Awesomely, Tasty-Tastic Fat Busting Recipes
How’s life in your neck of the woods? Things are awesome here.
I want to share a couple recipes with you that are just plain fantabulous.
Love ‘em, love ‘em, love ‘em!
One is a little twist on a granola recipe that you’ll love and the other is for dark chocolate muffins.
Those just sound awesome don’t they?
Both of these recipes come from my buddies over at Prograde Nutrition.
First up we have the Vanilla Granola recipe.
Mix in a bowl:
• 1 -1/2 c. Old-Fashioned Oats
• 1/4 c. Pumpkin-100% pumpkin; used canned (not the pie blend) or, to get your own, take a two-pound pumpkin (seeded, halved, roasted until soft) and puree in a blender or food processor till smooth
• 1 1/2 tsp. pumpkin pie spice mix (if you don’t have that, you can use just straight up cinnamon)
• 1 tbsp. vanilla protein powder?
• 1/4 c. agave nectar (or maple syrup, or honey)
• Raisins, unsweetened cranberries, dried fruit (apples, berries) nuts, whatever you want, up to 1/4 c. per ingredient
Toss everything together very well in a bowl. Spread on a cookie sheet, and bake at 325 for about 15 minutes. Toss once with a spatula during cooking, and when dried out (careful not to burn), you’re done!
Nutrition Breakdown: Estimate based on using just cranberries as the fruit and 1/2 cup per serving
Calories: 259 ?Protein: 7 gms? Carbohydrates: 51 gms? Fat: 3 gms
I LOVE granola. There are days when I grab some all-natural vanilla yogurt and some homemade granola and eat it for lunch along with some blueberries or raspberries mixed in and it is phenemonal. It keeps my appetite in check, is loaded with protein and is an awesome source of “good” carbs.
You could also have it as breakfast cereal by adding some organic milk or almond milk.
Next up we have the Dark Chocolate Muffin recipe.
Preheat your oven to 350, then mix:
• 2 eggs
• 1 c. unsweetened vanilla almond milk
• 1 c. shredded zucchini (peeled before shredding)?
• 1 tsp. vanilla? • 3 tbsp. agave syrup
Whisk well then add:
• 1/2 c. Quinoa (uncooked, dry; preferably red)
• 1 tsp. baking soda
• 1/2 c. gluten free pancake mix
• 1 tsp cocoa powder
• 1 1/2 scoops chocolate protein powder
Blend till smooth. If desired, add 1/2-3/4 Cup dark chocolate chips or chunks.
Note: Your batter will be very wet. Pour the batter into muffin tins; bake ’till they spring when you touch them, about 15-20 minutes.
Let them rest on a counter for 10-15 minutes to cool. The quinoa becomes nutty and delicious within the muffins. These are best served cooled.
Makes 1 dozen.
Each muffin is roughly 85 calories with 4 grams protein, 13 grams carbs and 2 grams fat.
The protein powder I use in both of these recipes comes from Prograde. I am biased, but I think their protein is the best and I trust those guys immensely.
There are people in the supplement industry who say that “protein is protein” but I don’t believe that to be true. Unfortunately, the supplement industry is still like the wild west with companies lying about what’s in the bottle or using poor-quality fillers to make the bucket bigger or even using poor quality carbohydrate sources for their post-workout products
Prograde isn’t that way.
I know them and I trust them and if you buy protein powder, I think you should give them a shot at your business.
I usually buy chocolate as I’m a bit of a chocolate fiend, and their chocolate protein powder is awesome.
To try their protein powder out, head to: http://elswellness.getprograde.com/protein-powder.html
That’s all I have for you today!
I hope you have an awesome day!
P.S. – If you’re not ready to try Prograde’s protein powder yet, you should definitely grab a copy of their recipe book. It’s only $4.95 and is LOADED with healthy, fat fighting recipes (197 to be exact) and is a good introduction to the company. We use that recipe book quite often and it is awesome.
To grab your copy for only $4.95, head to: http://elswellness.getprograde.com/prograderecipebook.html