Living the Whole Foods Lifestyle

Here is some news I am eager to share with you today…

Angela, who writes Eat Spin Run Repeat, has published a fabulous e-book called

 Living the Whole Foods Lifestyle

It has been produced in an easy to download and read .pdf format and the pages and pictures are truly beautiful.  Angela gave me a copy to use for this review and I have really enjoyed going through all her useful and practical tips, and drooling over the pictures of the recipes… they are all easy to prepare and made from things you are likely to already have in your pantry.

And I have been using the planning and shopping list templates, too.  They are easy to print and so very helpful. 

A little note from Angela…

In this 48-page e-book, you'll find:

• A list of versatile, timesaving ingredients to keep on-hand in your clean-living kitchen
• My favourite kitchen gadgets that make meal prep a breeze
• A printable meal planning template, recipe planner, and grocery shopping list
• 13 squeaky clean, super delicious recipes that feature those superhero timesaving ingredients

Check it out on her site Run Eat Spin Repeat…. and let her know I sent you! 

I wish you great success with your book, Angela.

Paleo Pops are Tops!

These tasty frozen pops are chock full of antioxidants and just the perfect icy treat for a hot Summery day.  The original recipe is in a book I am reading called The Protein Power Plan, but I did make a little change so will share how I put them together.

These freezer molds are great!  I won them from spabettie last year and use them a lot.

They hold a total of 3 cups.  If you plan to make some pops for yourself, you will want to measure your molds and then adjust the amounts of the ingredients accordingly.  When I made them, I didn’t put enough water in the food processor, so I just added some more to the mixture once it was in the molds and then stirred it a bit.

Paleo  Pops

• 2 cups frozen berry mixture (blueberries, blackberries, raspberries, strawberries)
• 1-1/2 cups water
• bit of Stevia (this is optional of course)

1. Place water and berries into a heavy-duty blender and process until smooth and thick.
2. Pour into freezer pop molds and freeze overnight.

Mine came out to about 23 calories each… and of course they are zero PointsPlus for my Weight Watchers buddies. 

The authors suggest that you use a mixture of frozen and fresh berries, if you have some on hand.

Do you make your own freezer pops?

A Variety of Tasty Egg White Bites

I have been making versions of these delicious little ‘bites’ ever since Gabby posted her recipe for 2-ingredient Sweet Potato Bites when I was doing my first Whole 30 Paleo Challenge in January.

I am so thankful to her for introducing me to these wonderful little morsels!

I didn’t have any sweet potatoes in the pantry when I first read the recipe, so I opened a can of pumpkin and used that instead.  I loved them immediately… and I really enjoyed them for a quick snack with a dab of almond butter on top!

I know my Weight Watchers buddies are going to want some details...

I didn’t have a  mini muffin tin at the time so I just used my regular sized silicone muffin cups.
I made 9 regular muffin-size 'bites' instead of the 18 minis that Gabby made and they came out to only 12 calories each.

Then I made them with a whole mashed banana and enjoyed them just as much.  I think the banana makes them a bit sweeter, too.  Again, 9 regular muffin-size 'bites' and these were 19 calories each.

Since then I have made them with sweet potatoes but I changed things a bit.  I used only 2/3 of the ingredients but made 9 again, and they were 24 calories each.

But then I finally bought a mini muffin tin!

And Saturday morning I was making a batch of Bacon and Egg Muffins, so I decided to do a batch of ‘bites’, too…. I had about 1/4 cup of mashed sweet potato in the fridge so I mixed 1/4 cup of unsweetened applesauce with it and made up my ‘bites’…. wonderful!

So it worked out to only using half the prescribed amount of the ingredients but I made 12 mini muffins out of it and they are 9 calories each.  You can see the size difference between the mini muffin tin and the regular size muffin cups that I used for the Bacon and Egg Muffins.

So now mine truly are just little ‘bites’.

They do make wonderful little snacks… a perfect mix of protein and carbs.  Of course they need to be stored in the fridge, but are very portable and handy…. and it is so fun to see what combos you can come up with.

Check out the original recipe at Gabby’s Gluten Free and then get cooking!

What other combinations do you think would work?… kabocha squash perhaps, and maybe some pureed strawberries.