Earlier this week a certain someone (cough Katy cough cough) divulged that you can now find fall candy in stores. That means candy corn, people. I’m not a huge candy eater. I will occasionally nab a box of Hot Tamales when going to a movie in the theater. And I won’t turn down a good piece of chocolate if its around. Nevertheless, I will still choose a mountain of ice cream, a hunk of frosting, or a slab of brownie over candy. Except for candy corn. It does something to me. It triggers this monster of a sweet tooth and I can visualize my hand trying to grasp as many of those smooth little triangles as possible to nibble away on until I reach the oblivion of sugar ecstasy. Yea, Katy. Look what you did. 😉

Despite my appreciation love preference full-blown-obsession with the stuff, I know I can’t gobble candy corn to my heart’s content and honor my health in the process. So instead of hunting down a bag in early August (stores just turn stuff out earlier and earlier, huh?!), I decided to ease my candy woes with healthier choices to dull the longing. Who says healthy eating can’t be fun and taste like candy? Okay, the tasting like candy thing may be a bit of a stretch…but healthy food sure can taste amazing and satisfy just as much as candy in its own right. I present you with  my healthy “candy” filled day!

Breakfast: Mounds / Raisinets / Reese’s Oatmeal

Or, more simply, chocolate oats with some coconut, raisins, and peanut butter tossed on top. 😉 I don’t care what you say, though. This bowl was epic! And I would probably choose it over the above in candy form.

To make the oats chocolate, I used unsweetened chocolate almond milk instead of vanilla and added a spoonful of cocoa powder to the oats. Other than that, I prepared them as normal and piled on the coconut, raisin, peanut butter goodness when done. It’s a new obsession.

Lunch: Starbursts

Fruit = nature’s candy. Perfect mango chunks and grapes = better than any Starburst I’ve ever tasted candy. Each bite bursts with such juicy, fresh flavor. Y-U-M. Oh – there was a sandwich and some carrots there too. They were good…but they weren’t starbursts.

Snack: Chocolate Covered Strawberries

Would you believe me if I told you that the above chocolate pudding look-alike actually contains spinach? That it’s actually a green smoothie masquerading as pure decadence? Well, it is. Trust me. This Chocolate Covered Strawberry green smoothie started as a bunch of things thrown in a blender -

• 1 cup unsweetened chocolate almond breeze
• 2 handfuls spinach
• 1 frozen banana
• a few large frozen strawberries
• a spoonful of cocoa powder
• 1/2 tsp xanthan gum

Then, it became the best green smoothie I have ever tasted. I discovered the one and only downfall to smoothies in a wine glass with this blend – you can’t lick a wine glass clean.

Dinner: Errrm…Green M&Ms???

Alright…dinner doesn’t really have anything I can call candy. But I do love me some Brussels sprouts (favorite veggie besides spinach in smoothie form) and so I shall call them Green M & Ms. Work with me. We can’t allow an entire post’s theme to fall in a shambles now ,can we?

Dinner brought back one of my favorites – BBQ Tofu Wraps! These make healthy eating fun and irresistible…like Ryan Reynolds. Hey, what do you know? I did find a way to tie in the candy theme. Eye candy at its best!

Oops. How did that get in there? So – dinner. BBQ Tofu Wraps with a side of Brussels sprouts. There’s your description of dinner. I’m currently mildly distracted and have no more words. Plus, I don’t want to short circuit my keyboard with my drool. Purely from my candy delicious eats today. Purely. Happy What I Ate Wednesday, friends!

• Are you a candy fan? Any healthier options you use to satisfy cravings?
• Who would be your eye candy?

Good morning, beautiful. How are you today? Have a good weekend? I sure hope so! Things were pretty good around here. Catch up, why don’t you?

• The Musical Fruit – yes, I talked about farting this weekend
• I Got My Hair Did – I got a haircut and also the FFF features
• Self-Love Reflection: Fight Cancer With Food – her story gives me chills!
• One Month to Live: Live Passionately – insights from my new book study

Now that you got yourself all caught up, I have even more to share with you from the weekend. I did good on Saturday morning. I achieved a new PDR and then followed it up with a pancake creation that I still have dreams over. First, let’s start with the run.

Nine miles. NINE. MILES! I strangely love long runs and couldn’t wait to go out and tackle the distance. I decided to go with the running path for this week’s run and made the trek out as early as possible. I really appreciate having such a great running path to use for long runs. It motivates me to come across so many other people out caring for their health and I like not having to worry about as many crosswalks and bug attacks. I also like knowing I can easily reach one of these when needed…

Yea. That is a welcome sight for someone who ate too much fiber. But I would have no idea who that could be. Purely hypothetical and we’ll leave it at that. 😉

Despite that quick break in the run, things went incredibly well. Nine miles with an average 9:18 pace ain’t half bad I would say.

What a way to start the weekend!

After taking care of my legs with some stretching and icing, I had to get to work taking care of my stomach. Last week, Gabriela posted about her love for the chocolate and coconut combination. That sparked an urge in me. I needed a chocolate and coconut flavor explosion. I needed these Chocolate Coconut Pancakes. Oh, yes. I did. And I think you need them too.

Chocolate Coconut Pancakes

• 1 1/4 cups flour (I used whole wheat pastry flour)
• 2 tablespoons cocoa powder
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened chocolate almond milk
• 1/4 cup light coconut milk
• 2 tablespoons canola oil (or applesauce)
• 1 large egg
• desired amount of shredded coconut

Mix the dry ingredients – flour through salt – together in a large mixing bowl.

Make a well in the center to add the wet ingredients – almond milk through egg. Stir until the mixture forms a well-blended batter. Fold in your desired amount of shredded coconut. I used one large handful.

Spoon batter onto a lightly greased, hot griddle or pan. Cook 2-3 minutes until small bubbles form and edges set. Flip and cook another 2-3 minutes.

Plate and garnish with extra cocoa powder, shredded coconut, or powdered sugar. Go mmmmmmm.

These babies make me giddy. Promise to make some? Because I’m out and need more. Like, stat pleaseandthankyou.

• Are you a fan of coconut?
• Best part of your weekend?