What I ate Wednesday

I am excited to share with you my first WIAW! I love to see what other people are eating for ideas and inspiration. I hope that I can do the same for you. Here is a look at my day:

What I ate Wednesday #1

I woke up early with my little love bear z. She had her milk and I had  my favorite protein smoothie.  It was delicious and made me feel energized.
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Next up I heated up a cup of chai coconut coffee while we snuggled and watched cartoons. I love the idea of having something warm after my  cold smoothie. The black thing is the Chai tea bag. Doesn’t look very good but it is.

chai coffee

I few hours later I was craving a little snack so I went with my favorite… almond butter and a banana. It totally hit the spot and keep me running after my two year old until lunch time.

 

almond butter & banana

Not quite as hungry for lunch so I had a little chicken, asparagus and yam. Another power combo and quick and easy to throw together because we had leftovers. (we love leftovers)

Chicken, yam & asparagus

Dinner was chicken stir fry which is my go to dinner with a side of carrot slices.

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And I always want something for dessert so I had my latest cookie ball creation.  Little z and I are obsessed so we each had 2. Recipe coming soon. Here is a different cookie ball recipe to hold you over!

Cashew Cookie Ball

I felt pretty good about every bite!

If you are interested in linking up to Jenn’s What I ate Wednesday then head on over to Peas & Crayons for more information and to get started. Thank you Jenn for hosting!

QUESTIONS:

Have you jumped on the raw cookie ball craze? What is your favorite?

Do you love almond butter and bananas as much as I do?

Chocolates & Cookie Balls

CHOCOLATES

My little z and I ran into a chocolate store the other day while we were walking downtown.  It was filled with the smell of chocolate and every flavor you could imagine. I let little z pick out two of her favorites and one for dad. She was tickled pink to say the least and she even saved them in the bag until we got home. Here is a peek:

Million Dollar Chocolates

I had a little taste and they were good but personally, I thought they were a little too sweet. I thought they would taste better if I knew that they were full of healthy ingredients….so we decided to make our own and we call them cookie balls.

COOKIE BALLS

cookie balls

Better then the million dollar chocolates is sharing your healthy cookie balls with a two year old. Little z is actually a very good helper and a really good mess maker too. One of our favorite things is to create new recipes together.

I have been making different variations of cookies balls for my little z since she started eating solids. We like to keep them in the freezer and have one when we need a “nummy” which is what we refer to as a snack or treat. When she was teething it was a life saver to have something cold and healthy she could gum on. I am working on keeping all of the healthy ingredients with the perfect amount of natural sweetness.

Ingredients

makes 10 balls (maybe 12 but my helper was eating the batter along the way)

4-6 large dates soaked in warm water (I used 4 but if you like sweeter then you might try 6)

1 tbsp. chai seeds

1/2 tbsp. ground flaxseed

1/2 cup nut or seed butter (I used almond and sesame seed butter)

1 scoop protein powder (I used chocolate)

1 tbsp. coconut flour

1 tbsp. shredded coconut (more for rolling if you like)

1 tbsp. cacao powder

1 tbsp. chopped nuts (I used walnuts and pistachio; more for rolling if you like)

1-2 tbsp. chai tea concentrate (I used this but I am going to order this one for next time)

Directions

Blend dates + a little soaking water and chai seeds to make a paste. Mix in nut/seed butter until smooth and then add all protein powder, coconut, cacao and nuts. Slowly add the chai tea until you have the right consistency. You want it thick enough to roll into balls. You can use your hands or an ice cream scoop. Leave balls plain or roll in coconut, nuts, seeds or sprinkles!

Cookie ball batter P1030914 P1030912 P1030909

Now, lets compare:

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The one on the left is the million dollar super sweet chocolate full of ??? and on the right is our healthy cookie balls filled with goodness.

Which one looks better?

 

Grain Free Banana Chocolate Protein Muffins and a workout

Today I woke up early to sneak in a workout before everyone else was out of bed. I always feel so good to get sweaty first thing. My workout consisted of 30 minutes on the elliptical (with a magazine) and 15 minutes of weights. My weights today were lunges, squats, chest press, tricep press, pull-ups (assisted), dips (assisted), bicep curls, push-ups and lat-pull downs. I did 10-20 reps of each exercise and moved quickly from one to the next. It was a great workout, I felt good and sweaty but not too much. I am trying to keep my intensity down a bit for reasons that I will explain later. I took a quick shower and was ready to snuggle with little Z when she woke up.

After our morning snuggles, little Z and I decided to make some muffins. Sometimes we like to call them ‘cupcakes’ because then we can add frosting, sprinkles and a candle and pretend to have a party! These muffins are super moist and delicious with a hint of texture from the coconut shreds. They turn out very light and are easy to gobble up! It makes my heart sing as a mom when my little one eats one and asks for more. Full of protein and wholesome ingredients so eating two is no problem!

banana chocolate muffins

Grain Free Banana Chocolate Protein Muffins

2 ripe bananas (the riper the better)

1/4 cup honey (more or less to your liking)

1/2 cup natural almond butter (any nut butter would work)

1 tbsp. vanilla

2 farm fresh eggs

1 scoop chocolate protein powder

1 tbsp. cocoa powder

1 tbsp. chai seeds

1/2 tbsp. ground flaxseed

1 tbsp. shredded coconut

1 tsp baking soda

Mix bananas, honey, eggs, almond butter and vanilla. Add the remaining ingredients and mix well. Batter should be slightly runny. Pour into lined or greased muffin pan. Bake at 350 for 18-20 minutes. Remove and let cool on a rack.

Tastes really yummy with almond or coconut butter. Great breakfast or snack to take with you on the run. Enjoy!

If you like this one then stay tuned… I hove lots of other muffin variations that I would love to share with you in future posts…

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P1030845 Yum yum!

Clean Rhubarb Raspberry Crumb Cake

I am so excited to share with you my first post! I hope you enjoy… 

I was having a craving for crumb cake/coffee cake the other day so I decided to give it a go. I had rhubarb and raspberries in the freezer and decided that the tart and sweet would make the perfect combination. It turned out so yummy! It is moist and delicious…and the best part is that it is healthy!

Rhubarb Raspberry Crumb Cake

Rhubarb Raspberry crump cake
3/4 cup almond butter
1 very ripe banana
1/4 cup honey (you can add more or less depending on how sweet you like it)
2 farm fresh eggs
1 tsp vanilla
1/2 cup sour cream (or yogurt)
1 scoop protein powder
1/4 cup coconut flour
1 pinch salt
1 tsp baking soda
1/2 cup rhubarb
1/2 cup raspberries
1 tsp coconut milk (more if batter is too thick)

Topping: 1/4 chopped nuts, 1 tsp cinnamon, 1 tsp coconut oil (or butter)

Mix almond butter, banana, honey and vanilla. Add eggs and sour cream. Mix in protein powder, flour, salt and soda. Stir in rhubarb, raspberries and milk as needed. Batter should be slightly runny. Pour into square greased baking dish.  Sprinkle with topping. Can also be made into muffins or loaf. Bake at 350 for 38 minutes. Let is cool before slicing.

Tastes yummy on its own or slather with almond or coconut butter. Enjoy!