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Single Serve Carrot Cake

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Single Serve Carrot Cake

Single Serve Carrot Cake

Sometimes I just want one. I don’t want an entire cake or an entire pan of muffins…I just want one.

That is why I LOVE single serve recipes. I love them because you can make just 1. I love them because you completely slap the urge to go back for seconds in the face because…you can’t! 

I also love them because you don’t need much of any ingredient. Like if you only have 1 egg left, this is a goldmine recipe.

Single Serve Carrot Cake

In general, I don’t like things that are SUPER sweet, so you may want to add additional sweeteners to this cake such as stevia, cane sugar, etc.  I’d rather load up on the sweet toppings, like coconut butter, raisins, and honey.

Single Serve Carrot Cake

This is the first time I’ve ever eating coconut butter. It’s rather expensive, but I found this guy on-sale at the Linden Hills Co-Op so I thought I’d give it a wack. 

!!!!!!!

Single Serve Carrot Cake

I know what I’ll be ordering from Amazon. 

PS: Check out my girl Kelly from Nosh and Nourish’s Single Serve Double Chocolate Cake. ZOMG. 

Single Serve Carrot Cake

What is your favorite kind of cake? I’m in the mood to make another single serve recipe! 

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Single Serve Carrot Cake

Single Serve Carrot Cake

  • Author: Lee Hersh
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Ingredients

Scale
  • 1/4 cup gluten free flour
  • 1 egg, large
  • 1 teaspoon coconut oil
  • 1 tablespoon mashed banana (about 3 inches of banana)
  • 2 tablespoons grated carrots
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1 tablespoon honey or maple syrup
  • optional: 1 tablespoon additional sweetener such as cane sugar, brown sugar, or stevia
  • optional: 1 tablespoon raisins

Instructions

  1. Preheat oven to 350F and spray a small ramekin with nonstick cooking spray.
  2. Then, in a medium size bowl, mash banana. Then, add egg and mix. Add rest of ingredients and mix again.
  3. Transfer batter into ramekin and bake at 350 for about 25 minutes or until you stick a toothpick in the middle and it comes out clean!
  4. *Serve with raw coconut butter and additional raisins

Did you make this recipe?

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abdominal balls

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That’s right. If you eat these, you’ll grow abs.

And when I say abs, I mean chiseled abs. A defined pack of 6.

What’s nice about these, is that they are actually made with three super foods (4 if you make it with dark chocolate). Almond Butter + Honey + Oats.

I used my normal PB Ball recipe, but substituted the peanut butter for almond butter!Almond Butter Balls

[ab]dominal [balls]

  • -1C oats, ground down to flour
  • -1/4C almond butter
  • -1/4C honey
  • -semi sweet chocolate chips
  1. In a small food processor, process oats for 15-20 seconds, or until it turns into flour.
  2. Add the rest of your ingredients and process for about a minute, or until it becomes doughy. (You may need to add a squirt more of honey if it is still too dry.)
  3. Using a small cookie scoop, scoop out the dough and role between your palms. Each batch make 8-9 balls, depending on how much dough you eat 😉
  4. Melt semi-sweet chocolate chips in the microwave for about 1 minute. Then transfer into a plastic baggie and cut the tip off for decorating.


I made these special for a 3rd of July celebration that Blake and I hosted last night. Not that I make these for every party I have or go to…I’d say they went over pretty darn well

Happy day off!

What is your go to thing to bring or make for a party?

Are you doing any thing fun for the 4th?

gluten free berry oat bars

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Who really needs Food Network, when your blog roll supplies you with the most amazing recipes? Okay, okay that is a little bit of a stretch…I could watch Food Network all day, erry day. They don’t give me recipes like this though:

After my weekly venture to the grocery store, I came home with 2 big ol’ cartons of raspberries. 2 for $3.00! What a steal for December, no? Who do I turn to? Angela from Oh She Glows, of course! This girl has some of THE best recipes/photography I have seen. I followed her basic recipe for Healthy Strawberry Oat Squares…making a few modifications.

Instead of Kamut Flour, I used 1/2 C Bob’s Red Mill Gluten Free Baking Flour and 1/2 C millet flour, gluten free certified oats, butter instead of Earth Balance, and honey instead of maple syrup.

Oh yah I almost forgot. My my jam filling was a mixture of fresh raspberries and frozen blueberries! nom nom nom. Here is my official recipe adapted from Angela’s:

Gluten Free Berry Oat Bars
Oat Base
-1.5C certified gluten free oats
-1/2C Bob’s Red Mill Gluten Free Baking Flour
-1/2C millet flour
-1/2t baking soda
-1/2t salt
-1/2C brown sugar
-1/4C honey or maple syrup
-1 chia egg (1T chia + 3T water)
-1 stick of butter, softened
-2T almond milk (might not be necessary)

Raspberry/Blueberry Jam 
-1 1/2C fresh or frozen raspberries
-1 C fresh or frozen blueberryes
-3T sugar
-1T chia seeds

Method
I followed Angela’s method, so I’ll send you over to her blog for that!

I would consider these bars very similar to a “homemade Nutri-Grain Bar”. I used to eat those things like candy growing up! So soft and chewy.

Anyways, here is a little update on my 20 Day Holiday Workout Challenge.

Today was day 7 and my rest day :) This girl needed it. I haven’t been sleeping well lately *surprise surprise* and I could tell my body was craving rest.

So far I have completed 6 different workouts in 7 days. 14 more to go! I am counting each Yoga Sculpt Class as a different workout because each class is different.

I’d have to say that my favorite workout so far has been the 4 Mile HIIT Interval Run. It looked like this:

4 Mile HIIT Interval Run

Mile 1: 30 second (9.2) x 1 minute (6.2)

Mile 2: 30 second (9.3) x 1 minute (6.2)

Mile 3: 30 second (9.4) x 1 minute (6.2)

Mile 4: 30 second (9.5) x 1 minute (6.2)

HIIT workouts are great when you are in a time crunch. I am in and out in under 4o minutes and I definitely feel like the King of the World. Ever get that feeling? When you know you just had a kick ass workout? Try this one!!

Where do you get your recipe inspiration from?

How is your Holiday Workout Challenge coming along?

Brussels Sprout Salad with Bacon

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Brussels Sprout Salad with Bacon

Brussels Sprout Salad with Bacon

I love brussels sprouts. I’m not sure how some people don’t like them. They are broccoli’s step sister, who I adore as well. This recipe is extremely easy and only requires a few ingredients, one of which is bacon.

BACON.

I don’t make it often, but it adds THE BEST flavor to things. I sautéed mine in a frying pan, but HuffPost wrote an article on different ways to cook bacon HERE. 

Brussels Sprout Salad with Bacon

The parmesan was quite tasty as well 😛 

If you don’t have any pumpkin seeds, don’t worry about it. I had some laying out so I thought it would be a fun seasonal addition and it adds some crunch.

Ingredients Brussels Sprout Salad with Bacon

  • bussels sprouts
  • cooked bacon
  • olive oil
  • pecans
  • roasted pepitas
  • maple syrup
  • salt
  • pepper
  • parmesan cheese

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Brussels Sprout Salad with Bacon

Brussels Sprout Salad with Bacon

  • Author: Lee Hersh
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Ingredients

Scale
  • 1 lb. bussels sprouts, raw
  • 4 strips of cooked bacon (I used thick)
  • 1–2 tablespoons of olive oil
  • 1/2 cup pecans, chopped
  • 1/3 cup roasted pepitas (pumpkin seeds(
  • 1–2 tablespoons maple syrup
  • salt, to taste
  • pepper, to taste
  • parmesan cheese, garnish

Instructions

  1. Begin by cooking bacon. Place 4 strips of bacon on a frying pan. Turn heat to medium/high and cook each side for about 4-5 minutes or until they nicely brown. Set cook bacon aside.
  2. Next, prepare your brussels spouts. Give them a wash under cold water and dry off with a towel. Using a sharp nice, chop brussels sprouts into strips. I cut mine in half (long ways), and then sliced each half into thirds to get strips.
  3. Heat a large sauce pan over medium/high heat and add about a tablespoon of olive oil. Then, place brussels sprouts in pan and sauté. Season with salt and pepper. If it seems like the brussels are sticking to the pan, add another tablespoon of olive oil.
  4. While the brussels are sautéing, pat bacon with a paper towel to get all of the excess grease off. Then, chop into little pieces.
  5. Cook brussels for about 7 minutes and then add in pumpkin seeds, pecans, chopped bacon, and the secret ingredient: maple syrup! Cook for about another 5 minutes or until the brussels are tender.

Did you make this recipe?

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Organic Eggs Cedarburg

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Well this weekend flew by. I’m on my way back to Minne today, and tomorrow I am off to Austin via airplane. zoom zoom. Let me tell you, I am OH SO EXCITED!

but first…a little bit more about my weekend 🙂

– – – – – – – – – –

My madre was super duper excited about these awesome eggs we got from my Uncle who has a farm in central Illinois. She told me “You have to take a picture of these eggs and blog about them because they are ORGANIC yah know!” [don’t cha knowwwww??]

What is an organic egg? According to the USDA:
-the chicken must be fed organic feed
-hens must have access to the outdoors and cannot be raised in cages
-molting has to occur naturally (molting is the shedding of their feathers–>had to look that one up)
-Antibiotics are not aloud

The eggs are numbered to keep tract of how old they are. 5 = March 5th, 6 = March 6. Fresh to def….Seriously these eggs were literally 4 days old when I ate them…I don’t even want to know how old the eggs are at the grocery…

Of course I jumped on the idea of a frittata. It’s been way too long since I’ve whipped up one of these bad boys! They take a little bit of manpower in order to create and a lot of the time at school I’m either a) too impatient/hungry to chop, whisk, and bake or b) in a hurry!

Veggie Frittata
-1 large egg + 1 egg white
-1/4C onions
-1/4C zucchini
-1/4C red pepper
-1t olive oil
-garlic salt

Twas’ an awesome lunch, gahhhh frittatas never get old 🙂

– – – – – – – – – –

Speaking of old, the mom and I enjoyed a nice little outing to the Historic Town of Cedarburg yesterday. SO CUTE. It makes me want to peace out from suburbia and live in a small, quaint little town [when I grow up that is].

I think I got yelled at 3 different times for taking pictures in all of these cute little shops. Apparently I am violating the rights of the artists….

Awesome spice shop….Gahh I can’t recall the name…

Yippie it was like 50 degrees out.

The most exquisite caramel apple bakery. I wasn’t aloud to take pictures inside but these apples were honestly the size of a small child and the toppings were piled on.

I had to take a picture for you when I got home…

Coffee Roaster at Cedarburg Coffee Roastery.

We had SO much fun! We were a little disappointed though because at least half of the shops/boutiques were closed on Sundays. I guess it’s just an excuse to go back 🙂

– – – – – – – – – –

Time to unpack and then repack. I leave tomorrow morning for Texas! We are flying into Dallas and then driving to Austin. There is a good possibility that I will be MIA from the blogosphere until I get back. We will see if I can find time to blog while I am there because there is no doubt in my mind that I am going to want to share my adventures with you guys!

Ciao!

-L

Do you buy organic eggs?

What did you do this weekend?

Cinnamon Sugar Crunchy Munchies

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Cinnamon Sugar Crunchy Munchies

Left over tortillas? Fear not! Make these cinnamon sugar crunchy munchies for an easy low-calorie, low-fat snack!  

I am all about texture. I think that’s why I have such a strong relationship with cereal. 

I tell myself I’m going to stop eating cereal because I can’t have just one bowl. I mean, you can’t throw away the leftover milk after the first bowl…you just add more cereal until the milk is gone, right? And the kind of cereal I like. All kinds. Especially when Blake buys a box and writes his name on it. Some how it always ends up disappearing before he even has nay. Wasn’t me, I swear.

Really though, I think it’s the crunch that makes me so addicted to cereal. When I get the munchies, I go for the crunchies. You too? Then this snack is perfect for you! 

Cinnamon Sugar Crunchy Munchies- a delicious 120 calorie gluten-free snack!

Ingredients for Cinnamon Sugar Crunchy Munchies

  • whole wheat, or flour tortillas
  • cinnamon
  • coconut palm sugar
  • coconut oil

At just 123 calories per serving…these crunchy tortillas strips remind me of a Cinnabun, but crunchy! 

 They only take about 10 minutes to make too. So for the impatient snackers out there like me, this recipe is golden. It’s gluten-free too, that’s if you use a corn tortilla. 

For my sweetener, I used coconut palm sugar. This has been my go-to sugar lately. Not only do I like the fact that it’s derived from coconuts and paleo-friendly, but I like the taste and the texture. It’s a bit grainier than table sugar and on the darker side like brown sugar.

Feel free to use your preferred sugar….and don’t ask me about stevia! That stuff freaks me out

Maybe I’ve just had bad experiences with it. Who has a brand of baking stevia that actually tastes good? Please share. Pretty please!

Cinnamon Sugar Crunchy Munchies- a delicious 120 calorie gluten-free snack!

Cereal people- can you have just one bowl?

What’s your all time favorite cereal? (Mine is Honey Comb…that stuff is like crack!)

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Cinnamon Sugar Crunchy Munchies – Fit Foodie Finds

Cinnamon Sugar Crunchy Munchies

  • Author: Lee Hersh
  • Total Time: 10 minutes
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Ingredients

Scale
  • 4 small corn, whole wheat, or flour tortillas (I used La Banderilla White Corn Tortillas, taco sized)
  • 1 teaspoon cinnamon, ground
  • 3 teaspoons coconut palm sugar
  • coconut oil cooking spray

Instructions

  1. First, preheat oven to HIGH broil.
  2. Next, stack 4 tortillas on top of each other. Then, using a pizza cutter, cut the tortillas into slices.
  3. Spray a baking sheet with coconut oil cooking spray then lay the tortillas strips on the tray. Spray the top of the strips with a generous coating of coconut oil cooking spray. Set aside.
  4. Prep your cinnamon sugar, by mixing together cinnamon and coconut palm sugar. Then, using your fingers, sprinkle cinnamon sugar on top of tortillas strips.
  5. Once your oven is fully heated, place tray in oven for about 1 minute and 45 seconds. Remove tray and flip. Put back in oven for an additional 1 minute and 30 seconds or until the strips begin to brown. NOTE: PLEASE PLEASE keep an eye on your strips. Because your oven is set to broil, they will burn easily!
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes

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