When life throws you lemons….DUCK!

When a lemon walks into a (protein) bar make….

Lemon Protein Muffins

• 1/2 cup Whole Wheat Flour
• 1/2 cup Vanilla Whey Protein Powder
• 1 t Baking Powder
• 1/4 cup Splenda for Baking (you can use your favorite sugar sub here like honey or stevia)
• 1 egg or Egg Beater
• 1/4 cup Unsweetened Almond Milk
• 1/4 cup Unsweetened Applesauce
• 1/3 cup Olive Oil
• Lemon zest to your liking
• 1/2 the Juice of a Lemon

In a medium bowl combine the dry ingredients. In a separate bowl whisk together the egg and Splenda, stir in the almond milk, applesauce, and olive oil. Add the wet ingredients to the dry ingredients and stir. Finally, fold in the the lemon zest and juice. Spoon batter into mini muffin tins prepared with non-stick spray. Bake at 350 degrees for about 8-10 minutes. Makes approximately 2 dozen mini muffins.

Now I really must go toss on some workout clothes before going to the gym loses its appeal!

Have you ever read the blog 101cookbooks.com?

Well, if you haven’t you should.

In a word, it is lovely.

It’s also award-winning, effortlessly stylish, beautifully written, and thoughtfully photographed. Clearly, the site and its author, Heidi Swanson, inspires me.

In fact, this recipe posted last week for Whole Wheat Chocolate Chip Skillet Cookies inspired me to make my own version of the cookies. In a nutshell, I only made about 1/3 of her recipe along with some ingredient changes.

I have no doubt Heidi Swanson’s recipe is much, much better so go make her version and I will just post my inspired version below for my own personal reference.

Nothing to see here…

Protein Chocolate Chip Skillet Cookies

In a small bowl combine the flour, protein powder, baking soda, and salt. In a separate bowl whisk together the applesauce, sugars, egg, and vanilla. Add the dry ingredients to the wet ingredients and stir. Fold in the chocolate. Spray a small to medium sized skillet with butter flavored Pam and pour in batter. Bake at 350 for about 15 minutes. Slice and enjoy a slice (or two) and freeze the leftovers in individual snack bags.

Now I really must go thank Heidi and all of her cookbooks and then finish licking the Egg Beaters!

I drink about one glass of eggnog a year. One glass is all I really need to get my fix. This year I decided to create my own eggnog so I could control the ingredients and not waste half a container of the store bought stuff. So, I stepped into the Fitness & Spice test kitchen and gave eggnog a healthy shake. Ladies and gentleman I give you…

Eggnog My Whey

• 1/3 cup vanilla protein powder
• 1/4 cup Egg Beaters*
• 1/4 cup Blue Diamond Unsweetened Almond Milk, NuVal score – 90
• 1/2 cup water
• 1/4 t vanilla extract (or rum extract)
• 1/4 t nutmeg
• 3-5 ice cubes

Blend all ingredients together in your Magic Bullet or blender. Pour into a really cute glass, sprinkle with nutmeg, sip, enjoy!

* From the Egg Beaters Web site: Because they’re pasteurized, Egg Beaters are safe and convenient to use in recipes that require uncooked eggs.

Now I really must go whip up another protein mocktail. Two servings of eggnog in one year? Yes, I’m totally getting carried awhey!