I know my posts have been quite inconsistent but I am still getting the hang of Miss newborn. She is 10 weeks today, where did all the time go?
I think after three months that’s when things get better and more predictible. She is almost on a proper nap shedule, which is great!
I start out my day usually between 7-8am. She wakes up for her first feeding. Now, she does still wake up between 1-2 am.
We’ve gotten use to the broken sleep so I don’t wake up too tired anymore; most days ;-).Days vary with breakfast but I’ve been doing either oatmeal with frozen strawberries or grabbing one of these granola cookies with some natural peanut butter and grapes.Mid-morning snack tends to be a banana or an apple. We still have plenty of apples left from apple picking.Lunch? Turkey sandwich with swiss on whole grain bread. Sometimes I make it a Boca vegan veggie burger if I have the extra few minutes to microwave.Another coffee is in order at some point in the day. Sometimes in, sometimes out. Iced coffee and soy please! Mid-afternoon snack is Shakeology. Current mix of frozen strawberries, vanilla Shakeo and a pinch of vanilla almond milk.Dinner depends on how baby girl is behaving. From 6-8pm seems to be her “terror hours” so I try to cook before then if I can. It varies but we do pork chops, homemade pizza, pasta, wraps or breakfast if we are just too tired! Dessert? I tried out these the other night from my mom and boy are they delicious and deadly!That’s a wrap for today! I’m linking up with Amanda today for thinking out LOUD Thursdays. Thanks for hosting!Question: What’s your current favorite snack for munchin’?
Why not combine BOTH and turn it into a “better for you” treat? Today I have for you a flourless and gluten-free White Chocolate S’mores Brownie recipe that uses my flourless protein brownie doughnut recipe. Enjoy!White Chocolate S’mores Brownies (makes 4-6 servings)
1/2 Cup of Chopped Up Dark Chocolate (I use 60% or higher)
1-2 Tbsps White Chocolate Chips
1 Tbsp of Creamy Peanut Butter (or your choice)
1 Tbsp of Unsweetened Vanilla Almond Milk (or your choice)
1 tsp of Pure Maple Syrup (or Agave, Honey)
1/2 tsp Vanilla Extract
2-3 Packets of Stevia
2 tsps of Ground Flax Seeds
1/2 tsp Baking Powder
1/2 Cup Vanilla Protein
2 Large Egg
Dash of Sea Salt
[Optional] Add In’s: 1 Tbsp Dark Chocolate Chips, 1/4 Cup of Marshmallow Pieces
Toppings: 1 Tbsp of White Chocolate Chips & 1/4 Cup of Marshmallow Pieces
Preheat your oven to 325 degrees Fahrenheit. Take the first three ingredients and melt in the microwave for 30-45 seconds (depending on your microwave). Once chocolate is melted, add in the remaining ingredients except for the egg and sea salt.
Once everything is well mixed, place the brownie batter to the side and whisk the egg with sea salt. Then mix into batter and mix well.
Now you can finally add the batter into a small square pan (I used an 8×4 inch loaf panor try a cupcake pan). Top batter with marshmallow before placing into the oven.
Place brownies into oven for about 10mins (again, depending on your oven). I usually like to check at the 8 minute mark just to be on the safe side. You want the center to be slightly firm but not over (or under) cooked.
Remove brownies from the oven and let them cool for about 15mins, then eat up!
Question: How do you do s’mores?
I once had a s’mores ice cream and I must say, was pretty delicious!
What a weekend!Starbucks anyone?This weekend I did have to work, but I requested to.I also enjoyed a marvelous BBQ dinner at the in-laws and saw this crazy cat.I ate some marvelous treats. Found some sweet deals – $4.49 for all 7 at Target.And had a little play time with Bun-Bun.Even a marvelous stroll in the park with my love ❤That wrap up my little marvelous weekend. I have some special things in store for y’all this week (even a GIVEAWAY), so stay tuned. Thanks to the lovely Katie for hosting Marvelous in My Monday!
Ahh mornings.It’s my last work day Thursday; then I will be off Mondays, Wednesdays and Thursdays.
I decided to give up another couple of classes because I am noticing that I am getting short of breath sooner. I’m not even pushing myself to 100% (maybe 85%) but with baby getting bigger and my small upper body frame where my ribs/ diaphragm are, it isn’t a good combo.
Positive things on my mind?
This weather. I am able to do “porch” yoga again. This week is supposed to be all in the upper 40’s!Homemade Pancakes: Strawberry and Dark chocolate to be exact.My friend, Amy is just the best! Baby Stuff. I mean just how cute is this giraffe blanket? Macaroons. Patrick got me some French macaroons from Whole Foods and this raspberry one is delicious! I like vanilla ones but there is a pistachio one I really want to try, *hint hint Patrick.* Flowers ❤ He also got me some beautiful flowers that I woke up to Tuesday morning. My favorite colors; green and gold to represent UVM. However, I am sure they have something to do with St. Patrick’s Day.Lastly?
Protein Truffles. It’s so nice to crave these dark chocolate bad boys again! I’ve been making my protein truffles again and I even created a recipe (different from the ones I sell) for all of you to try so be sure to check it out. I am linking up with Amanda today over at Running With Spoons. Thanks for hosting Thinking out Loud!
Question: Regular macaroons or French? I like both 😉
Boredom strikes and truffles are made. Dark chocolate chia and flax truffles ft. Skoop to be exact.
Now before I get into the recipe, let’s talk a bit about Skoop. I tried out the A-Game the past couple of days.Skoop-A Game is full of antioxidants, 10 servings of fruits and veggies, fiber, and other goodness.Mix it with some vanilla almond/soy milk, fruit, flax seeds and you’re good to go!
Onto the recipe: this recipe is gluten-free and can be made vegan by using a vegan dark chocolate and regular unsweetened vanilla almond milk. I just wanted to finish up the protein almond milk I bought last week.This recipe only calls for six ingredients and is made with Skoop’s B-Strong Viva-nilla protein powder. It has phytonutrients, prebiotic fiber and 16g of plant-based protein goodness.Chocolate Truffle Ingredients (Makes about 10)
1 scoop of Skoop Viva-nilla protein powder
55g of Dark Chocolate (70% or higher), chopped
1 Tbsp Natural Peanut Butter (or your choice nut butter)
1-2 Tbsps of Vanilla Almond Milk
1tsp of ground flax & chia blend (have some handy for garnish)
Dash of Salt
Optional: 1/4 tsp Vanilla Extract
Take the dark chocolate, 1 Tbsp of Almond Milk, and dash of salt and place into a bowl. Put in the microwave for 20 second increments until melted (takes me about 40-60seconds). Once the chocolate is melted, stir in the peanut butter and flax/chia blend (also vanilla extract is you wanted).
Next slowly stir in the protein powder until mixture forms a “cookie dough” texture. If you find the mixture is too hard or crumbly, now is the time to add a little more almond milk (or if too liquid-y, which can happen, add some more protein powder. Usually takes me about 1 1/2 Tbsps total, but it also depends on the protein powder you choose to use.
Once the truffle mixture is formed, roll into balls and top with a bit of flax/chia blend. This mixture will make about10 1-Tbsp sized truffles. Place into the fridge for about 20-30 minutes and then enjoy!Question: What’s your favorite plant based protein powder? I love Raw Fusion and SunWarrior’s Warrior Blend!
What on earth is that? Let’s just start by saying I tried to make some gluten-free flourless cake for dessert that turned into a disaster. A disaster that tasted delicious and was fiancé approved. Only it wasn’t a flourless cake.
I wasn’t about to throw out a bunch of chocolate goodness, so I recreated the recipe. It tasted like a lava cake and crumble all in one with a hint of brûlée since the icing kinda hardens.
This recipe is lower in fat and sugar than your typical flourless or chocolate lava cake and as a bonus it has extra protein! Now that we are past that complicated description, let’s get onto the recipe.Chocolate “Lava Cake” Crumble Ingredients (makes two)
45-50g of Dark Chocolate
2 tsps Light Butter (I used Brummel and Brown)
2 tsps Pure Cane Sugar + 1 Packet of Stevia (or use all Stevia, but I have not tried)
1 Large Egg White
1/4 tsp Pure Vanilla Extract
Dash of Salt
1 Tbsp Plain Greek Yogurt
Mix in’s: Dark chocolate chips, almond slivers, walnut pieces, chia seeds, hemp seeds, etc.
Glaze: 2-3 Tbsps Vanilla protein powder and 1-2 tsps of almond milk
Preheat oven to 325degrees Farenheit.
Take first two ingredients and place in bowl and microwave for about 20-40seconds, melt well then let cool. In another bowl add sugar, egg white, vanilla extract and salt and whisk vigorously (or use an electric beater) to combine. Gently fold in the egg mixture into the melted chocolate until well blended. Take the mixture and pour it into any pan. Doesn’t have to be pretty, we are going to mess it up after ;). Let it cook in the oven for about 10-12 minutes. Once it looks almost like a brownie and has a few crumbs coming out of the center when pierced, remove from the oven and let it cool for 5-10 minutes.Take this cooked “brownie-like” cake and throw it into a bowl with the 1 Tbsp of Greek yogurt. Now’s the time for the mix in’s such as extra chocolate, nuts, seeds, etc. Play with it.
I added almond pieces and 1 tsp of chocolate chips. Place back onto the pan and cook for another 5-8 minutes.I know it looks hideous, but trust me, it will be delicious! Once done cooking, divide mixture between two small ramekins. Now is the time for the glaze. You can do a powdered sugar glaze (just powdered sugar mixed with a splash of vanilla extract and milk) or get extra protein goodness and mix vanilla protein powder with some almond milk (or your choice milk) until it reaches a glaze consistency. Top each ramekin with a little glaze and extra toppings if desired; I added chia seeds.
Place ramekin back into the oven one more time for 8-10 minutes and bring the heat to 350 degrees Fahrenheit.
Once the glaze begins to bubble, you may remove them from the oven and cool for 10-15minutes.Add extra toppings, like fresh raspberries.Maybe even be naughty and add crushed oreos and a chocolate covered oreo. Mmmm ❤
Happy Valentine’s Day ❤ Go make this for your sweetie for dessert now, I promise they will love it!
Valentine’s Day is a week away and I decided to do “7 Days of Love” for Patrick. I am going to give him something different for seven days with a little note. After a yummy pasta dinner, day one was a Valentine’s decorated canoli because he is so sweet ❤Day two was 21 mini chocolate covered oreos for July 21, 2014 and a mini marshmallow heart for a heart so big ❤Patrick and I went out to dinner with his parents yesterday night; kind of like an early Valentine’s Day to celebrate love and family.Marvelous is getting pretty. Day three (today) was three chocolate chip cookies: “Two’s company buy Three is a bundle of joy.” Get it? 😉Speaking of treats, why not share my top three recipes for Valentine’s Day (all are GF)? Maybe some truffles?Or flourless protein brownie doughnuts?Or my all time favorite, Belgium style “healthier” dark chocolate mousse –salted caramel style!Thanks Katie for hosting Marvelous in My Monday. 🙂 Stay safe everyone who’s going through yet another snow storm!
Question: What’s YOUR favorite dessert?
What’s the cutest thing you’ve done for your Valentine’s?