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Spring into Surg

3 Sep

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Welcome to September!! Start of spring and start of my surgical rotation. It’s been pretty full on, with 7am ward rounds and strong-headed surgeons… I’m enjoying it though, but my prepared meals are more important than ever if I want to keep up my clean eating. I also have to sneak a gym sesh in when possible… but I’m determined to keep it up!!

 

Motivation:

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This week’s food plan:

 

Meal 1/Breakfast:

Pancakes!

 

Meal 2:

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Pistachio Green Cake from chockohlawtay.blogspot.com.au/. This blog is awesome!! I’m very much a sweet tooth and this blog has a massive range of healthy dessert options – definitely a new favourite πŸ™‚

Serves 16-20

1 cup spinach (packed)

182g lite silken tofu

1/2 cup apple sauce

1/2 cup no fat Greek yoghurt

2 tbs sugarfree maple syrup

2 tbs coconut oil

2 tsp Stevia

1 tsp green tea leaves

1 tsp vanilla extract

1 tsp hazelnut extract (I subbed in another tsp of vanilla)

1/2 tsp lemon extract

1&1/2 cups oat flour

3/4 cup vanilla whey protein

8 serves Stevia

3 tbsp arrowroot starch (I substituted corn flour)

1&1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1/4 cup raw, unsalted, shelled pistachios

The night before, blend spinach, tofu, yoghurt, maple syrup, oil, Stevia, tea and extracts then refrigerate overnight.

The next day, take the blended mixture out of the fridge an hour before baking

Preheat oven to 160 degrees and spray a brownie pan with cooking spray

In a large bowl mix together dry ingredients (except pistachios)

Pour the blended mixture into the large mixing bowl with the dry ingredients and FOLD

Pour the batter into the brownie pan then sprinkle with chopped pistachios

Bake for ~30 minutes or until a toothpick comes out clean

The original recipe has an additional citrus glaze to put on top, but this was yummy as is!!

Nutritional Info: per 1/16 serves

Calories: 85

Total fat: 3.1g

Total carbs: 8.3g

Sugar: 2.1g

Protein: 5.6g

 

Meal 3/Lunch:

Jamie Eason’s Turkey Meatloaf Muffins

 

Meal 4:

Chocolate Peanut Butter Protein Balls

Serves 5

1 scoop (32g) chocolate protein powder

1/2 tsp dark cocoa powder

2 tbsp natural peanut butter

2 tbsp unsweeneted maple syrup

Mix everything together and stir until moist and crumbly

Use your hands to form balls

My mixture turned out very sticky and sloppy, so I rolled the balls into dessicated coconut to help them stay together

Eat immediately or refridgerate/freeze

Nutritional info: per 1/5 serves

Calories: 91

Total fat: 5.3g

Total carbs: 2.9g

Sugar: 0.7

Protein: 7.7g

 

Meal 5/Dinner:

Chicken and Mushroom Quiche

 

Meal 6:

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WW chocolate mousse

Instead of using cottage cheese I subbed in no fat Greek yoghurt and added peanut butter πŸ™‚ yum

 

We also had our annual university med ball this weekend – a lot of dancing, wine and catching up with people I haven’tΒ seen all year πŸ™‚ it was good fun!!

Looking snazzy all dressed up :).

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Don’t make excuses – if you want something bad enough then nothing can stand in your way πŸ™‚ x

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