It’s that time again.
What I Ate Wednesday is here! Head on over to Peas and Crayons to join this crazy awesome food party. For this edition of WIAW, we are going to go a bit into some groceries I bought this week. My breakfasts now have consisted of the non-chocolate version of this recipe with a drizzle of maple and sprinkle of trail mix. Oh my heaven!On to some groceries. Now of course, I do have things already in my pantry/fridge like black beans, organic burgers, flours, etc. I went and grabbed organic soy milk, coffee, pears, nuts/ seeds, organic oats, a Luna bar and chocolate. Can’t forget the chocolate!Oh and this loaf by Ener-G actually tastes good untoasted. Not like that other one. Just ew.Okay… can you see what I am seeing? Quinoa burgers that are corn and gluten-free! I hope these are good. The other brand I tried was good, but needed to be cooked on the pan. These say I can put them in the toaster. Much easier option.Along with the burgers, I got some potatoes, string cheese (hormone free!), spinach, eggs, kiwi and ice cream. By the way I found the ice cream in Dollar Tree for… yep. $1.00! I would have bought the five that remained, but I restrained myself. Trust me, was very hard.Most of my dinners have consisted of black beans, some veggie, potatoes and a protein which usually is an organic turkey or beef burger. I’m back into my black beans and potato phase. Yum, yum!
Question: Any repeats on your menu lately? What are some staples you typically always tend to get everytime you go grocery shopping?
*Last day to enter giveaway (plus adding a goodies not shown) is tomorrow*
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.
This recipes makes two servings, but you can easily eat the whole thing for around 200 calories (with flax seeds, minus chips and frosting). Enjoy!Chocolate Cake Ingredients (Inspired by this recipe)
- 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?
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?
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.
Since there is white chocolate (and lots of fat about 12-14g) in this recipe I deam this a treat! If you want to sub the white chocolate for dark or milk, go ahead! I think milk would taste delicious. But back to this cake… Oh my. Pure indulgence.
I think this is one of my favorite non-chocolate recipes on my blog. That says a lot because I am very picky when it comes to calling something my favorite. It’s rich, butter-y and oh so caramel-y. I know there is no real buttercream in this, but it taste like butter and cream.
Or perhaps that’s just me. Any who, go make this cake now because it’s just so darn good! To make life easier, you can use one Lindor Vanilla White Chocolate truffle for each 1/2 oz. Oh and if you want to reduce fat (but won’t taste the same), you can sub the butter for unsweetened applesauce. Enjoy!Vanilla & Caramel “Buttercream” Cake Ingredients (Serves Two Mini Desserts)
- 1/4 Cup of White Rice Flour (or your choice)
- 1 Large Egg’s White
- 1/2 oz. of White Chocolate, Melted
- 1/2 Tbsp of Brummel & Brown Butter, Melted
- 1 Tbsp of Homemade “Caramel” Sauce
- 1/4 tsp of Vanilla Extract
- 1 Packets of Stevia
- 1/2 tsp of Light Brown Sugar
- 1/2 tsp of Baking Powder
- 1 tsp of Non-Dairy Milk
- Dash of Sea Salt
- Toppings: 1 Tbsps of Homemade “Caramel” Sauce and 1/2 oz. of White Chocolate blended together all nice and warm (Do this first before you make the cake, so it can thicken)
Whisk all ingredients well into a bowl, except for the flour. Once well mixed, stir in your flour. Using two small bowls, plates, ramekins etc. sprayed down with a bit of cooking spray, pour the “cake” mixture into the bowl. Microwave each cake for about 1 – 1 1/2 minutes.
Check at the one minute mark since some microwaves may work better. Once cake is firm to touch, let it stand for about a minute then flip the bowl over to slide out the cake. Top with white chocolate caramel sauce. Maybe add some vanilla ice cream and almonds too? Yum!Question: What’s your favorite dessert recipe from my blog? And what’s your favorite dessert recipe in general? I want to know, so I can make them and eat them!
Happy What I Ate Wednesday!
I have been doing so well as of late with eating according to my “diet.” I am so proud of myself for sticking to it and I have been eating more veggies too. My body says “give me more veggies” and hey I’m not complaining one bit. If you are new to the WIAW party, check it out at Peas and Crayons!For breakfast (and sometimes dinner), I’ve been doing a breakfast cake with yogurt, pumpkin/ sunflower seeds plus a drizzle of maple syrup. Simply delish.So I made this little cheesy egg “cake” for a snack. All you need is 1/4 cup of egg whites, 1/2 oz. of cheddar cheese, 1/2 tsp of Earth Balance, and 1/2 tsp of GF flour. Just mix it all together and stick into the microwave for about 45 seconds and there you have it! A quick snack that’s about 80 calories and 10-12g of protein, depending on the type of cheese you use, of course.Lunches have been my biggest meals as of late.. One of the days I had a veggie burger with rice, beans, plantains, greens and a few fries. The lot!My other favorite lunch was this; a black bean wrap that I filled with organic baby spinach and a side of almonds, [Stonyfield] yogurt and…A yummy organic gala apple! More snacks? I’ve eaten a hard-boiled egg with some of these crackers from Blue Diamond. Hands down my favorite of all their crackers/ chip things.Plus lots of “I need a pick me up at 3:00pm” coffee. I tried Starbucks new blonde roast. Oh my gosh, so good!Dinners have just been whatever I can think of. The other day I went to the Chinese buffet and grabbed a little fried rice, some steamed broccoli and sugar snap peas. I mixed some plain brown rice and made my own healthier stir-fry with the yummy steamed veggies.Dessert? I had a few Lindt white chocolate truffles. Vanilla, creamy and dreamy! Question: How have you been about getting your veggies in? There is something about winter that just doesn’t make me want veggies. All I want is carbs, mostly in dessert form, of course.
Happy Friday [night]! So I wanted to review a few things for you before I get into the delicious caramel. Firstly I bought sorghum flour because I have been blending a ton of oats for breakfast cakes. I am tired of oats and blending. I wanted something different to try and I picked this up. Check out the stats on sorghum here!The next is this Smart Balance butter. I’m trying to stay away from soy now (long story, but I would have gotten the soy free Earth Balance, but wasn’t in my budget) and this butter has no soy. However it has Omega-3s, which I really need to include more in my diet.And lastly I finally tried the soy yogurt. The results? Oh my, very delicious but like I said, I am trying to stay away from soy. I’ve been hearing a lot about it, so it’s time to do some research!Okay, so this “caramel” I actually made by mistake. As I was making the cinnamon “pillows” I poured some random mixture of things to melt nicely and something amazing happened… It tasted like caramel! Why did I taste it? No clue, but I am so glad I did because I finally have that “caramel like taste” without having to worry about being caramel deprived from those delicious ones in the supermarket that have corn syrup.
Darn corn syrup. This “caramel is vegan as long as you use the Earth Balance. But if you choose to use a light butter, the calories will be around 35 vs. 50 and 1.5g of fat versus 3g per tablespoon. Note that this recipe makes two tablespoons total. Caramel for breakfast? Don’t mind if I do…Enjoy!
Homemade “Caramel” Sauce Ingredients:
- 1 tsp of Non-dairy Milk (or your choice milk, I used soy)
- 1 tsp of Light Brown Sugar
- 2 tsps of Earth Balance (or your choice butter)
- 2 tsps of Pure Maple Syrup or Agave Nectar
Place first 3 ingredients into a bowl and melt in the microwave for about 20-30 seconds. Stir well and then add the maple syrup or agave nectar and return to microwave for another 10-15 seconds.
Stir again and let the “caramel” sit for about five minutes to thicken up and pour over your favorite ice cream, cake or even on your pancakes. or have both for a treat!Question: Don’t you think it’s crazy how corn is in everything? Literally everything because they even make “plastic” forks and spoon from corn too, which makes them biodegradable. But still, it’s CORN!
Hello everyone and happy What I Ate Wednesday! For today I bring you my eats from a day last week where I show you my new low-fat lifestyle. On average I have about 50g of fat. Before I was eating about 80g, which I calculated via Slim Kicker. If you don’t know what WIAW, check it out at Peas and Crayons!Breakfast: I made a little “cake” using the pancake batter from the non-vegan option. I topped it with 2 tsps of almond butter and two almonds. It had a total of 6g of fat, whoot!Since I figure most of my meals can be 8-10g max of fat, it still gives me the opportunity to have cheese (like this rice cheese stick) and nuts/ seeds, I just do half a serving. I also had a pear with this snack.
For lunch, I did a black bean burger spinach salad with 1/2 serving of cheddar cheese, pumpkin and sunflower seeds that I made using this Veg Time’s recipe. I didn’t use onions, and I subbed the quinoa for white rice, the tomatoes for broccoli and added a little egg whites to it. It’s my go to black bean burger recipe.I had another Stonyfield yogurt for snack. I am in love with this yogurt, totally!
For dinner, I had a baked potato with a little Earth Balance and melted cheddar cheese, spinach and parsley flakes. It was nice, quick and delicious. This meal only had 10g of fat.Dessert? I had a scrumptious chocolate protein cookie with raspberries and whip cream. I know it’s chocolate and probably about 6-8g of fat but, it was my treat. I’ve been chocolate deprived and I am not going to be eating copious amounts anymore…just once or twice a week!Question: Tell me this isn’t the healthiest you have ever seen me eat? Perhaps it’s a blessing in disguise Pretty sick and evil disguise, but I feel so much better, except for the chocolate withdrawal. Okay, that was more of a statement then a question, ha!
Okay, so you really won’t find anything green in this recipe, but I have a minty protein “dessert” cake for you! My friend gave me some Andes baking chips, but I am not a fan of minty desserts.
Since I know one of my other friend is, I decided to tweak my chocolate protein “dessert” cake recipe (I also have a peanut butter one) and make it minty using these chips. If you don’t want to use them, just use regular semi-sweet and up the peppermint extract a tad.
I tried the cake and it was pretty darn delicious and I’m not a mint fan like I said. There are two options which you can play with in terms of fat content. You can either do unsweetened applesauce or Earth Balance (or your choice buttery spread).
I personally like using the Earth Balance, but if you are like me and need to watch that fat intake, then do the applesauce and add a smidge (or none) or Earth Balance. This recipe has 10-12g of protein depending on the ingredients you use. Enjoy!GF Minty Protein “Dessert” Cake Ingredients (Serves One or Two Mini Desserts)
- 3 Tbsps of White Rice Flour (or your choice)
- 1/4 Cup + 1 Tbsp of Eggs Whites
- 2 tsps Earth Balance (melted) OR 2 Tbsps Unsweetened Applesauce – or do half/half maybe?
- 1-2 Tbsps of Andes Baking Chips (or regular chocolate chips, your choice)
- 1/4 tsp of Peppermint Extract (do a tiny bit more if using regular chips)
- 1-2 Packets of Stevia (depending on sweetness choice, I used one)
- 1 Tbsp of Unsweetened Cocoa Powder
- 1/2 tsp of Baking Powder
- Dash of Salt
Mix everything well into a bowl except for baking chips. Once it’s weel mixed, stir in the chocolate chips. Using one large or two mini bowls, plates, ramekins etc. sprayed down with a bit of cooking spray, pour the “cake” mixture into the bowl. Microwave for about 1 minute and 30 seconds. Check at the one minute mark since some microwaves may work better.
Once cake is firm to touch, let stand for about two minutes then flip the bowl over to slide out the cake. Top with extra chips, whip cream or enjoy plain and gobble it up!
Question: Mint…yay or nay? Nay for me, but I may be converted after this cake!