Tag Archives: recipe

Weekly Workouts + Weekend Update

This past week started off pretty average, workout wise. I tried one of the new workouts that I pinned (Burn 100 calories in 10 minutes: Do this total body workout at home!) and was very underwhelmed. It was a decently tough workout, and I pushed hard, and only burned about 48 calories as per my heart rate monitor. Maybe my monitor isn’t right and I’m being unfair, but it seemed like I was working a lot harder and hoped to get closer to the 100 cals mark. I did the routine in 11 minutes, but it wasn’t a very fun work out either.

Monday5 pull ups, Week 3 day 3 of push ups challenge (88 push ups), yoga
Tuesday1 pull up, 45 minutes of yoga focusing on backbends
Wedneday2 pull ups, 30 yoga + handstands practice
Thursday3 pull ups, Week 4 day 1 of push ups challenge (126 pushups), yoga +handstands
Friday100 cals in 10 minutes workout (linked above), yoga

For yoga, I practice a lot of handstands and back bends. They’re pretty much my focus right now and I’m enjoying it. I noticed I was having some trouble on Friday with my wrists in different arm balances and I think that’s due to the push ups challenge.

Fallen Angel Pose
Fallen Angel Pose – My wrists were really uncomfortable

Last time I wimped out of the push up challenge close to the end because my wrists hurt a lot when I did them. I tried everything from warming up my wrists, wrapping them, and trying to position my hands differently and nothing helped. I’ve never had wrist paint when doing yoga, even when practicing a lot of arm balances in a month, so I think the push up challenge is affecting that. I hate quitting it again, but I definitely don’t want it to affect my yoga practice.

I tried a new recipe for Hearts of Palm Lobster Roll, and it was really, really good. I got food poisoning once as a kid from lobster and could never eat it after. I didn’t know if I’d even like this faux lobster, but I like hearts of palm, and cooked with Old Bay, it was really tasty. I used this recipe, and subbed celery with green peppers, omitted the lemon (because I forgot to get it from the store), and used a tad bit more Just Mayo. I also added lettuce and tomato to the roll, which could totally be against a traditional lobster roll, who cares, it was delicious.

Hearts of Palm Lobster Roll
Hearts of Palm Lobster Roll

I took two days off to rest this past weekend, which I don’t normally do. On Saturday, I ran out to do errands and then got a headache and just wanted to rest for the day. On Sunday, we had minor emergencies which had us at urgent care and the ER (everyone is fine now!) and after all the running around, there wasn’t the time or energy for anything else.

What did you do this weekend?

Raw Chocolate Cupcakes

Recipe: Raw Chocolate Cupcakes with Vanilla Frosting

Raw Chocolate Cupcakes

These cupcakes are incredibly chewy and moist. They taste like a traditional brownie, but there’s no sugar or flour, and they’re completely raw. The icing is just as rich and delicious, and it only contains cashews and agave (or date paste).

Raw Chocolate Cupcakes

Chocolate Cupcakes with Vanilla Frosting
Recipe type: Vegan, Raw
  • 1 cup dates + water to blend
  • 1 cup oat flour
  • ¼ cup flax seed meal
  • ¼ cup almond meal
  • ¼ cup cacao powder
  • cinnamon (optional)
  • maca powder (optional)
  • 1 cup cashews, soaked over night
  • agave to taste
Date Caramel (optional)
  • 5-6 dates
  • water to blend
  1. Start by making the date paste. Blend the dates with about 2 tbsp of water. Add more water if necessary.
  2. You can remove the date paste from the blender to grind the oats, or blend everything at once. I do it all together, but it takes a few minutes longer to break the oats down that way.
  3. Blend date paste with the rest of the ingredients. The mixture should be moist enough to stick together, but not watery. You can add more water if it's too dry, or more of any of the dry ingredients if it's too wet.
  4. Form into balls, or use a silicone mold to shape cupcakes. I used a silicone mold to make the heart shaped cupcakes.
  5. Dehydrate the cupcakes 4+ hours until they are the desired consistency. The longer you dehydrate them, the less moist they will be in the inside.
  1. Drain the cashews of the soaking water and add them to the blender. Add about 3 tbsp of fresh water and blend together.
  2. Add the agave and any other flavorings you would like.
  3. The more water you add, the thinner the consistency.
Date Caramel
  1. Blend dates and water til a smooth consistency.

Raw Chocolate Cupcakes

Easy Summer Dessert: {vegan} Fruit Tart

Vegan Fruit Tart

This dessert is a deceptively simple crowd pleaser. It’s light and refreshing with minimal processed sugar. It’s also beautiful, and almost impossible to screw up. I’ve brought this to two family gatherings so far, and it’s been a huge hit. No one ever suspects that it’s vegan!

A few notes, be sure to cut up the fruit before you start on the custard. You want to put the fruit on the custard as soon as you pour it onto the crust. It will set into the custard a little bit instead of sitting on top of it. Also, your pie should chill in the refrigerator for at least 2 hours before serving. I like to make it a day in advance.

Fruit Tart
Recipe type: Dessert
Cuisine: vegan, dessert, fruit
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • ¼ cup non-dairy margarine
  • ¼ cup shortening
  • ¼ cup confectioners’ sugar
  • 1 cup flour
  • ¼ cup granulated sugar
  • 2 tbsp flour
  • ¼ cup EnerG Egg replacer, arrowroot, or cornstarch
  • ¼ cup water
  • 1⅓ cups non-dairy milk (I prefer unsweetened vanilla almond milk)
  • ½ tsp vanilla extract
  • 1 tsp lemon or orange extract
Fruit Topping
  • 1-2 kiwis
  • 10 strawberries
  • Handful of blueberries and/or raspberries
  1. Cut up the fruit. It's important to do this before starting the custard, because you're going to want to put the fruit on as soon as it's done.
  2. Preheat the oven to 350°F. Lightly grease 8 or 9 inch pie pan with cooking spray.
  3. Beat together margarine, shortening, and confectioners' sugar. A hand mixer with a whisk attachment works well.
  4. Slowly add in flour.
  5. Press crust into the pie pan and bake for about 20 minutes, until lightly golden.
  6. Mix the water and egg replacer (or arrow root, or cornstarch). Whisk together so there are no lumps.
  7. Add in sugar and flour.
  8. Heat milk on stove in medium sauce pan until it starts to froth.
  9. Whisk in the sugar/flour mixture.
  10. Keep whisking, and do not stop. The custard will start to thicken and if you stop whisking it will get lumpy.
  11. When the custard is uniformly thicker, pour onto pie crust, and immediately top with fruit.
  12. Let chill for at least 2 hours before serving.