Ali Vincent

Last week I had the opportunity to hear Ali Vincent speak at the Spokane Club. How cool is that?! For those of you who don't know, I am the biggest Biggest Loser fanatic out there. I have watched (literally, no joke) every single episode of every season. She spoke 10 weeks ago at SAC when she helped the club kick off their Wellness Challenge, but I was unable to attend. Just to see her and hear her speak was so inspiring. I had a million questions I wanted to ask her, but I didn't want to seem like a dork so I just got my picture with her instead.

--Tasha

Banana split for breakfast? Yes please!

I will admit that I have quite the sweet tooth. I love desserts! I came across a breakfast banana split recipe in my Biggest Loser Family cookbook, but then modified it for myself. I figured that this was a "must" try recipe. It can go either way as something to eat for breakfast or even dessert.

The original recipe called for 1 TBSP of a crunchy high fiber, low surgar cereal like grape nuts. I cut this out on my version because I didn't have any at home and because I am trying to cut back on my carbs. The original recipe doesn't have the protein powder in it, but I added it for a post workout boost.

Tasha's Banana Split

1 small banana (about 6 inches)
1 Cup fat free, sugar free vanilla yogurt (I used Fage plain Greek yogurt)
1/3 Cup fresh cut strawberries
1 1/2 teaspoons of fat free, sugar free chocolate fudge (I used the sugar free hershey's syrup)
1 Scoop of protein powder (I used chocolate, but this is optional. It's great if you are going to eat this post workout)

You can create your banana split however you prefer. I mixed my protein powder in with my greek yogurt and then chopped up both the strawberries and banana and also mixed in. I drizzled the chocolate sauce over the top.

Nutritional Content
Fat 2.48 grams
Protein 48.69 grams
Carbohydrates 39.42 grams
Calories 374

--Tasha

Biggest Loser Vanilla Cupcakes

I am a huge fan of the television show, the Biggest Loser. I have been a religious viewer of the show since Season 1. Curtis Stone, a celebrity chef, has recently been appearing on the show and teaching the contestants how to turn ordinary meals into healthier versions. Eventually, I am going to attempt to re-create all of the meals that he has had on the show. The first recipe, and only recipe, that I have made is the Vanilla Cupcakes. I love cupcakes and I love baking so I thought it would be the best recipe to experiment with first.

I thought the cupcakes turned out okay. They weren't my favorite, but they weren't awful either. I think the next time I make them I will add more batter to each cupcake to make them a little larger. They were very light and fluffy and made a great after dinner snack. I also would add the raspberries to the frosting, the banana and cream cheese frosting was on the bland side. I ended up eating most of the cupcakes without the frosting.

Biggest Loser Vanilla Cupcakes, by Curtis Stone

5 egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder

For the frosting
1 cup nonfat cream cheese
1/2 ripe banana

For raspberry frosting as seen on the show:
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish

Preheat the oven to 325F

Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.

Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.

Fold in the yogurt.

In a separate medium mixing bowl combine the flour and baking powder and mix well.

Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.

Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.

Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.

Remove from the oven and cool the cupcakes at room temp.

Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.

Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve.

For raspberry frosting:

While the cupcakes are baking, puree the raspberries in a blender until smooth.

Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.

Cool completely.

Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.

Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

Nutritional Content (per cupcake)
Carbs 10.0 grams
Protein 5.0 grams
Calories 60

--Tasha

Trail Pop

Need a delish and light snack? This is perfect snack to take with you on the go. I made up a batch the other night so I could have some at work and leave some at home. It takes less than 5 minutes from start to finish to make.

Trail Pop

4 Cups popcorn (I used
1/2 Cup Quacker Oatmeal Squares
1/2 Cup dried fruit (I used cherries)
2 TBSP mini chocolate chips
4 Zip-Loc sandwich bags

**Makes 4 Servings**

Using the zip-loc bags place 1 cup of popcorn in each. Put 2 TBSP of quacker oatmeal squares, 2 TBSP of dried fruit, and 1/2 TBSP of mini chocolate chips into each bag as well. Seal the zip-loc bag, shake up & enjoy!

Nutritional Content
Fat 3.0 grams
Carbs 29.0 grams
Protein 3.0 grams
Calories 152

--Tasha

Cherry Truffles

This recipe is fantastic! It was easy to both prep and make; it involves absolutely no baking. Start to finish I was done in about 15 minutes.

Chocolate Cherry Truffles

1/4 Cup dried cherries
1/4 Cup + 2 TBSP old fashioned oats
1 1/2 TBSP sugar/fat free hot fudge
1 TBSP + 2 tsp unsweetened cocoa powder
Small cupcake papers

Using a food processor, finely chop the dried cherries. In a mixing bowl combine the dried cherries, oats, hot fudge, and 1 TBSP cocoa powder. Mix the ingredients together.

Place the 2 tsp cocoa powder into a separate dish. Scoop out 1 TBSP of the mixture and form into a small ball, roll each ball in the cocoa powder until it is well coated. Place in a small cupcake paper.  Repeat until you have used all of your mixture.

**Recipe only makes 6 truffles so I doubled it.**
**Make sure to shake off the excess cocoa powder from the truffles so they aren't bitter**

Nutritional Content
Carbs 11.0 grams
Protein 2.0 grams
Calories 56

--Tasha