Tag Archives: gluten free

Meet Bulu Box

I’ve written about a few subscription boxes in the past, and recently I got the chance to review a fitness one!  Meet Bulu Box.

Bulu Box is a monthly subscription service specializing in new vitamins, supplements, and other healthy products on the market. You get sent some samples along with special discounts and coupons, and each month you’ll receive different stuff. As an added bonus, you can write a review of your box and it’s contents for rewards points, which can be applied to purchasing a full size product of your choice. Pretty cool huh?

meet bulu boxHere’s a rundown of what was in my Bulu Box:

  • Quest Protein Powder – admittedly, I’m not a huge fan of the bars but the protein powder was great in a smoothie. Plus, peanut butter flavor is always a win in my book.
  • MovIt Energy Gummies – I normally use Honey Stinger chews on my long runs, but these were a nice way to change it up.
  • Earth’s Care Anti-Itch Cream – I got this box just after getting bit by a few mosquitoes so this cream arrived at just the right time!
  • Mediterra Bar – I hadn’t tried a savory bar before, and I really liked it! It was sundried tomato and basil and made the perfect afternoon snack.
  • Yerba Prima Fiber – This was my least favorite of the box. Fiber supplements just aren’t my thing.

Now the fun stuff. For a short time only, get 50% off a 3-month subscription to Bulu Box with code SWEATPINK.  That’s only $15 for 3 months, which I consider to be a steal!

As a Sweat Pink ambassador I was given a free Bulu Box in exchange for a review. All thoughts and opinions are my own.

Asian Peanut Slaw

The spring reset is officially in full swing!  I have to admit it hasn’t been too bad so far aside from a few nights were I really wanted a glass of wine and some cheese.  Thank goodness for La Croix water with frozen fruit as a stand in.  Anyway, before the spring reset officially kicked off I made this delicious Asian Peanut Slaw over the weekend for a dinner party with some friends and I can’t stop thinking about it.  Plus it was from one of my favorites, the Thug Kitchen cookbook so it qualifies as my 2015 cookbook challenge entry for the week!

asian peanut slawI modified the recipe a bit to accommodate my allergies (swapped coconut aminos for the soy) and added some diced peanuts at the end for an added crunch.  This was super simple to whip together and was a nice change of pace from your traditional slaw made with mayonnaise.

If you don’t like peanut butter or have an allergy, you could definitely swap in almond butter instead.  I happen to love almond butter and am already planning on creating a version using almond instead of peanut.asian peanut slaw and pulled porkWe paired this with some slow cooker kalua pork and roasted vegetables, but I think it would also make a nice side salad or even as a filling for some Asian fusion tacos.  The possibilities are endless…

Asian Peanut Slaw (adapted from the Thug Kitchen cookbook)


For the Dressing:

3 tbsp peanut butter

2 tbsp warm water

3 tbsp sesame oil

2 tsp coconut aminos

2 tbsp fresh lime juice

Salt, to taste

For the Slaw:

2 cups shredded red cabbage

2 cups shredded green cabbage

1 cup shredded carrot

1/3 cup diced green onion

1/3 cup peanuts, chopped


In a small mixing bowl mix together your dressing ingredients and set aside.  In a larger bowl add all of your slaw ingredients (except the peanuts) and toss together.

asian peanut slaw dressingGently pour your peanut sauce on top of your slaw and continue to mix until well blended.

asian peanut slawAdd your chopped peanuts for garnish and enjoy.  This tastes best on the day it is made.

This is such an easy recipe and one I know I’ll be making again, especially with summer BBQ season around the corner…

Chocolate Peanut Butter Avocado Pudding

About a year ago I first posted about chocolate avocado pudding.  It was a regular in my healthy dessert rotation for a couple of months and then I somehow forgot about it.  I decided it was high time to make it again, only this time I took it up a notch and made Chocolate Peanut Butter Avocado Pudding.

Chocolate Peanut Butter Avo JarsSince I have a large jar of Dark Chocolate Dreams peanut butter from Peanut Butter and Co., I decided to incorporate the dark chocolate PB into the pudding instead of just eating it straight from the jar (not that there’s anything wrong with that).

Dark Chocolate PB SpoonIn addition to the Dark Chocolate Dreams PB, this avocado pudding has unsweetened cocoa powder, Canadian maple syrup, and light coconut milk.  A very simple recipe that’s also quite tasty and loaded with healthy fats.

This pudding is the perfect thing to whip up when you are craving something sweet, but not too sweet.  You can use regular peanut butter or almond butter in place of the Dark Chocolate Dreams, but I really think the dark chocolate pb takes it up a notch.

Chocolate Peanut Butter Avocado Pudding Close upAnd like I said in my other recipe, you cannot taste the avocado!  Super pinky promise.

Chocolate Peanut Butter Avocado Pudding (makes 4 servings)


2 small ripe avocados

2 tbsp Dark Chocolate Dreams peanut butter

2 tbsp unsweetened cocoa powder

2 tbsp maple syrup

1/2 cup light coconut milk

Pinch of salt


Cut up your avocado and place in the food processor and begin to pulse.  Add your coconut milk, maple syrup, cocoa powder, salt and dark chocolate peanut butter and continue to mix until well blended.

Chocolate Peanut Butter Avocado Pudding ChipsScoop into small dishes and place in the fridge for a couple of hours so the pudding can firm up.  Garnish with chocolate chips if you so choose!

Chocolate Peanut Butter Avo PuddingI noticed by adding the peanut butter it gave the pudding a thicker texture than my previous version.  If you don’t want your pudding too thick, use just 1 tbsp of pb or use 1 cup of light coconut milk.

What’s your favorite pudding recipe?

If You give a Mouse a Cookie

I remember reading If You give a Mouse a Cookie as a kid and always craving chocolate chip cookies after (but never the tall glass of milk).  Today was one of those days where I just had to have a chocolate chip cookie, no ifs ands or buts about it.

I have seen almond flour chocolate chip cookie recipes floating around the internet for awhile now, so I finally decided to take a stab at it to see how it would turn out, especially since I haven’t done a ton of gluten-free baking.

The cookies turned out delicious!  They are by no means a full on decadent chocolate chip cookie, but they are a nice little treat for when that cookie craving strikes.

Almond Flour Chocolate Chip Cookies (adapted from this recipe)


  • 1 1/4 cups almond meal
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup white chocolate chips
  • 1/2 tsp baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract


Preheat your oven to 375 F. In a large mixing bowl stir together all of your dry ingredients – almond flour, white and semi-sweet chocolate chips, baking powder and salt.

In a separate bowl, whisk egg until blended, then add the melted coconut oil and vanilla.  Fold your wet ingredients into the try ingredients and mix well.  Shape your dough into small balls and place on a greased baking sheet.  Press down to flatten.

Bake for 8-10 minutes.  Let cookies cool and enjoy with a glass of milk if you so wish.

These definitely were not the prettiest cookies I have ever made (I need to work on my shaping and flattening skills) but they were tasty!