Bites of My Life

Happy Valentine's week! I love Valentine's Day, I always have! Pink, red, hearts, candy, sweets, what's not to love? Sure, it puts pressure if you are in a relationship or reminds you how single you are (raises hand), but I've always had the 2nd grade mindset when it come to Valentine's Day. You know, homemade cards, treats, and parties. Read up on a few of my archived Vday treats found here, here, some nail art here, playlist here, and DIY here and here.  

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-I FINISHED A BOOK!!! Anytime this happens, it deserves to be celebrated and acknowledged. I'm world's worst reader. But, I've actually almost finished 2 books now and I'm starting a new one today! 
-Coffee date with my name twin talking social media detoxes and nutritional detoxes. 
-Have you read my updated OKC City Guide??
-Hi! I cut 9 inches off my hair this week, bye!!
-I went there. And my "I'll just have one spoonful," turned into too many to count. Cookie Butter you are kryptonite and i have a love/hate relationship with you. 
-Not all smoothies and protein shakes turn out pretty. This attempt at an acai protein shake turned out 50 Shades of Gray. 
-Strawberry Shrub and Basil Soda aka a non-alcoholic drink our bar staff is working on at The Jones. I couldn't take my mouth off the straw. 
-I normally rush out of bed to go to a workout class on Saturday mornings. I signed up for a later yoga flow, so I spent the chilly Saturday morning watching lot's of Food Network, Home Again (Pico Alexander, marry me?) and eating breakfast in bed. 
-Falling so in love with 405 Yoga. If you have not been yet, come with me! 
-When you crave a smoothie bowl but it's 25 degrees outside, you eat it by the fire. 
-Fun, fancy and furry to celebrate Gabe and Caroline!
-Fresh turmeric and ginger being chopped and frozen to use in smoothies and protein shakes. See how I do it by looking at my "bites" highlight on instagram.

Annie

Bites of My Life

Work, work, and work some more. I worked a full 7 days this past week. I'm tired.

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-The best dessert are Healthy Funfetti Cake Balls.
-How she gets cuter by the day is beyond me, but it's true.
-Obsessed with this dessert hack. One Siete tortilla heated up with nut butter spread over it, rolled up and cinnamon sprinkled over the top. 
-Copy-cat Starbucks Java Chip Frapp, made healthy and even more delish!
-A v glamorous dinner made and eaten in my car after work on the way to bible study. My meals look more like this rather than when you see them styled over a marble back drop. 
-I got to be a judge at Chocolate Decadence and I felt really cool and important. Pictured here, the dessert my co-judges and I picked. A warm molten cake topped with cold hazelnut ice cream all inside a chocolate shell broken by pouring hot caramel syrup over it. 
-Bumbling with OKC's new Queen Bee!
-If I had one of those bumper stickers that said "i brake for.." it would say Hall's Pizza Kitchen's burrata. An extremely delicious Friday night with company to match!
-Inevitable that I wake up almost every Saturday morning in need of a little detox greens to counteract whatever happened the night before.
-Getting mom and dad on the protein shake train. Strawberry banana for mom, very berry for me and spicy pineapple for dad!
-Photoshoot days at work are pretty and delicious. 
-All the cheese and all the carbs for the Super Bowl.

Annie

Bites of My Life

I took a week off of instagram last week and it felt gooooood. Does anyone else ever do that? I made a mental resolution with myself to take 1 week off, every month for (hopefully) the rest of the year. It was such a mind clearer. Similar to a body detox where you rid your insides of toxins, this was a mind detox. For one week, the comparison game was over, the feeling of having/wanting to document my every moment was gone, the mindless hours spent staring at my phone were minimized. I challenge you to try a week off here and there. 

I logged off instagram last Monday through Saturday. I then sat in church Sunday morning to hear our pastor touch on the effects of social media. How it can lead to depression due to the over comparison, how it can lead to us losing sight of our values. How important it is to know God, know his stories, and walk with him, in order to keep our values in line. Especially in this ever changing world and comparison game we live in. #FoodForThought going into the new week! ...already looking forward to my next insta detox!

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-Green salad on repeat again last week! Added a soft boiled egg for extra protein after an amazing lunch class at Union with Chelsea! My favorite way to break up the day. 
-Blueberry coconut cucumber protein shake is my fave right now! The combo may seem strange but it's weirdly refreshing. The recipe is on my instagram highlights!
-Posted these insane brownies last week. I'm just going to make you go read the post because like I said, they are insane. And borderline healthy! 
-Almond milk capp at TJA while grinding through some work. I love having a built in coffee shop right at my fingertips!
-Addicted to this breakfast. Protein, fiber and probiotics coming from soft scrambled eggs on GG crackers topped with kimchi!
-Dinner with my Stacey girl but really celebrating that Trin has moved back from Florida!
-Batch of steel cut oats for me and for Sarah Beth! SB texted me last week looking for some breakfast inspo. She loves oatmeal but has to be at work super early, so oatmeal is just microwaved from a packet (which honestly I love), but it's nice to indulge in thick and creamy homemade steel cut oats sometimes! I made a big batch of McCann's with cinnamon for her to re-heat at work! I suggest topping with more cinnamon, some blueberries and a spoonful of almond butter! If you need it sweeter add some brown sugar!
-I was trying to re-create these for sunday night dinner, but the frozen shrimp I pulled out of my freezer was more than questionable. Luckily I had some leftover shredded chicken aslo in the freezer so I adapted and ended up with a really delish dinner. 
-Did you read yesterday's post? I'm doing somethin' and celebratin' with healthy protein cake balls!  

Annie

P.S. I updated my OKC City Guide last week! Catch the new new here

Healthy Funfetti Cake Balls + An Announcement

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I hate cake balls, anyone else? Now you are probably like why the heck is this girl giving me a recipe for cake balls if she hates them? These Healthy Funfetti Cake Balls actually taste more like cookie dough to me, but when I think of funfetti I think of the box of Pillsbury Funfetti cake mix not cookies. So here we are with a cake ball instead of a cookie dough recipe.

But really, the moist, mushy inside of cake balls made from mixing cake and icing together just does not jive with me. Let's also all take a moment to cringe while we say the word, moist. OK, moving on. 

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Protein balls, you've seen them all over Pinterest and instagram, protein bites, energy balls, energy bites whatever you want to call them. I even have a few recipes found here and here. They are basically just a cop out on a real dessert, but also pretty genius to have stored in your fridge when you need something sweet or need a tiny bit of substance before a workout class or something of that nature. I love how this funfetti version came out because 1. i mean how cute? and 2. the ingredient list is short and if you are a borderline health food junky like myself, you most likely have these ingredients in your pantry. If you don't...come over to my house, I'll make you some!

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Healthy Funfetti Cake Balls
yields 9-10 cake balls

Ingredients:
1 cup unsweetened shredded coconut
2 scoops Arbonne Vanilla Protein powder
6 pitted dates
3 Tbsp. Almond milk
2 tsp. Cashew butter (or any nut butter, I use Georgia Grinders)
1.5 Tbsp. Multi-colored sprinkles 

Directions:
Add coconut into a food processor and blend until it becomes tiny grounds of coconut.

Add everything else but the sprinkles, pulse until it becomes thick crumbs (dough is pretty dry, you can add more almond milk if needed). Pour into a bowl and stir in sprinkles. Using a cookie scoop, press and roll into golf ball size bites! Refrigerate for at least 1 hour before serving! Keep in an airtight container in the fridge! Good for 1-2 weeks.

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Now for the announcement. If you have been keeping up with Take A Bite, you probably are not blind to see that I have been incorporating some of Arbonne's nutrition products into my daily routine over the past couple months...hello protein shakes. Well, after thinking it over and going back and forth, I pulled the trigger and decided to start selling Arbonne myself. I truly love the products and use them everyday. Their nutrition line is something I completely agree with and have personally reaped the benefits of since starting to use them. I swore I would never sell something like this, but I just really love the products and want to be a source for others who are interested in trying them or who may already love them too. 

*I promise not to turn Take A Bite into a sales platform for my Arbonne business
*I promise not to spam you with only Arbonne
*I promise to stay true to myself and my brand and organically show you how I use Arbonne in my daily life
*I promise you will love these products and if you have any questions or want to hear more about the nutrition line please email me at annie@takeabiteblog.com

Annie

Gluten-Free Dark Chocolate Double Cashew Brownies

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Gluten-Free Dark Chocolate Double Cashew Brownies, say that five times fast. I got a little crazy with these guys, and well, it totally worked. And they are like, kinda healthy, cause #glutenfree #dairyfree #fitfam #absaremadeinthekitchen.

No flour means they are seriously fudgey. And the double cashew comes from swirling my favorite cashew butter through the batter and then topping them with my favorite bulk bin item, dark chocolate covered cashews. Now let's just cut to the chase.

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Gluten-Free Dark Chocolate Double Cashew Brownies
yields 1, 8x8 pan of brownies

Ingredients:
3 Tbsp. cornstarch
2 Tbsp. unsweetened cocoa powder
6 oz. bittersweet chocolate
4 Tbsp. virgin coconut oil, divided
4 Tbsps. Georgia Grinders cashew butter, divided
2 large eggs
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tsp. salt
1 tsp. vanilla extract
1/2 cup dark chocolate covered cashews, chopped (from the bulk bins)

Directions:
Preheat your oven to 350 degrees. Generously spray a 8x8" baking dish with cooking spray.

Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, 3 Tbsp. coconut oil, and 1 Tbsp. cashew butter in a small saucepan over low, stirring, until melted and smooth.

Using an electric mixer on medium-high speed, beat the eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, about 3–4 minutes. Beat in salt and vanilla to combine. Then pour in melted chocolate mixture, and beat to combine. Scrape sides as needed. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.

Melt 1 Tbsp. coconut oil and remaining 3 Tbsp. cashew butter in a small microwave safe bowl for 30 seconds. Scrape batter into your prepared baking dish and smooth the top. Working quickly becasue the coconut oil in this recipe can start to re-harden, drop melted cashew butter mixture in 5 spots and swirl into top of batter with a skewer or toothpick. Sprinkle chopped dark chocolate cashews over the top.

Bake brownies for 21-24 minutes until tester inserted into the center comes out with a few moist spots. Being careful not to insert tester into the melted chocolate covered cashew, but into the actual brownie. For an accurate read.

Store in an airtight container or covered in plastic wrap for up to 3 days.

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Annie