Can you believe it’s the end of January in a couple of days? Like what the hell… where did the time go? I think I am having a quarter-life crisis here because the time is going so fast and it’s FREAKING ME OUT! Breathe Sabrina… breathe. *Fakes a smile*I finally did some real grocery shopping, I think. I got some veggies, fruit, black beans, wraps, butter, yogurt and such. You know… the “Sabrina basics.”Once I got home from the grocery store, I made some of the breakfast cakes and topped them with almonds and some pumpkin/ sunflower seeds. So delicious.I also got back into my gym routine because since going to the ER, I haven’t really been doing anything strenuous. It felt good to get back on it.One of the days this week, my friend and I went for breakfast in Salem. I had a mean craving for french toast. Yes I did eat it. No not the sausage and bread but the french toast; wheat and all. It was so good and worth it but how did I feel? Not too bad, but it did hit me after a while.Then I had this obsession with eating my allergens. I went on a complete binging rampage and I ate
17 mini peanut butter cups and chocolate peanut butter ice cream. What the hell, Sabrina? I felt like complete crap. The room was spinning and I was breathing heavy. It was so horrible as I just knocked out on the bed and woke up at like five in the morning.I declare I will never, EVER do that again. Ever. So on Friday I cleaned up my diet and ate back on schedule; low-fat, low-acid and clean. Except of a few fries. I’m also doing more greens and less carbs at dinner. It felt really good and I am happy to be back on track. My tummy thanks me.Question: Do you ever get off track or worse binge? Okay, I know we all do, but how about those with allergies? I have been binge free for almost two years and I was not happy about this one bit. Time to snap out of it for sure. But in terms of my allergens, sometimes traces just sneak in on me. I hate it, but I know I must control it because why would I want to feel crappy?
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!
Food makes me happy. I don’t know about you but a yummy piece of organic cheese or a delicious bowl or soymilk and maple granola just puts a smile on my face.
As usual, before going back to Massachusetts, my mom took me grocery shopping at my favorite supermarket, Fairway. I got a few different things then normal, but yet still very tasty looking.
For the pantry stuff I got, some teas, soymilk, buckwheat products, granola, Justin’s almond butter, beans and a couple Luna bars. Expect a “buckwheat” fun finds Friday. I got a ton of things with that.For the fridge/ produce, I got Earth Balance, gala and red delicious apples, pears, organic mozzarella and cheddar cheese and a So Delicious coconut milk plain yogurt.Lastly the freezer items were some Applegate products, baby Brussels sprouts and Alexia oven fries. Oh can’t forget some sweets! I’ve been into coffee (as you may have remember) and got this espresso dark chocolate from Newman’s Own Organic. Also some So Delicious coconut milk no sugar added ice cream. Mmm, butter pecan!Oh and I got the last bit of goodies for the giveaway (don’t forget to enter). Question: Any foods you’ve just gotten hooked on? Coffee is definitely the first things that comes to my mind. How about you?
Before I go into this post, I would like to have a moment of silence for the tragedy that happened in Connecticut. It saddens me to think that someone would do something so terrible and so close to the holidays. I pray for all the family members that lost loved ones and hope that they can find the strength to cope with such pain.***
Today was a delicious day of eats. I started out with a microwavable pancake (minus the cinnamon) topped with blueberries, cut up breakfast sausage and maple syrup.I went to Whole Foods yesterday…uh yeah. I think I have become obsessed with it again. Especially since I found a short cut. But I just wanted to grab (yet again) a few things. I got some organic gala apples, grapes, yogurt, Justin’s vanilla almond butter, trail mix, yogurt and what is that you see?A gluten, nut and corn free veggie burger. The ingredients look yummy (most are organic) and the stats look good (10% iron!). But how did it taste? Hilary’s Eat Well veggie burger was actually pretty tasty.I paired the burger with the roasted red potatoes from Whole Foods and green beans. Not to mention a dollop of organic ketchup. I think I may have finally found the store bought veggie burger that can replace my former love for the Morning Star ones!I also got some snacks for this girl that I am coaching. Yes, I am doing my first real coaching with an actual client. She is 16 years old, so I wanted to give her some healthy alternatives to her favorites. I want to start coaching more people, but more information will come on that later.Right now I am just chillin’ with Herc. He has been misbehaving for the past few days and he knows it! As you can see, he is hiding and trying to avoid me. Question: Have you ever seen or tried Hilary’s Eat Well burgers?
I wanted a cookie that I could use as a snack or even have for breakfast or pre-working or even post workout. Wow, run on sentence much Sabrina? Any who, this cookie you can make large or small. It makes eight large cookies or 16 small ones.
I made them big because if they are small, I’d eat them faster. Believe it or not. I’m just weird I suppose. Each cookie averages (if you make 16 small ones) 110 calories, 4g sugar, 3g protein and 1g fiber.
You can make these cookies with your choice or spices, nut butters, extracts and such. I just haven’t tried other variations yet. It’s easy and the reason these cookies came about was a. Detoxinista’s grain-free peanut butter chocolate chip cookie recipe and b. I has an unfinished jar of cashew butter I wanted to get rid of. I no longer like the taste of it, so I needed to do something with it.
I hope you enjoy these cookies as much as I did. They are quick to make, grain-free, gluten-free and peanut-free! I ate one with some of Godiva’s cinnamon gingerbread truffle coffee. Heaven <3Cinnamon & Cashew Butter Sugar Cookies Ingredients (Inspired by this recipe):
- 1 cup of Creamy Cashew Butter (or your choice nut butter)
- 1/4 Cup of Honey (you can use agave or maple syrup but cookies will be more “crumble-y”)
- 1 Whole Large Egg
- 1 tsp of Cinnamon
- 1 tsp of Baking Powder
- 2 tsps of Brown Sugar (either light or dark works)
- 1/4 tsp of Salt
- Cashews & Cinnamon (for garnish)
Preheat your oven to 350F. In a bowl, mix together all the ingredients. Using a tablespoon or cookie scoop (or your hands like I did), drop batter onto a baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Top each cookie with cashew pieces and extra cinnamon.
Bake for about 8-10 minutes. Turn the pan half-way through the baking time to ensure the cookies brown evenly. Once the cookies are lightly browned, remove the pan from the oven, and allow the cookies to cool on the baking sheet for about 10 minutes. Once they are cool, and firm enough to handle, use a spatula to remove the cookies and serve with coffee or warm milk.Question: Have you ever man any grain-free baked goods? My other favorite grain-free recipe is this peanut butter banana muffins. Yum!
X’s Two? Well you have the choice of making it vegan or non-vegan. I love making both and it’s great because you can really use up what you have on hand. I have mixed flours and not, so don’t worry if you only have one or the other. BOTH come out very delicious and have a nice texture.You can save these pancakes in the fridge for about 3-4 days in an air tight container or even freeze them. Best of all, it’s microwaveable. Yes, I have been super lazy and just pop the batter into the microwave and I bring to you “insta- gluten-free-microwavable-pancake-goodness.” Not to mention that the non-vegan pancake has about 12g (and about 220 calories) of protein per serving and the vegan one has about 8g (and about 170 calories) depending on which ingredients you use of course. Enjoy!Ingredients for Non-Vegan Pancake (Serves THREE)
- 2/3 Cup of Plain (or Vanilla) Chobani Greek Yogurt (or a 6oz. container, or an extra 1/2 Cup of Milk if you don’t have yogurt on hand)
- 1 Large Egg’s White
- 1/4 Cup of Milk (of your choice, I used Cow’s)
- 1 Cup of GF Rolled Oats
- 1/4 Cup of Rice Flour (or your choice or do an extra 1/2 cup of oats)
- 1 tsp of Cinnamon
- 1/2 tsp Vanilla Extract
- 1/2 tsp Pure Maple Syrup
- 1-2 Packets of Stevia (or 1-2 tsps of your choice sugar)
- 1 tsp of Baking Powder
- 1-2 tsps of Justin’s Vanilla Almond Butter* (or your choice nut butter; optional*)
Place yogurt, milk, egg white and vanilla into a blender. Blend these wet ingredients until very liquid-y. Add the remaining ingredients and blend until you reach “pancake batter” consistency of your choice. If you want the batter thinner add more milk. If you want it thicker, add more oats or rice flour.
Divide the mixture between three large plates or six small ones that have been sprayed with non-stick cooking spray. Sprinkle with more cinnamon or nuts of your choice. Place in the microwave for two to three minutes (depending on your microwave. Remove carefully from plate with a spatula. Drizzle with maple syrup or your favorite toppings and eat!Ingredients for Vegan Pancake (Serves Three)
- 2/3 Cup of GF Rolled Oats
- 1/2 Cup of Soy Milk (or your choice)
- 1/4 Cup of Rice Flour (or your choice or do an extra 1/2 cup of oats)
- 2 Tbsps of Justin’s Vanilla Almond Butter (or use your favorite nut butter)
- 2/3 tsp of Cinnamon
- 1/4 tsp Vanilla Extract
- 1/2 tsp Pure Maple Syrup or Agave
- 1 Packet of Stevia (or 1 tsp of your choice sugar)
- 2/3 tsp of Baking Powder
Place milk, almond butter and vanilla into a blender. Blend these wet ingredients until very liquid-y. Add the remaining ingredients and blend until you reach “pancake batter” consistency of your choice. If you want the batter thinner add more milk. If you want it thicker, add more oats or rice flour.
Divide the mixture between three large plates or six small ones that have been sprayed with non-stick cooking spray. Sprinkle with more cinnamon or nuts of your choice. Place in the microwave for two to three minutes (depending on your microwave. Remove carefully from plate with a spatula. Drizzle with maple syrup or your favorite toppings and eat!Question: Do you ever get lazy with stove top or oven goodies? Now you can microwave anything; eggs, cookies, cupcakes, mini cakes, etc. I love it.
Happy WIAW everyone. Today will be my eats from Monday. I can’t believe I only have less then a week left til my final exam. Next WIAW I am going to be done from school for a month. It’s crazy how time flies, right? Oh and if you don’t know what WIAW is, go check out the awesome food party at Peas and Crayons!Breakfast was “microwaveable” vegan almond pancakes; sans the coconuts, plus tons of cinnamon (can you tell I went shaker happy?). I’ll have the recipe up soon, I just need to tweak it a bit. I’ve been to lazy to make a pancake on the stove, so why not just microwave one? For lunch, I had a pesto pizza. What I did was take Trader Joe’s GF pizza, shook off the frozen cheese, spread a heaping layer of pesto sauce and them sprinkled the cheese (plus more) on top. So freakin’ delicious!My snack was this passion fruit Chobani. Oh my, it taste like heaven. I swear!Dinner was this dish, but instead of the chicken, I had black beans. I have become obsessed with black beans again. They are just so yummy with tons of dried oregano. The roasted garlic quinoa was quite good too.Dessert? Well now I had a chocolate mini cake that I made using Chobani Champions vanilla chocolate chunk. It’s so moist, chocolate-y and delicious. You must try it.Question: Anyone in school have finals already? I am totally freakin’ out. Please wish me tons of study luck… I shall need every bit.