Sweet Life

BACK in the homeland.  BACK to reality.  There's nothing I love more than a tropical getaway. Turns out we didn't hit the bahamas, but Key West & Cozumel instead.  No complaints WHAT.SO.EVER.

Key West Conch Fritters: Tasty, SINful little suckers.  Now to wash 'em down...

with PINAS of course.  Any they didn't turn us into knuckledraggers either Mollie & Brit! HA  These were SO good.

Next stop: Cozumel, Mexico  HEAVEN

My favorite day was spent at a secluded beach with a hole-in-the-wall restaurant called PLAYA BONITA (meaning nice beach-creative).  They served PLATTERS of local, fresh seafood, delicious homemade chips & guac, and 793,1560 calorie MARGARITAS!  Happy girl.  Tipsy everyone.

Ugh, I didn't wanna leave! :(

All in all, cruises are good for your spirit, and just plain bad  for your bod.  I got so used to 3 course meals w/desserts at every sitting-haha.  It was ridiculous.  To fill my desire to bake and my need to get back on the somewhat healthy track upon my return...I decided to whip up some sugar-free, 100% wholewheat, zucchini mini-muffins.  Here's the recipe...but, BEWARE, you'll wanna pop 'em like skittles. 

Guilt-free Zucchini Muffins

3 eggs, beaten
1 3/4 c. splenda
1 c. vegetable oil
2 c. grated zucchini
2 c. whole wheat flour, sifted
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
1 c. chopped nuts (pecans or walnuts)

Preheat oven to 350°F.

Beat eggs until light and fluffy. Stir in sugar, oil and grated zucchini. Sift together dry ingredients and blend into egg mixture. Add vanilla. Fold in nuts. 

Bake for about 30 minutes.  If you're making a loaf, it'll be close to an hour!

*Just a tip:  Add a little pumpkin pie spice- MMM*

Until next time... TREADMILL. 

Fishy Business

So I'm going on a cruise in 3 weeks for Thanksgiving = SH*T!  Are you trying to tell me that I have to put a bikini on this white bod and prance around like I don't want seconds on pumpkin pie or stuffing?!  Let's be serious, I can eat a whole pie with my jammies on during round 2 of feasting at the Zokan House! HA!  Clearly, I'm beyonddd excited to see and swim in that beautiful turquoise WATER while sipping umbrella drinks with my amazing boyfriend David and his Florida fam. 

We've been cooking a lot of fish and veggies lately in an attempt to just feel cleaner inside and trim the CHUB! :)  So, here are a few dishes that I wanted to share!  No exact recipes...lately I've just been throwing it all together and enjoying!

First off, Spinach & Feta stuffed Salmon, aka HEAVEN in the mouth.  Don't forget the EVOO and garlic asparagus...AND an icecold IPA.

Tonight I made pistachio & parmesan crusted tilapia with a harvest veggie blend (and a few blackened shrimp never hurt)...

This dish was so, so good.  I've never been the biggest fan of tilapia.  It's usually just an excuse for me to switch up the color of my vino for an night!  But, I was pleasantly surprised...and crisping kale in the oven is key.  I'm thinking next time I'll combine pistachios and salmon...MMM.  Enough about food!  Let's hope I don't hit snooze when my 5:30 AM workout calls.

So yeah, a cruise...
And did I mention Saturday's beerfest at the 'Shroom?'
Hahaha...I'm hopeless.

Cheers! 

SCRATCH that.

First recipe posted on blog: FAIL.  HAHAHA- Not GOOD. Please don't waste time making these!  I'll post a better one next time! :)  Happy Sunday...

What is UP blogging world?

I guess I should start with saying that I'm so PUMPED for PUMPKIN.  Pumpkin lattes, pies, muffins, EVERYTHING...  Thank you Starbucks for stealing all of my money over the past few weeks already.  Visiting Boston last week was such a TEASE and has me longing for a little chill in the air and some cozy boots.  I'm looking forward to trying out this bod-friendly recipe, but first I must tend to my homemade organic veggie soup that I'm throwing together: kale, shrooms, onion, carrots, etc...YUM.  If you beat me to these little cakes below...let me know how they turn out!  Have a good one my friends:) 

Pumpkin Cupcakes with Protein Frosting

(Only 210 calories each-Ready in 30 min-12 servings)

• 3 scoops whey protein powder
• 9 egg whites
• 3/4 cup organic pumpkin, canned
• 6 tbsp ground flaxseed
• 8 packets Stevia
• 3 tbsp unsweetened dark chocolate cocoa powder
• 2 tsp baking powder

Frosting:

• 1 cup vanilla whey protein
• 2 tsp cinnamon, to taste
• 2 packets Stevia

1. Preheat oven to 350 F. 
2. Combine all ingredients in a mixing bowl.  Use an immersion blender (handheld) to blend thoroughly.
3. Divide mixture into 12 paper-lined muffin tins.
4. Bake for about 15 minutes or until fully cooked through (do the toothpick test...)
5. To make frosting, mix all ingredients in a small bowl.  Slowly add water and stir until smooth.  Spread evenly on top of each cupcake! 

 'And then, YOU STUFF!'  -The Sandlot...anyone? ha