Twas two nights before Christmas and all through the Fitness & Spice Test Kitchen, a creature was stirring a cup of hot chocolate protein; a new family tradition.

The resistance bands were hung by the water bottle with care in hopes the gym snow plow cleared a path there.

The Zumba instructors were all snug in their beds while visions of Shake Weights and Jeggings danced in their heads.

Madonna on her yoga mat and Lance on his bike, just settled in for a Food Network food fight.

When out on the front porch arose such a commotion, so I sprang from my Snuggie to inspect The Situation.

And what did my wandering eyes did appear, but Matthew McConaughey the UPS man delivering The Protein Bakery-packed cheer!

Now I have protein-filled cookies, brownies and blondies in flavors like peanut butter, chocolate chip, oatmeal, and cranberry…perfect for making Santa’s post-workout meal quite merry!

Now I really must go put on my Pajama Jeans and turn out the lights and wish you a Merry Christmas from Fitness & Spice!

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!

The UPS Man left a package waiting on my doorstep when I slid home from vacation on Christmas Day. Inside the box I found three of my favorite things: Cookies, coffee, and a cookbook. Let’s just say the day after Christmas only one of these things was still around.

I have to tell you about the cookies. Angela sent me some amazing homemade TRIPLE CHOCOLATE COOKIES inspired by a recipe she found in Ellie Krieger’s cookbook, The Food You Crave…a fitting title because I crave these cookies! I begged Angela for the recipe and have made them. Twice. I like to call them…

The Cookies I Crave

• ¼ cup (1/2 stick) I Can’t Believe It’s Not Butter, baking butter softened
• ¼ cup firmly packed Splenda brown sugar
• 3 TBS Splenda sugar blend for baking
• ¼ cup unsweetened applesauce
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup all-purpose flour
• ¼ cup chocolate Protein Freeze protein powder
• ½ cup whole-wheat pastry flour (or regular whole wheat flour)
• ¼ cup unsweetened cocoa powder
• ¼ tsp salt
• 4 oz. dark chocolate chips
• Nuts (optional)

Pre-heat oven to 350. In a large bowl mash together the butter and sugars, then add the applesauce, egg, and vanilla.  Beat until creamy. In a medium bowl, whisk together the flours, protein powder, cocoa, and salt. Add the flour mixture to the butter mixture and mix well. Stir in both chocolates and add nuts (if desired), and mix well. Using a tablespoon, scoop batter onto ungreased cookie sheet and bake until cookies are set – about 12 minutes. Transfer cookies to rack to cool. Serves: 24

Nutrients per cookie: 82 calories, 4g fat, 6g sugar,1g fiber, 3g protein

I used Smart Balance butter and whole wheat flour instead of all purpose flour and they got rave reviews (by yours truly)!

You’re probably wondering what cookbook Angela sent me? Ellie Krieger’s latest cookbook, So Easy. Here’s what the cover says:

Luscious, Healthy Recipes for Every Meal of the Week

I do not make this stuff up. Who wouldn’t want luscious, healthy meals for breakfast, lunch, dinner, and dessert every day of the week? If you do, then I strongly recommend adding this cookbook to your collection.

Now I really must go grab a cup of coffee and a cookie and call Angela…’cause it’s her birthday! Happy Birthday, Ang!