Pumpkin Pudding Cake = Gone in One Day

pujmpkinWell, 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!




Watch Out for Misleading Recipes!

Yesterday a fellow boot camper and I were chatting about making our own snacks. One thing that can get me in trouble is finding recipes labeled “healthy” or “protein packed” only to find some pretty high calorie counts. So here I am thinking I’m eating a healthy snack and really I’m inhaling a ton of unnecessary calories.
NOW – do I want you to feel like your snacks have to be teeny tiny little flaky things? NO! The exactly opposite. Your snacks need to filling, clean, and full of protein and other good “energy boosts.” If you just eat lettuce for snack, YOU WILL BE HUNGRY later and will find that you take in much more later during the day. BUT we have to wary of people saying something is “healthy” when it is packed with high calorie, low nutrient ingredients.
One tool I use when trying out a new muffin, bread, granola bar, or snack recipe is this.  Being able to plug in the recipe gives me some pretty good info.   Once I enter the recipe, I can play with the serving size to make it fit my calorie needs. I also play around the substitutions (ie swapping honey for sugar, bananas for oil etc)
Today – think twice on what you are believing from Pinterest. I’ve been fooled a couple of times!

Need to Use that Avocado?

fitness tips logo

In this past post we chatted about WHY avocado is such an awesome thing to add to your diet.  But, maybe you need some ideas on HOW to use it.  Well the ladies in my boot camp classes have that for ya!  Check out some of the awesome ways they incorporate this super food into their daily diet.


Aspen:   I love to toast a slice of bread and top with 1/2 an avocado, salt and pepper. Yum.

Stephanie:  Avocado is my everything. I can’t find the recipe I’ve used, but this is similar. http://www.handletheheat.com/no-bake-vegan-gluten-free…/ I really don’t think I used chocolate chips, just cocoa powder. It’s delicious. The crust is really important, so don’t skimp and use store bought.

Stephanie added:   I’ve also been eating a “salad” of chopped avocado, red onion, cucumber, tomatoes and cilantro with just a bit of evoo and lemon juice. Super fresh, easy and yum! Add black beans for protein!

Tristan:  I have friends that add avocado to smoothies/protein shakes. It sounds weird, but it makes it creamier and you don’t taste it! That’s a great way to get more healthy fats in your diet if you don’t like actually eating avocado.

Eileen:   I eat half an avocado over a fried egg. Salt and pepper. Super yummy and lots of protein right there! I also make avocado mash..just mush it up and use it like a condiment on a sandwich.

Tristan added how she makes her avocado mash:  Avocado mash, plus some cayenne pepper, salt & pepper & lime juice mixed in with tuna or chicken for tuna salad or chicken salad (instead of mayo)

Laura B says to keep the avocado from turning:  I make a half an avocados worth then save the other half and the unmade chicken separately for the next day.

Another way to sneak in the awesome benefits of avocado is through avocado oil!  Even just putting a bit of avocado oil on your food will get you some of those awesome avocado benefits.  Check this article for 9 ways that using avocado oil can help with your health!  Let’s talk about #8 and stretch marks! What what!!!

Thanks boot camp ladies for sharing your ideas!


Printable Recipes for Kid Snacks

Hi there!fruit

We recently did a play date where all the moms brought a new recipe for the other kids to try.   Unfortunately it rained us out but we still managed to gather a few new recipes and I wanted to share them here.  Recipes include tropical energy bites, popcorn bites, yogurt bites (lots of little bites!)  Take a peek and see what you may wanna try.

Just click the hyperlink below.

Thanks to all the moms who shared ideas on how to keep our kiddos happy this summer.



Crispy Coconut Cookies

These could quite possibly be the best cookies I’ve ever made. Are they healthy….eh. But I always favor somethingcookies
home made versus a bag of cookies from the store.  At least this way I know what is in them (not to say we don’t have a box of Belvita cookies from Costco in our pantry right now.)

But seriously – so yum for lunches!

Crispy Coconut Cookies is what we are calling them.

Here’s what you need:
1 1/4 cups whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter (melted and cooled)
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
1 big ole cup chocolate chips
2 cups rice krispie cereal
1/4 cup coconut shreds (optional)

Here’s what you do:
1. Preheat oven to 350
2. In one bowl mix together the flour, baking soda, and salt.
3. In another bowl (and I did this by hand but you can mix with mixer), mix sugars and butter together.
4. Add in the egg/vanilla to the sugar mix.
5. Then add in the flour and stir together.
6. Add the chocolate and coconut and stir some more.
7. If using a mixer, now switch to stirring by hand and mix in the rice krispies gently so you don’t squish them all!
8. Cover and put in fridge for at least 10 minutes but you can do it for longer if you want.
9. Place on greased cookie sheets (I had to use two,made 2 dozen cookies) and bake separately for 11 minutes.

SOOOOOO yum!!!!!!

New favorite. I will not tell you how many are left!

Original recipe here:  http://www.thespicedlife.com/2010/02/crispy-chocolate-chip-cookies.html

Blueberry Muffins with Greek Yogurt

Again, pardon my Greek yogurt fix.  I just love that there are so many options out there where I can add in a dollop of Greek yogurt and instantly up the protein count.

I stumbled upon these little gems and thought they would be a great addition to our breakfast rotation since we:

  1. have a Costco sized tub of yogurt
  2. have a fresh blueberries from my CSA box

Here’s what you need:

  • 1 cup whole wheat flour – Using this made it dense so if you want a lighter muffin do a mix of all purpose and whole wheat or just all purpose
  • 1 cup old fashioned rolled oats
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 large egg
  • 1 cup plain Greek yogurt
  • 1/4 cup honey
  • 2 Tbsp sugar
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup frozen blueberries

Here’s what you do:

  1. Preheat your oven to 350F and prep your muffin tin with liners or spray!
  2. Combine the flour, oats, baking powder, baking soda, cinnamon, and salt.
  3. In a different bowl, beat the egg then add in the yogurt, honey, sugar, milk, and vanilla, and mix it up until it is really combined.
  4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 Tbsp of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter. (I loved that tip and have never thought to do that!)
  5. Divide the batter into the 12 muffin tins.
  6. Bake for about 20-22 minutes until they are firmed up and a tooth pick inserted in comes out clean.  Let them cool for about 5 minutes and then transfer them to a wire baking rack (or your mouth!)

So yum.  I think these will be good with a quick reheat in the microwave in the morning and a slab of PB on top for extra protein! Yum!  Oh and bonus – I added up the calories for you.  If you make 12 muffins, each one will be 140 calories. Boom!  Less than a standard granola bar and packed with clean ingredients and extra protein.

Enjoy friends!

Oh! Check out the original recipe here!


Single Serving Chocolate Treat

catOk. Confession time.  I love Saturday night. It is the ONE night where I know I don’t have to get up early and teach a workout. I can truly relax on the couch with the hubs, binge watch Netflix (we are currently obsessed with Reign), and just not worry about feeling too tired to do a push  up in  the morning.  Sunday is ALWAYS my rest day from working out and really my rest day starts Saturday night.

This means we typically have a little special treat while we binge watch TV.  Although we have night time snacks every night – Saturday night’s snack has turned into something a little more fun.  We usually have the single serving brownie or the blondie brownies.  We have decaf coffee full of delicious flavored creamer and we enjoy a date night in.

This Saturday night I decided it was time to add to the “Saturday night treat” arsenal.  So enter:  Chocolate Banana Mug Cake.  Yall.  I have done a mug cake before and it was TERRIBLE but this recipe was from my favorite blog – Chocolate Covered Katie. I was 100% confident that it would be good and I was not wrong. Seriously – I’ve not had anything I didn’t like from her blog. Her vegan, healthy twists on desserts make me sooo happy.  Here is the link to the original recipe – I really didn’t deviate too much from what she called for.  However what I am giving you is the doubled version because I made one for me and Jacob.  So if you only want one for yourself (although that is not nice if your hubs is around!) then cut this in half.

Here’s what you need:

  • 6 tbls whole wheat flour
  • 2 tbls plus 2 tsp unsweetend cocoa powder
  • 2 tbls chocolate chips
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 4 tsp brown sugar
  • 1 packet stevia
  • 6 tbls almond milk (you can use whatever kind you want)
  • 5 tsp mashed banana
  • 1 tsp vanilla extract
  • 6 tbls mashed banana (hold until time to assemble)

Here’s what you do:

  1. Combine the dry ingredients first.
  2. Then add all the remaining ingredients except the 6 tablespoons of mashed banana (do add the 5 teaspoons in – that is in place of the oil in the recipe).
  3. Ok so now since you are making two of these mugs here is how you assemble.
  4. Grease two coffee mugs.
  5. Split the batter into fourths.  Put one fourth of the batter into each coffee mug. In each mug, make a little hole in the batter – a little well.
  6. Inside that well place 3 tablespoons of the mashed banana into each mug.
  7. Take the last of the batter (which should be divided) and put 1/4 in one mug (covering the banana) and the other 1/4 in the second mug (covering the banana there).
  8. Place in the microwave for about 50 – 70 seconds.  Mine required 75 seconds but I started checking around 50.

I topped mine with a bit of delicious almond butter and a tiny sprinkle of chocolate chips.  Biting into that hot, gooey banana in the center of the cake was seriously making me happy last night.  TRY IT NOW.


A new Saturday night tradition for sure.

Hope you enjoy it!

OH!  Let’s talk about this gem of a fact.  When you make this with bananas instead of oil – they are only 135 calories a piece and less than 5 grams of sugar.  What what.  With the tsp of almond butter on top that takes me up to about a 200 calorie treat.  TAKE THAT 500 calorie lava cake from the restaurant. I’m happy, healthy, and have more money in my pocket. Bahahahahaha!



Dairy Free Blueberry Muffins

muffinOk long story that I will share later, but I think a dairy-free diet may be in my future. Instead of whining about it like I wanna do (ok I did whine), I decided (after my pity party) to start looking for dairy free fun recipes. I tried this out yesterday and they are almost gone. My kids are loving them (especially Elli). I’ve been topping mine with natural pb for an afternoon snack. Elli likes hers with strawberry jelly. I figured them up in my MFP and each one has 160 calories. Less than some granola bars and totally clean.

Here’s what you need:

  • 2 cup whole wheat flour
  • 1 tbsp baking powder
  • 6 tbsp veggie oil
  • 2 large eggs
  • 1/2 teaspoon salt
  • 2/3 cup water
  • 1/4 cup unpacked brown sugar
    + mix in (for mine I used 1 cup frozen blueberries but next time I may try chocolate chips!

Here’s what you do:

  1. Preheat the oven to 375
  2. Add flour, sugar, baking powder and salt in the bowl and form a hole in the middle.
  3. Mix oil, water and eggs together in a different bowl and then pour into the hole.
  4. Stir just until flour is moistened. Add fruit if using.
  5. Spoon batter into prepared muffin cups.
  6. Bake for 15 – 20 minutes, until lightly browned. Mine took 15!

Makes 12 muffins – each muffin has
161 calories
only 4 grams of sugar!!


Chocolate Chip and Banana Muffin Minis

I’m kind of on a Greek yogurt kick right now. I buy it in big tubs at Costco so I like to have alternate uses besides just the – eat a bowl of yogurt idea.  I have a few recipes I want to share. This one is super special though because it comes from my friend from way way way way back. Like – we were in the nursery together.

We’ve sh
ared a lot. Now we are sharing recipes.  Here is a picture of her recipe – I jsut love that it has notes and smears all over it. When that happens – you KNOW it must be good!

So take a peek at the recipe but then also check out her notes:

  • I don’t put any of the white sugar
  • I cut the brown sugar down
  • I use almond milk
  • I also stick in a blob of Greek vanilla yogurt.
Molly says, “They are yummy! I double this and use mini muffin tins (only takes 8-9 min to cook). Then I freeze them and they eat them for breakfast almost every day for a couple weeks!”
What an awesome idea for an on the go breakfast or a quick afternoon snack.
Gonna make a batch this week for sure!

Sneak in the Veggies with Zucchini Bread

PrintOk yall, Jackson is a super picky eater. It is TOUGH to find things he likes and things that he will eat without me going “take a bite, take a bite repeat repeat repeat.” So…when I stumble upon something he likes I legitimately jump for joy.  When that “something” has veggies inside – I DO A BACK FLIP!

One of our awesome moms posted this recipe for zucchini bread this weekend and since we had a lot of zucchini from our CSA box from Nalls Produce – I decided – why not?!  I did take a few liberties with the recipe but I plan on using it again and again. What a sweet way to up the veggie intake for my little guy (and ps – everyone else loved it too!)

Here’s what you need:

2 cups of zucchini (I had chunks in my bread so you can do this how you want – slice, dice, chop, shred etc)
3 cups of white flour or spelt flour (I used whole wheat)
3 eggs (straight from Nalls!)
1 1/2 cups of sugar (I used brown)
1 cup of oil
1 tsp. of baking soda
1/2 tsp. of baking powder
1 Tbsp. of cinnamon
2 Tbsp. of Vanilla

I also added about 1/4 cup applesauce b/c my mix seemed a bit dry.

I then added couple handfuls of chocolate chips. YUM!

Here’s what you do:

  1. Preheat to 350.
  2. Combine dry ingredients.
  3. Then add in wet ingredients and mix.
  4. Put in a bread pan (I used one and it made one huge loaf but you could use multiple small ones too!)
  5. Bake for 45-75 minutes. Mine took about an hour b/c it was such a thick big loaf.

Seriously – delicious.  I love how our boot camp moms give me so many new resources.  And I ABSOLUTELY love when they are hits with the kids.

Thanks for the recipe Jessie!  Try it today guys – you won’t regret it!