Stay Motivated

"People often say that motivation doesn't last. Well, neither does bathing - that's why we recommend it daily." - Zig Ziglar

Quinoa and Soy Pilaf

Often times I don't have time to cook lunch and I'm not going to undo my progress with fast food, so I bring lunch in.  This food is excellent for cooking in batches and freezing in tupperware for lunch.  So its as easy warming it up.

• Quinoa
• Red Onion
• Low Sodium Canned Pigeon Peas
• Soy Beans

1. Cook quinoa according to packaging.
2. Saute red onions with light olive oil.
3. Drain pigeon peas and mix in with heated onions.
4. Steam soy beans and remove from pods.
5. Mix all ingredients together.

Chocolate Banana Crunch Oatmeal

• 3/4 cups old fashioned oats
• 1-1/4 cups water
• 1/4 cup sliced almonds
• 1 TB agave nectar or honey
• 1 TB cacao nibs
• 1 sliced banana

1. Boil water
2. Add in old fashioned oats.
3. Reduce to medium heat and cook for 5 minutes, stirring occasionally.
4. Grind down cacao nibs to a coarse powder.
5. Add almonds, agave nectar, cacao and banana slices to oats.

6.  Enjoy.

Raw unsweetened cacao nibs

My favorite Doctor... Hippocrates, M.D.

Chocolate Oatmeal Almond Butter Cookies

Photo by: Adriana Billy

Makes 12 cookies

Ingredients:

• 1-1/2 cup rolled oats
• 4 tbsp brown sugar
• 1 tsp baking powder
• 1/2 cup almond butter
• 1/2 cup liquid egg whites
• 3/4 cup chocolate chips (at least 60% cocoa)

Directions:

• Preheat oven to 350˚ F.  Coat a baking sheet with non-stick cooking spray.
• Melt 1/2 cup chocolate chips.
• Combine all ingredients in a large bowl and mix well.
• Portion out dough onto baking sheet. 
• Bake for 10-12 minutes until edges of cookies start to brown.
• Allow to cool.
• Drizzle remainder of chocolate chips onto cookie. Allow chocolate to dry before serving.

Not my Mom's Strawberry Jam

INGREDIENTS

• 1 1/2 cups strawberries
• 4TB honey
• 1TB flaxseed meal
• 2 tsp lime juice
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1-1/2 TB Chia seeds

DIRECTIONS:

1. Puree strawberries in food processor.
2. Place honey, flaxseed, lime juice, vanilla extract, and salt in food processor. Mix thoroughly.  
3. Place strawberry mixture into storage jar and stir in chia seeds. 
4. Allow to sit at room temperature for 10 minutes. Enjoy.

Chia Seeds after soaking in water

Here is some information about Chia Seeds

Crispy Chick Peas

I love chips. But eating food with little to no nutritional value is the last thing I need to be doing as I struggle to eat cleaner.  This snack is baked, low sodium, tasty and easy to make.  I will be making this snack for years to come.


INGREDIENTS:

• 3 cans low sodium chickpeas – also called garbanzo beans
• 2 tbsp. olive oil
• 2 tbsp. curry powder
• 1 tbsp. garlic powder
• 2 tsp. crushed red pepper 

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Mix all ingredients in a medium mixing bowl.
3. Spread the beans out over a parchment-lined cookie sheet.
4. Bake for 40-60 minutes being sure to stir at 10 minute intervals.
5. Allow to cool and serve.

Protein Poppers

INGREDIENTS:

• 1/4 Red Bell Peppers
• 2 Baby Carrot
• 1/4 Celery stick
• 1 Kale leaf
• Fat-Free Feta Cheese
• Egg Whites

DIRECTIONS:

1. Preheat oven at 375˚F
2. Spray a muffin tin with non stick cooking spray
3. Place vegetables in food processor
4. Pour a 1/4 egg whites into muffin cup
5. Top with chopped veggies
6. Sprinkle with fat-free feta cheese
7. Bake at 375˚F until whites are firm.

These are fast and easy to make.  You can make them ahead of time and pack for breakfast or snacks.  They are full of protein and flavor. I suggest eating with a whole wheat english muffin.

Oat Bran Flaxseed Applesauce Muffins

INGREDIENTS:

• 1/2 cup packed brown sugar
• 3/4 cup whole wheat white flour
• 3/4 cup oat bran
• 3 TB flaxseed mill
• 1/2 tsp salt
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1 egg or 2 egg whites
• 1/2 cup applesauce
• 2 TB vegetable oil

DIRECTIONS:

Preheat oven to 400˚.   Mix together all dry ingredients together.  Blend in the rest of the ingredients into the dry mix until completely mixed together.  Bake in muffin pan for 15 minutes or until golden brown.

I love eating mine at breakfast topped of with pure pumpkin butter and side of milk. Enjoy!

I scream, You scream, We all scream for... Avocado?!

Avocado Gelato

 

Ingredients

• 3 cups whole milk or 2% milk
• 6 egg yolks
• 1/2 cup honey
• 2  avocados, peeled and pitted
• 2 teaspoon lime juice

Directions

1.  In a large saucepan combined egg yolks, 1-1/2 cups of milk and honey.
2. Cook and whisk over very low heat until mixture sticks to the metal utensil. Be very careful not to cook the eggs.
3. Remove from heat and gradually mix in the remaining 1-1/2 cups of milk.
4. Cover and chill in the refrigerator overnight or place the saucepan in an ice bath until completely chilled.
5. Next morning blend together avocados and lime juice and custard until completely smooth.
6. Freeze in a 2 quart ice cream maker according to manufacturers directions.
7. This recipe makes around 1 to 2 quarts of gelato. These gelato recipes can be adjusted to make a smaller portion but I always say if you’re going to make it you might as well make enough.

I LOVE this gelato and so does my son.. I just need to make an almond milk version for him... I like to mix nutmeg in mine (add this when heating the custard).  Top with dark chocolate covered hazelnuts... if you dare! ENJOY!

Don't have a ice cream maker? Watch This...

CLEAN Cheesecake!

Greek Yogurt Cheesecakes with Quick Berry Compote

Serves: 4         Hands-on time: 20 minutes         Total time: 6 hours, 30 minutes

INGREDIENTS:

• Olive oil cooking spray
• 6 tbsp rolled oats
• 2 tbsp almond flour
• 1/2 tsp ground cinnamon
• 5 packets stevia, divided
• 2 tsp coconut oil, melted
• 2 tsp unsweetened plain almond milk
• 4 oz low-fat cream cheese, room temperature
• 2 tbsp raw honey
• 1 egg
• 1 egg white
• 1 tsp pure vanilla extract
• 1/2 tsp fresh lemon juice
• 1/2 cup nonfat plain Greek yogurt

COMPOTE:

• 1/4 cup fresh squeezed orange juice
• 1 tsp arrowroot powder
• 2 packets stevia, or to taste
• 1 cup frozen mixed berries
• 1 tsp orange zest

INSTRUCTIONS:

1. Turn a 5- to 6-qt slow cooker on high. Coat 4 6-oz ramekins with cooking spray.
2. In the bowl of a food processor, process oats, flour, cinnamon and 1 packet stevia until finely ground. Add oil and milk and pulse until mixture forms wet crumbs. Divide oat mixture among ramekins, pressing down with the back of a small spoon or your fingertips to cover bottoms. Transfer ramekins to slow cooker, cover and cook for 15 minutes.
3. Meanwhile, in a large bowl, beat cream cheese, honey and remaining 4 packets stevia with an electric hand mixer on medium speed until smooth and fluffy. Add egg and egg white, and beat until just combined. Add vanilla and lemon juice and beat until just combined. Add yogurt and beat just until combined.
4. Bring a kettle of water to a boil. Spoon cheesecake batter into ramekins, dividing evenly. Carefully pour enough boiling water into bottom of slow cooker to reach about 1/2 inch up sides of ramekins. Decrease heat to low and drape a clean dish towel over the opening of slow cooker to prevent condensation from collecting on lid and falling into cheesecakes; place cover over top. Cook for 1 hour. NOTE: Do not remove dish towel or lid while cooking.
5. Meanwhile, prepare compote: In a small saucepan, combine orange juice, 2 tbsp water, arrowroot powder and 2 packets stevia. Add berries and orange zest and place on high heat. Bring to a boil, then reduce heat to medium-high and simmer until berries soften, about 5 minutes. Remove from heat and let cool to room temperature. Transfer to a small bowl, cover and refrigerate until needed.
6. Turn off slow cooker and let cheesecakes cool to room temperature, covered, for about 1 hour, 30 minutes. Remove ramekins from slow cooker and slide a thin knife around the edge of each cheesecake to loosen. Cover with plastic wrap and refrigerate for at least 4 hours. Carefully unmold cheesecakes with a knife and serve with compote, dividing evenly.