Chocolate peanut butter smoothie


I did my workout from home today. I don’t have much room for it, so I make do by doing moves I know won’t make me run into things. As if I need more of a reason to do that! Walking through doorways is hard sometimes, don’t judge me.
Anyway, even before my workout I knew I wanted a really yummy smoothie. I had to stop myself twice from just going to the kitchen to make it. “No, Becky! Do those squats and THEN make your smoothie.” Oh, the ever pesky internal monologue.

Chocolate and peanut butter smoothie:
1/2 cup to 1 cup coconut milk, depending on desired thickness
1 scoop chocolate protein powder
1 tbs of cacao powder
1 banana
1 spoonful of peanut butter
Shredded coconut on top

**Other than the banana there is no sugar in this smoothie!**

I poured it into a wine glass because I’m fancy like that. I’m thinking maybe I should get a challis for next time.
Either way, take that mason jars!


Protein Breakfast Cookie

ImageGood Morning, world!! I love mornings that don’t involve an alarm clock. Unfortunately, this one did as I forgot to reset my phone alarm. Oh, hello, 4:10am! I wasn’t expecting to see you today. Thankfully,though, I can easily fall back to sleep. (I can pretty much sleep anytime, anywhere – just ask my family or roommates).

I have been playing around with simple ingredient cookies lately… as in, two or three ingredients. I first got the idea from my friend Gracie who writes Girl Meets Life. I started off with just bananas and oats and holy moly, were those cookies good! So, I started adding some other things to spice them up a little bit. I even did strawberry banana cookie. Yum!

Today, I made a chocolate, peanut butter protein cookie. I have a tendency to just throw things together without measuring, so this is an approximation. Here is what you shall need:

1 banana, mashed
1/2 cup of quick cooking oats (mine are gluten free)
3/4 scoop of chocolate protein powder (I used Garden of Life)
1 tbs of ground flaxseed
1 tbs of cacao nibs
1 tbs of dried currants (raisins will work, too)
1 heaping spoonful of peanut butter (I used chunky for this one)
a pinch of salt (if your peanut butter is unsalted)

I like to put mine in the toaster oven, I find it is quicker and more convenient for such a small batch. Set your oven to bake at 350 degrees. While it is heating up, mash your banana first and then add in all of your dry ingredients. Just stir it together, making sure to incorporate the peanut butter very well. It will start to form a ball/clump which actually makes it easier to transfer to your tray.
Line your tray with aluminum foil, wax paper or a silpat, if you have one. Roll your cookie into one big cookie or do a few smaller ones – totally up to you – and bake in the oven for approximately 20 minutes.  Once done, let it cool a bit and chow down like cookie monster. Actually, don’t do that. Most of his cookies end up on the floor. You’re going to want to enjoy every last bite of this.

**Now, my cookie was made without any added sweetener, but you are more than welcome to add some in if you like it a little bit sweeter. The banana and currants were totally enough for me.

This was such a filling cookie. It was exactly what I needed to start my day.

What are some of your favorite breakfast recipes?

As always, enjoy!!

Rice cakes excite me

ImageRice cakes don’t have to be boring!! I actually love them! My favorite brand is Lundberg’s – you can find them at most grocery and health food stores.

I haven’t had processed sugar in about a month, so now when I crave something sweet I try to find new ways to satisfy that craving. I don’t have much in the house right now, so I got creative with my rice cake. What you’ll need:

1 ricecake
a few frozen strawberries, warmed up
1 spoonful of peanut butter (any nut butter, really)
A splash of Almond or coconut milk – I used a mixture of both
Cacao Powder
Shredded Coconut

There aren’t many steps to this, just warm up your strawberries, mix your almond milk in with the peanut butter (if it is hard to mix, warm it up a little) and dust on some cacao powder and sprinkle on some coconut. 

Now, this snack is not very sweet, so add your sweetener of choice if you so desire.

How do you like to decorate your rice cake?



Begin Simply

ImageI love to begin my day by taking my time to wake up, enjoying the quietness in my apartment, praying and making myself a simple breakfast. I wish I could do this more often but working at a coffee shop means that I have to be there before the sun has even thought about shining on NY. So, the days that I get to, I relish in it.

This morning I made Bob’s Red Mill gluten-free oatmeal with warm apples, cinnamon, pumpkin spice and coconut/almond milk. You can use a microwave like I did or cook it on the stove. Whatever makes you happy.

Speaking of happiness, I can assure you that cute videos of puppies, kittens and babies will always bring a smile to my face.

What’s your happy?


Alright people, wrap it up!

ImageNo, no, no! I don’t mean stop what you are doing (because clearly you are reading this post – why would I want that to stop??). I mean put your food in a wrap. You won’t regret it!

I had a whole bunch of random things that needed using and came up with this glorious concoction. I kind of like just throwing things together and seeing how they come out. Oh, man. This. Is. Fantastic! Here’s what I did to make my “Mexican wrap:”

First I put a Hilary’s Eat Well veggie burger (or any one, but this has far less processed junk in it) into my toaster oven for a few minutes.
I had some leftover quinoa and some bean salad, so I mixed that together and warmed it up a bit in the microwave.
Once the burger finished I let it cool a bit while my Ezekiel 4:9 sprouted grain tortilla toasted. Only leave it in for about a minute, longer if you want it to be crispier.
As soon as you take it out (be careful, it will be hot) carefully roll it up and keep some pressure on it so that it cools in wrap formation. This will make your life easier when trying to roll it up. Next, I spread on some Tribe zesty lemon hummus, added my quinoa/bean salad, broke my burger into pieces, added some organic kale and layered on some organic spicy salsa. Then, I wrapped it up! That’s it!! Totally delicious, totally filling and totally easy!




Oh, hello there!

ImageThis is my very first post on a blog. Ever! Ahh, the excitement!

I am more and more concerned with the kinds of foods that I am putting into my body. I’m learning about GMOs, the benefits of eating organic and other hidden junk that manufacturers put into their food.

I will keep posting about my findings and hopefully will help you make better choices in the kitchen.

First up! My yummy delicious WARM veggie wrap. While my Hilary’s Eat Well adzuki bean burger toasted up in my toaster oven I warmed up an Ezekiel 4:9 tortilla in the microwave for twenty seconds and I boiled some organic peas, corn and broccoli. On my tortilla I spread on some regular hummus, added some organic kale, the vegetable medley and broke up the veggie burger into pieces. Then, I rolled it up very carefully and was barely able to get a picture of it before it was devoured.

*note: The tortilla isn’t as pliable as a regular four tortilla, so you might get a little messy. But, it’s so worth it!

Also, try it with sweet potato as your veggie, some roasted red pepper hummus or add some quinoa for added protein.