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College Station, Tx, United States
Welcome to my world! As a M. Ed. in Kinesiology, AFAA Group Exercise Instructor & ACE Personal Trainer, you might guess that I have a PASSION for fitness. Aside from blogging, I spend my days teaching Health & Fitness courses to college students in Texas. When I get some time to myself I like to barricade myself in the kitchen and cook a fabulous meal from scratch!

Saturday, March 15, 2014

Eat the whole pan of brownies!!

No really, you totally can!! This dark chocolate amazing "dessert" can calm a craving and be eaten for breakfast. Just wait until you see what's in it!! 

Dark Chocolate Craver Brownies

For brownies you need 
  • About 4 cups of juice pulp. (I used juice pulp of 1 red apple, 2 green apples, 1 sweet potatoe and a little ginger - avoid citrus it will be bitter) 
  • 3/4 cup Greek yogurt (optional)
  • 2 cups almond milk
  • 1/4 cup cocoa powder
  • 2 tbsp molasses or honey or any sugar free sweetener (I like molasses because I get a really pure form and it's strong in taste, low sugar)
  • 1 egg
  • 1/2 cup oatmeal 
  • Pinch cinnamon and nutmeg 
Blend all of it in blender or food processor and pour in pan. 

Cook at 350 for 30-45 minutes. It will never get as solid as a brownie, but the edges will start to harden 

Let cool while you make the topping.

Topping ingredients 
  • 1 tablespoon coconut oil
  • 1 tblsp 3-6-9 blend oil (optional, but when uses with coconut oil the health benefits are the best you can get from omegas) 
  • 1 scoop protein powder
  • 1/2 cup coffee 
  • 4 tblsp sweetener (I used molasses again)
  • 1tblsp vanilla
  • 2 ripe bananas 
  • 1/4-1/2 cup cocoa (depends on how strong you want your chocolate)

Blend and pour over cooled brownies. 

Let sit in the fridge an hour. 

Eat and share!!!! 

Let me know how you like to use your juice pulp! 


Friday, March 14, 2014

Veggie Mac! When are you coming back?

Oh my yummies! I love a good Mac and cheese. 

As you know, though, me and dairy aren't in agreement most of the time. 

What's a girl to do?? 

I'll tell ya! Have your cheese and eat it too! Well, veggie cheese and almond milk, but STILL!! 

I cooked up this beaut the other day and it as amazing: 

It's also ridiculously simple: 
First, make sure you have about 12 oz elbow pasta (I used a gluten free kind I had in the house) and some good cheese and milk substitutes. Here's what I used:

  1. Preheat the oven to 350 and grease a glass baking dish 
  2. While the oven is preheating put the pasta and 3 cups milk on the stove with a little salt and pepper. Cook on medium just while oven is preheating (5-10 min)
  3. BONUS: I mixed in chives and cilantro at this point and it was amazing, but not necessary. 
  4. Quickly stir in about 1 cup of the cheese (more if you like it cheeeeeeeeeezzzzzy) and pour the milk, pasta and cheese mixture into the greased dish
  5. Add another cup of cheese on top of the dish and pop in the oven. 
  6. Cool uncovered for about 20 min. (Once you see the middle bubbling it should be done). 

That's all folks! Enjoy!! 
I'm headed outside to soak up what is left of my spring break!