Lil Miss Fitness Freak

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

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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 ChipΒ 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 sheetΒ 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?Β Get baking! πŸ˜‰

What are your favourite filled cookies?

Peanut butter cookies or chocolate chip?


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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. πŸ˜€

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.Β 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… πŸ˜‰


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.



Tuesday Also Starts With “T”

In the blog world, that mean I can have thoughts on Tuesday’s too. πŸ˜›

What’s crack-a-lackin friends??

I’m so sorry I have been absent ever since droppin ‘the bomb‘ so to speak on ya about a week ago. I wasn’t avoiding you after that I swear, I just got busy with other life stuff and I kinda went through a brief period of not having much inspiration to write. Who knows, maybe that vlog took it all out of me and I needed a week to re-coop. Hehe, just kidding. I like being an open book and that post was super empowering for me to do!

That post leads me to my first thought of the day..

1. I love you guys

Thank you so much for all of your support on that vlog and post. It meant so much to me as I wasn’t sure how it was going to go, but it was something I felt I needed to do for myself. There is no reason to hide behind your past. Embrace it and use it to help others. I also want to thank you all for sharing your stories. I so appreciate how open and honest you were with me and the fact that you are willing to share a piece of yourselves with me. I’m glad I am perceived as being trustworthy enough for you to feel comfortable with me and this space.

2. It doesn’t take a lot to make someone smile

I really doesn’t. Happiness and being in a good mood is easily transferable to others. Take my bus driver today. Yes, my bus driver. He was actually the happiest bus driver I have ever seen. Despite sounding like he was a boat or cruise operator

…..aaaaaaannnnnddd ladies and gents we have made it to our destination. Thank you for boarding the 2A bus….

No joke that is what he said in that voice as we arrived onto campus. Amazing right?

His energy really made me smile and I’m sure it was touching to the rest of the boarders as well.

3. My need for the tropics has manifested in a new food obsession craving..

IMG_7356Eat alllllll the pineapple!

Guys, it’s a problem. Do you know how much pineapple costs here in Canada? I have managed to contain myself and keep it to either my pre or post workout protein oats only, but guys, if you haven’t had warmed pineapple in your oatmeal, do it. So good. Oh and while you’re at it, drizzle wizzle the top with a nice chocolate protein icing (good chocolate whey+ almond milk= icing).


4. Never forget those who did you a favour.

I went to get my usual Timmies (tea for all you non-Canadians) before my 4pm class today and I got a big ol’ smile from the wonderful lady working there on the daily. She now knows me. Why?

She did me a favour. A big favor. One afternoon I went in to get my tea and thought a nickel was a toonie (epic fail) and I guess she saw my disappointment and totally bought my tea for me! I’m going to say it again..Amazing no? She totally made my day. I knew I couldn’t let that go, so the next time I went to get my tea, I “bought 2” but took only one. The other one, in the form of change, went right into her pocket and I hope she bought herself a hot cup of joe for all the hard work that she does.

5. I’m on a baking kick again…

I don’t really know why these happen to me, but I just feel the need to bake all the things despite not really having the time to accomplish this. Over the weekend, my housemates have received quite a few random goodies

IMG_7370Baked french toast…or bread pudding…whatever you want to call it for Emily this morning.

IMG_7368Really super easy to make.

Preheat your oven to 350 degrees. Whisk an egg in a bowl. Add a good 1/2 cup of milk of choice, and chia seeds (or flax meal) and whisk that together. Then add your flavourings. For this one, I added 1 tsp of vanilla extract, about a tablespoon of peanut flour and mashed 1/3 of a ripe banana into the liquid. Then rip up 2 pieces of bread (I used sprouted grain) and fold that into the mixture. You want it to be a bit soupy at this point, as the bread soak it all in, so it you’re low on liquid, add more milk or egg whites. Toss in your additional add-ins and fold gently into the mixture. I added diced banana and carob chips. Finally, spray a bowl (or be lazy like me and use tin foil that has been sprayed so you don’t have to wash a dish afterwards ;-)) and pour your mixture into the bowl. Place any last toppings on there (I added some of Emily’s chocolate peanut butter from whole foods) and toss in the oven for about 30 minutes or until the ‘pudding’ is puffed up, firm and slightly golden on the top.

I made coconut pineapple rice pudding for Rita a few days ago. I blame her for my pineapple obsession.

I also made these for the whole house when I had a big container of leftover pumpkin that needed using up…

Flourless Pumpkin Pie Muffins -- you won't miss the flour, oil, or sugar in these soft and tender muffins! || #glutenfree #pumpkin #muffins

Thank you Miss Spoons! Sadly for me, my housemates said these were the best thing I have ever made them and I can’t even say it was my creation. Oh well, they were devoured in 3 days. Oh and that was double batch.

So yeah. Go make them.

6. I have been practicing being more mindful of my surroudings.

This is uber random and isn’t necessarily a super new thing as I have been doing it for about a month now. I felt the need one morning to not walk to class with my headphones in just because. What I realized was how much having one single earbud in my ear makes me tune out the world around me and really make me mindless. I am in no way saying that you shouldn’t enjoy your music, but I think it’s important to really take in your environment sometimes and not be just another student zombie walking to class with headphones in. Even in the gym (gasp!) I have done this and have found sometimes that it helps to get into my zone, but this depends on my mood more.

Its weird what you can come to appreciate. For example, oh the smile it brought to my face when I heard robin’s singing the other morning. SPRING IS A COMIN!

7. I hope she is at peace.

My friend posted a picture today of a friend who passed away from her eating disorder. Although I didn’t know her personally, I want to say that I hope this poor girl is at peace now. I hope that those demons can now shut up and let her be. These demons are very real. They take lives. Never forget the immense impact mental illness has.

Let your beautiful and freed soul dance and embrace what it feels like to be released from the cage that cooped you up for too long. ❀

Have a great Tuesday friends.

Ponder for a moment

Current obsession?



S’mores And Pesto…WIA(Monday)

First I wanted to say thank you for your comments on my pushup challenge yesterday and sharing your pushup numbers with me! You all did an amazing job πŸ˜€

So, how long has it been since I have been able to jump into one of these with my legit eats??

Yeah. So I’m gunna jump in this week and show you a full days worth of eats. Everything. Supps and all. So you ready? Let us begin.

Go say hi to Jen over at Peas and Crayons while you’re at it if you want a whole lotta #Foodporn

What I Ate Wednesday Button

So since it has been a while, things have changed a bit over here…

First thing is that my preworkout proats aren’t very pretty anymore…

IMG_6870Oh and the have turned green.

Long Live Zee Zoats!

OMG guys I have fallin in love with the fluff factor that combining egg white oats and zoats has made. Do you see how much is in that bowl for a 1/2 a cup of oats? Genius I tell you. Plus you get a green veggie into you first thing in the morning. I call that a win.

That beauty of an ‘icing’ on the top is another new thing and it’s delicious but doesn’t photograph too well (and I didn’t even put it all on…). Basically I have switched from putting my Cellucor protein powder in my oats (I used peanut flour now) and instead, have been mixing about a 1/3 of a scoop with some US almond milk to make an icing to put on top. Not only is icing amazing in every way, but the flavour is so much more pronounced and with Cellucor’s amazing flavours, I can savor a different ‘iced’ concoction every morning. This one was Chocolate Raspberry Truffle.

What has stayed the same?

The quest bar bites and nut butter of course. Can’t have oats without some party guests.

Despite the UGLY looking picture, here’s how I make’em if you’re interested

The night before…

This is optional, but I do it for the absorption benefits. Soak 1/2 cup of gluten free oats (I used quick ones) + 1 tsp chia seeds + cinnamon in just enough water to cover.

In the morning…

  1. Grate 1/2 a zucchini (about 100grams) into your oats.
  2. Add 10g, or about a tbsp or two, of peanut flour (PB2 or chocolate PB2 would work too if you don’t mind the added sugar and salt)
  3. Mix together with enough almond milk to make it into a thick soupy consistency and nuke for 2-3 minutes. The zucchini leaches out lots of liquid, but the chia seeds and peanut flour are very absorbent so it evens out. If you’re too dry, just add more liquid. It’s a learning thang.
  4. Quickly stir in 1 egg white (about 3 tbsp or 32g). Add more water if it’s too thick (ie not moving)
  5. Nuke for another 2 minutes (ensuring it doesn’t overflow if you’re microwave is powerful)
  6. Remove and add fruit of choice. I generally do banana and sometimes strawberries if I’m feelin a change of pace.
  7. Nuke for a final minute. This is optional if you want your fruit melty like me.
  8. Remove and crank in some pink sea salt (a new thing I am trying to incorporate into my diet slowly…will discuss later) and any other superfood add-ins or extracts you like. I’m currently stirring in either lucuma or my Pranin acerola C (vitamin C powder). Stir that all up.
  9. Then add your questie bites (I bake mine), cacao nibs, nut butter of choice and a sprinkle of peanut flour on top.
  10. Finally, add your icing. Just mix up some whey with water or milk and toss that on top.

Voila, your masterpiece of voluminous, hot goodness. πŸ˜€

You can do this on stove top too, but I just like the microwave technique better. Less pots and I don’t loose oatmeal to the pot. πŸ˜› Plus, if I die of anything, it would probably be due to microwaves because I require my food hot so I may microwave something again halfway through eating…yes I have a problem.

Anywho, this sat for about an hour then helped me find my way to the gym and get me through my 2 hour glute/ham workout Weeeooo….

Glute Hamstring Raises (GHR’s). I just found a place to hook my feet into rather than having to find someone to hold my feet down.

Tried these for the first time in a long time (superset with weighted split squats) and I always forget how nice of a burn they give.

I had to literally run out of the gym because I had a dentist appointment to fix my permanent retainer (the lil wire they put behind your teeth after braces so they don’t move) that I snapped a few months ago at 11:10am. I finished my workout at 11ish

My bad.

I’m stubborn so I tend to just go like a maniac to make sure I don’t cut corners in my workout. Instead, cutting corners that day meant very lil stretching, but hey at least I got my workout done… πŸ˜€

I kinda stretched while scarfing down my post workout muffin…my form of a shake which you have seen before.

IMG_6879Yes it looks UGLY (wow that’s a trend it seems) but it actually tastes good. The ugliness comes from the green colour that is my chlorophyll for alkalizing after workout stress (ie. acidifying the body). The only difference now is that there is pink sea salt in it.

Oh I also sip on these on my water throughout my workout

IMG_6877BCAA’s by Rivalus in green apple. These are the cleanest BCAA’s I have found, meaning they have no artificial crap or sweeteners in them that make my tummy unruly. PLUS they have tons of natural anti-inflammatory ingredients like turmeric in them for support after your workout.

So after my 5 minute dentist appointment to get an impression done for my wire, I headed to Loblaws to pick up the items I needed for my parents dinnah that night and then headed back home.

Soon after, the stomach yelled at me that it was hangry so this was inhaled…


Under the pile of Mrs. Dash-ified roasted veggies is Uncle Bens brown rice and roasted chicken breast.

Do you ever get to the point where you are so hungry that you don’t feel hungry anymore? I keep telling myself to stop doing that but my hunger comes on in like an instant and it’s always when I’m doing something…then you have to cook and then well…

I swear it eats itself.

Soowwrrry tummy.

So my Dad and I headed into Georgetown and did some Christmas shopping for my Mom while we were waiting to pick up Maggie from the beauty salon…

IMG_6900Shorter hair but not as bad as the last time. They even put lil bows in her hair. Shes so cute.

After we came home I finished the big project that is pesto making that I had started while waiting on my Dad.

IMG_6886It takes forever to make (all that cleaning!) so you make a massive batch! This is my basil-cilantro one with a heavy hit of garlic, lemon juice and chili flakes. Nomz. I put that *it on errythang.

During the afternoon I took my next round of supps (I forgot to mention the probiotic I take every morning after my breakfast, which is Natural Factors Women formula with the cranberry strain).

IMG_6909Two teaspoons of my Botanica Double Potency fish oils in Key lime and 1 drop of my Ddrops.

After preppin my parents dinnah, I then made my own and ate with them while they had their before dinner drink and chatter.


Baked swordfish with pepper and lemon juice. Roasted acorn and kabocha squash. Kale and chard blend with mushrooms, onion, garlic, curry and chili powder.

Man do I love swordfish. Mmmmm and squash of course. This plate is nothing you haven’t seen before but I have had to scale back dem greens because unlike a cow, I only have one stomach and it doesn’t agree with eating an entire bunch of greens in one sitting. Hard lesson I have learned too many times.

After accompanying my parents for their midnight meal dinner and cleaning up, I blogged a bit and answered an email (which should have been done way before now…stupid exams) to an amazing follower who contacted me a lil while back. I capped off my night with my typical frozen puddin and questie.

IMG_6908And just so you know…

The s’mores Questbar is amazing BUT I will say I like it raw better then baked because I feel like it keeps more of its flavours that way. Anyone else agree? Yum.

So that was my full day of eats. Hope you enjoyed!

Thanks again to Jen for the linkup.

NOTE: I have been playing around with pink sea salt because 1. salt is actually needed by the body as an electrolyte and for some reason it only occurred to me recently that I may actually be deficient in salt due to the only salt in my diet being from 1/2 a questie a day and any residual salt in my fish and such. Athletes especially need more as they sweat it out during training. 2. I have heard that there are digestive benefits of including it in your diet AND 3. I have also red that if you are chronically tired it may be a sign that your salt is low and I have to say that postworkout I have noticed a difference. Before I used to be drained completely after my workout and almost falling asleep, but the lil bit of salt has appeared to keep me awake and perky up until I have my next meal about 1.5 hours later. Thoughts?

Happy hump day all!

Do you like pesto? Favourite way to use it? It makes an amazing topping for fish (especially fattier ones like trout and salmon) and salad dressings!

Favourite fish? It’s so hard for me to just pick one, so a couple of my favs include trout (red fish), swordfish, sea bass and halibut for my white fish and scallops and lobster for my shellfish. Yeah…see can’t just pick one. I’m a seafood lover.



When Raisins Get Kicked To the Curb…

…This ones for you Deanster

Hey Friends! Quick lil recipe for ya after these babies were requested numerous times by the aforementioned professional spotter, Dean,Β after I had brought them into the gym for everyone for the first time about a month ago. Now, that may not mean much to you guys, but it was a shocker for me…


Let me tell you a quick lil story

You see there once was a man who would do anything for an oatmeal raisin cookie

While everyone else is all like…

Dean was all like…

The man just adored his raisins. They were his thing. His indulgence. His crack.

So, every 2 weeks or so when I brought in a batch of my health-ified homemade goodies to the gym for everyone, I catered to his addiction half the time by making him some version of oatmeal raisin something. Whether that was muffins, pronuts or those skillet cookies everyone loved so much, he always started off his gym session with a belly full of raisins.

Rule Breaker Alert! No eating the gym Dean…Pshh and you work there. πŸ˜›

That was up until I got my new Cellucor Chocolate Raspberry Truffle Whey and made a batch of these to bring to the gym…

20140823-214530-78330122.jpgThen he was all like

What’s a Raisin?

It’s okay Mr. Raisin, he will come back….

Or maybe he won’t

Story Time Done.

Now onto that recipe!

20140823-214530-78330845.jpgYou have seen my pronuts before so these shouldn’t be a shocker to you but there were just too damn good to not share. The 1/2 batch I brought in (as I also brought in another recipe which I will post up later) disappeared in about 30 minutes and this is at 7:30am…Toot toot. πŸ˜€

20140823-214532-78332783.jpgTo be honest though, I think I have to give Cellucor the credit for the amazing taste of these completely healthy, protein packed doughnuts because that flavour of whey is actually mouthgasmic.

Yes. Mouthgasmic!

You would understand if you try it!

20140823-214533-78333152.jpgBig and fluffy, these pronuts were packed with raspberry flavour not only from the whey but also from the fresh raspberries that burst in them while they were baking up in the oven.

Nice and tangy…Or you could even go as far as saying zingy.

Zingy. A nice switch up from your normal sweet treats.


Chocolate Raspberry Truffle Pronuts.

Makes 6 large doughnuts.

Macros: Calories: 129, Carbohydrates:16g Fat:3g Protein:9g Sugar:2g Fiber:5g

In a large bowl combine the following dry ingredients:

  • 1 cup of rolled oats that have been blended into a flour
  • 1 scoop Cellucor Chocolate Raspberry Truffle Whey (or chocolate protein powder)
  • 2 tbsp coconut flour
  • 2 tbsp flax meal
  • 3 packets of Stevia (more of less to your tastes)
  • 1 tsp baking powder
  • Crack of pink Himalayan salt
  • Fresh raspberries (I used about 85 grams worth)

In a smaller bowl, combine the following wet ingredients:

  • 1/4 cup of plain 0% greek yogurt
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup liquid egg whites (or 1 whole egg, macros will change slightly)
  • 1/4 cup unsweetened almond milk
  • 1 tbsp raw coconut butter (I used Artisana, you can use another nut butter if you like or sub for a tbsp of coconut oil)
  • 1 tsp of apple cider vinegar

Directions: Preheat the oven to 350 degrees. In a small cup, combine you almond milk and vinegar and set aside to ‘curdle.’ This is like using buttermilk (helps with rise) in normal baked goods. In your larger bowl, whisk together the dry ingredients to combine. Fold in raspberries to coat ensuring they are coated in the dry ingredients.

You place the raspberries in the dry to coat so that they don’t just sink to the bottom of your combined mixture.

In your smaller bowl combine all of the wet, including your faux buttermilk mixture until there are no clumps. Fold your wet into your dry and add a few tbsp of water or milk if your batter is too dry. It should be thick but not overly dry to the point where you’re having a tough time stirring. Portion out your batter into 6 well sprayed doughnut molds (or you can just make muffins) and place into the oven. Bake until the tops are golden and they are just barely firm to the touch.

Remember when baking with whey you want them to still bounce when apply pressure to the tops of them with your finger or they will dry out as they will continue to bake a wee bit when removed from the oven.

Let them completely cool before removing and refrigerate those that aren’t eaten that day.

So Dean has a new love. A love stronger than that of him and raisins.

Who would have thunk it?

Okay I will stop with the corny raisin jokes now.

Have a great Saturday night peeps.



Skillet Cookies

Hey Friends,

So I have been on quite the recipe hiatus for a while now and I apologize for not posting as many as I should be given that I’m a foodie blogger.

It’s not that I haven’t been making new things, because I have, it’s more that I just haven’t gotten around to posting them due to tackling other blog topics that I have really wanted to talk about. In addition to that, I still need to get over the ‘this doesn’t really seem like a recipe to me” thing and just post how I do stuff. Sometimes what seems silly to post to me, may actually be quite helpful to someone else. That thing may just be very much enjoyed by that person too, so why am I holding them back based on the thought that just throwing something together doesn’t make for a ‘good enough’ recipe post?

No more I tell you, no more!

Now that I have set a goal to post a recipe every Sunday,Β a weekly recipe (at least!) you will get! And, since it’s still Sunday, why don’t we throw one up right now.Β  skillet cookiesIf I’m not mistaken, I have talked about these and given a rough recipe already, but I wanted them to have a more formal post as I have better pictures now.

These guys are really nothing new. They have been baked for own nommin pleasure as well as for others. They actually date back all the way to my fourth year. Yes a whole two years ago. #FoodBloggerFail.

They started off with me needing an easy way to transport my pre-workout proats to my early morning thesis class before I hit the gym. I also happened to find a recipe for these oatmeal skillet cookies (Ashley at Edible Perspective is a genius!**) around the same time and thought they looked very similar to the ingredients I used in my proats. Sooo I then decided to throw my normal oats in a pan and see how that went…

20140622-202619-73579889.jpgTurns out, they worked quite well. Again, Ashley you are amazing!

**Oh and when I linked those these Chocolate Chip Oatmeal Pancakes from The Minimalist Baker in my earlier mentioning of this recipe that was incorrect. Ashely’s oatmeal skillet cake-cookies were was my original inspiration, but those pancakes are definitely on my list of to-try recipes! **

Make sure you go check out Ashley’s version of these super yummy (and guilt free!) cookies, but for now, I will leave you with my creation.

One final note I want to make is that these cookies are very customizable. The pictures and recipe I’m about to give here are for the ones I ate on my rest day so they are my Zoat’s version. I have made these for others (many others recently and gotten rave reviews! See end of the post) in various flavours and ingredient quantities and they still work out perfectly. To be honest, it’s all about the consistency of the batter with these guys. All you need is a thick, cookie dough like batter in the end before ‘fryin’ them up and you are good to go. What goes in that batter is really up to you for the most part.

I hope you enjoy!

Zoaty Oatmeal Skillet Cookies

Gluten-Free and can be made Dairy-free if a vegan protein is used.

Makes about 3 cookies.

In a bowl combine the following:

  • 2 egg whites or 1/4 cup of liquid egg whites (can use a whole egg)
  • 1/3 cup of unsweetened almond milk (or milk of choice)
  • 1/3 of a grated zucchini (or about 70-80g)
  • 1/2 tbsp-1 tbsp of nut butter ***I omitted this from this particular batch as I wanted it on top***

Mix until you get all of the nut butter well distributed.

Than add start adding your dry right into the wet. See how easy, you don’t even need to mix dry and wet separately!

  • 1/2 cup gluten free oats
  • 1/4- 1/3 scoop of protein powder, flavour or choice (more or less to get the thicker batter)
  • 1 tsp chia seeds (or flax meal)
  • Cinnamon and extracts to taste

Mix these all together until they form a THICK batter. This is not a pourable batter, it should be needing to be scooped onto the pan.

Next fold in any extra add-ins. Fruit chunks, nuts, seeds, etc. I used 4 grams of raw cacao nibs.

Let the batter sit for a minute while you preheat your sprayed or lightly oils pan. Ensure that your pan is no higher than medium low heat (about half) or your cookies will burn on the outside before fulling cooking on the inside. You also want to ensure that your pan is sprayed enough or they will stick. I used a non-stick spray and 1/2 a tsp of coconut oil (for the crispier top).

Plop your batter into the pan and form your cookies. Let those cook for about 3 minutes or so, or until the bottom is golden brown and then carefully flip them over to let there other side cook. Remember that although you are cooking them like pancakes, these are not the same consistency. They are much denser and should therefore be a bit easier to flip.

Once your skillet cookies are done you can do a number of things with them….

You can take them as is and eat them like a cookie.


You can be super cool like me and stack them up

Throw some homemade strawberry rhubarb compote (just simmered strawberries and rhubarb chunks!) on top…

Plus a blob of much need Chocolate Nuts n’More peanut butter cuz no breakfast is complete without nut butter…

And a final sh**storm dusting of cinnamon on them …

And call them pancakes.

20140622-202617-73577726.jpgAnd then proceed to destroy said stack and spread out the toppings on each pancake like a pro.

Once the picture is all said an done, this is how pancakes are supposed to be eaten right? #FoodBloggerConfessions


Can you tell what order I eat them in lol. First one has no nut butter, the last has the biggest blob. I have peanut butter issues.

Good stuff, good stuff.

Final Macros for my version (with 1/2 tbsp Nuts n’More peanut butter and 1/2 tsp coconut oil for frying):

Cals: 358 Carbs: 42g Fats: 11g Protein: 24g Sugar: 6g Fiber: 10g

Go and make them. You won’t regret it! They are a totally wholesome and healthy cookie that you can feel great about eating! You can also make a big batch of them, freeze’em and pull them out for perfect on-the-go breakfasts or snacks. πŸ™‚

Before I leave, I will give you some of the NON ZUCCHINI versions I have made for my gym peeps (aka my famous lineup of spotters ;-)). Here are their favourites:

***Please not that for each of these versions, the batter I have given above is too wet as fruit purees listed below are wetter than the zucchini. To compensate, you can add anything from more oats to coconut flour to more chia/flax to psyllium husk to get the consistency thicker. I simply bumped up the whey to 1/2 a scoop and added one of the aforementioned ingredients if needed***

For Dean: Oatmeal Raisin. 2 tbsp of unsweetened apple sauce gets added to the wet along with vanilla and butter extract (optional) and a tbsp of almond butter. The whey is either cinnamon swirl (cellucor) or vanilla. Some raisins are then folded in before cooking.

For Vince: Chocolate Peanut Butter. 1/4-1/3 of a banana, melted first before combining with the wet. 1-2 tbsp plain green yogurt was also added to the wet as he likes more protein. Finally, 1 tbsp of crunchy peanut butter was thoroughly mixed with the wet. Peanut Butter Marshmallow whey (cellucor) OR 2 tbsp peanut flour. Extra Add ins: Peanut pieces and unsweetened carob chips.

For Tony or the White Chocolate Raspberry Questbar-aholic: White Chocolate Cake Batter. 2 tbsp unsweetened apple sauce was added to the batter along with 1 tbsp coconut butter. Cor-Fetti whey was used (Cellucor), which can be subbed for vanilla. Extra Add-ins: 1/4 of a white chocolate raspberry questbar.

Final bonus and common favourite. Peanut Butter and Jelly. 2 tbsp unsweetened apple sauce gets added to the wet. 2 tbsp Peanut flour is added instead of whey. Extra Add-ins: Diced strawberries (or berry or berry combo of choice) and chopped peanuts.

Let me know what your favourite cookie combination is!

What are your thoughts…Better as a cookie or as a stack of ‘cakes?





Bunny Day Nomz…WIAW

Hey Friends!

How was your Easter??

101-Cute-Easter-Bunny-Pictures-Adorable#SorryImNotSorry a cute bunny had to be involved!

My Easter was fabulously relaxing! I told you a bit about it in my last post (here) but today since it’s Wednesday today that means it is once again time for…

Peas and Crayons

…and therefore I thought I would share with you my eatins over the long weekend.

Thanks to Meghan (from Clean Eats Fast Feets) this week for guest hostin for our partay over at Peas and Crayons for for Miss Jen. Your eats look awesome! Make sure to check out our party page this week as I’m sure there are tons of holiday goodies to gawk at. πŸ˜‰

So since we are on the topic of Easter Dinna, why don’t we start with that shall we? My parents and I hosted again this year and despite it being a small gathering, it was quite lovely and quite delicious! In our company was my Nana and Papa and my Uncle Gary and Auntie Wendy (who we haven’t seen since last summer as they head down south for a few months to enjoy the sun while we get stuck with the cold hearted winter). The afternoon was spent chattering and catching up and while the evening was spent chowin down!

IMG_5055Anyone remember beanie babies? I collected them as a kid and now the 100’s I have stashed in the house are used by my Mom as holiday decor!

IMG_5054Our lovely table a la Mom designs..

IMG_5053Hey that’s me! πŸ˜€

So here’s the grubs..

IMG_5051Rainbow salad from moi. Everything colourful was tossed in it including purple kale, Asian salad blend, green spinach, raw yellow, green and red bell peppers, roasted purple beets, yellow carrots (yes, yellow not orange) and sprouts. Anyone else think that Easter is just the holiday to be obnoxious with colours?

IMG_5060The traditional Easter ham by my Mom. Served up with roasted pineapple.

IMG_5058My Nana’s turnip and carrot mash.

IMG_5057My Mom’s uber cheese-y and green onion-y baked mashed potato dish.

IMG_5056My roasted multi-coloured carrots and asparagus. Yup, more colour rage! πŸ˜‰

IMG_5061Stuffing thanks to a box of some kind. My Mom and I vowed to one holiday make our own stuffing but my Dad wanted to keep it simple this year.

And of course we have the…

…which I failed to take a picture of. So this “turkey’ will have to do. Hey, it’s cute to look at. πŸ˜€

So what did this girl snatch up for her plate?

IMG_5064Omnonnomnom!! And why yes there is roasted kabocha on my plate….The perks of hosting dinners. πŸ˜‰ So turkey, asparagus, salad and a few of those purdy carrots made it into ma belly and left it quite content.

Dessert was also store bought and came in a turkey form.


Unfortunately I failed you again and forgot to take a picture. It was a pound of icing a vanilla cake with a turkey face an tail decor pieces and we served it with some french vanilla ice cream. No, that cake shown above was not ours. That cake is much more impressive. than our Sobeys cake but ain’t it cool??

My Mom and I opt’ed out of dessert (I’m not a cake person anyways) to have our own lil ice-cream (coconut ice cream that is! So yummy, you need to try it!) party and watch the Veronica Mars movie when everyone had left. Having this ice-cream was quite the challenge for my guilty self but I’m proud that I did it and boy was it delicious…you could say it was So Delicious. Haha I’m so not funny right?

Molly, the bowl is something you would like! An owl!! They made for the perfect seving bowls for my sundae of sorts…


IMG_5067So we have So Delicious cookie dough and sugar-free chocolate (surprisingly really good! Not too cocoa-y like I expected. Great with some extra nut butter ;-)) and a sample scoop of my Mom’s Coconut Bliss salted caramel flavour (omg soo soo good!). I then proceeded to go harder with a tsp each of Nuts n’More toffee peanut butter and raw cashew butter and a 1/4 of a baked cookie dough Questbar. So amazing. #CheatMealSoHard!

If you haven’t tried these coconut ice-creams you have to get on it! They are gluten, soy and dairy-free and, to be honest, I feel they almost taste better than normal ice-cream and at least coconut milk is way better for you than cows. They are still a treat, but hey, that’s something right?

As for my picky stomach, it was decent after this. It made a lot of gurgling noises and was a bit upset the next morning (which was out of my system by noonish. TMI?) but I think that was just because I haven’t had this in a long time as there is nothing in these ice-creams to upset it other than they are out of my normal food. I will try some again soon to try to see if my anxiety about the whole thing goes down a bit and just because I should be able to treat myself! So, again, I’m proud that I finally ate it (would you believe I have had these ice-creams in my freezer taunting me for like 2 months!) and I’m glad that I had my Mom to share it with and support me. πŸ™‚

What did you have for Easter dinner?

Are you a dessert person?

So that’s it for Easter nomz…

…but before I leave you, I thought I would share a few other things I ate and BAKED over the weekend.

What I ate…

20140420-075009.jpgSpaghetti squash with a homemade chunky tomato sauce (no salt tomatoes+ eggplant+ zucchini+purple kale+dried basil+onion+chili+garlic) and my pesto chicken meatballs. It was topped with avocado and nooch. Why don’t I have this more often? It’s sooo good!

IMG_5025One of my best #SaladBeasts yet because it had lobster, baked steelhead trout AND roasted kabocha in and amongst my other normal goodies. Droolllzz..

IMG_5071Stuffed acorn squash (roasted chicken breast+mushrooms+zucchini+onion+garlic+worchestershire sauce+ chili+spinach) with a saute of asparagus, chard, kale and mushrooms.

Annnnddd because we got to stop into Whole Foods on the way back to Hamilton (we got to check out the new one in Mississauga!) …

IMG_5096Scallops. πŸ˜€ I was in a rush (hangry side came out) so they aren’t as pretty (aka seared to perfection) as normal.

What I baked…

My parents also got some treats baked for them this weekend. You saw the cinnamon rolls I made my Mom in my last post (recipe needs tweaking so not post yet), but I didn’t show you the muffins I made for my Dad later that day.

IMG_5035There were a lot of strawberries lurking around and a Double Chocolate Chunk Questbar that my Dad hadn’t eaten yet so they got made into these lil guys..

IMG_5036Check out that chunk!

I don’t have any nutritional information for these muffins as they were just thrown together to be a yummy, high protein snack for my Dad to munch on for the next lil bit. They are healthy though, I assure you, as that’s just how I do. πŸ˜‰ Here is the rough recipe:

Makes about 12 muffins.

Dry Ingredients:

  • 1.5 cups oats (grounded up) + 1/2 cup (left whole)
  • 4 tbsp coconut flour
  • 2 tbsp flax meal
  • 2 tbsp hazelnut meal (or another nut meal can be used)
  • 1 packet or scoop of vanilla rice protein (can use any protein powder just you may need more/less liquid)
  • 6 packets of Stevia Balance (more or less to taste)
  • 1/2 tbsp cinnamon
  • 2 tsp baking powder
  • 1 chopped Double Chocolate Chunk Questbar
  • Handful of walnut chunks
  • A couple large strawberries, chopped

Β Wet Ingredients:

  • 1/2 cup butternut squash puree
  • 1/2 cup unsweetened vanilla almond milk
  • 1 small (100ml) carton of yogurt (I used Yogo strawberry as that’s what my Dad eats)
  • 1/2 cup liquid egg whites
  • 1 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 2 cups water + more if batter is too thick (add after mixed)

Directions: Preheat the oven to 350 degrees. Combine the wet ingredients in a large bowl (except the coconut oil). In another bowl, combine all of the dry ingredients and make sure there are no clumps left over. Add your ad-ins (Questbar pieces, strawberries and walnuts). Fold in your liquid mixture and let sit for a minute or two. Add more water if it is too dry. Divide your batter into 12 sprayed muffin tins or cups and bake in the oven until they are done (toothpick comes out dry). ***Store in the fridge and freeze extra’s that won’t be eaten in a week or so as the lack of preservatives means they won’t keep in the fridge for too long. ***

I also baked a batch of muffins for myself for snack prep this week…

IMG_5042Like my Dad’s, these had walnuts and strawberries in them but I also added a bit of cooked quinoa into the batter to see how that would affect the moisture and texture.

IMG_5047Overall, they are very moist (in a good way!) but the taste is not there yet so I won’t share the recipe until they are up to a better standard.

So that is all friends. All of the nommin (well not everything of course, but the interesting stuff at least) that went on this weekend. Hope you enjoyed!

Of course I just can’t leave you hanging on the Maggie front so here are some pictures of my bald liondog baby girl being her crazy, rambunctious, cute, 9-month old self.

IMG_5075Always tossin you toys to play with..

IMG_5080Always wanting attention… (gawd that blasted haircut…sigh)

IMG_5072Never wanting to sit still to take a picture…

IMG_5090Lookin at cute and yawn-y and such in her car seat on the trek back home…

IMG_5094…and pooped. She’s adorable.

Happy Hump Day!




WIA….When I Was A Hangry Beast..W[Tuesday]

Hey Friends!

Ever have those days where no matter what you eat, how often you eat or how much you eat you can’t stop gettin hungry?

Crystal over at Spoonful Of Fit took the words right out of my mouth

Yeah..that was me yesterday during my double shift at the gym. <- That (being at work) also makes for a bigger issue because I can only eat at certain times…The hangry beast may have shown it’s ugly face once or twice.

Big thanks to Jen over at Peas And Crayons for hosting our lovely foodie shindig every week πŸ˜€

Peas and Crayons

Check out the other lovely noms if you haven’t gotten your daily dose of #FoodPorn.

The day started all fine and dandy with my usual pre-workout proats

20140402-080954.jpgBase: Cellucor Cor-Fetti whey, gluten free oats, chia seeds, cinnamon, unsweetened almond milk, water. Soaked over night then cooked with 1/4 cup of liquid egg whites in the morning.
Toppings: Banana, 1/4 of a cookie dough Questbar (half baked), 1 tsp each Toffee Nuts N’More peanut butter and raw cashew butter.

I really should have known something was different when I was legit SAD when these were over…

Sign #1: Not satisfied to my usual extent after my big bowl of oatsies

I mozied my way over to the gym and powered through my bi’s and tri’s workout (chins are back into being first then dips…phew tough day) and managed to leave the gym a bit earlier than usual. I actually tried to get there and be outta there earlier because I have to eat lunch a tad bit earlier than usual on Tuesdays due to starting work at 12:15. Following my workout I was starving as per usual and so my post workout muffin thingy was scarfed down in the change room..

20140402-081030.jpgSidenote: After my St. Patty’s Day ‘greenifying’ of my post workout, my liquid chlorophyll is always being added to it for the alkalizing benefits following a vigorous strength training workout. Beat the acid!

At this point it was 9:30ish and so I had about 2 hours to get home, food prep for tomorrow’s (today) full day at work…again…shower, eat lunch and be back at the gym for 12:15. AND GO!

Lunch was a new favourite (as I have been lovin all things #GarbageSalad) as of lately…

Before shakin...

Before shakin…



Now this definitely aint your bowl o’lettuce. Oh no! This be a post-workout salad beast of sorts. Gotta feed those muscles if you know what I’m sayin!Β  So what’s hiding in there you ask?

Base: 1.5 ounces of baby spinach leaves + serving of Dole’s Very Veggie salad mix (liking those snap peas and radishes!) + serving of brown short grain rice

Toppings (aka the goods): Roasted asparagus, mushrooms and onions + raw red pepper + my homemade basil-cilantro pesto + swiss chard stems (for dat crunch)

Protein: baked spicy (Mrs. Dash Extra Spicy blend) snapper

Dressing: The usual coconut vinegar + water + rosemary + chili flakes + cracked black + enough tangy frenches mustard to thicken it all up

Yes that’s right I have cooked rice in my ‘salad’. Like I said, pre-workout salads require some sustenance…bring on zeeee carbies!

Oh and snapper, not too bad, not my favourite (it ain’t no trout!) but it’s pretty good.

Sign #2: No Veggie Bloat

Now normally I get a wee bit bloated after eating a massive bowl of veggie-liciousness…I hate you stomach cuz I lerrve my veggies…but yesterday that didn’t happen.

In fact, my stomach starting growling again about an hour before my usual snack break

IMG_4801I held off for about 45 minutes before finally taking my 10 minute break at 3ish to chomp down on my brownie + fish oils on the bench outside. Side Note: These are the same brownies as my Red Velvet ones BUT I made them cake batter (Cellucor Cor-Fetti) this time with Banana Nut chunks (Questbar)


That banana nut chunk is just ooozzzin out of there.

Still wasn’t really satisfied but it was back to worky to save all the Pulse go’ers…Or that’s what I can tell myself πŸ˜€

Sign #3: My snack made me feel more hungry.

….about an hour and a half later….


Where is all this food going today? Geesh.

Well I decided that couldn’t take my final break and eat dinner at 4:30 so water chuggin commenced as perhaps I was simply dehydrated. The water did help and managed to hold me off for another hour. FINALLY after another half an hour I flew out of the gym at 6ish to take the final part of my break (I’m done at 7:15pm) and chow down on dinner.

20140402-081014.jpgShort grain brown rice + buckwheat mix with sauteed veggies (reminds me of summaaa!) in dried basil, garlic, onion and chili flakes, roasted chicken breast meat and lots of avocado. Does anyone else feel like mashed warm avocado is like the best sauce for roasted chicken?!?

The usual #BowlOfStuff suspects.

This made me feel a bit more full than the last few meals had throughout the day which was a slight change of pace. After I finished work, I biked home to just relax and ended up gettin hungry AGAIN before my usual snack time.

[insert picture of frozen chocolate casein PB-licious puddin + 1/2 a white chocolate raspberry Questbar]

Yeah, you know what that looks like right?

This was okay though as it allowed me to get my tushie to bed at 11PM. THIS NEVER HAPPENS! Yay for hungry pants gettin an earlier bedtime πŸ˜€

When do you get those bottomless pit days?

Whats the food that ALWAYS fills you up? Never satisfies you?



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 beenΒ 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’sΒ  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? πŸ˜€

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. πŸ˜‰



Choco-Chunk Red Velvet Brownies

20140317-112215.jpgHey Friends

So I mentioned yesterday that I got a new whey from Cellucor

….and it’s pretty awesome let me tell you! I love Cellucor because not only are their flavours to die for, but their products also sport some great macros and a gluten free certification πŸ˜€

Cellucor label

Of course there is some sucralose in there and some dyes so it’s not 100% clean in my book BUT it’s much better than many other whey’s (shorter ingredient list). It even uses beet powder for the majority of the red colouring just like red velvet cake used to be made in the past! Good Stuff.

It has been tasty in my proats alongside my usual goodies

With a cookie dough Questie + nut buttasCookie dough and Red Velvet Cake?

IMG_4592Cinnabon and Red Velvet Cake?


Good Stuff!


The main event was when I decided to attempt to make some healthy, fudgey brownies out of this flavour. Despite only ever making my own brownies ONCE before, these turned out amazing. Dense. Fudgey. Not too sweet. Chunkalicious

IMG_4628πŸ˜€ Yuummm.

Anywho, so these were quite the treat and now here comes the recipe!

Choco-Chunk Red Velvet Brownies

Makes 9

Macros: Calories: 123 Carbohydrates: 13 Fat: 5 Protein: 8 Sugar: 2 Fiber: 5

Dry Ingredients:

  • 1 cup gluten free oats (ground into a flour)
  • 1 scoop Cellucor Red Velvet Cake Batter whey
  • 1/4 cup almond meal
  • 2 tbsp coconut flour
  • 6 packets of Sweet Leaf Stevia (or any Stevia)
  • 1/2 tsp baking powder
  • 1 chocolate brownie Questbar (can use regular ol’ choco chips if you don’t own Questies)

Wet Ingredients

  • 1/2 cup butternut squash puree
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup unsweetened vanilla almond milk
  • 1 large egg
  • 1 tbsp coconut butter (I used Artisana raw coconut butter), slightly melted

Directions: Combine all the dry ingredients in a large bowl (exception of the Questbar). Once those are combined well and all of the clumps are gone, chop up your Questbar in ‘chip-sized’ pieces and fold those into the dry. In another bowl, whisk your egg and then add the rest of the wet ingredients. Stir/whisk until smooth. Fold your wet into your dry and pour into a sprayed square pan/tin. Take a spatula and even out the top nicely. Toss in the oven for about 16-18 minutes or until the edges are beginning to pull away from the sides of the tin but the top is not overly brown (a toothpick will come out a wee bit moist). You want them to be slightly underdone or else they will end up drying out as brownies continue to cook once they are out of the oven. We want fudgey here friends!

IMG_4584Mix dry…

IMG_4583Mix wet…

IMG_4582Cut bar….

IMG_4585Once all mixed, pour into a sprayed pan…

IMG_4588All done! See the darkness in the middle? Underdone remember!

IMG_4612Chop and make pretty (ish..) for photoshoot closeup

IMG_4614Stare at in wonder while salivating cuz they smell and look amazing…Dat chunk


Then nom away slowly while smiling because my second ‘from scratch’ brownies turned out great! πŸ˜€