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.

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 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.)


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