Archives for April 2014

Lent.

Yes. I know that my last post was on Monday.

Please forgive me.

I’ve been on hold for a bit…with life things.

That’s a good thing though…I’d rather be a busy bee than have nothing to do at all.

Easter is upon us, people.

My Sunday consists of an Easter breakfast with my extended family on my dad’s side and probably a lot of movie watching.

Hopefully.

I love Easter because duh…Jesus has Risen, oh, and as a kid, a good easter egg hunt was at the top of my list.

Forget candy, I was on the hunt for those $20 bill eggs.

Okay, maybe I love me some Reese’s eggs.

Speaking of peanut butter…I gave it up for Lent, along with any refined sugars.

Come Sunday morning…you know what’s going down.

Peanut butter time.

But seriously…it’s like I didn’t even miss it.

Plus, without all that added sugar from food items, I felt 100% better.

Easter is a breakfast/brunch kind of day.

So I made you pancakes.

IMG_0041Only because I’m pretty awesome like that.

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These pancakes are sooooo delicious.

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They are super fluffy, sweetened with banana, and leave you feeling satisfied from those hearty oats.

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Plus, they are packed with protein.

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Oh, oh, annnnnd they serve 1 person.

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So, ya know, that’s awesome.

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I drizzled them in my homemade pecan butter, and topped them w/ extra slices of banana.

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Because that’s what us cool kids do.

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Duh 😉

Oatmeal Protein Pancakes
Author: 
Recipe type: Breakfast, Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Fluffy, light pancakes made w/ hearty oats, sweetened w/ banana, and packed with protein. Gluten-free, refined sugar-free.
Ingredients
  • ½ of a large, ripe banana, mashed, plus more banana slices for topping
  • ¼ c. liquide egg whites
  • 1 T. coconut milk
  • ¼ t. pure vanilla extract
  • ¼ c. rolled oats
  • 1 packet of Truvia or stevia sweetener
  • ¼ t. ground cinnamon
  • ¼ t. baking powder
  • any kind of nut butter or coconut butter, for drizzling on top
Instructions
  1. Heat a small, non-stick pan over medium to low heat.
  2. In a large mixing bowl, combine the banana, eggs, coconut milk, and vanilla.
  3. Stir in the oats, truvia, cinnamon, and baking powder.
  4. Drop the batter by tablespoon into the prepared pan.
  5. Cook for 3 minutes on one side, flip, and cook for an additional 3-5 minutes on the other side.
  6. Serve drizzled w/ nut butter and topped with sliced banana.
Nutrition Information
Serving size: 1 Calories: 150 Fat: 1g Carbohydrates: 25g Sugar: 7g Fiber: 5g Protein: 11g

MANGIA!!!

Arrivederci, Weekend!

Y’all.

It’s Monday morning.

I always dread Sunday because it means that I have less than 24 hours until work.

It also means that my weekend is far gone and I can’t relive the wedding I went to on Saturday.

Bummer city.

We can’t let Monday get the best of us tho (isn’t that the way all the cool kids are spelling it?).

My seester is probably gritting her teeth somewhere at my poor use of proper grammar.

What we need to start the week is a “good for you breakfast.”

I’m talking the kind that is portable.

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You know, the kind of breakfast that you can eat with one hand, while using the other hand to steer the wheel of your car.

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I’m talking baked oatmeal…in a square form…

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chock full of sweet bananas, hearty oats, coconut, and crunchy pecans + walnuts.

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Oh yes.

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I may have even topped it w/ some homemade coconut butter.

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But only because I’m awesome like that.

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Oh, and because I need you to fit in that hot outfit that you wear to your next wedding shin-dig.

Baked Banana Oatmeal
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Baked oatmeal bars chock full of sweet bananas, coconut, hearty oats, walnuts + pecans. Gluten-free, refined sugar-free, vegan option.
Ingredients
  • 1 very ripe banana, mashed
  • ½ c. coconut milk yogurt
  • 1 large egg (or 1 flax egg)
  • 2 T. pure maple syrup
  • 2 T. extra-virgin olive oil
  • ½ t. pure vanilla extract
  • 1.5 c. gluten-free rolled oats
  • ¼ c. almond flour
  • ½ T. ground cinnamon
  • ½ t. baking powder
  • ½ c. unsweetened, shredded coconut
  • ½ c. chopped walnuts
  • ½ c. chopped pecans
  • slightly melted coconut butter, for topping
Instructions
  1. Grease an 8 in. square pans with cooking spray.
  2. In a large mixing bowl, combine the banana, yogurt, egg, maple syrup, evoo, and vanilla.
  3. Stir in the oats, almond flour, cinnamon, and baking powder.
  4. Fold in the coconut, walnuts, and pecans.
  5. Let the batter sit overnight to let the oats soak.
  6. Pour the batter into the prepared pan and bake for 20-25 minutes in a preheated 350 degree oven, or until a toothpick inserted into the center of the oatmeal comes out clean.
  7. Cut into 9 square bars.
  8. Top with coconut butter and extra chopped walnuts + pecans if you wish.

MANGIA!!!

Jitters.

I’m pretty nervous today.

Not for me, but for my really close friend.

Don’t worry, it’s an excited kind of nervous.

I am going to her first ultrasound…my first time being at one as well.

This is all too real for me…I’m pretty sure we were just freshmen in high school the other day, having sleepovers, going to the movies, and enduring our first heartbreak.

Now, my b.f.f. is married and having her first child.

Thank goodness we are so different…I basically live out the parts of my life that I haven’t experienced yet…through her.

So, ya know, I’m going to spoil that child rotten.

I’m already a godmother and cannot wait to have another godchild.

I’ll be that godmother that babysits the kid for hours…but it really won’t be babysitting at all because we will have tea parties, play hide and go seek, have dance parties, and I will read him/her some of my favorite childhood books.

Then, I will feed him/her a couple of homemade cupcakes for dinner so he/she will be on a sugar high by the time the parents arrive.

Just kidding.

But I will bake him/her sweets…all the time.

I actually can’t wait to have kids, just so that I can make them lunches.

My mom ALWAYS made my lunch for me at school.

I loved finding a good pb & j with a fruit roll-up and a hostess cake in my pink pretty pretty princess lunchbox.

Because I don’t have children…I will just make you some snack muffins for your lunch.

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Because grown-ups deserve homemade muffins too!

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Especially ones w/ chocolate chips.

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That just so happen to be bite-sized.

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Because I care.

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Oh, and because I’m awesome.

 

4.0 from 1 reviews
Banana Chocolate Chia Mini Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Melt in your mouth cacoa banana mini muffins made w/ chia seed meal and studded w/ mini chocolate chips.
Ingredients
  • ½ c. all-natural almond butter
  • 1 large, ripe banana
  • 1 large egg
  • 1 T. maple syrup
  • ½ t. apple cider vinegar
  • ½ t. pure vanilla extract
  • 3 T. unsweetened, vanilla almond milk
  • ½ T. cacao powder
  • ¼ c. chia seed flour
  • ½ t. baking powder
  • ½ c. mini dark chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Line a mini muffin cup pan w/ silicon liners.
  2. In a large mixing bowl, combine the almond butter, banana, egg, maple syrup, apple cider vinegar, and almond milk until smooth.
  3. Sir in the cacao powder, chia seed flour, and baking powder.
  4. Fold in the chocolate chips.
  5. Fill each mini muffin cup about ½ full with batter.
  6. Bake for 8-10 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  7. Let cool slightly and devour!

MANGIA!!!

Tuesdee.

It’s Tuesssssdeeeeee.

You are over the Monday blues…a.k.a. the “omg the weekend was so short and I wanted to do a million + 1 things but instead watched t.v. and never left the house on Sunday” blues.

But then…there’s Tuesday…which is like 3 days away from Friday and 1 day away from hump day, which is basically the middle of the week, so really you have less than 48 hours to the weekend…right?

You need a cookie…or cookie(s).

That’s where I come in.

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Because I like to sneak healthy stuff into your cookies. Bet you didn’t know I put bananas up in there.

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I hide it all with chocolate chips.

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They are my secret weapon.

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So are my black tights…which I used as a cookie back-drop.

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Because no one said clothing wasn’t appropriate for camera props.

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I make my own rules.

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Wait…there are no rules.

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Especially when there are chocolate chips involved.

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Glad I could help.

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🙂

Banana Oatmeal Chocolate Chip Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Slightly crispy cookies chock full of hearty oats, sweet banana, and studded w/ chocolate chips. Gluten-free, refined sugar-free.
Ingredients
  • 2 ripe bananas, mashed
  • ⅓ c. all-natural, smooth almond butter
  • ⅓ c. extra-virgin olive oil
  • ¾ c. coconut sugar
  • 1 large egg
  • 1 t. pure vanilla extract
  • 3 c. gluten-free rolled oats
  • ¼ c. gluten-free oat flour
  • ¼ c. almond flour
  • 1 t. baking soda
  • 1 t. baking powder
  • ½ t. salt
  • 1 c. dark chocolate mini chips
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the bananas, almond butter, evoo, brown sugar, egg, and vanilla until combined.
  3. Stir in the oats, oat flour, almond flour, baking powder, baking soda, and salt.
  4. Fold in the chocolate chips.
  5. Drop the batter by rounded tablespoons onto the prepared baking sheet.
  6. Bake for 10-12 minutes, or until the cookies are lightly golden brown.
  7. Let cool for 5 minutes on the baking sheet.
  8. Devour.

MANGIA!!!

Simplicity.

Y’all!

My thighs are killing me.

Let’s just say I did a 45 minute advanced routine w/ my Nike Training App yesterday morning and…it won.

I had no idea I could sweat that much.

Listening to my body has been extremely difficult for me in the past.

I used to push myself past my limits and would feel the repercussions physically.

My knees would ache from running every single day of the week, I would feel lethargic, as if I couldn’t get through the day, and my feet would constantly fall asleep.

I’m past all of that now.

So, when I woke up on Sunday runday yesterday and I wasn’t feeling it…I tried something new.

It was challenging.

But totally worth it!

While I love to try new things, I also like to stick with what I know.

Simplicity is best in my opinion.

Especially when it comes to fuel for the body.

Did I mention that I gave up peanut butter for Lent?

So now, I’m addicted to any sort of nut or seed butter ya wanna throw at me.

No, it’s not the same thing as peanut butter…so don’t even try and tell me that.

I’ve been working up my own concoctions because we all know how expaaaaaaanseeeeve a jar of almond butter costs at the store.

Walnuts, pecans, and a food processor is all you need.

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Because that’s all you need to achieve baller status.

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It’s doesn’t get simpler than that.

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Okay, and maybe I add a smidgen of salt in there too!

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Wait…did I just make something not involving sweets?

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Take me to the penitentiary!

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😉

Pecan Walnut Butter
Author: 
Recipe type: Snack, Nut Butter
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
Creamy, slightly salted nut butter made w/ pecans & walnuts. Gluten-free, paleo, vegan, refined sugar-free!
Ingredients
  • 1 c. of raw walnuts
  • 1 c. of raw pecans
  • ¼ t. sea salt
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Place the walnuts and pecans in an even layer on the baking sheet.
  4. Bake for 10-12 minutes, flipping the nuts half way through the baking process, until lightly toasted.
  5. Let cool slightly.
  6. Transfer to a food processor and process until a smooth, creamy, butter has formed. Fold in the salt.
  7. This takes about 5-8 minutes. Use a spatula to clean down the sides of the food processor as you go.
  8. Pour into your favorite mason jar and go!
  9. I spread mine on apples for a quick snack.

MANGIA!!!