Posted on April 20 2016
Like most people who work out really hard, I look forward to a delicious, cold protein shake at the completion of my workout.
Yes, I take cold filtered water and put it in my shaker and then proceed to do a little combo of freezer and fridge for the coldest of cold water for my shake. Think, “if the mountains are blue it’s cold,” cold.
I am most definitely a “one scoop of each” for my post-workout shake, and I owe this to the lovely Sam Briggs. I take a heaping scoop of More Muscle (usually Cookies and Cream or Chocolate PB Smash) + 1 heaping scoop of Recovery (always Belgian Chocolate), and most days 1 scoop of Build. Shake with whatever strength I have left and drink…slowly. Ask anyone,
I’m literally the world’s slowest shake drinker.
In addition to being the ultimate Progenex protein shake mixologist, I have a little love for throwing protein powder into a lot of things I bake. From pancakes to muffins to brownies to cookies, the list goes on and on, but I wanted to share my favorite muffin recipe to date, which has been a combo of a few of my faves.
They’re not “paleo”, but will definitely “fit your macros” and are a good, hearty and healthy muffin. I started making these because I was getting up at 4AM, three days per week to head to the gym to coach, and grabbing 2 of these with my coffee held me over until I could get breakfast #2 in my system around 8 or 9AM.
Have a go at it, and I’d love to know if you choose to throw in a different flavor protein!
- 2 Large Egg Whites (I use 1/3 Cup Whites)
- 2 tsp. Baking Powder
- 1 2/3 Cup Oat Bran
- 1 Scoop Progenex Tropical Vanilla Recovery
- 1 tsp. Cinnamon
- 1 tsp. Vanilla Extract (I use Trader Joe’s b/c it’s alcohol free)
- 2 Medium, ripe bananas
- ½ Cup Greek Yogurt (I use Siggi’s)
- ½ Cup Unsweetened Applesauce (I use Vermont Village Organic)
- Enjoy Life chocolate chips (to sprinkle on a few because #ilovechocolate)