A Food Thing: Cinnamon Swirl Protein Bread.

If I thought there was never a dull moment in this household before, having a baby has certainly changed that. Everything has changed, yet it’s all still the same (if that makes any sense to someone who doesn’t have newborn baby fried brain like me).

I like to cook. Baking? I have very little patience for, and I often miss steps. Therefore, messing up the recipe. So I sat on Jamie Eason’s Cinnamon Swirl Protein Bread for quite a few weeks post baby before I finally grew a set of woman nads, and stepped up to the stove.

I prefer to eat my protein in foods and meals. If I can stay away from protein powders in shakes, I do. And as a breastfeeding momma, I know the importance of a well balanced diet. I also know just how doubly important it becomes to make sure I’m eating enough and enough of what I need when those weights found their way into my hands again.

However, because of baby, meals sort of got tossed by the wayside and replaced with things I could make and eat one handed. Those pesky things we all know as… Snacks.

Which is what prompted me to start searching out one-handed snacks that I could make, and met my needs (notice I’m not using macros? Why? Because right now is NOT the time in any new moms life to be focusing on meeting macros). The Turkey Meatloaf Muffin’s from Eason’s Live Fit Trainer have been a perfect middle of the day meal. I typically pair one muffin off (sometimes two muffins) with instant brown and wild rice.

Yesterday, the baby decided he was going to nap all on his own and didn’t need my body within a 1/2″ range (I have come to believe that my child fears the great dingo will come after him if he’s not attached to a warm human body). The sudden freedom gave me a chance to tackle protein bread. Something that I hoped would be yummy and could serve as a quick grab and eat during the day.

The verdict? Let’s just say it’s still out on that one. Could be because I tweaked the recipe a little (see why I’m such a crappy baker?). They’re not horrible, but I definitely think it’s the oat flour. Which I have concluded is certainly an acquired taste.

What I used (the actual recipe, if you want to do it exactly like Eason did, can be found here):wpid-img_20150428_191459.jpg

What to do (this is the full directions from the BodyBuilding website):

  1. Preheat oven to 350. Spray an 8 X 8 inch Pyrex dish with non-stick spray.
  2. In small bowl combine: (set aside) 1/3 cup Ideal (Xylitol) 2 tsp cinnamon
  3. In a large bowl combine: (whisk together) 1 1/2 cups oat flour + 2 scoops vanilla whey protein, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup Ideal (Xylitol) or 1/4 cup Stevia in the Raw
  4. In a medium bowl combine: (whisk together & add to lrg bowl), 2 egg whites, 1 cup unsweetened almond milk (Almond Breeze), 1/3 cup or 1 4oz jar of baby food applesauce and ¼ cup low sugar vanilla yogurt (optional)
  5. Pour a shallow layer of batter into the loaf pan (about 1/4 of the batter).
  6. Sprinkle heavily with half of the cinnamon/sugar mixture. Repeat with remaining batter & cinnamon/sugar on top.
  7. Draw a knife through the batter to marble. Bake for 24 to 28 min. Let cool for 10 min. Bread will be dense.

Posted by

Mother. Photographer. Writer. Founder of Fit Fridays for Mental Health. Former powerlifter turned weightlifter. Coach & Nutritionist. Spondy/PCOS/Endo. Bully breed advocate.

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