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Sign of Fatness

Loving Food and Living Cheaply

Category Archives: Dessert

So today I went to the emergency room. Nothing serious… but four days ago I sliced my finger on a can and my fingertip split open a little bit. Instead of going to the hospital then I bandaged it up… four days later it’s still bleeding a little/I thought it was infected. Anyway, went to the hospital, got a tetanus shot, got some antibiotics, and I’m good to go!

After the hospital I was exhausted… was not about to go work out. Instead I headed home, made some sweet potato mash, and decided to start baking! My friend eleanor’s coming again tomorrow so she’s in for a big surprise… chick pea blondies. Yes, you heard me.

Chick Pea Blondies

Ingredients

1 can of chickpeas, rinsed and drained

3/4 cup of brown sugar

1/4 cup of egg whites

1/3 cup of chocolate chips

3 tbsp of peanut butter

1 tbsp apple sauce

pinch of baking powder

pinch of baking soda

pinch of salt

Directions

Preheat the oven to 350. Combine all ingredients (except chocolate chips) in a blender. Pour mixture into baking pan (not sure on the size, mine was way too big), then combine with chocolate chips. Pop in the oven for 35-40 minutes (depending on your oven, mine is weird). Voila, beanie blondie.

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I’ve been terrible with the blogging recently, I’ll admit. The past two days since I’ve been home, I’ve been bustling about the minute I get home, primarily because I never get home until at the very least 7 pm. Why so late? Well I’ve been kicking my butt at the gym! I’ve given myself a sort of work-out schedule:

M/W/F: Treadmill Training for 5k, Elliptical for 15, Stairmaster for 15. Weightlifting

T/Thurs: Bike for 30, Elliptical for 30, Stairmaster for 15. Sculpting workout dvd

I’ve been good at sticking to my workouts, with the exception of less stair-mastering because all but one are broken at my gym currently. I need to get in an outdoor run this weekend; it’s my last weekend before the 5k! The problem is this weather isn’t a huge motivator for me to get outside, and now they’re saying it’s going to rain or snow this weekend?!?! Enough, winter, enough; I need to get my run on.

Moving on, I’ve made some delicious eats these past few days. Monday for dinner, I made the cauliflower mash but threw in some beets along with the cauliflower. The beets were a great addition, they made the dish much creamier. I used to beet juice from the can to make pickled eggs for lunch the next day. Last night, I made a vegetable ragout recipe that I got from Self Magazine (but I amped up the spice with some added cayenne). Also made my first batch of completely homemade brownies for the bf. Now they aren’t too wonderful, mainly because they were a slimmed down version, but with some banana soft serve/homemade chocolate syrup they should be amazing.

Pickled Beet Eggs

Ingredients

3 eggs

1/2 cup of apple cider vinegar

8.5 ounce can of beet juice

1/4 cup of sugar

1 tsp of salt

Directions

Hardboil the eggs. I’d provide instructions, but I’m sort of a terrible hard boiler. As a general rule I submerge the eggs in water, bring the eggs to a rolling boil, then set it to simmer for 10 minutes, and remove it from the heat, continuing to let it sit. Combine the vinegar, sugar, beet juice, and salt in a pot and set to boil. After it boils and the sugar is dissolved, remove the pot from the heat and set the pot aside to cool. When the pickling juice is pretty much cooled, put it into a container. Peel the eggs and place in the pickling container. Throw in the fridge overnight. The next day your eggs will be a nice, creepy pink but tasty! I also threw in some onions with the eggs which definitely added some flavor to the sandwich I made the next day.

Vegetable Ragout (Courtesy of Self Magazine)

Ingredients

1 cup of chopped tomatoes

1/2 cup of chopped onions

1 cup of chickpeas (drained)

1/2 cup of vegetable broth

1/2 cup of water

1 tbsp of minced garlic

1 tbsp of cayenne pepper

1/2 cup of spinach

1/2 cup of frozen peas

Directions

Take ingredients and put into a large pot. Simmer for around 30 minutes, stirring frequently. Take out and eat up.

Healthier(?) Brownies

Ingredients

3/4 cup whole wheat flour
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons smart balance light
2/3 cup brown sugar
1 large egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup nonfat Greek yogurt
1/4 cup semi-sweet chocolate chips
1/4 cup chopped walnuts

Directions

Preheat the oven to 350. In a large bowl, combine all the ingredients (except chips and walnuts), mix thoroughly. Afterwards mix in the chocolate chips and walnuts. Put into a a pan (beforehand spray it with pam so the brownies won’t stick, I forgot to do this). Let it bake for around 20 minutes. Take it out of the oven and let it cool.

It is freeeezing outside. I spent my weekend almost exclusively indoors because of this, and I was not pleased! I’m ready for warm weather; which means no more coats, no more jackets, no more heat in my car, and no more staying indoors. The cold was the main reason why I didn’t go for a run this weekend and instead cooked/ate way too much. Seriously cold weather turns me into this grouchy monster that just sleeps and cooks;it’s scary stuff.

This weekend I made curried tofu with quinoa, spinach dip (for the basketball games/pitas were on sale for 66 cents!), fudge balls, ¬†almond butter cookies, cauliflower mash, overcooked steamed shrimp, and banana soft serve with chocolate sauce/crumbled almond butter cookie. My favorite meal was most definitely the curried tofu; it’s a recipe from a book (I forget the namE) at the bf’s house, and it’s really, really good. As far as desserts go, the banana “ice cream” with the chocolate sauce and almond butter cookie was amaaazing. Below are the recipes, and I highly reccomend giving them a go: they’re all easy to make and healthy so win/win.

Curried Tofu

Ingredients

One blog of Extra Firm Tofu

1 bell pepper

1 tbsp of olive oil

1 onion

1 green chile

1 package of curry paste

2 cloves of garlic

3 tbsp soy sauce

1 tsp tumeric

1 tsp of pepper

Directions

Press the tofu, making sure to press all the excess liquid out (I did this by pressing it in between two plates for around 20 minutes). Sautee onions and garlic until the onions are translucent, then add the peppers. Cook for around 5 minutes and add the curry paste and soy sauce. The curry paste can be pretty thick, so to loosen it up we added some water as well. Cook for another 5 minutes and then add the tofu. Simmer for 20 minutes and then serve.

Almond Butter Cookies

1/2 cup of almond butter

1/2 cup of steel cut oats

2 eggs

1 tsp baking powder

1/4 cup of chocolate chips

4 tbsps of brown sugar

Directions

Preheat the oven to 350. Combine ingredients in a bowl, mix well. Put the mixture into little dollups on a baking sheet (size is your preference). Bake for around 10 minutes. Take out and let it cool.

Banana Soft Serve with Chocolate Syrup

Ingredients

2 frozen, chopped bananas

2 tbsp greek yogurt

1 tbsp of agave syrup

1 tsp of unsweetened cocoa powder

Directions

Take the banana and greek yogurt and put into your food processor. Mix ingredients until there are no banana chunks and it resembles soft serve. Put the mixture into two bowls. In another bowl, combine agave syrup and cocoa powder. Microwave for 20 seconds to make it a little warm, pour over the two bowls of soft serve. Enjoy.

Fudge Balls

Ingredients

1 cup of almonds

15 dates (I used less to conserve dates)

1 tbsp agave syrup

2/3 cup of cocoa powder

Directions

Put the almonds into the food processor and blend well. Add the dates, followed by the cocoa powder and syrup. Add water if the mixture is too dry. When done, take scoops out of the processor and form into little balls (or just little scoops). Just to warn you, this is not a pretty dessert and can be really messy but they’re pretty popular.. for a reason ;).

Today I finally got my healthy groove back. I went through a bit of a food rut; I didn’t care about what I cooked and just did whatever was easiest. I also have been terribly inconsistent with working out; I started out the year running almost everyday (except weekends) and doing at-home workouts but when the snow and holidays came I quickly fell out of my work-out routine.

Well today I’m back on track! Even though I shouldn’t be adding on another monthly expense, I decided to join Balleys. It’s right by my work, so instead of sacrificing exercising every time I go visit the boyfriend in Delaware or when there’s terrible weather, I’m able to work out everyday during the week. Today I decided to take advantage of the free trainer session and did about 20 min on the elliptical. Even though the trainer obnoxiously tried to sell me 16 sessions or 4 sessions for 99.99 (yeaaaa right) I at least got some ideas for future workouts and learned how to use a bunch of the machines.

When I got home I was ready to get into the kitchen! I saw a recipe for chickpea soup but decided to do my own variation.

Chickpea Soup

Ingredients

1 can of chickpeas

3 cups of vegetable broth

2 tbsp apple cider vinegar

2 carrots

half red onion

1 cup of mushrooms

2 pinches of cilantro

2 tsp garlic powder

2 tsp cayenne

2 tbsp minced garlic

1 tbsp cumin

Directions

Chop up all the veggies. Cook carrots, onion, mushrooms, and garlic on the skillet in 2 tbsp of vegetable broth. Cook for about 5 minutes then add cumin. Puree chickpeas, apple cider vinegar, and 1 cup of vegetable broth in a blender. Add the pureed chickpea mix to the veggies along with the remaining vegetable stock. Cook the mixture until it boils, then reduce to simmer. Add the cayenne and garlic powder. Wait until carrots are nice and tender and then serve.

Baked Apple

I also attempted to make kale chips, but sadly set the oven to 350 instead of 275.. and my poor kale leaves burned to a crisp. So to make up for the kale chip fiasco, I decided to bake an apple for dessert. I baked it at 350 for 20 minutes, and afterwards cut the apple up and sprinkled it with cinnamon. Yum.