A plate of eggs?
Oatmeal topped with peanut butter?
A protein powder-spiked smoothie?
Sure, those are all excellentprotein-rich meals, but what about a thick slice of pumpkin bread?
If anyone knows the importance of getting enough protein at breakfast time, its Handal.
Not only is she a nutrition coach, shes also a fitness instructor at Barrys Bootcamp.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
Handal starts by using anelectric mixerto whisk together the eggs and coconut sugar.
Its very important that you whisk the eggs and sugar together for two to three minutes, she says.
Once the mixture takes on a frothy texture, youll know its perfect.
Then, she adds melted coconut oil, the alt-flours, and spices.
Pro tip: ensure the oil isnt hot when you add it.
Otherwise, it will melt the eggs instead of doing its job of binding the ingredients together.
The last ingredient youre going to add is pecans.
An hour later, your pumpkin-pecan loaf is ready to eat.
Preheat the oven to 350F.
In a large bowl, combine four room-temperature eggs and your coconut sugar.
Beat together first until light and fluffy.
Then, add your spices, beating until incorporated.
Then, pour your coconut oil into your batter as you continue to beat on medium.
Finally, fold your nut of choice into your batter.
Pour your batter into a pre-greased, parchment-lined loaf pan.
Bake for one hour, rotating the pan 180 degrees halfway through.
Allow to cool in pan for 20 minutes.
Remove from the pan and allow to cool for one hour before serving.
JoinWell+Goods Cook With Us Facebook groupfor more healthy recipe ideas.
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