What I Ate Wednesday

It’s Wednesday which means it’s time for another What I Ate Wednesday with Jenn from Peas and Crayons

What I Ate Wednesday: Short Sentence Addition

This past weeks eats started with this. What is this? Homemade coffee Oreo ice cream. Yes. I went to work, was talking about how I planned to buy an ice cream maker and lo and behold, we had one in the back. I’ve made about 6 batches of ice cream so far including 2 batches of this coffee Oreo, chocolate coconut, blueberry brown sugar graham cracker, chocolate chip and a few failed attempts at almond milk ice cream.

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My newest obsession: Carrot Cake Oatmeal. It’s creamy, delicious and tastes like a carrot cake. I’ve had it for breakfast, lunch and dinner all on different days. I’m all about vegetables in my oatmeal normally so this is just a vitamin and nutrient win.

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The perfect pick-me-up. Find this chocolate bar–it is perfection.

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Not working consistently has left me plenty of time to bake. This Pumpkin Protein Cake was the first thing I attempted this week and it came out delicious. I’ll be sharing this recipe soon.

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I also made these protein brownies–not ready yet but not terrible.

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Cucumber rolls–not a baked good of course but harder than they look!

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and these sweet potato cupcakes of course.

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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

This is Bananas

I don’t have a picture of the finished product nor is this a paid review but I just had to share my thoughts on the Yonana gadget with you after using it yesterday for the first time.

 

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This thing is bananas. All kidding aside and for real, you simply freeze a banana, put it into the tube, press down and await for your soft serve banana to come out. You can add other fruits in as well for a different flavored treat. We tried blueberries, blackberries and peaches which all made fabulous tasting ice cream. 

I’ve made banana ice cream in a blender before but this is different. It comes out the exact consistency of ice cream. 

This stuff makes an excellent ice cream replacement and if you’re like me and simply enjoy eating mashed up foods, this makes it even better. Not only is it soft and creamy but cold and delicious.

I forgot to mention healthy. It’s a banana! It’s ice cream! It’s the healthiest ice cream you’ll ever eat! 

I used this at my aunts house but I’m highly considering getting my own. The only reason (and I mean only) that I am hesitant is because I know I will start eating banana ice cream for breakfast. After all, it’s just a banana. Banana ice cream topped with a little bit of Steves Paleo Krunch sounds like the perfect breakfast to me. Or snack, because that’s what I ate yesterday.

If you don’t have or want a yonana, you can make banana ice cream on your own.

For a little chocolatier and very simple version, 

You Need:

1 peeled, frozen banana

1/8 teaspoon vanilla

1/2 teaspoon cocoa powder

Pinch of salt 

To Make:

Put all ingredients in a blender or food processor and process till smooth. Yum.

 

While on the topic of bananas, have you ever made avocado pudding?

1/2 banana

1/2 ripe avocado

1 teaspoon cocoa powder

Put all ingredients in food processor or blender and blend until smooth. Avocado+banana=double delicious.

 

 

*Yonana did not pay me for this review. Steves Paleo Goods did not pay me for talking about their cereal. I simply love both of these products and decided to share with you.

 

Notella

While perusing through some new blogs the other day, I found a recipe on Civilized Caveman that really drew me in. Paleo Nutella.

Confession: There has never been Nutella consumed in my house. My mother has never purchased a jar and I didn’t even have my first taste until 2 years ago when my cousin was like, “whattttt you’ve NEVER had NUTELLA?!”. She was 7 and I was 20 so I had to get on that.

I was craving something creamy and decadent so I knew I had to make this as an everyday, ahem, occasional treat.

I modified the recipe a bit to fit my needs and I am in love with the result.

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Notella: (modified slightly from the original version posted here.)

You’ll Need:

1/2 to 3/4 cup of full fat coconut milk (from a can)

1 cup roasted hazelnuts (simply throw them in an oven for 5-8 minutes to roast)

2 Tbs. unsweetened dark cocoa powder (100% cocoa)

1/2 tsp. honey

1/4 tsp. vanilla

Sprinkle of salt

 

To Make:

In a food processor, blend hazelnuts until they are chopped up and relatively smooth.

Slowly pour in 1/2 cup coconut milk as the mixture continues to blend.

Stop processor and add cocoa, vanilla, salt and honey. 

Process again and add in up to another 1/4 cup of coconut milk. Add milk until it is smooth and creamy.

Remove from processor and eat with a spoon. Or on top of things. Whichever you prefer.

What I Ate Wednesday (#5)

As I mentioned earlier, I’ve been trying out Paleo for the last few weeks. So far, so good. I expected it to be easy but lemme tell you, more things have sugar and gluten in them than you think. So far, reducing my fruit intake when all this delicious fruit is in season has been the most difficult but definitely do-able. I’m really enjoying the extra energy I have and i’m liking the way I feel without dairy, grains and sugar. In one way, I have really found the whole transition easy as I didn’t really eat these things anyway but  at the same time, it has definitely taken a little adjustment.

The hardest part about this whole change has been making sure I have food prepared and with me. I’m definitely trying to get better at preparing in advance. Since I work in a kitchen owned by my dad, I figured it would be easy to grab things throughout the day. That part is doable but when I get home, I realize I have nothing to eat! This week I roasted some sweet potatoes to have for after workouts and made some carrot fries to eat throughout the day.

I’m breaking it down like Jenn this week.

Breakfasts: Mostly eggs and a vegetable. I’m loving tomatoes from our home garden and sauteed spinach when I have it.

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Lunch: Burgers, steak, grilled chicken. These vary. I love me a burger smothered with onions and peppers though. Throw on a side of carrot fries and this meal is perfection.

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Snacks: Carrot sticks, almond butter on some celery, a few nuts, a few slices of chicken. It depends on the day.

Dinner: Similar to lunches.

Dessert: I discovered I can make some Paleo desserts so, this chocolate pudding made it’s way into my fridge last night. Delicious.

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oh. and the other night, this. glorious dairy free ice cream without refined sugar.

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Thanks to Jenn at Peas and Crayons for hosting this weekly blog bash. Post what you’re eating and link up! 🙂

What I ate Wednesday (#4)

Today I’m linking up for What I Ate Wednesday with Jenn from Peas and Crayons. Thanks for hosting Jenn! 

This week it was hot hot hot here in Connecticut which gave me reason to enjoy some lighter fare as opposed to the usual. 

This chicken salad was the perfect lunch when it was 97 degrees outside. Creamy, cool and totally simple. You’d think that when i come up with simple recipes that I’d pull out my real camera but iPhone all the way here. Usually it’s already gone by the time I decide to put on a lens and pull out the big guns. Oh well. 

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Simply dice cooked boneless skinless chicken, mix in half an avocado, a teaspoon of mayonnaise, a teaspoon of spicy brown mustard, a handful each of spinach and sliced cherry tomatoes. Mix and dig in. 

I also enjoyed this little apple salad I ate yesterday. 

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Simply a diced green apple, some shredded carrot and a few raisins topped with a little almond milk for some moisture. I wasn’t sure about the carrots but they added a nice twist.

The week wouldn’t be complete without some form of a treat so this week, my cousin and I decided to attempt french macaroons. They weren’t pretty and they didn’t really taste like they were packaged up from a Paris bakery but live and learn, macaroons are hard.

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What I Ate Wednesday (#3)

Today I’m linking up with Jenn at Peas and Crayons for her weekly blog party, What I Ate Wednesday.

This week was an interesting week of eating meaning it strayed a little from my usual fare but was extra fun.

I’ve been trying to incorporate some extra protein into my diet, as well as some more calories and carbohydrates. A closer look at my meals insinuates that I’m not eating enough to keep up with my training regimen. This is a big no no. A month ago I started Crossfit and I definitely need some more fuel to ensure I build muscle and tone my body the way I would like to. But more on that later…

Some of today:

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Todays post workout recovery smoothie: A handful of spinach, a banana, almond milk, a teaspoon of chia seeds and Vega Sport Recovery Protein Powder. Todays lunch: Protein Salad from a local restaurant. Yum.

When away in Maine with friends…

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1) A delicious turkey panini. 2) The best sangria enjoyed with friends. 3)The woman who worked at the coffee shop taught me how to make a latte.

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Breakfast for dinner was plentiful this week. An omelette that looks like a turtle and protein pancakes. yesterdays oatmeal. 1/3 cup of oats cooked with almond milk and chocolate Vega One. Topped with bananas.