Chocolate protein pancakes? Yes, please.

14 11 2012

By now y’all may have guessed that I love playing outdoors. But I’m also fairly obsessed with fitness and eating well.

Don’t get me wrong. I love cold beer

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As I’ve gotten older I’m starting to like cooking a lot more, and I’m always trying to find ways to make comfort food recipes healthier.

ENTER THE PROTEIN PANCAKE.

I have fixed these suckers so many ways, and I think I’ve finally found a recipe that I can stick to. Everyone knows pancakes rock. They just aren’t good for you. Or rather, they don’t have any nutritional value. Plus, you’re hungry an hour after eating them.

Try these for a protein and fiber wallop after your morning workout. Your body will thank you.

Bacon Betty Protein Pancakes
1 serving
34.5g protein
13.4 g fiber
1.5g fat
210 calories

1 scoop protein powder (vanilla gives you a basic flavor)
2 tsp psyllium fiber
1/2 tsp baking powder
2 egg whites
1/4 cup plain Greek yogurt
Splash of water to thin out, add more if needed as you mix

Pour spoonfuls into a pan sprayed with cooking spray on medium heat. Hint: it’s easier to make silver dollar sized cakes so you can flip them without getting sloppy.

Variations:
Add a few tablespoons of pumpkin purée and some pumpkin pie spice
Add small pieces of fruit, like bananas or blueberries
Use chocolate protein powder (see below)
Top with a drizzle of honey or agave syrup

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There are a few chocolate chips in those. Oh, yes I did bitches. Breakfast is the best meal of the day, so make it good!





Gear Review: Bacon Betty on Camp the Summit

16 03 2011

GSI JavaPress

Patrick at Camp the Summit asked me to write up a review of our beloved GSI JavaPress. No sense repeating anything – go to their site and read the review!





Fall = Time for Pumpkin-Flavored Carbs

26 09 2010

As soon as the first cool pre-Fall evening arrives, I am obsessed with all things pumpkin. It was 90 degrees here yesterday, but I couldn’t resist a pumpkin spice latte at the coffee shop after breakfast.

When Fall finally makes its way to this part of Maryland, I also obsess over all things carbohydrate. The inordinate amounts of hot tea and coffee I start consuming trigger my cravings for cookies, bread, scones, etc. It’s a vicious cycle that my ass punishes me for, believe me.

Ass-growing aside, I found a recipe courtesy of Cupcake Mafia that is going to help me usher in the new season properly. And, it combines two of my favorite ingredients: pumpkin and chai tea. I’m making it tonight, with some possible modifications, on which I’ll report back here in the body or comments.

Tali’s Pumpkin Chai Coffee Cake

Ingredients:
2 cups moist-style yellow cake mix
1/2 cup canned pure pumpkin
1/2 cup fat-free liquid egg substitute
3/4 cup Chai Concentrate
2 teaspoons cinnamon plus 1 tablespoon for topping
1 tablespoon of brown sugar for topping (more or less based on your own preference)
Non-stick Cooking Spray

Preheat oven to 350 degrees

Spray Baking 9 x 9 baking pan with Non-stick Cooking Spray and set aside.

Combine all ingredients and blend thoroughly, making sure to remove all lumps. Pour batter into pan. Combine 1 tablespoon cinnamon and 1 tablespoon brown sugar for topping. Lightly sift topping over batter.

Bake for approximately 30 minutes. Use the toothpick method to determine if thoroughly cooked. Can be served warm or cooled.

UPDATE:
Okay, my first mistake was not following directions. Tali said to use “moist-style yellow cake mix”, and I used Gluten-Free Pantry’s Old Fashioned Cake and Cookie Mix. This made for a very dense texture, which was rubbery when warm from the oven. I’ve discovered that my belly can be sensitive to breads/cakes, which is why I tried the G-F product, but next time…

The flavor, however, was perfect. Not too pumpkin-y or spicy. It tasted great with a cup of English Breakfast Tea, of course!





New Power Breakfast

1 07 2010

Had the best power breakfast yesterday. It was the first cool morning in a few weeks, so I sat out on the deck after the gym to eat while Derby ran around the yard.

Here you go:

1/4 cup Quinoa (cook it first!)
Skim milk – enough to soak in
White raisins
A few chopped pecans
Cinnamon
Drizzle of light maple syrup