Check out this quick and easy breakfast or brunch recipe that you can prepare the night before. It's gluten free and FIX approved!

Course: Breakfast
Categories:
Source: www.happyhealthysmart.blogspot.com 
Preparation time: 10 mins
Cooking time: 35 mins

Ingredients

1 c Old Fashioned oatmeal
1 c Steel Cut Oats
1 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon
1/2 c chopped nuts
1/2 c coconut
1/2 c Pure Maple Syrup or Honey
1 TB vanilla
2 Egg Whites
2 c almond milk or coconut milk
1 c Mixed Fresh Berries
1 Banana sliced

Directions

Preheat oven to 350

Spray a 13x9" baking pan with non stick cooking spray

In a large bowl, toss the first 7 ingredients together.

Add maple syrup, vanilla, egg whites and almond milk and mix well.

Stir in berries and bananas and pour into prepared pan.

Bake at 350 for 35-45 minutes

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Baked Oatmeal Cups with Bananas & Berries

Busy mornings? Then you’ll love these baked oatmeal cups. Why oatmeal? It’s high in soluble fiber which helps with digestion and metabolizing carbs, it can help lower LDL cholesterol and, in turn, improve heart health and regular blood sugar, and it’s high in magnesium which helps your body process calcium, vitamin D, and vitamin K. Add in some bananas for potassium and berries for phytonutrients (and more), and you’ve got one awesome breakfast to help you power through the day.

But, what kind of oats should you eat? Rolled? Instant? Steel-Cut? I prefer steel-cut as they’re the least processed, but they also take the longest to cook. Rolled oats are what we’re most used to. They take about 10 minutes to cook and your body digests them a little faster than steel-cut oats. Instant oats are the most processed and have the highest glycemic index ranking of the three types.

Baked Oatmeal Cups with Bananas & Berries 

(FIX approved and gluten free)

Total Time: 45 min.

Prep Time: 15 min.
Cooking Time: 30 min.

Ingredients:

Nonstick cooking spray
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
2 large bananas, mashed
1 Tbsp. raw honey
2½ cups old-fashioned rolled oats
1 Tbsp. ground cinnamon
1½ tsp. baking powder
1½ cups unsweetened almond milk
1 cup fresh blueberries (or raspberries)

Preparation:

1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine eggs, extract, bananas, and honey in a large bowl; mix well. Set aside.
4. Combine oats, cinnamon, and baking powder in a medium bowl; mix well.
5. Add oat mixture to egg mixture; mix well.
6. Add almond milk; mix well.
7. Divide oat mixture evenly between prepared muffin cups.
8. Top evenly with blueberries.
9. Bake 26 to 30 minutes, or until golden brown and toothpick inserted into the center comes out clean.

Tip: Raisins, walnuts, pecans, sunflower seeds, pomegranate seeds, or dark chocolate chips can be substituted for blueberries.

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Brenda

Shhhh! We're breaking the rules with this dessert!

Okay, so this might break a few rules of clean eating...

Want to be a hit at the next picnic without knocking yourself out in the kitchen? Here's your secret weapon! This is a dessert everyone will love. This is my go-to signature dessert to take to summer parties -  and even the healthiest of health nuts can't keep from dipping into it.  This is one of the easiest recipes you could ever find.  15 minutes, no cooking - no fuss - no muss - just an indulging dessert that tastes as good as it looks. It's NOT gluten free, paleo OR 21 Day Fix approved, but it's definitely something to look forward to on your cheat day.

No Gluten, No Problem!

To make this gluten free just substitute a GF angel food cake. Betty Crocker makes a tasty gluten free angel food cake mix that tastes as good as the wheat version, you'll just have to add a little time to the preparation.

Just want to lighten things up a bit?

You can easily lighten this up by using lite cream cheese and Cool Whip, or even Greek yogurt or ricotta in place of the cream cheese. 

Wan to make it Fix approved?

1    RED Container Ricotta

1/2 tsp vanilla

2    tsp honey

1/2 PURPLE Container Berries

Sorry, no cake allowed!

Berrylicious Summer Fruit Stack

Course: Dessert

Serving size: 4-6
Preparation time: 15 hours

Ingredients

1 8 oz Cream Cheese
1/2 c Powdered Sugar
1/4 c Milk
1 16 oz Cool Whip, thawed
1 large angel food cake
4 c Mixed berries or fruit cut into bite sized portions

Directions

Mix cream cheese until smooth. Add powdered sugar and milk and mix well. Add Cool Whip and mix until combined.

Slice strawberries or other fruit, if necessary, into bite sized portions. Toss fruit together to combine.

Slice Angel Food Cake or break into bite sized pieces and set aside.

Using a clear glass serving bowl, place about 1/4 of the cake pieces in the bottom. Then top with 1/4 of the fruit, and lastly a layer of cream. Repeat these layers until all of the ingredients are used.

Notes

Some tasty fruit combinations:

Patriotic: Strawberries, blueberries, black berries.
Peaches & Cream: Peaches and raspberries
Ambrosia: Pineapple, mandarin oranges, 1/2 c coconut

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Brenda

Mixed Berry Crumble - Fix Approved

Course: Dessert

Categories:
Source: http://www.beachbodycoach.com/BrendaAjay

Serving size:
Preparation time: 20 mins
Cooking time: 45 mins

Ingredients

¼ cup raw walnuts
¼ cup raw sunflower seeds
1 Tbsp. chia seeds
½ cup almond flour
½ cup arrowroot flour (or cornstarch), divided use
2 tsp. ground cinnamon, divided use
½ tsp. sea salt (or Himalayan salt)
5 Tbsp. pure maple syrup (or raw honey), divided use
2 Tbsp. solidified coconut oil
2 tsp. pure vanilla extract, divided use
6 cups fresh mixed berries (blackberries, blueberries, and raspberries)
3 Tbsp. fresh lemon juice
½ tsp. ground nutmeg

Directions

1. Preheat oven to 350° F.
2. Lightly coat a medium cast iron (or ovenproof) skillet with spray
3. Place walnuts, sunflower seeds, and chia seeds in food processor; pulse to coarsely chop. Do not grind into a fine powder.
4. Add almond flour, ¼ cup arrowroot, cinnamon, and salt; pulse to blend.
5. Add 2 Tbsp. maple syrup, oil, and 1 tsp. extract; pulse to create a crumbly mixture. Set aside.
6. Place berries in a large bowl; sprinkle evenly with remaining ¼ cup arrowroot.
7. Add remaining 1 tsp. cinnamon, remaining 3 Tbsp. maple syrup, remaining 1 tsp. extract, lemon juice, and nutmeg; mix well.
8. Place berry mixture in prepared skillet. Top evenly with walnut mixture.
9. Bake for 40 to 45 minutes, or until bubbly.
10. Let sit for 10 minutes before serving.

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