It’s not secret that pumpkin spice EVERYTHING is in the air. I even contributed and whipped up some nutty pumpkin spice oatmeal cookies this past week. This fidgety little pumpkin spice though is my favorite of them all. Don’t worry, I’m still consuming other marvelous non-pumpkin things.Of course, some toffee nut Starbucks goodness is always in order. Free coffee? Yes please!I’ve also been obsessed with this marvelous grey pullover from Walmart. Perfect on those chilly mornings before I head to teach or the gym.By the way, I am six weeks post partum, crazy huh?
It’s been another crazy week in my household. Work is starting to pick back up and spending time with the pumpkin is always on the agenda. Go check out the oatmeal cookie recipe – you won’t be disappointing!
Thanks Katie for hosting Marvelous In My Monday. 😀Question: Where do you BUY your workout/ gym swag? I need more ideas!
I’m dropping by today to share a delicious fall treat for y’all – Are you a cookie monster like me?
If you’ve ever heard of the 21 Day Fix Plan or read about it, you’ll recognize these cookies. I decided to do a Fall twist to them. This batch makes 16 small cookies and a serving is 2 cookies (one yellow container treat).
If you are NOT doing the 21 Day Fix or want to add some “protein pizzaz” to the cookies, I added 2 Tbsps of Vanilla Protein and they tasted pretty bomb. But trust me, these cookies are delicious on their own.
They also can be made gluten-free and vegan by using appropriate oats and chocolate chips. Yummy as a snack or for a quick breakfast, enjoy!Pumpkin Spice & Nutty Oatmeal Cookies Ingredients:
1/2 tsp. pumpkin pie spice*
1 cup rolled oats
1/4 tsp. sea salt
1 cup unsweetened applesauce
1/4 cup semisweet chocolate chips
2 Tbsp pumpkin seed pepitas*
1 Tbsp toasted pecans*
1 Tbsp almond slivers*
1 tsp of maple extract*
Oven goes to 350 degrees; preheat. Combine oats, pumpkin pie spice and salt in a bowl. Then add in applesauce, chocolate chips and nuts/seeds and mix well.
Drop tablespoon sized cookies on a baking sheet, bake for 14-16 minutes. BOOM you are done!
(*Original recipe has 1 tsp of cinnamon, 1/4 cup of toasted pecans and no vanilla)
I am sharing with you one of my favorite oatmeal recipes that is perfect for your family’s Sunday morning breakfast. I usually make these for my fiancé and I on the weekends.
I like to prepare the batter over night (you made need to add just a smidge extra liquid in the morning) or wait about 30 minutes before cooking so the oats can absorb all the liquid. They are very nutritious and filling.
These do still have protein powder, just not as much. If you want, you can even omit the protien powder* all together and just add another tablespoon of flour. Simple.
Feel free to double (or triple!) this batch for a bigger crowd or why not save some for later? These pancakes freeze well once cooked and last in the fridge for about 3-4 days. Sunday Morning Oatmeal Pancakes (serves two)
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!
This weekend I was super busy at the yoga studio between working, teaching and taking a yoga workshop, I am happy to be off today. I may run some errands or I may be a coach potato. Who knows.Marvelous was soy lattes that helped me wake up early. I loveme some Starbucks.Marvelous was having food and snacks prepped and ready.I got hungry at work and they sell these Budi Bars. It’s a vegan GF superfood bar with lots of goodness. They don’t look too appealing but this flavor was delicious.Before the yoga deep stretching workshop I went to, I was able to go home and make a yummy smoothie using raspberries, Cellucor whipped vanilla and a bit of cranberry juice.I’ve been in need of more protein according to my doctor, due to all my spinning. I can say it’s been 5 days straight of getting in 100+g of protein in per day and it’s been since November since I’ve done that.
Speaking of spinning, Marvelous is this new workout jacket! It fits just right at the moment, so I know post baby it will fit even better. Long sleeves help me not push too hard for baby’s sake.Marvelous is this Bai5 grapefruit bubbles drink. I prefer the non-bubble flavors but this one was pretty good! Not marvelous was this strange granola. I had it cold but I didn’t realize there was black pepper and clove in the ingredients. It left a weird after taste I wasn’t too thrilled about.And that’s a wrap! Thank you Katie for hosting MIMM and I hope everyone has an awesome week.Question: Have you tried…
It’s time for another food post but with some beautiful pictures from Vermont. Patrick and I went to Burlington to enjoy a little getaway together.
Though it was cold, it was nice to getaway.
When we arrived Monday afternoon, we checked into our hotel then walked and shopped around. Yes, lots of maple! After, we had some dinner at American Flatbread. If you are ever in Burlington, you have to try it! Seriously the best. We stayed at Anchorage Inn, where they had an indoor pool and a few cardio machines.Before calling it a night, I stopped by the Healthy Living Market and picked up a delicious gluten-free blueberry muffin by West Meadow Farm Bakery. It’s the best GF muffin brand I’ve ever tasted!
Yesterday, I woke up did a mini workout and raided the cold breakfast which was pretty decent.I saved the apple and yogurt for road fuel; donut was Pat’s 😉 After breakfast, we walked around downtown Burlington and the lake before heading to one of VT’s local chocolate company, Lake Champlain Chocolate Factory for a free mini tour.We learned the history of the company and got to sample a lot of chocolates. Patrick even bought me a few of my favorites, maple crunch!After the tour, it was time for the trip back home. I had plenty of snacks and was full from chocolate, but we did stop by the Cabot Cheese Annex to snag some samples. I also bought some maple candy, another favorite!When we arrived home, I had a Cellucor package waiting for me. I can finally stomach protein powder again, so I am going to be adding this to everything.Today it’s back to reality. I have a busy work schedule the next couple of weeks plus moving.
I hope everyone has a wonderful rest of the week!
Question: Have you ever tried Lake Champlain Chocolates? Are you a maple addict like me?
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!