Recipes

Chocolate Chip Nutella Muffins 

Dry Ingredients

  • 1 ¾ cup all purpose flour
  • ⅓ cup sugar
  • 1 tsp  baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 8 tbsp Dark Chocolate Chips

Wet Ingredients 

  • 8oz Tripple Cream Vanilla Yogurt (I used Siggs, but you could use any vanilla yogurt that you like)
  •  2 tbsp nutella 
  • 4 tbsp unsalted butter
  • 1 large brown egg (I used organic eggs)
  • ½ cup of Vanilla Oatmilk (you can use any milk you like)
  • 1 tsp pure vanilla extract

Directions

  1. Preheat the oven to 400 degrees. Spray muffin tin with nonstick spray. 
  2. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. 
  3. In a large bowl, combine yogurt, nutella, butter, egg, oatmilk, and vanilla extract. 
  4. Pour the dry ingredients into the large bowl of wet ingredients. Stir until combined. 
  5. Now stir in the dark chocolate chips. 
  6. Using a ¼ measuring cup, evenly distribute the muffin mix into the muffin tins. 
  7. Place in the oven and bake for 20 minutes. A toothpick should come out clean. 
  8. Let cool and enjoy. 

When reheating I placed the muffins in the microwave for about 20 seconds to warm. 

This recipe makes 12 muffins

Macros

Calories:   220g, Fat: 10.2g, Carbs: 28.1g Protein: 3.9g

Dark Chocolate Chip Peanut Butter Baked Oatmeal Cups

Ingredients

  • 4 small to medium sized ripe bananas mashed
  • ½ cup creamy peanut butter 
  • 2 eggs
  • 2 tbsp maple syrup 
  • ⅔ cup 2% milk (you really can use whatever milk or milk substitute you would like) 
  • 1 tsp vanilla extract 
  • 2 cups old fashioned oats 
  • 1 tsp cinnamon 
  • 1 tsp baking powder 
  • ¼ tsp salt 
  • ⅓ cup of dark chocolate chips, plus the desired amount to top oatmeal cups with ( I used 5 chocolate chips per oatmeal cup) 

Instructions 

  1. Preheat over to 350 degrees. Spray muffin pan with nonstick cooking spray to prevent oatmeal cups from sticking. 
  2. In a medium bowl, mix together bananas, peanut butter, eggs, maple syrup, milk, and vanilla extract until smooth and well combined. 
  3. Stir in dry ingredients; oats, cinnamon, baking powder, and salt. Be sure to mix well. Fold in ⅓ cup chocolate chips into batter. 
  4. Evenly distribute oatmeal batter between the 12 muffin cups. Place desired chocolate chips on top and bake for 20-30 minutes depending on your oven. Use a toothpick to check for doneness. It should come out mostly clean. The muffins will continue to cook while cooling, so you do not want to over cook them.  
  5. Keep refrigerated for optimal freshness up to 5 days. Enjoy hot, cold, or with a little milk splashed over the top.

Sweet Potato Beef Stew

Ingredients 

  • 2 medium sized sweet potatoes diced
  • 1 cup chopped celery
  • 1 medium yellow onion
  • 12 oz baby carrots
  • 3 large ears fresh corn 
  • 1 can fire roasted tomatoes 
  • ⅓ of a container of Porcini Mushrooms, Dried
  • 1.5 pounds of beef chuck roast pre-chunked
  • 2 tbsp flour
  • Salt and Pepper
  • 2 bay leaves 
  • 4 cloves of garlic minced 
  • ½ tbsp paprika 
  • 2 tsp Worcestershire sauce
  • 3 beef bouillon cubes
  • 2 cups of water 

Directions: 

  1. In a large crock pot, put your beef chuck roast on the bottom. 
  2. Layer all of the vegetables on top of your meat. 
  3. Add in your flour, salt, pepper, paprika, worcestershire sauce, garlic, bay leaves, and bouillon cubes. 
  4. Pour 2 cups of water over the contents of the crockpot
  5. Cook for 8 hours on low, stirring occasionally to make sure all of the ingredients are mixed together well. 

Macros: This recipe makes 6 servings. Each serving is 365 calories, 37.9g carbs (41%), 6.5g fat (16%), and 40.6g protein (43%) 

Chocolate Coconut Muffins

Ingredients: 

  • ¾ cup organic coconut flour
  • ¾ cup organic almond flour
  • ¼ cup unsweetened cocoa powder
  • ¼ cup organic coconut palm sugar
  • 1 scoop chocolate protein powder
  • 1 ½ tsp baking powder
  • ⅓ tsp baking soda
  • 1 cup vanilla greek yogurt 
  • 3 small ripe bananas 
  • 2 large eggs 
  • ½ cup dark chocolate almond milk

Toppings: 36 dark chocolate chips & 2tbsp shredded coconut chopped

Directions: 

  1. Preheat the oven to 400 degrees. Spray your cupcake pan with nonstick spray. 
  2. Place all ingredients in a blender. Blend until smooth. The batter will be thick, but you should be able to pour the batter out of a measuring cup. 
  3. Using a ¼  measuring cup, fill the muffin pan. Top with 3 dark chocolate chips and chopped shredded coconut. Place in the oven for 15 minutes. If the toothpick does not come out mostly clean, place muffins back in the oven for 5 more minutes. 
  4. Allow to cool before refrigerating. Reheat in the microwave prior to enjoying. 

This recipe makes 12 muffins. 

Macros: 1 muffin-214 calories-27.7g carbs (51%)-8.1 g fat (33%)-8.5g protein (16%)

Pumpkin Muffins with Dark Chocolate Chips & Pecans

Ingredients: 

  • 15 oz pumpkin puree 
  • ¼ cup coconut oil 
  • 2 eggs 
  • ½ cups organic pure maple syrup 
  • 1 tsp vanilla 
  • 2 cups oat flour (to make your own, put old fashioned oats into a food processor and grind to a fine powder. Be sure to measure after making) 
  • 1 scoop vanilla protein powder 
  • 1 tsp baking powder
  • ½ tsp salt 
  • 2 tsp pumpkin pie spice 
  • ½ cup chocolate chips (I used dark) 
  • ½ cup pecans chopped 

Directions: 

  1. Preheat oven to 350 degrees. Line muffin tin with liners and nonstick spray. 
  2.  In a small bowl, mix oat flour, protein powder, baking powder, baking soda, salt, and pumpkin pie spice. 
  3. In a large bowl, whisk pumpkin, coconut oil, eggs, maple syrup, and vanilla until well combined. 
  4. Add dry ingredients to wet and stir until combined. Stir in chocolate chips and pecans 
  5. Scoop into muffin tin and bake for 20-25 minutes (a toothpick will come out mostly clean). 

This recipe makes 12 muffins. I hope you all enjoy!!!

Chicken & Spinach Lasagna

Ingredients: 

  • 1.5 lbs of Chicken Breast 
  • 12 pieces of Whole Grain Lasagna 
  • 1 jar of Bertolli Rustic Cut Sweet Pepper with Portobello Mushroom Pasta Sauce 
  • 8 oz Fat Free Organic Cottage Cheese 
  • 8 oz Reduced Fat Ricotta Cheese 
  • 1 ½ cup Reduced Fat Organic Mozzarella  Cheese 
  • 1  package of Sliced Baby Portobello Mushrooms
  • 2 (5 oz) packages of Baby Spinach (you could buy the large package) 
  • 4 cloves of garlic minced 
  • 5 tbsp Unsalted Butter 
  • Grill Masters Montreal Steak Seasoning 
  • Salt & Pepper to taste 

Directions: 

  • Preheat oven to 350 degrees. Rinse chicken and season generously with Montreal Steak Seasoning. Distribute 3 tbsp of butter evenly over chicken. Cover with aluminum foil and bake for 30-45 minutes (you are looking for the chicken to shred easily).  Set chicken aside to allow to cool before shredding. 
  • Cook lasagna noodles according to package instructions and set aside. 
  • Preheat a  large saute pan to medium, add 2 tbsp butter and diced garlic. Allow to cook for 3 minutes. Then add mushrooms. Allow mixture to cook for 5 minutes. Now add both packages of spinach. Cook until the spinach has wilted. Place mixture aside. 
  • In a large mixing bowl, mix together the cottage and ricotta cheese. Now add the spinach & mushroom mixture. Mix together and add salt & pepper to taste. Set cheese mixture aside while you prepare the chicken. 
  • Pour the pasta sauce into a large saute pan (the one you cooked spinach and mushrooms in) and bring to a simmer. Shred the chicken and add to the pasta sauce. 
  • Preheat oven to 375 degrees.
  • In a large glass baking dish (9×13), spread 1⁄2 chicken sauce in the bottom. Arrange a single layer of noodles over chicken sauce. Spread with one half of the spinach cheese mixture. Repeat process for a second time. 
  • Sprinkle  top of lasagna with 1 ½ cups of organic mozzarella cheese.  
  • Cover with foil and bake in preheated oven for 25 minutes. 
  • Remove foil, and bake for an additional 25 minutes. 
  • Cool for 15 minutes before serving. 

Strawberry Banana Baked Oatmeal

  • Before
  • After

Ingredients:

  • Dry Ingredients: 
    • 2 cups Old Fashioned Oats
    • ¼ cup Brown Sugar 
    • ¼ cup Organic Coconut Palm Sugar 
    • 1 tsp Cinnamon 
    • 1 tsp Baking Powder 
    • ½ tsp Pink Himalayan Salt 
    • ½ cup Almonds 
    • ¼ cup Dark Chocolate Chips
    • 1 cup Strawberries diced
    • 1 Ripe Banana Peeled and cut into ½ inch slices
  • Wet Ingredients 
    • 2 cups Milk (I used organic 2% milk, but you can use whatever you prefer)
    • 1 Large Egg
    • 2 tbsp Butter 
    • 1 tbsp Vanilla Extract 

Directions

  1. Preheat the oven to 375 degree. Spray a 2 quart baking dish with nonstick spray. 
  2. In a large bowl, mix together the oats, both sugars, baking powder, cinnamon, salt, half of the almonds, half of the strawberries, and the dark chocolate chips. Add to the prepared baking dish. 
  3. Scatter the remaining almonds, strawberries, and the banana on top of the oats. 
  4. In the same large bowl you previously mix the dry ingredient in, whisk together the milk, egg, butter, and vanilla extract, then pour over the oats and fruit. Gently shake the baking dish to help the milk mixture go through the oats. 
  5. Place the oatmeal in the oven. Bake until the oatmeal is golden brown and the milk mixture has set, about 35 minutes. 

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