Coconut Cake Protein Smoothie

So ever since I posted about my Cake Batter Protein Shake, I have been trying to develop an alternative recipe with different ingredients. Since Mickey and I have been using coconut in nearly everything (coconut oil for sautéing and coconut spread on toast) why not use it in a smoothie!? This came out great, although it was a bit chunkier due to the shreds of coconut. Enjoy!

Coconut Cake Protein Shake


½ cup lowfat cottage cheese

1 scoop whey protein (again, try the 100 calorie designer whey protein)

1 to 2 packets of Splenda (you don’t need to add too much sweetener because of the sweetened coconut)

½ tbs vanilla extract

½ cup to 1 cup of almond milk based on your desired consistency

8 to 12 ice cubes depending on thickness

¼ cup toasted coconut (if you decide to make your own, place on a baking sheet at 350 degrees for 15 minutes)


A Merry Happy Unbirthday to You! Cake Batter Protein Shakes!

I’ve been focusing this week on supplying my body with the proper nutrients both before and after a hard morning workout. Mickey’s trick is a slice of Ezeikiel bread with Barney’s Crunchy Almond Butter and banana slices. In researching the importance of pre- and post-workout nutrients, I wanted to know about protein shakes and whether they would be beneficial to me. According to fitness professionals, your results from a workout will not be optimal if you do not follow proper nutritional procedures.

Protein will supply your body with structural components, such as amino acids. Most protein powders consist of whey protein, which is a fast-acting dairy protein low in carbs and fats. But as a female, would that make me gain weight?


Consuming a shake post-workout is important in increasing muscle. The milk-based proteins are more effective than the soy-based proteins, in terms of muscle growth.


In conjunction with resistance exercise, you are more likely to loss body fat when taking protein. Studies have found that increased protein daily and exercise resulted in increased fat and weight loss when compared with those that only did exercise.


As protein increases muscle protein synthesis after exercise, it can help promote the increase in strength. Your muscles will repair themselves better and will help you adapt to training by increasing strength.

Cake Batter Protein Shake


½ cup lowfat cottage cheese (this is a must!)

1 scoop of whey protein (try designer whey for only 100 calories)

3 or 4 packets of Splenda

1/2 tbs vanilla extract

½ tbs almond extract

½ cup to 1 cup of almond milk based on how you like the consistency

8 to 12 ice cubes depending on thickness

Optional: ½ tsp xantham gum

(Oh and of course, sprinkles)

Are You Sick of Pumpkin, Yet?

I was having a conversation with my co-workers yesterday that the pumpkin phenomenon has gotten a bit out of hand, lately. I mean, who REALLY needs pumpkin pie spice Pringles? Gross. (Also check out the White Chocolate Peppermint and Cinnamon & Sugar flavors. Ick).

Despite being bombarded by the “Great Pumpkin”, I found a recipe for Chocolate Chip Pumpkin Bread that I had to try. I switched the ingredients around to make it “healthier”. The results came out more like a cake than a bread, but it was still yummy.


Pumpkin Chocolate Chip Bread

Prep Time: 10 mins    Cook Time: 1 hour     Yield: 1 loaf/cake


1 cup pumpkin puree (not pie mix)

1 tsp vanilla

3 eggs

¼ cup sour cream

1 2/3 cup flour (1 to 1 with gluten free flour)

¾ cup vegetable oil

1 cup sugar (I substituted with brown sugar)

½ tsp baking powder

½ tsp salt

½ tsp baking soda

1 cup + ¼ cup chocolate chips, divided

Instructions: Preheat your oven to 350 degrees. Grease and flour your loaf pain (you can also line with parchment paper). In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt. In another bowl, combine the pumpkin, eggs, oil, vanilla and sour cream until smooth. Make a well in the flour mixture and pour in the wet ingredients. Whisk together until smooth. Fold in 1 cup chocolate chips.

Pour your mixture into the pan and sprinkle the remaining chocolate chips on top. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Cool for about 20 minutes before removing from the pan.

Anchors Aweigh

As I mentioned last week, some of my law school friends and I did our best to throw a cruise-themed wedding shower for our good friends, Coby and Kyleen. I think, overall, it was a success! To add some homemade flare, I made the nautical bunting (I realized last minute that I put Kyleen’s name backwards, as you can see here.)

I also made wedding dress cookies and cupcakes.

The party planners!

The future Mr. and Mrs. Hinkle!

Summer “Spring Cleaning”

When Mickey asked me to move in over a year ago, I don’t know if the poor boy had any idea of how much stuff was coming with me! Instantly the guest room became my “getting ready” room. As we start looking for a bigger home, I am trying to de-clutter and keep it looking clean and homey.

I took this weekend to attack my closet which needed some SERIOUS help!

I read some excerpts from a new book from one of my favorite bloggers, Emily Schuman from Cupcakes and Cashmere, and got some inspiration for organizing. First, I bagged a lot of out of date clothes for a tag sale/donation. The rest was patience.

Although it is not a walk-in closet, I feel like I can find things easier now. And my necklace board keeps my chains from getting tangled.

P.S. If you’re wondering who that cutie in the black and white photo on my mirror is, that’s my dad. Love him to pieces.

About Me



I am a thirty-something attorney living in the Burg (St. Pete, FL). I am a northern girl living in the south with my love and two pups, Ellie and Addie! As an avid runner, and semi-beginner triathlete, I appreciate the balance between a healthy lifestyle and enjoying life, despite any surprises it throws at you!

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July 2018
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Chez Glaser

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