Smilinb Coach A Black Bikini

Smilinb Coach A Black Bikini
My blessed life collage

Sunday, October 12, 2014

Flourless Pumpkin Cookie Bites

These are so great for a pumpkin fix! If you sub out my white chocolate drizzle for dark chocolate- it would make these a paleo friendly option as well (I only had a little white left over in the cuboard)!
Preheat oven 350 degrees.
You will need 1/2 cup pumpkin (pumpkin only- not pumpkin pie filling), 1/2 cup almond butter, 1/4 cup honey (maple syrup would also work), 1tsp of cinnamon, 1/4 tsp of ground ginger, nutmeg, sea salt, and pumpkin pie spice.

Put all of the ingredients into a large bowl and mix well. Put batter in fridge to chill for 25 minutes before using.
Spoon drop onto cookie sheet lined with parchment paper- this batch made me about 20 cookies.

Bake for 14 minutes (even if you have a couple small spots turning dark it's ok).
Allow to completely cool before plating. I drizzled mine with melted white chocolate (4 squares of baker's white), but they are really good even without! Pop in the fridge for 15 minutes after drizzling the chocolate.They can be stored in the fridge for up to 3 days.
Without white chocolate: each cookie approx. 57 calories, 3g fat, 7g carbs, 3g protein
With white chocolate: each cookie approx. 65 cal, 3.5g fat, 8carbs, 3g protein

Parsnip, The Weird Potato-Carrot!

I love trying new ways to make veggies at home and the parsnips caught my eye this week. I made them as a side dish for our grilled lime shrimp and garlic spinach dinner and they were a nice addition as well as easy to make!
I grabbed a 1lb bag of parsnips so this recipe will make about 3.5-4 servings.
Preheat oven at 450 degrees
I cut off the ends and peeled the parsnips then threw them into a giant bowl.

I then sprayed them down with a bit of coconut oil cooking spray so that the seasonings would stick well.
I then added 1TBS of last minced garlic, and lightly sprinkled the parsnips with equal amounts of black pepper, cumin, chile powder, sea salt, and paprika.
Next, I placed the parsnips on a cookie sheet covered in foil that was also sprayed down with coconut oil, the sprinkled another coat of chile powder and salt.
I baked them for 10 minutes then tossed them with tonges and then continued baking for another 10 minutes.
When they came out of the oven, I sprinkled them with a little dried basil.
They Deffinitely need a dipping sauce to boost the flavor and I wanted something that would compliment the chile-lime grilled shrimp we made, so I made a quick chipotle-mayo dipping sauce with light mayo, chipotle chile pepper, and lime juice concentrat.

2 heaping TBS of light mayo with 1 TBS of lime juice, and 1 tsp of chipotle chile pepper. Give it a taste after mixing and add more chipotle or lime if needed.
The end result was fab! The parsnips were a great addition to our dinner and I love that they are loaded with Vitamin C and potassium!

Thursday, October 2, 2014

PiƱa Colada Protein Shake

1 Scoop Vanilla protein of your choice
1 Cup 30 Calorie Almond Milk
1TBS Coconut Oil
1 scoop wheat grass
About 1/4 cup of frozen strawberries and frozen pineapple
1 large handful of baby spinach
I use the tamper to get this nice and creamy while I blend :)
This has great flavor and it's my go-to shake when I need a little energy!