Who doesn’t like cake? The best part about this one is that it is GREAT for those of you on the go in the morning with little time to eat breakfast. You can make it ahead of time (preferably on Sunday) and slice it up for a busy week ahead. Pop a piece in the microwave for 1 minute and top with 1 Tbsp of your favorite nut butter.. if you so choose!
This cake has all your morning fuel necessities: Protein, Complex Carbs, Fiber, and Antioxidants.
- 2 + 1/4 cups oatmeal (quick oats)
- 2 + 1/2 cups egg whites
- 1 cup blueberries
- 2 Tbsp coconut flour
- 2 Tbsp honey
- 1/2 Tbsp cinnamon
- 1 Tsp baking stevia (optional)
Pre-heat over to 350 degrees. Place all above ingredients in a food processor or large blender and mix until batter like. Pour into a 9×9 non stick circular pan (spray pan with coconut oil just in case) Bake for 35-40 minutes or until center is cooked thoroughly. Be careful not to overcook. Check the cake’s center at 30 minutes and use best judgement from there. Once ready, let cool and cut into 5 pieces. Store in fridge for the week ahead and enjoy!
Recipe inspired by @RayaBfit – check her out on Instagram!
Find yourself low on energy or craving sweets? These protein balls have been a life saver for me. I gave up dairy and processed foods (90% of the time) a few years ago. Whenever I am hungry in between meals, out and about, or need quick fuel pre-gym… I keep a few on hand.
- 1 cup quick oats
- 1/2 cup protein powder your choice (I use AboutTime – Vegan Vanilla from TryAboutTime.com, but you can use whey or any other type)
- 1/3 cup unsweetened coconut flakes
- 1/4 cup pure honey
- 1/4 cup chia seeds
- 1/4 cup almond butter or peanut butter (I prefer Almond “Cookie Butter” from BuffBake.com)
- 1/4 cup unsweetened almond milk
- Optional: 1/4 cup non-dairy or dark chocolate chips
- 1/4 cup almond flour Directions:
In a large bowl, combine all above ingredients with a wooden spoon (less sticky). Add the almond milk last and then mix thoroughly. Roll mixture into about 16 balls. Optional: roll each ball in your bowl of almond flour and shake off excess. Store in fridge for up to one week or place in freezer. 1 serving = 1 ball
**Note: these can be highly addictive! I suggest keeping a week’s worth in a zip loc and storing the rest in the freezer for the following week**