This past weekend was Easter. We went out of town to my in-laws house, which requires a bit of a road trip. This all meant I had a LOT to figure out.
No matter what I have done for weight loss, I always just kind of “do what I can” when we go out of town or have big events. The road trip means we have to eat a meal at a restaurant on the way. Being in someone else’s house means I am at the mercy of what they cook and serve. Road trip back home means another meal out. So when working on weight loss, or when maintaining, I always just kind of figure well, not too much I can do about it, except watch my portions.
But I knew this weekend was going to have to be different. This weekend, I knew I needed to put in a lot more effort. Because now, my goals are much bigger, much more specific. Working on prepping for a bikini fitness competition takes a whole new level of commitment.
So for the first time ever, I planned out all my food, and packed it up in a cooler...
I have been craving something pumpkin-y.
Maybe it's because the Pumpkin Spice Lattes have come out. Maybe it's because we had a couple of cooler days here in St. Louis. Either way, I wanted to make something yummy and satisfying that would not derail my goals, and that my kids could also enjoy for busy morning breakfast!
Thus, the Pumpkin Muffin! It's high fat low carb, so it's Keto friendly. It's also gluten free!
Here's what ya need for dry ingredients:
1 1/2 cups almond flour
1 tablespoon pumpkin pie spice mix
1 tablespoon chia seeds
1 tablespoon ground flax seed
1 tablespoon hemp seeds
1 tablespoon baking powder
1/4 cup Swerve confectioners sweetener
Pumpkin seeds for topping
Here's what ya need for wet ingredients:
1 cup pumpkin puree
6 large eggs, separated
1/2 cup butter or ghee (or coconut oil to make it dairy free!)
Here's what ya do:
Preheat oven to 350. Place all the dry ingredient, except the pumpkin seeds, into a bowl and stir until combined.
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