Guilt-free Chocolate Peanut Butter Mugcake

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Happy Friday everyone! Once again, it is time for “Friends Feeding Friends”. This one comes from someone who is like a sister to me. She is my cousin, best friend, and partner in crime. This simple dessert is a great way to get that protein in after a workout… and tastes just like a regular cake! Check out her Instagram ketchupwithmeee for other mugcake recipes! Show her some love by following. You can follow my instagram also (lolosayshello) which sometimes has extra LLC recipes on it.

Want to have your cake and eat it too, but not break a healthy lifestyle? This mug cake tastes like a 1000 calorie indulgence, but the healthy ingredients let you enjoy this cake guilt-free! It is a perfect single serving, super moist, and will most definitely satisfy your sweet tooth. Keep in mind that if you don’t have some of the ingredients listed here, then you can easily get creative and substitute!

Cake Ingredients:
2tbs chocolate protein powder
2 tbs cocoa (hot chocolate) powder
A pinch of baking soda
2 tbs all-purpose flour
1/2 tbs cinnamon
½ tsp vanilla extract
¼ cup almond milk
Note: if you do not have protein powder on hand, then substitute an additional 1-2tbs of cocoa powder

Frosting Ingredients:
A dallop of peanut butter
Warm water

Instructions:
1) Spray mug with nonstick cooking spray.
2) Combine all cake ingredients in the mug and mix until it forms a batter consistency.
3) Put the peanut butter in a microwave-safe bowl and microwave for 30 seconds to create a smoother consistency. Remove from microwave.
4) Microwave mug cake for 1 minute (1:00). Remove from microwave and let cool.
5) Microwave the peanut butter for an additional 15 secs (:15) – do this in two intervals because if you microwave peanut butter too long then it turns into a cookie-like substance! Slowly add warm water to thin out the consistency – start with 1 tsp, and continue to add slowly until you reach your desired consistency.
6) Remove the mug cake, top with the peanut butter frosting, and enjoy this little piece of heaven!

Happy baking!

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*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps. If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

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Post-Thanksgiving Food Baby Workout

Happy Thanksgiving to my wonderful followers! I have had my blog for almost 2 months now & am so grateful for the support I have received so far. I hope each and every one of you have an amazing day spent with family and friends. Don’t be afraid to eat, eat, and …. eat! Why? Because I have the perfect post Thanksgiving workout video that I am excited to share with all of you. I’m sure by the time the day is over, we will all feel as if we have “food babies”. This Food Baby workout is awesome and won’t make you feeling guilty for eating a crazy amount today.

As I mentioned before, my favorite workout videos come from Cassey Ho of Blogilates. She has truly been an inspiration to me & I hope you all grow to love her as much as I do. She changed both my eating and workout habits for the better. (Plus her shop has really cute workout clothes and products).

So once again, Happy Thanksgiving everyone! If you haven’t yet, please share the love on this beautiful holiday & like LLC’s Facebook page for updates on new recipe & workout posts. I’ll truly be thankful 😉 https://www.facebook.com/livelaughcooking?ref=hl

Pumpkin Dip

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“We write to taste life twice” – Anais Nin

Going to someone’s house for Thanksgiving and need one last minute thing to bring?  Try this simple, quick, and delicious pumpkin dip!

Ingredients:

  • 1 1/2 cans of pumpkin (about 22 ounces)
  • 1 large container of Cool Whip (12 ounces)
  • 1 tsp of cinnamon
  • Whatever you choose to dip into the dip (I will be using graham crackers and pears)

Steps:

1. Pour the cool whip into a medium sized bowl.  Mix around a little to soften it.

2. Slowly (in small bits) add the pumpkin and stir into the cool whip.

3. Sprinkle in the cinnamon and stir.

4. Serve with graham crackers and pears (can also use apples and other fruit)

Happy Thanksgiving! What are you making this holiday? Share your recipes below!  Be sure to like  Live, Laugh, Cooking’s Facebook page for weekly recipe updates!

New Design & Workout Page

Hi dear followers!

I’m excited to announce that the Live, Laugh, Cooking blog now has a new look! In addition, I have added a Workout page at the top where I will be posting links to my favorite workout videos. Go check out which ones I posted so far! I also want to share with you where I buy a lot of my workout clothing and products from. Cassey Ho from Blogilates not only makes awesome pilates videos that I use on a daily basis, but she also designs adorable inspirational shirts, shorts, yoga mats, water bottles, etc. I think you guys will love her stuff. Go take a look!

Vietnamese Spring Rolls

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Happy Friday everyone! As many of you know, in the LLC world this means it is time for our weekly “Friends Feeding Friends” post. This week, the recipe comes from Jessica, an amazing food blogger who was kind enough to share with us her awesome Vietnamese Spring Rolls recipe.  Her fabulous blog is called “Gluten Free Boston Girl” and can be found at…

http://www.glutenfreebostongirl.com

In addition, I would like to share with all of you the links to her original posting of this recipe as well as her Facebook page.  Be sure to show her some LLC love by checking out her other great recipes and following her blog and FB!

http://www.glutenfreebostongirl.com/vietnamese-spring-rolls/

https://www.facebook.com/pages/Gluten-Free-Boston-Girl/194349280664649?fref=ts

Now let’s get cooking….

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Ingredients:

  • 2 red bell pepper, julienned
  • 2 large carrots, shredded or julienned
  • 2 cucumbers, seeded and julienned
  • 2 avocados, pitted and cut into thin strips
  • 4 oz rice noodles
  • 1 pound cook shrimp (optional)
  • Juice of 1 lime
  • 1 tbsp of rice vinegar
  • 2 bunches of scallions, chopped
  • Mint (can also use basil or cilantro- the more herbs, the more more flavorful the rolls will be)- Jessica suggests using more than you think you need because this is where the flavor will be coming from.  Don’t use sparingly!
  • 12-15 rice paper wraps

Steps:

  • If using shrimp, slice them in half lengthwise. Place in a bowl and coat with the juice of one lime. OR if using small shrimp, cut up into small pieces. (This is also helpful if you do not have a lot or shrimp.)
  • It is also a good idea to pour lime juice over the avocados to keep them from browning (especially if you are making these hours or on day in advance).
  • Cook noodles according to package directions. Drain and toss with rice vinegar.
  • Place mint, scallions, basil, and/or cilantro in a blender and blend until finely chopped.
  • Line all ingredients up, almost like an assembly line, to make preparation easy.
  • Fill a pie plate or bowl with lukewarm water. One at a time, dip rice paper into the water, shake off any excess, and transfer to work station (a plate will work just fine). Let stand for 30 seconds until it is softened.
  • Arrange rice noodles on rice paper. Top with two or three strips each of the red pepper, avocado, cucumber, carrots and a pinch of scallions and mint, evenly spread across the vegetables, leaving a one-inch border along the edge. (The fillings may be placed on the rice paper in any order you’d like.)
  • Roll up the rice paper, pressing down on the fillings with your fingers – this is important to keep the roll tight –  fold one side over the fillings, folding the sides in as you go. Press to seal. Repeat with the remaining rice papers and fillings until you run out.
  • Cut rolls in half and serve with your favorite dipping sauce; sweet and sour, sweet chili, or soy.

Thank you again Jessica for this delicious recipe!

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*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps.  If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

Balsamic Chicken (with mozzarella and tomato)

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“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti

Ingredients:

  • 4 boneless pieces chicken (I used Purdue boneless chicken breast tenderloins)
  • 1/2 cup of Italian breadcrumbs
  • 1/3 cup of balsamic vinaigrette dressing
  • 2 tbsp of grated parmesan cheese
  • 2 tbsp of shredded mozzarella cheese
  • 1 small tomato

Steps:

  • Preheat oven to 400 degrees & either spray a baking sheet or line with aluminum foil.
  • Rinse chicken and pat dry.
  • Put the breadcrumbs and grated cheese into a small bowl and  mix together.  Pour the dressing into a SEPARATE small bowl.
  • Dip chicken into the dressing and then into the breadcrumb/grated cheese mixture.  Coat well with the mixture and then place onto baking sheet.  Do this for each piece of chicken. (Please note, for more flavor you should allow the chicken to marinate in the dressing overnight. Simply place the chicken in a freezer bag with the dressing and leave in the refrigerator.)
  • Place in oven for 20 minutes (Please allow to cook longer if you did not use tenderloins, but chose larger pieces of chicken instead).
  • While the chicken is cooking, rinse your tomato and slice. Be sure you have one slice for each piece of chicken. A small tomato should give you about 4 medium size slices.
  • Remove chicken from oven.  Top each piece of chicken off with a pinch of mozzarella cheese and then lay the slice of tomato on top of the cheese.
  • Place the chicken (with toppings) back in the oven and allow to cook for another 5-8 minutes.
  • Enjoy!

Happy cooking!

Serve with a veggie of choice & Live, Laugh, Cooking’s crockpot baked potato or mashed cauliflower for a complete & delicious meal!

Crockpot Baked Potato:

https://livelaughcooking.wordpress.com/2013/11/17/crockpot-baked-potatoes/

Mashed Cauliflower:

https://livelaughcooking.wordpress.com/2013/10/28/mashed-cauliflower/

 Be sure to visit and like Live, Laugh, Cooking’s Facebook page for recipe updates!

http://www.facebook.com/livelaughcooking

 

Crockpot Baked Potatoes

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“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” – A.A. Milne

One of my favorite types of food is potatoes.  And of course, I don’t discriminate between the different forms of potatoes.  Chips, french fries, mashed, baked… I love it all.  I even gave up potatoes for Lent one year.  Not joking.  So I was really excited when I discovered this VERY simple recipe for crockpot baked potatoes.

Ingredients: 

  • 4 medium russet potatoes (If you have a large crockpot, you can probably make more at once)
  • Any toppings you wish to use (I chose butter, sour cream, broccoli, and shredded sharp cheddar cheese)
  • Aluminum foil

Steps: 

  • Wash and dry potatoes.
  • Prick the top of the potatoes with a fork & wrap in aluminum foil.
  • Cook on low for 8 hours or on high for 4. 
  • When done, allow them to cool for a few minutes before removing them from the crockpot because the aluminum foil will be EXTREMELY hot.
  • When you are able to remove them, take off the aluminum foil.  Cut the top with a knife.  Slightly squeeze the 2 sides of the potato.  If the potatoes are a little yellowish, don’t worry.  This usually happens when they are made in the crockpot.
  •  Add toppings of your choice & enjoy! 

Happy cooking! 

Be sure to check out & like Live, Laugh, Cooking’s Facebook page at http://www.facebook.com/livelaughcooking

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