Day 37

Blessing Day 37: Dessert after dinner…homemade fudge!
Blessing Day 37: “Dessert” after dinner…homemade “fudge”!

I admit, today I was struggling to get through the day… struggling to see the beauty of snow falling when it’s supposed to be spring… struggling to be excited about work when I should be grateful that I have any work at all! I forgot that in the mundane day I was having, I could be consoling Jesus on that Cross by uniting my day to His sorrow. And this being Holy Week!

So I thought back on all the little gifts – the work I have, the girl at work who was so sweet, a promise of a prayer, a Skype date and exciting news from a dear ol’ friend, dinner cooked by Mom, and a little “dessert” which is out of the norm in our house! So many blessings! Silly me.

Which then leads me to tell you about this “fudge”!!! I’ve been looking for creative ways of using whey protein isolate for post-workout recovery, since I don’t care much for the taste on its own. And I stumbled on this great recipe! Be forewarned, it is sticky! But delicious –  you can’t taste the protein powder nor the avocados. I know, right? Avocados. I adapted the recipe from Smart Party Planning, to work with the ingredients I already had in my kitchen. A small square is perfect for a little dessert, but even better for a post-workout protein needs! NB: For optimal recovery post-exercise, carbohydrates should be ingested along with protein, at a ratio of 3:1 for carbs:protein! I won’t go into details here. 🙂 Just enjoy the fudge!

Healthy Chocolate Fudge

2 large just ripe avocados, pitted and peeled

4 scoops (120 g) chocolate whey protein isolate

½ cup cocoa powder

Pinch of salt

2 cups walnuts

1 ½ cup figs, chopped

3 tsp maple syrup (or honey)

Add the avocados, cocoa powder, protein powder, salt, and maple syrup to a food processor. Process until smooth. Add 1 cup of walnuts, 1 cup of dates. Process til smooth, then pour in the 1/2 cup of walnuts, ½ cup dates. Again, once smooth, add the remaining ½ cup of walnuts. Pulse a few times.

Press the fudge into an 8X11 baking pan lined with parchment paper. Freeze at least 3 hours (I left it overnight). Remove from the pan and slice into pieces.

Store the fudge in the freezer. I think it personally tastes better right out of the freezer 🙂


Day 31

Blessing Day 30: Success in making a gluten-free, dairy-free cornbread
Blessing Day 31: Success in making a gluten-free, lactose-free cornbread

I’ve got to learn to take pictures step-by-step…here’s the finished product of gluten-free, lactose-free cornbread muffins! So you know, there are many a recipe that I’ve tried to modify since my handsome love had to go gluten-free and lactose-free. Not all have been successful, sadly. But today…yes! The elimination of gluten and lactose has not been an easy diet change for my fiancé, but it certainly invites us to be creative and in ways, much healthier!

So today’s experiment with these cornbread muffins was sweet sweet success. And a #smalljoy that I found in my day. It tastes delicious to both the gluten-free or gluten-loving person!

Cornbread muffins (gluten & lactose-free)

3/4 cup cornmeal

1 1/4 cup unsweetened almond milk

1 cup gluten-free flour

1 Tbsp baking powder

Sprinkle of salt

1/2 cup maple syrup

1 Tbsp honey

2 eggs

1/4 cup vegetable oil

1 jalapeno pepper, finely diced

add-ins? Cheddar cheese gratings, green onions, etc.


Preheat your oven to 400 F.

In a small mixing bowl, combine the cornmeal and almond milk. Let it sit for 10 minutes. Sift the flour into a large mixing bowl, and add the baking powder and salt. To the cornmeal/milk mixture, add the maple syrup, honey, eggs, and oil. Whisk together.

Add the wet ingredients to the dry, stirring until just completely mixed. Fold in the jalapenos and other optional ingredients.

Distribute the batter evenly between the muffin cups. Bake for 15-18 minutes, until lightly browned around the edges. Let cool in the pan. enjoy!

Celebration Sundays

I. love. Celebration. Sundays.

Today we veered from our normal routine of 10:30 AM Mass and lunch with my parents…today we woke up early in order to go to Mass and still make a brunch date at 10 AM! But that was a #smalljoy, despite the initial feeling when the alarm went off at 7 AM this morning. I got to start the day off bright and early, and have my handsome love by my side ALL day. Blessed.

Brunch with a good friend of my fiancé’s this morning was a treat! Those men rarely see each other, but when they do, it’s like nothing’s ever changed. And as they caught up, they cooked up a storm…with delicious gluten-free, “paleo pancakes” that were light and fluffy and delectable! Imagine this: pancakes made out of eggs and bananas. And THAT’S IT. I suspect you’ve all made pancakes at some point or other; the instructions are not at all detailed, but here’s the basic outline!

The easiest gluten-free pancakes ever (Makes 6 small pancakes)

2 eggs

2 bananas

A generous dash of cinnamon (I like a lot)

Blend all the ingredients together until smooth. Drop the batter onto an oiled pan over med-high heat. cook and flip like regular pancakes. Enjoy with fresh berries and maple syrup/whipped cream!

Day 26

Blessing Day 26: Homemade nutella!
Blessing Day 26: Homemade nutella!

Such a blahhhh day outside today! Amazing how a cloudy, snowy day can make one’s mood mellow out…instead of motivation and a ‘get er done’ attitude, I just want to curl up under a blanket with a cup of hot tea! But the thought of starting off my day with homemade nutella was a perfect incentive to get up and get at ‘er this morning! 😉