Red Velvet Protein Cupcake

 

Hello, my name is Vanessa and I am a recovering sugar addict.

Sugar makes me do crazy things. I once begged a stranger at a concession stand for the last box of  Starburst Reds. Don’t judge me, you would have done the same! The man called me a joke and walked away but guess who had a box of Starburst Reds in her hands? ME!

Red Velvet Protein Cupcake

Once okay maybe twice, I’ve woken up with empty candy wrappers beside my pillow. Oh and then there was this one time in college when I fell asleep sitting up on a couch with a bowl of ice cream nestled on my lap. I protect the things I love.

Red Velvet Protein Cupcake

Sugar, it’s a hell of a drug! Studies have proven that sugar is more addictive than cocaine, so if you’re reading this and judging…ask yourself, what would YOU do for a Klondike Bar? Or a cup of coffee on a Monday morning after a 2.5 hours commute!?

Red Velvet Protein Cupcake

Though I have lowered my daily sugar intake over the last year, the cravings have not subsided. Solution? Make a 90 Second Red Velvet Protein Cupcake. MTS Red Velvet Protein Powder is responsible for the cupcakes delicious bakery taste and vibrant red color. Enjoy it as a meal replacement, a snack, breakfast, or dessert!

Guys, run to your kitchen, make this cupcake, comment and share your opinion below, then repeat tomorrow…this cupcake is heavenly and look below at how healthy it is!

Ingredients

  • MTS Red Velvet Protein Powder, 1 scoop
  • Buckwheat Pancake Mix, 1 serving
  • Water, 5 tablespoons (add more water if batter is too thick)

Topping

  • Fage Fat Free Yogurt, 1 tablespoon
  • Unsweetened Cocoa Powder, 1 teaspoon

Directions

  1. Spray a microwave safe mug or ramekin with fat free, non-stick cooking spray
  2. Combine ingredients in a small bowl and mix well
  3. Pour batter into a mug or ramekin and microwave for 90 seconds (monitor your cupcake to avoid batter overflow)
  4. Allow it to cool down for 5 minutes then, using a butter knife, carefully remove cupcake then plate
  5. Eat it as is or get crazy and top it with yogurt!

Nutritional Facts (w/o Greek yogurt and unsweetened cocoa)

  • 303 calories
  • 31g protein
  • 5g fat
  • 6g fiber
  • 3g sugar
  • 36g carbs

Red Velvet Protein Cupcake

 

Prosciutto Pizza, Three Months Later

Now with the holidays behind us, things are settling down in the WAMC kitchen which means I have more time to experiment and share new recipes with you all! But first let me bring you up to date with my life.

In January, I welcomed 30 with open arms, friends, family and plenty of Crème brûlée

image wamcbirthday

Earlier this month I had my 4th hand surgery which means…

batteryexplosion

Giant q-tip hand

batteryexplosion

Surgery…but first let me take a selfie!

I only have one more surgery and I AM DONE! Can I get an AMEN?

moneydance

I’ve spent a lot time hiding my face from the frigid temperatures here in New England

winterwamc

Oh and I changed my hair color for the 100th time haha Do you like the new color?

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 Now, let’s talk about this pizza. It has three of my favorite ingredients – Parma prosciutto, micro-greens, and cheese. You may have seen a sneak peak of this beauty on my new Instagram account.

This pizza is healthy because I added vitamin rich broccoli micro-greens. (That’s my story and I’m sticking to it.)Micro-greens have a sweet peppery, earthy taste.  I’ve read that an ounce of micro-greens has more nutritional value than a pound of broccoli. Make it rain micro-greens all over your pizza.microgreens

This is a simple recipe that requires little effort but it packs a big punch of taste that will leave you wanting more! Let me know what your favorite pizza toppings are down below in the comments section!

Ingredients

  • Mini naan flat-bread
  • Tomato sauce
  • Mozzarella cheese
  • Parma prosciutto
  • Broccoli micro-greens (You can find them in the produce aisle next to the herbs)

prosciutto pizza

prosciutto pizza

Assemble your pizza as follows

Sauce, salt, pepper, mozzarella cheese, and a few slices of prosciutto

Bake at 400 degrees for 12-15 minutes

Sprinkle micro-greens on your pizza and enjoy!

prosciutto pizza

Enjoy!

Quinoa Stuffed Portobello Mushrooms

 

Quinoa has been trending for awhile but like with most things, I am late to the party. Last month I made quinoa for the first time and blah! it had no taste.  So I decided to change that. I cooked the quinoa according to the directions on the package and added Herbs de Provence, pepper, and kosher salt. A few spices kicked my quinoa up a notch.

To make a complete meal, I stuffed quinoa in a mushroom cap, topped them with Gruyere cheese and baked the mushroom caps in the oven for 20 minutes. Ah-mazing.

This recipe would be perfect as a Thanksgiving side. (How the h-e- double hockey sticks is it almost Thanksgiving!?) This recipe is vegetarian which will please Cousin Shirley. It requires very little hands-on work which is great because it’s Thanksgiving and you have plenty to do. You need to set the table, perhaps wrangle children, and most importantly you have a bottle of wine to drink before crazy Aunt Gertrude arrives. You know she’s going to call you by your sister’s name…just keep drinking…and eating!

Bottoms up!

Quinoa Stuffed Portobello Mushrooms

Quinoa Stuffed Mushrooms

Ingredients

  • 2 portobello mushroom caps
  • 1 cup pearl quinoa
  • 1 tablespoon Herbs de Provence
  • Gruyère cheese (you decide the amount)
  • a dash of kosher salt
  • a dash of black pepper
  • olive oil

 

Directions

  1. Cook quinoa according to the directions on the box. Add the herbs, salt and pepper to the water
  2. Preheat oven to 400 degrees
  3. Wipe mushrooms with a damp paper towel and place them on a greased baking sheet
  4. Stuff mushrooms with cooked quinoa and top with cheese
  5. Cook for 20 minutes

Enjoywamc

 

 

 

 

 

 

 

 

Island Green Smoothie

Oh Hayyy! I hope everyone is having a great Memorial Day weekend! I am a walking tornado-my blog is all over the place and life keeps throwing hurdles at me, which is fine but I am running out space in my Moleskine! I know, first world problems.

What are you guys doing to celebrate the holiday? BBQ? Vacation?  I will be working during the day, and hopefully finding time tonight to relax. I am writing this on 4 hours of sleep so bare with me.

MiamiSunset

I flew back from Miami on the 13th-the trip was interesting to say the least. Auditions, work, beach…I think it’s time I move back to FL Overall, the trip was wonderful-I left my heart and my Canon Rebel in Miami so I think another trip is in order…asap.

The next morning, I went straight to an appointment. From there I drove to New Hampshire to babysit Christopher (5 yrs old) and Sofia (9 years old.) I worked for their awesome family as a nanny a few years ago. Their mom and dad were away for the weekend so I was staying overnight with the kiddies for the first time. Uh oh!

Once I settled in at their house, I went outside and waited for Christopher and Sofia’s bus to arrive. The big yellow bus  stopped in front of their house and out came 2 running children with their arms open wide. It was such a lovely welcome! Though I kept in touch, I had not seen the kiddies in a year. We jumped on the trampoline, ordered pizza, watched cartoons, and played Super Mario Brother’s. When I was their nanny, Christopher would make me play Super Mario every day-I developed what the kids call, “Mario Thumb” aka callouses haha.

Babysitting

We took a break from jumping on the trampoline to take a quick selfie!

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How adorable are they? I could not believe how much they had grown up in just one year. I was worried that Christopher was too old for story time and snuggles but as you can see in the picture, he still loves a good story before bed. He picked out Laura Numeroff’s “When You Give a Mouse a Muffin.” Christoper LOVES this book and to my surprise, he read the book out loud to me! He may have memorized the book by now but whatever- he was reading to me! Kids, they grow up so fast hehe. After we read, I tucked him in and joined Sofia downstairs. I painted her nails while we watched the Disney Channel. Before she went to bed, she told me she could not believe I did not have a boyfriend and that I need to find someone to marry soon. She is worried that I am going to be alone , in a big house with a dog and no one to take care of me hahaha. Sofia is a riot.

Between jumping on the trampoline, picking up after dinner, emptying then packing their lunch boxes for school, giving them baths, etc,. etc. I surprisingly did not feel defeated. I still had some energy left! How you ask? Well, let me tell you my secret- a large Island Green Smoothie. This smoothie should be called the “Superwoman Smoothie.” I sip a large smoothie throughout the afternoon and it keeps me satisfied and energized for hours while also curbing my sugar cravings.

SoDelicious

So Delicious

Who needs coffee when you can sip on this healthy, energizing tropical smoothie? I use So Delicious Coconut Milk and I recommend you do too. Aside from the delicious taste of their coconut milk, I commend their efforts in sustainability.

So Delicious Coconut Milk is made with organic non-GMO product verified coconuts. It has a refreshing natural coconut flavor, it is low in calories and contains heart healthy vitamins.

So Delicious is a pretty awesome company- check out the video below and see for yourself.

 

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Vegetarian Goat Cheese Wrap

 

Vegetarian Goat Cheese Wrap

The last two weeks have flown by. It’s hard to grasp that the month of June is over and that our precious summer fun will soon be ending. To close out the month of June, Mr.WAMC and I spent the weekend at his aunt’s house in Connecticut for a large family gathering. It was my first time meeting 34 of the 40 people that reunited for a weekend of laughter and a LOT of eating. I eased my nerves with an endless amount of little neck clams, and wine, and beer, and many more libations.

Mr. WAMC’s family sure knows how to throw a party! They also do a really good job of making sure you know who is who within their large family.

Family Organizational Chart

Family Organizational Chart

While waiting for Mr. WAMC to pick me up in the ‘burbs, I decided to make a few snacks for our first road trip together. I figured if I kept him well fed then he wouldn’t mind me taking over his radio. What’s a road trip without a few hours of non-stop Whitney Houston? A peaceful one, you say? Nah.

Shameless selfies on the way to CT

Shameless selfies on the way to CT

I had a plethora of farm fresh ingredients leftover in my refrigerator from two events I hosted that week. Such beauties like local gem grape tomatoes bursting with flavor, crispy arugula hand picked just three days ago, smooth hummus, and bright green pesto. I’d rather give up my control of the radio than let my delectable produce go to waste.

Produce from Wilson Farm in Lexington, MA

Mr. WAMC was only 15 minutes away from my house so I got right to work and made a simple vegetarian wrap. I wanted something hearty yet light so as not to disturb my sensitive stomach on 3.5hr car ride with my boyfriend…can you blame me?

Yah, that's good!

Yah, that’s good!

 

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Calamari Salad

I have neglected my blog and feel horrible about it. I hope you guys can forgive me. This spicy calamari salad is one of my favorite summertime recipes.  If the tentacles make you squirm, use them to scare a friend or your kids!

This salad requires very little effort but if you overcook the squid, it will be chewy-very very chewy.

calamarisalad

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Enjoy!