Friday, August 11, 2017

This + That

JOJO's Chocolate Bark [c/o]

Happy Friday lovelies! I've been flying solo since Tuesday and I'm missing my people. I really don't know what to do with myself. Luckily they're back Sunday! I can't wait. How am I filling my time? Basically working, working out, enjoying a clean house and thinking about all the things I should be doing. HA.

I'm ready to get back to blogging on the regular -- are the there any topics you would like me to touch on?

We don't have cable and haven't for over 3 years! Crazy right?! But we've saved at least $1,000 a year because we cut cable. Think about that for a hot second. Instead we have Hulu and I've been addicted to Chopped the last few weeks! Bring on all the cooking shows.

Speaking of saving money I have been working on a few financial themed posts. I'm not an expert, but my husband and I are debt free (aside from our mortgage) and have been since before we met. Fun fact, neither of us had college debt or credit card debt (ever)!

I currently have 23 blog posts drafted just waiting for me to finish and hit publish. hmmm

If you're a chocolate lover like me you need to order yourself a few bags of JOJO's Chocolate Bark, stat! If you follow me on instagram then you know how I feel about Peanut Butter Delight -- it's A-M-A-Z-I-N-G. I should mention one bar has 10g carbs, 12g fats and 6g protein. Yup, they totally will fit into your macros.

Let's talk about workout apparel because we all know I love wearing it as much as I love talking about it. Say hello you the newest Four Athletics Ambassador! Whoop,whoop! What does that mean? Well yours truly gets to work with an amazing apparel company and you get 15% off all your purchases when you use code TiaraWasner15. Think lulu, but affordable. More details to follow.

Lastly, macros. I get a lot of questions asking how it's going. Well, it's pretty amazing. I'm down almost 10 pounds! Don't worry I eat you can ask my husband. I'm just eating the right ratio of carbs, fat and protein. Want to know what I eat check out my IG stories I share meals and snacks regularly. Two items keeping me on track include a EatSmart Precision Getfit Digital Body Fat Scale and food scale (which is currently 80% off). If you want to start counting macros you need to weigh your food, but more on that later.

OK, I think I've rambled enough today. Do you like these type of posts? Anyway have a great weekend and I promise I'll wrap up those 23 drafts some time this year.

Tuesday, August 8, 2017

Blueberry Lime Crumble Bars

Ok, I know I owe you guys so many posts, but seriously I'm just trying to soak in every bit of summer I can. We know winter is only few months away. eek. After last winter the thought makes me cringe.

Instead of sharing my six weeks of counting macros recap today I'm back with the tastiest Blueberry Lime Crumble Bars. Is your mouth watering yet? I'm ready to eat another just talking about it. And yes, these totally fit into macros without blowing your daily intake of carbs. #winning

With berry season in full force I can't eat enough berries. Raspberries are my number one choice. What about you? Do you have a favorite berry?

Are you running to the store yet to pick up all the ingredients? Honestly you probably have most as they are all kitchen staples. At least at our house.

Makes 12 bars
Adapted from The Smitten Kitchen

Crust & Crumbs
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 cup coconut sugar
4 oz unsalted butter
1 egg

Berry Filling
2 cups fresh blueberries (or any choice of berries)
1/4 cup coconut sugar
2 tsp arrowroot (cornstarch works too)
1 1/2 tbs lime juice (or lemon)

Preheat your oven to 375 degrees and grease a 8x8 baking pan.

In a small bowl prepare the berry filling,  by gently tossing together fresh berries, sugar, lime juice and arrowroot. Set aside.

With an electric mixer, combine flour, sugar, baking powder, butter and egg. Mix until the dough is moist but very crumbly. Divide the dough in half, and press half into the greased pan. Make sure you have an even layer for the crust.

Pour the berry mixture over the crust. Then sprinkle the remaining crumble over the berry layer.

Bake for roughly 45 minutes, or until the juices are bubbling. The crumble should only be slightly  browned.

Let it cool or enjoy it warm with a scoop of your favorite vanilla ice cream!

Tuesday, August 1, 2017

Blueberry Banana Oat Muffins

Happy August y'all!

Where has the summer gone! Seriously, though? I might be over here counting macros (update post coming soon), but it's not stopping me from baking tasty muffins for the the fam... or me if I'm being serious. Hey as long as it fits my numbers...

I'm notorious for finding recipes on pinterest and then altering the ingredients to fit my wants and needs. Today's recipe is no different. You can find the original recipe here.

With berry season practically upon us I want all things berries -- tarts, crumbles, muffins, pancakes -- you name it and I'll eat it. E loves her berries too. Every morning she has blueberries, raspberries or strawberries with breakfast. She love these muffins although she only eats the top. The kid knows what's up. You know muffin tops are the best part?!

Not only are these Blueberry Banana Oat Muffins a tasty breakfast options they can be included in any school lunch (nut-free) in lieu of a sweet treat or enjoyed as an afternoon snack. (144 Calories/ 20.6g Carbs/ 5.9g Fat / 2.9g Protein )

Blueberry Banana Oat Muffins
Makes 16 / Adapted from The Crafted Sparrow


1 cup Bananas, mashed (roughly 2 medium bananas)
6 oz. Blueberries (fresh or frozen)
1 Egg
1 cup Old Fashion Oats
1 1/2 cups All purpose flour
2 tsp Baking powder
1 tsp Baking soda
1/2 cup Coconut  sugar
1/2 tsp Salt
1/2 tsp Vanilla extract
1/3 cup Avocado Oil
3/4 cup Unsweetened Almond Milk


Pre-heat oven to 350 degrees and line muffin tin with liners or non-stick spray.

Mash your bananas.

In a large mixing bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt. Combine with a whisk and set aside.

In a another bowl, beat egg before adding in milk, oil, and vanilla. Next, add in the mashed banana and combine.

Pour wet ingredients into the dry ingredients, mix well. Fold in blueberries.

Fill your muffin tins 2/3 of the way full with the batter. Bake for 20 minutes or until a toothpick pulls clean from the center of the muffin.