The cold temps and holidays right around the corner have me craving a hot, sweet festive beverage in the morning! Peppermint is such a brightening flavor and brings the nostalgia of Christmas past, and I love it in this creamy coffee. The added protein from the Orgain and the healthy fats of the MCT oil make this smooth and satisfying too! ❄️☕️❄️ Here's what you'll need: 2 teaspoons of instant coffee + 10 ounces of hot water (or 10 ounces of your favorite fresh brewed java) 1 rounded scoops Orgain Sweet Vanilla Bean protein powder 1/2 teaspoon peppermint wxtract 1/2 tbsp MCT oil Stir all ingredients together until creamy, then sit down for a treat! See MFP nutritional info below 👇 If you'd like to know more about MCT oil, I've found a helpful article from Dr. Axe that may provide insight into the benefits of this fairly new brainfood! Also here are links to websites where you can get Orgain Protein and the Sports Research MCT oil ☺
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Overnight Oats are a big craze these days, but when I've tun out and crave a sweet, raw and healthy breakfast, these are my next go-to! I put all of the ingredients together before my morning workout, giving everything time to set and combine nicely without the long wait! All you have to do is mix this healthy combo together in a bowl, walk a way for a few minutes, then come back to add your favorite toppings and devour! Here's what you'll need: 1/3 cup raw extra thick cut oats (Bob's Red Mill) 1 TBSP hemp hearts 1 TBSP Chia seeds 1 tsp maple syrup 1 scoop Vanilla Protein Powder (Orgain) 3/4 cup unsweetened almond milk Toppings: I used 1/2 cup fresh berries and 2 tbsp pomegranate seeds. In a cereal bowl, combine everything except the fruit, mixing well. Cover and allow the ingredients to set for 15-20 minutes. This will ensure the oats absorb enough of the milk to be tender, but still have some bite to them! After the time is up, stir the oats again, then add your toppings! Feel free to mix it up, with different fruit combinations and nuts for some extra crunch ☺️ I hope you'll find this recipe both simple and delicious. It's my hope to share meals that are healthy and not overly complicated, so please let me know what you think!
Soups, stews and chilis are perfect when the weather gets colder, and they can be a great way to pack lots of nutrition into one pot! Recently I came up with a delicious combination that was a huge hit, I've made it twice this month! Using my Slow Cooker Chicken and a variety of beans, this recipe is loaded with protein, tastes great and freezes well! Without further ado, here's the full recipe! Here's what you'll need: 6 cups of chicken stock or broth 1 19oz can green chile enchilada sauce 3-4 chicken breasts, baked and cut into small chunks (can also use 12 oz of my Slow Cooker Chicken recipe if you have some already prepped) http://www.wonderfullymadehealthandfitness.net/blog/meal-prepslow-cooker-shredded-chicken 2 15oz cans garbanzo beans, drained 2 15oz cans black beans, rinsed and drained 1 15oz can diced tomatoes, drained 1 15oz can sweet corn, drained 1 TBSP olive oil 1 celery stalk, chopped 1 small yellow onion, diced 2 cups curly kale, chopped (fresh or frozen) 1 TBSP of my All Purpose Blend (https://www.instagram.com/p/BLtMfFRgxg1/) 6 oz Neusfatchel cream cheese, softened 4 TBSP All Purpose flour, or 2 tbsp corn starch for thickening (optional for a creamier Chili) Putting it all together: In a large saucepan, first add the olive oil, onion, celery, and seasoning, sautéing on medium heat until tender. (You'll want to reserve 1 cup of the broth to make a thickening roux with the flour/corn starch.) Next add in the chicken broth/stock, green sauce, chicken breast, canned beans, tomatoes, and corn, followed by the kale. While everything is heating up (still on medium heat), warm up the 1 cup of broth in a small saucepan. When it is simmering, whisk in the flour/corn starch until a creamy, gravy like sauce forms. It's okay if there are a few lumps, they will cook out while the Chili simmers 😁. When the big pot of goodness is simmering, stir in the roux mixture, and add in the cream cheese. Stir everything together until the cream cheese is incorporated, and the sauce begins to thicken.
Reduce heat to medium low, cover and allow to simmer for 25 minutes, stirring occasionally. Then dish out into bowls and allow to cool a few minutes before serving. This makes a big pot of chili (about 12 healthy servings), so feel free to halve the recipe, but you can always freeze the excess for an easy leftover meal down the line! I hope you will will enjoy this satisfying meal, perfect for snowy days or meal prep! If there's one thing that we love around our house it's carrot bread. I hadn't made any for a pretty long time but with an excess of carrots in the veggie drawer, I decided that it would be great to make some fresh, warm and delicious bread. I'm ways looking for ways to reduce sugar in my baking and I solved this problem by using ripe bananas which added sweetness and also made the loaves super moist 💗
Here's what you'll need: Wet ingredients: 1 1/2 ripe bananas, about 1 cup, mashed 1/2 cup olive oil 1 large egg + 1/4 cup egg whites 1/2 cup milk (I used whole milk) 1 teaspoon vanilla extract 2 cups raw shredded carrot (I pulsed mine in the Vitamix to make small pieces perfect for bread) Dry ingredients: 1/2 cup sugar 1 tsp cinnamon 1/2 tsp nutmeg 1 cup Flapjacked Buttermilk Protein Pancake Mix 1 1/3 cup bread flour 1 TBSP baking powder 3/4 cup chopped walnuts or pecans 1/4 cup raisins (optional) Putting it all together: First, preheat your oven to 350F, and grease and flour two loaf pans (or you can use PAM baking spray to save time :)) Next combine all of your dry ingredients together and set aside. In a large bowl, mash your bananas then combine with the oil, milk, carrots, eggs, and vanilla extract... stir until well combined. Gradually add in the dry ingredients (about 1/3 of the mixture at a time) folding with a spatula until everything is incorporated. Lastly add in 1/2 cup of the nuts (1/4 cup reserved for topping) and the raisins if using. Divide the batter between your two loaf pans, then top with the remaining nuts. Bake in your preheated oven for 35 minutes, checking for doneness with a toothpick (I used glass pans which took a little longer, metal loaf pans may cook quicker). When it comes out clean, remove the loaves from the oven and allow to cool. This is always the hardest part for me because I love to try the bread fresh out of the oven! And my husband will pick off a corner when I'm not looking so I have to keep an eye out and get my pictures before he "ruins" them haha! This bread came out scrumptious, and being able to significantly reduce the sugar added was a big victory! Remember, the riper the bananas are the more sweetness they will add to your baking. Also, feel free to substitute a gluten free baking blend, though I haven't tried that yet! I hope you will enjoy this recipe as much as we did, I'll be making another batch very soon! |
AuthorKelly is a loving wife, mother, veteran, life-long athlete, personal trainer, and self taught cook with a passion for helping others. She hopes you will be inspired to live a healthier lifestyle while enjoying delicious meals cultivated in her home, and shared at your own tables. Archives
December 2020
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