Strawberries and Mango

I wanted to make today a mildly productive day, and it was. It began with two super yummy shakes!

When I got down to some random frozen fruit, I diced it all up and made one big frozen fruit salad, containing bananas, apples, and assorted berries. This, combined with chocolate protein mix, made and incredibly delicious and creamy shake for Frank. Since I love froyo, oh, so much, and am constantly topping my sugar free strawberry with chunks of mango, I took the cue.

1 scoop vanilla protein powder

1/3 cup halved, frozen strawberriesWP_002900

2/3 cup cubed, frozen mango

1 Tbsp Torani sugar free coconut syrup

Wowzah! That was a tropical dream!

After my shake and a cup of coffee, I grabbed Beauty and pampered her! She got her nails trimmed and a nice bath! It always amazes me how much a dog can shed! Nonetheless, she got a little pep in her step and went to show off how clean and fluffy she was to Bunny.

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I think that little pep tired this old gal out… nap time for Beauty!!!

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Following her bath, I checked on my discounted pears I had picked up. Perfect consistency for my Bakeri-inspired coffee cake! I’ve cooked for Barry, but never baked for him. I made a slight alteration to the recipe. Rather than layering the thinly sliced apple, I finely diced it and incorporated it into the batter. I then layered the pears, since they cook down a lot easier.

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I did have some pears left over, so I did the same and tossed them into the last layer of batter. I feel like the cake was so much moister this time around, since the juices from the apples were evenly distributed.

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Barry stopped by after work and I gave him some. It must have been good because he didn’t have any left by the end of the night and told me it was “delicious” and that I should feel free to make it anytime.

I did not have much an appetite today… but Frank wanted to take me out for dinner… for sushi… Dilemma. I compromised. We ordered a large hot and sour soup (always with added hot sauce) and a large shrimp with steamed vegetables, with garlic sauce. Much healthier and portion controlled than going to a sushi buffet.

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I love this stuff! I could eat it all day! Its just so refreshing, and I’ve really gotten Frank hooked on the stuff, too!

To finish off my night, a little Zumba! I mentioned last week that the instructor invited me to help lead the class. I did it for the first time, today! It was funny, at first, because I had to remember I needed to be the mirror image of what I usually do. It took a few seconds, but it finally got it. Dancing really gets me going and I think the instructor could tell how much fun I was having. Plus, it makes me go harder knowing that people are watching me, and that if I’m having a good time, they will, too!

After showering off my Zumba stank, and folding some laundry, and posting this post, of course, I will spending the rest of the night in bed sending out resumes.

Bakeri Bake-Off

Yesterday, I mentioned I made one of my favorite breakfast/dessert recipes. I can’t wait to share it with you.

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When I visited Meaghen, back in December, she took me to this quaint coffee shop called Bakeri. It was small, everyone was incredibly friendly and you can watch the food being made right in front of you. They had scones, muffins, cookies, quiche, brownies, focaccia, sandwiches, and so much more! My first morning in Brooklyn I enjoyed some sort of caffeine that I let the expert order for me, a snicker doodle and lavender bar, and a delicious coffee cake!

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The back yard

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such a tiny shop

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the inspiring breakfast

This recipe is a great way to use up that fruit thats turning a little quicker than you want it to. I’m pretty proud of this recipe, too! Baking is not for everyone, its a real science and this is the first baked dish that I measured out and created solely on my own.

Apple-Cranberry-Pear Walnut Coffee CakeWP_001250

serves 12

2 very ripe pears

2 medium very ripe apples

1 1/4 cup fat free sour cream

1/2 cup finely diced walnuts

1 Tbsp Brummel and Brown Yogurt spread, or butter

1 cup granulated Splenda

1/2 liquid egg whites

2 cups Presto self-rising cake flour, measure after sifting

1 cup whole wheat flour

1/4 cup unsweetened applesauce

1 tsp baking soda

1/2 cup whole frozen cranberries

Streusel:

1/4 cup Splenda brown sugar

1/4 cup whole wheat flourWP_001252

1/3 cup Fiber One bran cereal, measure then pulse in processor until fine

1 tsp cinnamon

2 tsp vanilla extract

2 Tbsp unsweetened applesauce

1/2 Tbsp ground flax (optional)

1 Tbsp granulated Splenda

Combine sour cream through baking soda. Dough will be thick. Stir in the cranberries. Spoon a little less than half in a 9 x 9 baking dish that has been sprayed with some non stick spray. Spread the thick mixture evenly over the bottom with a spoon and ensure it reaches the corners. Let this layer settle, while roughly peeling, coring, and thinly slicing the apples and pears. Spread two-thirds of the sliced fruit over the settled layer of dough. Pour the remaining dough over top and spread evenly. Top with the remained fruit and pat fruit into dough with fingers.

Combine the ingredients for the streusel (brown sugar through flax) in a bowl and mix well. Using you hand, sprinkle to sticky mixture over the cake. Sprinkle the white Splenda evenly over top.

Cover the dish with foil and bake for 20-25 min at 350 F. Uncover and lightly pat down the streusel and bake for another 20-25 min.

Cut into 12 squares while still warm and enjoy!

WP_001257Facts:   1 serving (1/12 recipe)

Calories: 225

Fat: 3.3g

Sat. Fat: 0g

Cholesterol: 0mg

Sodium: 368 mg

Carbs: 40.8g

Fiber: 3.9g

Sugar: 9.4g

I love how the tartness of the cranberries pairs with the sweetness and earthiness of the apples and pears! Its the perfect amount of sweet! This can be eaten room temp or warmed up. (I like slicing a piece in half, warming it in the microwave,  and adding a side of vanilla ice cream to make it a dessert!)

If you are ever in Brooklyn, I suggest Bakeri! Its quaint and cozy, friendly, and all their food is made with love! I can’t wait to go back!

Today, I was supposed to meet up with Katie, my sponsor to work out… but tell that to my car…

WP_001261So I wound up making breakfast with some leftover hot Italian turkey sausage, sun-dried tomatoes, onions, and   peppers. I topped the eggwhites with a bit of fat free shredded mozzarella. Mom really enjoyed it, and so did I!

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After some more procrastination, I finally got myself to sit down and watch a bit of a  lecture.

PS. Bakeri’s cookies are to die for! Salted chocolate and cherries!

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Enjoy your Saturday!