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Chicagoans – Don’t forget about New Balance’s Fresh Foam 980 Launch Party tonight at Fleet Feet Sports in Old Town!
Happy Wednesday!
Well today is a BUSY week for me and as I’m sitting here writing this – I. Am. Exhausted. I had a busy weekend, I’ve had an event straight from work until late every night, and other than today I’ve gotten up at 4:50am to make it to the gym. Oh, and what was that you noticed? Yes – work.
Don’t get too much in a tizzy though! It’s not a “real” job, just a temp job (paid hourly…) that I took to help make some money and keep my sanity. In other words, I needed OUT of my apartment. Thankfully a wonderful reader of mine contacted me about a position a while ago and I finally got started on Monday! Of course it had to be on one of my busiest weeks ever, but hey, when it rains, it pours!
So anyway, part of my busy weekend was doing some meal prep on Sunday to include in this week’s What I Ate Wednesday hosted by Peas and Crayons. I wanted to make sure I had meals to grab and go for both lunch and dinner. I had a few leftovers, but other than that here is what I put together:
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Elise’s Sriacha Qunioa Sushi Bowl
Chopped veggies
Leftover Chicken Veggie Crockpot Soup
Roasted Broccoli
Roasted Butternut Squash
Grilled Chicken
Hardboiled Eggs
Pumpkin Protein Muffins
As you can see, I made a new batch of protein muffins! Remember those Banana Protein Muffins that I made last week? Well I actually made a delicious Cinnamon Apple version and totally forgot to take pictures, so I’ll have to remake those. But this weekend I made a pumpkin version and thought I’d share the recipe with all of you!
These definitely weren’t as sweet as the banana ones, but they’re still pretty good and have great nutritional stats. And they’re perfect if you can’t find a ripe banana but can grab some canned pumpkin from the store.
Ingredients:
1 cup oat flour
2 scoops vanilla protein powder (I use Sunwarrior)
1/2 tsp baking soda
1 tsp Brewers Yeast (optional)
2 tsp cinnamon
2 tsp pumpkin pie spice or nutmeg
1 cup canned pumpkin
1 tsp vanilla
1/4 cup unsweetened vanilla almond milk
1 cup egg whites
1 Tbs coconut oil
Sweeten to taste (I just added 4 packets of stevia, these aren’t naturally sweet so you might want to add a bit more sweetener if you prefer sweet snacks)
Directions:
Preheat oven to 350. Separately mix dry and wet ingredients. Slowly pour dry into wet while mixing until completely mixed. Scoop batter into muffin tins and bake for 15-20 minutes. Makes 10-12 muffins.
Nutritional Information Per Muffin (based on 11 muffins):
Happy snacking!
Do you meal prep on Sundays?
Do you ever make your own snacks or baked goods?
I apologize of anything is fuzzy or difficult to see/read/understand on today’s post… I’m so busy that I’m doing this on my phone during my commute!
