• 7th April
    2013
  • 07
Comments
  • 10th December
    2012
  • 10
My CLEAN RED VELVET PANCAKES were featured on Tosca Reno’s Blog, check it out! Prep Time: 50 minutes (45 minutes to steam and puree fresh beets, 5 minutes to blend all ingredients)Cook Time:  10 minutesYield: 5-6 pancakes (2-3 servings)Ingredients: ½ cup oat flour ½ cup red beet puree 4 egg whites 1 scoop vanilla whey protein powder (or protein powder of your choice) ¼ cup cultured low-fat cottage cheese 2 TBSP unsweetened cocoa powder 1 tsp pure vanilla extract 1 packet vanilla or other Stevia Extract ½ tsp baking powder Coconut oil (use for cooking) 1 Tbsp coconut butter for “icing” pancakes 1-2 Tbsp of pure maple syrup ¼ cup unsweetened ribbon coconut for garnish (optional)Methods: 1. To save time, wash, peel and steam beets the night before and refrigerate. I used 3 medium sized beets to make my puree. 2. Heat a pancake griddle or pan on medium low, and lightly brush with coconut oil. 3. Scoop about ½ cup of batter onto the griddle and spread round. Cook for 1-2 minutes, use spatula to see if pancake is ready to flip. Once the pancake is sturdy enough to flip, flip and cook other side for the same amount of time. 4. Serve pancakes with coconut butter (not oil) and pure maple syrup. To give your pancakes a snowy look, add ¼ cup ribbon coconut. HAPPY HOLIDAYS!! xo

My CLEAN RED VELVET PANCAKES were featured on Tosca Reno’s Blog, check it out!

Prep Time: 50 minutes (45 minutes to steam and puree fresh beets, 5 minutes to blend all ingredients)
Cook Time:  10 minutes
Yield: 5-6 pancakes (2-3 servings)

Ingredients:
½ cup oat flour
½ cup red beet puree
4 egg whites
1 scoop vanilla whey protein powder (or protein powder of your choice)
¼ cup cultured low-fat cottage cheese
2 TBSP unsweetened cocoa powder
1 tsp pure vanilla extract
1 packet vanilla or other Stevia Extract
½ tsp baking powder
Coconut oil (use for cooking)
1 Tbsp coconut butter for “icing” pancakes
1-2 Tbsp of pure maple syrup
¼ cup unsweetened ribbon coconut for garnish (optional)

Methods:
1. To save time, wash, peel and steam beets the night before and refrigerate. I used 3 medium sized beets to make my puree.
2. Heat a pancake griddle or pan on medium low, and lightly brush with coconut oil.
3. Scoop about ½ cup of batter onto the griddle and spread round. Cook for 1-2 minutes, use spatula to see if pancake is ready to flip. Once the pancake is sturdy enough to flip, flip and cook other side for the same amount of time.
4. Serve pancakes with coconut butter (not oil) and pure maple syrup. To give your pancakes a snowy look, add ¼ cup ribbon coconut.

HAPPY HOLIDAYS!! xo

Comments
  • 15th November
    2012
  • 15
Comments
  • 17th September
    2012
  • 17
Lauri! What a sweet post!! I didn’t realize how much I impacted your journey. Thank you for the kind words! I am honored to be on the same vision board as Fatima and Jamie - wow! You have been working so hard and you look amazing!!! I am so proud of you and can’t wait to see you on that stage!  Inspire and be inspired! xo beautifulhappylo: I have photos on the cabinets that have sweets, cereal, junk food and basically everything I can’t eat with my competition prep. It’s not fair that I ask my entire family to quit eating or buying those foods just because I can’t have them right now, so in order to keep me outta there I have put up pictures. Now anytime I want to eat something in there I’ll remember what I’m working towards!  Who’s/What’s on the cabinet? Badass gymnast Shawn Johnson Tosca Reno’s Eat Clean Diet formula Jamie Eason - one of my biggest inspirations!  WBFF Pro Theresa Lopetrone! My absolute biggest inspiration and the person who convinced me to compete :) My amazing coach! ME! To remind myself how strong I have become and will continue to get :)

Lauri! What a sweet post!! I didn’t realize how much I impacted your journey. Thank you for the kind words! I am honored to be on the same vision board as Fatima and Jamie - wow! You have been working so hard and you look amazing!!! I am so proud of you and can’t wait to see you on that stage! 

Inspire and be inspired! xo

beautifulhappylo:

I have photos on the cabinets that have sweets, cereal, junk food and basically everything I can’t eat with my competition prep. It’s not fair that I ask my entire family to quit eating or buying those foods just because I can’t have them right now, so in order to keep me outta there I have put up pictures. Now anytime I want to eat something in there I’ll remember what I’m working towards! 

Who’s/What’s on the cabinet?

  • Badass gymnast Shawn Johnson
  • Tosca Reno’s Eat Clean Diet formula
  • Jamie Eason - one of my biggest inspirations! 
  • WBFF Pro Theresa Lopetrone! My absolute biggest inspiration and the person who convinced me to compete :)
  • My amazing coach!
  • ME! To remind myself how strong I have become and will continue to get :)

(Source: fiercelittleblonde)

Comments
  • 10th September
    2012
  • 10
This message is the main reason why I do what I do. When I read this message, I could not stop crying. To think that someone has been reading my blog for one year and has been thinking about writing me for that long - wow, talk about feeling honoured! Just to know that my journey is helping someone believe that dreams can come true with hard work and dedication is the EXACT reason I put my life here publicly. I know what it is like to feel uncomfortable, insecure, lonely, hopeless, depressed, but I also know what it feels like to feel inspired and to achieve your dreams. Every one has a dream, some have reached theirs and some have not. But just know that you deserve to reach your dreams just as much as anyone else. Why not you? There’s no good answer why you can’t have what you want because you can BUT you have to make it your passion and chase it relentlessly. MANY of my dreams have come true this year but I have a list of dreams still calling my name that I will be working very hard to achieve this year and if I don’t reach them this year, it doesn’t mean I can’t have my dreams, it just means it’s not the right time yet so I will continue to work hard.  I understand the ‘fear of “missing out” on tasty treats and I think I can speak for most people and say you’re not alone. I have felt this way and sometimes I still do. This is why you have to live and practice a healthy lifestyle that won’t deprive you of tasty treats. There are so many ways to clean up your favourite treats and new recipes and food to try to expand your taste buds. I am really happy that you bought yourself an Oxygen magazine subscription (you can read my spread in the January issue!) and The Eat-Clean Diet books. Life is about to open a new chapter for you! Thank you from the bottom of my heart for this amazing message! You have made my week!! Best wishes to you and write me any time! It won’t be an easy ride but it will be a worth while one! Inspire and be inspired. xo

This message is the main reason why I do what I do. When I read this message, I could not stop crying. To think that someone has been reading my blog for one year and has been thinking about writing me for that long - wow, talk about feeling honoured! Just to know that my journey is helping someone believe that dreams can come true with hard work and dedication is the EXACT reason I put my life here publicly. I know what it is like to feel uncomfortable, insecure, lonely, hopeless, depressed, but I also know what it feels like to feel inspired and to achieve your dreams. Every one has a dream, some have reached theirs and some have not. But just know that you deserve to reach your dreams just as much as anyone else. Why not you? There’s no good answer why you can’t have what you want because you can BUT you have to make it your passion and chase it relentlessly. MANY of my dreams have come true this year but I have a list of dreams still calling my name that I will be working very hard to achieve this year and if I don’t reach them this year, it doesn’t mean I can’t have my dreams, it just means it’s not the right time yet so I will continue to work hard. 

I understand the ‘fear of “missing out” on tasty treats and I think I can speak for most people and say you’re not alone. I have felt this way and sometimes I still do. This is why you have to live and practice a healthy lifestyle that won’t deprive you of tasty treats. There are so many ways to clean up your favourite treats and new recipes and food to try to expand your taste buds. I am really happy that you bought yourself an Oxygen magazine subscription (you can read my spread in the January issue!) and The Eat-Clean Diet books. Life is about to open a new chapter for you!

Thank you from the bottom of my heart for this amazing message! You have made my week!! Best wishes to you and write me any time! It won’t be an easy ride but it will be a worth while one!

Inspire and be inspired. xo

Comments
  • 3rd September
    2012
  • 03
STRIKE SUGAR and try this Chocolate Almond Cake YIELD: 12 servings PREPARATION TIME: 15 minutes COOKING TIME: 40 minutes Details This smooth chocolate cake, infused with the rich, sweet taste of almond butter, will have your guests begging for seconds! This no-fuss cake from The Eat-Clean Diet® Cookbook 2 is ready in under an hour, which leaves you time to enjoy dinner rather than worrying about dessert. Ingredients • Eat-Clean Cooking Spray • 1 cup / 240 ml + 1 Tbsp / 15 ml whole wheat flour • ½ cup / 120 ml cocoa powder • ½ cup / 120 ml unrefined turbinado sugar • 2 Tbsp / 30 ml ground golden roasted flaxseed • 1 tsp / 5 ml baking powder • 1 tsp / 5 ml baking soda • ½ tsp / 2.5 ml sea salt • 2 egg whites • ½ cup / 120 ml unsweetened applesauce • ½ cup / 120 ml low-fat buttermilk • ¼ cup / 60 ml natural unsalted almond butter • ½ tsp / 2.5 ml real almond extract • 1 cup / 240 ml freshly brewed very hot coffee • 3 Tbsp / 45 ml sliced toasted almonds Preparation Preheat oven to 350°F / 175°C. Coat a 9-inch round baking pan with Eat-Clean Cooking Spray and 1 Tbsp / 15 ml whole wheat flour, discarding excess flour. Whisk together 1 cup / 240 ml flour, cocoa powder, sugar, flaxseed, baking powder, baking soda and salt in a large bowl. Stir in egg whites, applesauce, buttermilk, almond butter and almond extract. Carefully whisk in hot coffee until thoroughly combined. Batter will be thin. Pour batter into sprayed and floured pan and bake in oven until a toothpick inserted in center comes out almost completely clean, about 40 minutes. Cool 10 minutes and remove from pan to a wire rack. Top with toasted almonds and cut into slices. Nutritional Value per Serving: Calories: 149 Calories from Fat: 47 Total Fat: 6 g Saturated Fat: 1 g Total Carbs: 23 g Fiber: 3 g Protein: 5 g Sodium: 221 mg Cholesterol: 1 mg

STRIKE SUGAR and try this Chocolate Almond Cake

YIELD: 12 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 40 minutes

Details

This smooth chocolate cake, infused with the rich, sweet taste of almond butter, will have your guests begging for seconds! This no-fuss cake from The Eat-Clean Diet® Cookbook 2 is ready in under an hour, which leaves you time to enjoy dinner rather than worrying about dessert.

Ingredients

• Eat-Clean Cooking Spray
• 1 cup / 240 ml + 1 Tbsp / 15 ml whole wheat flour
• ½ cup / 120 ml cocoa powder
• ½ cup / 120 ml unrefined turbinado sugar
• 2 Tbsp / 30 ml ground golden roasted flaxseed
• 1 tsp / 5 ml baking powder
• 1 tsp / 5 ml baking soda
• ½ tsp / 2.5 ml sea salt
• 2 egg whites
• ½ cup / 120 ml unsweetened applesauce
• ½ cup / 120 ml low-fat buttermilk
• ¼ cup / 60 ml natural unsalted almond butter
• ½ tsp / 2.5 ml real almond extract
• 1 cup / 240 ml freshly brewed very hot coffee
• 3 Tbsp / 45 ml sliced toasted almonds

Preparation

  1. Preheat oven to 350°F / 175°C. Coat a 9-inch round baking pan with Eat-Clean Cooking Spray and 1 Tbsp / 15 ml whole wheat flour, discarding excess flour.
  2. Whisk together 1 cup / 240 ml flour, cocoa powder, sugar, flaxseed, baking powder, baking soda and salt in a large bowl. Stir in egg whites, applesauce, buttermilk, almond butter and almond extract. Carefully whisk in hot coffee until thoroughly combined. Batter will be thin.
  3. Pour batter into sprayed and floured pan and bake in oven until a toothpick inserted in center comes out almost completely clean, about 40 minutes. Cool 10 minutes and remove from pan to a wire rack. Top with toasted almonds and cut into slices.

Nutritional Value per Serving:

Calories: 149

Calories from Fat: 47

Total Fat: 6 g

Saturated Fat: 1 g

Total Carbs: 23 g

Fiber: 3 g

Protein: 5 g

Sodium: 221 mg

Cholesterol: 1 mg

Comments
  • 16th August
    2012
  • 16
Ok! Here is the first piece of exciting news!!! This Saturday, August 18th, I will be at the CanFitPro with Tosca Reno, her Eat-Clean Diet team, and her trainer, Oxygen Fitness Model, Rita Catolino! Tosca will be doing a special lecture on ‘Exercise: The Secret to Staying Young/Healthy Aging’ at 3:30pm - You don’t want to miss it! If you’re in the Toronto area, come say ‘Hi!” Download your free ticket here Following the show, I will attending an ambassador dinner with everyone - what a honour! Beyond excited!!! Sisters in Iron!

Ok! Here is the first piece of exciting news!!!

This Saturday, August 18th, I will be at the CanFitPro with Tosca Reno, her Eat-Clean Diet team, and her trainer, Oxygen Fitness Model, Rita Catolino!

Tosca will be doing a special lecture on ‘Exercise: The Secret to Staying Young/Healthy Aging’ at 3:30pm - You don’t want to miss it!

If you’re in the Toronto area, come say ‘Hi!”

Download your free ticket here

Following the show, I will attending an ambassador dinner with everyone - what a honour! Beyond excited!!!

Sisters in Iron!

Comments
  • 2nd August
    2012
  • 02

Congratulations to Lori and Steph for winning a copy of The Eat-Clean Diet Vegetarian Cookbook! They both made the Garden Veggie Stuffed Pita Pockets and won the contest!

If you haven’t checked out these two fit and healthy women’s blogs, make sure to drop in - you will be inspired!

(NOTE: If you want a chance to win your own copy of the cookbook, there’s 5 days left to make COTTAGE CHEESE PANCAKES - see contest rules here.)

Comments
  • 2nd August
    2012
  • 02
Comments
  • 30th July
    2012
  • 30
Thank you to everyone who submitted their entry for the Cappuccino Fudge Popsand the Garden Stuffed Veggie Pita Pockets! We’re already given away two Eat-Clean Diet Vegetarian Cookbooks to two lucky winners and tomorrow we will select the two winners for the Garden Stuffed Veggie Pita Pockets. We still have 4 MORE COOKBOOKS TO GIVE AWAY and here’s another chance to win by making RECIPE #3: COTTAGE CHEESE PANCAKES by The Eat-Clean Diet! _________________________________________________________________ »> HOW TO ENTER FOR A CHANCE TO WIN 1 of 8 EAT-CLEAN DIET Vegetarian Cookbooks: Answer and email these 2 questions plus at least ONE PHOTO of your recipe to  ecdsistersinironcontest@gmail.com 1.) What did you like about making this recipe? 2.) Will you make this recipe again? Why or why not? DEADLINE is Monday, August 6th, 2012 NOTE: Contest is only open to residents in North America. Please feel free to reblog, pin, tweet, and this delicious recipe! ________________________________________________________________ COTTAGE CHEESE PANCAKES Recipe: I love pancakes, you love pancakes, we all love pancakes, and here’s pancake a recipe that you will keep you coming back for more! Ingredients 1 1/4 cups/300ml whole-wheat flour 1 tsp/5ml baking powder 2 tbsp/30ml maple sugar flakes 1/2 tsp/2.5ml ground cinnamon 1/4 tsp/1.25ml sea salt 8 egg whites 1 cup/240ml fat-free cottage cheese 1 cup/240ml fat-free plain yogurt Eat-Clean Cooking Spray Instructions 1. Combine first five ingredients in a medium bowl. Make a well in the center.2. Combine eggs, cottage cheese and yogurt in a small bowl. Pour into well. Stir until just moistened. 3. Heat a nonstick pan or griddle or prepare a skillet with cooking spray. Heat should be medium high. Use 1/4 cup of batter for each pancake. Cook until lightly browned on both sides. Keep warm in oven until all the batter has been used up. 4. Serve with fruit. Tips & Bonus Information Nutritional Value per Pancake Calories: 81 Calories from Fat: 2 Protein: 7g Carbs: 12g Dietary Fiber: 1g Sugars: 3g Fat: 0.3g Sodium: 112mg Yield: 12 Pancakes Preparation Time: 10 Minutes Cooking Time: 12 Minutes

Thank you to everyone who submitted their entry for the Cappuccino Fudge Popsand the Garden Stuffed Veggie Pita Pockets! We’re already given away two Eat-Clean Diet Vegetarian Cookbooks to two lucky winners and tomorrow we will select the two winners for the Garden Stuffed Veggie Pita Pockets.

We still have 4 MORE COOKBOOKS TO GIVE AWAY and here’s another chance to win by making RECIPE #3: COTTAGE CHEESE PANCAKES by The Eat-Clean Diet!

_________________________________________________________________

»> HOW TO ENTER FOR A CHANCE TO WIN 1 of 8 EAT-CLEAN DIET Vegetarian Cookbooks:

Answer and email these 2 questions plus at least ONE PHOTO of your recipe to  ecdsistersinironcontest@gmail.com

1.) What did you like about making this recipe?

2.) Will you make this recipe again? Why or why not?

DEADLINE is Monday, August 6th, 2012

NOTE: Contest is only open to residents in North America.

Please feel free to reblog, pin, tweet, and this delicious recipe!

________________________________________________________________

COTTAGE CHEESE PANCAKES Recipe:

I love pancakes, you love pancakes, we all love pancakes, and here’s pancake a recipe that you will keep you coming back for more!

Ingredients

  • 1 1/4 cups/300ml whole-wheat flour
  • 1 tsp/5ml baking powder
  • 2 tbsp/30ml maple sugar flakes
  • 1/2 tsp/2.5ml ground cinnamon
  • 1/4 tsp/1.25ml sea salt
  • 8 egg whites
  • 1 cup/240ml fat-free cottage cheese
  • 1 cup/240ml fat-free plain yogurt
  • Eat-Clean Cooking Spray

Instructions

1. Combine first five ingredients in a medium bowl. Make a well in the center.

2. Combine eggs, cottage cheese and yogurt in a small bowl. Pour into well. Stir until just moistened.

3. Heat a nonstick pan or griddle or prepare a skillet with cooking spray. Heat should be medium high. Use 1/4 cup of batter for each pancake. Cook until lightly browned on both sides. Keep warm in oven until all the batter has been used up.

4. Serve with fruit.

Tips & Bonus Information

Nutritional Value per Pancake Calories: 81 Calories from Fat: 2 Protein: 7g Carbs: 12g Dietary Fiber: 1g Sugars: 3g Fat: 0.3g Sodium: 112mg

Yield: 12 Pancakes
Preparation Time: 10 Minutes
Cooking Time: 12 Minutes

Comments
  • 30th July
    2012
  • 30

Woo hoo!!! Another ECD Veg recipe post! I love it Christa. Please tell me you have left overs? I might have to drop by! Thanks for participating : )

high-heels-soccer-shoes:

Well tonight I decided to make something healthy for the Olympics and made Garden Veggie Stuffed Pita Pockets by THE EAT-CLEAN DIET


I had to start this recipe a day early by making the yogurt cheese. I’ve seen this in a lot of ECD recipes but never made it. I thought it was too hard but goodness, it couldn’t be easier! Dump 2 cups of organic plain yogurt onto cheesecloth that is in a mesh strainer, place that onto a bowl (to collect the liquid which drains out) and then put it in the fridge overnight. Fix it and forget it! (I had a photo of the yogurt draining and accidentally deleted it.)

The rest we assembled this evening. John cut up the veggies while I made the hummus. We may have added extra garlic as we are garlic lovers (and always safe from the vampires) and a little more lemon juice for some punch. Then the pita assembly started: yogurt cheese, hummus, veggies, sunflower seeds into the soft pita pockets. All the while I was putting the pitas together, I wondered if John was going to like this.

After I took the photos (like a good blogger does), we sat down to eat. Next thing I know, John is talking about how much he loves the pitas. Like LOVES them! I was really shocked as I thought they were yummy but John couldn’t stop talking about them! Looks like we’ll be having these for lunch tomorrow (and maybe Sunday as well).

Easy peasy recipe that you can enjoy over a few days with the extra hummus and yogurt cheese. I wish my camera phone took better images since the final image doesn’t do this recipe justice! The crunch of the fresh veggies and the sunflower seeds paired with the soft pita and spreads. Nom, nom, nom!

Now off to watch the rest of the ceremony on my dvr after the rest of the world has seen them.

 


Comments
  • 30th July
    2012
  • 30

Wow! You are a super star Angie! A+++!! Look at all that effort. I love this post - so much fun!

angies—life:

Is it really Monday again? Boo.

I made these delicious Cappucino Fudge Pops from ECD’s Vegetarian Cookbook.  I can’t believe I hadn’t noticed the recipe in the book until Theresa posted it! Here are the instructions (I did not follow these but it still worked out).  I used xanthum gum instead of arrowroot (couldn’t find the bag!). I also used way less honey and more espresso :P

Cappuccino Fudge Pops
PREP: 10 minutes |COOK: 5 minutes| YIELD: 6 pops

Cappuccino? Fudge? Enough said! This dessert will satisfy any sweet tooth and caffeine cravings without sacrificing your health. Yum!

INGREDIENTS:

  • 2 tsp (10 ml) arrowroot
  • 1 cup (240ml) low-fat milk
  • 2 Tbsp (30 ml) semisweet chocolate chips
  • 1/4 cup (60ml) pure honey
  • 1 Tbsp (15ml) unsweetened cocoa powder
  • 1/4 cup (80ml) freshly brewed espresso or very strong coffee
  • Pinch sea salt
  • 1/2 tsp (2.5ml) vanilla extract

PREPARATION:

Prepare six frozen ice-pop molds in their tray.

In a small bowl, whisk arrowroot with half of milk, and set aside. In a small, heavy-bottomed saucepan, melt chocolate chips on medium-low heat. Stir in honey, cocoa powder, espresso, salt, reserved arrowroot-milk mixture and remaining milk. Increase heat to medium high and cook, whisking regularly, until mixture thickens and no lumps remain, about 3 minutes. Remove from heat and whisk in vanilla extract. Transfer mixture to a liquid measuring cup and pour into ice-pop molds. Insert sticks and caps to secure pops, then place in freezer until solid. To unmold, run under lukewarm water to release pop from its container.

NUTRITIONAL VALUE PER POP:

Calories 87| Calories from Fat: 17 | Protein: 2g | carbs: 18g | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 1 g | Sodium: 25mg | Cholesterol: 2mg

Link to Theresa’s recipe.

Have a good one!

Comments
  • 27th July
    2012
  • 27
Comments
  • 26th July
    2012
  • 26
Comments
  • 24th July
    2012
  • 24

Lori, you are amazing! Thank you so much for joining our challenge! We are so happy you’re enjoying the process and learning something along the way too! You are one fit mom of 5 - very inspiring!! Keep being awesome! xo

stayfitmomof5:

So I’ve entered the Sisters in Iron Contest!!!  The prize ……. THE EAT CLEAN DIET VEGETARIAN COOKBOOK! I currently own a couple of Tosca Reno’s books and this would make a great addition!!! 

Eating Clean has been a great experience ! I have to say, I first started following Theresa Jenn Lopetrone a.k.a The fame of Health and Fitness on twitter and tumblr which i learned so much from her blogs. I have always tried to have fitness ( I workout from home ) in my life but my eating was never as good as it is now. I realized from monitoring her blogs and people that inspire her like , Tosca Reno and Christina (aka theathletarian) that eating clean plays a huge role!!! 

Well here are some pics from the the 2 recipes I have completed so far which are :

Recipe 1: ECD CAPPUCCINO FUDGE POPS -u can find this recipe right from 

The Eat Clean Diet Vegetarian Cookbook 

Recipe 2:GARDEN VEGGIE STUFFED PITA POCKETS:

This recipe is from  The Eat-Clean Diet® Cookbook 2


Comments