I have a problem.
A sweet tooth problem.
My weakness has ALWAYS been candy, cakes, cookies, chocolate. If it contains sugar, I am eating it. And most likely, all of it.
Not a good obsession when I am trying to shake off the body fat.
What’s a girl to do?
Well… considering I am trying to up my protein intake each day I decided to pair my sweet addiction with my protein needs and create some delicious protein treats!
Ladies and Gents, I bring to you:
Vanilla Protein Cake
Simple ingredients, 1 minute prep time, 1 minute cook time, 1 minute cool down time and this little baby is all yours.
Mix all ingredients in a microwave safe mug OR bowl.
I always choose a bowl because the cake grows. Mugs are far too tiny unless you’ve for one of those gigantic soup mugs.
Pop in the microwave for 1 minute. (Watch closely).
Slide the cake right out onto a plate and eat as is OR whip together a little frosting using Greek yogurt, sugar free pudding mix (I used cheesecake flavor) and a little milk for consistency.
Share or eat all by yourself.
Without the frosting:
- 180 calories
- 8 grams carbohydrates
- 31 grams protein
With the frosting adds:
- 40 calories
- 9 grams carbohydrates
- 7 grams protein
I am a big fan of quick, healthy, grab-and-go treats. They work great for pre-workout snacks as they contain a perfect combo of carbohydrates and protein. They also work for sustaining energy, as proven this weekend when we ate an entire batch of them during the Market to Market.
They take mere minutes to throw together and only seconds to eat. Be careful to not eat the entire batch. 🙂
Find a similar recipe here.
I hope everyone had a great weekend and a Happy Valentine’s Day! We spent the evening at home on Friday and it was absolutely perfect. I am fighting a crack-your-ribs-coughing kind of chest cold so having an evening at home was overwhelmingly welcomed.
For dinner, I chose an Italian recipe. Normally we do lasagna each year (it’s just the perfect dinner on Valentine’s Day, ya?) but I wanted to shake it up and go a different Italian route.
Enter: Drunken Italian Noodles.
A recipe incorporating booze and pasta?
Ya, I’m in.
Clint joined me in the dinner making process. We are a great team when it comes to making a multiple step meal. I am impatient and cook everything on high which either ends up burning or drying out the food. He is very patient and cooks things slowly. His task: browning the Italian sausage and cooking the veggies.
Drunken Italian Noodles Directions
In a large heavy bottomed pan, heat 2 Tbsp. Oil over medium heat. Remove sausage from casings, crumble and brown. While sausage is browning, slice onion and peppers into strips.
Remove sausage from pan, leaving drippings behind. Add onions to pan and allow to caramelize then add salt, seasonings, garlic and pepper. Saute until peppers are soft (or at your own desired consistency).
Take a pull from the wine bottle. Then add 1/2 cup of wine to pan and allow to reduce. Feel free to take a few more swigs of wine while you wait.
Add can of tomatoes (with juice) and the set aside sausage back into the pan.
Once the juices have further reduced, gently incorporate cooked egg noodles. Serve with your choice of bread (we chose a garlic bread ring). Enjoy!
This Mediterranean Frittata recipe was inspired by Move Nourish Believe. I discovered the recipe a few days ago, made a few tweaks and have now consumed multiple servings for two days. Can’t wait to eat a slice for breakfast tomorrow.
Yep! It’s THAT good.
Photo’s don’t do it justice. Especially since I chose the lazy route and took them with my iPhone instead of my DSLR.
Step 1. Chop spinach, onion and olives. Mix together in a large bowl with the egg whites, seasoning and as much Feta Cheese as you prefer.
Step 2. Pour into a round cake pan. I lined my pan with wax paper, but I found this step to be unnecessary.
Step 3. Bake at 325 covered for 25 minutes. Uncover and continue baking until egg has set.
Step 4. Cool, Cut, Eat.
Inspired by the recipe found on Move Nourish Believe, I give to you the sweetest raspberry treat that won’t break the calorie bank.
A cookie bar type base (made with healthier alternatives), topped with raspberry preserves with crumbles of cookie bar dough to round it out.
So very good.
Sweet enough to satisfy that raging sweet tooth, healthy enough to not send you over the calorie clif. Win!
Step 1: Mix together wet ingredients until combined. Add dry ingredients (minus the oatmeal), blending until fully combined. Stir in oats and spread into a 9×13 cake pan.
Step 2: Spread raspberry preserves over the top of the cookie base in an even layer.
I used a full jar of sugar free preserves and half a jar of regular.
Step 3: Add to a 350 oven and bake for 25-30 minutes. Let cool completely before cutting into bars. Enjoy!