healthy breakfast recipes

Pumpkin Protein Cake (gluten free, dairy free)

Pumpkin Protein Cake (gluten free, dairy free)

Single Serving Microwave Pumpkin Cake

My northeast friends, I hope you are holding up in the snow!  Luckily, I was home in NJ and didn’t get hit as badly as Cornell did, YIKES, over a foot. I don’t know about you though, but this weather makes me want to curl up with a cozy blanket, fuzzy socks,  a good book–or maybe Netflix ;), and a warm cake-y treat.

 

happy healthy fit

 

ENTER: pumpkin protein cake that take 5 minutes tops!

This recipe is also perfect for a busy morning when you want to get some protein in.  And, you can even pull a Colby and bring your protein cake bowl to eat on the way to class.  Look at that efficiency!

RELATED: High Protein Breakfasts for a Busy Morning

pumpkinproteincake2

Plus, if you are feeling frisky like myself the other day, you can plop some *less healthy * FLUFF right on top.  My dad had it out for his hot cocoa and I just could not resist… check out that FLUFF-iness.

 

Okay, now to the good stuff.

What will you need?

  • A microwave
  • An appetite
  • 1 scoop vanilla plant based protein <– my FAVORITE and 20% discount
  •  1/4 c gluten free baking flour <– this works REALLY well
  • 1/3 c EACH liquid egg whites, canned pumpkin, almond milk
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • pinch of sea salt
  • pinch of nutmeg
microwave pumpkin protein cake

such great texture!

How do you make this pumpkin goodness?

  1.  Grease bowl with coconut oil if you want to flip onto a plate, as pictured 🙂
  2.  Combine all dry ingredients well in the bowl.
  3. Add milk, egg whites, and vanilla extract.  Whisk well.
  4.  Stir in pumpkin.
  5. Allow to sit for 3 minutes.
  6. Microwave for 2:30 – 3 minutes, or until center is cooked through.. or not, if you are about that 🙂
  7. Remove and allow to cool before flipping onto a plate.
  8. Add toppings and enjoy!

 

Let me know what you think if you try it! You can find me on IG@be.happyhealthyfit and FB@youmakeyouarmy!

 

ymycolby

PS. College students, check out the COLLEGE tab above for more recipes like this, and workouts too.

PSS. Have you followed me on Pinterest yet?  So much more Happy Healthy & Fit bonus content.

 

microwave protein cakes pumpkin

 

 

 

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Posted by colbytriolo in college, College Living, healthy recipes, 0 comments

Nutty Kabocha Squash Breakfast Cake // Gluten and Dairy Free Recipe

Kabocha Squash.

Healthy Cake.

Breakfast.

You feeling what I am feeling? PUMPED? Yeah, that’s about right.

 

kabocha squash

 

I remember the first time I had Kabocha Squash about three years go.  Actually, it was after I had seen everyone and their mother post about it on Instagram for months.  Honestly, I didn’t understand why it was praised so highly.  And then, I saw it at my local Wegmans (which I would soon discover is completely rare), tried it and …

 

via GIPHY

Yup, that pretty much sums it up.

Now, I drive about 30 minutes each way to a hole in the wall Asian market and hoard a solid 5 squashes which are then devoured in a month, tops.  Does anyone else have this problem?  Ugh, they are so hard to find.  And then, hard to keep around….

For those of you who have not tried it, the best way I know how to put it is that …

Kabocha squash tastes like roasted chestnuts.

kabocha squash

 

But, for the purpose of this recipe, you can one-hundo-p replace it with any other type of squash.  For example, canned pumpkin would probably be the easiest– no steaming or mashing involved.

Now, for this

delicious gluten free and dairy free recipe…

Nutty Kabocha Squash Breakfast Cake

kabocha squash closeup cake

 

Kabocha squash recipe ingredients:

  • 4 c Kabocha Squash, cubed
  • 2 eggs
  • 1/3 c egg whites
  • 2/3 c almond milk
  • 1 tsp vanilla
  • 1/4 c EACH peanut flour (or almond meal), coconut flour, almond meal, Kodiak Cake Baking Flour (or other GF flour blend)
  • 1 tsp cinnamon
  • 1/2 tsp EACH nutmeg and ginger
  • 1 tsp baking powder

Cool, now here is the Kabocha squash recipe method:

  1. Preheat oven to 425F.
  2. Steam squash.  Once steamed, add to a large mixing bowl with the eggs, egg whites, almond milk, and vanilla.
  3. With a hand mixer, blend the ingredients well.  If you don’t have a hand mixer: use a blender.
  4. In a separate bowl, combine the remainder of the ingredients.
  5. Slowly combine the dry ingredients with the wet ingredients.
  6. Once combined pour into a 8 x 8 glass dish.
  7. Bake for 30 minutes covered, and then 30 more minutes uncovered.
  8. Once center is baked through, remove and allow to cool.
  9. Enjoy! Recommended -> top with peanut butter.

 

So, have you tried Kabocha Squash?  If so, what is your favorite way to eat it? Honestly, mine is simply roasted plain. 

 

Pin this recipe for later.

nutty kabocha squash breakfast cake

ymycolby

 

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Posted by colbytriolo in healthy recipes, 0 comments