Thursday, 17 September 2015

Chocolate & Salted Caramel Overnight Oats

"Oh I, I just died in your arms tonightttttt.....". (Thank you Cutting Crew)  Yep I sang that after eating this for brekkie earlier this week.  Dead.  Died.   It was THAT good!





This is freaking fast to whip up and even better to savor in the A.M.

Here is what you will need:
1/2 cup unsweetened cashew milk (or milk of your choice)
1/4 cup 0% greek yogurt
1 Tablespoon cacao powder 
1/2 scoop vanilla protein powder (if you have another flavor that marries well, please feel free to use it)
1/2 cup old fashioned oats
splash of Salted Caramel sugar free syrup (OR use a splash of caramel extract, a dash of Himalayan Pink salt and one packet of Stevia)

Add all ingredients to bowl, mix til blended then cover and refrigerate overnight.  Stir gently in the morning, top with 1 teaspoon of mini chocolate chips (I use Lily's) and dig in!

What is your favorite breakfast?  I'd love to hear in comments!




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Pumpkin Spice Mug Cake

This was SO darn perfect for a little bit of a sweet tooth craving, while still staying within the parameters of my nutrition plan. Yep, Oh Happy Freakin' Day!  Healthy is NOT boring my people!



First you are going to need a Hugh Jass mug, and give it a light mist of coconut oil. 

Then add all these ingredients to the mug:
1 Tablespoon oat flour
1 Tablespoon coconut flour
1 Tablespoon almond flour
Small sprinkle of each: cinamon, nutmeg, ginger & cloves
dash of salt
1/2 teaspoon baking powder
1 heaping Tablespoon pumpkin puree
1 large Egg white
1 Tablespoon of cashew milk (or milk of your choice)

1.  Mix all these together til smooth.
2.  Drop in the center 1 teaspoon of almond butter and push it down into batter.
3.  Top with one teaspoon of mini chocolate chips (I use Lily's)
4.  Microwave for about 45-50 seconds.
5.  Inhale.  Smile on the inside.  You are welcome! :-)


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Sunday, 6 September 2015

Pumpkin Spice Chocolate Chip Baked Oatmeal

Ahh there is nothing more warming to the soul than the very first Pumpkin Spice Chocolate Chip Oatmeal of the fall season!  It makes me happy!  :-)  Paired with a kick ass mug of Caramel Macchiato coffee with coconut oil (see how I make it here) and this is the recipe for a perfect Sunday morning! 

Pumpkin Spice Chocolate Chip Baked Oatmeal
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Makes 1 serving

Ingredients:

1/2 cup dry oats
1 cup water
1/8 t. baking powder
1 t. vanilla extract
1/4 cup cooked pumpkin
2 T. DaVinci sugar-free Dulce de Leche syrup (or any sweetener of your choice)
sprinkle of pumpkin pie spice
sprinkle of cinnamon
1 T. mini chocolate chips

Directions:

Mix the above in a sprayed oven-proof bowl. Sprinkle on chocolate chips. Bake at 350 for 30 minutes.  Let cool for about 10 minutes then dig in! 

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Saturday, 5 September 2015

Kicked Up Zucchini Boats

I was wanting to whip up a boats recipe for 3 days and was trying to find one that I saw on someone's Facebook wall.  I had no luck and grew impatient, so I whipped my own concoction up. It.  Was.  WICKED!

If you are 21 Day Fixin' it, here is the breakdown for each 1/2 of the boat, based on the size zucchini I chose:
3 GREEN (salsa & zucchini) homemade salsa is all veggies, no sugar, FYI
1 BLUE (cheese)
1 RED (turkey filling)



So here is the down low on ingredients and prep.  First preheat your oven to 400 degrees.

You will need:  

Turkey taco filling (see below)
Shredded cheese of your choice
1 large zucchini
Wendy's Bitchin' Salsa (click link for recipe)

Filling:
1 pound ground turkey
1/2 medium onion, diced
2 cloves of garlic, minced

Put these in a fry pan over med high heat to start to sautee then about at the 1/2 way done point I just threw in these spices:
Chili powder
cumin
smoked paprika
coriander
oregano
Sea salt
fresh cracked pepper

I did not measure, but I will say about 1 teaspoon of each for estimation sake.

Finish frying til meat is fully cooked.  Remove from heat. 

Cut zucchini in 1/2 lengthwise and with a melon baller (a spoon will do too), scrape the soft inside seedy part out.  The nastiest part...haha!!  Spray a baking dish with olive oil.  Set the zucchini in pan skin side down, and give the 2 halves a light mist of olive oil.

Take about 1 1/2 cups of your turkey taco filling (yes there will be some left over...make a salad with it tomorrow!) and put in a bowl with 1 cup of Wendy's Bitchin' Salsa.  Mix together and divide mixture between the two zucchini halves.  

Cover with foil and bake in oven for 25 minutes.  Remove foil, sprinkle with cheese and return to oven, uncovered for the last 5 minutes.  Remove from oven and TOTALLY dig in and enjoy! 



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