cake&veggies
~ Friday, August 10 ~
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~ Thursday, August 2 ~
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~ Tuesday, June 12 ~
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almond butter banana oatmeal squares

I feel like my life has been going by so fast lately! In a good way though. I’ve been spending a lot of time with people that I care about, and doing fun things! In return though, I haven’t been posting a lot lately! Today I felt inspired, and hungry, so I thought I would adapt this recipe for oatmeal bars that I found here, into something a bit healthier, but equally delicious! Eat them for breakfast! Eat them for lunch! Eat them for dessert! I love foods that I can eat at any time of the day without feeling guilty! Plus, these took almost no effort, and are super easy to make.


Almond Butter Banana Oatmeal Squares


makes 9 squares

1 1/2 cups organic rolled oats

1 teaspoon baking powder

1/2 teaspoon Himalayan Pink salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 cup unsweetened or sweetened almond milk ( I left out the 1/4 cup of brown sugar that was in the original recipe, but you may want the bars sweeter, therefore use sweetened almond milk, or add in 1/4 cup brown sugar. I personally like that they aren’t super sweet! )

1 large organic egg, lightly beaten

1 1/2 medium bananas, mashed

1/4 cup creamy raw or roasted almond butter

1 tablespoon Enjoy Life mini chocolate chips (optional)

Mix together the the rolled oats, baking powder, pink salt and ground cinnamon.

Once the dry ingredients are combined, add in the vanilla extract, almond milk and egg. Mix the ingredients together and let the mixture sit, covered, for at least 20 minutes in the fridge so the oats can soften a bit before going in the oven since we aren’t using quick cooking oats which are processed and have very little nutrition, if any!

After 20 minutes, take out the oatmeal mixture and add in the mashed banana and almond butter. Combine all of the ingredients together well.

Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Sprinkle chocolate chips on top if using. Bake at 350 F degrees for 20 minutes. Let them cool for about 5-10 minutes before cutting into them! Try not to eat all of them :)

xx Loryn


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~ Sunday, June 10 ~
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cake.

cake.


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~ Tuesday, May 8 ~
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six good things, in the kitchen.

I love stocking up on yummy things each week and trying new things. It makes me happy to see my kitchen full of healthy delicious things to eat! I thought I’d go through and show you some of my favorite things right now that I’m enjoying. Also, some staples I always have in the kitchen!


Hail Merry Macaroons. These are a perfect little dessert, and super healthy too!


Chia Seeds. I love Chia seeds for so many reasons. Read about the benefits here. These are definitely a staple and I have 1-2 tablespoons everyday!


Metro Mint Water. Yummy & refreshing. I drink a ton of water everyday, and this helps me stay on track.


Probiotic & Enzyme Salad. Another staple. Kimberly Snyder explains why probiotic’s are so important! Click on her link for instructions on how to make the P & E Salad.


PB8 Probiotic Supplement. I take this every morning, as well as have the Probiotic & Enzyme Salad everyday!


Organic Raw Honey. Mmm, amazing in tea, and for homemade face masks, which I’ll do a post on soon! Honey has a ton of nutritional benefits, and is great for naturally sweetening desserts, or whatever your heart desires.


What are some of your favorite healthy kitchen staples?

xx Loryn

Tags: chia seeds metro mint vegan vegetarian raw honey probiotics coconut oil coconut water
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~ Thursday, April 26 ~
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rainy day.

Usually on days like this I don’t feel like doing anything! Maybe catch up on some shows, read a book, or just sleep. Today I felt like being a tiny bit productive, and it was so beautiful outside!

I couldn’t resist making this Spinach & Avocado Egg White Salad today. I originally saw a recipe here that I liked and it’s been on my to-do list. I put my own twist on it, and it came out delicious!

spinach & avocado egg white salad

makes about 5 servings

5 organic eggs, hard boiled

4 oz. egg-free olive oil mayo

1 1/2 organic avocados

2 organic persian cucumbers, diced

1 C organic baby spinach


directions:

Start by making the mayo. This is important to do first so that you can keep it in the fridge to thicken. I did not have the xanthan gum used in the recipe here, so setting it in the fridge helps a lot! I also used smoked paprika instead of regular on accident, but it ended up tasting really yummy! Once that’s done, hard boil 5 eggs. While the eggs are boiling, you can start getting everything else ready.

Mash up the avocado in a medium size bowl and add Himalayan pink salt and pepper if you want to. I did. Everything is better when it’s a little seasoned! Dice up the cucumbers, and chop up the spinach too. Once the eggs are done, and cool enough to handle, peel them and take out the yolks. I ended up using one yolk in the salad. Smash up the egg whites and yolk, and add the mayo. Mix well. Add the egg and mayo mixture, cucumbers, and spinach to the mashed avocado. Mix, and kind of mash it up all together. You can add some red chili flakes if you want to kick up the heat, or a little bit of cayenne pepper would be yummy too! You can eat it straight, make a sandwich on some toasty bread, or put it on top of some romaine lettuce!

enjoy!

xx Loryn

Tags: avocado egg egg-free mayo egg salad spinach
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~ Wednesday, April 25 ~
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let me eat cake.

Today was a good day. I worked in the morning, went for a “light run” (haha) in the afternoon, and I baked. Yep. Cake. Cake Donuts. We’ll get to that in a second. I’ve been running every day and every day I can run a little bit further then the day before. I’m getting there! I don’t know where “there” is, but I’m proud every time I push myself just a little more. Am I the only one who craves something sweet after I work out? Plus, you should eat after you work out anyway! The only thing is, I don’t want to undo all of the hard work that I just did. So, in that case I ate some donuts. Seriously! These donuts are amazing! They are dairy free, gluten free, they have protein and they are just…delicious. Don’t underestimate them because they’re “healthy”. I ate two and I really had to stop myself from eating more. Even though these don’t have any refined sugar in them, I still consider them a treat and I wouldn’t recommend eating all 8 of them. That would be ridiculous. Don’t do that.

coconut flour donuts

inspired by Comfy Belly

makes about 8 donuts

1/2 cup of coconut flour

1/4 teaspoon of baking soda

1/4 teaspoon of sea salt

4 eggs

1/3 cup of coconut oil

1/2 cup of maple syrup

1 tablespoon of vanilla


directions:

Preheat your oven to 350 degrees F.

For the donuts, combine all the dry in ingredients and blend well.

Mix the wet ingredients well, and add them to the flour mixture. Use a hand held beater to make the batter smooth.

Spray the donut pan with non-stick spray or brush with coconut oil, or Earth Balance buttery spread. Fill each donut cavity pretty much to the top. The batter is thick and you will have to use a spoon to spread it in there evenly.

Bake for about 15 minutes, or until a toothpick inserted in the side of the donut comes out clean. The will not look pretty because the batter doesn’t even out on top. That’s okay. Just flip them over!

Cool and then frost! I frosted them with this Chocolate Pudding . I also sprinkled shredded coconut and crushed dried raspberries on top.

Keep them covered in a tupperware container for a few days at room temperature. You can probably keep them in the refrigerator for up to a week, but I’m sure they will be gone by then! Enjoy!

xx Loryn

Tags: coconut flour gluten-free donuts baked donuts avocado chocolate pudding
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~ Tuesday, April 24 ~
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morning glory.

I really am trying to be more of a morning person. It’s so hard though. I am so busy lately that I have to wake up super early every morning to be productive! Being busy is good. Right? I just started a new job at a small fitness studio in Pasadena. I work at the front desk, but I absolutely love it! It’s such a great environment to be in. Consequently, starting this new job, in addition to another part time job, means I’m tired. Really tired. I’m going to bed late, waking up early and I have no idea what I’m going to be eating for breakfast! I think about these things. All. The. Time. Usually I have a green smoothie, but it’s nice to switch things up a bit.

It’s so easy to eat 3 or more of my grandma’s homemade chocolate chip cookies that sit in a jar on the kitchen counter. Oh yeah, it’s good in the moment but you better believe I pay for it later. Sleepy around 3 or 4 pm? Yeah, I didn’t have a good breakfast. Most people grab a pop tart, or quick oats, but why not treat yourself to something amazing? I think you deserve it :)

Raw overnight oatmeal is, well, amazing. It is the easiest thing in the world to make, and takes less than five minutes! Okay, less than TWO minutes! Seriously, the hardest part of it all is getting out of bed, and putting a spoon in the jar. If I can do it, you can do it. All you do is get a mason jar, or some kind of tupperware, put some rolled oats, chia seeds, milk (I use almond or coconut), and some maple syrup to sweeten! I like adding frozen berries to it too, and in the morning they’re thawed out. Shake or stir it up, set it in the fridge, and in the morning, you have breakfast. Sometimes I eat it as a post work out snack too! Add anything to it that you want to it. Granola, nuts, coconut, dark chocolate, almond butter. The possibilities are endless. It’s kinda like going to get “froyo”, but in your kitchen, and it’s not yogurt. Hmm. Kinda?

basic raw overnight oatmeal

1 serving

1/2 cup organic rolled oats (Or more depending on how much you like! I tend to put a little more)

1 - 2 tablespoons organic chia seeds

1 cup organic almond milk, or milk of your choice

Pinch of salt

Pinch of cinnamon

1/2 of a banana, mashed up or maple syrup, or other sweetener to taste.


directions:

Put the oats and chia seeds in first and mix them around because the chia seeds will clump together if they aren’t mixed well. Add in everything else and I usually just shake the mason jar until everything is blended together, then just stick it in the fridge! THAT’S IT! In the morning the mixture will have expanded because of the chia seeds. The oats will be soft and you can eat it just like it is, or add any toppings that you want.

Apples&Cinnamon - Almond milk with unsweetened apple sauce in place of sweetener, cinnamon (mixed in and on top), diced apples, and crunchy almond butter on the spoon!

Berry Nutty - Frozen mixed berries, almond milk, maple syrup, topped with almonds, shredded coconut, and cacao nibs!

Pina Colada! - Mashed up banana, frozen pineapple, coconut milk, and coconut flakes.


If you come up with any creative toppings, feel free to share them!

xx Loryn

Tags: oatmeal chia seeds breakfast healthy easy delicious vegan gluten-free vegetarian
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