So first up, an update, the day after I posted about the fitness photo shoot, it was canceled. I had to decide if I wanted to set one up myself or keep the deadline just ’cause or scrap it. I was toying with at least keeping the deadline, then my twitter feed was inundated with Kate Upton on the cover of Sports Illustrated and I decided I quite like my fit, yet curvy body! The silver lining is I remembered I love lifting weights and will try to do so at least twice a week 🙂 If the opportunity presents itself again, I might say yes, but for now, I’m happy with where I am.
Where I am allowed me to have some fun in the kitchen this weekend!
Homemade Clif bars
I used this recipe and they are AMAZING!
I used honey and Nature’s Path Crispy Rice cereal (it’s gluten free) and I forgot to use my trusty protein powder. With that being said, they came out a little dry and crumbly. I threw them in the oven for a moment to soften up the peanut butter and honey…still a little crumbly. Will add a small amount of water next time, or less rice cereal and oats.
Flourless Banana Muffins
Adapted from this recipe. The original called for 2 bananas and 3 eggs and no “flour” of any kind, but I wanted a different texture so this is what I came up with:
1/2 C Peanut butter
3 Mashed Bananas
1 tsp Baking soda
1 tsp Vanilla
1/2 tsp Salt (a few sprinkles)
1/4 C Honey (could probably cut this back due to the bananas)
1 tsp Cinnamon
1/4 C Non-Fat Greek Yogurt
1/2 C Ground Oats/Almonds/Flax — I just put them all in the food processor attachment of my hand mixer and ground them up together
1 scoop Vanilla Protein Powder
Optional add-ins: chocolate chips, berries, raisins, craisins, chopped nuts…I added chocolate chips to mine and I could eat the whole batch in one sitting!
Preheat oven to 350
Combine all ingredients (it will be quite runny)
Scoop batter into muffin liners (I use silicone ones and love them)
Bake for 15-20 minutes — until a toothpick comes out clean and muffins are golden
Flip onto cooling rack