Robin, our motivated bikini competitor makes The Eat-Clean Diet Vegetarian Cookbook's  Baked Mini Pepper Poppers (with Tuna)


Recipe taken from p. 51 of Tosca Reno’s Eat-Clean Diet Vegetarian Cookbook >>> “I tweaked it a little (because I am currently on-season and need to have particular measurements to be stage ready)”.                                                                          >>> The recipe for 1 pepper is:

78g Plain Yogurt (drained if you prefer) OR 70g Cottage Cheese
Cilantro - to your liking
Chipotle Chili Pepper Spice (Mrs. Dash Chipotle Spice if in season) - to your liking
Shallots - to your liking
Sea salt & pepper - to your liking/ optional
130g per pepper - will measure to 130g give or take WITHOUT lids, if you cut too much off pepper dice some of the extra pieces and to make 130g then add to stuffing
¾ Tuna

1. Preheat over to 400F (200C)
2. Mix plain yogurt with tuna, cilantro, chipotle chili pepper spice, shallots, sea salt & pepper. Feel free to add any other spices you like into the mix.
3. Stuff pepper.
4. Sprinkle a little chipotle chili pepper spice on top.
5. BAKE for 15-20 minutes.

Easy and tastes delicious!!

Back in August, I participated in the Eat Clean Diet Recipe Challenge from the Sisters In Iron and The Fame of Health and Fitness. My entry for the Blueberry Peach Cobbler Smoothies won! (Here’s my entry: My prize was a copy of the ECD Vegetarian cookbook which I had been lusting over for a few weeks prior to the start of the competition. The book arrived on my doorstep in mid-August but I was focused on marathon training and had to put the book aside until I was ready to focus on making the recipes. 

I opened the cookbook on Friday and asked John to chose the first recipe to make. I was drooling over the curries, the granola bars, the salads. John’s choice? Cake. Yep. He went for the sweet over the savory. So last night I made “Pineapple Carrot Bread…or Cake?”

Pineapple Carrot Bread or Cake

Prep: 15 minutes

Cook: 50 minutes

2 tbs coconut oil (melted)

20 oz (1 can) crushed pineapple, drained and juices pressed out

1 ½ cups grated carrot

½ cup Sucanat or other unrefined sugar

1 whole egg + 2 egg whites

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp sea salt

2 tbs flax meal or ground flaxseed

1 ½ cups whole wheat flour

2 tbs wheat germ

1 tsp baking powder

1 tsp baking soda

Preheat oven to 350 degrees F. Grease a pan with a bit of coconut oil (it called for a 9 x 5-inch loaf pan but all I had was a 11 x 7-inch pan)

In a large bowl, stir together the coconut oil, pineapple, carrot, Sucanat, egg and egg whites, cinnamon, ginger, salt and flax meal. In a separate bowl, stir together flour, wheat germ, baking powder and baking soda. Stir dry ingredients into wet until just combined. Scrape batter into loaf pan and spread out to edges. Bake until a toothpick inserted into enter comes out clean. (If you use a 9 x 5 pan, bake for 50 minutes. As I had the 11 x 7 pan, I checked after 30 minutes and it was done.) Remove from oven and let cool for 10 minutes before unmolding. Slide a knife around edges to help loosen cake from pan, then unmold and finish cooling on wire rack. Makes 9 slices.

(Calories: 108, Protein: 3g, Carbs: 13g, Total Fat 3g, Saturated Fat: 1.5g, Fiber: 2g, Sodium: 90mg, Cholesterol: 12 mg)

So, how did it come out? Well as you can see from the photos, the dish looks like Shephards Pie without the mashed potato topping. But the taste is amazing! The best was to describe this is a carrot cake without the nuts (which I don’t like anyways) and the sickening sweet cream cheese frosting. This is the good part of carrot cake. It goes nicely with tea or coffee. John did end up adding a small schmeer of cream cheese to his but I liked mine as is.

I would love to try this recipe again in muffin form as I think it would hold up quite well. Yet another muffin recipe for munchkin’s daily snacks!

I also bought all the ingredients to make the Cuban Black beans later this week and I’ll post that recipe. I love me some beans and rice so I can’t wait to try that recipe!

Leslie’s SEVEN CITRUS SALAD Recipe Review

1.) Are you a lifestyle or athlete client? If you’re an athlete client, how many days until your competition?

I’m a FitnessPrint Athlete Client: I’m 23 days out from a photoshoot, 37 days from BCABBA, and 72 days out from WBFF BC Championship!

2.) Are you a vegetarian?

I’m not a vegetarian now. I have been in the past, but I was a french-fry-and-chocolate-chip-cookie-dough vegetarian. Not eating meat meant binging on carbs in my world back then, and my body showed the result.

3.) Did you have to make any changes to the recipe so it could fit into your Fitness Print program?

In order to make this work with my FitnessPrint program, I had to guesstimate the portion of fruit.

If so, what changes?

As Steph mentioned, our citrus isn’t measured that way, so I just called a half-cup of this 7 citrus salad, a half of a fruit portion. I guessed this way because three of my fruits are free, and I bulked much of it with the grapefruit, where one portion is a whole grapefruit. The sweeter fruits, like the clementine and the orange that I used, we get respectively two and one of each as a portion, so I just made it a more grapefruit-y cocktail and trusted my estimate.

The fruits I used were:

Pink Grapefruit
Uniq fruit from Jamaica (which may be the same as the Ugli fruit, it certainly had an odd exterior!)
key limes
An orange

Portion control is an important part of the FitnessPrint Program. We can have such a variety of foods, but the portions are very specific.

4.) Was this recipe easy to follow?


5.) Would you make this recipe for guests?

I would certainly make it for guests!

6.) Will you make this recipe again for yourself?

I would definitely make this recipe for myself again. It felt very cleansing, was easy to make, and completely delicious. It surprised me, and felt like a special treat.

Robin’s ECD Vegetarian Cookbook’s Peanut Butter Chocolate Chip Backpack Kisses RECIPE REVIEW:

1.) Are you a lifestyle or athlete client? If you’re an athlete client, how many days until your competition?
Athlete Client - next show is this season.

2.) Are you a vegetarian? NO.

3.) Did you have to make any changes to the recipe so it could fit into your Fitness Print program? If so, what changes? Why?

  • Yes: 2 tbsp hemp seeds > 2 tbsp rolled oats > not allowed hemp seeds right now due to competition diet
  • 2 tbsp flaxseeds > 2 tbsp rolled oats > not allowed flaxseeds right now
  • ¼ cup dried cranberries > did not include > could have included but wanted to use my fruit elsewhere in my meals
  • ¼ cup semisweet chocolate chips > I made my own with No Sugar Added Maple Syrup and 1 tbsp of unsweetened cocoa powder (see below)
  • 2 tbsp brown-rice syrup/yacon syrup/pure honey > used No Sugar Added Maple Syrup instead
  • Chocolate Chip Recipe as follows (I used the recipe on how to make maple syrup candy and then added 1 tbsp of unsweetened cocoa powder): … mcandy.htm
1) Boil 2 cups of pure maple syrup over very low heat without stirring. > I used ½ bottle of syrup + 1 tbsp of cocoa powder
2)Let it reach late thread stage, 233 degrees F. on a candy thermometer.
3) Allow to cool to 110 degrees F. on candy thermometer, about 1 hour, without stirring.
4) Add 1 teaspoon pure vanilla extract.
5) Beat until it until it is light in color and fluffy in texture; hard enough to hold its shape.
6) Put into forms or molds or shape into patties. > I put the chocolate mixture into a piping bag and piped out little chips
Use pure maple syrup, not imitation or maple-flavored.
Use a candy thermometer to judge heat.
This candy will dry out quickly when exposed to air. Pack in an airtight container as soon as it is cool.

4. Was this recipe easy to follow? SUPER EASY!

5. Did the recipe turn out like you had imagined it would? I didn’t have a candy thermometer (I used a meat thermometer) so I don’t know what temperature to chocolate chip mixture was at when I started to cool it. AND I was impatient and definitely didn’t wait 1 hour to allow the mixture to cool. AND I just read that trying to make chocolate chips when adding cocoa powder won’t work because it won’t hold…which is probably why mine began to soften at room temperature.

6. Would you make this recipe for guests? YES!!! But probably would make it with real chocolate chips.

7. Will you make this recipe again for yourself? Why or why not? YES YES YES!!!! I want a candy thermometer so I can nail the chocolate chip recipe and find a way to make the chocolate chips harden at room temperature.

THANK YOU ROBIN for taking on this challenge even though you’re on-season preparing for your very first fitness competition! Now that’s team spirit!


This morning I made the ECD Blueberry Peach Cobbler Smoothies for John and munchkin. For this recipe, I pretty much stayed true to the recipe:


• 1 scoop plain or vanilla protein powder
• ½ cup / 120 ml skim milk
• ½ cup / 120 ml blueberries
• 1 sliced peach
• ½ cup / 120 ml plain, nonfat yogurt
• 1 tsp / 5 ml Sucanat (you can replace this with Stevia or honey)


  1. Add all ingredients to a blender and purée. You may need to pulse a few times.
  2. If mixture is too thick, slowly add more skim milk and blend to desired thickness.

This recipe was super easy to throw together into the blender. I did use frozen blueberries and peaches to make the smoothie nice and cool. I didn’t add the sweetener to my version and it was perfect for me. John did add some Stevia to his version and was fine with his. Munchkin thought hers was a little too thick so I will thin it with a little more milk next time.  A little different twist for each person.

Considering that I had the family birthday BBQ to go to in the afternoon, it was great to start the day with a healthy breakfast! 

(And yes, I had munchkin try a taste via a shot glass. Hey, it is small and it fits her hands easily! I wanted to make sure she liked it before I made her a full smoothie.)

Seven Citrus Salad with Mind
* Recipe from Eat Clean Diet Vegetarian Cookbook
* Vegan & Gluten Free

When you combine seven exotic citrus fruits with a snap of mint, you end up with one of the freshest salads around.  The crisp colors, tangy flavors and juicy textures all but scream summer!


  • 1 cara cara orange
  • 1 Rio star grapefruit, or pink or red grapefruit
  • 1 blood orange
  • 2 Satsuma mandarin oranges
  • 1 cocktail citrus
  • 1 ugli fruit (Jamaican tangelo)
  • 4 kumquats, peels washed well, halved lengthwise and thinly sliced, removing any seeds
  • 2 tbsp. finely chopped fresh mint leaves


Using a knife, or by hand, remove peels from Cara Cara orange, grapefruit, blood orange and Satsuma oranges.

Pull apart sections, cut into bite sized pieces and add to a bowl.

Using a knife, cut away peel of cocktail citrus and ugli fruit.  Then, using a paring knife, cut in between membranes to remove fruit segments.  Add segments to bowl.

Add kumquats and chopped mint.

Toss to combine and refrigerate for about 15 minutes before serving.

* Thank you Theresa Lopetrone for sharing this recipe from the ECD Vegetarian Cookbook!


This morning I made the Cottage Cheese Pancakes from the The Fame’s Weekly Challenge (link here). Now I’ve been leery of cottage cheese pancakes after a failed attempt at making them (another recipe of course) but I wanted to give it another try.

Here again is the recipe I used (modifications noted):

  • 1 1/4 cups/300ml whole-wheat flour
  • 1 tsp/5ml baking powder
  • 2 tbsp/30ml maple sugar flakes (I used 2 packets of Stevia)
  • ½ tsp/2.5ml ground cinnamon
  • ¼ tsp/1.25ml sea salt
  • 8 egg whites
  • 1 cup/240ml fat-free cottage cheese
  • 1 cup/240ml fat-free plain yogurt
  • Eat-Clean Cooking Spray


1. Combine first five ingredients in a medium bowl. Make a well in the center.

2. Combine eggs, cottage cheese and yogurt in a small bowl. Pour into well. Stir until just moistened. 

3. Heat a nonstick pan or griddle or prepare a skillet with cooking spray. Heat should be medium high. Use ¼ cup of batter for each pancake. Cook until lightly browned on both sides. Keep warm in oven until all the batter has been used up. 

4. Serve with fruit.

These pancakes completely changed my view of pancakes made with cottage cheese! They cooked up nice and fluffy and completely through. I had two topped with unsweetened applesauce.  And the best thing is that these packaged up nicely for the freezer. My final finished photo of the pancakes are shown with some raspberries as that looked nicer than with the applesauce. Now I can just pull the pancakes out of the freezer, heat and eat. Yum!

Nutritional Value per Pancake Calories: 81 Calories from Fat: 2 Protein: 7g Carbs: 12g Dietary Fiber: 1g Sugars: 3g Fat: 0.3g Sodium: 112mg

Yield: 12 Pancakes 
Preparation Time: 10 Minutes 
Cooking Time: 12 Minutes