Skinny Pumpkin Chocolate Chip Protein Muffins

I've discovered a new found love of baking-but I don't necessarily love what baked goods do to my belly. I also really enjoy sharing food (especially something I've made) with my loved ones, but what I consider a lovely meal or dessert, my boyfriend considers bird food. Que these Skinny Pumpkin Chocolate Chip Protein Muffins! They're so decadent that you'll be bewildered at how on earth they are healthy, and they'll leave your family asking for seconds or thirds (even the individuals who, and I quote, "hate healthy food"). At about 83 calories a pop, you might as well go ahead and have that second, third... or fourth (I won't mention it).

1/2 cup protein powder (I used a vanilla whey, but you can use any of your own preference)

3/4 cups whole wheat flour (you can use any flour of your choice to make this gluten free. I'd like to try it using almond flour)

1/4 cup and 1 tbs Truvia (or other stevia sweetener, or 3/4 cup raw sugar)

3/4 tsp baking soda

1 3/4 tsp pumpkin pie spice

1/4 tsp cinnamon

1/4 tsp salt

1 1/2 cups canned pumpkin puree (not pumpkin pie filling)

2 tbsp virgin coconut oil 

2 large egg whites

2 tsp vanilla extract

baking spray

2/3 cup mini chocolate chips

Pre-heat oven to 350°F, place liners in muffin tins, and lightly spray with a baking oil spray (I like the coconut cooking oil spray from Trader Joe's, but any cooking spray will work). Add all dry ingrediants together. In a seperate bowl add all of the wet ingrediants together (tip: melt the coconut oil a little in the microwave before combining, as most coconut oils are solid and hard to mix). Then add all ingrediants together and fold in chocolate chips. Pour into muffin tins (makes roughly 15 muffins). Place on center rack and bake 22-24 minutes, or until a toothpick can be inserted and comes out clean. Let cool for 15 minutes before eating.

They're about 83 calories, have 3.5 grams of fat, 9 grams of carbs, 3.5 grams of sugar, and 5 grams of protein. So you (and your family-just don't tell them) can enjoy with out the guilt!

-A

Full Fall Mode

 In the past, I would have easily said my favorite season is summer. But as of late, without a doubt, fall has become my favorite season. Besides the fact that I have sentimental ties to fall (it reminds me of spending time with my family and friends, the beautiful mountains in utah, and the season that I moved to New York) it's just a beautiful season. Sure it means the impending doom that is Winter, but it also means no humid subway rides, crisp and cool morning runs, sunny days, and leaves changing colors and falling. I've become (admittedly) obsessed with all things pumpkin-flavored, broken out my coats, scarves, and boots, and downloaded several new ibooks. Yes, I am in full fall mode.

Along with that, I've also been changing my wardrobe because (obviously) there are cooler temps, and your wardrobe color palette should also probably reflect that (no mint shorts here). I randomly ran accross this leather skirt and I feel in love-it was exactly what I had been looking for. I love the idea of leather in a piece that can be transitional and worn in day-to-day life. I love that it's form fitting with a slight flare at the bottom and I also like that the cut and shape of it is conventional enough to where pretty much anywhere you would wear a typical black pencil skirt. It can be dressed up or down, with a pair of flats, heels, or even a basic heeled bootie. I fully plan on playing up the dressier cut of it and pairing it with a simple worn-in graphic tee.

So, now that i've checked one clothing item off of my "Fall Wardrobe Wish List", I can get back to more important things, like making some peanut butter pumpkin spice pancakes.

-A
 

A Delicious Superfood Breakfast

First of all I want to express my extreme guilt for not keeping up with this blog nearly as much as I would have liked and intended to. Almost three months (GASP!) between posts is not cool, and won't be happening again! Secondly, I also want to apologize for not using this blog as it's initial intended purpose (outfit posts, duh). You see, I've been cheating. I've been cheating on fashion for food and fitness. Now that we have that established, I'm going to promise you an outfit post very soon (within the week) and also share with you a current recipe I am OBSESSED with. You're welcome.

After most definitely the worst commute in the year that i've been in New York (yes, it's now been a FULL year- I can't believe it either!) that included a packed train station, 30 minute delays in trains, trains running express when they should be local and (the icing on the cake), a woman accross from me puking several times, the only thing I could think about was how much I wanted to get to work and eat my breakfast. So, I present to you my Chia Seed Pudding! (guaranteed to make you feel slightly better about your crappy morning commute)

I realize this is not by any means a "new" or "unique" recipe, but it is new to me so I thought I'd share it. I kept seeing posts about it, and I assumed it would be difficult but it's quite possibly the easiest breakfast ever.

1/4 cup chia seeds (I purchased mine at Trader Joe's)
2/3 cup milk (I use unsweetened vanilla almond milk, you can use whatever milk or milk substitute you like)
1 tbs agave nectar (I use the raw organic one from Trader Joe's, you can also use pure maple syrup or honey if you prefer, and also adjust the amount to your desired amount of sweetness)

Throw that in a bowl and just stir the crap out of it, until all the seeds are soaked. Pop that in the fridge and leave it overnight. The chia seeds puff up and turn into somewhat of a tapioca consistancy while still maintaining a slight crunch-it's delicious. In the morning top with whatever toppings you like. I kept it fairly simple for my first time- blueberries, strawberries and hemp seeds. However, I'm looking forward to making a chocolate version and using different fruit, nuts, or nut butter toppings as well.

Let me know how you guys like it, and I'll be back posting very soon!

-A