Snacks + snuggles! We’ve got a trail mix recipe you’ll swoon over
Breakfast IS the most important meal of the day. A crucial step in weight loss is activating metabolism and for many, breakfast is a great place to start. But the morning is also usually when a lot of other important stuff is going on so having a fast easy breakfast solution is key. In come egg bites! Taking your egg staple and making them fast, flavorful and easy to eat!
1 cup cheddar cheese
3/4 Parmesan cheese
1 cup chopped spinach
3/4 cup chopped ham slices or bacon
Preheat the oven to 350 and grease a cupcake muffin tin. Crack eggs into a bowl and mix thoroughly, then add everything except Parmesan. Mix again and pour evenly into each muffin section filling about 3/4 way. Sprinkle Parmesan cheese over the top and bake for 20 mins.
Pop them out, salt and enjoy! 🍳
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!!! 🍫🥜🎃
A rich chocolate treat that will satiety you’re sweet tooth while also satisfying the scale! Just three ingredients and you have a nice chocolatey sweet where a little goes a long way! 🍫
1/2 cup plus 1 tablespoon cocoa powder
4 Tablespoons coconut oil (melted)
1/4 cup Lakanto Monkfruit Sweetener
Mix together melted coconut oil with monkfruit sweetener. Add cocoa powder and stir well for at least 3-4 minutes. You want the mixture to be extra thick.
Pour into a parchment paper-lined flat container.
Stick in the freezer until solid (about 30 minutes) and chop into pieces or bars. Enjoy!
The weather is slowly but surely cooling down! While it might not be completely sweater weather just yet, hopefully some of our fall recipes can help get you in that autumnal mood!
2 cups (480mL) unsweetened cashew milk
2 tbsp (10g) unsweetened cocoa powder
12 drops vanilla crème stevia, or to taste
1 dash cinammon
1 dash nutmeg (optional)
Heat the cashew milk in a sauce pan. Add dry ingredients until warm and mixed well then add stevia and serve! 🎃 🍫
With fall just around the corner can we have pumpkin spice everything?? The answer is yes, but how do we hold the sugar? Here’s a recipe for a protein filled fall treat you can make in 2 minutes to get your autumn breakfast fix!
1 cup plain yogurt
1 frozen banana
½ tsp pumpkin pie spice
⅓ cup almond or soy milk
1 tbsp maple syrup
½ cup pumpkin puree
1 scoop your choice protein powder - not chocolate though!
Blend it all up and enjoy!!! 🎃
Some quick pre made snacks can make or break a healthy day! We need something that will bring energy without the quick rise and fall of sugar but also delicious and fast! In honor of fall here is a fall health hack pumpkin energy ball! The recipe below is basic pumpkin spice flavor but you can add a bunch to these snacks to switch up the tastes! The recipe is:
1 cup finely chopped Medjool dates
1/2 cup pecans
1/3 cup pumpkin puree
1/4 cup unsweetened coconut flakes
2 tsp vanilla
1 tsp cinnamon
Mix all ingredients in a bowl or food processer until combined. Refrigerate for 20 minutes.
Remove from fridge and roll into circular small ball shapes. Enjoy!
3 Hearty healthy bowls full of nutrition and energy to start your day! Not only will these start your day off right but they are deceivingly easy to make! While being very aesthetically pleasing all you’re really doing is layering ingredients so feel free to improvise!
Quinoa Egg Bowl: 2 medium boiled eggs (6 mins) 1/2 cup cooked quinoa (1 cup quinoa cooked in 2 cups water) 1/2 cup sprouts 1/2 avocado sliced top with feta cheese.
Strawberry Chia Bowl: 1/2 cup rolled oats non instant, 1/2 tablespoon chia seeds, 1/2 tablespoon coconut flakes, 1/2 tablespoon honey, 1 cup coconut or almond milk, 1/4 teaspoon vanilla. Bring all ingredients to boil in medium size pot then reduce to simmer until liquids have been almost fully absorbed. remove from heat, pour into bowl and top with strawberries and almonds
Kale Protein Breakfast Bowl: 2 cups uncooked kale, 4 brussel sprouts, 2 slices bacon, half avocado, 1 fried over medium egg, 1/4 cup pine nuts, salt and chili pepper to taste. Set a skillet or flat large pan to medium heat and add bacon slices cut is small strips horizontally, remove when cooked and add brussel sprouts. Cook for 5 minutes and add kale and sauce for 2 mins. Add to a bowl and sprinkle bacon slices over the bowl. Fry egg in same pan and place atop kale and brussel sprouts. Add pine nuts to skillet and saute to light browned color. Add to bowl and enjoy!
Try these and comment how they turned out!
We all get cravings once in awhile...or more often than that! While moderation is key and allowing yourself treats on top of a well balanced healthy diet is important - it’s nice if you can combat those momentary cravings sometimes to keep up good progress and save it for something you can’t pass up! One of the best things to help fill yourself up with is water! However it admittedly can get a little boring.
Cue a fun sugar free ginger soda-less “soda” to fill you up, aid digestion and satisfy your craving!
Healthy Ginger Ale
-stevia or monkfruit
Slice the lemon in half and squeeze the juice into a glass. Grate some of the ginger root into the glass and fill the glass with ice and cold sparkling water. Mix and add a couple drops of stevia or monkfruit and enjoy!
Moderation is key in exercise, health and lifestyle. But it’s also a big part of diet as a whole so as to nourish your body without depriving yourself. What’s ideal is if you can combine both - nutrients and a treat - especially without the crash feeling a lot of sugary or heavy carb foods provide that we love to indulge in! For a guiltless treat and a metabolism jumping snack try these Brownie Bites:
-1 cup mashed bananas
-1/2 smooth almond butter or preferred nut butter
-1/4 Cup cocoa powder
-1-2 scoops protein powder (casein or vegan)
- 1 mini cupcake pan
Preheat oven to 350 degrees. Grease mini cupcake pan very well to prevent brownies getting stuck.
Mix all ingredients with a blender until smooth.
Pour mixture into cupcake slots until full.
Bake 12-15 mins or until a knife or toothpick comes out clean. Cool and refrigerate any you aren’t eating for later!
One of the most important things your body needs to function properly is of course, water. However, its important to keep yourself well hydrated with not only water, but also the natural minerals your body needs as well.
An interesting effect that can occur when you begin drinking a lot of water is over hydration. This is a condition in which you have consumed so much water without replenishing any minerals that you have washed the minerals out and actually dehydrated yourself! While this is easier to do in the summer as you are also naturally sweating out salts, it can also occur in the winter by just consuming more than half your body weight in ounces with no supplement of any kind.
A good way to not only beat the heat, but stay hydrated without washing yourself out is to create a cucumber-infused water! A really simple and delicious twist on water that will help to keep you hydrated and getting some of the amazing vitamins and minerals cucumbers naturally contain.
Ingredients: Half your body weight in ounces of water, 1-2 medium organic cucumbers, 2-3 small lemons, 10-12 organic mint leaves and optional 1 teaspoon salt. Cut the cucumbers and lemons into slices and roll the mint leaves in as tight a roll as possible then cut in fine strips. Combine with water in a cute water container and go!