Category Archives: Recipes

Monday Fit Recipe

There is a recipe craze going around the fitness world, called raw balls, their dangerously addicting but luckily their packed with healthy ingredients. I make a batch every week and grab one here and there, before I hit the gym, when I’m craving something sweet, right before bed, pretty much whenever! ;) They seriously don’t take any-time to make, there so good for you, your kids will love them to, so why not give them a try? This is one of the many recipes I have for raw-balls, so there will be many more to come!

Ingredients:

  • 3 C Dates
  • 4 C  oatmeal
  • 1 C Unsweetened coconut
  • 1/4 C Chia (optional)
  • 1/4 C Ground flax
  • 1/4 C Cashews, chopped fine
  • 1/2 C Almonds, chopped fine
  • 1/4 C pumpkin seeds
  • 2 T Peanut butter
  • 1/2 C Coconut oil
  • 2 T Cinnamon (other spices could be good too)
  • 1/2 tsp Salt

Directions:

  1. Put dates in a bowl with enough water to cover them. I have some harder dates so I left them in about 20-30 minutes (when I’m in a hurry I skip this step and just add some water to the blender).
  2. Drain water into another bowl and pour dates into a blender and blend. You want it to be a paste when you are finished. You can use some of the water you drained off to help make the paste if your dates did not absorb enough. Add a little at a time. You don’t want it to be runny. The goal is a thick, smooth consistency.
  3. Then pour the date mixture and all the remaining ingredients into the bowl. Mix until all combined. Roll into balls. The recipe made 28 balls. Put them in the freezer to harden on a cookie sheet. I freeze the ones I can’t eat right away in zip lock bags.

Wednesday Fit Recipe


Are you planning on barbequing this weekend for Memorial Day? This recipe is one of my faves, so I tweaked it a bit to make in more figure friendly ;) I ommited the bacon, swaped the sugar for honey and cut down on the mayo fat with half light mayo and half plain greek yogurt. The results…AMAZING!!! I ate the entire batch myself! For dinner I would add a protein with it, veggie burgers, grilled chicken, or a turkey burger. It’s a great dinner to have, so low in carbs before bed.

INGREDIENTS:

6 C. broccoli florets

2/3 C. craisins

1/2 C. red onion, small dice

1/2 C. sliced almonds

Dressing:

1/2 C. light mayo

1/2 C. plain Greek yogurt

3 T. honey

Directions:

Whisk the dressing ingredients in a small bow. Pour over the other ingredients. Mix well and refrigerate for a few hours before serving.


Wednesday Fit Recipe

Banana-Split Pops

I don’t know how to categorize this recipe…breakfast, snack, dessert, or side. It’s so so so fun and good. Your kids will love them and so will you! Be creative and add what ever your family enjoys, raisins, coconut, flax seed, cheerios, etc…the possibilities are endless!

IMG_9480

(source)

Ingredients:

  • 3 large bananas, cut in half
  • 6 popsicle or lollipop sticks
  • One 6 oz. container strawberry Greek yogurt* (for extra protein, add a scoop of vanilla protein powder)
  • 1/4 c. chopped nuts
  • 1/3 c. chocolate chips or chunks

Directions:

Insert a stick in the center base of each banana half.

Using a mini-spatula or pastry brush, paint on yogurt.  Sprinkle on nuts and chocolate chunks or chips.

Transfer banana pops to a plate that has been lined with waxed paper and place plate in the freezer for 45 minutes or longer.

I got this recipe from peas and thank-you, its a super fun website!


Tuesday Fit Challenge

Slow Digesting Carbs

For today, one day, that’s all, try to only eat slow digesting carbs!

Slow-digesting carbs are mostly complex carbs found in foods with plenty of fiber and starch. Slow-digesting carbs also include simple carbs if they are eaten with their natural fiber or milk protein, such as fruits and dairy products. Fast-digesting carbs include refined grains and foods with plenty of sweeteners including sugar, honey and corn syrup.

My Favorite!

Here is a list of slow, also known as complex carbs:
  • Oats (ALL KINDS), oat bran, oat bran cereal (I.E. CHEERIOS)
  • Potatoes (ALL KINDS)
  • Rice (BROWN)
  • Pasta (WHOLE WHEAT)
  • Bread (ALL KINDS EXCEPT WHITE BREAD)
  • Beans (ALL KINDS)
  • Fruits and Vegetables

Here is a list of fast, also knon as simple carbs (stay away!):

  • Sugar (ALL KINDS)
  • Pineapple
  • Rice (WHITE)
  • Pasta (WHITE)
  • Bread ( WHITE BREAD)
  • Dried Fruits

 


Wednesday Fit Recipe

Dill Chicken Salad Sandwiches

This recipe will change your life…no kidding! It is amazing! At first I was a little hesitate when the title started with dill but, it doesn’t over power it at all and gives it just the right amount of surprise that your typical chicken salad doesn’t have. Out of all the recipes I’ve posted this is a MUST to try! I promise you will not be disappointed. I ate this for lunch and dinner for 3 straight days, that’s saying something (I HATE to eat the same thing twice). Enjoy!

Ingredients:

2 cups shredded, cooked chicken breast (I grilled mine on the Panini Press)
1 cup grapes, sliced into halves (I used red)
1/2 cup chopped cashews
1/2 cup chopped celery
2 Tbsp chopped green onion
1/3 cup freshly grated Parmesan cheese
1/4 cup mayonnaise (I used half light mayo and half plain Greek yogurt)
1/4 cup buttermilk
2 tsp lemon juice
1 tsp dried dill
1 tsp dried parsley
1/4 tsp garlic powder
Salt and pepper to taste*

Green leaf lettuce, for serving (optional)

 

Directions:

In a small mixing bowl, combine mayonnaise, buttermilk, lemon juice, dill, parsley, garlic powder, salt and pepper. Stir until well combined.  Set aside.  In a large mixing bowl, toss together chicken, grapes, cashews, celery, green onion and Parmesan. Pour dressing over chicken mixture and toss mixture until well coated. Serve on a bed of lettuce (if desired) on sliced whole wheat bread, or whole wheat tortilla. I also dipped Special K crackers in it for a snack ;)

Who dished it up first:

http://www.cookingclassy.blogspot.com

P.s. Not a kiddo fave

 


Wednesday Fit Recipe

Whole Wheat Pretzel Bites

I love pretzels…these pretzels have are chewy on outside yet soft on the inside. I was skeptical that a whole wheat version wouldn’t measure up but I was surprised. They make great snacks for kids, I put them in their lunch boxes with string cheese wrapped with ham. Or you can call them your carb-loaded dinner;)

Ingredients:

Dough:
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup very warm water

Topping:
1/2 cup  warm water
2 tablespoons baking soda
Coarse salt (optional)
2tablespoons butter, melted

Directions:

In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.

Preheat your oven to 500°F. Don’t be afraid of the high heat! This is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.

Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.

Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter.  Eat the pretzels warm, or reheat them in an oven or microwave on low heat.

KID APPROVED


Wednesday Fit Recipe

Chocolate Crispy Treats

Two things I LOVE…rice-crispy treats and chocolate! I just had to find a way to justify eating rice crispy treats! I defiantly wouldn’t recommend eating the whole batch but you will be tempted so have a game plan before you make them, they are devilish. These are a treat!

Ingredients:

3 c. rice crispies ( I used 1/2 brown rice crispies and 1/2 regular)

2 1/2 t. pure vanilla extract

1/2 t. salt

1/2 c. plus 2 T. nut butter

1/2 c. sticky sweetener (I used agave but honey works to)

1/4 c. cocoa powder (or your favorite chocolate protein powder)

Directions:

Mix your pb, sweetener, extract, cocoa, and salt. Melt in microwave, then pour over the cereal and stir well, making sure to coat all the crispsies. Form into balls or line a pan with wax paper and spread the mixture evenly into the pan. Place a sheet of way paper on top of the mixture, then press down as firmly as you can. Freeze for at least a half hour before slicing. These treats can be stored in the freezer, in the fridge, or loosely covered in a  cool dry place. But the best place is in your tummy :)

EAT IN MODERATION!


Follow

Get every new post delivered to your Inbox.

Join 95 other followers

%d bloggers like this: