Protein Packed. Light and Fluffy. 88 cals.
It was late evening in Paris. Thank goodness for the extra hours of sunlight. The traffic had been horrendous around the busy streets leading up to Champs Elysees, and we were stuck there for (what seemed like) an eternity. Even our skillful driver was not even able to avoid the aggressive drivers, which resulted in a small scrape on the side of our bus.
When we finally stumbled into our hotel, I was exhausted. Dragging my 20kg suitcase with a large overstuffed backpack I was ready to sit down, shower and eat. With no cell phone data and absolutely zero comprehension of the beautiful French language except the word “Merci”, Zoe and I embarked on an adventure to feed our starving tummies.
8pm. Stores were closing and streets were starting to empty out. There was hardly anyone on the streets and the skies were starting to get darker. Figuring out the streets was like going through a maze: small alleys winding in and out. Little stores lined the streets below residential areas – from “la Blanchisserie” (laundry), boutique stores, bakeries and even manicure stores. It seemed like forever before we finally spotted some lights from a local grocery store tucked at the end of the street. With all the energy we had left, we both ran over.
I felt a rush of relief and excitement come over me at the sight of fresh fruit and vegetables lined across the shelves. It was an experience to remember: the shelves of vegan cheeses, gluten free breads, nut milks and seasonings of all sorts that I had never heard of. I couldn’t believe we had lucked out on finding this cute little store. I was so lost in my treasure hunt I forgot about the time. The young french cashier hurriedly told us that they were closing. We quickly shoved a few items and paid.
That night we enjoyed a simple “picnic” spread of gluten free baguette, vegan tofu herb cheese, fresh cucumbers, a selection of cold ham and cherry tomatoes. That was my first night in Paris. Yes, I hadn’t gone out to enjoy the nightlife of Paris or seen the Effiel tower, but it was still an unforgettable evening. Just thinking about the plethora of gluten free and dairy free products that I had never enocountered in that store made me so excited.
Whether in Paris, Rome, Thailand, Japan or Korea, somehow I always myself in grocery stores, markets uncovering unique bits and pieces to take home. From English tandoori spice blends to Swiss Branded Sweet potato oatmeal mix; from Sri lankan Banana Oil to a Parisian Buckwheat Loaf– my cupboards are shoved full of unique ingredients. It’s my treasure trove of goods – documenting my travels around the world. It is also the source of our recipe inspirations.
This recipe today draws inspiration from a large bag of chia seeds tucked in the bottom corner of my cupboard as well as the artisan French bakeries we visited in Paris. The heart and soul of the French people can be found in their cooking, and their incredible baking. Although these are nothing like the rich buttery madeleines, hearty baguettes or delicate lemon tarts – these lemon muffins are absolutely divine: Light, fluffy, soft – exactly how I like them to be. I really like bold flavors so the lemon is very prominent here. Using the zest of 4 small lemons and juice of 2 you know this treat is not one for the faint hearted. I adore lemon treats so if you are a lemon lover, this is perfect for you.
A perfect afternoon treat that brings back memories of all those lemon tarts from Paris. Bon Appetit!
Adapted from my popular “95 Cal Banana Protein Muffins”.
- ¾ cup + 2 tbsp oats (gluten-free, if needed)
- 2 scoops collagen (protein powder)
- 1 egg
- ¾ cup unsweetened applesauce
- 2 tbsp coconut oil
- 6 packets of splenda/ ¼ cup sugar (or more if you like it sweeter)
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tbsp lemon juice
- 2 tbsp lemon zest, finely grated (zest of 4 lemons)
- 2 tbsp chia seeds (or Poppyseeds)
- Preheat oven to 350F.
- Place oats in the blender and pulse till it resembles flour.
- Add in the dry ingredients. Mix well.
- Then mix in the wet ingredients and blend well.
- Divide into 10 prepared silicon muffins cups (or a greased/lined muffin tin)
- Bake for 15 minutes. Cool and drizzle with yogurt/berries.
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