Tosca's Tips for Travelling + Protein Pumpkin Mini Muffins

Cooler packed a ready to go! California, here I come!

I have a busy weekend ahead of me and it's far from home. I am flying to San Jose, California to attend Anthony Robbin's Unleash the Power Within weekend. I have no idea what's in store for me - although, I do know that this evening events start with fire walking (oh my)!

I have had to be well-prepared in advance for this weekend with my cooler and training plans ready for me no matter what comes my way. I have always travelled this way, but with Coach Rita in my corner these days I have to be sure I am following her rules. I have no doubt I will stay on track - my determination to bring my best body forward for my competition in October in honor of my husband outweighs all desires to be lazy.

Here's what Rita has in store for me...

This week Tosca will be travelling to the states for a conference.  This means long 10-hour days, little down time and a lot of mental absorption. So, I guess that means 4 days off of training and eating 2 times a day at greasy restaurants….we have no choice. 

Ha ha….fooled ya! 

A choice we do have- we just have to be prepared, organized and prioritize.  Don’t let life get in the way of your goals - incorporate them into your life. There is ALWAYS a way.

In preparation for her trip, Tosca will bring her trusty cooler packed with essentials such as her protein powder (fine as a snack while travelling - just add water), mini packages of natural nuts and seeds, fruit (natures perfect package), hard-boiled eggs, cut up veggies and Rita’s Pumpkin Protein Mini-Muffins (see recipe below) - perfect for pre and post workout.  

Although her eating is quite restricted right now due to upcoming shoots and the show, I told Tosca to not think about what she cannot eat, rather what she CAN eat.  I LOVE eating out, and do so with all of my “eating rules” in place.  Tosca’s diet is based on fresh vegetables (leafy green emphasis), meats (organic, hormone free), fish, seafood, nuts, seeds, fruits.  When ordering at a restaurant, Tosca can order an arugula salad with beets and balsamic dressing to start, a fish or lean steak along with a variety of steamed or grilled veggies. A black espresso for dessert and Voila- an enjoyable meal! Make sure you tell the waiter NOT to bring the bread basket to avoid temptation.  Because Tosca is eating every 2-3 hours, she can have one of her snacks from her cooler pack before going to the restaurant which will keep hunger at bay while ordering and waiting for food.  

As for training, most hotels are equipped with a gym, it will be a matter of Tosca getting it done nice and early, and avoiding the temptation to pass on her workout after so many hours in conference.  I have sent her along with 2 travelling circuits that can be done in her hotel room first thing upon rising if she so chooses.  They're not easy - but they're effective.

Life still happens- so let’s roll with the punches!

Rita's Pumpkin Protein Mini-Muffins

Wet Ingredients
2 cups pumpkin puree (you can roast or cook your own pumpkin, but when not in season or in a hurry, I use organic pumpkin puree – NOT pumpkin pie filling - too much sugar. It does come in a can; I am searching for jar versions. You can substitute butternut squash or organic baby food squash)
3-4 free-range, large eggs
1 tsp vanilla extract (pure form - not simulated stuff)
1 heaping Tbsp virgin coconut oil

Dry Ingredients
2 cups almond meal (ground almonds)
1 Tbsp baking powder
2-3 Tbsp cinnamon ( or pumpkin-pie spice)
4 scoops (mini scoops) pumpkin seed protein powder - Try Omega Nutrition Pumpkin Seeds Protein Powder or substitute with one of your choice.

Instructions
1. Blend together all wet ingredients in a blender and scrape out into a large bowl.
2. In a separate bowl, mix dry ingredients.
3. Slowly mix the dry into the wet until fully incorporated. If batter is too dry add some egg whites. If it's too wet add another scoop of protein powder or almond meal.
4. Spoon mixture into non-stick mini muffin trays (I like WILTON).
5. Bake at 350 degrees Fahrenheit for approx. 10-15 min (when toothpick comes out dry).

Turn out and enjoy!

Yield- 30-35 mini-muffins (3 per serving size)