Homemade Maple Brown Sugar Granola


I like granola. I like that it’s convenient for those week days when your morning is rushed and you don’t want to wait in the long line at Starbucks for a muffin. I also like that it doesn’t take a chef in the kitchen to make a batch of it. In fact, you really don’t need to have any kitchen skills; it’s pretty foolproof. You just need a few ingredients and an oven. 

Granola is just like most other recipes; you can tweak the ingredients to your liking or to what you already have in the pantry. I like to add a little flavor to mine by using dried up fruit. Both cherries, cranberries, bananas and apple chips do wonders for a batch of granola. If you’re not the fruit-kind, simply sprinkle some cinnamon on-top to add a little more.

Homemade Maple Brown Sugar Granola

Ingredients

  • 2 cups old-fashioned rolled oats
  • ½ cup pecans, chopped
  • ½ cup almonds, chopped
  • 2 tablespoons dark brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ stick of unsalted butter
  • ½ cup pure maple syrup
  • ½ teaspoons vanilla extract
  • handful of dried cranberries
  • handful of dried cherries, optional

Instructions

  1. Heat oven to 300. Place parchment paper onto a cookie sheet.
  2. Combine old-fashioned oats, pecans, almonds, dark brown sugar, cinnamon and sea salt in a large bowl. Mix well.
  3. Melt unsalted butter in a small saucepan over medium heat. Swoosh that pan around a bit, it helps the butter melt a little faster. Remove from heat and pour into a small bowl. Add maple syrup and vanilla extract. Whisk well.
  4. Pour butter mixture into bowl of dry ingredients. Stir well until all dry ingredients are covered and layer thinly on parchment paper covered cookie sheet.
  5. Bake for 35 minutes, or until granola is golden brown. Make sure you stir granola around every 10-15 minutes.
  6. Add dried cranberries after removing granola from oven and letting cool off slightly. Package when granola is completely cooled off.
http://fitgirlnic.com/homemade-maple-brown-sugar-granola/

Banana Orange Greenberry Shakeology


I love my Shakeology drinks. They’re my go-to breakfast every day and they’re versatile; you can add so much into them for a bonus added flavor. But the best part is that Shakeology isn’t just your everyday store-bought protein powder found in the healthy food aisle; it’s a nutrient-dense superfood protein shake. That means each serving contains important things that our bodies need like antioxidants, fiber, vitamins, mineral and probiotics just to name a few. Supporting digestive health should always be a priority and you’re doing just that when you have your daily dose of Shakeology.

I personally enjoy mine in the morning but I know a lot of others who have it as a snack, lunch or dinner. It’s a great boost for healthy energy, a factor in weight-loss and also a wonderful way to curb those junk-food cravings. 

If you’ve read this far, that means I’ve sparked your interest… So find your flavor here! I personally suggest Strawberry.

While I love my Strawberry PBJ Shakeology, I will test the waters with other flavors every now and then. This weekend the sun was out and it wasn’t entirely cold so I thought I would give my Greenberry packet a shot. Now because I’m not familiar with this flavor, I turned to Pinterest for some ideas and found this Orange Banana recipe. That seems like a pretty harmless combo, right? Right! Delicious enough that I’m gonna list the ingredients below.

1 scoop Greenberry Shakeology
1 medium banana
½ cup orange juice
½ cup water
3-4 ice cubes

 

Oat and Greek Yogurt Blueberry Muffins.

Another week, another healthy muffin recipe to devour for the upcoming days. While I was thoroughly enjoying 80 Day Obsession the previous two weeks, I ended up injuring my left shoulder and have had to postpone continuing on with the program until I am healed. Originally I thought maybe a week off with medication and rest would do the trick, but it’s looking like perhaps it isn’t that easy. So instead of being at a standstill, I decided to purchase the new Beachbody Program “2B Mindset” that centers on just nutrition. No exercise is necessarily, although I may start back slowly on a treadmill this upcoming week. 2B Mindset teaches you what to eat, how to eat and most importantly – how to keep it off; all without calorie counting or depriving yourself. I think each of us could benefit from this! If you’re interested in joining or learning more, don’t hesitate to reach out! There’s no limit on accountability buddies. 

 

Oat and Greek Yogurt Blueberry Muffins
Yields 12
A delicious and healthy alternative to blueberry muffins using old fashioned rolled oats and greek yogurt that gives you a moist morning treat.
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Prep Time
10 min
Cook Time
22 min
Total Time
32 min
Prep Time
10 min
Cook Time
22 min
Total Time
32 min
Ingredients
  1. 1 cup all-purpose flour
  2. 1 cup old fashioned rolled oats
  3. ½ tsp ground cinnamon
  4. 1½ tsp baking powder
  5. ½ tsp baking soda
  6. ¼ tsp salt
  7. 1 large egg, lightly beaten
  8. 1 cup plain Greek yogurt
  9. ¼ cup honey
  10. ¼ cup unsweetened almond milk
  11. 2 tbsp coconut palm sugar
  12. 1 cup fresh or frozen blueberries
Instructions
  1. Preheat oven to 350 degrees. Well grease a cupcake pan with cooking spray, or use cupcake liners. Set aside.
  2. Using a large mixing bowl add flour, old fashioned oats, cinnamon, baking powder, baking soda and salt. Combine well.
  3. In another medium sized mixing bowl add egg, greek yogurt, honey, unsweetened almond milk, coconut palm sugar. Combine well.
  4. Slowly add wet ingredients to large mixing bowl of dry ingredients. Mix well.
  5. In a small bowl, add 1 tablespoon of flour. Add blueberries, tossing so that they are as covered with flour as possible. This will keep them from bleeding through the batter.
  6. Carefully fold blueberries into the large mixing bowl with the rest of the ingredients until they are well combined.
  7. Add batter to 12 cupcake liners, filling each about 3/4th full. Sprinkle a pinch of coconut sugar over each muffin.
  8. Bake for 22-25 minutes, or until a toothpick can be inserted and come out clean. Allow to cool on a cooling rack for at least 5 minutes before handling.
Notes
  1. Muffins can last up to 5 days if stored in an airtight container.
fitgirlnic http://fitgirlnic.com/

Carrot Cake Muffins

Since I’m heading into week 2, I’m adding another to the list of tried and true 80 Day Obsession recipes. This Carrot Cake Muffin recipe is good as a pre-workout meal if you’re a Plan A like me. 4 muffins will serve as your 1 green, 1 red, 1 yellow and 1 tsp. It’s perfect for a super quick meal, especially if you’re doing your workouts early. No need to wake up SUPER early if you prep these during the weekend. 

And just to add a little oomfph! – I’m also adding a .5 tsp of peanut butter on-top of mine, just because I love peanut butter.

 

Carrot Cake Muffins
Yields 24
A healthy alternative to a favorite.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 6 cups shredded carrots
  2. 1½ cups old-fashioned oats
  3. 12 eggs, beaten
  4. 4½ tsp baking powder
  5. 3 tsp vanilla extract
  6. 6 tsp ground cinnamon
  7. 1 tsp ground nutmeg
Instructions
  1. Preheat oven to 350 degrees. Well grease a cupcake pan or line with parchment cupcake liners. Set aside.
  2. Using a large bowl, add all ingredients. Mix well using a wooden spoon.
  3. Add all ingredients to a blender, pulsing until mixture appears smooth. Remove from blender and carefully fill each cupcake liner.
  4. Bake for 25 minutes or until a toothpick stuck in the middle of a cupcake comes out clean.
  5. Allow to cool off for 5-10 minutes before storing or enjoy immediately.
fitgirlnic http://fitgirlnic.com/

#80DayObsession Flourless Zucchini Bread

It’s the first week of 80 Day Obsession for me and as a newcomer to food and workout blocks, I was searching high and low for some unique recipes to try out. I specifically choose this particular recipe via Brownell Bootcamp for an in-between snack prior to my workout. You can’t really go wrong with zucchinis as they’re delicious no matter how you cook or bake them. I remember having a couple squash plants out back a few years ago that produced some of the most gigantic zucchinis I had ever seen! You could easily make 2-3 loaves out of bread out of just one. 

This recipe isn’t like most bread recipes simply for the fact that you’re not using any flour, sugar or butter. It’s about as clean as clean eating can get, which is exactly what my week 1 meal-plan calls for.

 

 

Flourless Zucchini Bread
Yields 6
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 6 cups zucchini, peeled and grated (about 6-7 zucchinis)
  2. 1½ cup old-fashioned oats
  3. 12 eggs, beaten
  4. 3tsp vanilla extract
  5. 6tsp ground cinnamon
  6. 1tsp ground nutmeg
Instructions
  1. Preheat oven to 350.
  2. Well-grease a 9x9 baking dish and set aside.
  3. In a large bowl, combine all ingredients; making sure to mix well.
  4. Add mixture to baking dish, baking for 30-35 minutes or until a toothpick comes out clear.
  5. Set aside to cool for a minimum of 10 minutes before cutting. Tastes great with a teaspoon of butter.
Notes
  1. This recipe is perfect for 21DayFix or 80 Day Obsession. One serving equals up to 1 green, 1 red, 1 yellow and 1 tsp.
fitgirlnic http://fitgirlnic.com/

Strawberry Shakeology Recipes


PBJ

Strawberry Shakeology packet or scoop
1 small banana
1 tablespoon peanut butter or almond butter
8oz water
3-4 ice cubes


Strawberry Banana Oatmeal:
Strawberry Shakeology packet or scoop
8oz unsweetened almond milk
1 cup ice
½ banana
½ cup fresh or frozen strawberries, halved
3 tablespoons old-fashioned oats

Strawberry Lemonade
Strawberry Shakeology packet or scoop
1 cup water
1 cup ice
1 teaspoon pure maple syrup
2 tablespoons fresh squeezed lemon juice

21DayFix – Week 1, Plan-A Menu

With summer only 50 something days away, I thought no perfect time than now to clean up my diet and tone my body. I am pretty good at finding clean-eating meals to cook throughout the week but I wasn’t very experienced in portion control. Luckily for me, my husband had purchased the 80 Day Obsession Challenge Pack! So in preparation for the next 80DO challenge to start at the end of this month, I thought I’d use those cute little color containers and start the 21DayFix since I had 21 (well, 23 to be exact) days to practice my diet.

My BB coach directed me to Fixate Cooking, a program on BeachBody On Demand which offers up a large variety of recipes that center around portion control. This was a tremendous help in understanding what I can and cannot eat throughout the day for my specific meal plan. Plus, new recipes are always exciting to try out! Planning out to get the right amount of containers can be a little time consuming, but what meal-planning isn’t? 

The meals below are what I had for my first week. I’m on Plan A, and each recipe was delicious! I would highly recommend them if you’re a Plan A as well and are looking to try something new. Each recipe aside from PBJ Shakelogy can be found on Fixate Cooking, written out in the “Program Materials” link. If you try any, let me know how you liked them!

M1 – Breakfast: PBJ Shakeology
When I first started 21DayFix, I was most excited about Shakeology. I have done a few beachbody programs in the past and have tried a couple of the shakeology flavors and strawberry was hands down my favorite. I had originally mostly made it as a Strawberry Banana shake but I wanted to experiment a little and see what else I could throw together that tasted delicious as well as was healthy for me. Of course I turned to Pinterest for this, like most of us do for anything. That’s where I found a recipe for this PBJ shake. Now if you love a peanut butter and jelly sandwich, it’s highly likely you’ll like this shake. Throw in some banana and the flavor is even more delicious.

Ingredients:
1 Strawberry Shakelogy Packet
1 banana
1T peanut butter or almond butter
8oz water
3-4 ice cubes
(1 red, 1 purple, 1 blue)


M2 – Snack 1: Carrots and Celery.
(1 green)


M3 – Lunch: Overstuffed Turkey Sandwich 
(1 green, 1 red, 1 yellow)


M4 – Snack 2: 1 clementine
(.5 purple)



M5 –  Dinner: Meat Taco Meat (Day 1 and 2)
(.5 green, 1 red, 1 oil)

M5 – Dinner: (Day 3) Low-Carb Japanese Noodle Bowl
(1 green, 1 red, .5 yellow, 2 oil)


M5 – Dinner: (Day 4) Pineapple Fried Rice
(.5 green, .5 purple, .5 red, 1 yellow, .5 orange, 2 oil)


M5 – Dinner: (Day 5 and 6) Steak Fajitas
(1 green, 1 red, 1 yellow, 1 oil)



M5
– Dinner (Day 7) Oven Fried Chicken with Mixed Vegetables – Not Pictured
This is one of those meals where I scarfed it down before I could take a picture. Hey, it happens. 
(1 red, 1 yellow, 1 oil, 1 green)


Interested in joining a Beachbody Program? Send me an email or visit my coaching website to see what challenges and products are the perfect fit for you and your lifestyle!

Crustless Caprese Quiche

A quiche is perfect for a holiday breakfast, brunch or a few days of meals prepared ahead of time. I’ve done plenty of quiches that centered around meat and wanted to try one that was meatless, yet didn’t lack in the flavor department. Anything caprese is pretty much fool-proof, especially with baked tomatoes; those have enough flavor on their own!

This is a great recipe to make during the mid-summer when there’s an abundance of tomatoes and fresh basil. Luckily for me, my indoor basil plant is still alive and tomatoes were on sale at the grocery this week. A double win.

Note: If eating this over the course of a few days, be sure to place it in a tightly sealed container. It will last up to 4 days.

 

Crustless Caprese Quiche
Serves 8
A caprese version of a meatless, crustless quiche.
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Prep Time
25 min
Cook Time
50 min
Prep Time
25 min
Cook Time
50 min
Ingredients
  1. ¼ cup yellow onion, diced
  2. 2 garlic cloves, minced
  3. 2 large Roma tomatoes, one diced into small pieces and the other thickly sliced
  4. ¼ cup fresh basil, chopped
  5. 4-ounces shredded mozzarella cheese
  6. 4 large eggs
  7. 2 large egg whites
  8. ¾ cup whole milk
  9. ½ teaspoon salt
  10. ¼ teaspoon black pepper
Instructions
  1. Preheat oven to 350 degrees. Spray a 8' quiche or pie pan with cooking spray. Set aside.
  2. Grease a large skillet with cooking spray and set on med-high heat. Add onions and garlic cloves; sauteing for about 3-5 minutes. Remove from heat, adding to a small bowl and set aside while allowing to cool down for a few minutes.
  3. Add diced tomato and chopped basil to onion-garlic mix, stirring to combine well. Add onto the bottom of the quiche or pie pan, spreading throughout as evenly as you can. Add mozzarella cheese on top, spreading it evenly.
  4. In a medium size bowl add eggs, milk, salt and pepper. Whisk well until all ingredients are combined. Pour egg mixture overtop cheese and onion-tomato in quiche or pie pan. Place tomato slices ontop.
  5. Bake in oven for 50 minutes. Allow to cool for at least 10 minutes before serving.
fitgirlnic http://fitgirlnic.com/

Homemade Apple Muffins

Another day means another apple recipe. I had a few that I baked that I didn’t get a chance to take pictures of to post along with a recipe because they went too quick! But since it’s a Wednesday afternoon and I’m the only one home, I was able to bake up a batch of these delicious apple muffins and snap a few photos. Hopefully they are devoured by someone(s) other than me. Diets can be hard, especially around the fall time when everything is baked.

 

Homemade Apple Muffins
Yields 18
A simple recipe using fresh apples to bake a delicious, flavor-packed muffin.
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Prep Time
15 min
Cook Time
24 min
Prep Time
15 min
Cook Time
24 min
Ingredients
  1. 2 cups granulated sugar
  2. 2 large eggs
  3. 1 cup canola oil
  4. 1 tablespoon vanilla extract
  5. 3 cups all-purpose flour
  6. 1 teaspoon baking soda
  7. 1 teaspoon cinnamon
  8. 1 teaspoon salt
  9. 3 apples, peeled, cored and diced
  10. ½ cup brown sugar
Instructions
  1. Preheat oven to 350 degrees. Line a cupcake pan with paper liners or well-grease pan. Set aside.
  2. Using a large bowl add granulated sugar, eggs, oil and vanilla extract. Use a large wooden spoon to combine ingredients until well mixed.
  3. In a medium size bowl shift together flour, soda, cinnamon and salt. Slowly add dry ingredients to wet ingredients (sugar, etc) in the large bowl; mixing well. Batter will be thick! Add diced apples, stirring well. At this point your batter will become a little easier to work with.
  4. Split into 12 paper liners carefully, filling about ¾ of each. You’ll have leftover batter to make an additional 4-6 more muffins after baking the first dozen. Sprinkle a pinch of brown sugar onto the top of each muffin.
  5. Bake for 20-24 minutes. Allow to cool about 5-10 minutes before handling.
fitgirlnic http://fitgirlnic.com/

Apple Cinnamon Bread

Happy Fall! Yesterday we spent the later of the day apple picking at a fruit farm just a little outside of the city. Fall is especially my favorite time of the year because of events like this. I love baking, especially when the weather has just begun to cool down and you can leave the windows open while spending an afternoon in the kitchen. I am sure we will either run out of apples or my family will grow tired of eating all-things-apples before I can try all the recipes I want to, but I sure am going to try and cram as many in as I can!

So I deem this and possibly next week as “Apple Recipe Week(s).” This first recipe is Apple Cinnamon Bread, something that didn’t take very many apples (just 1 large to be precise) but smells and tastes like you baked a dozen. You don’t need to visit a fruit farm to make these recipes, unless you really want to. Most only ask for a handful of apples or less.

Apple Cinnamon Bread
Yields 8
A delicious addition to your collection of bread recipes.
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Prep Time
15 min
Cook Time
55 min
Prep Time
15 min
Cook Time
55 min
Ingredients
  1. ½ cup light brown sugar, packed
  2. 1 ½ teaspoon ground cinnamon
  3. 2/3 cup granulated sugar
  4. ½ cup butter, softened
  5. 2 large eggs
  6. 2 teaspoons vanilla extract
  7. 1 ½ cups all-purpose flour
  8. 1 ½ teaspoons baking powder
  9. ½ cup whole milk
  10. 1 apple, cored and peeled
Instructions
  1. Start by preheating your oven to 350 degrees and greasing a 9x5 loaf pan.
  2. Dice the apple into small pieces. Set aside.
  3. In a small bowl, combine brown sugar and cinnamon; mixing with a spoon until combined. Set aside.
  4. In a large bowl, add granulated sugar and butter and beat with either a handheld mixer or using a stand mixer on medium speed until smooth.
  5. Add eggs and vanilla, mix on medium speed until combined. Next add flour, baking powder and milk; mixing on medium speed again until smooth and well combined.
  6. Pour half of the batter into greased loaf pan. Add half of the diced apples on top, patting gently with the back of a spoon to combine them to batter. Sprinkle half of the sugar and cinnamon mixture.
fitgirlnic http://fitgirlnic.com/