Lil Miss Fitness Freak

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


Moooorrre Fall Staples…ReCiPe FrIdAy

Hey Friends,

Friday means yet another recipe and I’m sorry I’m not sorry if you are getting tired of my fall food posts but it tissss fall so there! πŸ˜› I’m still intrigued by pumpkin and the various things I can make up with it that ‘fit’ my standards of snackage. I recently came across a few posts of individuals who infused their pumpkin goodies with banana and, well, if banana is in the picture, it’s a winner in my book!

So who were some of the standouts that inspired this latest recipe?

This first

These lil Healthy Banana Pumpkin Muffins from Jennifer over at Peanut Butter and Peppers. The ingredients were A-okay in my book, nutritionally speaking, they had banana in them AND I liked the combination of flours and meals for the dry ingredients. Lil bit of flour, lil bit of flax meal, lil bit of oat bran. Lil bit of this, lil bit of that. I like making combos myself so I liked this list. Of course, my ‘flour’ choices were all different (exception of the flax) but still, the combining idea is there. And hey, look at them, super moist and cute!

The second recipe that I oogled was by FitKitten on Instagram. Lindsey has some AMAZINGLY droolworthy IG posts and all of her recipes can be found on her blog, The Fit Kitten, or her IG account. Make sure to check her out!

Screen shot 2013-10-27 at 6.04.59 PMFoodporn no? This was the recipe that really got me inspired and I followed the most. Obviously, like the other recipe, the first thing that caught my eye was the banana-pumpkin combo. I tweaked the flour choices and their ratios to be more of a blend like the first recipe, which led to my version having slightly more ingredients, but hey, it’s tasty so that’s what matters right? I also made two versions….

IMG_2909One carob chip mini ‘loaf’ for my boyfriend’s snacking pleasure


IMG_2915Half a dozen mini cacao nibs speckled muffins for myself.

So… ready for the recipe?

Here you go!

Choco-Nanner-Pumpkin Muffins (or bread)

Makes 12 mini muffins OR 1 lil loaf OR 6 mini muffins and 1 thinner loaf

Dry Ingredients:

3/4 cup oats blended into a flour

1/4 cup oats left whole

1 scoop (~33g) Cellucor Cinnamon Swirl Whey (or can use another cinnamon or vanilla protein)

4 tbsp raw coconut flour

2 tbsp flax meal

1 tsp baking powder

1/2 tsp baking soda

1 tbsp cinnamon **

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp cloves

1/2 ounce of raw cacao nibs (OR about a 1/4 cup of unsweetened carob chips)

Wet Ingredients:

60g banana

1 cup pumpkin puree (not pie filling)

1/2 cup liquid egg whites

1/4 cup plain goat yogurt (or plain greek yogurt)

1/4 cup unsweetened almond milk (or milk of choice)

1 tbsp coconut oil, melted

1 tsp maple extract

*I don’t have pumpkin pie spice so I used the 4 spices as mentioned. If you have pumpkin pie spice, feel free to use a tbsp of that instead of the 4 separate spices.


Preheat your oven to 325 degrees. Throw all your dry ingredients in a bowl. Melt the banana in a bowl and combine all of your wet ingredients together. Work quickly or your coconut oil will harden and become clumpy. If that happens, heat the mixture in 30 second intervals so re-melt it and not cook the egg whites. Fold your wet into your dry and portion out into your sprayed muffin or loaf tins. Bake in the oven until the tops are brown and a toothpick inserted into the centre comes out clean. Let cool before attempting to flip them out of the tins and enjoy!


  • I did not add sweetener but if you really like your goodies sweet, feel free to add some Stevia or another sweetener of choice. If liquids are used you may have to add a bit more oats depending on the volume added.

Both me and my boyfriend enjoyed these very much. They are not overly sweet, but rather, have a nice mildly spiced flavour. The carob chips melt into the bread if you choose to use those (or regular chocolate chips) versus the cacao nibs provide a nice crunch.


Why did I choose to alter the use of the flours used in Lindsey’s original recipe?

  1. Because I can never leave a recipe unaltered it seems. Ever. I don’t know why, I just cannot leave it alone.
  2. I don’t use wheat flours in my baking. Instead, I prefer to add in other types of “flours” to amp up the nutrients and play around with the macro ratios. Let me explain the variety I chose for this recipe (and many of my previous baked goods).
  • Coconut flour… Great source of fiber, gluten free, and it contains more protein and less carbohydrates than most other flours. I find that using it in the right amounts can result in baked goods that have a denser, cake-like feel, which I tend to like. This is probably due to the fact that this flour soaks up a ton of liquids so make sure to add ‘moisturizers’ (eggs, egg whites, fruit/veg purees, etc) and liquids to your recipes when trying to use this flour to prevent dried baked goods.
  • Flax meal… Great source of fiber, healthy omega-3 fatty acids (particularly ALA), and manganese (antioxidant properties). Flax meal is great for the digestive system as well as it forms a gel-like substance that help to keep things movin along through the tract. I find that the oils found flax not only keeps baked goods more moist but they also add a nutritional boost! Also, like coconut flour, but not to such a high degree, flax meal tends to thicken batters resulting in fluffier baked goods as well as things like pancakes and mugcakes.
  • Oats or oat flour…High in fiber, selenium (antioxidant properties) and manganese. So many good things come from these lil guys including, but not limited to, lowering cholesterol, blood pressure and cardiovascular risks, antioxidant properties, stabilizing blood sugar levels, keeping you full and satisfied longer and just being so darn yummy! I have found that some people complain that oat flour in recipes make for denser and heavier goods. For this reason, I tend to combine flours to add some moisture (ie. fattier flours/meals) in to add some variety and counteract some of the heaviness. Personally, I don’t find this flour too heavy, but that could be because I have adjusted to it rather than pastry flours that rise better when baked.
  • Whey… This is completely optional in baked goods but it adds protein, great flavour, calcium and bulk to batters with very little extra carbohydrates. That being said, it’s hard to ensure that goodies don’t get dried out when using whey. Due to this, like coconut flour, ensure that you take care to add some moisturizers to prevent eating a tire. Vegan protein powders are also great choices and tend to have a more flour-y consistency.

Please don’t take my points here as the stone cold truth. I have spent lots of time experimenting and I’m still working with these flours to see what works and what doesn’t. Gluten free and alternative flours are not always the easiest to work with and require a lil bit more work than traditional wheat flours do. What I have mentioned here is simply what I have seen from my own baking adventures.

To truly understand these mysterious and sometimes frustrating ingredients, experiment a lil bit and enjoy the process of learning. Sometimes it may end not so nicely

but sometimes you end up with a nice treat.

IMG_2924With all of that being said, I want to thank Lindsey AND Jennifer for inspiring this recipe as they turned out quite yummy πŸ™‚

I also want to say a big thank-you to Kiersten for hosting Recipe Friday every week so that all of us baking and cooking experimenteurs can showcase some of those creations that came out of the good side of the oven.

Check out Kierston’s recipe this week

Umm.. Delicious! And also sneaky as something green made it’s way into this cake too. Good thing that nutritional booster doesn’t scare me as I have come to love my zoats. Also, you can jump for joy that it’s something not pumpkin related. πŸ˜‰

Any tips for working with alternative flours?

Any Paleo followers out there?






Squash Cakes….Recipe Friday

Hey Friends!

As if I didn’t share enough recipes yesterday I had another one waiting patiently for Kierston’s Recipe Friday! Oh and guess what…it’s more squashy goodness. πŸ˜‰

Thanks to Miss CandyFit herself for hosting this weekly gathering and go and check out her page here for many drool worthy recipe ideas. I’m already eying those beautiful ginger pear pancakes posted by Davida over at The Healthy Maven.

So I recently was inspired, once again, by Ellen over at Best Fit Body when she cooked up some wonderful pancakes using squash as one of the ingredients. Why didn’t this come to me sooner?? Squash would make for a lower carbohydrate and sugar alternative to bananas that would add the same amount of moisture and potentially sweetness (depending on the squash variety you use) to your ‘cake stacks.’ I knew from that second that I had to test it out for myself…

…AND voila! These babies were born…

IMG_2792These were reeeeeaaallly good. Moist? Check. Cakey? Check. Sweet? Check. Going to turn me orange? Probably…

IMG_2795Do I care? Nope. πŸ˜€

It’s surprising how much so little can do. I simply added 85 grams of steamed turban squash to my pancake batter and it gave all those benefits for a mere 7 grams of carbs and 3 grams of sugar! Oh and before you start wondering why I keep saying low carb, low sugar, I’m only putting emphasis on the nutritionals because I was happy that the addition of the squash DID NOT mean that I had to skimp on my yummy, fruity topping. πŸ˜€

The good thing about these cakes is that there are soo many squash varieties out right now to choose from and experiment with. I went with turban squash because I had a lil bit left over in my fridge. You could easily use buttercup or carnival for the same carbohydrate and sugar amounts OR if you want a little bit less sugar (but greater carbs overall) you could choose butternut or acorn OR for the ultimate sweetness, go with 85 grams of kabocha for 11 grams of carbs and 5 grams of sugar.

ONE last note, don’t peel your squash. PLEASE don’t. You are peeling away vital nutrients that are located at the skin layer. For the skin phobes, don’t worry though, even if you normally peel them (which I would totally recommend actually trying the skin as it’s delicious all crisped up when you roast your squash!), this recipe uses a blender so there will be no skin particles in your pancakes I promise.

Okay, now onto the important part

The recipe πŸ™‚

IMG_2801Squash Protein Pancakes

Serves 1

Dry Ingredients:

1/3 cup + 1 tbsp rolled oats

1 tbsp coconut flour

1/2 scoop chocolate whey (I used my probiotic whey in Swiss Chocolate)

1 tsp chia seeds (can sub for flax meal)

1/2 tsp of baking powder

1 tsp cinnamon or to taste

Wet Ingredients:

85g cooked squash (I used turban)

1/3 cup unsweetened almond milk

1/4 cup liquid egg whites

1 tsp maple extract

1/2 tsp coconut oil (for frying)


In a blender, blend your 1/3 cup oats (reserve that tbsp), almond milk, egg whites and squash. Dump that in a bowl and add in the rest of the ingredients (exception being the oil). You will get a thick mixture but that is good for fluffy pancakes! Preheat a pan with some of your coconut oil on medium to medium-low heat. Cook your pancakes as normal. When you have all your pancakes done you can stack and add your topping!


90g Strawberries

1 tbsp peanut flour (or PB2)

1/2 tsp of lucuma powder (optional superfood)

1/2 tbsp raw cashew butter

Chop your strawberries and place in a cup. Microwave until melty (but still chunky) and add your peanut flour, lucuma and a lil bit of water if needed. Stir that up and drizzle on your cakes and top with the cashew butter (<-OH EM GEE that stuff is good!)

Enjoy! Happy Recipe Friday!

Favourite nut butter other than peanut butter or almond butter? That cashew one is new to me but it’s sooooo good!

Weirdest ingredient you have used in pancakes/waffles?


Leave a comment

A Squashy #RecipeFriday

Hey Friends,

I wanted to take part in Kierston’s #RecipeFriday once again this week as it gives me a platform to experiment and share new things that I make in the kitchen. It also allows for me to see what others are cookin up all in the spirit of baking. πŸ˜€ So a special thanks to Miss CandyFit herself for setting this all up week after week and for all the other bloggers who post their amazing and creative dishes for us to sample with our eyes…and then possibly, with our tastebuds if we dare try to replicate them. Check out Kierston’s latest recipe, Healthy Greek Yogurt Chocolate Peanut Butter Sundae, on her bloggy. Delish!…If only I could eat yogurt 😦

So, it’s fall and fall means that its officially SQUASH SEASON! Not that I haven’t been enjoying my squash (kabocha, I’m talking to you!) all year round it seems…


What’s awesome about fall is that there are so many new varieties that are out just waiting to be tried...

My love and affection has already been won over by kabocha

Best served roasted with rosemary and olive oil in my humble opinion

BUT I also fancy me some buttercup squash too

They look so funny with that random bump on their bottoms…like a growth of some kind.

I have quite the list of squashes that I would like to try and now I can officially scratch this pretty lil thang off that list

This is a carnival squash. Tiny and beautifully coloured, this lil guy caught my eye at the Hamilton Farmers market and then was failed to be used until this week when I decided that it was time to make something a lil more creative as it was a ‘dinner on a plate’ night (aka no work that night). πŸ˜€ So what did I make?

IMG_2562Oh it was good πŸ˜‰ Toot Toot!

So now comin at ya is the recipe for this lovely fall-inspired dish.

Stuffed Squash

Serves 1


  • 1/2 a carnival squash
  • 1 homemade (or store bought) beef burger patty **my burger recipe is below**
  • Roma tomatoes (as many as you would like
  • Cremini Mushrooms (as many as you would like)
  • 1 small clove of garlic, finely chopped
  • 1/8 cup chopped onion
  • 1/2 tsp or more of chili powder
  • Chili flakes to taste
  • Fresh cracked black pepper to taste


  1. Preheat the oven to 350 degrees
  2. Peirce your squash a few times, place it into a dish with a tbsp or two of water, cover the dish with foil and place in the oven for it to steam. It can take anywhere from 20 minutes to longer depending on the size of your squash
  3. While that is steaming in the oven, chop preheat a panΒ to medium heat with a lil bit of coconut oil on the stove
  4. Chop your garlic and onions and add those to the pan when it is warmed up. Saute the onions and garlic until fragrant and caramelized.
  5. Dice up your tomatoes and mushrooms. When your onions and garlic are done, add tomatoes and mushrooms to the pan and saute until they are starting to stick to the pan.
  6. Break up your burger into the pan.
  7. Add a few tbsp of water to the pan, add your spices and pop a lid on the pan to allow for the tomatoes to burst.
  8. When the water is all gone, stir, remove from the heat and set aside with the lid to keep warm.
  9. When your squash is cooked (will be soft when pierced with fork) and slightly cooled, carve out a bit of the squash middle ensuring that you are not poking a hole into the sides of the squash.Β  Stir that squash mash into your beef stuffing mixture.
  10. Fill your squash with your beef filling and place the entire stuffed squash into the oven on broil for a few minutes. If you are adding cheese, add it on top before you broil to allow for the cheese to melt.
  11. When the top is browned to your liking, remove from the oven and enjoy it with whatever side you fancy. I enjoyed mine with a Swiss chard and asparagus saute (recipe below).


  • Because I was in a rush, I opted to steam my squash BUT roasting it (having it uncovered in the oven at 400 degrees) would have been really good too!
  • If you are using a store bought burger with lil seasonings, I would add more seasonings or flavours to your stuffing mixture. My burgers had a Mediterranean flare to them to that spiced up the relatively mild seasoning of the stuffing.

Homemade Sundried Tomato Beef Burgers

Makes 5 burgers


  • 1lb extra lean ground beef (I used Rowe Farm organic, free run extra lean ground beef)
  • 80g zucchini, shredded
  • 40g semi-dried tomatoes (these are dry, not packed in oil). **Can use whatever type you like**
  • 25g (few tbsp) finely chopped onion
  • 1/2 tbsp whole fennel seeds
  • 1 tsp chili powder (more or less)
  • 1 tsp dried basil (use fresh if you have it! 1 tbsp or more)


  1. Preheat your grill (I used my George Foreman)
  2. Combine all of the ingredients in a bowl
  3. Form into 5 equal sized patties. Make a small indentation in the centre of each patty.
  4. Grill until desired doneness
  5. Enjoy!

Swiss Chard-Asparagus Sautee

Serves 1


  • 130g Swiss chard (leaves and steams) OR about a 1/3 of a large bunch
  • Asparagus spears (number is up to you)
  • 1 clove of garlic
  • few tbsp chopped onion
  • 1 tsp curry powder
  • 1/2 tsp-1 tsp chili powder


  1. Preheat a pan with coconut oil on medium heat
  2. Chop onions, garlic, and Swiss chard stems
  3. When your pan is heated, add your chopped stems, onion and garlic. Saute until caramelized.
  4. Add your asparagus with a lil bit of water, stir and pop a lid on your pan.
  5. When the asparagus is cooked, add your swiss chard leaves (chopped up) to the pan along with your spices and a lil bit more water. Stir to distribute the spices and pop that lid back on the pan to steam the entire dish and wilt the chard.
  6. After a few minutes, the water will have evaporated, the chard leaves will have wilted down and your dish is done.


  • I’m really on a curry kick lately, choose which ever spices you would like with this dish. It’s totally customizable!

I really enjoyed this dinner and so did my boyfriend so I hope that YOU can too. Thanks again Kierston for the hook up!

Disclaimer: It’s not my fault if you all turn orange this squash/pumpkin season… πŸ˜‰

Favourite things to do with squash or pumpkin?



Brownie Stuffed Plantain Muffins

Hey Friends,

***So I’m re-posting this recipe so that I can take part in CandyFit’s #RecipeFriday as I have wanted to do that for a while and this week I actually had a good lil recipe to share with the blog world. Is that cheating? πŸ˜› Anyways I hope you enjoy them, they are quite yummy. Thanks to Kierston for the link up partay and don’t forget to head over to her blog and check out all the other cool recipes!***

So I had promised you the recipe for these lil babies last night in my WIAW post

IMG_2447So now is the time I will give it to ya! I wanted to wait and not add it to my post last night because 1. I was running super late and my boyfriend was wanting me to come join him for our nightly Entourage watching and 2. because I wanted to try one out for myself, rather than relying solely on my boyfriends thumbs up, before giving you the recipe! So I had one last night and they were really yummy! Yes, a success with my first plantain experience! πŸ˜€ Subtly sweet from the plantains, chocolately from the brownie pieces and a nice lil crunch from the random nuts and cacao nibs that were added into the batter. A lil bit of everythang in there. Just look at those brownie chunks! So good.

Brownie Stuffed Plantain Muffins

IMG_2455Serves 12

Wet Ingredients 1

1 tsp coconut oil

150g ripe plantain

Wet Ingredients 2

1 large egg

1 large white white (3 tbsp liquid egg whites)

1/4 cup apple sauce

1/4 cup milk (I used unsweetened Dream Blends- coconut and almond blend)

1 tbsp natural crunchy peanut butter (or favourite nut butter)

2 tbsp peanut flour + 2-3 tbsp water to reconstitute

2 tsp coconut oil (liquid)

Dry Ingredients

1 scoop Cellucor peanut butter marshmallow whey (or other PB or vanilla flavoured whey)

1/2 cup oats

2 tbsp coconut flour

2 Stevia packets (or more if you have a bigger sweet tooth)

1 tsp cinnamon

1 tsp baking powder


1 Quest Brownie bar, cut into chunks (feel free to replace with chocolate chips, carob chips, etc)

1/2 ounce of raw cacao nibs


  1. Slice up your plantain and sautee in the 1 tsp of coconut oil on medium/medium high heat. When they have caramelized on both sides and start sticking to the pan, add some water (few tbsp at the most) to the pan (be careful as it will spit a little bit), swirl it around and pop a lid on it. What you are doing here is first caramelizing (through sauteing them) the plantains to release more sweetness and then steaming them to heat them through more so you can mash it all up into a puree. When the majority of the water has been soaked up, begin to mash up the plantains and continue to add water and pop the lid back on until all of the plantains have been mashed up. Take off the heat and set aside.
  2. Preheat your oven to 325 degrees.
  3. Pulse half of your oats into a flour (1/4 cup of oats).
  4. Add your oat flour to a large bowl and then add the rest of the dry ingredients to the bowl and combine.
  5. Crack the egg into a separate bowl and whisk until it’s all broken up. Add the rest of the wet ingredients (with the exception of the coconut oil as it will solidify again as the ingredients are cold) and combine until the peanut butter is broken up and distributed.
  6. Add the plantain mixture to the wet ingredients and mix well, mashing any larger lumps.
  7. Add the 2 tsp of coconut oil and quickly mix. **If your coconut oil starts to solidify again, you can microwave the mixture in 30 second intervals (you don’t want to cook the eggs) and stir until it is more liquidy again**


    Here’s what your wet mixture will look like

  8. Fold the wet into the dry ingredients. **If your mixture is too dry, add a lil more water** it will depend on your whey
  9. Chop up your brownie Questbar (if using) into chunks and fold those and the cacao nibs into the batter.
  10. Pour your batter into 6 large (or 12 smaller) sprayed muffin molds and bake covered (aluminum foil tented) in the oven until the muffins have set in the middle and when a toothpick inserted into the centre it comes out clean. Mine, which I baked into 6 larger muffins, took about 25 minutes to bake.
  11. Remove from the oven and let cool before flipping them out of the muffin tins.
  12. Enjoy!

Nutritionals (per 1/12 of the recipe, or 1/2 a large muffin)

Calories: 102.9, Fat: 4.2g, Carbs: 11.8, Protein: 6.8g, Fiber: 3.7, Sugar: 2.7g (all from the plantain)

Eaten hot or cold (cold brings out more sweetness, but I like my goodies warm), topped with nut butter or plain, these are really good so I hope you enjoy them as much as we did over here! I get super excited (nerd much) when a new experiment works out well. πŸ˜€ Remember, feel free to add in anything your lil heart desires but the Questbar chunks really make these more decadent πŸ˜‰

Keep nommin’



Fu-Licious Muffins…Tribute to Candyfit

Hey Friends!

New recipe for ya, well, rather a new modification of a lovely recipe made by Kierston over at Candyfit.Β On her blog, Kierston has some really great posts about fitness, her life and general inspiration and motivation, not to mention some awesome recipes that you should definitely check out. One thing I really like about her blog is that I can relate to her love of fitness and style of cooking (she cooks for fuel and nutrition!). What is more amazing is that she has even spent quite a number of years struttin her stuff on the fitness stage. With all this said, you should definitely show her some love and take a peek over at her blog! πŸ˜€

I happened to stumble upon Kierston’s Banana Carob Chip Protein Loaf after paroozing her weekly eats via the WIAW party hosted by Miss JenΒ over at Peas and Crayons and decided that it had to be made! Due to wanting it to fit my own macros a few minor changes to her original recipe and it came out delicious! Super moist and subtly sweet from the banana. Yum! Check our the original recipe here. Just note that she also made one with almonds so make sure to check that out too!

Cacao Nib-ilicious Banana Protein Muffins

Inspired by Candyfit

Serves 12

IMG_2151Dry Ingredients:

  • 1.5 cups oats
  • 1/4 cup coconut flour
  • 2 tbsp flax meal
  • 2 scoops chocolate whey protein powder (I used my New Zealand Swiss Chocolate Probiotic Whey)
  • 1 tsp baking powder
  • 1 tbsp unsweetened cocoa powder
  • 2 packets of natural Stevia (granular)
  • ~17g of raw cacao nibs
  • 1 tsp cinnamon

Wet Ingredients:

  • 100g banana, mashed
  • 1/4 cup 2.7% plain goat yogurt (can probably use greek yogurt)
  • 1 tbsp coconut oil, melted
  • 1 cup liquid egg whites
  • 3-4 tbsp unsweetened almond milk (may need the extra 4th tbsp if using greek yogurt or depending on your whey powder of choice)


  1. Preheat the oven to 375 degrees
  2. Pulse 1 cup of your oats into a flour and then combine all of the rest of the dried ingredients together except cacao nibs
  3. In a separate bowl, combine all of the wet ingredients
  4. Fold the wet into the dry
  5. Fold in cacao nibs
  6. Spray or grease a 1/2 dozen muffin tin (or use regular muffin tins OR you can use 2 muffin tins and portion out 12 portions, just decrease baking time!) and portion out your mixture into the tins equally
  7. Toss in the oven and bake until the tops of the muffins are set and golden and a toothpick inserted into the middle comes out pretty much dry (again, you want a tad bit of moisture left because of the use of the coconut flour) ***I tented the muffins with tin foil to ensure that they did not brown quicker than they baked but you can experiment with it.
  8. Let cool completely before taking out of the tins and enjoy hot or cold!


Per serving (or half of 1 of the 6 muffins)

122 calories, 4g of fat, 13g of carbs, 9g of protein, 1g of sugar, 3.6g of fiber, 41g sodium (baking powder mostly)

The reason I cut the muffins in half for a serving is so that I can use it to toss in my proats before my workouts, but the nutritional information for one whole muffin (1/6 of the recipe) is great too!

You know what else is great about these muffins?

Magnesium: Cacao nibs are a very high source of this very important mineral which aids in proper circulation, bone health and muscle functioning

Potassium: Found in both the cacao nibs and bananas, this electrolyte is important for decreasing muscle cramping, maintaining proper fluid balance and blood pressure

Fiber: Found in the oats, coconut flour, cacao nibs and flax meal, both soluble and insoluble fibers aid with keeping you regular and satiety

Essential Fatty Acids (EFAs): Important for so many body processes including heart health, lowering inflammation, nourishing skin, nails and hair, and so many more. The flax meal in these muffins provide one of the EFA’s, ALA, which can then be converted to the two crucial EFA’s, DHA and EPA.

Iron: Found in both the oats and the cacao nibs, iron is important for preventing iron-deficiency anemia which results in fatigue due to the lack of iron in the body to help the red blood carry oxygen in the blood to the cells. Iron is also important for immunity through helping to produce white blood cells to then fight bacteria.

So there you have it, delicious and nutritious! That’s what I call a power snack πŸ˜€ So where have I been snackin on these babies as of late?

In my proats of course…


Egg white, chia seed proats with 1/2 a muffin with banana and peanut butter


All mixed up



…as a mid morning snacky on my rest days…


1/2 a muffin all heated up and ready to be topped with only the best ‘icing’ ever, aka almond milk mixed with 2/3 scoop of cinnamon swirl Cellucor whey. Apple also for dippin

….and also if I haven’t reached my carbs for the day they also get eaten along side my nightly peanut butter casein pudding treat…


NOMZ….you already know what my pudding mess looks like right?

Love those lil specks of cacao nibs. Crunchy, moist and delicious! Thanks so much to Kierston for my new snack obsession. Big thumbs up from the boyfriend too πŸ™‚

I hope you enjoy them as much as I do!