Blueberry Maple Muffins

These muffins are delicious and healthy!
If your following the 21 day fix container system this recipe comes right from the program created by Autumn Calabrese. 
If your like me and you don't have all purpose flour so use 3/4 cup of almond flour instead.

Ingredients:

1 cup whole wheat flour 

3/4 cup all purpose flour 
OR
3/4 cup almond flour

1/4 cup wheat germ  

1 1/2 baking powder 

1/2 tsp baking soda 

1/4 tsp sea salt (himalayan salt)

1 tsp ground cinnamon 

2 large eggs 

1 tsp pure vanilla extract 

1/2 cup pure maple syrup 

1 cup low fat buttermilk 

1/4 cup coconut oil melted 

2 cups blueberries 

Directions:

Preheat the oven at 375 degrees 

Use a muffin plan and place liners in each cup

In a large bowl place all the dry ingredients till combined. Whole wheat flour, all purpose flour OR almond flour, wheat germ, baking powder, baking soda, sea salt and cinnamon.

In the second bowl combine all the wet ingredients. Eggs, vanilla extract, pure maple syrup, buttermilk and coconut oil.

Add flour mixture to egg mixture and combine. 

Fold in the blueberries 

Fill the muffin pan with each one 1/4 full 

Bake in your preheated oven for 15-16 minutes 

Cool and enjoy 


Cloud Bread as seen on Fixate



Ingredients:

3 eggs

1/3 cup greek yogurt

1/8 tsp cream of tarter

dash of sea salt


Directions:

Place eggs whites in one mixing bowl and the yolk in another mixing bowl

Add greek yogurt to the yolk then fold into the yolk then add the sea salt

In the egg whites bowl add cream of tarter

Blend the egg whites with a hand mixer till a white cloud texture or meringue with stiff peaks

Blend the yolk till combined with the hand mixer

Add 1/3 of the egg whites to the yolk bowl and fold into the yolk till combined

Add the rest of the egg whites to the yolk and combine

Prepare your cookie sheet with cooking spray AND with parchment paper on top

Spoon the mixture on the cookie sheet making sandwich size circles

Now turn your oven to 300 degrees and add the pan for 22-25 minutes

DONT over cook

This is great for a sandwich or hamburger bun guilt free
ENJOY

Delicious Vegan Chocolate Chip Cookies


Moist vegan chocolate chip cookies you will love even if you don't eat vegan!

Ingredients: 

1/2 cup sugar

3/4 cup brown sugar, packed

1 tsp salt 1/2 cup refined coconut oil, melted

1/4 cup non dairy milk

1 tsp vanilla extract

1 1/2 cups flour

1/2 tsp baking soda

4oz vegan semi-sweet chocolate chunks

4oz vegan dark chocolate chunks


Directions:

-In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined

-Whisk in non-dairy milk and vanilla, until all sugar has dissolved an the batter is smooth

-Sift in flour and baking soda, then fold the mixture with a spatula, being careful not to over mix.

-Fold in chocolate chunk evenly

-Chill dough in the fridge for at least 30 minutes

-Preheat oven to 350

-Scoop dough with a scooper or spoon onto a parchment paper lined baking sheet. Be sure to leave at least 2 inches of space between each cookie and the edges of the pan so cookies can spread evenly.

-Bake for 12-15 minutes or until cookies begin to brown

-cool completely and enjoy



Homemade Chicken Pot Pie



Have you ever looked at the frozen chicken pot pies and thought man thats a lot of sodium!
Well I did so I looked for a healthy chicken pot pie recipe that wouldn't take me hours to prepare.
The picture doesn't do it justice since I already ate some before snapping the picture lol but try this easy recipe out. This makes TWO PIES, if you only want one then split the ingredients in half or the freezing instructions are below.

Time saver tip......
If you eat chicken for lunch then cook a weeks worth of chicken for lunch plus the 3 chicken breast needed for this recipe at once.



Ingredients:

4 tbsp unsalted butter

2-3 medium peeled and cubed potatoes

3 medium carrots peeled and cut into 1 inch pieces

1 medium onion (amount as desired)

1 rib of celery (amount as desired)

2-3 garlic cloves chopped fine

6 tbsp all purpose flour

3 cups chicken broth

3-4 cooked and cubed chicken breasts no seasons necessary just cooked

2/3 cup frozen peas

1/2 cup milk

1 tbsp parsley

1 tsp salt

1/4 tsp pepper

1 package of refrigerated pie pastry
(2 will be in the package)  This is optional.........Dont feel the need to make this a pie if your current eating doesn't need the crust. My kids love the crust so as long as they eat their peas and carrots they get crust to make this a family approved recipe :)




Directions: 

Preheat oven at 375

In a large pot, add butter, potatoes, carrots, onions. celery and garlic. Sauté until tender.
Stir flour in until blended

Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Stir in peas, heavy cream, parsley, garlic, salt and pepper.
Stir in chicken

Spoon mixture into 2 pie plates

Rollout the pastry to fit the top of each pie, place over filling and pie pan trim, seal edges.

Cut slits on the pie pastry to vent.

Bake at 375 for 30-35 minutes or until golden
Let sit for 10 minutes

If you do make both pies and want to cover and freeze the other it will last up to 3 months. To cook after freezing take the pot pie out 30 minutes before your ready to cook then place in a preheated oven at 375 for 40-45 minutes.



Thanksgiving Turkey For A Small Family



We are a family of 4 and have our Thanksgiving dinner at home. This is our healthy small family turkey recipe. Enjoy

Ingredients:

Aluminum foil

Half turkey (seen in picture bought from trader joes)

1 tbsp olive oil

1 tsp salt and pepper

Fresh herbs Rosemarry, Thyme and Sage




Directions:

Preheat oven to 350

Take the foil and make it into a pouch that will fit all the way around the turkey

In a small bowl combine olive oil, salt and pepper

Prepare the turkey then rub the turkey with the oil mixture

You can sear for more flavor but its optional

Add half the fresh herb to the foil pouch

Place the turkey into the foil pouch then add the rest of the fresh herbs on top of the turkey

Seal the turkey in the foil and place the foil pouch on a pan incase the pouch leaks

Cook at 350 for 1 hour and 20 minutes

Happy Thanksgiving

Turkey Taco Bowl




Ingredients:

1 pound ground turkey

1 can diced tomatoes

Taco Seasoning (Click here for recipe)

Rice

1 can black beans

1 can corn (optional)

Salsa

Cheese

Avocado


Directions:

Cook the turkey in a pan till the pink is gone

Add taco seasoning and diced tomatoes

Simmer

Cook rice however you choose, I use a brand that has rice in a ventilated bag that cooks by adding water and microwaving. Comment below if you would like to know the brand.

In a serving plate add the cooked rice

Warm up your black beans and corn if you choose those toppings then add to your plate

Place your turkey mix on your rice, cheese, salsa etc

Enjoy


Black Bean Rice Tacos with Avocado Topping



Black Beans and Rice Mix
Ingredients:

1/2 cup canned low sodium black beans, drained

1/4 tsp extra virgin olive oil

1 dash ground chili powder

1 pinch ground cumin

1/4 tsp ground coriander

1 tsp braggs liquid aminos

Salt to taste 3/4 cup cooked brown rice

Corn Tortillas

Directions: 

-Combine beans, oil, chili powder, cumin, coriander, barges liquid aminos, and salt in a medium saucepan, mix well

- Heat mixture over medium heat for 1 to 2 minutes or until heated through.

- Remove from heat, gently fold rice into bean mixture

-Serve Immediately 


Southwestern Veggie Taco Toppings  
Ingredients:

1/4 medium avocado mashed 

2 tbsp fresh pico de gallo salsa 

Directions:

-Combine mashed acocado and fresh salsa in a small bowl and mix well.

-Place black beans and rice mixture into one half of the tortilla, place veggie taco topping on top and fold tortilla. 


Enjoy