ooooh fluffernutter

TGIF.  why did i even bother setting regular clothes out last night? idk.  it's just too hot to be cute.  i threw on what i feel most comfy in before hitting the streets- GYM CLOTHES.  knowing good and well i will NOT be seeing the inside of a gym today at that!  the older i get, comfort > style indeed. oatbran banana pancakes and a veggie egg white omelette fueled me up and out the door this morning.

so messing around with this fluffernutter stuff had me creating all kinds of crazy recipes. like this one:

Dark Chocolate Cashew Butter Graham Cracker Fluffernutter Brown Rice Crispy Treats (from memory!)

the stuff:

• 3 cups gluten-free crispy brown rice
• 1 cup Barbara's Snackimal Vanilla Blast cereal
• 1 tbsp vanilla
• 1 tbsp light agave nectar (or honey, or maple syrup)
• 1/2 cup roasted cashew butter (or any creamy raw or roasted nut butter)
• 1/2 cup brown rice syrup
• 1/2 cup Enjoy Life dairy-free chocolate chips (you can use real/regular choc. chips, YES!)
• 5 honey graham cracker sheets (enough to cover the surface of the bottom of your pan
• Fluffernutter (just any plain marshmallow fluff) to top

do this:

1. combine cereal, syrup, vanilla, brown rice, agave nectar, cashew butter together in a large mixing bowl until incorporated WELL.
2. spray your rectangle pan  (9 x 13 or something similar)  with no stick cooking spray and line the bottom when 1 layer of the Enjoy Life chips.  set the pan into a heated oven until the chips begin to melt, about 5-7 minutes.
3. take the pan out and make a flat layer of graham crackers on top of the melted chips.  press down SLIGHTLY until even all the way across.
4. dump the cereal mixture on top of the graham cracker layer and GENTLY press into an even layer all the way across the pan.
5. sprinkle a few more Enjoy Life chips on top and put the whole thing in the fridge to set for at least an hour.
6. cut into squares, (flip some over to see the cool bottom layer if you're being fancy) and top with a dollop of fluffernutter cream and more crushed graham crackers on each one.

FREAKISHLY GOOD!!!!! please share.

i cut 14 bars outta my rectangle so the stats are for 1.  remember, gluten and/or  dairy free does NOT mean fat or sugar-free yall!  these are a bit indulgent, but definitely better for ya than the packaged stuff.

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please check out this eye-opening Q & A with former magazine editor and Senior graphic design and photographer, Jennifer Lau.

you might say crazy photo editing jobs are nothing new...and i agree.  however  this doesn't just apply to mags and print anymore as social media is a really big deal this day in age.  so before you scroll through pic after pic of 'perfect' (filtered AND unfiltered) bodies then advert your eyes to yourself,  remember to:

 we all have special, unique talents, and most important, FLAWS & SHAPES! accept and love yourself AS YOU ARE; perfectly imperfect.  just like 'her/him'!

HAPPY FRIDAY.

le

these crisps were made for snacking

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....

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.

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.

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

baked, not fried....you already know.

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:

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

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.  

was this issue not perfect timing!?

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?