Lil Miss Fitness Freak

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

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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.


So onward we go to the recipe.


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


Here is the consistency you are looking for.


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.


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 🙂


Have you had success with gluten free baking?

Favourite gluten free products?


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Healthier Sammich Cookies


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


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.


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.


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.


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


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).


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


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…


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

Hows that for snackin?

Want one?


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?



Top 25 Baking Hacks.

Who ready for Christmas Eve tomorrow??

We are officially 2 days out. Are we all prepared? Or are you a last minute shopper?

With most of us students I can say that last minute shopping becomes the way of life unfortunately, but hey, you make it work.

Nothing too much to photograph and sum up today as the cookie pop’s I made today aren’t that exciting to look at. I got a cool star shaped cookie pop (cookies on a stick) pan for 5 bucks and wanted to make something cute for my cousins and so I used this recipe to make the base cookie. They are just plain chocolate though and although I’m running short on time, I’m thinking they will need to be iced.

But to give you a picture of something, I shall share the pretty salad I created for my Mom tonight as my Dad just lapped up the leftover chicken cacciatore I made in the crockpot yesterday.


I made some grilled honey bosc pears, threw it over a bed of salad with shrimpies, crab meat and dried cherries. She quite liked it. Note that I wanted to put goat cheese on it because a salad like this screams out for it, but my Mom protested.

So yes, mostly baking today, tomorrow will be quite an adventure so you will get an earful.

So today’s topic for Top 25…

Tis the season for baking so why not share some baking hacks with ya? I figure that maybe some people shy away from baking because they are afraid of the ‘scientific nature’ that baking is compared to the ‘throw in a pan’ approach to cooking.

Fear no more, I’m giving you some foodie tips from the around the interweb that can help pump up your baking game. Sound good?

So I present to you my round-up of…

Top 25 Baking Hacks

  1. Damn egg shells breaking up all over the place. Easy fix? Wet your finger and place it near the shell piece. The shell will actually gravitate towards your finger. 
  2. Cookies drying out too quick? Store them with an apple wedge to retain moisture. They actually draw moisture from the apple and that leaves them softer longer.
  3. So you burnt your cookies and you don’t have time to make new ones…Simply grate off the bottoms and voila, good as new. Ww won’t tell.
  4. Want brownies now? Want them to a bit easier on the calorie count too? The answer? Brownie box mix + pumpkin puree. The pumpkin is the substitute for butter but gives you all that richness with added beta carotene and fiber!

  5. Measure your flour correct! This is biggest because when you stick your measuring cup into a bag of flour you will compress it in the cup and often end up with TOO MUCH flour. Instead, spoon it in to the measuring cup and level it off with a straight edge.
  6. Don’t have food colouring? Make an easy icing using jello packets. Nice favour boost too!
  7. Avocado makes a great butter substitute. Adds the creaminess and fat without adding an ‘off’ or ‘healthified’ taste that you might get from adding vegetable or fruit purees.
  8. Who needs stop buy a whole thing of buttermilk for 1/4 cup when you can just make your own? Use vinegar and regular milk to create the sour milk you so long for. Check out The Food Network for more details.
  9. For all the students out there, don’t have a rolling pin? Use a wine bottle. I’m sure you have one of those lying around… 😉
  10. Need whipped cream and don’t have a mixer? Use a mason jar. Geez those things are used for errrryyytthhing these days. See it heregiphy-3
  11. Need ripe bananas but all you have are the green ones? Put them in the oven at 300 degrees to ripen them faster.
  12. Baking soda expires? Yes it does and it then will not inflate your goodies. Check if it’s still good by putting it in hot water. If it bubbles you’re in the clear. No bubbles? Toss it.
  13. Keep you’re brown sugar from turning into a brick by putting a piece of bread, or better yet, a marshmallow in the bag.
  14. Like your cookies crispy? What about soft? Whatever cookie style tickles your tastebuds, check out this guide on how to get your perfecto cookie. Cookie-Testing02TEXT
  15. Need icing sugar? Simply whizz up some normal sugar until it reaches a powdery consistency.
  16. No sugar please, I’m sweet enough. You can sub a bit of vanilla extract for sugar in some recipes for natural sweetness. For 2 tbsp of sugar, use 1/2 tsp of vanilla.
  17. Are you a volume eater? For things like oatmeal, pancakes, etc, try adding grated zucchini or cauliflower for a tasteless way to literally give your favourites a boost. Who doesn’t love eating twice as much oatmeal who still getting a veggie and more fiber in for the day?
  18. Don’t feel like frosting your cupcakes? Stick a marshmallow in it…No literally…marshmallows-600x450.jpg
  19. Make your own sprinkles using this easy recipe that is just a few staple ingredients. Not only does that mean they are customizable but they don’t have weird chemicals in them. Yuck.
  20. Make cute cookie cups for your next dessert by just placing your cookie dough over the bottom part of a muffin tin.
  21. For all the vegan bakers, this is a classic that some may not know. You can sub either chia or flax and combined with water for an egg. For Chia seeds, it’s 1 tbsp to 1 cup of water (adjust as needed) and for flax, it’s 1 tbsp GROUND flax (or flax meal) to 3 tbsp warm water. Let these sit for a bit to thicken up and then use.
  22. Get some serious fat cakes (i.e. fluffy pancakes) by using club soda for some of the liquid component. Read more here.
  23. The Questbars strike again. Use these protein rich bars to make all kinds of crusts and holds rather then a traditional crust. Drool over these layered protein brownies where the cookie dough quest bar acts as the crust. Choc.-Chip-Cookie-Dough-Quest-Brownies-e1410963258336
  24. The mistake of using baking soda instead of baking powder is real friends so be careful. The trick basically is that baking soda requires an acid of some kind to work with while baking powder works as a solo artist. If you want to prevent undercooked yet looking overcooked products, check out this tell-tale.
  25. Baking is supposed to be fun. Use it as a time of experimentation and don’t let baking mishaps leave you never wanting to put on your apron ever again!



Life Hacks


Happy baking my Friends!

Do you have a trick I didn’t list above?




Top 25 Unknown Xmas Facts


3 Days, 3 Days! 

Catchup Time! Today was not so much about errands but I hit up the gym for legs then bought supplies for baking and proceeded to make these gems..


Gingerdoodle Cookies courtesy of Lauren over at Lauren’s Latest.

Super easy to make and they made the house smell amazing!

If you like the spiciness of a good gingerbread but like a soft pillowy cookie, this gingerbread-snickerdoodle hybrid is perfect for you!


Lil fact about me is that gingerbread happens to be one of my FAVOURITE Christmas related scents. 

Apparently everyone and their mother is making gingerbread this year as it took me two grocery stores to be able to find molasses. How can you be out of molasses?!?

I digress…

So as I’m running a bit short on time, here’s today’s Top 25 topic

25 Things You May Know About Christmas

  1. Did you know that the first fake Christmas tree was made out of dyed goose feathers? Those crazy Germans.


    Poor geese are running around naked for the sake of our need for a tree…

  2. Holiday Swap-a-Roo. Jingle Bells was actually written for Thanksgiving.
  3. Some Facebook stats for ya: Apparently although the 2 weeks before Christmas rank in as the two most popular times for breakups, The big day itself is actually the least. Hmmm what about proposals?
  4. The traditional three colors of Christmas are green, red, and gold. Green has long been a symbol of life and rebirth; red symbolizes the blood of Christ, and gold represents light as well as wealth and royalty
  5. Kiss Kiss…? Apparently mistletoe (Viscum album) actually means “little dung twig” because the plant grows and spreads through bird droppings.
  6. Santa’s making all the monnies. Forbes put together a list of the richest fictional characters and Jolly St. Nick topped it.
  7. We frequently abbreviate Christmas as X-mas because of ancient tradition. X is the Greek letter “chi” which is an abbreviation for the word “Christ” in Greek
  8. The classic turkey wasn’t always the star of the Christmas dinner. Before that it was a roasted swan and during the Medieval times, it was a boars head.
  9. The the burning 0f yule log that is supposed take place over the 12 Days of Christmas is supposed to bring fertility, health, luck and also wards off evil spirits.
  10. Speaking of evil spirits, many European countries believe that Santa’s elves are actually evolved spirits, both good an bad, that were active during the 12 Days of Christmas.
  11. The world’s largest Christmas stocking measured 106 feet and 9 inches (32.56 m) long and 49 feet and 1 inch (14.97 m) wide. It weighed as much as five reindeer and held almost 1,000 presents. It was made by the Children’s Society in London on December 14, 2007 20071108_stocking.jpg
  12. Santa wasn’t always so nice…Saint Nick used to be portrayed as a discipliner and represented punishment.
  13. But he was actually a good person…Santa was actually based off a real person (St. Nikolas of Myra) who was considered the worlds most popular non Biblical Saint.
  14. Boxing Day wasn’t actually about purchasing originally. It was the day named for the “boxing up” of the riches leftovers for the servants to take home.
  15. No trees for you! Christmas trees were actually banned from the White House as far back as 1901 for the sake of the environment and it’s advocate, President Teddy Rooseveltan.
  16. Apparently the environment still suffers though… Christmas purchases account for 1/6 of all retail sales in the U.S…
  17. The first Christmas tree decorations were actually apples.
  18. Spoiled much? If you add up the gifts in the 12 Days of Christmas, you get a grand total of 364 gifts.
  19. Christmas is one of many meanings and for this one, KFC take it right to the bank. Apparently in Japan it is acceptable to eat fried chicken and strawberry shortcake on Christmas. This is so big that KFC takes orders 2 months beforehand…
  20. For all my Canadian friends, Albertan’s spend the most on Christmas. Apparently a whopping 967 bucks per person on average. Oils sands got you loaded over there eh?
  21. Wanna feed a pile of zoo animals. Just donate your Christmas trees. Apparently many zoos accept them as food…elephant_tree.jpg
  22. The idea of a White Christmas can be attributed often to the fact that there was a mini ice age occurring during the years many Christmas songs were written.
  23. Santa ain’t as fast as you think. Apparently his trip would take 34 hours to make if you take into account the International Date Line and other scientific things.
  24. Candy Canes were actually white when they first came out and they served a purpose… To keep the kiddos occupied during mass.
  25. Christmas you scary! At least it is in Iceland where they have 13 Santa’s including one who kidnaps children. crop-the-icelandic-yule-lads.jpg

All these facts and more we found at the sources below

Random History Facts

Funology Facts About Christmas 

Readers Digest 

Bizarre and Interesting Facts

Things You May Not Know About Christmas 

What fact(s) really surprised to you? The kidnapping Santa and The Japanese KFC fetish got me. HA



Top 25 Lil’est Finger Foodz


4 Days my friends, 4 days. 

Yesterday (Sunday) My Mom and I got the tree up and I totally rocked my onesie for the event. Today, I got my Mom’s stocking shoppin done, booked our nail appointment for our every year Christmas nails, gymm’ed, made some mashed brown buttah potatoes (white for my Dad, sweet with brown sugar as request by my Mom) for my parents dinnah and ran a few more errands.

BTW. If you have never tried adding brown butter to your mashed goods, it adds quite a lovely distinct flavour as my parents gave it a big thumbs up. Super easy to make too, just heat butter on the stove, stirring constantly, until it takes on a dark amber colour. Then immediately get it out of the pot before it burns. It’s a lot more nuttier and can be used as I used it or in baked goods would be amazing!

That is pretty much going to sum up the next few days. Lots of getting ready for that special day.

My lil cousins are hopefully going to make it..

eer… not so lil anymore, Kodey is now 10 -_-..

But still lil in my eyes and I haven’t seen them in forever so I was hoping to make some lil sweet treats for them to have or even decorate as something fun to do.

Anyways, enough about me, onto todays Top 25 topic..

Top 25 Healthy and Easy Finger Foods

…For your Christmas parties or family get togethers.

So this “healthy” means low fat right?  No. I’m trying to add a healthy spin on things that will still be a taste bud firecracker. So richness and bold flavours are still included. We aren’t serving lettuce on a stick here. We still want something people WANT to eat and ALWAYS remember that fat and calories in general are not bad. Half the idea here is that they are finger foods. You have a few bites and then the rest of your precious tummy space is for your dinner. Kapeesh?

  1. Stuffed Mushrooms Caps. Instead of using chips as a vessel of stuffing, why not use a meaty veggie like baby mushrooms instead?1627564.jpg
  2. Homemade Spring Rolls. Fun to make and customize for everyones taste buds. Here are 5 from Women’s Health Magazine.
  3. Pizza Boats. Zucchini makes a great boat for everyones favourite greasy dish. Lil cheese, lil herbs and its portable. Sounds good to me. Parmesan-Herb-Zucchini-Bites-1-e1417587555250.jpg
  4. Mini Quiches. These bite sized quiches are great because they are sturdy enough to not need a crust, but the eggs binding ability can really hold on to what ever favours you want. Check these out if you have some allergies to worry about.
  5. Mini Caprese Bites. Something a lil festive and a lil Italian. The richness of the cheese is offset by the freshness of the herbs and the raw tomatoes. Not to mention they are so easy to assemble 783ecbc674d542c45bd1bbc2d7e731c6.jpg
  6. Smoked Salmon, Cream Cheese and Cucumber Bites. Fresh, clean and on a stick. Hope you don’t mind the salmon breathe 😉 PS if you don’t want to use the cream cheese, try plain greek yogurt with some herbs for your spread
  7. Figs Stuffed with Goat Cheese. Drizzled with a lil bit of honey, these are rich and sweet but always a hit.
  8. Banana Split Sticks. Fresh fruit, a lil dark chocolate and some crunchy peanuts brings this classic dessert to your pre or post dinner finger food table. What are the seasons? Banana-Split-Bites.jpg
  9. Sea Salt Chocolate Almonds. Use any nut you want, but these scream finger food. Just make sure a handful doesn’t become a mountain.
  10. Sweet Potato Fries. Cut up some thick steak fries, drizzle with a lil olive oil, sprinkle with your seasonings of choice and bake them up at 450, turning once, until they are to your liking.
  11. Cranberry Brie Mini Tarts. Cranberries just scream Christmas and these are again very easy to just throw together and the brie brings an elegance to these 3-ingredient bites. IMG_7399.jpg
  12. Beet Salad On A Stick. Who needs to save the salad for the meal when you can have it on a stick?
  13. Chocolate Covered Mandarins. Melt some dark chocolate and dip your Christmas oranges into it and let them set in the fridge. Such a classic flavour pairing.
  14. Sweet Potato Rounds With Herbed Ricotta and Cranberries. Festive? Check. Colourful? Check. Fancy-Smancy…Check. Sounds like a winner. a904da0b9e610631cd48bea6e846b0d1.jpg
  15. Spiced Nuts. Them nuts are just so easy and so munchable
  16. Sushi Cups. Sushi with no rollin time needed. These guys are for the more advanced host/hostesses though and may cost a lil bit more if you want to splurge on the sushi grade tuna but how fun they are! Tuna-Tartare-with-Avocado-and-Sriracha-Aioli-in-a-Baked-Wonton-Cup-1a.jpg
  17. Turkey Cranberry Meatballs. Always gotta have a good ball on a stick somewhere at a party eh? These have some green in them so that makes them festive..right?
  18. Mediterranean Cucumber Roll Ups. These hit you with a good dose of fiber to keep you satisfied while still being in those Christmas colours and full of flavour.
  19. Watermelon Salad On A Stick. Have you ever tried this salt and sweet flavour twist? tumblr_inline_na0ao9gWN41qegdz0.jpg
  20. Zucchini Chips. Crunch away on these crispy lil snacks. Zucchini is very light and so if you do find yourself grabbing maybe a few too many handfuls, you will still have room for the main event come dinnertime.
  21. Baked Chickpeas. These are surprisingly addictive and super easy. Just roast cooked chickpeas with some herbs (cumin is really good!) at 400 until crispy.
  22. Christmas Cherries. How pretty are these?! Plus they come with their own built in stick! cherrypearls.jpg
  23. Sweet Potato Skins. A lil bit of a spin on their greasy and fried potato skin cousin. Plus these have avocado….Drool.
  24. Dark Chocolate Trail Mix Energy Bites. Melt some chocolate, stick festive colour ‘superfood’ into them, let them dry and voila, antioxidant boosting chocolate drops. tumblr_inline_mlxyceicdL1qz4rgp.jpg
  25. Annnnnndddd.. Not so healthy but oh so pretty. Meringue Kisses. Sorry they were too cute not to add. pink-raspberry-meringue-kisses.jpg

What will you be munchin’ on this Christmas?


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When The Bird Hits The Charcoal…Thinking Out Loud

My Friends!

Wow what a week so far. I’m so looking forward to sleeping in my bed (much needed!) after this week I had. We had a houseguest (remember Emily’s Chad?) come up for the weekend and I hated the fact that I couldn’t explore Guelph with them as I was stuck studying for my two midterms Tuesday (biomammalian  physiology) and Wednesday (research methods). With those back to back, plus a typical weekly quiz and assignment due, I was a lil bit busy…


Oh the life of learning. When I get busy that is not an excuse to miss the gym. That is my sanity and stress release. Post workout stir fry in my new buddy (i.e. thermos life) with some nice company…ie my backpack before my second midterm yesterday.

Not to worry though, I rewarded myself nicely with this…


And baking! Did some pumpkin-a-fying last night (aka pumpkin rampage) because I apparently needed to get a baking itch that had been suppressed for way to long.

So what did the housemates get?


Amanda’s Flourless Pumpkin Muffins.

I made them in my bundt pan and added some dark chocolate in the middle. They loved them last year and loved them just as much last night. They are currently more then half gone over the past 12 hours

Emily likes them…a lot 😀

She and Rita also enjoyed some good ol’ punkin and peanut butter oats in a jar as well because, well, if you open the pumpkin jar you mind as well just keep going right?


Well one OIAJ and one make shift OIAJ which just means a bowl that will have to be scraped with a hack saw to get the oatmeal off of it…

Don’t let oatmeal bowls go unsoaked my friends. You will be sorry if you do…



So onto this weekend, what are you all doing for Thanksgiving?

I’m grilling a turkey.

No really.


Hopefully it’s more successful then Mr. Bean’s first turkey attempt.

I’m wondering how cooking a turkey on the grill (i.e. rotisserie) will turn out.

…then again, grilled food is always better food, right?


So why am I worried?

Speaking about being home, do you ever have those stupid lil things that you get excited about when you go home and miss when you leave?

For me, there are some obvious ones..


The Grill

My parents (…Mom if your’e reading this, this was not in any specific order and thus the grill is not before you :-P)


and the car

But then there are those that are just so silly it seems…

My parents fridge because it has an crushed ice maker.

Being able to buy and eat alllll the best food I want because I buy groceries… 😉 #Interest

So I’m thinking that since I have said car in my possession and a weekend where I’m doing virtually no school work (thanks for scheduling my midterms before the holiday for once!), I’m thinking of going to Square One on Saturday to squash a Lululemon craving


Solution: just shop there more often so that you don’t binge shop. Amirate?

Yes I have a craving for a store.

What that hasn’t happened to you?

You know what other inedible item I’m ‘craving’?


I think it might be these 4.0 Flyknit ones. All I know is that they are really snug to the foot…minimalist like just like my beloved vibrims

A pair of bright Nikes.

And I’m currently kicking myself for not asking the girl I have been shoe-stalking for the past month at the gym what type her Nik’s are.

Anyways this night has been a bit emotional for me (a post will come) so I’m gunna call it while we are still keeping it light and cheery.

One last thing though..

I have been asked to do a ‘grocery haul tips for student’ post by the lovely Laura.

Of course I will definitely do one and hopefully it can be beneficial to those students out there who are looking for some tips but inspire me a bit…

What specific tips are you looking for?

Shoppin on a budget?

Organics tips?

Talk to me and I will make it up pronto.

Thanks to Amanda for letting me Think Out Loud on this Thursday.



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To Rest Is To Bake

My Friends

So I randomly had today (Thursday) off work today and so my restday left me without a full day of working to keep my brain off the gym…

Gymrats you understand the feelz.

So naturally that led me to cramming my day with appointments, errands and….


Also, since you are probably feeling like I don’t cook anymore due to not posting any recipes in an eternity, I wanted to share these pronuts with you. These pretty lil things will be making their journey to the gym tomorrow morning for the trainers to munch on. Not to brag, but they get all happy and giddy when I come in with the bag of protein filled goodies. 😀

The idea for this flavour (salted caramel), other then the fact that caramel is amazing and I’m obsessed with it right now, came mostly from the fact that on Monday morning I had made more bundt muffins which contained two things that needed using up:

  • A whole bag of pretty dead lookin nanners
  • A decent amount of homemade vegan caramel
Banana Caramel Protein Bundt Flower. I was told they were my best combination yet!

Banana Caramel Protein Bundt Flower. I was told they were my best combination yet!

That caramel by the way is like the easiest thing every to make and everyone was raving on how good it was. I will never know if it actually tastes like caramel, but it smells like it and it’s a hit so I’m not complaining.

Vegan Caramel Sauce

  • Pitted dates, soaked for at least an hour then drained
  • Caramel extract
  • Enough water to get the mixture smooth but not liquidy (or until the consistency you want, I wanted stickier so I used as lil as possible)

Directions: Place the dates, caramel extract and some water in a good blender and give it a whirl. Add enough water as you need to reach the texture you want.


The amount of caramel extract will depend on how many dates you want and how strong you want it. I used about 1/2 a package of dates and maybe 1/2 to 1 tsp of the extract.

Also, I have seen (and made once) vegan caramels that use vanilla extract and almond butter along with the dates and they have been successful as well and give a creaminess to the product because of the fats from the nuts.

Anywho back to the pronuts…

IMG_7978Well, as usual, I tend to throw things together randomly and after seeing a tip from the protein chef or Protein Pow on saying that you should add nuts to your mix for more moist protein donuts (whey dries out your baking), I decided to test out that theory with this batch.

So here ya go.

Salted Caramel Pronuts

Approximate Macros per 1/6 pronuts: Cals: 182 Carbohydrates: 22g Fat: 6g Protein: 11g Fiber: 5g Sugar: 7g the sugars are from the banana and dates. No sugar added.

Dry Ingredients:

  • 1 cup rolled oats
  • 2 tbsp coconut flour
  • 1 ounce raw cashews (or other nut would work too)
  • 1 scoop Diesel Salted Caramel Whey (can probably use vanilla and just increase the caramel extract)
  • 1 tsp baking powder
  • crack or two of sea salt (I use pink Himalayan)

Wet Ingredients:

  • 2 small-medium very ripe bananas (about 150g worth)
  • 1 large egg
  • 1.5 egg whites
  • 1/2 tbsp melted coconut oil (don’t know if you really need it or not)
  • about 1/2 a cup of unsweetened cashew milk (or other milk choice)
  • 1 tsp caramel extract
  • Homemade Caramel (see above)


Preheat your oven to 325 degrees. In a blender, grind up the cashews and the oats into a flour. Combine with the rest of the dry ingredients ensuring to get out any coconut flour lumps. Microwave your bananas in a separate bowl (makes for easier mashing), whisk in your egg and other liquid ingredients. With the milk, start with 1/4-1/3 cup and add more as needed when you add wet to the dry ingredients to get a cake-like batter. Combine your liquid ingredients with your dry with as little folding as possible. Using a sprayed donut pan, fill half of the well with the batter. Place a ring of caramel in the middle of each donut ring and then cover with remaining batter. Bake in the oven for about 15-20 minutes or until the edges are starting to brown and they are firm to the touch but still have a bounce to them.


Naked Pronuts fresh from the oven

Carefully remove them from the pan and place on a rack to cool. While they are cooling, take a small amount of your caramel and water it down to a syrupy consistency. Take a toothpick and stab a decent number of pin holes in your donuts (don’t destroy them, you shouldn’t see these holes) and spoon your caramel syrup over the donuts. The holes allow for the syrup to seep into the donuts and when they are fully cooled, it will have a glazed effect as well.

Carefully drizzle-whizzle your caramel syrup over the pronuts while they are warm.

Carefully drizzle-whizzle your caramel syrup over the pronuts while they are warm.


Spread your glaze around a lil bit to cover the tops (and the holes) fully.

Optional but totally worth it for the salted caramel effect, crack some pure sea salt over the top while the caramel is still wet.

Anyone else see that beautiful salt shinin back at ya?

Anyone else see that beautiful salt sparklin back at ya? You lil flirt you… 😉


I really hope you like these and I’m hoping the trainers will gobble them all up as well tomorrow.

Have a great Thursday my friends!

Anyone else as obsessed with caramel right now as I am?

Do you like salty things? I’m not a salt lover and never used to put salt on anything (parents never did as I was growing up) but with my chronic low blood pressure and the fact that now I don’t eat any packaged food really, I was probably deficit (strange eh) due to my strenuous workouts. Now to try to add more in, as I still don’t like it on many things, I have acquired quite the love for it cracked onto my pre and post workout zoats. Salty peanut buttah…Mmmmhmmm.