Posts tagged souffle
Chocolate Protein Soufflé (Paleo Friendly)

Let's just call this the best afternoon snack ever. 20121023-162629.jpg

I had something else entirely planned for today but this was just too good not to share. I wish I had taken some not-iPhone photos but truth is, I wasn't planning on posting it and I was hungry. I may or may not have burned my mouth a little because I couldn't wait for it to cool. Yeah, it was worth it.



Chocolate + almond butter in a high protein, paleo friendly package. This little snack is about 120 calories with 3g fat, 12g carbs, nearly 7 grabs fiber!, and 18g protein (with liquid stevia sweetener & without almond butter) meaning it has serious staying power. This little souffle kept me full for HOURS and normally, I'm a complete snack monster in the afternoon. Plus, it's CHOCOLATE - like I said, best snack ever.



[gmc_recipe 3943]

Banana Protein Souffle Muffin

Breakfast is my absolute favorite meal of the day. Sure, dinner is fun and I honestly despise lunch, but breakfast - well it's the best. I usually struggle with what to eat for my first meal because it needs to be fairly large, protein packed, filling, portable, and above all, delicious.  This new breakfast definitely fits the bill. DSC_1855

I would be lying if I said that I haven't eaten this for breakfast every. single. day. since I first made it. What can I say? I like consistency.

This muffin was inspired by the now infamous chocolate protein muffin by Pure2Raw (now PurelyTwins) with a few of my own tweaks:

  • I added a little bit of banana since I struggle to get carbs in the morning/post-workout even though I know I need it.
  • I swapped water for unsweetened almond milk.
  • I didn't add any cocoa powder, but you better believe that I'm going to.
  • I used egg whites instead of an egg because that's all I had on hand - we go through eggs like it's our job in this house so I tend to run out.
  • I also added a bit of baking powder just to help it be a little less dense.
  • DSC_1850

    The egg whites and baking powder made the muffin souffle-eqsue. They rise big and tall in the oven and collapse when cooled but still retain that fluffy texture. You can top your muffin with anything you like - I prefer drippy homemade peanut butter mixed with some almond milk, because what isn't better when it's smothered in peanut butter?



    Banana Protein Souffle Muffin

    Yields: 1 muffin

    Inspired by: protein muffin by Pure2Raw/PurelyTwins


    1 scoop protein powder (I used my favorite, SunWarrior)

    1/4 cup liquid egg whites

    1/4 cup unsweetened almond milk

    1/4 of a large banana mashed (or 1/2 of a small banana)

    1 tsp. cinnamon

    1/2 tsp. vanilla extract


    1. Preheat oven or countertop oven to 350F. Grease ramekins with coconut oil, cooking spray, or oil of choice.

    2. Mix all ingredients together in a bowl until fully combined and thick.

    3. Pour batter into ramekins, leaving a bit of room at the top since they will rise.

    4. Bake for 30 minutes.

    5. Top with your choice of toppings such as coconut oil, nut butter, and berries.


Recipe Re-do: Gluten-free Chocolate Souffles

Please make sure and update your readers! I moved the blog over to a new host so things may be a bit strange. I'm working on it! It's hard to believe that February is just about half way over. That means that we have 11 months left of 2012, I've been married for 3 months now (!), and Valentine's day is just around the corner.  Valentine's day is a holiday I tend to forget about until the last minute mainly because it has never been a big deal for me. I went to an all-girls private high school (those who know me are laughing at all of the irony in that) so Valentine's day typically involved buying chocolate, flowers, baking cupcakes, and giving hugs to my group of friends.  Even though most of us had a significant other for the holiday, it seemed so much nicer to take the day to show our love for each other and stuff our faces with chocolate. Not that we needed a specific day to do that, but the excuse didn't hurt.


random note: you can definitely see me in the reflection of the spoon!

Now, every Valentine's day my husband and I stay in and cook a nice meal. We typically alternate who cooks dessert and who cooks the dinner. For our first Valentine's day together, I made steaks and he made a multi-layer red velvet cake - clearly, he's a keeper.  Last year, I was in charge of dessert and decided to make chocolate souffles - I even posted the recipe and photos in the infancy of this blog.  Suffice it to say, those photos need a re-do. Badly.  The recipe though, is still great.


I think people are often intimidated by souffles and their delicate nature, but in reality, souffles are pretty easy.  They don't have to tower to astonish heights that would make French chefs blush.  While a towering souffle is nice, it's not necessary because in the end, they all deflate and they all taste delicious. In fact, I accidentally poured this batch of souffle batter into my large ramekins so they didn't quite get puffy. They still tasted amazing, though. Try making some for an impressive Valentine's day dessert or just as a chocolatey pick-me-up for yourself.


Gluten-Free Chocolate Souffle

Yield: 4 souffles

Recipe from Mark Bittman

 About 1 Tbsp butter for dish

1/3 cup sugar, plus some for dish

3 eggs, separated

2 ounces good quality bittersweet chocolate, melted

Pinch salt

1/4 tsp. cream of tartar.


1.     Preheat oven to 350F. Butter your ramekins and also sprinkle a bit of sugar in them.  Swirl around and then invert to remove excess sugar.

2.     Whisk together sugar, minus 1 Tbsp, and egg yolks until thick and ribbon-y.

3.     Add melted chocolate and whisk together until well combined.

4.     In a separate, clean and dry bowl/standmixer, whip egg whites, salt, and cream of tartar together until soft peaks form.  Add remaining tablespoon of sugar and beat until peaks are stiff and glossy.

5.     Add a generous spoonful of egg whites to yolk/chocolate mixture and gently fold until mostly combined.  Add remaining egg whites and gently fold, turning around outside of the bowl and being careful not to deflate whites.  Some streaks may remain, that’s okay.

6.     Divide amongst soufflé dishes/ramekins and bake for about 20 minutes, until center is just set.

7.     Remove from oven and serve immediately.  They will be began to fall instantly but no worries, they will be delicious.