It’s no secret that I love treats. I’ve already planned my post-competition, food-fest party which will include everything from Stoney River’s Carrot Cake to Levain Bakery’s double chocolate peanut butter chip cookies, shipped from New York City. I am a self-proclaimed foodie, and even during prep, I try to trick my taste buds into thinking I am having the real deal.
Here are some of the recipes and products that I’ve grown to love and rely on during my 15 weeks of training so far.
1.) Nuts N More Toffee Crunch peanut butter. Not your average nut butter. Nuts ‘N More’s toffee flavor has been a staple in my pantry for many years since I first saw it on Shark Tank. I have tried all of the other flavors, and toffee is still my favorite. It boasts 12g of protein in 1 serving, while regular nut butter has 8g. It also has only 1g of sugar.
2.) SO Delicious CocoWhip! Like cool-whip without the dairy, fake ingredients and GMO’s, the SO Delicious is the perfect topping to just about anything from protein bread to waffles. I store it in the freezer, and scoop just a little out when I need it. Throw a few Guittard chocolate chips on top, and my sweet tooth is satisfied.
3.) I’ve recently gotten completely hooked on MuscleEgg protein egg whites. I have a freezer full of chocolate, pumpkin spice and cake batter flavors. They have a blog full of incredible recipes, including the protein crepes which I made last month which are super low carb and amazing. I was hesitant at first because the shipping is pricey, but now I am a MuscleEgg for life fan. They can also be purchased at some local gyms, so check their website for locations.
4.) FlavorGod seasonings are my go-to spices because they are low sodium and non-GMO. They also come in unique flavors like Taco Tuesday, Spicy Everything, and PIZZA. My favorite sweet seasonings are gingerbread cookie and chocolate donut. I sprinkle them on my protein bread before I bake it or add it to anything that needs a little extra flavor. They are awesome!
5.) I am a big fan of the flapjacked muffins and pancake mixes. I buy them on Amazon for the best price, but they are also sold at Vitamin Shoppe. The Chocolate Peanut Butter muffin tastes like a molten lava cake, and the carrot spice pancake mix is so flavorful. You can also use the pancake mixes to make breads and muffins, so they do double duty.
Speaking of pancakes, I top mine with organic powdered peanut butter (which you add water to and make low fat peanut butter) and Mancakes Syrup, which has less sugar and carbs than real syrup. The ingredients are a little fake, but they are non-GMO, and I use just a tablespoon per serving.
6.) When I need a little something sweet between meals, I use SLAP Nutrition BCAA’s as my drink of choice. I just tried their new “Slappy Hour” Strawberry Mojito which is great if you like a minty flavor. This one also has electrolytes added, so they help to replenish those key components that are lost during my sweaty workouts. Use code MARY for 10% on their website.
Feel free to message me @marydavisfitness on IG for any questions that you may have on these products.
A super easy and healthy turkey burger has been my staple at lunch the past couple of weeks. Turkey burgers are super high in protein (you know I like my protein) and low in fat, so you can easily have 2 at one sitting to help you feel full and satiated.
I’ve discovered a few tricks to making burgers lately that I want to share with you:
**Make things easier on yourself by throwing all of the ingredients except the turkey into the food processor. Then you don’t have to chop chop chop which can be time consuming. The juices from the canned peppers and chilies also provide a nice binding agent to help the patties stay together.
**Bake the burgers instead of grilling them. Sometimes when I grill mine indoors or outdoors, then juices run away from the meat. In this case, since turkey is so lean, I like when the juices stay on the meat. The result is a super moist burger.
So I hope you enjoy these little suckers as much as I do…
Green Chili and Roasted Red Pepper Turkey Burgers
makes 10 large burgers: macros for 1 burger: 114 calories, 1g fat, 3.6g carbs, 23g protein
1 cup cilantro
8 whole green chilies (from can) or 2 cans of diced green chilies
3 large roasted red pepper halves (about 4 ounces)
1 small onion (about 150g)
5-10 fresh basil leaves
Salt, pepper, and a pinch of red pepper flakes
2 pounds of ground turkey breast, lean (32 ounces)
Combine first 5 ingredients + spices in a food processor until mixed. Add the mixture to the ground turkey. Form into 10 patties. They will be a bit wet from the juices. Mine measured each about 135g per patty.
Bake in 2 large, greased casserole dishes for 25 minutes at 350 degrees.
After the patties have cooled to room temperature, transfer to the fridge or freezer for storing.
It’s a beautiful fall Sunday here in Annapolis. My husband is sleeping in after getting in at 4am this morning from a trip home from Memphis where his team came home with a huge Victory!
Huge victories call for pancakes and bacon and chocolate chips.
My favorite bacon comes from Whole Foods; it’s in the butcher case and it’s the Black Forest Ham. I try to have some in the freezer for special mornings like this one. I pop it in the microwave for 1 minute to thaw, and then I cook it on the stove top. It’s delicious.
As for pancakes, I prefer to eat ones that have protein powder or lots of egg whites in them. I’m not a big fan of a carb hangover in the morning – carbs with a side of sugar just leave me feeling sluggish and tired, and it’s too beautiful out to waste this day on the sofa.That’s how my protein pancakes were born. The delicious warm, soft bite of goodness, without the sleepy aftermath.
1 1/2 c. oat flour (measure out oats and pulverize in food processor)
1 scoop of vanilla protein powder (recommend Vega Sport Vanilla)
1 T. baking powder
2T. ground cinnamon
1/2 t. salt
1/2 t. allspice
1.4 t. ground nutmeg
2 T. sweetener of choice (stevia, honey, agave, maple syrup). I used honey.
4 egg whites
1/2 c. raw pumpkin
1 t. pure vanilla extract
1 1/2 c. unsweetened vanilla almond milk
Mix all of the dry ingredients together. Fold in wet ingredients. Do not overmix. Set aside.
Heat greased frying pan or griddle to medium high heat. Make sure surface is hot before you add the batter. Cook pancakes for 2-3 minutes on each side until desired doneness. Makes 10 medium pancakes.
Top with a few chocolate chips or – my favorite – peanut butter!
Macros per pancake: 104 calories, 1.6g fat, 16.4g carb, 7.1g protein, 3.1g fiber, 3.9g sugar
I work with clients all of the time on how to add more protein to their diets. Protein builds muscles, keeps you full and is so good for you! So I tweaked my original protein pancake recipe to make this new one which is higher in protein and lower in fat. 11g of protein per pancake. Boooooom! Thank you egg whites and protein powder!
These pancakes are great served warm or cold, and they freeze very well. This recipe made 17, so save half in the freezer for a rainy day.
Do not leave the lemon juice out of this recipe. The purpose of it is not to add flavor. When heated, baking soda also produces sodium carbonate, which doesn’t taste so great. It leaves an unpleasant, alkaline flavor behind. But if you mix baking soda with an acid (like lemon juice or another citric acid carrier) then the sodium carbonate is partially neutralized and leaves behind less aftertaste. This acid also helps the carbon dioxide gas release more quickly.
I have made this recipe with and without the coconut palm sugar, and I do think it adds a lot of extra flavor, so I would recommend keeping it, unless you are really finicky about added sugar. Coconut sugar is definitely a better option than cane sugar.
If you do not like blueberries, I would recommend adding a different berry that you enjoy. They really act as a syrup when heated, eliminating the need for an added sugar, and they keep the pancakes moist.
I hope you enjoy these little treats as much as we do in the Davis household!
Peanut Butter Vanilla Protein Pancakes
macros (per pancake, makes 17): 102 calories, 0.7g fat, 13.1g carbs, 1.9g fiber, 7.6g sugar, 11.1g protein
500g very ripe bananas (about 4 large)
2c. liquid egg whites (36T.)
8T. powdered peanut butter (recommend organic Just Great Stuff brand)
4 scoops (4.8 ounces) Vega Sport Vanilla protein powder
2t. baking powder
1t. baking soda
1T. lemon juice
2t. vanilla extract
2T. coconut flour (recommend Bob’s Red Mill)
2T. coconut palm sugar
1T. ground cinnamon
1t. sea salt
- Using an electric mixer. Blend the bananas and egg whites until frothy. Continue adding the remaining ingredients (except blueberries), one at a time, blending between each addition. Fold in berries.
- Heat a non-stick pan over medium-low heat. Lightly oil the surface with coconut oil and/or cooking spray.
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes.
- Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
- Serve the pancakes immediately or allow to cool and refrigerate or freeze.
In an attempt to create a recipe that did not produce a food that was brown (chocolatey), I spent some time in the kitchen last week on a new sweet protein treat using Vanilla protein powder. The result was a moist, delicious, decadent new muffin that I am totally obsessed with.
Because of the low fat and fiber content, this would work well as a pre or post workout snack. Try to limit your fat and fiber pre and immediate post workout to less than 5g when possible.
I hope you enjoy it as much as I do!
Peanut Butter Banana Protein Muffins with Shredded Coconut Topping
macros per muffin (makes 15): 123 calories, 5.6g fat, 14.3g carbs, 6.8g protein, 4g fiber, 5.4g sugar
4 large bananas (475g), mashed
1/2c. unsweetened apple sauce
2 scoops (2.6 ounces) Vanilla Protein Powder, recommend Vega Sport
4T. peanut butter (I used crunchy and like the random nut crunch I get in some of my bites!)
1c. wheat bran
1/2c. almond meal/flour, recommend Bob’s Red Mill
1T. ground cinnamon
1t. baking soda
1t. vanilla extract
8 ounces unsweetened almond milk
7T. reduced fat coconut flakes
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray.
Using a an electric mixer, mash the bananas, egg and apple sauce together in a large bowl. Add remaining ingredients, and mix well until thoroughly combined. Divide batter into 15 muffin cups, and top with coconut.
Bake for 20-25 minutes until a toothpick comes out almost clean. Muffins will continue to cook once you remove them from the oven, so I always under cook them a little to keep them moist.
After muffins have cooled, store in an airtight container in the fridge. Enjoy!
One of the most requested recipes is for my protein muffins. I make these muffins a few times a month, and I always double the recipe and freeze all but 4 at a time in quart-sized freezer bags. That way, I can easily pull out 4 more from the freezer and always have fresh muffins on hand.
You can use any protein powder for this recipe, but I always recommend Vega because it tastes great, is plant-based (I eat meat but prefer it in the burger form in moderation), and is non-GMO (no weird, fake ingredients).
Chocolate Banana Protein Muffins
macros per muffin (makes 15): 170 calories, 5.6g fat, 24.1 carbs, 8.1g protein, 7.1g sugar, 6.2g fiber
Mix the following in a high-powered blender or Vitamix:
3 medium bananas (275g)
1 1/2 cups of pitted medjool dates (150g)
8T. nut butter (peanut, almond or cashew)
1 cup unsweetened vanilla (or regular) almond milk
Pour into a bowl and add the following:
2 scoops (2.6 oz) Vega Sport Chocolate protein powder
1.5 cups of wheat bran (recommend Bob’s Red Mill)
1.5 cups high fiber oat bran cereal (recommend Bob’s Red Mill), or quick oats (not instant)
2T. unsweetened coco powder
1 teaspoon baking powder
Divide into 15 greased muffin tins, and bake at 350 for 15-20 minutes until a toothpick comes out almost clear. It’s okay if they are a little undercooked, because they will cook more when you pull them out of the oven, and they are more moist this way. When cool, leave a few out, and freeze the rest for a rainy day.