Spiced Chocolate PB Truffles

Last night I attended a girls night. In my mind, girls night means one thing: chocolate + wine!

I was inspired to create this Mind Over Booty original vegan treat that is part cookie, part truffle and all yummmm. Perfect for a weekend treat or a hostess gift. Speaking of, a little M.O.B. trick that I use when invited to someones home is bring a treat that I know I can eat. Being a vegetarian, I am reminded everyday how important it is to be prepared with healthy options in the event that I might be hungry or have a chocolate craving. 


Ingredients:
makes 12
1/2 c. natural peanut butter
1/2 c. unsweetened applesauce
1/4 c. whole wheat flour
1/2 c. raw sugar
dash of salt (omit if using salted pb)
 
1/2 c. chocolate chips
1 Tbs. Earth Balance
1 Tbs. soy milk
1/4 tsp. cinnamon
1/4 tsp. cloves
 
3 Tbs. unsweetened coconut
cinnamon for decorating


Directions:
 
1. Preheat oven to 350 degrees Fahrenheit.
 
2. Mix together first group of items in a bowl.
 

3. Using two spoons form filling into 12 round lumps on baking sheet.
 
4. Bake for 10-12 minutes. PB filling should be firm to the touch.
 

5. Let filling cool on a drying rack.
  
6. Over low heat combine items for spiced chocolate coating. Stir constantly so chocolate does not burn.
   
7. Once chocolate coating is smooth and shiny, remove from heat.
 
8. Coat individual PB fillings in chocolate by dropping them into the chocolate pan and return to drying rack.

9. After all truffles are coated, sprinkle with coconut and cinnamon.
 
10. Allow to set in the refrigerator for at least two hours.
 

Fitspiration: M.O.B. Pump

Let come straight out and say; I have not taken Body Pump. It is all the rage among some of my friends and some of the blogs I frequent. Nonetheless, my gym does offer a similar style class complete with a large fitigue and thong - wearing (oops, slipped out in class last weekend and orange) instructor. He certainly lights up a room, and after a burn that lasted 4 days I could not wait until this Saturday to try my own version.

The principle behind most muscle conditioning classes that are geared towards females (mostly) is continuous reps of moderate weight. Below is a basic outline of what I did. At a later date I'll take you through the exact moves I used. The technique challenges muscles to build and should not make you overly bulky. Just a friendly reminder: a post workout snack is of the utmost important after this type of workout. 

Equipment:
1 barbell
Set of varying weights (2.5, 5, 10)
OR
Set of free weights

Body Parts:
Back
Back/Shoulders
Biceps
Triceps
Legs/Booty
Chest 
Abs

• Choose 1 body part per song using your favorite move.
• Lift to the beat 10 reps, then lift in 3 counts up 3 counts down for 10 reps repeat.
• The larger the body part, the heavier the weight. I used 10 to 25 lbs. 

Songs to lift to:
"Hot N' Cold" Katy Perry
"Just Dance" Lady Gaga
"Senorita" Justin Timberlake (a slower burn)
"Dynamite" Taio Cruz (great for biceps!)
"Party at a Rich Dude's House" Kesha
"My Humps" Black Eyed Peas (appropriate for the booty)


*I am not a certified fitness expert. Content is provided based on years of experience and as an example of how to apply what one learns in a fitness class to everyday workouts.

Sometimes Ya Just Want a Big Salad

There are days where all I want is a plate of vegetables. Perhaps it's the vegetarian in me, but I crave specific vegetables - spinach, celery, sweet potatoes. 

Recently I've found the most complimentary flavors to my palate. Celery + Apple + Red Onion + Goat Cheese = Magic in My Mouth! 

To go along with this crisp salad; one of the recipes I am frequently asked about is my signature mustard salad dressing. The recipe is below. It's quite straightforward- sweet and tangy at the same time. I'll be posting a fun and decadent recipe a little later!

MAPLE MUSTARD DRESSING


Ingredients:


2 Tbs. Dijon mustard
2 tsp. maple syrup
2 tsp. cold water
dash of salt


Directions:


1. Place ingredients in bowl and whip for a minute.


2. Enjoy as a dipping sauce or salad dressing!

Savory Acorn Squash Soup

Yesterday Grant Park (my +1) and I met for a little lunch date. It was a welcome change to the average work day. However, we found ourselves at the overly oily South Water Kitchen. I tried my best to navigate the menu, but somehow ended up with too much grease in my belly and a surprise cheese on my sandwich.

Please ignore the shadows and poor photography :)

After work, we voted and I was in the mood for something warm and super healthy. A vegan soup that takes advantage of the flavorful vegetables that marinate in the broth. This is comfort food and reminds me of my love for noodle soup. Yes, it has that brothy salty flavor with so few ingredients. The secret to almost any squash soup is apple. The slight sweetness adds a beautiful balance to the rich texture. If you don't stock your cabinet with some of the seasonings used, feel free to substitute. You can't go wrong!


Ingredients:

Secret ingredient to squash soup

1 Tbs. olive oil
1 acorn squash
3 carrots
2 organic celery stalks
2 cloves garlic
1 apple
4 c. vegetable broth
1 bay leaf
1 tsp. celery salt
1 tsp. curry powder


Directions:


1. Cut squash in half and dispose of seeds.

2. Cut along ridges of squash and peel each section.

3. Chop and peel all veggies, except celery.

4. Heat olive oil in pot and add all veggies except squash. Saute for 3 minutes, stirring occasionally.

5. Add squash, bay leaf and broth to pot. 

6. Stir and heat to boil.

7. Cover pot and simmer for 30 minutes.

8. Puree soup in batches in food processor.

9. Return soup to pot and mix in seasoning.

10. Serve in a big ol' bowl. 

L'Omlette

I had the great fortune to spend a semester abroad in South of France - Provence to be exact. Provence is two parts French and one part Italian. Everything I thought I knew about French Cuisine: butter, cream, chocolate, proved to be a stretched truth for this region of the country, except for the chocolate part, thankfully! Provence is known for olive oil, lavender, wine and fresh veggies. On my way to class everyday I passed through picturesque markets stocked with the freshest ingredients. 

While my host mom was quite the character. Literally, large hair, petite, avid hiker. She accused me of eating too many bon bons aka peanuts, which I stashed in my room for travel snacks. Luckily, we had a neighbor who knew a thing or two about cooking and taught me some of the most delicious and simplest French recipes. Most of which intimidate that pants off of the average American. 

Eggs are rarely eaten for breakfast in France. Instead it is their equivalent of pizza. Leftover ingredients from the week are tossed in as the filling, and this protein-rich dish will fill you up with the warmth of simple, beautiful food. Here I tried to document the journey of L'Omlette in photos. I invite you to try to make one of your own creation with veggies and herbs you have laying around. 


Tools:

Well loved pan (larger than you think)
heat-proof spatula


Ingredients:

olive oil
2 whole cage free eggs
4 cage free egg whites
1/3 c. unsweetened soymilk (note: only soy milk can really stand up to heat)
2 Tbs. cold water
2 cloves garlic minced
pinch of salt, pepper, herbs

1 c. chopped tomatoes
8 chopped green olives
1 c. frozen spinach
2 oz. goat cheese
1 tsp. dijon mustard


Directions:

 Drizzle olive oil, with clean hands spread it over the bottom and sides of the pan until fully coated.

 Crack 2 whole eggs and 4 egg whites into a bowl.

Measure and mix in non dairy milk and spices. Whip mixture until combined.

 Heat pan to low-medium.

 Pour eggs into pan. Let it set for three minutes.

 Put chopped veggies, cheese, fillings on top of egg mixture.

Skim the rim of the pan with spatula to make sure nothing is sticking to the sides. Let sit for another 5 minutes.

 Once the eggs look firm. Slide spatula under on side.

 Fold over egg mixture.

 Tilt pan to help inside eggs cook for 1 minute.

 Cut in half and serve with a petite salade.

Insides should be a little gooey. If you are concerned about raw eggs, feel free to put a lid on the omlette for a few minutes to steam the inside.

Lean Mean Green

This is the obligatory green monster post. In my defense, I have been making these much longer than most people have been blogging about them. I <3 spinach, so it's a natural fit.

Some of you may be thinking: What is a green monster? Well, friend, it is a smoothie that has a green tint due to the addition of spinach. To be more specific, my green monsters always have two things: chocolate protein powder and frozen spinach. You always want to add a fruit in there to help mask the spinach flavor. Something bold and creamy. My top choices are banana and mango, but berries certainly work. Green monsters are a healthful post-workout snack, or hearty breakfast for a booty on the go. And I promise, you won't even notice there's spinach in there!

Rawr! Green Monster.

Ingredients:
1/2 banana
1/2 c. non-dairy milk
1/2 c. water
1 c. frozen spinach
1 scoop chocolate protein powder (currently loving Sunwarrior)
3-4 ice cubes

Directions:


1. Put all ingredients in blender.

2. Blend.

3. Drink up. Try to avoid a brain freeze. Ahhh, Yum!

Black and White Brunch Biscuits

Brunch is by far my favorite meal. A little breakfast, a little lunch - the possibilities are endless! These little treats are decadent in the spirit of a cinnamon roll, but much healthier with their whole grains and flax egg substitute. 

In recent years non-vegans have embraced flax seeds for their omega fatty acids. These little seeds contribute to heart, skin, and hair health. Not to mention some studies indicate omega fatty acids can assist in weight loss. (The jury is still out on the validity of these claims). The fiber content of these biscuits keep you full for hours, and the chocolate and vanilla topping satisfy any sweet tooth. This recipe is a great example of an M.O.B. guideline that I bake by. Use your sugar and full fat ingredients where you'll really taste them. Toppings are an obvious choice since they are the first thing that hits your tongue; that way you won't feel deprived.

Note: Patience is important for these biscuits. There's a little downtime between icing sides, so pour a cup of coffee or tea and sip slowly in between. 

Ingredients:

Biscuits

2 Tbs. ground flax seed

1/3 c. water

1+1/2 c. whole wheat flour

2 tsp. aluminum free baking powder

1/2 tsp. salt

1/3 c. maple syrup

2/3 c. apple sauce

2 tsp. pure vanilla extract

Chocolate Ganache

1/4 c. dark chocolate chips

1 Tbs. cocoa powder

1 Tbs. non-dairy milk

White Icing

1 c. powdered sugar

1 Tbs. non-dairy milk

1 tsp. pure vanilla extract

Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. Combine ground flax with water in a separate bowl, and set aside. (This is a vegan egg substitute that can be used in a variety of recipes.) 

Flax and water mixture

3. Mix together dry ingredients.

4. In a separate bowl mix together wet ingredients. 

5. Slowly mix dry ingredients into wet ones, and add the flax and water mixture last.

6. Spoon onto a baking sheet with enough room to grow. Place in oven for 10 minutes.

Biscuits ready for the oven

7. Remove cookies from oven and allow to cool for 15 minutes.

8. Microwave chocolate chips in increments of 20 seconds until melted.

9. Add chocolate ganache ingredients into melted chocolate chips. Stir until shiny and smooth.

10. Combine white icing ingredients, and stir until shiny and smooth.

chocolate ganache and vanilla icing

11. With a small spoon gently coat half of each biscuit with chocolate ganache.

12. Allow to rest for a few minutes.

13. Coat second side of biscuit with white icing.

14. Allow to sit for at least 10 minutes, until icing sets.