Lil Miss Fitness Freak

"And though she be but little, she is fierce"


Leave a comment

Banana Oatmeal Pancakes With Chocolate Chips

Pancakes can make every day a lil better no?

Well, my housemate wasn’t feeling the greatest a few mornings ago so I decided to do what I do best and get my tushie in the kitchen to whip up something to lift her spirits.

The result?

img_9881

A plate full of fluffy, tender patty-cakes full of caramelized banana and some slighty-naughty chocolate chips.

They did their job well as she was full of smiles as she slathered some natural honey on top and ate it with her finger’s.

#ThatsLoveAtFirstBite

Incredibly simple to make and for not that much batter, you get a four cake tower! Now thats what I call happiness.

Gluten free (if you use certified GF oats) and made without a drop or sprinkle of sugar because that spotty death looking banana truly is a sweetheart despite it’s dark demeanour  😉

Oatmeal Banana Chocolate Chip Pancakes

Serves 1 

Prep Time: 5 minutes Cook Time: 10 minutes

Ingredients

~1/4 cup oat flour + 2 Tbsp rolled oats
~1 egg (or an do an egg white)
~1 medium RIPE banana
~1/2-1 Tbsp natural almond butter
~1/4 cup almond/cashew/milk of choice
~1 tsp Vanilla extract
~1tsp baking powder
~Cinnamon
~1-2 Tbsp chocolate chips (optional but for chocoholics its kinda mandatory..)

Directions:

1. Mash 3/4 of the banana in a bowl.

2. Whip in the egg, almond butter, vanilla extract and milk of choice.

3. Add your dry ingredients minus the banana and chocolate chips. If the batter is way too thick, you may need a tbsp or 2 more of liquid but that depends on the size of the banana. Batter should be not runny, rather, pourable-but-spreadable

4. Heat a large non stick pan in medium. Add a bit of coconut oil.

5. Take 1/4 of the batter and plop into the pan forming a thick pancake. You can make two or more per pan depending on your flipping skills.

6. Slice you banana and place some slices and some chocolate chips on each cake.

7. Pop on a lid and let it cook low and slow until the bottom is golden and firm. NOTE These won’t bubble.

8. Flip and let cook for about a minute more without the lid. Remove from the pan.

9. Re-spray your pan and make pancakes out of the remaining batter using the same method.

10. Voila all done!

Top with whatever you would like. Honey, maple syrup, more fruit, etc, etc.

I hope you enjoy! 

fe8c6f29449fc1d4497a60070336f87d

I missed fat Tuesday by a long shot, but hey, I play by my own rules. 

-Chelsea


Leave a comment

“Basic Bi***” Oatmeal

grumpy-cat

Friends!

So I finally got around to doing a tutorial on how to make my oats. I have been asked a lot throughout the past decade (wow that feels weird saying that) how I make my oats because, I’m an oatmeal pro and I ain’t afraid to say it.

It’s not hard you just have to put a lil creativity and patience into it. Trust me, it’s well worth it.

Anyways, I decided this morning was going to be the time to do it so I hope you enjoy it. Please excuse my poor video quality. I know I say this all the time, but for real friends, it’s the best I can do currently. I hope the content is enjoyable enough to make up for the crap-tastic video aesthetics.

Click the link below the video picture to take you into the tutorial to make oatmeal from every white girl’s dreams….

200_s

-Chelsea


Leave a comment

Muuufffiin Mondays

Hey Friends,

Happy Monday! Fresh start to the week.

What are your goals this week?

Today I’m hoping to tackle some ice cream, which I haven’t had in about 2 months so I’m trying not to work myself up about it too much because I do have a hint of excitability about it because it’s Jays, and I truly do love Jay’s homemade creme de la creme and I miss it. Wish me and my tummy luck.

So, I’m starting off this week with a recipe as I made some muffins to take to the gym last night and I got asked for the recipe.

Now, I have been experimenting with flourless baking for a while and now have ventured into making my own blends up and they still have been working nicely. The basic idea comes from a few very good recipes that everyone that I have baked them for has lapped up, so check them out here and here. If you’re okay with oats, here is another goodie! Gluten-free baking can be tricky because the ‘flours’ often leave the goodies dry, tasteless or they just fall apart due to lack of structure. Hint hint gluten is a protein and gives goodies structure.

What I have found is that the ‘formula’ in these recipes has always turned out nicely and although they are more dense than your traditional goodies, most people don’t mind it because they are so moist due to the heavy hand on the healthy fats.

Yes friends, healthy fats.

The base of all of these recipes is nut butter. So rather then flour bases, you use fats and they turn out great!

Fat is not bad, fat is flavour. Remember that!

So any who, want some muffins that will leave you more satiated than a traditional sugar-laden muffin? Well checky checky.

img_9273

So onward we go to the recipe.

img_9262

The basics.

Peanut Butter Apple Muffins

Gluten-free, Sugar-Free, Dairy-Free

Makes 12 muffins

Preheat your oven to 350 degrees. In a bowl combine the following wet ingredients:

1 cup (about 250g) natural peanut butter

1/2 cup (about 125g) apple butter

125g (or more) shredded apple

1/4 cup (about 65g) liquid egg whites (or a whole egg, I was out)

125ml unsweetened cashew milk (or other liquid)

1 tsp vanilla extract

Mix those in your bowl and then add the following dry ingredients:

1 tbsp coconut flour ***

1 tsp cinnamon (or more)

1 tsp baking powder

1 Stevia packet (adjust for sweet tooth)

*** if you don’t have coconut flour, you should be okay to reduce the milk by half

***Feel free to add other mix-ins: nuts, raisins, etc

img_9264

Here is the consistency you are looking for.

img_9263

Thick but still pourable.

Once you have combined everything, pour into a muffin tin lined with liners. Pop in the oven for about 20 minutes (rotate once half way through) or until they are just firm to the touch. Remove from the oven and place on a cooling rack and allow to cool and set for at least 15-20 minutes.

img_9267

Then enjoy!

Macros for each muffin if you’re interested. 

Cals: 160 Carbohydrates: 12g Fat: 11g Protein: 6g Sugars: 8g Fibre 2g

…..

These lil babies should be put in the fridge as they don’t have any preservatives to keep them as fresh like a typical processed goodie would be if left on the counter.

Tell me what you think if you try them out 🙂

img_9269

Have you had success with gluten free baking?

Favourite gluten free products?

-Chelsea


Leave a comment

Healthier Sammich Cookies

img_9081

Happy Humpday my Friends!

Half-way through the week and I’m pulling out a random recipe for you! I have been baking goodies a lot lately, like twice weekly, but have been on a recipe follow, rather then a recipe create, type of mood. Well, I recently made these wonderful cookies by Monique over at Ambitious Kitchen for my gym and they really seemed to enjoy them. So, in regular Chelsea fashion, I decided to take her recipe as inspiration, twist it a bit and then double the fun by turning them into cookie sammiches.

I mean, I don’t think there are many people who will say they don’t like a good ol’ cookie sammich. Am I right? These lil guys just happen to be a lil bit more wholesome then your regular off-the-shelf or from the freezer (depending on how you roll) sammich treats.

The centres of these beauties are a ‘frosting’ of sorts that lacks any type of processed crap. Only 3 very real ingredients make up this rich and aromatic icing and none of which are sugar. You will have to start scroll-a-rollin to find out what is in said frosting but it was also inspired by another great blogger, Angela from Oh She Glows. Check out her recipe (which was a big hit as well) here.

So without further ado, I bring you my take on a healthier cookie sammich inspired by two wonderful bloggers. I hope you enjoy!

Peanut Butter Chocolate Chip Sandwich Cookies

With a healthy peanut butter and banana ‘frosting.’

Makes 8 filled cookies

img_9062

Wet Ingredients

~1 medium/large banana (about 110g), ripe.

~1 cup natural peanut butter

~1 egg

~1/4 cup coconut sugar *

Cream the ingredients together with a wooden spoon and set aside.

*Can probably leave out if you or those you are cooking with don’t have a super sweet tooth. I was cooking for a bunch of people so wanted to add just a bit.

img_9063

Dry Ingredients

~1/2 cup quick oats

~2 tbsp peanut flour (or PB2, or Chocolate PB2. I used Nut’s n’More Chocolate peanut flour)

~1/2 tsp baking powder

~Pinch or two of salt

Mix together in a bowl.

Add as many chocolate chips (or cacao nibs for a sugar free option) as you would like. I used Enjoy Life mini chips.

img_9064

Set your oven to 350 degrees and on a cookie sheet lined with parchment paper, form heaping tablespoon balls of dough and plop them on the sheet about 2 inches apart. Once they are all on the cookie sheet, take your hand or spoon and smoosh them into thick pancakes.

Pop them in the oven for about 10-15 minutes or until they are just set.

img_9065

Let them rest on the cookie sheet for a few minutes to firm up. Remove to a rack and let completely cool.

img_9068

While they are cooling, you can make your ‘frosting.’

In a bowl mash and combine 1 large ripe banana + 2 tbsp peanut butter (smooth or crunchy) + approximately 1/4 – 1/3 cup of peanut flour (or PB2).

img_9070

Once the cookies are cooled you are ready to make them sammiches!

img_9071

I think we all know how to make a sammich but for recipe purposes, take a spoonful of frosting and dollop it on the underside of one cookie. Place another cookie on top and voila…

img_9073

…You get frosting filled sandwich cookies that are made with wholesome and natural ingredients.

Hows that for snackin?

Want one?

img_9079

Well I just told you how to, so what are you waiting for? Get baking! 😉

What are your favourite filled cookies?

Peanut butter cookies or chocolate chip?

-Chelsea


6 Comments

Sund-Wiches Do Come True

Hey Friends,

Random idea comin at you on this lovely Sunday. So I will say that I think I’m a pretty decent sammich maker. Well, I have never had bad feedback from my creations so that means I’m awesome right?

Anywho, I love making sandwiches for other people because really, like a salad, sammiches are really an endless, anything-goes type of food. If you like something, throw it on there. There are no limits to a sandwich and the more stacked it is, generally the more impressive it is in da mouth…and the belly.

Another thing I like about them?

You don’t need to make it super gluttonous to make it taste great. A super tall and show stopping sandwich can be made completely from wholesome ingredients and be both satisfying and healthy all at the same time.

So when it comes to making the perfect ‘wich, what are some of the rules?

Well, there are no rules like I mentioned before. You like something? Throw it on there. There are no borders.

So the point of this post then? Well, maybe I can give you are some tips on what I think adds to the nommness factor based on my sandwich making experience.

img_8849

Rita leerrrvves her eggplant –> Toasted Rye Bread + Avocado + Healthy Breaded and  “fried” Eggplant + Tomato + Fried Egg

The number one thing I will say is that bread better be toasty!

Crunchy Factor #1!

Toast it, throw in a pan, broil it, panini that **it. Whatever you do just don’t leave it soft. That just ain’t right.

What about if you don’t want bread?

Not to worry I have you covered.

~Sweet tater or other starchy veggie ‘bun’

~Thick green wraps (collards or chard leaves work best IMO)

~DIY buns like the awesome gluten-free, paleo english muffins from Arman

~Homemade pancakes or waffles make amazing buns as well.

More Crunch factors?

Crunch is a major help for mouth-feel. Other then the bread, I don’t think too much crunch is a good thing so perhaps one raw thing of two, but don’t go crazy and do the whole thing crunchy or thats too much.

IMO them raw, vegan sammiches just don’t do it for me. Cold and overly hard…

Pick your crunchies

~Sprouts (omega’s anyone?)

~Lettuces (spinach, spring mix, cabbage-slaw for a thai inspired sammich)

~Crunchy bacon if that’s your thing

~Crunchy coating on something (healthy ‘fried’ eggplant or an almond or oat/flax meal coated chicken)

Healthy Fried Eggplant –> heat a lil bit of coconut oil in a pan on medium/high. Slice an eggplant fairly thin. Dip in an egg or white white wash and then dip in a mixture of breadcrumbs or mix of gluten free oats/flax for GF option + some optional parmesan cheese. Place in the hot pan and let it cook until crispy. Flip and then remove when done. If they are still looking a bit raw due to thickness, toss in the toaster oven at 400 and roast until cooked through. 

~Veggie chips. I like to make zucchini chips by tossing slices of zucchini in some olive oil and a touch of pink salt and roasting them off at 400 degrees until crispy (flip once).

Okay now you need something melty…

img_8830

Sammich fit for a workin’ man (aka my Daddy)–> Toasted Italian Baguette + Melted Cheddar + Home Roasted Tomatoes + Chicken + Sprouts + Spring Mix + Mustard.

Melty is just appealing and although you can do cheese, you can also have other melty things be just as exciting (see you dairy-free friends, I gotcha covered too ;-))

Melty Goodness factors

~Cheese obviously. Go with something different and try out Brie + Caramelized Apple or Pear. OR Cheddar + Green Apple +Turkey

~Roasted watery vegetables –> Roasted tomatoes do the trick nicely

~Peanut Butter if you’re going sweet…

IMG_1319

Bring on the pancake ‘buns’ and melty peanutty goodness. Link 

…Throw in sautéed banana for another top up to the melty goodness factor.

Okay Something Protein-y..

A sammich has to have some staying power right? There are the obvious meats and such but here are some twists and maybe some protein ideas you may not have thought about:

~Smoked Salmon –> Fresh! Pair this with Avocado + Sprouts + Spinach + A homemade greek yogurt + cucumber spread.

~Beans –> Vegan Option! Make a spread out of chickpeas, white beans, etc and then add some roasted veggies like the wrap below.

~Shrimp –> Yes even shellfish can be put in a sammich. A healthier version of a Po’boy if you will.

Last but not least

A Sauce of Sorts..

A sandwich just isn’t a sandwich if it’s dry. So, there are your BORING… condiments like mustard, ketchup and maybe BBQ sauce, but what about things that are more fun eh?

~A Yolky Egg–> How awesome is it when you press that baby down and the yolk gushes out?

~Avocado –> Duh.

~Hummus –> People underutilize this glorious and vegan spread. Try more then just the basic hummus variety. Sundried Tomato hummus with an italian-style creation. Olive hummus for a greek version. Or…

~Pesto –> Basil Pesto is absolutely amazing, but there are other great ones out there as well.

~Tzatziki –> Going Greek?

~Cranberry Sauce –> Make it homemade and add it with Turkey to feel like Christmas all year ’round.

~Peanut Butter…? Apparently it’s a ‘thing’ now to put peanut butter on your burgers. Interesting…

So yeah, now that you’re bursting with ideas, go make your fine self a sandwich and report back with your creation 😉

Oh and we don’t discriminate here on Lil Miss Fitness Freak

img_8850

Lettuce Cup + Miss Dash Extra Spicy Haddock + Brown Rice Mixture (brown rice + Mushrooms + Onion) + Sprouts + Spinach + Waterfall of Mustard

Spicy fish tacos with brown rice (fish burrito?) and all the mustard count too.

Hope you had a great weekend all and enjoy the long May-24 weekend!

-Chelsea


11 Comments

Friday Fitness Questions #3

Hey Friends!

Okay so this week I wanted to share a lil fun thing with you all and not have it be so long and research-y if that is okay. Give your minds a bit of a break. I will give you a bit of information but I will keep it short because, instead, the main focus will be these guys…

So what are these cute, seedy teddy’s you ask?

These are Strawberry-Orange glutamine infused gummy bears. This particular recipe was from the North Coast Natural’s website, which produces fermented L-Glutamine powder, and I was quite excited to find it as this idea of turning my glutamine powder into gummies has been something I have wanted to do for a quite some time now.

So a bit on L-Glutamine

L-Glutamine is an amino acid (the most naturally abundant actually) that helps in the body’s ability to repair tissues. If you have heard of it, you have probably associated it’s usage with bodybuilders and athletes to help reduce muscle soreness but it’s benefits have been found to go beyond that. Check out the facts page on the North Coast Natural’s website (link) for all of it’s benefits, but to mention a few:

~It has been found to help heal the gut. For anyone with IBS or other inflammatory bowel diseases, glutamine can be used as an aid to help rebuild some of those damaged tissues and alleviate some symptoms of those gut disorders. Many studies (such as this one) have also shown that it maintains the integrity of the gut lining in post-operative patients, which may prove beneficial in their recovery process.

~Because glutamine is also a major fuel source for the cells of your immune system (lymphocytes, neutraphils, macrophages, etc), it has been shown to be beneficial for illness prevention. This may be especially helpful in athletes where the incidence of illness may increase due to greater stress on the body. (Link Link2).

~There is mixed evidence on whether soreness post-workout is alleviated in all athletes, but many articles support its usage in sparing protein for the rebuilding of tissues and possibly increasing lean muscle mass (see link).

So there’s just a few of the other great benefits of glutamine, but if you want to learn more just check out the first link I posted!

So do you need to supplement with it to gain it’s benefits?

Generally no. Perhaps supplementation would be required in those needing/wanting higher doses (post-illness/intense training for repair and/or gut problems) but for a general dose there are other natural forms of this amino acid.

Like Gelatine!

Vegans may be cringing right now, so if you are vegan you will have to find another source. Apparently red cabbage is the highest of the veggies, with fermentation helping to increase bioavailability. Overall, like all things it seems though, your best sources are animal based (link).

I digress…

So going way back to the gummies….

If you’re not using a supplement form of glutamine, like in the first recipe, then you can still make the gummies! Never fear! Try out this easy recipe for blueberry gummies.

As stated in the recipe, you can take out the maple syrup for a sugar-free version, as I’m sure the frozen fruit you add will be sweet enough and provide a good flavour.

I hope you found this post interesting and let me know if any of you have tried making something like this or working with gelatine.

So tell me…

Have you ever tried helping your gut with Glutamine?

All my athletes out there, do you find it helps with muscle soreness?

-Chelsea


3 Comments

A Recipe…Say What?!

IMG_8595

I know right, how long has it been?

I have heard from some of my readers that they miss my random recipes. I never felt like my food posts were anything special, but hey, if they’re easy and tasty, why not share them?

Oh…

Happy Green St. Pattys Day y’all!

paddys

Celebrating?

For me, I’m not a drinker, so this holiday that is pretty much based off of getting wasted for cheaper is really just an excuse for me to put green into as much of my day as possible.

Cue wearing a sparkly green shamrock headband to the gym.

IMG_8608

Yeah, I dress up to go sweat. 😀

Anywho, back to the recipe

…what’s a recipe again? HA

Savory oats. 

….Crickets….

Yes I realize I just said savoury and oatmeal in the same sentence BUT hear me out.

Oats are really like a blank canvas. Just like rice, or for a more similar texture, polenta or risotto. They are a neutral base screaming for flavour blasting toppings. Many of us have come to perceive oatmeal as purely a sweet dish, but really, you can turn it savoury just as easily and it will still be that warm bowl of comfort you know and love.

So before you say “bleh!” give them a chance. I made this particular bowl for my housemate, Rita, and she absolutely loved them. My other housemate, Emily, on the other hand was stuck in ‘sweet oats only’ mode and was afraid of them despite saying they smelled awesome.

I will convert her just you wait.

😉

So I went to the internet searching for some inspiration. I can confidently say that this girl knows how to make a pretty damn good bowl of proats but I had too many thoughts going on and needed something to calm them down a tad. Plus, I didn’t want to screw up the first bowl of savoury oats for zee housies because then they would never touch them again.

Can’t have that can we?

Hmmm..

Mexican? Rita loves avocado, beans…not so sure.

Taco! Spicy, yes, avocado, yes…hmm..

Wait, what is that seaweed in the cupboard…?

Sushi oats. Bam, sold. 

So with that, the bowl you see before you was created. Now if only I had some wasabi and pickled ginger….

IMG_8593

I hope you will conquer your fears and try this out. It legit smelled like sushi so if you swing that way, it’s something you would enjoy I’m sure.

Asian Sushi Oats. 

Serves 1

Ingredients for the Oats:

~1 Serving of Rolled Oats (1/2 cup)

~1 cup Chicken or Vegetable Broth

~1 egg or 1/4 cup egg whites

~1 tsp oil of choice (coconut, avocado, sesame or peanut)

~1 tsp minced garlic

~1-2 tbsp diced onion

~approximately 1/8 cup dried seaweed or other sea vegetable (I used dulse)

~1 chopped green onion.

NOTE. I did see many sites saying to add a dash of fish or oyster sauce to the base so if you have it on hand go for it. Just only use a little bit. 

Directions.

  1. Heat your oil in a pot (use one that had a lid) on the stove at medium/high heat. Chop up your vegetables. When the oil is hot, add the garlic and onions and sauté until they are softened and fragrant (a few minutes).
  2. Add your oats, sea vegetable and broth, place the lid on the pot and bring to a boil.
  3. When it comes to a boil, remove the lid and bring it down to a simmer (medium heat). Stir your oatmeal consistently to prevent it from sticking to the bottom. If it soaks up too much liquid too quickly, simply add some water. When the oats have ALMOST reached the consistency you like, crack your egg (or add your liquid egg whites) to the pot and stir quickly to prevent scrambling the egg. *It should stir in with little to no white bits.
  4. Cook for a final minute or two and then remove from the heat. Stir in half of your green onion and keep 1/2 for garnish. Keep warm while your prep your toppings.

For the Toppings

~1 egg

~1 tsp roasted sesame seeds

~other half of the sliced green onion

~Chili flakes to taste (optional)

~Drizzle of sesame oil and/or soya sauce.

~any other sushi like topping of your liking. I would recommend some seaweed (Rita has this cool dried and sticky seaweed-sesame strands), avocado and perhaps some pickled ginger. Smoked salmon would make an amazing topping as well if you are all fancy and such.

Simply fry up you egg for a runny-yolk doneness. While that is cooking, place all of your toppings on your oats. Top with the egg and drizzle with your topping of choice. If using sesame oil BE CAREFUL that stuff is strong!

Take pretty picture for IG and then dive in…

Oh wait…

Break the yolk. Then take another picture of that #YolkPorn

Then you can dive in.

42-meanwhile-on-instagram.jpg

So yes, savoury oats sushi style. Good protein, complex carbs and healthy fats. Fuel up my friends.

Enjoy!

Have a safe St. Patty’s Day night!

Are you afraid of savoury oats?

-Chelsea