Apricot Blueberry Vanilla Mug Cake

Who wants cake? This girl! I  threw this together in about 5 minutes this morning and split it with my daughter. It turned out a lot bigger than I was expecting, so it was plenty for both of us. I topped it with blood orange Chobani but any flavor would work, I think. Now...go have cake for breakfast!

3 tbsp coconut flour

3tbsp egg white sub

3tbsp almond milk

2tbsp plain Greek yogurt

1/2 tsp baking powder

1/2 scoop vanilla whey

1/2 tsp orange extract

1 tbsp apricot jam

15 blueberries

Chobani Blood Orange Greek yogurt for topping

Combined ingredients, Stir 5 berries into mix, spray mug, microwave approximately 2:15, cool a 1 min and dump out on a plate, top with blood orange yogurt and berries. Enjoy!

If your cake starts to overflow the mug just stop the microwave, let cake settle and then continue microwaving for full time. Microwaves vary. You may need to adjust cook time. You cake will also cook more evenly if all the berries aren't clumped at the bottom of the mug. It will taste good, regardless.

Peanut Butter Cookie Dough Truffles

Something about the word "truffle"...sounds...well, delicious. And so much tastier than Peanut Butter Cookie Dough Balls. Call them whatever you want. These are good.




Step 1:

Add all the ingredients, except for water and chocolate chips to the food processor bowl. Use the pulse button to combine. The mixture will be dry. Add about 1/4 cup of water and continue to pulse. The mix should begin to come together. The dates will hold all the ingredients together, but depending on the moisture level of the dates and the absorbancy of your oats and protein powder, you may need to add more water. My batch needed about a 1/2 cup total. You don't want to it to be runny. It should be very sticky and thick. **A note about Madjool dates. They have pits that you must remove! If you forget your food processor will not thank you, either will your teeth should you bite into one**

Step 2:
Remove the dough into a bowl and refrigerate for 10-15 minutes. It will make it easier to roll into your truffles.

Step 3:
Roll dough into 20 golf ball sized truffles. I only got 18 out of mine, but that is because I ate the dough right out of the food processor.

Step 4:
Refrigerate your rolled truffles for 10-15 more minutes. While your truffles are chilling, melt about 1/3c of dark chocolate chips in a glass bowl. I prefer to melt them in the microwave because it the easiest. Just put them in for 20 seconds at a time until smooth. It took 40 seconds total.

Step 5:
Dip the bottom half of each truffle into the melted chocolate.

Step 6:
Once the chocolate hardens they are ready to enjoy. Refrigerate any leftovers.

Peanut Butter Cookie Truffles

12 pitted Medjool dates
1 c Old Fashioned Oats

1/4 c PB2 or natural peanut butter
1 c almonds
1/3 c unsweetened dried coconut flakes
1.5 scoops vanilla whey
1/2 tsp cinnamon
1/2 c water (Approx- maybe more or less) added gradually

1/3 c dark choc chips, melted (optional)

Moderation, schmoderation...

All things in moderation...I think that's pretty much the way to eat. Except when you are on vacation, which is exactly where we've been. I had thoughts of sticking to my goals of clean eating and working out while we were at the beach, but you know what? The beach is made for swimming and sun and FRIED FOOD.

For the most part I try to avoid fried foods, but on this trip I decided all bets were off. If you are going to fall off the wagon, best to open your eyes and jump on off, right. Everything was just as amazing as I imagined it would be. Living in a land locked state, we don't get to enjoy fresh seafood very often so on this trip, I did. Every night. In all its glorious, batter-dipped golden goodness. Fried shrimp, hush puppies, fries...fry it, I'll eat it. Let's just say I also ate something called a "cheese log." Yes, it is exactly what you are thinking it is...a fried, melty, heart attack on a plate.

My husband and I managed a couple of two-mile runs while we were there...moderation in all things, right... but for the most part we took a full-on break from life and it was just what our family needed. Rest, Eat, Repeat.

There was one noticeable difference in this trip from the other vacations we've taken. By the end of our time at the beach I found myself actually craving my routine, a solid workout, an UN-breaded vegetable. I'm realizing the changes I've made aren't just changes anymore. This is me now and I've got to say, I like it.

It would be a total lie to say all this reckless abandon didn't have it's negative side. Of course I had to know the damage I'd done so the morning after we got back I made sure to strip off every ounce of clothing, ponytail holder included, and stepped onto the dreaded (surely incorrect) scale. Yep, just as bad as I imagined it would be. I know logically it's not possible to gain 6 pounds in a week unless you are literally eating Crisco, but that's what the old girl said. I'm pretty sure it was the truth since I stepped on and off the scale three times just to make sure it said the same thing every time.  I know I'm not the only double/triple scale checker! I chose to call it water weight and move on.

We've been back nearly a week now and I'm still up a few pounds over my pre-trip weight, but the truth is as much as I hated seeing a higher number on the scale than I've seen in months, I would do it all again the exact same way. I know I feel better and work harder when I'm eating a clean diet, but finding out both my daughters love fried cheese was adorable and sharing those cookies and cream ice cream cones with them tasted even sweeter than usual. We made memories that wouldn't have been the same if Mommy "will just have a salad" and skipped dessert. In the big picture I still see it as moderation. It was one week out of many.

I ran across this old picture of Matt and me and I was reminded of how far we've come. I used to really believe in the quote, "Never look back unless you are planning to go that way." But for me, looking back is the best way to keep moving forward. The picture on the left...pure motivation.

Roma Avocado Salad

When my sweet and also healthy-eating friend sent me a picture of her snack...deviled tomatoes...I knew I had to try it. Shout out, Jessica, for the awesome suggestion. Her version is a super cute play on a deviled egg using a scooped out tomato wedge filled with mashed avocado and onion. I consider my version more of a salad, but hey it's cute too. I also opted to top mine with a 100 calorie pack of mild guacamole. You know me...always in search of the easy way. I also added a little drizzle of balsamic vinegar glaze.

The glaze is easy to make by adding somewhere around a 1/2 cup of balsamic vinegar to a sauce pan over medium heat. Bring it to a low boil and continue to boil for several minutes until it has slightly thickened. Don't over-reduce the vinegar. It will get too thick to drizzle and the flavor can get a little overwhelming. Better a little thin than all thick and globby. You can store the leftover reduction in an air tight container in the fridge for several days.

I have this for an afternoon snack all the time. It's so good and filling. Hope you love it!