3rd triggity-tri update

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 it’s happening again :shock: . food aversions have returned and all i want for breakfast, lunch, and dinner is Subway!!!  so i had some last night for dinner.  yes, the entire thing in one sitting. don’t worry, it fit my macros, lol.  i’ve been randomly putting my meals in MyFitnessPal just to make sure i’m somewhere in the ball park of my daily requirements.  anyway, thanks Sonny, you’re awesome.

it’s a turkey breast sammich on honey oat bread with all the veggies except onions and jalapeños with honey mustard.  hadn’t had one since the 1st trimester and boy was it as tasty as i remember.

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uncomfy , eh? understatement. i enjoy the constant reminder that Odego is awake, moving around and doing his thing in here. however, i feel every single twist, turn, kick, punch, head butt, and cartwheel. all of it.  just like Chiso, he gets wired up as soon as i get settled in the bed at night.  but thankfully it doesn’t hinder my sleep one bit.

let’s talk about these energy levels though!  this baby is siphoning mine off day by day and i knew that was coming…just not so dang soon.  so most mornings,

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i wake up like that.

but this morning before teaching my 5:30am weights class i felt good. like really good again. maybe i should eat foot long Subway sammiches before bed more often.

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10 weeks left yall!!! :shock: WAT. i’ll explain more about that #pregnantNOTpowerless hashtag in a bit.

ironically, i’m most uncomfortable when i’m dormant or at home cleaning and picking up random stuff off the floor.  i do all this working out at the gym but when i see something on the floor at home that’s not where it’s supposed to be most times i just leave it there LOL. why is it so much more of a challenge then?!  idk.  i’ve been sleeping with one of those body pillows from Target for the past 4 months now and i highly recommend one.  you can splurge and get the real thing too.

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still not caring for sweets, just all things dairy, mainly cheese.  but every now and then i’ll make this guy instead of going to get fro-yo, soft serve at BK, or a McFlurry – a low-dairy chocolate milkshake at home.  i’m totally satisfied after slurping this guilt-free concoction down.  try it! throw this in your blender:

  • 3/4 cup cookies and cream or vanilla maple Arctic Zero ice cream
  • 1/4 cup + (2 tbsp or so if needed) unsweetened vanilla almond milk
  • 2 tbsp Hershey’s sugar-free chocolate syrup + more swirled in your glass ;)

before i made coconut whipped cream (which is dairy-free) for the first time a few days ago, i just used fat-free Reddi Whip and chocolate sprinkles for my topping.  legit yumminess for a total of:

Screen Shot 2014-04-03 at 10.53.15 AMthat’s it.


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this little boy here. he has his ‘Odego Time’ every single day, multiple times a day.  he GETS it now.  his little brother is on the way and he can’t wait to slide down the slide with him at the park.  his words, lol. i was worried about how he would be affected (and still somewhat am after he arrives) and i’m reading up on how to make this transition easiest for him.  heck, all of us.  any tips moms, please share!

you have a bigger influence on your kiddos than you think!  i just knew the park would be way more exciting than lil ol’ me, but as soon as we got there he asked, ‘mama can we make a video?  i want to exercise with you.’ floored. so that’s how our 30 week playground workout came about.

check out this adorable article via babycenter.com that shows you how big your fetus is using fruits and veggies, love it.  Odego is the size of a cabbage this week!

le

 

 

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

sweet slow cooker cornish hens + ‘Chopped’ suey

did anybody else catch the new ep of Chopped tonight!? i’m a huge fan of the show and while i thought one of the competitors, Lauren Von Der Pool ‘s performance was totally disrespectful yet comical, social media pretty much agreed and proceeded to rip her to shreds immediately the show aired :shock: . after watching i just had to google her name (apparently i wasn’t alone) and i’m just blown away yet again at the wrath of social media, my goodness.  it’s 2014 and words still hurt.  they always will.  i wish her much success and sincerely hope she takes away some valuable lessons from her Chopped experience.  anyway, i hope your #sundayfamilyfunday was pleasant!  i whipped out my crock pot this morning before church and threw this together:madewithOver-4

sweet slow cooker cornish hens

the stuff:

  • 3 whole cornish game hens
  • 1/4 cup liquid aminos
  • 1/2 cup light agave nectar
  • 2 tsp cracked black pepper
  • 1/2 cup Coconut Crystals (or coconut sugar)

do this:

  1. set slow cooker to 4hrs & 30 minutes on low
  2. place thawed birds in slow cooker
  3. coat birds in liquid aminos
  4. drizzle birds with light agave nectar
  5. sprinkle birds with cracked black pepper
  6. sprinkle birds with coconut crystals / sugar
  7. turn the birds every hour or so and coat them with the pan drippings to ensure it cooks evenly and is flavored evenly.

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i was supposed to cook these guys for new years day but never got around to it.  they were served with turnip greens and a giant baked sweet potato topped with cinnamon and a tiny bit of Earth Balance Organic Whipped Buttery Spread. tip: spray your pot with no-stick cooking spray first; i forgot to do so.

my early am Lifetime classes are back on the schedule after a 2 week holiday break!  i’ll be hitting my new members and veterans with new moves, new music and a bigger bump :lol:

le

let the Christmas shopping BEGIN + clean, gluten-free, dairy-free SUGAR COOKIES!

finally started a little Christmas shopping!

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 for myself :lol: .  i found these guys yesterday at Hobby Lobby for half price and i can’t wait to make healthy sugar cookies with Chiso.  here’s a tip that you may or may not have known- you can just pull up the featured Hobby Lobby coupon right on your mobile device and show it to the cashier, no printer or hard copy needed.  i found that out while in line yesterday cause the lady in front of me did it.  i logged onto www.hobbylobby.com super fast before my turn and immediately clicked on Coupon; it was for 40% off one regular priced item. SCORE.

we might leave these out for Santa this year, try’em!

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clean, dairy-free, gluten-free, vanilla and chocolate sugar cookies

the stuff:

  • 1 1/2 cups almond meal / flour
  • 1/4 cup melted coconut oil
  • 1/4 cup honey or agave nectar
  • 1/4 tsp baking soda
  • 1 tsp vanilla OR almond extract (either works)
  • dash of sea salt

—>for the chocolate cookies, make 1/4th of the almond meal unsweetened cocoa powder (which leaves 1 1/4 cups almond meal left, right? right.)<—

do this:

  1. mix your batter well.
  2. place bowl in the fridge for 15 minutes. **i know you want to skip that step but don’t!** it determines the texture of your cookies.
  3. press dough out on flat surface and use cookie cutters, or roll dough into 22 balls.
  4. bake for 7-9 minutes on 350 degrees or until golden brown.

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makes 22 cookies! per cookie: 44 cals, 3g fat, 4g carbs, 3g sugar.

Q: :shock: Christmas shopping……. have you started!?

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

#pancakeporn


countless outtakes this morning. :shock:

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exercise of the day: heel clicks!

HIIT (high intensity interval training) includes anaerobic exercise which is defined as using your muscles at a high intensity for a short period of time. it is awesome for building strength and mass while still benefitting the heart & lungs. my fave benefit-  it builds your endurance and ability to fight off fatigue so you can run, bike, or swim, longer and longer each time.

i had my class do these this morning! super sweaty fun, fun.

1. perform a plie squat (knees and toes facing outward) and ensure your knees do NOT extend past your toes at the lowest point in your squat. ever.

2. spring up from the ground using both your upper and lower body.

3. at the height of the jump, click your heels together then quickly return and repeat consecutively from the start.

——–>30-45 sec straight 3-4 reps<——– no breaks!  works: legs, butt, and shoulders.

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GET SOME SERIOUS AIR!!!

afterwards, i started my day off with some #pancakeporn – tiramisu fudge pancakes were in the building!  i’m giving you three recipes at once, two of which you prolly saw via Instagram by now.  just adding them to the fit recipes section, that’s all ;)

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ah, yaaaas, nothin’ like a post-workout stack of cakes. these were inspired by one of my fave sites, Hungry-Girl.  i made a few subs though which made those nutritional stats even awesomer.

tiramisu fudge pancakes

the stuff:

pancake batter – 209 cals, 5g fat, 34g carbs, 8g fiber, 2g sugar, 22g protein

  • 1/2 cup oat bran (or ground oats)
  • 1/2 cup unsweetened vanilla almond milk
  • 1 tsp vanilla extract
  • 1 tsp coffee extract
  • 2 tsp instant coffee granules
  • 1/2 cup egg whites
  • 2 packets stevia
  • 1/2 tsp baking powder

creme filling – 24 cals, 2g carb, 4g protein

  • 3 tbsp 0% greek yogurt
  • 2 tsp sugar-free jello chocolate pudding mix

chocolate sauce <—-recipe 45 cals, 1 g fat, 10g carbs.  OR you can sub stevia for the coconut crystals (15 cals, 3g fat, 2g fiber, 1g protein).

do this:

  • combine all ingredients for the pancake batter in your blender or food processor and blend until smooth (20-30 seconds).
  • cook them up like cakes (3-4 minutes each side) in your medium heated, no-stick cooking spray coated pan.
  • mix creme filling ingredients together (you can totally use cool whip…. i was trying to keep this recipe as clean as possible but dang it cool whip is just amazing and actually tastes better than the yogurt.) #sorrynotsorry.
  • assemble your cakes and stack them one by one, adding a scoop of creme filling in between each cake. top the stack with leftover filling and oooooooh, go ahead a throw a dollop of cool whip on top!!!!
  • drizzle your chocolate sauce over the cakes (you can refrigerate it to thicken), dust with unsweetened cocoa powder, and if you need more chocolately goodness (everybody does) add 1 tbsp of mini dark chocolate chips. YES.

stats below using: oatbran, stevia subs, greek yogurt filling. remember to adjust them accordingly to your recipe though. and TAG ME- this goes for Insta AND Facebook. k?

tiramisu stats

*you can get the coffee extract and the instant coffee granules while you’re at it (any kind will do, Folgers, Starbucks, whatever) at Walmart.*

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next up,

cinnamon roll pan-crepes

  •  1/2 cup ground oats
  •  4 egg whites
  •  1/2 cup unsweetened vanilla almond milk (or water if you’re competing for a show or doing a challenge)
  •  1 tsp cinnamon
  •  half a large banana
  •  1 packet stevia (optional)

sweet greek yogurt sauce:

  •  2 tbsp 0% greek yogurt
  •  1/2 tbsp cinnamon
  •  2 packets stevia
  •  4 tbsp unsweetened vanilla almond milk

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do this:

mix until desired consistency and drizzle over your cakes however you please.  long as it’s pretty.  a couple sprinkles of Trader Joes cinnamon sugar grinder and/or Walden Farms pancake syrup and you are good to GO.

stats: 297 cals, 5g fat, 45g carbs, 7g fiber, 9g sugar, 21g protein

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last one!

pumpkin spice pancakes

do this:

  • 1/2 cup oat bran (or ground rolled oats)
  • 1/2 cup unsweetened vanilla almond milk
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp cloves
  • 1 tsp vanilla
  • 2 packets stevia
  • 1/2 tsp baking powder
  • 3 tbsp canned pumpkin
  • 2 egg whites

do this:

  • mix all ingredients together in your food processor or blender
  • cook up in your medium heated, no-stick cooking spray coated skillet like cakes for 2-3 min on each side.
  • i actually topped mine with a scoop of granola and some Walden Farms pancake syrup, but you already know the options are ENDLESS.

stats (using oat bran): 206 cals, 5g fat, 44g carbs, 11g fiber, 4g sugar, 17g protein.

PhotoGrid_1373342278077you can’t control the wind, but you can adjust your sail.

ttyl!

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.

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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

sunday dinner


my ‘rents came over to love on their grand baby this past weekend! so of course i whipped up a few things.

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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,

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and i used up the rest of a papaya to make some papaya-lime salsa.

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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!

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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.

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 roasted, whipped sweet potaters topped with pecans and cinnamon (recipe will be in the ebookie)

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and finally, baked, garlic & herb tilapia.

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family and food together makes me one happier woman!  i sincerely cherish being able to cook for my parents.

 then….

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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 ;)

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cinnamon apple almond cake

the stuff:

  • 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

do this:

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.

2 ‘cup’cakes or 1 big one
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**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.

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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!!!!!

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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!

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BUCKLE UP!!!!!

le

these crisps were made for snacking


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once i hear or read about a product (usually food) multiple times, i must see what all the hype is about for myself!  this was one of those items- Mrs. Dash no-salt fiesta lime seasoning.  i knew it would be the bomb on some seafood, but….20130208_150009

go ahead and add fruit to that list.  where did i get that tip? the back of the bottle!  paired with strawberries, it makes for a sweet, citrusy snack with a kick of lime spiciness.  you’ve  gotta try it on mango and pineapple too!

i heart sweet potatoes. i can smash an entire package of any kind of crackers in one sitting (especially gold fish), and you already know how i feel about my beloved cheese.

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i wanted something different from my nightly roasted sweet potato!  i bought a wedge of fresh parmesan cheese from HEB just for this, and you can get some at any local grocery store.

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so when you put those 3 things together, you have one healthy, low-calorie sweet & savory snack cracker chip thing.

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baked, not fried….you already know.

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baked cheesy sweet potato crisps

the stuff:

2 large raw uncooked sweet potato, shredded

1/2 cup egg whites

1/2 cup grated parmesan cheese

1/4 cup chopped green onion

fresh cracked pepper

1 tbsp liquid aminos

1 tsp fresh rosemary (optional)

do this:

preheat your oven to 425, and spray a baking sheet with no-stick cooking spray.  shred/grate your sweet potatoes either by hand or by food processor and squeeze all the moisture out.  don’t skip that step! also, chop up your green onion.  add this to a mixing bowl and pour in your egg whites, grated parmesan cheese, aminos, and pepper and minced rosemary (any other fresh herb will do). mix! make tablespoon sized mounds all over your baking pan (make sure they aren’t touching) until there is no more left.  press down slightly but do not flatten and bake for 20-30 minutes or until the edges are browned, not black :lol:

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serving size = i made approx. 20, but it depends on your scoop size.

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adapted from here!  and yeah, i left them in for a little too long but i’m a gigantic fan of burnt cheese so it was ALL good.  had i had some greek yogurt at the time, i would have tried the smokey yogurt dip to go along with it.  i mashed up a ripe avocado and sprinkled some salt-free Mrs. Dash fiesta lime seasoning on top and that worked for me!
if you have the ingredients though, go for it: 

Smokey Yogurt Dip (via How Sweet It Is)

1 cup plain greek yogurt

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/4 teaspoon cumin

i seriously only check our mailbox for my mags, that’s IT.  
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was this issue not perfect timing!?

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i paid Christine, my posing coach, a visit earlier this week to show some love by purchasing one of these cute, sexy, ‘Pose4You’ racerback tops of hers!  i’m so proud to be one of her clients!

what is your favorite food and/or fitness mag?