When life hands you lemons...
It's only Monday but I feel like a good week is up ahead. Although, I'm definitely hoping the weather shapes up its act soon because I am OVER the rain. I don't think I've seen the sun for five minutes in like 2 weeks!
I have been keeping up on my workouts and eating really (okay trying to) clean. (A girl has to have her sweets here and there!) This week I start with a trainer at the gym and I CANNOT WAIT. OMG I know it's gonna kick my ass but I think it's exactly what I need. Like I said, I like to change up my workouts so I really feel working with a trainer for some time will help me with my workout regimen. Don't worry I'll keep you updated on all that to come.
But, in the midst of my workouts I have been trying to meal prep more. Meal prep really does help I don't care what they say. It helps you to not only know what your meals will be for the week but it helps prevent mindless snacking because "you don't know what to eat". I get that all the time, ugh! So, I made a trip to trader joes to pick up all my fruits and veggies. Of course, on days that I hit the grocery store I always clean out my fridge. And today, I found lemons and I mean lemons. I don't know why I keep buying lemons and never using them but they love to find their way to the bottom of my vegetable drawer. So, now I have lemons on lemons. Which is not a bad thing I mean they're great for squeezing in water for detoxing.
I wanted something different. And being in the mindset of meal prep and lemons, I made lemon protein muffins. These muffins are totally CLEAN and will help with the sugar craving. So, you decide breakfast, snack, or dessert.
**Side note*** For those that don't know I roughly follow the tone it up nutrition plan. So, I get a lot of my ideas from them. These lemon muffins are adapted from their lemon poppyseed muffin recipe!
Lemon Protein Muffins
¼ cup almond flour
¼ cup vanilla protein powder
½ tsp baking powder
¼ tsp baking soda
2 tsp chia seeds
3 tbsp unsweetened shredded coconut
¼ cup unsweetened almond milk
1 mashed banana
¼ cup egg whites
2 tsp maple syrup or honey
1 lemon zested and juiced
1 tsp vanilla extract
Preheat oven to 350 degrees. Spray mini muffin pan with nonstick spray.
Combine dry ingredients. Combine wet ingredients.
Add dry to wet and mix together until completely combined.
Spoon into muffin pan and bake for 12-15 minutes or until edges are golden brown.
Let me know if you tried the recipe and if you loved as much as I do!