Roasted Carrot Cake Pancakes + Special AZ Delivery!

got a special delivery todaaay!

i knew it was a delivery cause once again i heard an engine start up and a truck burn off before i even got to my first floor, haha.

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Arctic Zeroooooo! *backflip*

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i had been home for hours been home just a lil' while from teaching my 530am HIIT class and hadn't even showered yet but i had to capture this glorious moment with my AZ goodies!  keepin' it real!  no highlight reel over here.  perfect pictures all the time make me apprehensive.  that's just not real life.  plus those 'Perfect Picture' apps i recently found out about (i'm so outta the loop)... i mean, after using it once i'd feel like i'd have to use it every single time and that no picture would be worth posting without it. so i just won't use it at all!  that's just me though.   getting sexified from head to toe is fun too (it's part of the reason we work out, hello) don't get me wrong, but i love meeting followers out in the streets and being in my element = bun, headband, gym clothes.  i should be easily recognizable that way lol #nofilter

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personalization wins me over every time. THANK YOU, ARCTIC ZERO!  i am so appreciative of this! y'all know i've been lookin' for that darn Key Lime Pie flavor for weeks now.

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they sent this Product Request Form with my goodies and i thought that was such a genius idea.  i will be dropping this guy off at my Sprouts Farmers Market ASAP.  after i circle Key Lime Pie of course.

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shucky ducky quack quack. #whostillsaysthat

the new chunky pints all have bits and chunks of goodies in them!  75 cals per 1/2 cup serving and 300 cals total for the entire pint.  they are lactose-free, gluten-free, non GMO, fat-free, low glycemic, Kosher and a highly recommended fit frozen dessert.

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chunky pints... meet Chunky Butt.

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 what you're seeing up there is bits of graham cracker crust in the key lime pie chunky pint. YES!!!! THIS is what i have been waiting to devour and i finally have. two thumbs waaaay up from me. key lime pie is my fave (Papadeaux's specifically) but i said i was gonna make a completely RAW key lime pie for my birthday which is coming up faster that i expected, sheesh. it's all about the kids now anyway; i don't even remember mine is coming until somebody mentions it.  next on our tuesday to-do list was breakfast!

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with hidden veggies! yeah, it's fun being a professional veggie sneaker and all, but i do wish i wouldn't have to go through 'so much' just to get my 3 yr old to eat them.  nevertheless, I CAN'T EVEN with how good these cakes were.  and there's a Chocolate Covered Katie inspired greek yogurt frosting on top!

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 i roasted the carrots on 400 degrees in the oven (spread them in an even layer on a foiled pan) for about 30-40 min or until they are super soft.  i did drizzle them with about a tbsp of raw honey first.

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Roasted Carrot Cake Pancakes

the stuff:(source)

• 1 1/4 cup whole wheat pastry flour OR all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/8 tsp nutmeg
• dash ginger
• dash cloves
• 1/4 cup coconut sugar OR brown sugar
• 3/4 cup unsweetened cashew milk
• 1 tsp melted coconut oil
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1.5 cups roasted carrots

do this:

1. add every single ingredient to your blender or food processor
2. blend until super smooth
3. heat your griddle to 400 deg or set your cast iron skillet to med-high heat and coat with no-stick cooking spray
4. spoon batter onto griddle by the tbsp; cake size is up to you!
5. once bubbles start to form on top (3-4 min), flip the cake and continue to cook for another 2-3 min or until lightly browned.

top with raw, shredded carrots, greek yogurt icing, and pecan. keep scrollin' for that icing recipe!

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Cinnamon Vanilla Greek Yogurt Icing: (combine & mix!)

• 1/4 cup + 3 tbsp Tofutti dairy-free cream cheese (softened)
• 1/4 cup + 2 tbsp dairy-free greek yogurt
• 4 tbsp Stevia for baking or Truvia
• 1 tsp vanilla extract

• 1/2 tsp cinnamon

make these toddler-friendly, #fitmom approved pancakes and TAG ME on IG!

Q: YouTube ideas needed....what would you like to see?! recipes? more workouts? 

have a terrific tues, y'all.

le

oatmeal chocolate chip birthday cakes!!! - bday post

this year, my birthday fell on a monday. YIPPEEEEE :?

so Sonny started celebrating early (like i had hoped).  immediately after church service, we went to get our rings cleaned.

i promise we're only in our thirties. lol.  Chiso saw us placing our hands strategically on the display case for this pic and wanted part of the action.

over time, i have come to the realization that i'm a hint thrower.  what a lucky guy Sonny is.  rarely does one go over his head though, i gotta give it to him.  i forwarded him a Ruggles Green brunch email i received a few weeks earlier, you know, randomly.  high-five, Sonny.  high-five.

so that was our next stop.  only the Heights location serves breakfast / brunch in Houston, and i had been eager to check it out for months.  i chose the delish crab & avocado omelette and Sonny played it safe with the breakfast plate (sausage, pancakes, eggs, potatoes).  Chiso handled up on his turkey sausage, scrambled eggs, and pancakes too.  we love us some eggs.

the next day, my actual birthday, Sonny got up and rushed off to work like normal, so i hit the gym early, like normal.

but not before making this gorgeous stack of oatmeal pancakes! with the start of my cooking classes, blogging took a small backseat. obvi. but i believe i have a routine going now with my schedule. *crosses fingers, toes, and eyes*.  here's that recipe:

Oatmeal Chocolate Chip Pancakes 

the stuff: (source)

• 3/4 cup whole wheat pastry flour
• 1/4 cup dry rolled oats
• 2 tsp vanilla
• 2 tsp baking powder
• 3/4 cup unsweetened vanilla almond milk (add more if needed- you be the thickness judge)
• 2 packets granulated stevia
• 1 tbsp agave nectar or honey (optional)
• dash of sea salt
• 1 tbsp melted coconut oil
• handful of dark chocolate chips

do this:

1. mix all ingredients except chocolate chips together in a large mixing bowl.
2. if ya need more almond milk at this point, add it a tbsp at a time.
3. heat your griddle or cast iron / no-stick skillet to medium heat and coat with no-stick cooking spray.
4. spoon the cakes onto your cooking device as large or as small as you'd like them.  when bubbles start to form on top, check the bottom of the cake to see how brown it is first before flipping.
5. you're looking for a golden brown color (bout 2-4 minutes).
6. eat'em up. sprinkles are optional but mandatory if it's your birthday.

or, you can do blueberries instead of chocolate chips!

 back to the birthday festivities.

little did i know that Sonny went right down the street to his mom's house to hide out.

i took a Barbell Strength class and worked my back a little more on my own in addition to some steady-state cardio on the elliptical. suddenly, i got a 'lunch?' text from Sonny, so i said 'screw this!' and sped home to get cleaned up.

 i opened the door and walked right into .. Sonny!?, fit gifts, and cake.

and a birthday song serenade from my boys!

 just one small piece before lunch.

   Sonny shocked our palettes and drove us to an Indian inspired restaurant in Upper Kirby called Ponidicheri.  he didn't know it was 'meatless monday' though lol. tasty  nonetheless and i appreciate the experience.

i got the Saag Paneer Omelette, Barley Salad, a piece of gluten-free, millet Roti, and one of their fresh, housemade juices, the Hari.

 Sonny got an omelette too.  They didn't really have a kids menu, but the guy taking orders suggested this concoction.  can you guess which two Chiso ate? yep, the fries and the Elephant Cookie.

i got a birthday nap back at home (YAAAAAY for daytime sleep) and we went back out for dinner that evening.  i was actually still full from lunch but went anyway just cause it was my bday and already on the agenda.

my cups runneth over :shock: ! literally and figuratively.  we concluded the evening with Italian food and Neapolitan gelato from Sapore Ristorante, right in our own backyard.  which was awesome cause i had to be up at 4:15am  to teach my class the next day.

i feel like i'm at the age where i forget what i'm even turning and that my birthday is even coming up.  thankful to God for another year though, no doubt, and for Sonny's impeccable planning skills year after year.

THANK YOU to my family and friends for the calls, texts, cards, gifts, and birthday wishes!!!!!!

and thank you for reading.

le

savory protein-packed albacore tuna cakes....and stuff

it is NOT tuesday already!!! seriously?  please, come back with me to the weekend for a sec.

it started with this awesome quote above by Jim Rohn. when a quote hits home and find myself reading it over and over again, i GOTTA share it.

if you're satisfied with being unsatisfied, stop complaining and UPROOT YOURSELF.   take comfort in knowing that you have the power to change your situation for the better, especially if you are unhappy  with the way things are.  less talking, more action!!

we met up with a few of our 6 Pack USA clients that morning for body fat testing and progress checks, then hit the gym, together! we make the effort to work out together at least once a week, minimum.  it's our kinda date.  this man pushes me like NO OTHER.  buttons and all :lol:  but it brings out the best in me as well as fantastic results.  i always see more progress in my body working out with Sonny vs. solo.  working out with a partner (or sig. other) provides:

*support

*encouragement

*partnership

*motivation

*accountability

*companionship

*friendly competition

choose a workout partner that truly pushes and inspires you to do better and go harder.  friends don't let friends SLACK!

also, being able to see Sonny across the (weight ) room  is....nice.  even if we are both doing our own thing on opposite ends of the gym, i take comfort in knowing he is simply there.

afterwards, we went on another date.

a lunch date.

to my fave Greek spot in Houston, Niko Nikos!  peak or off-peak hour, it don't matter.  they stay busy because the food is that good.

i started with the greek salad- it's automatic.  it was topped with a block of salty feta, calamata olives, tomato, red onion, peppers, and a splash of their famous vinaigrette dressing.  i usually get my dressing on the side, but they never load it on ridiculously and i have always appreciated that.  their salads are always cold, fresh, and crisp.

the salad was followed by a spinach & chicken pita loaded with lots of feta and melted mozzarella.

ok....as much as i LOVE me some cheese, it was too much.  i watch my sodium intake and because i had just murdered that block of feta on my salad, i was good in that department already.  soooo, i definitely took some off before i dove in.

this one's at the top of his list...the massive, impressive, Hercules Plate.

like mother like son! i'm always reaching over my own plate for Sonny's food too.

i sure wish i had read this statement straight from their menu while we were there:

'We challenge you to finish it: Gyros, Souvlaki, Chicken kebob served with tomato, cooked onions, bell pepper, mushrooms, tzatziki, yalandji dolma and two pita breads.'

cause Sonny KILLED IT.  maybe we could have gotten free dessert or something!? i'll ask next time.

after church and teaching my gym class on Sunday, we sped over to a kiddie b-day party for Titus, the Engineer!  he turned the ripe ol' ago of TWO. happy birthday big boy!

Chiso will be two in May, and i plan to do a similar type of party, meaning, somebody else will be doing all the work this time!  nothin like last year's 1st birthday party at all!

Chi chowing down on cheese pizza.

once home again, meal prep sunday was in full effect.

i did a combo of grilling and roasting for my vegetables this week.

even had some egg-plant up in the mix!

i also made egg-plant 'fries' by slicing the starchy veggie into fry sized stalks, seasoning them with Mrs. Dash no-salt garlic & herb, and placing them flat on a baking sheet, 7 minutes each side. different and tasty!

roasting and grilling over steaming, ANYDAY.  brussels sprouts, multi-color bell peppers, and egg-plant for the next few days.

last nights dinner:

savory, protein-packed albacore tuna cakes

the stuff:

• 2 cans albacore tuna, drained
• 2 egg whites
• 1 heaping tbsp 0% greek yogurt
• 1 heaping tbsp course ground mustard
• 2 tbsp red bell pepper, chopped
• 2 tbsp yellow, orange, or green bell pepper
• 1 tbsp cilantro, chopped
• juice of half a lemon
• 1 tsp paprika
• 1 tbsp Mrs. Dash no-salt garlic & herb seasoning ( i like lots!)
• 1 tbsp green onion, chopped
• 1/2 tsp cracked black pepper

do this: * in a large mixing bowl, combine all ingredients and mix very well.

* coat a medium heated pan with no-stick cooking spray

* scoop out some of the mixture and place it in the hot pan, pressing it down flat, like a pancake.

*cook 4-5 minutes on each side or until done and cooked through!

that topping is just 0% greek yogurt, lemon juice, garlic powder, and sriracha.  i didn't measure, but play around with these components to make a dipping sauce to your liking!

i made 8 cakes, and these are the stats for 1:

if you hadn't noticed yet, 

SO,  i started a new section up there titled FFL approved!  but you noticed already, right!  that page will be filled with all things health and fitness that i have either eaten, worn, or used myself!  e.g. good ol' PRODUCT REVIEWS!!!  i mean i've really been doing them all along, but this time the products will be mostly complimentary which i appreciate TREMENDOUSLY.  sooo, head on over there if you haven't already... there's more to come. way mo!

**p.s. if you make ANY of my recipes, i'd LOVE to see them! how? take a pic and post them to the Fit Foodie Le Facebook Fan Page, or Instagram it and tag me to it -----> #fitfoodiele. **

le

cake in a can

HAPPY. FRIDAY.

last night's light dinner: salmon cakes and quiona.

this week, HEB's fresh salmon is on sale and finally in my budget. so, i picked up a big slab of it- you'll see it again shortly.  the other 75% of the year, i buy the canned stuff and either make my salmon fish for lunch, or protein packed patties/cakes for dinner.

dump the can in a bowl along with:

patty:

• 1 tbsp greek yogurt (no mayo!)
• 1 tbsp capers (optional)
• 1 tbsp honey mustard or dijon mustard (or both)
• 1 medium shallot, chopped
• 2 stalks green onion, chopped
• 2 big stalks celery. chopped
• fresh parsley, chopped
• fresh cilantro, chopped
• 2 egg whites (beaten)
• tony c's and pepper to taste
• sriracha (if you want...Sonny HAS to put this on everything so i squirted some in for flavor and heat)
• juice of half a lemon (i only had a lime at the time and that worked well too)

coating:

• 1 cup whole wheat flour
• 1/4 cup panko breadcrumbs

mix. again, i like my veggies nice and chunky. dice them finer if you don't though.

waste is no bueno, so if you want to start with 1/2 cup of whole wheat flour then add more as needed, that's cool.  the egg whites provide more protein and holds the patty together.  the panko breadcrumbs add texture and crunch- you can either add them into your salmon mix, OR add it to the flour and coat your patty with it. your call.

shape and dip both sides.

i pan 'fry' these in butter flavored cooking spray for 3-4 min on each side.  every now and then i'll use a tbsp of LOL whipped butter or a splash of olive oil.  i can squeeze about 10-12 patties out of 1 can which will give you about 80 cals and 2g of protein per patty. if you drop the panko, so will your cal count.

 time to whip out the quiona, finally.

and i've been saying it wrong this entire time. apparently it's pronounced 'keen-wa', not 'key-o-nah'. no matter how you say it, it's suuuuuper boring eaten by itself.  it's light, fluffy, slighty crunchy, and an extremely popular 'superfood'  in the vegetarian community.  i totally recommend this over rice as a side, any day.  since it's friday,  i won't bore you with why you should eat it this time, but just know i eat it and highly recommend it. (ok if you have a few extra minutes, read this.)

i cooked it up similar to rice.  1/2 a cup of quiona, and 1 cup of water makes for a nice big serving.  once it boils, turn the heat to low and let it do its thing (with the top on) for 12-15 min.  after that, let it sit for another 5 min, then grab a fork and fluff your heart out.

to make this a little more exciting, i chopped up a ripe tomato, some fresh parsley, and tossed in a handful of cranberries (see top picture).  i'll be in my test kitchen this weekend baking up some stuff, and hoping to finally turn some of these drafts into posts!!!

le