Back in November I decided to bite the bullet and join the 4 AM crew at the gym. Crazy right?! I KNOW! But they were onto something…no lines for equipment, less people, less socializing, less bros, less curling in the squat rack…you get the point. As much as I hate to admit this, I LOVED it. I loved being done with my workout first thing in the morning. I felt so accomplished and there’s no excuse for not getting it done. Unfortunately, I had to switch back to evening workouts as I found a correlation between injuries and early morning workouts. Since November I've been injured twice. First tendonitis in my quads and then issues with my hip flexor. Prior to November, I had suffered one injury in 6 months. So as much as I loved the AM workout crew, I had to go back to the evening workouts.
I had to get creative with pre/post workout snacks because working out on an empty stomach is not an option for me even if it’s 4:30am. As you may or may not know, I have an Instagram account that is dedicated to my fitness journey. I also follow a lot of fitness pages as a source of inspiration, motivation, and recipes. I recently came across a recipe that I tried out twice and loved both times. Since Angela McCafferty doesn’t have a website, I figured I’d post her recipe on my blog so I can pin it onto my Pinterest account in case I accidently delete the screen shots I took. I also wanted my readers to try out this yummy recipe.
I would eat 2 slices of this bread in the morning – one before my workout with my pre-workout drink. You thought I could roll out of bed without some sort of caffeine stimulant?! HA! Not. Caffeine must happen immediately post rolling out of bed. Otherwise there is no way I’m functional. The second piece is eaten post workout with another source of protein (usually hard boiled eggs). A lot of IG (that’s Instagram for short) peeps like to crumble this bad boy on top of their pro-yo or put toppings on it. I haven’t tried that yet simply because I’m not coherent in the morning to make a pretty sauce to put on top. I hear it’s great with peanut butter or nut butter of your choice.
*1/2 cup coconut flour
*1 scoop vanilla or chocolate protein (I used chocolate)
*1/2 tsp. baking powder
*1/4 cup baking stevia (or any sweetener that can be baked)
*1/4 cup mini chocolate chips (optional but HIGHLY recommended)
*1/2 cup greek yogurt
*1/2 cup almond milk
*1-1/2 cups liquid egg whites (lessens the eggy taste)
*2 large eggs
*1 tsp. vanilla
*1 tsp. butter or almond flavoring (I use butter…because butter)
*2 tbsp. shredded coconut
*2 tbsp. baking stevia
1. Pre-heat the oven to 350 degrees.
2. Mix all of the dry ingredients in a bowl except the chocolate chips. Be sure to remove all clumps otherwise it will get worse when you mix in the wet ingredients.
3. Before adding in the wet ingredients to the dry mixture, you will want to beat the crap out of the mixture as the greek yogurt will clump up. Use those guns you’ve been working so hard to get. This will probably count as part of your biceps workout. ;) Pour the wet mixture into the dry ingredients bowl. Mix until all clumps have disappeared.
4. Grease a 9x5 loaf pan with non-stick spray and then pour batter in.
5. Sprinkle the chocolate chips into the mixture. Most of them will slowly sink to the bottom as the batter isn’t thick like normal batter. In fact it’s pretty watery. Perfectly normal. You will then sprinkle the coconut/stevia mixture on top.
6. Bake for 50-55 minutes. The bread will look a little doughy and it will be tempting to stick it back in the oven for more time. Don’t.
7. Turn the broiler on. You will toast the top of the bread until the coconut has turned a golden brown color.
8. Let the bread cool for about 30 minutes to an hour. Flip the bread over and let it cool for another 30 minutes to an hour before storing.
Macros: (yours will differ depending ingredients used & how big your slices are)
Fat: 2.6 grams
Carbs: 5.2 grams
Protein: 9.3 grams