Quinoa Chocolate Cake (gluten free scumptiousness).

The Holistic Ingredient

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When you lead a gluten free lifestyle, it’s a mighty fine day when you get to eat seriously good cake. Cake that isn’t dry/resembles cardboard and is full of ingredients you are all too happy to ingest. I’m not a big baker, therefore I’m not a big cake eater.  Let it be known however, I was all too happy to work my way through two pieces of this on my Birthday over the weekend (because anything goes on your Birthday, doesn’t it?). This recipe was given to me by my dear friend Jo, however it is originally inspired by a recipe from a book called Quinoa 365. I have made alterations to it to suit my whole food way.

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Quinoa Chocolate Cake
This cake is made with cooked quinoa (rather than quinoa flour). It is therefore moist and dense and has an intense chocolate flavour (which suits me because…

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From the kitchen: Pumpkin Cinnamon Rolls {with cream cheese glaze!}

{love+cupcakes} Blog

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Who’s ready for fall?!! This girl has both hands way up in the air! I’m ready for leaves on the ground, cozy blankets, wearing tights, and pumpkin everything! Fall may be a whole week away, but I’m getting a head start on the baking adventures that come with the season – beginning with pumpkin cinnamon rolls! These delicious, fluffy, cinnamony, sweet buns are the perfect addition to an autumn Sunday morning. Serve them warm with cream cheese glaze and a hot cup of coffee. Simply perfect. Enjoy! -xo

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No Bake Peanut Butter Balls

Fresh Fit N Healthy

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You may have seen something like this before, but not these delicious bites.

Unlike other no bake peanut butter desserts that are usually heavy laden with only peanut butter and real butter, these have just enough of that yummy nut butter to give you the real peanut butter taste, but not any of that other junk to keep that small waist.

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These would serve as a great tailgating dessert! On a hot sunny day, people typically don’t want any baked goods that are warm, so why not give them the same, delicious cookie experience, unbaked? If we’re honest with ourselves, I think we would all admit the cookie dough is the best part anyways. And as people are typically eating  and drinking heavy on game days, what would be better than ending on a lighter, yet just as tasty note? That’s a happy day.

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These peanut butter bites also are…

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Eggcakes

Love pancakes but cannot get over how unhealthy they are? I have the perfect pancake substitution: Eggcakes!

The base recipe is simple:

1 egg and 1 ripe banana (the softer the better)

Mix in ideas:

Coconut flour, nut butter, cinnamon, vanilla extract, blueberries, pumpkin pie spice, cocoa powder, oatmeal flour, milk of choice, cottage cheese, greek yogurt, the ideas are completely endless!

Mix all the ingredients together. Cook on the stove with a little non-stick oil (I use coconut oil) .  2-3 minutes on each side until lightly browned.  Serve with some extra nut butter, honey, fruit, or anything else you wish! Experiment, just try it and adjust mix-in and toppings to your liking. Enjoy.

*Tips! Your pan should be preheated.  Spoon onto the pan slowly, wait a few seconds, then add a bit more batter to each pancake. Flip when underside is golden. If you try to flip to soon you will have Eggcake Scramble!

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XO,

Kyrsten.

Crustless Healthy Quiche

Ingredients:

  • Up to 2 cups of cooked veggies or meat
  • 4 to 5 eggs
  • 1 cup Greek Yogurt
  • 1 cup Cottage Cheese
  • 1/4 cup Flour (white, wheat, coconut)
  • 1/4-2 cups shredded cheese
  • Seasonings of choice

Mix-In Ideas:

  • Spinach
  • Broccoli
  • Squash
  • Blue/Purple Potatoes
  • Asparagus
  • Zucchini
  • Chicken
  • Bacon
  • Sausage

Cheese Ideas:

  • Swiss
  • Havarti
  • Mozzarella
  • Cheddar
  • White Cheddar

How-To:

  1. Preheat oven to 325 degrees F.
  2. Cook veggies and meat (Make sure you season liberally)
  3. Let veggies and meat cool. This is imperative! You do not want scrambled eggs.
  4. Mix together Eggs, yogurt, cottage cheese, and flour.
  5. Season egg mixture and mix in flour
  6. Mix in cheese (make sure to leave some to top quiche with)
  7. Mix in cooled veggies/meat mixture
  8. Put in a well-greased circular pan
  9. Bake for 45 minutes then let cool.
  10. ENJOY!

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XO,

Kyrsten

Peanut Butter Banana Oatmeal Squares

To put it very simply, today has not been a great day.  I am realizing that no matter how hard I work and how hard I push myself, there will always be something standing in my way.  However, I will not let that stop me.  The rejection I felt today though makes me scared to turn in graduate applications.  I could not concentrate during my studies so I decided instead of sitting here dwelling on everything, I would take my mind off my frustrations and bake something.  Who does not love peanut butter and banana?

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Ingredients:

1.5 cups of oats

1 teaspoon baking powder

Cinnamon (however little or a lot you want)

1 teaspoon vanilla extract

1/2 cup milk of choic

 (I used UNSWEETENED vanilla almond milk)

1 egg

2 bananas

(I like to use bananas that are very ripe because they are sweeter)

1/4 cup of Peanut Butter

Sweetener of choice (Stevia, Agave, Coconut Sugar)

I tablespoon Coconut Flour

This recipe was extremely simple.

Preheat the oven to 350 degrees F.

1. Mix oats, baking powder, cinnamon, and flour

2. Mix in vanilla, milk, and egg one by one

3. Mix in bananas (make sure to mash them up good)

4. Mix in peanut butter

5. Evenly spread the mixture in a greased 8×8 or 5×9 baking pan

6. Cook for 20-30 minutes

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Let them cool and then cut them in squares. 

This recipe is pretty basic which I like because you can be creative.

This would be great with sliced almonds, cocoa powder, carob chips,

or even some dark chocolate chips.

The possibilities are endless.

Enjoy!

ImageXO,

Kyrsten 

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There is a time and place for everything and today is my day to face my fears.  This is probably going to be mortifying but I aspire to motivate and inspire those around me.  Before I can begin this journey, I need to have a clear mind and forgive the damage I have done to my body.

The house I grew up in was not always the healthiest environment.  I learned at a young age how to fend for myself for breakfast, lunch, and dinner.  At the age of six, I began to climb onto the counter to grab a box of sugary cereal.  I usually could not either find my mother or she would simply state that I had two arms and two feet, if I was hungry, feed myself.  That was her motto.  For lunch, I would eat whatever was being fed to me at the “free lunch” cafeteria.  Needless to say, it was far from healthy. As for dinner, I usually stuck with pasta or mac-n-cheese.  I also watched my mom use food as comfort, which I then turned to.  From there, it was a downward spiral.

When I was eight years old, my mother and I moved to Arizona to live with her new boyfriend.  I not only grew in size but I would only wear spandex shorts and baggy t-shirts.  It was awful.  I could have rolled faster than I could have walked.  I was the new fat girl.  I did not have a name at my new school besides “Elephant”.  Whenever I would walk onto the school bus, people would wave their arms in front of their face like trunks and stomp their feet.  I would run home everyday bawling my eyes out and when I got home, I would devour whatever I could find, usually peanut butter sandwiches or a box of Kraft or Velveeta mac-n-cheese.  Food had become my best-friend.

 It wasn’t until I hit puberty when my weight started to shift and until I moved again when I would become more comfortable in my skin.  I wasn’t picked on anymore but I could still hear all the horrid remarks and I definitely was not popular but I did have a group of close-knit friends.  In Jr. High though many things around me seemed to be spiraling out of control and the only thing I could control was my food.  I began to restrict what I ate. I was always on a “diet”.  My best friend and I then became enemies.

My freshman through junior year of high school, my home life was torture and my social life was not much better.  I had some great friends and I was never really picked on but I never quite fit in.  I was too smart but not smart enough for my parents.  I was “average” but I was not “skinny”. This part is still hard to admit but all throughout high school, I struggled with some form of an eating disorder.  If I was not purging then vomiting, I was restricting.  My senior year of high school, my mother and I moved back to California where my eating disorder caught up to me.  Throughout my senior year, I was in and out of the hospital.  I was constantly sick. I was too scared to admit my disorder to anyone even though many knew but I still tried to keep my disorder under wraps. To this day, I am surprised I graduated.  The love and support I had around me from my friends and family is what kept me alive. It was a long road for recovery but I thank God every day for giving me the courage to.  Since that time, I have relapsed and struggled with my recovery but every day I wake up, I put my best foot forward.

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I tell you my story today to let you know that if you are struggling with an eating disorder, I understand completely and I am here to listen and encourage you to get the help you need.  However, my journey is not over. I have never been happy with my body until recently.  I am learning everyday through clean eating and exercise just how much I love my body.  God only blessed me with one body and it is a temple to be cherished.  This blog will be used to share healthy recipes, fitness tips, motivation, and hopefully to inspire at least one person.

XO,

Kyrsten