Tag Archives: Frosting

Healthy Recipes..

.. that I am determined to make this weekend.

Single-Lady Peanut Butter Cookie

(Makes 1 or 2 cookies)

  • 2 T flour (I used ww pastry)
  • 1.5 tbsp peanut butter
  • 1/16 tsp baking soda
  • very scant 1/16 tsp salt
  • 1/4 tsp pure vanilla extract
  • 1.5 tbsp agave or maple syrup (Or use 3/4 tbsp each sugar and brown sugar, or 1.5 tbsp xylitol)
  • 1 tsp applesauce (or more, if using dry sweetener)
  • optional: add some chocolate chips if you wish!

Mix dry ingredients. Add pb and wet ingredients. Mix well and form into one or two cookies. Flatten into cookie shapes and bake in a preheated oven at 350F for 8-10 minutes. (I used my toaster oven. If you try this in a microwave, let me know how it works!) Note: if you use liquid sweetener, it’ll be more cake-y. If you use the sugar, it’ll be more chewy.

Blueberry Muffin for One

Makes one cupcake, Single-Lady style!

  • 3 tbsp spelt flour (30g) (or ww pastry, white, or Bob’s gluten-free)
  • 1/4 tsp baking powder
  • heaping 1/16 tsp salt
  • 1-2 tbsp blueberries (fresh or frozen)
  • 1/2 tsp vanilla extract
  • 1 tbsp unrefined coconut oil (You can sub a different oil; however the coconut oil gives it a rich flavor and fun texture. You can use applesauce for a fat-free version.)
  • 1 tbsp plus 1 tsp milk of choice (Use less if using liquid sweetener.)
  • 1 tbsp sugar (or 1 packet stevia) I omitted, but most people will want some sweetener

Preheat your oven to 330 degrees. (Or see microwave note, below.) Mix dry ingredients, then add wet. Mix until just combined (don’t overmix), and bake for 17 minutes or so. (Baking time will vary, depending on the flour and oil/applesauce you use.)

Zucchini Apple Spice Muffins
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 9
Ingredients
  • 1 medium zucchini, shredded (about 1 cup worth)
  • 1 apple (I used gala), shredded (less than 1/2 cup worth)
  • 1 cup almond butter
  • 1/4 cup raw honey
  • 2 eggs, whisked
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • pinch of salt
Instructions
  1. Preheat oven to 350 degrees.
  2. So you first need to shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.
  3. Once your zucchini is shredded, you need to remove the excess liquid. What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini then squeezed. The more you squeeze, the more liquid will come out. Genius.
  4. Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.
  5. Place zucchini in a bowl.
  6. Now shred your apple. I left the skin on the apple and zucchini, but you don’t have to if you’re not a fan.
  7. Toss together your zucchini and apple in your bowl then add the rest of your ingredients and mix well.
  8. Place muffin mix in a greased muffin tin or with muffin liners or silicone muffin liners like I used!
  9. Bake for 15-20 minutes of until your toothpick comes out clean after you poke them!
  10. Top with a bit of coconut butter and you got heaven on your hands.
  11. Makes 9 muffins

Coffee Fudge Frosting
(I am nixing the coffee part lol).

  • 1 cup cashew or macadamia nuts (110g)
  • 1/4 cup plus 3 tbsp espresso or strong coffee (105g)
  • very scant 1/4 tsp salt
  • 1/2 tsp pure vanilla extract
  • 2 tsp pure maple syrup (10g)
  • 2 1/2 nunaturals stevia packets or 4 tbsp powdered sugar (or simply increase the maple syrup to 4 tbsp, and decrease coffee to 1/4 cup)

Place the nuts in a cereal-sized bowl and cover with water. Let sit at least 6 hours, or overnight. Drain the liquid, then combine all ingredients in a small food processor or blender until super-smooth. (I actually used my Magic Bullet for this. If your food processor is too big, you might need to double the recipe for smoother blending.)

Chocolatecoveredkatie is where I got everything but the zucchini muffin thing recipe**. I was going to delete that recipe but figured my mom being home all day and all she could enjoy a recipe too.

**Ohh, the recipe is from paleomg.com 🙂

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**** yeah.

So I know it’s only Wednesday but I am already excited for the weekend.. Regardless I still have a few days to go, so I suppose I should enjoy now, well.. right now!
 
Well first things first.. Yesterday was officially my first day back (in the gym) in 5 days! It didn’t go as planned but I still felt exhausted after it. People kept staring and my clothes were too tight.. and it was fucking hot.. and I was only getting hotter lol.. So I ended up just doing 3 or 4 shoulder exercises. Went as heavy as I could though.. So that is always a plus. I do want to mention to  jlgentry that I did a mile in just under 14 minutes (granted the first 2 minutes I walked).. but I started getting bad cramps .85 of a mile in lol.. At that point I knew I wasn’t going to handle going for much longer.. but a mile was SO CLOSE!! So I kept going.. Had too ..Pain is temporary –> failure is forever –> failure only occurs when you give up  = Don’t give up.… Right?
 
..any who.. I finished and walked on an incline for the remainder of the time. BUT I DID IT!! haha.. Yeah I could of probably kept going but I was trying to focus on anything but these damn cramps. My right calf started first, which I could handle.. but the stomach cramps are the worst.
 
Besides the gym, I have been doing really good with my eating. However like I mentioned in an earlier post that I am allowing myself whatever I want. I know the consequence.. and if I want it that badly, ill deal with it later. But for right now… it is working PERFECTLY! I am even starting to see my top two abs again (FUCKYEAHWHATUP!) and again, haven’t been to the gym in a week 🙂 So… with that being said I had 2 chocolate chip cookies last night. Lmfao. I was only going to have one but my mom randomly barged in my room and brought 3 more in for dude and I.. (awkward).. but I ate another one but left one (yes.. you read that right.. I LEFT A FUCKING COOKIE UNEATEN! Unfuckingreal. lol). I didn’t really think twice like I normally would. I remember years ago when I was working at  X Sport Fitness.. My mom had made cookies and I ate one.. or two probably.. okay 3 or 4 knowing me.. and immediately I went to the gym to burn it off. Fuck that. Never again do I want to be like that. Talk about hating yourself and I was fucking ruthless.
 
So I wanted to find a healthy PB cookie recipe.. and while I’ve been excited about the weekend and getting back into cooking and baking and shit, I saw on CCK’s blog a recipe for skinny vanilla cupcakes. They looked so cute unfrosted.. see:
 
 
Skinny Vanilla Cupcakes

(makes 9-10 cupcakes)

Or click if you’d prefer: Chocolate Cupcakes.

  • 1 cup spelt flour, or white flour, or Arrowhead Mills gf mix (145g)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp ener g powder (or 1 flax or chia egg)
  • 4 tbsp xylitol or sugar (54g)
  • 2 Nunatural stevia packets (or 2 extra tbsp sugar)
  • 1 tbsp pure vanilla extract
  • 1 cup plain or vanilla yogurt of choice (Silk or SoDelicious both work) (230g)
  • 1/4 cup milk of choice (subtract 2 tbsp if using the flax or chia egg) (60g)
  • 3 tbsp coconut or veg oil (can omit, but the cupcakes will be a bit gummy) (36g)

Preheat oven to 350 F, and grease muffin tins. Combine all dry ingredients in a bowl, and mix very well. In a separate bowl, combine all wet ingredients and stir. Pour wet into dry, and mix until just combined (don’t overmix). Cook 18-20 minutes, then let sit at least 10 before removing from muffin tins.

Okayyyy so they still look fanfuckingtastic.. but what about with Reese’s Frosting from CCK?
 
Reese’s Pieces Frosting
 

(Yields almost 1/2 cup)

  • 1/4 cup peanut butter (or other nut butter)
  • 4-8 tsp pure maple syrup (click for a sugar-free alternative)
  • 2 tbsp cocoa powder
  • 4 tsp milk of choice (or more for thinner frosting)
  • 3/4 tsp pure vanilla extract
  • optional: handful of chocolate chips (the “pieces”)

Blend everything (including chips, if using) in a small food processor or Magic Bullet. If you have a bigger processor, it might be best to double the recipe so everything blends more smoothly. Best to store uneaten frosting covered in the fridge.

Or what about making my own cool whip.. Hey have I ever mentioned this before? Leave a open can of full fat coconut milk in the refrigerator overnight.. scoop the clear liquid off the top.. add vanilla.. coconut shreds (if you wish) and stevia..blend.. and there you have whipped cream!!!
 
Now do you see why I am so excited?
 
Oh.. another reason I am excited.. I AM NOW A SPONSORED ATHLETE FOR A NUTRITION COMPANY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 
Hell yeah.  Will go into further detail a bit later..
 
Life is going and I’m going with it..with a huge (mother) fucking smile on my face.
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