Apple Cinnamon Recovery Muffins & Do it yourself Recovery Drank

I made these quick muffins and recovery drink to have on hand after my intense MommiesRfit Bootcamp workouts and after my training runs. (As Tony says, “The recovery drinks, that’s why I do the workouts.”) The muffins are about 50% carbs and 20% protein, the drink 100% carbs, (49 g carbs, plus sodium,potassium, and vitamins). A serving of the drink and one muffin total just about 300 calories.

Apple Cinnamon Recovery Muffins & Do it yourself Recovery Drank
Snack
12
 
Ingredients
Muffins
  • 2 bananas
  • 4 scoops vanilla protein powder
  • 1tsp soda
  • 1tsp baking soda
  • 1 cup oats
  • ⅓ cup flour
  • 1 individual container unsweetened apple sauce
  • Heavy sprinkle Cinnamon
  • 1 large apple diced
  • 3 tbl carob chips (optional)
  • ¼ cup walnuts (optional)
  • ¼ cup PB2 (optional)
Recovery Drink
  • 1 cup organic juice (pear, apple, watermelon etc)
  • ½ - 1 cup coconut water
Instructions
  1. Preheat oven to 350
  2. Mash bananas, add all other ingredients, stir with a wooden spoon, add splash of coconut water or non dairy milk if too dry. (Should be able to spoon mixture into muffin tin).
  3. Bake about 20 minutes, or until browned and a toothpick inserted in center comes out clean.
Drank
  1. Mix it up mama

 

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Pumpkin Scones

Sorry folks I can’t seem to find the pictures…you know what a yummy scone looks like though, right? I’ll just have to make them again soon. Can you hear AJ lamenting?

 

Pumpkin Scones
Breakfast
12
 
Mmm Pumpkin Scones with spiced drizzle!
Ingredients
  • 2 cups whole wheat pastry or white whole wheat flour (I used a mix of both)
  • ½ cup organic cane sugar or Zsweet or sweetener of choice
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • 6 Tablespoons cold butter (Earth Balance vegan)
  • ½ cup canned pumpkin
  • ¼ cup almond milk
Drizzle
  • ½ cup organic powdered sugar
  • 1 tablespoon almond milk
  • heavy sprinkle cinnamon, pinch of nutmeg, ginger and cloves
Instructions
  1. Preheat oven to 425
  2. Combine all dry ingredients. Add butter and use a fork to cut into the flour mixture. You want a crumbly texture like fine sand.
  3. In another bowl, whisk together the pumpkin and milk. Fold into dry ingredients,make a dough ball.
  4. On lightly floured large cutting board, form ball into large rectangle. Cut into 3 pieces. Then cut these into 4 so you have 12 total triangular pieces.
  5. Place on a baking sheet sprayed with oil. Bake for 15-20 minutes, or until slightly browned and interior done (test with toothpick).
  6. While they cool on a wire rack, mix together your glaze until smooth. When scones have cooled for at least 30 minutes, drizzle glaze over tops....

Great Harvest

During Farmer’s Market season, AJ and I love to get up on a Saturday morning and head over to downtown Warrenton. We stop into Great Harvest Bread company for a cup of coffee and then walk over to peruse the tables of fresh local produce. If you haven’t ventured into Great Harvest yet, go take a peak. You’ll be  happily greeted by the friendly employees and enveloped in the warm and heavenly scent of baking bread and goodies. Then, you’ll be asked what you would like to sample. Now they say “sample” but many times that means a full size slice of peach cobbler bread or huge broken bits of molasses or pumpkin cookies or butterscotch chip scones. Or maybe a little of each. Yum. We’ve also purchased a few muffins and scones on occasion which are yummy but super sweet. Get a cup of black coffee with them.

Muffins and Coffee before an early morning hike. "Gotta move my feet AJ! Weeeee..."

 

One day Pablo overheard me talking to a friend over coffee about my blog. He was kind enough to give me a free loaf of bread to review and after sampling a slice of the Spinach Feta Bread I was sold. (for Free.99 to boot 🙂 )


“Great Harvest Bread Co. is the new Old-Fashioned Bakery in Old Town Warrenton, Virginia. Every day, we stone-grind 100% whole wheat into fresh, nutrient rich flour and use it to make phenomenal breads and sweet treats from scratch!”

It’s made with their yummy flour, spinach, honey, yeast, sea salt, feta, eggs from free range hens, garlic, oregano and black pepper. The packaging says there are about 18 servings in the loaf and each one has about 120 calories and 3.5 grams of fat. We ate it in about a week so I think our servings were more than 2 oz. however.

Now the good stuff. My mother and AJ will confirm, I am very particular about bread. I never was one for subs or sandwiches as a kid and I rarely eat them as an adult. I like a good artisan bread with a crusty outside and I usually toast it so every surface is  browned and slighly crisp with a good soft chewy interior. And it must be warm.

However, this bread was delish solo. It was moist and tender like a good cake yet sturdy and chewy like the interior of my favorite artisan breads. It needed no accouterments and no toasting to be perfection. We could have easily snacked on it plain but that sounded like a bad plan. : )

I served it on the side of soups and salads and tried it toasted with eggs for breakfast. It was scrumptious in every application.

 

 Wednesday is Spinach Feta day so go grab a loaf, they go fast! 

 

Crumbly Cornmeal Biscuits with Fried Eggs and Peppered Bacon

I modified this recipe slightly from Baking Illustrated’s Buttermilk Biscuits. They turned out a bit crumbly because of the cornmeal I think, but delish none-the less!! Perfect with a farmer’s market salt & peppered fried egg and smokey bacon. A typical Saturday morning with a homemade cinnamon cappuccino, 2 pups at our feet and ‘Top Chef’ on Hulu…

 

 

Chewy, Salted Pretzel Rolls

These are A-MAZING. They are mouth-watering, “mmmm” inducing after each bite. Try them for burgers, sandwiches, roasted veggies, BBQ or even plain…awesome for so many things! They are chewy and yeasty like a giant pretzel but with more flavor from the wheat and crunch from toasting and a sprinkle of kosher salt. Wegmans inspired me with the idea of a pretzel roll so I played around with Baking Illustrated’s “Soft Pretzels” recipe to create these.

 

You’ll need:

  • 2 tsp. instant yeast
  • 1/2 cup honey or agave
  • 2 tsp. salt
  • 6 cups flour (we do 3 bread flour (needed for chewy factor) and 3 milled whole wheat, which gives them an awesome texture and taste)
  • 2 cups warm water (about 110 degrees)
  • a 12 inch skillet
  • 5 tbl baking soda
  • kosher salt for sprinkling

2 Hour Rise time
Quick Boil
Bake 15 min.


Mix yeast, honey, salt, flour and water in a mixer.
With the dough hook, knead the dough at low speed until a smooth, elastic ball forms about 5-7 minutes.
Place dough in a oiled bowl and spritz top of dough with olive oil as well. Cover with plastic wrap and let rise until doubled in size about 1 hr. Deflate, cover and let rise again about another hour.
Preheat oven to 450 degrees.

Bring about 6 cups of water and the baking soda to a boil in a 12-inch skillet. Divide dough into about 14-16 rolls, buns or pretzels (or a few of each!) and place 2-3 at a time in boiling water, using a slotted spoon to flip after 30 seconds. Place on baking sheet:

Made with: Half bread flour, Half milled wheat
Made with: All bread flour
Pretzel shape

Sprinkle with kosher salt (or sesame/poppy seeds), use a sharp knife to slice an X, and Bake 12-16 minutes or until well browned:

Half bread flour, half milled whole wheat (by far our favorite- chewy, tasty, yeasty with a great texture…)
All bread flour; a little bland

We let them cool enough to cut, and then toast on the grill or in the oven till crisp for our burgers, BBQ, chicken sausages etc.

YUM!!!!

Chicken or Turkey (?) Burger with Avocado, Hot Pepper Jam and Cheese on Pretzel Roll

Low Fat Fudgy Chocolate Bread

This is taken from Bethenny Frankel’s recipe. The first time I stayed close to her original recipe but made it into a quick bread that my husband and I ate warm from the oven like a molten fudge cake; digging our spoons into before it made it to the cooling rack…YUM. No wonder this is a favorite of Marissa Hargitay’s (Law & Order SVU ; ). The second time I added some shredded zucchini (too much!) and it wasn’t quite as fudgy, but warm and dense and crumbly. My 3rd attempt (coming soon with pictues) I will add about 1/2 cup of zucchini and it should be almost perfect! I took out the oil, cut the sugar a little and sprinkled a bit of cinnamon sugar on top to intensify the flavor.

 

 

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