Showing posts with label family favorite. Show all posts
Showing posts with label family favorite. Show all posts

Flourless Brownie Cupcakes

Wednesday, October 7, 2015

These dark chocolate muffins are delicious and surprisingly healthy
These dark chocolate muffins are delicious and surprisingly healthy. Chicpeas...really??? Hey, don't knock it until you try it. These rich little treats are quick and easy to whip up and taste nothing like a vegetable. And yes, they are Fix approved!

Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield:12 servings, 1 cupcake each

Ingredients:

1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup pure maple syrup
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:

1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each muffin with about four chocolate chips; push into batter.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!


Brenda

Caprese Chicken

Tuesday, August 25, 2015

Caprese Chicken

Course: Main Dish
Categories: Chicken
Source: Fixate Cookbook

Serving size: 4
Preparation time: 10 mins
Cooking time: 10 mins

Ingredients

4 Chicken Breasts (boneless, skinless)
1/2 tsp extra virgin olive oil
house seasoning (black pepper, garlic powder, sea salt)
8 tsp pesto sauce
4 slices fresh tomato
4 slices fresh mozzarella
4-6 slices fresh basil leaves

Directions

Brush chicken with olive oil and sprinkle house seasoning on both sides

Grill chicken or cook on a grill pan 3-4 minutes on each side until chicken is cooked through

Place chicken on an oven proof pan and top each piece with 1 slice of tomato, 2 tsp pesto sauce, 1 slice fresh mozzarella. Place in oven or under broiler until cheese begins to melt and tomatoes are softened.

Remove from oven, garnish with fresh basil and serve

Shared from Recipe Keeper - The easy way to collect, organize and share your recipes on your mobile, tablet and PC.

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Garlic Basil Shrimp with "Zoodles"

Tuesday, July 28, 2015

Zucchini noodles, sometimes called “zoodles”, can be made with a vegetable peeler, a mandolin, or a Spiralizer. Their pasta-like texture is a perfect base for all sorts of sauces and toppings, and they're the perfect gluten free answer to pasta. Try these delicious garlic shrimp with fresh basil on a bed of zucchini noodles tonight. I'm getting hungry just thinking about this recipe!

Zucchini noodles, sometimes called “zoodles”, can be made with a vegetable peeler, a mandolin, or a Spiralizer. Their pasta-like texture is a perfect base for all sorts of sauces and toppings, and they're the perfect gluten free answer to pasta. Try these delicious garlic shrimp with fresh basil on a bed of zucchini noodles tonight. I'm getting hungry just thinking about this recipe!


Course: Main Dish
Categories: Fish
Source: from Beachbody blog
Preparation time: 10 mins
Cooking time: 10 mins

Ingredients

5 medium zucchini
1 Tbsp. olive oil
8 oz. raw medium shrimp, peeled, deveined
6 cloves garlic, crushed
¼ cup prepared pesto
4 fresh Italian parsley sprigs, finely chopped
5 fresh basil leaves, finely chopped
Sea salt and ground black pepper (to taste; optional)
4 Tbsp. sliced raw almonds

Directions

1. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn each zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.
2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.
5. Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.
6. Add parsley and basil; toss gently until blended.
7. Season with salt and pepper if desired.
8. Divide zucchini among 4 plates; top evenly with shrimp mixture.
9. Garnish each serving with 1 Tbsp. almonds.

Tip: Zucchini can also be sliced with a Spiralizer or on a mandolin; adjust to a very thin slice


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Banana Berry Oatmeal Bake

Tuesday, June 16, 2015

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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55 Healthy Snacks Under 150 Calories

Sunday, June 14, 2015


Eating healthy doesn’t need to be complicated or boring! Here are 55 easy-to-prepare snacks, each under 150 calories, that will keep your taste buds happy. Check out our eating clean recipe page for even more great ideas!

1. Mini tostada

Spread ¼ cup of nonfat refried beans on a small tortilla. Top with shredded lettuce, diced tomato, and a sprinkle of your favorite cheese.


2. Frozen grapes

Freeze 1 cup of grapes and enjoy them as if they’re sorbet.


3. Greek yogurt with honey

Mix one teaspoon of honey into half a cup of plain, nonfat Greek yogurt.


4. Cinnamon apple


Sprinkle an apple with cinnamon for a treat that tastes more decadent than it is.


5. Strawberries and chocolate

Dip 4 or 5 (depending on their size) strawberries into 2 squares of melted dark chocolate.


6. Almost apple pie

Try 1 cup of unsweetened applesauce with a hint of cinnamon.


7. Jicama

Chop one and a half cups of jicama and add a splash of lemon juice and a pinch of salt for a tangy, refreshing treat.


8. Café Au Lait

Enjoy 8 ounces of skim milk with a shot of espresso.


9. Carrots with hummus

Crunch on 9 or 10 baby carrots with a side of 2 tablespoons of hummus.


10. Nuts

A handful of 25 pistachios, 14 almonds, or 16 peanuts makes for a nice “good” fat and protein snack.


11. Eggs with guacamole

Hard boil an egg and replace the yolk with 2 tablespoons of guacamole for a protein-packed snack.


12. Edamame

Boil or steam one-half cup of unshelled edamame with a pinch of salt for a fiber-rich snack.


13. Bitter chocolate

Enjoy 1 large block or 3 small squares of dark chocolate.


14. Mediterranean tomato

Dice one medium tomato and top with 2 tablespoons feta cheese and a pinch of salt.


15. Kale Chips

Make your own kale chips for a fraction of the price with this recipe


16. Bell peppers with balsamic vinegar

Drizzle 2 tablespoons of balsamic vinegar on top of 2 cups of sliced bell peppers.


17. Eggs with spinach

Scramble 3 egg whites with one-half cup of raw spinach and 1 Tbsp. of feta cheese.


18. Corn with garlic

Coat one-half of an ear of corn with a 1 tsp. of olive oil and 1 minced garlic clove. Grill until tender.


19. Santa Fe black beans

Combine one-quarter cup black beans, ¼ teaspoon of salt, and 1 Tbsp. of nonfat Greek yogurt for a hearty snack.


20. Chocolate banana

Dip one-half of a banana into 2 squares of melted dark chocolate.


21. Caprese

Top one ounce of mozzarella cheese with half a cup of cherry tomatoes and 2 teaspoons of balsamic vinegar.


22. Tuna salad

Mix together 2 ounces of water-packed tuna with 1 teaspoon of extra virgin olive oil and 1 teaspoon Dijon mustard.


23. Sweet potato

Enjoy one small baked sweet potato plain or with a pinch of salt.


24. Popcorn

Munch on 2 cups of air popped popcorn.


25. Olives

For a salty snack, enjoy 9 kalamata olives.


26. Greek watermelon

Top 1 cup of watermelon with 2 tablespoons of crumbled feta.


27. Peanut butter

Even on its own, peanut (or almond) butter makes for a treat full of good fats.


28. Cottage cheese and melon

Combine three-quarters of a cup of melon with one-quarter cup of nonfat cottage cheese for a sweet dessert.


29. Strawberry and spinach salad

For a savory and sweet salad, mix together 1 cup of baby spinach with one-half cup of sliced strawberries. Drizzle with 1 tablespoon of balsamic vinegar.


30. Shakeology

Mix one-half serving of your favorite flavor of Shakeology with water.


31. Spiced cottage cheese

Mix ¾ cup nonfat cottage cheese with a pinch of chili powder and a pinch of curry powder. Top with chopped scallions if desired.


32. Shrimp cocktail

Dip eight medium-sized cooked, peeled shrimp in 2 Tbsp. all-natural cocktail sauce.


33. Crisp bread and lox

Top a Wasa whole-grain cracker with 1 ounce of salmon lox, two slices of cucumber, and a pinch of crushed black pepper.


34. Ham-wrapped asparagus

Wrap three slices of lean, nitrate free deli ham around three cooked asparagus spears.


35. Mediterranean rice cake

Spread 1 Tbsp. of hummus on a whole grain rice cake. Top with two cucumber slices.


36. Carrot salad

Mix two grated carrots with one Tbsp. of raisins, one tsp. of raw sunflower seeds, and 2 tsp. balsamic vinegar.


37. Black bean salad

For a snack with protein and fiber, mix ¼ cup drained black beans, one chopped tomato, half a green bell pepper chopped, and a pinch of chili powder.


38. Roasted red pepper Wasa cracker

Spread 2 Tbsp. hummus on a whole-grain Wasa cracker. Top with one jarred roasted red pepper, sliced.


39. Avocado cracker

Mash ¼ avocado with a squeeze of lime. Spread on a Wasa cracker and top with a pinch of espelette pepper or smoked paprika.


40. Pistachios and cranberries

Combine 16 shelled pistachios with ¼ cup unsweetened dried cranberries.


41. Veggies and ranch dip

Enjoy ranch dressing without the guilt! Dip 10 baby carrots and 8 cherry tomatoes into 2 Tbsp. of our homemade healthier ranch dip.


42. Frozen nutty banana

Roll half a peeled banana in one Tbsp. chopped peanuts, pressing so that nuts stick to the banana. Freeze. Enjoy!


43. Baked Apple Chips 

Bake your own apple chips and you can enjoy them with much less sugar. Here’s the recipe.


44. Cheese and cracker

Top one Wasa cracker with slices of 1 piece of string cheese


45. Italian cucumbers

Cut up 2 cucumbers and enjoy them with a drizzle of balsamic vinegar


46. Seaweed snacks

1 package of roasted seaweed snacks from Trader Joe’s or your local supermarket.


47. Crunch + spice

Cut up 4 celery stalks and enjoy them with ¼ cup salsa.


48. After school snack

Cut up 4 celery stalks and dip them in 1 tbsp. almond butter.


49. Cheesy popcorn

Sprinkle 1 tbsp. nutritional yeast over 2 cups air popped popcorn.


50. Turkey tartine

Top one slice whole grain bread with 2 slices deli turkey and 1 tsp. mustard.


51. PB + J

Top one Wasa cracker with 2 tsp. nut butter and 3 sliced strawberries.


52. Monkey snack

Cut up one half of a banana and dip it in 2 tsp. nut butter and then 1 tbsp. granola.


53. Easy avocado

Mash up one half of an avocado and mix it with 1 tsp. balsamic vinegar.


54. Japanese avocado

Mash up one half of an avocado and combine with with ¼ tsp. soy sauce, ¼ tsp. sesame seeds, and a drizzle of rice wine vinegar.


55. Chips and salsa

Try these corn tortilla chips with 2 tbsp. fresh salsa.

Overwhelmed by all this clean eating stuff?

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Brenda

Baked Oatmeal Cups with Bananas & Berries

Tuesday, June 9, 2015

Quick and easy healthy snack. Fix approved and gluten free

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.

Quick and easy snack. Fix approved and gluten free

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!

Tuesday, June 2, 2015

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

Want more tasty clean eating recipes CLICK HERE



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Brenda

Stuffed Flank Steak

Tuesday, April 28, 2015

Course: Main Dish
clean eating, steak, family meals, easy, steak recipe, supper, 21 Day Fix, eating well,
Categories: Beef
Source: adapted from www.Recipe.com

Serving size: 6 servings
Preparation time: 20 mins

Ingredients

1 flank steak (1 1/2 to 2 pounds)
1 package frozen chopped spinach, thawed
1/2 cup crumbled blue cheese or feta cheese
1 jar (7 ounces) roasted red peppers, drained and chopped
2 tablespoons seasoned dry bread crumbs
1 egg yolk
3/4 teaspoon garlic salt
3/4 teaspoon ground black pepper
1 tablespoon olive oil

Directions

1. Heat oven to 425 degrees F.
2. Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.
3. Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.
4. Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.
5. Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.
6. Roast at 425 degrees F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice and serve.

Want more tasty clean eating recipes CLICK HERE


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Brenda