This semester of grad school is by far the most intense. I feel like I am being pulled in so many directions. (See more Art of the Brick at the end of this post)I’m dealing with a lot of clinical nutrition. It’s kicking my butt and I feel like every chance I get, I am reading. I found this salted caramel latte by Bolthouse Farms and boy is it delicious! I mixed in more of my coffee just so it didn’t taste so sweet. Believe it or not, my desire for sweet stuff has reduced and I look for more “salty” things.
Along with the latte, here are some other things that have been bought over the past couple of days. Even though I may not have the ultimate sweet tooth, once in a while I like to make protein “truffles.” So, so good!I’ve been kicking it up a notch at the gym too = intense! #Sweatyface all the way.Oh and always remember to stretch after your workout. Sometimes I forget and regret the feeling in the morning, but it is super important that you stretch to improve flexibility and reduce your chances of injury!Not to mention, fueling your body right, is also quite important.Something I wanted to talk to y’all about is my food allergies (while I show you more from Art of the Brick!). You may be seeing wheat and peanuts now in my food choices. I am actually going to be doing a research project on food allergies/ intolerance and how one may out grow them. Now, I am not saying go eat your allergens!I’ve noticed that all of my allergies got worse except for wheat and peanuts. I’ve always been lactose intolerant but that is something that always changes; some months it’s super intense, some months it’s fine. So for now, I am experimenting and seeing how things go and of course, doing plenty of research! What’s your take on food allergies and outgrowing them?Let’s just see how things go here in New York for a bit, shall we?Question: One more day til Friday! What are y’all doing this weekend? Even been to the Art of the Brick exhibit or NYC’s Discovery Center?
It seems like I have been snacking these days…
Like I said, it is just to hot for me to stand over the oven. Even though there is AC, I just really don’t want to. The heat makes me lazy, what can I say? For this WIAW, I show you some snack eats. Because well uh, that’s what I am eating!For breakfast I start with some overnight oats and maybe a half hour later some coffee. This has kind of become my routine. I like to snuggle in a sweater in the air conditioner and pretend like it’s winter. Gosh, I miss winter. Am I the only one?I had to go to my program yesterday and since I know there is A.C in there, I decided to wear a
winter scarf over my summer dress. Call me crazy?Before heading out, I made a quick lunch; egg white omelette, black beans and a bit of garlic and herb laughing cow cheese wedge on top. I also had some veggie chips, which are unpictured.Before heading to the school, I stopped at Whole Foods and did a little reading with some more coffee. Today was just one of those days where coffee was needed.A little organic gala apple for munchin’.And behold, a snack platter for dinner; two laughing cow Swiss wedges, hazelnut nut-thins, almonds, and trail mix. I had another one just like this when I got back home. I was still hungry and still to lazy to cook.Question: Ever have those days where you need something all day? Yesterday was a coffee day but most days I always need chocolate and chia seeds. Love me some chia goodness.
Well now… I got the idea for these when I wanted to attempt making waffles using this recipe, but then I was craving some form of cake. My friend inspired this recipe since; he loved my protein cakes.
I mean loved. But since he is trying to tone up for the summer he asked if I could make a low carb version of my delicious protein cakes. The result? This lovely little cake that is grain-free, gluten-free, Paleo and microwavable. Y’all know my love affair with the microwave.
I just can’t live without it. You can eat it for breakfast or as a snack and even change up the nut butter. I think cashew butter would go yummy or even adding some cinnamon. Mmmm.Mini Pale Maple Almond Cakes (Makes 2)
- 1/3 Cup of Almond Flour
- 1 Large Egg White
- 2 Tbsps of Unsweetened Vanilla Almond Milk
- 2 tsps of Pure Maple Syrup
- 1-2 tsps of Coconut Sugar (or your choice!)
- 1 Tbsp of Almond Butter (I use Justin’s Maple)
- 1/2 tsp of Baking Powder
- Dash of Sea Salt
Mix everything well in a small bowl. Divide mixture into two 1/2 cup ramekins or silicone muffin liners or two small bowls. Sometimes if I am eating it for breakfast and I am extra hungry, I’ll just leave the mixture in the small bowl and have both servings.
Place into the microwave for about 1 1/2 – 2 minutes (depending on your microwave). If you want to add a topping like I did above, put it before you microwave. Or you can just top with deliciousness after like I did with the one below. Let it cool for a minute or two and then dig in!Question: What’s your favorite low-carb treat? This and almonds are definitely on top of my list!
I have a ton of awesome finds to show you as well as grocery shopping! My mom and my brother took me to supermarkets yesterday (Whole Foods and Fairway) as part of my birthday present. I even dressed up and everything, that’s because we also went to dinner. More on that manana!You know I love food and I can’t resist a trip to the supermarket. Before I get into that, you know I bought stuff for trail mixing; pistachios, cashews, raisins, mulberries, dark chocolate covered almonds and raisins, cashews and dried apricots.
I found another gluten-free version of granola by Nature’s Path; vanilla cranberry. It has coconuts, cranberries, pistachios and coconut flakes. I have to say this is definitely one of my favorite granola by them. They only downside is 140 calories per 1/4 cup. I also got either for a snack or post workout breakfast this protein powder pack from Vega. It’s vegan, gluten-free and has 25g of protein. Oh yeah, I can’t wait to try.Also from Vega? I am in love with these savi seed snacks! My favorite is the karmalized one. I never heard of these seeds but they also have omega 3′s like chia and flax seeds.I found these gluten-free burgers by Sol Cuisine. I’m impressed that they have soy burgers now without wheat. I tried one and it wasn’t too bad but I definitely wouldn’t buy it again. Next by Nature dark chocolate dried apricots with only 7g of sugar per serving? Uh, yes! They have so many other delicious ones to try. Oh my I must find them all.Last by not least? More chocolate. I cannot wait to try this dark chocolate and cocoa nibs with sea salt by Madecasse. Go check out these website, they have an awesome about us.Question: Any fun finds on your end? Enjoy your weekend folks. Tomorrow I head out on a nice drive with my mom and grandma to head back to the MA on my 25th birthday!
So glad that many of you loved the sugar-free chocolate dip. Boy do I have some fun treats for you to try with it. I hope you like them as much as I do!
I’ve been on a nice clean eating streak and have eliminated a lot of added sugars. I was eating milk chocolate like crazy. Heck I was drinking too much of milk anything.
I’m lactose intolerant plus nothing was organic. Meaning more estrogen in my body, meaning off-balanced Sabrina! And too much dark chocolate messes with my bile reflux. What’s a girl to do? Take the sugar-free chocolate dip and get creative, but make sure you cool it for at least five (to ten) minutes. Here are two little “recipes” I did with the dip which have no added sugar, unless you use maple syrup. Feel free to try your own variations.
Maybe try making the clusters maybe with blueberries, coconut flakes and almond slices? That is my next attempt! And for the almond butter cups, maybe try a different nut butter? I think some raw cashew butter would be divine. Enjoy!
Sabrina’s Fruit & Nut Chocolate Clusters Ingredients (Makes 6 Servings)
- 1 Serving of Sugar-Free Chocolate Dip (w/ maple added if desired)
- 1/2 Cup of Frozen Raspberries, Thawed A BIT (or your choice)
- 2 Tbsps of Pepitas (or your choice nuts)
- 1 Tbsps of Raisins (or your choice dried fruit)
Put all the ingredients into a bowl and stir gently to mix. Place the clusters into cupcake liners (mines are silicone, for non-stick action) or drop them onto a cookie sheet lined with parchment paper. Place in the freezer for at least 30 minutes to an hour.
Remove from freezer and enjoy!
Chocolate Almond Butter Cups Ingredients (Makes 2-4 Servings)
- 1 Serving of Sugar-Free Chocolate Dip (w/ maple added if desired)
- 1 Tbsp of Raw Almond Butter, Divided
- 1 tsp of your choice vegan protein powder mixed into almond butter (Optional)*
Take two big (pictured above) or four small cupcake liners and spread a little bit of chocolate dip on the bottom. Then divide the almond butter between the liners sections.
Then add the remaining chocolate to cover the almond butter. Freeze for at least 30 minutes (or try in the fridge for an hour?). Remove and eat!
Question: Do you have a recipe that is versatile? My chocolate mousse is definitely good for a brownie filling. Even can be used as frosting. Mmmm, mousse frosting!
I know.. the title. But since I am weird, it’s perfectly okay to use.
Today my brother is coming to visit from upstate New York. He hasn’t been to Massachusetts so I am excited to show him around this good ole state. Let’s check out some things from this week, shall we? It was my last week at work and of course, I was sick.Look how pale I look! At least I had coffee to keep me up, but once it was finished, it was back to feeling crumby. Blah >.< Oh, wait it’s not coffee and of course has no coffee. Then what is it? I so happen to find “coffee-free-coffee.” I didn’t realized it had barley in it (which is okay for me, just not very paleo). Doesn’t really taste like coffee but it has coffee essence and taste/ smells really yummy. Oh along with Burts Bee’s samples, you know I will give some of these out. Stay tuned for a soon-to-be giveaway. Let’s see I also tried me a Quest bar. The verdict? This flavor did nothing or maybe even the bar? I was super full because it has 17g of fiber but I wasn’t satisfied what so ever.But something that did have a lot of fiber and kept me satisfied were these lentil burgers that I made. I altered the recipe a lot and I I didn’t use too much oil, but it tasted really good. I did use oregano (my favorite for burgers). The have a ton more lentil recipes on the side, so definitely check them out.Did you try my truffles out yet? Seriously they are balls of yum. Go make them now!Question: Any finds this week for you? If you tried Quest Bars, which flavor do you think is the best?
I’ll be willing to try it one more time… I think.
What has healthy fats, some protein and of course, dark chocolate?
These delicious truffles. They are so rich and decadent, definitely one of my favorite recipes from the blog. Along with the vanilla cake and of course the chocolate mousse, I can’t decide which is my favorite.
Luckily they are all in different categories I suppose? Well now this recipe makes about twelve* little chocolate dipped “truffles” and each one has about 55 calories, 4g fat, and 2.5g protein. This obviously will vary depending on what ingredients you use.
I honestly have nothing else to say about them because they are just that good. They need no words. Just your hands to make them and mouth to eat them. Enjoy!Dark Chocolate & Coconut Almond Butter “Truffles” Ingredients (Inspired by this recipe)’
- 2-3 Tbsps of Smooth Almond Butter (Raw is yummy, but you ultimately can use your choice, maybe some raw cashew butter?)
- 2 tsps of Coconut Butter
- 20g of Melted Dark Chocolate (70% or higher)
- 1 – 1 1/2 Scoop of Vega All Natural or try the Chocolate Energizing Smoothie Powder
- 1 tsp of Agave Nectar (or try honey)
- Coating: 40g of Dark Chocolate + 2 tsp of Coconut Butter (melted together!)
Place the nut butter and coconut butter in the microwave for about 20 to 30 seconds to softened. Then mix the next three ingredients very well to form a soft dough, that can be made into a ball either using your hands or melon scooper. I just use my hands… I like to get dirty.
If too thick, add a little more agave. If too liquid-y, add more of the Vega energizing smoothie powder. Then make into ten to twelve* truffles. Place in the fridge while you prepare your dark chocolate coating. Take the dark chocolate and coconut butter and melt it together to form the coating.
Let it cool for a couple of minutes, then get your truffles from the fridge. Dip them into the chocolate coating and place on a baking sheet or plate with parchment paper. Put into the fridge for about ten minutes and then eat! Or if you are like me and can’t wait, I put it in the fridge for a minute.
But I promise waiting a bit makes it taste better. Maybe even try using white chocolate instead? Sprinkled with some cinnamon, oh yum!Question: Truffles or Chocolate? I’m going to go with truffles on this one. Especially Godiva’s cappuccino one. Pure chocolate and coffee bliss.