Wednesday, May 29, 2013

Body By Vi Recipies

I have found the greatest product ever!  It's called Visalus (or "Body By Vi").  It is a weight management powder that taste like cake mix.  It is DELISH, and you can use it in a TON of recipes.  The only problem is that most the recipes I find are on Facebook (who thought of that idea?  I'm sure it gets a lot of "shares" and "likes" so it keeps people's pages at the top of the list...but seriously, worst way EVER to keep track or recipes).

Body By Vi is typically used in a shake (my favorite is chocolate/peanut butter...chocolate for breakfast? Yes, please).  But someone who was thinking outside the box decided it can be used for solid food as well, which is great because I'm a "grazer" by nature.  I am constantly wanting food in my mouth (a habit I am trying to break), so on to find some great "snacking" food without putting licorice, and chocolate bars and ice cream in my mouth all the time.

Pumpkin/Spice Muffins
2 scoops protein powder
1 spice cake mix
1 small can of pumpkin
2 Scoops Visalus Shake Mix

Mix together.  Bake in mini muffin pans at 350-degrees (Fahrenheit) for 15-20 minutes.

Microwave No Bake Cookies
1/2 cup Honey
1 Cup Peanut Butter

Heat in Microwave  for 30 seconds.

1 TBSP Cocoa Powder
1-1/2 cups Oats
2 Scoops Visalus Shake mix powder

No Bake Energy Balls

1/2 c. ground flaxseed
1 c. coconut flakes
1/3 c. honey
1/2  c. Peanut Butter or PB2 (Can find it on Amazon, and maybe a health food store.  I have never personally used this, but I know people who LOVE it).
1  c. Oatmeal
2 Scoops Visalus Shake Mix
1 tsp. vanilla
1/2  c. mini chocolate chips (optional)

Add Honey and Peanut Butter, mix together well until peanut butter is soft. Add in Oatmeal stirring until completely mixed Add Coconut flakes, Flaxseed, and Vanilla until completely mixed **NOTE: If using PB2, place in the fridge before making into balls for at least 20-30mins.*** Make into balls, enjoy!

Samoa Cookie Shake (Yeah, you know those DELICIOUS girl scout in a healthier shake)

2 Scoops Visalus Shake Mix
8 fl. oz. Silk Chocolate Soy Milk
1  tbsp. Crushed Graham Cracker Crumbs
1/8 tsp. Coconut Extract
2 tbsp. Torani Sugar Free Caramel Syrup
5-6  Ice Cubes

Mix  together and blend well.

Banana Nut ChocoChip Oatmeal Cookies

2 Scoops Visalus Shake Mix
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
2  c. quick cooking oats
1/4 c. unsalted butter
1  c. packed brown sugar
1  jumbo egg
1/2 c. mashed ripe banana
1/2 tsp. vanilla
3/4  c. chopped walnuts
1/2  c. dark chocolate chips

Preheat oven to 350 F. Lightly spray 2 cookie sheets with Cooking Spray. Set aside. In a medium bowl, combine the first seven ingredients. Set aside. Using a mixer (medium speed), cream butter and brown sugar until fluffy. Add egg and mix well. Add mashed banana and vanilla. Change mixer speed to low and stir in the flour mixture. Mix lightly and add the walnuts and chocolate chips. Drop heaping of tablespoons of the dough onto the prepared baking sheets. Bake for 10-12 minutes or until cookies are done. Yields 30 cookies. Cool on wire racks and store in an air tight container. Take note that the cookies are going to be darker since this recipe calls for wheat flour and brown sugar.

**Personal note: In most all recipes you can cut the sugar (whether white sugar, brown sugar or other sugars) in HALF without noticing much a difference in flavor.  Less sugar in your system to give you that afternoon crash, but still with all the taste.**

No Bake Chocolate/Peanut Butter Cookies

2 Cups Rolled Oats
3/4 Cup ViSalus Shake Mix
3 Tablespoons Unsweetened cocoa powder
1 Tablespoon Water
1/2 teaspoon vanilla
1/2 cup butter, softened
2 Tablespoons Peanut Butter

In a large bowl, combine the oats, and cocoa. With clean hands, mix in the water, vanilla, butter and peanut butter to form a dough. Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Chill 20 minutes before serving.

Thursday, May 23, 2013

Pitch Links from LDStorymakers Conference 2013

Image courtesy of Nutdanai Apikhomboonwaroot /

•    Jennifer Laughran, literary agent:
•    Janet Reid, literary agent:
•    Guide to Literary Agents:
•    Writing World:

Monday, May 6, 2013

I Made It: Thin Mint Muddy Buddies

I'm kind of obsessed with mint lately: mint ankle skinnies, Thin Mints (which, consequently, you can't eat too many of or you will not be thin and you will not fit into the mint skinnies).

So I saw this recipe for Thin Mint Muddy Buddies and I knew I had to have them.

Here's how they turned out:

Don't worry -- it made way more than this. This is just the amount I scooped out for my husband. ;)
So, my tips.

* I didn't have gallon bags like the recipe wanted to use for shaking up, so I just used two big bowls that had lids. In the end I like that better because I don't waste a gallon sized bag and less to throw away. (Environment plus!) Also, I ended up storing them in one of the bowls, so win there too.

* I used off-brand mint cookies -- who would use actual Thin Mints for something like this?!? -- and I think they were bigger, because I ended up with a lot of crumbs in the bottom of the bowl when everything was coated. So, I would say use fewer cookies or not as much powdered sugar.