Almond Butter Oatmeal Cookies

My name is Molly and I am an almond butter addict.

Seriously.

I had to give myself a rule yesterday that I wasn’t allowed to have it because I’ve had it in some form every day for the past week…at least. You’ll find that out when you look through some of my recipes 😉

These are my almond butter oatmeal cookies and they will rock your socks.

What you’ll need:

1/2 cup gluten free oats
1/2 cup almond butter
1/4 cup date paste
1 egg white (3 Tbsp)
1 tsp baking soda
1 tsp gluten free, sugar free vanilla (omit if on whole 30 or paleo diet)

So how do you do it?

It’s super simple.

1. Mix your baking soda and oats in a bowl.
2. Whisk all your other ingredients in a separate bowl until smooth.
3. Using a cookie scoop, place them on a baking sheet.
4. Bake at 350 degrees for about 9 minutes or until the bottom starts to brown.

Done. That’s it. It made about 13 cookies for me.

Now, since these are made with oatmeal, almond butter (especially), and date paste, they are kind of dry. I keep them in a plastic bag and the moisture in the bag will make them less dry. Just keep that in mind. But when you can’t have gluten, lactose, and you’re trying to eat less sugar…these are delicious!

My family liked them other than the fact that they were a little dry.

You could add chocolate chips too. Or cinnamon. Or banana. Or whatever your heart desires. Yum! Enjoy!

Date Paste

This is not a difficult recipe in the least, however, now that it goes in about all of my recipes I decided I need to blog about it. So today I am giving my beloved date paste a post of it’s own.

I’m here to tell you that there’s no way you can screw this up!!! Whoopie!!

There’s really no measurements here. It’s however much you want because however many dates you use, the more paste you’re going to get.

Put however much of your pitted dates into a measuring cup. In this case, it was 3/4 of a cup.

I leave it in the same measuring cup #lessdishes and cover it with hot water from the faucet.

Let them soak for at least 10 minutes, the longer the better. The softer they are the easier/faster to get your paste. Then, you’ll put them in your food processor.

You’ll process until there are no more large chunks of dates and it comes out looking like a paste. Just like this picture (minus the big date on top ;)). I store mine in mason jars in the refrigerator and it works beautifully in all my recipes.

Guess what? That’s it!! How easy, right?

Reasons I love date paste:

• It adds the sweetness when you need it in a recipe, but it’s not overpowering.
• It’s all natural sugar. It’s like replacing bananas in your recipes. A total health conscious option.
• It keeps long in the refrigerator.
• This is sugar detox approved!!!!! And paleo, vegan, and whole 30.
• This should be your sweetener of choice.
• You should listen to me. 😉

However, it’s not as sweet as sugar. When I use it in recipes, my mom is still not a fan of whatever it is because it’s not sweet enough. But for me and my tastebuds…it’s perfect! I’m not eating straight flour in my pancakes when I can add date paste to sweeten because yes, pancakes, breads, etc. all have sugar. I might have eaten it by the spoonful before. Maybe. When you’re just starting out using this date paste be sure to keep that in mind!

Do you use date paste? What do you think about it?

Almond Butter Banana Waffles

Ah, good morning!

I’m sharing a super simple, super nutritious, and super delicious waffle recipe with you today. Believe me, you’ll be begging for more before you’re even done.

These waffles have LESS carbs, MORE protein, and the same amount of fat as a serving of eggo waffles!! WITHOUT the sugar either (they have 6g)!

Ingredients (makes 1 waffle):

1 ripe banana
1 egg white (3 tbsp)
1/2 tbsp almond butter + more for serving
1/2 tbsp chia seeds
1/2 tbsp cinnamon (I personally like a lot)
1 tsp vanilla extract (if not on Paleo, Whole30, Sugar Free diet)

Method:

Mash your banana with a whisk. Mix in the egg white, chia seeds, cinnamon, and vanilla.

Once mixed, add in your almond butter.

Grease your waffle iron and spread the mixture. Cook as you normally would. I personally like mine on a darker setting. It takes a little longer for these ingredients to form together as there isn’t any flour.

Serve with melted almond butter and sliced bananas. Serve with syrup. Serve with jam. Regardless of how you serve it, you’ll love it.

The best part is…if you want, you can double, triple, or quadruple the recipe to make ahead and then store in your freezer. Wake up, toast a waffle, spread some almond butter on top, and breakfast is on the table in seconds!

Nutrition (per 1 serving):

223 calories
6g fat
27g net carbs
9g protein

I love that while you’re still getting carbs from the banana and chia seeds, they are low glycemic. Which is why we like those ingredients! Plus check out all the health benefits of chia seeds that I linked to above.

I’ve never known a single waffle to have 9g of protein…i’m all about it.

These waffles are high in fiber with 8g. Me oh my.

You’ll think you’re cheating with this recipe, but you’re really not. Make the waffles and let me know how they turn out!

Friday Favorites: Favorite Lactose Free Products

I’m coming at ya PUMPED this Friday morning because it is SPRING BREAK fo’ yo girl and I am headed out of town tomorrow.

But i’m still linking up with Andrea, Narci, (and Erika but not this week) for another Friday FAVORITES before.

I get asked alllllllllll the time what I eat with my food allergies. “Can you even eat?” Yeah, peeps. I DO EAT. I just have to make modifications.

A couple weeks ago, I promised posts on my FAVORITE lactose free and gluten free products. Many of you already are gluten and lactose intolerant, and many of you are just now being diagnosed with these intolerances. Seeing as it’s taken me about 4 years to finally find products that I enjoy, I thought I would share to spare y’all. Not only did it take a long time, but it took a lot of money and throwing foods away. I mean my poor tastebuds hate me by now too 😉

So when I say these are my FAVORITE products it’s because I have tried them and continue to buy them. There have been some that I have tried where I can say “oh, that’s not awful” but these are the products that I buy over and over again.

Cheese

Cheese was the hardest. There’s nothing like some good ol’ cheese and I missed it…for shredded cheese, Go Veggie is my FAVORITE.

They have Cheddar, and Cheddar + Monterey Jack as well. The Mexican style tastes different than the others but it doesn’t bother me anymore since i’ve gotten use to them. This grated parmesan isn’t bad either and it’s good for pasta dishes!

Sliced cheese is weird because they all taste different! Strangely I’m not a fan of Go Veggie’s sliced cheese but I found this Borden brand that is delicious for grilled cheese and sandwiches when the craving hits.

But this Finlandia brand is what I have been buying for turkey and swiss melts or whatever else i’m needing some sliced cheese for.

Cabot is lactose free. I liked it for wine and cheese nights with my parents, but we don’t do that often enough so this cheese goes bad way too fast. If you have a big family with lactose intolerance, totally get this!

I really don’t used sliced cheese that much. I only have it in the fridge on occasion. But I always have my FAVORITE Go Veggie shreds. And the best thing about each cheese that I mentioned is that they all melt!!! I’ve used some that don’t melt before and that’s awkward.

What happens when it comes to pizza? Well, I don’t buy frozen pizzas because none of them are good to me…so either I just get it without cheese if we’re eating somewhere like Pie5, or we get Papa Murphy’s and i’ll put my own cheese on top before it goes in the oven! That’s mine without the cheese right there on top 😉

Ice-Cream

Ice-cream is by far my FAVORITE lactose filled product. I miss frozen custard so much. But this Lactaid is the absolute best. GET IT IF YOU HAVE NOT TRIED IT. Honestly, you’d like it even if you weren’t lactose intolerant…that’s how serious I am.

If I just want a plain ol’ ice-cream for a shake, Breyers is a great one.

I am way too excited about this coming out, i’m on the hunt right now. I have heard such good things.

And I just found out that this is lactose free, so as soon as I am done with my sugar detox it’s coming home with me.

I have gotten this before because chocolate chip cookie dough is always my favorite kind of ice-cream and it was good. But it’s not as good as the other ones i’ve mentioned.

Any other brand…don’t trust it. If you want some good lactose free ice-cream, you have to go with these name brands to get something remotely edible. I’m not kidding!

Mayo

Mayo is one of those things that you don’t need in your fridge all the time like cheese, but you need it for recipes. And you want a good one!

This is the best mayo brand that I have found…

…but I have also tried their salad dressings and don’t like them. It’s hard telling with some products.

I use it in my basil mayo.

And when I make my own Chick-Fil-A sauce.

I’d keep this on hand if I were you, it stays good for a while too.

Sour Cream

I have yet to find a sour cream that is lactose free. But I was at my local Sprouts the other day and saw this one, which I am pretty excited about because there are a lot of recipes that I have had to forgo due to sour cream.

Cream Cheese

Same goes with cream cheese. I have actually tried this one though, and it’s pretty good. So far i’m really liking the Green Valley brand.

But as I was googling that cream cheese, I found this bad boy and i’m over here like…”Where have you been all my life?!” It’s not in any of my stores!

Cottage Cheese

I ALWAYS have cottage cheese in my refrigerator. It’s a staple for me. A good source of protein,  calcium, and mine is low fat. You need it. I go through this container like a baby goes through diapers. Okay that was a bad comparison…but roll with it.

Butter

This is the only one that I know of that’s dairy free. I couldn’t tell a difference with this one, so I recommend! Shhh…don’t tell but I have used it on my brother’s FAVORITE english muffins and they couldn’t tell either.

Milk

So here’s the thing. I’ve never liked milk. When I was a kid I would only have with cereal in the mornings…but I never drank the milk at the bottom. Sometimes I would even eat my cereal dry. My mom said when I was younger I had a hard time with breast milk.

However, Lactaid is my absolute FAVORITE lactose free brand. I got the eggnog during the holidays, I get the fat free high calcium milk, the ice-cream, the cottage cheese, everything. It’s all good. I have yet to go wrong.

Sometimes we will get the big jug at Costco that i’ll use for recipes, or when i’m making this frozen coffee.

But most of the time I will just get the store’s name brand because #cheaper and #costeffective and #college.

But to be honest…I don’t buy dairy milk anymore. I now only use my FAVORITE unsweetened almond milk (the cheapest kind of course). I don’t eat cereal or drink it plain, so I just use this for my protein shakes or in recipes. Again, if you like dairy milk – Lactaid should be your go-to. Or even your grocery store’s name brand.

Yogurt/Kefir

If i’m craving some yogurt, Yoplait carries lactose free that is good.

And Green Valley is a great option too. Yogurt-wise, I just keep this plain kefir in my fridge. I use it for smoothies, or put it in a bowl with fresh fruit. Kefir is such a great way to  get your probiotic in as a snack! Always get plain because the flavored kinds have a ton of sugar.

So I will say that I have tried all of these Daiya products. Lots of lactose free people swear by this brand and use it all the time…

…but I do not like a single one of these. It is my LEAST FAVORITE. Except Daiya has a lactose free greek yogurt at the bottom of the picture that I recently figure out about, so I tried it and really enjoy it. But that’s it.

And when it comes to coffee…?

I just get some soy milk or coconut milk. But I totally prefer soy.

Really and truly if you can, get the name brand “lactose free” products. I have found that if you try some sort of off brand it’s just not as good.

OKAY FELLOW LACTOSE FREE PEEPS…does that help? Do you have any questions? If you’ve tried some of these what are your opinions?

Have a great Friday. Hopefully you’re writing your grocery list right now and these products are making the cut 😉

Colors of Life: Daily Eats (Gluten and Lactose Friendly)

Hello!

Today, we’re talking food. Woohoo! I get quite a few questions about what I typically eat on a daily basis and as y’all know, I have an allergy to gluten and lactose. I know there are some people out there looking for healthy alternatives or who have been diagnosed with a food allergy and need some guidance. HAVE NO FEAR, MOLLY IS HERE!

I am no nutritionist (I KNOW, SHOCKER). But this is what I’ve found that’s working for me right now. I do A LOT of research any time I can, so I just want to share it with you guys. Cooking is a hobby of mine. Finding foods that I can eat, that are healthy, and that I can create is one of my favorite things to do. So it works for me.

Some things to know:

1. You have to experiment with foods/times/etc. Finding what works best for you and your schedule is going to be key. I love to get ideas from others, hence the constant research i’m doing, but ultimately it’s about me and my body.

2. I try not to eat the same thing 2 days in a row. Not that eating the same meal 2 days in a row is bad, but I think it’s important to switch it up. Moderation is key. Besides that, i’m the queen of finding something I love, eating it for weeks straight, and then burning out on it completely and I don’t want to do that!

3. I listen to my body. If I know I should eat some fish, but i’m craving a pizza, then I go with pizza. Chances are i’ll just keep thinking about the pizza and the fish won’t satisfy me. And if i’m full, I stop eating. And if i’m not hungry, I don’t eat. I know many say to eat snacks in between meals even if you’re not hungry, but I personally disagree. I think eat when you’re hungry…

4. I eat when i’m hungry. If you read my COL on eating disorders, you saw that I didn’t eat when I was hungry. I ate when the clock told me I could. I look back to that now and wonder how I ever did that.

5. I watch what I eat. I try not to cut out any particular food groups. That’s just cruel! But if I have some carbs for lunch, I don’t load up on carbs for dinner too. I like to keep a healthy balance of what goes in my body. That said, I don’t eat many packaged foods. I just don’t like them or the way they make me feel.

6. I don’t drink my calories. I was the kid that hated soda, lucky for me. I was also the kid that hated milk though (foreshadowing of lactose allergy?). I don’t drink soda, sweet tea (anymore…which is so sad), juice, or creamers/sweeteners with coffee. I like my coffee black except when I add some almond milk or soy milk to it. AND I LOVE WATER. I always have water on me and i’m always drinking it. Just check my day in the life!

7. Stock up on the freezer foods. I only cook for myself. My family doesn’t like my food so when I cook it’s usually for me and it goes bad quickly. This is why I like freezer chicken, fish, etc. It saves a lot of money too.

Alright, those are just a few tidbits on me and my diet. So here we go…

G’Mornin’!

At 6:54, it’s go time. Time to get that coffee brewing and the ice water cup filled. If necessary, i’ll grab a little trail mix to snack on before the gym.

Breakfast

For the LONGEST time, I was not a breakfast eater. From middle school through college I didn’t eat it. But after being told approximately 395873 times how important it is for you, I’ve attempted to start making it part of my routine. Now, when 10:00 hits, it’s breakfast time.

Something you may not know is that when we wake up in the morning hungry, it’s really our body telling us that it’s needs protein, fat, and carbs. This is because we broke all of these nutrients down throughout the night and it needs the fuel. Therefore, one of the best breakfasts you can have (and my personal favorite) is…

Avo-Toast

Toast up a piece of your favorite bread, smear 1/4 of an avocado on top, and spread 1/3 cup scrambled egg whites on top. I love picante on mine.

I love a good egg-white omelet…

…and an egg-white scramble.

Protein Pancakes

1 banana
1 scoop protein powder
1 tsp cinnamon
1/4 cup egg whites (or 1 egg)
milk until you reach desired consistency (I think about 1/2 tbsp…I usually just pour)

Mix together and make like a regular pancake.

Creamy Chocolate Fudge Protein Shake

If I make this, it’s usually right before I walk out the door and I sip on it while i’m at work. I like this because it lasts longer than just eating breakfast and being done 🙂

Frittata a la Veggies

Make this on a Sunday, cut it up, and store in your fridge for a quick breakfast to heat up on the go!

4 Ingredient Pancakes

1 Banana
1 Egg
1 Tbsp ground cinnamon (I like a lot, choose how much you want)
1/2 package travel size flax seeds
1 tsp vanilla extract

Mix in a bowl, and cook like a pancake. Serve it up with a side of cantaloupe for your sweetness instead of syrup!

Momma’s French Toast

And sometimes you just need some good ol’ carbs on a weekend morning. If you can’t already tell…I LOVE egg whites for breakfast. They’re light, they’re nutritious, and they’re easy to make. You’ll soon learn about my love of vegetables as well!

Snack

Usually by 12:30/1:00, it’s time for a snack.

I like almonds. Scratch that, I love almonds. Almonds, cashews, pistachios, peanuts. I’m not picky. Just make sure you watch your portion size with nuts because although they’re healthy fats, they can be high cal if you’re not paying attention.

Other times, it’s just an iced coffee.

I get an iced doppio espresso in a grande cup. Then I fill it with my own milk and sprinkle some cinnamon on top. You  have to like your coffee black if you order this!

If i’m wanting a little bit of a heavier snack, I go with some tuna and cucumbers. And I make my own dressing on top.

Apple cider vinegar, olive oil, balsamic vinegar, lemon juice. Yum and refreshing.

Lunch

Around 2:30/3:00 I have lunch. I eat a lighter breakfast and a small snack so when I get home for lunch i’m usually pretty hungry. Therefore I want something delicious and satisfying.

Chicken, fish, and tofu are my go-to for lunch. I love proteins and these are my favorite sources.

I like to make chicken breasts at the beginning of the week and keep them in the fridge to put in recipes throughout the week. But when I don’t have chicken breasts we buy John Soules’ freezer grilled chicken breast strips and just keep them in the freezer. All you do is put them in a pan to heat up and then you can eat them. Sometimes i’ll sauté some peppers and make chicken fajitas.

Speaking of that chicken, I like to make it with roasted sweet potato fries and broccoli as a side. I love to make my plate colorful!

Speaking of sweet potato fries, they are the best!!! It’s simple really. Cut up a sweet potato, heat the oven to 425, drizzle some avocado oil and salt and pepper on top, and then bake them until they turn brown and roasted. It’s about 25-30 minutes.

That bowl is holding my tofu noodles and they’ve become a staple in my diet recently.

This is what they look like at the store and I get them all the time.

You can do so much with them! But I usually make them like the package says, add some chicken, some pesto, some herbs and enjoy!

Speaking of tofu…

I usually have a large block sitting in my fridge. This is great for all you meatless folks out there. This day I made Tofu Cauli Fried Rice. Deeeeelish. Right now my mom is gagging. She likes pizza for lunch every day.

In the freezer we always have a big bag of Costco’s individually wrapped cod, tilapia, salmon, mahi mahi. I love to grill some fish and serve it with some guacamole, avocado, mango, etc. It’s fun to get creative with fish! You can easily make fish tacos too.

Dinner

Unless my mom is making a new recipe for dinner, this is the least exciting meal in my opinion. I usually have commitments during the dinner hour so I eat at random times, but I still try to make it healthy and protein packed. This is when prepping, planning, and pre-cooking comes in handy for easy heat up. I’ve learned that if you have a decent sized, protein filled dinner, the less likely you are to snack late at night. So somewhere around 7:00, it’s dinnertime.

I sometimes make a burrito bowl…lettuce, beans, tomato, cheese, beef, and guac. It’s the cheaper version of Chipotle 😉

But more often than not, it’s leftovers. Whatever we have that sounds good and can be re-heated. The crockpot is my best friend when it comes time for dinner. I like to make different crockpot recipes/soups to keep in the fridge. Bison quinoa chili was delicious this night.

Vegetable soup is good for the soul.

Shay’s sweet corn chili is never a bad idea.

And I love a good salmon burger or a turkey burger. With some greens on the side of course! Check out my recipe for basil mayo.

On the nights i’m not as hungry, I just like to saute some vegetables and drizzle balsamic vinegar on top.

Now i’m not going to pretend that I don’t ever eat pizza or anything like that…because I totally do when I get the craving. Sometimes I can’t decide, so I do 1/2 BBQ chicken, 1/4 Hawaiian, and 1/4 Canadian Bacon and Sauerkraut. Yup.

Dessert/Snack

I usually either have a snack between lunch and dinner or after dinner…depending on what the day holds.

I enjoy snacking on fruits. Ever since I’ve been cutting down on the amounts of sugar I eat (blog post to come), I crave fruit. Grapes are one of my absolute favorite snacks.

Other times, I need something more substantial…so i’ll toast up some bread, spread some kind of nut butter on top of that, and then slice banana on top. Sprinkle with cinnamon and it’s divine!

Peanut Butter Cup Protein Pie

A protein packed chocolatey dessert? You got it dude. I made this when my sister was home from college this winter and I only had one piece…because she ate it in 3 days. “It’s healthy right?” is what she kept asking me.

Another one of my favorites is a quest bar. Heat it in the microwave for 23 seconds, then spread some nut butter on top. Ohhhhh it melts in your mouth and hits the spot without you feeling guilty!

I could go on and on about Larabars. I always keep them in my backpack for my night class.

And then at 8:00 i’m in bed. Just kidding…but I wish. It’s usually more like 11:00.

Well. That’s a day on my plate. If you have any questions, leave them in the comments!!!

For my gluten and lactose sensitive friends, later this week or next week i’m planning a blog post about all my favorite food allergy products that you can buy at the store. Seriously, after trying SO many different products, wasting a lot of money and time, I think you all will want to read that post 🙂

You can check out my most recent Day In The Life post to see how closely this correlates.

And how I stay healthy in college as a commuter.

Happy Eating!

What’s Up Wednesday: February

What’s up, friends?!

I’m back and i’m linking up with Mel, Shay, and Sheaffer. Every last Wednesday of the month, we all blog about what’s been going on. If you missed my 2015 posts, check them out!

What I’m eating:

I went straight to the source to get the answer for this…my iPhone pics. Lately I’ve been having so much fun in the kitchen creating, and then photographing, and of course eating. It’s become a hobby. I could probably make a post on all my pictures, so instead i’ll just show you a few.

Turkey bacon and an egg-white omelet just about every morning 😉

Pesto fish in foil for the win.

Yes ma’am, banana protein pancakes drizzled with almond butter.

I’ve been making my plate colorful with some chicken, snap peas & asparagus, and grapes.

Why and of course my FAVORITE creamy fudge protein shake.

What I’m reminiscing about:

Just this time last year. Today…but in 2015 I was blogging about our first snow day of the year.

And right now our weather is sunny and warm and 70 degrees. That’s crazy.

What I’m loving:

The relationships that i’m making with my kiddos at Church. If you follow me on Instagram (DO IT!) then you saw a picture I posted with my little Alina. This girl gives me a run for my money and the other morning she was playing around on my phone and took about 5 videos that make me smile every single time I watch them. I love Sunday mornings with my 4 and 5 year olds!

What we’ve been up to:

Speaking of Church, and kiddos, and following me on Instagram, and what i’ve been up to…this past weekend was the high school retreat. Church retreat weekends are incredible and life changing and I was so happy to be a part of this one. Students dedicating and re-dedicating their life to Christ, fellowshipping with one another, pigging out on tons of sugar (we did lots of that!), not sleeping, and just enjoying each other. Is there anything better?

STOP. Are they not the cutest?!

A little co-leader love, plus some photo-bombers. Jen (the one in the red next to me) and I co-lead a group of freshmen girls, and Megan (the one taking the picture) co-leads a separate group of freshmen girls all at the same campus. This weekend our groups were merged and it was A BLAST.

I love Wednesday nights with my 9th grade girls.

What I’m dreading:

All of the schoolwork that I see coming up on my calendar. It’s just so time consuming and boring and waahhhhh. Let me whine okay 🙂

On another note…I love the simplified planner.

What I’ve been working on:

Me.

You guys know I took close to two weeks off from blogging here. More details to possibly come at a later date.

What I’m excited about:

FULLER HOUSE COMING TO NEXTFLIX ON FRIDAY!!! Two sleeps. Two sleeps. Two sleeps. I’ve been waiting for this for what feels like forever!

What I’ve been reading/watching:

I’ll talk about what i’m reading next Wednesday, March 2nd for Bookworm Wednesday!! Link up with Katie and I for that.

As for what i’m watching…

I found a new show that I am IN LOVE with. Seriously. I watched the 2 seasons in a week. I was first intrigued when I saw Lori Loughlin starred because I’M OBSESSED WITH HER (see above “what i’m excited about”), but then when I realized it was an old western drama tv show that was it. Season 3 aired on Sunday and you all need to go watch it…this is not a drill. 🙂

And of course, i’m watching my boy. Ben is a charmer y’all. Did you watch on Monday because hometowns were awesome! I’m #teamjojo what about you??

What I’m listening to:

A fan in the background, my space heater making noise, and Pops saying goodnight. You know.

 What I’ve been wearing:

Apparently nothing of any relevance because I couldn’t find any pictures. But I will tell you it’s just been the usual workout clothes and work clothes (as usual). With some Nike shorts and fuzzy socks thrown in for good measure!

What I’m doing this weekend:

Hopefully visiting my friend who just had her baby! Other than that I work all day Friday, babysit Saturday, Church on Sunday, and then i’ll hit the gym a couple times. Nothing out of the ordinary over here!

What I’m looking forward to next month:

Oooooh, lots. February is blah to me so i’m glad it’s coming to an end. But I always look forward to March because….two words….

Spring. Break.

A week off of school, some days off of work, vacation planned. Even if it is the last Spring break i’ll ever have (sigh)…bring it on!

And then there’s baseball season starting, getting outside more, Easter, my bestie coming home from school for her birthday. So much fun to be had.

What else is new:

A LOT. But i’ve already put so much in this post, sooo that’ll have to wait.

What is my favorite Easter tradition:

When mom decorates the dining room table. Mom was an interior designer (well, still is considering that’s not something you just grow out of…lucky for me) and she makes everything look amazing all the time. I love our house around the Holidays.

Well, that’s February! Missed y’all!

Creamy Chocolate Fudge Protein Shake

You guys.

I finally accomplished something i’ve wanted to for a while.

I found a protein shake that I love.

I found a dessert I love.

I found a snack I love.

I found a breakfast I love.

All in one. Because this protein shake has been breakfast, lunch, a post-workout snack, dinner, and a dessert for me at some point. I can’t get enough of this thing! But I try not to have one every day because I don’t want to burn myself out and hate it (this happens to me a lot, ha!). Normally creamy is a word that would make me sick (hello food allergies) but not this time.

I named the shake Creamy Chocolate Fudge Protein Shake because that’s exactly what it tastes like. Chocolate Fudge. In a Protein Shake. And extra creamy.

I mean look how good!!! Chocolate and peanut butter anything is right up my alley. I’ll swear by this shake.

I’ve been playing around with some of my favorite ingredients hoping to find a protein shake that I like. Usually protein shakes taste chalky to me or have a high calorie count…like more than a normal meal should be. Usually protein shakes are for body builders, etc. because they are meant to give you a lot of protein (obviously) and in essence, replace a meal. But I like them for the added nutrition to my diet as a snack. Or quick meal if i’m on the go.

A few days ago, my favorite health and fitness trainer, Kayla Itsines posted a blog about post-workout smoothies. Um, I love her. I love blogs. And I love smoothies. So I clicked…and found a recipe where she was using pretty much the exact same ingredients to what the ones i’ve been mixing and matching. Check out her blog post for other smoothie recipes! The only difference with hers was the addition of two ingredients.

What you’ll need:

1 scoop protein powder* (THIS is the most important part!!!)
1/2 avocado (I know it’s weird, but this is what makes it creamy)
1 tbsp unsweetened cocoa powder
1 tbsp pb2 (can sub almond putter, peanut butter, jig’s powdered peanut butter)
1 tbsp chia seeds
1 tbsp rolled oats (I use my gluten free Bob’s red mill)
1/2 frozen banana (frozen is important. it gives it the icy/shake texture)
1/2 cup unsweetened almond milk
5 ice cubes

Place all ingredients in a blender and blend until you get your desired consistency. And really, you could take peanut butter out, or the chia seeds, add some flaxseed, whatever you like. If you want less calories and fat, take out the avocado. This is such a simple, nutritious, and filling shake you won’t be able to get enough of! High fiber, low sugar. Yes please!

Nutrition:

398 calories, 19.6g fat, 24.9g (net) carbs, 17.7 fiber, 8.1g sugar, 19.1g protein

*This is what makes my protein shake. I currently use Orgain Organic Protein Powder. I have tasted and tried so many protein powders over the past couple of months and this one is by far the best tasting. I have to be picky about my powders because they can’t have lactose or gluten so that automatically sets me back…but this one exceeded all my expectations! This is plant based and food allergy friendly. I found mine at Costco for about $30. And no, I wasn’t paid to write a post for them! I just truly like it.*

You can absolutely double the recipe. I would be too full if I did that, but some people can handle more in a sitting than me! Now i’m off to make one…with a side of egg whites and cottage cheese. #givemealltheprotein

Enjoy!!

Peanut Butter Cup Protein Pie

I feel like this is the recipe just about everyone was looking forward to most. All I had to say was the words chocolate, peanut butter, and pie and I had you. But in case you forgot…this is a Peanut Butter Cup Protein Pie.

It takes like a peanut butter cup, it’s packed full of protein, and I freeze it in a pie dish. Is there really anything better than that? I found this recipe online, made it the original way, and tweaked it fit my personal preference 😉

Ingredients

Chocolatey Topping:

2 tbs coconut oil, melted
1 tbs maple syrup
2 tbs unsweetened cocoa powder
1 tsp vanilla

Filling (the BEST part):

1/2 cup PB2, prepared or not is up to you
2 scoops of protein powder (pick your favorite, peanut butter flavor is best)
1/2 cup cottage cheese
1/2 cup vanilla yogurt
2 tbs unsweetened almond milk
1 tsp vanilla

Crust:

1/2 cup almonds
1/2 cup cashews
2 tbs honey
1 tsp vanilla
8 medjool dates, pitted
2 tbs unsweetened cocoa powder
1 travel size packet of ground flax seeds (optional)

How To:

1. Put all the ingredients for the crust in a food processor and process until they are crumbly. (Seriously, if you don’t have a food processor, you are missing out!)
2. Transfer ingredients from the food processor to an 8 inch pie pan. Press firmly to form a crust.
3. Put cottage cheese, yogurt, and peanut butter in a blender and blend. Then, place the rest of filling ingredients to blend.
4. Stir all “frosting” ingredients in a bowl together.
5. Pour filling on top of crust and smooth. Then, pour chocolate “frosting” on top and smooth.
6. Freeze for an hour. Bring it out to chill. Serve. Enjoy.

Seriously is your mouth drooling yet? I’m pretty sure i’m going to make this again like right now. Well, when I get home. My favorite ending to the day was throwing on my slippers, playing Blood & Oil (so good by the way!), and eat a slice of my protein pie. I wonder if this is what Heaven is like?? Hehe

Basil Mayo (on a Salmon Burger)

It’s fresh. It’s healthy (as healthy as mayo gets). It’s delicious. It’s a must make.

A couple weeks ago, I wanted to make the salmon burgers that i’ve had in the freezer. However, salmon burgers are kind of dry when you have one by itself. Back in the day I would have had some Tzatziki sauce, but that has lactose. So I did what any person would do when needing advice, I consulted google. Google’s first option said “Dill Mayo” and with that…I got creative, tweaked it, and came up with Basil Mayo.

BEWARE: You have to be super smart and have a lot of time to complete this little recipe.

Ingredients:

• 1/4 cup mayo (use your kind, i’ll use mine!)
• 8 basil leaves (fresh out of the garden is best), cut chiffonade
• Juice of half a lemon
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon salt
• Pinch of cayenne pepper

Process:

Put your mayo, lemon juice, and chiffonade basil leaves in a container. Mine was going straight to the fridge when I made it so I put it in a plastic container.

Sprinkle your lemon pepper, salt, and cayenne pepper on top.

Mix and enjoy. You can really taste the basil in this recipe and it is so fresh, especially out of the garden. The lemon brings out the basil and the fish for an experience your taste buds will thank you for!

Serve your mayo atop your salmon burger with a side of snap peas, broccoli, brussels sprouts, you pick.

The perfect lunch. And the best part? You can use this mayo on anything…not just a salmon burger!

Now see what I mean??? That took a lot of brainpower and a lot of time!

Frittata a la Veggies

In the morning, I like eggs.

I’ve never been much of a breakfast person, but now that I am getting to work at 7:00, i’ve been taking something to snack on in the mornings until my lunch break…waking up at 5:30 and not eating until 12ish just won’t cut it. This weekend I decided to try and come up with something that I can take with me and easily heat up at work. And I did. And it is now “Frittata a la Veggies”.

Ingredients:

1. 1 tablespoon of olive oil
2. 1/2 onion (I used yellow; brown would be good too)
3. 1 clove of garlic
4. 1 1/2 cups spinach, packed
5. 8 mushrooms (whichever you like best), sliced
6. 6 cherry tomatoes, diced
7. 5 slices turkey bacon, chopped in bite size pieces
8. 4 eggs
9. 2 egg whites
10. 1/4 cup of milk
11. Shredded cheese (optional)
12. Pinch of salt and pepper

The tomatoes, mushrooms, spinach, and turkey bacon amounts can be changed according to preference, which is the best part of this recipe. You now have the base, so you can mix it up according to what you like. Black olives, artichokes, maybe ham instead, asparagus, you really can’t go wrong. I personally like a little of everything in each bite, so that’s why I lean towards the larger amounts.

Process:

Preheat your oven to 350 degrees. Grease a pan like this one below (I used Crisco) and set it to the side. You want one with a metal handle because it is going in the oven. You don’t want your pan to melt!

Heat a tablespoon of olive oil in another non-stick pan. While your oil is heating, chop up your onion. Then place your onion in the pan and sauté about 4 minutes. Add your minced garlic to the pan for another minute.

Next, add your spinach to the pan and sauté until the spinach begins to wilt; it’ll look like this…

Once your onion, garlic, and spinach are done, take it out of the pan and place it in a bowl. In your pan, toss a little more oil and then put in your sliced mushrooms, chopped turkey bacon, and diced tomatoes to sauté.

 While that is heating up, place your eggs and egg whites in a bowl and whisk until mixed. Then, add your milk and a generous pinch of salt and pepper…and mix.

When your mushrooms are soft (to the point where you can slice them with your wooden spoon at a touch), your bacon is crisping, and your tomatoes have gotten soft, add the spinach/onion mixture to the pan to heat through.

Once heated, transfer to your greased, metal pan. Then, pour your egg mixture overtop. I sprinkled a mixture of my GoVeggie cheese (it’s lactose free) monterey jack and cheddar as well as mozzarella right before I put it in the oven.

30 minutes later and she’s beautiful. Your frittata should be browned and shouldn’t jiggle when you move it. I sliced my frittata and put it away for easy transfer for a meal. Serve it alongside whatever sounds good to you depending on the meal.

Breakfast. Lunch. Dinner. This frittata is everything. When you think of me, you should think this meal!

Enjoy!! xoxo

One for you, and one for you to pass along to someone else 🙂