Double Chocolate Hot Cocoa (Gluten Free, Low Fodmaps, High Protein)

Double Chocolate Hot Cocoa (Gluten Free, Low Fodmaps, High Protein)

Craving a sweet, chocolate treat but want it to be a little healthier? Here’s a recipe I’ve created to give myself some added protein while giving my sweet tooth what it craves — all without going over my daily calorie or sugar goals! A note on honey: I’ve added honey to this recipe for a couple of reasons: 1) it adds just enough sweetness to satisfy my sweet tooth; 2) it really helps soothe my throat during flu season, allergy season, or whenever I feel like I’m catching a cold. Which can be frequent because, you know, immune deficiency… That being said, if you are vegan or low FODMAPS or if you have an allergy (or any other issue with honey) you’ll obviously want to omit the honey completely OR use a sweetener that works better for you. A note about chocolate: For those of us who are on Low FODMAPS diets, there is conflicting information out there about whether or not chocolate is “safe.” Despite recent studies, it is generally considered safe in low quantities. More information can be found here. However, if it is a trigger food for you; if you are allergic to chocolate; if you are vegan; or if you are lactose intolerant… PLEASE listen to your body. Omit the chocolate or use an alternative. Okay? Okay. All right, enough about that… Let’s get on with the good stuff! Ingredients 1 Tbsp of chocolate protein powder (I’m hooked on Perfect Fit Protein Powder by Tone It Up because it’s Gluten Free, Vegan, Low FODMAPS, and has 15g of protein with only 80 calories per serving…...

Butternut Squash Spaghetti Sauce & Zucchini Noodles

So this was my first attempt at homemade butternut squash spaghetti sauce and veggie spaghetti noodles. After successfully making an absolutely mouth watering batch of butternut squash soup (perfecto on the FIRST TRY, folks!) I had a lot of leftovers. Since I’m allergic to tomato, onion and garlic (and am now on the low FODMAPS diet, which prevents me from eating onion and garlic anyway) I naturally started wondering what the soup would taste like when thickened up as a spaghetti sauce. Full Disclaimer: The original version of this recipe called for butternut squash spaghetti noodles, too. I currently recommend zucchini noodles instead. For starters, they are MUCH easier to cut into the thin noodle form than a butternut squash. And of course, with a butternut squash sauce, the butternut squash noodles were just overkill. The sauce has a rich enough flavor and the zucchini makes for a less overpowering dish. Butternut Squash Spaghetti Sauce Recipe Just follow the butternut squash soup recipe instructions here, but thicken the soup to your desired thickness so that it works nicely as a sauce. Follow the instructions on this page to make modifications or substitutions for your specific dietary needs. Zucchini Spaghetti Noodles Recipe (Paleo) Again, I recommend using zucchini for your spaghetti noodles — although I’ve used butternut squash for the noodles in the past. I followed this recipe but there are several out there to choose from. Simply cook the sauce, set aside, cut and cook your noodles, and then serve together immediately. Can also be stored for leftovers. This was a slightly harder and more tedious recipe but mmmm,...
Catching My Breath (and Raffling Some Prizes)

Catching My Breath (and Raffling Some Prizes)

Did that title say “raffling” and “prizes”? Why yes, yes it did… More on that in a moment. But first… There ain’t no party like a Facebook party ‘Cuz a Facebook party don’t stop! (Literally, though… it keeps going 24/7/365) And, for that very reason, I’ve launched a new Facebook page where you can keep up with the latest news and updates from my blog. Introducing: Catching OUR Breath. Now, YOU get to choose… Do you prefer automatic email updates delivered to your inbox? Or is Facebook your kinda thang? OR do you prefer both (because, let’s face it, Facebook hides pages from your newsfeed; so we can’t really trust ’em to show you ALL of my updates!) Whatever the case may be, head on over to my snazzy new Facebook page and click that pretty little LIKE button…pretty please? And now for something completely different… Let me ask you a question: Do you like FREE stuff? Um… OF COURSE you do! (Don’t we all?) In honor of the site launch this week, I’m raffling off a super sweet self love gift to one lucky person. Hurry and enter to win! Details are at the bottom of this post… Oh! And last but not least, I’d like to extend a warm, fuzzy WELCOME to all of my new subscribers this week, and a huge THANK YOU again for signing up to receive these updates. I’ll do my best to keep you informed about what’s working (or not working) for me, and let you know how my journey is going. Now, what are you waiting for? Enter the contest below,...

Strawberry Spinach Salad with Quinoa

This is a tasty summer recipe that has a light and fresh flavor and is packed with protein. You don’t have to be vegetarian to love this salad! It’s low in calories, has no added gluten, is suitable for vegetarians and vegans (just substitute vegan “cheese” for the dairy), and the number one selling point in my opinion: it’s SUPER EASY to prepare and to make. Can’t cook? I don’t wanna hear it. This is one of the easiest recipes on this website. Update (January 2014): As I’m now on a low FODMAPS diet, I’ve updated this recipe to reflect that particular diet. Please substitute any ingredients to your personal preference or diet. Ingredients Quinoa, cooked Fresh spinach leaves Fresh strawberries, chopped Goat cheese (or vegan cheese, for those who are vegan, on a low FODMAPS diet, or have a dairy allergy / intolerance) 1 Tbsp Olive Oil Water One pinch of kosher salt 2 Tbsp Honey (omit if vegan or if on low FODMAPS diet) Zest and juice of 1/2 lemon Strawberry Spinach Salad with Quinoa and Cheese 1) Cook the quinoa 2) Mix the following ingredients together in a bowl: Lettuce Fresh spinach leaves Fresh strawberries, chopped Goat cheese (or vegan cheese, for those who are vegan or have a dairy allergy / intolerance) 3) Add the quinoa on top and mix in with the cheese and other ingredients 4) To create the dressing, mix the following together: 1 Tbsp Olive Oil Water A pinch of kosher salt 2 Tbsp Honey (omit if vegan) Zest and juice of 1/2 lemon If the dressing is too thick or...

Vegan Diet & Yoga Routine

Something new to try… the following was recommended to me by a yoga teacher who also happens to be vegan. I’ll be sharing some of her recipes in the future, but in the meantime, here is the daily routine she typically follows (which I’m hoping to apply to my own life this month). It will be interesting to see if I can manage to wake up that early! Vegan Diet & Yoga Routine 5:45am — Drink: Lemon water and Yogi Green Tea Lemon Ginger 6:00am — Yoga: sun saluations 7:00am — Breakfast: Tofu salad with celery on whole grain wrap 12:00pm — Lunch: Coconut Ginger Curry (mushrooms, eggplant, green beans, broccoli, sprouts, cabbage, basil, flat noodles) — make extra so you can have it again the next day 2:00pm — Snack: baked apples with cinnamon and ginger, and a side of peanut butter with dark chocolate syrup 3:00pm — Drink: Lemon water and Yogi Green Tea Lemon Ginger 5:30pm — Dinner: mixed greens, shredded cabbage, broccoli, beets, raisins, macadamia nuts, cheese, lemon juice, salt 6:00pm — Yoga 7:00pm — Snack: trail mix made with pumpkin seeds, sesame sticks, dried figs, soy nuts, dried banana, raisins 8:00pm — Snack: chopped mango or fresh fruit 9:30pm — Yoga: moon salutations 10:00pm — Get ready for...

Turtle Cake Recipe

Ingredients 1 box German chocolate cake mix 2/3 cup evaporated milk 1 stick butter or margarine, softened 14 oz package of high-quality caramels 6 oz package of chocolate chips 1 cup pecans, chopped Directions 1. Preheat the oven to 350 degrees 2. Mix cake according to directions on box 3. Add 1/3 cup evaporated milk and 1 stick butter or margarine 4. Put half of mixture into 9×13 inch pan then bake at 350 degrees for 12 minutes, then remove from oven 5. Melt caramels with the remaining 1/3 cup evaporated milk and spread onto cake 6. Spread nuts on top of caramels along with chocolate chips 7. Pour the rest of the cake batter on top and bake for another 20 to 25 minutes 8. Remove from the oven and let cool before serving. Do not add icing. Refrigerate any...