Deck the halls with tubs of frosting.
Last Wednesday I mentioned that holiday baking had begun. If it began then, it has EXPLODED now. There are 3 different containers of icing in my fridge right now. It’s a little ridiculous.
P.S. Does any one have tips for freezing icing? How about making room in the freezer to store said icing?
This morning began with a 4 mile run. Normally I don’t run after eating (I get bad cramps), but I woke up starving. Balls.
Lisa @ Healthful Sense recently posted a this recipe for Raw Chocolate Chip Cookie Dough Balls and I had 2 left in my freezer. Perfect pre-run stick-to-your-ribs snack.
I followed her recipe except I left out the Stevia (my banana was sweet enough), added almond extract, and subbed cacao nibs for the chips.
Apparently it worked – 4 miles at an average pace of 7:20. Fastest time yet!
It was a 65 degree muggy morning, so I was hot and sweaty from my run. Perfect time for a Sweet Potato Pie shake! (Recipe at the end… yes, its green. )
If you haven’t tried almond extract before, I highly recommend it. It gives smoothies an almost cookie-esque flavor that I crave.
My modifications: halved the recipe, subbed olive oil for butter, 1/2 tsp red pepper flakes, 1/2 tsp Herbs de Provence, and sauteed 1/2 a fresh red bell pepper.
It was fantastic – I loved having the bell pepper to chew on and the addition of red pepper flakes gave it a pleasant heat.
Last night I worked late and then baked for the office potluck today (just wait until you see what I made – OMG). Dinner was a hodge podge I cooked.
Sparkling Squash, roasted tomato, white asparagus (which oddly doesn’t make your pee smell like the green stuff), toast with this Pumpkin Basil Cheese Spread by none other than our WIAW host (Jenn @ Peas and Crayons)… and stuff I was baking…
The Sweet Dumpling Squash was surprisingly good. It was a new (to me) variety – I had Prosecco left over from a certain baking endeavor (which may or may not be pictured above). People cook with wine all the time… why not the bubbly? In it went! Add in some red bell pepper, scallions, spices, and vegetable broth and you have a lovely (mashed) Sparkling Squash!
I had a new flavor of the Think Thin bar – Cookies and Cream. Better than the Chocoalte Toffee after the recipe change… still not my fav.
Snack #2 was Kombucha and jerky. Vegan, gluten-free jerky. Hickory Smoked VEGAN Jerky.
The awesome people at Primal sent me a whole box of flavors to sample and I couldn’t be more happy. It’s made from soy protein and is 100% vegan. So far I love the Mesquite Lime and the Hickory the most… Hot and Spicy tomorrow though!
One of my favorite thing about Primal’s jerky is that they are just under 100 calories and contain 10g of protein. That protein is key to a satisfying snack!
Sweet Potato Pie Smoothie
- 1 C spinach (optional)
- 1/2 large sweet potato (baked)
- 1/2 C Unsweetened vanilla almond milk
- 1 scoop vanilla protein powder
- 1 tsp maca powder
- 1/2 tsp almond extract
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1/8 tsp Guar gum
- Shake of salt
- Stevia drops, to taste
- Water + ice, to taste
Place everything in your blender of choice and mix until smooth. Bottoms up!
Note: It’s a long ingredient list, but the spices are super-easy. I don’t even measure anymore, so it takes all of 30 seconds to make this smoothie.
Thank you to everyone who “Buzzed” my Fig and Feta Shortbread Cookies – check it out: I made the FoodBuzz Top 9 today!!!
Do you like vegan versions of traditional meat products?
What is the best thing you’ve been inspired by another blogger to make?