Peanut Butter Mocha Latte

Have you ever had a craving for something and thought “yeah, I’m going to make that”.  As you’re concocting your craving you think this will either be really good or really bad but who cares, I’m only forcing myself to try it.  That about sums up my Monday breakfast.  I have given up sweets in observance of lent so that lends me to get a little creative if I have a sweet tooth.  No, it’s not cheating 😆  I definitely wanted more coffee this morning, and peanut butter and chocolate sounded good but no cookies, candy, muffins, scones, donuts or ice cream…rats.  So, I though to myself, hey, I can make a healthy shake!  Boom!  The thought of coffee with peanut butter was a bit unnerving but again, if it’s awful it can find its way to the garbage disposal.  Honestly I often find myself in the kitchen with Joey’s mentality from that Thanksgiving Friends episode, you know the one when Rachel makes the traditional English trifle with meat, potato, and whip cream and Joey ends up esting all of the dessert because all of thr ingredients are tasty….in my case….Coffee?  Goooood. Peanut butter?  Goooood. Chocolate? Gooooood.

Peanut Butter Mocha Latte Shake   Serves 1
1 tsp homemade peanut butter (or natural PB)
1/2 tsp unsweetened cocoa
1/2 cup unsweetened vanilla almond milk
1 cup water
1 scoop Cafe Latte Shakeology 

Blend well! And enjoy deliciousness, I wouldn’t share if it was awful.  If you don’t know what Shakeology is, comment and I can fill you in.  It’s a daily meal for me that I look forward to 😉





Oh my Salad!


Never in a million years did I ever think I would start a blog, and here I am.  It goes to show you how time and experiences change people.  My blog gives me the opportunity to talk about things I love: fitness, FOOD, knitting, outdoors, reading, pets.  I honestly think had I never became a fitness coach, I would never have started a blog.  Coaching inspired me to try new things, create new foods, and dive deeper into hobbies that I currently have.  So, life is pretty sweet!

Speaking of coaching, I am wrapping up a fun Salad Challenge that I had running on FB and wanted to end with a bang.  I saved my fave salad for last, I had previously had cranberry chickpea salad and southwest salad.
Because I’m looking forward to warmer temperatures, running on the trails, fishing and sitting on the back deck listening to golfers holler, I whipped up a modified version of a salad I absolutely enjoy during the warm summer months.  It is a blend of pear, organic mixed greens, a light yet tangy vinaigrette, toasted nuts and I’ve taken it a step further to add a little extra zing to the dressing and some much needed protein.  FYI, when you’re seriously lifting weights, you have to be serious about getting some healthy protein or you’ll crash.  The original recipe came from a Cooking Light seasonal (you know, one of those $10 mini cookbooks you find seasonally in the magazine aisle as you kill time trying to find, oh wait, not really look for, your husband at the grocery store).  Anywho, the recipe totally inspired me, I love fruit and toasted nuts in salads, especially in the summer months.  Toasting nuts brings out the extra flavor of the nut, adds warmth and texture and gives you a dose of healthy fat and a bit of protein.

Just to point out, this was the first time this vegetarian baked tofu!  I KNOW!  I can’t believe it either, and now I can’t wait until tomorrow to bake the next batch for another salad.  It was delish.  I will definitely be experimenting with that some more 😉  As you’ve probably figured out, I like to prep meals and then cook them as I need them (unless they reheat well).  That being said, this is made for 1 person but I know you’re all smart cookies and can add as needed if you’d like to make this for the family.

Tofu-Pear-Walnut Salad.
1/3 pkg extra firm organic non-gmo tofu (pressed)
1 pear, thinly sliced
2 cups roughly chopped organic mixed greens
1-2 Tbl toasted walnuts

1 1/2 Tbl extra virgin olive oil
1 1/2 tsp champagne vinegar
1 Tbl minced shallot
~1/2 tsp Dijon or spicy brown mustard
Dash pepper
Dash sea salt
Optional! ~1/4 tsp nutritional yeast

I added the nutritional yeast for funzies and it was delightful.  If it’s not your thing, leave it out.  The dressing is very nice without it.

So, let’s get cookin’!  To prep the tofu, I’ve gotten into the habit of rinsing it with cold water, then pressing.  I sliced the 1/3 into half, lengthwise then placed it between paper towels and put a heavy dish on top for about 15 minutes while the oven preheated to 400F.


Mix up your dressing by adding all ingredients together and whisking.  Keep in mind that the shallots and seasoning will settle, so give it another whisk before you’re ready to add it to the greens.


When the oven is ready, slice your tofu into cubes and place on a baking sheet lined with parchment paper.  Pop it in the oven and set the timer for 20, be sure to toss the tofu about halfway through and one extra time if you’d like it to bake evenly.  When the timer goes off, check the tofu, if it’s golden brown and slightly poofy, it’s ready.

In the meantime, add your greens to a bowl and toss with about 1 Tbl vinaigrette.
Place your pear slices around the periphery of the plate (because it’s pretty and who doesn’t like to eat well-presented food).  Add your tossed greens to the center.

Toast those walnuts!  Place walnuts on a baking sheet lined with parchment paper and place in a toaster oven (if you don’t have one, pop them in with the tofu).  The walnuts will only take a few minutes, so keep an eye.  I toss them after about 90 seconds, when they are fragrant, pull them or they will burn and nobody wants burned nuts!  Add the nuts to the salad.

When the tofu is ready, add it to your salad and grab yourself a beverage.  I was enjoying this for lunch, so pineapple-coconut sparkling water paired well.  I imagine that a nice Pinot Grigio would also pair well (ahem, I’m just kidding, I know it pairs well).  Enjoy!  This is a lovely vegetarian salad packed with healthy protein and fat.


I hope you enjoy it as much as I did!  If you do any modifications, please share!


P.S. My loveable rottie, The Mollinator, is woofing in her sleep at my side… 🙂  there’s a cute, happy thought for ya.


Hello all,
Here I am, continuing to do research on Morton’s Neuroma because I seriously can’t stand having crunchy toe while I walk, workout, go down stairs, etc.  I also have another week to go before I see the doc again.  In the meantime I thought it would be beneficial to upgrade my workout shoes.  Before my issue, I enjoyed cross training in barefoot-style shoes (like Merrell’s).  After nearly an hour I discovered that New Balance shoes are supposed to support the foot in the metatarsal region to help reduce symptoms.  It was a well spent hour, in addition to meal planning (YAY), investigating new blogs and recipes (double YAY) and checking in with my Challengers (mega YAY!) who are rockin’ it by-the-way. 😀

So, Sunday I set off on an adventure before dreaded chores, why not go shopping for shoes (duh) before having to do boatloads of laundry and clean the house.  I discovered and tried on a few pairs of New Balance shoes, one of which allowed me to walk without any crunching….HAPPY DAY!  and they were on sale…extra happy dance! 🙂  and that was the highlight of the adventure…grocery shopping doesn’t count.  Especially when it’s packed and for some reason people lose complete respect for others at the grocery store.  They act as though they are the only ones on earth…hmm.

The new shoes are MUCH better.  However, still having some issues when flexing the toes in a lunge, but I can hop around a bit more which makes for a very happy Becky.


I was able to do Hammer Power (totally kicked my ass) with minimal pain.  Post workout was extra exciting because I made a brand spanky new recipe of Shakeology, inspired by Tony Horton.  It’s a Caramel Mocha Latte and it was Amazing!  That, some ice on the foot and a crochet project on my lap kicked off a much needed relaxing afternoon.


And not to keep you hanging, here’s the recipe:

Caramel Mocha Shakeo (I cut back on almond milk to stick to my carb needs)
1/2 scoop chocolate vegan Shakeo
1/2 scoop NEW café latte Shakeo
1/2 cup Unsweetened Vanilla Almond Milk
1/2-1tsp caramel extract
12oz water

Blend well and enjoy!  It’s a coffee you can feel good about, you’re getting mega nutrition.  Honestly, I’ve been drinking it for a few days now and it has helped curb my coffee cravings.  Yes, I cut back to decaf (mostly) but it’s still much healthier to have a nutrient dense meal than an espresso with steamed almond milk 😉