Get a good grip on your mega with these grip tips!
Thanksgiving is over and hopefully so are the heavy foods! Now that you’ve eaten all the foods and napped all the naps we can give you the news. It’s now Christmas!
To start your day with some Christmas cheer the healthy way we have a peppermint breakfast smoothie that takes all of 5 minutes to make!
1 frozen ripe banana in pieces
1 cup almond milk
¼ cup of fresh mint leaves
¼ tsp vanilla extract
1 tsp monkfruit
1 handful spinach
1 scoop pea protein powder
Blend it all up, put on your Christmas sweaters and enjoy! 🎄
What’s better than a muffin with no grains? The answer to that is -when it takes 5 minutes to make it! ⏰
Sometimes eating well can be associated with spending a LOT of time you don’t have in the kitchen. But with the idea of being able to exercise, eat well and enjoy all the fun that is the holidays in mind, we have a 5 minute delicious and healthy breakfast muffin recipe for you!
1 splash of Heavy Whipping Cream
1 Truvia Packet or replacement healthy sweetener
1 Pinch of Salt
1 tsp Vanilla Extract
4 tbsp Ground Flax Meal
Mix all ingredients together well and microwave in a cup for 1 minute
Ok so maybe we made it seem like the pumpkin phase would end with Halloween. Well - fooled you! We had to bring back pumpkin as we’re nearing the Thanksgiving feast! Here’s a new spin on pumpkin that is guilt-free so go ahead and eat it as a Thanksgiving countdown!
1 1/2 cups almond flour
1/4 cup Swerve Sweetener either granular or powdered is fine
1/4 tsp salt
1/4 cup butter melted
In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
Pour into greased pie pan. Press firmly with fingers into bottom and up sides. Prick all over with a fork before baking.
To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.
To bake a filled pie, pre bake 10-12 minutes before adding fillings.
3/4 cup pumpkin puree
4 ounces cream cheese softened
1/3 cup Swerve Brown sugar
1 1/2 tsp pumpkin pie spice
2 tbsp water
1 1/2 tsp grassfed gelatin
1 cup heavy whipping cream
1/3 cup powdered Swerve Sweetener
1 tsp vanilla extract
Make the pie crust according to the directions and bake at 325F for about 20 minutes. Remove and let cool.
In a large bowl, beat together the pumpkin puree, cream cheese, brown sugar substitute, and pumpkin pie spice until smooth.
In a small bowl, whisk together the water and gelatin. Microwave on high for 30 seconds and then whisk again to dissolve the gelatin. Beat into the pumpkin mixture.
In another large bowl, beat the whipping cream with the powdered sweetener and vanilla extract until it holds stiff peaks.
Mix the two mixtures together until no streaks remain. Spread in the prepared pie crust and refrigerate at least 2 hours until set.
Take it out and enjoy your guilt-free pumpkin dessert!! 🎃 🥧 🦃
It’s so depressing when you’re the only one eating healthily while everyone else goes to town around you - especially around the holidays! But here’s a guilt free recipe you can enjoy this Halloween missing out on the calories but without missing out on the fun!
What you will need:
1/2 cup Coconut Oil
1/2 cup cacao powder
2-3 tbsp pure monk fruit
1/2 tsp salt
1/3 cup peanut butter or almond butter
1 tbsp monkfruit
Grease 12 mini muffin tins or line with parchment paper.
In a medium pot, combine coconut oil, cacao powder, monkfruit and salt. Heat over medium heat and whisk until fully combined. As soon as it starts to boil, turn off the heat.
Spoon about 1 tablespoon into each section of the muffin tin. Once they all have some chocolate in them, tilt the pan gently in a circle to get the chocolate to go up the sides a little. Leave the remaining chocolate in the pot for the top. Place in the fridge for 10-15 minutes- until they are fully hard.
While they are chilling, make the filling. In a small bowl, combine nut butter and the monkfruit. Stir until well mixed. Remove the chocolate from the fridge and fill each one with a little of the nut butter mixture until all the mixture is used. Spoon the rest of the chocolate over the nut butter, making sure to completely cover it.
Place cups back in the fridge and let them chill for 20 minutes, or until they are completely hard. To easily remove cups, run a butter knife around the edges then peel off the liner. Store in the fridge or freezer and enjoy!!! 🍫🥜🎃