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Lindsey Kelly - How she likes her Progenex

Posted on April 20 2016

Like most people who work out really hard, I look forward to a delicious, cold protein shake at the completion of my workout. 

Yes, I take cold filtered water and put it in my shaker and then proceed to do a little combo of freezer and fridge for the coldest of cold water for my shake.  Think, “if the mountains are blue it’s cold,” cold. 

I am most definitely a “one scoop of each” for my post-workout shake, and I owe this to the lovely Sam Briggs.  I take a heaping scoop of More Muscle (usually Cookies and Cream or Chocolate PB Smash) + 1 heaping scoop of Recovery  (always Belgian Chocolate), and most days 1 scoop of Build.  Shake with whatever strength I have left and drink…slowly.  Ask anyone,

I’m literally the world’s slowest shake drinker.

In addition to being the ultimate Progenex shake mixologist, I have a little love for throwing protein powder into a lot of things I bake.  From pancakes to muffins to brownies to cookies, the list goes on and on, but I wanted to share my favorite muffin recipe to date, which has been a combo of a few of my faves. 

They’re not “paleo”, but will definitely “fit your macros” and are a good, hearty and healthy muffin.  I started making these because I was getting up at 4AM, three days per week to head to the gym to coach, and grabbing 2 of these with my coffee held me over until I could get breakfast #2 in my system around 8 or 9AM. 

Have a go at it, and I’d love to know if you choose to throw in a different flavor protein!

Ingredients

  • 2 Large Egg Whites (I use 1/3 Cup Whites)
  • 2 tsp. Baking Powder
  • 1 2/3 Cup Oat Bran
  • 1 Scoop Tropical Vanilla Progenex Recovery
  • 1 tsp. Cinnamon
  • 1 tsp. Vanilla Extract (I use Trader Joe’s b/c it’s alcohol free)
  • 2 Medium, ripe bananas
  • ½ Cup Greek Yogurt (I use Siggi’s)
  • ½ Cup Unsweetened Applesauce (I use Vermont Village Organic)
  • Enjoy Life chocolate chips (to sprinkle on a few because #ilovechocolate)

Instructions

  • I just mix all the ingredients together in one big bowl and mix with a hand mixer.
  • Set oven to 400 degrees
  • Let is sit for a few minutes
  • Grease muffin tins (I use coconut oil)
  • Pour in tins and bake about 15 minutes
  • Remove from tins and let cool, then devour

 

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