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You Win Some, You Lose Some…

I just realized something. When I finish at my job next weekend, there will be no more weekend breakfast cookies!! *Tear* Perhaps it’s something I will have to keep up on the weekends. Especially since I like to do “weekend breakfasts,” like waffles, mid-week anyways ;)

This morning was my new favourite – a s’muffernutter breakfast cookie.


  • 1/2 cup rolled oats
  • 1/2 scoop chocolate whey protein powder
  • 1 tbsp peanut butter
  • splash water (didn’t have almond milk last night)
  • marshmallow fluff
  • mini chocolate chips

Snack was another favourite – chopped pear and cottage cheese.

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Dude. Bartlett pears are 74 cents a pound at the Atlantic Superstore. Sorry $2.49/lb honeycrisp apples. You’ve been replaced.

Lunch” was egg white pillows on a whole wheat bagel with laughing cow cheese.


And edamame.


Love these little single-portioned containers. Perfect for lunches!

After a quick stop to the grocery store, I came home and got my bake on. First up, Peanut ButterNut Squash Muffins. Y’all know I have an aversion to pumpkin but peanut butter on butternut squash is one of my favourite things to eat. So why not make them into muffins?

I adapted this recipe from Meghann’s Pumpkin Peanut Butter Chocolate Chip Muffins which was apparently adapted from VeggieGirl’s Banana Peanut Butter Bread which was apparently adapted from the Veganomicon Cookbook. Phew! These muffins have been around!


  • 1 cup mashed butternut squash (I cooked one in the microwave and just scooped it out)
  • 1/4 cup applesauce
  • 1/8 cup canola oil
  • 1/2 cup sugar
  • 2 teaspoons pure maple syrup
  • 2 cups whole wheat flour
  • 3/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin spice
  • 1 cup natural peanut butter
  • unsweetened vanilla Almond Breeze, added to the batter as needed

Mix the flour, baking soda and spices together. In a separate bowl, mix the squash, applesauce, oil, sugar and maple syrup. Slowly add wet mixture to the dry, and add almond milk to get it to that “muffin consistency” (hope you know what that is!) Bake in a 350 F oven for 20 minutes (it took mine longer for some reason). This made 12 decent sized muffins.

I of course had one immediately out of the oven slathered in Earth Balance!


Ohmylanta. Uh-mazing. Now, you must understand, my baking expectations for myself are pretty low (you’ll understand when you see my next experiment). But these are the best muffins I’ve ever made!! Both the butternut squash and peanut butter flavours shine through, and are perfectly balanced. The texture is very dense and soft, not sickly moist like when you bake with pumpkin. I also may have quadrupled the cinnamon from the original recipe, which I think helped a lot ;)

Now. My next, uh, experiment. Well, I was not nearly as pleasantly surprised with this. I had a bruised and battered banana that needed to be used, but didn’t want any more muffins in my apartment. So I wracked my brain (and internet) and ended up with chocolate banana protein bars. They’re based on the Strawberry Banana Meal Replacement Bars I found here.

  • 1 cup raw oatmeal
  • 5 scoops of strawberry protein powder ( 90g of protein) – I used 6 scoops of my chocolate whey protein powder
  • 1/4 cup fat free cream cheese – I used 4 laughing cow cheese wedges
  • 1/2 cup non fat dry milk powder – Omitted, ran out
  • 2 egg whites
  • 1/4 cup water – Replaced with 1/4 cup almond milk
  • 1 1/2 bananas, mashed – Just used one
  • 2 tsp. canola oil

Preheat oven to 325 degrees. Spray a 9×9 square pan with cooking spray & set aside. In a medium bowl combine oatmeal, protein powder & dry milk. Set aside. In another bowl beat together with an electric hand mixer, cream cheese, egg whites, bananas, water & oil. Add the oat mixture & continue to beat until the two are combined. Pour batter into the prepared pan & bake for 30-35 minutes or until toothpick comes out clean.

First and foremost, they are not muffins. But I don’t own a 9×9 baking pan, or anything remotely close. So I made what I thought would be “circular bars.” Except they puffed up!!!


I have no idea how this happened! :P The mix was super liquidy and I was expecting them to just harden in the oven. Apparently not. They’re a little squishy, but texture-wise not too bad. It’s just the protein powder. I love the taste of protein powder. But it’s too sweet for me in baked goods. At least in chocolate form anyways. I’m still going to eat them though. Anything is edible with nut butter on it ;)

I was going to make hummus after this, but I ran out of garbanzo beans!! I always have a can on hand so I didn’t bother picking any up at the grocery store. Boo :(

I kept my oven working for dinner, roasting (or baking, whatever) a chicken breast, sweet potato, mushrooms and onions.


I covered the chicken in some Kirkland organic no-salt seasoning then topped the sweet potato with cottage cheese. Wonderful meal, the chicken was SO juicy!! I think I’m starting to get a hang of this poultry thing.

Now I’m stuffed!! I snacked a lot while I was in the kitchen and cleaning today. But alas, tomorrow is a new day. I took a rest day today because my quads are still wrecked from Friday’s spin class. Now they should be good to go for one of my notorious Sunday afternoon gym visits ;)

Hope you’re all having a wonderful weekend!


Questions of the Day:

1. What is your favourite kind of muffin? Mine is carrot (no surprise there) but runner ups would be apple oatmeal and banana nut.

2. What is your worst baking FAIL? My first attempt at cupcakes in high school was probably my worst. The pages in my mom’s cookbook stuck together, and I accidentally added three whole eggs to the dozen-sized batter. They turned into little egg cakes :P

Counting it Out

Thanks for all the kind comments regarding Chris and I’s four year anniversary! I know I didn’t really talk about it much beforehand, but it’s really not that big of a deal for us. Chris and I like to keep the cheesiness to a minimum in our relationship. In fact, I’ve told him several times that I will break up with him if he ever writes me a poem or anything else equally as lame. But we’re also not ones to turn down an excuse to go out for a good meal ;) If you’re curious about how we met, etc , I wrote about it in a previous post here.

Despite only sleeping a measly six hours last night, I at least finally discovered a place in my apartment that takes decent photos in the dark mornings.


Much better than spooky oats ;)

  • 1/2 cup rolled oats
  • 1 1/2 cups water
  • 1/2 scoop vanilla whey powder
  • cinnamon
  • frozen berries
  • plain yogurt w/ vanilla extract and stevia
  • Fibre 1 cereal


AKA an Oatmeal & Yogurt Parfait. Haven’t had this since berries went out of season! Not as good with the frozen stuff, but still tasty. This bowl will always hold a special place in my heart as it’s what I ate almost every. single. day. while I was losing weight.

My hunger is still off the charts today. I was digging around my kitchen for my morning snack mega early. Had another old favourite.


Wasa fibre rye crisps, almond butter, raisins, cinnamon. Ants on a wasa?

Sure enough, I was looking for lunch early too! This is the exact same “boring” lunch I had yesterday. Luckily, boring is often delicious ;)


Fontaine tofu spread, tomatoes, mushrooms, onions, bell pepper, romaine. When me and homemade applesauce get married, I want tofu spread to be my maid of honour :P Unpictured is the honeycrisp that rounded the meal out.

My day was spent running errands and “catching up” on aspects of my life that get neglected on work days. Dinner was “thrown together.” Literally. Usually there are two ways I throw together a meal. Put a bunch of ingredients in a pan and sauté it, or put them on a baking sheet and roast it. Tonight’s was the latter.


  • 1/2 block tofu, cubed
  • 1/4 onion, chopped
  • 1/2 green pepper, chopped
  • 6 button mushrooms, chopped
  • 1/2 tomato, chopped
  • 1/2 buttercup squash, cubed
  • 2 handfuls spinach (towards end of baking)

I tossed everything, minus the spinach, in a big bowl with a little olive oil, pepper, parmesan cheese and this stuff:


My mom insisted I buy this Kirkland organic no-salt seasoning when she took me to Costco. I know better than to go against my mother’s wishes.


Then I let everything roast up at 425 F for about 20 minutes, then at 350 F after adding the spinach for an additional 5 minutes.


The one bad thing about “throwing things together” is that I just keep chopping new things up and adding them to the mix. This turned out to be so much food! I ate maybe 2/3 of it then claimed defeat. The tofu in that seasoning was delicious, but I oddly did not care for the squash. Too dry and bland.

I decided to make today a rest day after my 8 mile run yesterday. My old lady hips were a little cranky with me after forcing them on a long run the day after I put them through multiple weighted squats at the gym. Thankfully, they’re in a much better mood now :)

Just finished up an hour long living room yoga session. Yoga class was cancelled tonight. Boo. I tried out a Dave Farmar power vinyasa podcast. It was alright. I did 30 minutes until I called it quits. I can only go up and down so many times until I get annoyed! :P I did work up a nice little sweat though. Finished it off with some balance yoga from Yoga Today. I really dig the balance poses because I’m actually good at them! I could hang out in tree or dancer all day :)


I also want to let you guys know that I’ll be counting my calories for the next few days. I haven’t done this in seven months! I know a lot of people hate calorie counting because of the obsessing and analyzing that often goes with. But it’s never been like that for me. Calorie counting was like a slap upside the head for me when I started losing weight. I didn’t have a sweet clue what calories were, or what their effects were. That’s not to say I didn’t struggle with calorie counting at times, but overall, it was just a really useful weight loss tool for me.

Anyways, I just feel like it’s time to check-in and make sure I’m still on-track. I haven’t gained any weight, nor do I want to lose any more weight. But I have not been feeling as content as I’d like to be about my food choices lately. When I moved into weight maintenance, I wanted to make sure there were no “off-limit” foods, which there were plenty of while I was losing weight. But I just feel lately, I’ve been using that as an excuse to eat more processed foods, especially sugar. So I want to take a few days to reflect on my food and really just bring it back to basics. I want to feel confident about my food choices again, and not like I’m derailing a bit. I’ll keep you updated on how my “check-in” is going :)


Question of the Day: What are your feelings on calorie counting? Like I said, I think it’s a really effective tool for weight loss. But I also don’t think it has much of a place in weight maintenance, unless you need it to achieve fitness goals (ie to ensure you’re eating properly during marathon training). With that said, I know from my own personal history that bad eating is a long and slippery slope for me. Hopefully stepping back and taking a look at my food choices will again raise awareness of what I’m putting in my body and get me feeling good about it again :)