Recipe borrowed from Dr Mark Hyman Makes 2 servings: My version
2 Tbsp Sunflower Seeds
2 Tbsp Chia Seeds (can be soaked overnight to make shake smoother and to release nutrients in seeds)
2 Tbsp Raw Pumpkin Seeds
3 Brazil Nuts
2 Tbsp Raw Almond Butter
1 Tbsp Extra Virgin Olive Oil Organic Coconut Oil or quarter ripe avocado
1 Banana (may omit banana if diabetic)
1 Cup Wild Blueberries
1 Cup Water
1/2 Cup Unsweetened Almond Milk
*Optional: Advocare’s Muscle Gain Vanilla or plant protein powder of your choice. I have also used Advocare’s meal replacement shakes which includes carbs so you would need to omit the banana!
Beloved, I pray that in every way you may prosper and enjoy good health, as your soul also prospers. 3 John 1:2
I loved the idea of pumpkin muffins, but after reducing my intake of gluten and increasing my protein intake, I knew I had to be creative. I searched the net and talked to friends, and this is the best recipe I came up with! Key, you must use baking powder or else all you will get is mush.
These are only 86 calories (may vary according to your protein powder), 9 carbs, 1 fat, and 13 protein! This makes 12 muffins.
Preheat oven to 375F
-1 cup of oatmeal processed in a blender/food processor into flour. *1 cup BEFORE it is processed, it will be less afterwards*
– 5 scoops of vanilla protein powder. * I use Advocare’s Muscle Gain but you could also use the Vanilla Meal Replacement Shakes, or get crazy with their seasonal Orange Cream Meal Shakes!*
– 1 tsp Baking Powder
– 3 Egg whites from large eggs.
-1 cup of pure pumpkin puree or canned pumpkin
– 1/2 cup of no sugar added apple sauce
-1 tsp of cinnamon *or more to your preferred the taste. *
– 1 tsp of pumpkin pie spice *
Bake at 375F for 15-20 minutes depending on oven. Top with crumbled walnuts or pecans if you choose