I recently did a little investigating for a client. We were looking for healthy drive-thru breakfasts that she could pick up on the way to work. She asked me about a chain bakery-café with a drive-thru.
I told her I would look into their menu, it’s on their website.
After digging into the ingredients, I quickly got back to her and reported that more than 90% of the ingredients in each breakfast item was a processed food. WOW!
If you want to slim down naturally and optimize your metabolism to work in your favor, ditch the processed foods. I’m not a food snob, but I know that a muffin from Dunkin Donuts would send my blood sugar on a roller-coaster and I would be miserable and hungry two hours later. And that’s when cravings set in.
So, I came up with better whole food, on-the-go, options for my client, that include protein, healthy fats, carbohydrates and vegetables.
Besides cooking the chocolate muffins in the recipe below, I suggested she simply stop at a deli where they scramble two eggs, put them on a wrap with lettuce, tomato and avocado.
I want to encourage you to find 30 minutes over the weekend to pull something together like these beautiful chocolate black bean muffins. They are packed with protein and are nutrient-dense. Think it’s worth a shot? I do. Here’s the recipe:
Chocolate Black Bean Muffins
Prep Time 15 minutes | Cooking Time: 18 minutes | Yields: 12 muffins | Serving 2
1 1/2 tsp vanilla
1/2 tsp salt
6 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 cup honey
7 tbsp coconut oil (or butter)
- Preheat oven to 350°F.
- Line cupcake tin with cupcake liners.
- Melt coconut oil or butter in a pan.
- In a blender or food processor add beans and melted oil or butter and mash for 1-2 minutes. Combine remaining ingredients and blend until there are absolutely no lumps.
- At this point, the batter should look glossy and smooth and very much like any traditional chocolate cake batter.
- Pour batter into cupcake tin to 2/3 full. Thump tin on the counter to smooth batter and dissipate air bubbles.
- Bake for 18 minutes or until toothpick inserted comes out clean.
- Cool on wire rack.
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