Sometimes I get so excited about healthy food that I get overwhelmed and end up ordering take-out…not tonight!
After a morning of sweaty fun (hiked up Grouse Grind then went to a flow yoga class), I was about to drag myself off to Whole Foods to stock-up for dinner when I realized I actually had everything I needed to try Cashew Alfredo on quinoa pasta (I love GoGo Quinoa) with broccoli! Woohoo!
1C Raw Cashews
1/2C Water (I used some water and some soy milk)
1tsp Nutritional Yeast
3 Garlic Cloves (mine were small cloves)
1Tbs Lemon Juice
Dash Chili Flakes
Salt & Pepper to taste
Place all ingredients in food processor (or blender) and blend until smooth.
Cook pasta. I throw the broccoli in a few mins before the pasta is cooked. Drain, return to pot, and mix in Alfredo.
So first up, an update, the day after I posted about the fitness photo shoot, it was canceled. I had to decide if I wanted to set one up myself or keep the deadline just ’cause or scrap it. I was toying with at least keeping the deadline, then my twitter feed was inundated with Kate Upton on the cover of Sports Illustrated and I decided I quite like my fit, yet curvy body! The silver lining is I remembered I love lifting weights and will try to do so at least twice a week 🙂 If the opportunity presents itself again, I might say yes, but for now, I’m happy with where I am.
Where I am allowed me to have some fun in the kitchen this weekend!
Homemade Clif bars
I used this recipe and they are AMAZING!
I used honey and Nature’s Path Crispy Rice cereal (it’s gluten free) and I forgot to use my trusty protein powder. With that being said, they came out a little dry and crumbly. I threw them in the oven for a moment to soften up the peanut butter and honey…still a little crumbly. Will add a small amount of water next time, or less rice cereal and oats.
Flourless Banana Muffins
Adapted from this recipe. The original called for 2 bananas and 3 eggs and no “flour” of any kind, but I wanted a different texture so this is what I came up with:
1/2 C Peanut butter
3 Mashed Bananas
1 tsp Baking soda
1 tsp Vanilla
1/2 tsp Salt (a few sprinkles)
1/4 C Honey (could probably cut this back due to the bananas)
1 tsp Cinnamon
1/4 C Non-Fat Greek Yogurt
1/2 C Ground Oats/Almonds/Flax — I just put them all in the food processor attachment of my hand mixer and ground them up together
1 scoop Vanilla Protein Powder
Optional add-ins: chocolate chips, berries, raisins, craisins, chopped nuts…I added chocolate chips to mine and I could eat the whole batch in one sitting!
Preheat oven to 350
Combine all ingredients (it will be quite runny)
Scoop batter into muffin liners (I use silicone ones and love them)
Bake for 15-20 minutes — until a toothpick comes out clean and muffins are golden
Flip onto cooling rack
Thank you to a random post on my facebook news feed between two friends, I was introduced to this most amazing “cookie” recipe from Kumquat; she calls them breakfast cookies, but I find myself eating these any time, any place!
My interpretation is as follows:
1 1/2 C Oats (I use Bob’s Red Mill Gluten-Free)
1 C Unsweetened Coconut Flakes
1 Tbsp Ground Flax
1/2 tsp Salt
3/4 C Pecans (this last time I used Pecans & Walnuts)
1/2 C Dried Blueberries (I usually use a combination of Blueberries, Cranberries, Raisins & Chocolate Chips)
3 Ripe Mashed Bananas (I use my hand blender to get them really mushy)
1/4 C Liquid Coconut Oil
1 Tbsp Agave (I have some Agave that I need to use up, but once it’s gone, I’ll probably change this to Maple Syrup or Honey – here’s some information on Agave)
1 tsp Vanilla Extract
Preheat oven to 350 degrees. Mash/blend bananas, mix in coconut oil, vanilla and agave. Combine with all other ingredients. Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter on parchment paper lined cookie sheet. Bake for 25 minutes, until golden, rotating approximately half-way through. I store mine at room temperature in an air-tight container for about a week — if they last that long!