Food

March 12, 2015

Shakeology Chocolate Bar

I was down in the dumps last night thanks to the lovely human being who dinged the door on my brand new Black Beauty and didn’t leave me a note.   GRRR.   So, now my passenger side door has a dent on the bottom.   Cool, bro.  Thanks.  Whatevs.

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It honestly could be way worse… it’s just the principle of it all.   Hang on to your dang door when you open it.  DUH!  Clint thinks we can get it pulled out later.

So, to swallow my pain I was thinking chocolate and wine.  I went for the chocolate BUT used my shakeology instead to make it.

Hello superfood goodness.

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Chocolate Shakeology Bar

  • 1 scoop Chocolate Shakeology
  • 1/2 Tbsp. melted coconut oil
  • 1 Tbsp. (or more) PB2

Stir, pat into a bar or cookie shape in between parchment paper, place in refrigerator to firm.

Enjoy!

 

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Curious about what all that good stuff in Shakeo is?  See below!

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Cheers to a Great Day!

And no more car dings.

February 24, 2015

Banana Bread | Made with Greek Yogurt and Truvia

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Taking banana bread and healthifying it.

You know it!

 

Banana bread with yogurt and truvia

 

Enjoy! 🙂

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February 18, 2015

Brown Sugar and Molasses Cookies

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These cookies are sinful.   They stay a little doughy after baking, they have a rich molasses and brown sugar taste, and pair perfectly with a mug of hot pomegranate green tea, or if you are my husband, a glass of milk.

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Just LOOK at those perfectly rounded cookies and cracked tops.

I see you drooling right now.

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As is with most of the recipes I share, they are fairly simple to create.  Just be sure to place the dough balls in the refrigerator for at least an hour before baking, otherwise they will just be runny blobs.

But, then again, if you don’t follow the directions you could create one of those hilarious Pinterest #nailedit Memes.

Enjoy!

brown sugar molasses cookies

February 9, 2015

Coconut Oil Chocolate Chip Cookies

 

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I spent 8 hours in my kitchen last Wednesday.  No joke.   My work closed due to the snow so I had a full day to myself as my permanent roommate (… read that somewhere last week and thought it was hysterical) and his crew were out working.  Snow days are a perfect time for me to bake a bunch of goodies!    I made three loaves of banana bread, 4 batches of cookies and a 3 layer cake with buttercream frosting.  All from scratch, folks.  None of that boxed crap going on in this household.

And for the record – ALL of that went home with Clint’s crew minus one mini loaf of bread and a bag of cookies that stayed with us and the layer cake that went to work.

So, about these cookies.

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Coconut Oil replaced the butter and cooking oil and Truvia replaced most of the white sugar, leaving these cookies slightly better for you than your typical choco chip cookie.   You could even use whole wheat flour for an extra nutrition boost!

 

 

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As for the baking time, when I say that you must pull these cookies out of the oven when the centers still look not quite done, I am serious.   Take them out.  Let them cool on the cookie sheet for a bit before transferring to a cooling rack.

Oh, who am I kidding?  I don’t own cooling racks.  I just place the cookies on a sheet of foil or parchment paper and call it good.   Let’s be serious.  How many people really use a cooling rack?   I am betting the percentage is pretty low.

Don’t lie to me.  You don’t use one either.

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I suppose, if you are all about the crunchy cookie, leave them in the oven a bit longer.  But, if you like a slightly crunchy cookie that still has a little melt in your mouth softness to it, then yank them out of the ol oven early.

Enjoy!

coconut oil and choco chip cookies