Happy belated Mother’s Day to all the amazing mothers out there. On Sunday I had to go to work, but I woke up early and made my mom this coconut bake with the paleo option.She loved it and like I always say, she is a picky eater. I also had her little gifts and a vanilla version of this cupcake. Who doesn’t love a cupcake?My friend/ co-worker asked me to make a sugar-free cake for her family. Isn’t it cute?At work (I work in an Italian specialty market, by the way), they made Italian chocolate covered strawberries. Oh my gawsh, they were delicious. My boss gave me three and I resisted and manged to only eat one and saved the rest for my parents. I was also made a sandwich; it’s this multi-grain bread they have with maple turkey, romaine, swiss cheese and olive oil. Yes it was wheat, yes I was sluggish. Was it delicious? Oh yeah.Today I actually went to buy a couple of outfits; one for my birthday and one for a concert I am going to on Saturday. It’s a dress of course, but hey, that’s me and my dress addiction. I also got a new workout top. I love that it’s air-y and looks pretty darn good. It was only $10.00 at JC Penny.I haven’t been feeling to great and my body is over-trained. I’ve been cuddling a lot with this guy and I’ve been taking active rest days. I definitely feel better and know tomorrow, I can go hard in my workout.Today I also kind of fasted, in the sense that I didn’t eat much (sorry for the blur!). All I had was fresh fruit, nuts/seeds and oats twice made with flaxmilk and honey. I felt like my body needed to just take a digestive break and I feel better, stomach wise. I don’t like to be below calories so between now and I bed time, I’ll probably munch on more fruit and nuts. Something like that…Question: How was your Mother’s Day weekend? Ever done a fast or detox? If so, which one, how long and how did you feel?
Tag Archives: Better For You
I love the original recipe, but I wanted something different. This one calls for a bit more ingredients then the original but I feel that it makes all the difference into tasting even more like a dessert. But yet you can still eat it for breakfast. Guilty, I just did, but not a chocolate one.
For a vanilla version of this recipe, sub the cocoa powder for more flour and increase the vanilla extract to 1/2 tsp. You can even use your favorite vanilla protein powder. I’ve actually used unflavored whey (plus increasing the vanilla extract to 1/2 tsp as well) and it comes out delicious.
- 3 Tbsps of [GF] Oat Flour OR All -Purpose Flour (Note: You can use rice flour, but it’s comes out a little more dense)
- 1 Large Egg’s Egg White
- 1 Tbsp of Non-Dairy Milk (I used unsweetened vanilla soy milk)
- 1 Tbsps of Earth Balance Butter, Melted (Or Applesauce, or Oil)
- 1-2 Packets of Stevia
- 2 tsps of Pure Maple Syrup (or try agave, honey)
- 2 Tbsps of Unsweetened Cocoa Powder
- 1/4 tsp of Vanilla Extract
- 1/2 tsp of Baking Powder
- Dash of Salt
- 1 tsp of Ground Flax Seeds (Optional*)
- 1 Tbsp of Dark Chocolate Chips (Optional* – mix into the batter before microwaving)
- Toppings: Chocolate Fudge “Frosting,” chopped nuts, coconut, etc.
Place all wet ingredients into a blender and blend well. The slowly add dry ingredients. Blend again. If you want to add the flax seeds or dark chocolate chips, stir in after blending. Then divide spray down two small microwave safe bowls, mugs or ramekins (I used silicone cupcake liners) with non-stick cooking spray and place cake mixture into sprayed bowl.
Place each bowl in microwave for about 45 seconds- one minute (depending on your microwave). Once done, remove cake from bowl and let cool for about two minutes. Then top it with your favorite frosting or use my chocolate fudge frosting subbing the cocoa powder for chocolate protein powder.
Or if you are making a non-chocolate version, use vanilla or unflavored protein powder. Top with your favorite chopped nuts or coconut flakes and eat!
I even made mini cake pops with this recipe! Simple crumble up the cake, mixing in 1-2 Tbsps of “frosting.” Make into 6-8 balls and add a tooth pick or wooden stick. Melt 1-2 ounces of dark chocolate (or your choice) and dip teach cake pop into chocolate.
Leave cake pop as is or roll into chopped nuts or coconut flakes. Place in fridge for about 30 minutes to let it cool and firm. Remove from fridge and enjoy!
Question: What’s your favorite way to eat cake; slice, cupcake or cake pop? Or do you just skip it all together like my mom and go straight to the frosting?
Wow, I have finally updated with you on this!
I am quite behind on some of them but I will give myself some “lee-way.” and allow myself 5 things that I don’t have to do before I am 25, but I have to do it at some point while I am 25. Sounds good to me!
Go to my SIXTH Broadway play (forgot I saw more!). See a comedy show with friends.
- Visit Boston and eat all day.
- Attend the personal training certification and pass!
Visit a Vineyard and find a wine I like. Kiss a random stranger (and other crazy things, shh!)
- Take my parents out to dinner and thank them for all they’ve done for me.
Take a trip somewhere, anywhere, ALONE.
- Finish reading at least FIVE books, not school related.
- Go hiking.
- Sign up for a 5k.
- Take my dad to a baseball gone, not in NEW YORK.
Get a pair of sexy heels or dress
- Buy a good pair of jeans.
Treat myself to a nice hotel. Start my coaching program. Complete a full week being solely vegan <–changed to Paleo. Have “x” amount of money in the bank. Get rid of half my wardrobe and donate it. Write a letter to my 40 year old self and open it then (love this idea)
- Learn how to let go and go with the flow.
Be fearless, and get over my anxiety.
- Give new things a chance.
I have an idea as to which are going to get the “lee-way.” I’m still four books behind, so I think that may be one. I’ll try to read the 5 before summer is over at least. I still have some problems going with the flow, so I will definitely still be working on that. But I am learning.I went to grab some groceries yesterday with my mom. I also got organic turkey burgers, but stuck it in the freezer before I snapped said photo. Fruit, nuts, granola, milk, cheese, agave, some broccoli and a couple of Odwalla bars for myself. Can’t forget some coffee either.This one isn’t so bad, but I need to get my hands on Green Mountain Coffee. It’s expensive in New York. Maybe it’s time for another road trip? Oh and this has been my favorite snack.I just took 1 Tbsp of Almond Butter, 1/2 Tbsp of Vanilla Protein Powder and added milk til it got to a “dip” consistency. Sliced up a pear, oh my!
On that note, I hope everyone has a great weekend!
Warning: I’m going to ramble here!
(Wait for tomorrow… there will be EXCITEMENT)
That’s what Sundays are for. This week was quite a week. Some awesome recipes and yummy foods. Like free cheese. Who doesn’t like free cheese?And with this yummy cheese, I decided to make an egg white scramble on some Ener-G toast with some spinach on the bottom. I like to eat “savory” breakfasts as lunch. Rarely ever as a breakfast.I don’t know why, but it’s a a quick simple post workout lunch. I had a good leg and ab session that day. I am feeling all sorts of good. A post in incomplete without a mirror shot!I’ve been cleaning up my eats and it feels great. I’m limiting my dairy intake (uh because of bloating and “stuff”) but I had my last Greek yogurt one day with hemp hearts and pepitas. Love me them hemp hearts. Perfect way to get my omega-3′s ’cause fish makes me cringe. As you can see, I’m going back to my “vegetarian roots.” Like I said, just doing what works for yours truly. I made some “mac n’ cheese” with none other then spinach on the bottom. Surprise, surprise.Oh, I also got a couple of new goodies. I wanted a bar to stash in my bag for emergencies and I found the chocolate chip cherry torte from Larabar. I despise Larabars except for the coconut cream pie and chocolate chip cookie dough. Maybe this one won’t be so bad?And for when I am on the go, some organic instant oatmeal packets. You know I got maple. I’m a maple addict if you couldn’t already tell. Speaking of on the go (don’t ask me why I just said that) I have a little “nutty and healthy” giveaway coming for you within the next week. Just gathering the last few touches, so stay tuned.
Question: Are you a Larabar fan?
Like I said, I only like two flavors, but I barely tried many except for cashew cookie, blueberry muffin, apple pie and chocolat. Any suggestions?
This morning I was feeling me some oats. I had these oats with some soymilk, pumpkin seeds, almonds and a maple syrup drizzle.Mr. Hercules was being really lazy. I mean… really?It’s okay, I was doing the same yesterday. It was a beautiful day, so I decided to take my studying outside. Tell me this isn’t an awesome study view?All that studying made me crave something sweet. I wanted chocolate, but not in candy form. I read Ashley’s blog yesterday and saw her pudding recipe, which was super simple!
I didn’t exactly want pudding, so I took her awesome recipe and tweaked it to make more of a “dip.” Best of all? It’s sugar-free (w/ sugar added option), gluten-free, and vegan. There are options below to make it with added sugar or non-vegan. Check it out!Sugar-Free Chocolate Dip Ingredients (Inspired by this recipe)
- 2 Tbsps of Unsweetened Cocoa Powder
- 1 Tbsp of Coconut Oil
- 3 Tbsps of Non-Dairy Milk, Divided
- 1-2 Packets of Stevia*
- 1/2 tsp of Vanilla Extract
- 1 tsp of Pure Maple Syrup or Agave* (again if you don’t mind the added sugar)
- 1-2 Tbsps of Plain or Vanilla Greek Yogurt* (adding this makes it non-vegan)
Place all ingredients (using only 2 Tbsps of non-dairy milk first) into a bowl and stir a bit. Then place in the microwave for about 15-20 seconds.
Remove from microwave, stir well and add remaining milk (add Greek Yogurt or maple syrup here, if desired). If it get’s a little “clumpy” just add a splash of milk and place back into the microwave for 10-15 seconds. Enjoy hot or let it cool for 5 minutes, dipping your favorite fruits.
Or pour onto your pancakes, waffles, french toast… get creative! Serves Two! Recipe makes about 1/4 Cup (with Greek Yogurt; about 1/3 cup); 2 Tbsps is nice a serving size. Enjoy!
Question: What’s your favorite kind of dip?
I’m going to have to go with Auntie Anne’s sweet cream dip thing. Cinnamon sugar pretzels and sweet cream = heaven! I don’t eat that anymore due to my allergies. Probably a good thing!
*Awesome tip: Turns into a “mousse” if you leave it in the fridge for like 20 minutes You can eat it all for under 200 calories (depending on the ingredients you use)!*
Just remember… it’s super rich, so a little goes a long way!
I was craving a vanilla almond Luna bar and a Rise almond honey protein bar all in one. Don’t ask me how that craving came about, but I know I wanted them both. I decided to take one of my “truffle” recipes and came up with this yummy thing.This recipe is gluten-free and can be vegan if you use Earth Balance and a vegan protein powder. It literally took me under 10 minutes to make. It’s even faster if you already have caramel sauce in the fridge. You know I have some ready; you just never know.Vanilla & Almond Protein Squares/ “Truffles” Ingredients (Inspired by this recipe)’
- 1 1/2 Tbsps of Almond Butter (I used Justin’s Maple)
- 1 Tbsp of the Homemade “Caramel” Sauce (makes all the difference! Or try 2 tsps of coconut oil. It may change the taste, so beware! Or do an oz. of melted dark chocolate (pictured first and it’s really good!).
- 1 Scoop of Vanilla Protein Powder
- 1 tsp of Pure Maple Syrup (or Agave)
- 1/4 tsp of Vanilla Extract
- Filling (optional): sliced almonds, dark chocolate chips, etc.
- Coating: Roll truffles into vanilla protein powder or your choice*
Prepare the “caramel” sauce before making this recipe. Place nut butter in the microwave for about 20 seconds if you need to softened. Then mix the first five ingredients to form a soft “cookie” dough, that can be made into a square or ball either using your hands or melon scooper.
If too thick, add more “caramel” sauce. If too liquid-y, add more protein powder. Then add your choice of filling, if you want an extra crunch. These pictured don’t have anything inside, I just ate then with almonds on the side.
Then take the mixture and make into two squares or four truffles and roll in your choice coating*. I used vanilla protein powder, but have fun with it. Make it your own. Maybe even try and dip it into dark or white chocolate for a decadent treat!Question: What’s you favorite Luna, Rise or protein bar?
I’m going to say Luna’s vanilla almond (duh), the Rise almond honey protein bar (duh x’s two) and thinkThin’s dark chocolate. I just can no longer eat that one because of the peanuts. Boo.
I may have cheated and started the Paleo Diet this past Wednesday. I know I was going to start it today, but I was just so curious to try it out. I haven’t been 100% perfect, but definitely at least more than 90%. I went to the grocery store on Wednesday to grab things for it.
Trust me, there will be more fruits and veggies then this. I just didn’t want to over get anything in case it went bad. I have that habit of not using things if I have too much.
I also made a batch of these grain-free banana nut muffins in a loaf pan. I had no idea they were Paleo (granted that you not use peanut butter and do honey); well partially because I wasn’t thinking like that at all. Took 30 minutes instead to cook in the oven, but no biggy. They are worth the wait. For breakfasts so far I’ve eating the loaf or egg whites with spinach and sausage. For a snack or even with the egg breakfast I’ll do fruit and nuts. I try not to go over 15g of fat because of my bile reflux, but it isn’t always easy on said Paleo Diet.It’s only been five days, but how do I feel? Well I must say I thought I would be livid about not having dairy, but I honestly don’t mind (plus I am lactose intolerant and really should have much anyway). I also thought I would have carb withdrawal but having made the muffins as a bread loaf tricks the mind.
I notice that I feel more “satisfied” and not super bloated and stuffed as when I eat carbs. Just so you know my starches are mostly in the form of rice; rice breads, wraps and such.
Here is a little treat for you though. Coconut Almond Paleo Pancakes! I have been looking at a ton of Paleo pancake recipes but most call for almond meal/ flour or coconut flour. I honestly don’t have the money to purchase either. But I did have almonds and unsweetened coconut flakes from Bob’s Red Mill.
Let’s improvise shall we? Now this recipe is definitely a once in a while treat. Each pancake comes out to around 180 calories but is full of delicious healthy fats (about 15g). It’s so yummy and coconut-ty, perfect for a nice Sunday breakfast. Enjoy!Coconut Almond Paleo Friendly Pancakes Ingredients (Serves two)
- 1/4 Cup + 2 Tbsps Unsweetened Coconut Flakes (Plus extra for topping)
- 3 Tbsps of Whole Raw Almonds (I think sliced would work way better)
- 1 Whole Large Egg
- 1 tsp of Honey (Agave or pure maple syrup works too)
- 1/2 tsp of Coconut Sugar (Or Light Brown Sugar, if not Paleo)
- 2-4 Tbsps of Unsweetened Vanilla Coconut Milk (like So Delicious or use Almond Milk)
- 1/4 tsp of Baking Powder
- 1 tsp of Chia Seeds (Optional to mix in and for topping)
Place the egg, honey and 2 Tbsps of coconut milk into a blender. Blend for a few seconds and then add remaining ingredients. Blend well until it reaches a “pancake” batter consistency. If the mixture is too thick, then add an extra Tbsp or so of milk.
Divide the batter among two flat plates and place each plate in the microwave for about 1 1/2 – 2 minutes. Once both “pancakes” are cooked, remove from plates and sprinkle with extra chia seeds and coconut flakes and drizzle a little more honey on top.
Question: How do you feel about this Paleo diet thang? So far I must say, it is pretty good. I had a piece of toast (aka non-Paleo) and my acid reflux instantly came. So, hmmm I wonder?
I woke this morning rushing to work. I just put on some flats and a dress and headed out the door. And then I see that it’s snowing.When did this happen? The weather said nothing of snow. Even though it was a tad annoying, it’s pretty.When I got home from work, I made myself lunch and made this delicious thing.Don’t know why I have been in the mood for coffee but I had the gingerbread latte from Starbucks and never looked back. I just like the warm cinnamon-y goodness.Remember the Greek yogurt chocolate mousse recipe? Well this chick right here got a shout out from Chobani. It is by far my favorite Greek yogurt. Nothing artificial. Nothing but good.They so kindly offered me free Cho! I have been wanting to try the passion fruit and vanilla chocolate chunk Champions.And guess what? They offered to send me samples of both! I dug into the vanilla chocolate chunk first. A perfect 120 calorie treat portioned right out for you.And the passion fruit? A-mazing. Call me crazy but I added a little cinnamon and ate it with a pear. Honestly, passion fruit is my favorite flavor by FAR! Sorry apple cinnamon and blood orange. Next it’s a close one between raspberry and vanilla. Mmm.Question: Oh my can you believe it’s already December? Where is the time going? Tomorrow’s post is going to be able December goals and plans. Whoot!
Happy Friday Everyone! I must say. This review is weird collection of finds, but none-the-less a fun one. I have a bar, soup and cookie mix to review for you. And all products are corn and gluten-free.
The bar I found on my Fairway Market trip with my mom. I was on a serious maple kick and this Taste of Nature bar caught my eye because of it. I haven’t been much into Luna Bars. Perhaps it’s just a phase or I overate them. Anywho, this bar was a very good trail mix bar. The only problem I had was that I didn’t really taste much maple in it, but other than that it was good.The Garden Vegetable soup by Dr. McGougall’s was purchased due to the fact that I wanted something warm for those cold nights; ready to heat and eat, asap. The results? It was not bad at all but it definitely needed something “extra.” Maybe I’ll add some rice or have cheese with it.Lastly, I have been craving chocolate chip cookies like mad. Some things I just don’t like to make from scratch like blueberry muffins. Chocolate chip cookies fall under the same category. The best part about Gluten-Free Pantry’s chocolate chip cookie mix is that it is corn free and fairly inexpensive for a gluten-free product (was on sale for $2.99 from four something).
I made the cookie into one large cookie and cut it up like a pizza. I just don’t have that kind of patience for a warm, gooey chocolate chip cookie. The box makes 18 cookies, but I ended up making 16 slices. Not bad, right? This cookie was amazing and it tasted no different from your average chocolate chip cookie mix. I will definitely be purchasing more products from this brand.Question: Have you ever tried a brand that was so good that made you loving every product they had? Pre-allergy discovery, I first tried Kashi’s granola bar then moved on to every product of theirs; oatmeal, cereal, pizza, cookies…. mmm!
I made a new “muffin top” recipe that has has cinnamon, sugar, maple syrup, raisins and almonds. I know it sounds like a huge mess, but trust me it is absolutely delicious. Each “muffin top” averages 190 calories. I like to top, top, top, so I like leave extra calorie room as my breakfasts average 300-350 calories.
In case anyone is wondering, these “muffin tops” are just [microwaved] baked oatmeal. I make them to look like a muffin top because that is the best part of a muffin, isn’t it? Although my roomie actually just loves the cake part and not the muffin top. Say what?
Any who, this recipe is simple and just requires a little bit of sugar, a little but of spice and of course, everything nice! Can you tell that I was a Powerpuff Girl fan? I’m Bubbles!Sugar & Spice “Muffin Top” Ingredients:
- 3/4 Cup of GF Rolled Oats (Not Instant)*
- 1/3 Cup of Unsweetened Vanilla Almond Milk*
- 1/4 tsp of Baking Powder
- 1 1/2 Tbsp of Slices Almonds
- 1 Tbsp of Raisins
- 1/2 tsp of Cinnamon
- 1 tsp of Brown Sugar
- 2 tsps of Maple Syrup* (or use sugar-free if needed)
- 1 Stevia Packet (Optional, if you want it even sweeter)
- For Toppings: Drizzle of Maple Syrup, Sprinkle of Cinnamon-Sugar, Extra Raisins, etc.
Mix everything well into the large bowl. Spray two smaller bowls with non-stick cooking spray and divide the mixture between them. Microwave each “muffin top” for about 2 minutes.
Turn upside down onto another plate and let cool.Once both are cooled, turn the “muffin tops” around and top with what your heart desires. I did Greek yogurt and cinnamon, yum!Question: Have you ever baked your oatmeal? I hate oatmeal when it’s liquidy. It needs to be thick in order for me to be in oatmeal heaven like in overnight oats or “muffin tops.”