[Small Batch] Strawberry Crumble

[Small-Batch] Strawberry Crumble (adapted and halved from this recipe)
Filling
  • 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

Crumble Topping

  • 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.

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Zucchini Chocolate Bars (paleo)

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 egg
  • 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!

Workout motivation of a different nature

I’ve posted on workout motivation before… But this is a whole different kind of motivation. In order to eat these tasty treats, I feel the need to workout first.

Today, I was lazy enough to skip the gym all together and just search delish food blogs, instead.

Please vote in the poll for one of these recipes and I’ll make the winner this month! That especially means my friends that read this blog!

Enjoy.

Oreo Cheesecake Cake from Erin’s Food Files

Peanut Butter Chocolate Chip Cupcakes c/o Food Snots

Strawberry Shortcake Sushi created by Take a Megabite

Pizza Bites from Annie’s Eats

 

Banana Bread Scones w/ Brown Sugar Glaze via The Kitchn

Hot Corn Dip created by Gina Marie’s Kitchen

Chicken, Bacon, and Cream Cheese Taquitos from Mommy I’m Hungry

protein brownie cake for one!

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!

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phytonutrients: cancer prevention

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.

Here’s the gist:

White-Yellow

  • Allicin: garlic, leeks, onions, scallions, shallots
    • protector of the heart and defense against infection
    • lower risk of cancer, especially esophagus and stomach
  • Limonoids: grapefruit, lemons, limes, noni, oranges
    • help liver clear toxins from body and useful for detox
    • help to reduce tumor size
  • Carotenoids: apricots, bell peppers, carrots, collard greens, kale, lettuce, mangos, papayas, spinach, sweet potatoes, winter squash
    • boost immune activity, maintain eye health
    • lower risk of cancer, especially of kidney and ovaries; possibly help fight colon cancer

Green

  • catechins: apples, berries and green tea
    • oral health, cardio well-being, bone strength, supporting weight loss, and protecting against arthritis
    • inhibit enzymatic reactions that promote cancer development and reduce tumor size
  • chlorophyll: green plants, barley, wheat grasses, chlorella and spirulina, leafy greens
    • detox, immunity support, blood cleansing
    • protect against genetic damage that may lead to cancer, especially of the liver
  • sulforaphane: broccoli (especially the sprouts), brussels sprouts, cabbage
    • protects against a micro-organism linked to stomach cancer

Red-purple and Dark-purple

  • lycopene: grapefruits, tomatoes, watermelon
    • helps to fight prostate cancer
    • help prevent malignancies of the stomach and lung
    • support for blood vessel health
    • reduce risk of asthma development
  • ellagic acid: grapes, pomegranates, raspberries, strawberries
    • reducing risk for hormone-dependent breast cancer
    • inhibit growth of prostate cancer cells
  • resveratrol: grapes and peanuts
    • help fights aging and supports cardio health
    • lowers glucose and eases diabetes symptoms
    • reduce colorectal cancer risk
  • anthocyanins: acai, bilberries, blackberries, black currants, blueberries, cherries, cranberries, goji, grapes, mangosteen, plums
    • fight cancer development at all stages

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!

(source)

Friday Favorites

Just a bit of a weekly recap of some things you should take a look at, that I have been enjoying the past few days!

First – check out Worthy Heart for some great inspirational quotes/art!

This chocolate protein cake recipe has seen my microwave multiple times this week. Get on it.

This recipe made it’s debut in my kitchen last night and I’m obsessed [by the way – I sub’d 3 T applesauce for 3 T coconut oil].

If you haven’t heard, Jimmy Fallon and I need to be best buds. He is hilarious – down right and he has a great head of hair. Wednesday night he did a hilarious sketch of his usual Celebrity Whispers. Probably my favorite one so far. This one’s pretty good, too.

I finally found the bedding I want… But then I realized it’s about 1 million dollars. Not in my budget, buddy.

I’ve been wanting to try foam rolling for awhile now but never purchased a roller. The friend I stayed with for my recent marathon had one and another friend brought one. Let’s just say I still want one.

The last book (series) I read was the Hunger Games. This book by Shellie Warren is quite different. It is way better (for other reasons – obviously the Hunger Games is fantastic) and so convicting and challenging. I recommend it to men and women alike.

Finally, this scripture has been speaking volumes to me this week. God made a covenant with Israel – a covenant of peace. And in Isaiah 54:10 he promises it will not be removed, no matter what. What promise!

Friday Favorites: Food Edition

Today’s favorites are some of my favorite food-related things from this week!

Enjoy!

Article: A Biblical Theology of Food

Recipe: Ice Cream Cupcakes

Recipe: Skinny Chocolate Chip Buttermilk Scones

Article: Your Grandma was Right: All Things in Moderation

Recipe: Banana Chocolate Chip Baked Oatmeal Singles

Photos: Mini Food Art

Quote

April Challenge

April is just around the corner! Yikes! Are you kidding me?!

In March I gave you the Mad Abs Challenge and I have been searching for something to do in April. The following are some options I figured I’d throw your way and let you choose!

The Thank Your Body 30 Day Challenge from Robin @ Thankyourbody.com

Arms n’ Abs from the Domestic Diva

A general eating better challenge from It’s Fitness, Baby.

In general, I know I have a few challenges for myself:

  1. No candy. Period. None. Candy seems to run my life. By candy I mean M&Ms. If there was an MMAA (M&M addicts annonymous) I’d be the leader. Maybe I should start that group. Unfortunately, how we reward behavior at my job is by giving the kids “dots” – M&Ms. They are always around… Plus I purchase them for my own usage. So, while my goal is to eat NO candy, I basically mean eat no M&Ms.
  2. When the temptation arises to mindlessly eat, study scripture instead. Sometimes when I am bored I just search for food to satisfy me. It never really does but I figure I could use this boredom to do something MUCH more productive. I’ve written some scripture on index cards that I plan to keep around the house as well as in my car and purse.
  3. Love myself better/more. Each day in April I will write down 1 thing I am so proud of/thankful for about myself. I think it’s good to practice encouraging others, and I try to do just that, but I also think it is so important to encourage and uplift myself.

Now my challenge to YOU: Join me! Join me in one of the challenges I listed for myself OR one of the others listed above! Let me know if you plan to do one of these!

Easy roasted brussels sprouts

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
  • pinch salt
  • 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.

Enjoy!

I love dipping them in BBQ sauce and eating them with turkey muffins and “fried” zucchini chips!