TGIF! That means….one more day before the weekend, which means, one more day till I’m in VEGAS! Ok, I must be tell you….I’ve never been such a Vegas fan. It’s always reminded me of a dirty place where people go and do naughty things, and get away with it with a simple, “What happens in Vegas, stays in Vegas…” But, as I’ve gotten older, I’ve learned to appreciate the space, the lights, the food, the architecture, and the beauty behind the trashiness;) needless to say..I need a mini vacation!

I didn’t sleep very well last night due to the sound of pouring rain, the new mattress, and the lack of blankets, in which I realize now, are too small for my new big bed, but im hoping to have a relaxing, fun, spa weekend to revamp, and go into next week feeling amazing!

Anyway… Before I take off, I wanted to share this fabulous little recipe with you guys as I promised on my instagram last week. This recipe was inspired by one of my favorite bloggers, ProteinPow.
This chick is amazing! She’s got a killer e-book that I highly recommend. To get your copy, click here! Hurry though, they’ll sell out fast;)

Ok, so, before you get all cookin’ cray cray, I wanted to share with y’all some must have baking staples that are always at an arms reach in my low carb kitchen. Click the “pin” button below to share this grocery baking list, and share the wealth;)

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You cannot go wrong with these guilt free ingredients. Go ahead, go nuts.
Alright, here you are.

Mini Blueberry Protein Muffins

I had 3 this morning. Lol. Delish.

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INGREDIENTS:

1/2 cup of liquid egg whites

1/4 cup of rolled oats

1/4 cup of vanilla whey protein isolate

1 tbsp of coconut flour

1 tsp of xylitol or erythritol (optional for a sweeter muffin)

1/2 tsp of baking powder

1 tbsp 0% Greek yogurt, fromage blanc or low fat cottage cheese

1 tbsp mashed banana.( you could even use mashed sweet potato too;)

Fresh or frozen blueberries ( a handful)

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A couple of things:
Before getting into the assembly of this recipe, I gotta tell ya, if you don’t have vanilla whey, it’s ok. You can use unflavored and just add a dash of vanilla extract, and add the optional sweetener.

Also, add your blueberries last, otherwise, you’ll end up with blue muffins;)

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DIRECTIONS:

Pre-heat oven to 320 degrees
Grease a mini muffin pan. My recipe ended up making 7 minis. I guess it depends on the pan how many you end up with.
Mix dry ingredients in a bowl, then add your wet ingredients.
I used my vitamix to quickly blend ingredients, but you could also use a hand mixer or any blender.
Do not fill to the top, leave room to rise.
Cook at 320 degrees for 15-20 mins. Check at 15, may need more time. Every oven is different.

nutrition facts:
Cals per muffin (1 out of seven) 45 cals
Carbs per muffin: 3.5 grams
Protein per muffin: 5.5 grams
Fat per muffin: 1 gram
Fiber: 2.5 grams

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WHOLE FOODS HEALTH SNACK FINDS:

seasoned sprouted lentils

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Dry roasted edamame;) with dried poms and berries:)

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Hope you enjoy that recipe! Try it this weekend, and remember to pin that baking must have list!

Well babes, I’m packed and Willy is chillin at my folks’ house. ( my babysitters club)
Before checking out for the weekend, I wanted to share this beautiful image, which is the new face of SASSOON. Isn’t it fantastic. Love walking in the doors to this.

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Some final words….appropriate for this moment;)
Perma-smile.

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A short, but sweet post…

Hope everyone has a safe and healthy weekend!
Xoxoxo, P

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