Weight Gain in Recovery

( The photo on the left was taken a year and a half after “recovering”, I have no photos of my body at its worst. The photo on the right is taken one year later after I decided to stop living a half life. 18lbs and a whole lot of work between these two pics)

Okay so this has been weighing heavily on my heart recently due to many questions on Instagram and my own realizations. Gaining weight in recovery is one of the most terrifying and mentally draining experiences; it is truly the only way to heal and yet goes against our eating disorder’s basic nature. In the beginning it feels wrong; as if you are violating your body’s basic needs. When you have been stuck in a system focused solely on restriction and weight loss the mental switchover to mending your relationship for “what is healthy” is practically a mental civil war. You are literally re-programing your mind. When you force this mentality on yourself, that eating is a negative thing, while your body and mind are at a low malnourished and vulnerable state you are creating a nearly irreversible monster. However, there is hope! It shines through every recovery story, every determined bite and every rebellious pound gained! You can fight the disorder and you can recapture your own mind! I am no expert by any means and my story is probably different than yours but I will try my hardest to relate to you how I dealt with and am still learning to accept weight gain and maintaining a healthy weight.

In the beginning I was just like every other girl trapped in anorexia’s clutches; I despised seeing the number creep up and up, even after hiding a snack or taking a walk (this is after my body went through the hyper metabolism period). It was infuriating. I considered the fact that maybe I was doomed to a slow metabolism for the rest of my life. I made the mistake of comparing my meal plan to girls sicker than myself and wondering, “Why am I gaining weight and they’re not? Why can’t my metabolism be so fast?”. This is where lesson one in accepting weight gain came into play: My recovery and my body are my own. Not anyone else’s and for only myself to accept and accomplish. Comparing my recovery to these other girls is simply not fair. Everyone’s bodies are different and will recover in different ways and stages. I realized that fighting the weight gain was futile; what did I want to accomplish? Whether I gained weight by not eating a cookie or by eating a cookie I was gaining weight so I might as well suck it up and enjoy the cookie. The bottom line I learned during these last two weeks in inpatient: Comparison only drags you backwards and stagnant weight only means more wasted minutes of our precious lives.

Once I sullenly accepted the weight gain as inevitable in order to gain my life back; I had to find ways to cope with it. *Now, these are the things that worked for ME. I understand they might sound disordered to others but maybe they can help too. Please remember everyone is different and for ME this helped me grind through every added pound.*I began to avoid mirrors so as not to trigger myself. This helped in two ways: one out of sight out of mind right? And two, remarkably, it began to challenge my body dysmorphia. Now instead of trusting my eyes for my size I had to rely on my spatial awareness and low and behold do you know what I discovered??? I did not take up as much space as I thought. The belly that felt like it was protruding endlessly; I could reach inside myself and rationalize how this was simply not true. Mirrors lie and so will your eyes, but a simple recognition of the true amount your body takes up can be an extremely grounding practice.

Consequently; once I stopped looking in mirrors I stopped body checking. What are you going to achieve by body checking every second of every day? Yes! You are gaining weight and your body is getting bigger! That is the point of recovery! Why are you torturing yourself with this sadistic practice of body checking and then berating yourself?? Trust me on this one; give up the thigh checks, rib clutches and collarbone fetishes. It is still a mystery what your recovered body will look and feel like so relax, trust your body and your support team. They are not in it to make you fat merely to heal you. Over time you will come to fear the weight gain less and less because you are not obsessing over it. The time you normally spent body checking and fretting will have become filled with other more pressing distractions. You might even find yourself smiling.

The last piece of advice I have to offer (besides distracting yourself, forgot about that one!) is to wear baggy clothes in the meantime. This is probably my most controversial piece of advice but I know recovery and I know an anorexics mind and I can tell you from personal experience that sitting with weight gain is made 100X harder when wearing tight pants. I’m sorry but it is. This is not to say that you will never wear jeans or your favorite tank top ever again! It just may be a time where those pieces of clothes are more of a hindrance than a help to your recovery. Tuck them away until you feel strong enough to accept the brush of fabric on your body. It will come! Just the other day I went jean shopping because I have finally come to a place where I realized squeezing myself into old jeans simply to satisfy my disorder was ridiculous. It was time to put aside my pre-pubescent body and except the fact that I am a women and I do not wear size 00 or 0 at teen clothing stores anymore. You need to look at yourself in this light too; are you 20? Then remember you are a women or a man and should realistically not look like a child anymore. Are you 15-16? Realize your body is still growing and changing and how detrimental anorexia is at this stage in life. (I will forever be 5 foot 2 because I stunted my growth.)

(Sorry for the poor quality; but here is a great example of not looking your age due to malnutrition. Again on the left is me 1 and a half years after my treatment. I am 18. I do not look anywhere near 18. Again on the right is me one year later 18lbs heavier 5lbs above the Doctors “recommended” healthy weight and feeling like I am actually living again.)

Now it’s your turn; how are you going to accept what will finally set you free? Are you ready to finally, finally leave all the tears, hurt and pain behind? I hope you are because if I have learned anything in this past year it’s that even the smallest amount of disordered thinking can creep in and steal every single moment from you. It will crush your joy and tear family and friends apart. Let me tell you that you can stop fooling yourself right now. Any form of an eating disorder is NOT living. Are you going to let a few pounds stand between you and your passions, your dreams? Because I can tell you without a shadow of a doubt that an eating disorder will.

Ferrero Rocher Layer Cake

Some weeks the urge to bake exciting new creations lies dormant inside me. Almost like a sleeping dragon resting between flights preparing for a new and enticing adventure! I awoke today refreshed from my baking fast with an itching tingle in my fingertips to mix up a bowl of flour and sugar. The Dormant beast inside me unfurled its wings and smiled wide with satisfaction; inhaling the possibilities!

I prepared to tackle a tricky concept; a vision I had been tossing around for quite some time: Ferrero Rocher inspired layer cake. Healthified.  I went at the challenge with gusto! Surprising even myself with the astounding outcome. A crowning jewel amongst baked goods; all hail the healthy chocolate cake that does not taste healthy. It is rich it, is spongy and the fillings are crunchy caramel layers contrasted by a smooth dreamy mousse. Go ahead and allow a slice to sweep you away to indulgent chocolate bliss.

There is no butter, no refined white sugar and no refined white flour in this cake. It even packs a punch of protein and healthy fats! I have been saving a slice each night for a post-dinner snack and it is becoming the highlight of my evening haha! Do not let the recipe daunt you; I know it looks long but in reality it is simply three steps coming together to form one indulgent creation!

Ferrero Rocher Layer Cake

Cake:

1/4c (30g) spelt flour

1/4c (30g) oat flour

4tbs (20g) coco powder

1tsp baking soda

1tsp baking powde

r 1/3c granulated stevia

1tsp instant coffee

2tbs (24g) applesauce

1tbs (15g) melted and cooled coconut oil

6tbs (92g) egg whites

2tbs brewed coffee

1/2tsp chocolate extract

1/3c sf chocolate espresso syrup*

Combine all dry ingredients in a small bowl. Set aside. Combine all wet ingredients in a separate bowl. Pour dry into wet and mix well until no clumps remain. Pour Into a greased loaf pan lined with parchment paper. Bake at 350deg until the top is risen and cracked (20-25min) Remove from oven and let cool.

Caramel crunch filling:

1/4c (28g) almonds finely chopped

2 dates (25g) finely chopped

1tbs walden farms caramel syrup*

In a small bowl toss the almonds and date pieces with the caramel sauce. You should end up with a fine crumbly paste. ( try your best when chopping up the dates, I know they are sticky and uncooperative)

Chocolate Mousse:

1c (227g) nonfat plain Greek yogurt ( I recommend fage brand or siggis)

2tbs (12g) chocolate pb2

1tbs (5g) coco powder

2tbs (10g) chocolate protein powder ( I used Nfsports Belgium chocolate, feel free to substitute your own brand)

9tbs (40g) fat free whipped cream

Stevia drops to taste

1-2tbs walden farms chocolate syrup*

Whip all ingredients together in a small bowl with a whisk and spatula; scraping the sides well to incorporate all ingredients.

Assembly:

Take the cooled cake and carefully slice all the way through the middle lengthwise with a bread knife until you have 2 sheets of chocolate cake. Now cut each in half until you have four pieces of cake roughly the same size. Begin to layer all four cake slices from bottom to top: cake, almond date filling, cake, chocolate mousse, cake, almond date filling, cake. Frost the tier completely with remaining mousse. Place in freezer for 1-2hrs to firm up. Drizzle with melted amberlyn dark chocolate raspberry drizzle.

Serves 5. 1 piece= 228cals 7.3f 28.6c 12.2p

This cake holds best under refrigeration ☺

*Recipe Notes:

I used Jordan’s skinny syrup brand chocolate espresso flavor of calorie free flavored syrups; the best replacement for this would be a sf mocha or chocolate syrup from an off brand or possible extra coffee with extra chocolate stevia drops.

The walden farms used in this recipe can easily be substituted. For the caramel in the date paste you could use: molasses, honey, maple syrup, agave, real caramel etc…

For the chocolate mousse you could use extra chocolate stevia and a dash more coco powder, actual chocolate syrup, possibly chocolate nut butter or omit completely if it is sweet enough.

Cinnamon Apple Crunch Zuchini Bread

The moment when you pull something out of the oven and your nose is assailed by an intoxicating aroma of cinnamon and nutmeg is a proud moment for any baker. Your eyes light up as an unstoppable smile begins to tickle your features. Success is a sweet, sweet smell; a perfume of apples and brown sugar. The aroma surrounds a dark crusty loaf hiding a tender center within. This is what I proudly carried from the warm embrace of the oven; a shining spice laden success brimming with nutty pleasure!

The bread is rich and dark with a touch of sweetness. Reminiscent of simple homemade breakfast breads cooked up by loving grandmas ❤ Slice into it to reveal a moist fluffy center studded with warm crunchy almonds, c’est la vie! Tres Bon! Ahh it is simply good. Filling and rich it satisfies deep down to the soul ❤

Cinnamon Apple Crunch Zucchini Bread

½ C (56g) Flap jacked protein pancake cinnamon apple mix*

½ C (60g) Spelt flour

½ C Granulated stevia

1tsp baking soda

1tsp baking powder

1tbs (7g) Flaxseed meal

1tsp ground cinnamon

¼ tsp cloves

¼ tsp nutmeg

2C (around 280g) shredded zucchini

¼ C (50g) unsweetened apple sauce

1tbs (15g) blackstrap molasses

3tbs (46g) liquid egg whites

1 whole egg

½ tsp maple extract

½ tsp butter extract

¼ C (28g) almonds, chopped

Optional chopped apple chunks

Method: Combine all dry ingredients, excluding the almonds, in a large bowl making sure everything is well incorporated. Set aside. In a separate bowl combine all wet ingredients including the zucchini, and mix until incorporated. Pour the dry mixture into the wet and mix well. Finally fold in the almonds and optional apple chunks until well dispersed.

Pour the mixture into a well-greased loaf pan and bake at 350deg for 35-45min. You want the center of the bread to thoroughly cook before removing; once the top has risen and begins to crack its ready! Remove from the oven and let cool 1-2 minute before transferring the loaf out of the pan and onto a cooling rack.

Recipe makes 8 generous slices coming in at; 104calories, 3.2g fat, 14.1g carb and 5.6g protein per slice

*Recipe Notes:

I used the flap jacked pancake blend which adds an extra dose of cinnamon spice and protein! You could possibly sub ½ C (56g) of another pancake mix however I have not tried this and the nutrition info will greatly change as Flap Jacked is a brand focused on making healthier pancake mixes.

You can find out more about this brand here> http://www.flapjacked.com/

I found my bag at sprouts farmers market.

Garlic Herb Meatloaf

Ending my three day series with an American Classic: Meatloaf! As I child I absolutely hated meatloaf and now funnily enough it is one of my favorite foods! Unfortunately it’s traditional counterpart can be very high in sodium and cholesterol :c Not today though! Here is my recipe that maximizes flavor while keeping a lid on those unsavory meatloaf attributes. It is a very versatile recipe and can be altered for an Italian flair, BBQ pizzaz or any flavor that suits your fancy. Please don’t feel restricted to the ingredients, get creative with your own personal preference!

I hope you have enjoyed seeing a little dinner variety on my blog and that it has helped you to break out of any dinner ruts!! I will definitely continue to post more of my savory adventures! Any dish you are wistful for but unable to recreate healthily!? Comment below! I’m always up for a challenge and would love suggestions!!

Garlic Herb Meat Loaf

1 package 99% lean ground turkey breast meat

6tbs (92g) Liquid Egg whites

¼ C (60g) strained tomatoes*

¼ C diced red bell pepper

¼ C diced white onion

6tsp (3g) Mrs. Dash meat loaf seasoning mix*

2tsp minced garlic

1tbs organic ketchup

2tsp mustard

1tsp worcestershire sauce

½ tsp liquid smoke

2tsp paprika

Shake Onion powder

Shake Garlic powder

Dash braggs liquid aminos

Method: In a large bowl combine all ingredients. Mix and separate the turkey with a fork. Once all the ingredients are evenly dispersed and the mixture resembles one homogenous meat blob; spread into the bottom of a well-greased loaf pan lined with parchment paper. Bake at 350deg for 45min to an hour.

Makes 5 servings

Nutrition per 1/5: 155calories, 1.5g fat, 5.4g Carb, 28g protein

Serving suggestions: I enjoyed my slice with a side of steamed brussel sprouts and baked sweet potato wedges instead of the traditional mashed potatoes.

*Recipe Notes:

I recommend finding the Mrs. Dash meatloaf mix because it is salt free, helping to cut down on sodium consumption. This can be substituted with any preferred meatloaf mix

This is another recipe where I am using Pomi Brand strained tomatoes. I love this brand because of the low sodium and nutrition information ( 32cals, 7 carb, 1 protein, 10mg sodium for ½ cup!!) You can find pomi at most all grocery stores in the tomato sauce section!

Sushi Salad

Hi everyone! So it’s day two in my healthy dinner series and tonight I will be sailing across the seas to Japan to dive into an amazing deconstructed sushi bowl!! If you are like me then you love a good California roll and could possibly eat your weight in sushi… No joke.. I have a hollow leg specifically for Japanese food.. ;D luckily I recently discovered this jewel of a recipe! One serving is a GIANT BOWL and it combines all the flavors I love: the sweet slightly creamy taste of imitation crab, a salty sugary chew of fried rice, and the cooling bliss of avocado! I have had this dish three times this week no joke! And you wanna know the best part?? It’s probably around 40$ cheaper than going out for sushi haha! Can’t deny how expensive a roll can be! I hope I find this dish gracing your table this week!

Sushi Salad

½ cup (100g) cooked brown rice

1c (100g) finely minced cauliflower

1/3c diced Cabbage

¼ c diced onion

Braggs liquid aminos*

Liquid smoke

Sprinkling white wine vinegar

1tbs walden farms pancake syrup (or pure maple syrup)

½ tsp sodium free salt

1tsp minced garlic

Garlic powder as needed

2-3 stevia drops as needed

1 portion (4oz) precooked salmon

1/4c (2oz) avocado

2tbs Walden farms Thousand Island dressing*

Method: Ok this recipe is ALL about your own taste buds so get that tasting spoon ready because you will be sampling as you go! First combine the garlic, onions, cabbage, and cauliflower in a medium large skillet greased with spray oil. Season the veggies liberally with braggs liquid aminos. Add a sprinkling of liquid smoke and a couple more sprays of oil to prevent sticking. Allow to cook until all the vegetable are nearly done and onions are translucent. At this point add in the brown rice, walden farms syrup, splash of vinegar and the salt. Stir everything together and let marinate for at least 2min.

Now this is when you grab up that tasting spoon: Need more braggs? Add a dash! Too salty? Add more syrup etc.. Season with garlic powder for additional flavor if necessary.

Remove from heat and toss with the cooked salmon and avocado; drizzle with walden farms Thousand Island dressing.

Wa-lah! The lip smacking experience of your favorite sushi roll is now at your fingertips!

No nutrition information for this recipe as that will largely depend on your brand of rice, salmon, dressing etc. The meal averages around 500-600 calories

*Recipe Notes:

Now this is one recipe where I recommend you pick up the Walden farms Thousand Island dressing. It really adds that last touch of flavor and pulls the whole dish together! However if you just can’t get your hands on this dressing; run of the mill or low fat thousand island will do the trick too.

Liquid aminos is a healthier alternative to soy sauce and adds amazing flavor to food! I highly recommend this as a healthy pantry staple! You can substitute soy sauce if you do not have this ingredient.

 

Sweet Potato Pumpkin Curry

Today marks the first day in a three day series of healthy easy dinner recipes!! I’ve decided my blog is getting a little too sweet and needed to spice it up a little!! Even though I cook my breakfast lunch and dinner practically every day from scratch I often forget that not everyone knows some of the easy health tips/tricks I’ve learned for creating an amazing meal that won’t hinder your progress! So stay tuned! In the next three days I’ll will post a traditional American dinner, a healthy Japanese twist and a some Indian flair for your soon to be delighted taste buds!!

Kicking off this shin-dig with one of my favorite cuisines ever; Indian food!! Specifically curry! Curry is one of my favorite dishes ever stemming from the fantastic taste bud-tingling flavors this style of cooking incorporates. Just by smelling my little jar of curry powder I am already hooked for the night ❤ nothing else can compete with the multitude of taste bud-tingling aromatic spices this dish has to offer! The sweet potato and pumpkin sweeten the sauce, impart flavor, and help to tone down the normally spicy dish. Now my recipe will be VERY light on spice as I am a wimp. So please feel free to generously dump on the chili powder!

Sweet Potato Pumpkin Curry

(Serves 4)

1tbs (14g) light butter

¼ C diced onion

2tsp minced garlic

100g baked sweet potato (without the skin)

1/2C (122g) pumpkin puree

¼ C (60g) strained tomatoes*

1tbs (15g) tomato paste

1tbs (q5g) molasses

2tbs red wine vinegar

¾ C light coconut milk

2tsp curry powder

1tsp liquid smoke

1/8 tsp nutmeg

1/8 tsp cloves

½ tsp coriander

½ tsp vanilla extract

½ tsp garlic powder

½ tsp heaping paprika

½ tsp sodium free salt

2-3 Bay leaves

1tsp Red pepper powder or other preferred spice*

In a sauce pot sprayed with non-stick spray, combine the butter, minced garlic and diced onion. Cook over medium heat stirring occasionally until onions are translucent. Meanwhile combine all other ingredients except for the bay leaves in a food processor and process till smooth. Once the onions have browned and the butter is melted pour the sauce mixture from the food processor into the sauce pot and mix well stirring in the onions, garlic and butter. Add 2-3 bay leaves and bring the sauce to a boil. Once boiling reduce the heat to a simmer and allow to cook for around 30minutes stirring occasionally to prevent sticking. After simmering for 30min; taste and adjust spices to preference. (at this point I added 3-4 drops of liquid stevia because I prefer sweeter curries).

Nutrition for 1/4 of recipe: 101 calories, 4g Fat, 15g Carb, 1g protien

Recommended meal: Toss the sauce with brown rice, sautéed yellow squash and a light white meat. Zucchini and Yellow squash are great vegetable choices for a heavy sauce because they will absorb some of the flavor and add texture. Toss in some chickpeas or simply dip some naan in it! You could even toast up some tofu and pour the sauce over for a delicious vegan or vegetarian meal. ;D

(My meal of 1/4 a portion curry sauce, roasted zucchini and yellow squash, red snapper and a bed of brown rice)

Recipe Notes:

I always use Pomi brand of strained tomatoes. They have the best nutrition profile I have seen considering sodium, carbs, portion size, and ingredients. 32 calories 10mg sodium, 7g carb, 0g fat, and 1g protein for 125g of sauce. Ingredients: tomatoes!

Seriously feel free to add any spicy spice your heart desires, my dad dumped about three different types into his dish ( the man has no taste buds I swear….. XD)

Ill be back tomorrow night for day two of the savory recipe overhaul!

Chocolate Covered February

I don’t even need a calendar to tell me what month it is; my insane chocolate and strawberry cravings are enough to inform me that it’s the month of looooovee 😉 I adore the warm fuzzy feeling this month imparts! I always recall the happy days from yester-years when everyone was friends and you would excitedly hand out little candies and cards in class. Such cute times when life was so much simpler; the most important thing was having the coolest valentine cards haha! Yes, for some it can be a sad time of year, but I cannot help feeling optimistic when everywhere I look there are little dancing hearts in vibrant pink hues and oodles of dark luscious chocolates just waiting to be devoured! How can one not feel slightly elated surrounded by such a Romantic atmosphere?? ❤

Even though I have never had a boyfriend during February I still find it fun to get in the spirit of things! I cannot resist the irrepressible spirit of selflessness that accompanies this holiday. I might not have a special someone, but I do have special people in my life. Instead of wallowing in my solidarity I will focus my heart on those who I do not always appreciate. My caring mother, hardworking father, silly sister and fast growing little bro. This month I hope I can offer a little more love and let them know they are as important to me as the air I breathe.

I have no idea where that ramble sparked from but it feels right; ill continue with the recipe for these delicious festive pancakes and wish you the happiest of Februaries surrounded by those you care about most!

Chocolate Covered Strawberry Pancakes

The dark mysterious warmth of chocolate complemented with the tart sweetness of a ripe strawberry bursts throughout these chocolate strawberry pancakes!

Pancakes:

1/3 C (38g) Kodiak cakes pancake mix *(or 1 portion any other pancake mix)

3/4 scoop (25g) strawberry protein powder*

¼ tsp baking soda

¼ tsp baking powder

2tbs granulated stevia

3tbs (46g) eggwhites

½ C (60g) strawberries

¼ tsp butter extract

1/8 tsp raspberry extract

¼ tsp lemon juice

2 tbs walden farms strawberry syrup*

Optional add ins: white chocolate chips, extra strawberries

Method: In a bowl combine all dry ingredients and whisk till incorporated. Set aside. In a blender or food processor combine all the wet ingredients and the strawberries pureeing until only very small bits of strawberry remain. Pour the wet mixture into the dry and whisk until thoroughly incorporated.

Pour batter onto a well greased pancake griddle and cook on high heat flipping once edges have hardened. This recipe makes around 4-6 4inch diameter pancakes.

Chocolate Frosting:

1 portion (84g) mori nu siken firm lite tofu

1tbs (5g) coco powder

3tbs Jordan’s skinny syrup brand chocolate espresso syrup*

1tbs brewed coffee

1-2tbs Walden farms chocolate sauce*

Method: Combine all ingredients in a food processor or blender and blend till smooth. Taste and adjust sweeteners as needed.

I stacked mine with extra strawberries, strawberry cupcake popcorn and white chocolate chips!! Surprise someone you love with these decadent flap jacks!!

Macros for pancakes: 274 calories, 2g fat, 42g carb, 22.5g protien

Macros for frosting: 45 calories. 1.5g fat 4g carb 5g protein

*Recipe Notes:

I used Spirutin strawberry whey because it was the only available option, I highly recoment Jay robs strawberry whey protein in recipes like this! Any powder will do just remember to keep the grams the same!

I used a dash of Walden farms strawberry syrup in the batter for an enhanced flavor however this is optional, you could definitely sub in extra strawberries or a tablespoon of strawberry jelly and achieve the same outcome!

In the Tofu frosting again the walden farms chocolate syrup and skinny chocolate espresso syrup can both be subbed with stevia and extra coco powder ( maybe even some chocolate peanut butter!) However if possible I highly recommend finding a sf chocolate coffee syrup like the Jordan’s brand because the flavor imparted is unbelievable!!

Blueberry Pumpkin Protein Bars

WooHooo! I have been on my A game with macro friendly snacks and desserts recently! Cakes, bars, puddings; you name it! Take these dense, sweet light little delights for instance- 63 calories .6g fat 6.4g carbs and 7.5g protein for 1/8 of the entire recipe! The sad part is they are so good I’m having a hard time fitting them in my daily meal plan! How you ask? Well I have recently redone my macros to have a much lower protein goal soooo high protein foods don’t always fit in my daily diet. Especially when trying to make room for chicken and such! If you don’t know macros are the amount of carbs, fats, and protein’s you consume in a day. Counting your macros is a form of monitoring your intake in order to achieve fitness goals. I have been counting macros for almost a year now and am in love with the freedom it offers. It has helped me overcome my fears of more processed foods and scrape a little more balance into my life. Enough about me for now, I Know I really need to do a “meet the blogger” post eventually…. Darn procrastination….. How about a little more info on these B-E-A-U-tiful bars??? I may not have as much protein to work with as I am used to but you best believe I am working one of these gems in daily!

Blueberry Pumpkin Protein Bars

1.5 scoop (60g) Forza pro pb banana protein powder*

¼ C(40g) whole grain Kamut flour

¼ tsp baking soda

¼ tsp baking powder

2tbs granulated stevia

6tbs (92g) liquid egg whites

¾ C (200g) pumpkin puree

¼ C sugar free pumpkin spice coffee syrup*

¼ C unsweetened vanilla almond milk

½ tsp butter extract

½ tsp vanilla bean paste *(can sub vanilla extract)

1/3 C (60g) fresh blueberries

In a large bowl or food processor combine all dry ingredients. Whisk together until no clumps remain. Once the dry mixture is well combined add in all the wet ingredients except for the pumpkin. Mix the batter thoroughly until well incorporated. Finally fold in the pumpkin and blueberries until just combined. Do not over mix the pumpkin. (*Note, if using a food processor like I did, simply add all ingredients into the bowl of the processor except for the blueberries and pumpkin. Pulse till combined. Add the pumpkin and pulse till just incorporated. Fold in blueberries.).

Pour the Batter into a roughly 8×8 baking dish, make sure the dish is well greased and lined with parchment paper. Bake at 350deg for 25min or until a knife inserted in middle comes out clean and the edges have browned. Done!

Now what to do with these delicious treats? Eat them straight out of the oven is one acceptable option… or perhaps crumbled atop a blueberry banana smoothie!

Or stacked with layers of peanut butter in the middle! Any way you choose to devour them is pretty much a win win situation XD I can vouch from personal experience having tried all three ;D

*Recipe Notes:

I used Forza Pro banana peanut butter protein powder which offers a great mildly vanilla flavor, feel free to sub any other protein making sure to use 60g and note that the nutrition info will probably change.

I also used archer farms sugar free pumpkin spice coffee syrup, if this is not an option simply sub regular sugar free syrup (or another sf coffee syrup of choice) but make sure to add in a good dose of pumpkin pie spice!

Macros for 1/8 of recipe: 63calories, .6g fat, 6.4g carbs, 7.5g Protein