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!!

Recipes

Protein Pancakes & Balsamic Glaze

Eat like you love your body today!  Happy Valentines Day to everyone!!  Whether you are celebrating with you special one or your little kiddos like me you will likely have a choice of healthy versus not so healthy today.

I chose a healthier option today to show my body the love rather tear it up with too much sugar and fat.  Instead of topping the pancakes with chocolate syrup I opted for a delish balsamic glaze, yummy sweet and a little tangy!!

Our celebratory breakfast was Protein Pancakes with mixed berries and a Balsamic Glaze.

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Protein Pancakes

1 scoop Vanilla Shakeology

2 T low fat cottage cheese

2 egg whites

2 tsp unsweetened almond milk

dash cinnamon & cloves

 

Blend all ingredients together until smooth and creamy.  Scoop small portions onto hot non stick griddle and cook approx 2 minutes per side.

Balsamic Glaze

1/2 cup Balsamic Vinegar

Bring to a boil over medium heat in a small not stick pot, reduce to simmer.  Allow to simmer approx 10 minutes, checking and swirling in pot.  As the liquid evaporates it will become thicker.  Remove from heat and let cool.  As it sits it will become thicker.

 

Top pancakes with mixed berries (sliced strawberries, raspberries, blueberries) and balsamic glaze.

 

Want to learn more about healthy eating, get recipes, get support, and join my next weight loss accountability group with me as your coach sign up today for FREE!!

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Shakeology now available in 9 Flavors!!
Recipes

Crazy Easy Almond Butter

As a family we made the switch to Almond Butter a while ago but I had treated the delicious and nutritious treat like it is pure gold.  Honestly, I would sneak it when the kids were not watching because I didn’t want to have to share the teeny tiny amount that we had that cost us a week’s salary to purchase.  Ok so I know I am being dramatic but I really did secretly eat the stuff because I didn’t want to share.

My favorite almond butter was always the fresh ground we would get at Whole Paycheck, ahum I mean Whole Foods.  You could seriously taste the freshness and for that reason we paid $7/lb for the buttery gold.  I don’t know if I got sick of giving up other foods so I could afford to feed my almond butter habit or if I finally decided to not be so stubborn and share my almond butter with the kids.  Either way I knew if that little machine at Whole Foods was all that was in between me and almond butter I surely could manage to find a way to make it at home.  Enter my awesome KitchenAid Food Processor!

Now if you put Almond Butter on the delicious pedestal like I do you are going to have a Homer Simpson “Doh” moment when I show you how simple it is to make at home.

First gather either raw or roasted almonds, I prefer to buy raw then roast them a few hours prior to making my almond butter. Just pop 2 cups raw almonds into an oven at 300 for 10 minutes.  Let them cool down before you start making magic happen

2 Cups Fresh Roasted Almonds
2 Cups Fresh Roasted Almonds

Next you need a heavy-duty food processor or blender.  I prefer my food processor because it is easy to use, has a powerful motor that has yet to overheat, and get’s the job done in less than 10 minutes.

The magical KitchenAid food processor
The magical KitchenAid food processor

Add you almonds with your sharpest blade and turn on.  It will be loud at first, but that only lasts a few moments as the almonds start to break down.

Ear Plugs might be required
Ear Plugs might be required
Watch the magic
Watch the magic

As the almonds start to break down they will start to stick to the sides.  Just scrape it down every minute or so and keep pressing on…

Scrape down the sides
Scrape down the sides
Keep Going....
Keep Going….

The oils in the almonds will start to be released as the friction heats up the almonds and they are broken down.  It will start to ball up into a dough, don’t stop yet!  Break it down and keep going….

Keep Going....
Keep Going….

At about 8 minutes of processing you get a smooth and creamy Almond Butter to rival that from Whole Foods magic machine2015-03-05 12.11.35

Place in a small container and store in your fridge or pantry for a week or two, if it lasts that long.

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You can now enjoy delicious and nutrition buttery Almond gold at home.  Add it to greek yogurt, your smoothies, top apple slices, or eat it straight of the spoon if you want.   I have found the best place to get almonds is Costco, online, or Winco.  Enjoy!!