I'm a Type A, and a chef, and I decided to experiment. I make 3 days worth in advance, (anymore and they get "ripe") and then just grab them in the morning. They are perfect for meals-on-the-go. Fruit can be added if that is allowed on your diet, and I can only imagine how good they would taste with applesauce or pears.
1 cup cooked white rice
4 egg whites
1 teaspoon of your favorite extract (optional- I have tested vanilla, almond, and lemon, all with great results)
1 packet of Splenda (optional)
Combine all the ingredients in a bowl, and let sit for about 5 minutes so the rice can soak in as much flavor as possible. In non-stick muffin tins, fill 4 sections equally. The liquid must be as close to equal as possible in each cup.
Bake at 350° for approximately 8-12 minutes, or until the liquid is not liquid anymore. Options: Sweeter: Use the Splenda if you need that sweet craving fulfilled, or Just use half a packet if you don't want it too sweet. Coffee cake: Sprinkle ground cinnamon on top of the ones made with vanilla extract before you bake them. Pumpkin Apple: Sprinkle Pumpkin Pie spices and Apple Pie spices on top of the ones made with Lemon or Almond extract.
Storage: Do NOT cover them (Tupperware, plastic bag, whatever) until they are COMPLETELY cooled. Storing cooked rice in an airtight container while it is still hot can cause it to become sour, and the condensation in the container will make the cupcakes too soft and they will fall apart.
Gail had this to say about servings:
The ingredients in this recipe are: 1 cup cooked white rice, 4 egg whites extracts and Splenda. it makes 4 muffins. This means each muffin contains 1/4 cup rice and 1 egg white. Now, compare that to your Fast Track card to figure out how much you're supposed to be eating any time you're allowed the combination of Protein and Carb.
So, for me as an A, 2 of these is one serving (plus a fruit if it's a pre-workout meal!).
Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack
This Recipe Contains: Protein A, Carb B
1 cup cooked white rice
4 egg whites
1 teaspoon of your favorite extract (optional- I have tested vanilla, almond, and lemon, all with great results)
1 packet of Splenda (optional)
Combine all the ingredients in a bowl, and let sit for about 5 minutes so the rice can soak in as much flavor as possible. In non-stick muffin tins, fill 4 sections equally. The liquid must be as close to equal as possible in each cup.
Bake at 350° for approximately 8-12 minutes, or until the liquid is not liquid anymore. Options: Sweeter: Use the Splenda if you need that sweet craving fulfilled, or Just use half a packet if you don't want it too sweet. Coffee cake: Sprinkle ground cinnamon on top of the ones made with vanilla extract before you bake them. Pumpkin Apple: Sprinkle Pumpkin Pie spices and Apple Pie spices on top of the ones made with Lemon or Almond extract.
Storage: Do NOT cover them (Tupperware, plastic bag, whatever) until they are COMPLETELY cooled. Storing cooked rice in an airtight container while it is still hot can cause it to become sour, and the condensation in the container will make the cupcakes too soft and they will fall apart.
Gail had this to say about servings:
The ingredients in this recipe are: 1 cup cooked white rice, 4 egg whites extracts and Splenda. it makes 4 muffins. This means each muffin contains 1/4 cup rice and 1 egg white. Now, compare that to your Fast Track card to figure out how much you're supposed to be eating any time you're allowed the combination of Protein and Carb.
So, for me as an A, 2 of these is one serving (plus a fruit if it's a pre-workout meal!).
Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack
This Recipe Contains: Protein A, Carb B
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