Hey guys! I hope you all had a fabulous rest of your week! It’s Friday and I am so happy to be able to relax and stay up later this evening (for me, that will probably be around 11:30 haha). Over the next several weeks I am going to be working overtime due to not having enough officers to staff sites. That’s ok though! I pretty much am just picking up 8 hours on Sundays. I have decided to start saving the overtime money to put towards getting certified in personal training through NASM and then after I get that, I am going to get the certification for nutrition through them as well. I am so excited that I have decided to do this. Working out and eating healthy has made amazing changes in my life and I want to be able to help people make those same changes. First step is getting CPR/AED certified. Going to work on getting that first because it is the cheapest part of this journey. I am so excited!
Last night I had picked up a new ingredient at the store that I keep seeing in a lot of protein recipes: cream of tartar. When I bake with protein a lot of times the muffins and breads seemed to go flat. Cream of tartar works with baking soda in order to help firm up egg whites and give baked goods a better density and consistency. I got the all natural brand and it was about $6 for a decent sized shaker. Of course I had to experiment right away! I have some zucchini in my kitchen that needs to be used up, so I took one medium one and created a savory and delicious Chocolate Protein Zucchini Loaf.
What you’ll need:
1 medium zucchini grated finely and moisture squeezed out (about a cup of zucchini)
½ tsp all natural baking soda
½ tsp cream of tartar
½ cup almond flour/meal
2 tablespoons coconut flour
1 ½ scoops rich chocolate whey protein (I used Optimum Nutrition)
2 tbsp all natural unsweetened cocoa powder (I used Hershey’s)
4 packets of all natural raw stevia
2 egg whites
½ cup unsweetened almond milk
I preheated my oven to 350 degrees. I grated my zucchini finely into a bowl. Once it was grated, I squeezed out the excess water from it. Once drained of excess moisture, I added in the almond flour, protein powder, cocoa powder, stevia, and coconut flour. I mixed those and then added in the unsweetened almond milk, 2 egg whites, and mixed those into the batter well. Make sure to mix it really well to make sure the protein and cocoa doesn’t clump up in your bread. The last two ingredients I added were the baking soda and cream of tartar. Mix well again. I took a medium bread loaf pan and greased it. You can use coconut oil or non-stick baking spray. Pour the well mixed batter into the loaf pan. I baked my bread for 35 minutes. It came out smelling so amazing. I was surprised that I was able to make this bread so easy compared to my other breads that came out looking flat and lifeless. My boyfriend, aunt, and little cousin all tried it. It was a hit and they said they want more! It is always a plus when I get something kid approved! He was shocked when I told him there were veggies in that bread. The only change I am going to try next time I make this is to add a little more stevia to see if I can make a sweeter version. Maybe even some honey or agave. Overall, I was super pleased with this recipe. It would go well paired with nut butter, greek yogurt, cottage cheese, pretty much anything really because it is a savory bread. I really was digging the macros as well:
For the recipe how I made it the calories are about 106 calories for 1/6 of a loaf. 5.0 g of healthy fat, 5.9 g carbs, 3.1 dietary fiber, 1.3 g sugar, 10.3 g protein.
I plan on experimenting with more breads this weekend and maybe even muffins! So, hopefully I will have more recipes for you guys soon. I hope you enjoy this one if you make it. Let me know how it turns out by tagging me in your photo on Instagram. I love seeing people’s variations of my recipes <3 x