The Blog

Double Chocolate-Chocolate Love ‘Pronuts”

Growing up in my youth before I was of junior high age, I played community league basketball on Saturdays. At least one if not both of my parents would be in attendance. My father and I had this tradition of a post-game Tim Horton’s donut after each game: win or lose. My Dad would get his coffee (large, 2 sugars) and I would select my favourite treat: either the Boston Creme Supreme (filled with REAL whipped cream) or the double chocolate-dipped cake donut. It’s funny the small things in life you never forget.

Fast-forward to today, and I’m bound and determined to (once again) recreate a traditional treat into something creatively nutritious! I acquired a pumpkin protein donut recipe via Pinterest several months ago, but just the other evening I thought to take it a couple steps further and turn it into something spectacular. Ladies and Gentlemen, I give you the Double Chocolate-Chocolate Love ‘Pronut’: made with the high quality Magnum Quattro Chocolate Love protein! These are high in protein, low in carbs, and reasonably low fat. The topping is definitely optional, but I highly recommend you go all-out with this one 😉 Enjoy!!

 

Recipe

Image (68)

*yields approx 10 servings

  • 1 cup pumpking puree at room temperature*
  • 1/3 cup liquid egg whites at room temperature*
  • 1 1/2 tbsp coconut oil, melted
  • 4 scoops Magnum Quattro Protein in Chocolate Love
  • 1 tsp baking powder
  • 2 tbsp unsweetened cocoa powder
  • dash of salt
  • donut tin

*it is essential to have these ingredients at room temperature so the coconut oil doesn’t coagulate

Icing

  • 1 scoop Magnum Quattro Protein Powder in Chocolate Love
  • 1 tbsp unsweetened cocoa powder
  • 3 tbsp almond milk (or milk of your choice)
  • 4 tbsp semi-sweet chocolate chips, chopped or chocolate sprinkles (optional)
Ready for the cooling rack, pre-iced

Ready for the cooling rack, pre-iced

Directions

  1. Preheat oven to 350F
  2. Grease donut tin with non-stick spray
  3. Combine pumpkin puree, egg whites, and coconut oil in a separate bowl
  4. Combine 4 scoops protein powder, baking powder, 2 tbsp cocoa powder and salt in a separate bowl
  5. Mix contents of both bowls until well blended and smooth
  6. Place batter in fridge for 5-10 minutes
  7. Add batter to donut tin: be sure to not ‘overfill’ each tin
  8. Bake for 8-9 min or until batter is cooked through (test with knife/toothpick)

Do not over-bake the pronuts! (From experience) this will give you a very dry product.

Allow to cool before topping each with icing and chocolate chips.

These keep best when stored in an air-tight container in a cool, dry place or in the fridge.

Image (63)

Chocolatey-goodness sized to scale 😉

Macros (includes topping) per pronut: 129 calories; 4.3 g F; 8.7 g C; 15.4 g P; 1.9 g fibre

 

Chocolate Banana Pancakes

1385481_10151889036335709_1328216197_n-2

As previously mentioned in my bio, I used to compete in figure competitions. For those of you that aren’t aware- figure falls under the umbrella of competitive bodybuilding, a category that requires not quite the same amount of leanness as a bodybuilder but large emphasis is placed on balance, symmetry, and conditioning of the female physique. As you can imagine, a competitor’s diet has to be quite strict and calculated to achieve that sort of elusive perfection.

As each season came and went in my competitive career, I became more and more creative and ambitious with my cooking. I understood that in order to have some sort of ‘staying power’ in the fitness world, I was going have to learn pretty quick how to enjoy my food without feeling like I was on a diet year round. After all: fitness is supposed to be a lifestyle, isn’t it?

I came up with this recipe on my own following the 2013 CBBF Figure Nationals. I was craving something dense, almost cake-like type pancakes for breakfast before an early morning workout. I remember thinking how good it would be to have banana blended in my pancake… and then adding cocoa… oh man, that would be so good with peanut butter on top! Bodybuilders/fitness competitors LOVE their nut butters 😉

Image (1)

Naked…

Image (2)

‘Dressed’ 😉

 

 

 

 

 

 

 

2.5 years later, I am still enjoying the heck out of this recipe. These ‘cakes are dense, carb and fibre rich, high in protein WITHOUT any added protein powder- all whole ingredients. It is the perfect meal before any type of high-volume training or endurance workout. It’s also great if you’re having a hectic morning and have a long stretch before your next meal; OR why not have it for dinner? There are no rules here 😉

Image

Recipe

200 mls liquid egg whites

1/2 medium, ripe banana

2 tbsp ground flax seed

2 tbsp unsweetened cocoa powder

1/3 cup quick oats

1/2 tsp baking powder

1/2 tsp vanilla extract

Dash cinnamon, Splenda/stevia-to taste (optional)

 

Directions

  1. Preheat griddle/large saucepan on medium heat
  2. Place all measured ingredients into blender/food processor. Blend until smooth.
  3. Pour mix onto griddle/pan. Flip cakes when bubbles form at the top (approx 4-5 mins). Remove from griddle when center feels firm.
  4. Enjoy with your favorite sugar-free syrup and/or nut butter 🙂 Have a super, energized morning!!

Macros (without toppings): 377 cals; 10.3 g F; 45 g C; 34.4 P; 11.8 g fibre

 

Image (3)