Tag Archives: pizza

why not thrive? + socca to me!

Good morning rays of sunshine:) How are you?

Okay so this morning I have a BIG ANNOUNCEMENT. The Padre is going on the Brendan Brazier Thrive Diet for 30 days!!

GUYS I AM SO EXCITED this means the Padre will be eating just. like. me. I have never been so excited in my entire life.

Aren’t you proud of him?!

This is going to SKYROCKET his running performance and recovery, plus it will help him when he goes back to work (April 1st!). Padre will soon be eating a Cookie Dough Bowl and a Quinoa-Hummus-Raisin-Balsamic Bowl. Oh yes. Just you wait.

Here is a rough meal plan I made for him:

Thrive Meal Plan

Breakfast:

In a bowl:

  • 1 cup cooked quinoa
  • 1 tbsp. almond butter
  • 1 tbsp. chia or ground flax seeds
  • Fruit
  • Almond/hemp/coconut milk, etc.

Or

In a bowl:

  • 1 scoop Vega protein powder (black canister in snack cabinet)
  • 1 tbsp. chia seeds
  • 1 tbsp. flax seeds
  • ½ cup – 1 cup cooked quinoa
  • 1 tbsp. carob powder (optional)
  • Non-dairy milk

Or

In a bowl:

  • 2 tbsp. almonds
  • 1 tbsp. chia or ground flax seeds
  • 1 tbsp. hemp protein
  • Fruit
  • Non-dairy milk
  • Carob powder (optional)

Or

Smoothie (blender)

  • Recipes in Thrive Diet Recipe section
    • Generally, include lots of fruit, a few tablespoons of seeds and nut butter, and some hemp protein powder.

Lunch/Dinner:

  • Big salad (romaine/spinach/mixed greens) or veggies
  • 1 cup cooked pseudograins (quinoa, buckwheat, amaranth)
  • 1 cup lentils/beans/hummus
  • Handful of seeds (sunflower, pumpkin, chia, flax, sesame, hemp) or almonds
  • Top all with balsamic vinegar, apple cider vinegar, or lemon juice, and hempseed oil or EFA oil blend
  • For other ideas, there are fantastic recipes in the Thrive Diet book.

Snacks:

  • Energy Bars
  • Vegetables with hummus
  • Fruit with a handful of almonds
  • Smoothie (see Thrive Diet recipes)
  • ½ cup quinoa mixed with ½ cup lentils and your choice of dressing (marinara tastes great!), with veggies
  • Banana with almond butter or handful of almonds

Pre-Workout Nutrition:

  • About an hour before working out, Energy Pudding is best. In mini-chop, combine:
    • 1 banana
    • ¼ cup dates (about 6-8)
    • 2 tbsp. ground flaxseed
    • ½ tbsp. coconut oil (cereal cabinet)
    • 1 tbsp. carob (optional)
    • Splash of water
  • Immediately before working out, if necessary, eat carbohydrates. This includes all fruits, mainly bananas, dates, and other dried fruits.

Post-Workout Nutrition:

  • After a workout, a smoothie is best. Within 45 minutes, ingest a high-carbohydrate drink with small amounts of protein and fat. The general smoothie recipe is:
    • 1 banana
    • ¼ cup dates
    • 1 tbsp. hemp protein
    • 1 tsp. EFA oil blend
    • 1 tsp. dulse flakes
    • Water
    • Grated ginger (optional)
  • One to two hours after your smoothie, eat a high-protein meal, such as the lunch and dinner suggestions above.

SO this means he will also be eating some of the food I cook. Sharing is caring🙂

Last week during a day when I got to come home for lunch, I (successfully) made socca! My first attempt was rather um burnt, but it’s fine this one turned out amaze and tasted even better.

IMG_4119

And since I can’t eat things just plain (um hello, Quinoa-Hummus-Raisin-Balsamic Bowl), I had to make it socca pizza. And let me tell you, it was so good I ate it for lunch AND dinner.

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So make this tonight, or you will be kicking yourself in the pants when you actually do try it and realize you should have made it sooner.

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You have been warned.

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Socca Pizza

Makes 4 servings

Ingredients:

  • 1 cup garbanzo bean flour
  • 1 cup water
  • 1 tbsp. extra-virgin olive oil
  • Italian seasoning
  • 1/4 tsp. sea salt
  • Pinch of stevia
  • Marinara sauce
  • Nooch (nutritional yeast)

Directions:

  1. Preheat oven to 400 degrees F and grease a round 9-inch cake pan with EVOO.
  2. In a mixing bowl, combine garbanzo bean flour, salt, stevia, and some hefty shakes of Italian seasoning.
  3. Add water and oil, and mix thoroughly until all clumps are gone.
  4. Pour into your cake pan and sprinkle with more Italian Seasoning.
  5. Bake for 30 minutes, or until top is firm.
  6. Let cool in the pan for a few minutes, and then invert and let it cool on a cooling rack, or upside down on a plate.
  7. Cut and top with marinara, nooch, and spinach lettuce or other veggies if desired.
  8. Enjoy!

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This was absolutely perfect.

I was expecting a funny flavor (pre-baking, the batter tastes horrendous), but it was so. good. Subtly sweet, yet savory at the same time.

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I topped mine with Amy’s Low Sodium Marinara and nooch.

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On my Pooh plate, obvs.

Can I just eat this every day for the rest of my life?

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Sooo dense. My fave. Don’t give me fluff, give me substance.

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Devoured.

So as I said, make this tonight. Don’t be kicking yourself in the pants later on;)

See you tomorrow loves!

Have you ever tried socca?

YESSS thank goodness I finally made it!

Have you ever helped a parent or family member to eat differently?

My sister went vegan thanks to my influence, and now I’m helping the Padre maximize his marathon training!

What are your favorite pre- and post-exercise snacks?

See above:)

xoxox,

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28 Comments

Filed under Gluten-Free, Recipes, Vegan

It’s a Pizza Pie! [Gluten-Free Pizza for One]

So I know I promised y’all a pizza recipe for last night, but let’s just say I had a stat project (due today at noon, how does that even happen?), then I spent way too long stalking the college I got into yesterday, and there was pizza involved. Oh, and cookies…and marzipan. Have I ever mentioned my obsession with marzipan? Yeah, I could eat the stuff for breakfast.

After my amazing morning, I skipped off to the gym and took an amazing spin class with this teacher who said he is 61 years old but I do not believe him because this guy was jacked and had way too much spunk to be grandpa-age.

No offense if you happen to be 61 and a dude and reading this. My apologies:)

But this spin class – I cannot even describe. It was an endurance spin that I came in late to (I caught the last hour or so), and my gym got NEW SPIN BIKES!! Ahhhh I was peeing basically. But then the first three bikes I tried were either squeaking, had wobbly handles, or were behind a really tall sweaty guy (I don’t exactly dig that sort of thing).

So once I got on my bike, the sweat started pouring and the windows were so fogged up that I actually thought that it might start raining in the spin room.

That’s what I like to call a hard core group of spinee’s.

Once I was done kicking some surrious spinee ass, I headed home and made the most glorious pizza that has ever entered my belly.

And yes, I was given permission by the Universe to eat copious amounts of pizza because it was VEGAN PIZZA DAY!! Ahhh I love holidays dedicated to food🙂

The pictures look icky because of flourescent lighting. Someone want to send me a light box for my birthday? I would love you forever:)

IMG_3439 Don’t judge my ugly pizza. It was delicious.

Amy’s Low-Sodium Marinara (because I’m cheap and don’t make my own), sliced baby bellas, 1/4 of a chopped red onion, and nooch. Cheesy, creamy, mushroomy, delicious.

Git in mah belly.

Since you guys are SO kind to me and don’t judge my fugly food, I will give you the recipe for the best single-serving pizza I have ever made in my life (and it took me approximately 2.54 seconds to mix together, I know I am supawoman).

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Again, please do not judge the ugliness and blurriness of the photograph. You are all blessed souls and I will pay you all back in love and unicorns when we all meet in heaven (okay that sounded really morbid, let’s make it easier and have a bloggy meetup in real life and eat lots of pizza and cookies:)).

I don’t know quite what to say, except just make this. You can thank me later.

Plus, it’s redonkulously high in protein and fulfills both carbs and protein for your din din. Check, and check.

Gluten-Free Pizza for One

Adapted from CleanEatingChelsey

Ingredients:

  • 1/4 cup buckwheat or quinoa flour
  • 1/4 cup garbanzo bean flour
  • 1/4 tsp. salt
  • 3/4 tsp. xanthan gum
  • 1 tsp. active yeast
  • 1/4 tsp. stevia
  • 1/2 tsp. olive oil
  • 1/2 tsp. apple cider vinegar
  • 1/4 cup warm water

Directions:

  1. Preheat oven to 400 degrees Fahrenheit and lightly grease a cookie sheet with EVOO.
  2. Combine dry ingredients, then add wet ingredients and mix thoroughly.
  3. Spread out with wet hands to your desired shape/thickness, and then cook without toppings for 5 minutes.
  4. Add toppings and cook for an additional 10 minutes.
  5. Slice and enjoy!

I topped mine with marinara, baby bellas, spinach lettuce, and nooch. If you dig cheese, load it with that but I’m good with my shrooms and lettuce:)

IMG_3301IMG_3312Yumsky.

Served with a hugh jass salad on the side. Baby spinach, artichoke hearts, green beans, carrots, and tomatoes dressed in balsamic and EVOO.

IMG_3295BAM. Satisfied tummy:)

Then I got hungry again and had a ton of cookies, a banana with almond butter, and some quinoa/lentil/raisin mixtures in my Robin Hood mug. Yes, it does exist, and no I was not joking when I tweeted about this.

IMG_3453Doesn’t that just make you smile?

Look at him all ferocious with his bow and arrow…roaaaaar I am Robin Hood!

Hahahahaha.

I crack myself up.

Have a good morning lovlies! I’m off to church, and then I’ll be digging into leftover pizza and injera with the uncle and the rest of the fam. There will probably be a workout squeezed in there too:)

What are your Sunday plans?

Church, eat cookies, work out, SLEEP:)

What are your favorite pizza toppings?

‘Shrooms and spinach lettuce but I was all out because I am a rabbit and eat a pound of it every other day.

Do you have any mugs that make you smile?

Yesss Robin Hood and I also have one from Disney World with all of the Pooh characters chasing each other:)

Happy Sunday!

xoxox,

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38 Comments

Filed under Gluten-Free, Rants, Recipes, Tips and Tricks, Vegan

Puppy Love

Some may call it puppy love – but I know I’m in it for the long haul.

I’ve fallen in love with running.

Yes, that activity that used to plague me with a wave of utter dread and anxiety – it has become something that makes me excited to wake up in the morning.

As the girl who used to push herself to the extremes just to burn 100 more calories, do just one more mile, sweat just a bit more…I’ve learned to take each day with a grain of salt.

Every day I feel better, lighter, stronger, more energized, and one step closer to my inner peace. With every step of my feet, I feel the ground lifting me up and propelling me forward, clearing my mind and giving energy to every fiber of my being, from my toes to the top of my head. It’s as though everything around me stops for a moment to allow me to be in myself, spend some time for some me time. There are no deadlines, to-do lists, or responsibilities when I’m running – it’s just me, my mind, and the ground below me.

I’ve learned to be more in tune with my body. I’ve learned to listen to my body; when it tells me I’m hungry, or when I’m not hungry; the importance of knowing when to take a rest day, and when to do a tough workout. It’s all a matter of inner harmony – when you treat your body well, your mind and your body don’t disagree. You begin to work like a perfectly-functioning machine, your body and mind completely in sync because you’re giving your body what it needs. And what your body needs is good treatment: quality nourishment and balanced exercise.

I may not be a marathon-runner or a triathlete, but every day my body is becoming stronger and building its endurance to take me to where I want to go. I’m certainly taking baby steps, but every day I feel the difference. It’s all in the balance.

What are your thoughts? Do you have something that has taught you about inner peace?

WORKOUT:

Today’s workout was a bit harder than yesterday’s; I decided to up the time running since 30 seconds longer didn’t seem to difficult. Plus, I had just gotten a lot of sleep, so I was up for a challenge! My workout looked like this:

  • Treadmill workout: 5 minute warmup at 5.5, then 3 minutes running at 5.5 followed by 1 minute walking at 4.0 repeated 4 times; last rep, 4:40 at 5.6 then 5 minute cooldown at 3.5. Totals: 3 miles, 36 minutes, 455 calories (accuracy = negligible).
  • Stretching
  • Abs: 50 crunches, 30 with legs in the air, 50 with legs almost flat, 50 legs left/legs right, 1 minute traditional plank.
  • Arms: 20 bicep curls, 5 lbs. each arm. 15 lateral raises, 5 lbs. each arm. 30 tricep extensions, 10 lbs.

I felt so good through the whole thing, and even started singing in my head and dancing along – I don’t like listening to music when I run, but sometimes the rhythm reminds me of a good song. Today it reminded me of Imma Be, so I was rockin’ out for one rep – don’t judge :).

By the end, I was plenty sweaty and so proud of myself. It was nearly impossible to wipe that grin off of my face – I had done 3 miles! This is the first time I’ve been able to do 3 miles at once since my pre-vegan days (more on that another time).

One small step for Katelyn, one giant leap towards my 5K! The days are slowly approaching…as of today, I have 11 more days left to train before my first race. Ahh! 🙂 I am so excited.

Anywho, after my run I was plenty hungry, and since I had slept in, my whole morning was pushed forward. I didn’t have my favorite brekkie today, but instead I had Lunch for Brunch. You see, it was still early enough to be brunch (about noon), but I didn’t have anything breakfast-y at all – so it was Lunch, but for Brunch.

LUNCH FOR BRUNCH:

My mouth was watering like crazy by the time I reached the kitchen, so I pulled out the last piece of ‘Shroom Pizza along with some brussels sprouts, the last of the Sweet Potater, and Garlicky Beans.

Popped the pizza in the handy-dandy toaster oven and the nuked the rest (even though I hate microwaves), then dug in with hardly any mercy.

It was such a sunny, perfect day – can you tell? 🙂

After Lunch for Brunch, I showered and then got to the tasks at hand.

You may be wondering, “What’s the Hoodie Pile?”. Well, you should see for yourself.

Yes, that beautiful mountain has been sitting in the middle of my room for the past few days week. And I finally decided to clear out the top shelf of my closet to place them on, and in the process found a ton of old journals (dating back to when I was 8 years old..aww!) and a box of dried roses from when I was confirmed. I love going through old things.

What do you have in your “treasure trove”?

DINNER:

Then, it was time to make dinner! I was in the mood for squash (I love my orange vegetables), so tonight I made Spaghetti Squash Primavera with some asparagus, salads con avocado, and Quinoa.

Now, mind you, the Primavera was not very asthetically pleasing in the serving bowl, but on my plate it looked just like spaghetti! Tasted a million times better though, due to the fact that virtually any kind of squash will make my tummy happy.

Spaghetti Squash Primavera

Ingredients:

  • 1 spaghetti squash
  • EVOO
  • 8-10 baby bella mushrooms, quartered or sliced
  • 2 cloves garlic, minced
  • 2 large handfuls fresh baby spinach
  • 1 large tomato, diced

Directions:

  1. Preheat oven to 375F.
  2. Place spaghetti squash on a baking sheet/casserole dish (anything really works as long as its big enough) and cook whole in the oven for 50-60 minutes.
  3. Meanwhile, in a large, heavy-bottomed skillet, sauté garlic over medium heat in about 2 tbsp. EVOO for 2 minutes. Add mushrooms and sauté until they have reduced and mushroom liquid has seeped out. Cover and remove from heat.
  4. Using an oven mitt, hold the squash with one hand and cut squash in half with a long, sharp, toothed knife – do not cut it bread-style, be a daredevil and stick it straight in! It cuts easiest this way.
  5. Use a spoon to spoon out the seeds, then use a fork to coax out the “spaghetti”. Only the shells should be left when you are done.
  6. Return the skillet to medium heat and add “spaghetti”, spinach, and tomatoes. Toss and cover, stirring every few minutes until the “pasta” has reduced slightly and has moistened up and cooked more.
  7. After cooking and tossing for about 15 minutes, top with some vegan parmesan cheese, then serve and enjoy! 🙂

There’s really no way to go wrong with veggies in this recipe, so use whatever you have – broccoli, zukes, cukes, bell peppers, onions, anything! It would also be good with some marinara sauce, a bit of EVOO and salt ‘n peppa, or even some lemon juice. Let me know what you try! 🙂

DESSERT:

No meal is complete without dessert. Tonight, we finished the last few Chocolate Chip Cookie Cakes (sad face 😦 ), which were nuked (with love) for 1 minute and then devoured promptly (with care).

I love my ooey gooey goodness 🙂

Is your mouth watering yet? …You’re welcome! 🙂

Ahhh, time to go work on my summer reading! I got a giant wake-up call today when I got my schedule in the mail – and yes, I got every teacher I wanted with a perfect schedule of frees. I have 5th and 8th period free every day, giving me the best lunch period and the opportunity to leave school early or even go to work earlier every day (meaning coming home earlier!). Plus, on day 5 I don’t have class until noon. Oh, the joys of senior year 🙂

That’s all for tonight! See you in the morning lovlies 🙂

xoxox,

4 Comments

Filed under Recipes, Vegan, Workouts

Autumn in August

Hi lovlies! I apologize for no post yesterday. I was a busy busy bee, shame on me, and awfully tired to boot…I slept a little late today. Oopsie 🙂 So my day is a little delayed, but it is beaauuuutiful out, so it’s perfect for a run! I’ve come to really love running. But more on that later 🙂

Onto yesterday!

Yesterday truly was the epitome of a fall day. It started off dark and chilly with tons of rain, and continued and ended dark and chilly with tons of wind. But regardless, I absolutely loved this excuse to put on sweatpants, slippers, a comfy sweater, and sip some hot tea 🙂

In the morning, I had to wake up at 5:15 am to get in my workout, shower, get ready, eat, and get to work by 8 am. But let me tell you, I am not complaining! It was a great morning.

I hopped right out of bed (I slept in my workout clothes for extra security! Click here for more of my morning workout tips), hydrated, and got on the treadmill for my workout.

I’ve been reading lately about the benefits of interval training and Jeff Galloway’s run/walking method (as well as some great running tips I found here. thanks, Women’s Health!), so I decided today would be the day to try it. There’s no time like the present, right?

I based my workout off of this chart that I found on Angela‘s blog:

Run-walk-run ratio should correspond to the training pace used:
8 min/mi—run 4 min/walk 35 seconds
9 min/mi— 4 min run-1 min walk
10 min/mi—-3:1
11 min/mi—2:30-1
12 min/mi—-2:1
13 min/mi—-1:1
14 min/mi—30 sec run/30 sec walk
15 min/mi—30 sec/45 sec
16 min/mi—30 sec/60 sec

My miles are usually done on the treadmill at 5.4, which is about 11 minutes per mile, but I honestly don’t know how fast my fastest mile currently is. So, yesterday I used the intervals for 11 min/mi, or 2:30 – 1. My workout looked like this:

  • 5 minute warmup at 5.4
  • 2:30 at 5.0, 1 at 4.0 (repeated 6 times)
  • 5 minute cooldown at 4.0
  • Total: 2.5 miles, about 30 minutes
  • stretching
  • My classic ab routine: 50 crunches, 25 crunches w/ legs raised, 25 crunches w/ legs long, 25 side crunches on each side, 1 minute traditional plank.

Unfortunately, no arms yesterday – I was not going to risk being late for my first morning shift 🙂 I love going to work (gasp!), so I make it my first priority to look my best and be at least 10 minutes early. What can I say, I’m a go-getta 😉

I quickly showered after my sweat sesh and got ready, then went downstairs to make my favorite Bob’s Red Mill Creamy Buckwheat Cereal. As soon as I removed it from the heat, I put in a chopped Cinnamon Bun Katebar, mixed it in, and let it sit covered for a few minutes while I grabbed some fruit (1/2 a grapefruit, blackberries, and bluebs).

The result? Gooey, melty, warm cinnamon bun goodness.

No photograph could quite capture the gooey deliciousness that was my hot morning cereal – you’ll just have to try it yourself 🙂

I got driven to work on this windy, freezing, rainy morning (thanks Dad!), and had a great time! I met some more fun people, and I look forward to meeting the rest of the crew 🙂

As soon as I got home, my tumbly was grumbling and I knew it was time for some Shroom Pizza from last night along with a giant bowl of sautéed veggies, also from last night, atop some of my lovely kale:

Mmmm 🙂 I love my pizza. I still have a quarter of the pizza left for my lunch today. Now I’m getting hungry!

I spent the day relaxing in my favorite sweater, sweats, and slippers, and sipped some sweet, satisfying tea (woo alliteration! here I come, AP Lit!). When dinner came, I wanted something hearty and yummy, so I whipped up a sweet potato (my all-time favorite! I eat these straight up – there is no reason to enjoy sweet potaters with salt or butter…why would you do that when they’re so yummy sweet!), some Garlicky Beans, quinoa with sautéed vegetables mixed in (red onion, broccoli, red pepper, zukes, shrooms), and brussels sprouts. It was absolutely perfect, warm, and delicious for the cool weather we were having 🙂 Recipes will be at the end, lovlies!

The only way to eat brussels - roasted to perfection 🙂

Slight quinoa camera fail

Beans, beans, the magic fruit!....These tasted way better than they looked 😉

The mighty Sweet Potater!

By the way, all of you naysayers, sweet potaters are a Superfood! Yes, these little tubers are filled with Beta Carotene and Vitamin K among a host of a million other vitamins and minerals and do not make you fat! In fact, the sweet potato is not even in the potato family. Plus, the starches in yammies are slow-release, keeping you full, helping you burn fat, and helping to build muscle.

Stick that on your fork and eat it!

Of course, for dessert we had to have some of my Chocolate Chip Cookie Cakes. No meal is complete without dessert! Here’s some food porn for ya 🙂

Mmmm 🙂 There are just a few more for tonight, and we will be fighting for them! In this family, we treasure our desserts…especially my guilt-free concoctions. I had been feeling a little run-down last night from being up since 5:15, but the chocolate made me feel instantly better – chocolate could create world peace!

Okay, now for the recipes 🙂

How to Cook a Sweet Potater

  1. Preheat oven to 350F and place some tin foil on a baking sheet.
  2. Wash and scrub your sweet potaters, then poke 3 holes on each side.
  3. Place one of the poked sides down on the tin foil, then pop in the oven for 30 minutes.
  4. After 30 minutes, flip over and cook for another 30.
  5. Cut, slice, mash, or serve however you please! I like mine in a giant slice 🙂

Garlicky Beans

Ingredients:

  • 2 cans, or 3 cups, of your favorite beans, drained and rinsed
  • 2 tsp., or 2 cloves, minced garlic
  • EVOO
  • thyme
  • oregano
  • 2/3 cup water
  • 5 scallions, chopped

Directions:

  1. Saute garlic with a bit of EVOO in a medium saucepan over medium heat for 1/2 minutes, or until fragrant.
  2. Add the rest of your ingredients and continue to cook over medium heat until hot and steaming.
  3. Serve over some of your favorite grains, bread, or in a bowl like a soup! Mmm 🙂

How to Roast Brussels Sprouts

  1. Preheat oven to 400F.
  2. Pour some EVOO into a rimmed baking sheet and sprinkle some sea salt, then spread it around my tipping the sheet all around.
  3. Halve the brussels and place them cut side down on the baking sheet, then drizzle with some more EVOO and sprinkle with some more salt.
  4. Stick in the oven to roast for 15-20 minutes, depending on whether you like them browned or not. I like them the darker, the better 🙂
  5. Serve and enjoy!

Simple Quinoa

Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups water
  • Veggies of your choice, chopped (I used broccoli, red peppers, red onion, shrooms, and zucchini)

Directions:

  1. Preheat oven to 400F, and place quinoa and water in a medium saucepan.
  2. Bring quinoa and water to a boil, then reduce to a simmer and cover, checking periodically and cook for about 15 minutes (or until all the water is absorbed).
  3. Meanwhile, place veggies on a baking sheet and toss and coat with some EVOO and some sea salt on the baking sheet.
  4. Roast veggies for about 15 minutes, then combine with the quinoa and serve. Enjoy! 🙂

Time for my run – see you after brunch, lovlies!

xoxox,

9 Comments

Filed under Recipes, Tips and Tricks, Vegan, Workouts

Homemade Larabars and Chocolate Chip Cookie Cakes

I. am. so. full. Dinner was the most delicious thing that has crossed my lips in the past…however knows when.

But halt! Quick note: the Albany Vegetarian Network’s Vegan Fashion Show entries are all up on the web now! Our full-body and headshots as well as our answers to all of our questions. For those of you that are just dying to see my page…click hurr.

Okay, back to dinner. Tonight we decided to go standard-american-diet, but healthy and vegan. Let me rephrase that. We had pizza night! 🙂 Filled with pizza, veggies, and chocolate-chip cookie bliss accompanied by ‘naner soft serve.

The cookies ended up more like something I like to call Cookie Cakes, and they were de-licious. I had never had Banana Soft Serve before, so when I first tried it tonight I actually died. I think I’m still waking up. For all of you people in the blogosphere thinking to yourself “What’s so special about banana soft serve? It’s just bananas.” ….stop. This stuff is the darned bee’s knees if I ever knew them. I may never touch So Delicious again (gasp!).

How do you make ‘Naner Soft Serve, you may ask? My super-simple recipe, taken from the amazing Gina:

Banana Soft Serve

Ingredients:

  • Bananas
  • Aluminum foil/tupperware/saran rap/whatever you have for storage
  • Food processor

Directions:

  1. Peel bananas and wrap/store using your method of choice.
  2. Freeze bananas (ours were frozen in 4 hours)
  3. Stick ’em in the food processor and let it whirl! Stop every once in a while to scrape down the sides and mix it around until it looks like ice cream and no giant chunks are left.
  4. Serve and eat immediately! Enjoy 🙂 Stuff your face 🙂

Seriously. Go freeze some bananas and make banana soft serve as soon as they are frozen. You will never regret it. Not only is it totally guilt-free because it’s just frozen fruit, it’s better than nice cream. Super sweet and scrumptious.

Okay, enough of this food-talk. I’ll show you the goods:

Pizza! P-I-Z-Z-A…

Bob’s Red Mill Gluten-Free Pizza Dough (with thyme and oregano added in 🙂 ) topped with Amy’s Low-Sodium Marinara Sauce, diced purple onion, shrooms, basil, and spinach. I cannot wait for leftovers tomorrow!

Veggies! Broccoli, shrooms, red pepper, purple onions, and yellow summer squash 🙂

Slight camera fail

Chocolate Chip Cookie Cakes! Mmmm 🙂

With some freshly scooped ‘Naner Soft Serve:

I can’t wait for dessert tomorrow night 🙂 Can you say “cookies in the microwave”? Ohhh my gosh, melty gooey goodness.

The best part? Fat-free with no added sugar. But you would never know. Who woulda thunk? That’s the beauty of stevia!

Here’s my recipe! 🙂

Chocolate Chip Cookie Cakes

Makes 12

Ingredients:

  • 1.5 cups spelt flour (any flour will work, eyeball to adjust moisture for other flours)
  • 2 tsp. vanilla extract
  • 1 tbsp. tapioca flour
  • 3/4 cup NuStevia Baking Blend (or sugar/other substitute if you roll like that)
  • 2/3 cup applesauce
  • 1/4 cup + 1 tbsp. unsweetened vanilla almond milk
  • 1 cup vegan semi-sweet chocolate chips
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt

Directions:

  1. Preheat oven to 350F and lightly grease a cookie sheet.
  2. Mix tapioca flour, NuStevia, applesauce, and vanilla almond milk in a large bowl. Then, add in vanilla extract.
  3. Add in spelt flour, baking soda, sea salt, and chocolate chips. Mix well, and then use an ice cream scooper to scoop the cookie dough onto the cookie sheet, about 1/2 to an inch apart (they don’t spread out very much).
  4. Bake for 8-10 minutes, or until the outsides are cooked and give a bit when pushed (or you can use a toothpick in the middle of one).
  5. Let cool for a couple of minutes, and enjoy! 🙂

These were too delicious, and I love my guilt-free desserts! I will definitely be having one more than one tomorrow after din din. I can’t help myself – Rebecca and I had to split another one 🙂

Since Larabars are my favorite thing ever (but they’re super expensive), I decided to make my own Katebars to have with my morning oats! This time, I whipped up my own version of Cinnamon Bun Katebars. These are quick, simple, delicious, and most of all, nice to my wallet 🙂

Cinnamon Bun Katebars

Makes 2 Katebars

Ingredients:

  • 1/3 cup almonds
  • 1/2 cup packed, pitted dates
  • a few sprinkles of cinnamon
  • a drizzle of vanilla extract

Directions:

  1. Whiz the almonds in your food processor until they are well-crumbled but not a flour.
  2. Add dates, cinnamon, and vanilla and process until no whole dates are left.
  3. Put in a small bowl and squoosh it with your hands (this is the fun part 🙂 ) until combined to your liking.
  4. Divide in half and shape each into an energy-bar type shape. Wrap in plastic wrap and refrigerate until ready to eat.
  5. Enjoy! 🙂

Variations:

  • Substitute part of the dates with raisins or another dried fruit such as mango, apple, cherries, or pineapple. Mmmm 🙂
  • Substitute a different nut. For example, you could use peanuts with an eensy bit of salt for Peanut Butter and Jelly Katebars!
  • Use other spices, or no spices at all!
  • The possibilities are endless. Go crazzaay

What flavors would you like to see? Give me some fun ideas!

Well, tomorrow I have work at 8 am, so I have to get up extra early to run – 5 am! This should be interesting. I am super pumped to go running though, especially with my brand-new 15 dolla watch! Checkit:

Thank you, Target 🙂

I’m off to go read before bed! See you tomorrow lovlies 🙂

xoxox,

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Filed under Recipes, Vegan

Sunday with the Fam

It’s another rainy Sunday in our neck of the woods, and I loooove it 🙂 Yes, it’s chilly, and yes, it’s slightly muggy, but I love a good, relaxing day filled with activities accented by hearty meals and a warm cup of tea.

So this morning, I overslept about an hour (the rain gets me every time!), so I had to whip up breakfast and pop it in the oven, then squeeze my workout and shower into the 45 minutes of cooking time. Oh boy. Throw a challenge at a girl, and this is the one you pick? I was not looking for a hectic morning. But thankfully, everything came together beautifully.

I ran .9-something of a mile, not any more, for the very devastating reason that my treadmill blew a fuse just as my mile was about to be done! Boooo. So I ran upstairs, showered, and came down to prepare brekkie for the fam 🙂

Strawbs, blackberries, cherries, apple spread, and nut butters for topping:

Mmm, my famous Apple-Cinnamon-Raisin Muffies in baked oat form 🙂

My plate, pre- giant spoonful of apple spread. After that, there was no mercy on these oats.

They were so perfectly crispy on top and gooey and warm in the middle, packed with cinnamon-y apple-raisin goodness. It’s like oats taken to a whole new level! I will be making these on a much more regular basis. With plenty of variations to come, of course 🙂

I was inspired by Jackie‘s recipe, and changed it around a ton and made it a more breakfast-y and moist version of my muffies.

Apple Cinnamon Raisin Baked Oats

(Adapted from Carolina Vogue‘s Baked Overnight Oats)

Ingredients:

  • 1.5 cups rolled or old-fashioned oats
  • 1.5 cups unsweetened vanilla almond milk (or other non-dairy milk)
  • 1/2 cup unsweetened, natural applesauce
  • LOTS of cinnamon! At least 2 tsp., add more to your liking (I like more 🙂 )
  • 1/2 cup raisins
  • 1 apple, cored and diced (Cameo is my favorite!)
  • 1 heaping tbsp. almond butter
  • 1/2 cup chopped walnuts
  • 1/4 tsp. NuStevia powder

Directions:

  1. Preheat oven to 350F and lightly grease a 7×11 or 9×9 casserole dish.
  2. Mix dry ingredients in a medium-sized bowl, then add wet ingredients and mix, mix, mix!
  3. Pour it all into a casserole dish and even out with a spoon, then pop in the oven for 45 minutes and let cool for 5-10 minutes (it needs to firm an eeensy bit).
  4. Then cut into squares and enjoy! 🙂

These are incredibly low-calorie and loaded with fruit, whole grains, protein, fiber, and good fats that kept me full for a looong time 🙂

After brekkie, we went to church and then to the local farmer’s market. Unfortunately, I forgot about the farmer’s market until we were already at church, so no camera was on hand; next week I’ll deliver the goods.

But, we did pick up these goodies! We’ll be feasting on yummy things for awhile 🙂

Heirloom tomatoes, giant beets (my fave!), crab apples, apples with "strawberry" in their name (no joke), dill pickles, and raw almond buttah!

I love me some almond buttah 🙂

They also had cashew, sunflower seed, and peanut buttah, but that will have to be for another weekend 🙂

The pickles were so good, esp. with my lunch sammie!

Crab apples! So sour, but I like

The strawburry apples

Did I mention I really like love heirloom tomatoes?

My lunch! We had a make-your-own-sammie Sunday, and I decided on Ezekiel 4:9 sprouted grain bread with my homemade hummus, cukes, celery, kale, and sprouts; pickles and daikon on the side 🙂

Slight camera fail

Crunch, crunch 🙂

Ahh, now it’s time to relax with my books and some tea 🙂 My new favorite is Yogi Ginseng Vitality. I love it because it has cinnamon and lots of antioxidant-filled herbs.

For dinner, tonight’s Pizza Night! Followed with our first time having vegan chocolate-chip cookies 🙂 I may have been vegan for awhile, but I can only make so many desserts! I can’t wait to try them.

Have a cozy afternoon lovlies! See you after dinner 🙂

xoxox,

Katelyn

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Filed under Recipes, Vegan