Archive | July, 2011

Cinnamon Sugar Roasted Almonds

22 Jul

Despite the heat wave that has overwhelmed the east coast, I used my oven this week.  I know; I question my sanity sometimes too.  But in the end it was worth it.  These cinnamon sugar roasted almonds really are delightful.  Each bite is a cinnamon sugar coated treat!

Cinnamon Sugar Roasted Almonds

Ingredients:

  • 2 cups raw almonds
  • 1/2 Tbsp canola oil
  • 1 and 1/2 Tbsp maple syrup
  • 2 Tbsp granulated sugar
  • 1 tsp cinnamon

Directions:

  1. Preheat oven to 300 degrees.
  2. In a large bowl, mix almonds with canola oil and maple syrup until evenly coated.  Sprinkle sugar and cinnamon over the nuts and combine to make sure each nut is coated.
  3. Spread the almonds on a baking sheet lined with parcment paper.  Roast the almonds for 20 minutes, stirring halfway through.
  4. Allow them to cool and enjoy!

Chocolate Protein Cake

15 Jul

Oh, why hello there blog world!  I haven’t forgotten about you, even though it may appear that way.  Life has been rather busy as of late.  Between working full-time and planning a wedding, I have very little time (or brain power) for blogging.  But I’m happy to report that my efforts dedicated towards wedding planning have proved fruitful.  We’ve picked out the florist and cake designer we want to help us with our big day.  I’m thrilled with how the planning is going!

If you remember, in my last post I mentioned that I’m going to tackle the Insanity 60-day challenge.  I’m two weeks into it and I have to say I’m really enjoying it.  Now don’t get me wrong, the workouts are tough but I’ve found that my body is adapting rather quickly.  Each week I’ve completed each workout before work.  I expected to be tired throughout the day but the opposite has happened.  I actually have more energy!

Along with the workouts, I’ve been watching my diet closely.  I’m striving for a clean diet composed of vegetables, fruit, lean protein, and whole grain carbs.  So far it’s been easier than I thought.  It helps that I’ve been able to create some tasty afternoon treats.

This protein cake turned out much better than expected.  Seriously, each time I eat a piece I wonder how something so healthy could taste so good.  The cake is moist with a light crumb and the smallest amount of crunch from the chia seeds.  I love adding chia seeds to different recipes because of their numerous health benefits but if you don’t have any, then you can easily leave them out. 

Before I get to the recipe, I have to show you the stats.  You won’t believe it until you see it!

How awesome is that?!  If you’re looking for a tasty, yet filling and healthy treat, this “cake” is a great choice.

Chocolate Protein Cake
(makes 8 pieces)

Ingredients:

  • 1/4 cup raw protein powder
  • 1/3 cup pea protein powder
  • 2 Tbsp turbinado sugar
  • 2 Tbsp dark chocolate cocoa powder
  • 6 Tbsp chocolate almond butter (I used Justin’s.)
  • 1/4 cup applesauce
  • 2/3 cup egg whites
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 Tbsp chia seeds
Directions:
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine protein powders, sugar, cocoa powder, and baking soda.  Mix throughly with a fork to remove all lumps.
  3. In a separate bowl, whisk egg whites until foamy; about 2 to 3 minutes.
  4. Add almond butter, applesauce, and vanilla to protein powder mixture.  Mix until all ingredients are incorporated and the mixture forms a thick paste.
  5. Using a spatula, fold in egg whites.  The mixture should become runny and resemble brownie batter.  Fold in chia seeds until just combined.
  6. In a greased 8×8 pan, pour the mixture and spread it out so that it forms an even layer.
  7. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.  Allow to cool before cutting into bars or squares.

What’s your favorite afternoon snack?

Peanut Butter Protein Bars

5 Jul

Isn’t it always a shame when a three day weekend is over?  If I had my way, every weekend would be a three day weekend.  Who’s with me?!

This past weekend was particularly awesome.  The weekend included:

  • Three days with my man 🙂
  • A barbecue with friends
  • Delicious cookies
  • Video games (L.A. Noire, Dr. Mario, and Guitar Hero, to be specific)
  • Watching movies and reading a book
  • And, last but certainly not least, starting the Insanity 60-day challenge!

If you haven’t heard of Insanity, you can read more about it here.  In a nutshell, it involves intense cardiovascular endurance to help burn fat and tone muscle.  I’m three days in and I’m already sore, but I’m also really enjoying it.  It’s a tough workout but afterward I feel strong!  I’m excited to see what 60 days of Insanity can do for me 🙂

Along with the workouts, came a nutrition plan that outlines a diet focused on balancing lean protein, carbohydrates, and healthy fats.  Most of the meals that are suggested sound great and rather easy to prepare but as I was reviewing it I was struggling with the snack selections.  Only a few items seemed portable, which is important as I’ll be eating my snacks at work.  So, I decided to create my own protein bars as the perfect afternoon snack.

I have to admit that I’m thrilled with these bars!  I was hestiant because I just made some of it up but I shouldn’t have doubted myself.  These bars are fluffy, filling, and oh so peanut buttery.  And check out the stats:

I added some raisins for texture and taste but feel free to add whatever mix-ins you like; chocolate chips, peanuts, or rice cereal would all be great options.

I have a few ideas of other flavors, so if you’re not a peanut butter lover, stay tuned.  Hopefully I’ll be able to find something that suits everyone!

Peanut Butter Protein Bars
(adapted from Peas and Thank You)

Ingredients:

  • 1/2 cup protein powder (I used 1/4 cup Raw Protein & 1/4 cup Pea Protein.)
  • 1/2 cup peanut butter
  • 1/4 cup flaxmeal
  • 1/4 cup turbinado sugar
  • 1/2 cup egg whites (or 4 egg whites)
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/4 cup raisins

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine protein powder(s), ground flaxseeds, sugar, and baking soda.  Slowly add peanut butter and vanilla to the dough, and mix until a crumbly texture forms.
  3. In a separate bowl, whisk the egg whites until they are foamy (about 2 to 3 minutes).
  4. Fold in egg whites until just combined.  Add raisins and until incorporated.
  5. In a greased 8×8 pan, spread the dough until it is in a thin, even layer
  6. Bake for 15 minutes, rotating the pan halfway through.
  7. Allow to cool before cutting into 8 bars.

Again, these bars were great!  If you’re looking to keep them completely vegan, try substituting two flax “eggs” for the egg-whites.  I can’t say that you’ll have the same results but it’s worth a try.  Let me know if you do!

Have you ever created your own recipe from scratch?  Was it a success or not so much?