>A cake and a condiment

>I need to share two of my favorite foods. One a condiment and the other a protein-packed chocolate cake.

But first I wanted to share some exciting news with y’all…Yesterday I ran my very first long run of the season! I clocked 9.4 miles at an 8:02 min/mile pace 🙂 Ahhh, fall running is almost here!

Today the legs were feeling like bricks so I did a slow 1-mile jog to the gym, STRETCHED a TON, then did a total body lifting routine. Legs are feeling MUCH better!

OK, onto the goods….

The first item is Trader Joe’s Spicy Peanut Vinaigrette:

With it’s pretty stellar nutrition stats:

Tip: To health-ify salad dressings click here

My frequent usage is topped over spiralized zucchini, tofu, and veggie salad (recipe here):

Today however, we were low on veggies so I topped it over diced (medium) tofu, cherry tomatoes, cukes, and baby carrots, a sprinkle of red pepper flakes, and a whole grain wrap.

The second item I must share, a protein-packed Chocolate Cake (recipe adapted from Julie’s):

I recently made oven-baked protein cakes, but every now and then I CRAVE CHOCOLATE – and I want it fast. Alas, a microwaveable version!

1. In a bowl, mix:

– 1 scoop Chocolate protein powder (I use SunWarrior)

– 1 tbsp nut of your choice (optional; I used crushed pecans this time)

– 1 egg white

– 1 tbsp FF Greek Yogurt

– pinch backing powder

– 1 serving stevia

– dash sea salt

– 1 tsp PB Flour (optional)

– 1 or 1.5 tbsp H20 (to moisten)

2. Spray a mug with cooking spray and microwave for 50-60 seconds

3. Drizzle with almond butter, PB, organic chocolate syrup, etc. + garnish with a few nuts

Savor 🙂

Happy Hump Day y’all!!!!!