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Inspired Continuing Education by Kiley Fields

In any profession there is continuing education. Sometimes it is required, other times it is inspired. Inspiration to learn something…just because. I often have these moments of inspiration in the kitchen. Sometimes I immerse myself in a unique cuisine or an underutilized ingredient. But I recently had a very unexpected inspiration to educate myself. There were a couple interactions that inspired me…

My husband came home from work a few weeks ago and told me about a colleague who has been replacing his meals with a nutritionally packed drink instead of food. Soylent. Have you heard of this stuff? I will let you do your own research and make your own judgements. His colleague’s take was that consuming this cylinder bottle of “liquid food” increased his productivity in the office. What? He voluntarily consumes this stuff?

Another friend shared with me his morning breakfast. A fruit and vegetable packed smoothie – which sounded delicious – until he threw in the 24g protein packed scoop of snickerdoodle flavored whey protein. Stop there!

And finally, a girlfriend who is constantly on the run with five kids. She is a self-described “clean” eater. A go to protein for her might be boneless, skinless chicken breast cooked with olive oil cooking spray and no salt. Bad idea for so many reasons. When I saw her last she gave me a cute little “protein ball.” Protein balls are her thing. Just pop a bunch of nutritionally balanced ingredients in a food processor, pulse away, roll into balls, and you have an on-the-go nutritional snack. Quick, easy and no baking. Generally speaking I like the idea of these “protein balls”. Finally, we are using “real” food – not engineered liquid food or snickerdoodle flavored powder. But, how can we make them taste better, have better texture? Hence, my inspiration for continuing education!

  I spent a Saturday afternoon educating myself. My challenge was to develop a nutritional high protein convenience snack made with “real” food that tasted good. I needed variation in texture and depth in flavor. I tried sweet, I tried savory. I tried TVP – that’s where I drew the line. TVP, textured vegetable protein. This is the main ingredient in dishes like vegan “chicken nuggets” and vegan “beef tacos.”  It provides the protein and texture without the meat. Uh, really? Not sure this qualifies as “real” food.

After many trials and an entire pantry of ingredients utilized, I finally landed on a snack I was pleased with. High protein, lactose-free, and no refined sugar mini muffin bites. Nice texture and good flavor. I sampled them to a few of my best critics. Thumbs up all around. Most importantly, my girlfriend with five kids loved them. Then she asked if she could leave out the egg and throw all the ingredients in a food processor to make them into “protein balls.” Nooooooo! Enough with the protein balls!

My self-written course on high protein convenience snacks began and ended on that Saturday afternoon. I will make the mini muffins again, they were good. But until I get around to it, my go-to high protein snack will be a simple and nostalgic one: a fresh cut apple with a couple tablespoons of peanut butter.

High Protein Mini Muffins Made With “Real” Food That Tastes Good
Yields 24
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Ingredients
  1. 1 ripe banana, mashed
  2. 1 egg, lightly beaten
  3. 1/2 cup peanut butter
  4. 4 tablespoons ghee, plus more for preparing muffin pan (can substitute butter, but will no longer be lactose-free)
  5. 2 tablespoons coconut sugar
  6. 1 teaspoon vanilla extract
  7. 1/2 cup teff flour (look for Bob’s Red Mill brand)
  8. 1 cup rolled oats
  9. 1/2 teaspoon cinnamon, ground
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon baking powder
  12. 1/3 cup chopped walnuts
  13. 1/3 cup unsweetened coconut flakes
  14. 1/3 cup dried blueberries
Instructions
  1. Lightly grease mini muffin tin wells with ghee, set aside. Adjust oven rack to middle position and preheat to 350 degrees.
  2. In a large bowl stir to combine banana, egg, peanut butter, four tablespoons ghee, coconut sugar and vanilla extract. In separate medium bowl whisk together teff flour, oats, cinnamon, salt and baking powder.
  3. Add dry ingredients to wet ingredients and stir until just combined. Fold in walnuts, flaked coconut and blueberries. Batter will be quite dense.
  4. Using spring loaded portion scoop or tablespoon fill each muffin well with 1.5 tablespoons of batter. Push down in to well slightly with back of tablespoon.
  5. Bake for 13-15 minutes, until puffed, golden, and cooked through.
Notes
  1. 3 mini muffins have 9 grams of protein. need more protein? eat more muffins.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Comments

  1. Sarah Cummings says:

    oooo these sound so good! gotta try them

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