Thursday, December 29, 2016

New Years Recipes: Red Wine Ginger & Berry Cocktail

New Year's Recipe #3:

Red Wine, Ginger, and Berry Cocktail

Prep time: 3 hours 10 mins
Total time: 3 hours 10 mins

Author: Beachbody
Serves: 12 servings, approx. 6 fl. oz. each

Ingredients:
1 (750 ml bottle) fruity red wine
4 fl. oz. citrus flavored vodka
6 fl. oz. unsweetened pomegranate juice
2 fl. oz. blackberry liqueur
1 cup Honey Ginger Simple Syrup
Sliced Strawberries (for garnish; optional)
Blackberries (for garnish; optional)
Raspberries (for garnish; optional)
28 fl. oz. soda water
24 Mixed Berry Ice Cubes

Instructions:
Combine wine, vodka, pomegranate juice, liqueur, and simple syrup in a large pitcher; mix well. Refrigerate for 2 to 3 hours, or until chilled.
Place a slice of strawberry, a blackberry, and a raspberry on a toothpick. Repeat so that you have 12 garnished toothpicks. Set aside.
Slowly add soda water to wine mixture; mix well.
Place 2 ice cubes in a serving glass; top with cocktail and a garnished toothpick. Serve immediately.

Nutritional Information (per serving):
Calories: 156
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 17 mg
Carbohydrates: 21 g
Fiber: 2 g
Sugars: 17 g

Containers: 1 ½ Yellow



Thursday, December 22, 2016

21 Day Fix Pumpkin Cheesecake

One of my favorite things about this time of year is pumpkin cheesecake!!  I do not however love the calories and ingredients.  Here is a cleaned up, 21 day fix approved version:

21 Day Fix Pumpkin Cheesecake:

Ingredients:
2 cups cottage cheese (2%)
1/2 cup nonfat greek yogurt
1/2 cup pumpkin puree
2 eggs
3 Tbsp. almond flour
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. stevia
1 Tbsp. maple syrup
Zest of orange (or lemon)
Directions:
1. Preheat oven to 350. Spray 7-8" pie pan with coconut oil spray.
2. In a blender, blend cottage cheese until smooth. Once smooth add the remaining ingredients and blend all together until smooth.
3. Put ingredients in pie pan. You can make a swirl with the cinnamon in the pie if desired.
4. Bake for 30-35 minutes until the edges are pulling away from the pan.
5. Refrigerate for a couple of hours or overnight.
6. Top with your favorite toppings.


Monday, December 19, 2016

Top 7 Foods to Feed Your Children

Have you ever wondered what foods you should feed your children to promote healthy eating and weight management?
Here is a list of the top 7 healthiest foods to feed your children and why:
1. Oatmeal (old fashioned or steel cut): A fabulous breakfast food, full of B vitamins, iron, zinc and calcium. Old-fashioned oatmeal offers plenty of carbohydrates for quick energy and high fiber. Add berries, walnuts and stevia to make it a delicious perfect food for those fast-paced school day mornings!
2. Yogurt: Kick your child's dairy consumption up a notch and include yogurt on the menu. A great source of calcium, yogurt is easier to digest than regular milk, and the cultures (check the label to make sure they're in there!) are very beneficial to good colon health. Watch it on the sugar content though. A great idea is to buy plain yogurt and sweeten it yourself with fresh fruit or stevia!
3. Broccoli: it is one of the best vegetables for anyone, especially growing children. It has loads of calcium, potassium, beta-carotene and a wide variety of the B vitamins. If your child is not a fan of plain vegetables include broccoli in a casserole or put a little shredded cheese on top to add flavor.
4. Protein: One size does not fit all when it comes to protein. The fact is that growing children need protein to keep growing. How you choose to give it to them can vary widely, according to your preferences. Good choices include legumes, beans (combined with a grain to make a complete protein), soy products like tofu, eggs or lean meat, fish or poultry. Turkey is an excellent replacement for ground beef.
5. Whole Grains: The best nutrition is found in whole grains. Brown rice and whole wheat bread are a quantum leap over their white counterparts and offer necessary fiber, minerals and vitamins. Choose grain products with the words whole, unbleached, and intact or ground. Watch for added sugar in whole grains. If you can find sprouted grain that is even better.
6. Nut Butters (all natural): Peanut butter and other nut butters are great, fast and easy foods for children. Kids need fat (it's a good fat if it doesn't have hydrogenated oils mixed in it) and they need the protein. Try spreading almond or sunflower seed butter on crackers, toast or celery sticks for a quick and nutritious snack. (By all natural: no sugar added.)
7. Fresh Fruit: My personal choice would be cantaloupe in the melon department. Vitamin C, beta-carotene, bits and pieces of B vitamins and trace minerals and calcium fill every juicy bite. Any in season fresh fruit is sure to be packed with healthy goodness! Berries are also an excellent choice!
Starting your children on a healthy eating journey as early as possible is crucial to helping them learn to be healthy adults and prevent weight problems throughout their lives.

Sunday, December 18, 2016

21 Day Fix Spaghetti Squash Lasagna

Love lasagna but looking for a cleaner, lighter version? This 21 day fix approved recipe is amazing!

Ingredients:

olive oil cooking spray [I use my EVOO]
1 lb of spicy Italian turkey sausage, casings removed
1/4 onion, diced
2 cloves of garlic, minced
1 1/4 cup of ricotta cheese
1 egg
1 1/2 cups of homemade tomato sauce
1 cooked spaghetti squash (about 4 cups of squash)
2/3 cup of mozzarella cheese
1 T parmesan cheese
fresh basil
salt and pepper

Instructions:

1. Spray a pan with olive oil cooking spray, saute onion until soft. Add turkey sausage and brown until cooked through. Add garlic and cook for an additional minute. Remove from heat.
2. Discard seeds from the squash and use a fork to remove your "spaghetti." To remove excess moisture from the squash, place it in a clean kitchen towel and give it a squeeze. Then season the squash with a little salt and pepper.
3. Stir an egg, parmesan cheese, and a sprinkle of pepper into the ricotta.
4. Preheat your oven to 375. Spray a casserole dish with a olive oil cooking spray and begin the layering process.
5. First, spoon about half of your sauce on the bottom of the casserole dish.
6. Next, add the cooked sausage. Layer spaghetti squash over the sausage then add the rest of the sauce and some fresh chopped basil.
7. Finally, top sauce with the ricotta cheese mixture and then add the shredded mozzarella.
8. Bake until cheese is melty and bubbly - about 15-20 mins. To brown the cheese, broil on low for 5-10 minutes at the end, but watch carefully. It sneaks up on you!
9. Remove from oven and let sit for a few minutes. If there is excess water at the bottom of your pan, you can carefully try to drain it out from the corner of the pan or serve with a slotted spoon.
10. Garnish with fresh basil before serving!

21 Day Fix Container Count: 1-1/2 RED, 1/2 BLUE, 1-1/4 GREEN




Love Snickerdoodles??? This is for You!

Who else LOVES snickerdoodles?? Here is an awesome recipe:

This Snickerdoodle Shakeology recipe turns everything we love about these treats into a healthy smoothie that we can drink throughout the holiday season.

Author: Beachbody
Serves: 1 smoothie

Ingredients:
1 cup unsweetened almond milk
1 cup ice
1 scoop Vanilla Shakeology
1 tsp. ground cinnamon
1 tsp. pure maple syrup
1 tsp. pure vanilla extract

Instructions:
Place almond milk, ice, Shakeology, cinnamon, maple syrup, and extract in blender; cover. Blend until smooth. Enjoy!


Saturday, December 17, 2016

Hazelnut Coffee Cookies


Ingredients:
1 cup all-natural hazelnut butter
1 tsp. pure coffee extract
1 cup quick-cooking rolled oats
½ cup raw honey
1 cup CafĂ© Latte Shakeology

Note: If you can’t find hazelnut butter, you can make your own at home. If you can find hazelnuts with the skins removed, that will save you a step. We love this recipe from the Minimalist Baker; you can leave out the cinnamon in her recipe if it’s not your speed.
Instructions:
Combine all ingredients in a medium bowl; mix well with a spatula or clean hands.
Roll mixture into twenty four balls, each about 1-inch in size.
Flatten each slightly so that it is shaped like a traditional cookie.
Refrigerate for at least one hour before serving.
Nutritional Information (per serving):
Calories: 110
Total Fat: 6 g
Saturated Fat: 0 g
Cholesterol: 1 mg
Sodium: 21 mg
Carbohydrates: 12 g
Fiber: 2 g
Sugars: 6 g
Protein: 4 g

Containers: 1 Yellow; 1 tsp.

Friday, December 16, 2016

Chocolate Peppermint Cookies

Ingredients:
1 cup all-natural cashew (or almond) butter
1 tsp. pure peppermint extract
1 cup quick-cooking rolled oats
½ cup raw honey
1 cup Chocolate Shakeology
Instructions:
Combine all ingredients in a medium bowl; mix well with a spatula or clean hands.
Roll mixture into twenty four balls, each about 1-inch in size.
Flatten each slightly so that it is shaped like a traditional cookie.
Refrigerate for at least one hour before serving.
Nutritional Information (per serving):
Calories: 81
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 37 mg
Carbohydrates: 11 g
Fiber: 1 g
Sugars: 6 g
Protein: 3 g
Containers: 1 Yellow