These protein-packed Red Velvet Valentine’s Day treats won’t leave you with any regrets… in terms of nutrition, time spent, or (most importantly) taste!
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Strange But Red Velvet [Recipes]
Red Velvet isn’t so strange.
Until I get a hold of it.
I’ve always been a fan of red velvet, but I went on a bender when I remembered it’s Vegas’ favorite. Of course, I couldn’t just do it the normal way (though I did once win a cake baking contest with my great grandmother’s “normal” recipe). I made it healthier and used beets. A little strange perhaps, but good!
In honor of Valentine’s Day, I am doing the obligatory red post. Like I apparently do every year.* But these red velvet treats won’t leave you so full that you won’t want to participate in and romantic activities. Who am I not to follow good advice?
*One day I’ll be more original with V-Day food. This year I’m being original by actually having a Valentine. 🙂
Red Velvet Oreos, Wine, + WIAW
The competition is off.
I don’t know how I thought I was going to pull that one off.
I just got married. I’m moving across the country (anyone want to buy a condo in Midtown Atlanta???). And I was going to do a competition… a week after moving. HAHAHAHA! I’m stubborn. I don’t understand the word “no.” But even I’m not quite THAT crazy.
Also, red velvet Oreos are delicious with Zinfandel. We all know I have an Oreo thing. That red velvet is definitely contender for the top flavor. The cookie isn’t so different, but that cream cheese filling rocks my world.
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Red Velvet Protein Shake [Recipe] + Santa Speedo Run
I ran down the street in my underwear this weekend.
It was Christmas underwear…. which makes it totally acceptable…
Atlanta holds a Santa Speedo Run every year. I’ve always been curious and had friends who’ve run… but this year curiosity killed the cat. I paid money to run down Peachtree Street in my undies. Thankfully, it was a pretty warm day and the “race” was only 1.5 miles. And it was for charity! It was a fun way to stay active and donate to a good cause on the holidays!
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Red Velvet Protein Balls [Recipe]
Thanksgiving is over.
Officially… we’re still celebrating!
I am of the belief that you cannot begin with the Christmas festivities until Thanksgiving has passed. And – for the love of god – don’t even think about Christmas before Halloween!
Now that we’re officially past Thanksgiving, I bring you Christmas Balls. I’m not trying to discriminate and leave out Hanukkah… but I couldn’t get through a blog post about blue balls. So these strangely good (for you) balls are red. Red Velvet, in fact.
I made these with my favorite flower-sender in mind. Side note: the flower sender is hereby known as Vegas, as that is where the flowers originate.
Vegas loves red velvet cake. Since I’m in Arizona with Vegas this Thanksgiving holiday (how’s that for confusing?) and these days my favorite activity is making Vegas smile, I bring you post-Thanksgiving, pre-Christmas balls.
Not just any balls though! These red velvet-y delights are protein-packed and get their red tint from… beets! How’s that for strange?
In conclusion, Vegas and I wish you a pre-Merry Christmas (and Hanukkah) from Arizona the day after Thanksgiving.
Now, bust out your healthy balls and celebrate the most wonderful time of the year!
Guess who’s is who’s…
Red Velvet Protein Balls
- 1 scoop chocolate protein powder (I used Growing Naturals Rice)
- 1 T coconut flour
- 1 scoop Cocoa Cardio*
- 1/4 tsp cinnamon
- 1/4 tsp honey
- 1/2 T coconut oil
- 4 Drops Capella Flavor Drops, Cake Batter (or 1/4 tsp vanilla)
- 1/4 C unsweetened vanilla almond milk
Combine wet ingredients. Mix in wet, adjusting milk as needed.
Roll into roughly 4 balls. Put in freezer for your own safety storage.
Note: I order my Cocoa Cardio on iHerb (use discount code USO924 for $5-10 off your order!). If you don’t have beet powder, you can use tsp beet powder and 1 T cocoa powder. You can also use pureed beets here, but you’ll probably need to cut the milk in half (I haven’t tried it).
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
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I can’t write about balls without giving Lindsay a shout out. Thanks for inspiring me daily, my baller brother!
Do you ban and Christmas (or Hanukah) celebrations until after Turkey Day?
What is your favorite ball flavor?
Strange But Good: I’m Seeing Red
Red is an extreme color.
And I love extremes.
Red is typically used as either a color of danger or a color of love. Obviously, this season is of love.
I happen to love food. Desserts especially. Even better if it’s strange (but good). My contribution to the #strangebutgood linkup today is a round-up of red-themed healthy treats. Many are even one-serving for Singles Awareness Day. 😉
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Mocha Beet Frappuccino
I make this 4-5 times a week. Usually without the coffee – I rarely drink it so I don’t keep it around.
Red Velvet Chia Cheesecake
It’s been too long since I’ve made this. Happening again next week. For breakfast.
Red Velvet Protein Mugcake
You guys know I’m a mugcake addict. I married this with my Marshmallow cake this week… there are no words.
Red Velvet Protein Bars
I didn’t come up with these, but I wish I had. These were a guest post by Kammie. They taste as good as they look. I keep a batch in my freezer for a quick snack when I need a chocolate fix. Which is quite often.
Vegan Goat Cheese Stuffed Oven-Roasted Tomatoes
No, I’m not going to try to tell you a tomato is dessert. Just in case you already have dessert plans I wanted to include a savory item for you. This is a complicated-looking, gorgeous dish. And it’s extremely easy.
♥ Happy Valentine’s Day! ♥
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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
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Curious about the Fitmark giveaway? Click here to check to see the winner! Now, I must go get ready for my hot date.
What are you doing to celebrate VD? *snicker*
What’s your favorite red recipe? Link it up!
Red Velvet Protein Mugcake + WIAW
Here comes the rooster.
Bonus points if you can name that song..
Many of us have fallen in love with the spicy sauce, but did you know it has an interesting back story? Yesterday I came across this article explaining the history of “the world’s coolest hot sauce.”
It’s inventor and CEO, David Tran, came to the US from Vietnam in 1980 homeless. Unable to find a hot sauce to satisfy him in the States, he simply made his own with hybrid red jalapeño peppers, vinegar, sugar, salt, and garlic. He only hoped to make a sauce worthy of a traditional Vietnamese pho. He just discovered that sushi chefs have been using it for years to make spicy rolls! His use of a specific fresh chili is what sets him apart – and manufacturing is dictated by their 10 week, 100 million pound harvest.
Even more mind-blowing is that he has never hired a single salesman, spent any money on advertising, or used social media. “It’s all been word of mouth,” Tran says. As a marketing professional, this blows my mind!
I don’t know where my brain was last week when I said 3 weeks. THIS WIAW I am 3 weeks from my next competition! Just a couple of diet tweaks so far, and we added 15 mins of HIIT cardio. Anticipation of asparagus is high…
Read on for my eats, and then check out Jenn’s blog for everyone else delicious creations!
Breakfast:
As usual, I started the day I with my Aminos and ACV morning cocktail. I swear it’s more energizing than coffee.
My breakfast was warm and comforting one on a chilly, rainy morning. Pumpkin pie-esque oatmeal, with a serious protein punch. I really like adding eggs and TVP for texture as well as protein; it makes this into a custard-like bowl of oatmeal.
Pumpkin Pie Spiced Oatmeal
- 1/4 C TVP
- 1/4 C rolled oats
- 1/2 C water
- 1/2 C egg whites
- 1/4 c pumpkin purée
- 1.2 tsp cinnamon,
- 1/4 tsp ginger
- Pinch of ground cloves
- Stevia or other sweetener, to taste
In a small pot prepare oatmeal and TVP as normal.
When just done, add remaining ingredients, stirring rapidly to incorporate eggs before they scramble.
Pour into a bowl (or coffee mug) and enjoy!
Mid-Morning Snack:
Leftovers from this Sheepshead fish I prepared over the weekend, along with some roasted veggies. And a few unpictured rice cakes.
Lunch:
Cod, hummus, red pepper slices, cucumber, and sweet potato doused in cinnamon. Standard fare for Gantt chart reviewing.
Mid-Afternoon Snack:
I love that I can get salmon sashimi from the massive international market here. It’s fresh and it’s cheap. Often I eat it plain, but I saw Jenn’s cucumber rolls and had to give it a go.
I only had 4 survivors (I need more practice), but they are so much fun to eat! I rolled them up with red peppers and asparagus, and dipped it all (including that sweet potato) in wasabi.
As delicious as it was, the best part was that my pancake-on-stick-eating coworker said it was so “pretty” that he wanted one. I handed it over and he loved it! Our food comparisons have become a running office joke… I love these guys.
Dinner:
Dinner was a super-quick saute of bok choy, green onions, sugar peas, and garlic in lime juice, coconut oil, and an Indian spice blend. It turned out so well that the rest was just details – chicken (made during Sunday food prep) and injera (Ethiopian teff bread).
Dessert:
I’ve been on a giant Greek yogurt bowl kick lately. That has to stop. 3 weeks out from my competition my trainer sad no more. The idea is to eliminate foods that could bloat. Dairy is one of them. No worries. I’ll just have Red Velvet Cake.
The deliciousness below is basically my 150 Calorie Chocolate Protein Cake, but I used Cocoa Cardio* instead of cocoa powder. Topped with popcorn, cacao nibs, and Nuttzo.
*Cocoa Cardio from iHerb. Use discount code USO924 for $5-10 off your order!
Red Velvet Protein Mugcake
- 22g chocolate protein powder (I used 2/3 scoop Growing Naturals)
- 1 scoop (7.5 g) Cocoa Cardio*
- 1/4 tsp cinnamon
- 1/4 tsp no sodium baking powder
- 3 T unsweetened vanilla almond milk
- 1 egg white (or flax egg)
- 2 T pumpkin puree (can also use applesauce)
- ~8 drops NuNaturals orange pure liquid stevia
- Optional toppings: popcorn, cacao nibs, nut butter
Place dry ingredients in a small bowl and stir to combine. Add wet ingredients to dry and mix until smooth.
Transfer to a large, greased (I use coconut oil) coffee mug and microwave for 1:30 mins.
Tip the cake out onto a plate and top as desired. My cake was topped with nut butter, cacao nibs, and popcorn.
Makes 1 cake.
*Cocoa Cardio from iHerb. Use discount code USO924 for $5-10 off your order! You can also leave it out or use cocoa powder and 1/8 C beet puree to keep it red.
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Thank you all of all of the kind comment on yesterday’s post. It’s sometimes hard for me to tap into the more emotional side – I use humor more often than not. So thank you for being empathetic and kind.
Are you a sriracha fan? What’s your favorite thing to add it to?
Have you ever attempted a homemade Asian roll? Oddly, I found the cucumber easier than dealing with rice paper or seaweed.
