Dessert

Berry Quinoa Parfait

🍓🍓🍓🍓🍓

DAILY RECIPE WITH
SARAH PIERCE FITNESS

Berry Quinoa Parfait

Makes 4 servings, about 2 1/4 cups each
Total time 20 min Prep time 20 min
Containers per serving: 💜❤️💛

Ingredients:
2 cups cooked quinoa
1 cup sliced fresh strawberries
1 cup fresh or frozen blackberries
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
3 cups plain Greek yogurt
1 Tbsp raw honey or pure maple syrup

1. Evenly layer quinoa, strawberries, blackberries, blueberries, raspberries, yogurt and honey in a tall glass. Repeat with remaining ingredients.

2. Serve immediately or cover and refrigerate for up to 3 days.

Recipe via Beachbody’s Hammer and Chisel Nutrition guide.

April 16, 2016

Clean Eating: Apple Pie Blondies

Apple Pie Blondies

Ingredients

1/2 cup unsweetened applesauce
1/2 cup almond or cashew butter (Can sub for peanut butter if not strictly paleo)
1/4 cup coconut flour, sifted*
3-4 T pure maple syrup*
1 T apple pie spice (a mixture of cinnamon, cardamom, nutmeg)
Optional- Coconut palm sugar + apple pie spice to top to form a small ‘crust’

Instructions

Preheat the oven to 350 degrees and grease a baking tray**
In a large mixing bowl, combine all the ingredients and mix very well until a very thick batter is formed. Transfer to the greased baking dish and bake in the oven for 30 minutes, or until the tops are golden. Remove from oven and allow to cool completely. Refrigerate for at least an hour before slicing.
Keep refrigerated.

Notes

* Depending on the brand of coconut flour you use, you may need to add an extra tablespoon of coconut flour OR maple syrup to have the batter ‘firm’.
** Your pan size does not matter- I only filled half a 9 x 9 inch pan and formed a rectangular shape.

Recipe via www.thebigmansworld.com

November 16, 2015

21 Day Fix: Healthy Granola Bars

HEALTHY GRANOLA BAR RECIPE

INGREDIENTS:

3 cups oats

2-4 tablespoons “healthy chaser” (I use flax seed and chia seed, but you could also use wheat germ, 7 grain cereal, etc.)

1 cup plus 1 tablespoon peanut butter (chunky or creamy)

1 cup + 1 tablespoon honey

Now you have your basic granola bars. Add what you like from the list below to customize them!

1/4 cup protein powder

1/2 cup shredded coconut (optional)

1/4 cup chopped almonds/walnuts/cashews

1/4 cup dried cranberries, raisins, chocolate chips – anything yummy

Some notes:

This recipe is really flexible. Don’t stress about perfect measurements.

Sometimes I toast the oats and nuts on 400 degrees for about 13 minutes, but I haven’t been able to tell if it makes a difference. If I have time, I do it. If not, I don’t.

If you’re using chocolate chips and you decided to toast the granola, you should let it cool down so the chocolate doesn’t melt. But if you have picky kids and you need to trick them into thinking that they are eating chocolate granola bars you could let it melt and change the color of the whole granola bar. Not that I have ever tricked my kids into thinking they are eating lots of chocolate when they in fact are not.

INSTRUCTIONS:

1. For extra smooth granola bars, put the peanut butter and honey into a pot and heat it on low until it melts together. I’ve made these without heating anything and they’re just as delicious.

2. Chop the nuts, if you’re using them.

3. Pour peanut butter, honey, oats, your healthy chaser, protein powder, and your extras into a bowl and mix them well.

4. Grab a 9×9 pan and line it with some parchment paper.

5. Pour the mixture onto the parchment paper.

6. Cover it up with another piece of parchment paper, and begin rolling the bars flat. You could also use a can of soda if you don’t have a rolling pin that will fit inside the pan.

7. After your granola mixture is nice and flat, throw the top piece of parchment away and use the bottom one to lift out your granola onto a cooling rack.

8. Push the granola into a nice firm square on all sides, then let it sit and harden for at least an hour.

9. Cut your granola bars. I use a pizza cutter.

I store my granola bars in a ziplock container in the pantry, and they last for about 1 week. You could get a little more time out of them if you store them in the refrigerator.

Yum! Recipe via mycrazygoodlife.com

October 26, 2015

21 day fix Brownie Bites

Chewy Brownie Bites

1 scoop chocolate ShakeO (I used vegan)
1 tsp coconut oil
1 tsp peanut butter

Melt the 2 tsp in the microwave then mix with ShakeO and some water til its workable, then press into a brownie shape and cut in pieces.. Makes 4 pieces at 1 red and 2 tsp total, and you could easily split it into 2 servings because they are rich! 1 red, 2 tsp

Recipe via amandajbusch.com

October 24, 2015

Pumpkin Pie Shakeology

You know what I love about fall….everything PUMPKIN!
So excited for this yummy recipe!!

• 1 cup unsweetened almond milk
• 1 scoop Vanilla Shakeology
• 1 tbsp pure pumpkin puree
• 1/2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1 cup ice

Place all ingredients into blender, cover and blend until smooth.
Calories: 181
Total Fat: 5 g
Fiber: 5 g
Sugars: 8 g
Protein: 17 g
1 shake = 1 red & 1/2 yellow

October 14, 2015

Chocolate Chip cheesecake snack

Chocolate Chip Cheesecake Snack

You need:

Sugar Free/fat free Cheesecake pudding

Plain Greek yogurt

mini semisweet chocolate chips

Mix 2-3 Tbsp of pudding with 1/2 cup plain Greek yogurt, sprinkle with chocolate chips! Enjoy!

September 24, 2015

21 day fix cheesecake

21 DAY FIX CHEESECAKE

-makes 6 servings, 1/2 red each

INGREDIENTS:

1 cup low fat cottage cheese (2 red containers)
1/4 cup nonfat Greek yogurt (1/2 red)
1 large egg (1/2 red)
2.5 tablespoons sugar (I used concentrated Stevia instead… check the Stevia to sugar ratio on the container to know how much to use)
1.5 tablespoons flour (This is such a tiny amount of yellow container I didn’t even count it.)
½ teaspoon vanilla extract
½ tablespoon lemon zest

DIRECTIONS:

Preheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan.
Combine cottage cheese and yogurt in a blender and process until very smooth (I do this first to ensure the cottage cheese mixture is completely lump-free). Add the rest of the ingredients and process until smooth and combined.
Pour into prepared pan and bake for 30 minutes, or until the top pulls away from the pan and looks smooth and solid. The entire thing should be slightly jiggly, but not sloshy.
Let cool completely before refrigerating for several hours or overnight.

There are many different toppings you can use. I’ve added fruit, made a mixture of peanut butter and honey, and even made a chocolate Shakeology topping with Shakeology and coconut oil. you can play around with so many things. It’s also great just plain too!

Recipe via Alicia Berger Fitness

September 5, 2015