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Welcome to the Frequently Asked Questions page!

This purpose of this page is to explain the purpose of Chockohlawtay and answer the questions I've received about the blog and me.  I will attempt to answer the questions as best I can, and if you have any additional questions, do not hesitate to ask!

[blog questions will be listed first, personal questions will be listed under the dashed line]

Here are the questions:

1.   How do you pronounce Chockohlawtay?  What does it mean?  How did you think of it?
2.  What is your mission statement?
3.  How is Chockohlawtay different than other food blogs?
4.  Why do you add a source of protein to all of your recipes?
5.  What does "low glycemic" mean?  Why do you make your recipes low glycemic?
6.  Why do you weigh your ingredients when making desserts?
7.  What is your goal when it comes to making desserts?
8.  What camera and lens do you use?  -Giulia from Tutupa's Lab
9.  What program do you use to make your nutrition labels?

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10.  What is your major?  How did you decide on it?
11.  What do you want to be when you grow up?
12.  What do you want to do when you grow up?
13.  What is a typical "day in the life" of eats for you? -Jenny

Let's begin!

1.  How do you pronounce Chockohlawtay?  What does it mean?  How did you think of it?
         Chockohlawtay [chawk-oh-law-tay] noun: it's just the word "chocolate" with some added spunk!
         Embarrassingly enough, I came up with this name when I was in sixth grade (okay, okay.  I was a weird kid!).  I was obsessed with chocolate, as in, I brought three Hershey bars to school with me every day and ate another one the moment I returned home (you can read more about my chocolate-filled past here).  I was with my friends when I came up with it, and soon, it became my instant messenger screen-name and part of my e-mail address.  I thought it was creative at the time, because it suited my chocolate addiction and, well, it just seemed to suit me.

2.  What is your mission statement?
         Just a quick little story, my friend (who prefers savory food and doesn't understand us sweet tooths!) asked me, "So, do you ever make real food?"  And that's when I realized something:  people correspond the word "dessert" with butter, sugar and treats that just add more calories to the day's total tally.  Naturally, being a sweet tooth and all, my daily diet requires sweets... and I mean like, every day must have a minimum of two sweets otherwise I will not feel satisfied.  So, if sweets were going to be apart of my daily diet, why should the calories come from processed junk containing no nutritional value?  It shouldn't!  So finally, my mission statement:
To make desserts healthy in all aspects--free from the sticks of butter, void of the pounds of sugar, sans the refined ingredients--to make desserts using wholesome, natural ingredients that are beneficial to the body and life, and to take care and use certain ingredients in moderation.  To allow desserts to become an everyday meal, rather than just a once-in-a-while treat.  By maintaining these goals and standards, we may all enjoy tasty and healthy food (and will try our best to share!) because it will contribute to a joyous, satisfying and healthful wellbeing.

3.  How is Chockohlawtay different than other food blogs?
         Chockohlawtay shows the "untold story" of baking, sort of like a "behind the scenes" take of what goes on in the kitchen.  I hope to show that using the right, healthful ingredients can still make a recipe taste great.  It is very easy to make a successful recipe using all the wrong ingredients:  all purpose flour can give you the texture you are looking for, but is that what your body wants?  Butter will provide a pleasing taste, but is that what your body needs?  It is very difficult to make a successful recipe using the right ingredients:  whole grain flour can be difficult to work with, but it is possible to achieve the texture you are looking for, and the same with using less sugar and omitting butter.
         Yeah, anyone can make cookies taste good with four sticks of butter and three cups of sugar!  Anyone can find a brownie recipe that has been passed on and on from blogger to blogger... but...

      Who made the recipe?    << I make my own (sadly, most of which are failures...)
      What were the trials they faced?    << For me, how did I healthify the dish and why doing so is difficult
      What did the do with the failures?    << I still eat them, hehe
      How did they fix the failed recipes?    << Every batch is an experiment and every bite tells you how to make it better

      While baking, I vow to:
      -Always use natural, wholesome ingredients
      -Always use whole grain flours (no all purpose flour here!)
      -Never use butter, margarine, shortening and lard
      -Never use refined sugars (like granulated white sugar, brown sugar, high fructose corn syrup, etc)
      -Never use more than 1/4 cup high-glycemic sugars in a single recipe (like date sugar and sucanat)
      -Use other sugars in moderation (like honey, pure maple syrup, granulated coconut and maple sugar)

4.  Why do you add a source of protein to all of your recipes?
         As explained in question #2, my friend asked me if I ever made "real food."  I replied, simply, "I am making real food."  Every dish I make is nutritious and balanced enough to be a meal, not just extra calories.  With food (and life), my goal is to reach and maintain balance.  With food though, that means it contains healthy fats, long-lasting carbohydrates, fiber and protein... a meal is not balanced without one of those things.  Because desserts are often just made up of fats and carbs, to make it a balanced meal there needs to be a source of protein.  Even though protein powders are certainly not as good as a whole food itself, it is definitely a good substitute.  For example, my Peanut Butter & Chocolate Krispy Treats could easily be composed of only fats and carbohydrates, but that combo is not nearly as satisfying as it is with the protein powder.  Protein lowers the glycemic index of a food, so it takes longer to digest, therefore, keeps you fuller for longer (no one likes sugar-rushes and sugar-crashes!)

5.  What does "low glycemic" mean?  Why do you make your recipes low glycemic?
         Not all of my recipes are low glycemic, but I aim to make most them low glycemic.  Low glycemic just means that it is digested slowly, so it provides constant energy levels, delays the onset of hunger (you won't get hungry in 30 minutes!), and makes for a suitable environment for fat loss.  I try to make most of my recipes low glycemic because, personally, I am a student who is sitting for a large part of my day, whether at my desk or in class.  And I'm not alone on this, the majority of people with day jobs are also sitting for the majority of their day.  Eating high glycemic foods causes a rise in energy for only a short period of time, and causes a crash in energy not too long later, which is the last thing a student or worker needs.  High glycemic foods also make the body reliant on carbohydrates, so fat stores remain untouched.
         As I said in question #2, my diet needs to include sweets at least twice a day, so if I want some cake for breakfast, it's gonna be healthy and should keep me full for hours!

6.  Why do you weigh your ingredients when making desserts?
         I weigh my ingredients for 3 main reasons:
  1. Because baking is a very precise practice.  For example, flour is a very temperamental ingredient.  One cup of flour will weigh a certain amount on a humid day and a different amount on a dry day.  When I make a recipe by weight, the results I get in my kitchen should be identical to the results you get in your kitchen if you also make the recipe by weight.
  2. Weighing of ingredients uses less materials (mixing bowls, measuring cups, measuring spoons, utensils, etc.).  For example, honey.  Measuring three tablespoons of it can be a pain, even if you spray the spoon with PAM, because not all of it ever comes out!  With a scale, you just squeeze the bottle into your mixing bowl, no spoons or PAM needed (which means there are less dishes to wash!)
  3. It allows me to make accurate nutrition labels.  Many nutrition labels are not accurate if looking at portion size to weight amount.  For example, 1/4 cup of cocoa powder will weigh 36g in my scale instead of the 20g it's supposed to weigh.  With a scale, you can count the exact amount of calories, fat, fiber and protein.
         Healthy baking is a difficult thing to do, and getting unpleasant results can be very discouraging.  Some of my recipes need to be made using a weigh scale, because a few grams off a flour can ruin the end result.  There is nothing worse than seeing mouthwatering pictures on a blog, but when you make the recipe, it looks nothing like it's supposed to.
         This is the scale I use, by Soehnle brand.

7.  What is your goal when it comes to making desserts?
         1.   I want my desserts to look and taste like the originals (for example, my Marshmallowy Coconut Krispy Treats look like the storebought kinds, my Vanilla Bean Ice Cream tastes like it's straight from the grocery store, and my Classic White Icing looks like it's made with powdered sugar, but it's not).  Similar looks and tastes won't turn people away from a healthy dessert, and it allows those with cravings for sweets to direct their cravings to a healthier and just as tasty dessert!
         2.   I want my desserts to be suitable for everyone, including people who are watching their cholesterol, saturated fat and/or sugar intake (which is an increasing number these days), that is why I limit the use of egg yolks, coconut oil and sucanat.
         3.   I want my desserts to be healthy in all aspects, like I said in my mission statement.  I find it so frustrating when I see a low fat recipe that is very high in sugar, or a low sugar recipe that is much too high in fat... or even a low fat and low sugar recipe that doesn't use whole grains or have any nutritional value.  Why not have it all in one dish?  I want my desserts to be moderate in fat, low in sugar, moderate/high in protein, and high in vitamins and minerals.
         4.   I want my desserts to be easy and not use too many ingredients that people will have to buy.
         5.   I want my desserts to be available to everyone (vegans, people who have gone "gluten-free," etc.)
         6.   don't want my desserts to give the same effect as regular desserts--aka, guilt, bloating, sickness, headache, depression from eating-too-much-of-something-bad-for-you, etc.

8.  What camera and lens do you use?
         I use a Canon Rebel T3i with a 50mm lens  (best bday gift ever!)
         I have never taken photography classes, but I sure would love to!  I honestly don't know much about cameras, as I am used to those tiny point-and-shoot types.  I googled some photography tips, and found some really great things, and now I photograph using a white poster board and some foil to reflect light (even though I still struggle with shadows and lighting).  I would like to get a tripod and light diffuser because the natural light available here in Arizona is very harsh.  I would love to take a picture-editing class as well, or just get a program that will help me edit photographs professionally.

9.  What program do you use to make your nutrition labels?
         I use this program.

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10.  What is your major?  How did you decide on it?
         I am currently earning my bachelor's degree in Nutritional Science, Dietetics.  Funny thing, actually, this is technically my fifth major choice.  When I was accepted into university, my major was set as Undecided... I had no idea, whatsoever, of what I wanted to do when I was older.  The first semester of my senior year in high school, I took an accounting class.  It was boring, but I liked how there was always an answer to every solution.  There was no guessing, no weighing options, there was one answer and one answer only, and I liked that feeling of certainty.  I switched my major to Accounting.
         Second semester, I took a forensics class.  It was decided right then and there:  I wanted to be a medical examiner!  I had always loved Law & Order (even though I know it was incredibly dramatized), I would always fast-forward to the scenes with the M.E. in it, and I was always fascinated by decomposition and I loved how certain clues could key the M.E. in on C.O.D (cause of death).  I switched my major to Forensic Science  (I was never good at math anyways, so how could I be an accountant for the rest of my life?)  Once I found out that it required 15+ years of schooling and more years of interning, I got weak knees--I didn't want to graduate using a cane and wearing dentures.
         Also in my second semester, I took a creative writing class.  I aced every essay, and starting acing essays in other classes--I started to really love writing!  It seemed like the perfect solution to my major queries, and I chose Creative Writing as my major.  As explained in the About Me page, I went vegetarian and the vegan in high school.  When I realized I was doing veg the completely wrong way (not consuming protein, certain vitamins, etc), I quit and just wanted to be healthy, it was the reason I went veg in the first place.  I wanted to put an end to all the chocolate bars and gummy bears!  I wanted, or, I needed to learn about good nutrition.  I was always intrigued by food--it affects your mood, how you feel (physically and emotionally), it contributes to weight gain/loss, it assists bodily functions from everyday use to longterm use, it can cause diseases, it could prevent diseases, etc...  It was all so interesting!  So I changed my major (one last time!) to Nutrition, and kept it that way... and I am so glad I did.

11.  What do you want to be when you grow up?
         I'm still not sure, actually!  All I know is that I love making meal plans according to a person's nutritional needs (for example, if someone needs more fiber or more protein, I would make a meal plan around that).  Maybe I could make meal plans for football players... I hear they need 10,000 calories a day!  It must be hard to make balanced meals with that kind of calorie requirement.  I still don't know, sorry my thoughts are so muddled!

12.  What do you want to do when you grow up?
         Open up a healthy bakery!  It's my dream...  I have thought about it so much, I already know what colors to paint the walls!

13.  What is a typical "day in the life" of eats for you?
         You may have read my About Me page, where I said that I used to eat 1,500 calories a day and gain weight, whereas now I need around 3,000 calories a day to maintain my weight.  Quite a few things have changed from my old lifestyle, so I will address these first and then show you a typical day of eats for me  :)
         When I was in high school (this was when I required very little calories to maintain my weight), the only physical activity I remember doing was walking around school from class to class--yup, that's IT.  But then, I went to college.  Because I am majoring in Nutritional Sciences, I thought it would be appropriate for me to be a good example to others by eating a healthy diet and living an active lifestyle... you know, everything a nutrition-junkie should do, so that's what I did.  I started getting grocery deliveries to ensure that I always had some sort of healthy food around me so I wouldn't resort to fast food.  I got fruits and veggies delivered, and healthier options of foods they sold on campus (like natural peanut butter, pictured here).
         I believe my calorie requirement is so high because:
              a)  I eat clean all the time--real foods (healthy fats, complex carbs, fiber and protein) are harder to digest than the refined stuff (bleached flour, corn syrup and granulated sugar), which is digested at a rapid rate.  I say "all the time" because I eat 6-7 small meals per day rather than 3 giant, bloat-inducing meals.  I avoid added sugar at all costs, try to keep every meal balanced, fit veggies in wherever I can and drink plenty of water.
              b)  I walk to all my classes--all my walking probably totals at least one mile per day
              c)  I exercise regularly--I strength train about 3x a week and do intense cardio about 3x per week too (like plyometrics, SpinCore classes, etc)

         So finally, my day of eats (this is of a day where I took an intense SpinCore class at 5:30-6:30pm):

              Breakfast:  [720 cals - 23.5g fat - 74g carbs - 12g fiber - 56g protein]
                   Vitamins, Coffee with 1 cup skim milk + Stevia (to sweeten)
                   Chocolate PB Overnight Oatmeal: (stir it all together at night, cover and enjoy the next morning!)
                      -1/2 cup Rolled Oats
                      -1 cup Skim Milk
                      -2 tbs Cocoa Powder
                      -1 scoop Chocolate Protein Powder
                      -2 tbs Peanut Butter (natural, no sugar,/salt/oil added) + Stevia (to sweeten)
              Snack:  [350 cals - 9g fat - 47g carbs - 6g fiber - 20g protein]
                   -2 Whole Grain Brown Rice Cakes
                   -4 tbs Hummus (storebought, no sugar added)
                   -2.8oz Salmon Cups (the portable kinds that you don't have to drain)
                   -1 Red Bell Pepper
              Lunch:  [350 cals - 17g fat - 41g carbs - 18g fiber - 21g protein]
                   Green Tea
                   Turkey Wrap: (this grouping of ingredients may sound weird to some, but I love it!)
                      -100% Whole Wheat Tortilla (La Tortilla Factory)
                      -Avocado (small, spread it on as a mayo replacer.  I sprinkle it w/ smoked paprika or cajun seasoning)
                      -6 slices Turkey (natural with no sugar added)
                      -Steamed Spinach (I steamed it in microwavable bags.  Microwaving isn't healthy but it's easy)
              Snack:  [320 cals - 3g fat - 45g carbs - 3g fiber - 24g protein]
                   8oz Plain, Nonfat Greek Yogurt + 2 tsp Barlean's Omega Swirl (lemon flavor)
                   1 Banana (large)
              Post-Workout:  [540 cals - 3g fat - 91g carbs - 5g fiber - 32g protein]
                   Green Monster:
                      -15.2oz bottle Naked Mango Protein Zone
                      -1 packet Amazing Grass Original Green Superfood
                      -2 cups Raw Baby Spinach
                      -1 cup Strawberries (fresh)
              Dinner:  [510 cals - 22.5g fat - 53g carbs - 6g fiber - 20g protein]
                   1 Egg + 3 Egg Whites (hard-boiled)
                   "Candied" Broccoli (cook broccoli stovetop w/ 1 tbs of oil until browned, crisp and SWEET)
                   1 cup Brown Rice (I used the Minute Ready to Serve microwavable cups)

              TOTAL:  [2,790 cals - 78g fat - 351g carbs - 50g fiber - 173g protein]

Notes:  I try to have more calories for breakfast to give me energy for three classes and walking to each one, and more calories after workouts to refuel and sustain muscle.  I don't eat as much on days I don't workout for obvious reasons  ;)  The advice I give is from me and what I've learned in university so far, but I am not a registered dietician (yet).  This is just a typical "day of eats" for me, this is just what worked for me to gain muscle and lose fat.

To those trying to gain weight, track your calories and weight to find how much you need and add ~500 to that number (aim for +1lb/1week.  Make sure you strength train, do ab workouts and pay attention to your body.  Most importantly, meet with a registered dietician (not a nutritionist, here's why).  I met with a R.D. who helped me.  They don't bite!

Do you have any questions?  Ask them below!


  1. Hi Jessica! since you don't have a "photography" section, do you mind if I ask you what camera and lens you use? Your pictures are stunning!

  2. Giulia, good question! I actually don't know much about photography and cameras, so if my answer is not very specific, just let me know.
    I use a Canon Rebel T3i with a 50mm lens.
    I will add a photography section soon :)

  3. Hola! Had a question/suggestion for a future post or perhaps another tab? So, I would love to cook and bake more the way you do and less the way everyone else does. However, I am a bit overwhelmed by all the options and beginning financial constraints.

    So - If you had to create a lists of 'couldn't live without/bake without' what would be on it? Or, what are the 10 essential starter items. You know, special flours, natural sweeteners, extracts and the like. I would appreciate it greatly <3

  4. Nicola,
    Very true. I use many healthy ingredients and I know that it can be overwhelming at times! To buy items at a lower cost, look for coupons (they may not be easy to find, but they are there), buy in bulk, and buy from Amazon (they have a program for students where you can get free shipping!). If really in a pinch, bring out the calculator and choose the product with a cheaper cost:weight ratio.

    Here is my Top-10-Ingredients List:

    1. old-fashioned rolled oats (42oz bin = $2.00 (5 cents per oz))
    2. whole wheat pastry flour
    3. stevia extract (majority of my recipes use it to naturally replace sugar)
    4. honey
    5. sucanat (25 cents per oz)
    6. peanut butter (raw, natural, no sugar/salt/oil added)
    7. coconut oil (suitable for high temperatures)
    8. dark chocolate bars and cocoa powder
    9. bob's red mill whey protein concentrate
    10. flavored protein powders (made for protein shakes)

    For the stevia extract, I buy it here:
    It may look expensive, but it is a very potent sweetener so you don't use that much, plus, the amount is for 2 large bottles

    For the sucanat, I buy it here:

    For the peanut butter, look for the word "old-fashioned" or at least that's what it says on the jars I buy. I buy it at 34 cents per oz (as a reference, skippy is 26 cents per oz)

    For the coconut oil, I buy it here at 2 cents per oz (great price!):

    For the whey protein concentrate, I buy it here:

    For the flavored protein powders, I like to buy them in the store. Just to note, I am starting to buy/use egg protein powder instead of whey because it allows for absorption of dark chocolate's antioxidants. Also to note, I don't make protein shakes with egg protein powder, as it tastes a little . . . gross, but it is undetectable in baked goods/homemade rice krispy treats.

    Great question, thanks, Nicola!

  5. Wow I cant believe I read all this....but it was so interesting I had to read it all :) anyways I want to be a RD and I've researched it and the internet told me a lot of things about what to major in to be a RD but for graduate school and I'm going to enter undergraduate....are you in graduate? And even if you are do you know what I should major in to help me enter graduate school to become a RD?

    1. Joy- Thanks for reading :) I am an undergraduate and still thinking about whether or not to go to grad school. I am in the Dietetics option for the major, which doesn't require you to go to grad school.
      I would enter in the Nutritional Sciences option (or at least, that's what I did), but I think you should talk to an academic advisor to make this decision, though. They might have other helpful information that you need. Plus, my university may be different than yours... all I know is that both options have a lot of science... A LOT. Like biology, microbiology, nutritional biology, chemistry, organic chemistry, metabolic biochem, and so on, so I hope you like science lol :)
      Anyways, good luck with your decision! I hope you end up where you are supposed to be.

  6. Hey, I know it's pretty random asking this in this section, so bear with me. I've read a lot of controversial information about tofu and soy, and found that I don't react well with it. Even though some people find it healthy, it isn't for me. Is there a good substitute for tofu in your recipes? Oh, and I'm a new reader here who also happens to be a fitness-nutrtion junkie. ;)I'm turning 16 this month, and I'm planning on making your Matcha Almond Cake for my birthday, hopefully soy-free. Your creations look AMAZING by the way, and I'm looking forward to trying more recipes! :)

    1. Anonymous,

      Tofu and soy can be healthy in moderation for some people, but yes, many people have soy allergies (coincidentally, I just found out I'm allergic a couple weeks ago :/ ). A good substitute for tofu can be eggs, yogurt and flax "eggs." To replace the tofu in the Matcha Almond Cake, you can try using 1) two whole eggs, 2) one whole egg and 2-3 more tbs of greek yogurt, 3) 2-3 more tbs of greek yogurt and one flax egg (1 tbs ground flaxseed + 2 tbs hot water, let sit until gel forms). Hopefully these work out!


      PS: Happy early birthday! Have a good one :)

    2. Thanks so much for answering! :) I never knew that the tofu was used as an egg replacement! Thanks lots!

  7. Hi! I had a question I hope you don't mind me asking...I was wondering why you use protein powder in so many of your recipes? I've never tried it before and was wondering what the purpose was and if the recipe would be affected if I omitted it. Is it just to bump up the amount of protein? Thank you!

    1. Hi Steph! I use protein powder in my dessert recipes because protein is something that sweets often lack. I try to make desserts "nutritionally balanced" (with healthy fats, slow digesting carbs, fiber and protein) so they can be enjoyed as an everyday snack or meal, rather than a once in a while treat. Not only does protein powder provide great taste, protein is the most satiating element a food can have (so you won't get hungry again in 20 minutes). It's easy to eat a box of Oreos because it is purely fat, carbs and sugar, but it's hard to eat more than 2 slices of any of my cake recipes due to the "balance." I actually use protein powder as a last resort protein source, as I would rather use whole food proteins such as yogurt, eggs, grains, etc, but it gets the job done in quick, no-bake recipes!
      As for replacing/omitting the protein, it really depends on the recipe but I would recommend keeping it in. In my baked goods, protein powder has a drying/firming effect, so omitting it would cause the cake to be too soft/moist/mushy.
      I hope I answered your questions! If I didn't just let me know :)

  8. I love the idea of this blog; it fits perfectly with the way I like to cook and eat. Question: can you point me to info on stevia, and its safety and nutritional value? I actually bought some, but it has a chemical taste to me, and so I haven't used it much. Do you have any info or advice?

    Also: I don't eat dairy (whey), and I'm reluctant to buy expensive protein powder blends. For my smoothies, I make a protein powder from soy powder, hemp powder, and ground flax. Do you think that would work to replace the protein powders you use?


    1. I'm sorry the stevia you bought had a bad taste, what brand was it? I really like SweetLeaf ( and NuNaturals' alcohol-free stevia (

      It's always best to use stevia in combination with another sweetener to avoid any aftertaste (I think it tastes the best with erythritol). Here are a couple links on stevia:

      The best thing to do with these sweeteners--even though they're natural--is to use them in moderation... just like other foods, supplements, exercise, etc.

      As for the protein powder, I find that soy/hemp/flax absorb a lot of liquid due to the fiber content, so if you use that mix make sure to keep an eye on the moisture level... most likely you will need to use more. I wouldn't recommend using that mix in the baked goods, but in the no-bake items it should work. I would test it out first in the Peanut Butter Protein Balls recipe (, since it's a small recipe and takes 5 minutes to prepare. Hope that mix works out, it sounds really nutritious! :)

  9. How can i calculate Nutrition facts of my recipes? ( like on your "nutrition facts" label) do you use some kind of calculator application which i can use too? :)

    1. Yes, I use this program:

      It's a really great tool, it is just time consuming to fill out.

    2. Hm that doesn't calculate nutrition does it? Only creates a label after filling in nutritional info.. or am I missing something!

  10. Are you still vegan?

    1. Not at the moment but I wouldn't have a problem switching back :) it was a nice challenge (and it's getting easier these days with new products and upgraded product labeling) but takes a lot of research to make sure you are getting the proper vitamins, minerals and protein.

  11. So what exactly do you do for exercise? Do you exercise daily? For how long? How many calories do you try to burn? Any fitness advice?

    1. I don't usually exercise to burn calories, I exercise to stay fit, maintain muscle mass and keep my metabolism high. But I usually do cardio (spin classes usually, I don't like running) and strength-training. I try to workout 4-5x a week but sometimes I get busy and can only do 2-3x. Depending on the workout and how I feel that day, I try to exercise for 30-60min, or until my muscles are tired and know I'm going to be sore the next day :)

      If you are just starting out, I think short workouts here and there would be good! I love:

      Hope this helped!

  12. Jessica, I'm confused - do you eat what you bake on here? I understand that you have a sweet tooth (as I do - which is why I'm hooked on your blog), you make all these wonderful sweet creation yet your 'day in the life of' has no sweets, not even dessert..

    1. Hi Christina! Yes, I eat everything I post. Even the foods I give away, just to make sure it's worthy enough for someone else :) I don't recall who asked what my typical day of eats was, but I was asked when I had multiple exams and had no time to bake. Usually when I have no desserts on hand I spread out my sweets throughout the day (like the overnight oats, banana, green monster... oh, and I make my overnight oats suuuper sweet ;D )

      If I were to update my daily eats, there would be a dessert (or three) in there. For example, this morning I had a slice of a Whole Orange Almond Cake (recipe coming soon), then for a snack I had 2 PB Blondies (not post-worthy, but tasty in my eyes).

      I guess that's one of my beefs with university, I can't bake whenever I want :(

    2. Ah now I can totally relate to you!

      You have one fantastic breakfast. I have changed from my normal raw oats with yoghurt, coconut, sultanas and diced apple to your overnight oats - a huge bowl of them, exactly as you make them but with frozen raspberries thrown in to thaw overnight. Very much enjoying them, especially after a good hard Body Rock workout :P I have never worked with sugar alternatives (ie stevia) and will need to do some research to see if that's a swap I want to make. But I do love your recipes and am totally on par with you creating a bakery for glamourous healthy treats. You'd nail that.

  13. Great stuff as always! Have you ever thought of opening a bakery or starting a food line? I think America needs widespread, healthier foods!

    1. Thanks Nic :) I'm committed to earning my degree in Nutrition before anything else, but YES! I want to open up a healthy bakery with all my heart!


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