Getting Back on Track

Vacation is coming to an end (boo hoo). It's been a great vacation, full of travel and plenty of entertainment (read: hours spent in front of video poker machines). Food has been so-so...not too many sweets but definitely too much food. So it's time to dial it back in and get back on the fat loss track by cutting the daily calorie counts.

Right before vacation I had been dieting using calorie cycling which basically is varying the calorie level from day to day so the body doesn't think it's in starvation mode. I was also eating semi-Paleo which brings the carb level down to around 30-35%. This was working pretty well for me so I'll go back to those same levels for the Summer of Sexification Challenge. I'll share that info in a future post.

Today I want to share a recipe I've used a lot since I started on the Paleo trail. I modified it from the original recipe found here http://www.jencomaskeck.com/2010/09/pumpkin-bread-tis-season.html to one more Paleo friendly by substituting ground flaxseed and coconut flour for the oat flour.

Pumpkin Muffins (yields 18 muffins)

1 c. almond flour
3/4 c. coconut flour
1/4 c. ground flaxseed
4 scoops vanilla whey protein powder
1t. baking soda
1/2 t. salt
8 packets stevia
1 14 oz can of pureed pumpkin (not the pumpkin pie mix)
1/3-1/2 c. egg whites (enough to moisten the dough to a pliable mix)

Add dry ingredients to large bowl. Add canned pumpkin and mix to incorporate dry ingredients. Add egg whites starting at 1/3 c. Mix to incorporate. Add more egg whites to bring dough to stiff but pliable consistency.

Spray muffin tins with baking spray or use paper muffin tin liners. Drop dough into tins, dividing for 18 servings. Bake at 350 degrees for 15 minutes. A few minutes may need to be added or subtracted depending on your oven. Let cool and enjoy with a schmear of almond butter. Yum!