Tag Archives: Paleo

2 weeks down, 2 to go!

Not too much to update this week. I had time to blog last night but I really just wanted to lay in bed without a care in the world. I’ve been up too early every day that I am starting to wake up around 6-7 am every morning now. Hmmm… It wouldn’t be such a bad thing if my dog sucked at cuddling… Any who had a good week/end. Stayed consistent with my diet AND my work outs. My wrist has been hurting a little bit so I am staying off it as much as possible (ie. clients carrying weights LOL).. I did 2 spin classes, another 30 min on the treadmill at an incline and an hour bike ride yesterday with Michele.

Bike ride with Michele to Independence Grove

Bike ride with Michele to Independence Grove

Independence Grove in LV

Independence Grove in LV

The boy left for a week long fishing trip Saturday night, so I really want to take this week and focus on me and what I had to do. I went out to dinner with my aunt and uncle Friday night and I now have 5825820 more things going through my head. Hopefully each day, I am one step closer to figuring out what the fuck I want to do with my life. I feel like a 17 year old senior trying to decide a major. Lucky for us, we have all the time in the world to figure out what makes us happy. Because at 17 years old….. I did NOT have the same outlook on life like I do now. At least I haven’t spent thousands of dollars being undecided half way thru college. Now.. I just want to go. I shit myself every time I think that had i just gone away to school or fuck at least STARTED right after high school, that I would be done and holding a degree as I typed this. However, the bright side.. is that I have lived life for a little bit in the real world and I now know have a little more common sense and street smarts to hopefully make better decisions from here on out.

No regrets, just a reason to do things differently this time around..

Speaking of doing things differently..

A M A Z I N G

A M A Z I N G

FInished my weekend off with stuffing my face with those pumpkin chocolate chip muffins from the previous post. Though, I did change a few things up. But hey, they taste great and I saved you hundreds of calories! The original post IS paleo however.

I actually made two batches. One right before I left for Michele’s (brought her and Nina some) and some as soon as I got home from her house. They were THAT good. That, and I wanted to try to make some changes. It called for coconut oil. I THOUGHT I had some, instead I used olive oil (added about 350 calories, in which I originally thought it added over 1000 and I was like NOOOOO!! but I was wrong, thank God. Only 350 calories per batch of 6 muffins). Paleomg.com also called for maple syrup. Yea, pretty sure that’s another 300 calories (1/3c) in which I added zero calorie Walden Farms pancake syrup. MMMM…. This batch I also added 2 and 1/2 tablespoons of brown rice protein powder. THEY WERE GOOD!!!!!

The second batch I omitted the oil completely and added 1/3c unsweetened applesauce. I did the same thing with the maple syrup (I mean come on.. I just saved you like 5-600 calories and a shit ton of sugar in a batch!!!) and protein powder.  My mom liked the first recipe better.. but to be honest I think they both taste fantastic.

Macro breakdown for the SECOND batch made with applesauce:

{Recipe makes 6 muffins}
Calories: 177
Carbs: 17.3g
Fat: 4.1g
Protein: 13.3g
Sugar: 1.1g

*also had 42g of fiber. So 7g of fiber per muffin. Maybe next batch I’ll add flaxseed.

Other than that I am just hanging out about to get ready for a client then a killer leg work out with my girl. Mixing this blog post with a photo hoarder post. That’s all for now! Enjoy.

@mankofit FLAWLESS physique

@mankofit FLAWLESS physique

Clearly, I'm craving. COOKIE CAKE STUFFED WITH OREO!

Clearly, I’m craving. COOKIE CAKE STUFFED WITH OREO!

#truth

#truth

Doesn't need anymore explanation.

Doesn’t need anymore explanation.

Neither does this one and yet I am still trying to find a balance between eating clean and allowing my body to eat like shit, feel like shit for a few seconds of pure bliss.

Neither does this one and yet I am still trying to find a balance between eating clean and allowing my body to eat like shit, feel like shit for a few seconds of pure bliss.

Another physique. Different than the previous one, but still A M A Z I N G!

Another physique. Different than the previous one, but still A M A Z I N G!

* Title of this post is in relation to the 4 week no cheat challenge I have going on with a few friends. One month of no cheats, that’s it. All healthy wholesome foods. It’s only 4 cheat meals were missing out on. With a few good recipes like that Pumpkin CC, and I could go my whole life-like this 😉

Except if someone offered pizza. Sorry.. no whole wheat crust could satisfy what an oil filled mess restaurants sure could.. 😛

** NONE of these pictures are mine unless stated otherwise. I usually edit the pictures when I screen shoot (lol) it but figured if I ever forget to label or give credit to someone, hopefully the picture will have already done that.

 

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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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Chia Seeds.

In my eyes I’ve failed miserably. Won’t go into much detail but I’m past uncomfortable weight wise. It’s time to get my ass in shape. Literally.
From the late night cat fishing bar food to the donuts I ate on our 3 hour car trip back.. or our spot at buffalo wild wings.. I’m no where near how I want to look.. but I think this part of my life has been given to learn patience acceptance and to learn to live it.

Didn’t get up early to do cardio.. had a little mishap with leaving car keys inside the car this morning but no biggie. Took a little longer then expected and didn’t even manage to get them out lol but I was able to make a protein shake with the samples I bought online (metobolize nutrition is the brand). I wanted to try out the flavors before I spend another $50 on a jug of protein and yet so far I haven’t tried any flavors I liked.. the chocolate cake was crap, so was the banana creme. Only one I am looking forward to is the peanut butter cookie one 🙂

So I had the protein shake, brought a sweet potato left over steak from last night, some greek yogurt and Ezekiel bread with PB.. I am usually good with eating every 2 1.2 to 3 hours but with the weather being so hot and me not feeling good I skip a meal at work 😦 which is no bueno.

On another side note if anyone actually reads this is EAT YOUR CARBS! I am no longer afraid of them like I once was.. As long as their GOOD carbs (unprocessed unrefined NATURAL).. Sweet potatoes, Brown Rice (cakes, rice and pastas), Whole Wheat (pastas and breads <– first ingredient HAS to be whole wheat).. and as long as you USE them (being inactive eating healthy could still catch up to you.. a calorie is a calorie).. you’ll be fine. If you want to tone, lighten up on the carbs but don’t take them completely out of your diet! Pleaseeeee don’t. Take out fruit before you take out carbohydrates.

Back to me.. obviously..

MY BIRTHDAY IS IN A WEEK!!!!!!!!!

Excited but not. I don’t know lol. Taking it one day at a time. Hopefully I get my head out of my relatively large ass and will get my shit together soon.

Now here is a little online find.. Chia Seed Recipes.. Everyone always asks where I put chia seeds.. mine have always been in my protein shakes.. but clearly there’s more to them then just blending them away..

Chocolate Chia Protein Pudding

Ingredients:
Serves One

1 1/4 c. almond milk (or milk of choice)
1 scoop chocolate protein powder
1 c. frozen strawberries
1/2 frozen banana
1 tbsp. cocoa powder
1 tsp. xanthan gum (optional – adds thickness)
1 tbsp. chia seeds (plus more for garnish)
1 large handful fresh spinach

Directions:
Pour almond milk into blender and top with remaining ingredients. Blend on high until smooth, thick texture is achieved. Pour into a bowl, garnish with chia seeds and enjoy.

Chocolate Peanut Butter Cup Protein Pudding.
Full of healthy fat and protein, this creamy, peanut buttery pudding has some serious staying power and tastes like an indulgent dessert.

Ingredients:

2 tbsp. chia seeds
½ c. milk
2 tbsp. peanut butter
½ scoop chocolate protein powder

Directions:
Combine chia seeds and milk and let sit for about 15 minutes, until mixture begins to thicken. Stir peanut butter into chia seed mixture. Stir protein powder into chia seed mixture until fully combined.

Peanut Butter Banana Chia Seed Roll Up
This roll up is the perfect breakfast for those on the go! With no cooking or time-consuming prep work involved, a wholesome breakfast is served in two minutes flat!

Ingredients:
Serves One

1 whole wheat tortilla
1 ½ tbsp. peanut butter
1 banana
½ tbsp. chia seeds

Directions:
Spread  tortilla with peanut butter. Place banana on the one side of the tortilla and sprinkle with chia seeds. Roll tortilla and banana until the banana is completely wrapped in the tortilla. Enjoy!

Banana Bread Chia Seed Mini Loafs.
The addition of banana to these mini loafs makes them both moist and flavorful. Bake two mini loafs and freeze one for later, or give one to a friend or coworker to share the love!

Ingredients:
Makes 2 full mini loafs or 3 smaller loaves

¼ c. whole wheat flour
1 c. all-purpose flour
½ c. sugar
¼ c. brown sugar
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
1 tbsp. chia seeds
1 egg
1 ½ ripe bananas, smashed
¼ c. canola oil
1 tsp. vanilla extract

Directions:

Preheat oven to 325 degrees and spray two mini loaf pans with cooking spray. Beat sugars, egg, oil and vanilla extract in a large bowl. Once sugar mixture is combined, beat in bananas. In a separate bowl, combine flours, baking soda, cinnamon and salt. Slowly beat flour mixture into sugar mixture. Beat in chia seeds. Pour batter into two loaf pans. Bake for approximately 40 minutes, until the tops of the loaves are light brown.

Chia Seeds.

Benefits of Chia Seeds:

  1. Helps Stabilize blood sugar and reduce junk food cravings – Remember the picture of the gel around the chia seed in our picture above? The gel forming is due to soluble fiber in the chia. In your digestive system, this gel actually slows down the conversion of carbohydrates to sugar, thus helps to stabilize  blood sugar. By eliminating the peaks and valleys of your blood sugar, you get a more consistent energy level and reduced cravings.
  2. Help your concentrate and improve your mood- Chia is an excellent source of Essential Fatty Acids, which are critical for concentration and other brain functions.
  3. Energize now, Sustained energy later! -Chia has great nutrients like proteins, essential fatty acids, antioxidants, and fiber, and complex carbohydrates to energize you. Chia can provide good stamina and energy over time due to its slowing of the sugar conversion mentioned in point 1. In fact, it has been called the runners food and was used by the Aztec Indians for long distance runs and endurance.
  4. Fills you up – Chia seeds actually swells in water and help to make you feel full and potentially eat less. Take a look at the chia seed picture again and see how much each seed actually swells in just a ew minutes
  5. Lower your cholesterol and heart health – Remember what is causes chia to swell in water? Chia is high in soluble fiber. Soluble fiber has been shown to help lower cholesterol.
  6. Digestive Health – Chia has both soluble fiber (which forms the outer gel), and insoluble fiber. Both types of fiber are healthy for the digestive system. The insoluble fiber helps cleans the intestinal tract. The soluble fiber can act as a probiotic and help feed the good bacteria in your digestive system.
  7. Help build lean muscle mass – Chia is high in protein and helpful in a weight loss or muscle building diet. It is even low-carb and vegetarian.
  8. Get Better nutrition from other foods – Remember the gel in point 1? Well, by maintaining the proper level of hydration and electrolytes in your stomach you actually optimize your bodies ability to effectively absorb other nutrients. Also. the essential fatty acids in chia help the body emulsify and absorbs the fat soluble vitamins A, D, E, and K.
  9. Build strong bones – Chia not only contains calcium, but it also contains the trace mineral boron, which speeds the rate at which calcium is absorbed and utilized by the body.
  10. Healthy nails, skin, and hair – Remember that chia seeds are loaded with over 60% essential fatty acids? Not only are they good for your mental clarify, those same essential fatty acids help skin, nails, and hair grow strong and healthy. They are also a great source of protein, which is essential to grow healthy hair, nails, and skin.
  11. Maximum hydration – Chia is said to help maintain hydration which can be helpful for endurance athletes. Pre soak chia seeds before your workout and consumption.
Stolen from NutritionTalk.com
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Paleo Strawberry Shortcake

Paleo Strawberry Shortcakes

Strawberries (as many as you think you need)

Wash and slice strawberries. Take about one cup of berries and blend in a blender or food processor. You can add a drizzle of honey or maple syrup if you wish. Toss the sliced berries with the pureed berries. Cover and put in the fridge.

Almond flour shortcakes

2 1/2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking powder
1/4 cup almond or melted coconut oil
1/4 cup maple syrup or honey
2 eggs
1 tsp lemon juice

Preheat oven to 350. In large bowl beat eggs. Add syrup, oil and juice. Then add almond flour, salt and baking soda. Mix until batter is stick and well combined. Drop 1/4 blobs onto parchment lined baking sheet. Space about 1-2 inches apart. Bake for 20-25 minutes or until golden brown. Serve nice and warm covered in fresh berries. To store, place in zip top bag. And for future enjoyment, reheat the shortcakes in the toaster oven.

 

So I made this.. or at least attempted too. L.M.F.A.O HOWEVERRRRR the original recipe I got the idea from no joke said 1 TABLESPOON salt. WTF? I listen and read well.. so I did just that and HOLY FUCK a big no no. I should of known better but come on! The consistency was awesome just you know… a little salty……… AND I FUCKING LOVE SALT! haha.. no bueno. But here is a different recipe and y’all should make it. This with my coconut whipped cream. Fuck yeah. Enjoy.
 

&&

 
I missed 3 work outs (days rather).. the heat is getting to me and I’ve been exhausted and moody. I swear everything has been getting to me. I told my boyfriend just the other night that I think I like being angry/ and or sad. No joke. It’s like the littlest things upset me. Not that I want to get into it or anything but he doesn’t deserve the shit I say.. like my “k” responses or even worse, “ok.” like what the fuck? Granted this is a new relationship and were both getting use to things, I am trying. Not that I am perfect by any means but I notice these things and he is the LAST person that deserves the brunt of my episodes. It hurts me knowing that I hurt him. I love him with all of my heart.
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(Paleo) Spinach & Artichoke Recipe

So today is Monday. The day EVERYONE and their mothers promise their going to start the “healthy lifestyle”.. now I am in no way saying this is wrong.. (because I have a thing with starting on the beginning of the week too..).. just pointing out that it’s SUPER common.. Probably why everyone hates Mondays lol. But I love them. Monday marks a whole new week to be productive (my weekends consist of cooking and sleeping), and usually is my Leg Day =D
 
I see so many people giving up, rather giving IN to processed and sugar induced comas because of one excuse after the next.. but healthy doesn’t have to suck (and if it does that’s your own fault).. what I am saying is this lifestyle isn’t hard, but it’s sure as fuck not for everyone (some people don’t care, some people say fuck it after not seeing results after years worth of damage ect)… So do what you can, the littlest things DO and WILL matter.. Choose wheat over white, make your own burger at home, drink diet over regular.. something.. ANYTHING!! It will ALL make a difference, I promise you.
 
Now with that being said.. lets do this guys! Here is a great paleo recipe for the ever so loved Spinach and Artichoke Dip.. Instead of that bullshit you get when you eat out, enjoy it but without the guilt!
 

Paleomg.com

 

(HEALTHY!!) Spinach & Artichoke Dip

Prep time: 10 mins
Total time: 10 mins
Serves: 2-4
Ingredients
  • Version 1 (no cheese)
  • 2 (14oz) cans artichoke hearts (mine were in brine), chopped
  • 16oz frozen spinach
  • 1 cup cashews, roasted and unsalted
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Version 2 (with cheese)
  • all of the ingredients above
  • 2 ounces goat cheese at room temperature
Instructions
  1. Add frozen spinach and artichokes to large saucepan over medium heat and sprinkle with just a bit of salt.
  2. While your spinach thaws and artichokes warm up, pull out your handy dandy food processor.
  3. Place cashews in food processor and turn on. Grind until your cashews become a flour then begin to pour in your olive oil until you get a creamy consistency. Kind of like a super creamy cashew butter.
  4. Once your spinach is completely thawed and it’s all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
  5. Add your creamy cashews and seasons to the bowl and mix thoroughly.
  6. Serve with sweet potato chips or veggies!
Stolen from Paleomg.com….. again… FUCKING love this girl! Super stoked to make this. Seems so easy and I am in love with this dip.

The Food Log

830am Protein Shake (Dymatize Protein, Whole Milk, Strawberries, Hemp/Chia and Flax Seeds).
11am Ezekiel Bread (1 Slice) w/ 1TBS Peanut Butter.
1pm My homemade spaghetti and meat sauce (ground turkey).
330pm Chicken/Beef Kabobs w/ corn and broccoli.
630pm Pre Work Out- 1/2c Oatmeal w/ 1/2 scoop protein powder.
930pm Post Work Out- Protein Shake w/ Oatmeal and 1/2 banana.
11pm POSSIBLY a casein shake =D

The Work Out

LEG DAY– I just decided!
 
The only thing I am sure of is my 100 weighted lunges. I do 5 sets of 20 lunges (weighing from 40lbs to 80lbs).
But I will for sure be squatting, dead lifting and using the Leg Ext (<– fave exercise) fersure.
 
Enjoy guys!

 

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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!
 
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Sweet Potato Brownies!

Sweet Potato Brownies

Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hour 5 mins
Serves: 5-8
Ingredients
  • 1 sweet potato
  • 3 eggs, whisked
  • 1/4 cup Gold Label Virgin Coconut Oil, melted
  • 1/3 cup raw honey
  • 1/2 cup Enjoy Life Chocolate Chips
  • 3 tablespoons Coconut Flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • pinch of salt
Instructions
  1. Time to bake that sweet potato. Preheat your oven to 425 degrees, use a fork to puncture holes all around it, then throw in the oven for 25-30 minutes. (I’m sure you could microwave it, but I like the ole fashioned way. I’m just so ole fashioned)
  2. Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. And turn your oven down to 350 degrees.
  3. Now add your wet ingredients: coconut oil, honey, vanilla, and whisked eggs to the bowl and mix together.
  4. Then add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
  5. Mix well to incorporate all that goodness.
  6. Pour into an 8×8 glass baking dish
  7. Bake for 30-35 minutes.
  8. Let rest to cool a bit.
  9. Eat those b*tches. Try not to eat them all in one sitting. Like what may have happened in my kitchen….oops

SO I am just leaving you with a recipe for the weekend. I’ve posted this before (I believe I did..) but really think this could turn out great, however I hate working with honey. So I might switch it out before I “taste test” it.. But I hope y’all enjoy it. Stolen from Paleomg.com.

I am having ups and downs lately and feel like given the opportunity to write or rant in my case will be the death of me lol. All I want is to be negative and feel sorry for myself or cause some other pointless drama. I need to grab life by its horns and control this shit. Fuck feeling inferior.

I am the sole reason for my happiness right?
..but wtf do I do when I KNOW that what I am about to do won’t make me happy?

Who the FUCK does something knowing it will upset them…..??????????????

this girl. 

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Paleomg Blueberry Muffins!

Holy crap. I skipped a workout (now have to try to get a workout in the rest of the week.. I do do stupid shit though.. squats in the bathroom, lunges in the middle of the road while the boo and I waited for the cops to leave a house so we could get our car on 4th of July..true story.. but what I am saying is this shit adds up.. you don’t think so but it does*).. and decided that I though I didn’t want to be working out I wanted to do something that still makes me enjoy life just a little bit more. I have been putting all fave recipes in a book, printing out recipes but not making them. So that’s what I was gonna do, bake.

Paleomg.com thank you.

I made your blueberry muffins and I loved them. Although I don’t eat paleo* the ingredients are so simple that I don’t discriminate 😉 and you’ll be thankful I don’t. This are magical. Obviously they have flour and sugar (honey, which is something I wanted to tweak), but these compared to a store bought one its almost dumb to waste all those stairmaster minutes on shit you didn’t need but wanted. hmmph.

Simple Blueberry Muffins

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 8-10
Ingredients
Instructions
  1. Preheat your oven to 350 degrees.
  2. Mix all ingredients together in a bowl. If you’re good at baking, you’ll know to mix the dry then the wet ingredients then mix together, but I do all the ingredients together and it works out just fine.
  3. Place ingredients into 8-10 silicone muffin cups in a muffin tin. Or you can use muffin tin paper liners.
  4. Bake for 15-20 minutes. Just keep an eye on it, they will puff up and look adorable.
  5. Eat them and be happy. And merry.

Oh.. btw.. I have never cooked with honey and I wanted to mention something and then remembered something else about the honey.. it made the batter veryyyyyyyy sticky! Not joke that or I fucked up but they still tasted wonderful. I had to hand mix in the blueberries and was still having trouble.  so I made 6 kinda on the bigger side muffins because I only have a 12×12 pan or 6 muffin tin and this batter was ickkystickyy. I also want to try to sweeten it with a different kind of sugar.. organic cane.. blue agave syrup… trial and error 🙂

and I am a dumbass.

I was looking at the directions and read 8-10 .. literally were making these in a timely manner not reading further.. 15-20.. thank goodness I know to stick a fork inside to see how clean it comes out. These didnt after 8 min.. nor 10.. lol haha

But overall fucking great.. here is her pictures of the muffins and heres mine linking back to my instagram account..

Paleomg.com

They were wonderful (:

..and after I go to get the link for the pictures I see a carrot cake muffin.. hmm.. and instead of the cream she uses (or maybe I will).. these are the ingredients for the carrot cake muffins..

  • For the frosting
  • 1.5 cups raw cashews (unsalted)
  • 5 tablespoons Coconut Cream Concentrate
  • 1/3 cup canned coconut milk
  • 1 tablespoon Raw Honey
  • 2 teaspoons vanilla
  • 1/2 teaspoon cinnamon

Yum.

&& as it relate to my fitness life.. I am hanging in there… Not eating as much as I’d like and haven’t been doing enough cardio (on top of weight training) enough to feel “complete” lol. I am still a little soft in areas and have no doubt that will change with a little more plyometric based exercises and/or a little more time on my stairmastermister haaaa!
fuck.

Gotta love the ass that the stairmaster gives me!

..and a shit ton of squats and lunges.

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