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Playing with Protein

September 18, 2011 Leave a comment

Eventually you’re going to get sick of protein shakes. Sure, they’re delicious. But I really hate cleaning the blender. I’m so over that. So how else can I use my whey protein powder? This week I started putting a spoonful of it in my morning coffee mixed with some milk. It isn’t bad- just kind of boring. This morning I put a little in my oatmeal. Mixed in some flaxseed and vanilla almond milk and boy that was delicious (with an egg on the side). I’ll definitely be eating that again soon.! What else could i do with it?

I came across a recipe for “runners cake” in my Runners World Magazine. I skimmed through the list of ingredients and….wtf…black beans? Yah that’s right. Instead of oil and butter it used black beans. Weird! I was pretty interested in finding out if this was legit. I tweaked the original recipe a bit, making muffins instead of mini loaves, adding 1/2 cup of shredded zucchini. I’ve never had agave nectar before so instead I used zero calorie sweetener instead. (I failed to find Stevia at the store so I used Splenda. Not my first choice but I made an exception even though I don’t prefer artificial sweeteners). Ok so here’s the recipe:

1 cup Applesauce (use one that’s either organic or no sugar added)
1 15oz can of black beans, drained
1 1/2 cups whole wheat flour
1 cup cocoa powder (one with as much cacao as possible)
2 tsp baking powder
1 tsp salt
1 cup zero calorie sweetener (I actually recommend using less, maybe 1/2 – 3/4 cup. I don’t like the taste of Splenda)
2 eggs
1/4 cup coffee
1 tsp vanilla
1 Tblsp ground flaxseed
1 scoop chocolate whey protein powder
1/2 cup shredded zucchini

Preheat oven to 350. In food processor, blend the applesauce, zucchini & beans. In a bowl, whisk the whole wheat flour, cocoa, baking powder and salt. In a bowl of an electric mixer, whisk the sugar & eggs until light & foamy. Reduce speed to medium and add in coffee. Add bean, applesauce & zucchini mixture and vanilla to the egg mixture. Beat until combined. Add whole wheat cocoa mixture. Beat on low until smooth & moist. (30 seconds or more). Divide batter among 12 greased muffin tins (fill each 3/4 of the way full). Bake for 20-25 minutes.

Out of the oven they looked like chocolate cupcakes. They smelled delicious, too. I tried one while it was still warm and I was pleasantly surprised! I couldn’t tell it had black beans in it! It was moist and dense and tasted chocolatey. (oh man they would make a delicious dessert with chocolate chips).

So here’s the nutritional info per muffin: 200 calories, 39g carbs, 4g fiber, 6g protein, 2g fat.

I would recommend these as a pre or post workout food. I actually preferred to eat half the muffin (only 100 calories then) about 30min – 1hr before a run. It was enough to keep me from being hungry and I had plenty of energy (I’m sure the coffee in it helped with that)!

In the end I’d say I had a lot of fun baking these. They are something new to enjoy and even though they sounded so weird in the beginning, I really like them. They taste yummy. (Healthfood-yummy. Remember, this is supposed to be somewhat good for you. So use it as fuel). And keep in mind you need to refrigerate these.

The only negative thing was that I could taste the Splenda and I wished I had used real sugar instead -or anything else that doesn’t taste like Splenda). Oh, and the food processor wasn’t fun to clean either. 🙂

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