Recipes

Clean Eats for the Fall

In my current weight loss challenge group I asked my participants if they had specific recipes needs and I would do my best to create or find healthy clean eats for them.  This week there was a request for a healthier alternative to Coffee Creamer and some Yummy Vegan recipes.  So here are my faves!!!  Happy Fall Y’all!!

First let’s attack Coffee Creamer.  The store-bought coffee creamers are loaded with sugar, artificial flavors and chemicals (GMO Corn Syrup, Polysorbate 60*, Carageenan, Cellulose Gel) that have been linked to cancer and honestly just mess up your system!!  Not to mention they add empty calories to your day and makes your metabolism and adrenal system scream a little.

coffee-creamer

 

So here is an awesome fall fave dairy free alternative with just real food that you can put in your coffee and not feel too guilty about.

 

Pumpkin Spice Coffee Creamer

Ingredients

5 Servings 70 cal each

  • 1 1/4 cups unsweetened plain almond milk
  • 3 tablespoons raw honey
  • 3 tablespoons organic pumpkin puree
  • 3 1/2 teaspoons pure vanilla extract
  • 1 teaspoon pumpkin pie spice
Put ingredients in a mason jar and shake until well mixed.  Store in fridge. Shake each time before using.
mason-jar-frap
Next I want to tackle some easy vegan recipes that are loaded with tons of flavor.  Going to start with one of my faves an alternative to Pesto Pasta.  This one is key to use fresh produce and herbs for the best taste.  I also always encourage organic when possible so you don’t introduce those pesky pesticides into your families systems. This vegan recipe comes right from Vegan.com one of my favorite resources for all things Vegan.  Their website is easy to navigate and the recipes do not disappoint.
pesto-675x250
You will see nutritional yeast in this recipe.  I use this often in my sauces, dressing and as a thickening agent.  Definitely buy in bulk for this if you can.  I purchased mine through Thrive Market a great place for pantry items for a clean eating and vegan kitchen.

Vegan Pesto 

from Vegan.com
 This is great to top your zucchini noodles, in cold quinoa salad, on pita for veggie sandwiches,  mixed with your fave humus as a yummy dip to crudité, or added atop grilled eggplant.

Ingredients

  • 2 Cups fresh Basil (tightly packed)
  • ½ Cup Pine Nuts
  • 3 Cloves Garlic
  • ½ Cup Cold Pressed Olive Oil
  • ¼  Cup Nutritional Yeast
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Himalayan Salt
  • Pepper (to taste)

First toast the pine nuts in a skillet until they are lightly browned. It will take about 5 minutes on medium heat, flipping consistently. Then add the pine nuts, garlic, nutritional yeast, and basil to a food processor and begin blending on low-speed. Slowly add the oil and pulse until creamy. Then add the lemon juice and pulse again.

 

Each week through the continuation of my weight loss accountability group I will be sharing my fave healthy recipes.  If you would like to see more recipes and get help please comment or reach out anytime.  Happy Healthy Eating from Fat Girl to Fit Momma!!

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