A southern girl's cooking on a skinny girl's lifestyle



Pumpkin Spice Bread/Muffins

Just trust me on this one.

  • 1 vanilla Meal Replacement Shake (I used a Pumpkin Spice, so use that if you were lucky enough to order before they ran out- and check back often, because I bet they surprise us and bring them back!)
  • 1.5 cups white whole wheat flour
  • 1 tsp baking soda OR 4 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 3/4 cup canned pumpkin puree
  • 1 cup shredded zucchini (cut the ends off of a zucchini, then take it to the cheese grater.  Didn’t know you would be getting an arm workout in, didja?), placed on a handful of paper towels and squeezed to remove the extra moisture
  • 1/3 cup honey
  • 1 T coconut oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup almond milk
  • 1/2 cup chocolate chips
  1. Preheat oven to 350 degrees.  Spray baking dish with nonstick spray (did you read that in Gru’s voice?  I did.).  I made mini-muffins with this, but you could make a loaf or a bundt cake maybe.  Or regular sized muffins (that, too, sounds fun in Gru’s voice.  You’re welcome.)
  2. Mix dry ingredients in one bowl and wet ingredients in another.  When both bowls are combined, combine them together and mix until blended.
  3. My mini-muffins baked for 14 minutes, so if you’re using a different shape for this deliciousness, use a different time (obviously).
  4. Nom.

Freezer Burritos: Breakfast Edition

  • 1 dozen eggs, scrambled
  • 1 lb bacon, cooked
  • cheddar cheese, shredded (go easy on that one, cowboy)
  • whole wheat tortillas
  • foil
  • a freezer
  1. Assemble burritos.
  2. Wrap in foil.
  3. Freeze.
  4. When ready to nom nom, remove foil, wrap in a paper towel, and pop in the microwave for 2.5 mins (this is approximate, you’ll have to play around with it to see how your microwave acts).
  5. I always add sriracha to mine, the husband adds salsa.

This is something we always keep in the freezer, for when we are busy in the morning and plan on having a Meal Replacement Shake for lunch. The kids like them too- WIN!

Almond Pancakes

  • 3 cups almond flour
  • 6 eggs
  • 3/4 cup almond/coconut milk (or any non dairy milk, we like the almond and coconut blend.  One of the boys’ pediatricians said that this blend is best for brain development or something like that.  I’m no doctor, but this stuff is delicious.)
  • 6 T organic coconut oil
  • 3 T local honey
  • cinnamon
  1. Mix all of this together and prepare like normal pancakes.

We all used different toppings.  Batman used honey, Superman used sugar free syrup, the Husband had a mixture of those two, and I mixed some Greek yogurt with coconut oil and honey.  My mixture with some pineapple would be awesome, or maybe some berries.  This could also be good topped with my Muscle Gain filling.

PB&J Bars

  • 1 cup organic coconut oil
  • 1.5 cups coconut sugar
  • 2 eggs
  • 2.5 cups natural peanut butter
  • 3 cups white whole wheat flour (or almond flour or oat flour or whatever your favorite flour is)
  • 1.5 tsp sea salt
  • 1 tsp baking powder
  • 1 package strawberries, sliced
  1. Preheat oven to 350 degrees. Spray a 13×9 pan and lightly dust with some flour.
  2. In a stand mixer, combine the coconut oil and coconut sugar.  Add in the eggs.  When mixed, add in the peanut butter and mix until combined.
  3. In  a separate bowl (preferably one with a pouring side so you don’t make an epic mess in the next step like I did), mix the dry ingredients.  
  4. Slowly pour dry ingredients into mixer (with the mixer on.  Duh.) and mix until combined.
  5. Press 3/4 of the dough into the prepared pan.  Top with the strawberries and then press the remaining dough on top.  
  6. Bake for 45 minutes.  Try not to eat all of them in one sitting because nom.  

Green Protein Smoothie


  • 1 AdvoCare Pro20 shot
  • 1 large chunk frozen pineapple
  • 2 kiwis, chopped
  • organic baby spinach
  • pineapple coconut water
  1. Add all ingredients to a blender, hit the button, watch it turn a pretty mint green, then nomnom.
  2. There is no step 2.

Almond Raspberry Muffins

  • 2 cups whole wheat pastry flour (I used King Arthur’s)
  • 2/3 cup evaporated cane juice (I used Florida Crystals Organic Cane Sugar)
  • 3 T flax seeds
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 t sea salt
  • 1/4 t nutmeg
  • 1/4 t cardamom
  • 1 egg
  • 3/4 cup fat free vanilla yogurt
  • 1/2 cup almond milk
  • 3 T safflower oil
  • 1/4-1/2 t almond extract (the original recipe called for 1/2, and I think I would like somewhere in between 1/4 and 1/2.  Personal preference)
  • 10 oz.-ish fresh raspberries
  • sliced or chopped raw almonds
  1. Preheat oven to 350.  Line muffin or cupcake pan with paper liners.
  2. Whisk together all dry ingredients in one bowl.  Whisk together wet ingredients in another.  Add all of that mess together and mix until just moistened (I HATE that word).  Fold in raspberries with a spoon, and be careful not to murder them like I did.
  3. Fill liners 3/4 full with the mix and top with the almonds.
  4. Bake 20-25 minutes, then let cool for 5 minutes before removing from the pan.

Note:  As these contain yogurt, hold off if you are cleansing and save these for the second phase of the 24 Day Challenge.   IMG_1062

Pumpkin Spice Pancakes

  • 4 eggs
  • 1/3 cup pure canned pumpkin (not pumpkin pie filling!)
  • 1/2 cup old fashioned oats, ground in the food processor into powder
  • 2 packs of Stevia (or 2 T of honey or maple syrup, or sweetener of your choice)
  • 1 T baking powder
  • 1/2 T pumpkin pie spice
  • 1/2 T cinnamon
  1. Mix ingredients.
  2. Make pancakes.
  3. Devour.  We used sugar free maple syrup.

I was worried that these would be weirdly textured like most “healthy” pancakes, especially since there isn’t any flour in them, but they were amazing.  We will definitely make them again.  They were even superhero approved!  You could also add a scoop of protein powder or top with bananas or baked apples!


Update:  This morning we added the filling from the Post Workout Recovery Oreos on top and it was amazing.  It also filled in the protein for the protein/complex carb/vegetable balance of the meal.  Here’s the recipe:

  • 1/4 cup coconut oil
  • 2 scoops vanilla Muscle Gain powder )
  • 3 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  1. Mix all ingredients.  You may need to microwave the coconut oil to get it to liquid form.  I found it was easier to mix with a small whisk.

Pumpkin Pie Protein Smoothie

IT’S FALL!  I’m officially allowed to add pumpkin to everything.  And I plan on it.

Blend the following, and then go be awesome.

  • 12 oz. unsweetened almond milk
  • 1/3 cup pure canned pumpkin (NOT pumpkin pie filling)
  • 2 scoops vanilla AdvoCare Muscle Gain
  • Pumpkin Pie Spice

Meal Replacement Cake

Take our ridiculously awesome Meal Replacement Shakes, add 1/4 cup of water, stir, and pour into a small microwave safe glass dish.  Microwave for 1 minute and 30 seconds and BOOM!  Cake.

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