Happy Wednesday luff bugs!

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I can’t believe it’s already Wednesday and I am excited and nervous. This is my last week of class.  Can you believe it??

Those of you who have been with me for awhile are probably use to me complaining about how much I have to study, how I am so ready to be done, but now that the time has actually come, I am beyond nervous. I’ve done very well in school, but now it’s time to put my money where my mouth is, and hopefully I can perform just as well. Change is always scary isn’t it?

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But one thing that doesn’t change, is Wednesday’s are spent with the lovely lady Jenn over at Peas and Crayons for What I Ate Wednesday.

Thank goodness for a little stability in my life 😉

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I have fun stuff to share with you today!

I know you’re expecting my typical beautiful oatmeal bowls…

Oh wait. I do have one of those.

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I recently got Capella Flavor Drops and have been adding them to everything.

This bowl of deliciousness was what I like to call a toasted almond s’mores bowl.

It was my normal TVP/oatmeal mix with 2 drops of toasted almond, 2 drops of marshmallow and 2 drops of graham cracker flavor drops. The chocolate came from my Plant Fusion chocolate protein powder. I mean, what’s a s’mores bowl without the chocolate? Not a s’mores bowl that’s what.

Topped with my per usual of 1/2 frozen banana, berries, dried figs, and crack Love Grown granola.

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As good as this bowl was, it’s not the spotlight of today’s post.

The spotlight belongs to these little beauties.

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I am constantly pinning Sarah at Ingredients Of A Fit Chicks recipes. They all always look so amazing.

She recently posted two recipes that I was determined to make. Sweet Potato Protein Muffins and Fudgey Kabotcha Brownies.

I honestly debated over which ones to make first. I finally decided on the Sweet Potato Protein Muffins, because I like having goodies like this ready for my post workout snack. I thought perfect combination of carbs and protein!

Of course, typical me, I can’t follow a recipe. It’s just not in my blood, but I only made a few changes, the biggest one being I didn’t use sweet potato. I ended up using squash, frozen squash at that, but none the less these turned out amazing.

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Squash Protein Muffins

Adapted from this recipe

Ingredients:

– 1/2 cup squash

– 1-1/3 scoops (38g) vanilla protein powder

– 1/4 cup coconut flour

– 1/2 cup baking Stevia (or sweetener of choice)

– 4oz unsweetened applesauce

– 1tbsp coconut oil

– 1 tsp cinnamon

– 1/4 tsp ginger, cloves, nutmeg (each)

– 1-1/2 tsp baking powder

– 1tsp vanilla extract

Directions:

– Pre heat your oven to 350 degrees.
– Line 4 muffin tins with liners.
– In a bowl, whisk together your dry ingredients: protein powder, coconut flour, sweetener, spices and baking powder.
– In a second bowl whisk together your wet ingredients: applesauce, coconut oil, vanilla extract and squash.
– Combine your wet and dry ingredients.
– Divide the batter evenly among 4 muffin cups.
– Bake for ~22-24 minutes. (They will seem a bit soft still, but they will continue to set)

And as Sarah suggested, drizzling them with molasses is a wonderful idea.

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With all my changes I was a bit nervous how these were going to turn out. But let me tell you, once I licked the bowl clean tasted the batter I had a pretty good idea that they were going to be tasty, but I still didn’t know how they would bake.

I ended up making them so late in the night, Matt and I didn’t taste test until the next morning.

Considering that kid devoured his, I guess it’s safe to say they turned out pretty well.

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He topped his with Earth Balance Coconut Peanut Butter, and demolished it before I was done doing my little photo shoot with mine. But I guess that means they taste great with peanut butter too. Like anything doesn’t taste good with peanut butter.

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These muffins turned out super moist, which I think is because I used applesauce instead of egg whites (I only did this because I was out of egg whites), but I actually really enjoyed them this way. If you want more of a dense muffin, you might want to follow Sarah’s recipe and maybe add more flour.

I’m thinking with how good these turned out, I should probably try the kabotcha brownies next.

Although I’m sure I won’t follow that recipe exactly either, but hey so far all my random throw ins have worked out.

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Do you follow recipes exactly or do you make changes?