ProCakes Review

I was so excited when I found out I got to review ProCakes’ protein pancakes. Healthy protein pancakes were one of the first foods I had at my friend’s place in Hawaii when I started eating clean. They are basically a staple in the clean eating world.

Here’s a little bit more info about this special yummy pancake mix…

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ProCakes is a high protein, carb smart, gluten free pancake mix with no added sugar.  It’s uniquely designed to help satisfy hunger while enhancing your diet with the protein your body needs to stay lean and healthy.  It’s comfort food for the fit inspired.

I especially love the no added sugar aspect of ProCakes. I am definitely trying to cut down on added sugar lately, as I keep reading more and more about the effects of sugar on our bodies (source).

ProCakes is even cooler because it is a fitness inspired company run by a very awesome blogger, Caren, at The Fit Habit. The company’s products are mindfully macro-balanced, which is sweet. A macro-balanced diet = a healthy dose of carbs, fats and proteins, which serves as building blocks for a strong, lean body.

Pancakes with side of strong, lean body for me, please!

I’m also glad the protein isolate ProCakes uses is whey protein. Whey protein is my protein of choice in all of the smoothies and protein bars I make. Here’s a good article on why to use whey protein.

Another great thing about it is that it is GLUTEN FREE. A lot of my friends and family are gluten free these days.

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I made my ProCakes test kitchen run last Saturday morning. Ok…late morning.

The ingredients part of the recipe is super easy to do: no food prep needed, just quick and painless addition of TWO little ingredients.

1 EGG

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(FREE RANGE, of course! An organic tip: to really make sure your eggs are coming from happy and healthy chickens, don’t just buy cage free eggs – buy free range – where the birdies can roam around on the farms and have plenty of livable space.)

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1/3 cup MILK

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Unfortunately, I kind of botched the test kitchen run.

Meaning my pancakes turned out not so pretty. Obviously I need buy some more so I can redeem my sad little guy. Just blame it on my lack of pancake making skills.  I am thinking a round cookie cutter would serve just fine as a shaper next time. #testkitchenfail

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Even though my pancakes didn’t quite do ProCakes visual justice, they TASTED good!  ProCakes’ protein pancakes have a little more of a sweet cookie-ish taste than usual plain pancakes, which is definitely a plus. The dash of cinnamon in the mix goes a long way. ProCakes are totally not your run of the mill, bland health food.

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YOU can buy your own protein pancake ProCakes HERE!

ProCakes sent me the product to review. All opinions are my own.

Friday’s Five

     a delish scrambled fried egg for breakfast, thanks to Tuna

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double date night at the famous Peking Gourmet

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I have been waiting to drool over this for the longest time [drooling only ;) ]…

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the orchid on my desk is blooming!

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my cutest little cousin’s hiking boots

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TGIF!!! Happy midsummers!

Hope you have a good weekend - tell something healthy you are going to do!

BLT Zoodles

Last week my friend told me she got a spiralizer.

Huh?

I didn’t know what she was talking about.

Apparently there’s this cool kitchen thingy that slices up stuff like zucchini and potatoes into noodles.

It looks like this:

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You can buy one HERE for about $35.

They are really easy to use and easier to clean than a juicer. There are even blogs wholly dedicated to spiralized food like THIS one.

Before eating the noodles I wasn’t completely convinced that I would spend the extra money on one but after tasting this dish – I definitely want a spiralizer. It totally tricked me into thinking I was eating a cozy noodle-y dinner as opposed to what it really was: a bunch of vegetables with some protein.

These BLT Zoodles really do taste like something you’d eat in a restaurant.

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Recipe modified from HERE, found by Mal. :)

Makes 2 servings

Ingredients:

  • 1 cup cherry tomatoes, halved
  • olive oil
  • salt and pepper
  • 2 strips of bacon
  • 1 tsp garlic, minced
  • pinch red pepper flakes
  • 1 small bag of spinach, chopped
  • 1 large zucchini, (spiralized)

Directions:

Preheat oven to 400ºF degrees.

Pour tomatoes into a medium bowl. Toss in a bit of olive oil and season with salt and pepper. Bake for 25 minutes and set aside for later.

10 minutes into baking the tomatoes, put a large skillet over medium heat and add in bacon. Cook the bacon for 3 minutes and then flip over them over. Cook for another 3-5 minutes.  Set aside on a paper towel.

Pour out 2/3  of the bacon grease from the skillet. In the skillet, toss in garlic and cook for 1 minute. Add in red pepper flakes and spinach and cook until the spinach is a little wilted.

Add the rest to the skillet: zucchini noodles, bacon, and tomatoes. Stir for 2-3 minutes.

YUM!

To make the zoodles -

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Run through the spiralizer.

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And cut with kitchen scissors:

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Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

Friday’s Five

playing in the waves (from our June beach trip!)

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some plants exist that I haven’t killed yet

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staying at a friend’s picturesque cabin

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frozen grapes = best low cal snack 

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fourth of July fireworks show

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Happy Friday!!! Hope you have a fabulous weekend. :) I’m trying to get back into a healthier groove again so shall be attempting to run and prep some clean eats (probably on Sunday, ha!)

Quinoa Tabbouleh

I was inspired to make my own quinoa tabbouleh a few weeks ago after my friend Vicki suggested it as an easy and healthy meal. We had just finished a delish Mediterranean meal at Mezè in Adams Morgan.

You know me – I’m always trying to use up some quinoa. ;)

Special thanks to Tuna for taking these pictures. I was stuck at work, and the sun was setting before I had time to capture the recipe photo shoot in the natural light myself. I think he’s found his calling, seeing how the photos turned out!

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Ingredients:

  • 1 cup uncooked quinoa
  • 1 cucumber
  • 1 green pepper
  • 3 small tomatoes
  • 1/3 onion
  • 1/4 cup black olives
  • 1/2 bunch fresh parsley
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • salt

Directions:

Cook quinoa. Cool off.

Chop up cucumber, green pepper, tomatoes, onion, and parsley.

Combine chopped ingredients in a big bowl with lemon juice, olive oil, and salt.  Stir in cooled quinoa.

Top with some more fresh parsley and serve.

A good meal add on: falafel 

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Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

Friday’s Five

a morning sunrise before a [hilly] 5K run for charity

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Tuna lookin’ good on the golf course

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 a kind-of double rainbow at the beach 

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bringing back this doable but no-joke circuit workout 

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new crock-pot meal: bbq ‘shepard’s pie’

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Happy Friday!!! Hope you spend the first official weekend of summer doing something FUN!

Capitol Hill Classic Race Recap

Since it is exactly one month since the Capitol Hill 10K, I decided it would finally be a good time to post the race recap. :)

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I wasn’t feeling so great in the days leading up to the race. I hadn’t trained much and my running fitness level was at an all time low since I started running two years ago.

So it pretty much seemed on point when I had the worst pre-race morning ever.  Nothing absolutely disastrous happened but it certainly wasn’t ideal.

I went to bed a little later than I aimed to the Saturday night before the race and ended up taking a Zzzquill without much time to get my zzz’s in. In typical fashion, I promptly snoozed and cancelled all three alarms I set.

I was supposed to catch the first train in to the city – but woke up exactly when I was supposed to boarding it. Ack! Luckily I had laid out all of my clothes and running gear the night before. I grabbed my stuff, shoved most of a Clif Bar in my mouth, and dashed our the door. I froze in terror when I realized I didn’t have a chance to drink my morning coffee.

(Runners…you know what that means.)

Alas, I had to soldier on and sprint to the metro. I looked like a big ole’ dummy with my drawstring backpack bumping along my back, running faster than my usual mile pace while burping Clif Bar. There was NO WAY I was going to make it to the race on time. I totally would have bagged it if it was just me, but I was running with friends – and I couldn’t let them down! If only there was a way get to Capitol Hill faster.

I saw a blue cab go by and shouted out loud. “A cab!!!” I had forgotten that cabs exist. The driver saw my panic and pulled a quick U-turn. I was so relieved when I got into that damn cab. He got me there right on time, though unfortunately the cab ride cost more than my race entry fee.

Once I found my friends I had calmed myself down and was good to go. The race site was hoppin’ and the weather was gorgeous.

 

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The only issue was the whole bathroom thing. There were definitely not enough porta potties for the amount of people that were participating. I seriously think this will be a factor in my decision to do the race again, as silly as that sounds. If I do run it next year I’ll just have to make sure to wake up early enough to find a nearby Starbucks bathroom first.

The gun went off as I was almost to the front of the line. I couldn’t believe the race was starting and I was still waiting for a darn porta potty. I toyed with just running away versus sticking it out. Other people were still running through the starting line, so I thought I wouldn’t be that late….

I ended up starting eight minutes into the race clock with mostly stroller goers, little kids, and training groups. That in itself is totally fine since I’m obviously not speedy or anything. But I truly loathed the fact that I felt like I was trying to catch up to the main pack for the entire race. I wasn’t even WITH the people running as slowly-fast as me. I was with the walkers.

After the race, Diana said “well at least you caught up to everyone, right?!” Nope. Even though I ran through the entire race, those who were doing the walk/run tactic still stayed with me.

I didn’t want to be with the walk/runners, I wanted to be with the slow ass joggers!!!

#spoiledbratraceproblems

My mood finally turned around in the third mile or so when I saw the super fast people winners coming back the other way. So cool! Always my favorite to see the leaders because it is so motivating.

And ironically, the super fast people make me feel better about running slowly. Because even though I was at the back with the slowest and not even the kind-of-slow…I was reminded: WHO CARES? I’m running and I’m doing it and that’s all that matters.

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Oh – and the FUN and FRIENDS part. I loved seeing them on the course!

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After the race, we headed down to Eastern Market and got brunch, which Stephy agreed was obviously the most important part of the day. One of the benefits of running is the lessened guilt in ordering and stuffing my face with deliciousness. In this case, deliciousness of the cinnamon-gooey kind.

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A hellish race morning ended with a an overall okay 6.2 miles down and a few little big slice(s) of heaven.

Friday’s Five

jammin’ out to 90′s music with my ladies

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my first taste of turkish coffee in the afternoon sun

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a week’s worth of healthy banana bread

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delish fresh eats – waffles, stir fry, and fruit salad

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running on the track for the first time since high school

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Yaaaaay, Friday! 

I hope you have  fabulous weekend! I’m spending mine with Tunes, family, and friends – so it should be a good one. :)

Summer Crab Dip

Over memorial day weekend, Tuna and I headed out of town with some friends to get away from the city for a little while. The weekend consisted of wine, the pool, and LOTS OF FOOD.

I swear we ate enough for a small army. Really helpin’ my swim suit bod here.

My friend Jen was along for the ride which was especially perfect because she is known for making the best dips ever. They are often featured in the forefront of…well, ANY function we attend. You can usually find me in the middle of a party shoveling my face with her buffalo chicken dip, delish guacamole, or – my most recent fav: crab dip.

It was fun to be her sous chef for the weekend!

Jen’s crab dip recipe was adapted from HERE.

We served it as an appetizer with crackers, tortilla chips, and celery. Maybe if I eat this dip for all of my meals for the rest of the summer with CELERY the caloric content will equal out.

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Ingredients:

  • fresh crab meat, 8 oz container
  • 3 tbsp reduced fat mayonnaise
  • 4 oz  reduced fat cream cheese
  • ¼ cup sour cream
  • 4 green onions, chopped
  • Old Bay seasoning
  • ¼ cup shredded cheddar cheese

Directions:

Preheat oven to 350°F.

Microwave the refrigerated cream cheese for a sec so it’s a little soft (room temperature).

In a medium-sized bowl, stir crab, mayonnaise, cream cheese, sour cream, and 1/8 cup cheddar cheese.

Add in onions and a bunch of Old Bay and combine.

Sprinkle some more Old Bay and cheddar cheese on top.

Bake for 30 minutes.

Serve immediately.

 

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Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!