PWO Protein Bread

I’m such a meathead. It’s kinda ridiculous.


If it’s not evident enough already, I’ve been on a quest for the perfect PWO fuel for a while now. Obviously, the best thing would be a big plate of salmon and sweet potato, but um…I have a day job and get my workouts in over my lunch break. I’ve even tried the PWO fast, but I’ve found that at least a little something in that anabolic window makes all the difference. I need something portable as well as packed with protein and starch.

Well, I made a “protein bar” of sorts a while back but got lambasted for it. I probably deserved it…while a nice pick-me-up, the protein content was low and wasn’t ideal. A couple hard-boiled eggs would have sufficed instead. Since then, I’ve been trying all kinds of other stuff with the most successful being Simply Pure Nutrients Pro3 Synergy Fuel. I know, I know…it’s a whey protein. But I don’t have any adverse reactions to it and it’s super portable…toss a scoop into a shaker bottle and go! Recently, I picked up some egg white protein from NOW Foods–100% Paleo and safe on the 21DSD. Buuuuuuuut I’ll be honest, something about gelatinous egg-white-y goop in my shaker bottle doesn’t do it for me. I’m no Rocky Balboa.

So I did what I do best…I baked into something! It’s nice to just be able to cut off a slice of bread and toss it into a baggie to take with me. You can make muffins, too! Too easy. What’s more, there’s a TON of protein in this stuff. I ran the nutrition stats and in 1/8 of this recipe, you get a whopping 15 grams of protein and a nice dose of good starch to boot. You can use sweet potato or pumpkin, depending on tastes and availability (I’d do sweet potato because it’ll give you an extra kick of dense carbohydrate…plus I think the flavor is generally richer than pumpkin in baked goods).

photo (6)

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1/2 c Coconut Flour

1 t Salt

1 t Baking Soda

2 t Cinnamon

1 c Egg White Protein Powder

1 1/2 c Liquid Egg Whites

1 T Vanilla

1 c Mashed Sweet Potato


Combine all ingredients beating until smooth. Pour batter into a greased loaf pan. Bake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean.


11 responses to “PWO Protein Bread

    • Couple reasons–one, it upped the protein content and two, I’ve found that egg whites help the loaf rise nice and high, which is best for any bread to use for sandwiches

    • Just a note as one of the two direct consumers of this bread. I’ve never before seen a paleo bread with such a perfect crust. Camilla’s cooking skills are way beyond my own, but she did explain that it had something to do with the egg whites. All I know is that she went into the kitchen, performed some kind of black magic, and produced these delicious treats. Stick with the recipe and you’ll be in good standing.

  1. Made this last night – turned out very dense and didn’t rise too high. Also very dark. I used pumpkin as I had a can open already and the NOW egg protein powder. I wonder if my baking soda is too old or something? Going to try again though as your pics look so good!

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