Hey everyone 🙂
Hope u all had a good weekend
Here are my workouts from this week:
Sunday: Strength Training 45 Minutes
Monday: Elliptical 1 hour & 10 Min pilates
Tuesday: 1 hour walk
Wednesday: Run 7 Miles Trails/ Pavement in the park
Thursday: Walk 15 Minutes + Pilates 10 Minutes
Friday: Run 7 Miles Trails/ Pavement in the park
Saturday: Elliptical 1 hour & Pilates 30 Minutes
Sunday (Today): Pilates 40 Minutes + Elliptical 30 Minutes
This week I baked/ cooked Healthier Reese’s Pieces Cups, Healthier Chocolate Chip Cookies, Confetti Cupcakes, Healthy Lemon Bars, Chocolate Chip Pizzerts, and more
Healthy Lemon Bars
Lemony Gooeyness 😉
For the Shortbread
1/2 cup slivered blanched almonds
1/2 cup white whole-wheat or
unbleached all-purpose flour
1/4 cup unsifted powdered sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, cut
into 8 chunks
For the Filling
1 cup granulated sugar
1/4 cup unbleached all-purpose flour
1/4 teaspoon salt
2 large eggs, lightly beaten
Additional powdered sugar and
1 lime, for garnish
Preheat oven to 325°F and lightly
coat an 8-inch square baking dish or
pan with cooking spray.
To make the shortbread, put
almonds in a food processor and
process for 30 seconds or until coarsely
ground. Add flour, powdered sugar,
and salt and pulse 5 times to mix. Add
butter and process for 10 to 15 seconds
or until no large chunks remain and
mixture is loose and sandy.
Transfer to baking dish and press
firmly into base and edges until even.
Bake for 22 to 24 minutes or until
edges are golden brown.
Meanwhile, make the filling:
Combine sugar, flour, and salt in a
large bowl. Finely zest lemons (about
2 teaspoons) and one lime (about
1 teaspoon) into bowl. Squeeze 1/4 cup
juice from lemons and 1/4 cup juice
from two limes and add to bowl along
with eggs; whisk until smooth. Pour
filling over crust; return dish to oven
and bake for 30 to 32 minutes or until
center is set. Cool completely on a
wire rack. (Citrus squares can be made
one day ahead and stored, tightly
covered, in the refrigerator.)
Just before serving, cut into
squares and garnish each with lime
thinly sliced crosswise and cut into half
circles, or with strips of lemon or lime
zest. Sift powdered sugar over squares.
For the crust I replaced 1/2 white whole wheat flour instead of the almonds
Gluten free: try subbing 1/2 cup grinded almonds for the 1/2 cup flour
Vegan: Use Vegan butter + Silken tofu for the eggs
Raw Vegan Peanut Butter Cups (Gluten Free)
3/4 cup Chocolate chips, Dark or Milk, melted
2 TBSP Peanut Butter
2 TBSP Agave or Honey
Dash of Salt
Pour melted chocolate into 1/3 of the baking cups.
Mix PB, Agave, and salt.
Put some of the PB mixture on top of the Chocolate
Top with Chocolate.
Refridgerate or Freeze until Solid. Enjoy!!!
Peanutbuttery, Chocolatey, Yumminess– (New Language lol)
Optional add-ins: Coconut, Crushed graham cracker, peanuts
Optional substitutions: Coconut butter, almond butter, sunflower butter… The list goes on…
I am taking a Health Psychology class this summer beginning July 1st, and I just began the first chapter. I was studying while tanning outside earlier today. Hey, this class sort of relates to my blog!
P.S. Happy Father’s Day!!!