So most of you know I am enrolled in the State of Slim program at work. The program is great at giving me guidelines on what to eat and when, but this girl likes to color outside of the lines. I also want to reach my weight loss goals and am motivated to follow the process. Soooooo…I’ve been experimenting inside the lines but with extra flair.
We served lemon grilled salmon, quinoa, salad loaded with a variety of colorful veggies, and Cosmos! What? Alcohol is not sugar free. Yep, my circle looked at me sideways as well. I used Diet Cranberry Pomegranate juice (no sugar), fresh squeezed lime, sparkling water, stevia and some ice cubes. Delicious!
YIELD: 16 TOTAL TIME: ~20 MINS
1 c old-fashioned rolled oats (not quick cooking)
1/2 c Splenda
2 scoops Vega Vanilla Chai protein powder
1 T fat-free pistachio pudding mix
2 T cinnamon
2 t nutmeg
1 t baking powder
1 t baking soda
1 c liquid egg whites
1/2 c plain nonfat Greek yogurt
1 medium zucchini (shredded)
½ c shredded carrots
Preheat oven to 350 degrees.
Coat two 12-cup muffin pans with cooking spray.
In a food processor, grind oats to a flour-like consistency.
Mix all dry ingredients in a large bowl.
In another bowl, combine egg whites, yogurt, zucchini and carrots and mix until smooth.
Pour the liquid mixture into the dry mixture and blend.
Divide evenly among muffin cups.
Bake 12 - 15 minutes
NOTE: do not use paper liners – oat flour sticks to them.
Don’t forget to add about ¼ inch of water to the empty cups in the second muffin tin so your pan does not burn. You will know when the muffins are done when a butter knife comes out clean once you poke one of the center muffins.