When my family took a trip to Disney World last year we shared a rice crispy treat the size of my head. Ok, the size and shape of Mickey’s head, to be exact.

That rice crispy goodness was packed full of all sorts of figure-enhancing ingredients like puffed white rice cereal, butter, marshmallows, and who knows what else. But we were on vacation and we all know our sins are forgiven and calories don’t count while visiting the happiest place on Earth.

A few weeks ago I picked up Alicia Silverstone’s book The Kind Diet (a book I am completely obsessed with and will tell you more about later) and was thrilled to discover her cleaned up version of the good ole classic rice crispy treat…

• 1 3/4 cups brown rice syrup (or your favorite natural sweetener like honey, for example)
• Pinch sea salt
• 3/4 cup natural peanut butter or almond butter (I used PB2, powdered peanut butter)
• 7 cups whole grain brown crisped rice cereal
• 1/2 cup carob chips (optional)

In a small saucepan, heat the rice syrup and sea salt over low heat until liquefied.

Add the peanut butter and cook, stirring, until well combined and heated through but not boiling, about 5 minutes. Pour the cereal into a large bowl.

Using a rubber spatula, stir the peanut butter mixture and carob chips, if using, into the cereal. Lightly oil a 9-by-13-inch baking dish.

Transfer the crispy rice mixture to the baking dish, pressing into an even layer. Let cool for 1 hour before cutting into squares.

While these treats are indeed made with healthier ingredients than a traditional rice crispy, they are not ultra-low calorie, so please enjoy responsibly. I made a half batch so I could get my rice crispy fix and have both portion control and leftover cereal. I love Erewhon Crispy Brown Rice cereal as the ingredients are simply: Organic brown rice, organic barley malt, and sea salt….you know, real food!

Now I really must go to the gym and have a mini rice crispy treat before I go a little goofy.

I have a lot of brilliant ideas.

About a year ago I was dead set on designing a line of quality jewelry for fitness fanatics to wear to, from, and around the gym. But now I don’t have to because Gym Gems designed the jewelry for me. Which was helpful since I don’t know a thing about jewelry design.

I’ve been stalking Gym Gems in fitness magazines, visiting their web site, and adding them on my Christmas wish list for awhile now. A few weeks ago, I finally decided to just go ahead and treat myself to a charm from their online store.

I bought this fabulous little dumbbell charm and I have to say it was worth the weight! I also have to say that my picture does not do it justice. Gym Gems carries all sorts of charms, necklaces, rings, and bracelets, too if you want to check them out.

Now I really must go to the gym and lift some more precious metal.

We’ve all seen vitamin waters in the grocery store, right? Well, check this out, now there are vitamin-infused spices with a really catchy name: VitaminSpice. I think they named their products after Fitness & Spice, don’t you?

When you season your food with VitaminSpice herbs and spices, you’re adding a dash of essential vitamins, minerals and anti-oxidants, all in one shake! Brilliant!

VitaminSpice was the idea of founder (and Super Dad) Ed Bukstel when he was cooking with his daughters. Don’t you just love that? Apparently I am not the only one who thinks this is a good idea, so does Dr. Rob Streisfeld, a Doctor of Naturopathic Medicine. DocRob says:

“With today’s busy lifestyles, people of all ages can benefit from a product like VitaminSpice that adds great flavor to the natural foods we’re already eating and increases nutritional intake at the same time.”

VitaminSpice is available online in six spice mixes: Granulated Garlic, Ground Pepper, Sea salt, Crushed Red Pepper, Ground Cinnamon, and Italian Seasoning. And because we share the same last name, sorta, VitaminSpice sent me some of their flavors to try.

These are now the first spices I reach for when topping just about anything I cook or bake these days. In fact, I think all of their seasonings have made an appearance on my beloved popcorn over the last week or so.

Get this, all of VitaminSpice’s products are:

• Kosher with all-natural spices
• Free of dairy and nuts
• 100% vegetarian
• Free of additives, preservatives and coloring
• Calorie-free
• Free of sugar and artificial sweeteners
• Gluten-free

Great flavor, on great food, with a blast of vitamins and minerals? You can’t beat that!

Now I really must go workout, whip up a cinnamon protein shake, and then it’s back to the grind!

Chances are I will never be a sushi chef.

Why, you ask? Two reasons:

• My knife skills could use a little work. Just ask my sister-in-law, Dawn, who has one hand on the phone to dial 911 every time I pick up a knife to cut a vegetable.
• As I mentioned yesterday, I don’t eat sushi. Raw fish kind of gives me the willies.

BUT, I recently ran across nori seaweed at my local grocery store, you know the green stuff that’s used to wrap up sushi. Seaweed is a mineral powerhouse, in fact, according to Dr. Stephen T. Sinatra…

“Seaweed contains all fifty-six minerals and especially idodine, which are needed for the thyroid gland.”

Not only that, nori seaweed contains protein, calcium, iron, potassium, and more vitamin A than carrots, according to Dr. Jonny Bowden in his book The 150 Healthiest Foods on Earth.

I’ve been using nori seaweed sheets in place of bread or tortillas to make lower calorie, lower carb, easy to make, kinda-fun-to-eat, sandwich wraps.

The other day I cut up (gasp!) carrots, cabbage, cucumbers, and red onion and generously piled the veggies inside of a 10 calorie(!) sheet of nori seaweed along with some leftover edamame hummus. I then rolled it up like you would if making sushi, sealed the edge with a little water, and cut the wrap into three pieces.

For lunch over the weekend I made egg salad sushi rolls. I can say with great confidence that sushi chefs all over the world are cringing at this very moment. But get this, I didn’t have to do any cutting this time. Dawn will be relieved! I tossed two hard boiled eggs, 1/4 of a red onion, honey mustard, salt and pepper into my Vitamix and in about 10 seconds I had perfect egg salad.

I’m sure you can fill up these wraps with just about anything. Except ham salad, because that’s just gross.

Does it taste just like the sandwich you’d buy at a sub shop? Not quite. In fact, the seaweed texture takes some getting used to as it’s a bit chewy, but it’s not a deal-breaker. I’ve found if you make these wraps and stick them in the fridge an hour or more before you eat them, they soften up a bit and are easier to eat.

Now I really must go hit the gym before I hit the point of nori turn.

A few months ago I was having dinner with some of my fabulous girlfriends at our favorite sushi restaurant. I don’t actually eat sushi, but that’s not important right now. Anyway, going out with us is what it would be like going out with the girls from Sex and the City…we’re a bunch of characters!

That night we ordered edamame hummus as an appetizer and we loved every bite. Ever since I’ve been wanting to try to make it myself. Yesterday, I hit up Google and found this recipe on the Food Network site. Since I had tahini leftover from the last time I made pumpkin hummus, I was good to go. Fitness & Spicer’s, here’s a really good recipe for…

Edamame Hummus

• 1/2 pound frozen shelled edamame, about 1 1/2 cups
• 1/4 cup tahini
• 1/4 cup water
• 1/2 teaspoon freshly grated lemon zest
• 1 lemon (about 3 tablespoons), juiced
• 1 clove garlic, smashed
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh flat-leaf parsley (Dangit! I totally forgot to add parsley!)

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes. In a food processor (I used my Vitamix) puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Chill. Serve with English cucumbers, carrots, or toasted pita bread.

The hummus we had at the sushi restaurant was made with sesame oil and was garnished with sesame seeds, if I remember correctly. You might try that, too, if you’re feeling fancy.

I think this hummus would be a perfect snack to serve at your Sex and the City movie party, or even better…Shrek’s!

Now I really must go take a dip and get ready to have some green cuisine!

When I was in junior high I had a science teacher that would assign some really random homework like clean your room or be nice to your parents. Seriously! No wonder I had to take chemistry twice in college.

In his honor, I’d like to give you Fitness & Spicer’s some homework for the weekend. Don’t worry, it won’t be hard and you won’t be graded. Get our your pencils, here’s your…

Memorial Day Weekend Homework Assignment

• Brew some sun tea. For extra credit, toss in some green tea bags. TIP: If you do not love green tea, mix in some black or herbal tea bags that will mask the flavor of the green tea.
• Do at least one activity that you would have done on the playground at recess…and I don’t mean gossip! Jump rope, play catch, skip, climb some monkey bars.
• Turn off the TV and read. Read something that will inspire you…and that can include a cookbook or another great blog.
• Don’t drink and drive. I used to tell the guys at work to “Be safe and call me if  you need a safe ride home.” The same applies to you.
• Enjoy time with your family and friends and take time to reflect on the true meaning of Memorial Day.

Now I really must go skip to the loo, make some more popcorn, and  go clean my room!

My Dad makes THE BEST popcorn.

When I was little, I remember watching my Dad in the kitchen whipping up a batch of stove top popcorn and waiting patiently for him to fill up our  bowls. His bowl could feed 5,000 and my bowl was big enough for a cricket’s lunch…but who’s complaining?

Last week a bag of locally produced popcorn was added to my Consumer Supported Agriculture (CSA) grocery bag. Get this…I can’t remember the last time I’ve had popcorn and I know for sure that I have never made popcorn on the stove in my entire life.

But, I figured it out.

I hopped into the Fitness & Spice test kitchen, tossed a towel over my shoulder (like my Dad does), threw about a tablespoon of olive oil and 1/4 cup of popcorn in a pan, covered it with a lid, and glided it over the hot burner for a few minutes. My first batch was topped with good ole sea salt and it was almost as good as Dad’s, only this time I had the entire bowl for myself.

The next day I experimented with a top coat of Pam Olive Oil Spray, Parmesan cheese, and a dash of Tabasco Sauce—we don’t call this site Fitness & Spice for nothing!

When watching the Biggest Loser grand finale, I topped my popcorn with (wait. for. it.) RANCH seasoning.

And last night I was craving something sweet so I called Carrie and we came up with…

Chocolate & Peanut Butter Popcorn (Sorta)

• Step 1: Pop a batch of popcorn
• Step 2: In a shaker combine a tablespoon or two of chocolate protein powder and powdered peanut butter (PB2) along with a packet or two of stevia
• Step 3: Lightly coat popcorn with butter flavor Pam
• Step 4: Sprinkle chocolate and peanut butter mixture all over the popcorn

Was it perfect? Not quite.

Did it taste like Crunch ‘n Munch or Cracker Jacks? No, whey.

Did I eat the entire bowl? Guilty!

Would I make it again? Don’t mind if I do!

What’s your favorite popcorn topping?

Now I really must go hit the gym before I say something corny!

I love watching the Biggest Loser. It’s full of ups and downs, sweat and tears, drama and triumphs, commercials and more commercials. That being said (and all in good fun)…

Here are a few things I’ve learned from watching the Biggest Loser:

• Bob can solve any problem with a Ziploc bag and a stick of Extra Sugar Free Gum
• The only reason why Jillian never loses her voice is because she drinks a lot of Brita filtered water
• The more the contestants cry the more water weight they lose before stepping on the scale. But then again…
• Johnson & Johnson should be a sponsor next season so there will be NO MORE TEARS!
• If this personal training gig doesn’t work out, Jillian has a great career ahead of her as a Biggest Loser psychologist
• Getting a bodybugg at 24 Hour Fitness does not require a prescription
• If you’re going to get kicked off the ranch get kicked off before they make you run the marathon
• It takes exactly 1 hour and 55 commercials to weigh 2 contestants

What have you learned from watching this commercial, I mean, reality TV show?

Now I really must go hop on my StreetStrider and go meet Shay at Subway!

I get really bored playing board games. And, honestly I do not love card games although I am really good at them,  after all, I am champion of the world at UNO, right Joey? So when I won the FitDeck prize on Jody’s blog I was not surprised curious.

FitDeck is a set of exercise playing cards…it’s kind of like a game of solitare for any body. Each card contains an illustration and description of an exercise along with the suggested number of reps for each exercise based on your ability level. You shuffle the deck, draw a card, and do the work!

Here’s what I like about FitDeck:

• You can make up your own rules!
  • So if you only have 15 minutes you can randomly select 15 cards and do the exercise on each card for a minute each.
  • If you only want to work lower body or do cardio, for example, you can pull out those cards that are conveniently color coated.
  • Or, you can challenge yourself by shuffling the deck and doing the maximum number of reps on each card.

• My FitDeck is for bodyweight movements so no equipment is required…great for a home workout or when traveling, too.

• The founder of FitDeck is a former Navy SEAL (yum!)

• They have an entire FitDeck product suite including a deck for the easily bored, like me.

In my opinion, anyone who plays FitDeck is a winner and a loser. And speaking of losers…don’t forget to tune into the Biggest Loser tonight for the finale and watch my girl Shay go all the weigh!

Now I really must go grab a bite to eat and then hit the deck!

I’m not sure what I love more Springtime or food-time. Since I love both subjects, let’s talk about Spring foods, shall we?

I joined a Community Supported Agriculture (CSA) this season so every week I pick up a bag of produce produced from local farmers. Last week my grocery bag was packed with tomatoes, English cucumbers, and rhubarb. Stop right there…rhubarb? Really?

Truth be told, I’ve never had rhubarb before that I know of. But I was born with an open mind so I decided to give it a try. Thankfully, I didn’t have to search for a recipe since the CSA organizers, Tomāto Tomäto, slipped a few recipes in my grocery bag. I went straight home and whipped up some…

Rhubarb Strawberry Sauce

• 3-4 cups 1 inch rhubarb pieces
• 3/4 cup sugar (I used Splenda, don’t judge)
• 3/4 cup water
• 1/4 t salt
• 2 cups strawberries, halved
• 2 T butter (I like to think this is optional since I forgot to add it)

Bring rhubarb, sugar (or sugar substitute), water, and salt to a boil. Reduce heat and cook 10 minutes, stir occasionally. Add strawberries and cook 3-5 minutes longer or until rhubarb is tender. Remove from heat and add butter. Serve sauce warm or cold.

Let me tell you, I love this stuff! The sweetness of the strawberries balance the tartness of the rhubarb perfectly. I started blending this sauce into vanilla protein shakes, oatmeal, and using it as syrup on pancakes like…

Angela’s Protein Pancakes

• 1/2 cup nonfat cottage cheese
• 6 egg whites
• 1 whole egg
• 1/2 cup whole oats (not instant)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 cup strawberries or blueberries (or both)

Blend the first 6 ingredients in the blender until smooth. Spray a small and a large nonstick skillet (or griddle) with Pam, bring to medium-high heat and pour pancake mixture into the pans. Wait for bubbles to come through and the edges to brown, then turn over and cook other side. Top with berries and syrup of your choice.

Now I really must go spring for some more rhubarb and make some pancakes…I’ll see you on the flip side.