Lil Miss Fitness Freak

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


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?




Swirlin’ And Whirlin’

Hey Friends

Another recipe droppin in on ya real quick. I mentioned in my last recipe post (my Chocolate Raspberry Truffle Pronuts) that I brought in two batches of goodies to the gym last week, the pronuts and one batch of a lil something something that I didn’t share.

I just wanted some mystery mmmkkay?

I’m sure you were just dying to know right? Right?? 😛

Anyways, so I saved a whole bunch of nanners from the dumpster of doom at work because apparently the second a banana starts to look too brown, it’s too unappealing to buy…

I truly don’t see how everyone else can’t look at these brownin lil guys as a world of possibilities like I do, but hey, maybe I’m just weird.

Almost dead looking bananas have so many potential uses!

Of course you have your traditional use

I would reduce the sugar in this bread as I think it would be sweet enough with a lil bit of Stevia only.

Banana Bread thanks to Yammie’s Glutenfreedom.  For a Paleo version, check this recipe out. For the Paleo version, I would sub apple sauce or butternut squash puree for 1/2-3/4 of the butter and use coconut oil or coconut butter for the rest.

But what other cool things can you use them up in?

ICCCEEE CREEAAM. Eddie Murphy voice anyone? Two Peas And Their Pod mixed probably two of the best ingredients together into this yummy, simple and light treat. Peanut Butter and banana.

Pancakes. These Paleo cakes are from the Paleo Plan and are a version of the simple, few ingredient banana pancake recipes that are constantly floating around. For a version that has a bit more protein, try my take on the 3-ingredient pancake.

3-Ingredient Banana Pudding | #paleo #dairyfree

Chia Seed Pudding. Steph, It really is stupidly easy aaaannd Paleo. Great job on shining a light on a snack that is guilt free, sweet and full of hearty and healthy fats. 😀

This is just a short list! So many uses.

So for those who don’t like nanners

Who are you?!?

Just kidding…Kinda. 😛

So what did I end up making with my deathly looking nanners?

Banana Bread.

I know, I know, boring right?

Why, when she just talked about all these cool uses did she make the most unoriginal thing you ask?

Well because I wanted to.

No, but really I had this idea in my mind that I wanted to bring to life and well they kinda looked portrayed that image. You know those beautifully swirled or marbled banana bread recipes you always see? Well that’s what I had in mind, BUT then I went and made it a swirl toppin rather than marbled all the way through AND THEN I went and used carob instead of chocolate AND THEN I made them into bars instead of a loaf because bars are more user friendly.

20140827-214418-78258580.jpgOh and I added some peanut flour for some protein and lil nuttiness cuz you can’t go wrong with anything peanutty.

So there. Creativity.


Not as pretty as I wanted because I’m no swirlin and whirlin expert but hey, for a total experiment, they turned out well and everyone at the Pulse (my gym) gave me good reviews on them.

Score one for the nanner bars!

It was an interesting lil process that I will showcase in film following the recipe. So here she is.


Carob Swirl Banana Bread Bars

Makes 9 large bars.

Macros: Cals: 180 Carbs: 22 Fat: 8 Pro: 8 Sugar: 6 Fiber: 5

In a large bowl combine the following dry ingredients:

  • 1 cup rolled oats, ground into a flour
  • 1/2 cup rolled oats kept whole
  • 2 tbsp coconut flour
  • 2 tbsp flax meal
  • 1 tsp baking powder
  • 3 Stevia packets (or more to taste)
  • 1 tsp cinnamon (or more to taste)

In a second, smaller bowl, combine the following wet ingredients:

  • 300g very ripe banana, mashed (reserve 9 slices for a topping if you wish)
  • 1/4 cup unsweetened vanilla almond milk + a few tbsp reserved for topping
  • 4 tbsp chunky natural peanut butter
  • 1/4 cup plain, 0% greek yogurt
  • 1/4 cup liquid egg whites
  • 1 whole egg
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla extract

You will also need 1 tbsp of unsweetened carob powder and 2 tbsp (30g) of peanut flour or PB2 but don’t mix those in yet.

Directions: Preheat the oven to 350 degrees. Combine all of your dry ingredients and ensure there are no lumps. In your other bowl, mash your banana and whisk in your egg. Combine the rest of the wet ingredients into that bowl. Fold your wet into your dry. Take a few tbsp of your batter (about 3-4 heaped tbsp) and mix that with your carob powder in a separate bowl. If that batter becomes too dry, add a tbsp of almond milk. Add your 30g of peanut flour to the rest of your batter along with a few tbsp of almond milk.

Pour your larger quantity of batter (the peanut flour one) into a sprayed square tin or glass dish. Or be cool like me and use a non stick rubber thingy.

20140828-211452-76492898.jpgBlob your carob mixture in various areas on top of the peanut mixture.

20140828-211450-76490823.jpgThen take a knife or toothpick and use it to swirl and whirl the carob mixture in with the peanut mixture to marble the top.

20140828-211451-76491794.jpgPlace your reserved sliced nanners in the middle of each *invisible* ninth of the bread.

20140828-211450-76490071.jpgThen toss’er in the oven and bake until the top is firm and a toothpick comes out clean when inserted into the bars. Sorry I threw out my sticky with the time on it but these took at least 30 minutes BUT keep an eye on it as I find different dishes bake slower vs faster.

20140827-214420-78260930.jpgWhen it’s done, remove from the oven and leave it in the tin to completely cool before ploppin it on a plate to divvy up into your 9 bars.

20140827-214420-78260326.jpgAnd enjoy these massive bars!

20140827-214419-78259743.jpgFeel free to add your own touch with walnuts or even some carob or chocolate chips. Also, if you don’t have carob powder (it’s a dairy and caffeine free alternative to chocolate), feel free to use unsweetened cocoa or cacao powder instead. Just ensure to adjust the sweetness as carob is naturally much sweeter.

I hope you like them if you make them. Tell me about them if you do! 😀

What’s your go to use for almost dead nanners?

Most random banana recipe?



Pistachio-Banana Bread Protein Muffins

Hey Friends!

I feel like I should start calling protein muffins pro-ffins just so my recipe names would be shorter… Or maybe I should just stop to think of cooler names…I think that may need some help though.. #MyCreativityIsMIA

Who else has been MIA…


Sorry I have been slackin with my postin lately…

I love writing so I miss it (and you guys!) when ‘other’ life stuff takes over.

Work has had me a lil bit busy.

Anyways, who wants a new snackie recipe?

Those Pistachios!

Those Pistachios!

I created these after seeing Crystal’s  Chocolate Chip Banana Protein Bread and gettin an itchin for some high protein banana bread of my own. Now you may ask me…Pistachios in banana bread? That’s weird! But is it really…? Due to it being St. Patty’s Day weekend when I made these, I wanted a least a touch of green in these lil guys. Oh and pistachios are just nomz. Amirite or amirite?

Just trust mmmkay? 😀

Also trust me when I say that these are suuuuper moist from all that nanner. The flavour is really brought out by refrigeration as well, so keep these lil babies in the fridge! **NOTE you should do that anyways as they have no preservatives in them to keep them fresh when left out*** I have to say that this is probably the most banana I have ever put in a recipe due to my sugar-phobness and it was okay. Three total grams is higher than my usual goodies, at 0-1g, but I’m trying to step away from watching every gram and the extra carbs were needed for this recipe. Anyways, with 6g of protein and 3g of fiber, that sugar will be absorbed much slower than it would have been if you just ate a piece of banana.

Okay enough rambling, here ya go!

Pistachio-Banana Bread Protein Muffins (Gluten-Free)

Makes 12 Muffins

Macros: Calories: 109 Carbohydrates: 15g Protein: 6g Fat: 4g Sugar: 3g Fiber: 3g

Dry Ingredients:

  • 1 cup gluten free oats (ground into a flour)
  • 1 scoop Vanilla Whey (I used my Schinoussa Probiotic New Zealand Whey in French Vanilla Silk)
  • 2 tbsp coconut flour
  • 2 tbsp flax meal
  • 1/2 tbsp cinnamon
  • 1 tsp baking powder
  • 25g shelled, no salt pistachios

Wet Ingredients:

  • 1 cup mashed ripe banana (nuke for a 30s to a minute with a tsp of water and a lid to help mash if needed)
  • 1/2 cup butternut squash puree
  • 1/2 cup unsweetened almond milk
  • 1 large organic egg
  • 1/4 cup egg whites
  • 1 tbsp raw coconut butter (I used Artisana)
  • 1 tsp banana extract (or vanilla)

Directions: Preheat your oven to 350 degrees. Combine all of the dry ingredients in a large bowl and whisk to get all of the lumps out. In another bowl, mash your banana. Add your egg and mix until the egg is broken up and combined with the banana. Add the rest of your wet ingredients and stir well. Fold your wet into your dry and pour your mixture into 12 sprayed or lightly oiled muffin tins. Bake in the oven for 18-20 minutes or until the tops are brown and firm to the touch (with a slight bounce). Let cool and enjoy!

IMG_4636Dry ingredients with pistachios folded in.

IMG_4638Wet ingredients.

IMG_4640All together.

IMG_4641Before the oven.

IMG_4643After the oven.

…and apparently I failed to take a picture of a full one before it ended up in my mouth. Oppps. You will just have to make them to see for yourself. 😉


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A Lil Bit Of Errryyytthhanng..Catching Up

Hey Friends!

I missed talking to you this weekend! Life has been super busy with work and unfortunately for me, I lost my weekend pretty much due to having to pull another shift on Saturday to cover for someone. Wah Wahhh…

One day is just not enough in my opinion. I just feel like if you only have one day off it’s like you didn’t have any time at off at all because you still have some errands to run during your off days and to than to try to fit in something you have been looking forward to doing…Good luck.

Do you feel the same way?

So I have some catching up with you all as I’m sure you have missed my rambling on. 😉

Random Thoughts

  • Totally didn’t even know it was St. Patty’s Day until I heard other people talking about their kegger partays all giddy like. Guess that’s what happens when you don’t drink. #CouldntCareLess. Hey, I will rock some green to the gym bright and early tomorrow for those still too hung over to get out of the bed. 😉 PS. Not trying to come off judgmental. No seriously, it’s just not my thing, others can do as they please.
  • On the topic of St. Patty’s Day, Happy Birthday to my Grandpa. 🙂
  • My boyfriend and I randomly chattered about reincarnation over our dinner date on Friday. Interesting dinner conversation eh? Do you believe in reincarnation or do you think you only live once?
  • If you were to come back as any animal, what would it be and why? All the “nature’s a tough world and you would probably not last long” realistic thoughts aside, at the moment the first animal that came to mind was a butterfly. Beautiful, peaceful and free. The caterpillar has quite the challenge of gaining enough fuel to be able to survive the transformation to it’s flying self. If, and only if, they succeed can they morph into the butterfly, take off and fly away from all they once knew and take on new adventures. Kinda cool when you think about it.
  • Would Netrition HURRY UP with my order?!?! I have chocolate Nuts n’More a’coming (protein peanut butter I had before) and their new TOFFEE flavour (no canola in this one too! YAY I can eat it) too. Hello! Peanut butter addict needs her peanut butter….not that I don’t have enough nut butters in my fridge as it is…

  • Every once and a while it occurs to me how much I take the things my body can do for granted. Today this thought resurfaced when I saw an elderly lady struggle to make it up the step on the bus while on my way to work. It makes me wonder how I am going to feel when my body is not at the level my mind is at anymore. How hard must it be to accept the fact that your body just can’t do simple tasks as it used to anymore? #RealityCheck #LoveYouBody #TreatItWithRespect
  • My beautiful nails that I got done on Sunday chipped on Monday morning in the gym and now look like a total trainwreck. This is why I don’t have nice things

Random Experiments

Awww yeah! Despite being super busy I had a major baking itch that needed to be scratched as my new Cellucor Red Velvet Cake Batter whey came in the mail. No, I have never actually tried red velvet before. Yes, I still bought it because it sounded cool. YES IT TASTES REALLY REALLY GOOD!

IMG_4551So, on that note, I decided to make brownies….with chocolate ‘brownie chunks’. …

IMG_4614OMG that melty #ChocolateChunkPorn :-O

Verdict. They turned out super fudgey and delicious despite being sugarless, high fiber and protein, made with squash and gluten free. Pat on the back for me. Recipe with be up tomorrow as part of #MakeItBakeItMonday’s with Chelsea and Kelly on IG.

Instagram also inspired two other baking/cooking experiments as well. The first was for my boyfriend as I knew he would love the idea of…

IMG_4545French Toast Sushi! What?!?

IMG_4549Thanks to Tony over at The Fit Bald Man for this amazing idea!

I made mine very similar to Tony by simply using a Flatout wrap, spreading it with nutbutter (one was crunchy almond butter, the other was crunchy peanut butter), filling it with fruit (banana and strawberries) and rollin it up. From there, you cut it into sushi rolls, drench it in your standard french toast batter (a few egg whites, U/S almond milk, cinnamon and vanilla) and ‘fry’ it up in a lil coconut oil to get it nice and crispy on the outsides. Voila! Simple and quite frankly, awesome. Oh, I also stole is idea for making one wrap a tempura style one by rollin the rolls in shredded coconut before frying. IMPORTANT NOTE: To eat, use chopsticks and dip in maple syrup!

Although mine aren’t nearly as pretty as Tony’s, my boyfriend absolutely LOVED them. What’s really awesome is that these are totally customizable too! You could change the filling. Make a sauce to drizzle on top. Add some chia or cacao nib ‘fish eggs’ on top for some crunch. The options are unlimited.

Next on the boyfriend’s breakfast menu will be Tony’s fruity spring rolls. 😀 Stay tuned!

The last inspiration came from Miss Krystal over at Spoonful Of Fit. She  made a delicious lookin Chocolate Chip Banana Protein Bread and it put me in the mood to make my own. Of course, I completely made my own version but her post simply reminded me that it had been a long time since I had my share of protein rich nanner bread. I really love bananas…

IMG_4643Sneak peak of my Pistachio Banana Bread Muffins fresh out of the oven. Oh and why pistachios and not traditional walnuts…?

  • Cuz pistachios are delish
  • Cuz who wants to be the same as everyone else
  • Cuz pistachios are green and it’s St. Patty’s Day weekend.



During my one day off I did manage to go out for a nice din-din date with my boyfriend before he left for Toronto for the weekend to do some shooting. We went out for Thai at a really yummy place on James Street called Ben Thanh Viet Thai. I love Thai (minus the sodium) because all I get is veggies and seafood. Dream dish right there. What else is there to life?  Okay I would need my squash…and peanut butter…and quest bars….But this is really what I like! 😛

IMG_4590So much seafood! Scallops, calamari, squid, mussels in a spicy basil sauce…I was thoroughly content with this plate.

Where’s your favourite datenight spot? I will say that I was really craving Chucks to have them redeem themselves from the last time, but this was super yum.

What’s a random thought you have come up with lately?

Enjoy the rest of your Sunday evening friends!



#HashTags and Moooore Pronuts…WIAW

Hey Friends

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! 😀

Peas and Crayons

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

IMG_4168Simply 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?

IMG_4007I mean really. Those toppins tho! Lets a close up shall we…

IMG_4008#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?

IMG_3947So 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…

IMG_4030This 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..

IMG_4065Even my side salads are massive and toppin-filled. I love how high nutrient dense foods are so low in overall calories (veggies at least) that you get to load’em up. #VolumeBaby

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.

IMG_4123Stuffed with the usuals

  • Grilled spicy (Miss Dash Extra Spicy seasoning) chicken
  • Spring mix
  • Sauteed onion and mushrooms
  • Avocado
  • 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

IMG_4016One 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?

IMG_4017And I thought I didn’t like coconut

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 (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)


  • 1/2 scoop Cellucor COR-Fetti whey
  • 1 tbsp coconut flour
  • 1-2 tbsp water
  1. Pre-heat oven to 350 degees.
  2. Measure and pour all dry ingredients (oat flour, coconut flour, coconut flakes, baking powder, and Stevia) into a large mixing bowl.
  3. Measure and pour wet ingredients (egg whites, Greek yogurt, almond milk, and coconut extract) onto dry and mix well.
  4. 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.
  5. 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.
  6. Allow cake to cool and cut into 8 slices. Enjoy! ( I made it 10)
Nutrition per slice: 90 calories, 2.9 g fat, 11.6 g carbs, 4.3 g protein, 2.6  g fiber per slice (97 calories/4F/13C/5P/4g Fiber/1g Sugar)

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 😀

IMG_4141I had a random orange in my fridge to use up…

IMG_4137And of course I was still amused with my new donut pan

IMG_4156So using up that orange I determined that chocolate orange pronuts sounded pretty good. Apparently I was right on that flavour pairing. 😉

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.

IMG_4157Chocolate Orange Protein Donuts

Makes 6

Per Donut: Calories: 121 Fat: 4g Protein: 9g Carbohydrates: 14g Fiber:4g  Sugar: 2g

Wet Ingredients:

  • 1/3 cup unsweetened almond milk
  • 75g orange, peeled
  • 1/3 cup liquid egg whites

Dry Ingredients:

  • 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 ;-))


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Nuts N’More Chestnut Flour Muffins

Hey Friends,

Just droppin in for a quick lil recipe. This is the one I posted earlier in the week for Instagram’s #MakeItBakeItMondays with Chelsea (chelsea_lifts) and Kelly (fitpaleolife). This weekly event is simply where you make a recipe that includes the use of protein powder and each week there are a few winners that catch the eyes of these two lovely ladies. You should definitely check out their accounts on IG as they are quite the chef-esses. Surprisingly this is the FIRST one I have entered but hopefully won’t be my last as I bake with protein all the time! This lil event not only is fun (as baking is always a good time!) it also sets me up for healthy snacks for the rest of the week (aka snack prep). Multi-tasking at its best I would say :-D.

This week I ended up making muffins (I know I know, more muffins) BUT these are special muffins as they include my new flour...

Chestnut Flour!

Any Italian readers out there?

Cool eh? I spied it in my health food store over the Christmas break and after seeing a couple people on IG testing it out, I had to have some to experiment with. Of course I took to the big ol’ internet to see just how this special flour behaves when baking. Here’s a few things I found out:

  • Despite being in the nut flour family, it behaves nothing like it’s other family members and thus cannot be substituted one to one for any of those flours
  • It has less fat than traditional nut flours
  • It apparently makes for a cakey texture in baked goods
  • Doesn’t require eggs! Thanks for your experiments Brittany! Check out here Carrot Cake Chestnut Flour Muffins (I made those too!)

Lastly, like it’s nutty family members, it’s gluten free! This is great as I am now gluten free completely to see if that helps my tummy out at all. Realistically, the last thing in my diet containing gluten was my oats, so I switched those over now to gluten free (can’t give them up!). My Ezekiel bread may also have to be given the boot soon (it’s only wheat and flour free) to be rid of absolutely everything. My tummy has been doing a bit better so my nutritionist may be right and I may have developed a gluten intolerance due to a restricted diet over the past few years. Ooops.

Anyways, back to the main point, maa muffins.

They also got a lil something else special in them….IMG_3763

Chocolate Peanut Butta. This is by Nuts N’More and it’s delicious!

Just a lil bit…

A touch in the centre of each muffin. A surprise if you will…IMG_3766

Nice lil blob eh?

Now you see itIMG_3772

Now you don’t.

Their all cute and stuff when they are all baked up…


Bite sized even.

Oh and lookie..IMG_3799

 There’s that peanut butta middle peeking out again. Yum.

Want the recipe yet?

Here it is 😀

Nuts N’More Chestnut Flour Muffins

Makes 10 muffins

Per muffin: 113 cals, 12g carbs, 4g fat, 7.5g protein, 4g fibre and 2g sugar (from the banana only)

In a large bowl mix the following dry ingredients:

  • 1/2 cup chestnut flour
  • 1/4 cup coconut flour
  • 1/4 cup gluten free oat bran
  • 1/4 cup gluten free oats
  • 1 scoop chocolate whey (I used Optimum Nutrition Decadent Chocolate)
  • 4 Stevia packets
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp cardamom

In a smaller bowl, whisk one large egg and then add the following wet ingredients to the bowl and combine well:

  • 1/2 cup liquid egg whites
  • 1/2 cup unsweetened almond milk
  • 1/4 cup water
  • 50g banana, mashed
  • 1/2 tbsp coconut oil, melted (add this last so that it doesn’t solidify again due to the cold ingredients)
  • 1 tsp vanilla extract

Add wet to dry and fill 10 sprayed muffin tins about a 1/3 of the way up. Take a 1/2 a tsp of your nut butter (I used Nuts N’More Chocolate Peanut Butter) and place that in the centre. Use the rest of the batter to top up each muffin and then bake in the oven at 350 for about 18-20 minutes or until the tops are firm and a toothpick inserted off centre (to miss the nut butter) comes out ALMOST CLEAN. **You want almost so that when they are cooling in the tin, they don’t go too hard because of the whey and coconut flour**

Let cool and enjoy! 🙂

These were subtly sweet from the banana and not too dense. The chestnut flour is quite an interesting flour that I look forward to using again for other goodies! I hope you like them if you try them out. I will be trying a Vanilla Spiced Apple version of these in a few days and will let you know how that goes.

Happy Thursday Friends!



Finally Comin Back Around…WIAW

Hey Friends,

So I mentioned last week that I was dealing with some very ANNOYING digestive issues. Bloating. Gas. All that TMI fun stuff and well it’s slowly starting to dissipate FINALLY. Thank gawd. I don’t know about you all, but I really dislike being bloated for a week straight. Unfortunately, I’m left in the dark regarding what triggered the whole thing. It could have been my beloved gelato because of the lactose (despite taking lactaids). It could have been the lentils I randomly tried to add in my lunch earlier in the day. It could be a combination of both. I have no idea. Furthermore, although that major gut attack started after that Sunday, I have been having some digestion issues over the past few weeks following some of my dietary increases. I’m really hoping that my stomach is not going to give me a really rough time with this ‘lean bulk’ or ‘reverse dieting’ because that is going to make it even harder on me physically and psychologically to handle it over the next months while trying to put on some required weight. Please be nice tummy. Pretty please adapt! I’m trying to help you I promise. 😦

Anyways, due to all that, and the concern of my dietician that I had some reaction to something I ate, I went to see a Doc yesterday for an exam and then got my arm poked for blood this afternoon. Did I mention I hate needles? Ugh. Anyways, nothing too special from the Doc, but I’m kinda anxiously awaiting my results of these blood tests to see if there was anything wrong. Specifically, I’m interested in my thyroid as that can get out of whack when you are lower than you should be in weight/body fat and can have an affect on your digestion/tummy. I’m also curious to see if I’m still anemic. Only time will tell I suppose.

Well that was depressing…Lets get to some fun stuff mmmkay? Thanks to Jen for hosting this foodporn sharing shindig.

Spooky Snacks and Healthy Halloween Treats

Check her and her ultra cute chickpea out on her site!

So in line with the Hallowe’en themed button I figured I would show you where some of those fall staples have entered my mouth…wow that sounded wrong. Why the dirty thoughts peeps? 😛

Pumpkin Bread Loving

Still really enjoying that lovely bread inspired by Ellen. I posted my version here

It makes for a good shnackie on my rest days. Smeared with my normal protein ‘icing’ made with Cellucor Peanut Butter Marshmallow Whey this time. Some McIntosh apple on the side too. Apples and Pumpkin 😀

IMG_2610It made it’s way into another pre-workout proats bowl…

IMG_2634But this time I was cravin those bloobs again. Pumpkin and blueberries can have fun together too. Cacao nibs joined in on the fun there too and peanut butta is always invading my oatmeal. I’m okay with that invasion tho… 😉


Squash Devourin

My love for squash never ends. It’s not seasonal…like at all. But hey, I’m not orange okay…not yet.. so I’m under control 😀 Whatever helps you sleep at night…

I have been trying some new varieties this week like I wanted to! Check it, I’m gettin around

IMG_2615Spaghetti squash topped with a homemade meat sauce and topped with light goat cheese. Sooo good. How can one not like squash? There are soo many varieties to try out! Okay, so maybe only a crazy foodie like me gets excited about something like that….The recipe for this beauty will be up a lil lata in the week. Wait for Candyfit’s Recipe Friday post!

IMG_2646Don’t let my normal loves deceive you all, see that orange skin on that perfectly roasted (toot toot) squash? That’s a second variety I picked up this week. Turban squash.

That lil baby right there. It’s got a funny lil bump just like buttercup. It’s good and has the exact same nutritional profile as buttercup pretty much but is a bit sweeter tasting. Due to this last factor, I still lean towards buttercup over this one.

IMG_2668The return of old favourites. Kabocha and scallops! Who am I kidding, kabocha never leaves, but due to me wanting to venture out and try new squashes, kabocha has seen less plate time than normal. The scallops were a “reward myself after facing the big scary needle’ today 😀 Well deserved I think. Ha. It wasn’t even that bad, the lady was super nice and chattered with me through the whole thing. I love getting nurses who know how to not kill you with the needle. Are you scared of needles?

The Not-So-Feative Plates

IMG_2665Today’s lunch was super yummy. I really love those lil chipotle flavoured La Tortilla wraps! Nice and spicy 😀 Loaded with wilted spinach, grilled turkey breast, sauteed mushrooms and onions, mustard and avocado. Side of more spinach and steamed asparagus all sprinkled with Mrs. Dash steak spice blend. Yes, I’m random.


Zoats incubating over night...

Zoats incubating over night…

Zoats all mixed up with two delicious blobs on top

Zoats all mixed up with two delicious blobs on top

OMGaaaww that deliciousness!

OMGaaaww that deliciousness!

On my rest days, I have really been enjoying adding my veggies to breakfast. I’m officially on the Zoat train! That’s oats with grated zucchini cooked in for all of you who aren’t familar. It may sound weird to shred veggies into dessert tasting dishes like oatmeal, but it adds really no taste AND great volume for all of you who like to see tons of oatmeal in your bowls :-D. These oats were made with chocolate whey (my probiotic New Zealand whey), 1 tsp chia seeds, 1/2 tsp coconut oil, cinnamon, 1/3 cup +1/2 tbsp oats, 1/3 cup each U/S almond milk and water, 70g of zucchini, grated, and 75 grams of a organic frozen wild berry blend. All of that went in the fridge overnight. In the morning, about 2 egg whites were added through the cooking process and the whole bowl was topped with some cacao nibs and 1 tsp each my homemade chunky peanut butter and my chocolate nuts n’more peanut butter. So good!

That’s all for tonight’s WIAW, hope you enjoyed the view 😉 I’m off for shnackie.

Are you celebrating Thanksgiving this weekend? Favourite festive dish? I really enjoy my roasted veggies that I make and also my spicy, extra roasted garlicy sweet potato mash. Too bad my family hates garlic…

Favourite type of squash? Kabocha, followed by buttercup at the moment

Ever tried zoats? Don’t be afraid, they are awesome!

Keep nommin