Weekend Wrap Up & Lots of Delicious Recipes!

Spring is almost here!! We officially have one week until the first week of spring and my trip to Turks and Caicos! This was the first weekend I really took advantage of the gorgeous warmer weather and it really felt like spring has already sprung. A week from today Danny and I will be in tropical Turks and Caicos for a quick and relaxing getaway. What better way to kick off spring than with healthy habits and a great time to make them a priority so I can look and feel my best for all the upcoming spring/summer adventures we have.

Can’t wait to go to Turks!

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Friday night I enjoyed a nice relaxing night in with my hubby, as he was away most of the week in sunny Florida for business. I think he brought that Florida sunshine home with him.     Warmer weather always gets me in the mood for ice cream and frozen yogurt. One thing I can’t deny is my sweet tooth and love of dessert! I can make as many healthy habits as I want, but I will always have a sweet tooth. But I can still be healthy and have dessert :). So on Friday night I decided to satisfy my sweet tooth with a homemade, low-fat and low-sugar ice cream. MMM delish!!! You will love this recipe for something sweet, yet healthy. This peanut butter swirl vanilla ice cream is a great spring sweet to indulge in without any guilt!

Peanut Butter Swirl Vanilla Ice Cream by Chocolate Covered Katie


  • 1/4 tsp vanilla extract 
  • 1/16 tsp salt
  • 1 tbsp stevia ( natural sugar substitute)
  • 1 cup unsweetened vanilla almond milk
  •  1-2 tbsp of natural peanut butter ( or almond butter)


Mix all ingredients together in a bowl. You can also add chopped up banana or chocolate chips, but I was in a peanut butter mood so i just stuck with peanut butter.


Place in the freezer for 3-5 hours or until frozen. You can also use an ice tray if you have one.


Shop up with a fork or knife and add to your blender. The peanut butter tends to sink to the bottom when it freezes, but not to worry because it all blends together.


Blend together until their are no chunks and serve immediately. I used an ice cream scooper.  This recipe is so light, guilt-free and delicious. You will love it.


Saturday morning Danny and I woke up ready to start the day off right. I love to wake up early and make the most of my day, especially on the weekends. I try to start my weekend mornings with a good work out. Danny is not the best morning person, but I got him to compromise and wake up in time for a 10:00 am cycling sesh at Zengo. I always feel amazing after Zengo, check out my previous post on why I love this cardio blasting cycling class so much. After the cycling class I wanted to add some abs and stretching so I did two routines from the Tone It Up Beach Babe DVD. I did the Bikini Abs & Long and Lean routine. Perfect way to end my Saturday morning workout.

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Next up, I got to celebrate my friend Bethany’s upcoming nuptials at her bridal shower. I was in charge of her wedding rehearsal bridal bouquet. Those things are hard to make, but I think it turned out pretty good :). They had a delicious and healthy spread of food that I thoroughly enjoyed.

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Later that night I got together with some of my cousins and had a delicious dinner at Nest Cafe, one of my favorite restaurants in Bethesda. I got the pork tacos and a side spinach salad and they were fantastic!


Sunday morning I was going to do yoga, but after taking one step outside to walk the dog I immediately changed my mind. I was craving a nice long run outside to enjoy the gorgeous 60 degree spring-like weather. Before my run I needed to fuel up with a nutritious protein packed breakfast. Enter Tone It Up Blueberry Protein Pancakes! This is a light, low-carb version of pancakes and you will be surprised how much they taste like a regular pancake. Who knew protein powder could replace the flour and still turn out great!

TIU Slim Down Blueberry Protein Pancakes


  • 1/4 cup egg whites 
  • 1/2 banana, mashed
  • 1/4 cup blueberries
  • 1/2 Tbs ground flaxseed
  • 1 scoop organic protien powder ( I used Perfect Fit)


Mash banana and stir in remaining ingredients. Add the blueberries last.


Pour onto an oiled pan and cook for 5 minutes on medium heat or until browned on one side. It might crumble if you try to flip too early so I keep it on their for a little while.


Add agave maple syrup or 1 tbsp of almond butter and enjoy.


After breakfast the hubs and I had a great 7 mile run on the Crescent Trail. When the weather is warm and the sun is out I feel like I could run forever. Probably could have gone longer, but Danny had a golf date and I had some Sunday meal planning to do to ensure for a healthy week ahead :).

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When I got home from my run I made these delicious no-oil, no-dairy, gluten-free, low-sugar, & vegan granola bars for healthy snacking during the week. I gave up pre-packaged foods that are packed with preservatives for Lent, but that doesn’t mean I can’t make a preservative free version for myself!   I also roasted some beets for salads during the week and grilled some chicken.

Coconut Banana Chocolate Granola Bars by Undressed Skeleton 

These delicious granola bars are only 85 calories per piece, low fat and low sugar. I added the almonds for some added protein.


  • 3/4 cup unsweetened organic shredded coconut 
  • 1 mashed banana
  • 1 cup whole grain gluten free oats ( I used organic rolled oats)
  • 1 tbsp vanilla extract
  • 1/4 cup ground flax seed
  • 1/4 cup slivered almonds
  • 1/4 cup vanilla unsweetened almond milk
  • 3/4 tbsp stevia
  • 2-3 tbsp vegan mini chocolate chips
  • optional: organic brown rice protein powder for added protien


Preheat oven to 350F.

Add vanilla, coconut, banana, flax seed and stevia to an electric mixer or vitamix. Blend together.


Combine blended ingredients with whole grain oats, slivered almonds and mini chocolate chips.


Cover a baking sheet with tin foil and spray with olive oil. Spread the mixture on the baking sheet, making a square about half an inch thick.

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Bake for 15 minutes, the edges should be lightly browned. Cut into squares before they cool and harden. Enjoy!



After some meal planning I wanted to get back outside so I took my adorable pup to the park. He is happiest when he can chase tennis balls all day! I don’t think I have introduced my little buddy to the blogging world yet. Meet Ripken, my cuddly miniature golden retriever  that is the second man in my life.

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Finally, we wrapped up our weekend with a healthy pot luck style dinner at my in-laws house. I made this Crunchy Shredded Kale & Cabbage Salad that is packed with superfoods! It was delish and a great compliment to all of the other wonderful food we had.

Crunchy Shredded Kale & Cabbage Salad by Use Real Butter 



  • 4 cups of kale, washed, trimmed from stem and shredded 
  • 2 cups of finely chopped red cabbage
  • 2 cups of finely chopped green cabbage
  • 1 granny smith apple, juilienned
  • 1 avocado, peeled, pitted and diced
  • 1/3 cup of slivered almonds
  • 1/3 cup of dried cherries


  • 1 orange, juiced ( about half a cup) 
  • 1 tbsp of agave maple syrup
  • 3 tbsp tahini
  • 1/4 tsp of salt
  • juice of half a lemon
  • 1/3 cup of alive oil.

Add all the salad fixings together. Whisk dressing together and combine.

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A wonderful weekend filled with great workouts, good company and delicious food. How did you spend your (healthy) weekend?


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