Protein Cake Pops

These are delicious! 

2 tablespoons of coconut flour

2 tablespoons unsweetened cocoa powder

1/4 cup peanut butter 

1 tsp honey

1 scoop Shakeology (I used chocolate) 

2 tbsp almond milk

1 tbsp coconut oil

Mix well, it will turn to a pasty sand. Then roll into balls (makes 6). Place in the freezer for 10 minutes. 

Meanwhile, prep 1 tbsp chocolate chips and a 1/2 tsp coconut oil in a microwaveable cup/bowl. Microwave in 20 second intervals, stirring with a dry rubber spatula between intervals. Once melted, dip the top of the ball in the chocolate and then dip in sprinkles just for fun!

You can also roll the entire ball in chocolate and sprinkle it up! 

21 Days of Recipes Continues!

Taking you back to an old favorite tonight!

Clean Eating Lasagna! Just because you're eating healthy doesn't mean you're boring!

Here's ya go, click here for a fan favorite lasagna!

Double Chocolate Lava Cake

Oh. Em. Gee. 

I'm always working to perfect recipes... My other Shakeology mug cake is very good, but this double chocolate lava cake is my new fave! Give them both a try and tell me which you like best! 

1 scoop Chocolate Shakeology (for the record you can use any Shakeology flavor, but it wouldn't be "double chocolate" without using the chocolate) 

1/4 tsp baking powder

1 Tbsp unsweetened cocoa powder

1 egg white

2 tsp pure maple syrup (agave or honey works too)

5 Tbsp unsweetened vanilla almond milk

2 tsp peanut butter

Dash of sea salt 

Grease your mug of choice with coconut oil. You can use the spray or just melt some inside the mug and tilt it so that it reaches all sides. Any mug will do! 

In a mixing bowl, combine the dry ingredients- Shakeology, baking powder, cocoa powder and sea salt. Mix well. Side note: Make sure your cocoa powder is unsweetened and pure cocoa. Stay away from the word "Dutch." 

Add egg white, syrup and almond milk. Stir until smooth. 

Add half of the batter to the greased mug. Then, drop 1 teaspoon of peanut butter in center of batter. Add remaining batter to the mug, on top of the PB. 

Microwave times may vary depending on the power of your machine. Start with 1 minute, 30 seconds. You can add time in 10-second intervals until your cake is the consistency you like it. I do one minute 40 seconds in my microwave. 

You can eat it from the mug or flip it over to remove it. Drizzle with warmed peanut butter and add any fruit or unsweetened coconut shreds.

Keep away from children. They will eat it all and leave you none! 

21 day fix: 

1 red, 3 tsp. Or just count it as a yellow treat swap. 

*Heating Shakeology does reduce some of the nutritional value. But on its worst day, a Shakeology cake is better than a sugar filled cake. And it tastes better too! 

Chicken Tortilla Soup

4 chicken breasts

3 cups of low sodium chicken broth

1 - 15 ounce can of diced tomatoes and green chiles

1 - 15 ounce can of black beans, drained

1 tsp oregano

2 tbsp cumin

1 tbsp chili powder

1/2 tsp of sea salt

1/2 tsp pepper

1/2 tsp cayenne pepper

Dash of red pepper flakes

3 garlic cloves, minced

1 yellow onion, chopped

Combine all ingredients in slow cooker and cook on low for 6-8 hours. Taste after 6 and add any seasoning you like! 

Garnish with avocado, cheese, cilantro, plain Greek yogurt. 

Peanut Butter Truffles

21 days of recipes continues with a quick and easy dessert! Snack on a few or fill a dessert tray for a potluck. 

1 cup of peanut butter

1/4 cup coconut flour

3 tbsp pure maple syrup

Combine all ingredients and process in a food processor until smooth. 

Chill 5 minutes and then scoop teaspoon size balls onto a parchment lined baking sheet. Freeze another 30 minutes.

In a double boiler, prepare 1/2 cup of dark chocolate chips, 1/2 tsp melted coconut oil, and 2 tbsp almond milk. Once smooth, work fast to cover the peanut butter balls. 

Freeze for another 30 minutes and then eat up! If there's any left, store in the refrigerator for a week or in the freezer for a month. Try to save a few in the refrigerator because surprisingly they are even better the next day!!! 

Cornbread

You can't have my chili without cornbread! 

Ingredients:

1 cup medium grind whole grain cornmeal. I use the Bob's Red Mill brand.

1/2 cup whole wheat flour 

1.5 tsp baking powder

1/2 tsp sea salt

1 egg

1/2 cup buttermilk

1/4 cup honey

1 tbsp maple syrup

1/4 cup count oil, melted 

Whisk all wet ingredients in a mixing bowl, then add the dry. 

Preheat oven to 350.

Use a small amount of coconut oil to grease a loaf pan (9x5). 

Cook for 20-25 minutes. 

 

Beef Chili

It's been strangely cold in California this Mid-May. Which always sets my craving for chili! 

1 pound extra lean ground beef- I used 93% lean grass fed beef. You can also use ground turkey, but I've never been a fan. 

1 small onion, chopped

1 - 15 oz can of pinto beans

1 - 15 oz can Kidney beans

1 - 15 oz can of tomato sauce

1.5 tsp cumin

1 tbsp chili powder

1/2 tsp cayenne pepper

Dash of sea salt

3 garlic cloves, minced 

1 tbsp olive oil

Heat 1 tbsp olive oil in a large skillet. Add onion and garlic and sauté for 5 minutes. Add beef and cook until no longer pink. 

Add all spices and mix well. 

Drain and rinse the beans and add them in with the tomato sauce as well.

Heat at least 20 minutes on sommer, but you can cook longer if needed. 

Crock pot- brown the meat first and then combine everything and cook 3-4 hours on low. 

For the Clean Eating Cornbread recipe to go along with your chili, click here!

21 day fix: 

Serve in a green container and count 1 red, 1 yellow, 1 tsp. 

Biscuits and Gravy

Clean Eating Style! Now, this one made me happy. I grew up with the most yummy biscuits and gravy, made by my grandma! These clean eating biscuits and gravy are just awesome and half the calories!

Ingredients:
Butter
Milk, I used reduced fat
1 tbsp apple cider vinegar
Whole wheat flour
1/2 cup medium grind yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
Sea Salt
Scallions
2 Chicken Italian Sausage links
1/2 tsp dried thyme
1 tsp pepper
eggs (optional)

For Biscuits:

Preheat oven to 425. In a bowl, combine 3/4 cup of milk and 1 tbsp apple cider vinegar. Mix well and let stand 10 minutes. In another large bowl, mix together 1 and 3/4 cups of wheat flour, 1/2 cup cornmeal, baking powder, baking soda and 1/4 tsp of sea salt (no, I don't measure, just a dash!) Add 5 tbsp of unsalted butter (the real stuff) to the mixture and use a fork and mix until your dough turns to sand!

Add in the milk/vinegar to the mix and mix as well as you can. I use a rubber spatula, it helps! Next, take 4 scallions... you're going to use only the light green and green parts, toss the white and save the dark green for later. Chop into small pieces and add to the dough.

Form the dough into balls and flatten it out to about 3 inch by 3/4 inch thick disks. You're going to get 8 biscuits out of this dough. Transfer your biscuits to a parchment paper lined baking sheet (or 2) and bake for 11-13 minutes until a toothpick or fork comes out clean and the top is golden brown.

For the Gravy:

While your biscuits are cooking, add 1 tsp of coconut or olive oil to a skillet. Remove the casing from your sausage and add it to the pan, breaking it up into pieces. Add 1/2 tsp of dried thyme to the sausage.

In a large mixing bowl, combine 2 and 3/4 cups of milk and 1/2 cup of wheat flour, whisk together. Add to a skillet and sprinkle in a dash of sea salt and 1 tsp of black pepper. Bring the mixture to a simmer on medium high, stirring occasionally. Allow to simmer for 5 minutes and thicken, then add the sausage and simmer for another 5 minutes.

If you would like egg on top of your gravy, cook eggs however you like!

Top your biscuits with your gravy and eggs, sprinkle with remaining dark green chives, and enjoy!

Avocado Chicken Enchiladas

21 Days of Recipes, Day 4!

These. Are. Amazing.

Ingredients:
3-4 Chicken Breasts
1 jar of clean salsa verde, green enchilada sauce, or tomatillo sauce. I used Sprouts brand Enchilada sauce. When I say "Clean" I mean there's only whole foods inside the jar, no words you cannot pronounce and no sugar.
Low Sodium Chicken Broth
Cheddar Cheese
Cumin
Salt
Pepper
2 large garlic cloves
Coconut Oil
Onion
Cilantro
Whole Wheat Flour
Plain Greek Yogurt
1 large or 2 small avocados
8 Whole wheat tortillas

I cooked my chicken in the crock pot because it's so easy to shred! I covered the bottom of the crock pot in a thin layer of chicken broth, place my defrosted chicken inside, and topped with about 1/4 cup of my clean, green enchilada sauce. Cook on high for 3.5- 4 hours or low for 6.

You'll need about 20 minutes to prep your enchiladas, and then 20 minutes of cook time.

1. Preheat oven to 375.

2. In a saucepan, heat 1 tbsp of coconut oil. Mince 2 garlic cloves and saute them in the coconut oil for about 2 minutes. Next, add 1 tbsp wheat flour and saute on medium for 2 minutes.

3. Stir in 1 cup of low sodium chicken broth, 1/4 cup of chopped white or yellow onion, 2 teaspoons of cumin, a dash of salt and a dash of pepper. Bring to a slow boil and then simmer for 5 minutes.

4. Remove from heat. Stir in 1/2 cup of plain greek yogurt and 1 cup of your green sauce. Add 1/2 cup of chopped cilantro. Mix well.

5. Shred the chicken and chop the avocado. Grate about 1 cup of cheddar cheese.

6. Place a scoop of the prepared sauce in the bottom of a 9x13 baking dish. Cover the bottom of the dish in a light layer.

7. Inside each tortilla, add chicken, chunks of avocado, and a sprinkle of cheese. Seal the ends and roll each enchilada.

8. Pour the remaining sauce over the top and spread evenly. Then add about a cup of cheese over the top of the enchiladas.

9. Bake for about 20 minutes.

10. Enjoy these delicious enchiladas!

Roasted Red Pepper Hummus

Last week, I took a poll on my Social Media page to see which you would rather see this month, 21 days of workouts or 21 days of recipes. Recipes won by an overwhelming response! So here you have it! 21 Days of Recipes...

Day 2 Bonus: Roasted Red Pepper Hummus

I made enough homemade Tahini Paste for two batches of hummus, so I made it two ways!

Hummus is the Arabic word for chickpeas! It's more than just a dip, it's a super healthy snack, high in iron, Vitamon C, Vitamin B6, folate, amino acids, fiber and protein. It also has olive oil, which has it's own health benefits. Store bought hummus is tasty, but homemade hummus? That's the cherry on top of an already great snack!

Ingredients:
1 15 oz can of Chickpeas
You can use dry chickpeas too, but you'll have to prepare them by soaking overnight or boiling. For this recipe, we are going for a quick and easy snack, so I use canned!

1-2 very ripe red peppers, roasted
1 clove of garlic
Juice of a whole lemon
2-3 Tablespoons of Olive Oil
1/4 cup of tahini paste
dash of sea salt


Rinse the chickpeas in a strainer until they stop "foaming."

Cut the peppers into quarters and remove the ribs and seeds. Place skin side up on a foil lined baking sheet and broil for 9-10 minutes.

With tongs, place them into a ziplock and allow to steam for a few minutes, until you're ready for them in your food processor.

Add the lemon juice, tahini paste, garlic, 1 tablespoon of olive oil, and sea salt to your food processor and process until creamy.

Next, add the chickpeas, and another 1-2 tablespoons of olive oil. You can remove the skins for extra creamy hummus of leave them on for quick hummus. Process in pulses until smooth, stopping to scrape down the sides when needed.

Finally, add the red pepper. You can peel the charred part off the pepper as you add it to the food processor. When you are making hummus, make it to the consistency you like, if you need more oil or a little water, add it.

Serve as a appetizer, snack or lunch with whichever veggies or bread/crackers you like!

Stores in the refrigerator, covered, for about 5 days.

21 Day Fix:
1 Blue

Tahini Paste

Mmmmm, hummus sounds like a great snack, I think I'll whip some up... Opens pantry... chickpeas, check! Salt, Pepper, check! Olive oil, check! Lemon juice, check! Tahini paste... Darn it!!

What is tahini paste anyways?!?! Tahini paste is a paste made from toasted sesame seeds and olive oil. It can be purchased in a little jar at the store, and it's not the cheapest. But it's pretty easy to make, and stores for months in the fridge!

3/4 cup of sesame seeds and 3 tablespoons of olive oil will give you about 1/2 cup of tahini paste, enough for two batches of hummus.

First, add the sesame seeds to a shallow skillet and toast them over medium heat, stirring frequently. Sesame seeds go from browned to burnt pretty quickly, so watch them!

Next, let the seeds cool for a couple minutes then add them to your food processor with 3 tablespoons of olive oil. Process in pulses, stopping to scrape down the sides when needed. Your end result will be a paste.

If you are using your tahini paste for hummus, you'll want it to be very creamy, like this...

All done! Now, where's the hummus?

Try my favorite, Avocado Hummus, right here!

Avocado Hummus

Last week, I took a poll on my Social Media page to see which you would rather see this month, 21 days of workouts or 21 days of recipes. Recipes won by an overwhelming response! So here you have it! 21 Days of Recipes...

Day 2: Avocado Hummus

Hummus is the Arabic word for chickpeas! It's more than just a dip, it's a super healthy snack, high in iron, Vitamon C, Vitamin B6, folate, amino acids, fiber and protein. It also has olive oil, which has it's own health benefits. Store bought hummus is tasty, but homemade hummus? That's the cherry on top of an already great snack!

Ingredients:
1 15 oz can of Chickpeas
You can use dry chickpeas too, but you'll have to prepare them by soaking overnight or boiling. For this recipe, we are going for a quick and easy snack, so I use canned!

2 Avocados
1 clove of garlic
Juice of a whole lemon
4 Tablespoons of Olive Oil
1/4 cup of tahini paste
dash of sea salt and cracked pepper


Rinse the chickpeas in a strainer until they stop "foaming."

See the "skins" on the chickpeas? If you take the time to remove them, your hummus will be super creamy. It's not necessary, but just so you know!

Next, add all the ingredients to a food processor. Process in pulses, stopping to scrape down the sides when needed, until you have a creamy hummus. You can add more oil or a little water if you need. Depending on the power of your food processor, you might need a tiny bit.

Serve with cucumber, pita bread, carrots, peppers, any yummy snack you like!

Enjoy!

21 Day Fix:
1 blue

Double Chocolate Overnight Oats

Last week, I took a poll on my Social Media page to see which you would rather see this month, 21 days of workouts or 21 days of recipes. Recipes won by an overwhelming response! So here you have it! 21 Days of Recipes..

Day 1: Double Chocolate Protein Overnight Oats

Step 1: Combine all ingredients into a medium sized bowl with lid.

- 1 Cup Unsweetened Vanilla Almond Milk
- 1/2 Cup Plain Greek Yogurt
- 1 cup old fashioned rolled oats
- 2 tbsp unsweetened cocoa
- 2 tbsp honey
- 1 tbsp pure maple syrup (or more honey)
- 1 tsp pure vanilla extract
- 2 tbsp Chia Seeds
- 1 scoop Chocolate Shakeology (optional, but gives you the double protein and double chocolate!)
- Dash of sea salt

Step 2: Mix well!

Step 3: Cover and let sit overnight in the refrigerator (at least 5 hours)

The oats will absorb the liquid and your oatmeal will be ready when you wake! You can serve it cold right from the dish, ready to go! Or you can add extra milk to thin it, warm it or 30-60 seconds, add more honey or maple syrup to taste, and enjoy!