Fudgy Avocado Brownies

OMG- Who doesn't love brownies???!!! I'm a chocolate freak!! So when I stumbled across this I thought I had died and gone to heaven!! I will admit....I have to have some kind of sweet every night. It's my downfall- always has been BUT...when it's a treat like this- there is no GUILT attached!! Give these a try! Not only will you be surprised at how amazing they are but your entire family will be fooled as well!! YUM! You are welcome ;) 

Ingredients:
Nonstick cooking spray
1 medium ripe avocado, mashed
¼ cup extra-virgin coconut oil, melted
1 large egg, lightly beaten
½ cup pure maple syrup
1 tsp. pure vanilla extract
¾ cup unsweetened cocoa powder
½ tsp. sea salt (or Himalayan salt)
¼ cup gluten-free flour
⅓ cup dark chocolate chips
Preparation:
1. Preheat oven to 350° F.
2. Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.
3. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
4. Combine cocoa powder, salt, and flour in a medium bowl; mix well.
5. Add cocoa powder mixture to avocado mixture; mix well.
6. Add chocolate chips; mix until blended.
7. Pour batter into prepared pan; spread to make even.
8. Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
9. Cool for an hour before removing from pan. Cut into 16 squares
Recipe courtesy of: Team BeachBody Blog

Chocolate Chip Banana Muffins- gluten free

Choc Chip Banana Muffins -- Wonderful!!! I'm a muffin lover and so are my children- so when I come across a new recipe I am all over it! These are EASY, quick and such a healthy choice!
(adapted from wellplated.com)

These muffins are:
-gluten free
-no refined white sugar
-super duper easy to make!

INGREDIENTS:
2 super ripe bananas
2 eggs
2 TBSP raw honey
2 cups oats, plain
1/2 cup DARK choc chips (I like the mini version)
1 cup plain Greek yogurt (full fat)
1.5 tsp gluten-free baking powder
1/2 tsp baking soda
1/2 tsp PURE vanilla extract (please toss that fake crap NOW)
pinch sea salt

DIRECTIONS:
1. Mix all ingredients in a blender EXCEPT choc chips, until very smooth.
2. Pour batter evenly into lined muffin tin.
3. Evenly divide the choc chips between each muffin.
4. Bake at 400 degrees, around 15 minutes or until toothpick comes out clean.

***NOTE
The texture will be a bit different from a regular muffin, a bit denser and chewier.

21 day fix approved chocolate shakeology cake

Who doesn't love a good sweet treat minus the guilt???!!! THIS GIRL!! This is not only 21 day fix approved BUT also packed with nutrients!! What??!!! This is the beauty of shakeology. It has so many different uses. Not only do I have it EVERYDAY as my post workout shake packed with nutrients but I also use it for so many of my sweet tooth chocolate treats! If your not on the shakeology train....you NEED to be!! YUM!

Ingredients:

• 1/4 tsp baking powder
• 1 tbsp sweetener Stevia (optional)
• 1 scoop Chocolate Vegan Shakeology
• dash of salt
• 1 egg
• optional mix in: 1 tsp peanut butter, cocoa powder
• 2 or 3 tbsp vanilla almond milk (unsweetened)

Directions:

1. In a mug mix Shakeology, baking powder, salt, cocoa, and sweetener.
2. Next, mix in an egg and  2-3 tablespoons of water/milk.
3. Mix until dry ingredients are wet.
4. If you’d like to add peanut butter, put one dollop in the center and push it down a bit.
5. Microwave for 90 sec.
6. When it is done the edges will pull from the sides.
7. Enjoy!            Recipe courtesy of simple clean fitness

Overnight Slow Cooker Raisin Steel Cut Oats

Here is another fabulous SUPER easy breakfast! What I love about overnight oats is that you literally have breakfast cooking for you while your sleeping! We wake up and breakfast is piping hot waiting for us to enjoy! Everyone in my house loved this one today. Clean, healthy and delicious! Enjoy!!


Overnight Slow Cooker Raisin Steel cut oats

Ingredients:

1 Cup Organic steel cut oats
2 Cups water
2 Cups Almond milk
2 teaspoons vanilla
1 teaspoon cinnamon
3 tablespoons pure maple syrup
1 cup organic rasins

Spray slow cooker with cooking spray
Combine all ingredients in slow cooker
Cook on warm overnight for 8 hours

Serve and enjoy!!

Recipe Courtesy of Christine Scudder- Fit Mom Of Three

Oven "Fried" Chicken Tenders

Oven "Fried" Chicken Tenders

This is a recipe inspired by Autumn Calabrese's, oven fried chicken and waffles recipe in her Fixate cookbook. I was looking to make something fun for the kids for dinner and this ended up being a total score! I skipped the waffle end of it and substituted a few ingredients.....this is what the end result was! It was Excellent!! An all around crowd pleaser and there were plenty of leftovers for sandwiches the next day. Enjoy!!

Ingredients:
4 chicken breasts
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 tsp oregano leaves
1 tsp dried thyme leaves
1/2 tsp sea salt
1/2 tsp baking powder- gluten free
1/2 cup almond flourr
1/2 cup coconut flour
1/4 cup grated parmigiano cheese
2 large eggs

Directions:
Preheat oven to 425 degree F
Spray baking sheet with olive oil- set aside
Hand mix eggs in large dish
Mix all ingredients in large shallow dish excluding chicken- set aside
Cut chicken breast into tenders
Coat chicken tenders in egg mixture, then dredge in dry ingredient mixture- coating chicken thoroughly.
Place chicken on prepared baking sheet and bake for 18-20 min or until chicken is no longer pink

I served chicken with hand cut baked sweet potato fries and it was perfect!
Recipe inspired by Autumn Calabrese's Oven Fried Chicken And Protein Waffles recipe located in Fixate cookbook.

21 Day Fix Approved Chocolate Chip Cookies

Chocolate chip cookies are a favorite for every household!! I know they are in mine! My children love them and so do the kids BUT traditional chocolate chip cookies are made with less than whole ingredients. Processed foods, refined sugars and TONS of butter. No good. I can give my children (and treat myself) to yummy sweets like cookies and feel good about it when they are made with whole, clean ingredients. Sweetened with only natural sweetners and gluten free. These cookies have both those qualities and are not lacking taste in any way. They are delicious!! My husband (who is always hesitant when he hears "gluten free", loves them too! Give these a try! They are sure to be a crowd pleaser in your house as well!

Chocolate Chip Cookies:

Ingredients:
3 cups almond flour
1 tsp baking soda- gluten free
1/4 tsp sea salt
1/4 cup organic coconut oil, melted
1/4 cup pure maple syrup
1 large egg
2 large egg whites
1 tsp pure vanilla extract
1/2 cup semi sweet or dark chocolate chips

Directions:
Preheat oven to 375 degrees
Line two baking sheets with parchment paper. Set aside.
Combine almond flour, baking soda and salt in medium bowl. Mix well and set aside.
Beat oil and maple syrup in large mixer bowl until creamy, approx. 4-5 minutes.
Add eggs, egg whites, and extract; beat for an additional 2 minutes.
Add almond flour mixture to egg mixture and mix until blended.
Add chocolate chips and mix until just blended.
Drop by rounded Tbsp. onto prepared baking sheets.
Flatten cookies with spatula if traditional cookie appearance is desired. Bake for 14-16 min or until golden brown.
Store in airtight container.

21 day fix container- one cookie = 11/2 yellow

Recipe courtesy of Autumn Calabrese- Fixate cookbook.

Fit Mom Of Three's own Clean Eating Meatballs And Sauce

Okay- I will start off by saying that after YEARS of trying, I have finally mastered the Italian classic of Meatballs and sauce!! My husband is a huge Italian food fan so his approval finally meant this batch made the cut! This sauce with meatballs is delicious, made with only clean, whole, organic foods and my family loves it! Kid approved too- which is always a tackle in this house! This batch of meatballs and sauce feeds us for two nights and I still have leftover sauce to freeze. I usually take it out of the freezer for my homemade whole wheat pizza and cauliflower crust pizza. You really get a great bang for your buck with this meal! The first night of the batch is usually had with brown rice penne pasta and the second night I make them meatball parm hero's on whole wheat rolls. I choose to have the meatballs alone with a nice mixed green salad on the side loaded with tons of fresh raw veggies and my homemade balsamic dressing.

Meatballs:
2 pound of ground sirloin- hormone and antibiotic free
2 organic free rage brown eggs (large)
1 teaspoon dried basil
1 teaspoon garlic salt
1 teaspoon garlic powder
2 1/2 teaspoons Italian seasoning
2 teaspoons dried parsley
1 teaspoon black pepper
1 teaspoon sea salt
1 teaspoon dried minced garlic
1 teaspoon dried minced onions
1 medium onion finely chopped
1/2 cup panko whole wheat bread crumbs

Directions:
Preheat oven to 350 degrees
Line baking sheet with parchment paper- I like to spray with my misto olive oil sprayer. Spray generously. Set aside.
Mix all ingredients well in large bowl
Roll into medium balls ( I make them small to medium).
Place each meatball onto prepared baking sheet.
Once all meatballs are on sheet I spray each meatball with olive oil to create a nice outer layer.
Bake for 15-18 minutes.
Remove from oven and place meatballs in pot of already prepared and simmering sauce- recipe follows this.
I let simmer for at least 1-1/2 hours on low setting.


Classic Italian Sauce:
Ingredients:
3 heaping tablespoons minced garlic ( you can lesson amount if your not a huge garlic fan as I am)
1 29oz can tomato puree -organic
1 29oz can crushed tomato with basil
2 15oz cans organic diced tomatoes
1 15oz can organic tomato sauce
1 small can tomato paste
2 teaspoons sea salt
3 teaspoons fresh squeezed lemon juice
1 1/2 tablespoons olive oil
2 teaspoons oregano
2 teaspoons dried thyme
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons onion salt
1 teaspoon Italian seasoning
Red pepper flakes to add to each portion separately if desired

Directions:
Add all ingredients into large sauce pan
Simmer on low covered for 1 1/2 hours
Serve with Fit Mom Of Three's Classic Italian Meatballs

Recipe Courtesy of Christine Scudder- Fit Mom Of Three

Flourless Chocolate Chickpea Brownies- 21 day fix approved

Flourless Chocolate Chickpea Brownies- 21 Day fix approved!

These brownies are easy, delicious and kid approved! Not to mention they are from Autumn Calabreses' "Fixate" cookbook! One of her many wonderful recipes that are fix approved and clean! Clean eating is a way of life. I'll be honest- for me it was easy, but for my husband and children....not so much. It has taken me over a year to explore and test many different recipes, trying to find the best ones that work for everyone in my family. Not an easy task!! But over time, I have finally figured it out! This is one of those recipes that works for everyone. I don't like giving my family processed food loaded with poor ingredients, preservatives and tons of processed sugars. I choose treat like this one. Whole, natural foods with natural sweeteners. Give this one a try! It is sure to satisfy that sweet tooth!! Guilt free sweets- that's my specialty!

Ingredients:

-non-stick cooking spray
-1 15oz can chickpeas (garbanzo beans), rinsed and drained
-1/4 cup of organic grass fed butter or organic coconut oil
-2 large eggs
-1/2 cup pure maple syrup or raw honey
-2 tsp pure vanilla extract
-1/3 cup of unsweetened cocoa powder
-1/2 tsp gluten free baking powder
-1 pinch sea salt
- 1/4 cup semi-sweet chocolate chips. I use vegan chocolate chips

Directions:
Preheat oven to 350 degrees
Line 9 by 9 inch baking pan with parchment paper. Lightly coat with cooking spray and set aside.
Place chickpeas, butter or coconut oil, eggs, maple syrup, extract, cocoa powder, baking powder, and salt in blender or food processor and blend until smooth.
Add chocolate chips and mix by hand until blended.
Evenly spread batter into prepared pan.
Bake for 25-28 minutes or until toothpick comes out clean of center of brownies
Let cool and cut into squars.
21 Day fix containers: 1 yellow

Recipe courtesy of : Fixate cookbook. Autumn Calabrese

21 Day Fix Approved Stuffed Peppers

I have become obsessed with this recipe! It's easy, quick and feeds me a super healthy lunch for the entire week! It's delicious and packed with good, whole, clean foods. I have found that for me, having healthy dishes already prepared and in the fridge stops me from eating either nothing (which is so bad for our bodies) or making a poor choice with food due to being famished!! Give these a try! My kids are not crazy about them but that actually works out....more for me!!

Ingredients:

- 4 red, yellow, orange or green
bell peppers cut in half and seeded.

- 2 tsp olive oil

- 1 medium onion chopped

- 2 cloves garlic finely chopped

- 1 1/2 pounds raw chicken breast
chopped into 3/4 inch pieces (I use 1 pound of ground chicken)

- 1 tsp chili powder

- 1 tsp ground cumin

- 1/4 tsp sea salt

- 1/4 tsp ground black pepper

- 1 cup of tomato sauce

- 2 cups cooked quinoa

- 1 cup canned black beans rinsed and drained

- 1 cup frozen corn kernels

- 5 tbsp chopped cilantro

- 1 tbsp fresh lime juice

- 1 cup shredded monterey jack cheese ( I used vegan cheddar cheese to avoid dairy)

Preheat oven to 375
Place bell peppers skin side down in large baking dish, set aside.
Heat oil in skillet over med heat
Add onion, stirring frequently for one min.
Add garlic, cook for one min.
Add chicken and cook until no longer pink
Add chili powder, cumin, salt, pepper and stir.
Add tomato sauce, quinoa, beans, corn, cilantro and lime juice. Reduce heat to med-low. Cook for 3-5 min until heated through.
Add a heaping 1/2 cup to each pepper half, cover lightly with foil and bake for 35 min or until peppers are tender.
Remove foil and cover with cheese. Bake for 3 min or until cheese is melted.
Enjoy!
Recipe courtesy of: Fixate cookbook, Autumn Calabrese

21 day fix portion containers: 1 green, 1 yellow, 1 red, 1/2 purple

Learning how to love yourself

I came across this article and HAD to share it! It really spoke to me and I love this author's advice! Learning how to love yourself is challenging. It's not something we can decide over night and "bam!", it's done. No, no no......it doesn't work that way. It takes time, effort and re-training ourselves! So much popular self-help advice suggests that we must "learn to love ourselves." It’s good advice, but how exactly do we do it?  Check out these three key ways from Deborah Ward-

It's not so simple: We often believe that we do love ourselves, and yet our actions and reactions, and our lives, suggest otherwise. Yet loving yourself is essential to your personal growth, to the fulfillment of your dreams, and to developing healthy, happy relationships with others. Instead of trying to just talk yourself into believing you have self-love, foster compassion for yourself with these three practical steps:

1. Care as much about yourself as you do for others.
   It sounds simple, but many of us simply don’t do this because we think we are being selfish or that our own needs are not important. They are. It is not selfish to care about yourself. Compassion for yourself means showing concern for your own feelings as well as for others. Treat yourself the way you would treat your children or your best friend—with gentleness, concern and caring.
2. Maintain your boundaries.
   Write a list of the things that you need emotionally, things that are important to you and that upset you or hurt your feelings when they are ignored or violated. They could include being listened to; getting sympathy when you’re hurt; being celebrated when you succeed; receiving love and tenderness without asking for it; being cared for; and knowing you can rely on someone. Whatever is important to you is important. And when someone ignores what’s important to you or crosses your boundary, you’ll know—because it hurts. Don’t ignore that. Your feelings are there to tell you what’s right and what’s wrong.
   Let people know what your boundaries are and what you will and will not tolerate. If they apologize, you can forgive them. If they do not, or continue to ignore your boundaries and needs, you need to create consequences. For example, if you tell your partner that you need him to listen to you and to acknowledge your feelings when you talk about something, but he continuously ignores you or tells you to get over it, you should respond with appropriate action, such as finding someone else to confide in. You may also need to reconsider the relationship. Relationships are meant to be a two-way street and you should be getting your needs for love, acceptance and respect met as much as the other person's. Being assertive and taking action to get your own needs met will build your self-esteem because it will reinforce the belief, in yourself and others, that you deserve to be loved and cherished.
3. Do what you need to do to be you.
   First, figure out what makes you feel good. It doesn’t matter what it is, but become aware of how you feel when you do things. Do you feel exhausted at work, but exhilarated when you’re in the garden? Do you feel joyful reading to your children? Fulfilled when you are writing poetry or volunteering? Find out what makes you feel good and do it, as often as you can. Feeling good is all the permission you need to do what you love to do. And the more you do those things, the happier you will be. If it means you have to give up something else, so be it. Perhaps you need to spend more time on your own or schedule an hour every weekend to visit an art gallery to recharge. Maybe you need to save up some money to buy paints and brushes, or ask your family to look after themselves for a few hours while you take a stress-relieving walk. Perhaps you need to join a club to meet like-minded people who inspire you. Do what you need to do to be you and don’t let anyone blame you, criticize you or talk you out of it because they think you are being selfish, silly, or delusional. Ignore them. You will feel better, you will be better able to really be there for others—and you will like yourself more. You may even love yourself.

All of these things will help you to develop a sense of accomplishment, a sense of pride in what you are doing and who you are, and a realization that you are a worthy, talented, capable, lovable person who deserves to be loved. And the most important person to believe that is you.

Author: Deborah Ward, Psychology today

Buffalo Cauliflower Bites

I've always been obsessed with buffalo sauce! I love a good kick when it comes to food and taste! As good as buffalo wings are, they are a BIG no no when it comes to healthy eating. These are a great alternative that gives you the "kick" factor!

Prep Time: 20 min.
Cooking Time: 35 min.
Yield: 6 servings, approximately ¾ cup Bites and 3 Tbsp. Sauce each

Ingredients:
½ cup low-fat (1%) plain yogurt
2 Tbsp. crumbled blue cheese
Nonstick cooking spray
6 cups cauliflower florets
½ tsp. sea salt (or Himalayan salt), divided use
½ cup hot pepper sauce
⅓ cup rice vinegar
1 Tbsp. cornstarch, gluten-free (preferably GMO free)
2 tsp. ground chili powder
¼ tsp. ground smoked paprika
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. pure maple syrup
1 tsp. olive oil

Preparation:
1. Preheat oven to 350° F.
2. Combine yogurt and cheese in a small bowl; mix well. Refrigerate until needed.
3. Lightly coat large baking sheet with spray.
4. Place cauliflower florets on baking sheet. Coat cauliflower lightly with spray. Season evenly with ¼ tsp. salt.
5. Bake for 20 minutes, or until tender-crisp.
6. While cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in medium saucepan; whisk until cornstarch is dissolved.
7. Add chili powder, paprika, garlic powder, onion powder, maple syrup, oil, and remaining ¼ tsp. salt; whisk to blend.
8. Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 10 minutes, or until thickened. Set aside.
9. Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well.
10. Return cauliflower to oven. Bake for 5 minutes.
11. Serve hot with sauce.

Recipe courtesy of Beachbody.com

Blueberry Buckle Granola

Here’s a delicious yet sensible dessert recipe that contains the healthy fiber of oats, the antioxidant properties of blueberries, and the crunchy goodness of almonds…plus this blueberry buckle tastes great!

Total Time: 25 min.
Prep Time: 5 min.
Cooking Time: 20 min.
Yield: 2 servings, about ½ cup each

Ingredients:
¾ cup steel-cut oats
1/3 cup fresh blueberries
2 Tbsp. slivered raw almonds
½ tsp. ground cinnamon
1 Tbsp. water
2 tsp. pure maple syrup
1 tsp. coconut oil, melted
1 tsp. vanilla extract

Preparation:
1. Preheat oven to 350° F.
2. Combine all ingredients in a glass baking dish.
3. Bake for 20 minutes, stirring twice during baking.

Recipe courtesy of: Beachbody.com

Maple baked sweet potatoes

this is a wonderful recipe that I found from the gracious pantry! I've been on the hunt for Valentine's Day recipes to make for my husband this year, as we have decided to stay in! This goes down in my book as a winner for sure!! I love cooking dinners for my family! This year, Valentine's Day dinner will be consisting of a ginger soy steak and these amazing sweet potatoes as one of our sides! I'm feeling the love already! Enjoy and thanks again to the gracious pantry for sharing this with us!Thank you for sharing this amazing recipe The gracious pantry!

CLEAN EATING VALENTINE’S MAPLE BAKED SWEET POTATOES

INGREDIENTS:

• 1 large sweet potato.
• 3 tbsp. grass-fed butter
• 3 tbps. pure maple syrup
• 1/4 tsp. ground cinnamon
• 1 pinch salt, plus more to taste after baking

DIRECTIONS:

1. Peel and slice your sweet potato. I recommend no thicker than 1/4 inch. But really, more important that thickness is that all the pieces are uniform in thickness, otherwise they won’t all bake at the same rate.
2. In a pot, melt the butter and mix in the maple syrup, cinnamon and salt.
3. Place the sweet potato hearts in the pot and stir to coat the hearts.
4. Pour into a small casserole dish and bake at 350 F. for approximately 30-40 minutes or until the potatoes are soft and cooked through.
5. Allow to cool a bit, salt as needed and serve.

Read more: http://www.thegraciouspantry.com/clean-eating-valentines-maple-baked-sweet-potatoes/#ixzz3zG7knBym 
© The Gracious Pantry. All rights reserved. 
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Healthier pancakes "Mancakes"!

Who does't love a great stack of pancakes?? I DO! Everyone in my family loves pancakes and these are a great healthy alternative! As good as your classic pancake is- it's loaded with carbs! Enjoy these yummy "Mancakes"!!

Thanks Maegan Blinka - Living a Life of Family, Fun and Fitness for sharing the recipe!!!

Clean Eating Shrimp Scampi- a healthier alternative

I LOVE shrimp scampi, always have. My husband and kids do as well! The problem with traditional scampi is it's loaded with butter. This is a great healthy version of the classic dish! Your family won't even know that it's a healthy! Give it a try!  Enjoy!

Total Time: 22 min.
Prep Time: 10 min.
Cooking Time: 12 min.
Yield: 2 servings

Ingredients:
3 oz dry whole wheat pasta
2 Tbsp. olive oil, divided use
8 oz medium shrimp, peeled, deveined
1 clove garlic, crushed
1 Tbsp. yellow bell pepper, finely chopped
1 Tbsp. red bell pepper, finely chopped
2 Tbsp. fresh lemon juice
¼ cup low-sodium, organic vegetable broth
2 Tbsp. white wine
Ground black pepper (to taste; optional)
Crushed red pepper (to taste; optional)
3 fresh parsley sprigs, finely chopped
2 fresh basil leaves, finely chopped

Preparation:
1. Bring large pot of water to boil for pasta.
2. Cook pasta according to package directions; drain. Set aside.
3. While pasta is cooking, heat 1 Tbsp. oil in large nonstick skillet over medium-high heat.
4. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is opaque and firm. Remove shrimp from pan. Set aside.
5. Heat remaining 1 Tbsp. oil over medium-high heat. Add bell peppers; cook, stirring frequently, for 3 to 4 minutes or until soft.
6. Add lemon juice, broth, wine, black pepper, and red pepper; cook, stirring frequently, for 1 to 2 minutes.
7. Add shrimp, parsley, and basil; cook until heated through.
8. Divide pasta between 2 plates; top evenly with shrimp mixture.

Recipe courtesy of: Teambeachbody.com

Ginger Soy Flank Steak

Steak night always feels like a special occasion, even when you use a simple recipe like this one. Flavors of ginger, garlic, soy sauce, and honey combine to create an umami sauce that takes lean flank steak to another level of delicious. The marinade takes minutes to make, and about an hour to fully flavor and tenderize the meat, but if you’re in a hurry, you can cook the steak after just 30 minutes. This is also a great Valentine's day dinner if your staying in!

Total Time: 1 hr. 21 min.
Prep Time: 5 min.
Cooking Time: 16 min.
Yield: 6 servings

Ingredients:
2-inch slice fresh ginger, peeled, finely chopped
3 cloves garlic, finely chopped
1 Tbsp. crushed red pepper
2 Tbsp. fresh lime juice
1 Tbsp. raw honey
¼ cup reduced-sodium soy sauce
1 tsp. sesame seed oil
1½ lbs. flank steak (or tenderized round steak)

Preparation:
1. Combine ginger, garlic, red pepper, lime juice, honey, soy sauce, and oil in a small bowl; whisk to blend.
2. Place steak in a shallow dish. Pour ginger mixture over steak; marinate, covered, turning once, for 1 hour in the refrigerator.
3. Preheat grill or broiler on high.
4. Grill or broil steak for 5 to 8 minutes on each side, or until the internal temperature reaches desired temperature on your meat thermometer (rare is 120° F., medium rare is 125° F., medium is 130° F.). Remove from heat; let steak rest, covered with aluminum foil, for 5 to 10 minutes before slicing.
5. Slice steak thinly against the grain.

Recipe Courtesy of: BeachBody.com

Banana Apple Muffins- 21 day fix approved

We love muffins in our house! They are a quick easy grab and go breakfast! These muffins are not only delicious but healthy, 21 day fix approved and super easy! 

Banana-Apple Muffins

1 1/2 c almond flour
1/8 t salt
3/4 t baking soda
1 T melted butter, cooled
2 large eggs
1 cup mashed bananas (about 2)
1/2 c chopped apple (chop into small pieces)

Preheat oven to 350.

Combine the almond flour, salt and baking soda. In a medium bowl,
whisk together the butter and eggs and then stir into the dry
ingredients. Stir in the bananas and fold in the apple. Spoon
batter into muffin cups (makes about 8-9) and bake for 30-40 minutes.

Recipe courtesy of Autumn Calabrese

Chicken Parmesan- 21 day fix approved!

21 day fix Chicken Parmesan- Recipe Courtesy of Autumn Calabrese- Fixate

I made this for dinner tonight and it was delicious!! I made served this with brown rice pasta for everyone else and my homemade sauce. For myself I chose to have it with a nice salad and my homemade blasamic dressing. It was wonderful. This is a very easy and fairly quick meal to prepare. Clean, whole foods and excellent. Enjoy!!

    *2 tbsp pine nuts

• 1 tbsp cornmeal
• 1/2 tsp onion powder
• 1/2 tsp ground paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/4 tsp ground cayenne pepper
• 1/2 tsp dried oregano leaves
• 1/2 tsp dried thyme leaves
• 1/4 tsp himalayan sea salt
• 1/2 tsp baking powder
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp grated parmigiano cheese
• 1/2 cup almond milk
• 1 large egg white (2 tbsp)
• 4 (4 oz) chicken breasts
• 1 tbsp olive oil
• 2 tbsp shredded mozzarella cheese- I used Vegan Mozz Cheese
• 2 tbsp shredded parmesan cheese

1. Preheat oven to 425 F
2. Place pine nuts and cornmeal in food processor. Pulse until finely ground.
3. Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour, and grated parmesan cheese in a shallow dish, mix well.
4. Combine almond milk and egg white in a shallow disk, whisk to blend.
5. Dip each chicken breast into the almond mixture; dredge in pine nut mixture until evenly coated. Set aside.
6. Heat oil in large, ovenproof skillet over medium high heat until fragrant.
7. Add chicken breasts and cook 3-4 minutes each side.
8. Place skillet in over; bake for 10 to 12 minutes or until a thermometer reads 165F.
9. Remove from oven and top with tomato sauce and fresh mozzarella and Parmesan.
10. Place in oven for 2-4 minutes until cheese is melted and sauce is warm.
11. If you are following the 21 Day Fix here are the container counts: 1 Red, 1 Blue, 1/2 orange, 1 Purple, 3.5 tsp 
    

Healthier "blondies"

I wanted to share these amazing treats!!! Anyone who knows me knows that I have a serious sweet tooth!! I'm always on the hunt for new treats to make and have around the house! Through this journey of mine I have learned so much about myself. Once of the MOST important things I have learned however is that I need to have healthy meals and snacks prepared for me and ready to grab! If I don't and happen to get a sweet craving- it could end up in a serious binge!! Because of this I always have something sweet that is healthy made. This is right up my ally!!! Enjoy! 

Ingredients:

Cooking spray
1 can (15oz) chickpeas, rinsed and drained
1/2 cup al natural almond butter or peanut butter
1/3 cup pure maple syrup or agave nectar (you can also use honey if you're not vegan)
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup vegan chocolate chips plus 2 tbsp
sea salt for sprinkling

Instructions

Preheat oven to 350 degrees and spray an 8x8 inch pan with nonstick cooking spray.
In a food processor, add all the ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it's up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it's own!

Spread batter evenly in prepared pan then sprinkle 2 tbsp of chocolate chips on top. Bake for 20-25 minutes or until toothpick comes out clean and edges are brown. The batter may look under cooked but you don't want them to dry out.
Cool pan for 20 minutes on wire rack. Sprinkle with sea salt and cut into squares!!!

Serving Size: 1 bar
Calories: 120
Fat
Carbs 12.5 g
Sugar: 6.9 g
Fiber: 1.8 g
Protein: 3.5 g

6 g

Recipe found on Ambitious Kitchen.

Healthy snack options 21 day fix approved

It's so important for us to have healthy snack options in between meals. I know for me, when I first began my fitness journey this was a tough one. I didn't snack between meals. I actuall would go hours without eating and then once I did finally sit down to eat I would BINGE! Not good! When we eat healthy snacks in between meals it keeps our metabolism going and keeps our bodies from experiencing that "starved" feeling. Here are some super easy, healthy and nutritious snack options to have throughout the day! 

Berries and Yogurt – If you’re on the path of clean eating, no more yogurt with fruit flavoring already in it. It's filled with stuff our bodies don't need. It's better to buy plain green yogurt and add your own fresh fruit.   (1 red, 1 purple)

Banana Roll Up – Take a small whole wheat tortilla and spread a tsp of natural nut butter on top. Place 1/2 a banana on top of the nut butter and roll up the tortilla. This is filling and delicious! (1 yellow, 1 purple, 1 tsp)

No-Bake Chocolate Protein Cookies – I love something that is sweet but you don’t have to bake!! These chocolate protein cookies are a delicious easy to grab snack!(1 yellow)

Pumpkin-Spice Latte – If you know me than you know that I love pumpkin anytime of year! This pumpkin spice latte is great because you get the health benefits of pumpkin paired with filling protein. Omit the almond milk to save a yellow containers. (1 red, 1 purple)

Peanut Butter and Apple – this one is so easy to make, just grab an apple, slice it up, and dip into a tsp of peanut butter. I have it almost everyday. (1 purple, 1 tsp)

Kale Chips – I’m not a huge fan of raw kale unless its baby kale but kale chips are a great snack! These are so easy to make! My kids won't really go for them but they are in that "green is yucky" phase.  (1 green)

Veggies and Hummus – If you haven’t tried veggies dipped in hummus, you’re missing out. It’s a great combination and filling as well. Homemade hummus is super easy to make and is delicious. I have it with carrots and I love it! You can also have it with snap peas.  (1 green, 1 blue)

Hard Boiled Eggs – hard boiled eggs make a great snack! They taste delicious and are super filling. Two hard boiled eggs are 1 serving of protein on the plan. (1 red)

Chocolate shakeology Banana Ice Cream –  Just blend up a frozen banana and add a scoop of chocolate shakeology! You can also add a tablespoon of peanut butter which makes it fabulous! I add a splash of almond milk to make it a bit creamier. (1 purple, 1 red)

Mixed Nuts –  This is one of my favorite go to snacks. Easy and no thought goes into it! I buy  “unsalted” mixed nuts and put a blue container's worth in a bag.  Then I know I have something healthy if I’m out. (1 blue)

Egg McMuffin – Def not the drive through kind!  Just fry 1 egg in a tsp of coconut oil and then place on half of a whole wheat English muffin or slice of gluten free bread and sprinkle with some fresh ground pepper! (1 red, 1 yellow, 1 tsp)

Cookie Dough Greek Yogurt – yogurt, peanut butter and chocolate?! Okay!! Just mix 1 red container of plain Greek yogurt with 1 tsp nut butter, 1 tsp honey, 1/4 tsp vanilla extract, a pinch of sea salt, and sprinkle of mini chocolate chips. Yummy treat!!  (1 red, 1 yellow, 1 tsp)

There ya go! We have so many options as far as healthy snacking goes. We just need to think about what we are eating and plan it out. I hope this list helps your planning a bit more. Remember- skipping meals is not an option when it comes to our health and fitness. Fuel your body with the proper nutrients and it will return the favor!

Slow Cooker Pumpkin Oatmeal

This is one of my absolute favorites! I woke up to this delicious breakfast cooking away this morning. Effortless and a no brainer for this busy mom. What's better than waking up and breakfast for the entire family cooking itself for you??? Not much! I'm a huge fan of pumpkin from fall to the end of winter and if you are too- then this is a recipe that you will love! Enjoy!! Oh- and if your like me and have a big family you may want to double the recipe. I doubled it and we have enough leftover for tomorrow too!

Ingredients

1 cup steel cut oats

3-1/2 cups water (you can also do half almond milk, half water)

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1/4 teaspoon salt

1 teaspoon pumpkin pie spice

optional: 1/2 cup honey or 100% pure maple syrup. You can always add to each portions individually. 

Directions

Combine all ingredients in your slow cooker and cook on low for 8 hours. Enjoy!

-Fit Mom Of Three

A little about me

This is me. Just a mother of three young boys who finally decided to change my life. I decided it was time to get fit and healthy. So, I did! And through this amazing journey, I found "Christine" again. I'm not just a mom or a wife.....I'm Christine. I love nutrition, fitness and sharing all of my favorite recipes. I have finally found my passion and want to share it with the world! I have become a health and fitness coach and spend my time (outside of taking care of my family) helping others achieve their health and fitness goals. I'm in love with what I do and strive to be a better person every day!

The best slow cooker pulled pork ever!

I made this tonight for dinner and was so happy with the turnout that I had to share it! Not only was this a super easy dinner (great for anyone who is busy!) but it was so wonderful! Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile (optional). Serve the pulled pork with potato salad or collard greens. I served it as a sandwich and serve it on whole wheat buns with coleslaw. It was absolutely delicious!

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INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 3 large onions, thinly sliced
• 1/3 cup raw cane sugar, such as Demerara or turbinado
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 1/3 cup cider vinegar
• 1 cup chili sauce, such as Heinz
• 1 1/2-3 teaspoons minced chipotle chile in adobo sauce (optional)
• 3 pounds boneless pork shoulder or blade (butt) roast, trimmed

• PREPARATION

  1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
  2. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
  3. Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.
     
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Turkey Meatloaf

Makes 8 servings, 1/8 meatloaf each 

21 Day Fix  Container equivalents: 1/2 Purple, 1 red, 1/2 yellow

WHAT YOU NEED:

• 2 lbs raw 93% lean ground turkey
• 1 cup all natural-mild salsa
• 1 cup cooked quinoa, cooled
• 2 large eggs, lighly beaten
• 3 cloves garlic, finely chopped
• 1 tsp sea salt or Himalayan salt (Mineralize)
• Ground black pepper (to taste, optional)
• Fresh chopped parsley (for garnish, optional)

WHAT YOU NEED TO DO:

1. Preheat oven to 375 degrees F (190 C)

2. Combine turkey, salsa, quinoa, eggs, garlic, salt, and pepper in a large bowl; mix well by hand or with rubber spatula 

3. Shape mixture into shape of a loaf and place on engrossed 13×9 inch baking pan (I actually used a pan that has the grates so the grease will drip down off)

4. Bake for 60 to 70 minutes, or until center is no longer pink and meat is cooked through.

5.  Let stand 10 minutes before serving

Recipe courtesy of Megan Blinka