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Appetites and Adventures

Biscoff Cookie Dough Balls

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Let’s talk about balls.

 

Hee hee… yes, I’m 10 years old…

Delta is my home-away-from-home this week.  Lots of work travel.  It’s only appropriate that I highlight my favorite Delta snack – Biscoff.

biscoff

 

Ever since Miss Smart benevolently bequeathed unto me a scrumptious jar of my very own Biscoff spread, I’ve been fantasizing innovating new and decedent different ways to use it.

I’m officially on the sauce.  Soft serve sauce, that is. 🙂

 

Enter: Biscoff Cookie Dough Balls.

I’ve got a lovely bunch of coconut balls… here they are standing in a row…

 

No joke – these really are like eating a big, satisfying bite of Biscoff cookie dough.

This edible cookie dough is a bite-sized ball of brown-sugar and coconutty deliciousness.  At less than 60 calories, 2.5g of sugar, and 1 gram of protein, they aren’t that bad for you!  I’m not claiming Biscoff to be a health food, but the other ingredients are. 🙂

 

A couple of these balls make a great pre-workout snack – easy to grab and go with a teensy sugar boost to pick you up.  They even have a whole gram of protein each!

 

These may be the best balls yet.  And I really, really loved S’more Balls.

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Don’t worry, you’re getting the recipe…. AFTER you tell me if you’ve been doing push-ups!

I’m really proud of myself – I did them all but one day this week.  The day I skipped was one where I did the P90X Tricep workout, which is push-up-heavy.

 

I also tried out a new-ish ab exercise.  Hayley @ Oat Couture posted 4 and 6-minute versions of a plank sequence she does.  It reminded me that I’ve been slacking in the planking (click here for my plank advice).  It really is the single best thing you can do (aside from cardio) to improve your abs.  Click the links below to see Hayley’s plank progression with her demo pics (she has perfect form!).

 

Workout Recap (8/1-8/7)

 

The running was a bit lacking this week because I was SO SORE from the P90X leg workout that I was struggling to do much (that’s what I get for slacking on legs).

However, I did bang out 9 miles on Sunday (in 1:12:14!!!) AND I committed to running Atlanta’s Thanksgiving Half Marathon with some friends. I can’t wait!

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Biscoff Cookie Dough Balls

  • 1/2 C Biscoff spread
  • 1/4 C applesauce
  • 1/2 tsp vanilla
  • 3 T coconut flour
  • 3 T white whole wheat flour
  • 1/2 C rolled oats
  • 2 T unsweetened shredded coconut (optional)

 

In a large bowl using an electric mixer, combine wet ingredients until smooth.

Slowly mix in flours, followed by the oats. Lastly, mix in shredded coconut.  

Scoop ~2 tsp of dough onto parchment-lined tray and roll to form balls. Freeze or refrigerate until dough firm.

Enjoy!

Makes ~20 balls

Notes: If you don’t have access to Biscoff spread, substitute your favorite nut butter.  If you do that be sure to taste as you go – you may need to add maple syrup or other sweetener.  You may also sub in other flours – or use all coconut for gluten-free dough!

Approximate Nutritionals: 58 calories, 2.9 g fat, 6.8g carbs, 0.9g fiber, 2.5g sugar, 1g protein

***

Thank you for your input on the dessert for Feast Noir!  I think I’m going with the Peach Tart… but those brownies will happen SOON too!

What are your favorite balls?  (Keep it clean!)

Have you been doing push-ups?!

 

Mexican Raw Bulgur Bowl

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The “ayes” are in.

By “ayes” I mean the votes I received to my new specs.  I made everyone in the eye store vote (by everyone I mean 6-7 people).  Post-eye store I posted pics my top 3 choices for you guys and then left you in suspense. (Admit it.  You were still wondering about it. 😉 )

This is my serious, glasses-wearing face

Gucci won.  (If they had carried D&G, they probably would have won – yes, I’m like that.)

Speaking of seeing things… (<— most cleaver topic transition ever)

The recipe on my bulgur package caught my eye as I was making my Blueberry-Cilantro Bulgur Salad.  It was for a tabbouleh, but that’s not the interesting part (though it sounds good).  The part that jumped at me was how the bulgur is prepped.

Raw.

Apparently you can soak it for 15 mins and voila – raw bulgur.  I told you it’s like oatmeal!

As such, I made it for breakfast-ish.  Ish because I ate it for breakfast, but many of you would consider this to be a lunch or dinner dish.  To each their own.

Added bonus: it’s NOT hot (like overnight oats!) – perfect after a sweaty morning run!

Mexican Raw Bulgur Bowl

The crunch from the raw bulgur was awesome, especially with the creaminess of the avocado.  Even if you can’t stomach it for breakfast, try it out at lunch.  It’s a great way to add more raw food (and protein!) to your diet. 🙂

Think about it: many people put salsa on their eggs.  You can often find avocado on breakfast sandwiches.  Why wouldn’t you put it on bulgur?

Mexican Raw Bulgur Bowl

Mexican Raw Bulgur Bowl

  • 1/4 C bulgur (uncooked)
  • 1/4 C water
  • 2 T salsa
  • 1/2 avocado, diced
  • 1 T fresh cilantro
  • S+P, to taste

Combine the bulgur and water in a bowl.  Let stand for 15 mins.

Fluff with fork.  Top with salsa, avocado, and cilantro.  Season with salt and pepper as needed.

Enjoy!

***

It’s Friday!!!!!  I can’t even complain about this week – it FLEW by.

Do you think I made the right choice on the glasses?  Don’t tell me if you hate them.

Do you like sweet or savory breakfasts better?

Avocado-Mango Soup

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Warm weather is finally here to stay!  I complained all winter about the frigid temps… subsequently swearing not to complain about heat.  So I won’t.  (Someone please remind me of this in July.)

Unfortunately along with the heat has come some crazy storms.  No matter, I need to do a few treadmill runs to test my new kicks by Newton.

 

Newton Motion

Cool, huh?

Apparently these are also magic shoes – they supposedly help you to land midsole (thus alleviating some impact, reducing injury, and improving efficiency), and return energy back to you. From their website:

“When your midfoot/forefoot LANDS on the ground, the technology’s four external actuator lugs are pressed into hollow chambers inside the shoe’s midsole via an elastic membrane (ACTION). This movement absorbs shock.  As you LEVER inside the shoe, the lugs release their stored energy and propel you forward through a burst of energetic return (REACTION) from the Action/Reaction Technology™.”

I love new “toys.”  Happy 24:10 to me.

I’ll report back when I’ve formed an opinion. 🙂

In the spirit of warmth, I made the season’s first cold soup.

There’s nothing more refreshing than a fresh avocado.

Except when you blend it with mango and call it soup.

Mangoes, like avocados, can be frustrating to buy.  It seems like they are either hard as rocks or well past their prime.  The time is NOW to find some good ones!

Purchase them a bit on the firm side and let them finish ripening at home for a day or two.  If you need to stall the process, simply stick them in the fridge.  Works like a charm to extend the life of your fruit another couple of days.

When they are just right, use them for this delicious soup.  It’s crisp, refreshing, and has just a teensy kick from the jalapeno.  It is a great summer appetizer, or compliment to a quesadilla, grilled chicken, taco salad, or all of the above!

Best of all, it’s all natural, loaded with good fats, and will “fill you up without weighing you down” for dinner.

Avocado-Mango Soup

  • 1 medium avocado
  • 1 champagne mango
  • 1 jalapeno, seeded
  • Juice from 1 small lime
  • 1/2 C unsweetened coconut milk (I used So Delicious)
  • 6 T fresh cilantro
  • 1 T EVOO
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp cinnamon
  • S+P, to taste

Combine all ingredients in blender (a Magic Bullet works perfectly!) and blend until smooth.  Taste and adjust spices as needed.

Spoon into 2 bowls, garnish as desired, and enjoy!

Potential garnish: red pepper (pictured), salsa, toasted walnuts/almonds/etc, tomatoes, pineapple, coconut shreds, cotija… anything else you typically like with your Mexican food.

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I’m curious about Vibrams…

Have you tried any “specialty” shoes?

Do you treat yourself with new gear after a run?  

Raw Raspberry Applesauce

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Groundhog Punxsutawney Phil was full of you-know-what.

I woke up this morning to this:

Pretty.  But COLD.

The other downside (for school kids) is that the snow didn’t stick enough to cancel school.  Boo hiss!

News flash: For the first time, I was glad snow didn’t leave the city crippled.  I’m getting old. 😉

Most people love apple pies, baked apples, applesauce, etc.  I do not. I do love apples, but once they are cooked the flavor changes and they just don’t seem “right” anymore.

Not being able to chew, apples are definitely off-limits.

Or so I thought.

I owe Leanne @ Healthful Pursuit a HUGE thank you.  She shared her recipe for Raw Raspberry Applesauce with me yesterday!

Of course, I had to make it immediately… if not sooner. 😉

It’s perfect.  You could eat it for breakfast or snack or dessert.  In a box, with a fox…

In fact, I’m going to eat it with some greek yogurt later today.

Want a bite?

It is amazing how much this has the consistency of applesauce, yet retains the crisp, fresh apple taste.

It’s saucy, and it’s just my type. (Please read the previous sentence to the beat of the Beastie Boys’ “Crafty.”)

Raw Raspberry Applesauce

  • 1 medium apple (use a sweet variety, like Gala)
  • 1/4 C raspberries
  • 1/4 C water
  • 1/4 packet Stevia (add more as needed)
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • Juice from 1/4 of fresh lime
  • Pinch of salt

Combine all ingredients in a blender and blend until smooth.

Notes:

You may have to scrape down/stir a few times in between blends.  Don’t add too much liquid or you will have apple soup instead.  Which is fine, but would be disappointing if you wanted the sauce.

Depending on the sweetness of your apple or berry, you will need to adjust Stevia amounts.  You can use honey or agave instead.

You could use any berry here, or none at all!  I’d love to try it with blueberries.

Healthiest Crackers Ever Made

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Baby Sis and I went for a rockstar run.  We braved the cold (and the dark) and conquered 7 MILES!

The best part: when we got home, we both said we could have gone longer.  I  never thought I’d be saying this… but I didn’t mean to start running more than 2-3 miles at a time.  It just happened.

Note to self: File under “Things that I  never thought I’d say.”

Stats:

  • Distance – 7 miles
  • Time – 60:00 mins
  • Avg Pace – 8:57 mins

I think we are going to be just fine for our Thanksgiving 10K Gobble Jog. 🙂

Disclaimer: We made a pit stop at Old Navy about half way though for 10 mins for a quick peek. Girls will be girls…

Prior to the run, I did my Whittle My Middle with Mom.  She held a very impressive 90 second plank!

Following the run, Baby Sis and I completed the Yoga for Runners DVD, which really helped keep the soreness to a minimum today for both of us.

The narration is a tad cheesy, but its effective!

For some reason I have a hard time making myself take time to stretch after a workout, but I am always glad when I do.  I need to get better about doing it!

On to the big cracker win!

Unbelievably, I figured out how to make cleanse-approved crackers.  These are probably the healthiest crackers ever created.  AND they are packed with flavor!

Mixing the fillings

At first there were 2

Then there was 1

Asian-Spiced Flax Crackers

  • 1 C flax meal (mine were roughly ground)
  • 1/4 C chia seed
  • 1 carrot
  • 1 kale leaf
  • 1/4 C cilantro
  • 1/4 C mint
  • 1/2 jalapeño (seeded)
  • 1/8 large yellow onion
  • 2 T tamari miso
  • 2 T lime juice (freshly squeezed)
  • 1 T cumin
  • 1 T coriander
  • 1/2 tsp chili powder
  • 1/4 tsp sea salt

Preheat oven to 150 degrees.

Combine flax meal and chia seeds in a medium bowl.  Place remaining ingredients in a food processor and blend until smooth.  Add the puree to the seed mixture and stir until combined evenly.

Line a baking sheet with Silpat (non-stick aluminum foil works too!).  Spread mixture about 1/8 in thick onto sheet.

Place in oven and bake for 2 hours, until firm enough to flip.  Flip the cracker and bake 2 hours more.  Turn off the oven and leave crackers in to dehydrate overnight.

Break into pieces and they are ready to eat!

Notes:  You may crack the oven door if crackers are too moist.  Ideally you would use a dehydrator for this, so feel free if you have one!

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The fail part: I tried for a sweet flax cracker but adding coconut butter, cinnamon, and pumpkin spice.  The butter made it too moist (ewww…) and we had to turn it into a topping for the grilled pineapple.

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