I love making the boys little treats. I try and pack a few “treats” in the hubby’s lunch for a pick me up at work. And I like to have a little something for the little one when he get’s home from school. He’s usually starving between the time he get out of school and before dinner. And I’m not a believer that a cookie or treat will ruin his appetite for dinner. He’s a growing boy
Ok these little snacks went really fast. I mean quicker than most of the things I make. And honestly they were so quick and easy to make. So here I share with you the recipe that you family will thank you for making.
- 2C Oats
- 1C Puff Rice Cereal
- 1C Cold Milled Flax Seed
- 2T Chia Seeds
- 1/2C Mini Chocolate Chips
- 2/3C Honey
- 2t vanilla extract
- 2T Coconut Oil
- 1C Nut Butter
- Combine ingredients in bowl and mix. Helpful hint add all the dry first mix and then wet. It helps so you don’t crush the Rice Cereal.
- Drop 2T sized balls on parchment paper lined cookie sheet. I also used my hands for form it into balls. Hehe I said balls
- Refrigerate for 1-2 hours to firm up. Well that is if you can resist it for that long
What an awesome weekend. I love spending time with my family.
The hubby and I had date night on Friday. It was an interesting night to say that least. Won’t go in to any detail.
Anyway, Saturday morning we got up and decided to head to the flea market. We were actually on a mission to find a dutch oven. Did we find one? Nope but we did find all sorts of other stuff that we more than likely did not need. But that’s what you do at flea markets.
So the first thing we came across was a coconut stand. It was packed so we figures it had to be good. They cut it right open there for you, pour out the water and then cut out the meat. We had no idea what to do but I mimicked the people in front of me and added lime, salt and Tapatio. It was rather yummy.
Then of course the hubby had to buy this…… Ya I don’t see him getting much wear out of it.
Sunday was football and what do I always do while it’s on? Cook. Spoil my boys. Make them treats that they can eat while they enjoy the game.
I made baked mozzarella sticks. I found them rather addicting and probably ate way too many. Oh well, such is life.
- 12 Mozzarella String Cheese Sticks
- 1 large egg, beaten
- 2T Whole Wheat Flour
- 2T Ms. Dash Tomato Basil Seasoning
- 1/2C Panko Crumbs
- 2t grated parmesan cheese
- 1T dries parsley
- Cooking Spray
- Cut string cheese in half to give you 24 pieces
- Put cheese sticks in freezer and freeze
- In small bowl whisk egg
- Place flour in a small plate
- In separate bowl combine Panko, Ms. Dash, parmesan cheese and parsley
- Dip frozen cheese in flour then egg than Panko mixture. (you have to really press the cheese on the flour to make it stick. It will not coat the whole thing completely don’t worry)
- Place back on plate to refreeze. It’s really important to refreeze.
- When ready preheat oven 400 degrees
- Cover baking sheet with aluminum foil & spray with cooking spray
- Place frozen cheese on sheet and spray with cooking spray
- Bake 5 minutes, flip and bake another 5 minutes
Warning these are addictive and for some reason they get cold rather quickly. Maybe that’s because they are not suppose to last long.
Oh I’ll post the Avocado Ranch Dressing in another post. I love this stuff.
Ok, so I have mentioned since my diagnosis and starting new medications, focusing is not my strength any longer. It’s kind of frustrating because I use to catch on to things rather quickly. Now at times I have the hardest time just remembering what an item is called. I get frustrated but I’m now putting my energy in to being more creative things.
To be honest with you, I’ve always had jobs that required my analytical skills. Now being creative is well, just fun. A lot more fun not to mention enjoyable. So I guess making one sacrifice for another is ok.
If you haven’t been able to notice yet I love my desserts and sweets. Since eating clean and eating more protein I don’t have the cravings for sweets like I use to but I still do get them.
The other day I made Carrot Cake Waffles and I think I am in love. I’ve had them the last two mornings. I packed some for my hubby to take to work and he didn’t eat them today so I asked him to bring them home so I could have them for breakfast tomorrow. I know sad right.
Anyhoo, I stated on my Instagram that I wanted to “tweak’ this recipe to make it easier before posting it but I decided after eating it again today, it’s worth the work and I don’t want to tweak it at all.
So hear you go! Enjoy
Carrot Cake Waffles
- 1C Wheat Flour
- 1/4t salt
- 2T Baking Stevia
- 3/4t baking soda
- 1/2t cinnamon
- 1/2t nutmeg
- 1/2t allspice
- 3/4C Plain Greek Yogurt
- 1/8C Unsweetened Almond Milk
- 1 egg, separated
- 2T Organic Butter
- 1/4t vanilla extract
- 1/4C Chopped Walnuts
- 3/4C Grated Carrots
Maple Nut Cream Cheese Frosting
- 4 ounces fat free cream cheese
- 2T Maple syrup
- Bloom the spices in butter. What this means is melt the butter over medium heat. Once melted continue to cook until it is light brown and has a faint nutty aroma. About 2-4 minutes. Add spices and continue to cook for 15 seconds. Remove from heat and let sit for 30 minutes
- In a bowl combine flour, salt, sugar and baking soda
- In a separate bowl mix yogurt, almond milk, egg yolk. Stir in the spice mixture and vanilla.
- Stir wet into the dry ingredients
- Beat the egg white in a separate bowl or KitchenAide until they hold soft peaks
- Fold in egg white into the batter.
- Add carrots and walnuts, stir gently
- Spread a ladleful on to the waffle iron
To made the frosting
- Combine cream cheese and syrup, that’s it. I used my KitchenAide until it was well mixed and looked like frosting.
Seriously some days are meant to just stay in bed and not face the world. Today should have been one of those days.
I woke up excited and ready to take on the world. I had lots of dreams last night, some crazy, some scary and some that inspired me to get in to the kitchen. I was so excited to get home from the gym and get right in to the kitchen. I wasn’t all that excited to actually get to the gym but once I got there and the workout was done I felt great.
Not to go into much details but the moment I walked in the door this afternoon, I got a call from my hubby. He usually doesn’t call during work hours. If he needs to tell me something it’s via text so I knew that something was up. Anyway, he was heading home to meet someone and address a long-standing issues that has caused our entire family a lot of grief, guilt and headache.
Well when he came home we were on different sides of the fence on how to handle this situation. We have been through it more than 10 times already so I thought this would be the exact same thing. Well nope it wasn’t. Anyway, I’ve mentioned before that I was diagnosed with epilepsy and that stress is my trigger. Well we put that to the test today and yet a seizure did occur. Knocked me out for a good 4 hours and am still not quit functionally. Love that I have my computer and can do things right from my bed.
But this time will not be like last time. 1 day down that is all I get. It is all I want. I will not lose this battle. The last time I was down 6 months and that is not going to EVERY happen again.
Blah, blah, blah….so today I didn’t get time in the kitchen so I thought perfect this give me the time to get my Bacon & Corn Griddle Pancakes on the blog. So here it is
Bacon & Corn Griddle Pancakes
- 8 slices of Bacon
- 1/3C finely chopped sweet onion
- 1C Whole Wheat Flour
- 2T chopped fresh chives
- 1t baking powder
- 1/2t salt
- 1/8t cayenne pepper
- 2/3C almond milk
- 1 large egg, beaten
- 1T Vegetable Oil (our you can replace with applesauce)
- 1C Fresh or frozen corn
- 1/2C shredded Monterey Jack Cheese
- Maple Syrup for serving
- In medium skillet, cook bacon until crisp. Break in to pieces. Add the onion and continue to cook until onion is softened.
- Scoop out a heaping T of the bacon mixture and put it aside
- Combine flour, chives, baking powder, salt & pepper in a med bowl
- Stir in the milk, egg and oil (or applesauce) until moistened
- Stir in the bacon mixture, corn and cheese. It will be thick. If you want them thinner, add some more almond milk
- Heat & grease griddle or large skillet.
- Pour 1/4C of the batter onto the griddle and cook until golden brown 3-4 minutes, flip and repeat
Looking forward to a new day. Time to sleep!
I love that my kid has such a diverse palate. Last week he asked if I could make salmon for dinner. He said “I just love the flakiness and juiciness of salmon” I keep forgetting that he no longer a child but a young adult. But he was never a picky eater as a child but he’s opened up to even more in the last few years.
So this weekend we were in San Diego and I didn’t get to spend any time in my kitchen the past 3 days. I missed it. So today, I spent almost all of my day in there. Well, between grocery shopping and laundry. But I’m pretty sure that I was on my feet in there for a good 8 hours. I can’t wait to share some of the things that were made today. I am happy to report that I was on a roll
Oh, did I mention that my dear hubby doesn’t like salmon? He liked this and even asked for left overs for lunch tomorrow. That is HUGE.
Baked Salmon in a White-Wine Sauce
- 1 large salmon fillet (1 ½ pounds)
- Salt & Pepper
- 1T organic unsalted butter
- 2t whole wheat flour
- 1C white wine
- 1T chopped fresh chives
- Preheat oven to 450 degrees
- Place salmon on a rimmed baking sheet – season with salt & pepper
- Bake until opaque about 15 minutes
- While salmon is cooking, melt butter in saucepan over medium heat
- Add flour and whisk for about a minute
- Add wine and bring to a boil; reduce to simmer and cook until liquid is reduced. Approx. 7-10 minutes
- Stir in chives and salt and pepper to season
- Gently break salmon with a fork and spoon over white wine sauce
Don’t fear the butter or the wine. Butter has a lot of good benefits (google it) And for our entire salmon we used maybe 3T total of the sauce just to add enough flavor.
Well it’s that time of year. It’s fall and everything seems to be pumpkin. A random fact about me. I can’t say pumpkin unless I totally slow down and over exaggerate it. Otherwise it comes out as punkin. No I’m not an idiot I’ve just always done that and never tried really hard to fix it. Yep my hubby makes fun of me
So it’s officially fall now. Not that it feels like it here. Today is suppose to be 100 degrees. And then getting back from San Diego yesterday where the weather is pretty much the same all year round, I’d have no idea it was fall if I hadn’t heard. But I’m still going to pretend in my mind that it is cool outside and all fall foods need to be made.
San Diego was beautiful as always. I was born and raised there and then pretty much left the day I graduated high school. Ya I don’t know why either. But we are trying our hardest to get back there.
Anyway, here is my fall inspired pancake recipe for you all
- 1C whole wheat flour
- 1/2C Rolled Oats
- 1 1/2t baking powder
- 1t cinnamon
- Pinch nutmeg, ginger & salt
- 1/2C Baking Stevia
- 2/3C canned pumpkin puree
- 2 eggs
- 3/4C Almond Milk
- Heat frying pan over medium heat
- In large mixing bowl together first 6 ingredients
- Stir in remaining ingredients and mix well to combine
- Spray pan and then spoon batter and spread it slightly
- Once cooked –flip
Topping is Cinnamon Whipped Coconut Milk Cream
Step 1 –Buy a can of full coconut milk
STEP 2 – Place it in fridge overnight (Place it somewhere it will not be bummed – do not put it in the door of your fridge
STEP 3 – Open the can without shaking it
STEP 4 – Carefully spoon out top layer of white stuff. Leave the liquid in the can
STEP 5 – Whip and add one packet of stevia
STEP 6 – Add two drops of cinnamon liquid stevia & “some” cinnamon and continue whipping until it looks like whipped cream
If you follow me on Instagram @findingfit you will soon learn that I have an obsession with protein pancakes. Funny thing is before eating clean I could life without them. Now? Nope gotta have them.
I love them because they hit all the macro nutrients in one simple serving. Protein, Carbs and Fats. Oh and they taste so good.
So yesterday I told you how I couldn’t focus on one task. It seems that is the same issue today. I’ve been trying to figure out why and I think I figured it out. My doctor has decided to remove me from one of my medications and put me on something else because the current one lowers my threshold for seziures. And with epilepsy that’s probably not a good idea. So we are weening off one. I still haven’t come to the total acceptance of being on meds the rest of my life but I know I will be. I always think of meds as a sign of weakness and being unhealthy when I really know that is not true. Funny how society and their beliefs really do have an affect on us.
Ok gee, see I can’t focus. This post was suppose to be about pancakes.
So I realized that I post that almost all of my pancakes have the same “base” and that I just change the protein powder or extracts. But I also realized that I have never posted the “base” recipe. So here you go…..
Base Pancake Re
- 1/3C Oats
- 1/2t baking powder
- ½ Scoop Protein Powder
- 1 packet Stevia
- 2T Unsweetened Apple Sauce
- 3T Unsweetened Almond Milk
- 1/3C egg whites
- Heat a pan over low to medium heat (I use a mini pancake pan, makes 7)
- Blend all ingredients in a blender
- Add to pancake pan and cook 4-6 minutes on one side (until firm enough to flip)
- Flip and cook on other side 1-2 minutes
Well gotta run, see something shiny…..