Sunday, October 4, 2015
Gluten Free Oats & Cinnamon Almond Balls
No bake, super simple, healthy little, gluten free cookie balls!
5 ingredients & 5 minute prep!
Gluten Free Oats & Cinnamon Almond Balls
Ingredients:
➡2 cups of glutenfree old fashioned oats (or reg if you don't mind gluten)
➡1/2 cup of almond butter
➡2 tablespoons of agave syrup or honey
➡1/4 cup of unsweetened apple sauce (the best is always homemade with cinnamon!)
➡2 teaspoon of cinnamon
Mix all ingredients with your hands. Roll into 1/2 inch balls. Store in the fridge. Quick and easy, ready to eat on the go and good for you! Kuds will love them too & so much better than those packaged snacks!
Panko Crusted Tilapia with Sweet Potato Fries & Spaghetti Squash
Dinner cookin' while I was tutoring! Greek salads were there too but they aren't baked!
Really easy to prep the night before and pop in the oven when you get home from work. It cooks while you work on homework with the kids, take a shower, get lunches ready for the next day, etc!
Spaghetti squash (split in half, put upside down on a pan & bake for an hour at 375)
Sweet potato fries (slice them up, toss in light olive oil or spray & sprinkle with seasoning. Lay on a cookie sheet & bake at 375 for about 30 to 40 minutes)
Panko Crusted Tilapia, Swai, Salmon or any other fish (marinate in balsamic, lemon juice & seasoning, cover in Panko breadcrumbs, place on baking rack on cookie sheet & bake at 375 for 20 to 30 minutes)
Cinnamon Coconut Protein Pancakes
Deliciousness!! Pancakes + protein = Heaven!
Ingredients
1/4 cup rolled oats
2 tbsp cinnamon
1/2 cup liquid egg whites
1/4 cup vanilla Shakeology
1/4 cup flaked coconut
1/4 cup almond milk
1/2 tsp baking soda
Directions
Blend all ingredients together.
Spray a nonstick pan with coconut flour or non stick spray (coconut or olive oil).
Turn your heat to medium/high.
Once the pan is sizzling hot, pour your batter on it. Then turn the heat back to medium/low to make sure the pancakes cook through without burning.
Flip once bubbles start to appear on the pancake's surface then flip again!
Stuffed Acorn Squash
I don't just love Acorn Squash, I'm obsessed with it. If you do too then you'll dig this recipe. If you haven't tried it, you NEED to! It's delishhhh!
Stuffed Acorn Squash
If you prefer a vegetarian version, just leave out the beef and add any other veggies you choose! I've made this with beans, corn and spinach when I'm out of ground turkey too!
2 acorn squashes, halved and deseeded
1 bunch spinach, chopped
1/2 onion, chopped
1 cup cheese, grated
1 cup ground beef (optional)
1 tbsp each paprika, garlic powder, mustard powder
1. Sprinkle halved squashes with the seasoning and bake cut side down at 400 for 30 mins.
2. Meanwhile, brown the beef in a pan (if using) add the onion and spinach and sauté until spinach is wilted.
3. Stuff the squash with the spinach mix and top with grated cheese. Bake again for 10 mins until cheese is melted.
Lentil Chicken Stew
Went to the valley to visit my mom & mother in law and I was surprised by this yummy dinner! Of course, I had to get the recipe to share with you all!!
You can either throw everything in the crock pot and cook it all together or follow the directions below!
INGREDIENTS
Chicken breast
Lentils
Spinach
Asparagus
Cilantro
Green onion
DIRECTIONS
1. Boil the chicken breast in water with seasoning & onions for flavor only. Save the water that you cooked the chicken in and separate it into two.
2. Then in the water left over from cooking the chicken, add the lentils.
3.Cook the lentils for about 40 minutes (or buy the ready to eat & skip thisy step).
4. Chop cilantro, green onion & tomato & garlic and saute in olive or coconut oil.
5. Then, in the water left over from the chicken that you didn't use for the lentils, add the raw spinach & raw, thin, chopper asparagus.
6. Cook them until soft then remove from any left over liquid. Blend all together & serve! You can eat it in lettuce wraps, with some brown rice or all by itself.
Fixate Tomato Soup
It may not quite be time for soup in SoCal with the 105 degree days but this one even tastes yummy cold!!! Perfect side for a grilled cheese too and the babes and toddlers will love it too! Besides, who wants that sodium filled soup in a can anyway!?!
Ingredients:
1 Tbsp. olive oil
½ medium onion, chopped
5 medium tomatoes, chopped
1 cup dry white wine
2 cups low-sodium organic chicken broth (or vegetable broth)
1 tsp. lemon pepper (to taste; optional)
Preparation:
1. Heat oil in large saucepan over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is soft.
3. Add tomatoes; cook, stirring frequently, for 2 to 3 minutes, or until tomatoes are soft.
4. Add wine and broth; bring to a boil. Reduce heat to low and gently boil for 15 minutes.
5. Place soup and lemon pepper (if desired) in a blender or food processor; in 2 or more batches, if necessary; cover with lid and kitchen towel, blend until smooth.
6. Portion into 4 serving bowls. (Fix containers: 1 green, 1/2 red, 1 tsp. per serving)
Yield: 4 servings, about 1 cup each
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Pretty simple and so good!!!
Ingredients:
➖zucchini cut into 1/2-inch thick slices
➖yellow squash cut into 1/2-inch thick slices
➖small cherry or Campari tomatoes, sliced into halves
➖2 tbsp olive oil
➖minced garlic
➖no salt seasoning
➖freshly ground black pepper
➖finely shreddedParmesan cheese
➖Fresh or dried parsley for garnish (optional)
.
Directions:
1. Preheat oven to 400 degrees.
2. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
3. In a small bowl whisk together olive oil, garlic and seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). 4. Place zucchini, squash and tomatoes in a large mixing bowl.
5. Lightly sprinkle olive oil mixture over top and gently toss with hands to evenly coat.
6. Pour onto prepared baking dish and spread into an even layer.
7. Season with pepper & aprinkle parmesan over the top of each.
8. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown.
9.Garnish with parsley if desired and serve warm. Enjoy!
Blueberry Yogurt Cookies
Yummy AND guilt free! Plus a delicious that we can enjoy with our little one!
These BLUEBERRY YOGURT COOKIES will satisfy that sweet craving, and at only 13 calories a pop, there's no need to stop!
INGREDIENTS
1 cup oat flour (blend up oats)
3/4 cup greek yogurt
2 Tbsp egg whites
1/2 tsp vanilla
1/3 cup granulated stevia (not extract), or granulated sweetener of choice
1 tsp baking powder
1/2 tsp salt
3/4 cup blueberries
PROCEDURE
Preheat oven to 375ºF.
Combine wet and dry ingredients separately.
Mix dry ingredients into wet ingredients. Stir in blueberries.
Drop tablespoons of batter onto a baking sheet lined with foil and sprayed.
Bake for 8-10 minutes.
Devour!
NUTRITION per cookie (yields 24): 13 calories | 2g carbs | 0g fat | 1g protein
Pumpkin "Nice" Cream
Pumpkin Spice? Yes please!! Have a can of pumpkin puree waiting to he used in my pantry!
Make Pumpkin Nice Cream! Non-Dairy & Packed with Nutrition AND Less than 200 calories per serving including the chocolate!
{Pumpkin is naturally very low cal, high in nutrients}
4-6 servings:
In your high powered blender combine:
■4 FROZEN bananas, CHOPPED
■1 cup all-natural Pumpkin Puree
■1 Tbsp raw honey, or pure maple
{or sweetener of choice}
■May require 1 Tbsp unsweetened almond/coconut milk, to get it blended properly.
{Line 8x8 dish or pan with parchment, fill with pumpkin mixture. Spread evenly. Freeze 4 hours.} Melt 1/4 cup dark chocolate/cacao, drizzle evenly over Pumpkin Ice Cream.
OR
Add one serving dark chocolate chips {like the pic above}
Use an ice cream scoop to serve immediately or re-freeze.Ice cream loaded with vitamin A!
21 Day Fix Containers per serving
2 purples & 1 Orange
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