Amaretto Strawberry Pudding

Make that Amaretto Strawberry Coconut Pudding.

Don’t you love simple and fast recipes?  These days, where it seems like I need to schedule time to breathe, they are precisely what I need.  This recipe is simple, fast, healthy, and delicious.

What you need:

  • 1 can full fat coconut milk (I suggest you buy a few cans, put them in the fridge unopened, and forget about them for while.  When you decide to use them, the liquid will be separated from the cream.  All you have to do is drain and you are left with the thick, rich, drool-worthy coconut cream)
  • 1 package firm silken tofu (I use organic Mori-Nu)
  • 1/4 cup agave nectar
  • Strawberries (you decide the amount, I used about a cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon guar gum
  • Shredded coconut (I don’t consider this optional, but it’s to put on top so you decide)
  • Food processor

Step 1:  Blend all the ingredients in your food processor.

Step 2: Put in a pretty glass.

Step 4: Top with coconut.

Step 3: Take pretty pictures.

Step 4: Put it all away.

Step 5: Oh, who am I kidding?  EAT IT!

On another note, I have to say a special thank you to my dearest and darling-est (it’s a word now) friend, Becky, for keeping Skinnyfat Girls alive while I have been MIA.  I especially love her post for Skinnyfat’s birthday, as she summarizes perfectly our health journey this past year. 

Have a happy week!

~Elesha, a skinnyfat girl

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A Skinnyfat Birthday!

That’s right, our blog is officially one year old! The time has flown, and it seems like just yesterday we wrote our very first post. But in that short time, we have changed so much. And I mean so, so much.

Fortunately, we still celebrate birthdays with cake. That’s one of those things that should never change.

When we created Skinnyfat, we had an entirely different mindset about food than we do today. Not just food, but life. Elesha and I have both grown so much, it’s almost as if we’re completely new women. It’s been a wonderful experience to share.

Just one year ago, eating was about restriction. It was about always being on a diet. It was about feeling guilty when we ate “bad” food. This blog was basically created because we saw ourselves as “too fat” and we thought we needed some type of food journal, a way to be accountable and “keep us in check”.

But this blog became so much more. The challenge of experimenting with new, healthy recipes created a deep appreciation and respect for simple, whole ingredients and the amazing health benefits that come along with them. Now, food is freedom! Healthy, life-giving whole foods are no longer something we eat because we have to or because we want to lost weight, but because they nourish our bodies, are delicious, and bring us true joy. No bad feelings are associated with food, and certainly no guilt, even when indulging. We have never felt so alive.

So even though Skinnyfat Girls was created in what I now consider a rather negative context, we are both grateful for what it evolved into and the positive effect it has had on our lives. Beyond that, it has positively impacted the lives of our families, friends, coworkers, and many of you faithful readers who have shared our health journey along the way. Thank you all for a wonderful year, and we’re excited for another one full of more great recipes!

If you’re celebrating a birthday soon, give whole wheat cake a try. It feels great to indulge without all the processed junk. Try subbing out ingredients in your favorite cake recipe: whole wheat flour for white, stevia, agave, and other natural sweeteners for sugar, coconut oil for butter, and so on. I “frosted” this cake with neufchatel cheese, firm silken tofu, banana, strawberries, and stevia all thrown into the food processor until smooth. Light and delicious!

And if you’re intimidated by layers, well, don’t be! It’s easy as pie! Though, I’m not sure the person who coined that phrase ever tried to make a good pie. Good pie is no piece of cake. Aaaaand we’re back to cake. If any of you would like this particular cake recipe, let me know and I will search for it. See, this birthday post was intended to include the recipe until I lost it. Fail.

I promise to be back next time with a brand new recipe for all of you. Until that time, eat cake and celebrate life! 🙂

~ Becky, a skinnyfat girl

Strawberry Avocado Salad

I made you a salad…and by you, I mean me.

And if it’s alright with you, I’m just going to tell you how to make this salad without all the fuss of an actual recipe with measurements. Cool? Cool. Because really, who measures out vegetables for their salad? I can get on board with measuring salad dressing ingredients, but I guarantee you I’m gonna put as much avocado in my salad as I want, regardless of what a recipe calls for. Yeah, probably double what the recipe calls for, because double avocado means I’m double happy, and when I’m double happy, good things happen. Like layer cake. But I’m getting ahead of myself. You’re just gonna have to hold your horses for that one.

So, about this salad: it’s so good. Good enough to fill a giant bowl all for yourself and call it a meal. Good enough to fill an even more giant bowl and bring to a party…but then you’d probably have to share it. That’s not ideal.

Start with a generous pile of arugula. Layer with cucumbers, sliced in thin half moons. Add lots of strawberry slices and as much chopped avocado as your heart desires. Top with chopped pecans and blue cheese (or not, vegans!). For dressing, drizzle with olive oil, balsamic vinegar, and a little bit of agave. You can even crank some freshly ground pepper on there. I sure did. Now dig in! Bask in strawberry avocado bliss.

I should add that I’m showing a rather impressive amount of self control here by not ending this post with a picture of one or both of my puppies. I love them so much…possibly even more than I love this salad. Possibly.

~ Becky, a skinnyfat girl

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