No Coffee Pumpkin Spice Latte

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Fall is officially upon us here at the State Capitol. The last few weeks have been an excessive high 90’s and today this week the weather finally cooled off enough for me to say “hey! fall is here!”

Last night I came home and I wanted to get all relaxed and cozy. I usually watch the Biggest Loser every Thursday and since the weather is a lot cooler I can wear warmer clothes. I wanted to make a cup of something, but not hot cocoa.

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Pumpkin Spice Latte minus the caffeine since its night time and paleo friendly of course!

Ingredients:
1/2 cup of unsweetened vanilla almond milk, 1 cup if you’re making it without the coffee
4 TBS of pumpkin puree
1 tsp of pumpkin spice
1/2 tsp of vanilla
1 tsp of honey
8 ounces of brewed coffee
sprinkle of cinnamon or nutmeg on top

OPTIONAL: Refrigerated canned coconut

Directions:
In a saucepan, mix together almond milk and pumpkin. Cook on medium heat. Remove from heat and stir in the vanilla extract, spices and sweetener. Pour the mixture (over coffee or not) into a large mug. Top with whip cream if you like and sprinkle some nutmeg or cinnamon on top.

For a paleo friendly whip cream version: Use the refrigerated can of coconut milk. Open it and scoop off the top of the coconut milk, minus the liquid. Place the mixture into a bowl and whip it with an electric mixer until fluffy. Scoop some on top for your latte.

The other option is you can take some coconut milk and place some in a mason jar. Screw on a lid and shake it for 30 seconds. Pop it in the microwave for 30s-1min. The mixture will come out frothy foam like and you can top it on top of your latte!

<3,
Msfitnotskinny

Best Paleo Chocolate Chip Zucchini Bread

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Sometimes when I have things in my fridge that I need to use up because I know they’ll go bad … I need to get creative. Cooking for one is especially hard because I don’t always use everything up in my fridge OR I end up eating the same thing over and over again no matter how far in advance I plan.

I had some Zucchini leftover. I was meaning to make some zoodles, but I also had leftover soup. *First World Problems* And then my little brother mentioned he wanted me to make him something for breakfast he can take to school, so I got a little creative and whipped together some Zucchini bread.

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This is honestly the best recipe I have ever had and tasted. It has minimal ingredients with just the right amount of everything. I think I’ll be making this over and over again. I was only suppose to make one loaf for him, but I ended up making 4 loaves to give out to others. This was great because I ended up using all my zucchini!

My Co Worker who can eat pretty much anything and not gain a pound doesn’t follow any strict eating guidelines like I do. She was actually concerned about the Paleo life I had been following, but after I gave her a slice of this zucchini bread – she changed her mind. She’s on board and now knows I can still eat amazing things that are minimally processed. She’s learning more about Paleo everyday and although I don’t think she will be hopping on board soon because she loves her In and Out that’s okay. It’s nice to get some thumbs up from some people that healthy eating doesn’t have to be horrible.

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Ingredients:
1 1/2 cups of almond flour
3 Tsp of cinnamon
1 Tsp of nut meg
1 Tsp of Baking Soda
3 Eggs
1/4 cup of honey
1/2 tsp of salt
1 cup of shredded coconut
1/2 cups of enjoy life chocolate chips
And some coconut oil just to grease your pan loaf

Directions:
Preheat your oven to 350 degrees.
Grease your loaf pan with some coconut oil.
Mix everything in the same bowl if you wish! I did. I’m also lazy.
Spoon the batter into the greased loaf pan.
Bake for 15-20 minutes or until your toothpick comes out clean.
I had to bake mine for 20 minutes, but my oven is also a lot older.

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Hope you like it! It’s the best recipe I have ever had in my collection and it has minimal ingredients! Paleo approved!

<3,
Msfitnotskinny

Paleo Pumpkin Coffee Creamer

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I keep saying it over and over again, but Fall is inspiring me to create new recipes and get crafty with my foods. I went to the Farmers Market last week and pumpkins were already for sale. I couldn’t help but think about all the excitement around Pumpkin inspired food!

All my co workers have been in full fledged on board with Starbucks Pumpkin Spice Latte. Being that I can’t have dairy – I wanted to participate in the fall season by creating some things I used to enjoy in a more friendly manner.

The Starbucks Pumpkin Spice Latte is great, but it’s filled with tons of bad things in it for you. Despite the sugar, it has all these processed ingredients, fake coloring, and of course NO PUMPKIN! You can’t have a Pumpkin Spice Latte with no pumpkin!

I had half a can of pumpkin that I needed to use and some coconut milk. I made a Paleo friendly version of a coffee creamer you can carry to your work place for your morning or afternoon joe. And if you don’t have a stove near you at work like I don’t … I opt for this coffee creamer to make my Pumpkin Spice “latte”.

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Ingredients:
1 Can of Full Fat Coconut Milk
1/2 Cup of Pumpkin Puree
1/2 or less of pure maple syrup (I used agave since its all I had)
1 Tsp of Pumpkin Spice
1/2 Tsp of Vanilla Extract

Directions:
Combine all your ingredients in a bowl. I did mine directly in the jar to avoid washing extra dishes. Store in an air tight container or a Mason Jar like I did if you prefer. It’s good in the fridge for about a week or so.

I am really enjoying the fact that I can have everything in life with moderation, but in a more friendlier concept like this coffee creamer. It tastes like pumpkin in my mug and that in itself is amazing.

I’ll be posting more recipes in the next upcoming days of other fall goodies I’m enjoying right now. Thanks for stopping by!

<3,
Msfitnoskinny

Paleo Filipino Food

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Living in Sacramento, CA one of the things I truly miss is the culture in the Bay Area. And by culture I mean the availability and abundance to accessing the different kinds of ethnic foods the area has to offer. If I wanted Korean food, I could easily walk out my door and walk down the block to get some. And if I changed my mind – an abundance of other choices were easily available – Mexican, Vietnamese, Colombian, Cuban, Greek or even Chinese. You name it the Bay Area had it.

Sacramento has diversity, but everything is far. I have to drive 20 minutes out to South Sacramento if I want good Asian food. And I can’t even seem to find a good Filipino Restaurant where I don’t have to drive 45 minutes out.

Growing up, I ate a lot of Pork Sinigang because a lot of my friends were Filipino. Going over to there houses during family parties was always a blast. The Filipino culture celebrates around a huge amount of food and laughter. One of the things I miss was Pork Sinigang and a lot of times if I eat out at a restaurant they’re made with MSG or those seasoning packets.

Being Paleo my choices are super limited with restaurants because I don’t always know what goes into their food, but the great thing is I can make it at home and know exactly what’s in it. I decided to take on the task of making a Paleo friendly Pork Sinigang! Of course my version is not as authentic, but it definitely helps with a craving!

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Ingredients:
2-3 Pounds of Pork Neck Bone and Pork Stew Meat. (I used a combination, but your welcome to use just neck bone).
1 Onion, Diced
2-3 Tomatoes quartered
1 Daikon Radish (sliced)
1/2 cup of Carrots
4 Bokchoys Cut
2 cups of Spinach
4 cups of water
Some tamarind paste
Salt and Pepper

Directions:
Place the Pork Neck Bone and Pork Stew Meat into a crock pot along with salt and pepper.
Place the onions, tomatoes, carrots, and daikon next alongside the Pork.
Cook on low for 6 hours.
Once its done, transfer the rest into a tall pot. Place your Bokchoy and spinach into the mixture. As your waiting for it to simmer, mix in some tamarind paste. This is of course to taste since everyone likes it more sour than others.

Serve over some cauliflower rice or eat it by itself!

Enjoy!
<3,
Msfitnotskinny

Paleo Balsamic Roast Beef

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Fall has inspired me to make use of my crock pot. It’s still pretty warm where we are now. The mid 80s to high 90s makes it a tad bit hard to enjoy any crock pot meal, but by evening at a low 70s it makes any meal pleasurable especially one that you don’t have to slave over.

I’ve said it time and time again that I love the crock pot because its effortless cooking. It’s also perfect for someone like myself who cooks for ONE every night. I literally made everything the night before and threw it in the crock pot only to turn it on in the morning before work. All I have to do is maybe make a couple of sides, plate my food, and then stuff my face.

I’m trying to get more fancy with my crock pot instead of making soups. It’s not quite soup weather yet, but this will do. Last night I made Paleo Balsamic Roast Beef with carrots and sweet potatoes. It was a quick and easy meal. I just made some cauliflower rice on the side for my lunch the next day with leftovers. You can even use the leftover bits to make an awesome scrambled egg dish.

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Ingredients:
2 LBS of Chuck Roast
1 Medium Onion, Diced
6 Cloves of Garlic, Minced
2-3 Cups of Organic Free Range Low Sodium Chicken Broth or Low Sodium Beef Broth (Home Made or Store Bought). In this recipe I used Chicken Broth.
1/2 Cups of Balsamic Vinegar
2 Tbs of Coconut Aminos (or Tamari)
Pinch of Salt, pinch of pepper, and a pinch of red chili flakes
1 Cup or more of Baby Carrots
1 Cup or more of diced Sweet Potatoes

Directions:
Place your chuck roast in the crock pot. Season it with salt, pepper, and the red chili flakes on both sides. Make sure you put the fat side down. Then add the remaining ingredients right on top of the roast. Cover and cook on low for 8 hours. When the meat shreds then you know its done.

Feel free to make any additional side. This would be great with cauliflower rice.

Enjoy!

<3,
Msfitnotskinny

Paleo Pumpkin Almond Butter Muffins

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It’s that time of the year! It’s the first day of fall and I can’t tell you how excited I am. I love everything about fall. I love the leaves changing, the cold air, the crunch of the leaves under my feet and all the holidays that come along with this gorgeous crisp weather! Living in Sacramento aka Suburbia has driven me insane with the hot weather. I’m from SF where the weather gets about 68 mainly year around. And this weather reminds me a lot of home. There’s a lot of comfort to that and I’m so excited. So excited that I decided to celebrate and make some muffins to get into the fall spirit.

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These are perfect to freeze and keep year around in your freezer whenever you want to get into the fall or pumpkin spirit. Spread some more almond butter on it or maybe pumpkin butter if you have some handy and just enjoy the heck out of it! :)

Ingredients:
3 Eggs
1 cup of pumpkin puree if you want it super moist or 1/2 cup for less moist
2 tbsp of coconut oil
1/4 cup of almond butter
Less than 1/4 of raw honey. The more you add the sweeter it is. I went with half of 1/4 cup.
1 tsp of vanilla
1 1/2 cups of Blanched Almond Flour
1/2 tsp of grain free baking soda
1 tbsp of cinnamon
1/2 tsp of ground cloves
1/2 tsp of pumpkin spice
1/4 of sea salt
Optional: Add some pumpkin seeds to the top or your choice of nuts!

Directions:
Preheat the oven to 350 degrees.
Line your muffin tin or loaf pan.
Mix all your wet ingredients in one bowl.
Mix all your dry ingredients into another.
Slowly add the mix ingredients into the wet bowl while gradually mixing together with a spatula.
Pour everything into a pan and top it with your pumpkin seeds or nuts.
Bake for 25-30 minutes or until golden brown and your toothpick comes out clean.

Best eaten when you brew some hot tea or pumpkin flavored coffee, wear a big sweater and slap some almond butter on it while sitting on the couch.

<3,
Msfitnotskinny

Paleo Chocolate Chip Mug Cake

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After some weight lifting in my hunger games shirt… I just want to eat. Hunger games were happening my belly. For dinner, I whipped up and nuked the leftovers of my zucchini noodles. And even after, my belly wasn’t satisfied and I wanted something sweet.

I love cookies. Let’s be real, who doesn’t love cookies? But, cookies contain all kinds of things my body unfortunately doesn’t need on a daily basis to function. Every once in a while tho, we all crave something. My something is chocolate. We all need chocolate in our lives.

Last night, I made Paleo Chocolate Chip Mug Cake. It’s perfect because it’s the right amount of sweet. It’s a perfect serving for one. And it’s way more better for you than a real chocolate chip cookie. And even more better.. I won’t have to go out and buy a baker’s dozen. Trust me, I can eat a baker’s dozen.

Ingredients:
1/2 of a Banana
1 TBSP of Coconut Flour
1 TBSP of Coconut Milk (canned, full fat)
1 TBSP of Almond Butter (or your choice of nut butter)
1/2 TSP of Vanilla Extract
Pinch of Salt
1 TBSP of Cacao Nibs (in my case, I used Enjoy life Chocolate Chips – Dairy and Soy free)

You can replace the chips for 2 TBSP of unsweetened cocoa if you prefer a straight chocolate mug cake (like a brownie).

Directions:
1. Mash the banana into your mug of choice
2. Add the remaining ingredients and stir.
3. Nuke for 1 minute in microwave for ooey gooey center. If you want more of a cooked consistency, nuke for addtional 15-30 seconds. I actually nuked mine for about 1 minute and 35 seconds. My microwave isn’t amazing unfortunately, but does the job.
4. Take it out and let it cool.
5. When you waited long enough, take your spoon and dig right in! Feel free to top your mug cake with extra chips, sprinkles if it makes you happy, or even almond or coconut milk.

Enjoy! Life is always better with chocolate (and some wine)!

<3,
Msfitnotskinny

Paleo Coffee Creamer

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I love my coffee, but I can’t do dairy. Dairy does weird things to my body. For one it makes me break out in hives, bloat, and gives me stomach aches. I also think creamers made today are full of unnecessary sugar and chemicals. It’s such a processed necessity for everyday living. I mean who doesn’t love coffee? Good coffee? It keeps me awake and there is nothing like a perfect cup of coffee in the morning.

Even the soy you get at Starbucks is full of sugar and probably also processed. And almond milk can contain the ingredient called carrageenan, which has been found to be linked to cancer. Another thing linked to cancer!

I decided to make my own coffee creamer. And I have to admit – it’s complete perfection! I know what’s in it. There’s no sugar added. It’s not processed. And most importantly, a great addition to my morning coffee!

This recipe is made from coconut, so if you don’t like the taste of coconut then unfortunately, this recipe is not for you!

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Ingredients and Recipe:

1 Can of Coconut Milk
1 Tsp of vanilla extract
1/4 cup of liquefied coconut oil
1 raw egg (this is optional as it is raw, but it adds the creamer consistency, so proceed with caution. You can eliminate this ingredient if you prefer not to consume a raw product. I made mine without)
1 tsp of honey (this is also optional. I like my coffee without sugar, so I opted out for this)

Other optional flavors other than vanilla extract: Pumpkin spice and pumpkin puree, almond extract, mint extract, cinnamon, hazelnut extract, cacao powder, etc. Get creative!

You can even place the leftover creamer you make into an ice tray and pop it into some cold coffee for a nice ice coffee blend.

Mix all these ingredients together preferably in a blender or food processor (like me). Store in an air tight container. I used a mason jar. And place it in the fridge! Good for one week stored in an air tight container! Pour in your favorite cup of brew and enjoy!

<3,
Msfitnotskinny

Banana Chocolate Chip Muffins

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Recently, I’ve gone on a new food journey. I’ve changed a lot of my eating habits to reflect that of a Paleo diet. I find that it’s much easier given that a lot of the foods I eat are already “Paleo Friendly”. My normal diet consists already a lot of veggies and protein, however since I already eliminated dairy – I decided to eliminate grains also. My problem area is my stomach, so I’m hoping that with an even more detailed approach I’ll be able to see some changes in my diet. I’ve incorporated 3 days of strength training and 2 days of cardio already.

Fall is almost here and the weather is slowly changing. With just a shy 12 something days left till Fall is here – I can’t help but get a head start. I decided to make something more breakfast friendly for my days that I’m in a hurry or lazy and just want to lay in bed a bit longer. Banana Chocolate Chip Muffins are quick and easy to whip up! And their paleo friendly! :)Untitled

Recipe and Ingredients:
2 Bananas
1/2 -1 cup of Almond Meal (I used TJ’s brand, but welcome to any brand and amount depends on how much consistency you like in your batter)
1/4 cup of Almond Butter (Or your choice of nut butter)
2 Eggs (If your vegan you can opt for a flax egg)
1/2 tsp of Baking Soda
2 Tbsp of Honey
1 Tbsp of cinnamon
1 tsp of vanilla extra
1/2 cup (I used less) of enjoy life Chocolate Chips

Blend everything together in a mixer, food processor or bowl except for the chocolate chips. Once the batter is set, fold in the chips. Fill some muffin tins. Bake at 350 for 10-12 minutes.

These are delicious! Hope you enjoy!

<3,
Msfitnotskinny

Protein Chocolate Chip Cookies

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Tonight’s workout consisted of brutal burpee box jumps. I can’t even fathom how much I hate burpees, but you add box jumps to the mix and you just completely want to die right then and there.

I had an unbelievable craving today for chocolate chip cookies. I’m not sure why, but my sweet tooth sometimes I gets the best of me. I was also in a baking mood, so I made these cookies. Their protein infused chocolate chip cookies. They give me the satisfaction of fulfilling my craving minus the guilt. I get a little protein out of them and their not overly sweet.

This recipe took me about 5-10 minutes to prep and about 12-15 minutes of baking. Trust me. You’ll be glad you had these!

What you will need:
1/4 cup coconut flour
1 teaspoon vanilla extract
1 egg
2 tablespoons of unsweetened applesauce
1-1/2 scoops of protein powder (I used a birthday cake flavor. However, you are free to use what you prefer. Please be careful that depending on the protein powder you use -your calorie count may go up.)
1/2 cup Unsweetened Vanilla Almond Milk
1/4 cup of PB2 (I used a bit less than what this recipe calls for. Please also make sure you use peanut powder – do not use peanut butter, much higher in fat and calories)
Optional: 1/4 dark chocolate chips (I used less than 1/4 of a cup and mini chocolate chips cuts my calories a little bit more!) You could probably add nuts too if you wanted.

Directions:
Preheat over to 350 degrees. Coat cookie sheet thoroughly with nonstick spray. Place all of the ingredients in a medium to large size mixing bowl. When you mix it -the texture will be very creamy and not overly thick. Take a spoon and place batter on on cookie sheet Depending on the size of the cookies you make, it will yield more or less than what this recipe calls for. For me this recipe made 6-8 cookies.

Bake at 350 for 12-15 minutes.
Let cool for however long you want and enjoy.

You can have two cookies for a total of 9-12 g of protein (depending on what you use), 2g of carbs, 3g of fat and less than 100 calories for two cookies. WINNING!

BEWARE: These don’t taste like the real deal, but close enough.

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