Monday, December 30, 2013

Mexican Meatballs

Heeey everyone! It's about time for a new post as I've been working pretty hard to improve my blog and get the word out during my break so far, and I want to keep the growth going! You can expect even more changes soon, especially as far as the layout and user-friendliness of the website :)

My back is finally feeling a little better, so I was excited when I went to the gym this morning and could actually bend over to touch my's crazy how the smallest things can feel like such an accomplishment! It really sucks being injured, but at the same time it also helps put things into perspective if you let yourself think positively. I have for the most part been doing what I can to make the most of it, and that is all I can ask of myself! That being said, I really can't wait to be able to lift weights again, because the elliptical is not really cutting it for me ;)

Anyways, I held off on posting this recipe over the holiday because it didn't seem very "Christmassy," but I'm so excited to share now! It is healthy and easy as always, and right up my alley because I LOVE Mexican food. I promise it will make the best New Year's appetizer or a nice addition to any salad...or even a main dish with a side of roasted veggies, sweet potato, or salsa and guacamole...the options are endless :) I had the best time taking pictures of these too, so sorry for the overload! Check it out:

Guacamole Meatballs

Mexican Meatballs
Makes about 24 meatballs

  • Approx. 2 lbs (32 oz) ground meat, turkey or beef
  • 1 onion
  • 1 avocado
  • 2 small tomatoes (I used roma)
  • 1/4 cup flaxseed meal
  • 1 tbsp salt
  • 1/2 tbsp cumin
  • 1 tsp crushed red pepper
  • 1 tsp ground mustard
  • 1/2 tsp pepper

  1. Preheat oven to 375 degrees.
  2. Finely chop your avocado, onion and tomatoes.
  3. Place ground meat in a large mixing bowl. add chopped veggies, flaxseed, spices, and mix well until all ingredients are thoroughly combined. (Hands work best!)
  4. Grease a baking sheet or a muffin tin (genius right??) and roll mixure into 1 to 1.5 inch balls. 
  5. Place on sheet and bake for about 25 to 30 minutes. 
  6. That's it! Enjoy and store in the fridge...they are even delicious cold hehe ;)
Have a great week, and please remember to like and share on Facebook and Twitter! Let's spread the word about these amazing balls!

Thursday, December 26, 2013

Sweet Potato Green Onion Mash

I'm excited to share my first post after Christmas! I hope that everyone had a relaxing and enjoyable holiday...I know mine was! Since I've been home we have even been able to do some exploring in San Francisco and the North Bay, and the weather has been especially gorgeous and unusually warm for this time of year. Here are some of my favorite shots so far:



Of course my Christmas was full of delicious food too...Traditionally, we have pea soup, fried fish, potato salad, and Czech cookies as part of our Christmas Eve dinner, but this year I wanted to mix it up and add a dish since I'm not crazy about potato salad in the first place...and sweet potatoes were the first thing that came to mind! They turned out great and more importantly were so fast and easy to make ;) Definitely the perfect idea for a New Year's dish too, even as a dip!

Sweet Potato Green Onion Mash

Sweet Potato Green Onion Mash

  • 3 medium sweet potatoes
  • 1/3 cup Parmesan cheese
  • 1/2 cup milk of choice
  • 4 green onion stalks

  • Steam sweet potatoes on the stove (in a colander) for about 20 minutes, or use a crockpot. Cook until soft. Add a pinch of pepper if desired.
  • Meanwhile, finely chop onions, including their green stalks. I cut them in half lengthwise and then minced them entirely.
  • Transfer cooked sweet potatoes to a bowl and mash with a fork. The sweet potatoes should be soft enough for this to be easy.
  • Warm milk in the microwave until it is steaming hot, and pour into the bowl. Add onions and Parmesan cheese, and mix well until all ingredients are combined into a mash.
  •  Serve right away, or cover, refrigerate, and reheat when ready to serve. Enjoy! 

Have you ever been to Northern California? I'd love to hear about what you saw! And I also want to know what you had to eat on Christmas of course! Please share with me :)

Thursday, December 19, 2013

Triple Coconut Surprise Cookies

I'm so excited to share that I have perfected my "triple coconut" cookie vision...they feature coconut, coconut flour, and coconut oil, and to be honest I am really proud of them! I had an idea on how to make the recipe even better during my trip back home, and was able to try it out yesterday with great success...I guess the 4th time is the charm with these :)

In other news, I have been thinking about my blog in regards to branding, direction and focus of content, and strategies for growth, especially since I have a lot more time to devote to making a plan for the future in the coming month. Do you have any suggestions, tips, or things you wish you had known when you were starting out as a blogger? I'd really love to hear and discuss them!

Meanwhile to help you think...please make and enjoy my new dreamchild of a clean and healthy and delicious coconut dessert! I am so glad my family is here to help me taste test because otherwise experimenting with these could have had some dangerous consequences...

  Cranberry Coconut Surprise Cookies Coconut Surprise Cookies

Triple Coconut Surprise Cookies
(Makes about 12 1-inch balls)

  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/4 cup shredded coconut 
  • 2 eggs, separated
  • 1 tbsp coconut oil
  • 1-2 tbsp honey
  • 1/2 tsp baking powder
  • 1 tbsp almond milk (or milk of choice)
  • Dried fruit/coconut for filling
  1. Preheat oven to 325 degrees.
  2. In a mixing bowl, whisk together coconut flour, almond flour, coconut shreds and baking powder.
  3. Separate your eggs, putting egg whites in a separate container and adding yolks to the bowl with your dry ingredients.
  4. Set egg whites aside, and add honey, milk, and coconut oil to the bowl with the rest of the ingredients. Mix thoroughly. The dough will be dense, so using your hands to make sure all ingredients mesh might work best.
  5. Using a hand or stand electric mixer, whisk egg whites until peaks form. Transfer the stiffened egg whites to the other bowl, and use a spatula to mix well until the egg whites are thoroughly combined with the dough. Dough should be wet and fluffy yet continue to keep shape well. 
  6. Form dough around your choice of dried fruit, coconut, or other nut into approximately 1-inch balls. Place on a greased baking sheet, and top with extra coconut, nuts, or cranberries if desired to make them look even better :)
  7. Bake for about 15 minutes or until they start to bronze, and let cool.
Enjoy and share with friends and family! These would even make great homemade gifts if you're really trying to let people know you like them ;)

   Coconut Surprise Cookies

Tuesday, December 17, 2013

Sweet Potato Meatloaf

As much as I love New York I'm being reminded of how great California is. The people are great, the weather is great...and to top things off, I've been back for a day and was already so productive :) I'm making it a goal for myself to have a relaxing but proactive break. I joined a gym today as my back is slowly getting better, so I am hoping I will be able to get back to lifting and conditioning sometime in the next week, which is so exciting! Just doing steady state cardio is slowly killing me... but the living is still easy for now and I love it! The change of pace is definitely much needed.

Anyways, last week we had another one of our crazy potlucks at our apartment ("The Roost"). (Side note: does your apartment or house have a name or are we the only weird ones? Let's hear it!) The theme of our potluck was Christmas comfort, and we had the best assortment of foods such as chili and split pea soup and apple crumble and coconut cookies (recipe to come soon!)...and I made another meatloaf variation! I'd say it was well received, and more importantly all gone by the end of the night, so I thought I'd share it with you, so you can let me know what you think of it as well :) Here goes!

Sweet Potato Meatloaf

Sweet Potato Meatloaf

  • 1.5 lbs ground turkey, approx.
  • 1 large sweet potato
  • 1 onion, finely chopped
  • 2 cloves garlic, minced (optional)
  • 1 tbsp honey
  • 1 egg
  • 1/2 cup flaxseed meal
  • 1 tbsp salt 
  • 2 heaping tbsp Italian seasoning

  1. Roast or steam your sweet potato. It will soften up a lot faster if cut into small cubes. Feel free to leave the skin on, but you can also peel it off if it's not your thing.
  2. Preheat oven to 350 degrees.
  3. Mash sweet potato in a large bowl with a fork, and add turkey, onion, garlic, honey, egg, flaxseed, salt and spices. Mix until all ingredients are thoroughly combined. (Hate to admit it, but using your hands works best!)
  4. Place your mixture in a greased meatloaf pan.
  5. Stick in the oven and bake for about 50-55 minutes. Cover with tinfoil if necessary to avoid burning the top.
  6. Serve with your favorite vegetables, mash, or saute, and as always, these can also be easily made into meatballs...just shape, stick in a muffin tin, and bake for about 25 minutes :)
Happy meatloafing!

Thursday, December 12, 2013

Cranberry Sweet Potato Protein Muffins

I'm so happy it's Thursday! This means I'm free to make the most of the city and friends and food (and blogging of course) until my last exam on Monday morning. And I know I've mentioned this before, but after that I get to go home to California for the first time in a year! I really can't wait to just hang out with my parents and my sister and my grandma who successfully landed yesterday and is back in California after more than ten years. I hear it's been just as cold over there as it is here in New York though, but I guess you can't have it all ;)

So it's been longer than I had planned for another post, but I wanted to make sure I got this just right for you guys! I know these muffins have made my finals week and the pain from my sprained back a little more bearable, so hopefully they can brighten up your life too, not to mention give you the right energy to tackle whatever you are working on :) They are also the perfect alternative to all of these unhealthy temptations that seem to be floating around lately...

Cranberry Sweet Potato Protein Muffins

Cranberry Sweet Potato Protein Muffins

  • 2 medium sweet potatoes
  • 2 cups fresh cranberries
  • 1/3 cup vanilla protein powder (I use Optimum whey protein, but any other kind would work as well!)
  • 1/2 cup egg whites
  • 3/4 cup almond meal/flour
  • 2 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tbsp honey (optional)
  • 1/4 cup dried cranberries (or any other add-ins, optional)

Cranberry Sweet Potato Protein Muffins

  1. Wash and cut sweet potatoes into smaller cubes (so they cook faster). I left the skins on because they are delicious and packed with nutrients, but you can peel them if you absolutely can't stand them. Stick the cubes in a crockpot, add cranberries, and let cook for about 2 to 3 hours, or until the sweet potatoes are soft. You can also steam them on the stove for faster cooking.
  2. Preheat oven to 350 degrees.
  3. Once soft, mash the sweet potatoes and cranberries (I just used a fork) until you get a nice mixture, and let cool. I did this right in the crockpot, but if you prefer, you can transfer the mash into a blender or a food processor for a smoother batter.
  4. Add protein powder, almond meal, baking powder, and cinnamon, and mix well. 
  5. Mix in egg whites, coconut oil, and honey (if desired) and continue to mix until smooth.
  6. Pour batter into greased muffin tins (or use cupcake liners).
  7. Bake for about 35 minutes or until firm, and let cool in the stove to prevent the muffins from falling. Refrigerate after a day to make sure they keep.
  8. Enjoy! These make a great breakfast or pre/post-workout snack, especially around this time of year!
  • In addition to making muffins, you could also make these into bars and bake in a pan! Just cut and serve when cooled
  • If you do not want to use protein powder, try substituting with 1/4 cup coconut flour, or just add about 1/3 cup more almond flour to the recipe.
Happy baking, and let me know how these babies turn out for you :)

Friday, December 6, 2013

Grandma's Cabbage

Yesterday was my last day of classes for the semester! I also turned in a term paper, and the rest of my finals should be completely manageable...which means I'm almost home freeee :) I can't believe that it's already been a year since I've been back home in California. Now I can finally enjoy the weekend and my last days soaking up the holiday season in the city before I go home and see my family and my lovely grandma who is visiting from the Czech Republic this year!

To celebrate, I'd like to share with you one of my FAVORITE recipes that my grandma makes. It is so simple too...cabbage! It's a perfect side dish to any roasted meat AND cabbage has some pretty amazing health benefits as well. Maybe the nutritional value of it can balance out some of those inevitable treats that will be had during this amazing season ;)

On another note, I got a pretty big reminder today on the importance of listening to your body while training. I have been working out pretty hard all week in anticipation of the weekend, and I woke up today sore and tired...yet still made myself go to the gym for a lifting session, ignoring the fact that my back was still a little stiff after maxing out on hang-cleans on Wednesday. Well, I ended up getting a spasm in my back halfway through my workout and can't really sit or walk or bend over without pain. Hopefully it doesn't turn out to be a disc issue, but I have definitely learned another lesson. Have you ever tried pushing through something only to realize that it wasn't worth it? I'd love to hear your stories.

Moral of this one: REST and RECOVERY are just as important as a good workout.

Happy Friday everyone, and enjoy the recipe!

Grandma's Cabbage

Grandma's Cabbage

  • 1 medium head of cabbage
  • 1/4 cup apple cider vinegar (regular works too!)
  • 1 tbsp salt
  • 1 1/2 tbsp coconut sugar (or any other sugar), or more to taste 
  • 2 tbsp caraway seeds
  • 1 tbsp olive oil (optional if using a crockpot)
  1. Cut cabbage in half, set face down on a cutting board, and finely chop into thin "shreds."
  2. Heat olive oil over medium heat in a large pot, add cabbage, and cover. Stir occasionally and cook until cabbage softens, about half an hour or so. If the cabbage starts sticking to the bottom of the pot, feel free to add water as needed.
  3. If using a crockpot, throw in cabbage, turn on low or high setting, and let cook until steamed and softened. This may take 1-2 hours.
  4. When cabbage is steamed, add vinegar, caraway seeds, salt, and sugar, stir well, and cover. Let steam for another 5-10 minutes.
  5. Serve hot or cold, and enjoy! This is seriously one of my favorite side dishes.
  6. Side note: the flavors mesh even better after about a day in the fridge...try it out!

Monday, December 2, 2013

Coconut, Kale and Root Saute

It's kind of hard to face the reality of the week after such a great Thanksgiving weekend! On Friday we hunted for a Christmas tree and went shopping in the afternoon, which surprisingly wasn't that crowded. I broke down and got a new pair of black Lululemon leggings with a subtle floral print that I am obsessed with, and then had an amazing dinner and watched Elf! We got back from Massachusetts on Saturday to go to our school's football playoff game, which was such a crazy and fun blur. In short, we won, it was a ton of fun, and I'm so glad that we were able to be there for it!

Before I go on to my recipe (that I actually made for Friendsgiving last week), I'd like to share a couple of my favorite pictures from Thanksgiving in Massachusetts! It was so beautiful up there.

This recipe is perfect if you still have leftover veggies from Thanksgiving, or just want a quick and creative side dish! It might sound a little out there, but give it a shot and I am sure you will be pleasantly surprised :)

Coconut Kale and Root Saute

Coconut, Kale and Root Saute

  • 2 medium parsnips
  • 2 medium carrots
  • 2 cups chopped kale, packed
  • 1 onion
  • 2 tbsp coconut oil
  • 1/3 cup shredded coconut
  • approx. 1/2 tsp salt
  1. Cut parsnips and carrots lengthwise, and chop into half circles about 1/4 inch thick. Finely chop your onion as well.
  2. Heat coconut oil in a medium pan, and add onion. Cover, and stir occasionally until they start to caramelize.
  3. Add salt, parsnips and carrots (and/or any other root vegetables you'd like to mix in).
  4. Cover again and continue to saute over low to medium heat for about 10-15 minutes, or until the vegetables start to soften. Stir occasionally, and lower heat and add a little bit of water if the vegetables start to stick.
  5. Add in kale and coconut shreds, and continue to saute until it is wilted. Remove from heat.
  6. Serve by itself or as a side to any kind of meat. I think that this would be especially good when accompanying fish such as tilapia or even salmon!
Coconut Kale and Root Saute

Try it and let me know how you enjoyed it! The subtle taste of coconut really makes the recipe in my opinion :)

That's all for now, and happy Monday! How was your weekend, and what are you looking forward to this week?

Wednesday, November 27, 2013

Cauliflower Yam Latkes

I am so happy and grateful to be spending Thanksgiving in Massachusetts this year with my roommate, our friend, and her family. It is beautiful out here and it feels so nice to be out of the city for a little while. We drove around today and the nature is amazing...and we also saw some windmills up close, which was awesome.

I can't wait for tomorrow! It looks like there are going to be about 100 people at Thanksgiving dinner, which is so different from what I am used to coming from a tiny family. I am so excited for the experience! What do your Thanksgivings usually look like? Do you have any special/weird traditions? Please share :)

To further make the most of the season, I have a recipe I'd like to share with you as well. I was getting rid of leftovers yesterday so that I wouldn't waste food, and ended up deciding to try my hand at latkes :) I put my own spin on the idea, but these Thanksgivalatkes came out great! Check them out:

Cauliflower Yam Latkes
Cauliflower Yam Latkes


  • 2 cups cauliflower, cooked or crockpotted
  • 1 cup finely grated yam or sweet potato of choice (about 1 medium-sized yam)
  • 3 eggs
  • 1 onion, finely chopped
  • 1 tbsp coconut oil (or oil of choice)
  • 1/3 cup almond flour (or flour of choice)
  • 1/3 cup flaxseed meal
  • 1 tbsp + 1 tsp salt (+ more to taste) 
  • 2 tbsp Italian seasoning (or equal parts thyme, oregano, and basil)
  • 2 tbsp marjoram
  1. In a small pan, sautee the chopped onions in coconut oil until they start to caramelize.
  2. Meanwhile, in a mixing bowl, mash cauliflower with a fork and combine with grated yams. Drain well. (This step is really important in helping your latkes stay together!!) You can even take a paper towel and soak up some of the moisture.
  3. Add in the sauteed onions, eggs, almond flour, flaxseed, salt, and spices and mix well. 
  4. Heat up a large saute pan or griddle. Spray with oil if necessary, depending on which you choose...if you are making these on the stove, you might need a little more. Form patties with your mixture as you go before adding to the pan. Cook over medium heat (or about 350 degrees on the griddle). Wait until the bottom of the latke firms up, before turning. It usually takes about 3-4 minutes on one side, and another 1-2 after you flip them over. Using a flat spatula makes the process easy! 
  5. You can also bake these and get great results! Stick in the oven at 350 for about 15 minutes.
Cauliflower Yam Latkes

Good luck, and enjoy a great Thanksgiving day tomorrow with friends and family! I know I will, and I definitely have that and so much else to be thankful for. 

Tuesday, November 26, 2013

Cranberry Meatballs

With all the fun that was this weekend, my healthy eating habits definitely took a downward dive. But it's okay because I know I can focus and get right back on track, and the best way to do that is with exercise. So on Monday after we tested our verticals and sprint times (300s), I continued the great workout and felt so much better afterwards. In case you are curious and want to do a similar one, here is what I ended up doing! My legs were shot afterwards, but it was so worth it. I kind of just freestyle it as I go, so feel free to switch things up according to your needs. I figure as long as you are sweating and feel like passing out at the end, your workout will be a successful one :)

-Elliptical, 10 minutes
-Kettle bell circuit, 3 sets with 30 seconds rest between sets:
  • 10 swings, 45 lbs
  • 5 each arm single arm snatches, 25 lbs
  • 10 squats, 45 lbCran
  • 20 side to side bends, 25 lbs
-Elliptical, 20 minutes
-Cardio circuit, 3x through with 30 seconds rest between sets:
  • 20 side to side skaters (with 15 lb medicine ball)
  • 10 burpees
  • 10 jump tucks
-10 minute abs

It was a monster of a workout but I do feel so much better now! After a good weights and sprinting session today, I am ready for Thanksgiving :) Hopefully it will not take too much of a toll...

Now on to the good stuff, a Thanksgiving-y meatball recipe that you will be crazy about, especially since I got to test it out on some friends over the weekend and I think they would agree :)

Cranberry Meatballs

Cranberry Meatballs

  • Approx. 1 1/2 lbs ground turkey
  • 2 cups fresh cranberries
  • 1/2 cup Parmesan cheese
  • 2 tbsp Italian seasoning
  • 1.5 tbsp salt
  1. Pulse cranberries in a blender or magic bullet until they are coarsely chopped.
  2. Transfer to a mixing bowl, and add ground meat, parmesan, salt and seasoning, and mix well.
  3. Lightly grease a baking sheet, or two, depending on how big you want your meatballs to be. (I would say that this recipe makes about 20 1-inch meatballs).
  4. Shape into balls (or burgers if you prefer) and bake at 350 degrees for about 25 minutes, or until the meat is browned throughout.
  5. Enjoy! Serve as an appetizer or with my revolutionary Cranberryana Sauce :) (featured in the photos)
Are you going to surprise your friends and family with these this Thanksgiving? :)

Cranberry-Parmesan Meatballs

Let me know what you think!

Monday, November 25, 2013

Cranberryana Sauce

I have really been slacking when it comes to posting, which can only mean that either life is too busy or I need to be better about budgeting my time. Either way, I now have so much in store that I want to share with you, that maybe I can make myself feel better about it and say I was just building up the suspense :) This weekend was so eventful, from learning so much at my new pastry shop job, to happy hour for my friend's birthday, to make a pit stop at the fruit stand before carrying on with the night, to hosting our very first friendsgiving, to dinner at a middle eastern restaurant (Gazala's in NYC) and lots of coffee and capucchino in between. Other than the fact that I still haven't done the laundry I have been trying to do for a month, it was a great success and so much fun :)

What were your plans for the weekend? Did you follow through with them?

I was able to make some exciting dishes for our potluck, and one that I would like to share with you before Thanksgiving is this awesome twist on cranberry sauce. I also made cranberry meatballs and the combination was on point, but I will start with the sauce :) It is fresh, really easy to make, tastes just like cranberry sauce, is a great dose of antioxidants, and you don't have to feel guilty about consuming the loads of refined sugar in traditional sauce! Sounds like a win-win situation to me...

Cranberryana Sauce

Cranberryana Sauce

  • 12 oz fresh cranberries (About 1 1/5 cups)
  • 2 smaller, ripe, bananas
  • 1/4 to 1/2 cup honey (to taste)
  • UPDATE: Adding an apple adds a new dimension and makes it a little sweeter, if desired!
  • Stick cranberries in a crockpot, and let cook for about 2 hours on high, or 3-4 hours on low. Add the bananas to the pot after about an hour. You can also simmer in a saucepan over low heat, but may need to add oil to the pan to prevent sticking.
  • When soft, mash with a fork, spoon, or anything else you have on hand to make sure that all ingredients are thoroughly mixed. Add 1/4 cup of honey, and continue to add more until you are satisfied with the sweetness. (I like mine kind of tart!)
  • If you absolutely cannot stand (small) chunks, transfer to a food processor and blend until smooth, otherwise just let the sauce cool and stick in the refrigerator to chill. The banana really helps the sauce thicken up, it is genius!
Let me know what you think! This could be a great staple at the Thanksgiving table this year, am I right? :)

Monday, November 18, 2013

Honey Roasted Persimmons

I am so set for another "best week ever."
So many things are changing all of a sudden, but for once I'm not stressing, and it feels good.

A little piece of irony for the week: Now that season is over, I got myself a job at a pastry shop of all places! The (non)interview process consisted of me writing down my name, phone number, and days I can work, and so tomorrow you will find me in a black t-shirt and jeans serving desserts and coffee for the first time ever. I am really excited about it because it is so different from my regular routine. On another, more serious job-related note, I officially have an internship lined up for next summer that I feel great about. It is a huge weight lifted off of my shoulders.

Other great things happening in the near future: A final presentation, a $20 Czech steak dinner, one of my best friend's birthdays, a much anticipated pre-thanksgiving dinner or "friendsgiving" at our apartment, a Costco and Trader Joe's trip...yup. I am set for another "best week ever".

I also had a great workout today...nothing too crazy but it got the job done! I wanted to lift today, but all of the racks were full and I didn't have a ton of time, so I improvised and this is what happened:

  • Elliptical, 10 minutes (20 incline, 14 resistance)
  • Mile run, incline walk the rest of the time until 10 minutes (7:04)
  • Plyos circuit: 30 mountain climbers, 10 burpees, 30 skaters, 10 tuck jumps (repeat 3 times)
  • Abs, 10 minutes
Try it and let me know what you think :)

What are you looking forward to this week? How about making this perfect fall snack/dessert?

Honey Roasted Persimmons

Honey Roasted Persimmons

  • 2 medium persimmons
  • 2 tsp honey
  • Cinnamon, to sprinkle (optional)
  • Goat cheese (optional, if you want to make a cute dessert sandwich that looks like the one below...i used cranberry yummmm)
Honey Roasted Persimmon and Goat Cheese Sandwiches
  • Slice persimmons (about 1/4 inch thick)
  • In a bowl, toss with honey. If you are making a bigger batch, just use 1 tsp honey per persimmon, or more or less to taste.
  • Place slices on greased baking sheet (I used coconut oil)
  • Bake at 325 for about 20-30 minutes, or until slices are soft and slightly bronzed.
  • Remove, sprinkle with cinnamon if desired, and enjoy!

Please continue to spread the word! And you know I always welcome feedback :)

Sunday, November 17, 2013

Lost In Opportunity

Our season is over as of this weekend, so there have been a lot of "lasts" lately. Last practice, last bus trip, last team's been a long while since the beginning of August, but somehow the time between then and now has blurred by. It's sad how when we wait for something to be over, we tend to not really pay attention to what happens along the way, kind of like what I wrote about in my last post. So what do we do when it's all over? When we get what we want, and it's the end of the season, and we have all of this time on our hands? We finally have this freedom to decide, and when this freedom is finally there, having no one to dictate your actions or schedule for you seems like an great thing.

On the other hand, this freedom is what scares me the most sometimes. Decisions, no matter how small, end up changing the way our futures unfold. There is so much that we are in control of on a daily basis, but how do we determine which course of actions will lead to the best possible outcome? I have always been indecisive, but lately it has been especially weighing on me as I come to big decisions I need to make for next semester and next summer, yet still feel like I have no idea how to deal with them. How am I supposed to know which decisions will trigger the best opportunities? In these cases, the advice tends to be to "go with the flow" or "go with your gut feeling" but sometimes I don't even know what the flow or the feeling in my gut is. And that is what is so scary. Making decisions when I don't even know what I want.

I realize that maybe this uncertainty is the thing that's best about life and I just need to learn how to appreciate it instead of stressing about it. Still, I sometimes wish I could fast forward and see myself in the future, then come back and know what is right. Know how to balance possibility and choice, and what I think I want to do with what I feel I should do. I might never figure out the answers, and maybe that's the way it's supposed to be, but I don't think I will ever stop trying. I think about it though, and even though I might feel lost in the meantime, in the end I am still grateful to be "lost in opportunity." There are so many good things to look for in every day, and no matter what job I end up having or where I end up living, I know that I can make it good.

I am leaving you with a couple of my favorite pictures and a fortune from my first day of freedom, which could also be categorized under the title "Reasons I love New York":

Friday, November 8, 2013

Banana Protein Bread

Happy Friday from Washington DC! We are traveling this weekend, which is always tough but it also means that I can finally catch up on some sleep after last weekend's Halloween escapades. The week after Halloween is always a rough one, but Thanksgiving and Christmas are now starting to seem closer than ever. It is such a beautiful time of the year, and my campus looks straight out of a fairytale with all of the changing colors and falling leaves, so I was a little sad to leave, but excited to be back in Virginia, where I spent last Thanksgiving.

I am short on time this weekend, but I am so excited about this Banana Bread situation that I just had to share. I will probably be making another batch of this soon, just to see what happens if I mess around with it a little more, but this one came out great so I wanted to give you this version too! Try it out, let me know what you think, and I will post a follow-up when I get back :) I am thinking this has so much potential in regards to add-ins too...cacao bits, dried fruit, CRANBERRIES...I will definitely be experimenting with those in the coming weeks, and will keep you "posted" of course (punny, I know).

Do you have any exciting plans for the weekend? I'd love to hear about them, and hopefully you can fit a batch of this delicious bread in as well!

Banana Protein Bread

Banana Protein Bread

  • 3 bananas, ripe
  • 3 eggs
  • 1/2 cup flaxseed 
  • 1/4 cup arrowroot starch (or 1/2 cup almond flour)
  • 1 cup vanilla protein powder
  • 1.5 tsp baking powder
Update 1/13: If you do not have arrowroot starch, you can just substitute with 1/2 cup of almond flour, and reduce the amount of protein powder to 3/4 cup! 

  • Preheat oven to 350 degrees
  • In a mixing bowl, mash bananas, and add in protein powder, flaxseed, arrowroot starch, and baking powder. Mix well. 
  • Add in eggs and whisk until the batter is smooth. 
  • Pour into a well greased bread/meatloaf pan (I recommend using coconut or olive oil).
  • Stick in the oven and bake for about 35-40 minutes, checking occasionally. When the top of the loaf starts to turn bronze, turn off the oven, and let cool inside with the door slightly open to prevent the bread from falling. If making muffins, reduce baking time to 25-30 minutes.
  • Serve and enjoy! This makes a great breakfast or pre/post workout snack!
Share the love please :-)

Banana Protein Bread

Tuesday, November 5, 2013

Mulled Wine Smoothie

Halloween weekend was definitely a successful one. But now it's Tuesday, and November, which means it's time to get focused and back to work. And by back to work I mean sharing another one of my great creations ;) One of the reasons that the weekend was so successful is that as part of the festivities, I was able to invent the best fall-inspired mixed drink ever. And you could almost argue that it is healthy...actually not almost. I am going to come right out and say that it is healthy, as long as you don't go crazy with the amount you choose to consume. And we all need to treat ourselves sometimes, right? AND one of my friends even described it as tasting like "warm apple pie"...just saying ;) So try this recipe next time you're trying to entertain some friends or just relaxing on the weekend...or on a Tuesday.  

Mulled Wine Smoothie

Mulled Wine Smoothie

  • 4 Apples (gala or golden delicious or any other kind)
  • 2 Pears
  • Approx 1 L red wine (I used Trader Joe's Cabernet, or Uncle Chuck as we like to call him)
  • 1.5 tsp cinnamon
  • dashes of nutmeg, apple, or pumpkin pie spice (optional)
  • Cut apples and pears into smaller manageable pieces (doesn't have to be pretty)
  • Place fruit and cinnamon in a crockpot and let cook for about 2 hours on high, or until soft. You can also just steam on the stove if you do not have a crockpot, or want to hurry the process along a little.
  • Once the fruit is soft, pour wine into the crockpot and let simmer for another 5-10 minutes, or until it heats up. If you are steaming your fruit, just transfer it to a saucepan, add the wine, and let simmer over low heat for about ten minutes.
  • Transfer the warm mixture to a blender or magic bullet, and blend until smooth, or use a lower setting if you prefer to preserve some pieces of fruit in your smoothie.
  • Serve in mugs, and enjoy the warm, apple-pie tasting goodness! It will seriously blow your mind.
Thanks for sharing! 

Friday, November 1, 2013

Chocolate Protein Energy Bars

I saw a mouse in our apartment a couple of days ago...and I calmly watched it run under our stove and didn't even scream. Not sure what exactly this means, but I am going to call it a sign of growing up. With that being said, I would still really prefer it if they chose another place to go as the whether start to get cold. This weekend is going to be incredibly busy, with a match and planning Halloween costumes (hah) so aside from making pumpkin protein bread yesterday, I also made another batch of Energy Bars, so I don't have to worry about what food to bring with me when I'm running around. I went with chocolate this time, just to see what happens, and tweaked the recipe a little.....they came out great, yum. Anyways, that is all for now, happy Halloween weekend :-)

PS. I found out that dark chocolate has a ton of caffeine in it, maybe that's why I haven't been able to sleep well lately? Hmmm...

                 Chocolate Protein Energy Bars
Chocolate Protein Energy Bars

Chocolate Protein Energy Bars

  • 2 smaller, ripe bananas
  • 1/4 cup almond flour
  • 1/4 cup flaxseed
  • 1/4 cup cacao powder
  • approx. 1/3 cup dried fruit (I used apricots for these!)
  • 1/2 cup chocolate whey protein (or other flavor)
  • any other add-ins of choice ie. mixed nuts, dark chocolate bits, coconut flakes, etc.
  1. Preheat oven to about 300 degrees
  2. In a mixing bowl, mash bananas and mix in almond flour, flaxseed, cacao powder, and protein.
  3. Add in dried fruit and any other mix-ins.
  4. Grease a small pan or baking sheet, and spread mix evenly until it is about 1/3 to 1/2 inch thick.
  5. Bake for about 25 minutes or until firm.
  6. Cut into bar sizes or squares, and power up!
Please remember to share the energy ;)

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