With the hammy and mother nature still thwarting my marathon training attempts, my focus has switched over to hitting the weights to get back the strength I’ve lost over the winter. Ok, really, I just want to look like Erin Stern when bikini season comes around. This has meant cleaning up my terrible winter eating habits (hello, muffin top!) and getting back into a strength training routine. Sadly, every diet I’ve seen out there for people looking to build muscles mass while slimming down includes massive amounts of egg whites. I HATE eggs!!!! I have never been able to stomach them. And my dislike for eggs was further solidified in college when a developmental biology project gone wrong resulted in me becoming the parent briefly of an adorable little chick. Spike, if you’re reading this, mommy loves you! So when it comes to having eggs for breakfast every day, Rocky, I am not.
I did what any girl would do, and posted on facebook about my dilemma. Luckily, I have some amazing friends that probably could chug down raw egg whites like they were a frat boy at a kegger. Hello breakfast souffle!! Primallyinspired.com has a couple of amazing breakfast souffle recipes that are not only decadent, but healthy to boot. The breakfast fruit souffle is like eating a really fluffy pancake topped with fresh fruit. Best part is, you can just use whatever fruit is in season or that you have on hand. I made it with some strawberries that were starting to go a little soft and fresh blueberries. YUM!!! Serve it with some vanilla greek yogurt, and it’s kind of like eating berry pie à la mode. I actually ate the rest for my evening snack as a dessert. The dark chocolate breakfast souffle is to die for. It was so rich, I felt like I was eating chocolate cake for breakfast. Minus the OMG-I-had-cake-for-breakfast guilt that hits you on the elliptical later that morning. I omitted the honey in the glaze, and it was still plenty sweet. I can’t wait to try the gingerbread breakfast souffle later this week.
Whatever it is about eggs, if must be working. The muffin top is gone (and there’s still snow on the ground!!!). A few more weeks of this, and I don’t care if it’s still winter in Minneosta. I won’t be hiding my six-pack (currently a four-pack, but much improvement over February’s keg) under bulky sweaters. My neighbors will just have to deal with me shoveling the driveway in my bikini (gotta get some use out of them since the summers are so short).
Pumpkin Apple Streusel Muffins
Adapted from Allrecipes.com
Makes 18 muffins
- 2 1/2 cups all-purpose flour
- 2 cups packed brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 egg whites plus 1 egg, lightly beaten
- 1 cup pumpkin puree
- 1/4 cup all natural unsweetened apple sauce
- 2 cups peeled, cored and chopped apple
- 2 tablespoons all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 4 teaspoons butter
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
- In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups brown sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together egg whites and egg, pumpkin and applesauce. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
- In separate bowl, mix together remaining flour, brown sugar, cinnamon, and butter until the mixture resembles course crumbles. Sprinkle on top of muffin batter.
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.