So check it out. Ten pounds in two weeks is no fluke. I am workin’ on my fitness (again LOL) and as always, my weapon of choice is a low carb diet combined with mega awesome exercise. But we’re not going to talk about the exercise part today because I have a cold and it’s Saturday so that would be lame.
There are a lot of reasons I like low carb: you get to eat lots of red meat, eggs, cheese, butter, seafood, vegetables, nuts, olives, and peanut butter. You’re allowed mayo, salad dressings, olive oil, bacon (mmmmmmm bacon), and avocados. Lunch and dinner are easy.
But breakfast is kinda hard.
Sure, you can have all the bacon and eggs you want, but I don’t always have time to do a big fry-up on weekday mornings, and buying a full breakfast at the cafe in my office building can get expensive. So I need something healthy, loaded with protein, and portable.
Enter these low carb blueberry muffins.
I basically Googled a recipe and tweaked it like a tweaker, which is my standard Modus Operandi. I used some unflavoured protein powder I had in the cupboard from back when I was a gym rat (which was a short-lived lifestyle that I quickly abandoned the day I was able to squeeze my wedding gown up over my thunder thighs) and my lovely French Vanilla Sugar Free Da Vinci syrup, which is calorie, fat and carb free, and is sweetened with Splenda, not aspartame! (Wish I could get used to the taste of Stevia but that shit’s nasty, sorry.)
I really enjoyed these. They were small and dense, and didn’t rise too too much, but they were just the right sweetness and two of them filled my belly up nicely. These will make a wonderful weekday breakfast. I might experiment with future batches by adding hemp hearts, flax seeds, and maybe taking out the berries, adding pecans and replacing the 1/2 cup of vanilla syrup listed below with a combination of cold strong coffee and Kaluha-flavoured Da Vinci syrup. Mmmm.
Blueberry Almond Muffins For The Carb Conscious
Per muffin: 77 calories, 4g fat, 2g digestible (net) carbs, 8g protein
3/4 cup protein powder (2.5 scoops)
1/2 cup ground almonds (almond meal)
1 packet Splenda
1/2 tsp baking powder
1/4 tsp salt
1 egg
2 tbsp cream
1/2 cup Da Vinci syrup
2 tbsp melted butter
1/2 container blueberries (3oz)
1/3 cup slivered almonds
Mix it all up, sprinkle with slivered almonds, pour into greased muffin tin, bake at 400° for 15 minutes. DEVOUR OM NOM NOM
