If you're an HPT client you know we love a diet that is balanced, but shifted towards: clean-lean proteins, smart fats, and low-glycemic load carbs. This can be easy to do for lunch and dinner, but may get really boring for breakfast. Very few snack options exist, and carrying eggs around in a cooler can get old. In her attempt to always provide guests at our house with a high-protein, steady energy, nutrient dense breakfast, Ruth has done it again. She created a balanced meal, that can be eaten for breakfast, or used as a snack (and you don't even need a cooler).
Eat 3 or more of these for a meal or 1 or as a snack. They can even kill a carb craving at night time!
Nutrition Facts and HPT Exchanges:
Calories: 90 (30% protein, 20% carbs, 50% fat)
Protein: 7 Grams (count as 1 protein exchange)
Carbs: 5 Grams (count as 1/3 starch OR 1/3 fruit exchange)
Fiber: 1 Grams
Fat: 5 Grams (count as 1 fat exchange)
RECIPE:
Cream ingredients below together in large mixer on Medium speed.
- 3 T Melted, Salted Butter (always buy organic)
- 1 C Greek Yogurt 2%
- 4 Eggs
- 3 T Raw Honey
- 1 t Vanilla
- Juice and Zest of 1 Lemon
Add to the mixer on low until well mixed.
- 5 scoops unsweetened, organic whey protein (our favorite is Whey Lean by HPT- its grassfed and cold-processed)
- 1/2 C Ground Flax Seeds
- 1/2 C Almond Flour
- 1 1/2 t Baking Soda
- 1 1/2 t Baking Powder
Gently fold in:
- 2.5 C Fresh Berries (our favorites are blueberries and raspberries)
Bake @ 350 degrees for 12-14 minutes.
Yields 30-36 Small Muffins (silicone) OR 20-24 Regular Muffins.
