Last fall Nathan, a student at the University here, and I were the only two folks in Gridiron's noon hour class. I gave him a ride back to campus after class, and as he was drinking his protein shake he asked where my protein was and was absolutely, 100% appalled that I didn't "take" protein after lifting.
Now, when I first started Crossfit and before that when I was lifting lighter weights at the Y, I always made sure to have a handful of almonds or a few boiled eggs with me to eat as soon as I finished my workout. I stopped doing that at some point along the way, though I can't remember my reasoning (if there was any!). After observing Nathan's shock at my workout nutrition, I realized that by the time I got showered and managed to put together a meal after working out, I was totally fatigued and almost deliriously hungry. Sometimes I'd snack in a sort of zombie state for the rest of the day. What if Nathan was right, and my body was having trouble recovering because I wasn't feeding her quickly enough? It was worth a shot, so I added the boiled eggs back in, and then because boiled eggs can get a little boring, started making portable protein muffins to take to the gym with me.
The recipe today for "absolute easiest Thai fish curry egg muffins" is a variation on the easiest recipe in the world, my absolute easiest Thai curry chicken balls in 15-minutes. Next time I plan to make two batches; you could put 1/3 of the chicken balls in your lunches for a week, and stash the rest in the fridge for an easy, fuss-free addition to breakfasts and dinners, and quick protein before or after your workouts. These are good hot and great cold, last for at least a week in the fridge, and freeze well; I am making them every week and they are a staple for me. Variations keep them from becoming boring, and I want to keep something this easy, satiating, yummy, and portable in rotation for as long as possible, so I'll keep posting simple protein muffin recipes as I come up with them!
Absolute easiest Thai fish curry egg muffins
Adapted from absolute easiest Thai curry chicken balls in 15-minutes.
Makes 12 muffins; eat two for a meal-sized serving of protein
- 12 oz fresh or canned fish (I used two thawed-from-frozen trout fillets from Costco)
- 8 large eggs
- 2 Tbsp curry paste - I used Mae Ploy green curry; Mae Ploy red and yellow curry pastes are exceptional, too.
- Put all ingredients in a bowl and pulse a few times with an immersion blender until slightly thick; alternatively, put all ingredients in a food processor or blender and pulse a few times.
- Pour mixture evenly into 12 silicon muffin cups or a silicon muffin tin. Alternatively, you could grease a metal muffin tin super well with coconut oil. The cups will be almost full.
- Bake at 375°F for 30 minutes, or until you can tap the middle of the muffins with your finger and they feel firm.
- Cool and eat; I add them for protein in soups and on top of salads and steamed veggies, or have a few on their own or with dipping sauce as a high protein workout snack.