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HIGH PROTEIN STRAWBERRY MINUTE MUFFIN

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HIGH PROTEIN STRAWBERRY MINUTE MUFFIN

I received a question on yesterday’s post asking how much protein powder I’d recommend adding to the minute muffin. Well, I was curious myself so decided to give it a try!

1/2 a scoop it is!

I used Strawberry Protein Powder, hence the name. I also added a few more drops of liquid stevia and left the chia seeds out, rather sprinkling them on top!

High Protein Strawberry Minute Muffin

  • 1/4C quick cooking o
    atmeal
  • 1 large egg
  • 10 drops of liquid stevia
  • 1/2 scoop Strawberry Protein Powder

Method

  1. Mix all ingredients in a coffee mug and microwave for about 1 minute and 20-30 seconds. Don’t microwave it too long or it will get hard as a rock.
HIGH PROTEIN STRAWBERRY MINUTE MUFFIN

I  use GNC’s Strawberry whey protein powder, but in all honestly I don’t recommend it. BIG BIG fan of their chocolate flavor though.  So if anyone has a favorite brand for Strawberry, let me know!

HIGH PROTEIN STRAWBERRY MINUTE MUFFIN
HIGH PROTEIN STRAWBERRY MINUTE MUFFIN

Stay tuned for….Banana Bread Minute Muffin….with dark chocolate 

Happy Monday!

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BANANA BREAD MINUTE MUFFIN

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BANANA BREAD MINUTE MUFFIN

BANANA BREAD MINUTE MUFFIN

Let’s cut to the chase.

3 Ingredients. 2 Steps. 1 Minute.

BANANA BREAD MINUTE MUFFIN

Ingredients

  • 1/4C quick cooking oats
  • 1/2 mashed nanner (medium)
  • 1 egg white
  • optional ad-ins: 1T dark chocolate chips, carob chips, etc.

How to make BANANA BREAD MINUTE MUFFIN

  1. Mix all ingredients together in a mug.
  2. Microwave for a minute and 20 seconds. (if you microwave it too long it will get hard!)
BANANA BREAD MINUTE MUFFIN

The nutritional profile is pretty stellar (minus the chocolate): 146 calories, 7.1g protein, 27 carbs, 8 g sugar, 1.6g fat, 3.4g fiber. If you add the dark chocolate chips, your sitting at about 216 calories! #willsacrificeforchocolate

BANANA BREAD MINUTE MUFFIN

This is by far my favorite Minute Muffin thus far on my tangent of minute muffin recipes. I just absolutely LOVE banana bread and haven’t been able to eat a whole lot of it since I went gluten free about 2 years ago.

BANANA BREAD MINUTE MUFFIN

Welcome back, welcome back, welcome back.

BANANA BREAD MINUTE MUFFIN

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FALL SPICED GRANOLA

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FALL SPICED GRANOLA

Hip Hip HOOORayy for fall! Seriously, I am loving the fall colors in the Minneapolis/St. Paul area. Here’s some photos from yesterdays run…I even saw a wild turkey!

When I got home from my run, I was in one of those moods….a BAKING MOOD. Sometimes I just get the itch to create! Other times, I’m like “do I really want to destroy the kitchen and then spend a half an hour wiping everything down and making it spick and span?”

Well…my run inspired me to get some fall flavors in the air. Lone behold….

I used pretty simple ingredients, but any add ins will suffice. My ingredients included: rolled oats, extra virgin olive oil, chia seeds, raisins, and agave nectar! For spices I used cinnamon and all-spice. I also added a little bit-a salt, which really brought out the cinnamonny flavor.

fall spiced granola

My favorite way to eat granola is on top of a Chobani or with skim milk! Just love the crunch…love it! 

fall spiced granola
fall spiced granola
fall spiced granola

Check out some of my other homemade granola favs! Just click on the picture to get the recipe

fall spiced granola

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fall spiced granola

FALL SPICED GRANOLA

  • Author: Lee Hersh
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Ingredients

Scale
  • 3C rolled oats
  • 1/2C raisins
  • 2T flax seed meal
  • 2T chia seeds
  • 1C pistachio nuts, crushed
  • 1t salt
  • 1t cinnamon
  • 1/2t all-spice
  • 1/4C olive oil
  • 1/4C agave nectar

Instructions

  1. Preheat oven to 375F and line an 11×17 inch baking sheet with parchment paper.
  2. In a large bowl, mix the dry ingredients together.
  3. Then, pour olive oil and agave over the granola and toss. Make sure everything is thoroughly coated.
  4. Evenly spread granola mixture onto baking sheet and bake for 30-40 minutes or until the oats turn golden brown. With a wooden spoon, toss granola every 10 minutes to ensure it bakes evenly.

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VANILLA CASHEW BUTTER

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VANILLA CASHEW BUTTER

Well this is just my luck…I had the entire post written and apparently WordPress didn’t feel like saving it after I refreshed. Can you say “I got a case of the Mondays?”

There wasn’t really anything that compelling in the post that I had prepared, just that I dran a lot of errands yesterday and had a nice day away from my computer and the internets. One of my errands was to Trader Joes, where I picked up some roasted, salted cashews, a treat for me because they are a little pricey. Definitely worth this drippy goodness.

VANILLA CASHEW BUTTER

I’ve gotten the question a few times on what food process I use…I got my Kitchen Aid 3.5 Cup from Target for about $40.00. It’s nothing super high end, but I love it. I never really make anything that has more than 3.5 cups, so this is perfect for me and PERFECT for this vanilla cashew butter.

VANILLA CASHEW BUTTER

Every time I make nut butter, it takes a different amount of time to get things drippy. This time- it took about 7 minutes of whirling. I’ve had it take not even a minute and I have NO idea why it’s different every time. If anyone knows that answer, I would be delighted to know more!

I am so excited to have my Blakester back. He is done with his 3rd class of the semester tomorrow and I CAN’T WAIT. He is currently in grad school, a part time MBA Program, at the University of Minnesota and he has been one busy guy for the past 8 months. It will be nice to have his full attention for a few weeks before he hits the books again this summer

VANILLA CASHEW BUTTER

WHAT IS YOUR FAVORITE KIND OF NUT BUTTER?

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VANILLA CASHEW BUTTER

VANILLA CASHEW BUTTER

  • Author: Lee Hersh
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Ingredients

Scale
  • 1.5 cups cashews, roasted and salted
  • 2 tablespoons honey
  • 1t vanilla

Instructions

  1. Place cashews in food process and process for about 20 seconds or until you have turned them into a flour-like consistency Then, add the rest of the ingredients and whirl until drippy. It took me about 7 minutes (it could take anywhere between 1 and 9 minutes!) to get it to a drippy consistency and I had to stop a few times to scrape the sides!

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PALEO BANANA CHIP MUFFINS

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PALEO BANANA CHIP MUFFINS

I’ve never made an “on-purpose” paleo recipe…but I was surfing Pinterest like I do most days and came across a fabulous looking paleo muffin recipe on the blog Chocolate and Carrots. I couldn’t believe how fluffy they looked even though they are grain free, so I had to try the recipe out myself!

I made a different version…Banana Chip. I swapped out the pineapple chunks for banana and pineapple juice unsweetened almond milk.

PALEO BANANA CHIP MUFFINS

The recipe called for 4 eggs, so I am sure that’s what helped with the puffiness. It also said to fill the muffins all the way to the top (instead of 3/4 of the way), which was a really good idea. What I like about this recipe is the minimal amount of ingredients and the fact that every ingredient used was clean. There are no refined sugars and no refined grains (no grains used at all). Couldn’t be happier!

I do have to confess. I used dark chocolate chips in this recipe instead of dairy-free, but if you use dairy free chocolate chips…paleo it is for all you hardcore paleo eaters out there.

PALEO BANANA CHIP MUFFINS

Ingredients for PALEO BANANA CHIP MUFFINS

  • 2 3/4 cup almond meal
  • 4 eggs
  • 1 teaspoon baking powder
  • 1 medium banana, mashed
  • 1/3 cup milk-free chocolate chips (or dark chocolate chips if you aren’t paleo sensitive)
  • 1/3 cup unsweetened almond milk

Method

  1. Preheat oven to 350F and line a cupcake tin with 10 cupcake liners. Then, spray with non-stick cooking spray.
  2. In a large bowl, start off by mashing your banana. Then, add in the rest of ingredients and mix thoroughly.
  3. Scoop muffin mixture into muffin tin, filling each cup all the way to the top. You should get exactly 10 muffins.
  4. Bake for 20-25 minutes, or until the top begins to turn golden brown.

ON THIS WEEKENDS AGENDA

  1. Sleep- I am SO behind on sleep it is almost uncomfortable. You know that feeling when you wake up and you feel drunk/woozy? That’s been me the past week. Must catch up this weekend!
  2. Recipe Creation- I want to do a few recipes this weekend because I have a feeling next week is going to be BUSAY. It’s my last full week of work before I go down to part time at Anytime Fitness, but work has been really busy lately.
  3. Use my dehydrator- I bough a big basket of apples the other weekend, and I’ve been meaning to slice them up and dehydrate them. Such a delicious yummy snack
  4. Workout/Yoga- I want to get in 2 really solid workouts and maybe 1 or 2 vinyasa classes. Because I was so tired this week, I really didn’t workout at all. I just taught my normal yoga sculpt classes (and only did about 50% of the class).
  5. It’s so crazy that next week is my last full week of work. It still hasn’t hit me that I “quit my job”  last week. Going down to just 2 days at week at Anytime Corporate will be a HUGE stress relief. I will have so much more time to put towards recipe creation for FFF and for the clients that I have been working for. I couldn’t ask for a better situation in my life right now!

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Cheers.

WHAT’S ON YOUR SCHEDULE FOR THE WEEKEND? 

KITCHEN SINK SMOOTHIE

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KITCHEN SINK SMOOTHIE

I want to start off by letting you know how sincerely grateful I am to have all of you! I appreciate every single person who reached out to me with words of support whether it was in the comments, an email, through Facebook, Instagram, or Twitter. That post is something I’ve wanted to share for months now and it feels good to have it off my chest! So again, if you reached out to me in some way yesterday, I thank you from the bottom of my heart!

In other news. I bought kale for the first time, but didn’t really know what to do with it so I stuck it in a smoothie…along with a whole bunch of other random stuff.

I couldn’t even taste the kale. I think that calls for a #winning. AND. Guess what I took this photo with? My new cam!

I bet you think I’m crazy because I just purchased the Nikon D5100 just a few months ago. Well, I’m not crazy, I’m being a realist (slash I am trying to justify this giant purchase in any way shape or form). When I went to upgrade my camera a few months back, I didn’t really upgrade my camera. I pretty much just purchased the newest version of the camera I already had. It only took me a few months to realize that and I was back to the drawing boards. After reading the first half of Minimalist Baker’s food photography e-course, I was sold on the D600- the same exact camera they use. 

Thus. The new camera.

Speaking of new gadgets…my second device came last week for the Verizon Wireless Blogger Program I am part of! I was definitely crossing my fingers that it would be a tablet. I love it so far. I love it so much I went out and purchased a wireless keyboard and stand for it. Now it’s like a mini computer! 

 “Disclosure: I am participating in the Verizon Health and Fitness Voices program and have been provided  with a wireless device and six months of service in exchange for my honest opinions about the product.”

I can already tell you that my favorite feature is going to be the fact that it has 4G LTE and a hotspot. I am a current Sprint consumer and throughout the past 4 months I have been monitoring the two services based on my personal phone and VZW Voices phone and Verizon has MUCH better service. It’s much faster and I have service in more places (ie: when I was in Montana/Wyoming, I was pretty much roaming the entire time on Sprint, but Verizon worked just fine).

Enough chit chat, let’s look at some more pretty photos.

KITCHEN SINK SMOOTHIE
KITCHEN SINK SMOOTHIE

I actually had this for dinner last night, but it would be divine as a post workout smoothie or breakfast! 

KITCHEN SINK SMOOTHIE

That is all for now! I will report back once I use my new camera a bit more…same with the tablet. I can’t wait to share which apps I’ve already downloaded

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KITCHEN SINK SMOOTHIE

KITCHEN SINK SMOOTHIE

  • Author: Lee Hersh
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Ingredients

Scale
  • 1/2 frozen banana
  • 5 stalks of kale
  • 1 tablespoon chia seeds
  • 1/2 frozen peach
  • 1/2 scoop Designer Whey Vanilla Protein Powder
  • 1/2 Scoop Amazing Grass Chocolate Green Superfood Powder
  • 1 cup vanilla almond milk, unsweetened

Instructions

  1. Place all ingredients in a blender or Magic Bullet and blend until smooth.

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