Tropical Protein Smoothie

Posted on May 14, 2013 by grubography

Has anyone ever tried the Vega plant protein? It’s disgusting! I don’t know how anyone drinks that stuff! Let alone even looks at it…. it’s this disgusting brown colour that reminds me of you know what. It even smells like seaweed. Alright, if that’s your thing…cool. But HOW are you drinking this stuff???? I couldn’t even get half of it down before I felt like I was going to throw up. The creators of Vega protein should have really tasted the product before releasing it out into the world. Blech.

I’ve been experimenting with protein powders lately and I’ve found that most of the vegan protein powders just don’t digest well and taste awful. Come on people, who is going to come up with a vegan powder that actually tastes edible and doesn’t make me bloated beyond belief? Unfortunately, I can’t wait around for that so I began my experimentation with whey protein which is made from dairy. So far, I’ve found that the Alpha Whey is the best tasting and most easily digested. The vanilla flavoring of some protein powders can be overwhelmingly sweet and I’m just not down for that, but the Alpha protein has a good vanilla flavor. It doesn’t make me bloated, and keeps me full and energetic until lunchtime (boo ya!).

This is the kind of smoothie you’d want to have while you were relaxing in a comfy chair in your backyard, in the early morning sun of summer. It’s thick and creamy, tangy, and sweet.

1/2 cup cubed mango
1/2 cup chopped pineapple
1/2 cup chopped strawberries
2/3 cup orange juice
1 – 2 scoops vanilla whey protein
1 tbsp ground flax seed
1/4 tsp ground ginger
1/2 tsp cinnamon

1. Mix all ingredients in a blender and blend until smooth.

*Note – whey protein sometimes doesn’t blend well at first, I recommend pulsing until it’s combined just a little bit to get the ball rolling.

Berry Spinach Smoothie

Posted on May 9, 2013 by grubography

After a week in Daytona, eating nothing but chocolate and junk, this smoothie is totally necessary to bring everything back up to speed. I must admit, sitting around on my butt eating m&ms, watching movies and tanning are all great things to do (I can’t help it sometimes), but I always regret those decisions. My body starts screaming for some actual nutrients (no…Reese’s peanut butter cups DO NOT count….as much as we’d like them to). How do we let ourselves fall back into that hole we worked so hard to get out of? Why is one so much easier than the other? You lose the health grind so much faster than it is regained.

This smoothie is my favorite breakfast smoothie (I have a smoothie for every part of the day and every activity you’re about to do). I’ve found out of all the smoothies I make, this one without a doubt keeps me full until lunch. You wouldn’t even know there was spinach in there if I didn’t tell you. That is what makes it so perfect! It honestly just tastes like a delicious mixed berry smoothie. Who doesn’t like that?

1 cup frozen mixed berries
1 cup packed fresh spinach
1/2 banana
1/2 cup orange juice
1 – 2 tbsp ground flax seed
cinnamon to taste
honey to taste

1. Put all ingredients in a blender and mix to combine. Drink!

Chocolate Banana Bundt Cake

Posted on February 5, 2013 by grubography

What can we describe as perfection? What is truly perfect? I can think of a few things. That beautiful summer weather where the breeze isn’t too cold, and the humidity is at a minimum, the perfect haircut, a good nights sleep, or a day spent with your lover, perhaps. I could even argue that everything is perfect in it’s own imperfect way. It is undeniable that this chocolate banana bundt cake falls into the category of perfection. As somewhat of an experiment, it couldn’t have resulted in a better cake. I’ll get to the experiment in a few moments.

Having family come over always calls for an excuse to try a new dessert recipe. I (for some reason) don’t like to make the same thing twice. I know I’m not alone on that one. The conversation I’ve had with so many of my friends about how once we make something and it works and is delicious, we move on to bigger, better things. I have this idea that there is always a better recipe than the one I have (even though I should simmer down and continue to use the reliable ones), I simply cannot. Always trying to improve on every aspect of life also includes dessert!

Anyways, the experimentation began when I found a banana bundt cake recipe, but did not have the correct ingredients. Hence, making various substitutions and hoping for the best. I also wasn’t sure of what temperature to bake the cake at because the recipe said to bake it at an unusually low temperature (I was skeptical). Alas, another adjustment came forth.

To my surprise (extreme surprise), the cake came out as perfect as can be. Moist and dense, full of banana flavor and a decadent chocolate glaze, there couldn’t have been a better way to finish off a Superbowl dinner of home made pulled pork and baked potato wedges.

For the cake:
1 1/2 cups mashed bananas (overripe)
2 tsp lemon juice
3 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, room temp
2 cups sugar
3 large eggs
2 tsp vanilla extract
1 1/2 cups almond milk
3/4 cup dark chocolate chips

For the glaze:
1/2 cup semisweet chocolate chips
2 tbsp butter

1. Preheat oven to 350 degrees. Grease a 12 cup bundt pan very well! (I used PAM).
2. In a small bowl, mix mashed bananas and lemon juice. Set aside.
3. In a medium bowl, mix flour, baking soda, and salt. Set aside.
4. Cream butter and sugar until light and fluffy. Add eggs 1 at a time. Add vanilla.
5. Add flour mixture alternately with almond milk until just combined.
6. Stir in banana mixture and chocolate chips.
7. Pour into prepared pan and bake for about 1 hour 15 minutes. If the cake begins to brown too quickly, lay a piece of tinfoil over the top and it will prevent it from browning.
8. When a toothpick inserted into the center comes out with a few moist crumbs on it, your cake is done! Allow to cool completely before glazing.
9. To make the glaze: melt the chocolate and butter in the microwave and drizzle over the cake!

Kitchen Sink Granola

Posted on January 21, 2013 by grubography

Starting to feel back in tune with my body feels reeeeeeeally good. It’s taken a few weeks to get back on the right track, but I’m finally getting there. I suppose I had a “new years resolution” of sorts to help my body out, but it didn’t happen on purpose. I mean, it wasn’t really a resolution. It just so happened that I was feeling very out of tune with myself around the end of December (obviously from the holidays). When my body and brain aren’t one with each other I feel very out of whack.

I don’t believe in a diet, simply listening to your body and the signals it’s giving you is the best kind of “diet” out there. More of an anti diet, I guess. I don’t think you need to completely cut everything you enjoy out of the picture (carbs, sugar, chocolate, whatever else it may be). That is a foolproof way of failing at whatever goal you are attempting. It really bothers me how some people can get so extreme about a diet, and assume the results are going to happen overnight; that the number on the scale is going to go down 20 pounds in a week. Now, I’m no licensed nutritionist or health adviser, but from past experience it is not worth going ballistic over seeing the number drop or rise. If you’re feeling good mentally and physically that is something to be very proud of.

I could never cut sugar out completely. I love it to much (curse you never ending sweet tooth). Not to mention how hungry I am all the time from working out so much. It’s like my metabolism has ended up in the fast lane and can’t get back. I’m literally hungry all day long (not that I’m complaining). I have a very good relationship with food. Believe me.

Having that said, I smother my food in honey, agave, maple syrup, and load up my granola and breakfasts with dried fruits. I know it’s sugar but I feel somewhat better about it when it’s from a natural source. Don’t you?

I called this granola Kitchen Sink Granola because it is a mess of a granola. With everything imagined crammed in there.

1 1/2 cup large flaked oats
3/4 cup pumpkin seeds
2 tbsp toasted sesame seeds
1/4 cup chopped dates
1/4 cup dried cranberries
1/4 cup toasted pecans, roughly chopped
1/4 cup toasted almonds, roughly chopped
1 tsp cinnamon
1/2 cup agave (or honey)
1 tbsp coconut oil, melted
2 tsp vanilla extract

1. Preheat oven to 350 degrees. Spray a 9″ x 9″ baking dish with PAM and line with parchment.
2. Combine all the ingredients in a large bowl. Spread evenly into prepared pan.
3. Bake for 15 – 25 minutes. Continue baking if you want a drier, crunchier granola.
4. Allow to cool completely before removing from the pan. Once removed, break into clusters with hands and store in an airtight container.
5. Nom nom nom nom nom

Apple Cranberry Baked Oatmeal

Posted on January 18, 2013 by grubography

There are only so many days I can have the standard oatmeal: raisins, brown sugar. I eventually start scouring the internet for other people who have discovered new and interesting ways to make their oats. There is no reason why we need to fall into this ideology that oatmeal can’t be awesome. Which it totally can. Why not mix the desire for a warm and steamy breakfast in the cold winter months, with your average, boring old oats?

Baked oatmeal is seriously satisfying, but just as healthy as having your oatmeal the regular way (only this way it gets golden and steamy and even better). A crisp, golden edge forms while it bakes, and the smell that will fill your house is insane. It doesn’t quite meet up to the freshly baked cookie smell, but yah know. It still smells pretty darn amazing.

The apples stayed the perfect texture as well. Still somewhat firm, and sweet (apples sometimes lose the flavor and turn to mush. We DO NOT want that), while the cranberry lends a tartness that pairs perfectly. Combined with a nice hot cup of tea (or coffee) and a relaxed morning in your jim-jams to savor each bite and take a mental trip away from the January frost, you can’t go wrong.

Recipe from Jelly Toast
Serves 4-6 people

1 cup rolled oats
1/8 cup ground flax seeds
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp salt
1/8 cup brown sugar
1 1/2 tbsp honey
1 cup almond milk
1 egg
1/2 tsp vanilla extract
1/2 cup fresh or frozen cranberries
1/2 large apple, cubed
Brown sugar for topping
Honey for topping

1. Preheat oven to 375°.

2. Spray baking dish with PAM. You can use whatever size you want.

3. In a medium bowl, stir together oats, flax seeds, baking powder, cinnamon, salt and brown sugar.

4. In a separate bowl, whisk together honey, milk, egg, and vanilla. Pour milk mixture into the dry ingredients and stir with a spoon, making sure all of the ingredients are evenly mixed. Fold in the cranberries and apples.

5. Pour mixture into prepared baking dish. Sprinkle the top with brown sugar.

6. Bake, uncovered, for 35-40 minutes, or until the oatmeal is golden brown.

*Serve with a generous amount of honey.

Black Bottom Coconut Squares & Primal Acorn Squash

Posted on January 14, 2013 by grubography

I’ve been on my health grind for about a week and half now. Waking up at 5am to hit the gym before work has never felt so awesome (it honestly does). I now know the meaning of “rise and grind”. When you are starting your day when it is practically still night outside, you know you must be losing your sanity.

I’ve been finding that I am slowly losing that night time craving for chocolate and sweets. I now go for fruit and honey, or a dessert tea. I have established and recognized my full blown obsession with Davids Tea.

For this treat, I combined two beloved staples in the dessert world. A chocolate brownie, and a coconut macaroon. Why not layer the two? You can so have coconut in the winter. Don’t believe anyone who says summer staples can’t happen in the winter. Ever.

For the brownie base:
1/2 cup butter, melted
1/2 cup sugar
1/4 tsp salt
1 egg
1/4 cup unsweetened cocoa powder
1/4 cup all purpose flour

1. Preheat oven to 375 degrees. Line a 9″ square baking pan with aluminum foil, leaving an overhang. Spray foil (with the exception of the overhang) with non stick cooking spray.
2. Melt butter. Add sugar and salt, and whisk to combine. Whisk in the egg, cocoa and flour until smooth. Pour into prepared pan and bake for 10 – 15 minutes until the brownie starts to pull away from the sides. Do not ovebake. Let cool slightly while preparing coconut layer.

For coconut layer:
2 eggs
3/4 cup sugar
1/2 tsp vanilla
1 cup all purpose flour
7 oz sweetened, shredded coconut (keep 1/2 cup separate from the rest)

1. In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in the flour and coconut (do not add the 1/2 cup coconut). The mixture will be very stiff.
2. Drop in mounds over chocolate base, wet fingers and press the mixture evenly over the top. Sprinkle with the reserved 1/2 cup coconut. Bake for 25 – 30 minutes. Cool completely in the pan. Remove from pan, remove foil and cut into 24 pieces.

*I like the small bite sized pieces. If you want to cut the squares larger (like 16), feel free.

On a side note, last night a friend (who is gluten free, can’t eat grains and various meats) and I made paleo acorn squash. It was freakin’ delicious. Here is a photo for your mouth watering pleasure.

Anyone who regularly follows the paleo diet: how is it working out for you? Do you like it? Do you find it difficult? Let me know!

Chocolate Orange Breakfast Cookies

Posted on January 2, 2013 by grubography

Happy new year everyone! And helllloooo PALEO!

Almost. I’ve been looking into paleo recipes lately, I am intrigued. Mostly just by all natural desserts and breakfasts (I honestly don’t understand the whole paleo thing….). Not to mention thats ridiculously hard to do all day erryday. They usually have some flour I’ve never heard of, or some weird all natural ingredient unknown to the general public. Having that said, I see a foreign ingredient, make a face similar to O_O and close the page. Although, just because it isn’t 100% paleo, doesn’t mean you can’t do a little good for your body right?

I’ve always been interested in the healthiest breakfast possible (without sacrificing delicious breakfastey goodness). Y’all who love breakfast as much as I do can agree. Everyday I scour the internet looking for a new, healthy, and delicious way to get all my breakfast needs met. Hence forth…… the breakfast cookie! Soft, chewy, full of nutrients and energy. It is exactly what anyone on the go needs. It can be customized to basically whatever tickles your fancy. That is what makes it so great.

1 1/4 cup quick cooking oats (not instant)
1 cup assorted dried fruits of your choice (I used apricots, dates, and figs)
1 tbsp unsweetened cocoa powder
1/2 cup walnut halves, chopped
1/4 tsp kosher salt
1 tsp cinnamon
1 1/4 cup orange juice
2 tbsp honey

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Whisk orange juice and honey. Set aside.
3. In a large bowl, mix together oats, dried fruit, walnuts, cocoa powder, salt, and cinnamon.
4. Pour orange juice mixture into oat mixture and stir coating everything evenly. Let stand for 15 minutes.
5. Using a cookie cutter (whatever shape you want), spoon into cookie cutter about 1/2″ thick, firmly packing it in. Bake for 15 – 20 minutes, until desired texture is achieved.

My Fat Heart

Just a girl with an incredibly fat heart.