light whole wheat pineapple upside down cake & home HIIT moves

i had a little cabin fever Tuesday after my Total Conditioning class was canceled cause of the freezing temps and icy Houston roads. i have to be honest with you guys… home workouts are still hard for me to get through :shock: . being up in front of my class at the gym is my motivation to keep going and never quit. i know my members are looking up to me for motivation but they provide the exact same thing for me.  i’m 58 times more likely to stop when it burns when i’m at home. when i’m up on stage i don’t feel a thing. i just look at my HR watch an hour later and it says 800+ calories burned :lol: . anyway, i make up my class routines the night before so i pretty much did the whole thing without a step bench in my dining room and got a really good sweat going.

got the job done. try some of these exercises for getting your heart rate UP.

HIIT is great for burning fat while keeping all your hard-earned muscle, e.g. like sprinting on a track or treadmill.  you can only hold this high rate of intensity for so long, so you give it all you got for 30 seconds – 1 minute then recover. i do it gradually by starting with a basic exercise move then building on it from there (see example vid above).  my heart rate has to stay in the safe range of 140-150 since i’m preggo, so i don’t go full throttle anymore. but YOU can! if you’re not preggo.  if you have never taken Total Conditioning at Lifetime Fitness, YOU MUST.

on to one of my favorite cakes to eat growing up.  i don’t have it often at all and i didn’t want to have to resort to a boxed cake mix (even though they taste awesome too) so i created this one. finally got it right on the 3rd try.

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light whole wheat pineapple upside down cake

the stuff:

  • 1/3 cup coconut crystals (or organic brown sugar or sucanat)
  • 2 tbsp organic whipped buttery spread (i used Earth Balance)
  • 7 fresh or canned pineapple slices
  • 3.5 **maraschino cherries
  • 1 whole egg
  • 2 tbsp coconut oil
  • 1/3 cup unsweetened vanilla almond milk
  • 1/3 cup fresh pineapple juice (you can use more milk if you’d like)
  • 1 tsp vanilla extract
  • 1 cup white whole wheat flour OR cake flour (i used King Arthur)
  • 1/4 cup whole wheat pastry flour
  • 2/3 cup coconut crystals (or organic brown sugar or sucanat)
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt

do this:

  1. preheat your oven to 350 degrees.
  2. coat a 9 inch round or square pan with no-stick cooking spray.
  3. melt and coat the bottom of your pan with whipped butter spread until even.
  4. next, sprinkle 1/3 cup of coconut crystals in the bottom of your pan on top of the butter.
  5. lay pineapple rings flat in bottom of pan; place cherry halves in center of the rings.
  6. mix egg, 2/3 cup coconut crystals, coconut oil, milk, pineapple juice, and vanilla extract in a large mixing bowl.
  7. in a separate bowl, mix flour, salt, baking powder well.
  8. slowly add your wet mixture to your dry and stir until all combined, no lumps.
  9. pour batter on top of pineapple rings evenly.
  10. bake for 30-33 minutes or until an inserted toothpick comes out clean.

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let it cool, then flip the pan over and convert it onto a plate. see below.

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 ta-da.

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**let’s chat. maraschino cherries are not healthy. no way around it.  i used them cause they just go with the standard pineapple upside down cake recipe. they just do. it’s not the same without them. you don’t have to use them though! chances are you don’t even have any in your fridge anyway. you can actually make them yourself using fresh cherries, or find another fruit to use. be creative.

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i equate the area under the individual pineapple slice as one serving, so there are seven up there.

per 1 serving: 264 calories, 10g fat, 38g carbs, 4g protein.

not too shabby when compared to Betty’s stats ;)

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so i’m taking my very first cooking class at Sur La Table tomorrow, aaaagggghhh!!!! and guess what we’re making?! the best food ever on earth. homemade PIZZA.  this class had my name all over it.  i plan to start teaching my own cooking & exercise classes as early as next month so i’m getting all the tips, info, and advice i can stuff into my brain. more details to come VERY soon- it’s pretty much February already :shock:

le

food with friends + updated clean shrimp fried rice recipe

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i got the chance to feed these gorgeous, fit ladies this past weekend! Kimberly (l) & Nichola are figure competitors and group fitness instructors in addition to their respective full-time careers.  busy women who make fitness a priority.  i.e., my kinda’ women. they took about all the teasing they could stand from my facebook and IG pics and invited themselves over :P . j/k, we finally got our schedules together after trying to plan something for months.  i thoroughly enjoyed cooking for them and the non-stop laughter the entire time. check out tha spread:

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hummus (topped with a little EVOO, s & p) with fresh cut red, yellow, orange bell peppers, cucumbers, and those addicting pretzel crisps, the sesame variety.

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of course i made burgers. you know me. i let my apple-chicken burger mix marinate over night to ensure a flavor packed patty. it’s a fam fave. also, homemade guacamole, lettuce tomato,  Sweet n’ Spicy Sweet Potato Fries from my e-book accompanied the burgers.  the toasted buns were sprouted grain from Alvarado Street Bakery.

20140118_141950_1yogurt bar!  i thought it was a great healthy dessert idea.  non-fat plain yogurt, sliced almonds, pumpkin flax granola, berries, and stevia or light agave nectar for sweetness.

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breakfast and snacks for us for the next few days, yum.

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thanks Kimberly!  

i hope you guys can use some of these ideas for your next gathering.

also, the base recipe for my clean shrimp fried brown rice can be found here, but i added a few extra thangs the last time i made it (last week) like:

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pineapple! the tropical twist was so refreshing; you’ll love it.  as far as the shrimp marinade, i used Weber All Natural Boston Bay seasoning blend instead of the Mrs. Dash and only 1 tbsp of liquid aminos.  try this asap.

 so super bowl is upon us! and once again my husband waits two weeks before to mention hosting a party. who does that? i know it’s a big event (and annual) but it’s outta sight outta mind to me and i don’t watch ESPN. womp :x

Q: what are you doing for the big game this year?

le

Fit Foodie Lean 7 buck sale!

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my first mini Fit Foodie Lean tasting party calls for my very first ebook sale!  huh? tasting party? i know, right?! suuuuper excited about that. baby steps, baby steps.

the process for me to get this ebook out there was anything BUT smooth but your positive, encouraging, feedback reminds me again and again how worth it the struggle was.

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your Instagram posts! your comments!

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your tweets! your emails!

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YOUR SUPPORT!

they have all fueled this little passion of mine and i am just gonna keep going, one foot in front of the other.

i thank you. with my whole heart, i thank you.

i don’t even know what i’m making for the tasting party yet and it’s this weekend!!!!!!!  ready to get my Rachael Ray ON though!

take advantage of this ebook sale- it ends Friday night  (Sept. 27th, 2013) at 11:59pm. click here, or click up top on the Fit Foodie Lean Ebook tab!  as always, tag me on IG: #fitfoodiele @fitfoodiele #fitclean2013

happy HUMP DAAAAAAAAAAAAAY

le

Blog Elevated Conference + peanut butta banana fudgy brownies


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fit foodie le is headed to the Blog Elevated conference this month!!!!! i learned about this conference a few months ago and, well, everything about it grabbed my attention.  learning more about one of my favorite things to do in one of my favorite places in Houston?  um i HAVE to be there.  i must. and by the grace of God, I AM IN THAT THANG, free of charge.   i am just one big ol’ sponge ready to soak up ALL kinds of blogging knowledge.  crazy excited to say the least… this is like an overnight adult field trip.  if you’re going, well, i’ll be seeing you there then won’t i :)! i’m ready to take Fit Foodie Le to the next level baby.

everything you need to know about attending this fan-flippin-tastic  conference is right HEA.

oh you like brownies? me three. try theeeeeeese:

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peanut butta banana fudgy brownies

the stuff:

  • 2 medium bananas
  • 1 tbsp melted coconut oil
  • 3 tbsp unsweetened cocoa powder
  • 1/2 cup almond meal
  • 1 tsp baking powder
  • dash of salt
  • 2 tbsp Stevia for Baking blend
  • 2 tbsp agave nectar
  • 1/2 tsp almond extract
  • 2 tbsp PB2 (in powder form)

do this:

combine everything in your food processor and blend until smooth.  this is optional, but you can fold in 1/4 a cup (or however many you like really) mini chocolate chips, or mix up some PB2 slightly gooey-er than usual (using unsweetened vanilla almond milk) and swirl it into the top of your brownie batter before baking.  see below:

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your call though, as always.  350 degrees for 40 minutes in your baking pan that has been coated with no-stick cooking spray,  and all is right with the world.  under your roof anyway.

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oooooh yeah. the topping on this one is mashed banana and chocolate PB2 swirled together and dotted with mini chocolate chips.

makes 12! for 1(excluding toppings):

fudgy brownies

Q: have you ever attended a conference concerning your area of interest? was it worth it? how did you benefit from it? you knew that was coming, come on.

le

dairy & nut-FREE chocolate chip cookie dough ice cream cupcakes


this just might be the coolest dessert i’ve ever made. literally.

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:shock:

 i owe it all to Kristin over at Yellow Bliss Road for these babies.  noooo idea (as usual) how i even found her blog (i just get click happy and end up finding awesome stuff every single day) and i had so much fun recreating this into a dairy-free (for the most part!) dessert for my lovely fit foodies.

chocolate chip cookie dough ice cream cupcakes (can be dairy-free, nut-free) 

the stuff:

  • 1 can garbanzo beans (no salt added)
  • 1/2 cup raw organic oat bran OR ground oats
  • 2 tbsp unsweetened applesauce
  • 1.5 tbsp melted coconut oil
  • 1 tsp pure vanilla extract
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup Coconut Crystals
  • 6 tbsp Enjoy Life dairy & nut free semi sweet Chocolate Chips OR mini dark chocolate chips
  • 1 pint So Delicious dairy-free, soy-free, no sugar added Vanilla Bean ice cream – or any ice cream you prefer really! i also used Almond Dream Toffee Almond Fudge. mmm hmmm.
  • 35 – .5 oz paper cups

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do this:

  • set the ice cream and the chocolate chips aside
  • throw everything else into your food processor and BLEND until smooth and uniform. no lumps. blenders don’t work well for this cause the batter is super thick, fyi
  • fold in your chocolate chips to the batter in a separate mixing bowl
  • coat your MINI muffin pan with no stick cooking spray and portion out 35 cookie cups (about 1.5 tbsp of batter each)
  • bake 10-12 minutes on 350 degrees or until golden brown, then let them cool completely. you can eat a few while they are hot though
  • once completely cooled, take out your ice cream and let it soften for about 20 minutes at room temperature
  • line the paper cups with cookies and spoon about 2 tbsp of ice cream on top, pressing it down into the cookie. top it off by making a smooth flat surface using the bottom of your spoon
  • freeze for about an hour (that’s the longest i could wait but shoot for 2)
  • rip the paper cups off those suckers and top them however you like!  i used extra creamy whipped cream and more mini chocolate chips.

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so,  only take them outta the freezer if you’re gonna eat them right then since it’s ice cream and all.

  stats below are for the cookie solo; 2 tbsp of the 100 calorie per serving vanilla bean ice cream mentioned above came out to 25 cals.   which means 1 cupcake = 78 cals total.  the stats change though depending on the type of ice cream you use of course.

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you could also use Arctic Zero low-calorie ice creams as well, yep.

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i took 87 pics per angle. image (29)

and can you tell i found a new pic app? serious overkill.

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this one’s the toffee almond fudge ice cream. yeah….

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wrapping this up now.

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k this is it.

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forreal.  fun, fun!

aaand a little fitness motivation before i let you go and a reminder to not eat all the cupcakes at once.

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enjoy friends!

 Q: what is THE best ice cream flavor, hands down? there are so dang many these days, but Marble Slab’s sweet cream is TOP NOTCH in my book! also, Dryers caramel cone crunch, Lord have mercy. haven’t had either of them in years though. leave me a comment and let me know yours ;)

le

ooooh fluffernutter

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TGIF.  why did i even bother setting regular clothes out last night? idk.  it’s just too hot to be cute.  i threw on what i feel most comfy in before hitting the streets- GYM CLOTHES.  knowing good and well i will NOT be seeing the inside of a gym today at that!  the older i get, comfort > style indeed. oatbran banana pancakes and a veggie egg white omelette fueled me up and out the door this morning.

so messing around with this fluffernutter stuff had me creating all kinds of crazy recipes. like this one:

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Dark Chocolate Cashew Butter Graham Cracker Fluffernutter Brown Rice Crispy Treats (from memory!)

the stuff:

  • 3 cups gluten-free crispy brown rice
  • 1 cup Barbara’s Snackimal Vanilla Blast cereal
  • 1 tbsp vanilla
  • 1 tbsp light agave nectar (or honey, or maple syrup)
  • 1/2 cup roasted cashew butter (or any creamy raw or roasted nut butter)
  • 1/2 cup brown rice syrup
  • 1/2 cup Enjoy Life dairy-free chocolate chips (you can use real/regular choc. chips, YES!)
  • 5 honey graham cracker sheets (enough to cover the surface of the bottom of your pan
  • Fluffernutter (just any plain marshmallow fluff) to top

do this:

  1. combine cereal, syrup, vanilla, brown rice, agave nectar, cashew butter together in a large mixing bowl until incorporated WELL.
  2. spray your rectangle pan  (9 x 13 or something similar)  with no stick cooking spray and line the bottom when 1 layer of the Enjoy Life chips.  set the pan into a heated oven until the chips begin to melt, about 5-7 minutes.
  3. take the pan out and make a flat layer of graham crackers on top of the melted chips.  press down SLIGHTLY until even all the way across.
  4. dump the cereal mixture on top of the graham cracker layer and GENTLY press into an even layer all the way across the pan.
  5. sprinkle a few more Enjoy Life chips on top and put the whole thing in the fridge to set for at least an hour.
  6. cut into squares, (flip some over to see the cool bottom layer if you’re being fancy) and top with a dollop of fluffernutter cream and more crushed graham crackers on each one.

FREAKISHLY GOOD!!!!! please share.

20130815_215833i cut 14 bars outta my rectangle so the stats are for 1.  remember, gluten and/or  dairy free does NOT mean fat or sugar-free yall!  these are a bit indulgent, but definitely better for ya than the packaged stuff.

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please check out this eye-opening Q & A with former magazine editor and Senior graphic design and photographer, Jennifer Lau.

you might say crazy photo editing jobs are nothing new…and i agree.  however  this doesn’t just apply to mags and print anymore as social media is a really big deal this day in age.  so before you scroll through pic after pic of ‘perfect’ (filtered AND unfiltered) bodies then advert your eyes to yourself,  remember to:

be confident

 we all have special, unique talents, and most important, FLAWS & SHAPES! accept and love yourself AS YOU ARE; perfectly imperfect.  just like ‘her/him’!

HAPPY FRIDAY.

le

let’s try this again, shall we!?

and just like that….my prayers for the last 2 months have been answered.  to God  be ALL the glory.

buy FIT FOODIE LEAN right here, right NOW.

if you don’t have a Paypal account, no big deal! you can log on in as a guest.

:shock:

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as promised, it includes:

full page color foodie photos

*

almost 50 healthy, lean, clean, delish recipes

*

breakfast, lunch, dinner, dessert & snack options

*

gluten-free, dairy-free, low-fat, low-carb, low-sugar, low-calorie, vegetarian, vegan options

*

macro & micro-nutrients included (calories, fat, sodium, carbs, fiber, protein)

*

specialty grocery list for my favorite items used in the book

*

made with tons of LOVE!

to buy Fit Foodie Lean, click meeeeee!

or click the Fit foodie Lean cover in the right sidebar up there OR the cover pic in this very post. they’ll all get you to the right place.

i just want to thank each and every single one of you fit foodies for being so patient with me and the never ending battle to publish Fit Foodie Lean.  i can finally say IT IS COMPLETELY FINISHED without a shadow of a doubt.  enjoy this ebook and have fun making and devouring these recipes with your family!

*jumping up and down*

NOTE: if you’ve purchased Fit Foodie Lean already via amazon, EMAIL YOUR NAME AND CONTACT INFO TO LE@FITFOODIELE.COM RIGHT THIS INSTANT!!! please and thank you :)

for now, ummm it’s super late and i have to teach in the morning, eeeeek!!!! GOODNIGHT!

le

fit foodie LEAN

*IMPORTANT FIT FOODIE LEAN E-BOOK UPDATE*

guys…… as much as it pains me to say this, i’m still having issues with my ebook file displaying correctly. what can i say- i designed the book a certain way and well, i want it to be viewed that way!  i am a huge visual person, so i love PICTURES.  my ebook is filled with them.  however, when it comes to most ebook publishing sites, things get extremely  meticulous as the books must fit a crap load of criteria to work/upload properly.  clearly i’m no expert, and i’ve been having issue after issue trying to do this thing on my own.  i needed help. so i got some.   thank you to the fit foodies that have already purchased Fit Foodie Lean when it went up on amazon.com last weekend. YOU.ROCK.  i received several messages and notification concerning the book’s resolution and not being able to read some of the text (which is the issue being corrected at this time)… and you gotta be able to read the recipes correctly, hello! :shock:   so please be patient with me… to have put it out thinking i was finally DONE only to have to crack this case right back open seriously threw me for a loop this week.  in short, lol, i’m waiting as patiently as you are and i will update you as soon as i can give you one, promise.

*if you’ve already paid, your copy will update at no charge as soon as the file is successfully uploaded.*

thank youuuuu!

le

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is hereeeeeeee!

glory to God. all of it. every last bit.  i’ve neglected my little family more than i can bear over the past few months… but all for this very moment. right here. right now.

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my first ebook, fit foodie LEAN is complete and ready for purchase. <—-did i just type that!? it includes:

full page color foodie photos

*

almost 50 healthy, lean, clean, delish recipes

*

breakfast, lunch, dinner, dessert & snack options

*

gluten-free, dairy-free, low-fat, low-carb, low-sugar, low-calorie, vegetarian, vegan options

*

macro & micro-nutrients included (calories, fat, sodium, carbs, fiber, protein)

*

specialty grocery list for my favorite items used in the book

*

Phonto

remember those?! just a few examples of what to expect all natural pecan carrot cake, sweet potato pizza crust,  whole wheat claw crab cakes, and spicy sweet potato fries! all delish, all healthy.

fit foodie LEAN is currently available for purchase on:

 —–>Amazon.com<—–

Apple users can download the Kindle Reader app via the app store and access the ebook that way.  having trouble? email me! le@fitfoodiele.com.

where do i even begin to say thank you for your support? from Instagram to this blog to the sweet messages i receive in my le@fitfoodiele.com inbox…i don’t even know what to do with myself.  i am forever grateful for the love that has been shown to me throughout my blog, IG, and ecookbook journey.  once i really, truly began to put my all into my passion for health and fitness, things began to happen….  and they just keep ON happening! this is one ride i don’t want to stop.  thank you from the very bottom of my heart.

a special thanks to Brian Malone (ibvisual@gmail.com) for hookin’ my cover UP, to earth angel Ogechi for proof reading it 50 bajillion times for me for hours at a time, and to my loving husband Sonny for putting up with me, pushing me, and never giving up on me.  a very special thanks to my family and friends for your suggestions, tips, and feedback.  i appreciate it all.

also, if you’re following me on IG and purchase my book, i think it goes without saying but i’ma say it anyway- TAG ME so i can see your creations!!!!! #fitfoodiele @fitfoodiele #fitclean2013 all work!  i’ll keep my eye out for ‘em.

much love,

le

muscles & fro-yo

i’d like to introduce you guys to my fit friend, Tasha.

Texas shredder 2013.1

thank you, Tasha, for proving yet again that you can do ANYTHING you put your mind to!  she is living proof!  after seeing some of my journey last year, she was further intrigued by the sport of bodybuilding.  so, she went for it!  why? because she CAN!  Tasha overcame the physical and mental challenges of the competitor training journey and ROCKED THAT STAGE.  i’m super proud!  please read her advice and overall first time experience:

What made you compete?

I, like many others, was just going to the gym with no any specific goals but just to be healthy. I’d go
and do maybe 30 minutes of cardio then get on a few weight machines that I thought I knew how to
use, and then just leave. I liked the idea of having a more muscular physique but had no idea what it
took… then someone randomly asked me if I ever thought about doing a fitness competition. I promised
them that I would consider it and the first people I contacted was Leah and my cousin, who
also competes and is currently my trainer. Both of them gave me lots of insight and encouraged me to
compete, so I decided I would give it a try.

What did you gain from the experience?

It’s funny because I went into this thinking all I would gain was a nicer looking body and lower body
fat percentage but I gained sooo much more. Competing has given me a sense of accomplishment.
Competing is a major commitment and I was able to set this goal that was so far out of my comfort level
and accomplish it. Although I am very personal, it’s still a great feeling to show people my competition
pictures. It’s the product of months of work and dedication. My friends and family have also been
really supportive of my decision to compete, even more than I would have imagined. That feeling of
overwhelming love and support has actually been one of the best experiences from competing. This is
what kept me motivated.

Do you have any advice for first time competitors?

There are 2 things I would share with first time competitors. The first thing is that competing is both
physical and mental. The physical part is expected, but the mental not so much. The mental part was
actually as hard as the physical for me. You will doubt yourself and your progress, but keep with it! This
is when a good support system will be needed to help keep you focused. The second thing is be careful
not to compare yourself with others. It’s okay to use other people as inspiration, but remember that
every body is different and we are all at different points in our fitness journey. Your progress is based on
how much you improved from where you started, not only if you look like anyone else.

le tash

excellent advice, Tasha.  thank you so much for sharing your experience, insight, and HOT pics with my fit foodies!

i love the fro-yo combo below and get it pretty much every time we go. usually no sugar added vanilla, cake batter, or no sugar added chocolate as far as the fro-yo goes. most of the time it’s worth the tummy after-bloat and overall fluff dairy tends to give me, but now….ooooh but now, my prayers have been answered.

IMG_20130428_230351i recently discovered two new flavors at Red Mango that are both dairy-free and sweetened with all natural, zero calorie, STEVIA!  dark chocolate and raspberry sorbetto. have you had them yet?!  they are both fantastic.

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15 and 10 cals per oz.  YAAAAAS. let me know what you think!

fro yo tips:

  • look up the nutritional stats online before you visit 
  • check for speciality options e.g. dairy-free, sugar-free, no sugar added, low fat, etc.
  • fresh fruit and nuts preferably for toppings
  • live a little. it’s dessert. dessert is fun and to be enjoyed. so do so in moderation!

there are a bajillion self-serve fro-yo places these days, huh!  one on every corner seems like. so….who’s the BEST in your opinion?

 you know who’s got my vote!

le

he’s on a horse + crunchy almond butter brown rice crispy treats

happy mothers day!! i mean, wait… wrong sunday. ah well, i was honored and grateful to participate in my very 2nd MD.

mommynchiso

this is one of my fave pics of two of my fave people.  7 day old Chiso and his new Granny.

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Sonny treated the special ladies in his life (l to r: our moms and i) to a SCRUMPTIOUS dinner at Capital Grille.  excuse the crappy pic- ALL of our phone batteries were too low to use the flash, smh. 4 outta 4. what are the odds…. so our waiter used the restaurant’s digital camera and even printed us all hard copies. what a nice touch to our special date!

IMG_20130512_211500yes, yes, yes, and yes.  lobster mac n’ cheese, my mom’s pan seared chilean sea bass with citrus and pea tendrils, creamed spinach, and of course i got the salmon which had green beans and onions on the side.  everything was cooked and flavored to peeeeerfection.

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so beautiful and true.  i love when my own little family can all sit down and eat a meal together, but  i definitely miss eating at home with my ‘rents…. i often find myself reminiscing about my childhood memories when hanging out with Chiso.

anyway, that creamed spinach and mac n cheese had my tummy upset with me until about wednesday!  i’ve been keeping my dairy consumption super low, but i went HAM that afternoon. i had to.

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however these guys helped me forget aaaall about my tummy troubles! i love, love, LOVE receiving health and fitness gear for any occasion! do you even need a reason?! thanks hubby!

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so that was last weekend.  THIS weekend, i had been to the gym all week and didn’t want to go anywhere near one saturday morning. i stepped outside instead! Chiso and i had some birthday parties to attend, so i ran to Walgreens (yes, last minute as always) to get some cards.  Walgreens is about 3 miles away, so i ran there and back. literally.  it’s always great to switch things up a bit.

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 one of our events for the day was Rilee’s 1 1/2 birthday fun fest!  this was our first 1 1/2 party and i thought it was the coolest idea ever.  i love when people do their own thing!  Kudos to Tinnell and Marcus.

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Chiso had THE time of his lil’ life lol.  he went from the bounce house, to the petting zoo, to stuffing his face with James Coney Island hotdogs and fries nonstop from start to finish.

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and he even got to experience his first pony ride!

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sooo about the ebook!!!!! the sweetest girl in entire world, Ogechi, came over to proofread it for me again.  i claimed May for the book’s completion date and i’m sticking to that. for one of the books anyway;)   i posted about the sweet snack above on IG- they are crunchy almond butter brown rice crispy treats and taste DARN GOOD. see for yourself!  i made some of them for us to snack on, yum.

crunchy almond butter brown rice crispy treats

the stuff: 

  • 1/4 cup brown rice syrup
  • 1/4 cup crunchy almond butter or cashew butter
  • 1 tbsp Enjoy Life dairy-free dark chocolate chips or plain dark chocolate chips
  • 1 tsp vanilla
  • 2 tbsp Walden Farms Pancake Syrup
  • 2 cups gluten-free crispy brown rice

do this:

in a medium pot, set your burner to medium heat.

add brown rice syrup, vanilla, Walden Farms syrup, and almond butter together and stir until well combined.

shut off the fire and add in your cereal.

mix well and transfer to a pan that has been sprayed with no stick cooking spray (rectangle, circle, square, don’t matter) and press the cereal flat into an even layer.

refrigerate for at least an hour so it can firm up before you cut it in squares.

gluten-free and dairy-free treat!  as always, sprinkles are optional but you gotta have’em.

makes: 10 bars. serving size: 1 bar. 79 cals – 1g fat – 66mg sodium – 18g carbs – 9g sugar – 1g protein.

it wasn’t as crowded as expected for our Mothers day date this year.  just curious, where did you celebrate ? (celebrate = eat) answer below!

le