Tag Archives: Dessert

HAPPY BIRTHDAY TO ME!!

So I am officially 23 years old 🙂

Here is a recipe that suits today pretty darn well from Chocolate Covered Katie.. I wonder if she knew it was my birthday… 😉

Birthday Cake Reeses

For the cake layer:

  • 2 tbsp coconut flour (or another flour) (19g)
  • pinch salt (1/16 tsp)
  • 1/8 tsp baking powder
  • 4 tbsp water (use much less if using a flour other than coconut flour)

For the filling:

  • 1/4 tsp pure vanilla extract
  • 2 tbsp cashew butter (or nut butter of choice)
  • 2 tbsp milk of choice
  • 1/2 packet stevia or 2 tsp powdered sugar (omit for a less-sweet result)
  • optional: sprinkles

For the chocolate coating:

  • 1/4 cup plus 1 tbsp cocoa powder (25g)
  • 20-30 nunaturals vanilla drops or 3 to 4 tbsp pure maple syrup or agave
  • 1/4 cup liquid virgin coconut oil (Or omit these first three ingredients and simply melt 1/2 cup chocolate chips instead.) (58g)

Make the chocolate coating by stirring ingredients together. Spoon just a little of the chocolate into the bottoms of cupcake liners, mini cupcake liners, or candy molds. Then freeze 8-10 minutes. Meanwhile, combine all cake ingredients in a small bowl and microwave 2 minutes (or more or less, depending on your microwave’s wattage). With a fork, break cake into tiny crumbs. In a separate bowl, combine filling ingredients and stir well. If your nut butter is from the fridge, you may have to microwave a little so it’ll stir more easily. Take liners out of the freezer and top each with filling, then sprinkle on some cake crumbs. (You won’t use anywhere near all the cake crumbs, but I thought this was easier than giving ingredient amounts of 1/64 tsp!) Cover with the rest of the chocolate, and freeze until solid.

 

I’ll make them this weekend for when I really celebrate my birthday.. not this tuesday bullshit. Have a great day followers!

Advertisements
Tagged , , , , , , , , , , ,

Helpful Article & A Healthy Mac N Cheese Recipe!

So after my bad experience with baking with honey, I found this article pretty helpful. It explains where the “natural” sweeteners come from and the process they go through till they reach the consumer. This article also is a little cheat sheet for when you are baking (adding liquid sugar vs granular WILL change the recipe.. you have to lessen another liquid to equal it out).. So enjoy this article and below it I will write out the recipes of which I made today ( I was on a baking/cooking SPREEEEEEE).. hahaha..

 

Sugarcane Sweeteners

Sugarcane is a tropical grass that has been cultivated by humans for thousands of years. Making what we know as table sugar from sugarcane can range from a relatively simple to a multistep process, and the final result varies depending on the specific steps in the process. Light and dark brown, powdered, and granulated white sugars are all highly refined, while others, like those listed below, are made with fewer steps on the processing chain. Fewer steps benefit the environment, because less processing means less environmental impact. It also means that more of the vitamins and minerals that naturally occur in sugarcane remain in the end product. All of these sugarcane sweeteners can be found in the baking aisle and/or bulk bins of natural foods stores.

  • Blackstrap molasses, unlike other sugarcane sweeteners, contains significant amounts of vitamins and minerals. “First” molasses is left over when sugarcane juice is boiled, cooled, and removed of its crystals. If this product is boiled again, the result is called second molasses. Blackstrap molasses is made from the third boiling of the sugar syrup and is the most nutritious molasses, containing substantial amounts of calcium, magnesium, potassium, and iron. When buying, consider choosing organic blackstrap molasses, as pesticides are more likely to be concentrated due to the production of molasses. Cooking notes: Blackstrap molasses has a very strong flavor, so it is best to just replace a small portion of sugar with molasses.
  • Rapadura is the Portuguese name for unrefined dried sugarcane juice. Probably the least refined of all sugarcane products, rapadura is made simply by cooking juice that has been pressed from sugarcane until it is very concentrated, and then drying and granulating it or, traditionally, pouring it into a mold to dry in brick form, which is then shaved. Because the only thing that has been removed from the original sugarcane juice is the water, rapadura contains all of the vitamins and minerals that are normally found in sugarcane juice, namely iron. A German company called Rapunzel is the main company that markets pure, organic rapadura in the U.S. Cooking notes: Rapadura replaces sugar 1:1 and adds a molasses flavor and dark color, so its great in baked goods like brownies, coffee and black tea, but it may not be desirable in something like lemonade.
  • Sucanat stands for sugar-cane-natural, and is very similar to rapadura. It is made by mechanically extracting sugarcane juice, which is then heated and cooled until tiny brown (thanks to the molasses content) crystals form. It contains less sucrose than table sugar (88 percent and 99 percent, respectively). Cooking notes: Sucanat replaces sugar 1:1 and is also an accepted substitute for traditional brown sugar. Use it as you would rapadura (see above).
  • Turbinado sugar is often confused with sucanat, but the two are different. After the sugarcane is pressed to extract the juice, the juice is then boiled, cooled, and allowed to crystallize into granules (like sucanat, above). Next, these granules are refined to a light tan color by washing them in a centrifuge to remove impurities and surface molasses. Turbinado is lighter in color and contains less molasses than both rapadura and sucanat. A popular brand-name of turbinado sugar is Sugar in the Raw, which can be found in most natural food stores, and even in single-serve packets at coffee shops. Cooking notes: Replaces sugar 1:1. Turbinado is a great substitute for brown sugar, too.
  • Evaporated cane juice is essentially a finer, lighter-colored version of turbinado sugar. Still less refined than table sugar, it also contains some trace nutrients (that regular sugar does not), including vitamin B2. In Europe, it’s known as “unrefined sugar.” Cooking notes: Replaces sugar 1:1. Can be used in a wide variety of foods and recipes without adversely affecting color or flavor.

Non-Sugarcane Sweeteners
Natural sweeteners are flooding the market these days. Here’s a rundown of some of the most common ones that are not made from sugarcane.

  • Agave nectar is produced from the juice of the core of the agave, a succulent plant native to Mexico. Far from a whole food, agave juice is extracted, filtered, heated and hydrolyzed into agave syrup. Vegans often use agave as a honey substitute, although its even sweeter and a little thinner than honey. It contains trace amounts of iron, calcium, potassium and magnesium. Agave nectar syrup is available in the baking aisle at most natural foods stores. The fructose content of agave syrup is much higher than that of high fructose corn syrup, which is of concern since some research has linked high fructose intake to weight gain (especially around the abdominal area), high triglycerides, heart disease and insulin resistance. High fructose corn syrup contains 55% fructose while agave nectar syrup contains 90%. Despite this, it has a low glycemic index because of its low glucose content. Cooking notes: To replace 1 cup of sugar, use 2/3 cup of agave nectar, reduce the quantity of liquids slightly, and reduce the oven temperature by 25 degrees Fahrenheit. It also makes a good sweetener in cold liquids, such as iced tea.
  • Brown rice syrup is made when cooked rice is cultured with enzymes, which break down the starch in the rice. The resulting liquid is cooked down to a thick syrup, which is about half as sweet as white sugar and has a mild butterscotch flavor. It is composed of about 50% complex carbohydrates, which break down more slowly in the bloodstream than simple carbohydrates, resulting in a less dramatic spike in blood glucose levels. It’s worth noting that the name “brown rice syrup” describes the color of the syrup, not the rice it’s made from, which is white. Cooking notes: To replace one cup of sugar, use 1-1/3 cups brown rice syrup, and for each cup of rice syrup added, reduce liquid by 1/4 cup and add 1/4 teaspoon baking soda. Brown rice syrup has the tendency to make food harder and crispier, so its great in crisps, granolas, and cookies. You may want to combine it with another sweetener for cakes and sweet breads.
  • Honey, made by bees from the nectar of flowers, is a ready-made sweetener that contains traces of nutrients. Cooking notes: To replace 1 cup sugar in baked goods, use about 3/4 cup of honey and lower the oven temperature 25 degrees Fahrenheit and reduce liquids by about 2 Tablespoons for each cup of honey.
  • Maple syrup comes from the sap of maple trees, which is collected, filtered, and boiled down to an extremely sweet syrup with a distinctive flavor. It contains fewer calories and a higher concentration of minerals (like manganese and zinc) than honey. You can find it in bulk in some natural foods stores, but don’t be fooled by fake maple syrups, which are cheaper and more readily available at the grocery store. “Maple-flavored syrups” are imitations of real maple syrup. To easily tell the difference, read the ingredients list on the nutrition label. True maple syrup contains nothing but “maple syrup.” Imitation syrups are primarily made of high fructose corn syrup, sugar, and/or artificial sweeteners, and contain 3 percent maple syrup (or less). Cooking notes: To replace 1 cup sugar in baking, use about 3/4 cup of maple syrup and lower the oven temperature 25 degrees Fahrenheit. For each cup of maple syrup, reduce liquids by about 2 tablespoons.

Mac and Cheese Lite

Makes: 4 servings

Ingredients
Nonstick cooking spray
Salt
4 ounces whole wheat macaroni
1/2 cup onion-garlic puree (see “Rocco’s Secret Weapon,” below)
1/2 teaspoon dry mustard
Pinch cayenne pepper
1 cup shredded 50 percent reduced-fat cheddar
1/3 cup nonfat Greek yogurt
1/4 cup whole wheat panko bread crumbs
1/4 cup grated Parmesan

Directions

  1. Preheat the oven to 425 degrees. Mist an 8-by-8-inch baking dish with cooking spray; set it aside.
  2. Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions, drain.
  3. Meanwhile, bring onion-garlic puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in cheddar until melted. Remove from heat and whisk in yogurt.
  4. In a medium bowl, toss the macaroni with the cheese sauce. Season with salt to taste. Pour the mixture into the prepared baking dish and sprinkle panko over the top. Top with Parmesan.
  5. Bake until Parmesan is melted and macaroni is hot throughout, about 10 minutes.

Nutrition facts per serving (about 2/3 cup): 237 calories, 17g protein, 31g carbohydrate, 7g fat (4g saturated), 3g fiber

Adapted from http://www.fitnessmagazine.com.. However… I didn’t add their garlic/onion mix, bread crumbs or parmesan. I also didn’t bake it.. I cooked the noodles, drained them, mixed cheese spices and yogurt, added noodles and served. Tasted A M A Z I N G…

.. I also cooked brown rice fettuccine noodles with ground turkey and a tomato sauce (that I swear cost like like $6.50.. lol.. the less ingredients the more expensive? Makes sense).
AAAANNNNDDDDDDDDDD I made coconut whipped cream. Fuck that nasty shit that has God only knows what ingredients in that store bought shit.. This tastes great.. fucking more than great., fucking fantastic and SUPER FUCKING SIMPLE!!!
 
Legit all you need is a can of full fat coconut milk (I also added a sweetener and a few dropped of vanilla). Alright so take the top off the FF c milk and leave (topless) in the fridge for 24 hours. Their should be a film on top that you just scoop off. Whisk with vanilla and sweetener (if you’d like) and ENJOY!!!! I recently got my order for my quest bars and I added a scoop on top of the strawberry cheesecake bar and I fell in love! Shit tasted like a strawberry shortcake. Fuck yes.

SO that is what I have been doing.. cooking/baking/sleeping and working out.. I had a kick ass arm workout tonight.. didn’t do much cardio but did a lot of active rests and plyo work to make up for it. I was sweating like a mad man.. and sort of uncomfortable hence why I didn’t do much cardio. I get like that sometimes, but at least I killed my arms 🙂

Post Work Out 1/2 Meal

&& My Protein Brownie Bars!

This has been my weekend haha.. I am going to finish up emails and PROOFREADING (yes.. you read that right) this entry and put a movie in and hopefully get to bed early so I can get a morning cardio sesh in… less than 4 weeks till my BIRFFFDAY!!!! Super excited.
 
Hope y’all enjoy everything!
 
Tagged , , , , , , , , , , , , , , , , , , , , ,

Day 80 Popped Amaranth Peanut Butter Cups (you’ll want to open this)..

Posting this recipe I found on a website for this grain that you can pop. Before I get into the background of this “seed” (which you guys are going to thank me for.. okay well thank whoever posted it.. but still).. I am going to say that I will recap today at a later day.. I usually rush posts when it comes to feelings (because who wants to admit we have those…….. lol).. but this time set me back a little bit (mentally, so ultimately physically).. but I did want to get this recipe out there because this is AWESOME.

Amaranth Seed-

Several species are raised for amaranth “grain” in Asia and the Americas. This should more correctly be termed “pseudograin” (see below). Amaranth grain contains no gluten and is safe to consume for individuals with coeliac disease.

  • Its seeds are a good source of protein. Compared to other grains, amaranth is unusually rich in the essential amino acid lysine.  Common grains such as wheat and corn are comparatively rich in amino acids that amaranth lacks; thus, amaranth and other grains can complement each other.
  • The seeds of Amaranthus species contain about thirty percent more protein than cereals like rice, sorghum and rye. In cooked and edible forms, amaranth is competitive with wheat germ and oats – higher in some nutrients, lower in others.
  • To this day, amaranth grains are toasted much like popcorn and mixed with honey, molasses or chocolate to make a treat called alegría, meaning “joy” in Spanish

Amaranth seed, when properly prepared, may supplement human food. Scientific studies suggest Amaranth grain is a good source of essential amino acid lysine, something other grains are low in. Amaranth is not a complete source of essential amino acids. For example, amaranth is limiting in leucine and threonine – essential amino acids that are abundant in other grains. Amaranth may therefore be a promising supplement to other grains.[15][16] The assimiability of protein in Amaranth is affected by the anti-nutritional factors present in Amaranth, and how it is processed and cooked prior to human consumption. Wet heat processing reduces toxic factors and improves protein availability from Amaranth, while popping and toasting reduces nutritional value of Amaranth.[16] Besides protein, amaranth grain provides a good complimentary source of dietary fiber and dietary minerals such as iron, magnesium, phosphorus, copper, and manganese.

Amaranth seed flour has been evaluated as an additive to wheat flour by food specialists. To determine palatability, different levels of amaranth grain flour were mixed with the wheat flour and baking ingredients (1% salt, 2.5% fat, 1.5% yeast, 10% sugar and 52–74% water), fermented, molded, pan-proved and baked. The baked products were evaluated for loaf volume, moisture content, color, odor, taste and texture. The amaranth containing products were then compared with bread made from 100% wheat flour. The loaf volume decreased by 40% and the moisture content increased from 22 to 42% with increase in amaranth grain flour. The study found that the sensory scores of the taste, odor color and texture decreased with increasing amounts of amaranth. Generally, above 15% amaranth grain flour, there were significant differences in the evaluated sensory qualities and the high amaranth-containing product was found to be of unacceptable palatability to the population sample that evaluated the baked products.

So.. I am SUPER excited to mess around with this grain. Check out this recipe for Peanut Butter Cups:

Popped Amaranth Peanut Butter Cups
adapted from Iowa Girl Eats
yields 12 large cups

Ingredients
1 cup all natural peanut butter {I used crunchy}
2 T butter, melted*
1/2 c powdered sugar*
1/2 c crushed salted roasted peanuts
heaping 1/2 c popped amaranth*
3/4 bag semi-sweet chocolate chips

Method |  Heat oven to 350 degrees. In a large bowl, combine peanut butter and butter until smooth. Add in powdered sugar and peanuts, then mix until combined. Pour in popped amaranth and mix again until combined. Next, grease muffin cups with non-stick spray and fill bottom of cups with chocolate chips – it doesn’t have to be exact. Melt in the oven for 5 minutes. Then, with the back of a metal spoon carefully smooth out the top of the chips while they’re still warm. Next, drop generous spoonfuls of the peanut butter mixture into each muffin cup. Smooth tops with the back of a spoon or your fingers and refrigerate for at least 15 minutes before eating. I froze mine so they’d pop out easier with a knife. Store in an airtight container in the fridge to keep fresh.

*Notes:

  • To pop amaranth, place a medium-to-large pot over medium-high heat and let it get fully hot. Then, add small batches {scant 1/4 c} of amaranth, cover the pot, and quickly shimmy the pot back and forth. They’ll start popping almost immediately and as soon as you don’t see anymore popping {about 10-15 seconds total} quickly transfer them to a bowl. These can burn quick so be sure to work fast. Your first batch may not turn out but use it as a practice run to gage how you can pop most efficiently.
  • Melted butter is probably optional if you want to lighten these up. Or you could likely sub melted coconut oil.
  • Powdered sugar could be lessened or even omitted entirely if you want a less sweet cup. Just compensate with extra amaranth.
  • Use non-dairy chocolate chips and Earth Balance to make these vegan.

When done properly it comes out looking like puffed rice cereal, which can then be doused in milk, eaten by the handfuls or added to rich, decadent peanut butter cups. Pretty sweet, right?

I thought so.

The flavor is astonishingly similar to Reese’s PB Cups. If you wanted you could even add another layer of chocolate on top to get them closer to the real thing. But I preferred the peanut butter tops exposed. It gave them a more rustic look and I could taste the saltiness from the peanuts as soon as they hit my mouth.

This entire recipe/blog post was NOT written by me.. nor were the pictures taken by me.. but they looked soooooooo fucking good. I believe it was posted by http://mylittlecelebration.com

Anywho.. enjoy this recipe while I suffer for 2 more weeks..

Tagged , , , , , , , , , , , , , , , , , , , , , , ,

Day 62 Bikini Challenge

So fuck it. I was going to do this blog solely on my bikini choices.. But I think I am just going to go with this one, except the diamonds will be a black chain..

I really wanted pink.. Then I really wanted blue.. UGH…… fuck it.. I need to order this asap.

Update. I fucking just spent two hours with my home dawn going over bikinis. Remember when I posted before, LONNNNGGGGGGGG AGOOOOOOO, it was Jennifer Stano’s bikini and it was oh so sexy. well, I had recently seen her website fell in love with her then randomly found her on instagram one day. I commented on something regarding the bikini lol and she told me it wasn’t being produced at the moment.

Major 😦

So any who after she requested to follow me (I was on private, but YAY!!), I stalked her pictures and she has probably one of the best styles I have ever come across. Any who… I really wanted this bikini and was super stressing. So we decided to do a little spin off (I was going to do the same style but suitsyouswimwear doesn’t have a thick black chain) and give her credit in some way (inspired by..Jennifer blah you get it).. but we changed a thing or two.. (still give MAJOR credit to her and still will) but heres a pic to understand a little bit..

Pretty much the only thing that is really different is I am going to have a gold chain instead of black 😦 I really wanted black.. but the chain is a tad different. We were originally going to do the navy blue with the gold, then I went back to the coral then got super stressed… any who. I got it under control. I still have to wait to take my measurements (and def paying extra in shipping as a cause of me being the procrastinator of the year).. But just so every can see what I am dealing with.. these are the two colors. It is pretty much Jennifers cut of bikini, with the chain, but either the gold chain (because I don’t have the black in that cut), with the coral or the navy blue. Just picture it please. lol.

The Food Log

11am (yes this is the time I woke up, 1030 to be exact lol)… had my liquid egg whites and a artichoke 🙂
230pm Chipotle. One of my last days at chiptole lol.. 😦 aweee man.
530pm Made some lace cookies that failed. Also made black bean brownies.. Will try those in an hour or so…
715pm Don’t know what I am going to go make, but trying one of those brownies.. oh boy.

I didn’t look at the time but I have eaten another 3oz of steak, 1/2c corn, 1 rice cake, 2 tbs protein pb, and 3 strawberries. I don’t want to get rid of my almond butter and fruit…. but were getting closer lol. eeeeeeeek!

The Work Out

Deadlifts

60lbs x 12 reps x 2
80lbs x 8-10reps x 2

Lunges

60lbs x 20reps x 5=

100 TOTAL LUNGES!

Planks. Bosu Ball. Jump Squats. 10 minutes.

Abduction/abbduction.

Day 62 in Pictures..

  1. Finally tried my muscle egg..okay had my mother try it first but it was pretty good and super convenient.
  2. Also had an artichoke (with olive oil and garlic dipping sauce) thanks to Jenna Marbles
  3. Post Work Out (legs) Killed it. Second to last chipotle meal for a month.
  4. Take home exam.
  5. Lmfao. Ill post this recipe, but I believe this picture was before, not after (not like it would of mattered) but you should see them now. They did NOT turn out and I have no idea why. I followed everything except adding the vanilla. So I put them in a container. They hardened up a bit and I tried them again and OMG. They taste awesome. Its pretty much just almonds and cocoa powder haha so not THAT bad for you, but I am addicted. I don’t know what I did wrong but I hope to do it again. This time I think I will just cook it like brownies (and not shape them like cookies because they didn’t even hold together).
  6. So since that was a failure, I tried to do black bean brownies.
  7. But they taste like ass. No joke. They said to add 2 WHOLE BANANAS!!! ( I only added 1 and 1/2 and you can SMELL THE BANANAS IN THEM!!!!!!!) ugh lol.. but I got high and came home (and since its the weekend/cheat meal I didn’t care) cut a slice and cut up a strawberry and warmed it all up and it was awesome. lol. but not cold. cold they taste like shit.
  8. I made this for a meal (but 2 steaks) ate one, my mom ate 1/2 and I ate the other 1/2 when I came home. I literally had a buffet in front of me.
  9. What my fridge/freezer looks like (only bc I keep throwing shit away and my mom hasn’t noticed yet).
  10. Competition throw back 🙂

So today was a good day. Went to the gym, had a nice leg work out. Enjoyed lunch by myself to clear my head before my take home exam. Did that, graded it and without the 3 written questions I got like 4 wrong. Ol well. Baked a little, did some laundry. Was going to do another set of cardio but I was running out of time (excuses) and I simply didn’t want to. I gave myself the weekend to take a few deep breaths in order to start Monday off with a bang. Monday is going to be super long. Will get more into that tomorrow (Sunday, yes I know you are reading this on sunday.. Remember blogs will always be a day off lol)… but yeah chilled, mike came over and helped me with my bikini deciding. Still don’t know if I am going to keep that color but I think it’ll be good.. Fuck. Now that I am writing about it I am thinking about it more.. O m g. Should I do the coral color or the blue color with the gold chains????

So look at the bikini up top (in the coral/pink color on JS) and picture it with gold chains. Yes,? No?

Now picture that bikini in this royal blue, with the GOLD chains.. yes? no? but look how cute royal blue and gold look……

 

Any help would be greatly appreciated.

❤ ❤ ❤ Enjoy your weekend!!

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,