(Healthy) Chocolate Chip Cookie Dough Dip

Hey all,

I just got back from participating in a national conference recognizing under-represented and minority undergraduate students (kids from lower socio-economic backgrounds and people of color) as a mentor and moderator. BB loves reading, writing, and teaching!

1946 pinup by Edward D’Ancona

I led discussion for a 100 student breakfast (with a microphone and everything!), moderated a 5 person panel of undergraduate humanities research, and wrote up feedback for all the students I reviewed. Overall? The event was fun,  but also admittedly exhausting. Don’t get me wrong: I like going out, meeting new people, and dressing up. But, honestly, I like doing that sort of thing once a week, maybe even once every few weeks. Not an entire weekend. Hell no. From Friday through Sunday, I had to wear fancy clothes (dress, heels, and black tights), meet tons of new people, and present and speak in front of crowds. When Sunday rolled around, I was exhausted and had a stomach ache, y’all! I’m thinking it was either from the rich conference food we were served (steak, smothered chicken, mousses, alcohol, ice cream…the list goes on) or from my anxiety about public speaking. It was alot!

Now I’m home and ready to detox and get back to eating better. To jump start my healthy eating, I perused Pinterest…. and then I proceeded to join the Chocolate Chip Cookie Dough Dip craze! (I suspect you think I’m crazy for equating healthy eats with cookie dough dip.) I’ve seen this recipe idea for awhile on Pinterest, but I never had an interest in trying it. Now that I’ve been eating healthy (and I had a somewhat terrible weekend for eats at the conference), I wanted a yummy sweet treat for myself this week that was guilt-free and fun. How about THIS delicious dip on an apple slice or a honey graham cookie?!

This dip is a combination of multiple recipes with some new additions. I spotted Oh She Glows’ recipe that uses white potatoes and Chocolate-Covered Katie’s recipe that uses Chickpeas. How about combining those two ingredients? I wanted something thinner than chickpeas, but not quite as thin as mashed potatoes. (Why not use an old potato and chickpeas for a delicious dip for fruit?) Voila! A sweet dip made from chickpeas and a small potato! No one will know!

I added extra ingredients that I knew would appeal to my sweet tooth and boost the flavor: cinnamon and molasses for a little more rich, spicy sweetness, a tad bit of vanilla protein powder to boost the protein, and stevia and a date to cut down on (some) of the added sugar. This dip tastes alot like my Chocolate Chip Chick Pea cookies. Of course, this dip isn’t exactly the real thing, but for a low cal treat (around 50 calories a tbsp or less), this is fabulous! (And ridiculously filling.) I’d recommend making yourself a double batch of this for the week. I really liked the dip scooped with apple slices. Fun snack or dessert!

Rustic Chocolate Cake (dates and whole wheat flour)

Hey all,

As I told you, I’ve been busy, and my cooking/baking time has dwindled. However, I finally had some free time this past weekend, AND it was the first weekend below the mid 80s. (Yay for cooling off periods!) I’ve told you I hate hot weather, right? I grew up going to school on the coast of California (from San Luis Obispo and Santa Cruz to my parent’s house by San Francisco!), and I grew to love cool, coastal weather. Bring on the sweater weather! I want to see overcast skies and fog! Anyway, because of it being a weekend with cool weather, I went kinda crazy on the baking and cooking. I’m pretty sure I made 5 different dishes, and one of which was for Ron.

Ron has made great strides with his health since we started dating. He went from being a smoker with high blood pressure to a healthy and fit person. He has come so far! I made Ron this healthy rustic cake to say “I love you!” and to give him something enticing to eat for after dinner.

Guess what is the base of this cake? Wait for it…….Dates and whole wheat flour! I am really trying to learn how to change my baking AND eating patterns; why not make a recipe that is heart-healthy and delicious? Ron couldn’t tell that this delicious dessert was full of fiber and whole wheat flour! Considering half of this cake is gone, I’d say it was a success!

“We like big buns, and we cannot lie!”

Our stylish friends over at Friends with Benefit (the blog associated with fabulous Benefit cosmetics) are spreading the gospel of the “Sock Bun”. I’ve never tried this hair trick before, but for hot summer days where I am, this looks tempting! Has anyone tried this? Let me know if it’s cute!

Frozen Cherries ‘n’ Yogurt Treats

Hey Burlesquers,

So, I’ve been working out, y’all. And, as I’ve mentioned before, when I work out, I WORK OUT. This isn’t a tea party. By the end of 40 minutes, my face is beet red and I’m feeling tired. Right now I’ve just been hopping on the treadmill and staying on there for a solid 45 minutes. Because my body is getting used to working out again, I’m actually going every other day to the gym (to avoid injuries.) My three workouts, thus far, have been 45 minutes intervals of fast walking on a tall incline and running (faster than a slow jog) with an average of 3.75 miles per workout (wooooooo!).  I ran 4 miles the first day, when I wasn’t feeling tired from consecutive workouts yet! (Ugh, yesterday it was like pulling teeth just to make it to 3.5 miles…. my body was tired! In my head, I kept pumping myself up and thinking, “You still got it! You go, girl!”)

Anyway, with all of this working out, I’ve been hungry and needing quick post-workout snacks. Today, while on Pinterest, I spotted a plain yogurt-covered blueberries recipe that involved dipping blueberries (on toothpicks) into plain yogurt. I don’t have blueberries or toothpicks, but I have cherries and greek yogurt. Time for a fun treat!

I added almond extract and cinnamon to my plain greek yogurt. I then dipped my cherries into the flavored-yogurt mixture and set the covered fruit down one inch apart on a plate.

I froze these little beauties, and…….. woo! They are delightful!

I really like these as a snack. I wasn’t sure how flavorful the yogurt would taste after being frozen, but the little cinnamon and extract go a long way! Yum! (I may or may not have been snacking away on these while I shot the pictures….) Of course, cherries are a little more cumbersome than blueberries because of the darn pit, but who doesn’t love the rich flavor of cherries and almonds? And the stem acts as a built-in toothpick. You could even do one more layer to these frozen beauties by dipping them into diced nuts or chocolate, mmmmm! Enjoy!

Frozen Cherries ‘n’ Yogurt Treats

Ingredients:

1 cup of clean, rinsed cherries (with stems)

1 cup of plain greek yogurt (or a non-cow’s milk yogurt)

1/2 tsp almond extract

1/2 tsp cinnamon

2 tbsp honey

Directions:

Mix together yogurt, extract, and cinnamon. Dip cherries into yogurt, making sure you cover the entire piece of fruit. Place one inch apart on a plate and put in your freezer for one hour. Take out of freezer and let defrost for 3 minutes. Then enjoy!

Music video for the new Carly Rae Jepsen/Owl City song, “Good Time”

Hey all,

Remember when I talked about loving the new Carly Rae Jepsen and Owl City single, “Good Time”? Well, the duo has come out with a video for the song and…it’s pretty cute. Aside from being one long Urban Outfitters ad,  the music video is fun and age appropriate! The writers over at Jezebel describe the two musicians as “Catchy pop monsters” and  Owl City as “Emo haircut/musician.” Sounds about right.

Btw, does anyone else notice how the musician of Owl City looks incredibly awkward throughout the entire video? Kind of adorable. Poor guy is out of his element, right? And— knowing he is notoriously shy—he might be a tad bit overwhelmed by all the pretty girls in the video! (His awkwardness, of course, means I immediately think he is adorable and definitely crush-worthy.)

Enjoy!

Quick Cream of Vegetable Soup (using wilted lettuce)

Kitchen Tip: Use old lettuce (and other greens) to make soup.

Have you ever had a bag of wilting greens, lettuce, or coleslaw that you just hate to part with, but it’s getting a little TOO old? Use any old greens to make a quick and light Cream of Vegetable soup! I actually got this tip from a friend of mine who always has more lettuce and kale from her farmshare then she knows what to do with! (Hence, she eats tons of soup made from lettuce and other greens for lunch!)

I know, lettuce in soup sounds a bit strange, but we put greens into smoothies; why can’t we put lettuce into soups, too? When you blend broth, milk, and lettuce (and other greens),  the vegetables break down and blend together to make a wonderful medley of flavors! I especially love to use tons of garlic (3 cloves for a medium sauce pan), olive oil, all purpose seasoning, and a touch of white wine. Because I am trying to be health-conscious, this recipe also uses mostly milk and broth and can be made easily with almond milk or just broth. Why not use up old greens and maintain your figure while you’re at it? I am including the recipe I enjoyed yesterday (from my old greens), which included garlic, white wine, broth, milk, and only a touch of half and half. I ate a bowl of this with a piece of multi-grain toast. Mmmmm! Enjoy!

Quick and Light Cream of Vegetable Soup

1 cup of wilting lettuce

1/2 cup of wilting cole slaw

1/2 cup frozen corn

1/2 cup frozen spinach

1/4 cup white wine

4 cloves chopped garlic

1 tsp olive oil

2-3 cups broth (vegetable or chicken)

3/4 cup milk

1 tsp all purpose seasoning

cracked black pepper

optional: 2 tbsp heavy cream or half and half

Directions:

In a medium saucepan, heat one teaspoon of olive oil and garlic for 2 minutes. Add your greens and corn to the pan, and let saute for 5 minutes. Add the broth and seasoning, and let boil for 5-10 minutes. Now, add your milk and half and half and stir. Using an immersion blender or food processor, lightly blend your soup. Time to eat and serve!

Mocha Pumpkin “Pudding” (vegan, high protein, fiber)

Hey all,

Yay, I’ve actually been sticking to my new healthy eating plan, everyone! I’m so excited! I’ve been trying to avoid processed foods and fake sugar, and I’ve creeped into losing about 6-7 pounds now, wooooo! And this is without significant exercise. I’m not going to lie, I am still eating some of the same processed stuff (like yesterday, when I bought a small coffee and used one packet of raw sugar and one packet of Splenda), but I’m trying to limit the amounts of the processed/fake foods and eat lots of healthy, homemade meals that contains lots of vegetables and produce. One morning I even made what I’d call “virgin” fruit cake oatmeal: oats, almond milk, carrots, dates, dried cranberries, nuts, and spices. It was so good, and I felt great about eating it! I’m trying to make small, healthy changes that I enjoy eating, so I can make this new lifestyle stick.

Speaking of yummy dishes, I had some sweet fun in the kitchen this morning! First, I found another fun healthy blog to tell everyone about: Oh She Glows. Angela (the author of Oh She Glows) is dedicated to making healthy and fun vegan eats. Even though I’m not vegan, I love some of her healthy recipes! She takes some familiar comfort foods and makes them vegan friendly and healthy! One recipe I spotted that seemed easy-to-make was a Chocolate Carob Pudding. Angela uses pumpkin as a base to make a healthy “pudding” flavored with protein powder and other things. I’ve been loving having something sweet in the morning to temper my sweet tooth. A bowl of fibrous pumpkin, high anti-oxidant dark cocoa powder, and protein powder with only a little honey seems like a filling, healthy breakfast idea, right?

I didn’t have all of her required ingredients, though (like chocolate protein powder and carob powder). I did have cocoa powder and vanilla protein powder, along with instant coffee. How about making this a Mocha Pumpkin “Pudding” that could be eaten for breakfast, as a snack, or even to squash a chocolate craving?

I bet you would never guess the base of this is pumpkin!

Ok, granted, this healthy of an item will never taste like a creamy, high fat, heavy cream-based pudding. But for a healthy alternative, I sure loved this recipe! I felt like I was having a rich, filling breakfast item (so much fiber!) and the pudding itself is real chocolatey with only a hint of the pumpkin–I won’t crave sweets today, that’s for sure! My recipe is a mixture of pumpkin, vanilla protein powder, cocoa powder, almond milk, instant coffee, honey, cinnamon, and vanilla extract.  Protein powder and instant coffee may sound like unnecessary ingredients to carry in your household all the time, but I’ve found that I use them both quite often! Protein keeps me feeling fuller for longer, and I love the taste of coffee with chocolate and tend to add it to all of my sweet recipes. Happy eats, everyone! Here is my recipe with new ingredients (adapted from Angela’s original).

Mocha Pumpkin Pudding (high protein and fiber)

Ingredients:

1 1/2 cup pumpkin puree

1/3 cup vanilla protein powder

3 tbsp dark cocoa powder

2 tbsp honey

1/4 cup stevia

1/4 tsp vanilla extract

1 tbsp instant coffee

3/4 cup almond milk (with your instant coffee already mixed and dissolved into the milk!)

a tiny sprinkle of salt!

cinnamon, to taste

Optional: dried coconut, cherries, fruit, chocolate chips

Directions:

In a small bowl, mix together the dry ingredients (protein powder, salt, cinnamon, stevia, cocoa powder). Now, dissolve your instant coffee into your almond milk, and add your “coffee” almond milk to the bowl. Stir together, making sure you eliminate all the lumps, and then set aside.

In a medium bowl, add the pumpkin, vanilla extract, and honey, and mix together. Now, incorporate your small (coffee milk and dry ingredient) bowl into the medium bowl full of pumpkin, and give it a good stir.

Now, build a yummy parfait or dessert with the mixture. I made a breakfast “dessert” pudding by adding dried coconut and cherries on top. I’m off to hang pictures in our new apartment. Enjoy! Hope you all have a sweet Saturday!

Sparkling Cherry-Cinnamon Water

Hey all,

I meant to post to you all much earlier, but I’ve been swamped with work! In between working hours digitizing US  journals and magazines from the turn-of-the-century (one of my summer jobs) and mentoring undergraduates for a Mellon program (my other summer job), I have been trying to get my dissertation prospectus approved! This means I’ve been having to complete multiple drafts of my work while meeting with professors. And, gasp, I haven’t even unpacked some of my moving boxes! Needless to say, I’m a busy bee this month. It should slow down next month, though.

Oh, and I have fun news! Remember when I mentioned that I’d be attending a national symposium for my students and moderating a panel? Well, I am being put up in the Marriott (with all meals paid!!!) by the foundation and, even better, I was able to swing getting Ron invited with all meals paid! I made a deal with them: if Ron helps moderate a 100 student breakfast that I am in charge of, then he can come stay with me in the hotel and will have a pass to the conference with all meals paid! Huzzah! This may not seem like much, but for poor graduate students, a two days stay in a nice, air-conditioned hotel with all meals paid is a sweet deal!

Speaking of sweet deals, this morning has been filled with healthy sweets. I made myself coffee, of course.

Good morning!

Then I decided to make another batch of flavored water. On the menu today? Sparkling Cherry-Cinnamon Water!

I simply cut up a handful of cherries and a small Gala apple, and then added the produce to a jug of sparkling water with a cinnamon stick. The result? A pretty pink drink that’s perfect for summer! This flavored water will never get old! I love it. So fun for the weekends, brunches, breakfasts, or weeknights after a long day.

Ok, I’m off! I actually have another post to share with you, and I need to work on that! Have a great day, y’all!

Sparkling Cherry-Cinnamon Water

Ingredients:

1 plastic jug

1 liter of sparkling water (or plain water)

1 small apple

1 handful of cherries, rinsed and de-pitted

1 cinnamon stick

Directions:

Thinly slice the apple, and rinse, core, and cut in half the cherries. Put at the bottom of your water jug, and add the cinnamon stick. Fill your jug with sparkling water, and then give it a good stir. Let stand for a few minutes before serving. Voila! Fancy drinks at home to feel fabulous!

Day Spa Apple-Cinnamon Water

DIY Home: Apple-Cinnamon Water

Want something low in calories, cool and refreshing, and that’s as easy to make as cutting up an apple? Try this Day Spa Apple-Cinnamon Water by Audrey at Lose Weight By Eating! Ok, I have to admit, I did NOT think this would work. Could an apple and a cinnamon stick really flavor an entire jug of water? Come on!

But everyone, I’m the one eating crow (US slang for eating my words) because this cold water really did taste strongly of apples and cinnamon! I love it! This drink only had to infuse for a few minutes and already the flavors were pronounced! I really recommend making this for yourself or your family. This Apple-Cinnamon Water is low in calories, uses some of her “metabolism-boosting” foods, and is really refreshing. This might be yet another kitchen staple of mine!

Day Spa Apple Cinnamon Water by Audrey at Lose Weight by Eating!

Ingredients:

1 pitcher

1 thinly sliced apple

1 cinnamon stick

water

Directions:

Simply fill one large pitcher with water and add one cinnamon stick and one thinly-sliced apple. You can refill your pitcher three times before you need to switch out your old produce and spice for new.

15 Foods that Boost Your Metabolism!

Hey all,

If you don’t remember, I’m in the middle of changing my eating patterns and lifestyle. I’ve never had to REALLY clean up my eating–usually I lost weight and felt better by exercise alone. However, now with a hectic schedule and living on the more severe weather east coast, I can’t easily work out 5 days a week for all the seasons. I realized I need to change my lifestyle and make smarter, healthier choices for my meals. (Such as eating more vegetables and fruit!) Overall, I’ve made strides not eating out as much, eating smaller portions, and not snacking as much. However, I still have my setbacks. I keep sneaking sweets at night! (Ugh, I may or may not have had more than one Fiber One brownie last night!!) I’ve lost 5 lbs in two weeks by a not-so strict diet alone, but I can tell the weight is coming off more slowly now. This week I want to limit my sweets-sneaking. To feel better, I need to impose a little more self discipline and remind myself it’s important for my overall wellness. BB, do you really need more than one brownie at night? Come on! Eat more fruit, BB!

from Shape. com!

This morning, I found inspiration from yet another health and wellness blog: Lose Weight by Eating! Audrey, the woman behind the blog, lost over 100 pounds by simply eating more healthy food, drinking lots of water, and avoiding snacking! She also eliminated processed food from her diet (no diet sodas, fake syrups, or fake sugars) and recommends eating “metabolism-boosting” foods. She includes a handy pictorial of these metabolism-friendly foods and ingredients, which I want to pass on to you all. Thanks, Audrey, for being such an inspiration! I love how healthy of a relationship you have with your body and food. And I hope everyone has a wonderful day!

15 Foods that Boost Your Metabolism! (Audrey at Lose Weight by Eating! blog)