...Madie has attempted to reduce the butter form 2 cups to 1 1/2 cups.

Ingredients

  • 2 1/4 cups Whole Wheat Pastry Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1/2 cup Flax
  • 2 cups Butter
  • 1/4 cup and 2 tablespoons Splenda or Truvia
  • 1/4 cup and 2 tablespoons Splenda Brown Sugar Blend
  • 1 teaspoon Vanilla Extract
  • 2 Eggs
  • 1/2 - 3/4 package Nestle Toll House Chocolate Chips

Instructions

Preheat oven to 375 degrees...

Combine:  Flour, Baking Soda, Salt, and Flax in small bowl...

Beat:  Butter, Both Sugars, and Vanilla Extract in large mixer bowl until creamy...Ad  Eggs one at a time, beating after each addition...

Gradually beat in flour mixture...Stir in Chocolate Chips...

Put mixture into 10 X 15 Baking Dish...Grease with some Pam Spray...

Bake 20 - 25 minutes until golden...Do not over bake...The bars will get dry...

ENJOY!!!
 
This recipe was given to me by Tina Colarossi at Pivotal Fitness...Tina makes the best gluten free cookies and other healthy pastries...

Ingredients

  • 1/2 cup almond milk ( try vanilla if you like your smoothies sweeter)
  • 1/2 cup pumpkin
  • 2 medjool dates
  • 1 banana
  • A handful of spinach
  • Cinnamon to taste
***FOR A GREAT AFTER WORKOUT SMOOTHIE, AD A SCOOP OR TWO OF YOUR FAVORITE PROTEIN FLAVORED PROTEIN POWDER***