recipes

June 25, 2014
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No-Bake Energy Bites! (Taste Like Snickers!)

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No-Bake Energy Bites!

(Taste Like Snickers!)

 

Moment of honesty… eat too many of these all at once and you may have some… umm… gas. 2 or 3 at a time is just about perfect 🙂

 

Ingredients

– 1 cup rolled oats

– 1 cup coconut flakes

– 1/2 cup ground (or whole) flax seed

– 1/2 cup chai seeds

– 1/2 cup organic dark chocolate chips

– 2/3 cup all natural peanut butter (crunch or smooth… I use smooth)

– 1/4 cup honey

– 1 tsp vanilla extract

 

Directions:

***Make room in the freezer and have a cooking sheet out with wax paper on it ready before you start mixing

*** have a bowl of water sitting next to you to moisten your hands for rolling DO NOT ADD THIS TO THE MIXTURE

– add honey and peanut butter LAST!

– Mix all other ingredients

– Add peanut butter and honey

– Mix: I use my bare hands after putting some water on them. If you have a great mixing utensil… go for it.

– Once thoroughly mixed squish it into bite size balls

– Place on the cooking sheet and in the freezer overnight then transfer to ziploc

 

Rolling Tips:

I moisten my hands with water and then squish the mixture into balls. If you try to roll it they fall apart. When the mixture starts sticking to your hands – moisten them with water again. Repeat process till all mixture is used.
June 16, 2014
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Chocolate Strawberry Dream

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Chocolate Strawberry Dream
(One of my favorites!)

– 1 Scoop Chocolate Shakeology 
– 5-7 frozen strawberries
– 1/4 tsp vanilla extract
– Ice to taste if you want it thicker

Blend and enjoy! 

June 11, 2014
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Grilled Chicken with Apples and Honey

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Grilled Chicken with Apples and Honey
This one is a favorite!

Ingredients:
¼ cup white wine (or low-sodium chicken broth)
1 Tbsp. Dijon mustard
2 tsp. raw honey
1 dash sea salt
4 tsp. olive oil, divided use
4 (4-oz.) raw chicken breasts, boneless, skinless
4 medium Granny Smith apples, peeled, cored, thinly sliced
½ medium onion, thinly sliced

Preparation:
1. Preheat grill or broiler.
2. Combine wine, mustard, honey, and salt in a small bowl; whisk to blend. Set aside.
3. Brush chicken breasts evenly with 1 tsp. olive oil.
4. Grill or broil chicken for 5 minutes on each side or until chicken is no longer pink in the middle and juices run clear. Set aside.
5. While chicken is cooking, heat remaining 3 tsp. oil in medium nonstick skillet over medium heat.
6. Add apples, onion, and wine mixture; cook, stirring frequently, for 8 to 10 minutes, or until apples are tender and liquid thickens slightly to sauce consistency.
7. Serve apples over chicken.

Source: http://www.teambeachbody.com/eat-smart/recipe/-/rcp/316316276/all/14/5
June 10, 2014
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Almond Milk!

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Recipe of the week: Almond Milk! 
It’s cheaper and healthier than what you can find in any store and it is EASY.
Ingredients
– 1 cup raw almonds
– 1 liter container (preferably glass)
– about 7 cups filtered water
– cheese cloth (or similar straining material)
– 1 Tbs. Agave Nectar
– 1/4 tsp Vanilla extract
– A few shakes of cinnamon
Directions
– Soak almonds in 3 cups filtered water overnight in liter container.
– Drain & Rinse well
– Rinse container because you will need it again
– Blend Almonds, agave nectar, vanilla extract, cinnamon and 3.5 cups water until as smooth as possible (my ninja takes about 5 min)
– Strain with Cheese cloth into liter container. Done!

PS. Pulp from the straining is quite tasty in Shakeology and oatmeal.

***The beauty of making your own (besides not having to deal with artificial ingredients and crazy amounts of sugar) is you can flavor it any way you like! You can use dates, chocolate, pecans, go plain… anything you can think of.***

June 10, 2014
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Pumpkin Coconut Custards!

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Pumpkin Coconut Custards!

Total Time: 1 hr.
Prep Time: 10 min.
Cooking Time: 50 min.
Yield: 8 servings

Ingredients:
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
½ tsp. fine sea salt
4 large eggs, beaten
½ cup pure maple syrup (or raw honey)
½ tsp. pure coconut extract
1 (15-oz.) can pumpkin puree
¾ cup canned coconut milk
¾ cup unsweetened almond milk

Preparation:
1. Preheat oven to 300° F.
2. Combine cinnamon, ginger, nutmeg, and salt in a small bowl; mix well. Set aside.
3. Combine eggs, maple syrup, and extract in a large bowl; whisk to blend.
4. Add spice mixture and pumpkin.
5. Gradually add coconut milk and almond milk; whisk to blend.
6. Pour mixture evenly into eight 6-oz. custard cups. Place cups in 13×9-inch baking pan; fill pan with 1-inch hot water.
7. Bake for 45 to 50 minutes, or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.

Nutritional Information (per serving):

Calories: 153
Fat: 7 g
Saturated Fat: 5 g
Cholesterol: 93 mg
Sodium: 202 mg
Carbohydrate: 19 g
Fiber: 2 g
Sugar: 14 g
Protein: 5 g

Source: Image and Recipe from Beachbody.com
June 10, 2014
0

Slow Cooker Oatmeal!

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Slow Cooker Oatmeal! 
  • 1/2 cup steel cut oats
  • 2 cups water
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup favorite dried fruit (chop to the size of raisins)
  • Optional 1/4 cup chopped walnuts or pecans
  • Either pure maple syrup or agave nectar for toping
– Combine everything in a 1-2 quart slow cooker (if the cooker is bigger then increase the recipe portions or else it does not cook right)
– cook on low for 8 hours
June 10, 2014
0

Good For You Brownies!

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Good For You Brownies!
A close friend of mine introduced these into my life and I am SO grateful! Fudgy and Delicious!

Ingredients:

1 lg, ripe avocado

1/4 c almond butter

1/2 raw honey

4 oz unsweet chocolate

1 tbs coconut oil

1/4 c cocoa powder

3 large eggs

1 T vanilla

1 T coconut flour

1 t baking soda

1/2 t salt

Chocolate chips as desired
Directions:
– Preheat to 350*

– Peel and process the avocado until it’s very smooth

– Melt dark chocolate and coconut oil together

– Mix all ingredients except for chips with hand mixer until fluffy

– Pour into 9×9 pan

– Bake for 20-25 min, depending on your oven.

June 10, 2014
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The Simple Snack

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The Simple Snack
In the spirit of recovering from the splurge 🙂

  • 1/4 cup plain non-fat greek yogurt
  • 1/4 cup favorite fruit
  • 1 Tbsp. favorite baked or raw nuts (no added sugar or salt)
  • 1 Tbsp. Raw Honey

Layer and enjoy!
*Tip: if you are packing it to-go: pack the honey separately*

June 6, 2014
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Crunch Munch!

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Crunch Munch!

Ingredients:
– 1 pound your favorite combination of raw nuts
– 1/4 cup agave nectar
– 1 cup dried cranberries
– 1/2 cup grated coconut
– 1 handful of organic semi sweet chocolate chips
– 1 handful of cinnamon chips (optional)
– 2 Tbsp. Cinnamon
– 1/2 tsp. of Himalayan salt

Directions:
– Mix ingredients and spread on non-stick cookie sheet
– Bake at 350 for 10-12 minutes, until a nutty aroma wafts out of the oven

***The beauty of this recipe is that it is a BASE! You can literally use any mixture of nuts and dried fruit that you like!***