Tag Archives: gluten free

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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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 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! :)



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 🙂
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 purée
  • 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 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! :)

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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Little Week Recap and a Pumpkin Pie Smoothie!

Hi there friends!
Happy Tuesday!
I am a little behind on blogging and I have been playing catch up for the last week since I FINALLY got my computer fixed!!  I have had so many issues with it the last 6 months, and I was finally able to make an appt and take it to the Apple store.  I took it in last Sunday afternoon, and I was there for a while.  The tech who helped me was very kind and knowledgeable! At fist we both thought my hard drive had crashed (AGAIN), but thankfully, that was NOT the issue!  My computer was in a vicious cycle of needing an update, but not having enough room to update because my hard drive was full. But, each time I attempted to pull things off onto my external hard drive, the computer would freak and not let me do it because I had not updated…See the cycle there?!? So after running some test, they were able to figure out what needed to be done.
1- remove my 20+ thousand pics and all other data.
2- Delete & wipe the computer clean.
3- Load the update
4- Re-ad the data I needed (aka, not ALL of my pictures…lol)
So when they called on Wed morning saying it was ready, I was thrilled.  However, when I got to the store and they brought out my computer, I tried to log in and it was still having the same issues 😦  Turns out they forgot to complete steps 2 & 3 in the 3 days they had my computer!  Thankfully, they were able to do them right then and there, but I did sit in the store for over an hour waiting for the “10-15 min” procedure to be finished.
At the end of the day I basically have a new computer with the new operating system and it running on happy space!

The rest of the week I played some catch up between mountains of laundry from sick kiddos (darn tummy virus) and lots of snuggles.

On Friday I got to head out to a city on the other side of Houston from me and hang with my Texas nephew and niece!  We had a fab weekend together despite it still being over 100*F with the heat index!  Saturday I watched little B play soccer and baby B and I were pretty much melting on the sidelines!

The highlight of the weekend was when the Hubs came out to join us and me introducing the kids to snapchat filters!  I think we laughed so hard we cried a few times! If you follow me on Instagram, you can see some of the video action!


As fall approaches this week, I have def been in the mood for more pumpkin based meals. I had some left over puree from my latest pumpkin creation, so I decided to make a pumpkin smoothie!  Boy oh boy, it was like Thanksgiving jumped off the calendar and into my smoothie!

Pumpkin Pie Smoothie

Ingredients

  • 1 frozen banana
  • 1/3 cup pumpkin purée
  • 1/2 of small container of Siggis vanilla yogurt
  • 1 cup unsweetened almond milk
  • 1 scoop protein powder
  • 2 scoops Vital Proteins Collagen
  • 1 tsp cinnamon & pumpkin pie spice

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Directions

  1. Blend banana with almond milk still smooth.
  2. Add remaining ingredients and blend till smooth.
  3. Split into 2 glasses & sprinkle punk in pie spice on top.
  4. Enjoy with optional whipped cream ( I didn’t have an on hand, but I know it will add another burst of flavor to this delicious smoothie!)

I even hung up my new fall door decoration I received for my birthday from a sweet friend!
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Come on fall, we are waiting for you!

 
What are you most excited about for during this fall?
– What pumpkin recipes do you enjoy? Or are you more an apple person?

I am linking up with HoHo Runs and MissSippiPiddlin today for their Weekly Wrap!
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Be filled with joy and health!
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Blackberry & Avocado Salad 

Hello all!  I am slowly getting back to blogging. My sweet friend Emily passed away 2 weeks ago and it really threw me for a loop.  I miss her so much, but I am so glad she is no longer in pain and suffering from the cancer that had taken over parts of her body.  She will live on in the legacy of her amazing husband and sweet kiddos.

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On top of dealing with the grief of losing Emily, Houston (and other parts of TX) have been getting so much rain and the flooding has been terrible.  Thankfully we have not had any issues at either of our houses, but not everyone has been as fortunate.  I usually LOVE water, but I am at the point where I would be happy to not see rain for the rest of the summer! Sadly we have more and more of it in the forecast 😦

In the midst of the rainy weather I decided to get creative with some of the raw fruits and veggies I had laying around.
I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our raw themed week!

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Blackberry and Avocado salad

Ingredients

  • 2 cups of lettuce (I prefer romaine and spinach)
  • 1/4 cup cucumber, cut into cubes
  • 1/2 red pepper, cut into cubes
  • 1/2 grilled chicken, cut into cubes
  • 1/2 tomato, cut into cubes
  • 1/4 cup blackberries
  • 1/2 avocado
  • 1 TBS red pepper hummus

Directions

  1. Place lettuce on a large plate.
  2. Add fruits and veggies.
  3. Add avocado and/or hummus in place of a dressing.
  4. Enjoy and be refreshed!

 

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 some On-the-go snacks themed recipes!

 

Be filled with health and joy!

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