Even a Lean Girl needs to untie her running shoes and let a little loose once in a while. A colleague was kind enough to gift a bottle of Cafe XO Patron so I had some fun playing mixologist for one night and experimenting.
Peppermint Cafe Cocktail
*1 oz cafe patron or other coffee liqueur
*5 oz vanilla almond milk
*peppermint stick for garnish
Unsweetened cocoa powder
1. Mix ice, cafe patron, and almond milk. Shake.
2. Pour drink in chilled glass.
3. Garnish with whipped cream, peppermint stick, and dust of unsweetened cocoa powder or crushed peppermint stick.
Sweet Potatoes are my favorite starch and the perfect time to have them is during the holiday season. I love sweet potato casserole but hate the high sugar in canned yams, marshmallows, and cinnamon sugar seasoning. Here is a LGC exclusive recipe for you Lean Girls who are looking for a healthier alternative to the traditional sweet potato casserole.
6 sweet potatoes
6 oz fresh cranberries (or half a bag)
1/4 cup of raw pecans
1/2 cup- 3/4 cup raw agave nectar
1 tbsp cinnamon
1. Preheat oven to 350 degrees F. Peel sweet potatoes and chop into 1″ pieces.
2. Combine chopped sweet potatoes, pecans, and cranberries in baking dish. Mix 1/2 cup agave nectar with 1/8 cup water. Stir mixture into baking dish. Sprinkle cinnamon and cloves in baking dish.
3. Bake in oven for one hour or until sweet potatoes and soft. Stir occasionally ensuring that potatoes are covered and baking in agave syrup.
My eating has been the cleanest it’s ever been. I haven’t had any alcohol in 40 days (I love wine – this is a big deal) and very little to no bread, flour, white sugar, and anything that’s considered “bad” for you. I really do believe one of the reasons I feel prepared for the NYC Marathon in 11 days is because of the clean eating. I don’t have the sugar or salt weighing me down. My palette is super sensitive to things and certain things that I used to like, like the Starbucks pumpkin spice latte, don’t taste good to me. And I thought my palette was sensitive before! So when a eating lover as myself can’t find pleasure in food, she gets creative ad tries new things like this vegan Mac and Cheeze.
The pasta is a brown rice elbow macaroni (who knew there was brown rice pasta?!) and the Cheeze is puréed butternut squash, Dijon mustard, nutritional yeast, Earth balance, and almond milk. It isn’t cheese but it’s a good alternative. I also added some raw kale and crushed red pepper flakes. In the future I think I will add some meat or beans…obviously the meat will not make it vegan!
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