Elliptical 60 minutes at home while catching up with my friends Kelly and Michael
So, um, yeah, I’m so darn anxious to get back into running. I’m not letting myself run for a couple more days though. I think Sunday might be the day where I experiment with running a couple slow miles. We shall see.
Yesterday we attempted a little pre dinner yoga/stretching session, but that didn’t turn out so well.
Yeah, either did our picture taking.
You know what did work out well though? Some kitchen experiments.
My coffee creation of the morning is this today.
A new little “STUFT” twist on the café Americano. I posted it on instagram, but here’s what I did: I brewed my Starbucks espresso with my stovetop espresso maker added a little coconut oil (1/2 teaspoon), cinnamon and 1 tablespoon sugar free hazelnut syrup and then more hot water.
Come to think of it I really have a problem with all cereals. Who the heck can have just one serving? It’s too easy to fill up your bowl again, isn’t it?
I attempted to make a single serving of my own little granola type clusters. They didn’t come out too shabby so I thought I’d share.
It’s kind of a mix between coconut cookie dough crumble, protein cookie dough crumble, and the healthy oatmeal cookie. Pretty much just all sorts of goodness in one and I even added a little of that psyllium husk in there just for fun.
Here you go.
STUFT Protein Oat Clusters
makes one serving
2 tablespoons coconut flour (14 g)
1/2 scoop flavored protein powder (14 g) (I like vanilla flavored)
1/4 cup oats (20 grams)
1 tablespoon chia (7 g)
1-2 teaspoons psyllium husk (4 g) (optional)
1 packet sweetener (I used Stevia)
1/8 teaspoon baking powder
1/4 teaspoon vanilla
2 tablespoons sugar free maple syrup (can use regular also)
1-2 tablespoons unsweetened applesauce
Mix all dry ingredients. Add vanilla and sugar free maple syrup. Then add applesauce one tablespoon at a time. Add until you get the desired “crumble” consistency. Be careful not to add too much of the wet ingredients especially if you’re not using the psyllium husk.
Spread out on a cookie sheet lined with foil and sprayed with nonstick spray (I like to use the coconut oil spray).
Bake at 375 convection for 7-10 minutes.
Here’s some shots of the process.
Look at this cute little protein cluster.
Don’t you just want to pop it in your mouth?
Or make a big mess and add some to protein cake batter ice cream?
And……. since I promised a giveaway, I have a little something for you.
Things have been quite over here because I’ve been busting my bootie with taxes and working on getting things set up so we can sell our buffalo jerky here on the blog.
Yeah, that’s right, we have our own buffalo jerky. Who knew?
Not only is it delicious, but it’s good for you too.
You know, high in protein, 99% fat free, no preservatives, etc..
I want to give some to you.
Two winners will get 3 of our 1 oz. packs of buffalo jerky.
Just leave me a comment here telling me your favorite type or flavor of jerky. Just because I’m curious.
Or you can tell me if you too have a moderation problem with granola or cereal. Then I won’t feel as bad. Ha.
*Giveaway open to US residents only.
I’ll choose a winner Saturday night at 8 pm PST and announce in Sunday morning’s post.