Found a new awesome blog!!!!

Somehow, I stumbled upon this great blog STUFTMAMA.COM! It is written by a mother of twins and features many recipes, cool products and a look into her workouts and life as a mom. Anyhow, I think it’s pretty awesome! Here are some posts I’ve come across that I really like featuring (note: I’ve labeled most of the links as to how they stood out to me, those are not the actual names of her pages):



Somedays I just don’t feel like eating my protein… While on the hunt for clever and new recipes to hopefully motivate myself to eat more protein, I found this website. Protein Pow! Talk about new and clever recipes! This morning I made Banana Protein Fluff using Solgar’s Whey To Go Protein Powder. It tasted pretty good, but it wasn’t as fluffy as I would have liked. I think I needed a bigger banana and a tad more almond milk… Maybe even try coconut milk next time. I also added cocoa powder.. after the blender, which was a bad idea😛 I ended up having an odd texture of tiny balls of powder within my protein fluff. Next time, I’ll definitely add the cocoa powder while the mixtures still in the blender :) 

Anyone else have creative and fun ways they get their protein in?

New Recipes to Try!

Wow! I feel like I hit a jackpot when I saw all these recipes! Below are some I’d love to try someday!

All recipes and pictures below are from Chocolate Covered Katie:

“Irish Soda” Oatmeal Cake

  • 1/2 cup oats (50g)
  • sweetener, such as 1 and 1/2T agave or 1 pack stevia (I omitted, but I’ve cautioned y’all before about my lack of sweet tooth.)
  • 1/4 cup unsweetened applesauce (50-60g)
  • 1/4 cup milk, creamer, juice, or water (I used 60g water)
  • heaping 1/16th tsp salt (or less, if you add vegan butter)
  • a bit over 1/8 tsp baking soda (This is just for the “Irish soda” flavor)
  • handful raisins (I used 1T)
  • Optional: 1/4 tsp caraway seeds (I did use them.)
  • Unless you enjoy the taste of fat-free baked goods, you can add 1-2T vegan butter (or oil or even nut butter!). If you use oil, scale liquid back to 3T.

Preheat oven to 385 degrees. Combine dry ingredients, then add wet. Pour into a small baking pan, loaf pan, or 1-cup ramekin. Or you can use two 1/2-cup ramekins for baby oatmeal cakes.

Cook for 20 minutes, or until firm. Finally, set your oven to “high broil” for 3 more minutes, or until desired crispy-ness is reached (or simply just bake longer, but broiling gives it a nice crust).


oatmeal cupcakes to go

Baked Oatmeal Cupcakes To Go

(makes 24-25 cupcakes)

Adapted from: Cookie Dough Baked Oatmeal.

  • 5 cups rolled oats (400g)
  • 2 1/2 cups over-ripe mashed banana, measured after mashing (For all substitution notes on this recipe, see nutrition link below.) (600g)
  • 1 tsp salt
  • 5 NuNaturals stevia packets (or omit and use 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead)
  • optional: 2/3 cup mini chocolate chips
  • 2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup.)
  • 1/4 cup plus 1 tbsp oil (45g) (I really like coconut, but veg oil will also work. For lower-fat substitution notes, see nutrition link below.)
  • 2 1/2 tsp pure vanilla extract
  • optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.


peanut butter oatmeal

Peanut Butter Cup Baked Oatmeal

(serves 1)

  • 1/2 cup rolled oats (50g)
  • 1/4 tsp pure vanilla extract
  • 1/4 cup mashed banana (or sub another mashed fruit)
  • 1/4 cup milk of choice or nondairy creamer
  • 1 nunaturals stevia packet or 1 1/2 tbsp liquid sweetener such as maple syrup or agave (If using liquid sweetener, scale back the milk to just 2 tbsp)
  • 1/8 tsp salt
  • 1 tbsp cocoa powder
  • 1-2 tbsp peanut butter (or other nut butter or sunbutter)
  • Optional: handful of chocolate chips!

Preheat oven to 380 degrees. Combine all ingredients and mix well. (If peanut butter was in the fridge, you might want to heat it up a little so it’s easier to stir.) Pour into a greased 1-cup ramekin, or two 1/2-cup ramekins, or a mini-loaf pan. Cook for 20 minutes or more, until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust). Optional: top with the frosting recipe linked under the second photo of this post.


peanut butter breakfast

This isn’t your average bowl of peanut butter oats. The cooking method makes this breakfast taste like you are eating a giant bowl of gooey peanut butter pudding. It’s life-changing… at least as far as breakfast is concerned!

Peanut Butter Breakfast Pudding

(serves 1)

One of My Oatmeal Recipes.

  • 1/2 cup rolled oats
  • 1 cup milk of choice (I used almond)
  • 1/4 tsp salt
  • 1/2 a ripe banana
  • 1-2 tbsp peanut butter (or other nut butter)
  • 1/4 tsp pure vanilla extract
  • sweetener (the amount will vary, depending on your tastebuds and what milk you use)
  • optional: chocolate chips

Cook the oats, salt, and milk (either on the stove or in the microwave). Meanwhile, blend the pb and banana. Then add your vanilla, sweetener, and 1/2 of the cooked oats to the blender (I used a Magic Bullet) and re-blend. Stir in the rest of the oats. You can blend all the oats if you prefer, but I like the chewiness of leaving some un-blended.


banana bread oatmeal

Banana Bread Boatmeal


Adapted from here: Cookie Dough Baked Oatmeal

  • 1/2 cup oats (50 g)
  • a litle over 1/16th tsp salt
  • a little over 2 tbsp mashed, very-ripe banana (40 g)
  • 3 tbsp milk of choice or water (45 g)
  • 1 tbsp virgin coconut oil or coconut butter (Or you can sub 1 tbsp more liquid or extra banana, for a lower-fat version. But the coconut oil makes this recipe so buttery!)
  • Sweetener (I omitted, but most people will probably like 1 packet Nunaturals stevia or 1 tbsp sugar. Taste the batter to decide if you want more.)
  • Optional: walnuts, cinnamon, vanilla extract, peanut butter, or whatever else you put in banana bread (Chocolate chips?)

Preheat oven to 380 degrees. Combine dry ingredients, then mix in wet. Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boats, two 1/2-cup ramekins). Cook for 15-20 minutes, or more until it’s firm. (Cooking time varies, depending on whether you use oil or not.) Finally, set your oven to “high broil” for 5 more minutes (or simply just bake longer, but broiling gives it a nice crust). Don’t forget to spray your ramekins or mini-loaf pan first if you want your cakes to pop out.

Homemade Peanut Butter Frozen Yogurt:

Peanut Butter Frozen Yogurt

  • 2 cups plain or vanilla yogurt (such as So Delicious) (440g)
  • 1/2 cup milk of choice (120g)
  • about 1/2 cup peanut butter (or almond butter or allergy-friendly alternative) (100g)
  • 1 1/2 tsp pure vanilla extract (omit if using vanilla yogurt) (6g)
  • 1/4 tsp salt
  • pure stevia extract to taste, or 1/3 cup sugar of choice (more if using an unsweetened yogurt)
  • optional: homemade peanut butter chips

The recipe: Blend all ingredients except optional chips (or stir very well by hand) until completely smooth. If you have an ice cream maker, transfer mixture to the machine and churn according to manufacturer’s directions. My Cuisinart took 9 minutes. Add chips if desired. Eat immediately as soft-serve, or freeze in an airtight container for a half hour if you want a firmer texture. (If you don’t have an ice cream machine: simply transfer the blended mixture to an airtight container, freeze, and stir well every half hour for 2-3 hours. The texture won’t be as creamy, but it still works.)


vegan peanut butter ice cream

Note: When I made this for myself, I used some of the options to make this ice cream higher-calorie. However, the basic recipe is very low in calories. So if you’re watching your weight, you can easily choose to keep it low-cal.

Never-ending PB Ice Cream

(gluten-free and sugar-free)

  • 1/4 tsp pure vanilla extract
  • very scant 1/16 tsp salt (don’t omit)
  • sweetener (such as 1 tbsp sugar or agave, or stevia to taste)
  • 1 cup almond milk (I used unsweetened Silk. See below for substitution notes.)
  • 1-3 tbsp nut butter of choice (peanut butter, almond, cashew, etc.)
  • Optional: you can add banana, chocolate chips, etc.

Mix the ingredients in a plastic container. (Or you can use an ice cube tray.) Freeze. Once frozen, pop the block out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)


Maybe I wouldn’t want to be on an all-ice-cream diet. I’d miss my pancakes and oatmeal too much! Not to mention salads, beans, and even spaghetti. But if I were to eat ice cream all the time, mint chocolate chip—my favorite, as a kid–would probably be the flavor I’d consume most often.

Mint Chocolate Chip Ice Cream

(Makes 1 huge serving)

  • 1/4 tsp pure vanilla extract
  • scant 1/16 tsp salt (don’t omit)
  • sweetener (such as 1 stevia packet or 1tbsp sugar)
  • 1 cup milk of choice (I used Silk unsweetened almondmilk. See directions below for other types that work.)
  • 1-2 tbsp chocolate chips (or a big piece of your favorite chocolate bar), plus a few to mix in–post-blending–if desired
  • 3 drops pure peppermint extract
  • optional: I like to add 1 tsp cocoa powder (I also added a little green food coloring for the photo shoot. But when I make this to eat, I leave it out.)

Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk. Or try this in your ice-cream maker.) Feel free to add more chocolate chips, post-blending. But be sure to add the 1-2 tbsp before blending!


cake ice creams

The girls adored the ice cream, which we called “Fairy Dust Ice Cream.”

Cake Batter Ice Cream

(Makes 1 huge serving)

  • 1/4 tsp pure vanilla extract
  • scant 1/16 tsp salt (don’t omit)
  • sweetener (such as 1 stevia packet or 1 tbsp sugar)
  • 1/2 tbsp sprinkles or homemade sprinkles
  • 1 cup almond milk or canned coconut milk (See below for substitution notes.)
  • If you want it to taste more like cake batter, add 1-2 tbsp coconut butter (You can also add 1/4 tsp butter extract, which is surprisingly vegan)

Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You can also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)


Peanut Butter Fro-Co

(Frozen hot chocolate)
(Makes 1 reeeaally big serving)

  • 1 cup milk of choice (at least 1/3 cup as full-fat canned coconut milk if you want a really-rich treat)
  • 2 tbsp cocoa powder (10 grams)
  • 1/16th tsp salt (do not omit this)
  • 1/2 tsp nunaturals stevia or 1 tablespoon agave, maple syrup, or sugar (or more, if you have a sweet tooth)
  • Optional: for an even richer flavor, try adding a little melted chocolate (Serendipity’s recipe calls for this) or chocolate syrup
  • 1 tablespoon peanut butter

Combine ingredients and whisk together on the stove. Or microwave 30 seconds, stir, then microwave another 30 seconds. Let cool, then pour into an ice-cube tray. If you don’t have one, pour into three or four small containers. (Or pour it all into one container, but be sure to thaw before doing the next step so your blender can handle the one big block of frozen-ness.) Freeze. Once frozen, pop the mixture into a blender and blend! (I used my Vita-Mix.) Do not add ice. I repeat: Do NOT add ice. You will dilute the flavor.

banana bread doughnuts

Banana Breakfast Doughnuts

(can be fat-free)

Inspired by this recipe.

  • 2 cups spelt flour (or white, or Arrowhead Mills gf works)
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/4 cup oil, plus 2 tbsp milk of choice (If you prefer fat-free doughnuts, omit oil and increase milk to 1/3 cup.)
  • 1 and 1/2 tsp pure vanilla extract
  • 1/2 cup agave or pure maple syrup
  • 1 and 1/2 tbsp lemon juice
  • 1 stevia packet (or 1 tbsp more agave or other sweetener)
  • 2 cups tightly-packed, mashed banana (measured after mashing)
  • optional: chocolate chips, walnuts, or shredded coconut

Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) If you have a doughnut pan, grease and pour in batter. If you don’t have a doughnut pan, you can make this recipe into muffins by using a muffin pan. Cook 30-35 minutes, or less if using a mini doughnut pan. I think the recipe yields about 14 doughnuts. I made 6 big doughnuts, two muffins, and quite a few mini doughnuts, because my doughnut pan wasn’t big enough for all the batter!


So soft and cake-like… yet they are much healthier than traditional doughnuts!

Cake-Batter Doughnuts
Loosely based off a recipe from Vegetarian Times

  • 1 level cup flour (see note below, for what type)
  • 2/3 cup milk of choice
  • 1/3 cup plus 1 tbsp evaporated cane juice or sugar (or Sucanat)
  • 1/2 tsp apple-cider vinegar
  • 1 and 1/2 tsp ener-g egg replacer OR 1 tbsp flaxmeal
  • 1 and 1/2 tsp baking powder
  • 3 tbsp pre-melted butter-type spread (such as Earth Balance)
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • Optional: sprinkles! Or cinnamon, raisins, peanuts, chocolate chips… be creative!


Preheat oven to 350 degrees. Combine flax or ener-g with all wet ingredients except vinegar. In a separate bowl, combine remaining dry ingredients. Then add the vinegar to the wet, and immediately pour wet onto dry. Mix (but don’t overmix), pour into doughnut pans, and cook for 12 minutes.

Flour Notes: I used white-whole-wheat. You can use all-purpose or Bob’s gluten-free or spelt flour. Whole wheat pastry can be used, but the doughnuts will be a tad more dense.

Cake Batter Pizza
(Serves 1-2)

  • 70 grams (1/2 cup) flour (I used two parts spelt flour to one part coconut flour. White flour or whole wheat pastry flour work too. You can also make a Gluten-Free Version.)
  • 1 teaspoon baking powder
  • sweetener (such as 2 tbsp sugar or 2 nunaturals stevia packets)
  • 100 grams (a little under 1/2 cup) water or other liquid, such as juice or milk of choice
  • 32g (2 tablespoons) coconut oil, or applesauce for a fat-free version (or try using pumpkin, canola oil, mashed banana, or even baby food!)
  • 1/8 tsp salt
  • optional, for a buttery “cake” flavor: 1/4 tsp butter extract (It’s vegan)
  • A few handfuls of sprinkles

Cook in an un-preheated oven at 400F for 14-15 minutes or until done. Leave out 10 minutes before cutting around the sides and then transferring to a plate. (Note: be sure to spray your cake pan. If you have trouble with a pizzert that sticks to the pan, try putting it onto a sprayed or oiled baking sheet instead, and use a rolling pin to flatten.)

Chocolate Chip Mini Muffins
Hope you enjoyed your math lesson for the day.

Flourless Chocolate Chip Mini Muffins

  • 1 cup almond meal (100g)
  • 2 tbsp ground flaxmeal
  • scant 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2-3 tbsp mini chocolate chips
  • 1/4 cup water
  • 2 tbsp pure maple syrup
  • 2 tbsp virgin coconut oil
  • 2 tsp white or apple cider vinegar

Chocolate Chip Mini Muffins: Preheat oven to 280F and grease a mini muffin tin, then set aside. In a mixing bowl, combine all dry ingredients. In a separate bowl, whisk together all liquid ingredients. Pour wet into dry and stir to form a dough, then scoop into 8 or 9 mini muffin cups. Place in the oven and immediately increase temperature to 325F. Bake 22 minutes, then remove from the oven and let cool at least 15 minutes before removing from the muffin cups.

Stocking Stuffers & Holiday Gifts for Health Enthusiasts

Ever wonder what to get someone who loves staying healthy and fit (especially during the holidays!)? Take a look below for some ideas!

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  1. Justin’s Nut Butter Packets or Nut Butter Cups
  2. Fitness Tracker like the FItbit Force, Fitbit One, Jawbone Up, Polar Loop
  3. Thorlo Socks
  4. Smartwool Hats
  5. Body Fat Monitoring Scale
  6. Quest Bars or other healthy protein bars
  7. Hands Free Leash and Running Belt
  8. Indoor cycling trainer
  9. Headbands: VS Ruched Reversible (Larger), VS Headband (Smaller)
  10. VS Stretch Hip Pack
  11. Yogitoes Skidless Mat
  12. Wine Trax
  13. “Create Your Own” Element Bars
  14. Fitdesk
  15. The MP3 Hat
  16. Polar Bluetooth Heart Rate Strap (add watch if needed)

Recipes to Try

I am a huge fan of creative healthy eating! After having a weekend to relax and browse for new recipes, here are some I found that I would love to try!

Recipes from STUFT MAMA:

From Oh She Glows:


This one has two things that go together like peanut butter and jelly: Vitamin C and iron. Vitamin C is iron’s BFF. It makes the iron more biologically available (and iron is responsible for increasing your blood oxygen, giving you more energy). You’ll feel like a giant after this drink, but won’t look like one.

· 3 cups of spinach (about 40% of your day’s worth of iron)

·  2 tbsp. lemon juice

·  1 orange, without pits — squeeze first, remove pits, blend (over 100% of your day’s worth of Vitamin C)

·  8 ice cubes

·  5 fresh mint leaves


Vitamin A is essential for immunity and bone development. High levels of this in your body can reduce the risk of several chronic diseases. It’s great for your cell growth and vision. Since Vitamin A is a fat-soluble vitamin, you should maximize its absorption by combining it with a healthy fat, like nuts!

·  2 cups of Kale (>300% of you day’s worth of Vitamin A)

·  1 green apple

·  14 almonds

·  1 oz. of apple juice

·  8 ice cubes

·  5 fresh mint leaves

Sometimes when I feel like I’m getting sick, I try to maximize my Vitamin C. Strawberries have a very high amount — but combining them with other berries and lemon breaks down kale’s bitterness, and makes a naturally sweet-tasting shake!

· 1 cup of blueberries (15% of your day’s worth of Vitamin C

· 8 strawberries (>100% of your days worth of Vitamin C)

·  2 cups of kale (90% of your days worth of Vitamin C)

·  2 tbsp lemon juice

·  ½ tbsp. agave nectar

·  8 large ice cubes

For a more “nutrient rich” option, which works well as a lunchtime smoothie, I’ve added some magnesium, protein and beta-carotene. A high intake of magnesium can give you greater bone density. Magnesium works in muscle contraction as the relaxer, so it’s good for the heart.

·  2 large carrots

· 1 celery stalk

·  14 walnut halves

· 2 tbsp. fresh ginger

· 2 tbsp. lemon juice

·  1 orange, juiced seeded and added to blender

·  8 ice cubes


Green Sunrise

  • 15 Green Grapes
  • 3 Medium Carrots
  • 2 Cups of Spinach
  • 2 Green Apples
  • 1 Cucumber
  • 1 Sweet Green Pepper
  • 1 Medium Whole Tomato

Green Lemonade Plus

  • 2 medium green apples
  • 1 large cucumber
  • 4 leaves of kale
  • 1 whole lemon
  • 2 cups of spinach

Mean Green Lean Machine

  • 2 Medium Granny Smith Apples
  • 4 Large stalks of celery
  • 1 Large Cucumber
  • 1 Thumb of Ginger
  • 6 Leaves of Kale
  • 1/2 Lemon


The Belly Settler: Juice Recipe for Digestion
5 Carrots
2 Apples
12 Spinach leaves

Beet Cool, Dude: Body Detox Juice
½ Beet
½ Cucumber
5 Carrots



Carrot juice provides vitamin A, B vitamins, vitamin E and important minerals such as calcium.

  • 1 apple
  • 1/2 lemon, peeled, seeded
  • 1 lb. large carrots, including greens


Mild flavored, spinach juice is sweet and enjoyable. Lemon adds a fresh bright note.

  • 2 apples
  • 1 bunch spinach
  • 1/2 lemon, peeled, seeded


NOTE: Bunch wheatgrass into a small, tight ball and push through the hopper with either a carrot or the food pusher.To ensure maximum results when juicing alternate between leafy, harder, and softer produce.

  • 4 apples
  • 3 stalks celery
  • 2 cucumbers
  • 1 cup fresh spinach leaves
  • 1/2 cup fresh parsley
  • 3 oz. fresh wheatgrass (6 bunches)


NOTE: Bunch wheatgrass into a small, tight ball and push through the hopper with the food pusher. To ensure maximum results when juicing alternate between leafy, harder, and softer produce.

  • 2 apples
  • 4 oz. fresh wheatgrass (8 bunches)
  • 1/2 lb. large carrots, including greens


Sweet Green

1 bunch of Spinach
2 cups Baby Carrots
1/4 Small Lemon
2 Granny Smith Apples

Kale Away

4 leaves of Kale
2 Carrots
1/2 cucumber
1 green apple

Apple Spinach Green Goodness

2 granny smith apples
1 good bunch of spinach
2 celery stalks
1 cucumber
1/2 lemon
1/2″ ginger
1/4 of pineapple

Daily Detox Juice

by Tiffany

I am on week 3 of a 45 day juice fast. After much trial and error, this is the best recipe I’ve landed on. I make this in the morning before I go to work, and it makes enough to get me through the entire day.
1 cup greens (kale, chard, spinach, romaine, beet greens, or a combination)
1 cup green or red cabbage
1 cup napa cabbage
1 Granny Smith apple
4 stalks celery
4 carrots
3 red or golden beets (or a combination)
1 large cucumber
1 lemon
1 lime
2 bell peppers (any color)
1-2 inch piece of ginger root
Make sure all the veggies are washed and scrubbed, don’t bother peeling anything, cut the apple down to the size your juicer will tolerate, juice lemon and lime WITH PEEL.It’s a lot of ingredients, but I find if you make this one recipe at the beginning of the day, it will carry you all the way through. It’s delicious and it cleanses/detoxes like a champion! Hope you try it and like it!

Victoria’s Secret Beauty Tips!!!

How to get beautiful waves like Lindsay Ellingson! I’ve done this twice already and it comes out pretty well!🙂

Questions about metabolism


I’ve heard that dieting can wreck havoc on your metabolism. This morning I looked into how to “fix metabolic damage” and how to rev up your metabolism, and these were some ideas that I found:

-Eat more (especially if you were eating below your caloric needs)
-Eat often (every 3 hours or so)
-Eat natural foods
-Carb Cycle
-Destress (as stress can affect your metabolism)
-Exercise with intensity
-Include weight and cardio training

I also found more specific nutritional guidelines here, which outlines the usage of different macronutrients to make changes to metabolism.

What are your thoughts? Have you ever struggled with your metabolism? How have you lifestyle to make positive changes on your metabolism?

Sources I looked at: