Cawfee Talk and the recipes I was talking about...

smiley_k
on 10/13/11 12:19 pm, edited 10/13/11 12:20 pm

Thanks to Karen M for getting everyone out for Cawfee Talk tonight!

It was great to see everyone! To those who I was talking to about recipes and wanted to try them out, here were the ones I was mentioning.

Coffee Cake-Type Muffins

Adapted from http://pamtremble.blogspot.com/2010/09/cinnamon-crumble-coffee-cake-muffins.html

When I make it, I divide the recipe into 3, so it makes 4 muffins at a time. That way they keep in the fridge for the week and you don't waste the rest of the batch.

Here’s my adjusted version at the smaller size, but check out the original at the link above:

1/2 cup Atkins bake mix (it has 30 grams of protein per half cup)

1 scoop vanilla protein powder (the kind I have is 20 grams per scoop)

2 Tbsps of Splenda

1 Tbsp of Sugar Twin Brown Sugar

2 Tbsps of margarine ( I use the light margine from PC blue menu)

1/4 skim milk

1 tsp vanilla

1/3 tsp baking powder (I don't actually have a measure for this so I just kind of guesstimate)

1 egg

1/4 unsweetened apple sauce (next time I might try mashed banana)

Crumble topping:

2 Tbsps of margarine

2 Tbsps of whole wheat flour

1/2 scoop of vanilla protein powder

2 Tbsps of Sugar Twin Brown Sugar

1 Tsp of cinnamon

Preheat oven to 350-degrees.

Spray muffin tin with non-stick cooking spray.

Mix all cake stuff together and all crumble stuff together in separate bowls. Fill each muffin cup with 1 heaping tablespoon of muffin batter. Give each a little sprinkle of crumble and repeat this layering two more times. With a knife, push into the muffins a couple of times to mix in the crumble. Bake for 15 minutes. Mine often seem a little under cooked on the top but once they sit out of the oven for a minute, they firm up and are nice and golden. I made the mistake in my first batch thinking they needed longer but they ended up as tasty looking hockey pucks when they cooled.... so don't do it, they will continue to cook that last little bit while they cool. I store mine in a freezer bag for about a week.
For the incredients I use, it ends up being about 15 grams of protein per muffin.

Here is the recipe for the chocolate cake made with beans:

http://eatingwelllivingthin.wordpress.com/2009/10/16/youre-k idding/

And here is my new favourite protein drink recipe that I kind of made up with inspiration from the Bell Plantation recipe website.

Mix 2 Tbsps of PB2 with 4 Tbsps of water in your magic bullet (or whatever you’re using), then add in just a little more than 1 cup of skim milk, 1 Tbsp of sugar free chocolate pudding mix, a scoop of vanilla protein powder (the protein powder I have has 20 grams per one large scoop so I only use half a scoop), add ½ frozen banana and 2 ice cubes. Blend until smooth and enjoy! It’s like a sundae in milkshake form! Plus with my protein powder stats (10grams per half scoop) and the amount of protein in the skim milk and PB2, you get a delicious, sugar free shake with 25 grams of protein!

Katie ♥

Karen M.
on 10/13/11 10:21 pm - Mississauga, Canada

RNY on 03/21/06

Katie, thanks so much for posting these! Much appreciated. :) Would you like to also post them in the recipe forum? I'm sure others would love to try them! Here's the link: http://www.obesityhelp.com/group/ontario_recipes/welcome/

It was great seeing everyone last night! Great turnout and lots of laughs. And of course everyone was looking fabulous!

Karen

Ontario Recipes Forum - http://www.obesityhelp.com/group/ontario_recipes/

(deactivated member)
on 10/13/11 10:45 pm - Canada

RNY on 11/10/10

Karen, it was nice finally meeting you last night!

The cawfee talk folks are a great group! I hope to get out again in the near future!

Monica M.
on 10/13/11 10:47 pm - Penetanguishene, Canada

RNY on 03/02/11

hold the phone.... did Karen get a picture of your ass?????? you said she could take one. If there is no picture, i will be extremely disappointed.

extremely.