I'm back!

Hello everyone! I am SO sorry its been forever since I've posted! Around this time last year, I had gotten really sick with whooping cough. It lasted a solid 4 1/2 months. So during that time I couldn't really do anything else except school, sleep, and go to the doctor all the time. After I was recovered, I mainly focused on gaining weight back and exercising so I could get back into volleyball. For a while, this blog just totally slipped my mind. I am very excited to get back into it! I am now back in volleyball and playing the best I ever have, I am starting high school this fall, and very anxious to get started with the school year. For this school year, I will be super busy, but I will try to be eating healthy! So I will post what I eat to let you know how you can eat quick, healthy, and with the food restrictions I have. :)

Amazing egg breakfast.

You guys are in for a real treat today.


Doesn't it look tasty? :) It's a protein filled, veggie filled, breakfast!


YOU WILL NEED:

• 2 eggs 
• Handful of baby spinach
• Half of a baby red bell pepper
• 2 slices turkey bacon (or regular bacon if you wish)
• Half a ripe avocado
• Salt and pepper to taste

DIRECTIONS:
Make the bacon according to the package, then crumble into bite size pieces.  Set aside. Wash and rinse the spinach and bell pepper. Get a cutting board out and finely chop both. Set aside. Start cooking scrambled eggs like you normally would. Once the eggs look half done, add all the spinach, bell pepper, and bacon into the pan. Continue cooking until eggs reach their desired consistency. Put eggs on a plate, or bowl, cut avocado into cubes and add to the egg. Season with salt and pepper and mix well! Enjoy! 

"Fruit dip" and pancakes!

Helloooo people of the internet.

 I was eating an apple and it was a very boring apple. So what else could I have done other than make a delicious dip for the apple?! 

Serves 1.

YOU WILL NEED:

• 1 heaping tbsp of raw almond butter
• 1/4 ripe banana 
• 1 tsp almond milk ( or any non dairy milk)

DIRECTIONS: Place banana and almond butter in a small microwavable bowl. Heat in the microwave for about 20 seconds. ( It is not supposed to be melted, just softened.) Then mash with a fork until combined. Add milk and mix once more. If you desire cold dip, place in the freezer for 5-7 mins.

Enjoy!



Now, you are in for a little extra fun. :) SIDE POST TIME!

A couple posts back, I posted a recipe for a mug cake. Remember? Yeah, okay so a few nights ago I made that cake again, ( I make it  all the time because it is SO tasty!) and my mom suggested to try cooking the cake in a different shape. I thought about that.. and then BAM. It hit me. PANCAKES.

 Yes, I do have "newspaper" nails!! Cute, huh? :)

The only change I made was, I took away a tiny bit of the coconut flour, and added some protein powder. Other than that, I made the exact same recipe, but flattened the batter and cooked it for the same amount of time.

Sugar free frappe

Yes, you did read the title of this post correctly. SUGAR FREE FRAPPE.

These days, when something gets called "sugar free" it
usually means they took out the white sugar and put in some bad artificial sweetener.... but not today!! The recipe I will share with you uses all natural honey. :)

It is now time for a short story.

Where I live, it's now summer time! So ice cold drinks on a hot day sound heavenly. Unfortunately, all I could have was water and tea. A few weeks into summer,  I was at Starbucks ordering my usual unsweetened tea and I realized how much I was craving a sweet, cold, frappe. From that moment on, it was game time. I was going to go home and make myself a darn frappuccino.

And that's what I did! Hope you enjoy!

This recipe makes about 2 servings for a normal person... I however, drank it all.

YOU WILL NEED: 

• 1 cup coffee (I used decaf but you can use espresso if you want) 
• 3/4 cup unsweetened almond milk
• 3 tbsp all natural honey
• 2 cups ice
• 1/4 tsp xanthan gum (do not omit, trust me) 

 DIRECTIONS: Blend everything together and drink it up!

 P.S. Sorry for the bad quality pics! I was in the process of drinking it when I remembered to take pictures!!

Bean and beef patties

Hiiiii everyone!! School is now out for the summer so I should be on a whole lot more!

I am going to share a recipe with you that I prepared all by myself. All alone. No help. I must admit, I was pretty proud of myself.

It is basically a patty made out of ground beef, refried beans, and cilantro. :) IT WAS SO TASTY. You have to try it. Recipe can be found here.

To make this recipe GF friendly, all I had to swap was the flour tortilla for a corn tortilla.

Big news and a vanilla slushy

Hi guys. :) So the news is.... WE GOT A GERMAN SHEPARD! His name is Gabriel and he just turned 6 weeks old. He is quite a handful..but he is cute, right?!


Moving on to the recipe for today... It is a yummy vanilla slushy-ish type thing.  =D Summer is getting closer and I was craving something cold! Hope you like it!

YOU WILL NEED:

• 2 cups nondairy milk
• 1/4 agave
• pinch salt
• 1 and 1/2 tsp vanilla extract
• optional: chocolate chips, or berries. 

DIRECTIONS: Mix all ingredients together, and freeze until solid. Once frozen, thaw it out. For this I just left it out on the counter for about 2 hours. Once it is able to come out of the container, place into an ice cream maker (I use Cuisinart) for about 10 minutes. (This step just helps to mix it) After that, you should have your "slushy!"


 

Pumpkin bars

Hi everyone. :) I want to say THANK YOU to everyone who has been visiting my blog. I now have over 1000 views! I have no clue who is looking at my blog though... you guys should comment and say hi!  Either way, thanks a ton! *gives whoever is reading this a huge virtual hug*

Now onto the pumpkin bars... The last time I had tried to make pumpkin bars, I failed. They turned out to be a big, gooey, nasty mess. So I was kind of skeptical about using this recipe. However... They turned out wonderful!! Soft, cake-y texture that melts in your mouth. If you like pumpkin you are sure to adore these!

Topped with coconut butter.

YOU WILL NEED:

• 1/2 cup of oat four
• 1 tsp cinnamon 
• 1/4 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp ground flax
• 3 tbsp and half a tbsp more agave nectar 
•  1/2 cup canned pumpkin 
• 2 tbsp milk of choice
• 2 tbsp oil ( I used coconut, but vegetable would work too.)
• 1/2 tsp vanilla extract

DIRECTIONS: Preheat oven to 350. In a medium bowl, combine all ingredients and mix thoroughly. Pour into a small, oiled baking pan. Cook for 20 minutes. Let sit for 10 minutes before cutting.

Adapted from here.