Hot Summer Night = Daiquiri + Cake

This cake was totally random this weekend. A hot summer night with a few friends and they want girly drinks and snacky foods....... that combo is just not so "hot" ladies. Mixed drinks are loaded with sugar and excess calories that adds up super fast, because those drinks go down so super easy. And let's face it, most gals don't stuff their pretty faces with bikini friendly grub on those nights.

Why not combine the two and have the best of both worlds. The combination was winning, and this cake is so moist and fluffy! It will chill your craving friends down and leave everyone feeling "hot" the next day :)

 

 

Lime Coconut Berry Daiquri Cake

• 4 whole omega-3 eggs
• 4 egg whites
• 1 1/2 cups unsweetened vanilla almond milk
• 1/4 cup coconut flour
• 3/4 cup oat flour (ground oats)
• 1/2 tsp fine sea salt
• 1 tsp baking powder
• 1/2 cup Stevia in the raw (or 10 drops liquid)
• 1 tsp lime zest
• 1 tsp each coconut & rum extract
• 1 cup sliced strawberries + 1 cup blackberries (or raspberries)

Preheat oven to 400 degrees F. Spray an 8" cake pan with non-stick cooking oil.

In a large bowl beat the eggs and egg whites until fluffy. Add the milk, lime zest and extract.

Sift together the flours, baking powder, salt and stevia.

Gently mix together the wet and dry ingredients just until moistened. Do not overmix!! Fold 3/4 of the berries into batter.

Pour batter into prepared pan. Sprinkle with remaining berries.

Bake for 25 to 30 minutes until lightly golden and set in middle (test using a toothpick inserted in centre, it should come out clean). Remove from oven and let cool before slicing.

***This is really yummy served with some sweetened greek yogurt to add a little protein and calcium punch- perfect to round out a fit n fab snack!***

Serves 8

Per Serving: 110 calories, 4g fat, 12g carbs, 4g fiber, 7g protein

Girl 'Taq' Skinny Taquitos

Life can get pretty wild & crazy at times...I prefer to be busy though vs. bored. The best way to balance it out is some time with my girl friends! No one can pick you up, break up the crazies and make you laugh like a silly hyenia as much as a great group of gals. Earlier this summer one of my best girls and I shared these fabulous healthy taquitos that left us talking about them weeks later. They were just that darn good!

If you are looking for an appetitizer style, share-able, yummylicious and skinny'ish recipe to dine with your friends over long gossipy girl talk, then these taquitos are something to talk about! Baked not fried, whole wheat and leaned-up but equally as good as it's dirty counterpart.

• 16 small corn tortillas
• 1 tsp extra virgin olive oil
• 1 lb extra lean ground chicken or chicken breast, chopped
• 1 small red onion
• 2 cloves garlic
• 1 tbsp chilli powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp fine sea salt
• juice of 1 lime
• 1 cup salsa (heat of your choice)
• 8 oz fat free cream cheese

In a large skillet, heat the oil over medium temperature. Add the onion and garlic, cooking until just tender about 4 to 5 minutes. Add the chicken and cook through.

Sprinkle the chilli powder, paprika, cumin and salt in, mixing well. Add the salsa and lime juice, cooking until reduced and thickened, about 5 to 7 minutes. Set aside.

Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick cooking spray.

Warm the tortillas in the microwave for 30 seconds to soften so they are easy to roll.

Spread 1 tbsp of cream cheese on each tortilla. Evenly spread the chicken mixture in the center of each, then roll tight.

Place the tortillas seam side down on the baking sheet. Bake for 10 to 15 minutes until golden and crispy.

These are fabulous served with plain greek yogurt (instead of fatty sour cream), salsa or homemade guacamole (healthy fats!!!)

Serves 8 (2 taquitos to talk about each)

Per Serving:  220 calories, 3g fat, 28g carbs, 4.5g fiber, 20g protein

Cowgirl Cookies For A Texas Sized Broken Heart

Two great things come from Texas- my sister, and cookies.

When I am stressed, sad, happy, inspired, tired, energetic, etc etc I bake. Yesterday was one of those days where getting in the kitchen to let your mind chill out and your kitcken heat up with YUM was called for. My sweet Texan sister flew back home after a short but bittersweet visit with me.

Supped' up Texas sized cookies can do wonders for a saddened girls heart..... chewy, hearty and chock full of goodies. We're all human and to say that a fit girl never delights in the occasional treat is downright silly, or insane. Portion control no matter how healthy something may be is key. This goes for these big hearty cookies with dark chocolate and southern pecans. <- neither bad for your in moderation!

In honour of my cowgirl..... cookies :)

 

• 1 cup oat flour (ground oats)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/4 cup expeller pressed coconut oil
• 3/4 cup unsweetened applesauce
• 1 cup Stevia In The Raw
• 1 large egg + 2 whites
• 2 tsp quality vanilla extract
• 1 cup dark chocolate chips
• 2 cups old fashioned rolled oats
• 1 cup chopped pecans

Preheat oven to 350 degrees F. Line cookie sheets with parchament paper (first choice) or spray with non-stick cooking oil.

In a large bowl mix the flour, baking powder, soda, cinnamon and salt. Set aside.

In a clean bowl beat the eggs, oil, stevia and applesauce until smooth. Stir in the vanilla.

Add the oats, chocolate and pecans mixing until incorporated.

Drop by tablespoon full onto prepared sheet. Do not flatten.

Bake for 10 to 12 minutes until lightly golden. Remove from oven and let sit on pan for a few minutes to set, then transfer to wire rack to full cool.

Makes 2 dozen Texas sized cookies

Per Cookie: 147 calories, 10g fat, 14.5g carbs, 2g protein

  

Fuggettabout The Fat Flan

I always say you can bake your cake and have it too....so long as it's done right. Same goes for other over the top naughty desserts that are typically laden with thigh plumping fat and sugars. Let's face it, it might taste fabulous in the brief moments you devour it but the after effects- not so fabulous darlin!

Go ahead and give your taste buds (and fit booty) something to dance about. This flan is somewhat of a hybrid of a cheesecake and custard. Although slightly different, just as much satisfying. Being unique is where it's at anyways! The flan is very versatile as well for flavor add in options- swap the vanilla for another extract and the strawberries for another sassy fruit.

Strawberry Vanilla Flan

• 8 oz ff cream cheese
• 1 cup greek yogurt
• 2 whole eggs
• 2 egg yolk
• 4 tbsp stevia in the raw
• 2 tsp pure vanilla extract
• 1 cup halved strawberries

Preheat oven to 350 degrees F. Spray  4 small ramekin dishes with non-stick cooking oil. Place in the bottom of an oven proof baking dish. Add enough boiling hot water to cover about an inch of the bottom of the pan.

Combine all of the ingredients except the strawberries, mixing with electric beaters until smooth. Evenly distribute into prepared ramekins. Nestle the berries into the batter of each.

Bake for 25 to 30 minutes until set. Remove from oven and let sit for 10 to 15 minutes before transferring to wire rack to cool. Keep chilled in fridge.

Serves 4

Per flan: 164 calories, 5g fat, 9g carbs, 18g protein

Good Morning Glorious Gal Muffins

Rise and SHINE...that's my motto. Every single day we can start over no matter how crazy the prior day was. Let's face it, life's not perfect and it thank goodness it's not. The pursuit of perfection- silly and outrageous. The pursuit of perfect effort on the other hand- that's the root of success! The same goes for diet. Start your day off right and odds are the rest of your eats will follow similar suit.

Have you seen the size of those bakery muffins? The tops are as big as my head. Most are beaming with more sugar and fat than a candy bar. Dear gorgeous reader........those are not the way to start your day rocking and rolling. You will crash and burn. And let's face it- not so bikini friendly. I love a good homemade muffin, and you can too. This is my version of a morning glory muffin that will leave you feeling and looking glorious!

Chock full of nutrient rich goodies- that's how you start the day glowing with energy and go-get-em attitude!

• 1 1/4 cup oat flour (ground oats)
• 3/4 cup (60g) oatbran
• 1/4 cup ground flaxseed
• 2 scoops vanilla protein powder (not an isolate- this will make them dry)
• 3/4 cup Stevia In the Raw
• 3 tsp baking powder
• 1/4 tsp sea salt
• 1/4 tsp bakingsoda
• 2 tsp ground cinnamon
• pinch of nutmeg
• 4 egg whites
• 1 whole egg
• 2 tsp vanilla extract
• 1/2 cup pumpkin puree or unsweetened applesauce
• 2/3 cup milk (I use unsweetened vanilla almond milk)
• 1 cup (200g) grated carrots
• 1 cup grated zucchini
• 1 apple, peeled and grated
• 1/4 cup unsweetened flaked coconut
• 1/4 cup rolled oats (toasted in a pan gives a nice nutty flavour)

Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with non-stick cooking oil.

In a large bowl beat the eggs whites and egg until fluffy. Add the pumpkin, milk and vanilla.

In a separate bowl sift together the dry ingredients. Stir into wet mixture but do not overmix. <---flat heavy muffins. Fold in the carrot, zucchini, apple and coconut.

Evenly distribute batter into prepared muffin cups. Sprinkle with toasted oats.

Bake for 22 to 25 minutes until spring to touch and lightly golden. Remove from oven, let cool in pan about 5 minutes before transferring to a wire rack to cool.

Serves 12 glorious people

Per Serving: 130 calories, 4g fat, 15g carbs, 4g fiber, 9g protein

Satay-fying Skinny Shrimp Slaw

My girl friends and I laugh at each other a lot over our huge appetites. That's what happens when you WORK-it-out! When it comes to veggies and salads, this is no exception. We can throw back more veggies than some eat in an entire week in one meal. I don't know how many times I've gone to a restaurant, ordered a salad and thought to myself  "I really should order another one".....got veggies?

When hunger strikes there is nothing more satisfying than a giant skinnylicious bowl of salad. This Thai inspired one you are going to love. Feel free to sub the shrimp with shredded chicken or turkey if you'd prefer as I do that a lot. Put death to dry, hunger inducing salads and make this!

  

• 3 oz jumbo shrimp, cleaned & divined
• 1/4 tsp each garlic powder, sea salt and black pepper
• 2 cups broccoli slaw mix (chopped more or not....)
• 1 tbsp fresh cilantro, chopped

Dressing:

• 1 tbsp (15g) smooth natural peanut butter
• 1 tsp coconut milk
• 1/2 tsp lime juice
• 1/4 cup plain greek yogurt
• 1/4 tsp garlic powder
• pinch of cumin (adds smokey flavor, omit if you want)
• 1/4 tsp chilli powder
• 1/2 tsp stevia in the raw 

 Preheat a non-stick pan over medium-high heat. Spray with non-stick cooking oil. Sprinkle the garlic powder, salt and pepper over the shrimp. Add to pan and cook 4 to 5 minutes until white/pink colour. Many people over cook shrimp, making it tough and chewy. Gross......

Combine all of the dressing ingredients, mixing until smooth.

Finely chop the shrimp. Add to the slaw mixture. Mix in the dressing.

This can be eaten right away but personally I find if it sits a few hours or overnight the flavours from the dressing really come out.

Serves 1 hungry gal

Per Serving: 235 calories, 11g fat, 6g carbs, 26g protein