Jenn is still hosting the fabulous theme of Sensible Snacking, so, because I’m doing two WIAW posts back-to-back, and because it fits in with the Sensible Snacking theme, I am also throwing a recipe in today!
(This may also be because I was too lazy to photograph this recipe in a way that is remotely staged or attractive, so it’s easier for me to sneak the recipe into an otherwise iPhone-photo-cluttered post. Don’t ever say I lie to you :).)
So let’s get started!
This morning’s breakfast was a delicious and nutritious old favourite – a bowl of my Packed Pumpkin Porridge.
I’m telling ya, it may not seem the season for pumpkin or oats, but tell that to BC weather. Trust me.
Mid-morning tea, as always (though unpictured here) and a slice of my apple protein cake. I made it in a loaf pan this time because my square cake dish was dirty, but I recommend making this in a square pan because then your slice will be HUGE. Seriously, people, 1/6 of this recipe is just 96 calories! Think about how large the squares will be when you divide up an 8×8 cake pan into just six slices. Yeah, exactly. SO good.
Recipe is at the end of this post – you don’t wanna miss!
Another Cobb salad (using the recipe I posted on Monday). Honestly, the fibre from the veggies, the protein from the egg and dressing and the healthy fats from the avocado keep me full for ages!
I am loving these cocoa-dusted almonds that Sara got me onto. When I went to the States I found them in 100-calorie packs which is perfect for me – when I’m at my desk in the afternoon I could snack on things like trail mix all day long, but that adds up pretty fast! I just get one of these 100-cal packs and when they’re done they’re done! A little bit salty, a little bit sweet, all good :).
A busy night meant for a quick dinner, which was a gluten-free (I prefer the taste of the g-f ones to the regular!) bean burrito from Amy’s, dipped in some lowfat sour cream and salsa on the side.
I also had an apple (unpictured) dipped in my favourite new find: Better ‘n Peanut Butter.
I posted this on Twitter and Instagram yesterday with the caption:
I really am!
When I was down in the States last weekend I saw this in Target (I have yet to find it in Canada). I’d seen it on so many blogs and haven’t had any success yet in locating PB2 or peanut flour in Canada either, so I thought this was a good start in my lower-calorie peanut-flavour hunt!
I have been using it in smoothies and baking so far and have been very impressed but, despite some reviews I had read, I find it fine to eat off the spoon too. It’s not as sweet as regular peanut butter, but I don’t have much of a sweet tooth so it doesn’t bother me. Ever since discovering that I have a super slow metabolism and require fewer calories than I originally thought, I have had to look for a few ways to cut calories in my daily eats without sacrificing the things I love. While I know there are many health benefits to eating the original, full-fat peanut butter (and I still do have a jar of it in my fridge!), if I’m going to be having a lot of PB in something, I’ll use this.
LATE NIGHT SNACK:
I went with some FiberOne honey squares cereal in unsweetened soy milk. It made sure I wasn’t hungry going to bed, but this cereal is super sweet. I can’t have more than about 1/2 cup at a time! Yes, the sugar would probably bother me but it’s also just too sweet-tasting for me.
(Sorry for the low-light photo, it was nighttime after all!)
Now for your recipe 🙂
INGREDIENTS (serves 6):
3 tbsp plain nonfat Greek yogurt
1/4 cup unsweetened applesauce
2 egg whites
1 1/2 tsp vanilla
1/2 cup oat flour (I grind 1/2 cup regular oats in my Magic Bullet to get oat flour)
1 scoop protein powder
5-6 packets stevia (to taste)
2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
1 apple, diced
For the topping:
1 tbsp maple sugar (gives it a great maple taste, but otherwise you can use coconut sugar or Sucanat)
1/2 tsp cinnamon
1. Preheat oven to 375 F.
2. Mix wet ingredients in one bowl and dry in another, then stir to combine. Fold in diced apple.
3. Pour batter into greased loaf or square pan. In a small bowl, combine sugar and cinnamon very well and then sprinkle liberally and evenly over top of batter.
4. Bake 20-30 minutes, depending on your oven, until the topping is browned and caramelized and the cake is springy to the touch (you can test it by inserting a toothpick or fork and making sure it comes out clean). Enjoy!
Nutrition per slice if serves 6: