Gluten-free Strawberry Shortcake Muffins + GIVEAWAY TIME!!!!!!

 it's monday baybaaaaay!

 i spent mine up in the gym gettin' my sweat on and preparing for a busy day ahead.

Houston Sprouts Farmers Markets are having a gigantic strawberry sale this week!!!  the 16 oz crates are 88 CENTS each right now.  all i could think of was how much homemade berry-beet applesauce i was gonna make Dego. and myself. it is SO good, y'all.

thanks for passing on the sale info, mom! <3

so i still had tons of berries left after making applesauce and wanted to bake a healthy treat.  i got a little help from Dashing Dish to create this one and it's pretty tasty! low-fat, gluten-free goodness that can be a great to-go breakfast, a snack, or definitely a dessert.  just add cool whip!

Low-Fat Gluten-Free Strawberry Shortcake Muffins

the stuff:

• 2.5 cups Gluten-Free oat flour (i make my own using rolled oats in the Ninja Blender)
• 1 cup 0% or 2% greek yogurt (i used Fage)
• 2 eggs
• 1/2 cup Stevia for baking
• 1.5 tsp baking powder
• .5 tsp baking soda
• 1.5 cups diced strawberries
• 1 tsp lemon juice
• 1 tsp vanilla
• dash sea salt
• 1/4 tsp cinnamon

do this:

1. set your oven to 350 degrees and coat a 24 count mini muffin pan with no stick cooking spray very well. NO LINERS NEEDED because they will stick to the muffin. #spoileralert
2. i combined everything except the strawberries in my Ninja Blender! then i folded in 1 cup of the berries afterwards into a large mixing bowl. ***if no blender or food processor, combine wet w/ wet & dry w/ dry. mix together. fold in 1 cup of the diced berries last. 
3. spoon the mixture 3/4th of the way full into each muffin slot.
4. take the 1/2 cup of berries left and top your muffin batter with the pieces.
5. OPTIONAL: mix a little granulated stevia and cinnamon in a small bowl, then dust the tops of your muffins with the sugar mixture. nice touch!
6. bake 20-25 min or until an inserted toothpick comes out clean.

--->stats per muffin: 32 calories, 1g fat, 4 carbs, 1g sugar, 2g protein<---

i tweeted about the muffins and tagged Sprouts Farmers Market and was elated to receive a reply from those guys!

---

OK. GIVEAWAY TIME!!!!!!

i am so excited to be partnering with one of my fave companies: Arctic Zero! check out the post i did for more information on these Fit Frozen Desserts. they always satisfy my sweet tooth while sparing my waistline. LOVE!

WHO wants to experience a chunky pint flavor of their choice in all its chunky pint gloriousness?!!? i'm tryin' to hook 4 lucky Fitfoodiele readers and/or followers up with some goodies! they'll each be sent a voucher to go pick up some of this Fit Frozen Dessert free of charge from their nearest grocery store. sharing will be totally optional!  which flava would you like.....?

what are the rules?  like this post on IG, tag an Arctic Zero lover AND someone who has been wanting to try AZ in the comments and answer my blog questions below. simple!  don't have IG?  just answer the question below to qualify. if nothin' else, ya gotta do that step.  y'all know i keep it simple though. as usual, i count all entries myself, and i will select (at random) four lucky winners bright and early on Friday morning, April 3rd.

we survived another monday lol!  i wonder who Dego gets his hunger attitude from.......  :)

Q: how do you eat your strawberries? solo? in a smoothie?  over yogurt? which chunky pint flavor would you get if you won?  YouTube vid suggestions for me?

le

gluten-free strawberry shortcake muffins + GIVEAWAY TIME!!!!!

 it's monday baybaaaaay!

 i spent mine up in the gym gettin' my sweat on and preparing for a busy day ahead.

Houston Sprouts Farmers Markets are having a gigantic strawberry sale this week!!!  the 16 oz crates are 88 CENTS each right now.  all i could think of was how much homemade berry-beet applesauce i was gonna make Dego. and myself. it is SO good, y'all.

thanks for passing on the sale info, mom! <3

so i still had tons of berries left after making applesauce and wanted to bake a healthy treat.  i got a little help from Dashing Dish to create this one and it's pretty tasty! low-fat, gluten-free goodness that can be a great to-go breakfast, a snack, or definitely a dessert.  just add cool whip!

Low-Fat Gluten-Free Strawberry Shortcake Muffins

the stuff:

• 2.5 cups Gluten-Free oat flour (i make my own using rolled oats in the Ninja Blender)
• 1 cup 0% or 2% greek yogurt (i used Fage)
• 2 eggs
• 1/2 cup Stevia for baking
• 1.5 tsp baking powder
• .5 tsp baking soda
• 1.5 cups diced strawberries
• 1 tsp lemon juice
• 1 tsp vanilla
• dash sea salt
• 1/4 tsp cinnamon

do this:

1. set your oven to 350 degrees and coat a 24 count mini muffin pan with no stick cooking spray very well. NO LINERS NEEDED because they will stick to the muffin. #spoileralert
2. i combined everything except the strawberries in my Ninja Blender! then i folded in 1 cup of the berries afterwards into a large mixing bowl. ***if no blender or food processor, combine wet w/ wet & dry w/ dry. mix together. fold in 1 cup of the diced berries last. 
3. spoon the mixture 3/4th of the way full into each muffin slot.
4. take the 1/2 cup of berries left and top your muffin batter with the pieces.
5. OPTIONAL: mix a little granulated stevia and cinnamon in a small bowl, then dust the tops of your muffins with the sugar mixture. nice touch!
6. bake 20-25 min or until an inserted toothpick comes out clean.

--->stats per muffin: 32 calories, 1g fat, 4 carbs, 1g sugar, 2g protein<---

i tweeted about the muffins and tagged Sprouts Farmers Market and was elated to receive a reply from those guys!

---

OK. GIVEAWAY TIME!!!!!!

i am so excited to be partnering with one of my fave companies: Arctic Zero! check out the post i did for more information on these Fit Frozen Desserts. they always satisfy my sweet tooth while sparing my waistline. LOVE!

WHO wants to experience a chunky pint flavor of their choice in all its chunky pint gloriousness?!!? i'm tryin' to hook 4 lucky Fitfoodiele readers and/or followers up with some goodies! they'll each be sent a voucher to go pick up some of this Fit Frozen Dessert free of charge from their nearest grocery store. sharing will be totally optional!  which flava would you like.....?

what are the rules?  like this post on IG, tag an Arctic Zero lover AND someone who has been wanting to try AZ in the comments and answer my blog questions below. simple!  don't have IG?  just answer the question below to qualify. if nothin' else, ya gotta do that step.  y'all know i keep it simple though. as usual, i count all entries myself, and i will select (at random) four lucky winners bright and early on Friday morning, April 3rd.

we survived another monday lol!  i wonder who Dego gets his hunger attitude from.......  :)

Q: how do you eat your strawberries? solo? in a smoothie?  over yogurt? which chunky pint flavor would you get if you won?  YouTube vid suggestions for me?

le

dairy-free cream cheese chocolate chunk cookies + Buffalo Chicken Chunks meal prep

satadaaaaay!

we all got in bed at a reasonable hour last night so Sonny and i popped up extra early.  we decided to take advantage and go get some cardio in together.

breakfast to-go was a slice of whole wheat toast slathered with Dark Chocolate Dreams and Jiffy natural peanut butters and a few banana slices.  and coffee of course!  still chugging 1/2 caff because Dego is still going strong and nursing 3 times a day.

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struggling' together!  pretty sure cardio is included in that 'through thick or thin' marriage vow, haha.  Sonny is actually having issues with his achilles tendon so the elliptical and ice are his BFF's right now.

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fun, sweaty times were had this morning in bootcamp class!  join me every saturday at 9am if you're local or visiting Houston.  Prenatal fitness classes are coming SOON!  i am looking to start them up April, my birthday month (whoop).  if you know a local preggo, fit mama that may be interested, send her my way!  email me: le@fitfoodiele.com.

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once home, it was time to refuel.  i made a huge pan of Buffalo Chicken chunks (garlic powder, onion powder, Franks Red Hot Wing Sauce, parsley, and ground black peppers) with steamed brussels sprouts for us.

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 done in less than 10 minutes!

and for dessert, a gem from Chocolate Covered Katie.  she is so dang talented!  please check her site out and i believe she just released her very first healthy dessert book, which is already #1 on Amazon. i am NOT surprised!  kudos to her. and here goes that recipe:

Dairy-Free Cream Cheese Chocolate Chunk Cookies

the stuff (source):

• 1/3 cup + 1/4 cup oat flour (if making your own oat flour, grind it into a really fine powder 1st)

• 1/4 cup Truvia / Stevia for Baking or granulated sugar

• 1/4 tsp baking soda

• 1/8 tsp salt

• 2-5 tbsp Enjoy Life Dairy Free Mega Chocolate Chunks

• 3 tbsp full fat cream cheese (i used dairy free Tofutti (found at Sprouts))

• 1/2 tsp vanilla extract

• 1 tbsp coconut oil, melted

do this:

1. combine oats, salt, baking soda, chocolate chips, and sugar in a large mixing bowl

2. in another bowl, add (warm) cream cheese, vanilla, and oil in bowl

3. pour wet into dry. per Katie, do NOT add extra liquid! just keep stirring and it will moisten into a batter

4. form a big ball, then roll into cookie dough balls

5. place balls on plate and freeze at least 30 min

6. when ready to bake, preheat oven to 325 and coat your pan with no stick cooking spray

7. place balls on tray and bake 8-10 minutes

8. they will look underdone at first, so don't touch them for at least 10 min... if you can help it!

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yep. be flexible about your methods, but stubborn about those goals.  FINISH.  you'll be so glad you didn't give up.

 i am so excited for church in the morning. night!

Q: what role does fitness play in your life?

A: i shared my thoughts via IG!

le

Peanut Butter Oatmeal Chocolate Chip Brownies

2nd Barbell Strength class back from maternity leave under ma'  belt! i used class as my warm up and went downstairs to get a solid back workout in afterwards.  i'm taking my time, trusting the process, and sticking to my 6 Pack USA plan these days.  i want to maintain balance and not go crazy with the exercise this time around. no need!  well, as long as i'm sticking to the nutrition part of the plan too.

 baking has been on my brain this week.  why?

most likely cause Sonny surprised Chiso and i with this really, really, magically, delicious lemon bundt cake tuesday from Nothing Bundt Cakes, ugh.  he says they were randomly giving out free mini bundt cakes to the companies in his office building. is that not the best marketing strategy ever?? um, it worked cause now i want one and will most likely use them for a future event. that reminded me of HEB's and Whole Food's sample stations throughout the store. if you feed me while i shop, well hey, i'm coming back there again and again to spend my money. and eat. and buy things that were never on my shopping list. and blow my grocery budget. genius. ok anyway, soon as i eat white sugar i just want more, more, MORE. sugar addiction is real. real annoying.   Chiso was super happy but yall know how i am around large amounts of my trigger foods!!! womp, womp.  i couldn't let all my work from the past few weeks go to crap so i did have a small piece, cut Chiso some, and threw it out.  my very preggo sis-in-law was the first person i thought to give the leftovers to, but that's just evil lol! i would have taken a bite every single time i entered the kitchen until it was all gone, SMH. we are all for minimizing waste when possible, but this was a game time decision that had to be done. so, that's how these brownies came about. i was so excited about whipping them up regardless cause i haven't baked anything sweet since i was waiting around trying to get Dego outta this tummy. these are naturally sweetened for the most part; the chocolate PB2 does contain sugar but not a mind-blowing amount like Mr. Bundt cake up there. i used agave nectar but you can use honey as well. it's up to you!  heck you can also use full fat peanut butter if ya want.  just melt it in the microwave a little first for better mixability.

Peanut Butter Oatmeal Chocolate Chip Brownies

the stuff: (source)

• 1 whole egg
• 1 egg white
• 1 cup chocolate PB2
• 1/2 cup unsweetened cocoa powder
• *optional* 1/4 cup rolled, uncooked oats (either leave them as-is or grind them into a fine flour)
• 1/2 cup light agave nectar
• 1/2 cup water + 1 tbsp water
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3/4 cup mini chocolate chips
• 1 tsp vanilla

do this:

1. combine eggs, vanilla, agave nectar and water in a small mixing bowl.
2. combine PB2, cocoa powder, oatmeal, baking soda, salt, and chocolate chips in a large mixing bowl.
3. add the wet ingredients into the dry and stir until combined.
4. pour mixture into an 8 x 8 or 9 x 9 pan coated with no stick cooking spray.
5. bake for 30 minutes on 325 degrees or until an inserted coupon comes out clean.

recipe makes 12 brownies.  nutritional stats can be found on my Instagram post at the moment until i add them here!

before i go, thank you to Rosa from Enlightened Ice Cream for the coupons!! i cannot WAIT to pick up my samples at my Sprouts Farmers Market soon.  these bars are low in calories (70), high in protein (8g) and fiber (5g), 20% of the RDA for calcium, and contains only 2g of fat and 3g of sugar.  It's made from rBST-free milk, is gluten free, and contains no added sugars or artificial sweeteners!  i like. review coming soon.

nite!

le

*updated* Zucchini Pizza Cruise Ships + we're registered!

had a bowl of organic rolled oats cooked in unsweetened vanilla almond milk, water, cinnamon, and vanilla before heading to my (now weekly) OB appointment this morning.   fresh blueberries, more cinnamon, more almond milk, and pure maple syrup went right on top.  i had egg whites w/ salsa on the side too. fueling up for some kickboxing a little later today.

was running late and threw on whatever (but i was comfy though!)  and we made it just in time for my group b strep test and routine check up.  if only pap smears were that quick & easy-peasy!  all is well @ 35 weeks and i thank Him for another great progress report. and yes, i smacked Chiso right after he smacked me.

on to our new hospital to registerrrrrr!

so the hospital where Chiso was born doesn't do L&D anymore. i enjoyed the experience there and was saddened after hearing that!  however, the new hospital is literally 3 minutes away, so no biggie.  AND my favorite OB in the entire universe will be there to deliver Odego this time, Lord willing.  (she was out having her twins at the time Chiso was born :'(  ) .  i went ahead and registered juuuuust in case we have to pop up there sooner than expected, but i am coming back with Sonny to take a tour so we can be cheesy and take pics and stuff.  a date i am so looking forward too, again.  i hardly EVER buy overpriced convenience store food/snacks, but i was unprepared and Chiso got restless while i filled out paper work.  so i got him this Sabra pretzel and hummus dip along with a banana.

enjoy this updated recipe of last night's dinner:

*updated* Zucchini Pizza Cruise Ships

the stuff:

• 4 large, raw zucchini, halved & seeded
• 2 cups cooked and seasoned extra lean ground turkey
•  1 cup homemade marinara (add more if you'd like and the recipe is below)
• 8 turkey pepperoni, cut into thin strips
• 1 cup shredded almond or rice cheese
• 6 cherry tomatoes, sliced into coins
• 2 tsp dried italian seasoning or parsley or fresh basil
• sea salt & cracked black pepper to taste

do this:

1. set your oven to 350 degrees and coat a large baking pan with foil and no-stick cooking spray.
2. after halving the zucchini, scoop some of the insides out using a small spoon.  they should look like empty canoes cruise ships once you're done; arrange them flat and seed-side up on your baking sheet.
3. mix the cooked ground turkey and the marinara sauce together, then spoon the mixture evenly into/onto the zucchini.
4. sprinkle the turkey pepperoni, tomato, and italian seasoning on top of the cruise ships, and bake them for about 20 minutes.
5. remove them from the oven and sprinkle shredded cheese on top. ( i used 2% colby jack cause that's all i had. to keep this recipe dairy free, use almond or rice cheese.)
6. let them bake once more for 7-10 minutes or just until the cheese melts to your liking.
7. top with fresh basil or parsley!

i thought i posted my marinara recipe in the Fit N' Crispy Chicken Parm post but maybe it didn't save like i thought?? can't explain that one.  but here it is:

homemade marinara:

the stuff:

• 1 6oz can tomato paste
• 6 roma tomatoes, chopped
• 1 large yellow onion, chopped
• 2-3 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 1/4 cup fresh basil leaves, chopped
• 2 tsp Italian seasoning blend (optional)
• sea salt & cracked black pepper to taste

do this:

1. heat a large sauce pan to medium-low heat; once hot, pour in your olive oil.
2. add onions & garlic and sauté until translucent...about 2-3 minutes.
3. add in the rest of the ingredients except sea salt and cracked black pepper, stir, cover, and let simmer for 12-15 minutes.
4. shut off heat; add mixture to your blender or food processor and blend on high until super smooth.

you can make this ahead of time and store in the fridge to be used for pizza sauce, wing dip, breadstick dip, whatever!

happy hump day! hollaaaaaaaaa

le