I tried these pumpkin muffins and I was really happy with how they turned out. My three year old daughter loved them! My husband, brother and his girlfriend also really liked them! Hope you enjoy them also. They are quick and easy.
My sweet friend Anna has been a huge help to me learning the allergy ropes. When I texted her about SJ’s issues she immediately sent me the recipe for this amazing mug brownie. And it has been a “life-saver.” Allergy or not it is the perfect sweet treat! And there are no leftovers, which is key for me. Because if it is in the house, I will eat it.
I will never forget the first party I went to after I learned that I was dairy free. There was literally NOTHING on the table that I could eat. I never thought of myself as a person who had self-control with food, especially sweets. But to walk away from that party and not cheat felt very empowering. (NOTE: I ate dinner, this was a late football game and a dessert party.) This process has made me realize that I can make healthy choices, I can turn down the endless dessert table at parties and church potlucks. I can give myself good, healthy food that gives me energy rather than fill up on junk. But, it is not easy. Some days I get mad that I cannot eat these foods. Sometimes, I am resentful. I have found that it is much easier mentally to go into these situations knowing I will make myself a treat when I get home. It is easier to resist knowing I get something well portioned and delicious at home. And I don’t have to spend all night making it and then have the leftovers tempting me all week or hanging out in my freezer.
Frozen Hot Chocolate.
My friends. STOP WHAT YOU ARE DOING. Make this smoothie. It is truly amazing.
Here is the link. It is creamy, chocolatey, filling and delicious. IF you hate avocado you will still like this.
My three year old thought she was having a chocolate shake. It is so good.
Here are my #reallife recipes notes:
- I used regular dates not medjool Dates so I added 4 dates
- I did not have any Rice Milk Powder so I left it out. I hear it will be creamier with it
- The second time I made this, I added a handful of spinach. Absolutely no idea it was there. Next time I will add a little more.
- I did add a small squeeze of agave nectar to make it a little sweeter.
- I used plain unsweetened almond milk because that is what I had on hand!
- I am picky about cocoa powder. Trader Joe’s is cheap and in my humble opinion has the best flavor!
And to keep it real #reallife…..
I was trying to cut back on dishes and I needed this RIGHT NOW so I poured it right back into my measuring cup. No time for frills. It is that good. (The recipe easily makes 2 cups, this was my portion, my daughter had a good bit also). It lasted in the fridge no problem.
What is up with Sweet Potato Toast??
Let’s talk about sweet potato toast. I feel like it hit the internet by storm. I LOVE sweet potatoes. Sweet potato fries are on the top of my favorite food list. But for some reason I was weirded out by the idea of toast. Maybe because I was scared to cut those suckers that way. But see something enough times and you just need to try it. I found two methods of cooking. Some people use the toaster, other people use the oven. I went with the oven because I think sweet potatoes taste better when cooked low and slow. I can’t imagine how many rounds it would have taken them in the toaster. I make a a lot, stored them in the fridge and then toasted them each morning for breakfast or in the afternoon for a snack. I was really surprised. It was great and I can’t wait to make it again!
I am so excited about welcoming Leeann to our blog. Leeann is a dear friend of mine – someone I can be real with, someone I can really share life with and be honest about how I’m feeling no matter what. I never fear judgement but I know she will always give it to me straight. Since she moved away, our weekly “therapy” walks have turned into daily texts and from them I glean so much encouragement. I decided it was selfish to keep all that #reallife encouragement to myself so I asked her to guest blog for you too.
I wanted Leeann to share with YOU the struggles she has been facing as a mom of two little ones, trying to accommodate allergies and live a FIT healthy life. I won’t go into details – I’ll let her introduce herself! But stay tuned because we will have updates from her as she discovers what Leeann likes in the real world of being a mom – and also – what Leeann really doesn’t like.
I hope this helps you as you go through each day in a realistic, practical way! We aren’t trying to be movie stars people, we are keeping it real!
Meet: Leeann and enjoy her first blog post for us!
So I finally made the Greek Yogurt Bark that keeps popping up on my Pinterest account.
Here’s what you need:
- chocolate chips (lots and lots!)
- 1.5 cups greek yogurt – plain non fat
- 1/4 cup honey
Here’s what you do:
- Mix it together and then we just dumped in a ton of chocolate chips
- Spread it on the pan and top it with even more chocolate chips
- Place it in the freezer for two hours and BOOM.
Actually – everyone liked it. Elli loved it after swim practice. Jackson doesn’t like “messy” food but tolerated it and did even better with it the second day. I just kept it in the freezer and break off pieces for them throughout the afternoon. So I call this a #goodenough for a fun summer snack! Easy, cold, and healthy enough for us!
Yesterday I posted about how you can have your protein and get a fun luxury treat at Starbucks. Well today I wanted to share a quick idea for protein powder. I get my protein powder at Max Muscle in Springfield. I’ve posted different ways to use it too – baking it into cookies and pancakes. But my friend Kira shared with me that I could use a half of a scoop in my greek yogurt to cut the bitterness of the yogurt. Genius!
If you use 1 cup of non fat plain greek yogurt and 1/2 scoop of your protein powder you have:
190 calorie snack with 10 grams carbs, 0 grams fat, 35!! grams protein, and 8 grams sugar!!!
Another option is to add 1/2 scoop of protein powder to 1/2 cup of cottage cheese (I like 1% fat)
140 calories, 8 carbs, 2 grams fat, 23!! grams protein, and 5 grams sugar.
So try out a new way to use that protein powder. Bump up your protein intake in in an easy peasy way!
Thanks for the idea Kira! And stop by Max Muscle to find the protein powder that works for you!!
So my fellow teacher and PowerFull Fitness Instructor Sara M. recently told me about how she gets a protein boost at Starbucks. I COULD NOT believe her when she explained what she uses and I had to try it for myself. And now that I have – I HAVE to share it with you.
Sometimes it is fun to get a little treat and feel like you are enjoying a luxury – sometimes you just need that. But maybe it isn’t a day you really wanted to blow 500 calories on a frapp or you are working towards your goals and just need a little “break” but don’t want to go overboard.
Well thank Sara M for this discovery….
I am not much of a Starbucks drinker so I had to get her to IN DETAIL explain how to order this protein boost and I’m goin g to explain it to you in details now.
- You have to have this Premier Protein Shake. I get mine at Costco (ps they are DELICIOUS even without the Starbucks fun). You can also buy smaller packages of them at Target.
- You take your shake (we used vanilla) into Starbucks and ask for a Iced Skinny Cinnamon Dolce Latte.
- Hand them the shake and ask them to use THAT instead of milk.
- They will add in three shots of espresso and 3-4 pumps of sugar free cinnamon dolce syrup. They put all of this in a venti iced cup.
And voila – you have a protein delicious drink. My Starbucks cashier only charged me $3.25 because I didn’t use their milk.
So how does this work nutrition facts wise?
175 calories, 10 grams of carbs, 3 grams of fat, 30 grams protein!!, and ONLY 1 GRAM SUGAR!!
So if you need a quick caffeine fix but also a protein boost and just want a little treat…this is a great option.
I had our other instructor Erin try it too since she uses the premier shake a lot just on its own – we are all fans!
Well, yall know I love pumpkin. As part of my Restore meal this past weekend, I really wanted to try out a nice fall dessert – something sweet and satisfying with the taste of pumpkin (of course).
I went to my favorite blogger, Chocolate Covered Katie, and she did not disappoint. I use her blog almost exclusively for desserts because she has dairy free options that are delicious and don’t break the bank! This weekend – we tried out Pumpkin Pudding Cake.
This dessert was incredible. I am not writing up my version of it because I followed her recipe exactly and I STRONGLY URGE you to stop all you’re doing and make it. Now. Really.
Side note on prep: When I was making it, it did seem weird to pour the brown sugar water over the cake mix because when I put it in the oven it was batter with water on top. I was pretty sure this was going to be a #fail but let me tell you, it does exactly what it is supposed to do. When I pulled the cake out, it was like magic. The top part was a sweet pumpkin cake and the bottom half was like brown sugar pudding. I poured that over like a syrup on top of the cake. Yall, HALF the cake was gone within an hour. Yep. EVERYONE in this devoured it.
Happy Fall Yall!
I had some cans of pumpkin (I keep them on hand because – well – it is that time of year friends!) and I decided to try out a quick pumpkin bread recipe. I love to have various breads made up in the kitchen so that we can use them for quick snacks, in lunches, or as a side to breakfast. I also love baking with the kiddos – we just get in there and make a huge mess but it is something we can do together – a focused activity with a pretty positive (most times) outcome.
So this week, Jackson and I scoured pinterest for a bread we could make without butter (I was out!) We stumbled across this recipe and it didn’t disappoint. Since I was out of butter, I had to make the crunchy topping with coconut oil which turned out pretty good actually.
Here’s what you need:
- 1 1/2 cups white whole wheat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 heaping cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/2 cup honey
- 1 teaspoon vanilla extract
And for the topping:
- 1/4 cup oats
- 1/4 cup brown sugar (not packed)
- 2 tablespoons butter or coconut oil, melted
- 1 tablespoon flour
Here’s what you do:
- Preheat the oven to 350 and grease your bread loaf pan.
- Now start with the bread. In a large bowl mix all of your dry ingredients together (not including stuff for topping!).
- In a medium, separate bowl, mix together the wet ingredients.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Pour into prepared bread pan and smooth it out with a spoon.
- Now to make the topping: mix all the topping ingredients together in a small bowl and stir until everything is well combined.
- Sprinkle the it over the the top. Then I added just a bit more white sugar on top – sprinkled over for an extra crunch and I’m glad I did because it really added to the bread.
- Now cook for 40-50 minutes. I checked mine right at 40 and it was definitely done. You don’t want to overcook this thing because the moist cake like texture is what makes it so yummy.
Enjoy fall yall!