Protein Ice Cream

I didn’t used to be a big ice cream eater. We always had ice cream in the freezer at my house and I rarely touched it besides a bite here and there. A weird thing happened two years ago when I had mono: I became an ice cream fanatic. Before I even knew I had been plagued with mono for the third (!!) time, I recall NEEDING ice cream one night so badly that I walked to my car, parked far away, in the pouring rain to go to the connivence store. When I got sicker and couldn’t stomach any food a few days later, I made my mom bring me a McDonalds ice cream cone. It was the only thing I wanted to eat.

Since that bout of sickness, I LOVE ice cream–both eating and making it. I try not to eat ice cream every day, but with this protein ice cream, I can. IMG_4345

Ingredients:

1 scoop protein powder (I used Royal Sport LTD Whey 100)
3/4 to 1 cup almond milk
About 10 ice cubes
1/2 tsp. xanthan gum

To Make:

Place all ingredients in a blender, starting with 3/4 cup almond milk. Break up ice. Blend continuously until a soft serve consistency forms. If it’s too thick and icy, add a little more almond milk until it becomes the right consistency.

Scoop out and top with toppings of your choice (I like peanut butter, chocolate chips, sprinkles and whipped cream).

*If you enjoy trying new protein powders, are looking for one, or are ready to change up your normal routine, I highly recommend Royal Sport LTD Whey 100. I have tried and enjoy all of the flavors with the ice cream sandwich being my favorite. I usually experience bad bloating and stomach problems from protein powders and this protein does not cause that reaction. Each serving is only 100 calories and 20 grams of protein which is nice for a snack. The powder also mixes extremely well with water or milk without using a blender for a simple shake. Try it out!

Chocolate Sweet Potato Cupcakes

I’m a fan of changing recipes up to make them a little healthier. I love spinach in my smoothies, exchanging tons of vegetable oil for another fat and cutting out refined sugar for something else sweet.

I’m sometimes a little wary of throwing vegetables in baked goods though in fear that there will be little strands of veggies and or taste less like a treat and more like a salad.

I’ve made zucchini bread which doesn’t taste like zucchini and I’ve heard of sweet potato bread but never actually tried it.I had a container of boiled sweet potato that needed to be eaten so I figured I would try to throw it in something delicious.

These cupcakes are chocolate-y, moist and not incredibly sweet but sweet enough. They’re also low in calories, carbohydrates and fat which makes it a lot easier to eat more than one.

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Chocolate Sweet Potato Cupcakes

1/2 cup All Purpose Flour
1/2 cup whole wheat flour
2.5 Tablespoons unsweetened cocoa powder
1 Tablespoon instant coffee
6 packets monk fruit in the raw
Sprinkle of cinnamon
Dash of salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons non-fat plain Greek yogurt
3/4 cup almond milk
1/2 cup egg-whites
1/4 cup boiled sweet potato

Optional Frosting:
1/4 cup peanut flour
1/2 packet monk fruit in the raw
Drop of vanilla extract
3-4 Tablespoons water

Pre-heat oven to 350 degrees.

In a large bowl, combine all dry ingredients and mix.

Add in egg whites, yogurt, sweet potato, milk and mix well until no lumps remain and batter has a cupcake batter consistency.

Line a cupcake pan with cupcake liners and fill each liner half way with batter. The batter should make 12 cupcakes.

Bake for 8 minutes or until the top has set and a toothpick comes out clean.

Remove cupcakes from pan and place on a rack.

When cool, frost with your choice of frosting or a simple peanut butter frosting:
For the frosting, mix 1/4 cup peanut flour with a drop of vanilla extract and half a packet of monk fruit in the raw. Add water a tablespoon at a time until it develops a peanut butter consistency. Frost cupcakes.

 

Nutrition Facts for 12 unfrosted cupcakes:
45 calories/8 carbs/0 fat/3 protein

What I Ate Wednesday (Finals Week Edition)

Thanks to Jenn at Peas and Crayons for hosting as always!

I am busy, busy this week with the last of the semesters assignments. Journalism is one of those things that can be quick and painless or long and more tedious. This week, we’re on the tedious side with some of the bigger assignments I have due.

I haven’t been very creative with meals lately and I’ve shyed away from baking anything because I know it means I will have to eat it all.

So, what did I eat these last few days?

Breakfast:

Apple Pie Oats on Repeat:

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Snacks:

I made PB&J on a waffle yesterday for my pre-workout meal. Best idea I’ve ever had.

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This damn bark. I sneak a piece every time I go into the fridge (see point above about not baking anything).

Bark

Dinners:

This was “sweet potato nachos” obviously heavy on the veg and not so heavy on the cheese but really delicious. Just some sliced sweet potato rounds that were roasted plain, then topped with spinach, kale and cheese and put back in the oven til the kale was crispy and the cheese was melty.

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I got home late the other night and was craving breakfast for dinner so I cooked up some oats and threw them in an almost empty peanut butter jar. and then ate them in the bathtub. Is that weird?

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A plain meal of boiled veggies and chicken. Simple and delicious.

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Dessert:

When I was eating Paleo, I incorporated gelatin into my diet for some extra nutritional benefits. Plain gelatin is literally a life-saver. It helps joint pain, the immune system, your hair and skin, metabolism, digestion, sleep. EVERYTHING. I stopped eating it when I started eating more food but I recently decided to bring it back in. I have the kind that doesn’t gel and mixes with liquids so I’ve been stirring some into my favorite diet hot chocolate for a sweet treat each night before bed.

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What did you eat this week?

Crunchy Chocolate Bark

Sorry I’ve been MIA–it’s finals and I have a lot of work to do so I’ve been eating oats, salad and stir-fry on repeat every day. 

I shouldn’t walk down the aisles at the grocery store because they tempt me with sales and things I don’t need. I try to avoid mindless wandering through the store but most of the time, it’s just too tempting.

Example 1: Today there was a sale on Baker’s chocolate making them 2 for $5. I ran out of my unsweetened chocolate a few weeks ago so obviously it was necessary to replace. I also didn’t realize they had white chocolate bars. Into the cart both items went.

Example 2: I’ve been CRAVING graham crackers lately. Is that weird? I just love them. Well, Teddy Grahams were on sale soooo, those made their way into the cart too.

And because it’s finals and I have many other things I should be doing, I decided I would use this chocolate and these grahams to make bark since I’ve been wanting to make some since I saw the Pioneer Woman’s Halloween Bark a few months ago. She defied the law with that one because it seems like people only consume bark during the winter holidays. I don’t know who decided that–chocolate is good 365 days a year.

(As a side note, I don’t think I’ve ever eaten chocolate bark. Or any bark for that matter.)

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I was going to use Teddy Grahams as a base but then decided to use puffed millet for some crunch. Warning: puffed millet does not stay still very well and takes a little manipulating. It spreads when the chocolate is poured over it. I haven’t figured out how to fix this.

Also, feel free to use whatever you want for the candy and toppings or leave it relatively plain like I did for half with just some coconut and sea salt. I just used things I had around my house.

Can I give you a suggestion? Gift this to someone. I don’t know about you, but if someone brought this to my house, I’d eat it. It’s fast, cheap, pretty and it tastes good. It’s a winner!

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(I am not the best drizzel-er, but I’m working on it)

Puffed Chocolate Bark

You’ll Need:
Bark:
4oz. package unsweetened Baker’s chocolate
Approximately 12oz. dark chocolate (I used a mixture of 60% Ghiardelli and 60% Trader Joes)
1.5 oz. Baker’s white chocolate bar
2 cups puffed millet (I got mine from iHerb.com–get $10 off your first purchase when you use my code WTD353)
1/2 tsp. peanut flour (optional–but also from iherb.com)
Toppings:
1/2 cup unsweetened shredded coconut
Around 1/2 tsp. Pink Himalayan sea salt (or any sea salt)
1/2 fun size pack M&M’s, chopped up
5-8 Teddy Graham’s chopped up
1/2 tablespoon Jet Puff mallowbits

To Make:
Line a baking sheet with parchment paper and pour puffed millet on top, forming a flat layer as best you can.

Melt dark chocolate in a double boiler over medium-high heat. *Pot filled with a little bit of water with a smaller pot or heat proof bowl on top with the chocolate. You could also use a microwave and microwave in 30 second intervals, stirring in-between

When melted, slowly pour over puffed millet in a zig-zag formation then attempt to spread more evenly by using a spatula or fork and lightly moving the chocolate.

Wait one minute for it to cool just enough, then sprinkle toppings over the chocolate. Press down lightly on toppings with a fork if needed.

Melt white chocolate in a new pan/bowl and using a spatula or fork, drizzle half over the top of the bark by quickly moving your instrument of choice over the top in zig-zags. If using, mix peanut flour into the remainder of the white chocolate, and drizzle using the same method.

Place in the refrigerator and allow to harden for at least 45 minutes. Break apart and eat!

*side note: either save the extra puffed millet or toss it. mine has little pieces of chocolate and sea salt from drizzling and sprinkling so it will be eaten on top of yogurt or with almond milk or something! 🙂

What I Ate Wednesday

Happy What I Ate Wednesday!

Thanks to Jenn at Peas and Crayons for hosting as usual!

I don’t know what happened this week but I went into a frenzy of eating things I didn’t make. I had to go to local pastry shops, try something from a food truck and treat myself after spending hours upon hours doing homework.

Everything in moderation though is the name of my game lately. I enjoyed and savored all the treats (in reality, two treats, one healthy food truck experience) as I wandered around my city for an hour each day taking a well deserved break from my computer.

Spending the day working was worth it to eat these things though. I love finding the places I’ve heard about but never gone to (i.e. Flour Bakery-I had sticky bun bread pudding. oh my gosh. first bread pudding experience and it was so good)Image

and trying something unique that I’ve never had (i.e. seitan).

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and of course enjoying something I hadddd to have–pumpkin ice cream with an oatmeal cookie. YUM.

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I also got my David’s Tea. Honestly, I could only drink half before the chocolatey taste got a little sickening but it was good to start with.

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Besides the treats this weekend, I actually ate most of my food at home.  Honestly, I love eating out occasionally but I definitely prefer making my own meals. I get to play around (or eat the same thing over and over), control what I’m eating and I get to go grocery shopping in order to put things together. Anyone else love grocery shopping?

Here’s a terrible stir-fry picture.

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nice big salad with a side of kabocha.

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and oats, of course.

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What did you eat this week?

What I Ate Wednesday: Lots O’ Oats Edition

What I Ate Wednesday (hosted by Jenn at Peas and Crayons) is definitely one of my days of the week to read blogs. I love unwinding at the end of the day by checking out her linkup and finding new recipes and pages to read. So, thanks Jenn for hosting!

In an effort to keep things deliciously simple, I ate a ton of oats this week. For breakfast every day!

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Here we have apple cinnamon oats, lemon loaf oats in the next two (coming soon to a blog near you!) and banana bread oats in the last one.

It snowed a little yesterday and has been SUPER cold so warm creamy oats (and coffee) are the perfect way to start the morning.

I dont usually photograph my lunches because they’re generally salads.

Snacks are usually rice cakes, a Quest bar, it depends on the day. Post workout is usually this smoothie in a bowl though.

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Putting whey protein in the blender with something frozen makes it incredibly fluffy. 

Both these smoothies are one scoop of protein powder, a small handful of frozen spinach, 5-ish frozen blueberries, a bunch of ice cubes and a tiny bit of water. Blended until thick and volumous. 

Dinners have been veggie heavy lately. I’m usually not a stir fry lover but I’ve had stir fry three times this week.

Also a mix of breakfast and dinner for dinner (with lots of cinnamon of course)

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and my new favorite side dish of mashed cauliflower. This I sprinkled with a little nutritional yeast, salt and pepper.

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Desserts (and sometimes snacks) have been pumpkin bread and no-bake cookie dough!

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What did you eat this week?

Pumpkin Bread

I was in a baking mood this weekend. Even though I’m not Paleo anymore, I try and make baked goods that use Paleo ingredients not only for health reasons but it’s fun to see what can come out of almonds and coconuts.

I had BIG plans to make banana bread, banana bread donuts and something with pumpkin. A word of advice: baked paleo banana bread donuts don’t work so well without a donut pan. They come out very flat. Live and learn.

What did come out of my incessant creating was the best pumpkin bread I’ve ever baked. It rose perfectly, looked pretty and most importantly, is crazy moist and delicious. The only thing I wish I did was throw in some chocolate chips. Luckily, there will be a next time for this bread.

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Pumpkin Bread:

1 cup almond flour
2 tsp. coconut flour
1 tbl. + 1 tsp. vanilla protein powder
1 cup canned pumpkin
1/2 flax egg (1/2 tbl. flax+1.5tbl. water mixed and set for a few minutes in the fridge)
1 egg
1 tbl. maple syrup (i used Walden Farms)
2 tbl. peanut butter
1 packet stevia (or two teaspoons regular sugar)
1 tsp. baking soda
1/2 tsp. apple cider vinegar
1.5 tsp. pumpkin pie spice
1 tsp. cinnamon
Shake of ginger
Pinch of salt

Preheat your oven to 350 degrees and liberally grease a small loaf pan. 

In a bowl, mix together almond flour, coconut flour, protein powder, stevia, baking soda and spices. 

In another bowl, mix pumpkin, flax egg, egg, syrup and peanut butter. 

Add wet to dry and mix thoroughly. 

Add in apple cider vinegar and mix again. 

Pour into loaf pan and smooth out the top. 

Bake for 45-50 minutes or until the top springs back and a knife comes out dry and clean. 

Let it cool completely before slicing and removing from pan. Store in the fridge.