Tag Archives: BGB

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 🙂

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’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • 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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Golden Chili 

Happy Friday dear friends!!!!

What a week it has been! Spring has def sprung here in Texas. The weather was gorgeous this week with lots of sunshine and breezes!

If you missed it yesterday, I posted a bit of a long overdue health update. There will hopefully be some answers in the next week or so!!

Despite it being the first day of spring this past week, I got an inkling for chili as I saw so many pics of snow from my friends and family who still live up north!

Today for Foodie Friday I am linking up today with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for a Food Blogger Love themed week! So I want to share with you a few chili recipes from some of my awesome blogger friends!

Chili Powder Free Slow Cooker Turkey Chili (Gluten Free, Bean Free) from Susie at Suzylyfe
Best Chili Recipe Ever from Kalee at Sorey Fitness
Jackfruit Chili Recipe from Debbie at Coach Debbie Runs
Fall Chili and Cornbread from Samantha at Simply Samantha
Slow Cooker Vegetarian Chili from Erika at MCM Mama Runs
Hot Mama’s White Bean Chicken Chili from Farrah at Fairyburger
Chipotle Turkey and Sweet Potato Chili from Dixya at Food Pleasure and Health
Smoky Bean Chili from Jill at Jill Conyers
Hearty Vegetable Lentil Chili from Jessica at Nutritioulicious
Crock Pot Award Winning Vegetarian Chili from Julie at Running in a Skirt

Take some time to browse and save these awesome recipes!!

As I have learned more about spices and their health properties, I have come to love turmeric! I have begun to add it to my soups, smoothies, salads, and even when I make some desserts!  Even the Hubs has noticed some of the benefits of turmeric in his own life!

Golden Chili

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Ingredients

  • 1 lb organic ground turkey, cooked to crumbles
  • 2 large cans organic crushed tomatoes
  • 1 small can rotel
  • 3 cans organic tri-blend beans (or 1 of each- black, kidney &a pinto beans), drained and rinsed.
  • Spices to taste (1-2 tsp) Himalayan salt, paprika, chili powder, black pepper, cumin
  • 3 TBS + extra for toppings turmeric

Directions

  1. In a large Dutch oven or slow cooker, add all the ingredients. Still well.
  2. Cook for 8-12 hours on low heat.
  3. Enjoy with a sprinkle of turmeric on top 🙂

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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 )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some citrus recipes.


May you be filled with joy and health!
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Scalloped sweet potatoes 

Hello friends!  Thank you for joining me this week for National Eating Disorder Awareness week!  It holds a special place in my heart as it has been something that has affected my life very deeply.  In case you missed the other posts, you can check them out here, here and here 🙂
As we head towards the first weekend in March I have been thinking about heritage.  Since my husband is part Irish, it is fun to think about different Irish traditions.  When I lived in Chicago it was fun to see the river turn green and participate in some fun Irish themed races!  Along with fun traditions are fun foods!  With some of the health testing I have coming up, my food has been pretty limited.  I got a little creative in the kitchen and made a slightly different version to the traditional Irish scalloped potatoes!
img_2703I am linking up today with with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for a Heritage themed week!

Since I have an abundance of sweet potatoes, they were my inspiration!

Scalloped Sweet Potatoes

Ingredients

  • 1 large organic sweet potato
  • 2 large organic gala apples
  • 1/2 cup + 1 TBSP organic coconut oil
  • 2 TBSP organic cinnamon
  • 1/2 TBSP organic coconut sugar

Directions

  1. Pre-heat oven to 350*
  2. Grease med (I used 9.25″ x 7″) baking dish with 1 TBSP coconut oil
  3. Using a food processor, slice sweet potato and cored apples into thin slices.
  4. Heat remaining coconut oil till melted and add in the cinnamon and sugar.
  5. Using a lasagne technique, layer the slices of sweet potato and apple. Drizzle the coconut oil mix between layers. End with the sweet potatoes and a the remaining mixture of coconut oil and spices.
  6. Bake for 35-40 min, or until the sweet potatoes are soft.
  7. 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’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some pack your lunch recipes.

May you be filled with joy and health!
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Healthy Pear Crisp

Hello friends! Happy 1st Friday in December! This is my favorite time of year! Something magical and special and all the twinkling lights make my heart so happy.  Over the past few days the Hubs and I set up 2 trees and sprinkled other decorations all around the house.  I found the AMAZING sign at my local Hobby Lobby and it brings joy to my heart each time we light it up!
img_8016Our cute little trees

Some of my new fav ornaments

This time of year brings me into the kitchen even more than normal!  Can I just say how wonderful it has been to be able to cook and bake in a real kitchen!  I am so thankful for our new kitchen and the space it has to allow me to bring joy to others through delicious food!
I have been craving pears lately and earlier this week had a hinkering for a crisp.  I decided to put my 2 cravings together and whip up a healthier version of the apple crisp I grew up making.  The coconut sugar helps to bring out the natural sugars in the pears without being overly sweet. I really feel I could eat some of this for breakfast in place of my overnight oats and feel good about it 🙂

Today I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for a Holiday Baking themed week!
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Healthy Pear Crisp {Gluten Free}

Ingredients

Directions
  1. Pre-heat oven to 375* F.
  2. Grease, with coconut oil, a med size baking dish, I used 9 x 7.
  3. In a medium mixing bowl mix the oats, brown sugar, gf flour, and 1/2 cinnamon together. Add the coconut oil until the mixture is crumbly.
  4. In a separate mixing bowl, add together the coconut sugar, almond flour, and remaining cinnamon.  Add the pear slices and mix till coated.
  5. Spread pears in the baking dish and cover evenly with the oat mixture.
  6. Bake for 30-35 min or until the pears are soft.
  7. Let the crisp cool slightly and serve with or without ice cream.

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’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for copycat themed recipes!

I am also linking up with Deborah and Sarah for Meatless Monday.
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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 😉
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’ 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’ve 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 AnnmarieFarrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t 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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