3 cups of liquid egg whites
2 cups of oatmeal (old fashion)
2 scoops vanilla whey protein powder
1 TBSP pumpkin pie spice
*optional* 2 packets of Stevia (for added sweetness)
*optional 2 TBSP ground flaxseed (fiber)
Blend all ingredients in blender.
Spray cake pan with non-stick olive oil and then pour in mix.
Bake at approx 350 degrees (oven temps may differ with oven type i.e.; electric, gas, size, etc.
Check cake in 20-25 minutes. (I have a tiny old gas stove and cook mine at 400 degrees for about 30 minutes.) The cake will rise and become golden brown. Insert fork or toothpick until it comes out clean, you may need to add a few minutes and watch.
When done, let sit for about 5 minutes the cake will go down. Wait for it too cool. I usually flip over and cut in 4 portions, bag and refrigerate. You can eat warm.
6 oz. Non Fat Greek Yogurt
1 scoop whey protein (flavor of your choice)
2 TBSP (1/2 packet) sugar free/fat free Jell-O Instant pudding mix *use flavor of your protein ex: if using Vanilla whey Protein, use the Vanilla Sugar Free/Fat Free Jell-O Instant pudding mix
Directions: Combine yogurt and protein add a splash of water and mix with spoon, then add pudding mix, mixture may appear thick, and a little more water keep mixing. Consistency should be creamy. Sorry I don’t have exact water amount, I always eyeball this.
It’s very yummy with almond butter or peanut butter, sugar free jelly and/or maple syrup on top. Have fun.
Enjoy! Get creative.