Spicy Pumpkin Protein Pancakes

I am finally back on track with regular workouts after our move to a new apartment in January.  And the new building has a fitness room, so we have decided to take advantage of the space... we can spread out our mats and even jump up and down if we want to, without having to worry about making too much noise.  There are lots of machines and equipment that I haven't even had a chance to check out yet!

On days when I am going to do a mid-morning workout, I like to add some carbs to my breakfast to make sure I have enough energy to finish. Usually I would be happy with some fruit blended into a protein shake, but it has been raining monsoons here the past couple of days so something warm seemed much more to my appealing.

I decided to use the last of my North Coast Naturals vanilla Vege Pro-7 protein powder and make some spicy pumpkin pancakes... I had only half a scoop left and I knew just what to do with it.  I am really sad to see the bottom of this container.  I was given this protein powder to try some time ago and have really enjoyed it... it has great body and is really quite filling.  I will need to get more!

I mixed all the ingredients with my immersion blender and then cooked the batter in 3 batches.  It takes a bit longer to do them this way, and the batter really needs to cook completely through, otherwise you have doughy centres in the pancakes, and who likes that?  Not me, for sure.

I did the calculations and the batch of 3 cakes comes out to 6 Smart Points on the new Weight Watchers program... add a bit of sugar-free syrup for another 1 Point or some 0 Point fruit if you like. I chose to have half a navel orange alongside instead...  I really enjoyed them and hope you will too.

Make sure you are using gluten-free oats if that is an issue for you.  And yes, I know that the coconut oil is saturated fat, but I happen to believe it is good for me and I love the taste!

Spicy Pumpkin Protein Pancakes
Makes 1 serving of 3 cakes.

Ingredients:

• 1/2 scoop vanilla protein powder
• 1/4 cup canned pumpkin
• 1 tsp coconut oil
• 2 Tbs egg whites 
• 5 Tbs water
• 1/4 cup old fashioned oats
• 1/2 tsp cinnamon
• dash of nutmeg

Directions:

1. Blend all the ingredients together till batter is smooth.
2. Cook pancakes in 3 batches and keep cakes warm till ready to serve.
3. Serve with syrup or fruit.

Per serving of 3 cakes without topping.

WW Smart Points = 6.

Calories 200; Saturated Fat 4g; Sugar 3g; Protein 17g.

Mix the ingredients till smooth with your blender.

Make sure the cakes aren't too thick or they will take much longer to cook through.. and don't forget to flip and cook the second side!

Plated and topped with sugar free syrup. Mmmm!

Printable Recipe

Do you save your pumpkin for Fall recipes, or are you like me and enjoy it year-round?

What is your favorite vanilla protein powder?

Pumpin Protein Waffles with Turmeric and My Golden Milk

A week or so ago, I joined a new fitness blogging group on Facebook and one of the first conversations I read and took part in, was about turmeric... it's health benefits and how to add it into our diets.

I knew that turmeric has long been considered a superfood by many in the healthy living community, and I have thought from time to time that I would like to start using it more often, but it was this FB chatter that really prompted me to act.

I purchased a 100-gram bag of pure turmeric and that same day made my first cup of Golden Milk. I thoroughly enjoyed it and have been making it every couple of days since.  I did use a recipe that I found online, but changed it a bit.   The author does not take credit for it and said that this recipe and variations have been around forever, so I am taking the liberty to share my own version.

If you don't use Stevia, you may want to put a spoonful of honey into this mixture.  It will counteract and bitterness you may taste in the turmeric and make you feel like you are having a luscious treat!

Golden Milk

Makes 1 serving.

• 1 cup unsweetened almond milk
• 1/2 cup hot water
• 1 tsp tahini
• 1 tsp turmeric
• healthy dash of cinnamon
• small dash of black pepper
• bit of Stevia to sweeten

1. Place all ingredients in a saucepan on the stove over MEDIUM-HIGH heat and stir till well-combined.  Do not let boil.
2. Remove to cup and enjoy!

Per serving.

Weight Watchers P+ = 2.

Calories 73; Protein 2g; Carbohydrate 3g; Fat 6g; Fibre 1g.

 I was pleased, too, that The Captain liked the taste and texture of it. It is quite thick and creamy.

And now I am working on coming up with more and different ways to add turmeric to our diet.  It has a very brilliant orange color, so it seems a natural to me that it would go more readily into dishes we already expect to be orange.  Don't you agree?  And because the mornings are getting cooler here, well at least a little bit cooler, I pulled a can of pumpkin out of the pantry and set about to making some pumpkin protein waffles... I knew that I could easily hide the turmeric in this batter because it is already orange with pure pumpkin....yup, pumpkin season is about to launch, and so Pumpkin Protein Waffles with Turmeric were born!

Just make sure that if you are using canned pumpkin that you select pure pumpkin, not pumpkin pie filling in this recipe.  As for me, I cannot wait till fresh pumpkins are in the local markets as I do love baking and cooking with them.

I recently received some Vege Pro-7 Protein Powders from North Coast Naturals, so I chose to use the vanilla flavor in these waffles. Vege PRO-7 is very tasty and it features super foods like organic bio-fermented whole grain brown rice, organic sprouted chia, organic Canadian hemp protein, organic pumpkin seed, and other nutrient-dense proteins.  And it has no added artificial colours, sweeteners or flavours. Vege PRO-7 is also made without wheat, soy, dairy, egg, gluten or pea.  And I love it because it is also low fat and low carb, too.  But of course you should use your favorite protein powder.

I also used North Coast Naturals Ultimate Daily Cleanse to add a bit of bulk and more nutrients to my batter. You can use ground flax seeds if you like.

And, one more thing.... I understand that some people find the taste of turmeric a bit bitter, so add a sweetener to this recipe if you must. I didn't, as I think the cinnamon negates any bitter taste, and I topped my waffles with a bit of sugar free syrup and a couple of banana slices.

My recipe makes 2 servings so either share with your friend, or freeze some for another day.  You could also cut it in half.

Pumpkin Protein Waffles With Turmeric
Makes 2 servings

• 1 scoop vanilla protein powder
• 1/2 cup pure pumpkin
• 1/2 cup egg whites (4)
• 2 large fresh eggs
• 2 Tbs Ultimate Daily Cleanse or ground flax seeds
• 1 heaping tsp turmeric
• dash of cinnamon

1. Mix all ingredients together and let sit for a couple of minutes.
2. Cook in your waffle make according to directions... I used half for each of 2 double waffles.
3. Keep covered and warm till ready to serve. 
4. Top as desired.

Per serving, without toppings

Weight Watchers P+ = 5.

Calories 195, Protein 25.1g; Carbohydrates 10g; Fat 7g; Fibre 6.3g.

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Printable Recipe

Are you ready for pumpkin season too?

Do you add turmeric to your diet?  What is your favorite way?

Protein Filled Smoothies and Shakes

I have not been doing a lot of experimenting in the kitchen lately. I am intent on eating simply and keeping my nose to the grindstone where my workouts are concerned. We are leaving on vacation in a couple of weeks and I am determined to be at my best before we go!

One thing I have really been enjoying though, are protein filled smoothies and shakes.  I have a variety of protein powders that I particularly like… North Coast Naturals 100% ISO whey, Shakeology whey and also the Vega vegan powders.  They are all very different and I use them at various times for different needs.

I tend to use the Shakeology and the Vega powders mixed with unsweetened Almond Breeze and some fruit as a meal replacement… breakfast or lunch.  And I like the NCN powders mixed with Almond milk as a snack or after workout recovery drink.

I also really like a variety of fruits… frozen or fresh bananas, fresh strawberries, frozen mixed berries and blueberries, and a blend of frozen fruits from Europe’s Best called Caribbean Treasure  which has mangoes, strawberries and peaches.

And recently I discovered frozen cherries.  I belong to a couple of different Facebook groups that are nutrition and fitness communities, and many of the people who I come into contact with there happen to mention blending frozen cherries into their protein shakes. I looked for them every time I went shopping in all of my local markets and never saw cherries… all kinds of other fruits, but never cherries.

Until the last time we visited Costco, which we tend to do every 6 to 8 weeks.  And there they were… frozen cherries.  I grabbed a bag and tossed it into the cart immediately.

I could barely wait to get home and rip that bag open!  And I was not disappointed!  Huge juicy, dark red cherries, individually frozen and pure delicious!

I admit to eating them right out of the bag, still fairly hard and very cold. They are refreshing and make a lovely snack!  But they really shine when blended into a protein shake.

The first time I tried them I used chocolate Vega One.  About 3/4 cup of cherries with 12 ounces of unsweetened original Almond Breeze and a packet of the protein powder.  It was fabulous!  Thick and sweet and really filling!  You can see the bits of cherries in the thick chocolate drink.

So of course I had to give them a try in a vanilla based drink… this time with a scoop of vanilla Shakelogy and 12 ounces of unsweetened vanilla Almond Breeze…. Mmmm.  Again, great taste, and lovely color too!

I think I will have to try a mix of cherries and banana next!  And I just know they are going to make a lovely soft serve, too.

What is in your favorite protein smoothie or shake lately? I am always on the lookout for new and tasty ingredients!

High Protein Waffles

I do love me some waffles… and I love to eat of protein at breakfast time so it was a natural that I was eventually going to mix some protein powder with some eggs whites and make waffles.  I can’t believe it took me so long…and I don’t know what else to call them… High Protein Waffles tells the story pretty much!  They are grain free and gluten free... bonus!

I have made them a couple of times now.  They get crispier the longer you cook them.  The first time I made them, The Captain could smell them from another room and thought I was burning sugar!

Mmmmm.

If you love waffles, you have got to try these.  I am sure you could use whatever protein powder is your favorite.  Make them vegan if you like.

And I promise you they will keep you full all morning… mine power me through a 7km run and cool down quite easily. 

The N.I. I am sharing is based on the North Coast Naturals 100% ISO Protein whey powder that I used.  Yours will vary of course.

High Protein Waffles
Makes 1 serving

• 1 scoop vanilla protein powder
• 1/2 cup egg whites
• 1/4 tsp baking powder

1. Mix all ingredients till well blended and pour batter into hot waffle iron.
2. Cook according to the directions on your waffle iron.
3. Remove and top with fruit of choice.

Per serving without fruit.
Weight Watchers P+ = 4.
Calories 171; Protein 37g; Carbohydrate 3g; Fat 1g; Fibre 0g.

Yep, that is a lot of cinnamon on top!

Printable Recipe

What about you? Waffles or pancakes?

Do you eat more protein on days you work out or run?

Nutty Truffles

I  had a bit of a hard time coming up with a name for these little balls… they have so many tasty and healthy things in them that it was not easy to focus on just one to name them. So, I am simply calling them Nutty Truffles.  Once you read the ingredient list, you will see why.

I made up the batter and then left it in the fridge for about an hour because as gooey as it is, it is much easier to work with when it’s cold.

I used my favorite North Coast Naturals 100% ISO vanilla whey protein powder and their hemp seeds to make these little goodies. You can use your own favorite brands. I also used PB2 instead of peanut butter just to keep the calorie count down… use your favorite nut butter of course.  It’s just a template… feel free to experiment.

 

Nutty Truffles
Makes 11 truffles

for the truffle batter:

• 4 Tbs PB2
• 3 Tbs Almond Breeze, vanilla unsweetened
• 2 Tbs coconut flour
• 2 Tbs almond meal
• 1 scoop vanilla protein powder

for the coating:

• 1 Tbs hemp seeds
• 1 Tbs fine coconut, unsweetened 

1. Mix all the truffle batter ingredients together in a small bowl and refrigerate till chilled, about one hour.
2. Mix the coating ingredients together in a very small bowl and set aside.
3. To make the truffles, scoop out a portion of the batter with a small spoon, and roll into a ball with your hands.
4. Drop the ball into the coating mixture and roll it around till completely covered.
5. Set on parchment paper and repeat process 10 more times.
6. Refrigerate till ready to eat.

Per serving.
Weight Watchers P+ = 1.
Calories 46; Protein 4g; Carbohydrate 3g; Fat 2g; Fibre 1g.

Drop the rolls into the coating mixture.

Roll around till completely covered.

Set on parchment paper and put back in fridge to chill before serving.

The whole recipe N.I. is as follows so you can recalculate for each truffle if you happen to make more or fewer with your batter.

Calories 508; Protein 45g; Carbohydrate 29g; Fat 26g; Fibre 15g.

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