H-town’s very first 24 hour donut cafe

 a former colleague of mine and fellow UH Cougar, Ose Ohen, opened up Glazed last week!  we headed to stuff our faces immediately after church as planned.

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transparency is a wonderful thing.  i appreciate and enjoy being able to watch my food being prepared and just the entire process in general.  maybe that’s why i’m such a big fan of Unwrapped on Food Network.  seeing how things i’ve been eating for YEARS are made is just really interesting and cool.  anyway, kitchen windows build trust.  it can also change the way an employee works if you know what i mean, lol.

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 they had 3 flavors ready to go for the soft opening: lemon poppy, glazed, and maple bacon (with a turkey bacon version as well).

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more glass windows, awesome.

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we all sat down and got comfy while Sonny went to order our sweets.  i didn’t even have to tell him what to get either.

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*just before pulling the deliciousness out of the bag*

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i know. and it tasted as incredible as it looked.  perfect balance of sweet/salty/doughy/chewy/fluffy. WHAT a donut. i am crazy excited about this gigantic list of flavors they’ll be selling in the near future and i’m not even a donut person!

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Chiso eats his donuts just like his pizza, plain.  i’d say he enjoyed it.

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 well you knew this was happening later.  sweaty stair master intervals and some core work completed my sunday.  5 weeks postpartum and i still work my kegal muscles (when i think about it randomly at home) to strengthen my pelvic floor again.  it’s a process, ladies!  be patient, work them daily if you can, and make sure you do them on an empty bladder.

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 as i got meal prep going for the next few days, i channeled my inner Fish City Grill with these tacos for dinner.  if you’ve been there and ordered them they should look pretty familiar to ya ;) .  i used La Tortilla Factory 70 calorie tortillas as usual (which i saw at HEB recently!!!!) and filled them with baked swai fish, bagged cabbage and Annie’s all natural Lite Goddess dressing.  this is super similar to the Crunchy Ginger Rotisserie Chicken Wrap from a few days ago.  then i grilled them up on our griddle for a few minutes until they browned.   heating the tortilla first makes a huge difference vs a cold, flimsy tortilla.  try it!  someone from Instagram suggested i taste that flavor of Annie’s next and i’m glad i did.

Q: kolaches or donuts?

i’m a cheese lover so that’s an easy one. 

le

hello there mr. speculum + 1st postpartum home workout

postpartum check up time!

5 weeks in, and here we are again.

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the last time i sat on this table i was 40 weeks preggo and 2 cms dilated.  just in my thoughts as i waited for Dr. A. lol.

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soon as i walked in the office my eyes were immediately drawn to the tools on the counter though, especially that darn speculum. hate it. and that clicking noise as it opens drives me craaaazy.

however, it was standing in the way of me and the gym so i tolerated it for yet another 60 seconds.  i know i’ll be seeing it for the rest of my life so i’ll make peace with it some day.

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aaaand we’re done here!  Dr. A cleared me to go back to my usual workout routine whenever i am ready.  however, i’m taking it super, duper slow.  teaching vs. taking a class are two different experiences for me as i’ve mentioned before.  kinda like Beyonce vs. Sasha Fierce– falling down the stairs and all.  i don’t want to push it too fast too soon, but ultimately i will be taking classes again, adding the weights back into my routine slowly but surely, and paying attention to how my body responds.  listen to your OB ladies, and listen to your body. i’ll discuss some of my fitness goals in the next post though!

*****

afterwards, i decided to share my very first workout at home with my Mr. Piggy! Sonny is NOT feeling Odego’s nickname but because he grunts and snorts like crazy when he is hungry it was only right.

#sorrynotsorry, hubs.

     

 i’m using body weight for these super basic moves for the most part as Dego only weighs like 9 lbs.  it’s perfect cause i’m forced to go super slow while i hold my precious cargo!

  • squats – looking up and out at the ceiling while performing squats helps to keep my back flat and knees behind my toes.

  • plie squats – you don’t have to go deep! gradually work your way back to that level.

  • side bends – try these to start and keep a flat back and elevated chest for better posture.  my postpartum core strength is loads better this time around as i worked my obliques throughout my pregnancy.

  • modified push ups with kisses :)

remember moms, my pace is not your pace and vice versa.  if you feel any pain or discomfort, STOP.  and if you haven’t been cleared to do these exercises yet, don’t even think about it!  if you have been cleared but still not ready, go outside and walk, hit the elliptical, or start with some postpartum yoga.  if moms could have their pre-preggo bodies back sooner than later, then let’s be honest– i’m positive a vast majority would jump at the chance to.  my message is to first and foremost show how proper nutrition and physical activity can aid in doing just that.  make no mistake, this is not a race.  i repeat…this is not a race.  i exercise because i love it. i make time for it because it’s a priority in my life.  there is absolutely nothing unrealistic about eating a balanced diet and exercising regularly during pregnancy. nothing. my journey may not be typical or the norm, but my results are very real.  my skin gets thicker by the day because of Instagram lol, but i won’t apologize or feel bad for being blessed to have an active pregnancy (i don’t take it for granted one bit) and/or living a healthy lifestyle.  ANY mom can do it and i hope to inspire other women enough to even try!

semi-rant over.

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i stopped at GNC on the way home to try some new Quest Bar flavors before i buy a whole box of them and i’m excited!  they have been helping with my sweet cravings and i don’t mind the fiber and protein that comes with them.  they’re all natural, high fiber, gluten-free, 1g of sugar, and low carb. i bought hubs the Cookies & Cream flavor which he swallowed on sight (which is why it’s not pictured) and i managed to get a piece and loved it too.  it nipped his Oreo cookie craving right in the bud, sweet!

Q: what is your favorite Quest Bar flavor? 

le

33 weeks + Double Chocolate Skinny-Fat Brownies

 in the beginning of the 2nd tri i remember sometimes forgetting i was even preggo.  didn’t feel anything on the inside most days and definitely wasn’t showing on the outside yet.  yeah, those days are OVER.  i actually feel great and my energy didn’t deplete like i expected at 33 weeks now, but as my little nugget grows, obviously the discomfort does too.

#magicbump now ya see it, now ya don’t!

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you know that hasn’t stopped me from moving though!  outside of teaching my Lifetime classes, i look forward to Zumba and Kickboxing for my cardio because they are just so FUN to take.   some days all i want to do is move, nothing serious.  i’ve been constantly reaching for healthy fat to nourish the baby and i and i’m slightly addicted to Dark Chocolate Dreams by Peanut Butter & Co on my early morning pre-workout snacks as you can see!

other healthy fat sources:

  • avocado! homemade guacamole (2 avocados, 1 roma tomato, sea salt, juice of 1/2 a lemon, 2 tbsp minced cilantro – BLEND)
  • raw or roasted, unsalted almonds, pistachios, and cashews
  • olive & coconut oil
  • lite & full-fat coconut milk
  • natural peanut butter, nut butters in general
  • flaxseed
  • mackerel & salmon

today was my last ultrasound scan until we meet baby Odego.  my OB just wants to make sure he is measuring correctly and will compare his progress to the last scan.

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Sonny always asks me why i cuff my bump. i don’t know!!!! it’s just something we do. my hand just goes there automatically. especially in pictures.

here are some recent eats! if you follow me on Instagram though you’ve prolly already seen all of these ;)

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lean protein, plenty of fresh & raw veggies, fruit, healthy fat, and whole grains, even when dining out.

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 remember, your postpartum ‘transformation’ starts the MOMENT you get preggo, not after you deliver your baby! smart food choices and physical activity from start to finish is what makes the difference in your recovery time.

for my Sunday Dinners cooking class last evening, we made Fit N’ Crispy Chicken Parm and Thai Coconut Curry Chicken (recipe coming up next post!) – two flavorful, fun, things you can do with those plain ol’ chicken boobs.

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i sent my students home happy and packed up all the leftovers for them to kill later.  which left me with, well, nothin’!! it’s all about you guys though.  sooo, i made a big pan of parm for mysel….err, my family today and my Italian fix has once again been satisfied.

they also went home with a sample of these guys: Double Chocolate Skinny-Fat Brownies! why? cause i used skinny / healthy ingredients (no processed sugar, whole wheat flour, no butter) but it still tastes like a brownie should.  i had my fingers crossed that they would be a hit and they were!  which means i’ll be whipping some up for a ‘Skinny’ themed private 30th birthday event next month.  YES, i do those too!  email me for all the details at le@fitfoodiele.com.

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ok, ok.

Double Chocolate Skinny-Fat Brownies

the stuff:(source)

  • 2/3 cup pure maple syrup or honey
  • 1/3 cup unsweetened cocoa powder + 2 tsbp
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 cup semisweet or dark chocolate chunks, chips, or mini morsels
  • 1/2 cup white whole-wheat flour (i used King Arthur)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsweetened applesauce
  • 1 large egg, beaten and at room temp
  • 1/4 – 1/2  cup pecan pieces (optional;  can add to batter or save for topping)

do this:

  1. preheat oven to 350 degrees F and coat an 8 in square pan with no-stick cooking spray.
  2. mix the maple syrup and cocoa powder together really good (you’ll be stirring for a minute, just keep going).
  3. combine all dry ingredients in a separate bowl.
  4. in another bowl, add the applesauce, oil, egg, and vanilla.  work in the maple syrup / cocoa mixture.
  5. add the wet mixture into the flour and stir until well combined.
  6. pour into your pan and let bake for about 25 minutes or until an inserted toothpick comes out clean.

TIPS:

*remember, there are chocolate chunks in the batter so don’t mistake the melted chocolate on the toothpick for uncooked batter like i did.

*let the pan cool a little then place it in the fridge for about 20 minutes before serving. i just popped a piece in the microwave for 10-15 secs before eating.

*when cutting, run hot water on your knife for a few secs first to make clean cut squares each time.

 

makes 16! for 1:

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nighty nite!

le

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:

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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