Category Archives: Food

Friday Fixation – Raw Chocolate Balls

In an attempt to rekindle my blog spark, I want to reintroduce my weekly Friday Fixation posts.  My last Friday Fixation post was for my absolutely favorite, post workout drink Cheribundi. Today, it’s my low cost alternative to raw energy bars.

When I started incorporating raw foods in my diet I spent crap loads of money trying different packaged raw bars.  Most were hard nutty bars that I’m pretty sure were slowly cracking my teeth.  Until one day I found the most delish brownie raw bar..not joke, it was amazing.  One huge problem with them though, they cost $1.99 a pop!! With my 5+ bar a week ways, my waistline loved them, but my pocket book was dying a slow death.

So, to please my taste buds and my credit union, I tried to make my own.  After some seriously disastrous attempts, I came up with the most delish chocolaty treats. They aren’t the most physically appealing items, but no joke they fit the bill when you need something quick to eat or a “sugar” fix. I’m so addicted to these things, I’m like little Honey Bo-Bo when cake is around

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I even got the Mister into craving them.  After an hour of reassuring him that he can’t physically die from trying just one bite, he bit into the chocolaty goodness and claimed, “Ugh, that’s aren’t bad at all..actually pretty good.” We are both so obsessed with these that we both like wake up mid-night to snack on a couple balls <Inset sexual innuendo here>.

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Chocolate Raw Bar Recipe:

  • 2 cups raw dates
  • 2 tablespoons of raw cocoa powder (or you can just get unsweetened Hershey cocoa powder)
  • 1 cup chopped raw walnuts
  • 1/4 to 1/2 raw shredded coconut
  • Dash of raw agave  nectar (if you want it a little sweeter)

 

Place dates in food processor and blend until it makes a fairly thick paste.

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Add cocoa powder, walnuts, and shredded coconut and blend.  You can also mix by hand if it floats your boat.

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TASTE! If you want it a little sweeter or if the mixture is a little loose add some raw agave nectar.

Roll into balls and refrigerate.

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Rawvacado Ice Cream

 

Arizona + Middle of August = Shitastic

Us Zonies have it pretty good – year round sunshine, little rain, ideal temps, no winter.  This perfect conditions come with a price though. Every spring we brace ourselves for five months of feeling like a over baked chicken under the broiler and every year we tell each other “It’s a small price to pay for Christmas in shorts”. So every year we stock up on water, park two miles from the store opening  so we can park under a measly Mesquite Tree, and become hermits in our over air conditioned houses.  May, June, July…it’s all good. Then, the middle of August rears its ugly head.

By the middle of August, you have had countless days of 100+ degrees and still have a solid 1-2  months of “hotter than most” temps. This year it’s been fairly mild, but pretty humid (yes, you Midwesterns can laugh at our 20% humidity complaints); however, I’m still over the summer and ready for perfect 90 degree days.  I was feeling pretty down in the dumps until I made the discovery of the century (alright maybe just the day…okay, okay, maybe just the past two minutes).

With the heat and humidity, I was majorly craving some ice cream goodness.  I scoured the freezer looking for anything that would satisfy my sweet, icy cravings. Alas no luck…. So I turned to the counter top and lights beamed down and trumpets blared.  There’s an avocado and banana!!! BAM – RAWVACADO ICE CREAM!!

I know what you are thinking, “Wait a second…ice cream made out of avocados. I think I’ll pass, phatty, and just go get some DQ.” It sounds pretty nasty, but trust me..it’s pretty damn good!! Give it a try, here’s my recipe:

 

Chocolate Rawvacado Ice Cream (1 Serving)

  • In blender, mix 1 ripe banana, 1 avocado, 1-2 tablespoons of raw agave nectar, 1-2 tables of raw cocoa powder (go by your taste..sometimes I want sweeter ice cream and put more nectar then chocolate, other times the opposite).

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  • Pour into container and freezer 1 hour. You’ll notice by the picture below, if you don’t freeze the avocado mixture you’ve just made chocolate rawvacado mouse!!

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  • Enjoy!!!

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Eatin’ Raw–Tuesday and Wednesday

Here’s the food situation for the last two days:

Tuesday Breakfast: I gave into a bagel temptations and indulged in half a bagel with cream cheese. My scrumptious two minutes of carb-heaven was followed by four hours of bloat and stomach cramps. Oh carbs, I love you, but I hate you.

Tuesday Lunch: Just like the Marine Corp, I leave no man behind. I still had a half a container of Greek salad dressing at work, so I topped my salad with the green goodness, put a fork in it, and devoured my salad.

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Tuesday Dinner: My ode to Tabouleh

  • Dice up 1 cup of cherry tomatoes, 1/2 of a cucumber, 1/2 red bell pepper, 1 scallion

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  • To diced veggies add 1/2 cup of minced mint, 1/2 cup minced parsley, 1/2 jalapeno diced, 1 minced garlic clove, 1 teaspoon of minced ginger, 1/2 juice of a lemon, 1/2 cup of olive oil, 2 tablespoons of Bragg’s liquid aminos, and Himalayan salt and cracked pepper to taste. IMG_0602
  • Refrigerate for at least an hour, but it is even better the next day!

Wednesday – Rinse and Repeat above. Again, no veggie is left behind!

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Eatin’ Raw–Monday

Workout: P90X Chest and Back

Since starting my journey into raw food, I’ve been consistently asked…”So, what do you actually eat? No, really..what the f**k do you eat?”. ; So, for the next week I’m going to document what I actually eat.

Breakfast: Apple and Banana, Warm water with Lemon (not sure of the exact temp, so this may not be so raw).

Lunch: Raw Caesar Salad. Here’s the recipe:

- Make salad base of romaine, spinach, arugula, sun dried tomatoes, diced red bell peppers, basil, carrots, fresh ground pepper.

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- In food processer, blend four celery stalks, 1/4 cup of cold pressed olive oil, 1/4 cup of Bragg’s liquid aminos, 1 garlic clove, half the juice of a lemon, dash of pink Himalayan salt, fresh ground pepper. Add water if the dressing gets too thick. You can also add dates for more flavor. ; The dressing keeps for 4 days in the fridge.

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-Pour over salad and enjoy!

Snack: entire container of Strawberries

Dinner: I’m not that hunger, so I’m going to make some guacamole with carrot sticks.

Question- What are you having for dinner?

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Friday Fixation– One Ingredient Ice Cream

It’s starting to get smokin’ hot in Phoenix.

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So I have been buying up bananas to make my favorite summer treat – Raw Soft Serve Banana Ice Cream. After you make it once, you too will become obsessed with this easypeasey, raw treat.

What you’ll need: Ripe Bananas (with little black marks) and a little  bit of water (just incase it gets too thick for your liking)

 

Directions:

  • Dice bananas into small pieces and put in the freezer until they are just frozen (so if you squeeze them you can make a slight little indent in the naner).

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  • Place banana slices in food processer and process until smoothIMG_0583
  • If the ice cream get too thick, just add a little bit of water.

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  • ENJOY! You can get really crazy and put cocoa nibs or fresh fruit on top. IMG_0585

MMMMM.. I’m going to go make a bowl now!

QUESTION – What do you do to beat the summer heat?

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Eating Raw – Ambrosia Salad

One week in and I’m feeling great on my raw food journey. I allowed myself one cheat meal of a large salad with roasted chicken, but other than that – I’ve been 100% raw.

 

Since starting this “diet”, I’ve grown accustom to the “What the hell do eat then?” queries. Well, I’ve been chowing down on extra-large veggies salads with raw dressing, nuts, and loads of veggies and fruit. I haven’t gotten sick of the same old food yet, mostly because I’ve been mixing up different salad dressings and dips, but I assume I’ll grow real sick of the lack of heat soon. 

So, I’ve signed up for a raw cooking class and am trying to start “cooking” some food in my dehydrator. I’ll keep putting up some of the better recipes I try, but for today, this recipe has been a serious staple in my diet for the past week. If you’re a busy body like me, this recipe is SUPER easy and still crazy good! Hope you enjoy it!

 

Ambrosia Salad

  • Mix salad base of spinach and romaine salad

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  • Dice cucumbers, bell peppers, carrots, zucchini, walnuts, cranberries, mint leaves, basil leaves, and a little bit of cilantro. Obviously, you can add/remove any veggie or raw goodie that you like.

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  • In separate container, mix juice of half a lemon, diced ginger per your taste, one tablespoon of liquid aminos, one tablespoon of raw honey, and 1/4-1/2 cup of extra virgin olive oil (cold pressed).

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  • Combine everything and VIOLA! DINNER IS SERVED!

 

Quick thank you to everyone that has sent me recipes to try!! I plan on trying a new reader recipe each week and I’ll review here.

Question – What’s for dinner?

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Fixation Friday

I would like to present my new weekly update of things I’m obsessed with….I’m obsessed with a lot of stuff, so this might turn into a three-part weekly series.

This week- Cheribundi

The beginning of the obsession: Amidst the chaos of the Rock N’ Roll Las Vegas Marathon Expo, there was one place of refuge…the Cheribundi booth. I typically don’t try drinks out expos, something about germs and too many people grabbing at the tiny cups, but when I saw this fresh cherry drink I had to stop. Thank God I did, because even as I was clubbing it up at the Wynn the next night, I caught myself dreaming about the cherry goodness of the Cheribundi drink.

Cheribundi tastes like a bundle of cherries (hence the name) freshly squeezed in your mouth. It’s tart, yet sweet, and satisfies any sugar cravings you are having. As soon as I got back to the Valley of the Sun, I scoured the valley searching for the drink with no success. I finally broke down and ordered a case off the Cheribundi website to satisfy my cravings.

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The obsession still continues to this day. I buy these on a regular basis, have sent cases to friends, and wake up in the middle of the night for a quick chug of cherry goodness. I even made martinis with Cheribundi during Christmas time!

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Product Details: 

  • Five different flavors (Regular, Skinny Version, Ginger, Chocolate, and Protein spiked)
  • The regular Cheribundi is a mixture of pressed cherries and apple juice (not from concentrate). So it’s 100% juice!

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  • The skinny version is 65% juice with water and stevia included.

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  • There are approximately 50 cherries per 8 fluid ounces in the regular Cheribundi.
  • Move over pomegranate, Cherry is the next super fruit.  Research shows that cherries can help you recover from exercise faster, sleep better, have anti-inflammatory benefits, can reduce pain from arthritis, and are heart health. Don’t believe me? Click here to read more about cherries.
  • Are available at Sprouts, Safeway, Whole Foods, and other local vendors. I finally have found this ruby gems at my local Safeway for $2.50 a bottle (occasionally on sale for $1).

Question – What are you obsessed with right now?

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The Raw Deal

Workout: P90X Chest and Shoulders, 30 minute bike ride on my trainer

So, I’ve been researching alternative medicine and small changes that I can make to my daily habits to improve health issues. For the past year I’ve gone on  2-3 week juice-only cleanses and always felt like it gave me intense mental clarity, increased energy, and improved my mood. However, one can not live on juice alone.

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Through all my juice recipe Google searches, over and over I would read about the amazing benefits of a raw diet. Since the only thing I actually missed when I juiced was crunchy food and the motion of putting forks in my mouth (FREAK!), I felt like this might be the next logical step for me.

In January I started really researching the raw food craze. After a few weeks of just browsing through information, I started resembling Claire from Let’s Go on a Living Spree, with my piles of books, scratched filled notebook, and endless internet searches.

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So here I am, on day five of starting my journey into rawism (is that even a word?). Eating raw is a simple concept:

  • emphasizes fruits, vegetables, nuts, seeds, and sprouted grains
  • all foods can not be heated above 115 degrees

Rawist believe that heating food above 115 degrees kills enzymes that aid in digestion; therefore, your body has to work harder to process and digest the food (making you feel tired and heavy). Now if you really want to get crazy, raw foodist often believe that heating up food destroys the life force of the food, so essentially you are just eating dead food. 

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So, after much debate and a whole lot of reading, I’ve decided to give it a shot. I’m currently five days in and feeling great. I must emphasize that I’m not doing this for weight loss, but more for health (who am I kidding, any weight lost would be a serious added benefit). Since I’m only trying it for health reasons, I’ve decided that I’m not going to be hard on myself if I occasionally have a piece of toast or some steam veggies (oh the shame!).

I’ll start posting some of my uber-delish raw food recipes I’ve collected so everyone can start incorporating raw concepts in their daily life. Aren’t you excited?

 

Question – On stringent diets or lifestyle changes, what are the hardest habits/foods to give up?

  • Mine is chocolate…I’m a late night binger and my binge of choice is anything chocolate related. Last week I had the score of the century – found a bag of Christmas Hershey kisses in the closet, unopened and so delish.

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I Want to Suck Your Blood

 

To kick start day one of getting Phylli back into Phyllin’ Phat shape, I decided to juice it up. Today’s juice – True Blood

My non-blood juice concoction consists of apples and blood-red beets. Beets are CRAZY good for you, here some of their benefits:

  • Loaded with antioxidants
  • Studies have found beets are beneficial in lowering cholesterol and blood pressure.
  • Cancer fighter! Lots of research on how beets can prevent some cancers
  • Betaine, found in beets, help cleanse the liver of wastes and can prevent chemical-induce liver cancer. Now pour me another Gin and Tonic.
  • In conjunction with carrots and cucumbers, studies have found beets can cleanse the kidney of kidney stones.
  • Loaded with iron, beets can help with anemia

 

Step 1: Don cape, talk in bad Mississippi Bayou accent, and apply extra glittery lotion to exposed skin.

Step 2: Use Juicer or Blender to juice 2 beets and 2 Granny Smith Apples (this makes about two servings of juice).

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Step 3: Pour juice in container and hit it with a splash of fresh squeezed lemon juice.

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Step 4: Put in fake vampire teeth, pour some of the juice on your fingers, scream bloody murder, and freak out your boyfriend. Smile

Step 5: Taste!! I’ve never had beets before, their appearance has always offended me, but this juice is pretty darn good! I’m not sure if beets are suppose to taste like dirt, but before the added apples and lemon juice it tasted like I was eating red stained mud water (mmmm…makes you want to try it, right!)

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What fruit or veggie offends you?

 

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Rainy Day Warm-Up

What’s the best way to warm-up on a dark and cold day?  Cuddle with the S.O.? Cozy up underneath your super comfy blanket? Nah…I just eat three heaping bowls of chili! Chili is typically heavy and calorie laden…but with a slight meat modification it makes it a little bit healthier.

Ingredients:

  • 1 – 2 medium sized onion, chopped
  • 2 – 3 tsp. of chili powder (this really depends on your taste buds and how much you are making..I often use Mexican Chili too, because I like it spicy)
  • 2 – 3 tsp. of cumin
  • Boatloads of Cholula seasoning (THIS IS THE KEY INGREDIENT)
  • 2 cloves garlic, minced
  • 2 or 3 green peppers, chopped (any color will do though)
  • 1 can of sweet corn (Trader Joe’s Frozen Roasted Organic Corn is REALLY good too)
  • 1  small can of tomato paste
  • 1 small can diced tomatoes with green chilies (or two if you are making more)
  • 1 large can of diced tomatoes
  • 2 zucchinis, diced
  • 1 pound ground turkey breast (99% Fat Free if it’s on sale!)
  • 1 can of kidney beans drained (or pinto if you so desire)

  • Brown ground turkey and mix in a little bit of chili powder to give it some spice.  If you didn’t get 99% fat free, drain when finished. Set aside when done.
  • Spray a large dutch oven (or any other type of ridiculously large pot) with nonstick spray.  In the same pot, sauté onions over medium/high nonstick spray and add chili powder, cumin, some salt and pepper, minced garlic, and peppers. 017
  • When vegetables are soft, add in the tomato paste and stir.
  • Get a manly man to open the plethora of cans and dump the tomatoes, corn, and beans in the pot. Don’t forget to add the zucchinis too!!

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  • Now here is when your inner Emeril emerges…I usually put in 2 more tsps of chili powder, another tsp of cumin, and about 2-3 tsp of the greatest seasoning ever – Cholula Seasoning. I’m a spicy and saucy little girl, so the more Choula the better, but you’ll just need to keep on tasting to get your desired results. 

  • Once you get the “sauce” to your liking, add the strained turkey back to the pot and just let it hang out. I usually keep it covered on medium heat for 20 minutes…and then I let it breath and cook it on low for additional 20 minutes.

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  • Top with crackers or shredded cheese (not so healthy, but give me a break!). ENJOY

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QUESTION – What is your favorite comfort food?

 

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