The good thing about eggs… you can prepare them in various ways!
Eggs are packed with nutrition and protein!
Eggs are considered to be a “pure protein”. What give it that unique characteristic is the fact that it carries ALL NINE essential amino acids. Amino are VERY important because they are the key components in helping your body form protein. When you consume foods, like protein, your body breaks it down into specific amino acids. Your body then rearranges them and puts them back together in a “new” form of protein. These “new” proteins can be found in your hair, skin, organs, bone, and skeletal muscles. Your body will also use protein to help repair damaged tissues and cells and upkeep and maintain your muscles.
Eggs are also packed with omega-3 fatty acids. This is a nutrient that your body can not make so it is important that you consume them. These omega-3 fatty acids are essential to your body. These omega-3 fatty acids aid in helping to reduce heart disease, and research has also shown that the consumption of omega-3 fatty acids has been linked to help with depression.
Eggs are “Egg-sactly” what the doctors suggest you regularly consume to help with your overall health. You do not have to make them “Egg-stravagent” or use “Egg-streme” recipes to enjoy an “Egg-ceptional” meal!
OK… if you do not love nachos there is no way we can be friends. The savoy mixture of seasoned meat with cheese and fresh veggies…It is making my mouth water to just think about it!
I decided to create a simple, healthy, and cost effective alternative to one of my favorite dishes.
This would be a great dish to have as a finger food when you have people coming over OR it can be a great snack/meal.
Assortment of Bell Peppers (red, orange or green and I made 4-6 “bites” per bell pepper)
1 cup low fat Cheese
1/4 cup Salsa
1 tbsp Tomato Paste
Directions:
1. Cook meat thoroughly, add desired seasoning if desired
2. Drain meat and mix salsa/tomato paste to coat meat for flavor
3. Scoop out seeds from peppers and cut into boats (each pepper = 4-6 pepper boats/bites)
4. Scoop meat into pepper boats and sprinkle cheese on top of the meat
5. Either heat up in microwave for 2-3 minutes or stick bell pepper boats onto a non stick baking sheet in the oven at 300 degrees for 15-20 minutes (or until all of the cheese is melted)
6. Remove boats from oven (or microwave) and top with your choice of vegetable (such as minced onions, lettuce, etc.)
You can also top these bits with low fat sour cream or plain Greek yogurt.
By substituting the chips for the bell peppers you are able to cut out a huge overload of carbs without sacrificing the quality or flavor of this dish.
By using lean meat, this will also allow you to cut the amount of fat that is traditionally in this dish. You can get creative and add diced tomatoes, olives, and other things that you will traditionally find in nachos. Please be mindful when you add more items. That can compromise the healthy nutritional value of this meal.
http://www.infinitelifefitness.com/wp-content/uploads/2017/03/ifl_logo_web-300x225.png00adminhttp://www.infinitelifefitness.com/wp-content/uploads/2017/03/ifl_logo_web-300x225.pngadmin2016-09-02 16:24:212016-09-02 16:24:21...Infinite Life Fitness Recipe: Bell Pepper Nacho Bites...
There are a few ways that you can make this, but I decided to make mine in a unique way.
This is a GREAT breakfast option for those who need to grab food and GO in the morning.
Ingredients:
I tbsp. cinnamon
1 scoop protein or 1 pack or 1/4 cup (*** PLEASE be aware that different protein powders will produce different results. For this Recipe I used the Advocare Vanilla Meal Replacement Shake***
1/4 cup of honey
1/2 cup of oat flour
1/4 cup of Chocolate peanut butter (BUT you can use regular peanut butter)
3/4 cup of whole oats
1 tsp. vanilla extract
You can MAKE your own oat flour! All you need is rolled oats and a food processor OR blender. Put a few cups of rolled oat into the food processor/blender and mix it until it becomes fine like “Flour”. You can also purchase it BUT I just decided to make my own.
Directions:
Mix all ingredients together and a bowl. Contents in bowl will start to clump together BUT it will not be a paste or batter. You will want to grab small amounts of the mixture and roll them into small balls (about the size of a ping pong ball). Stick them in the freezer (Leave them in the freezer LONGER FOR BEST RESULTS! I stuck mine in the freezer overnight but around 4 hours should be good enough) and then enjoy.
Like I stated in the video, I also dipped my breakfast bites with Greek Yogurt! You can use 1 cup of plain Greek yogurt and drizzle about 1 tbsp of honey to make a dip. You can also find caramel, chocolate, or other flavors at your local store and use those prepackaged yogurts to dip your bites.
You can make these several different ways! You can use regular peanut butter with cinnamon. You can use other spices, you can use other types of nut butter, you can pretty much get as creative as you would like!
Seeing as there are only a few weeks left of summer (insert cheering from parents who have had to stay home with kids all summer) it can get hard to find health and fun treats for the family to enjoy. I do my best to try to find treats that will be healthy, affordable, and fun for every member of the family to help create.
For this recipe I decided to make FroYo bites. This is a simple, easy, and tasty treat that can be enjoyed by all members of the family!
Ingredients:
1 cup Any flavor of Greek yogurt that you like. (you can even use plain unfloavored Greek Yogurt).
1/2 cup Fresh fruit/berries
1/2 cup Granola crumbs (you can even use graham cracker crust)
1 tbsp honey
1 tbsp coconut oil
Directions:
In a mixing bowl mix the granola, honey, and coconut oil. This will make the granola clump together
In cupcake paper (you can use actual paper of silicon cups) pack in a thin layer of the granola/honey/coconut oil mix.
Once you create a small base layer dollop on top of the layer your favorite flavor of Greek Yogurt.
This is where you can get creative! You can mix in nuts, chocolate chips, fruit, berries, or pretty much anything you want into or on top of your Greek yogurt.
Fill your FroYo cup to the top (making sure that it DOES NOT overflow).
Place your FroYo cups in the freezer and freeze for about 4 hours (sometimes it does not take as long and sometimes it will take longer! I froze mine over night to make sure they would freeze completely.)
Once frozen peel the treats out of the cupcake wrapping.
ENJOY!!
Like I stated above you can get as creative as you would like with this treat! And, it is quick, not very messy, and great to allow kids to help you make. You can make a whole batch of them and everyone can have their very own unique FroYo Bite.
As a disclaimer: YOU WANT TO WATCH WHAT YOU ADD TO YOUR FROYO BITES! If you add a ton of sugar and added things, it can quickly decrease the health value of this snack. You will also want to use GREEK YOGURT. I tried making this treat with regular yogurt. Yes it was good, BUT having the thick consistency that Greek Yogurt offers makes the treat better (in my opinion).
PLEASE PLEASE PLEASE REMEMBER TO REMOVE THE CUPCAKE WRAPPING BEFORE YOU EAT IT. You do not want to get a mouthful of paper/plastic/rubber while trying to enjoy these treats.
Working towards your health and fitness goals do not require you to completely sacrifice sweet treats. Lets be honest…who doesn’t get a sweet tooth every now and then? And yes it can be hard to ignore those sweet cravings! So what do you do?
Instead of driving yourself crazy and trying to ignore the sweet cravings you should come up with healthy AND tasty alternatives for you have when you are needing something a little sweet. Here is a treat that I personally love to make and usually keep in my freezer just in case I need to grab something sweet.
What you will need:
¾ cup peanut butter (I use Skippy natural chocolate peanut butter)
1 tbsp honey
¼ cup melted coconut oil
3 scoops vanilla protein powder ( I chose to use 1st Phorm Vanilla Whey. Depending on the brand of protein you may need to use less or more! You will have to adjust your recipe)
What you will do:
heat up coconut oil and measure out 1/4 cup
Place all of the above ingredients into a mixing bowl
mix ingredients until batter is thick and sticky (I added small amounts of almond milk to get the mixture to mix and blend. I literally just added a few tablespoons)
Once the batter is mixed place in a freezer safe container
spread batter evenly into container
place container in freezer and allow to freeze
once the batter is frozen cut into even squares and enjoy!
NOTE: I stored my protein fudge in the freezer. If thawed out it will just become runny and not thick. Keeping it in the freezer allows it to stay in the fudge chunks. Even though it is frozen, the fudge is very easy to bite into and chew. It is slightly chewy and VERY yummy!
You can get creative and toss in nuts, chocolate chips, or anything else that you would like. But remember, adding those things increase the calorie, carbs, and fat macro nutrient content in this treat. So you want to try to limit what you add to make sure to keep it as healthy as possible.
Like I stated before, this is a great treat to keep around the house to help subdue those sweet cravings you may get. This snack is packed with an amazing taste and is high in protein.
Mix. Freeze. and Enjoy! Let me know how YOUR version of this recipe turns out!
http://www.infinitelifefitness.com/wp-content/uploads/2017/03/ifl_logo_web-300x225.png00adminhttp://www.infinitelifefitness.com/wp-content/uploads/2017/03/ifl_logo_web-300x225.pngadmin2014-09-17 06:00:432014-09-16 23:00:04...infinite life fitness recipe: Protein Fudge...
If any of you are like me…you may LOVE to eat bread and bread like products. Bread is my one weakness so once you find out the nutritional value (or the lack of nutrition) that is found in your favorite bread, it makes you cringe just thinking about indulging in more than one service size. I had to find an alternative to help satisfy my bread craving as well as fit into my macronutrients.
What you will need:
1 pack of baking bread yeast (NOT the quick rise yeast, just the regular yeast)
2 cups of wheat flour
1 cup (84 g) of vanilla Protein (I used 1st Phorms Vanilla Ice Cream Protein. You can use other brands but i have found this brand to work the best for me when it comes to baking and cooking with it)
1 tablespoon of wheat gluten
1 tablespoon of dry milk
dash of salt
1 tablespoon of olive oil
1 tablespoon of honey (you can also use maple syrup, agave nectar, or sugar. YOU NEED regular sugar to help feed the yeast. It is NOT advised that you use artificial sweetener for this recipe)
1 1/2 cup of water
Bread making machine or bread pan
What you will do:
the type of bread machine that I have and use is an Oyster 2lb express bread maker
Add all of the wet ingredients first!!
You will then add together all of the dry ingredients
You will make a small well in the middle of the mixture and then add the yeast (look at picture 1)
For my settings i chose: 1.5 lb loaf & light crust.
I pressed the start button and just let it sit!
My bread maker kneaded the dough and baked it. Once the bread was ready the machine cut off automatically.
I let the bread cool and then removed it from the pan and cut it up into my desired sizes.
You are more than welcome to play around with this recipe. This is just how i learned how to make mine and it seems to work very well. My bread is very dense yet flaky. It is very filling for me and a great snack to grab when you are on the go!
http://www.infinitelifefitness.com/wp-content/uploads/2017/03/ifl_logo_web-300x225.png00adminhttp://www.infinitelifefitness.com/wp-content/uploads/2017/03/ifl_logo_web-300x225.pngadmin2014-06-11 06:00:232014-06-11 00:36:06...Infinite Life Fitness Recipe: Protein Bread...
One of my staple food items are my protein pancakes! They are great to eat at breakfast time, but I will also make a batch of them and have them to eat when I am traveling or to have as a snack. The great thing about these pancakes it that they are low carb, high in protein, and they TASTE AMAZING! You can also play around with them and make your own flavors. You can get creative and play around with the recipe to make them just how you like them!
Here is how I make my protein pancakes:
1 large egg
22 grams of your favorite protein powder
5 grams of coconut flour
1 tsp vanilla extract (if you use chocolate protein powder try using chocolate extract)
1 tsp baking powder
water (add until you want it as thin/thick as you would like)
Optional: You can use almond milk instead of water
Optional: Fresh fruit like berries or mashed bananas
Optional: PB2 peanut butter powder OR chocolate PB2
You mix all of the above ingredients into a bowl or cup. You then pour the batter into a skillet, waffle iron, or any other kind of pan that you would like. You can make the mixture think or thick depending on how you like it. You can make the batter thinner to make more pancakes. Cook them like you would cook “regular” pancakes.
I use Walden’s Farm fat-free (sugar-free, calorie free, and carb free) syrup on my pancakes. IT TASTE AMAZING! It tastes just like regular syrup to me but without all of the calories and added macros.
You can play around with what kind of protein powder you like to use. I have tried several different brands but a brand such as Body Fortress or Cellucor will work fine. The fun part is finding a brand that offers a variety of flavors and just trying them out. Different protein powders have different consistencies so you may have to add more or less to get the right mixture for your pancakes.
When I do my weekly meal prep, I will make several batches of these and freeze them. This will allow me to make a bunch of them and save them to heat up and eat later. This also helps them to stay good for longer than a week. I do this because breakfast is usually one of my busiest times of the day. At night i will take out a few pancakes from the freezer and put them in fridge. Usually in the morning they are not frozen any more and I can heat them up with my syrup.
Please feel free to try these out and let me know if you have any questions OR if you have an alternate way to make these!
http://www.infinitelifefitness.com/wp-content/uploads/2017/03/ifl_logo_web-300x225.png00adminhttp://www.infinitelifefitness.com/wp-content/uploads/2017/03/ifl_logo_web-300x225.pngadmin2013-09-29 06:00:572013-09-18 22:38:14...Infinite Life Fitness Recipe: Protein Pancakes...
As promised here are some new recipes that you can try!
What I personally like to do is to cook a few different things over the weekend or over the duration of the week. Then I will have several different left over meals to choose from when it is time to eat. I like this method because it allows me to cook and try out new things as well as cook food for the week. I know that sometimes my schedule gets kinda hectic, so it is nice to have the meals already made and waiting on me in the fridge so I can go home and grab it and go. This method allowed me to better plan my menus and to plan a variety of food options for me. I gave up fast food several years ago! Yes…its true…I have not eaten any kinda if fast food in over two years and i did made the goal at first to force myself to make better meal options and to help me budget and save more money. I calculated it and I saved over $600 a year by cutting out fast food and setting up my menus and grocery budget.
Here are some great Lunch and Dinner recipes. I included photos that I took when I cooked these items to help you get an idea of what it looks like. You can alter and add/take away ingredients that you do not like. But I will have to say, these meals are very delicious!
Black Bean SoupPrep time: 5 minutes
Cook time: 15 minutes
1/2 c chopped red onion
2 tsp olive oil
1 tsp minced garlic
3/4 tsp oregano
3/4 tsp cumin
1 can (15 oz) black beans, rinsed and drained
2 c chicken broth
1 Tbsp feta cheese
1. In a large saucepan, combine onion, oil,garlic, oregano, cumin, and salt to taste. Cook,stirring, over medium heat until softened, about3 minutes. Stir in beans and broth. Reduce heatto medium-low.2. Cook, stirring occasionally, for 10 minutes.Mash some beans against side of pan. Servesprinkled with feta and cilantro (optional).
Per serving: 205 calories, 7 g fat (2 g saturated),
447 mg
sodium, 27 g carbs, 9 g fiber, 12 g protein
Cheese & Kale Quesadillas
Prep time: 5 minutes
Cook time: 5 minutes
1/2 c fine-sliced kale leaves
1 Tbsp water
2 9-inch whole-wheat tortillas
3 Tbsp crumbled feta cheese
**I also added green peppers
1. Place kale and water in a microwavable dish.Cover with microwave-safe plastic wrap andcook in microwave on high until wilted, about 90seconds. Remove plastic carefully. Drain kale andpat dry with paper towel.2. Heat a heavy 9-inch skillet over medium-highheat. Place 1 tortilla in pan. Top tortilla evenlywith cheese, kale, and second tortilla. Cook,flipping occasionally, until tortilla is toastedand cheese melts, about 4 minutes. Cut into4 wedges.
Per serving: 119 calories, 4 g fat (2 g saturated),
336 g mg
sodium, 22 g carbs, 2 g fiber, 5 g protein
***NOTE*** I combined the above to recipes for one meal! Here is the picture.Tilapia TacosPrep time: 10 minutes
Cook time: 0 minutes
1 c coarse-crumbled leftover cooked tilapia
fillets (recipe 40)
1/4 c red onion slivers
1/4 c thinly sliced kale
1/4 c canned diced tomatoes, drained
2 Tbsp crumbled feta cheese
2 tsp olive oil
2 tsp lime juice
1/8 tsp cumin
1/8 tsp red pepper flakes
2 9-inch whole-wheat tortillas, warmed
In a mixing bowl, combine tilapia, onion, kale,tomatoes, feta, oil, lime juice, cumin, pepperflakes, and salt to taste. Toss. Spoon ontotortillas. Fold tortillas in half. Cut each half intotwo pieces.Per serving: 291 calories, 14 g fat (3 g saturated), 571 mg
sodium, 25 g carbs, 4 g fiber, 18 g protein
Stuffed Chicken Parmesan
prep time:20 min
start to finish:55 min
makes:6 servings
6
boneless skinless chicken breasts (about 5 oz each)
Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling-pin until about 1/4 inch thick. (I did not have a rolling pin, so I found something else to use)
2.
In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
3.
In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
4.
Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.
1 Serving:Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol100mg; Sodium 450mg; Total Carbohydrate 10g (Dietary Fiber 2g, Sugars 3g); Protein 38g
Hope you enjoy trying out these recipes. Keep looking for more and have a great weekend.
I have found that it is very easy for me to stick with my diet plan…if i know that i can treat myself randomly with a HEALTHIER version of some of my favorite treats
Today i am going to share with you how I made flourless peanut butter protein cookies!
FIRST: I MADE MY OWN PEANUT BUTTER!!!
Yes i made my own pure peanut butter
This was done by:
~1 1/4 cup UNSALTED Raw Peanuts
~1 Tablespoon Canola Oil
I got my BLENDER and put in 1 1/4 cup of peanuts. I then put in the 1 Tablespoon of canola oil.
THIS WAS THE TRICKY PART….I had to play around with the settings on my blender to get it to start to turn to “butter”
at first I chopped up the peanuts (there was a “chop” option on my blender)
I then “Whipped” the peanuts (with the “whip” option on my blender)
This took a little time because I would Whip the peanuts for about 15-20 seconds and then have to take the lid off and mix the peanut chunks up with the whipped butter that was developing on the bottom of the canister. This was the part that took the longest (about 10 minutes)
After the peanut butter was the consistency of peanut butter I added ANOTHER 1/4 cup of the raw peanuts (I LOVE crunchy peanut butter….if you do not want crunchy peanut butter than I would just add 1 1/2 cups of peanuts when you first start!) I just blended this for another 15-20 seconds just to chop up the new big peanuts and to get it mixed in with the butter
Directions for making the cookies:
I wanted to try to make peanut butter for these cookies to use up some peanuts that I had gotten and needed to use. so you can use store-bought NATURAL peanut butter (look on the back of the label at the store! The only ingredients should be peanuts and salt and possibly oil)
Ingredients:
1/2 cup Natural peanut butter
1/4 cup Protein Powder (I used a chocolate peanut butter protein powder I picked up from Wal-Mart)
1/4 cup liquid egg whites (or seperate the egg whites from 4 regular eggs)
1 teaspoon baking soda
Directions:
Heat your over to 220 degrees
mix all of the ingredients into a bowl
I used a table-spoon measuring spoon and scooped out table-spoon size balls and placed them on a cookie sheet
I let the peanut balls cook for about 10 minutes. i took them out and then flattened them with a fork (to give them “texture” on top and to allow them to “flatten” like regular cookies. You can leave them as balls but it may take a little more time for them to cook.
I put them back into the over and let them cook for another 10 minutes (until they turned slightly browner in the over)
I took them out and let them cool off for about 10 minutes.
and Whhhaaa-Laaaaa! You have HEALTHIER peanut butter cookies!
Nutritional Information:
My batch made 10 cookies! I made the batter and split it up in tablespoon size cookies. You can make yours smaller/bigger but you will have to recalculate this information if you make them a different size!
Nutrition Per Cookie (made 10)
Calories: 145
Total Fat: 11 grams
Sodium: 20 grams
Carbs: 5 grams
Sugars: 1 gram
Protein: 9 grams
Nutrition for the WHOLE batch:
Calories: 1454
Total Fat: 111 grams
Sodium: 198 grams
Carbs: 54 grams
Sugars: 11 grams
Protein: 85 grams
IF you try these out please let me know how they turned out!! I would love to know!
I hope that you guys enjoy these HEALTHIER forms of treats that you can hopefully start to incorporate into your life!
For more meal options, suggestions, recipes, or other food tips please feel free to follow me on Instagram as I upload things daily!
Well if you guys do not know, I consume quite a bit of protein.
It is always nice and refreshing to find new and exciting ways to make meals that have MORE protein but also have LOW calories and LOW carbs.
While surfing the net I have found quite a few recipes that I have tried…but i changed them slightly to fit my nutritional needs (low calories…low fat…low carbs….high in protein!)
If you do not follow me on Instagram than you probably should!! I post new meals and meal examples almost everyday!
Infinite Life Fitness Chocolate Flourless Protein Muffins:
45 grams of (4.5 tablespoons) unsweetened dark chocolate coco powder (or you can use regular chocolate
120 grams of (8 tablespoons) egg whites (I used the inexpensive Wal-Mart brand liquid egg whites)
1/2 tablespoon (or 1.5 teaspoons) baking powder
60 grams of (about 5 tablespoons) Walden Farms Peanut Butter Spread (it can be bought at Wal-Mart or even on Amazon)
100 grams of (about 7 tablespoons)Fat-Free Cream Cheese
40 grams (4 tablespoons) Truvia sweetener (you can use any sweetener you like, this just happens to be my favorite)
Directions:
Heat your oven to 350 degrees.
Weigh out all ingredients and put into a bowl
mix all ingredients in the bowl (you can use a hand mixer but i just used a wooden spoon. Also, let the cream cheese set out about 20 minutes before you start so it is soft enough to mix in with the other ingredients)
Mix batter until it is nice and smooth! (I mixed it for about 10 minutes just to make sure to get the clumps out and to make it nice and smooth)
Pull out a muffin pan (or baking tray or glass cook ware)
oil pan with olive oil
use about1/4 cup measuring cup and dip out mix and put into ONE muffin time (each muffin hole should get 1/4 cup of the mixed batter! This should make TEN muffins. The last (7th) muffin i did have to scrape the bowl to fill the last of the 1/4 cup to make the last muffin)
IF YOU USE COOKIE TRAY/GLASS COOKWARE: oil the cookware with olive oil to help prevent sticking. Pour all of the batter into the tray or glassware (allowing it to settle like brownie batter) and put it in the over. You will have to cut out your own square. YOU WILL HAVE TO RECALCULATE total calories/fat/protein/carbs if you do it this way. I split my mixture evenly between 7 muffins so what is listed below is not correct (if you make yours with the cookie tray/glass cookware)
bake for about 17-20 minutes (Just watch the muffins after 15 minutes! I could have taken mine out about a minute early…but i left it in for right at 20 minutes and they still came out very moist like muffins)
Take out of the oven and let stand/cool down for about 10 minutes
Nutritional Facts PER muffin:
Calories: 55.6
Carbs: 9.1 grams
Protein: 9.0 grams
Sugars: 1.4 grams
Total Fat: 0.6 grams
Sodium: 299 grams
Nutritional Fact FOR THE WHOLE BATTER:
Calories: 390
Carbs: 64 grams
Fat: 4 grams
Protein: 63 grams
Sugar: 10 grams
Sodium: 2094 grams
Take the numbers above and divide them by how even many muffins… brownie squares…or how ever many pieces you decide to divide the batter up by.
As you can see the muffins came out looking like REAL muffins…no flour…half of all the other crap most muffins (or brownies) are made out of!
The small white speckle on the right is cream cheese (just did not mix the batter good enough)
***NOTE***
the recipe that I copied this from had way more ingredients than what I used. So you can double the above recipe if you would like.
IF YOU LIKE DARK CHOCOLATE YOU WILL LOVE THIS MUFFIN!! I am a HUGE fan of dark chocolate so this was amazing for me. If you do not try using regular coco powder and also try using half of the amount listed above! The dark chocolate coco taste was so strong with this batch that I was unable to taste ANY peanut butter taste (that was in the protein powder AND Waldens peanut butter spread) so next time I will use half of the amount I used for this batch to get more peanut butter taste.
But the muffins are fluffy…they smell great…they taste great…they were VERY simple to make…not a lot of ingredients and the ingredients I did buy I plan on using them again so I will for sure get my moneys worth!
If you try these please let me know! I am always curious to see how other people make them!
You can add nuts or berries to these if you like to add more flavor. You can play around with it and have fun!
ALSO Feel free to check out my other protein recipes such as:
http://www.infinitelifefitness.com/wp-content/uploads/2017/03/ifl_logo_web-300x225.png00adminhttp://www.infinitelifefitness.com/wp-content/uploads/2017/03/ifl_logo_web-300x225.pngadmin2012-10-11 07:00:162016-03-22 12:11:55...Infinite Life Fitness Recipe: Flourless Protein Muffins!...
