goat cheese — Blog — Fit Foodie Le

the response from my last post was incredibly overwhelming. i'm already hormonal yall, jeez!!!! some of you even shared your heartfelt, REAL life preggo journeys with me. it just reaffirms the fact that all women have a story to tell. we all jump through, over, and under hoops all day, every day. that's life. God is true to His word though! i'm honored and elated that women were able to connect with me on a more personal level and get encouragement and inspiration to keep pressing through their own struggles. we all need it. anytime you ever feel the need to share with me or ask any particular question about my journey, do so without hesitation! le@fitfoodiele.com. again, thank you all for reading and commenting openly and privately. to God be the glory.

the Rodeo Run went down yesterday morning! i picked up my race packet Friday and brought along a list of 3-year-old b-day party locations to check in the area. yep, Chiso's getting a birthday party this year. we did a small gathering at the house last year for his 2nd and remember i went batty for his 1st so now it's time to venture out. i think. suggestions? email me.

i broke my 'no oats pre-race' rule and had big bowl of them topped with bananas, blueberries, and some coconut crystals before we hit the road.

i walked/ran with a friend of mine, Krystal, and Chiso got to play and hangout with her son, Max. Krystal is in FAB shape, right!? that's her 9 month old daughter in her arms. she is such a big fitsporation to me!

grateful to still be moving and shaking at 25 weeks now. my next race is the Bayou City Classic, and the link is over there in the events side bar! strollers are welcome, so moms, let's do this! email me if you'll be there; i'd love to meet up at the post-race party. and if you see me running, SAY HAY!!!!!

so about that zucchini fritter recipe i own ya.... ugh, they are so incredibly tasty. Sonny took a bite of one and was like, 'there's no meat in this?'

nope.

pan fried curry zucchini fritters

the stuff: (source)

3 large zucchini, shredded/grated
3 green onion, chopped
1/2 cup almond meal or flour
1/2 cup light parmesan cheese, shredded
2 eggs, beaten
1 egg white, beaten
1 tsp garlic powder
1 tsp onion powder
1 tbsp curry powder
1-2 tbsp liquid aminos
1 tsp cracked black pepper

do this:

use the larger holes when grating zucchini and shred them onto a dry cup towel.
use those muscles and squeeze out all the liquid possible.
add all ingredients to a large mixing bowl and incorporate well.
heat a pan on HIGH coated with nonstick cooking spray (or pour a tsp of olive oil into the pan and spread it around)
place heaping tbsp size scoopfuls of mixture onto hot skillet and press down flat.
convert heat to LOW and cook for approx. 5 minutes on each side until golden brown and done. be patient.

makes 20 small-medium cakes! for 1:

i have the patience of Chiso sometimes when i'm cooking and i often end up with a scramble instead of a perfect patty or cake. i am sooooo dang proud of how these turned out! best ones yet and so much savory deliciousness in every bite. please enjoy them as much as we have. i got some garlic & herb goat cheese from HEB after the race that i have been spreading on them and, well,

i really need to go to bed. now.

i ate Papa Johns pizza 10 outta 10 months of my pregnancy. it was my celebratory meal after doing my first fitness competition. pizza is neck and neck with mac n cheese as my fav food. i keep my eyes peeled for healthy, lower calorie/carb pizza crust recipes that i can make at home. however.......i'm not willing to accept a tortilla, portobello mushroom :shock: english muffin, or any other item attempting to be passed off as pizza crust! now THIS though...this is just my speed right here. yet another recipe inspired by IG (Instagram) that i have made every day since i found it. once i find something i love i make it until i force myself not to make it anymore.

ok.

the crust is composed of... breakfast. oatmeal and egg whites. together. but you don't have to eat it for breakfast if you don't want to. i don't.

Trader Joe's organic pizza sauce, ground chicken, goat cheese, fresh roma tomatoes, mushrooms, and cilantro went on my very first attempt at this recipe, pictured above. your turn.

oatmeal pizza crust

the stuff:

1/2 cup oatmeal
2 egg whites (or 1 whole egg)
1 tbsp fresh garlic (optional)
1 tsp italian seasoning
1/4 cup water (mix until desired consistency but not too thin!)

do this:

pre-heat your oven to 400 degress.
throw the ingredients above into your blender or food processor and blend away until smooth
add more water if you need to. i like my crust with texture, so i pulsed my blender a few times and left it semi chunky. you can put it on high and blend until completely smooth though, it's your call. the seasoning are also up to you. if you don't like Italian seasoning, by all means, use somethin ya do like.
spray your medium heated skillet with no-stick cooking spray, and scrape the contents of your blender right into it.
it starts to cook immediately, so start spreading it as soon as it hits the pan.
once it's cooked on one side (3-4 minutes) flip it over and let the other side cook for 2-3 minutes more.
finally, slide the crust onto your oven pan (spray that with no-stick cooking spray too) and add your toppings. remember, less is more. don't over crowd! thumbs down to soggy pizza crust. blech.

1 serving = entire crust (egg whites, oatmeal, garlic & seasonings)

not too shabby, huh! low-fat, and loaded with fiber and protein. my skillet is not terribly big, so my first crust was thicker than i wanted it to be since i poured in all my batter at once. the next few times, i poured half the batter in and made two thin crust pizzas.

yall know i'm all about stretching my food!

i have been topping my crusts with whatever i have on hand. ground chicken, ground turkey, grilled chicken, salmon, and even tuna. same with the veggies/cheese- i have put some crazy stuff together and so will you!