3 reps with near-perfect form. It was incredible, and I felt such a rush. Looks like new & intense music and determination to prove to yourself that you can, really make a huge difference. Gonna try that again next week!
I wanted to reward myself for this accomplishment with something delicious, but not too sugary/fatty as I definitely had my share of ice cream last week (couldn't help it, the weather here was begging for it!). I was browsing the internet when I cam across a recipe by one of my favourite culinary experts, Jamie Oliver. He calls it a "simple" carrot cake, and although it
- 1c almond flour
- 1 heaping scoop vanilla whey protein powder
- 1/2c unsweetened shredded coconut + 2 tbsp for garnish
- 2 tsp ground cinnamon
- Pinch ground nutmeg
- Pinch ground cloves
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 large eggs
- 1/2c organic unsweetened apple sauce
- 1/2c honey
- 1/2c walnuts, chopped + 2 tbsp for garnish
- 2c carrots, shredded
- 1/2c quark or Greek yogurt
- 2 scoops vanilla whey protein powder
- zest and juice of 1 lime
- Pre-heat oven to 350 Farenheit (175 Celsius)
- In a medium-sized bowl, mix together almond flour, whey protein powder, shredded coconut, cinnamon, nutmeg, cloves, baking soda and baking powder.
- In a large bowl, whisk 2 eggs, and add apple sauce and honey. Mix well with whisk or electric mixer.
- Slowly add in dry ingredients, mixing well. Add in carrots and walnuts and mix well.
- Scoop out final mixture into 12 medium-sized muffin tins and bake for approx 30 minutes.
- While muffins bake, mix Greek yogurt, whey protein powder, lime juice and zest. You may need to add more protein powder to get a thicker, icing consistency.
- Check muffins with a toothpick (should come out clean), and once baked, allow to cool.
- Once muffins are cool, spread the icing on top of each muffin and finish with a sprinkle of coconut flakes and walnuts.
Nutritional Info (per muffin):