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/

Bikini Competitor Chocolate Fudge

Yes, you read the title correctly.  Chocolate fudge that is bikini competitor approved (well, when I am more than 8 weeks from a show).  I found this recipe on teambeachbody.com and modified it a little.  They called it brownies but they came out more like fudge.  Ooeey, gooey and delicious!

Here is what you need:

  • 1 extra ripe banana
  • 6 tbsp natural peanut butter
  • 4 tbsp baking cocoa
  • 2 scoops chocolate shakeology

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Instructions:

  1. Mash banana until creamy
  2. Mix in peanut butter, cocoa and shakeology and mix until dough-like consistency
  3. Spread in a 9X9 pan lined with wax paper
  4. Refrigerate for 1 hour or more
  5. Cut into 12 pieces of fudge and enjoy!

 

Nutritional Facts (per piece of fudge):

90 Calories, 5g Fat, 8g Carbs, 5g Protein

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Six weeks down and six more to go!

So it’s official, I am six weeks out from my NPC Bikini competition.  This prep hasn’t exactly been as easy as some of the other ones. I switched trainers and my diet is much more restrictive with less flexibility.  I eat 5 to 6 meals per day depending on how early I wake up. For the first five weeks each meal consisted of 25 g of carbs, 25 g of protein and very low fat. Approved carbs are such things as oatmeal, sweet potatoes, plain rice cakes and brown rice. My protein sources are lean and I pretty much eat mostly chicken and egg whites. I eat green vegetables with almost every meal and my go to veggies are  broccoli or spinach.  When I’m craving chips or a snack I eat cut up bell peppers dipped in salsa. I eat  an insane amount of raw veggies when we are at parties or potlucks just to keep me satisfied. This has caused an uncomfortable amount of bloating and gas. My kids don’t even want to be in the same room as me after I eat. Last night on our walk home I looked six months pregnant and it was all gas. I’ve tried beano, Gas ex, digestive enzymes and probiotics. I can either go hungry because I’m out of food or eat some more veggies and deal with my pregnant belly.  Because I’m not supposed to snack between meals I have an abundant supply of chewing gum in my purse and drink an excessive amount of coffee. I need to replace every 8 ounces of coffee with an additional 8 ounces of water on top of the gallon I’m already drinking each day so I pee every 20 minutes. This makes traveling in a car with me difficult or even going to the grocery store. So not only am I bloated like I’m pregnant, I also pee constantly like a pregnant lady. I get hangry after about 7 PM and everyone in the house just stays away from me.  I’m either yelling or farting.

This past week has been extremely difficult because I am now carb cycling and I’m having a hard time keeping track of how many meals I get carbs in, etc.  My weight hasn’t really moved in two weeks and that is getting frustrating. I was consistently losing 2 pounds a week and this past two weeks I’ve lost only 1 pound.  Competition prep is really a mental mindfuck.  If you’re not strong mentally this is not the thing for you. Food becomes an obsession and skipping the workout is not an option.

Although everything I’m saying sounds kind of negative, the overall experience is pretty wonderful. You push yourself to extremes you never knew you could.   I also feel amazing physically. I don’t have any junk in my body besides the bloating and I wake up with tons of energy. My skin is great, my nails are growing, my hair is growing and I just feel amazing. Looking in the mirror and seeing a six pack after having three kids and being 35 feels pretty damn good too. My boys all know what a glute is and complement me on how big mine are getting.  This mamas got back!

So with all of that said, below are some of my progress photos and food pictures. I’m overall happy with the changes I’m seeing but would like to be a little bit leaner in the lower body.  Cardio absolutely sucks and I swear while I do it every single time.

So I raise my glass of BCAAs and cheers to another 6 weeks!

Today I decided to use the marker board in kitchen to track my carbs each day.  My weight loss plateau is pissing me off. 

My low carb lunch consisted of cold grilled chicken topped with spicy guac and fresh green beans from my garden. (This meal gave me gas) 

I am happy with the size decrease in my waist and thighs.  My face looks a bit thinner also.  I typically lose it from by cheeks first.  Oh, and my boobs.  They go bye, bye really quick. 

My son kept snapping photos after I was done posing.  This is me relaxed and real.  No sucking in, twisting, etc. 


I have to bring my own food everywhere I go so I always have a cooler packed and ready.  This was two chicken salads I made for a day volunteering at my son’s senior class retreat.  

I took my youngest out to breakfast for his 10th birthday.  He ordered some fluffy pancakes and I asked for a western omelet with egg whites and no cheese. I also asked that the make it without butter and had a side of plain oatmeal as my carb.  

My go to breakfast is egg white veggie scramble (because I cannot make omelets), plain rice cakes and some organic salsa.  

I make my egg white scramble in bulk so it lasts a few days.  One this day I switched things up by having steal cut oats instead of plain rice cakes.  Yeah, I know, crazy! 

3 Weeks down, and 9 to go!

I am officially 3 full weeks into my competition prep and finally seeing some physical changes.  My total weight loss is 4lbs and I have have lost some inches in the waist and thighs.  I  do weekly check-ins with my coach and do not weigh myself daily.  The goal is to lose body fat and not muscle so I only shoot to lose 1.5 – 3lbs per week.  So far I am on track and loving the results.  This prep is different from my last two because I switched coaches.  The main difference is the diet and amount of cardio I am doing.  I love, love, love food and prefer variety.  This plan is slowly cutting all my variety out and I will eventually be eating the same thing every day.  It also has me doing five 45 minute cardio sessions per week and I hate cardio.  Good thing Beachbody just release Country Heat and I can get my cardio in by dancing!  I am okay with the changes though because my goal is to beat the person I was before and come in leaner and stronger.  To do that you have to step it up a notch and challenge yourself.  You cannot spell CHALLENGE without CHANGE.

The past week has been a little bit challenging with the diet because we have been traveling.  I spend 3 days in Indianapolis for my son’s AAU basketball tournament and had to watch my boys eat out each night.  I packed most of my food and traveled with a huge cooler.  We booked a hotel that had a gym and continental breakfast.  I went with plain oatmeal and a scoop of protein powder each morning.  Currently I am in Nashville for the annual Beachbody Summit.  My friend that I am traveling with is also in competition prep so we packed a huge cooker of cut up veggies for the road trip and did short workouts at each rest stop along the way. (I will post links below!)  Yesterday we hit up Whole Foods and stocked up on healthy groceries.  I brought half of my meals with me and had my yummy pumpkin protein pancakes for breakfast the last two days.  The condo has an amazing gym and this trip is going pretty well.  We walked a lot, went shopping, had pool time, etc.  No alcohol or partying on Broadway for us.

Here is my 3 week transformation photos and some links to all the quick workouts we did on the road trip!

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3 weeks of prep and down 4lbs.  Camera angle was a little off but I am liking the reduction in my waist and thighs. 

Chocolate Fudge No-Bake Cookies

WARNING – This recipe is for true chocolate lovers only!   If you don’t’ like deep, dark rich chocolate then you will not like this recipe.

Chocolate Cookies

 

I found this recipe on the recipe insert that was shipped with my Shakeology and modified it to fit my needs.  The original recipe called for regular peanut butter and I substituted for powdered peanut butter to lower calories and fat while increasing serving size.

What you need:

  • 1 scoop chocolate Shakeology  (This can be purchased from my website by clicking HERE)
  • 1 shakeology scoopful;of powdered peanut butter
  • 1 shakeology scoopful of rolled oats
  • 1 tsp organic honey
  • 1-4 tbsp. of cashew milk (for consistency only)

Chocolate No-Bake Cookies

Directions:

  1. Add Shakeology, peanut butter and rolled oats to bowl and mix well.
  2. Add honey and mix well
  3. Add cashew milk a few drops at a time to make firm dough-like consistency
  4. Divide into 8 drop cookies, refrigerate and enjoy!

Nutrition Facts (Per Cookie):

62 Calories, 8g Carbs, 4g Protein, 1g Fat

Chocolate No-Bake Cookies