I woke up way to early today and accomplished a lot before work so I could come home and have a good workout before dinner with friends. I drove to do a school visit for one of my clients in some terrible snow, only to arrive and be told she didn’t come to school today. Dumb. The dumbest. I should have known. But, while I made the mistake of not calling to see if she was at school beforehand, I made the smart choice of checking my work voicemail from my cell phone and found out my 11 o’clock was canceling. Perfect. That was my last appointment of the day. So, I journeyed back out in the snow and came home for a good at home workout while watching Lie To Me. I also made cookies for a friend’s birthday and some cute little Valentines for my coworkers:
Inside those cute little bags is some YUMMY Strawberry and Chocolate Puppy Chow from Life Love and Sugar. I doubled the recipe because I had a lot of gifts to give. It turned out perfect for 1/2 cup in each of the 24 bags.
[Small-Batch] Strawberry Crumble (adapted and halved from this recipe)
2 C hulled and quartered fresh strawberries
3 T sugar substitute
juice from 1/2 one orange
1/2 T cornstarch
1/4 t salt
1 packet instant oatmeal (I used chai apple because it’s all I had!) or 1/2 C oats
1/4 C oat flour (make this with your food processor and oats!)
1/4 t cinnamon
1/4 t salt
6 T brown sugar (I used Splenda brown sugar blend)
1/8 C cold butter, cubed
Do this: preheat oven to 350 degrees. Mix strawberries, sugar, orange juice, cornstarch and salt. In separate bowl mix crumble topping ingredients together EXCEPT the butter. Mix in butter until crumbly – do this using your hands, it works much better and is definitely more fun! Pour strawberries into greased baking dish (I used a ceramic bread pan) and then cover completely with crumble topping. Bake 40 min- 1 hour.
I am not the biggest fan of the Paleo Diet… Since I don’t like meat, it’s hard for me to thrive on a diet of meat, veggies and nuts. Just not my cup-o-tea. What I do like from this lifestyle (I hate the term “diet.” In order for anything to become a success in your life, I think there needs to be a lifestyle change) is the cutting out of processed sugars, flours, and all-together, processed crap. I think that is valuable and should be adapted into most lifestyles, and something I am working on myself.
What I am a big fan of is zucchini and chocolate. When I saw these flourless zucchini brownies from Delighted Momma, I knew I wanted to try them. Every ingredient in the bars is simple and something I have on hand. I adapted the recipe a bit, but kept them pretty true to the original recipe.
Zucchini Chocolate Bars (adapted from this recipe)
1/3 C almond butter
1/3 C peanut butter
1/3 C pumpkin
1/3 C honey
1.5 C finely chopped zucchini
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 C dark chocolate chips
Do this: preheat oven to 350 degrees. Grease 9 x 13 pan; mix all ingredients well and pour into greased pan. Bake for 40-45 minutes.
**These DO have a VERY zucchini-y taste… Not sure my thoughts on that… I think adding cocoa to the recipe would help… I’ll keep working on this recipe, trying to improve it!
I am obsessed with these little cakes! This recipe started when I found this recipe from Raspberry & Coconut and has changed over the past few weeks that I’ve been making it! I have also found that I can eat half as part of my breakfast and put the rest in the fridge for another time. One day I’ll try and make a whole cake stemming from this recipe, but for now these individual ones are perfect!
The recipe below includes banana which so far has been my favorite, as opposed to applesauce or pumpkin.
Protein Brownie Cake for One
1 T coconut flour (I have not tried subbing any other flour)
2 T whey isolate (chocolate flavor; I have also used regular, not isolate, powder)
2 T unsweetened cocoa
1/2 t baking powder
3 T coffee (you can use water or milk instead)
3 T banana puree (I use older bananas – you could also use baby food, pumpkin puree, or applesauce!)
3 T egg whites
Spray microwavable dish with nonstick spray; microwave for 2 minutes and then flip the cake and microwave for another 1 minute.
Eat and enjoy! I like mine for breakfast with tons of strawberries on top or for a snack with a scoop of ice cream or yogurt!
In a magazine I got for free while checking out at a health food store in the area, there was an article titled
The Colors of Cancer Prevention – an article about phytonutrients which are found in most produce.
When my mom was diagnosed with breast cancer a few years ago a friend at school’s mom was also diagnosed. My mom went through surgery, chemo, and radiation. My friends mom chose a different route – essentially a completely raw diet. Both are cancer-free! Praise the Lord!
Anyway, the article reminded me of this suggestion to go raw instead of undergoing chemo or radiation so it sparked my interest.
So, if you are like me and have a lot of cancer history in your gene pool (or have had cancer yourself), this just gives you even greater incentive to eat those fruits and veggies! If you don’t have a large cancer history, still an incentive to protect yourself from cancer development!
A year ago, if you had asked me to eat a brussels sprout I would have laughed at you. But my great friend, Jess, knows how to cook so well that I will try anything she puts in front of me. In November of 2011 we set out to make some dinner over a fire the night before the Tough Mudder. One of the things Jess brought to prepare was brussels sprouts. She cooked them, I tried them, I loved them.
From that day until this day I have eaten roasted b.sprouts at least once a week (often a few times). They are just so tasty!
Seriously, try them. If you don’t like them – great – but you don’t know yet, do ya?
Easy roasted brussels sprouts
1 bag brussels sprouts
1 T olive oil OR cooking spray
~1 T mustard
pepper to taste
Do this: preheat oven to 400 degrees. Cut off rough end of sprouts and rinse; remove any leaves that have fallen off in the process (if you put these in to roast they burn very quickly). Spray with cooking spray or drizzle with oil; add mustard, salt and pepper and toss until coated lightly. On a sprayed or lined baking sheet, spread out sprouts so they are not touching.
Cook for 10 minutes, stir and cook for abut another 10 minutes or until sprouts are slightly browned.
I love dipping them in BBQ sauce and eating them with turkey muffins and “fried” zucchini chips!
These little mini-meatloafs are made with lean turkey and a veggie for a quick, simple protein to accompany any meal!
I have now successfully eaten them for breakfast, lunch and dinner.
Turkey Meatloaf Muffins
1 package lean, ground turkey
2 zucchini, shredded
1/2 C crushed Fiber-One cereal (or bread crumbs of choice)
1/4 C BBQ sauce
*Use these to taste!
Do this: preheat oven to 350 and spray or line 12 muffin tins. Combine all ingredients in a large bowl and use ice cream scoop to fill muffin tins; press down. Cook for about 20-25 minutes, drain oil (which will be present… and slightly gross!) and let cool. Store in refrigerator for a couple days or freezer for long-term use!