Every night before I go to bed, I plan my food diary (kleighstiffler on MyFitnessPal- my diary is public) for the next day. O.C.D., I know. I'm currently working through a 12 week low carb plan and I make sure to fit in the carbs I WANT to have during the day and post workout (PWO). I do this for 2 reasons; 1) so I don't end up in a tizzy during the day trying to figure out what to eat during a sugar crash and 2) I attempt to stack the bulk of my carbs PWO to capitalize on those lifting 'gainz'. FAIL TO PLAN, as the saying goes, PLAN TO FAIL. With 5 days left to my little sisters wedding, can't fail! Must. Stay. On. Track!
This morning when I woke up, I freaked out. I didn't do my homework! I fed my baby boy and it hit me, I DIDN'T PLAN MY DAY. What the heck am I going to eat for breakfast?! I also HATE waiting to eat in the mornings. I try to get down 20 oz water, a coffee and breakfast within an hour of waking. I also make my hubby's morning shake, pack his lunch box, change the baby's diaper and pump. So, without planning, my whole day is screwed.
This reminds me, my 8 year old niece just figured out what a 'DRAMA QUEEN' is.
So, whatever, I have a hit of drama queen in me. If you know the Stifflers, that shouldn't surprise you.
ANYWAYS. This morning I had to work fast. I remembered a recipe I'd pinned a while back that advertised 'HEALTHY LOW CARB CAKE BATTER SPREAD', pulled it up and grabbed the ingredients.
I had high hopes for this, I LOVE cake. I also love peanut butter. Compared to the original recipe, I only made 1 substitution; I took the ¼ cup pure maple syrup to 1/8 and added 1/8 of Walden Farms Pancake Syrup. This took the carb count down by almost 20, so that was worth it. If you try to do all stevia or another alternative, I feel like the end result would taste like peanut butter dip and lose the cake batter appeal. This still tasted like cake batter! My only problem was the amount I actually was able to eat given my carb ‘restrictions’. Laugh out loud – this recipe is actually ~952 calories total. On pinterest, I was slightly mislead thinking I’d get to spread a giant 1/3 – ½ cup onto a giant piece of toast; unless you want to boast a 500 calorie carb bomb for breakfast, I wouldn’t do that. And, the fats would be too high for a PWO treat anyways.
Regardless, this was still a tasty treat that at least falls in the realm of ‘eat clean’. At the end of this process, I still licked all the bowls, spoons and spatulas. It’s a great recipe and so long as you stay within a reasonable serving size, not a bad snack! If you like cake and enjoy peanut butter, this recipe is totally for you!
3 Scoops Vanilla Protein (I used EAS Lean 15)
1/8 C Pure Maple Syrup
1/8 C Walden Farms Pancake Syrup
1 tsp Cinnamon
1 tsp Vanilla Extract
¼ tsp Sea Salt
1/3 C Natural Peanut Butter
¼ C Almond Milk
1 tsp Sprinkles
Soften peanut butter for 10-15 seconds in microwave.
Combine all ingredients, except sprinkles, and stir until combined.
Divide into desired number of servings.
Dazzle batter with sprinkles.
Serving suggestion: ¼ Recipe (~77 grams)
Carbs: 20, Fat: 12, Protein: 17
This is an adapted recipe for the review; for the Original Recipe go here.
Please Note: Nutritional information estimated at Fitday.com. Data may not be accurate and is subject to the availability of specific foods in their database. Where one ingredient is not listed, substitutions must be used. Therefore, you should not refer to this data as being exact. It’s more of a ballpark figure. Kendraleighstiffler.com does not take responsibility for the inadequacies of the nutrition calculator used. This data is provided as a courtesy and general reference only. It is not exact.