Genuine Health Chocolate Protein Waffle

20120319-130728.jpgMy friend Nocole work for Genuine Health. They are a pretty awesome company and make some pretty cool stuff. Check some of it out

I cleverly used my cooking skills to trick her into giving me some samples in exchange for recipes. I’ve kinda fell flat on my side of the deal.

Until now, the man friend wanted waffles… I wanted something chocolate, i mean healthy. We had these.

In all honesty these were pretty good… The waffle maker did nothing for them except change the shape, they would be great pancakes as well.

Genuine Health Chocolate Protein Waffle


1/2 cup egg white, whipped if you can
1 tbsp Agave Nectar
2 tsp Granulated Sugar
1.5 tbsp Canola Oil
2 Scoops Genuine Health vegan proteins+ Chocolate
1/2 cup Flour, white
1/2 cup Whole Wheat Flour
2 tsp Baking Powder
.5 tsp Salt
1 cup Almond Low Fat Vanilla Milk (Pacific Natural Organic)
1 tbs Giant Baking Cocoa-Unsweetened Cocoa Powder


If you can whip up the egg whites, if you can then proceed, other wise up add them out of the carton.

Add eggs, agave, sugar, oil and cocoa powder together. I used a hand bender for this, it’s wonderful!
When that’s all mixed, add the baking powder, salt, protein, wheat and white flour. Mix again, then add 1/2 cup of the almond milk, mix again….Continue to add the milk as needed until you get a regular waffle mix consistency.

I used Pam on my waffle maker and used 5 of 8 for the heat setting, leaving each batch in the waffle iron for about 7 minutes

Serving Size: 8 4 inch square waffles



Tasting the Healthy Rainbow

My ‘man friend’ still harasses me about the first day we meet. It was 6am, I showed up with Sour Skittles and a 3 Musketeers in one hand and a Diet Mt. Dew in the other….Oh those days were great, assuming ignorance is bliss. Those days a menu looked like Frosted Flakes, breakfast; candy corn and Taco Bell, lunch; and 1 pound box of Sees candy and diet Pepsi, dinner. On occasion I would go to Carle’s Jr. for criss cross fries and ranch, I guess chicken strips were ordered once or twice, after all I needed some ‘real food’.


I grew up, just little, since then.

I’ve learned a few things since then.

I still love sugar.

I now love vegetables as well.

Well Balanced Greek Salad

(printable recipe here)

1 ½ cups cooked, quinoa

1 cup cooked, shredded, chicken

½ English cucumber, chopped

2 Tomatoes, chopped

½ cup red onion, chopped

½ cup bell pepper, chopped

½ low fat feta cheese

3 cup olives, chopped


2 Tablespoons red wine vinegar

Herb blend

1 Tablespoon olive oil


In a large bowl mix all the veggies. I refrain from draining the tomatoes because the tomatoes water mixes with the dressing and you’ll need less oil.


Add the vinegar, juice from the lemon, a hefty sprinkle of the herb bled and the olive oil.

Toss together so all the veggies are coasted.

Next, mix in the chicken, stir, fold, toss or whatever to mix the chicken in with the  veggies.

Lastly, add the cheese and quinoa, gently combine so that everything is mixed well.

I find it’s best if you make this the night before so all the flavors have a chance to blend together.


And whola, protein, veggies and a complex carbs. Make enough to have for a few days, it’s a great last minute dinner or office lunch. Should last 4 or 5 days in the fridge.

Growing Up

No- not me. My little brother recently graduated college,  I am very proud of him. We have had our differences in the past, for about the first 16 years of his life, give or take. But now, I admire him. He’s a great friend, a honest person and my financial advisor. This list doesn’t stop here, but I am going to.  

We had a BBQ at his house for him and a few of this friends. My mom and I counted family and friends we knew were going to be there, about 30. I added 15 to that, because when my bother says a few friends it usually  consists of at least 3 car loads of people. I was wrong, and he now has a fridge full of left over, hardly a problem for a household thats made-up of 4 males, and all under 23 years old. I guess he has been making some pulled-pork and chipotle-cheddar nachos. They are on my to list now. I hear they are amazing.

The next severals posts will be food from BBQ. Like the pulled pork…

Here is the first release, Green Bean and Roasted Red Pepper Salad.  There are a few people who really liked this, so try it! It’s healthy, light and something different.

Go get the recipe HERE

Semi Lemon Pound Cake

It’s not a true pound cake-but close….

So go pick all those lemon off your neighbor tree and go for this.

It’s good.

Real good.

This one made it’s first appearance on Super Bowl Sunday, wrapped in whipped cream and layered with lemon curd in the middle. The eaters- they were wowed even after the 1 pounds of cheese that was wrapped in cabs and called appetizers. Just days after the first appearance this cake took bunt form and got a luscious coat of lemon glaze for a birthday at work.

Lemon (semi) Pound Cake

yields two 9×5″ loaves or one large bunt or one 9×13, or one normal bunt and  six cupcakes

3 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

2 3/4 cups sugar

1 1/2 cups butter softened

Zest from 1 lemon

1 teaspoons vanilla extract

1 tablespoon lemon extract

6 large eggs

1 cup sour cream

2 tablespoons of oil

¼ cup lemon juice

Preheat the oven to 350°F. Spray whatever pans you are using with

non-stick or line with parchment.

Cream the sugar, butter and zest together until light and fluffy.

Add the vanilla and lemon extract

Add each egg one at a time until well blended

Mix in the sour cream, oil and lemon juice until blended

Sift together: flour, baking powder, and salt. Add the flour mixture.

Mix on medium speed for one minute.

60-75 minutes. Or until it’s golden on the top and done in the middle

Nuts For Coconut

I love coconut, it loves me too-but not in a figure flatter loving way; more like a ‘let me help your thighs juggle’ kind of a way….And that’s where this cake comes in AND it’s so so worth those extra 20 zillion miles that are on my ‘to do’ list.

I used the recipe from here:

  • 2 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 1 cup butter-soft.
  • 1 cup coconut syrup-the stuff that they make Italian sods from and flavored coffee-yeah that stuff, buy-use it-love it.
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup buttermilk
  • Pinch of salt
  • 4 cups sweetened shredded coconut
  • Butter cream frosting-use half cream half coconut syrup to make it
  • 1 jar lemon curd.

1. Sift together flour, baking powder, baking soda and salt

2. Whip eggs whites until they are light fully and hold a firm peak.

3. In a mixing bowl, blend together butter, coconut syrup and sugar. Beat together until light and fully, like 3-5 minutes.

4. Add the egg yokes and extracts. Beat again for a few minutes.

5.  Mix in the flour and butter milk, mix just until combined.

6. Fold in the egg whites and 2 cups of shredded coconut.

7. Pout into parchment lined pans and bake at 350 until done, try something like 36 minutes if you are using 2 9 inch pans.

8. Allow cakes to completely cook, this is always a difficult step for me but it really helps.

9. When cakes are cooled layer the lemon curd between the later and wrap the whole thing in a generous later of coconut infused butter cream and press the remaining shredded coconut to the butter cream.

10. Share with your best friends  and me


This was my version of this one:

Tuesday Morning Pancake

my man-friend was away this weekend. I missed making him breakfast this weekend. So-I made it today, and wasn’t even late for work. I must be missing eyeliner or pants or something.

So I don’t have any pictures-long story my computer is once place, my cameras are another, my heads in space and I can’t find the cable to connect everything. but they are really good pancakes. I promise. Man friend even give them a really good. I think I have heard that from him 6 times, maybe, and usually it has to do with 7 layer dip or a burrito.

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