Tag Archives: delicious

Pumpkin Chocolate Chip Muffins (dairy and grain free)

Besides one minor 8 page paper, school is done and over with for the semester. So to celebrate, I made a batch of delicious paleo pumpkin chocolate chip muffins for my sweet 80 something year old poetry professor. I was in a bit of a hurry, so an instagram picture is the best I could do. I usually hesitate to post a recipe without at least halfway decent pictures, but I really wanted to share this one!
931423_589041617781561_538340145_nPumpkin Chocolate Chip Muffins (gluten, grain and dairy free)
Ingredients:
1 cup almond flour/meal
1 cup canned pumpkin
2 eggs
1/4 cup almond butter or sunbutter (sunbutter for the win)
1/4 cup honey
1 T maple syrup
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp pumpkin pie spice
3/4 cup chocolate chip (dairy free, gluten-free)
1/4 tsp salt

Directions
:
Preheat oven to 350 degrees. Mix all ingredients in a bowl. Blend thoroughly, that baking powder can be clumpy! Prepare a muffin dish with muffin liners or spray with non-stick spray. Pour the batter in evenly…mine made about 9 muffins. Bake for 40-45 minutes or until they’re firm and golden brown.  (I honestly can’t tell you exactly how long I cooked mine for, because I kept wanting them to be a little more crispier but it’s probably ended up more towards 45 minutes than 40. Definitely try 40 first, everybody’s oven’s is a little different I think:))

These came out super moist, light and fluffy. Even though it’s May, I will never get tired of smelling pumpkin in my apartment. I just wanted to light the pumpkin candle I STILL have sitting by my couch and drink some warm archer farms pumpkin flavored coffee. Is it Fall yet?!

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Peanut Butter Cookie Dough Fudge

If you want a delicious and addicting treat, read on. But if you don’t like cookie dough/peanut butter/low carb/sugar-free treats than you should stop reading this and go get checked out because you’re most likely not human.

I stumbled across this recipe by the low-carb genius, Dr. Sara Solomon, and have had it on my “to make” list for awhile now. I don’t know why it took me so long, it took literally 3 minutes to make and 10 minutes to freeze.

pbcookiedoughfudge

Ingredients:
4 T coconut oil
4 T unsweetened almond milk
1 scoop Myofusion Peanut Butter Cookie Dough Whey
2013-04-12 18.41.08Directions:
Melt the coconut oil in the microwave for about 30 seconds, or until it’s liquid. Combine the oil, whey and almond milk in a blender (I use a magic bullet) and blend. Once the mixture is done mixing, it will be really fluffy- like icing, which you can definitely use it as! This would make a great protein cupcake icing or pancake topper. Otherwise, put it in a freezer-safe Tupperware dish and place in the freezer for 10 minutes and let it harden. Enjoy!

This makes 12 pieces, each piece has calories: 44, fat: 3.3 g, saturated fat: 2.8g, cholesterol: 4.2 mg, sodium: 24.8mg, carbohydrates: 1.8g, fiber: 1 g, NET carbs: 0.8g, sugars: 0.4g, protein 2.4g

Curry Burgers

curryburgers

Buying 8 pounds of longhorn was a marvelous idea. Now, when I’m feelin like some lean red meat, all I do is mix them with different spices and make major muscle-building burgers. And they taste pretty fantastic. I found an Indian-inspired seasoning in Practical Paleo and then mixed in my own ingredients to make these burgers. Hope you give it a go!

Curry Burgers (makes 4 patties)

Ingredients:
1 pound lean beef
1/4 cup finely chopped onions
1 clove garlic, minced
1/2 T curry
1/2 T paprika
1/2 T cinnamon
Dash of sea salt and pepper

Directions:
Mix it all in a bowl and cook on medium-high heat for about 4 minutes on each side. I like mine a little pink in the middle but if you want it cooked through more, feel free to leave it on the stove a bit longer. Serve with a side salad and enjoy!

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Note to self- time to step up my photography game. Need some new plates and place mats:)

Strawberry Protein Mug Cake

What makes me happy you ask?

Purses? No.
Chick flicks? No.
Celebrity gossip? Heck no.
Getting my toes done? Okay…sometimes.
Clothes shopping? NO.

But I do get excited over personal records in the gym, shiny new Tupperware, gym bags, neon workout tanks, bulk cooking, 7 a.m breakfasts, clean eating, finding a spare tuna package in my purse, chicken discounts and most of all……NEW PROTEIN.

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I’ve been dying to get a hold of some strawberry protein lately and I landed with Gaspari. I’ve been through Optimum Nutrition, Body Tech, V-core, Dymatize Elite and a few others, but none of them have really stuck with me. I’m looking for a brand I can be loyal too so I’m trying out some Gaspari. I’ve been a fan of the company for quite some time now, I just never got around to purchasing their products. Silly me. I now have 3 things of whey, even though 2 of them are dangerously close to their end.

Tonight for my last meal I decided I wanted cake. Strawberry cake. And protein. So what did I do? Made a strawberry protein cake of course.

But I’m lazy…so I resorted to the microwave. Which turned out the be a brilliant idea.

strawberrymugcake

Ingredients for cake:
1 scoop Myofusion strawberries and cream whey
1 T egg whites
1/3 cup almond milk
1/2 T flax seed
1/2 packet Stevia

Ingredients for icing:
2 T chocolate whey
1/2 T Hershey’s Special Dark Cocoa
3-4 T almond milk (depends on how you want the consistency)

Directions:
Mix all the ingredients for the cake in a mug and put in the microwave for 1 minute and 30 seconds. Be careful to make sure it doesn’t spill over! Once done, turn over the mug on a plate and let the cake cool for a second while you make your icing. Simply mix the icing ingredients together in the mug you just used, and pour it on top the cake! I put a strawberry one top but you could use Greek yogurt, berries, nut butter or raisins! Go cuhrazy!

When you have a tasty protein powder, there is simply no need for a greasy, tummy-ache creating cheat meal.

Butternut Squash Quinoa

butternutsquashquinoa

It’s both St. Patrick’s Day AND leg day. So that just means one thing. Breakfast must be big….and kinda green. I woke up not really knowing what my paleo-loving tummy was in the mood for so I reached for a couple of my favourite carbs and one of my favourite proteins to create this fast dish (this is lower in protein so feel free to add more eggs!).

Ingredients:
3/4 cup butternut squash (I’ve been using frozen Archer Farms squash from Target for convenience)
1/2 cup cooked quinoa
1 egg
Spinach or kale
Garlic or garlic powder (I used both)
Paprika
Cumin (cause I’m weird)
Salt/Pepper

Directions:
Heat up or cook the butternut squash (skillet would probably be best but I used the microwave since mine was frozen a bag) and the quinoa. At the same time, saute the spinach or kale in a nonstick skillet with garlic and either olive oil or water (I prefer water when I saute my greens). Once spinach is done, set aside and fry your egg in the pan. Again, I don’t use any kinds of oils, I just make sure the pan is coated with nonstick spray. When the butternut squash is done, put it on a plate and spice it up with whatever you like! I used paprika, cumin, pepper and a little bit of salt. Once the quinoa is prepared, put it on top of the butternut squash and layer on the spinach as well. Season more to your liking and then top with a delicious runny egg!

Other awesome ideas for toppings would be: walnuts, avocado and/or shallots. YUM!

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I’ve been feeding myself pretty well the past few days. Lots of taters, veggies, eggs and protein. A few trips here and there to Whole Foods as well, considering it’s across from a music venue and that’s the place to be during SXSW. Yesterday, Ra Ra Riot was playing a show and I could hear them from Whole Foods, sitting under the sun while chowing on a turkey and kale salad. Mmmmm.

Time to catch up on all the school work I neglected over spring break. Happy Paddy’s Day y’all!

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Butternut Squash Spinach Salad

butternutsalad

How many of you are obsessed with the grill station at Whole Foods? One of my all time favourite go-to meals is their prepared salmon, sweet potato fries and broccoli. It’s so fresh and delicious…but during the winter, there’s a new side in town that knocks all the other ones OUT of the water. Have you ever had their butternut squash salad with spinach and craisins? I don’t know if it’s just me but I literally crave this combination now that I’ve had it a few times. I finally decided to make it myself before the winter squashes are totally “last season.” It was surprisingly easy once I learned the proper way to slice and dice those blasted butternut squashes.
2013-03-02 02.19.42Peel first, next cut, then scoop out the seeds. I saved half of it for a future “butternut porridge” I want to create but the rest of it I cubed up.
2013-03-02 02.33.42Drizzle them up with a little olive oil and maple syrup. You can also add some spices but I just couldn’t think of what to use for this already-so-flavorful dish!
2013-03-02 02.55.11Craisins. The ever popular cranberry raisin. Good for you? Heck I don’t know. But I do know I love them. And that’s what matters here- right?

Anyways, here’s the recipe.

Ingredients:
1//2 butternut squash, peeled and diced
1/2 cup craisins
2 cups spinach
2 T olive oil
1 T pure maple syrup

Directions:
Preheat oven to 400 degrees. Once you’ve peeled, de-seeded and diced your butternut squash, disperse them on a baking sheet. Drizzle the olive oil and maple syrup on top of the butternut squash cubes and place the dish inside of the oven for about 25 minutes, or until soft. Add the craisins in the dish and stick it back in the oven for an additional 5 minutes. Saute the spinach in a skillet (or heat it in the microwave if you so desire) and mix it into the butternut squash once it’s done. Serve hot with dinner or enjoy it after it’s been chilled in the fridge for a few hours! Either way I guarantee it’s going to please your pallet! 🙂
2013-03-02 03.09.44MMMMMMM. So easy but so delicious.

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And yes, I almost created my Whole Foods go-to meal. Everything but the broccoli…which is fine by me. It was only 3:30…too early for broccoli, duh. Rosemary salmon and butternut squash hits the spot, every time.

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“Ripped Cream” Review

How many of you guys love to start your day off with a warm mug (or two) of coffee? Or drink coffee before your workout for that extra energy? I know most of you love your a.m cup of joe but can’t get used to drinking it black, or have a hard time parting with your coffee creamer. Unfortunately, the calories from coffee creamer add up throughout the day, plus it’s fat AND sugar loaded. Many are flavored unnaturally and contain absolutely no health benefits, but yet it’s so hard to shake the nasty habit. Well well well. There’s FINALLY an answer to this nagging problem.RIPPED CREAM….get RIPPED by drinking coffee!
2013-02-17 23.17.59*All Natural
*5 grams of protein
*11 Amino Acids
*50% RDI Vitamin D3
*Gluten Free
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I was lucky enough to get to review this coffee creamer and I have nothing but good things to say! For those of you that don’t have an easy time eating a lot of protein for breakfast, this “cream” is a great way to get in that extra dose in. It’s convenient, fast, and it provides immediate protein for your muscles first thing in the morning. Though it’s only 5 grams of protein per serving (2 tbs), you could consume it several times throughout the day and your daily protein consumption will easily increase. It contains 10 grams of carbs per serving as well, which I actually like because my carb intake is  lower now (because I no longer eat grains) and this is another way to get some extra energy. Even if you’re on a low carb diet, this product should not inhibit any results. Not only is it a ridiculously smart solution to so many coffee cream lovers, but it also tastes delicious. The chocolate is really subtle but gives my morning coffee the flavor of one of those Starbucks mocha-java-frapps minus the fat and sugar. Totally guilt free and it actually helps you work towards your goals. The vanilla makes a wonderful combination with my medium roast coffee because it tastes so much lighter and fresh. I absolutely love vanilla so I was SO excited to be able to drink it in the mornings!
The coffee creamer comes in a little pouch perfect for traveling or keeping it in an office desk. I was wondering what else I could put this stuff in…protein shakes? Bars? Egg whites? Protein pancakes? The possibilities are endless. Anyways, I’m so excited to have this now instead of always having to drink my coffee black! Follow @RippedCream on Twitter and check out their products here!

What did I enjoy my protein coffee creamer with this morning, you ask?
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Oh you know, just a coconut pancake loaded with BACON. Well turkey bacon but it was bacon nonetheless. New coconut protein pancake recipe will be posted soon too. This may be my favourite protein pancake recipe yet and it’s grain-free and totally paleo;)