been starting out my early mornings with green tea lately! it’s either this or instant coffee, but i sweeten both with stevia and a little unsweetened vanilla almond milk. yummy, low cal, creamy, and dairy-free.
my Mrs. Dash collection is expanding gradually- i love all flavors of her no-salt line so far! recently added was the southwest chipotle.
all of the seasonings! not just one.
done! 350 degree oven for 45-50 min. ensure it’s cooked through for sure with a meat thermometer if you have to.
i used the sw chipotle on the bowl below that i had for lunch today cause we ran outta bread, man. so brown rice it was! i know i take sweet potato pics for days on IG, but i eat all types of carbs. whole wheat bread, pasta, brown rice, couscous, pearl quinoa….
i’ve been a salad makin fool’ this week! greek salad in particular. that trip to Niko Niko’s really put me in the mood.
this combo was wednesday night’s din din- a BIG salad for Sonny with grilled chicken,
here’s yesterday’s lunch,
and finally, today’s meal #3! they are all different, but they’ve been a combo of the following ingredients:
- romaine lettuce mix
- low-fat string cheese
- red, yellow, orange, green bell peppers (reg and mini)
- vine ripe tomatoes
- jumbo black olives
- fat-free feta
- fresh cucumber
- banana peppers
- red delicious apples
- red cabbage
- baked chicken breast
Q: what kind of salad dressing do you use?
A: just like you season your proteins and sides, season your salad! topping them with some Mrs. Dash (or any low-sodium seasoning) is such a flavor BOOSTER. so pick your favorite one and sprinkle away! i make my own dressing when i’m at home, and i’m in love with this one in particular right now: braggs apple cidar vinegar, braggs liquid aminos, agave nectar, and my seasonings (mrs. dash, parsley, oregano) all mixed together. even fresh lemon or lime juice alone works.
maintainin’ and feeling strong these days! just an endorphin-high pic right after my gym session earlier this week.
i haven’t done a 10k since Thanksgiving last year!!!! but i’m running in one of my favorite races (look over there to the right for more info on the Bayou City Classic) in the morning and i’m so excited. this race has THE best post race snacks! and NO i have not even been training for this thing so don’t ask 😆 if this were a half marathon..then i’d be worried. but normally on race day for 5 and 10ks i just show up and run from start to finish with no serious training. i know i won’t always be able to do that, and i strongly suggest you train correctly, stretch exceptionally, and get plenty of rest before your races. do as i say and not as i do just this once 😉
so, about that cake…. i’m in love. not only with the cake but with this girl.
i adapted my recipe from her banana bread for one and it is PERFECT i tell you, perfect.
- 1 tbsp ripe banana
- 3 tbsp whole wheat flour
- 1 packet stevia
- 1/2 tsp cinnamon (or more)
- 1/4 tsp vanilla extract
- 1/4 tsp butter extract
- 1/4 tsp baking powder
- 1 tbsp apple sauce
- 1/8 tsp baking soda
- pinch of salt
- 1-2 tbsp unsweetened vanilla almond milk
- set your oven to 325 degrees and spray an oven-ready tin with no-stick cooking spray.
- mix the dry, mix the wet, then combine them. *banana lumps are actually cool cause it provides texture for the cake*
- pour your batter in, and bake it for 10-12 minutes!
mine was slightly under done but i appreciated the gooeyness, are you kidding me!? but if you like yours fully cooked, keep it in a lil’ longer but watch it. there are no eggs, so no salmonella scares.
serving size = the whole thang
sweet treat indeed! around 100 cals, super low fat, and even has a little fiber in there.
it was topped with banana whip (fat & sugar-free cool whip + 0% greek yogurt + a ripe banana), Trader Joe’s cinnamon sugar, and i toasted and sprinkled on some organic unsweetened coconut flakes straight from the stove top. HEAVENLY!
if you make this cake, show me!!! take a pic and post it to my fan page or tag me on Instagram! i love to see your creations!
hitting the sack to prepare for tomorrow’s run. nite!