Body Back

NO MORE EXCUSES
No more excuses. It’s time to go hard in the paint with this. Being a full time work-from-home mama plus baking through all hours of the night, I was neglecting the most important person – myself. My excuse was I am too busy but I realize I’m the one who can control that and it’s time for me to make a change. I put my kids needs ahead of mine, which is equally important but so hard to find that balance. I’m still trying to figure it out. I’m also so passionate with baking that I’m putting my clients interest before mine.

YOU’RE THE INSPIRATION
My daughter’s classmate’s mom inspired me. She is the definition of body back. After having her 2nd child, she made this amazing transformation. She also happens to be the instructor for this program. It’s an intimate group of mamas, where for one hour – there’s no work, no kids, no chores, no stress. Just us focusing on bettering us. They are such a supportive group of women and I’m looking forward to getting to know them better for the next 8 weeks.

RUN, ADRI, RUN
I hate running. I always tell people I only run if it’s for my life. LOL. Well, this IS my life. Day 1 was a wake up call. I saw how badly out of shape I am and why I really need to do this. I don’t recall ever struggling this hard with exercise. Oh the woes of getting older. (>_<) LOL. I'm only on day 2 and I'm definitely sore but somehow managed to jump on and biked…HARD…for 30 mins. Hope I can keep up the momentum.

NOM-NOM
I'm sure with my posts you've seen I'm a foodie…and a drinker. It's what I enjoy. This program uses a strict diet plan to make it the most effective but for the 1st two days, I created my own meals to use the ingredients I already had in my fridge.
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I actually started eating better (sort of) before this program. I LOVE, LOVE, LOVE my red meat but I have parted ways and am starting to embrace chicken and fish a lot lately. That’s huge for me. I also had a love affair with Dr. Pepper. LOL. Well, we have officially broken up. And I don’t plan on seeing him…not going to say forever…but for awhile because I know I’ll bump into my ex somewhere down the line and I’ll need that taste on my lips just to remember the times we had. (I know. Cheesy, right?) And this is probably the hardest thing to do, but I’m going to do my best to stay far from alcohol for awhile. I cringe as I type this. Beer definitely has to go, maybe an occasional whiskey but this will be the biggest challenge for me to control.

EXTRA HELP
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A friend of mine recommended the Argus app which tracks your daily steps, water consumption, food and can even measure your heart rate on an iPhone. It also has an option to upload photos of your meals – you know me and my food posts, I was all over that right away. (^_^)

My Mom and one of the moms I’m going through the program with both have a FitBit. The reason why I wanted it so bad, was it tells you how many hours of real sleep you get, which I know isn’t enough as it is. But a good way for me to track and be better about getting some ZzzZzzs.

I feel energized and motivated. Let’s see the transformation I make in 8 weeks. Hopefully I’ve inspired some of you. If you are interested, check out the Fit4Mom website: http://westvalley.fit4mom.com/

For better health,
Adri

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Easy Mini Cinnarolls

I woke up this morning with a craving for cinnamon rolls. Okay so maybe it’s an everyday craving but today I just had to have em.

These mini rolls are so easy and a great way for your kids to join you in the kitchen.

Here’s what you need:

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Start by chopping up your almonds. You can omit them all together or use a different kind of nut. Whatever suits your fancy.

Open your crescent roll and roll out the dough. Get little fingers to mush the lines together for you.

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Then have your littles brush on some melted butter. ( I melted 1/8 of a cup)

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Next sprinkle the dough with brown sugar, cinnamon and the chopped nuts.

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Roll up the dough lengthwise and cut into pieces. ( I cut mine into 12 pieces)

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Spray a mini muffin tin with non stick spray and put your mini cinnarolls in. Brush the tops with a little more melted butter and stick them into a preheated 350F oven. Bake for 15-20 minutes or until slightly brown.

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While they are baking make an easy 2 ingredient frosting. Take 3 tablespoons of powdered sugar and mix with 1 teaspoon of milk. Drizzle over warm cinnarolls.

Look at this gooey, caramely bottom!

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And here they are! Framed out in bacon.

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Enjoy! Make it a yummy day!!

Mmm…Homemade Ranch!

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I just made my own ranch. I was thinking of what to snack on and I remembered I had cut up some broccoli but I didn’t want the bottled ranch in the fridge. So I thought, “wouldn’t it be awesome if I could make my own…” Then bam.

The gist of ranch is mayo, sour cream, parsley and chives. I had everything but the right greens so I made my own version with whatever I could find in the fridge:

I combined equal parts mayo & sour cream (about 1/2 cup each), 2 tsp of garlic, about 1/3 cup of chopped cilantro and 1/4 cup of green onions. Finished off with sprinkling some dill and my favorite – truffle salt. You also have the option to add milk. I think next time I will add buttermilk.

And guess what? It tastes LEGIT. What I love about homemade ranch? You can customize the flavor to your liking and you know exactly what you put in it. Now that the weather is warming up, it’s the season for BBQs and I will def be making my own ranch.

Enjoy! -Adri-

Brunch Cups

Sometimes the workday gets so hectic, there’s not enough time to grab a bite. I usually end up just having brunch.

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Brunch Cups

Ingredients:

+ Hawaiian Bread Rolls

+ Bacon

+ 6 eggs

+ Arugula

+ Trader Joe’s Hollandaise Sauce

+ Pepper (optional)

+ Truffle Salt (optional – I put that s*** on everything)

 

Directions:

Preheat oven to 350 degrees. Grease your muffin pan.

Take a circle cookie cutter and cut Hawaiian Bread Rolls. Slice in half and place into muffin pan.

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Scramble 6 eggs and add pepper. Pour over bread, careful not to over fill.

Cut bacon into shorter strips. Top with arugula and a strip of bacon. Add a dash of truffle salt.

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Bake for 20-23 mins.

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Top with Hollandaise sauce and enjoy!

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– adri –

 

 

 

Momofuku Milk Bar-inspired Birthday Cupcakes

It’s not even my birthday, but you’ll wanna to lick the icing off!

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I haven’t been to Milk Bar but I have tried their amazing birthday cake. Yes, I had it shipped all the way from NYC. To die for. I’ve been too intimidated to try baking it but the craving grew stronger and I finally caved in. I found the recipe off the blog Kitchen Heals Soul but added my own flair to it. When I think Milk Bar, I think birthday cake and also cereal milk so I decided to join the two and make some Momofuku Milk Bar-inspired Birthday Cupcakes. Since I decided to go with cupcakes, I didn’t do a cake soak. (I’ll save that feat for another day.) I just topped the cupcakes with with cereal milk buttercream.

Play around with it. You might find a different take on the recipe that works for you. Enjoy!
-Adri-

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Birthday Cake Crumbs 

For the birthday cake crumbs, I followed Kitchen Heals Soul’s recipe:

  • 100 grams granulated sugar
  • 25 grams light brown sugar
  • 90 grams cake and pastry flour
  • 2 grams baking powder
  • 2 grams salt
  • 20 grams rainbow sprinkles
  • 40 grams grapeseed oil
  • 12 grams vanilla extract
  1. Preheat the oven to 300°F. Line a baking sheet with a Silpat or a piece of parchment.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugars, flour, baking powder, salt, and sprinkles and mix them on low speed until they are evenly mixed.
  3. Add the oil and the vanilla and continue beating the mixture until the ingredients clump and form small clusters.
  4. Carefully spread the delicate clusters in a thin layer on the prepared baking sheet and bake them for about 20 minutes. They dry and harden as the cool into crispy crumbs. Let them cool completely before using them. By the time you’ve made the cake and frosting, they will be ready to be used anyways.

Cereal Milk Vanilla Cupcakes

  • 2 1/2 cups cake flour
  • 2 cups sugar
  • 1 cup cereal milk
  • 3/4 cup vegetable oil
  • 4 eggs
  • 2 1/4 tsp baking powder
  • 1 tsp vanilla
  • rainbow sprinkles

1. Preheat oven to 350 degrees F. Line cupcake pan with liners.
2. In a large mixing bowl, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, vanilla, and sprinkles. Beat for another minute until batter is smooth and creamy. Pour batter into cupcake liners.
3. Bake for 18 minutes, rotating halfway. Cool on wire rack.

Cereal Milk Buttercream

  • 1 cup (2 sticks) butter, room temperature
  • 1/2 cup of cereal milk*
  • 1 tsp vanilla
  • 6 cups confectioners’ sugar

1. In a mixer with paddle attachment, cream butter.
2. Add cereal milk and vanilla.
3. Add 6 cups sugar and mix till light and fluffy.