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Showing posts from November 10, 2016

Friday Morning Iced Coffee Date (11/11)

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Good morning and very HAPPY Friday to you! What a week. So much happened! Both good and bad. The bad is probably obvious, but the GOOD is that  Designed to Fit Nutrition is quickly growing and we’re going along for the ride . It sure is exciting, but, whoa, start-up life is crazy and nerve-wracking, too. We’re definitely in for an adventure! It’s been a week, and I am soooo ready for my PJs, couch, and a big ol’ glass of wine. I’m also really looking forward to our coffee date this morning. I feel like we haven’t chatted in ages! Speaking of wine… I recently discovered Mussel Bay, which is an affordable ($10) and very tasty New Zealand Sauvignon Blanc. I bought it at a local store, but, apparently, Wegmans sells it! Keep a look out for it Marlborough lovers! Speaking of wine…. Oooh, so true, right? Gatorade is permanently ruined for me. Every time I drink it, it reminds me of college. And hangovers. Ha! I’m totally in love with these ripped, black skinny jeans,  and I nee

Small Batch Gluten-Free Cookie Dough Protein Balls

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Hi, friends! Boy, do I have a delicious, protein-packed treat for you! I hope you’re ready for a new go-to recipe! I love a good protein ball, but, man, sometimes I have zero control around them. I often make a big batch on Sundays and they usually last me all week, but there are definitely times that they only make it until Tuesday or Wednesday. They’re so delicious, I just can’t stay away! Last week, I had a major craving for cookie dough (heyyy, PMS), and I knew if I made a big ol’ batch of protein balls for the week, I’d probably eat them all in like 24 hours. Yup. It happens to the best of us. Long story short, I whipped up a small batch of Cookie Dough Protein Balls for some added portion control and, whoa, they hit the spot. I hope you guys enjoy these babies as much as I do! Ingredients : 1 scoop (30g) vanilla  (or coconut ) protein powder (I used SFH ) 1 tbsp oat flour 1 tbsp sugar 2 tbsp vanilla cake batter coconut butter  <– regular coconut butter would work, b

7 Healthy Ways to Turn Carrots Into Cake

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Thanksgiving is right around the corner, which means our opportunities for sampling fresh baked goods are about to quadruple. If you’re choosing between a mammoth slice of cake festooned with buttery frosting and a modest piece of carrot cake, the carrot cake is clearly the better choice. Carrots are in peak season right now, and when used in baking, this vivid orange vegetable offers wonderful texture and natural sweetness. Still, the usual embellishments — chopped nuts, dried fruit, cream cheese frosting — all present opportunities for refined sugar and added fat to sneak in. So whether you prefer your carrots in cake, cupcake or muffin form, follow these six tips for turning your favorite carrot desserts into health-minded fall treats. Use Whole-Wheat Flour Whole-wheat pastry flour and pumpkin pie spice add great nutty flavor to Food Network Kitchen’s rustic  Carrot Cake , while buttermilk and grated carrots keep the batter extra moist. Confectioners’ sugar and reduced-fat cream

7 Ways to Harness the Self-Enhancement Bias (and Claim a Bigger Life)

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In yesterday’s post, “My 7 Favorite Practices for Engineering the Good Life,” I included a curveball of sorts—right at the end. Chase down fear. While all seven have been game changers , that one claims the pinnacle. The fact is, it’s the hardest one to embrace time and again, but it’s never ceased to move my life forward in very clear, tangible ways. Still, every time I have to talk myself through the same process.… How can I possibly take on something this substantial? What am I thinking? That one’s just too big, too complicated, too ambitious. This time, surely, you’ve overstretched, Sisson. But in that moment I remind myself that those feelings don’t drive the bus for me. They won’t be the ones doing the work to make a vision happen (they never are). A stronger, bolder, more adept self-concept will be leading the charge. Because that’s what formidable challenges call for. If I want something big, resisting fear will keep me from it every time. If I can tell fear, “You’ve met y

Could Leaky Gut be the Hidden Cause of Your Health Problems? 4 Causes and 4 Solutions

Mediterranean Tasting Plate

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Earlier this year I had the most delicious lunch: a Mediterranean tasting plate. I have always loved dishes that give you a little of this and a little of that, and this one had such a great variety! Olives, stuffed grape leaves, hummus, carrots and celery (loved the veggie touch!), toasted pita, big beans with sun-dried tomatoes, and a huge hunk of feta. It was absolutely delicious, and I knew I wanted to re-create it at home! My version would be great for a lunch for two (mine is a little large for one, but maybe you have a large appetite!) or perfect as a party dish. I took mine to a fall party and it was a big hit. I love that this platter requires barely any prep – just assembly. All you need to do is gather ingredients, chop the veggies, and toast the pita. And make hummus, if you’d like to. I used a local brand that I love! I found the grape leaves (a.k.a. dolmas) at Whole Foods in a nice little tin. So easy! I also added grapes to mine, which I thought was an excel