WIAW: Cocoa, Coffee, Almond Bites

Happy Wednesday, friends! How’s your week so far?

Well, I’ve got a recipe for ya down below, so let’s get started on What I Ate Wednesday hosted by the lovely, Jenn @ Peas & Crayons! Don’t forget to check out the WIAW linkup

Peas and Crayons

First, I didn’t take a picture of my breakfast. I was super busy and in a hurry yesterday morning, but it’s totally fine because it was just Cascadian Farm Cereal with fresh blueberries and almond milk. Which…was really good. Moving on to lunch!

By lunch, I was STARVING! A turkey sandwich sounded really good…so that’s what I prepared.

It’s got brown mustard, turkey, pepper jack cheese, lots of spinach, and all on organic bread.

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For the sides, I chose red bell pepper, 1/2 an apple, and a few chips because…who doesn’t eat kettle chips with sandwiches!

To quench my thirst, I opted for a La Croix. So good and refreshing!

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Dinner was revolved around lots of greens, veggies, and meat!

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Chopped spinach, chopped chicken breast, 1/2 piece of crispy bacon, cucumber and tomatoes from out garden, bell pepper, and feta cheese. It was a very delicious salad!

For dessert…I had one of my energy bites! I present, Cocoa-Coffee-Almond Bites!

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Cocoa, Coffee, Almond Bites

A fantastic addition to these would be to roll into shredded coconut!

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These pair wondefully with a cup of coffee!

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You can eat these for breakfast, snacks, or dessert!

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Another quick, on-the-go recipe!

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And the perfect crunch to each bite!

Thanks for reading and as always, I appreciate your comments ❤

Questions:

  • What was your favorite thing you ate yesterday?
  • Almonds or pecans?

Almond Flour Cupcakes (yum)

Good morning and Happy Monday!

I actually like Mondays now. It means I have a whole weeks worth of clean eating and crazy, awesome workouts! Yes, I get excited for those things…

Anyway, I got back from vacation last week and really had nothing to write about so I just waited till today to blog. Gives me a fresh start and I now I have lots of ideas coming together.

But first, I promised a recipe! The Saturday I was on vacation, I made Almond Flour Cupcakes with Chocolate Greek Yogurt Frosting!

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I made them into Mini Cupcakes! They were so cute and everyone ended up liking them! Even my brother liked them and he usually doesn’t go for this stuff.

I loved the texture of these cupcakes. They were very dense and satisfying so you didn’t want to eat like 100 of them. Which is a good thing!

The frosting was the easiest thing to whip up too! And you probably have all the ingredients as well! (TIP: If you don’t like chocolate, try putting PB2 instead of cocoa powder in the mixture)

Almond Flour Cupcakes with Chocolate Greek Yogurt Frosting

For the cupcakes:

  • 2 Large eggs
  • 1/4 cup coconut oil or grass fed butter
  • 1/3 cup maple syrup (honey would also work!)
  • 1 TBSP vanilla
  • 1 TBSP apple cider vinegar
  • 2 1/2 C Bob’s Red Mill Almond Flour (that’s what I had on hand)
  • 1/2 tsp Salt
  • 1/2 tsp baking soda

Directions:

  • Preheat oven to 350 degrees F. Place cupcake holders in to cupcake pan. (If you want bigger cupcakes, you aren’t going to get as many as I had because I used a mini cupcake pan. You can also make a cake layer out of this batter, just make sure you grease and flour the pan first!)
  • In a large bowl, whisk the egg yolks for 1-2 minutes. Whisk in coconut oil, maple syrup, vanilla, and vinegar.
  • In a separate bowl, whisk the egg whites til STIFF!
  • Gently fold in egg whites into the egg yolk mixture.
  • In a separate bowl, combine almond flour, salt, and baking soda, and fold that into egg mixture. Spoon the batter into the cupcake holders.
  • Bake for 25 minutes and allow the cupcakes to cool for 30 minutes.

Ingredients for Frosting

  • 1.5 cups of PLAIN Greek yogurt (I used Fage. You need thick Greek yogurt!!!!)
  • 1/2 cup (more or less) Cocoa powder
  • Xanthum Gum (just keep adding some til its thick enough)
  • Stevia (Keep tasting it til its sweet enough to your taste)

Just mix in all ingredients til its really thick. Place in the fridge for 20 minutes. Stir the frosting real good before you ice the cupcakes. You may or may not have some left over.

 

Well, that is it!

Happy Recipe Monday! Have a blessed day and a healthy day!

XX Audrey