Stay tuned this week for some delicious recipes coming to your from the pumpkin patch!
For starters, try this super simple Pumpkin Spice Overnight Oats that you can make in your crockpot.
Just mix it all together, turn it on and go catch some Zs. You'll wake to the delicious smell of hot pumpkin spice in the morning.
Ingredients
1 and 1/2 cups milk (or substitute any non-dairy milk)
1 and 1/2 cups water
1 cup steel cut oats or 1 and 1/2 cup regular oatmeal
1/4 cup pure maple syrup
3/4 cup pumpkin puree
1 and 1/2 tablespoons pumpkin pie spice
1 cup applesauce
1 teaspoon vanilla
1/4 teaspoon salt
pecans or dried cranberries (optional)
Instructions
Spray the inside of the crock pot with non-stick cooking spray.
Add all ingredients to the crockpot and stir to combine.
Combine almond flour, flour, oats, salt, baking soda, baking powder, and cinnamon in a large bowl; mix well. Set aside.
Combine bananas, extract, egg, oil, maple syrup, and almond milk in a medium bowl; mix well.
Add flour mixture to egg mixture; mix until just blended.
Place batter in loaf pan that has been lightly coated with spray.
Bake for 43 to 48 minutes, or until toothpick inserted in the middle comes out clean.
Cool completely before slicing.
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1/3 cup Coconut Flour
1/3 cup Cocoa Powder
1/3 cup non fat greek yogurt
1 banana, mashed
1/4 cup Coconut Oil
2 tsp Pure Vanilla
4 eggs
1/2 cup Honey
Preparation:
Preheat oven to 350°F
Combine coconut flour and cocoa powder
Whisk in the banana, coconut oil, eggs, vanilla extract and honey. Blend well.
Pour batter into a 9 x 9 greased pan, and bake for 28-35 minutes, until toothpick comes out clean
Let cool completely before removing from pan
I hope these recipes inspire you to make healthy and delicious food choices. Good nutrition is the best place to start managing your weight and your health. Join our next online fitness and nutrition accountability group. It's the most convenient way to get fit and stay fit. Joining is easy, just fill out this form to get started and I'll be in touch soon to help you select a program that's just right for you!
This is the perfect dish to prepare when you find out at the last minute that friends are coming over. It is quick and easy to prepare and looks really impressive! Traditional, aglio e olio sauce is not made with white wine, but I say wine goes with everything so the choice is yours.
Ingredients:
1 lb raw shrimp (thawed)
1 lb asparagus (remove the tough ends and cut the rest into bite sized pieces)
3 TB extra virgin olive oil
2 cloves garlic (minced)
1/2 c dry white wine (optional)
dash red pepper flakes (optional)
1 TB parsley (minced)
salt & pepper to taste
Preparation:
Heat the extra virgin olive oil in a pan over medium high heat. Add the garlic and saute for 2 minutes.
Add shrimp to the pan and cook thoroughly about 5-8 minutes depending on the size of your shrimp.
Remove shrimp from pan and set aside.
Add wine and red pepper flakes to the pan. When wine starts to simmer add asparagus and cook for 3 minutes, then place shrimp back in the pan with the asparagus and stir until everything is heated through. Use salt and pepper to taste and sprinkle with parsley just before serving.
1 10oz bag Ghirardelli 60% cocoa chips
1/4 cup almond butter, melted
1/2 cup your favorite assorted nuts and berries such as chopped almonds, pistachios, pomegranate seeds, and craisins
Lay a piece of parchment paper over a baking sheet.
Place chocolate in a microwave safe bowl and microwave on high for 60 - 90 seconds. Stir until bits are completely melted.
Pour the melted chocolate on the prepared sheet and, using a spatula, spread out until it’s about 1/4-1/8” thin.
Drizzle the almond butter over the chocolate. Run a fork over the almond butter and chocolate to create the swirl pattern.
Immediately sprinkle chopped nuts and fruit evenly over chocolate and place in the freezer for for one hour.
Remove the bark from the freezer and, using a large knife, roughly cut into 1” square pieces.
½ cup unpopped popcorn kernels
1¼ cup brown sugar
½ cup sweetened condensed milk
½ cup light corn syrup
½ cup butter (1 stick)
½ tsp salt
½ tsp baking soda
1 cup white chocolate chips
1 cup Ghirardelli 60% cocoa chips
2 tsp coconut oil, divided
Instructions
Preheat your oven to 200 degrees.
Pop your popcorn kernels using an air popper or microwave.
In a large microwavable bowl, combine brown sugar, condensed milk, corn syrup, butter and salt.
Microwave on high for 2 minutes, then stir. Repeat this 2 more times.
Add baking soda and stir.
Pour caramel sauce over popcorn in a large bowl and mix it all together.
Pour caramel popcorn onto two baking sheets lined with parchment paper and spread evenly.
Place in preheated oven and bake for 1 hour, stirring every 15 minutes.
Remove from oven and allow to cool.
Place white chocolate chips with 1 tsp coconut oil in a small microwavable bowl and dark chocolate with 1 tsp coconut oil in another. Microwave on high for 1 minute and stir. If chocolate is not melted, microwave for an additional 15 seconds and stir again. Do this until chocolate is melted completely.
Using a spoon (or put each chocolate in a small ziplock and snip the corner with scissors) drizzle the chocolate over the top of all popcorn in a striped fashion. Allow to harden.
Break into pieces and serve. Store in an air tight container for up to one week.
1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup honey
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips
Preparation:
Preheat oven to 350° F.
Spray a 9x9" baking pan with cooking spray or prepare mini muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
Pour batter into pan or divide batter among prepared muffin cups.
Top each muffin with about four chocolate chips; push into batter.
Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
8 oz Thin sliced smoked salmon (chopped)
8 oz Fresh plain goat cheese
1 tsp fresh dill
Juice of 1 lemon
salt & pepper to taste
1/4 cup pistachios, shelled and chopped
1/4 cup dried cranberries (craisins), chopped
Preparation:
Place chopped salmon, goat cheese, dill, lemon juice and salt and pepper in a bowl and mix until well blended.
Remove mixture from the bowl and using your hands form it into the shape of a log
Mix chopped pistachios and cranberries together in a plate and roll the log over nuts and berries until it is completely coated.
Wrap in plastic and refrigerate for at least 1 hour before serving
Serve with crackers, thin sliced pumpernickel bread or tortilla chips
1-2 lbs small raw shrimp Chipotle Seasoning
1 TB coconut oil
1 bag tortilla scoops
1 avocado or 1 container store prepared guacamole
1 fresh lime
1 recipe boom boom sauce (below)
Preparation:
Clean raw shrimp and remove tails. Place shrimp in a glass bowl or plastic ziplock bag. Add 1 tablespoon chipotle seasoning and the juice of 1/2 lime to the bag and let marinade for 1-2 hours in the refrigerator.
Place a large pan or grill pan on the stove on medium high heat. Add the coconut oil to the pan and let melt. Place the shrimp in the hot pan and cook for 1-2 minute on each side or until shrimp are cooked through completely. Remove from heat and let cool.
Assemble cups:
Place a small chunk of avocado or about 1 tsp guacamole in the bottom of a tortilla scoop.
Top with 1 shrimp and 1/2 tsp boom boom sauce.
Repeat with remaining ingredients
When all the cups are assembled, arrange them on a serving platter and squeeze the juice of the remaining half lemon over the cups. Serve immediately.
1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup raw honey
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
½ tsp. pure peppermint extract
Preparation:
1. Preheat oven to 350° F.
2. Prepare 12 muffin or 36 mini muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, honey, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Place batter in a medium bowl.
5. Divide batter among prepared muffin cups.
6. Bake for 8 to 12 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!
1 1/2 c finely ground almonds (almonds should be similar in texture to bread crumbs)
3/4 c grated Parmesan
1 TB Italian Seasoning
1 TB garlic powder
1 tsp salt
1 tsp pepper
Preparation:
Preheat oven to 350 degrees
Heat olive oil in a large skillet over medium heat.
Mix eggs well in a shallow pan or bowl.
In a separate bowl, mix ground almonds, Parmesan, Italian seasoning, garlic powder, salt and pepper.
Take each piece of chicken and dip into egg mixture first, then quickly transfer the egg coated chicken to the almond/cheese mixture and coat thoroughly.
Place coated chicken strips into hot saute pan. Cook each side for about 2 minutes, until browned. Remove strips from skillet and let drain onto a paper towel lined plate.
Place browned chicken tenders in an ungreased baking pan and place in the oven for 15-20 minutes.
Serve warm with your favorite dipping sauce.
Give Yourself The Gift Of Good Health!
Eating healthy is a big part of taking control of your health and these recipes are a great start. But if you really want to get in the best shape of your life, lose weight and fight aging and chronic health problems join an online challenge group and get fitness, nutrition and support 24/7. It doesn't matter how old you are, there's a challenge group for people of all ages and ability. To learn more, or to reserve a spot in an upcoming group, fill out this application or email me at brendalajay@gmail.com
Here's a healthy remake of a traditional Irish dish that doesn’t sacrifice flavor!
Ingredients:
¾ cup low-fat milk, warm
3 green onions, chopped
2 lbs. medium russet potatoes, peeled, cut into cubes
Water
½ tsp. sea salt, divided use
1 lb. fresh kale, large ribs removed, torn into large pieces
2 Tbsp. extra-virgin olive oil
Ground black pepper (to taste; optional)
Preparation:
1. Heat milk and green onions in small saucepan over medium heat. Bring to a boil. Turn off heat. Set aside.
2. Place potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 25 minutes, or until tender. Remove from heat.
3. While potatoes are cooking, boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place kale in steamer basket; cook for 3 to 4 minutes, or until tender-crisp and bright green. Place in ice water bath to stop cooking process.
4. Drain water from potatoes. Return potatoes to heat. Gradually add milk mixture, mashing potatoes as milk is added; cook over low heat for 1 to 2 minutes. Remove from heat.
5. Drain water from kale; squeeze out excess water. Finely chop kale with a knife or in a food processor.
6. Add kale and oil to potatoes; mix until fluffy.
7. Season with remaining ½ tsp. salt and pepper (if desired).
8. Serve warm.
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Making your oatmeal taste like pumpkin pie is as delicious as it is healthy! Pumpkin puree and spices add flavor without adding fat. Crunchy pecans and a touch of maple syrup add the finishing touches.
Total Time: 30 min.
Prep Time: 5 min.
Cooking Time: 25 min.
Yield: 2 servings
Ingredients:
1¼ cups water
½ cup steel-cut oats (or old-fashioned rolled oats)
½ cup pumpkin puree
¼ tsp. pumpkin pie spice
1 Tbsp. chopped pecans (or walnuts)
2 tsp. pure maple syrup (or raw honey)
½ cup unsweetened almond milk
Preparation:
1. Bring water to boil in medium saucepan over medium heat. Add oats; cook over medium-low heat, stirring frequently, for 20 to 25 minutes. Remove from heat.
2. Add pumpkin, pumpkin pie spice, and pecans; mix well.
3. Divide evenly between two serving bowls; top each with maple syrup and ¼ cup almond milk.
Tip: When using old-fashioned rolled oats, reduce cooking time to 5 to 7 minutes.
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A delightful summer dessert that's quick and easy to prepare. It tastes great with fresh peaches but you could substitute other fruit like berries, apples, or pears.
Apple Almond Crisp version: Use sliced apples tossed with cinnamon and 2 tb brown sugar in place of apples.
Ingredients:
6 Ripe peaches sliced
Juice of 1/2 lemon
2 TB brown sugar
1 c Almond flour
1 c oats
1/2 c chopped almonds or other nuts
1/2 c honey
4 Tb coconut oil
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
Instructions:
Preheat oven to 350. Toss sliced peaches, lemon juice and brown sugar together and set aside.
Mix almond flour, oats, almonds, honey, coconut oil and vanilla together until it becomes a sticky, thick batter like cookie dough.
Place peaches in the bottom of a greased baking dish and top with spoon fulls of batter.
Place in the preheated oven and bake for 30 minutes or until topping is golden brown and peaches are bubbling.
Serve warm with ice cream or fresh whipped cream.
Enjoy!
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Chocolate and peanut butter ice cream that’s good for you? Believe it. This is the ice cream you’ve been waiting for. It has only 4 ingredients, and takes less than 10 minutes to make, plus freezing time.
Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 2 servings
Ingredients:
1 medium banana, cut into chunks
½ cup unsweetened almond milk
2 scoops Chocolate Shakeology
2 Tbsp. all-natural smooth peanut butter
Preparation:
1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen.
2. Place almond milk, bananas, Shakeology, and peanut butter in blender (or food processor); cover. Blend until smooth.
3. Serve immediately.
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from the Beachbody blog How to brine chicken, quick chicken brine recipe—why do we need quick? Because usually when I realize I need to brine something it’s too late to make and cool the brine, and then go through the hours of brining. I always brine chickens that I intend to fry. Always. Well, almost always, sometimes, the urge comes too fast and powerfully even to do this, but normally I have at least four hours before I need to get the chicken floured and plunked into the fat. Here’s what I do when I need to brine fast .
As I write in Ratio: The Simple Codes etc., my ideal brine is 5%. That means 50 grams of salt in a liter of water, 1 ounce of salt for every 20 ounces of water, or for those poor souls without a scale, 2 tablespoons Morton’s coarse kosher salt for every 2.5 cups water. It’s powerful enough to work, but not so powerful that you will make the meat too salty if it stays too long in the brine. (It’s also the perfect ratio for making naturally sour pickles!)
But. If you want to brine more quickly, make a stronger brine. I double it to a 10% salt solution, 100 grams salt per 1000 grams/milliliters water (gosh I love metric). But there’s still a time issue: if you want to add aromatics and ensure you dissolve the salt, you’ve got to heat the brine (and water takes forever to cool; can’t wait that long).
So: When that powerful, powerful urge to have fried chicken strikes at midday, I make a 10% brine but use only half the water. I bring this, along with herbs and garlic and lemon to a simmer, let it steep for 10 minutes, then add the rest of the water as ice (another handy use for a scale, weighing frozen water). By the time the ice is dissolved, minutes, the brine is cool. I throw it all in a plastic bag and leave it at room temp for 2 to 3 hours, remove it, rinse it, and let it rest for another hour or so, to give the heavy salt concentration on the exterior time to penetrate and equalize.
And there it is. Ta. Da! Quick-brined chicken.
Lemon-Herb Brine for 1 Chicken, whole or cut into pieces
15 ounces water (or 1/2 liter)
3 ounces salt (or 100 grams)
fresh herbs (I used sage above)
4 cloves garlic
1 small onion sliced
1 lemon halved
2 bay leaves
2 teaspoons black peppercorns, cracked beneath a saute pan
15 ounces ice (500 grams ice), or 15 ounces of ice water
1 chicken (3 to 4 pounds)
Combine all of the above except the ice and chicken in a small pan and bring to a boil over high heat. Cover and remove from the heat and let sit for ten minutes.
Put the ice (or ice water) in a bowl or large measuring cup. Pour the herb brine over the ice. Stir till the ice is dissolved.
Put the chicken in a plastic bag, pour the brine in, seal the bag, and let sit at room temperature for 2 to 3 hours.
Remove the chicken from the bag, discarding the brine. Pat it dry and let it sit out for another hour before using (or you can refrigerate it till needed). Great for roasting, but especially fine for frying.
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If you follow my blog, then you know how much I love 21 Day Fix. I know, I've said it before, it is not a diet...it's a lifestyle, and it can totally transform your body and your health. Celebrity trainer, Autumn Calabrese, developed the 21 Day Fix program and the sequel 21 Day Fix Extreme and since the release of the popular programs, "Fixers" everywhere have been asking for more. Search Pinterest and you'll find pin after pin, board after board, dedicated to food favorites that comply with the ever popular colorful container portion control system designed by Autumn. Well, she's back and she's dishing out 101 of her best recipes to success in an all new 21 Day Fix companion cookbook, Fixate.
The demand for the book has been off the charts. "People have been asking about it for so long," she says. It will finally be available next week!
Fixate will teach you how to make healthy, delicious meals that fit into your busy lifestyle. And every recipe includes container equivalents to use with 21 Day Fix, as well as nutritional information you can use with any Beachbody fitness program.
PERSONAL PASSION
I really feel inspired by Autumn more than any other Beachbody trainer. Maybe it's because we're both Italian and we both grew up in the restaurant business. But I fully understand her devotion to eating whole, natural foods. That's why I was so inspired by the fact that she reached into her family history for inspiration. "My family was in the restaurant business, so I basically grew up in the kitchen," she explains. "I was able to take my family's recipes and make them healthier."
"We took our time, tested the recipes and I love every single one of them," she says with pride. "It's not fancy cooking; there's a variety of everyday go-to recipes and special recipes for special occasions."
How many recipes are in the book, you ask? Try 101. Some were creations of a chef very close to Autumn's heart: her brother. "That makes it even more sentimental for me," she says.
Each of the recipes comes complete with detailed instructions, mouthwatering photos, nutritional information and container equivalents. What's more, Autumn has added icons to each recipe that will let readers know if they are paleo, gluten-free, vegan and vegetarian.
"This book is for everybody," says Autumn. "You don't have to be graduates of21 Day Fix or 21 Day Fix EXTREME. You also don't have to be a chef or great in the kitchen. It's for anyone who wants to make healthier versions of the foods they love."
According to Autumn, "Everyone will use the book differently. For some, it will become their "go-to" cookbook they use every single day. Others may use it when they're going to a special event like a barbeque or party."
And in addition to all the amazing recipes, Autumn has also included a detailed checklist for her absolute must-have kitchen and pantry staples, as well as the basic utensils and tools that every cook needs.
Inside Fixate you'll find a section for every possible meal you can imagine: simple breakfasts, on-the-go lunches, sit down dinners, soups, salads, as well as healthy snacks like kale chips and protein bars.
Autumn insisted that all the "on-the-go" lunch recipes be easy and fast for working moms. "I based all of the lunches off leftovers from dinner and even breakfast," she reveals. "I turned them into delicious, easy-to-make lunch recipes." Autumn adds, "I also included a few of my favorite Shakeology recipes—even some Fix-approved skinny cocktails."
And then there's the desserts. "I have a big sweet tooth so I was really pleased with them," she says. "I especially love the brownies (made with chick peas), peanut butter cookies and cake recipes, and the desserts are all gluten-free so absolutely everyone can enjoy them."
As you know, Beachbody extended the promotional pricing of the 21 Day Fix and 21 Day Fix Extreme challenge packs through the end of July. And in celebration of Fixate, I've decided to give a FREE copy of Fixate to everyone who purchases a Beachbody Challenge pack before July 15!
A challenge pack includes a Beachbody fitness program, a 1 month supply of Shakeology, nutrition guide, free personal coaching, a 30 day trial of Beachbody Club membership including Beachbody on demand and any accessory items that may be required for the program. In addition, you will be invited to join our online fitness and accountability groups, an amazing system of support that helps you to stay accountable and reach your goals.
What do you think? Are you ready to FIX this?!!
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Vibrant, fruity ice cream – this is what to do with sweet summer raspberries. This super-simple recipe has only 3 ingredients and takes less than 10 minutes to make. Cashews are the secret to making it so creamy and delicious.
Total Time: 5 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 2 servings
Ingredients:
2 medium bananas, cut into chunks
½ cup whole raw cashews
1 cup hot water
3 cups fresh (or unsweetened frozen) raspberries
Water (optional)
Preparation:
1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen.
2. Place cashews in a medium bowl. Cover with water. Let stand for 30 minutes; drain.
3. Place drained cashews, frozen banana, and raspberries in blender; cover. Blend until smooth. Add water, 2 Tbsp. at a time, if needed for consistency.
4. Pour into a freezer-safe container; freeze until set.
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These salmon patties are chock-full of flavor and are an exciting alternative to turkey burgers or beef patties. We like that each patty has a full serving of vegetables. Pickled ginger makes a perfect topping!
How do you turn a piece of salmon into salmon patties? Actually, it’s pretty simple. We recommend purchasing a piece of skinless salmon, or use this technique to easily remove the skin without losing any of the precious meat. Then, chop as finely as you can. When you’ve got the salmon cut into small pieces, rock your knife blade back and forth across the meat several times to get it finer. Egg white helps bind everything together during cooking.
Total Time: 17 min.
Prep Time: 10 min.
Cooking Time: 7 min.
Yield: 4 servings
Ingredients:
1 lb. raw salmon fillet, skin removed, finely chopped
3 cups fresh spinach, coarsely chopped
3 green onions, finely chopped
1-inch slice fresh ginger, peeled, finely chopped
¼ tsp. sea salt
¼ tsp. ground black pepper
1 large egg white
1 Tbsp. reduced-sodium soy sauce
Nonstick cooking spray
2 Tbsp. pickled ginger
Preparation:
1. Preheat grill or broiler on high.
2. Combine salmon, spinach, green onions, ginger, salt, and pepper in a large bowl; mix well.
3. Combine egg white and soy sauce in a small bowl; whisk to blend.
4. Add to salmon mixture; mix well. Form into four patties, each about ½-inch thick.
5. Lightly coat grill or broiler pan with spray; grill or broil patties, carefully turning once, for 6 to 7 minutes, or until golden brown and cooked through.
6. Serve each patty topped with 1½ tsp. pickled ginger.
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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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