How to Sneak in Flax Seeds and a Smoothie Recipe

by fitforthesoul in , , ,


Hi there!  Oh man, surprise surprise! Now I can freely use my computer and get back on my regular blogging schedule!  Well, I don’t know if I ever actually had a schedule…but, you know what I mean.   And the reason for that is the fact that we both had to give up an arm and a leg [and our heads] for this beauty. IMG_9671

After getting an estimate on my old and beloved HP Pavilion laptop that my dad gave me 4 years ago, we decided that $300 to repair a device that was close to its demise is probably not the wisest way to go.  It also needed new batteries and a few other fix-ups, so we knew that it was time to move on.

*sniff*  You have served me well, HP.

But!  I seriously feel so spoiled, blessed, and over the clouds over the amazingness that Sony VAIO is!  I mean, not only is the design pretty slick looking (which isn’t important in the end but I’m not complaining), but the material it’s made of is very sturdy, and after countless of reviews, it seems as though the hardware and software system are top notch.  The laptop on its own cost approximately $680 since it was on sale.  Seriously, thank you Jesus! I was trying to compare it to MAC laptops because I was willing to inherit Greg’s MAC and let him get a MAC Pro since his job requires him to be on the computer constantly.  In the end we felt that it was too much of a splurge for us at the moment and went with the Sony VAIO instead.  Anyway, I’ve always been a PC girl so I’m not sure how long it would have taken me to learn the Apple ways!

And because we are back to a somewhat regular blogging schedule, let’s get back into the groove of a What I Ate Wednesday post, shall we? Open-mouthed smile  Thank you Jen for always connecting us through your WIAWs!

 

Breakfast

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 For Greg I cooked up a batch of pancakes made out of white flour, whole wheat pastry flour, flax seeds (shhhh don’t tell), coconut oil, and greek yogurt.  The rest of the ingredients are the normal pancake ingredients you’d find in any recipe.  I’ve found out that in order to incorporate very nutritional ingredients like flax seeds in the diet of picky eaters, a few great ways to do that are the following:

  • Stir it into pancake batter.  But not too much!  About 1/2~1 tsp should be plenty.
  • Sprinkle them on top of french toast while it’s cooking on the pan.  They caramelize nicely once you flip them.
  • Include just a sprinkle in their favorite smoothies or yogurt mixes, but make sure to blend it all together if it’s in a smoothie!

I know that these are pretty basic tips, but for people like Greg who just really make an effort to include Omega-3’s in their diet but don’t like the taste of certain seeds, “hiding” them in recipes is a great way to go about it.

This morning I was craving hot oats, so I made a bowl of cinnamon apple oatmeal with the addition of Amaranth.  I really love the texture of cooked Amaranth because it makes everything heartier and incredibly chewy.  Even 1 TBSP of it goes a long way, so let me know if you give that a try!  I topped everything with granola, coconut flakes, sunflower seeds and Sunbutter that’s hiding underneath the pile. Smile with tongue out

Lunch

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Greg and I have a favorite Indian restaurant just about 10 minutes away from home.  We absolutely love their food and it’s probably the best Indian cuisine we’ve ever had outside of India.  Last night we ate there and I used up the leftovers for lunch today.  I put some cheddar and feta cheese on the garlic naan and had the cashew chicken and bell peppers on the side.  Hey, I told you that I eat a mishmash of things for lunch! Winking smile

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Last week I got a huge young Thai coconut at Whole Foods and finally broke into it today.  The water is so tasty and refreshing that I couldn’t stop sipping it.  There’s so much water in this thing that it would make a great post-workout hydration drink.  I can’t wait to make some healthy treats with this as I’ve been inspired by this gal’s amazing recipes.  Yum!

I also have a recipe that the G-man loves.  It’s filling, healthy, and best of all—the pickiest drinker might like it.

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Strawberries ‘n Coconut Cream Smoothie

This smoothie is filled with healthy fats that derive from coconut milk.  I prefer to use full fat milk for this drink, but it would still be good with low fat if preferred.  The almond butter gives it a boost of protein and creaminess, so make sure to include it!  ; )

Makes 1 serving

Ingredients

  • 1/2 frozen banana
  • 4 strawberries
  • 3 TBSP coconut milk
  • 3 TBSP soy or almond milk
  • 1/4 C water
  • 3 ice cubes
  • 5 drops of Stevia
  • 1/2 tsp chia seeds
  • 1/2 TBSP almond butter
  • coconut flakes for garnish (optional)

Directions

  1. Grab your blender or Magic Bullet and blend together the banana and ice.  Blend until the ice is roughly crushed.  Add the rest of the ingredients and blend until well incorporated.
  2. Garnish with coconut flakes.

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 Well, I hope you’re having a blessed week and see you soon!  Woop woop!

Are you a PC or MAC person? 

Have you tried young Thai coconut before?  Or have you drank natural coconut water?

What’s your most favorite recently discovered restaurant?

Love,

Ellie <33


Quick Protein Pineapple Upside Down Cake

by fitforthesoul in , , , , ,


What a long title eh?! If you were wondering the other day what this dessert or snack was...

then here's your answer...It's a Protein Pineapple Upside Down Cake for post-workout or even breakfast!

I know I know, this may seem like a weird idea to some of you.  But I assure you that if you love protein powder, then this won't disappoint.  Or so I hope. :P

Half of the time when I cook or bake, I use what I already have lying around my pantry and fridge.  That wasn't always the case, but I realized that as i started blogging, I've become more flexible in improvisation.  One downfall to this is that I cannot follow a recipe anymore.  I always find myself tweaking it! haha!

Granted, there are those times when I'll actually go out of my way to buy all these amazing ingredients:  special flours, grains, breads, and the newly discovered vanilla bean powder.  :)

But this is for another day.

Quick Protein Pineapple Upside Down Cake *VN*

Ingredients:

1/3 C unsweetened crushed pineapple (or as much as you need to cover up the bottom of your baking pan)

1 scoop protein powder (I used French Vanilla)

2 TBSP quinoa flakes (oats work too)

1/2 tsp chia or flax

1/4 tsp baking soda

1/2 tsp baking powder

1/4 C almond milk

Directions:

First grab a little baking pan or ramekin.  I used a ramekin of about 5" (estimated).  Lightly spray the ramekin and cover up the whole bottom part with the pineapple pieces.

Then, grab a medium bowl and simply stir everything up until it becomes a cake-like consistency!! Then eat a spoonful because it tastes perhaps even better than cake batter!

Pour the batter into the ramekin.  Don't worry--the pineapple won't disperse.

Bake it at approximately 350 F for 12 minutes.

After cooling down, flip it and plate it so that the pineapple is right side up. :D

Ta-daaa! Enjoy a quick pineapple upside down with your favorite toppings.  This serves only 1 hungry individual.

Have a blessed day and I'll see you soon!!

Grace & Peace,

Ellie <33


Sunshine Bars

by fitforthesoul in , , , , , , , , ,


Hey my lovely friends! I hope you're all having a blessed Sunday whilst staying safe! :)

Thank you for all the feedback and sharing about your thoughts in the comments from the last post.  It truly shows that we're all wanting to pull together during these times.  I hope that we will continue to stay awake in our hearts and spirits during times of crisis, as well as during times of ease.

Snack Recipe

These bars can be eaten raw or baked.  Either way is totally fine, and either way they taste delicious! I don't want to toot my own horn, but I have to admit I liked these so much raw AND baked, that I ate two of them for breakfast while driving this morning.  *ahem*  I know I should be more careful, but they're just bars! :)

Sunshine Bars *VN*

Ingredients:

1/2 C (heaping measurement) raw almonds

2 TBSP raw walnuts

1/2 C oats

1/2 coconut flour (essential for flavor)

4 TBSP brown rice syrup

3 TBSP maple syrup

1/2 tsp sea salt

1 1/2 tsp vanilla

some yogurt or chocolate chips

3-4 dried mangoes (I used TJ's unsulphured)

Directions:

Set your oven or toaster oven to 350 F.

Then, in a food processor grind up the nuts, oats, and coconut flour.  When that is coarsely ground, add all the other ingredients minus the yogurt/choc chips and the mango slices.

Now the mixture should be like a fine meal-like texture, and slightly sticky to the touch.

Simply add the mango slices and process it some more.  Lastly, fold in the yogurt/choc chips.  I divided the mixture into 2 because I wanted to try the bars half baked and half raw.

Then, lightly spray a pan (I used half of a loaf pan for half of the mixture) and evenly press it into the pan.  Bake for approximately 8-10 minutes. When they've cooled down, you can cut them into as many pieces as you desire.  If you can wait for them to cool down, that is. :D

For the raw bars, I split the mixture into 3 logs and formed them into perfectly shaped bars.  Ta-daaa!

Basically, you can shape them and cut them into whatever manner you wish!

And then add the mango slices and chop it up...You can just sub it with regular Philippine mangoes! Mmmm <3

This is what it looks like when it's baked.  It's almost like a crisp on the outside, and yet chewy-on-the-inside cookie, and can be eaten as dessert or even a post workout snack!  The almonds and walnuts provide a good measure of protein.

When they're raw, they have a tropical flavor with the coconuts and mangoes. They feel like a cross-over between a Larabar and a Pure Bar. I love Larabars, but I find the Pure Bars to be more satisfying, more versatile, and slightly better than the Larabars.

I hope you enjoy them!  My family and I sure did. :D

*****************

Today, service was so filled with God's blessings of conviction on all of us!  Pastor Daniel spoke about how we should always examine our hearts, reject, and cast out thoughts of compromise and reasons for justifying our actions, or lack of action for that which is good.

My friend Lim is going to Italy for a couple of months! (That's her hometown)  I feel like so many people in my life are always going somewhere, but I know we'll be together in spirit. :)  I know it's all part of God's beautiful plan.

Cwazy lovely gurl..... <3

Please check out my last post regarding Japan if you haven't yet! And please consider helping with donations if that is something you can afford.  Every cent helps! I provided links on my last post.

Let us not forget these people in hardship.  Whether there may be turmoil around the world or whether there is 'peace', let's always live intentionally and in an 'awake' state of mind.

Oh, and if you get around to it, please encourage our friend Elle Marie who lives in Japan!  She's a fellow blogger that some of you may already know.

My Question:  Are people in and out of your life (physically) pretty consistently?  What are you grateful for?  I'm grateful for breath, love, God's peace and His Word.  Now, did I entice you with this recipe? :P

Love,

Ellie <33


Protein Pudding

by fitforthesoul in , , , , , , ,


This  pudding is so satiating, sweet, and healthy that I know I will be making it again sometime soon.

It is great as a snack, dessert, or post-workout fuel!  And what is the best part?  It's ÜBER easy to make!  Yes, I did say ÜBER.  :P I happen to love that word; it's very sophisticated.

So is this simple snack.  It looks so light and fluffy in a sophisticated glass.

Protein Pudding

Ingredients:

3/4 C silken tofu

2 TBSP Greek yogurt (I used FAGE) *optional*

1/4 tsp vanilla

1 TBSP pure maple syrup

Directions:

Simply add all the ingredients in a blender or mixer and ta-da!  You now have a protein pudding.  *Note:  you can taste the tofu in this recipe in case you're not fond of it.  This recipe makes 2 small servings.

I was originally wanting to use vanilla beans in the pudding, but I guess I used it all up!  Let me know how it tastes if you make it that way!

This is my mother's tofu which we bought at the Korean market.  She was going to make spicy tofu stew (Soon-Doo-Boo) with it, but she had enough of them so I decided that using one up wouldn't hurt.  ^_~*

Garnish with your favorite toppings and relax after a hard work out routine!

Love,

Ellie <33