On Saturday, I was fortunate to spend the day shooting Miles Austin and his new bride Stacy’s wedding. I shot some terrific footage and spent the day hanging out with half the Dallas squad. Good guys all of them, but still root for the Eagles.
The next day, I was looking for some comfort food and threw tradition aside. You can’t wear white after labor day, but unlike egg nog you can find pumpkin on the shelves of the supermarket all year. With such a versatile food it better be. So on a weekend where we’ve experienced all four seasons in three days Pumpkin seemed appropriate as the temperature went from summer, to fall before it ends in winter later tonight.
We made the usual sort of sugar-free pumpkin muffins, half with protein powder and half sans powder
Preheat oven to 375.
1 3/4 cup Whole Wheat Flour
1/4 cup flax seed
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
2 Egg Whites
1/2 cup pumpkin puree
1/2 unsweetened apple Sauce
2 scoops protein power
Spoon into greased muffin tin. Bakes in about 15-18 minutes. They’re not sweet so if you like them sweet you can add some Stevia or other sweetener.
So, left with a half can of pumpkin puree, I experimented by adding it to the turkey burgers and was surprised how good it was. Karen and the kids were happily enjoying were none the wiser until I popped the surprise halfway through. Forgot to take pictures, but here’s how I did it: