It’ National Strawberry Day, why this food holiday is not during peak summer season, I don’t know — but who cares! Let’s start off the with an easy protein-rich breakfast featuring this beloved and beautiful berry — Strawberry Cacao Nib Protein Oatmeal.
If you’re anything like me, waking up before dawn to measure out cups full is this and tablespoons before the cooking even begins is unthinkable. So, in anticipation of my fuzzy headedness and crazy morning schedule, I meal prep dry oatmeal “mix” chock full of wholesome ingredients over the weekend. In the morning I only need to measure out just how much I need, microwave with a bit of water or milk and then get after my daily goals!
Whether traveling far or near, one thing thing that messes with us “fitness” types most is the disruption that being away from home can cause with normal workout, eating and sleep patterns. If you are heading on a fun-packed Spring Break trip, travelling to a destination race, going overseas for an epic adventure or just making it through yet another business trip, these Five Tips for Fit Spring Travel can keep you feeling happy and healthy despite the craziest itinerary.
This post is sponsored by Now Foods. I received products for review and compensation for my time, however all comments, opinions, recipes and enthusiasm are my own.
Today, I’m delighted to share with you a Sugar-Free Strawberry Protein Truffle recipe that will take your Valentine’s Day game to a whole ‘nutha level! These sweet little treats are not only sugar-free and dairy free but also pumped up with sustaining protein and heart-healthy fats that won’t jack up your blood sugar and then leave you in a nasty carb crash. Perfect for a post-workout treat, healthy dessert, sensible snack and really cute way to woo the one you love on Valentine’s day!
Now, before you get confused, I’m a way more of a Race Boss than a Cake Boss! My cake, candy and cookie decorating skills can be so lame that I’m often forced to do penalty burpees! But these protein truffles are simple to make and there is no “cooking.” Plus, I’ve offered several decorating options – easy, easier and easiest!
Posting a little ahead of schedule to give y’all a heads up that National Chocolate Cake Day later this week – on January 27th to be exact. I want to give you plenty of time to start thinking of how you to pay homage to one of the world’s most popular desserts — will you partake in a cupcake, a layer cake, a Bundt cake, a sheet cake or even a single-serve mug cake? Heck, make them all!
This year, my Wow, it’s a Sugar-free, Gluten-free, Dairy-free Chocolate Cake needs to top your must bake list. I’ve topped it with rich butter macadamia nuts, but it’s equally delicious eaten plain with just the ganache or topped with other garnishes like raspberries, pistachios or orange zest. Even though it’s dreamy and decadent-tasting enough for a hardcore chocolatavore, it’s got some decent nutritional value and is even Paleo diet friendly, gluten-free and lower carb
National Popcorn Day is coming up (January 19th) and that’s a food holiday on my food bucket list . . . my literal list of foods to eat from a bucket (haha)! But, seriously, popcorn is totally worth its salt as a snack food, it’s a healthy whole grain (a seed, actually) that is naturally low in fat and calories, non-GMO, gluten-free and a great source of dietary fiber. It’s inexpensive and delicious gobbled up simply fresh-popped or drizzled, coated or tossed with any number of other yummy things. And, “yummy things” is the segue into my recipe for Sugar-Free Caffe Mocha Popcorn.
Yes, Sugar-Free Caffe Mocha Popcorn! It’s like a coffee house and a movie theater hooked up and produced hundreds of perky little chocolatey offspring. It’s just so delicious, and you don’t even have to feel guilty – only 99 sugar-free calories!
Tea is . . . my cup of tea! I love that there are so many varieties available that meet me my body where it is for the day, whether that’s requiring an instant pick-me-up, desperately craving better sleep, or feeling bloated and in need a diet detox. Plus, the world’s most popular beverage, is packed with an abundance of antioxidants (varies on the type of tea) to help boost immunity and optimize overall health and well-being. This month, I’ve been jump-starting my mornings with Lemongrass-Mint Matcha Chai Latte, it’s a exponentially more wholesome, herbal alternative the carbonated sugar-free energy drinks I sometimes guzzle prebreakfast (we all have vices, people). After just a few sips of this steaming green goodness, I know that the cold weather, shortened daylight levels, and lengthy to-do list are going to be so much more bearable.
Cookies are part and parcel of the holiday season in every family, in every culture, from Christmas sugar cookies, rugelach for Hanukkah, bene Wafers (sesame seed cookies) for Kwanza and more. All of these cookies are so yummy (really what cookie isn’t, chocolate krinkles are a favorite) but so many are loaded with sugar, refined flours and whatnot – and not to mention artificial dyes and colorings in the case of the typical decorations for cutout sugar cookies.
Sometimes it’s fun to create new, healthy traditions with your family that meet your own dietary restrictions, taste preferences and needs for optimizing performance. That’s why I came up with these Paleo Pistachio, Chocolate & Beet Cookies – there is no added sugar, 75 calories per cookie and only 5 grams carb. Plus, they are gluten-free but not vegan unless you use a vegan egg substitute.
The beet powder (I used Beet Essence from Green Foods) is rich in antioxidants, many of which help to reduce inflammation. Organic Cocoa, Sugarless Sugar (a stevia-based blend) and Coconut Oil from Now Foods create a sweet, chocolatey taste and pistachios give that salty, nutty taste I love – plus iron! Did you know pistachios are the most iron-rich nut of any?
Strange as they sound, everyone loves these Paleo Pistachio Chocolate Beet Cookies – even Lucy!
Last week, we devoured another winning cookie concoction, Paleo Gingerbread Cookie Brittle. This one is so easy, just smoosh into the pan and break! If you don’t want to cut into tidy wedges, you can just break it off in sweet shards!
Mix together stevia, potato starch, almond flour, coconut flour, cocoa powder, beet powder, baking powder, and salt until combined.
Stir in coconut oil and egg until all dry ingredients are incorporated. If dough seems too wet (could be if eggs were too large), add coconut flour 1 teaspoon at a time, until dough pulling away from sides of bowl.
Shape dough into approximately 1 tablespoon sized balls. Roll into pistachios and press down slightly so they adhere, if necessary.
Place balls on ungreased baking sheet approximately 2 inches apart. Press down on cookie dough lightly with the bottom of a baking glass to flatten slightly.
Bake at 350 F degrees for 10 minutes. Let rest on pan for 2 minutes before removing with spatula to cool completely.
It’s treat time! I’ve been caught with my hand in the cookie jar again, but this time it’s a Paleo-diet friendly cookie that is inherently gluten-free and also table sugar free! Paleo Gingerbread Cookie Brittle is very easy to make and will fill up your home with the wonderful spice-and-all-things-nice scent of the season. Crunchy, buttery and so delcious!
Almond and coconut flour are the foundation of this cookie brittle recipe, along with all the traditional gingerbread spices including ginger, cinnamon and cloves. To sweeten, there is a touch of blackstrap molasses and Ellyndale Naturals™ Sugarless Sugar™ . This sugar substitute has just 1/3 the calories of table sugar but tastes like sugar and bakes like sugar, cup for cap. It’s has a low Glycemic Impact and is made with natural ingredients include erythritol, organic inulin, organic stevia, and guar gum – the first three sweetener ingredients I mentioned are considered Paleo while Guar Gum, a legume extract used as a thickening agent, is technically not Paleo because it comes from the legume. Strict Paleo devotees may choose to swap for another sweetener – coconut (palm sugar) would be my suggestion, it just has a higher calorie count.
A couple tricks to making this cookie brittle. First, be mindful that you are pressing the dough down evenly and thinly, about a 1/4” to 1/3” inch thickness gives the best crunch experience. Second, if you want to have uniform pieces of brittle (rather than a charming jumble of broken off pieces), you need to immediately use a brownie cutter or pizza wheel to cut into the warm, soft cookie brittle before it hardens up. After cutting, don’t move the pieces until completely cooled. Third, eat “naked” or top as you please – I drizzled with chocolate melted with a dash of coconut oil but you could also do a lemon glaze or press in nuts before baking.
Preheat the oven to 350° F and line a rimmed baking sheet with parchment paper.
In a medium bowl mix, together almond flour, coconut flour, sugar alternative, ginger, cinnamon, cloves and salt until combined.
Next, stir in softened butter and molasses until everything incorporated.
Dump out onto the parchment-lined 13 ” x 18” pan and form into rectangle approximately the size of the pan and ¼” deep. Press with palms of hand or bottom of glass to spread out and keep a uniform consistency.