Friday Favorites

Oh, this week. I am glad this week is over. I have my big ol’ Finance final tomorrow morning and I know NOTHING Finance related. I’m just ready to get it done and hope I pass it so I don’t have to re-take the course. If you need me…i’ll be studying all night long. Sigh.

But it’s still Friday and we’re linking up with Erika, Andrea, and Narci for Friday Favorites today!

When I’d paint my nails or get them done as a young lass I always got pink…or red because they were always safe and my FAVORITE. So a couple years ago I made a vow to not do either of those colors so I could branch out. Last week however, I went with this pink Flirt Alert and love how bright it is. It just puts you in the mood for Spring!

Last Thursday Reeana and I met up at Starbucks after not having seen each other in a while. I got there early to do a little quiet time and read. Meeting up at Starbucks with one of my best girl friends and drinking coffee is for sure one of my FAVORITE things. Oh and don’t forget to read my thoughts on Hoda’s book. That was a FAVORITE too.

But another FAVORITE of ours happened to be when this lady walked in and legitimately had these dragon spikes weaved in through her braid. What in the actual heck? It all made sense when we walked out and she was knitting yarn characters together…

I created my own little ham, egg, and cheese. When I was young (apparently I am reminiscing today) my FAVORITE breakfast used to be ham, egg, and cheese sandwiches from Casey’s General Store. Now that I can no longer have cheese and bread I improvise. This morning I threw canadian bacon, egg whites, and spinach into a pan to heat up/cook And then melted some cheese on top. Hey…it works! 😉 And tomatoes on the side because it’s one of my FAVORITE things to eat right now too.

I told you last Wednesday that I was so excited to try out Shakeology because eveerryyyoonnneee talks about how it is their FAVORITE. Well, it finally came in the mail Wednesday night. We already had plans for dinner…

…but first thing yesterday morning I made it! I asked Kylie why it was so little and she informed me that you’re suppose to put more liquid in it #shakeologyfail #imanamateur. I liked this one it tasted like brownie batter so I’m excited to try the strawberry (probably today).

You can’t read my tank, but it says “the gym is my happy hour”…here’s a red one. I think mine came from Target but it’s only the plus size one online. (Target has buy one, get one 50% off all women’s clothing and shoes right now by the way!!)

My Insanity class was at 4:30 this day, so I got there around 4:10 to stretch, get out of the house, relax, and take this necessary selfie. ALL MY FAVORITES. I get compliments and I feel like a powerhouse in it. Don’t you have clothes that make you feel powerful too?!

I did this the other day and I know I’m awkward, but I wanted to share my FAVORITE easy little exercise to do right now.

Soooooooo…

1.It’s weird watching yourself on video, I made some strange faces.
2. I’m sorry for all the “um’s” I didn’t prepare before hand this was improv!!!
3. Super cute thing I do with my hands at the end…*covers eyes*.
4.  THIS stability ball comes with 2 workout dvds, a yoga band, and a pump. Such a good deal for less than $14!
5. I hope you still love me after watching this. After all I did thank you (haha I don’t know why, I think for watching)!

Okay have a super weekend!!! Come Monday I am going to be a happy camper. No class for 3 weeks! Booyah!

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!

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!

#FoodieToosdy Week 6

Woah, I’m totally behind a week of #FoodieToosdy. Ugh, this whole back to school thing has me all screwed up!! Today i’ve got a whole day’s worth of meals planned for you. Ps please forgive my terrible pictures, i’m hoping to get a better camera soon!

1. Egg-White scramble with strawberry slices

This was breakfast the other day. I KNOW! I ate breakfast. I’m telling you, i’m all screwed up. So this is possibly the easiest (and very healthy breakfast) you can make. I’m sure lots of you make this, but this is how I do it:

Get:

Carton of egg-whites (or an egg)
Slice of pre-made bacon
Strawberries (or whatever fruit you like)
Shredded cheese
Your favorite picante sauce or salsa

How to:
Cut your pre-made bacon into little bacon bits and put them in your Calphalon Contemporary Nonstick Dishwasher Safe Omelette Frying Pan Combo, 10-Inch/12-Inch (the 10-inch one). Seriously, Calphalon is wonderful, we’ve never regret buying these pans, especially because they are dishwasher safe!

Once the bacon starts to eat pour your egg-white over the bacon. Sprinkle salt and pepper. When it starts to cook begin to scramble your egg. Add shredded cheese if desired. While it is cooking, slice up your strawberries and put them on your plate. Once the egg-whites have turned a golden color and have completely cooked put them on your plate. Pour your favorite picante sauce on the side and eat up!

2. Shrimp and Sausage Gumbo

Get:

• 1/2 cup all-purpose flour
• 1 pound andouille sausage, sliced
• 1 (14.5-oz.) can diced tomatoes
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, chopped
• 3 bay leaves
• 2 teaspoons Creole seasoning
• 1/2 teaspoon dried thyme
• 4 cups chicken broth
• 3 pounds unpeeled, large raw shrimp, peeled and deveined
• 1 bunch green onions, sliced
• 1/4 cup chopped fresh flat-leaf parsley
• Garnish: sliced green onions

How to:

1. 1. Preheat oven to 400°. Sprinkle flour in a 9-inch cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Cool 10 minutes.
2. 2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6-qt. slow cooker; add tomatoes and next 7 ingredients.
3. 3. Whisk together browned flour and broth until smooth. Pour into slow cooker. Cover and cook on HIGH 5 to 6 hours. Stir in shrimp, green onions, and parsley. Cover and cook on HIGH 30 minutes, stirring once. Discard bay leaves before serving.

A big thank you to myrecipes.com
This recipe is great because you can put it in the fridge for a couple days and take it to work/school/or just heat it up if you aren’t feeling like cooking lunch one day.

3.) Giada’s Sea Bass alla Fiorentina

Get:

c4 (6-ounce) pieces sea bass
1/4 teaspoon salt, plus more for seasoning fish
1/2 teaspoon freshly ground black pepper, plus more for seasoning fish
2 cups all-purpose flour
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
3 garlic cloves, chopped
1 (14-ounce) can crushed tomatoes
1/2 cup water
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves

 

How to:

Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.

In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.

Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.

We steamed asparagus and the other thing is a potato cake that was attempted, but it was not good, so I won’t share that recipe with you 🙂

Happy Eating!!!!