I haven’t joined in on the WIAW partay in a few weeks so I thought I would jump in this week as I have some different lookin noms that I have been collecting over the past lil bit AND I have yet another pronut recipe for ya. Actually, this one is legit a winner! 😀
I have decided that showing my eats weekly can get a lil dull as I gravitate towards the same things most of the time. #FoodBloggerProblemz. This gets even worse with my busy work schedule. Therefore, since I get to be more creative during the end of the week when I have my day or two off, I figured I would collect a few weeks worth of interesting (ie. not fish, greens and squash) dishes that I created in my lil ol’ kitchen.
Don’t forget to check out Jen’s page over at Peas and Crayons to check out her ALWAYS delicious looking food and to see what all the other partiers have been chowin down on this week.
For the past two weeks I haven’t had a cheat meal SOOO both weeks on Sunday I decided to “treat” myself instead to something a tad bit more elaborate and expensive. My sides are always the same as you know how much of a kabocha and greens addict I am, but the stars of the dishes were fab.
You have seen my scallop lovin before. Mmmmm…drool #ShellFishPorn
Simply sear off the scallops in an oil of choice (I use sesame) and they are good to go. Simply done as scallops are heaven all of their own. Please, if you make scallops, don’t pour a sauce on them. Just don’t. Oh and before you say that I sauced mine up…those are just the drippins from the pan I used to sear them off. Can’t let any scallop-y goodness go to waste! 😉
You may have seen those babies before BUT have you seen the way I prepare and serve my steak?
#AddAllTheToppings! I’m drooling again just thinking about how amazing this BISON TENDERLOIN…yes, that’s a good quality piece of meat right there! (Thanks Whole
Paycheck Foods)…was. And my forever favourite choice of toppins. Bliss in ma mouth. Light goat cheese smothered on top of my 4 ounce piece of heaven all topped with sauteed onions, mushrooms and sundried tomatoes. #FoodGasm
I even went the the trouble of marinating that baby up in some ACV, cracked black pepper, garlic powder and chili flakes before searing it and finishin it off in the oven. Again, simply done to let the bison shine through.
Would you like some veggies with your protein there? #SaladBeasts were also going strong. As you know, I am no fan of a bowl of lettuce so these were LOADED salads. Lil Miss Mighty Mouse knows how to make a salad!
Normal toss in’s include:
- Salad base of raw kale, a new-to-me Asian Mix (SOOO GOOD and crunchy!) that has broccoli/carrot/cabbage slaw, snap peas, chunks of nappa cabbage and bok choy and radicchio, and a spring mix of sorts.
- Roasted veggies (squash, brussels, mushrooms, onions)
- Raw cucumber and peppers if I have any
- Protein of some kind (fish is my favourite!)
- Avocado (gotta have those fats or the fibrous-ness of everything will kill my tummy + green mush is yummy)
- Sometimes I will toss in a lil bit of cooked grains (buckwheat, millet, etc)
- My homemade tangy-spicy dressing. Simply add 1 tbsp lemon juice, 2 tbsp water, 1-2 tsp mustard, 1/2 tsp olive oil (or more if you like), cracked black pepper, garlic powder, rosemary and chili flakes to a lil cup and shake it all up. Lime in the coconut reference anyone?
So this one had kabocha as my squash of choice. My favee! For my protein I tossed in 1/2 a can of chunked white tuna (low sodium) and cracked some fresh peppa on top of it all before adding my dressing and shakin that thing about.
As good as that one was…
This one took the cake because it had left over baked pesto trout (best fish!) in it PLUS sauteed red swiss chard stems and toasted kale for some added crunch. I don’t know what but I love the stems of swiss chard. Is that weird? The only thing that would have made this better would have been the use of kabocha instead of acorn squash but hey, I still like acorn…just not as much as kabocha. #KabochaAddict4Life
Speaking of salad beasts…
Check out my side salad that was added to my restday lunch a few weeks back..
This one had:
- Normal salad base
- Toasted chili kale
- Raw cucumbers
- Alfalfa sprouts
- Roasted brussels
- My normal dressing
That was then nestled beside a chunk of roasted acorn squash and some baked basa topped with avocado. Good eatin I would say!
Wrappin it out again. Love those Gluten Free Oat Wraps. So easy and oh so functional! #WorkLifeEatin
Stuffed to the max and yet I somehow manage to roll it up taco style.
- Grilled spicy (Miss Dash Extra Spicy seasoning) chicken
- Spring mix
- Sauteed onion and mushrooms
- Alfalfa sprouts
I also baked a lil bit in these few weeks too. Here are two things that I haven’t shown ya’ll yet.
The first was something I was super excited to make…
Crystal’s Chocolate Chip Coconut Cake. You know that I venture onto her Spoonful Of Fit’s page a lot as she is quite the lil bake-ress. This lovely cake definitely caught my eye as my next bake-for-snacks project. A few tweaks here and there and I ended up with a pretty good version. #SnackSoHard
One tweak I made was adding a cake batter crumble on top. This really made a yummy addition to my version as mine was lacking a tad in flavour otherwise. I was wondering if that was because the chocolate I chose was just too bitter or it’s because I didn’t add enough Stevia to make it sweet enough. Either way, the cake was pretty good BUT the topping was the bomb. I was inspired to make this topping from Morganne’s (Nut Butter Runner) Coconut Crumble topping she was having on her oats. #DoYouEvenCrumble?
I will post Crystal’s version with the tweaks I made in brackets.
- 1 cup of oats (ground to flour) (I used 1.5 cups gluten free oats)
- 1/4 cup coconut flour
- 2 large egg whites
- 1/2 cup non-fat plain Greek yogurt (I used 1/2 cup 2% goat yogurt)
- 1/4 cup reduced fat coconut flakes (Let’s Do Organic brand, not necessary, but adds great texture!) (I only used 12g)
- 1 cup unsweetened vanilla almond milk
- 1 tsp baking powder
- 1/2 tsp coconut extract (can use vanilla for less of a coconut flavor)
- 1/4 cup baking Stevia or Stevia to taste (I used 3 Kal Stevia scoops, bought on luckyvitamin.com) (I used 4 packets of Stevia Balance)
- 1/4 cup mini chocolate chips or chips of choice (I used 4 squares (~20g) of Coco Polo Stevia sweetened chocolate with cacao nibs)
CAKE BATTER CRUMBLE TOPPING:
- 1/2 scoop Cellucor COR-Fetti whey
- 1 tbsp coconut flour
- 1-2 tbsp water
- Pre-heat oven to 350 degees.
- Measure and pour all dry ingredients (oat flour, coconut flour, coconut flakes, baking powder, and Stevia) into a large mixing bowl.
- Measure and pour wet ingredients (egg whites, Greek yogurt, almond milk, and coconut extract) onto dry and mix well.
- Allow to sit for a minute so the mixture settles as the batter will thicken. While it is sitting, make your crumble. Combine the whey protein and coconut flour with a tbsp or two of water or enough to make a crumbly mixture.
- Pour batter into a parchment paper lined loaf tin (or well greased loaf tin), sprinkle crumble on top and bake for approximately 25 minutes or until cooked through.
- Allow cake to cool and cut into 8 slices. Enjoy! ( I made it 10)
My boyfriend really liked this cake and I thought it was pretty good. Like I said, the cake batter crumble really did make a difference for me in terms of flavour BUT that might have been because it needed more sweetness. Unfortunately for me, I could only have two pieces as both days I had it my tummy decided it was unhappy. Due to the fact that the cake was the only thing different I ate over those two days, I feel like it may have been the goat yogurt. #LeSigh. It’s getting pickier and pickier I swear.
Okay this post is getting long…as usual BUT I have my last recipe to share with ya.
Oh and guess what?
I entered these lil guys into Chelsea (@chelsea_lifts) and Kelly’s (@kellyufit) #MakeItBakeItMonday and I WON! Wooooo.
So like I said. These guys are legit winners 😀
These are quite good. No Stevia was added to them at all as I figured the pureed orange would do the trick. The orange flavour really shines through which is really good and bright. Again, like my cake batter pronuts, they are obviously more dense than a Tim Hortons doughnut BUT these are gluten free, filled with good, wholesome ingredients AND they are not dry like many protein powder recipes are. Success if I do say so myself.
Per Donut: Calories: 121 Fat: 4g Protein: 9g Carbohydrates: 14g Fiber:4g Sugar: 2g
- 1/3 cup unsweetened almond milk
- 75g orange, peeled
- 1/3 cup liquid egg whites
- 1 cup gluten free oats (grind into a flour)
- 1 scoop Vanilla Whey
- 2 tbsp coconut flour
- 2 tbsp almond flour
- 1 tbsp flax meal
- 1 tbsp unsweetened cacao powder or cocoa powder
- 1 tsp baking powder
- 1/4 ounce raw cacao nibs
- 1 tsp orange zest
Directions: Preheat oven to 350 degrees. Combine all of the dry ingredients (except the orange zest and 1/2 of the raw cacao nibs) in a large bowl and mix well to get out any clumps. In a blender, add the the wet and blended until everything is pureed. Combine wet with dry and ensure no dry clumps are left in the batter. Stir in the orange zest. Let the batter rest for a few minutes to thicken up a tad before partitioning into your donut pan. Pour batter equally in 6 sprayed donut molds, sprinkle with the remaining cacao nibs and bake in the oven for 8-10 minutes or until just firm. You want them to bounce back. Any firmer and they will dry out because of the use of the whey in the batter. Let cool and then you can enjoy as is or top with a homemade icing of sorts.
I hope you like them!
Happy Humpday Friends. 😀
Do you splurge on expensive food even just for a single dinner? Ohhh yeah I do!
Other cool flavour combos for a donut? Chocolate mint? Peanut butter and jelly is probably my next version. I also need a nut free version for a friend of mine (Molly ;-))