So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Wednesday, September 14, 2016

So....It's been a while.....and Meg's Muffins.

I didn't realize that it's been so long since my last post. Over a year. No real reason other than the fact that I haven't been very creative in the kitchen and because, well, life.
Over the last few months I've made a lot of changes to my nutrition and fitness program. I joined a new CrossFit box (Arkaios CrossFit holla!) and have started using Renaissance Periodization's auto templates for my diet, as well as adding in one of their physique templates (bro lifting, lol). I finally feel well fed, my performance is improving, my body seems to be changing for the better, and most importantly, I'm having fun. In doing so, I'm still eating mostly whole foods, but concentrating more on macros and timing. I'm going to attempt to write more regularly here, especially as I go into a maintenance phase of the program.
One of the things that I make regularly are these little muffins. They're from Kodiak Cakes, but I tweaked the recipe a bit to make it a little more macro-friendly.

Meg's Muffins (makes 18)

2 Cups, Kodiak Pancake and Waffle Mix
1 cup unsweetened vanilla almond milk (could use regular milk, but macros would be different)
10 oz ripe banana, mashed (about 2 bananas)
2 eggwhites
1/4 c coconut oil
1/2 c raw coconut crystals
1 tsp cinnamon
1 cup semi-sweet mini chocolate chips (I used Enjoy Life)

Mix everything up in a large bowl. Line muffin cups with liners (the foil ones work the best) and fill. Bake at 350 for about 15 minutes. That's it!

Per muffin: 158 cal/ 20g carb/ 6g protein/ 8g fat

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