i started with a HUUUGE salad complete with romaine mix, fat-free feta, black olives, red, yellow, and orange bell peppers, tomatoes, cucumbers, and carrots all drizzled with Braggs liquid aminos, Braggs apple cidar vinegar + a little agave nectar,
and i used up the rest of a papaya to make some papaya-lime salsa.
here’s the original recipe again, but i added strawberries and avocado this time and it was SO much creamier. i highly suggest adding them every time!
this stuff is fabulous paired with seafood! and if you make enough of it, whip out some multi-grain chips or make your own by slicing up a whole wheat tortilla and baking it in the oven until crispy.
roasted, whipped sweet potaters topped with pecans and cinnamon (recipe will be in the ebookie)
and finally, baked, garlic & herb tilapia.
family and food together makes me one happier woman! i sincerely cherish being able to cook for my parents.
for dessert, cinnamon…. apple…. almond cake! the stuff on top is apple whipped cream. it’s sugar-free, fat-free cool whip, diced red delicious apple, and greek yogurt) all blended into a sweet, light, heavenly topping. oh AND, i grinded on some of Trader Joe’s cinnamon sugar
cinnamon apple almond cake
- 4 tbsp diced apple
- 3 tbsp whole wheat flour
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1 tsp coconut oil
- 1 tbsp applesauce
- 1/2 tsp apple pie spice
- 1 tsp cinnamon
- 1/4 tsp baking powder
- 2 tbsp unsweetened vanilla almond milk
- 1 tsp coconut crystals
set 1 tbsp of the diced or sliced apples aside along with the coconut crystals, and set your oven to 325 degrees.
mix the wet with the wet and the dry with the dry, then combine. (i made two cakes using my cupcake pan.)
distribute the coconut crystals evenly in the bottom of the two empty cupcake slots, as well as 2 tbsp of the diced/sliced apples (1 tbsp in each slot).
pour the batter on top!
cook for 12-15 minutes, but watch it closely.
take the cakes out, let them cool slightly, then flip them over onto a plate, pineapple upside down cake style. yummmmmmmy!
top with the apple whip, or eat it plain.
**you DON’T have to use the coconut oil if you don’t want to!** i included the nutritional adjustments just in case you omit it, but it does enhance the flavor and texture of the cake a lil bit. your call.
so i was thinking… you wont know what going on over here unless i tell you, duh! i’m working on two books right now which is what’s taking so long. the first will be for our 6 Pack USA clients and is almost complete, then i can really focus on the Fit Foodie Le book! both of them will be available for purchase- you don’t have to be a 6 Pack USA client to access the book and get the recipes though. the Fit Foodie Le book will be a combo of cleaner, healthier, classics like some of the recipes i’ve already shared with you, and tons of new recipes for snacks, dips, dressings, soups, stews, pastas, aaaaagggh!!!!!
i am TOO excited about it and i hope you are too! please be patient though and keep counting down with me.
before i let you go, pleeeease go check out my feature on Fitness, Food, and Style!! i met Dani via Instagram and she is one amazing woman, my goodness. i’m over here struggling to keep my blog alive with one kiddo and she has FOUR!!! what!? she was in the IT industry for a while and became a full-time SAHM (stay at home mom) after the birth of her second child. her blog is super informative for mothers or for anyone striving to just living a healthier life overall. show her some love, please!