Posts tagged ‘vitamuffin’

February 27, 2011

Quickie…

Ahh it’s the weekend and I’m up at 6:45…Awesome! I’m not sure when my body decided it didn’t need 8 hours of sleep to function anymore but it’s not cool. Guess I should get my day started..

Yesterdays breakfast was a Strawberry Oatmeal Protein Shake. I’ve never added Oatmeal to a smoothie before but it was extremely filling. Good choice, Alyssa…Good choice.

Lunch was leftover Chili w/ a vitamuffin cornbread – 100 calories. Love it.

Dinner had to be quick because I had baking to do and a boyfriend to pick up! I used my trader joe’s chili lime chicken burgers and made lettuce wraps.

Bib lettuce, sprouts, avocado slices and chili lime chicken burger  dipped in sesame ginger sauce… I think PF Changs has some competition!

I am making apps/dinner/dessert for my family tonight so I did a little preparation while making myself some dessert!

I will show you the final results of the family dinner tomorrow but here is a sneak peak of what I used for one of the desserts…

2 boxes of those. I don’t have to tell you again how I feel about the chocolate + peanut butter combination… I’m sure it’s a mutual feeling.

My own dessert was a Non-Dairy attempt at my favorite Ice Cream… In the process I BROKE my ice cream maker 😦 The top has still not come off but I managed to pour what I could out of the top because I was not letting this go to waste. Tis a sad, sad day in my house.

Regardless of the tragedy it still turned out OK so I will pass the recipe on for you Non-Dairy lovers.

Mint Chocolate Chip Ice Cream (GREEN – there is no other way to eat it)

Ingredients

  • 2 cups Coconut Milk – Original
  • 1 1/4 cup Coconut Milk – Unsweetened
  • 9 tsp stevia
  • 1 tsp vanilla
  • 1 tsp mint extract
  • drops of green food coloring
  • 3/8 tsp xanthan gum
  • 1/2 cup (or more, i wont judge) vegan chocolate chips – btw, is it possible i like these more than regular now?

Directions

  • Add coconut milk and xanthan gum to blender.
  • Blend for 30 seconds
  • Add vanilla, stevia, mint extract and green food coloring and blend for 30 more seconds
  • Pour into ice cream maker (follow ice cream maker instructions)
  • Last 5 minutes of churning add your chocolate chips
  • Freeze in airtight container for at least 2 hours

I’m not sure if the consistency was off because the machine was broken or because it was dairy-free. Either way it was delicious and WILL be finished.

One Ice Cream Sundae at a time…

Day 29: 3 Wishes

1.) For cancer to be to a non-existent word. I hate everything about it!

2.) I wish that fantasy baseball and football teams didn’t take over my boyfriends life! It’s a weird obsession to me.

3.) To have endless amounts of money to buy these things



See, I don’t ask for much 🙂 OK We’re off to start the cooking spree… If all goes well I’ll be back with lots of recipes tomorrow!! Enjoy the rest of your weekend.

Xoxo

January 18, 2011

Mondaze

Happy Tuesday everyone! Glad you enjoyed my pumpkin chocolate chip bread recipe… I’m wishing I still had some leftover 😦

I was lazy allll day until 4pm when I decided to make my first trip to Trader Joe’s! Yes, you read that correctly – I had never been until yesterday. I was a Trader Joe’s virgin. I LOVED it. It was definitely smaller than Whole Foods but a lottt cheaper. I’ve been getting ripped off! But now that I know of TJ’s (we’re already on a nickname basis) I’ll be visiting again soon. Here are some of my favorite buys.

It’s just like the gnocchi I attempted to make last Monday…only A LOT prettier.

Biggest container of blueberries EVER. $5! I saw some at Whole Foods 1/4 of this size and it was the same price. Expect to see these all week.

FINALLY I found this…and now I forget what I needed it for… Oh well, I’m sure I’ll think of something!

Clearly I bought these and some more better n peanut butter. I’m not sure how I survived since last Thursday.

Something I’m not so happy about purchasing..

Pumpkin Pie Mix!!! Instead of Puree.. and it was $4 a can. UGH! I’ll have to figure out something to make with this one since I already opened it… Hopefully they will take the other ones back.

My Meatless Monday meals were

Whole Wheat English muffin toasted, spread with Goat Cheese and drizzled with Agave and a side of grapes.

Strawberry, Peach and Banana protein smoothie with a Double Chocolate VitaMuffin

Pumpkin Enchiladas w/ a side of greek yogurt! Yum. I also had a handful of vegan chocolate chips and some blueberry flax granola for dessert. I can’t get enough of either of those!

I got the idea for the pumpkin enchiladas from Julie and was excited to get started on these!

Pumpkin Enchiladas

Ingredients:

  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 10 oz can of red Enchilada Sauce
  • 2 cups pure pumpkin
  • 3/4 cups of black beans
  • 1/2 cup of brown rice
  • 1 1/2 tbsp. cumin
  • 1 tsp. chili powder
  • 1/2 cup shredded organic white cheddar cheese
  • 4 large whole wheat tortillas

Directions:

  • Preheat oven to 400 degrees
  • Sauté onion and garlic in a pan sprayed with cooking spray
  • Pour a thin layer of enchilada sauce into 8×8 pan
  • Add the rest of the enchilada sauce to onion and garlic
  • Add pumpkin and stir until combined
  • Add rice & beans
  • Add cilantro, cumin and chili powder. Combine
  • Fill tortillas with an even amount of sauce and beans
  • Roll tortillas and place in the pan with the folded edges facing down to keep them closed
  • Top with remaining sauce and sprinkle with cheese
  • Bake for 10 minutes or until cheese melts (I also stuck mine under the broiler)
  • Serve with a dollop of plain Greek yogurt or sour cream if desired
  • ENJOY!

I’ll admit I was skeptical when first trying these out… But they didn’t disappoint!

I’m going to enjoy another one for lunch today!

As i promised – here is another recipe from my cousin’s birthday party. Thanks Jessica 🙂 I didn’t change anything because…well, it looked perfect as is. I might use lighter ingredients if I wasn’t bringing it to a party full of growing boys.

Bacon Spinach Artichoke and Cheese Dip

Ingredients:

16 oz of softened regular cream cheese

1/2 cup sour cream

1/2 cup mayonaise

1 cup shredded parmesan cheese

1 cup shredded smoked mozzarella cheese

2 tablespoons olive oil

1-6 oz bag of fresh spinach

2 garlic cloves, minced

1/2 shallot, chopped

8 slices of bacon, fried and crumbled

1-12 oz can of marinated artichokes, drained

Preheat oven to 400.

Heat a skillet on medium heat, and add olive oil. Add spinach, garlic and shallots, stirring until spinach is wilted and cooked down. Set aside.

In a large bowl, combine cream cheese, mayonnaise, and sour cream. Beat with an electric hand mixer until smooth. Fold in 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, spinach, artichokes, and crumbled bacon. Pour into a baking dish and top with remaining cheese.

Bake at 400 for 20 minutes. Serve with pita chips, veggies and pretzels.

After consuming this entire dish you should probably go ahead and buy yourself a pair of these.

Tomorrow I will post the cake recipe 🙂 I also baked a couple of cakes last night which I will be turning into something fun for my little cousin to take to school for his Birthday. Everyone stay safe on the roads…They are icy!