Friday, January 22, 2016

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 

Thursday, January 21, 2016

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.

Wednesday, January 20, 2016

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!

Tuesday, January 19, 2016

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

    Monday, January 18, 2016

    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!


    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.