Recipes by Danitza Freigher
100% Protein Egg White Mini Muffins
5 egg whites
TONS of cinnamon
2 packets of Splenda
Tiny drop of vanilla extract (and I mean not even a full teaspoon, just a drop).
Preheat oven to 425 degrees.
In a coffee mug, combine all ingrediants listed above. There is no measurement for the cinnamon except to say that your mixture should pretty much be completely brown in color once you have added a lot of cinnamon to the mixture. Added TONS of cinnamon will (1) provide lots of flavor and (2) carmelize the muffins. Stir WELL to combine all ingredients.
Once the mixture is well combined, spray a mini muffin pan with butter flavored Pam. Pour the egg mixture into 9 spaces of a mini muffin pan. Bake for 12-14 minutes depending on your oven (mine bake for 13 minutes).
You can also sprinkle the top of each muffin RIGHT when they come out of the oven with a cinnamon/splenda mix and they melt on the top of the carmelized cinnamon. YUMMMM!!
Chocolate, Peanut Butter and Banana Protein Crepe
(Recipe credit: Emily Zaler’s the EZ Whey Cookbook)
3/4 scoop pure Whey Chocolate Protein
3 egg whites
Filling (if you’re not on a strict competition diet):
1 TBSP Peanut Butter
1/2 TBSP Sugar Free Syrup
Mix crepe ingredients together in a bowl
Spray large skillet with butter flavored Pam
Pour ingredients into pan and cook thoroughly on one side
Flip crepe, spray with a little spray butter and a dash of cinnamon
Add bananas to top of crepe to “warm” for 30 seconds to 1 minute
Meanwhile, add PB & Syrup to a microwave safe bowl. Microwave for 30 secs, take out of microwave and stir.
Remove crepe from skillet, spread PB/Syrup mixture to one side of crepe and around bananas.
Peanut Brittle Protein Shake Shlushy
(derived from AZ Pro Physiques Peanut Brittle Shake)
1/2 cup water
1 scoop vanilla protein
1 tbsp sugar-free, fat-free instant butterscotch dry pudding mix
1 tbsp natural CHUNKY peanut butter
*Make sure to use chunky peanut butter because the peanuts add the perfect crunch to the frozen treat!!
Add 8 ice cubes and blend at high speed for 45 seconds
Once the blending is complete the shake will be VERY frothy. Put the shake in a rubbermade bowl that can be covered and freeze. When it’s frozen, it tastes just like a perfect peanut brittle frozen ice cream treat!!
I make mine at night and freeze. Then bring to work and place in a cooler in the fridge. At 4pm my frozen treat is PERFECT to meet the “sweet tooth”cravings I get in the afternoon before quitting time!! 😉
Sweet Potato Protein Bread
Adapted from Jamie Eason’s Oh Baby Carrot Cake Bars
Sweet Potato Protein Bread
Non-fat no-stick butter spray (I used Pam)
1 cup oat flour
2 scoops vanilla whey protein (No carb, lo sugar, I use Dymatize)
2-3 heaping tsp cinnamon ( love cinnamon, probably used 3 big tsp’s)
½ tsp baking soda
¼ tsp salt
1/8 tsp ground nutmeg
1/4 tsp allspice
¼ tsp pumpkin pie spice
4 egg whites (or ¾ cup liquid egg whites)
¾ cup Splenda (plus 3 Truvia packets for thicker texture)
2 4 oz. jars Sweet Potato baby food (look for the product with the lowest sugar content)
1 4 oz. baby food jar of water
1 /4 cup oats (I added for texture, not so much for the carbs)
Preheat oven to 350 degrees.
Spray an 8 x 8 glass dish (or 5×9” bread loaf pan) with non-stick Pam butter spray.
In a large bowl, combine flour, protein, cinnamon, baking soda, salt, nutmeg and allspice.
In a medium bowl, mix egg whites, Splenda, water and baby food until well combined.
Add the wet ingredients to the flour mixture and mix well.
Finally, fold in the quick cooking oats (optional) and stir until just combined.
Pour batter into the glass dish and spread evenly. Bake 28 – 30 minutes or until a toothpick comes out clean.
Let cool and cut into 16 pieces – 4 x 4 (for 8” pan) or slices (bread loaf pan)
About Danitza Freigher
Danitza Freigher is a physique competitor and married mother of two beautiful daughters. Find out more about her by visiting her website at http://www.danitzadenn.com/