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Healthy Chocolate Ice Cream

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Healthy Chocolate Ice Cream

This post goes out my workplace- Anytime Fitness Corporate Office! Last night, we were elected the #1 company to work for in Minnesota for the second year in a row by Minnesota Business Magazine! If you don’t live in Minnesota…that is a pretty big deal. So- congrats to Anytime Fitness and all of my lovely co-workers to make it the most bad-ass place to work in Minnesota! (For more info on what I do at Anytime Fitness, click HERE.)

Speaking of Anytime Fitness- I am excited about my latest recipe on their blog. Today is actually National Chocolate Ice Cream Day, so I made it healthier! It’s actually dairy free and only uses a few ingredients- the main ones being frozen banana and cocoa powder

Healthy Chocolate Ice Cream

I am telling you- this tastes EXACTLY like chocolate ice cream, but it is WAY healthier, and in my opinion, tastier.

Healthy Chocolate Ice Cream

Toppings on anything are a must. Agreed?

Healthy Chocolate Ice Cream
Healthy Chocolate Ice Cream

I forgot to share this delicious Whole Wheat Pasta Dish I did for AF a few weeks ago. Its a meal for 4 under $10.00: Vegetarian Pasta Bowl. Blake gave it a 2 thumbs up (with the addition of some grilled chicken on top because he is a meat lover).

Healthy Chocolate Ice Cream
Healthy Chocolate Ice Cream

How’s that for a Friday post? Blake and I are off to my home town, New Berlin, WI, where I grew up for the weekend. I haven’t been in over a year! EEEEE.

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How to make Power Truffles recipe

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Power Truffles

Yes…another ball recipe. Power Truffles is just a fancier name for Power Balls

I don’t consider these “balls” because I didn’t roll them in my palms…I used a small cookie scoop instead, which is what gave it it’s truffle-ness. Same great taste, and less the mess! I’ll take it

A girl and I at work always keep a stock of power balls in the freezer (no one knows about them but us ). We take turns making them…and we just finished a batch yesterday, so I thought I’d whip up a double batch.

Power Truffles

At around 10AM, peanut butter and dark chocolate are seriously the best combo ever, with a cup of hot jo of course. It gives me the kick I need to make it to noon…okay 11:30, what can I say I’m an early lunch eater!

Power Truffles

This recipe is my normal peanut butter ball recipe with the addition of chia seeds and a few mini dark chocolate chips. I also used more peanut butter than honey this time too!

Power Truffles

Ingredients

  • 2 cups quick cooking oats
  • 3/4 cup peanut butter
  • 1/4 cup honey
  • 1/4 cup mini chocolate chips
  • 2 tablespoons chia seeds

Method

  1. Melt peanut butter in microwave for about 20 seconds. Then add honey and mix.
  2. Pour in rest of ingredients and mix again. Your mixture should be like cookie dough.
  3. Using a small cookie scoop, scoop out dough onto a plate.
  4. Freeze for about 2 hours and then transfer to a tupperware.
Power Truffles

Just playing around with the f-stop and focus on my camera. You learn something new every day, I tell yah!

What is your 10AM snack?

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Single-Serve Microwave Chocolate Cake Muffin

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Single-Serve Microwave Chocolate Cake Muffin

Do you ever crave sugary foods only when you indulge in sugary foods? For example- if you eat a cookie, you want another, and another? Or- sometimes a bowl of ice cream turns into 1 and a half?

That’s me…especially when it comes to high sugar foods! I am a sweet tooth kind of girl and lately I’ve been a little out of control when it comes to not-so-good for your sweets (thanks to meetings at work and restaurants eating).

I tell myself that indulging in MODERATION is okay…but then I over-indulge. Whenever I overindulge I give myself a really hard time and feel a lot of guilt about…the workout I just cancelled out or how crappy I’m going to feel in a few hours.

Enough. How about I just make more homemade desserts that have a LOT less sugar, are made with whole grains, and are portioned properly?

Single-Serve Microwave Chocolate Cake Muffin

DING! Best idea ever.

I have a feeling this cake muffin (because I couldn’t decide whether I should call it  cake or a muffin) is going to be my new dessert best friend!

My original inspiration came from this Clean Eating Chocolate Mug Cake, but I didn’t really follow the recipe at all. The fact that it’s single serve, chocolate, healthier, and microwavable rocks my socks…so I made a version of my own.

Single-Serve Microwave Chocolate Cake Muffin

That is pretty dang awesome for a DESSERT.

Single-Serve Microwave Chocolate Cake Muffin

So on top…I made a little drippy heaven. I mixed peanut butter with unsweetened cocoa powder and melted it to create peanut butter chocolate sauce!

Single-Serve Microwave Chocolate Cake Muffin

could eat that stuff by the spoonful

Single-Serve Microwave Chocolate Cake Muffin

So enlighten me. What are your habits with sugary foods?

Are you a single serve lover or hater?

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Single-Serve Microwave Chocolate Cake Muffin

Single-Serve Microwave Chocolate Cake Muffin

  • Author: Lee Hersh
  • Total Time: 7 minutes
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Ingredients

Scale
For the Cake Muffin
  • 3 tablespoons 9-grain flour/whole wheat flour/gluten free flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon organic cane sugar
  • 15 drops of stevia
  • ½ teaspoon baking powder
  • 1 egg white
  • 2 tablespoons unsweetened almond milk
  • Ingredients
For the Peanut Butter Chocolate Sauce
  • 1 tablespoon peanut butter
  • 1 teaspoon unsweetened cocoa powder

Instructions

  1. Mix all cake muffin ingredients together in a small mason jar or coffee cup. Then, microwave on medium-high heat for 1 minute and 30 seconds. Tip: I changed my microwave setting to 80% heat.
  2. In a small tupperware, melt peanut butter in microwave for about 20 seconds. Then, add in cocoa powder and mix.
  3. Pour on top of cake muffin and enjoy! I sprinkled a few mini dark chocolate chips on top.
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes

Nutrition

  • Serving Size: 1 servings
  • Calories: 124
  • Sugar: 1.5g
  • Fat: 1.6g
  • Carbohydrates: 23.8g
  • Fiber: 4.6g
  • Protein: 7.8g

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Chocolate Coconut Granola Bars

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Chocolate Coconut Granola Bars

There actually isn’t any chocolate in these granola bars at all. I used my all time favorite product from Penzey’s Spices…100% Unsweetened Cocoa Powder. It’s incredibly rich in flavor and I have 2 huge bags of it that I got from Blake’s step mom for Christmas, she knows me well! 

I have been on a carb kick lately. It always seems to happen at that certain time of the month. Carbs, carbs, carbs, I all I want is carbs.

So- I make my own carb-filled snacks instead of eating the processed kind Like these granola bars for example. They are made with minimal ingredients and are absolutely to die for! 

Homemade Chocolate Coconut Granola Bars

They are lightly sweet, chocolatey, and topped off with a little sea salt. 

Chocolate Coconut Granola Bars

The key to getting soft, chewy granola bars is the brown rice syrup. This is what holds everything together. I use Lundberg’s Organic Sweet Dream Brown Rice Syrup. You can for sure find it at Whole Foods and at most local co-ops. 

Here’s what it looks like and also the nutritional information (which I pulled from their website).

Brown rice syrup is considered a sugar/high fructose corn syrup substitute, but I definitely don’t think it is as sweet as either of those two. What I love about this product its sticky consistency. It is perfect for making home made granola bars, balls, and anything that needs to stick together!

Chocolate Coconut Granola Bars

So- I have been on the look out for a chunk of distressed wood to take photos on. That stuff is hard to find! I want it to look distressed and not too WABAM because I don’t want to take away from the photo. I ordered some photography wood backdrop paper off of Amazon, which is actually what I used in these photos. Not sure how I feel about it yet. The far away photos look great, but the up close photos (like the one above) not so much. 

Chocolate Coconut Granola Bars

If anyone has any recommendations on where to find planks of wood or natural-looking wood photography backdrops please share! 

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Chocolate Coconut Granola Bars

Chocolate Coconut Granola Bars

  • Author: Lee Hersh
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Ingredients

Scale
  • 1 cup gluten-free rolled oats
  • 1/4 cup coconut flakes + 1 tablespoon for garnishing
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon vanilla
  • 2 tablespoons coconut oil, melted
  • 1/3 cup roasted almonds, chopped
  • 1/3 cup brown rice syrup
  • pinch of sea salt for garnish

Instructions

  1. Preheat oven to 350F and line a baking sheet with parchment paper or lightly spray with coconut nonstick cooking spray.
  2. Then, in a medium size bowl, mix together oats, coconut flakes, and cocoa powder. Then, add rest of ingredients and mix with a wooden spoon. It may be easier to use your hands for this part.
  3. Once things are throughly mixed together, everything should be pretty sticky. To form bars, wet hands and scoop a palm sized amount of dough. Then shape into a bar, compressing the dough between your hands. Place on the baking sheet and repeat.
  4. You should be able to make 9-10 bars. For garnish, add more coconut flakes (press into bars) and a pinch of sea salt.
  5. Bake at 350 for about 8 minutes, just enough to turn the coconut flakes golden brown.

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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

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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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