I’m such a meathead. It’s kinda ridiculous.
If it’s not evident enough already, I’ve been on a quest for the perfect PWO fuel for a while now. Obviously, the best thing would be a big plate of salmon and sweet potato, but um…I have a day job and get my workouts in over my lunch break. I’ve even tried the PWO fast, but I’ve found that at least a little something in that anabolic window makes all the difference. I need something portable as well as packed with protein and starch.
Well, I made a “protein bar” of sorts a while back but got lambasted for it. I probably deserved it…while a nice pick-me-up, the protein content was low and wasn’t ideal. A couple hard-boiled eggs would have sufficed instead. Since then, I’ve been trying all kinds of other stuff with the most successful being Simply Pure Nutrients Pro3 Synergy Fuel. I know, I know…it’s a whey protein. But I don’t have any adverse reactions to it and it’s super portable…toss a scoop into a shaker bottle and go! Recently, I picked up some egg white protein from NOW Foods–100% Paleo and safe on the 21DSD. Buuuuuuuut I’ll be honest, something about gelatinous egg-white-y goop in my shaker bottle doesn’t do it for me. I’m no Rocky Balboa.
So I did what I do best…I baked into something! It’s nice to just be able to cut off a slice of bread and toss it into a baggie to take with me. You can make muffins, too! Too easy. What’s more, there’s a TON of protein in this stuff. I ran the nutrition stats and in 1/8 of this recipe, you get a whopping 15 grams of protein and a nice dose of good starch to boot. You can use sweet potato or pumpkin, depending on tastes and availability (I’d do sweet potato because it’ll give you an extra kick of dense carbohydrate…plus I think the flavor is generally richer than pumpkin in baked goods).
Oh…and I have like 10 followers. Let’s make my page…um…not tragic, shall we?
1/2 c Coconut Flour
1 t Salt
1 t Baking Soda
2 t Cinnamon
1 c Egg White Protein Powder
1 1/2 c Liquid Egg Whites
1 T Vanilla
1 c Mashed Sweet Potato
Combine all ingredients beating until smooth. Pour batter into a greased loaf pan. Bake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Good morning! Is there a reason not to use whole eggs in this recipe? Thanks!
Couple reasons–one, it upped the protein content and two, I’ve found that egg whites help the loaf rise nice and high, which is best for any bread to use for sandwiches
Just a note as one of the two direct consumers of this bread. I’ve never before seen a paleo bread with such a perfect crust. Camilla’s cooking skills are way beyond my own, but she did explain that it had something to do with the egg whites. All I know is that she went into the kitchen, performed some kind of black magic, and produced these delicious treats. Stick with the recipe and you’ll be in good standing.
oooh – may make some tonight! Looks great!
This looks amazing. I’m always trying to find new Paleo bread recipes.
Made this last night – turned out very dense and didn’t rise too high. Also very dark. I used pumpkin as I had a can open already and the NOW egg protein powder. I wonder if my baking soda is too old or something? Going to try again though as your pics look so good!
Also make sure you beat the batter for a few minutes to get the egg whited nice and fluffy!
That I didn’t do – just whisked until it was lump free. I’ll put it in my stand mixer next time and get it fluffy!
Yeah…I’m using this recipe as a starting point for a better sandwich/toast bread and based on some experiments, I’m definitely going to specify in my next version that whipping the whites is what makes it so…bread-y
Do you think whipping the liquid egg whites separately and folding them in will help even more? I may give that a go…..I’ll let you know how it goes.
Definitely worth a try!
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