Fitness Crazed Foodie
Lover of all things food and fitness related
The only thing getting me through this seriously dreadful weather that we call "spring" is all the recent and upcoming birthday celebrations in April. My birthday, along with my mom's and a handful of close friends' birthdays, are all squeezed together in this month. The fun (and indulgences!) don't stop. From dinners, to drinks, to brunches, to desserts- the healthy eating is definitely side tracked. Wait, maybe it's a good thing that nice weather is postponed....
Regardless, I will continue to celebrate my wonderful friends, my amazing Mom and my own irrelevant birthday with great company, delicious indulgences and continuous laughter.
This birthday month inspired me to make a healthier version of a cookie cake that will slightly off-set the other "treat-yo-self" moments of celebrations. It is a vegan sprinkled sugar cookie cake that will have you going back for seconds (or thirds, no one is judging).
2 flax eggs (2 tbsp ground flax meal + 6 tbsp water, let sit for 5 mins)
1/4 cup maple syrup
1/2 cup melted coconut oil
2 tsp vanilla extract
3 tbsp unsweetened vanilla almond milk
1.5 cups almond flour
1/2 cup oat flour
1/2 tsp baking soda
Optional: 2 scoops unflavored collagen peptides (not vegan)
Preheat oven to 350 .
Whisk flax egg, maple syrup, coconut oil, vanilla extract and almond milk together. Add the rest of the ingredients except the sprinkles. Mix until well incorporated.
Spray a 9 or 13 inch pan with Pam and spread the batter out evenly with a spatula. Top with as many sprinkles as you want. The more the merrier.
Bake for 20-23 minutes. It will be easiest to cut once it is chilled in the fridge for a couple hours. Serve alone, with some candles, or my favorite is with a scoop of halo top ice cream! Enjoy!
I hear a lot that people don't like to eat salads, and I get it. Kinda.
If you're making a salad with iceberg lettuce, carrots, croutons and other blahhhh things, then obviously it's not going to be enjoyable. But there's a better way to do it! My salads are loaded up with different flavor profiles, lots of vitamins, healthy fats and protein. If you're getting this balance of flavors and macronutrients, then I promise it won't leave you feeling unsatisfied.
Here's my PSA: stop the stigma towards salads!
This Loaded Greek Chicken Salad is a great example of how we can help end the stigma. Make this, bring it to work, feel good about it, tell all your friends, and maybe attitudes will change...
This recipe builds on flavors and nutrients over a bed of hearty spinach. It has the saltiness from the olives, the crunch from the cucumber, the juiciness from the tomato, the spice from the chicken and the creaminess from the homemade tzatziki sauce. Boom.
The ingredients and directions are for 4 servings. I recommend building each salad in separate tupperware containers so that your lunches are ready to throw in your bag and take to work!
Ingredients for salad
1 lb boneless skinless chicken breast
1 can of chickpeas
4 cups of spinach
4 medium roma tomatoes
1/2 cup of pitted kalmata olives
Spices: cumin, paprika, red pepper, oregano, garlic powder, s&p
Ingredients for Tzatziki Sauce
1 cup 0% fat plain greek yogurt
1/4 of finely chopped red onion
2 tbsp minced garlic
1/2 lemon- juiced
1 finely chopped cucumber
Garlic salt, dash of s&p
Spray saute pan and cook chicken breast over medium heat. Season the breast with salt, pepper, oregano, garlic powder and cook for about 6 minutes each side.
While the chicken is cooking, preheat the oven to 425F. Drain and rinse the chickpeas and place them on a baking sheet with sprayed aluminum foil. Season them generously with cumin, paprika, red pepper, salt and pepper. Bake for 10-15 minutes until slightly dried out.
While the chickpeas are cooking, make the tzatziki sauce. Combine all ingredients in a bowl. Set aside.
Once everything is cooked, begin assembling your salad. Start with 1 cup of spinach and add 1/4 cup of the chickpeas.
Chop the tomatoes and add 1 tomato per serving. Chop the olives and add about 8-10 olives per serving.
Roughly chop the cucumbers and add 1/2 cucumber per serving.
Measure out 4-5oz of chicken (about the size of your palm) and add on top of each salad.
And the last element is the sauce. The tzatziki sauce is going to act as the dressing! Add one heaping spoonful to each salad, and you are done!
If you aren't eating this on the go, then keep the chicken separate, but still assemble the other ingredients together. Then, you can heat up the chicken and add it on top of the cold ingredients. Enjoy!!!
About this Section
This section is here to share my experiences in the kitchen and to give you inspiration to try out healthy and fun recipes!