Hey Hey, Happy Friday! Well, I’m glad its the weekend but also kind of bummed the hubs isn’t here with me. He’s in Seattle for Lake Stevens 70.3 Ironman. I would have LOVED to have gone but we’re house sitting and dog sitting so someone had to stay and take care of the pups. That would be MOI!
Anyway, I thought it would be a great time to do MISSION MAKEOVER. In my last post I mentioned tweaking a few recipes from this cookbook.
Bre also also thought of the idea of using fruit that was in season, like peaches!!
|straight from the farmers market|
So I put my thinking cap on and after skimming a few of my favorite blog recipes (thanks APRIL), I combined them all to make a Dairy Free/Gluten free protein Muffin. I call them my Farm Fresh Peach Sunrise Muffins.
|Notice I couldn’t find my muffin pan so I had to improvise. haha!|
Now the point of MISSION MAKEOVER is to have Bre, a busy Celiac Triathlete, re-create the recipe in her Canadian kitchen. She’s the one that will tell us….
A. How she liked the recipe.
B. Was it satisfying for a grain free girl?
C. Was it quick and easy?
E. Did it taste good?
F. Can I use it for post workout recovery fuel and/or snacks?
G. Are the ingredients available in Canadian stores?
All I can tell you is that hubs ate 3 before he left (all in one sitting) and I ate the other 3 within 24 hours! They taste like peach cobbler packed into one sweet muffin, SCORE!!! Add some greek yogurt or ice cream and your GOLDEN!!!
FARM FRESH PEACH SUNRISE MUFFINS
• 1 large Egg ( I used how farmers market eggs, how fresh!!)
• Cinnamon, ground, 1 teaspoon
• Ginger, ground, 1 teaspoon
• Vanilla Extract, 1 teaspoon
• Banana, fresh, ½ small mashed
• 2 small Peaches – diced (from farmers market)
• Honey, ½ tablespoon
• Flaxseed oil, 0.25 tablespoon (optional)
• Whole Ground Flaxseed Meal, ¼ cup
• Almond Breeze Almond Milk, Unsweetened Vanilla, ⅓ cup
• Truvia (or Stevia) 1 packet. Can also use other sugar substitute
• Sun Warrior vanilla protein- 60 grams (about 2.25 servings) You can also use other vanilla whey protein.
Combine all ingredients in a bowl. Slowly add in protein powder and almond milk. Pour into muffin pan (makes around 6-8). Bake at 350F for 25-30 minutes or until fully baked in the middle (clean check with knife). I also sprinkled the top with a little cinnamon. So good!
Amount Per Serving
Calories 102.5 Fat 3.5 g Saturated Fat 0.3g Carbohydrate 10.3 g Fiber 3g Sugars 2.9 g Protein 9.5g
Stay tuned next week when Bre reports back with her thoughts on the recipe. In the meantime, try it out yourself! I’m thinking lots of other fruit can be used instead of peaches…….pineapple, strawberries, cherries, blueberries. The options are endless!
Have a great weekend. And good luck to those racing lake Stevens (Hubs, Corbin, Matt Lieto, McKenzie, and many more!!)
If you have a moment, pop over to this this girl‘s blog and give her some “get well soon” love. It will make her day!