The Pro/Am Interviews, Part 3-Jen Comas Keck and a Bonus Recipe
Jen Comas Keck, figure athlete for EliteFTS.com, has gone through many of the common issues that women have when training. She spent several years as a self-proclaimed cardio queen. Between teaching various cardio classes and her own training, Jen was doing up to 5 hours of cardio per day, but only
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Jen’s Gluten Free Banana Bread Recipe
Mix in one bowl:
1 cup oat flour
1 TBSP cinnamon
1/2 tsp baking soda
1/4 tsp salt
2 scoops vanilla whey protein (the kind I used had 16g of protein per scoop. This will vary)
Mix in another bowl:
3 egg whites
1/2 cup low fat Ricotta cheese
8 oz mashed banana (this is about 2 large bananas)
4 packets of Stevia <– this is up to you. Add more if you like things sweet, less if you don’t. If you are a Splenda user, this would equal about 1/2 cup Splenda.
2 oz of water. (more or less to make a batter consistency.)
** Optional Additions: Chopped up walnuts, or a handful of chocolate chips. Just remember that whatever you add will change the macronutrients.Combine the wet ingredients into the dry ingredients.Spray an 8 x 8 or 9 x 9 baking pan with no-stick cooking spray. Pour the batter into the pan and bake at 350 degrees for about 17 – 20 minutes.When a toothpick comes out clean, they are done. Better to undercook them a tad, than to overcook, or they can be pretty dry.Cut into 9 pieces.Makes 9 servings.1 serving
Protein 7.5 grams (more protein? Add an extra egg white, scoop of protein powder and a bit more water!)
Carb: 13.6 grams
Fat: 1.2 grams
Calories: 84
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