Category Archives: health

Triple chocolate zucchini muffins {gluten free}

Happy Friday friends!
I am so thankful it is Friday! It has been a bit of a busy week in every area of my life! There are some things brewing that I can not wait to share with you all, and I hope I can share within the next week or so ūüôā

Last week began with a fun and crazy event at my gym.  The fitness instructors put on a showcase of many of the Les Mills classes and the members who participated were able to vote to see what new classes they will bring to the gym! It was so much fun to try new classes and get out of my comfort zone!  I was a bit wiped out from that, but it didn’t stop me from picking up the bed for our guest room! It is coming along and I hope it will be all finished soon! Amazing how this last room in the house is taking SO long! Hah
img_4631I joined a CSA last week, and I received my first batch of fruits and veggies! They are so delicious and fresh! I love how different they taste and how I know I am supporting a local organic farmer!
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With all the veggies I received plus a few things I had gotten at Costco I had 2 items that were overtaking my kitchen! It worked out perfect to use many of them up for our Foodie Friday theme today!

Today I am linking up today with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for kitchen cleanse themed week!

I LOVE zucchini, and I have been making zucchini recipes all week but I still had some left.  I love adding them to so many dishes to add an extra dose of veggies! They go so well with so many recipes!

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Ingredients

  • 5 extra ripe bananas
  • 2/3 cup melted coconut oil
  • 1/2-1 cup coconut sugar depending on the level of sweetness you enjoy
  • 2 teaspoons baking soda
  • 1/4 tsp pink salt
  • 1/2 cup raw cacao powder
  • 1 Tbsp ground cinnamon
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 3 cups gluten free flour
  • 1 large zucchini, shredded and chopped into small peices
  • 1/2 cup enjoy life chocolate chips
  • 1/2 enjoy life dark chocolate chips

 

Directions

  1. Preheat oven to 350*. Line 2 muffin pans with silicon cups (you can also use paper wrappers)
  2. Peel bananas and place in a large mixing bowl (I used my kitchen aid, but you can also mix these by hand). Mash bananas fully.
  3. Add in the coconut oil, mix well.
  4. Add in the coconut sugar, mix well.
  5. Add in the sprinkle of salt, baking soda, cacao powder & cinnamon, mix well.
  6. In a separate bowl, beat the eggs together and blend in the vanilla.  Add those to the banana mixture, mix well.
  7. Add in the flour until just incorporated.
  8. Gently fold in the zucchini and chocolate chips
  9. Fill the muffin cups about 3/4 full
  10. Bake for 20 min or until a toothpick comes out clean.
  11. You may have leftover batter, and if so, make additional muffins or you can use a small bread pan and make a loaf, bake about 20 min also.
  12. Enjoy

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don‚Äôt just leave your link and run away! :O
  • Please only link up recipe posts! ūüôā
  • Join us next week for some Tex-Mex (hello Cinco De Mayo) recipes.

May you be filled with joy and health!

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Spicy Avocado Eggs

Hi there friends!
Greetings from San Antonio! Here for a girls weekend with 2 of my favorite Sweat Pink girls! Check out Instagram to follow our fun times ūüôā
So here is a short and sweet (or actually spicy) recipe to get your weekend off on a kick!
I also have a fun tip to share with you about how I make the perfect hard boiled egg!
I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our spicy themed week!

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Spicy Avocado Eggs

Ingredients

  • 4 eggs
  • water (to boil eggs)
  • 1/2 avocado
  • 1/4 tsp pink salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp (plus more to top finished eggs) paprika
  • 1 tsp sriracha sauce
  • ice cubes

Directions

  1. Place eggs in a sauce pan, cover with water.
  2. Bring water to a boil and cook eggs for 8 minutes.
  3. Remove pan from heat and fill pan with cold water for 1-2 min or until the water in the pan remains cool.
  4. Place ice cubes in the pan and let them melt. (This helps the eggs peel really easily!)
  5. Peel eggs.
  6. Slice eggs lengthwise.
  7. Pop out the yolks and put in a med size bowl.
  8. Add in avocado and spices and sriracha sauce, mix together well. 
  9. Place yolk mixture in a ziplock bag. Trim a small hole in one of the corners. 
  10. Squeeze even amounts of the yolk mixture into the egg whites.
  11. Sprinkle additional paprika and/or sriracha sauce on top. 
  12. Enjoy!

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Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you‚Äôd love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by AnnmarieFarrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don‚Äôt just leave your link and run away! :O
  • Please only link up recipe posts! :)

Thanks again for stopping by! Join us again next week for some vegan themed recipes!

May you be filled with joy and health!
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Chocolate Pumpkin Trifle 

Happy Friday friends!
Another week is coming to a close! We have ventured into a new month, and the beginning of several of my favorite holidays! This time of year seems to be filled non-stop with sweets, desserts, drinks and food galore!  Do not fret, this time of year can be enjoyed even with so many indulgences staring you in the face. This week we have designed some yummy treats to keep you on track this holiday season while still enjoying some treats!

I also have to say that I have been really enjoying working on some new recipes for you all! And it gets a little messy at times, but that is part of the fun!
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I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our healthy treats themed week!

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Chocolate Pumpkin Trifle

{This recipe can be made into a single serving or for a group.  The ingredients are for 1 serving, so just increase accordingly for additional servings!}

Ingredients

Layer 1
1 pumpkin spice Chobani yogurt

Layer 2
1/4 cup quick oats, ground up
1/4 cup almond milk
1 Tbsp pumpkin
1 medjool date, pit removed
1 scoop Vital Proteins collagen peptides (optional for extra protein)

Layer 3
2 tbsp Organic pumpkin purée
1/2 TBS Cocoa powder
1 Medjool date, pit removed

Layer 4
EnjoyLife chocolate chips

Directions

  1. Mix ingredients for layer 2 in a blender, till smooth. Let sit about 5 min for ground oats to soak and become soft.
  2. Mix ingredients for layer 3 in a blender, till smooth.
  3. Layer 1/2 the ingredients in a cup or bowl, layer 1, layer 2, layer 3, layer 4, then repeat.
  4. May be stored in the fridge or served immediately.

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Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don‚Äôt just leave your link and run away! :O
  • Please only link up recipe posts!¬†:)



Thanks again for stopping by! Join us again next week for some spicy themed recipes!

May you be filled with joy and health!
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Spotlight Blog Hop Day- Chocolate Chip Pumpkin Protein Bar

Happy Friday friends!
Welcome to the last weekend in October! Time sure is a-flying!

If you are here for the first from the awesome blog hop, welcome! I’m so glad you decided to stop by!¬† This is my third blog hop, and I have loved getting to read new blogs and get to know some new bloggers! You can read a little more about me in my previous hop posts here and here, or on my about me page!¬† Thank you again Kristy at Runaway Bridal Planner for organizing such a great event!

I am heading to the pumpkin patch this morning now the the weather has cooled down a bit.  And by that I mean, the high has only been in the mid 80s vs 90-100+ degrees!
Speaking of pumpkin, I have an abundance of it right now! I apparently had several cans of it in my pantry from a few weeks ago that I forgot about and grabbed a few more on sale last week. With so much pumpkin it gave me a great opportunity to work on my pumpkin protein brownie bar recipe.¬† I’m not really sure if I would call them a brownie exactly, they are almost a mix between cake and a pie. So I settled on brownie ūüôā
This week I had plenty of extra pumpkin to work with for our Foodie Friday theme!
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I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our kitchen cleanse themed week!

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Chocolate Chip Pumpkin Protein Bar

Ingredients

  • 1/2 cup gluten free flour
  • 1/2 cup almond flour
  • 3 scoops unflavored collagen peptides
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1 Tbsp cinnamon
  • 1 Tbsp pumpkin pie spice
  • 1/3 -1/2 cup coconut sugar
  • 3 organic eggs
  • 1 can Organic pumpkin pur√©e
  • 1 tsp vanilla extract
  • 1/2 – 3/4 cup Enjoy life dark chocolate chips
  • Coconut oil for greasing baking dish or parchment paper

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Directions

  1. Pre-heat oven to 375*
  2. Lightly grease a 9″ x 13″ glass baking dish with coconut oil, or line with parchment paper.
  3. Mix all dry ingredients together in a bowl, set aside.
  4. In a separate bowl, mix the eggs, pumpkin and vanilla till fully blended.
  5. Add the dry ingredients to the wet and gently mix until just blended.
  6. Add in most of the chocolate chips, gently fold into the batter.
  7. Scoop batter into greased pan and spread evenly. Sprinkle remaining chocolate chips on top.
  8. Bake for 20-25 min or until toothpick comes out clean from the center of the brownie bar
  9. Enjoy

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don‚Äôt just leave your link and run away! :O
  • Please only link up recipe posts!¬†:)

Thanks again for stopping by! Join us again next week for some Healthifying A Favorite Sweet themed recipes!

May you be filled with joy and health!
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Veggies, veggies, veggies! 

Happy Friday friends. Oh I’m so glad it is Friday. It was a bit of a rough week (more about all that soon) but made it through!

Something you may not know about me is that I was a vegetarian for several years.¬† I have never been much of a meat eater to begin with, and one summer during jr high my sister and I decided to try it out.¬† I ended up enjoying the lifestyle and stuck with it for a few years after that.¬† I am not strictly a vegetarian any longer, but I do enjoy my veggies.¬† I prefer them over meat most days.¬† I married a huge meat eater, but he does let me cook vegetarian meals here and there ūüėČ
October is vegetarian awareness month!  Did you know there are different types of vegetarians?

  • Ovo-vegetarian: Eats eggs but no dairy
  • Lacto-vegetarian: Eats dairy but no eggs
  • Lacto-ovo-vegetarian: Eats both dairy and eggs
  • Pesco-vegetarian: Eats fish and seafood

This month we have been trying a few more vegetarian dishes than we normally have.  I saw some other fun ideas on Dietitians on Demand. 

  • Visit your¬†farmers‚Äô market and buy local fruits and vegetables. This is a great way to give back to your community and also learn about the produce grown in your area seasonally.
  • Go meat-free for the month of October. Give it a try! Meatless meals do not have to be taste-free! Research some new recipes online and even try some vegetables you‚Äôve never heard of.
  • Participate in Meatless Mondays. This is a better option for those not ready to fully commit to being meat-free. Try and spend only one full day a week without meat! Learn more here.
  • Host a vegetarian potluck at work. Join us at Dietitians on Demand and host your own meat-free potluck! Our employees will each be bringing in an item containing at least one vegetable or fruit to share. Creativity is encouraged.

To celebrate this month we are kicking off this month of Foodie Friday with vegetarian recipes.

I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our vegetarian awareness themed week!

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Butternut Squash Veggie Hash

Ingredients

  • 1-1/2 butternut squash, peeled
  • 1 red pepper, washed, cored and chopped into cubes
  • 3 cups kale, washed and chopped into smaller pieces
  • 1/2-1 cup vegetable broth
  • 1 TBS avocado oil
  • 1 clove of garlic minced
  • Spices to taste- salt, pepper, red pepper flakes, paprika, cumin

Directions

  1. Spiralize the butternut squash (if you don’t have a spiralizer, just slice & chop into cubes) (the link is not affiliate, just the one I have and enjoy using)
  2. Heat oil in a large pan and add the garlic.
  3. Once garlic browns, add the butternut squash and half of the broth.
  4. Cook squash for 5-7 min or until it begins to soften.
  5. Add in the red peppers and continue to cook.
  6. Add spices to taste more broth if needed to help the squash cook faster.
  7. Once the squash is fully softened, add the kale to wilt in.
  8. Once kale has wilted, serve and enjoy.

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don‚Äôt just leave your link and run away! :O
  • Please only link up recipe posts!¬†:)
  • Join us next week for some Choctober themed recipes! It is gonna be amazing!!!

Be filled with joy and health!
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Peppermint Protein Hot Chocolate 

Happy Friday friends!
Been a little quiet this week over here. It was a pretty busy week and I have focusing on some other areas of life. Had a girls night, went to my Bible study group, worked on finding curtains for our master bath (and was successful!) as well as spending quality time with the hubs, some evening kick butt workouts and cooking a LOT!

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Yay for new curtains!

Plus getting ready for another weekend away so yep, it’s been a busy week!

Fall weather decided to grace us with its presence a few mornings this week and even yesterday afternoon! The humidity has dropped to around 50% and it has been feeling glorious! Makes me miss the cool northern fall weather and I even put on our little firepace (minus the heat element for now…hehe)
SO of course this weeks recipe theme was perfect with the change of weather!

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I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our hot & festive drink themed week!

foodiefriday

Peppermint Protein Hot Chocolate

Ingredients

  • 2 cups water
  • 1/2 cup carob chips plus a few to sprinkle on top
  • 1/2 TBSP raw cacao powder
  • 2 scoop unflavored Collagen Peptides
  • 1/4 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 1/4 cup unsweetened almond milk
  • 4 oz homemade whipped cream

Directions 

  1. Boil water in a med saucepan then remove from heat
  2. Add in carob chips and whisk till melted/blended.
  3. Add in remaining ingredients (minus the whipped cream) and whisk well together.
  4. Pour into 2 mugs (I love using the mugs we made on our anniversary date last year!)
  5. Add a dollop of whipped cream and a sprinkle of carob chips on top

 

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don‚Äôt just leave your link and run away! :O
  • Please only link up recipe posts!¬†:)
  • Join us next week for some vegetarian awareness themed recipes!

Be filled with joy and health!
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Butternut Squash Nachos

Hello friends!
Happy happy first Friday of fall!  It is officially my favorite season!  Although the temperatures have been SO hot the past 2 weeks! It almost seems hotter than August!
Despite it still being hot outside, I am determined to lure in cooler temperatures with some yummy fall recipes! If you missed my new Pumpkin Pie smoothie, you can get the recipe here!

I also want to say a HUGE thank you to all the kind words of encouragement for my vulnerable post about some recent life events.

I went to Trader Joe’s the other day, and it was ALL THINGS PUMPKIN!¬† I have to say that made my heart pretty happy.¬† I had to restrain myself from buying everything with the word pumpkin! Haha¬† But I did find something that inspired the recipe for today!

I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our comfort food themed week!

foodiefriday

 Butternut Squash & Goat Cheese Nachos

Ingredients

  • Large handful of pumpkin chips (or your favorite tortilla chip)
  • 2 cups cubed butternut squash (I cheated a little and got some pre-chopped, but you can always buy a whole squash and peel and chop it yourself!
  • 1 red pepper, washed, cored and chopped into 1 inch squares
  • Goat cheese, shredded- As much as desired
  • 1 avocado any any other desired nacho toppings
  • Spices- Salt, pepper, paprika, garlic

 

Directions

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  1. Pre-heat oven to 425* F
  2. Place veggies on a lined baking sheet, cover with spices to taste
  3. Bake for 20-25 min
  4. Carefully remove the veggies into a bowl
  5. Turn oven onto broil
  6. Place a layer of chips on the baking sheet
  7. Scoop the veggies onto the chips
  8. Sprinkle on desired amount of cheese (you can also add a layer between the chips and veggies if desired
  9. Broil for 1-2 min, watching carefully
  10. Remove from the pan onto a plate
  11. Add avocado or other desired toppings
  12. Enjoy!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don‚Äôt just leave your link and run away! :O
  • Please only link up recipe posts!¬†:)

  • Join us next week for some festive drink themed recipes!

I am also joining Jill‘s Living a Life of Fitness Health & Happiness link-up!

Be filled with joy and health!
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