Snickerdoodle Protein Blondies

Snickerdoodle Protein Blondies

Posted By on Oct 30, 2016

I had some extra chickpeas (recipe for fan-freakin-tastic Pumpkin Hummus coming soon!) that needed to be used up, so a lightened up dessert was of course the option I went with!

Snickerdoodle Protein Blondies

  • 1 cup chickpeas (canned, cooked – Brand matters.. get the most creamy brand possible. I recommend Cento.
  • 2 tsp Cinnamon
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 c Maple Syrup (I use Walden Farms Sugar-Free.. but you do you)
  • 3 T Egg Whites
  • 2 T Coconut Oil (melted)
  • 1 scoop (yummy) Protein Powder, like Snickerdoodle or Cake Batter
  • Chocolate chunks (optional.. but I like to use Libby’s No Sugar Added)

Preheat oven to 350F, and spray a loaf pan with cooking spray. Using a high speed blender (preferred) or food processor, blend all ingredients except Coconut Oil, Protein Powder and Chocolate. Once combined, slowly add in Coconut Oil, then once that’s mixed in, the Protein Powder. Pour into pan, and spread out evenly. Sprinkle Chocolate on top. Bake for 15-20 minutes. Try to let cool for 10 minutes or so.. but it’s going to smell fantastic.. so good luck with that ;). Cut into 8 bars.. or less, but that’s what the nutrition fact below are for.

Snickerdoodle Protein Blondies


Snickerdoodle Protein Blondies

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Healthy Pumpkin Custard

Healthy Pumpkin Custard

Posted By on Sep 5, 2016

After a hectic few months of travel I’ve been getting my eating back on track, so of course that means coming up with healthy treats to satisfy my ridiculous sweet tooth! I use to make something similar years ago when I was prepping for my first fitness competition. Was really happy with how this turned out, and hope you enjoy too!

Pumpkin Custard

  • 3/4 cup Pumpkin
  • 1/2 cup Milk (I used Unsweetened Cashew)
  • 2 Eggs
  • 1 tsp Vanilla
  • 1/4 tsp Salt
  • 2 T Protein Powder (I used Cake Batter Whey.. essential to use a good tasting brand)
  • Stevia, to taste

Preheat oven to 350F. Mix all ingredients together, with the Protein Powder, then Stevia last. Pour into 2 ramekins that have been sprayed with cooking spray (coconut oil is my fave). Place on a cooking sheet at bake for 45 min. Enjoy hot or also good cold. Topped with ice cream.. always a great choice!

Healthy Pumpkin Custard

Low carb, gluten free, low sugar healthy pumpkin treat!

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I made these last weekend, and had a few requests for the recipe, so figured I may as well post here!

What I love about this one is that there are so many options! I used chocolate chip cookie dough, but you could use peanut butter, sugar, SNICKERDOODLE (yup I screamed it) cookie dough, and any favorite ice cream. Go crazy ūüėČ

No-Bake, Cookie Dough Ice Cream Sandwiches


  • Cookie Dough (edible) – Make your own (overachiever),¬†or go my route and just by some! Eat Pastry has an awesome gluten-free, vegan option
  • Ice Cream – I used my favorite dairy-free option, NadaMoo, but again, you choose!
  • Chocolate Chips –¬†A few of my favorites that are Lilly’s (stevia sweetened) and Enjoy Life (vegan, dairy-free options)


1. Cover a baking sheet with parchment paper. Rollout cookie dough to desired thickness (~1/4″ is good). It may help to actually put a second layer of parchment on top of the dough while you roll to prevent sticking.

2. Stick in the freezer for ~30 minutes. You want it solid enough to cut but not too frozen.

3. Use a cookie cuter or pastry ring to cut out cookie dough circles.

4. Place back in the freezer for another hour.

5. Let your ice cream thaw for a few minutes. Remove your cookie dough from the freezer and start assembling! I used a cookie dough scoop but whatever works to place even rounds of ice cream on a cookie, top with ice cream, then another cookie. Press down lightly.

6. Once you’ve assembled all your sandwiches, place back in the freezer for another hour.

7. Melt your chocolate according to the package directions, but I recommend doing it in a small enough container so you have room to dip the sandwiches.

8. Remove your sandwiches from the freezer and quickly dip into the chocolate. Place back on the parchment covered cookie sheet and put back into the freezer one more time. The chocolate will quickly harden, but you’ll want to freeze a bit longer to make sure your ice cream isn’t too melty.

9. Enjoy!

No Bake Cookie Dough Ice Cream Sandwiches


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Pumpkin Pie Protein Bars

Pumpkin Pie Protein Bars

Posted By on Nov 21, 2015

I’ve made these 3 times in the last couple weeks, so figured y’all might like to try them too! These are incredibly easy to make, and sneaky addictive. I do have to give one big warning.. the type¬†of protein powder you use makes ALL the difference. Depending on which you go with you’ll either and up with a delicious pumpkin style bar, or bland cardboard. The two I’ve tried that work really well are Quest’s Vanilla (easy to find and not too expensive) or my personal favorite, Muscle Gauge’s Cake Batter (often out of stock, so grab it when you can!)

Pumpkin Pie Protein Bars

  • 1 cup Pumpkin puree
  • 2 scoops Vanilla or Cake Batter whey protein powder (isolate or blend should work)
  • 1/3 c Egg Whites (equivalent of 2 egg whites from whole eggs)
  • 1 tsp Baking Powder
  • 2 tsp Pumpkin Pie Spice
  • Sweetener to taste (I like ~10 drops of Stevia extract)

Preheat oven to 350. Spray a loaf pan with cooking spray. Mix all ingredients in the same bowl with an electric hand mixer. It’s important to do this to get out the protein powder lumps and get the right texture on your bars. Bake for 15-20 minutes, or until golden brown and the center is set. Be careful not to over cook. Delicious warm or cooled. These also reheat well (15s in the microwave).

Pumpkin Pie Protein Bars 4

I like to make them plain then add toppings later. My favorite is almond butter, a light-sugar maple syrup, or maybe even while warm, top with a few dark chocolate chips.

 Pumpkin Pie Protein Bars with almond butter


Makes 4 large bars or 8 small. Nutrition Facts are for making the large.

Pumpkin Pie Protein Bar Nutrition Facts

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Dark Chocolate Pudding

Posted By on Jun 22, 2015

In case you missed it, I LOVE dessert. Seriously. Love. There is nothing too sugary, gooey, rich, period. This at times conflicts with my fitness goals. But apparently chocolate cravings don’t care. So, I’ve always loved coming up with healthier options to satisfy me. This lightened up dark chocolate pudding tastes anything but light. It’s gluten-free, no added sugar, and would be dairy-free if it wasn’t for the butter. It’s rich, delicious and .. yeah I’m going to go eat more now.

Dark Chocolate Pudding

3 T Hershey Special Dark Cocoa
2 T Arrowroot Powder
2 c Unsweetened Cashew Milk (Silk brand)
1/2 t Vanilla Extract
10-20 drops Stevia Extract
1 T grass fed Butter (like Kerrygold)

Combined Cocoa and Arrowroot Powder in a saucepan. Add Cashew Milk, and bring to a boil over medium heat while stirring consistently. Once it comes to a boil, reduce the heat and cook for another 3-5 minutes until it thickens to a yogurt-like consistency. Remove from heat. Stir in Vanilla extract, Stevia and Butter. Poor into individual dishes and chill for at least 3 hours without disturbing. Enjoy!

Chocolate Pudding
Chocolate Pudding Nutrition Facts
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Breakfast Spring Rolls

Breakfast Spring Rolls

Posted By on Mar 22, 2015

I’m not sure where this idea originally came from. But last weekend I picked up spring roll wrappers and played with a bunch of different version with whatever I had lying around. Bacon, sausage, sweet potato, rice, egg, avocado, guacamole, tomato, salsas, spinach, hearts of palm, etc. What I love is that you can really add anything! They’re also super convenient¬†and freeze really well. ¬†They hold up well so are perfect for on the go!

This is a pretty straight forward version but I think one of my favorites so far. Enjoy, and let me know what you try!

Breakfast Spring Rolls

  • Spring Roll Wrappers
  • 4 Eggs
  • Protein of choice: Bacon (1 piece for each roll), Sausage (ground, cooked), etc –
  • Avocado: 1, sliced
  • Spinach: ~2 cups, chopped
  • Sweet Potato: ~1 medium, diced and roasted

First you want to make the egg “pancakes.” Break 4 eggs into a bowl and whisk until well combined. Heat a small pan over medium-high heat. Spray with cooking spray or whatever else you like to use to keep it from sticking. Pour ~3 tablespoons of egg into the pan and rotate the pan so it coats the bottom. For this I just used 1/4 cup measuring cup. This will cook very fast, so watch carefully. Cook on the first side until the edges start to dry, then flip. The second side will only need about 10 seconds. Repeat to use up all the egg. I got about 5 from this.

Follow the package directions for the Spring Rolls. It will have you dip them in water for ~20 seconds, then layout on¬†a¬†damp towel. Now assemble! Place your egg pancake in the middle then top with whatever you’d like to include. I added the bacon, then topped with a little sweet potato, a few slices of avocado, then spinach. Roll according to the spring roll wrap directions. It will have you fold the right & left side, then roll up from the bottom to top.

From here you have options.

  1. Eat!
  2. Heat. You can either microwave for ~20s, or bake at 375F for 6 minutes
  3. Store in an airtight container.
  4. Lay out without touching on a wax paper lined tray. Freeze for a few hours. Then you can place them all in a zip lock. These actually reheat really well by either leaving in the refrigerator, or in the microwave.


Photo fun..

Prepped bacon and cooking the eggs.

Breakfast Spring Rolls

Filling laid out

Breakfast Spring Rolls

Start with the egg..

Breakfast Spring Rolls

Then add the rest!

Breakfast Spring Rolls

Rolled up!


Breakfast Spring Rolls

Deliver to some of your favorite people ūüôā

Breakfast Spring Rolls

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So simple. So easy. Just do it.

Bacon Wrapped Baked Egg and Tomato Cups

  • 6 Eggs (yes, get the good ones, the expensive ones, the ones where the yolk is orange.. seriously)
  • 6 slices of Bacon (I used turkey simply because I like it better, but do whatever you like)
  • ~1/2 can Fire Roasted Tomatoes, diced (if you can find no-salt-added, do that)
  • ~2 tsp Parmesan Cheese (grated & optional)
  • Basil (fresh or dried, also optional)

Preheat oven to 375 F. Place your bacon in the muffin tins to create a liner of sorts (don’t worry about it covering the bottom, but just wrapping around the sides). Place a spoonful of diced tomatoes into each muffin cup. One by one, crack each egg into a separate cup, the pour into the muffin cup on top of the tomatoes. Sprinkle each with ~1/2tsp of Parmesan, then with a bit of Basil. Baked for ~15 minutes or until the eggs are set. Remove from the oven and let sit for ~5 minutes.¬†Enjoy!

In process:

Bacon Wrapped Baked Eggs & Tomato

Out of the oven:

Bacon Wrapped Baked Eggs & Tomato

After sitting, and ready to grab & go!

Bacon Wrapped Baked Eggs & Tomato

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I made this yesterday and it turned out so fantastic I had to share! Definitely one of my favorite dishes (non-sweet things of course) I’ve made in a long time!

Paleo Sausage and Crab Jambalaya

  • 1 medium Cauliflower, riced (*see below for instructions)
  • 1-2 tbsp Olive Oil
  • 4 Andouille Sausages, cut into bite-sized pieces (I used Aidells’)
  • 1/2 lb Crab Meat
  • 1 large Onion, finely chopped
  • 1 Bell Pepper, finely chopped
  • 1 Celery Stalk,¬†, finely chopped
  • 2 large Garlic Cloves, chopped OR 1 tsp Minced Garlic
  • 1 c Stock (chicken, beef, vegetable, whatever you like)
  • 1 c Water
  • 1 tsp Old Bay
  • Thyme, minced
  • Salt & Pepper
  • 3 Scallions, finely chopped

Heat Olive Oil in a large pan. Add sausage and cook until lightly brown. Remove sausage from the pan and set aside. Add chopped onion, pepper, celery and garlic to the pan and sauté until softened. Add Old Bay, sausage and cauliflower and continue to cook until cauliflower is warm. Add celery, stock, water and a couple dashes of thyme, salt and pepper to taste. Stir together, reduce heat, cover and let simmer for 12 minutes, stirring occasionally. Remove cover and continue to cook until liquid is gone. Remove from heat and stir in scallions and crabmeat. Enjoy!

*Rice Cauliflower: So easy it’s silly. Basically just chop in a food processor until it’s rice-texture. I do it in small batches or else large chucks tend to get stuck.

Nutrition Facts based on 4 servings:

Paleo Sausage & Crab Jambalaya

Not the most photogenic, but I promise it taste delicious!!

Paleo Sausage & Crab Jambalaya


Love this sound and smell! Early stages of #Paleo Crab & Andouille Sausage Jambalaya (just subbed in riced cauliflower for rice). Turned out fantastic!

View on Instagram

 99% inspired by this recipe.

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Eating healthy around the holidays shouldn’t be about restricting or feeling guilty.

What works best for me is to continue to eat how I do the rest of the year, and thoroughly enjoy a few select favorite treats. Skip the crap (tins of popcorn delivered to the office, standard candy that is somehow “special” because it’s now green and red). With that said, if your very favorite thing at Christmas is green and red M&Ms, then I take it all back, rock on and enjoy those.¬†My personal favorites are probably french toast on Christmas morning (the last couple years we made baked eggnog french toast and it was worth every calorie!), lefse (a Norwegian potato tortilla) and a couple piece of Nut Goody (imagine layers of fudge, nugget, peanuts, and ganache).

But sometimes social events can be more of a problem. Close friends and family know I’m pretty particular about how I eat, but at larger social gatherings I never want to seem rude or make a big deal. I know friends that have dietary restrictions for allergy reasons experience similar things. My solution? Bring something you know you can enjoy and share with others!

The folks at Travaasa resorts are holding their annual #HolidayProblems campaign. Browse ways other health conscious folks address their holiday problems and enter their giveaway to earn a New Years getaway!

And know the perfect time to do that? While these Snickerdoodles are baking ūüôā Oh my goodness, I kid you not, this is the best cookie recipe I’ve come up with in a long time. I’m just learning to bake with almond flour, and I took out all the butter of standard cookies so I wasn’t sure if these would work at all, but wow. Just try them. Promise.


Eggnog Snickerdoodles 

Paleo inspired, Gluten-Free, Low-Carb

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Cheesy Garlicy Roasted Cauliflower

Posted By on Nov 22, 2013

One last P.S. on the ‘Types of Strong‘ post..

I’m actually a pretty confident and not overly sensitive person (at all!), and I feel like it might not have come off as such in that post. Though in retrospect, perhaps it then makes total sense why it would seem like crazy comments wouldn’t bother me.. huh (light bulb!). And 99% of the time they really don’t.

Guess it all just comes down to intention. In the previous story the person was trying to be an asshole. Not ok. It just so happened the comments were about something related to a fitness look, could have been anything though really and it still of course would not have been ok.

So in summation..

  • mean people suck,
  • strong is awesome,
  • as is The Big Lebowski
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