Tag Archives: peanut butter

protein protein protein and a life lesson

2 May

photoTrust. It’s something we all battle with. Trusting, caring for and loving people. I know I have issues with it, not the caring for and loving part, but the trusting part. People come in and our of our lives for a reason. They either teach us something, take a piece of our heart with them, give us a life lesson, or leave us with a life lesson. At 30, I’ve had people come in and out of my life constantly, but learning to trust the next person is what is most important. OR even learning to re-trust the person that comes in and out.

I have a couple people that like to pop in and out of my life every couple months. I still am not 100% sure why, I assume its because I am awesome, but I never truly know. Hopefully they can figure out in what aspect they would like me in their lives. I know what I want, it’s their turn to figure out what they want.

But this is what life is all about, right? Trusting, loving, caring and growing. I don’t think it’s about our career paths, how much money we do or do not make, the clothes we own, the cars we drive, the mundane things that fill up our lives, but I think it’s about relationships and friendships. I know that when I grow old, I want my friends and family there by my side, not my school books, job, or material things. I want relationships. There are many people in my life who have yet to learn that, and I hope I can teach them how special humans can be. Or maybe how special I can be. I know that someday I’ll make someone happy, until then, I have to keep wadding through the mucky water to find that person.

But that goes without saying about friendships as well. I am VERY lucky for the friendships in my life, even if I only have 2-3 really close friends. We all sometimes take our friendships for granted. I’ve learned that a great deal lately as well. That sometimes, we need to step back and appreciate each other. Friends are important to me. I consider my friends my family since my family is all over the United States. We all are so constantly going after our dreams and what we want, we forget about the people that make that happen. The people that support us. I mean if I lived in my own personal dream, I’d own my farm to table children’s cooking school right now. BUT, that hasn’t happened yet. So I need to keep growing and dreaming and make sure the people that are growing with me are acknowledged, always. I am one of those people that wears my heart on my sleeve, so maybe you should too every once in awhile. So if you have time, and I know this isn’t my normal humorous post, take a second and tell someone how much you care about them, you’ll thank me later.

Completely unrelated, or maybe more related, I’m learning to love myself again. My body doesn’t like it though, that’s for sure. I’m definitely working out more, but we can’t change what our bodies want to do, or have control over it, but if we can take the reigns and eat healthy and workout, well, that’s half the battle, our body does the rest, and if you know me, as a Virgo, not having control over something drives me nuts. But, I’m learning to finally live with my curves, and the fact I have a booty….I mean this is the only body I’ll ever have. I’m working to make it the best it can be, but like most women, I need to accept it as it is as well. I’ll always be a short, petite, curvy, muscly girl, just the way life is. Genetics, damn those genetics. Haha!

Here’s where this recipe comes in.

In trying to eat healthy, I am trying to be more cognizant about the protein I put in my body. If any of you know me, you know that I am a veggie lover. Fruits and vegetables have always been my thing. And carbs…damn those carbs, but since I barely eat gluten anymore, if any, the carbs have pretty much ceased to exist. I found out I should, at 5 feet tall, 133 lbs, be getting 92 grams of protein a day! Well there’s no way I get that! So this breakfast is an easy, yummy, and good way to get it, and curb your sweet tooth a little bit! Enjoy! This is so super easy!

PROTEIN PANCAKE WITH PLAIN GREEK YOGURT AND BERRIES

Ingredients:

  • 1-2 scoops of your favorite protein. I use JAI performance plant power repair formula, it’s free of corn, yeast, wheat, soy, gluten, artificial colors, flavors or preservatives. ARIA protein powder isn’t bad either and you can find that anywhere
  • 2 eggs, whisked
  • 3 tablespoons almond milk
  • 1 tablespoon organic, local honey
  • 1 teaspoon cinnamon
  • 1/2 mashed banana
  • 1/2 teaspoon vanilla (optional)
  • greek yogurt
  • nut butter of your choice
  • berries of your choice

Heat your skillet, I like to use a small skillet that is “pancake” sized, on medium/low heat. this pancake is fragile, so it could burn quickly on the bottom without the top cooking. Mash your banana REALLY good and mix it with your whisked eggs, honey, cinnamon and vanilla. In a bowl, scoop your protein powder, 1 large scoop or 2 small scoops, add your almond milk, and egg/banana/spice mixture. Now, if your mixture if too thick, add more almond milk until you get it to a thick, but still a little sloppy, pancake batter thickness.

Pour your “pancake” in your skillet. It will most likely fill the entire skillet, that’s why I use a small skillet. Once you see it bubble and the edges look cooked, flip it. NOTE: If it doesn’t flip and falls apart, that’s ok! That’s happened to me before, just starts mashing it all up in the pan like you make scrambled eggs, you’ll then have almost a banana bread-like tasting oatmeal that you can eat the same way!

Once it’s cooked, flip it on your plate, and top it with greek yogurt and berries! Yum! You can  eat this SO many ways. You could add raw cocoa powder and a little more honey to make a chocolately pancake for dessert, you could top it with PB&J, almond butter and more bananas….the options are endless and you are getting a ridiculous amount of protein! EAT UP, lovelies!

for bean’s sake and some life lessons

23 Sep

Who is ready for FALL!? This girl. I love cold weather. I like big fluffy vinyasa scarves, hoodies, pumpkin EVERYTHING, runs that you aren’t dripping with sweat, walks in the leaves…..I love everything about Fall. I love that soups, stews and baking are now the thing and yummy warm food coating your tummy. Fall is where it’s at in my book.

This week has been amazing, hard, fun, eye opening and crazy all at the same time. I’ve learned a lot of life lessons this week and honestly. I’ve had a GREAT week with the little ones I nanny for and they are the joy of everyday, that’s for sure. I have no qualms about my childcare and cooking abilities! But, it’s those little other things in life that I sometimes am too hard on myself for. Take running, I’ve kind of taken a step back from it so I need to get back at it in full gear for the 15K and then the Disney Half so….basically…get it, girl! It’s amazing how a surgery can change your life. I used to be a eensy weensy teeny little runner and gymnast, now I am trying to get back there after being not able to workout for 6 months due to my surgeries last year. Oh well…. I LOVE running, so it’ll happen!!!

I am reading a new book, that you all should, called DARING GREATLY by Brene Brown. She is amazing. It’s all about vulnerability and how to basically love ourselves and not worry about being vulnerable or too hard on ourselves. This book totally came out at the right time.

With that being said, curling up in bed, with a hot bowl of stewy soup and this amazing book with brownies cooking in the oven….I mean sounds like heaven right!? So here goes, some yummy, gooey almond butter swirl brownies, navy bean, spinach and bacon soup and then kale salad. I wanted to post this kale salad because it is simple and I eat it quite a few times during the week. It’s a great way to get lots of vitamins in and just some yummy veg!

KALE CARROT BEET AND PEA SALAD

Ingredients:

  • 2 cups kale, washed and patted dry with a paper towel
  • beets, however many you’d like (I have about 3)
  • 1 orange
  • 1/2 cup frozen peas
  • 1/4 cup olive oil
  • salt and pepper to taste

This is SUPER easy! In a small bowl, squeeze the juice from your orange, add your olive oil, salt and pepper and wisk to emulsify. Set aside. Take your kale and toss with one tablespoon of the olive oil and orange liquid, set aside. Then, take your frozen peas and run them under hot water until defrosted. Take your shredded carrots from your fridge, or shred your own carrots, about 1-2 carrots will be great. Next, either you can roast your own beets, or buy them, already roasted, peeled and cut from Whole Foods.

To roast your own beets:

Preheat the oven to 400 degrees. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths). Place the cut beets on a baking sheet and toss with the olive oil. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.

After this is done, put them in a large bowl and add the orange juice and olive oil vinaigrette you just made. Let them sit and soak up the goodness!

After the beets have cooled, assemble your salad. On a plate, Put down your kale down on the salad plate. Next add your shredded carrots, beets on top of that, then your peas. DEVOUR the goodness!

FUDGY YUMMY GLUTEN FREE BROWNIES WITH A NUT BUTTER SWIRL

  • 1/2 cup almond flour
  • 1/3 cup brown rice flour
  • 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips, or extremely dark chocolate, or super natural bitter chocolate chips
  • 6 tablespoons unsalted butter, cut into chunks
  • 1/2 teaspoon salt
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 cup apple sauce, unsweetened and not the cinnamon kind
  • 1/2 cup nut butter of choice

Preheat your oven to 325 degrees. Line an 8×8-inch metal baking pan across the bottom and up two opposite sides with parchment paper or spray it with olive oil cooking spray or grease it. I greased my pan with a little coconut oil. You can use whole almonds and add them to a food process with the rice flour and pulse until the nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside.

Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the honey and vanilla. Stir in the applesauce. Add the almond and rice flour mixture and stir until moistened, and then mix briskly until really well combined.

NOTE: You can make these without the nut butter. You can add nuts, more chocolate chips, the sky is the limit!

Take your nut butter of choice. I use almond butter or a nut butter that has a bit of sea salt in it. You can find GREAT nut butters with sea salt at Trader Joe’s. That way these aren’t overly sweet. This is a peanut butter and almond butter mixture, but feel free to use just almond butter, cashew butter, peanut butter, sun butter, what have you. Place it in a microwave safe bowl and microwave it for 30 seconds so it gets a little gooey and creamy. Scrape the batter into the prepared pan and spread it evenly. Spoon dollops of the nut butter onto the brownie batter. Using the spoon, swirl the nut butter into the brownies. This is done the easiest by taking the spoon and bring it down the length of the batter, then across and keep doing it until you like the swirl. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool and get your EAT on!

NAVY BEAN AND SPINACH SOUPY STEW

Ingredients:

  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 lb grassfed pork bacon, about 8 slices of thick cut (or regular if you prefer and don’t care about where your meat comes from)
  • fresh savory herb
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • salt and pepper to taste
  • 2 cans organic navy beans
  • 1 can organic black beans
  • 1 quart of homemade chicken bone broth or organic free range chicken broth
  • 2 handfulls of fresh spinach (or KALE!!!!)

Slice and cube your bacon. In a dutch oven, place your bacon in on medium high heat and cook until brown. While the bacon is cooking and browning and smelling lovely, you can cut your veggies. You want to have uniform cuts so that the mirepoix (fancy French word for carrots, celery and onion, the base of LOTS of dishes) can cook together and soften. Add your onions while the bacon is cooking and let them soften in the bacon fat. Add your carrots, celery, chopped savory herb (if you do not have this or can not find it, just use fresh thyme, rosemary, another type of savory tasting herb), dried thyme and the black pepper and cook until the veggies are soft, but that the carrots and celery still have a little crunch.

Drain and rinse your beans. You want to rinse off the starchy liquid that they come canned in. Add your beans and cook for about 2 minutes so the beans are warm. Add your chicken broth and simmer until bubbly. Add your salt and pepper to taste and continue to simmer. With soups I’ve found that adding the salt last, and letting it cook a bit before tasting, helps out a lot. If you add too much salt, there’s no going back. So add a little at a time. Plus, for this recipe, the bacon adds a bit of a salty smokey flavor (DELICIOUS), so you want to hold off on the salt until you’re ready and the flavors have simmered. So basically, add about a 1/2 teaspoon of kosher salt at a time, let it simmer, taste it, then add more if needed.

Take your spinach and put in as much as you want. I used about 2 large handfull, maybe 3. Let is cook down  a bit in the soup. Bowl the soup up and eat nice and hot on a cold blustery day!

You could also add KALE to this. And for those doubting kale, and my love for it. Here’s a great infographic!

http://nutribulletblog.com/all-hail-kale/

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