6 WBMO - Pumpkin Muffins

Recipe found here:


                                                       Pumpkin Muffins 
 8 or 9 egg whites, enough to measure 3/4 cup--whipped to soft peaks
 ¼ cup pumpkin
 1 ½ teaspoon pumpkin pie spice
 ¼ cup Splenda
 1 teaspoon vanilla
 ½ cup oatmeal flour (grind oatmeal in the blender)

Bake at 350 degrees until done (time depends on pans used)

 Servings: 3, containing 2 oz Protein A and ½ cup Carb A/B (pumpkin & oatmeal) per serving.

 Note: These freeze well and are good both warm and cold.

 Servings: 3, containing 2 oz Protein B and ½ cup Fruit A and Free Foods

6 WBMO - Floof

From member ....... I call this item a "floof" because it is "floofie" when it cooks in the microwave. I found it to be very satisfying and realized that I could make all kinds of fruit floofs. Using the fruits you are allowed in the same ratio as the pumpkin floof. So far I've had peach with vanilla and peach with almond extract. I'm dreaming about banana, apple, strawberry, black raspberry...the sky is the limit for floofs and they are satisfying as a lunch or as a pre-workout item and great with a cup of coffee. 

BMOS Note: If working out afterwards, all body types may enjoy this recipe as part of a preworkout breakfast, morning or afternoon snack.

• ½ cup pumpkin 
• ½ cup cooked oatmeal 
• 2 egg whites 
• spices to your taste 
• Splenda to your taste

Combine and cook in microwave about 4 minutes. 

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 A, Carb B