Pumpkin Protein Bread

I have been making this bread weekly now for the past month so I thought it was time to share. If you weren’t aware, I am about 10-12 weeks out from competing in the bikini division in the NANBF. I track everything I eat and I have specific macro goals for each day which are split up into ~5 meals. This bread was designed to meet my macro goals for one meal. If you are eating more calories and get more carbs have 2 slices, top with almond butter or just enjoy as a snack. If you are a cookie and bread eating person that is not really into health and fitness this probably won’t taste good to you or your family. It is just a creative and convenient way for me to get my carbs and protein with some additional vitamins from the pumpkin. A normal breakfast on prep would be oatmeal and egg whites so I just switched it up a little.

Recipe:

  • 1 can raw pumpkin
  • 1 cup vanilla muscleegg (you can use egg whites but you will want to add additional stevia and vanilla extract)
  • 3 scoops GNC Sustained Blend Protein Powder in Peanut Butter Puffs flavor (you could use vanilla but this won’t work well with straight Whey protein)
  • 4 tablespoons powdered peanut butter
  • 1/2 cup Protein Oat Pancake Mix from Aldi (you could use Kodiak mix)
  • 1 tsp vanilla extract
  • 1 tbsp. walden farms maple syrup
  • Stevia to taste
  • 1 tsp salt
  • 1 tsp baking powder
  • 3 servings dark chocolate baking chips (I use food scale for all ingredients)

Mix and pour into greased bread pan, bake at 350 for ~45 min but you will want to watch it.

Makes 6 servings total, 194 calories each, 4g fat, 18g carbs and 23g protein.

Chocolate Protein Cake Brownies

As my calories decrease in attempts to drop some fat off my body I need to get more creative with ways to still enjoy chocolate. These are perfect for a healthy sweet treat and are rich in vitamin A. I mix all the following ingredients together (wet first, then mix in dry) and pour in a square cake pan. Bake at 350 for about 40 min or until done in middle. After cooking a drizzle with Walden Farms chocolate syrup and natural peanut butter. Store in fridge and warm up before enjoying.

  • 1 can all natural pumpkin
  • 1 cup chocolate muscleegg
  • 1 tsp vanilla extract
  • 6 tablespoons Blanched almond flour
  • 5 tablespoons cacao powder
  • 3 scoops GNC sustained protein blend in peanut butter puff
  • 2 tablespoons Pb fit powdered peanut butter
  • 1-2 cups baking stevia (add until you reach desired sweetness)
  • Teaspoon salt
  • Teaspoon baking soda
  • 4 tablespoons dark chocolate chips

Bake at 350 for 30-40 minutes and cut into 24 squares, Store in refrigerator.

Macros per brownie: 51 calories, 1.7g fat, 4.1g carbs, 5.2g protein


Pumpkin Protein Breakfast Muffins

Oatmeal and egg whites is the traditional breakfast for a competitive bodybuilder but I am far from traditional. My breakfast is typically eaten at the gym between my morning clients so I don’t have much time and need something that travels well. These muffins topped with a thin layer of peanut butter hit the spot every time!

What you need:

  • 1 can all natural pumpkin
  • 6 egg whites
  • 1 tsp vanilla extract
  • 2 tbsps. of walden farms pancake syrup (for taste)
  • 2 tsp cinnamon
  • 1/2 – 1 tsp pumpkin pie spice
  • Stevia to taste (I use at least 6 packets)
  • 48 g of PB Fit Powdered peanut butter
  • 2 scoops (66g) GNC Sustained Protein blend in Peanut Butter Puffs
  • 120 g quick oats
  • .5 – 1 cup of unsweetened almond milk (for consistency)
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 Parchment paper muffin cups

Pre-heat oven to 350, mix all wet ingredients first and then add the rest.

Fill 12 muffin cups evening and bake at 350 for 20-30 mins (check to see if cooked through. They will be dry if you overcook and too moist if undercooked)

Macros per muffin: 113 cals, 13g carbs, 11g protein, 2g fat

Peanut Butter and Banana Protein Bread

Okay, this bread is too good not to share! I make it weekly with my overripe bananas and even my husband eats it.

First step is to mash your extra ripe bananas into a creamy consistency, beat in egg whites, vanilla, Greek yogurt and unsweetened almond milk. Add in dry ingredients and mix well. Pour into a greased bread pan, sprinkle on chocolate chips and bake at 350 for approximately 50 minutes or until center is done.

This is low fat and contains protein and quick carbs so I recommend pre and post workout.

What you need:

  • 3 extra rips bananas
  • 6 egg whites
  • 3/4 cup plain greek yogurt
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened vanilla almond milk
  • 6 tbsp. powdered peanut butter
  • 2 scoops GNC sustained protein blend in peanut butter
  • 120g rolled oats blended into oat flour (or use oat flour)
  • 6-12 packets of stevia (personal preference, taste test)
  • 1-2 tsp baking soda
  • 1-2 tsp salt
  • 2 tablespoons dark chocolate baking chips

Macros: 8 servings

198 Calories 4g fat, 26g carbs, 17g protein

Pumpkin Protein Bread

Alright, it’s has been way too long since I have posted a recipe so what better time than pumpkin spice season!?!? This one is amazing and I have made it multiple times with no issues. It’s all natural, low in fat, high in protein and contains whole grains. If you are a competitor then just create recipe in myfitnesspal and account for macros. You can make in bulk and freeze 1/2 or refrigerate. There are zero preservatives so do not leave this out on your counter or in the mold quickly.

What you need:

  • 1 can of all natural pumpkin
  • 1/4 cup Walden farms maple syrup (optional, you could use additional stevia)
  • 8 packets of Stevia
  • 1 tsp cinnamon
  • 5 tablespoons of organic cacao powder
  • 1 tsp vanilla extract
  • 6 egg whites
  • 3 tbsp organic chia seeds
  • 2 scoops peanut butter GNC protein blend
  • 4 tbsp powdered peanut butter
  • 150g rolled oats blended into oat flour (or use oat flour)
  • 1 cup unsweetened cashew milk
  • 1 tsp salt
  • 1 tsp baking powder

Mix all wet ingredients first, add dry ingredients, mix well and pour into greased bread pan.

Bake at 350 for ~45 minutes

Cut into 8 servings: 186 calories, 4 g fat, 23g carbs, 15g protein

Bikini competitor chocolate pumpkin breakfast bake

Alright fellow competitors and friends looking for a quick and easy macro friendly breakfast bake, here you go! As my competition approaches my macros decrease and I need to be very strategic with each meal. If I don’t balance my macros between 5 meals I run out at about 2pm and that creates a hangry monster (just ask my kids).

I normally make protein muffins but last night I didn’t feel like creating a recipe in myfitnesspal or cleaning the damn muffin tins so I made a breakfast bake that spits evenly into 4 servings.

Here is what you need:

  • Round baking dish
  • 1 cup muscleegg in Chocolate Carmel (you can use liquid egg whites but I can’t guarantee it will taste as good)
  • 3 scoops GNC Amplified chocolate Whey
  • 1 can pure pumpkin
  • 1 cup rolled oats
  • 1 tbsp cocoa
  • Stevia to taste
  • 1 tsp backing soda

Macros: I used myfitnesspal to enter the ingredients and put 1/4 as serving. 25g protein, 25g carbs and less than 2 g fat!!

Mix all ingredients together, pour in baking dish coated with non-stick cooking spray, bake at 350 until done in middle. (About 40 min)

https://www.facebook.com/Seemomlift/videos/1249617631815261/

Chocolate Pumpkin Protein Muffins

I am leaving for the weekend and needed a quick on the go snack to bring with me.  I decided to clean out my cupboards and create a healthy protein muffin that I can replace any meal with as needed.  It has been awhile since I posted a recipe and if you follow my blog you know protein muffins are one of my favorite things to make.  Today’s creation turned out so good I had to share (chocolate pumpkin heaven good!).  I used the chocolate protein powder I had in my house but you could make these with whatever brand you have or love. It is still officially fall so pumpkin is a staple in all recipes, right?  Who doesn’t love pumpkin!?!? (and chocolate, who doesn’t love pumpkin and chocolate!?!? oh, and protein, who doesn’t love chocolate, pumpkin and protein !?!?)

Here is what you need (I basically pulled a shit ton of ingredients out of my cupboards and mixed them together until I loved the taste and consistency. I manually create a recipe in myfitnesspal and enter them as I go. This gives you the macro breakdown and keeps track of the recipe in case I want to re-create it or post it):

  • 1 1/2 cup all natural canned pumpkin
  • 3 servings of liquid egg whites
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1/2 cup water
  • 3 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 10 tsp stevia
  • 2 scoops chocolate whey protein
  • 1 scoop chocolate casein protein
  • 1 tbsp chia seeds
  • 2 tbsp flax seeds
  • 1 cup oatmeal
  • 3 tbsp cocoa
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp dark chocolate chips

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How to make:

  1. Mix all the wet ingredients together in large bowl.
  2. Add in dry ingredients one at a time, mix well.
  3. Scoop into lined muffin cups (I use parchment paper liners, the rest stick).
  4. Bake at 350 for 20-30 minutes until done in center (be careful not to over cook, they will be dry).

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