Veggie Egg Cups

A staple in my clean eating regimen is definitely EGG CUPS! These are so great to prep at the beginning of the week, put into individual baggies, & then just grab & go each morning! Plus they are seriously the easiest thing EVER to make!

What you need:
A dozen eggs
Chopped veggies - green/red peppers, onions, mushrooms, spinach, etc
Salt/Pepper to taste
Cheese to top if desired

What you do:
Preheat oven to 375
Coat muffin pan or brownie pan with nonstick cooking spray
Whisk eggs in bowl, add all veggies & mix well
Pour egg/veggie mixture into pan
Bake for 17-20 minutes or until toothpick comes out clean

21 Day Fixers this is 1 Red/ 1 Green for 2 cups :) Enjoy!!

Gingerbread Pancakes

We are a pancake family. I swear my kids could eat pancakes for breakfast, lunch, and dinner.  While I do buy the whole wheat pancakes, there's nothing better than making them from scratch.  I was reading the new issue of my Clean Eating magazine and came across these Gingerbread Pancakes.  I immediately knew I wanted to give them a try this morning.  As I suspected, they were a hit, even with the boyfriend!  

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 Tbsp ground flaxseed
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 2 cups unsweetened almond milk  
• Grape Seed or Coconut Oil 
• Maple Syrup (if desired)
• Berries (if desired)

 

Directions: 

1. Combine all dry ingredients and mix well in a large mixing bowl. 
2. Add 2 cups of plain unsweetened almond milk; mix well.
3. In a large nonstick griddle (or skillet), heat 1/2 tsp of grape seed or coconut oil. Using a 1/4 measuring cup, scoop pancakes onto griddle (or skillet).  Cook for about 2 minutes or until bubbles form in the batter then flip and cook for an additional minute or so until the pancake is golden brown.  
4. Repeat step 3 with remaining oil and batter. 
5. Serve pancakes with 1/2 tsp of maple syrup and top with berries of your choice! 

Gift Idea:  Mix together all of the dry ingredients and transfer them into an 8-oz glass mason jar. Get a cute card to attach and include the directions on how to make them! (No, that wasn't my idea. It also came from the Clean Eating Magazine!)  

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Pumpkin Chilli

When your 4 year old sits down to eat pumpkin chili with you for dinner you start to really take a step back. 

It's in those moments I begin to realize what a powerful life lesson I have taught to him over the last few years. 

He really does eat clean and the best part is that on most days he actually likes it too. 

Thankful he's going to grow up knowing healthy foods can taste great and be good for you too. 

Proud of my little foodie. I hope this recipe is one that your family loves as much as ours does.

 
Ingredients

1 tablespoon of olive oil
1 lb of ground turkey
1 yellow onion chopped up
1 14.5 oz can of diced tomatoes
1 15 oz can of chilli beans
1 15 oz can of black beans
3 tablespoons of brown sugar
1 tablespoon of pumpkin pie spice
1 1/2 tablespoons of chilli powder
Shredded cheddar cheese for topping 

Directions

In a large sauce pan add in olive oil and brown your turkey.
Once turkey is browned season with salt and pepper

Add in chopped onions - cook until soft
Add in remaning ingredients and cook for 35 - 40 minutes on low heat
Top with cheddar cheese and enjoy! 

Clean Fall Granola Bars

CLEAN FALL GRANOLA BARS

3.5 cups oatmeal (rolled or regular – depending on how you like it)

1/4 cup flaxseed meal

1/4 tsp. apple pie spice

1/4 tsp. allspice

1 tsp. cinnamon

1/2 tsp sea salt

1/4 cup organic coconut sugar

1/4 cup stevia

1/2 cup pumpkin puree

1/4 cup organic unsweetened applesauce

1/4 cup LOCAL Raw honey

chocolate chips, nuts, raisins (or anything else you desire!)

Preheat the oven to 350 degrees.

To ROLL THE OATS or NOT TO ROLL THE OATS!  That is up to you!  I can tell you that I made them both ways and you will see the difference in the picture.  Rolled oats is slightly blended, causing more of a flour like consistency.  Where as regular oats is thicker like a granola bar.  YOUR CHOICE!  I did my batch of ROLLED OATS in my single serve NINJA cup!

Mix together all of the above ingredients until VERY well coated.  You will need to keep folding and folding.

Rolled oat mixture – thinner!

Regular Oat mixture – thicker!

Parchment line your baking pan or spray with coconut oil spray.  

Press firmly into an 8×8 pan for thick brownie like bars or a 8×12 pan for thinner granola bars.

Bake for 30-35 minutes in 8×8 pan or 25-30 minutes in 8×12 pan.  Allow to cool before you cut them.
Store in airtight container in fridge or you can even freeze them!

Chocolate Peanut Butter Cups

You said you want clean chocolate peanut butter cups, so here it is!!!

Here’s what you need:

1 serving of Chocolate Shakeology

4 tablespoons Coconut Oil

2 tablespoons Natural Peanut Butter

Simple Steps:

Melt 2 tbsp of coconut oil in microwave for 15 seconds.

Pour in half servings of Chocolate Shakeology.

 Pour into 4-6 muffin pans evenly distributed.

Freeze for 5 minutes then spread even layer of PB on each one.

 Melt other 2 tbsp of coconut oil and mix with other half of chocolate shakeology.

Pour over the top of the peanut butter until covered completely and freeze for 15 minutes.

 Remove from the muffin pan and ENJOY!!!!

And be sure to have people over to share them because you WILL want to eat them all!

Kid Approved APPLE BANANA MUFFINS and they are GLUTEN FREE and VEGAN too!

This recipe makes 9 muffins! And yes, they are as good as they look!  Kid Approved too!

Ingredients:

2 large eggs, lightly beaten

1 cup mashed RIPE banana

1 Tbsp. Organic butter

1 1/2 cups almond flour

3/4 tsp. baking soda (GLUTEN FREE)

1 dash sea salt (i love the PINK HIMALAYAN)

1/2 cup chopped apple (the smaller the better)

Directions:

1. Preheat oven to 350.
2. Prepare the NINE muffin cups with CUPCAKE liners or coat with spray.
3. Combine the wet ingredients. (Banana, eggs, butter) in a medium bowl, mix well and set aside.
4. Comine the dry ingredients. (flour, baking soda, salt) in a different bowl.
5. Add the dry ingredients to the wet and mix until blended.
6. Add apple, and mix until just blended.
7. Divide the batter evenly into the muffin pan.  We used an ice cream scooper to help!
8. Bake 16-18 minutes, or until golden brown.
9. Transfer muffins to a cooling rack!
10. This recipe makes 9 muffins! And yes, they are as good as they look!  Kid Approved too!

My Littles' loved these so much!!

And they last for a whole week for an easy, quick breakfast before school!