Hazelnut Coffee Kodiak Cakes Waffle with a Chocolate Hazelnut “Fluff”

I wanted a waffle after I trained back, but I wanted it quick. Would you call that a Waffle Quickie? Who knooooows.

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Ingredients (waffle):

  • 45g Kodiak Cakes flapjack and waffle mix
  • 13g coffee NutriWhey (10% off: Rose10)
  • 25g canned pumpkin puree
  • 49g liquid egg whites
  • 1-2tbs unsweetened vanilla almond milk
  • 1/2tsp baking powder
  • Stevia drops
  • 1/4tsp hazelnut extract (iHerb coupon code: KNN401, optional ingredient)
  • 1/4tsp Vanilla extract (by Better Body Foods)

Mix all of your ingredients then cook in a greased (with non-stick cooking spray) waffle maker!

Ingredients (chocolate hazelnut “fluff”)

  • 20g Barefoot & Chocolate chocolate hazelnut spread
  • 48g plain nonfat greek yogurt
  • Stevia drops

Easy peasy lemon squeezy- mix all of that up!

Macros (waffle): 246 calories, 36g carbs, 2g fat, 21g protein, 5g fiber

Macros (“fluff”): 152 calories, 12g carbs, 9g fat, 7g protein, 1g fiber

Macros (waffle & “fluff”): 398 calories, 48g carbs, 11g fat, 28g protein, 6g fiber

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Alpine Strawberry Protein Waffle (higher protein/lower carb)

I just love how many different waffle recipes one can make!

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Ingredients:

  • 25g oat flour
  • 7g coconut flour
  • 30g Alpine Strawberry NutriWhey (10% off: Rose10)
  • 25g canned pumpkin puree
  • 72g liquid egg whites
  • 1-2tbs water
  • Stevia
  • 1/4tsp Vanilla Extract (by Better Body Foods)
  • 1/2tsp baking powder

Heat up your waffle maker, and mix allllllll of these ingredients together. Cook in that waffle maker, then BAM! I made mine into a “Ice Cream Sandwich” for National Ice Cream Sandwich Day with Vanilla Bean HaloTop Creamery Healthy Ice Cream and with Gluten-Free Cookies & Cream 5150 Nut Butter.

Macros (just waffle): 301 calories, 28g carbs, 5g fat, 32g protein, 7g fiber

Onion Burger

Some of you have been asking on my instagram about how I make my onion burger. Fear not! I’ll show you how!

Ingredients:

  • Sliced red onion (I usually use 40-50g)
  • Ground beef (I use 96/4)
  • Burger seasoning (sometimes I use this one)

Slice your red onion into circles while your pan (I use a non-stick pan but still spray it with non-stick cooking spray JUST in case) heats up to medium heat – it gets pretty hot. Cook your onion until it gets caramelized and soft and wonderful. While this is cooking, get your ground beef. Massage the seasoning into the burger. Once your onion looks good, take the beef, roll into a ball, and SMASH on top of the onion (note: your pan should still be at the same heat).

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Let your burger cook for a few minutes (I’ve never timed this). I like to take some of the onion and press it into the meat, as you see in the photo above. Then flip once your burger is halfway cooked through. Once you flip it, smash it down so the juices can pour out. Let it cook cook cook until it’s at your desired done-ness!

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Transformation Post

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I have gained quite a bit of followers since I did a #transformation photo. It’s not #TransformationTuesday, but I’m still doin’ it! Photo1⃣: 2011. I was always heavy. I have memories from when I was a little kid of bingeing on food in the kitchen when no one was around. I was made fun of constantly, and food was my escape. It comforted me when no one else did (that’s a bit much, I suppose- I had a couple of really close friends, and my parents tried their best, too). This photo was near my highest weight. I was over 200lbs, standing at 5’1.5″. It wasn’t healthy. At all. When I went off to college, I gained even more weight. I partied about 5 nights a week. I’m not even kidding. It was disgusting. But hey- I enjoyed it while it lasted. #IRegretNothing. Photo2⃣: 2013. I lost weight by making healthier choices and “running” on the elliptical 3-5 days a week. Somewhere along the way, I became obsessed with “clean eating” and exercise. I developed an #eatingdisorder. I don’t even know how it happened. I just kept saying couldn’t eat foods (but out loud I would say wouldn’t because it sounded healthier to me. It fooled people). I had a polar watch and burned around 1000 calories or more by running on the treadmill, and I ate 3 SMALL meals a day. I was always exhausted and angry. I hated my life, and I hated myself. I wouldn’t wish what I went through on anyone. This photo wasn’t at my smallest. I started avoiding the camera when I was at my smallest. I bottomed out at just under 100lbs. I thought I was 20lbs heavier than that, though. Body dysmorphia is a b*tch. Photo3⃣: 2014. That photo was a few days ago. I find myself taking tons of selfies lately. I just feel SO good. That’s an understatement. I’m finding myself actually…loving my body. I had to pause because. I just. Don’t believe it sometimes. It’s been one hell of a journey. Hell, I still am on this journey. Recovery was the best thing that could ever happen to me. I have found my passion. I love the gym. I love who I am in the gym. I love who I am when I leave the gym. I love how strong it makes me feel, inside and out. Some days absolutely suck. I won’t lie and say everyday is amazing because that is NOT true. But I cherish those good days and learn from the tough days. I eat healthy foods because I like them. And I eat fun foods because I like them. I track macros because I enjoy it. Tracking macros has helped my relationship with food. Food doesn’t scare me anymore, for the most part. I have free meals. There are days that I don’t track. But for the most part, I track. Science is cool!! The human body is cool. Anyways. I just wanted to share this. And to thank you guys, from the bottom of my freaking HEART. Because you guys help me so much. When I share that I’m struggling, you guys rush by my side and pull me out of my rut. I still can’t believe that I have 7,000 followers. It doesn’t make sense to me why people would follow me. But you guys do. And that’s just…awesome. I wish I could give you all a hug- each and every one of you. Okay, I’m rambling. I tend to ramble a lot when I have so much to say but don’t know how to get it all out. You guys just warm my heart. And these three photos look like three different people. Right? It shocks me.

I also shared today on my instagram something that makes me so incredibly happy. I told someone today that I am recovered. RECOVERED. I don’t even believe it sometimes. I want to just run outside (naked- HA) and scream at the top of my lungs: I AM RECOVERED. Not every day is glorious. Some days are hard. But I get through them. I am able to put my life in front of those stupid ED thoughts. I love my life. My life is more important than a stupid eating disorder. And I’m crying typing this because I’m just so flipping HAPPY right now. Happiness is such a beautiful thing. Recovery was the best thing that ever happened to me. EVER. I am worth it. And so are you.

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Pure PB No-Bake Cheesecake with Cookies & Cream Quest Crust

I was so anxious to crack into my Pure PB (check out my instagram post for details about my giveaway for this!), so I made Pure PB No-Bake Cheesecakes with a Cookies & Cream Quest Bar Crust. Accompanied by bluebs.

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Ingredients:

  • 1 Cookies & Cream Quest Bar
  • 6g Pure PB (by Crazy Richards – will be released in early Sept, can sub peanut flour)
  • 15g (1tbs) fat free cream cheese
  • 33g plain nonfat greek yogurt
  • Stevia drops
  • 1/4tsp vanilla extract (by Better Body Foods)
  • Blueberries (I used 42g)

Zap your Quest Bar in the microwave (10 seconds). Take a muffin tin and spray two of the molds with non-stick cooking spray. Cut your Quest Bar in half and flatten into the two molds. Broil (500F) for a few minutes until it starts to turn brown. Pop those babies out onto a plate. Mix your other ingredients (minus the blueberries) then divide into the two “cups” that you made with your Quest Bar.

Macros (just cheesecakes): 250 calories, 28g carbs, 8g fat, 30g protein, 19g fiber

Asian Stir-Fry

I bought Miracle Rice from iHerb (KNN401 gets you $5-10 off your order), and when my good friend Ali had it, she made a stir fry with veggies and tofu (Kim’s stir fry also looked bomb when she used it!). I’ve never made tofu but a quick google search helped guide me. It was a great go of it all!! The Miracle Rice is tasteless, to be blunt, but it picks up the flavors of what it’s with nicely. It also was a decent rice sub so that I could have a butt-load of veggies with it without racking up my carbs!

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Ingredients:

  • 1 bag of Miracle Rice
  • 85g (1) carrots
  • 50g (1/2) leeks
  • 70g frozen super sweet corn
  • 4oz Extra Firm Tofu
  • 40g (~2 handfuls) kale
  • 50g frozen sweet peas
  • 70g (2 medium) mushrooms
  • 46g liquid egg whites
  • McCormick asian seasoning
  • Bragg’s liquid aminos (also from iHerb)
  • Liquid smoke

Okay, this took some time. First dry off your tofu – the drier when going in the pan, the better! While you’re doing this, you can rinse off your smelly Miracle Rice in a strainer – rinse, rinse, rinse! And plug your nose. Let that dry (the bag says to dry it, but I threw it in a stir fry. So I just let it sit; whatever.) Throw the frozen veggies in the pan to start cooking while you chop your other veggies. Throw those in the pan. Let them cook – mix them periodically so they all cook. I sprayed mine with Bragg’s liquid amines and sprinkled some McCormick Asian seasoning on them. For the tofu: brush with liquid smoke (some people marinade, but I thought this was great!). Get your pan hot – I put it a bit past medium. Chop your tofu into thin slices (I made mine small cubes – either works). Lay them down to cook. Once the side that is face down is browned and a bit crispy, then flip. Once the other side is brown/crispy, then it’s allllll done! When my veggies were nearly done, I threw the Miracle Rice in for a few minutes to cook with it. I also gave it a few more sprays of Bragg’s so the Rice could soak it up. Once it was all done, I threw it on a plate and topped with some sriracha!

Cinnamon Hazelnut Baked Proats

Serious question: Why have I not baked oats in a while? End serious question. Taking a rest day today. And I tried that new hazelnut extract (from iHerb: KNN401 gets you $5-10 off your order), and yeah. It’s really good. Promise. I made Cinnamon Hazelnut Baked Proats and topped it off with a Banana “Frosting” and a drizzle of Creamy Crazy Richards Peanut Butter. Surrounded by apricots.

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Ingredients:

  • 52g quick oats (can use regular oats)
  • 12g Cinnamon Swirl protein powder (by Cellucor)
  • 4g coconut flour
  • 1/2 cup unsweetened vanilla almond milk
  • 1 large egg white
  • Stevia drops
  • 1/2tsp baking powder
  • 1/4tsp vanilla extract (by Better Body Foods)
  • 1/4tsp hazelnut extract (optional)

Preheat your oven to 375F. Mix all of your ingredients, then put in a greased dish (I lined it with parchment paper and sprayed the parchment paper). Bake for 25-30mins or until a toothpick comes out clean!

Banana “Frosting”:

  • 6g sugar free fat free jello pudding powder
  • 63g mashed banana
  • 1tbs Walden Farms pancake syrup
  • Stevia drops

Mash the banana (may need to zap in the microwave to melt a bit) then add the rest of the ingredients and mix.

Macros (just oats): 259 calories, 39g carbs, 7g fat, 22g protein 7g fiber

Macros (just frosting):116 calories, 20g carbs, 0g fat, 1g protein, 2g fiber

Macros (both): 375 calories, 59g carbs, 7g fat, 23g protein, 9g fiber