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THE INFAMOUS: AVOCADO ICE CREAM

9/29/2017

 
I must say, this recipe is not mine, this is right from Tom Brady's cookbook. If you haven't heard of it, it is what his personal chef creates for him and his family. Tom is mostly plant based, so of course Dave and I had to try some of his recipes. One day, Dave was extremely excited to make this for me. A warning; this is kind of expensive, so a treat for every now and then is probably smart. 
Although it looked as if this was the first time Dave has used a blender, all in all it seemed fairly easy to make. And it was,  extrememly delicious.
Picture
Ingredients: makes 4
1 avocado (ripe and soft)
1/2 cup raw cashews
1/2 cup coconut meat 
1 1/2 cups dates (pitted)
1 cup raw cacao powder
1 1/4 cups water
Directions:
1. Blend all ingredients in a high-powered blender until smooth.
2. Put mixture in freezer until ice cream reaches desire thickness. (For quicker ice cream, freeze half of the water into ice cubes before blending.)
3. Scoop ice cream into four dishes and serve with your choice of topping.

Nutrition:
Calories: 539
Fat: 24
Carbs:77
Protein:11
Sugar: 46
Fiber: 13


FIT FOR FALL: WEEK 3

9/29/2017

 
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WELCOME TO WEEK 3!!
 
Shopping List:
-lemons
-sweet potatoes
-spinach or kale or both
-bananas
-almond, soy milk
-chia seeds (if you don't have any left over from last week)
-craisins
-walnuts
-pepper
-cucumbers
-ezekiel bread
-hummus
-avocados
-your choice of protein
-blueberries
-blackberries
-rasberries
-apples
-peanut butter
-edamame spaghetti 
-black bean pasts
-oatmeal
-black beans 
- dates 
-shredded coconut
-dark chocolate


Here are some recipes I'd like you all to try this week:
Loaded sweet potatoes
chia seed pudding
To Go Date Balls
smoothie bowls
avocado icecream
black bean pasta

loaded sweet potatoes

9/28/2017

 
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I cannot get enough sweet potatoes. If I could find a way to just eat them, I would. 

I was never a huge loaded potato kind of person- nothing about them really ever intrigued me, but these.... oh these do. After speaking with a client about them the other day I knew I had to get the recipe up here. They may take long to bake them in the oven, but there's a lot of stuff you could be doing in the mean time, like meal prepping some other delicious recipes ;)

Craisin walnut loaded 

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Ingredients: Makes 4 servings
4 medium sized sweet potatoes 
1/2 cup craisins, or just cranberries
1/2 cup walnuts
1 cup kale or spinach



Directions:
1. Preheat oven to 375 degrees. Line baking sheet with parchment paper. 
2. Using a fork, poke multiple holes into sweet potatoes. Place potatoes in oven and bake for about 45-60 minutes, or until tender. 
3.In the meantime, heat olive oil over medium heat in medium saucepan. Add garlic and cook for a couple minutes, until fragrant and before browns. Add spinch and toss to coat. Add 1/3 cup water and cover for five minutes. Remove cover, toss kale, reduce heat, and cook for another 5 minutes or until spinach is desired texture, adding more water as needed..
4. Add walnuts and craisins to cooked spinach
5. Cut sweet potatoes in half lengthwise and add mixture. Enjoy!

Nutrition:
Calories: 253
Fat: 10
Carbs: 39
Protein: 5
Fiber: 6
Sugar: 18

BLACK BEAN-AVOCADO LOADED

Picture
Ingredients: Makes 4 servings
4 medium sized sweet potatoes 
1 can black beans
2 avocados
1 cup kale or spinach




Directions:
1. Preheat oven to 375 degrees. Line baking sheet with parchment paper. 
2. Using a fork, poke multiple holes into sweet potatoes. Place potatoes in oven and bake for about 45-60 minutes, or until tender. 
3. In the meantime, heat olive oil over medium heat in medium saucepan. Add garlic and cook for a couple minutes, until fragrant and before browns. Add spinch and toss to coat. Add 1/3 cup water and cover for five minutes. Remove cover, toss kale, reduce heat, and cook for another 5 minutes or until spinach is desired texture, adding more water as needed..
4. Add black beans to spinach and set aside
5. Cut avocados, place in bowl and mush until desired texture. I also like putting a little garlic powder in my avocado

5. Cut sweet potatoes in half lengthwise and add mixture. Enjoy!

Nutrition:
Calories: 228
Fat: 10
Carbs: 31
Protein: 4
Fiber: 9
Sugar: 7

FIT FOR FALL: WEEK 2

9/21/2017

 

SHOPPING LIST:

  • 1x Your favorite milk; almond, coconut, soy, regular
  • 5-6x bananas
  • 1x large package of blueberries, strawberries, blackberries, or your favorite berry, carrots, celery
  • Flaxseed, chia seeds
  • 1x all natural peanut butter (check to make sure no sugar in ingredients)
  • 2x large bags of spinach, kale or your favorite greens
  • small bag of apples (~4-5)
  • bag of avocado ~4
  • sweet potatoes ~3
  • 1x box of quinoa, soba noodles, black bean pasta, oatmeal
  • 1 cucumber
  • peppers ~3-5
  • broccoli bundle
  • 1x hummus
  • can of black beans ~1-2
  • 1x bag edamame, snap peas 
  • 1x package of chicken, or Gardein Mandarin Chicken
  • 1x bag of dark chocolate nibs

I think I covered all my bases, let's see ;P 

MONDAY 9/25

BREAKFAST
SNACK
LUNCH
Smoothie
SNACK
Almond Joy Chia Seed pudding
apple n' PB
DINNER
BLACK BEAN PASTA MEDLEY
BIG ASS SALADS

Tuesday

BREAKFAST
OVERNIGHT OATS
SNACK
smoothie
SNACK
Fruit to Go
DINNER
Soba noodle stir fry
LUNCH
sweet potato burger

Wednesday

BREAKFAST
ALMOND JOY CHIA SEED PUDDING
SNACK
Hummus & Veggie Mason Jar
SNACK
APPLE N PB W/ ALMONDS
DINNER
PITA PIZZA
LUNCH
BIG ASS SALAD

THURSDAY

BREAKFAST
SMOOTHIE
SNACK
APPLE N PB
SNACK
FRUIT TO GO
DINNER
BLACK BEAN PASTA
LUNCH
SWEET POTATO BURGER

FRIDAY

BREAKFAST
Overnight Oats
SNACK
CHIA SEED PUDDING
SNACK
VEGGIES AND HUMMUS
DINNER
SOBA NOODLE STIRFRY
LUNCH
BIG ASS SALAD

Chia seed pudding recipes

9/19/2017

 

3 chia seed pudding recipes

Picture
Blueberry Chia Seed Pudding
Ingredients: Makes 4 servings
2 cups coconut milk/almond milk
1/2 cup chia seeds
Optional: 1/4 teaspoon cinnamon powder
1c blueberries

Directions:
1. Add milk, chia seeds and cinnamon together in blow. Whisk together until blended 
2. Whisk in chia seeds until well mixed
3. Pour mixture into 4 containers, add 1/4c blueberries (or your favorite fruit on top) and store in fridge for at least 4 hours. 
4. Enjoy!

Nutrition:
Calories: 190
Fat: 7
Carbs: 25
Protein: 6
Fiber: 11
​Sugar: 12


​
Picture
Maple Walnut Chia Seed Pudding
Ingredients: Makes 4 servings
2 cups coconut milk/almond milk
1/2 cup chia seeds
2 TBS Pure Maple Syrup
1/4c Walnuts 

Directions:
1. Add milk, chia seeds and maple syrup together in blow. Whisk together until blended 
2. Whisk in chia seeds until well mixed
3. Pour mixture into 4 containers and store in fridge for at least 4 hours. 
4. When ready to eat, add walnuts and enjoy! 

Nutrition:
Calories: 288
Fat: 16
Carbs: 27
Protein: 9
Fiber: 11
​Sugar: 15


Picture
Almond Joy Chia Seed Pudding
Ingredients: Makes 4 servings
2 cups vanilla almond milk
1/2 cup chia seeds
1/8c dark chocolate chips/nibs/chunks
1/4c Roasted almonds



Directions:
1. Add milk and chia seeds together and whisk together until blended 
2. Whisk in chia seeds until well mixed
3. Pour mixture into 4 containers and store in fridge for at least 4 hours. 
4. When ready to eat, add dark chocolate and almonds, enjoy!

Nutrition:
Calories: 261
Fat: 16
Carbs: 25
Protein: 9
Fiber: 12
​Sugar: 11

Date-Licious energy balls

9/19/2017

 
Picture
Dates are full of benefits including promoting heart, brain and colon health, reducing blood sugar, and helping with weight loss. I love them because they give me some serious natural energy. They are easy to make, great to have on the go and can be stored in the fridge for a while. Here are a few of my favorite kinds.

Plain Jane Date Balls

Ingredients: Makes about 20
20 oz of pitted dates (I use 2x 10oz Sunsweet dates)
1/2 cup shredded coconut
Directions:
1. In a blender or food processor add dates a few at a time and blend until crumbly and sticky. Scoop out into bowl and continue until all 20oz is blended.
2. Mix in shredded coconut.
3. Scoop out a TBS at a time, roll into ball and place on parchment paper in fridge. 
4. Can be in fridge for a week or frozen for longer
Nutrition:

Calories: 91
Fat: 0.7
Carbs: 21.3
Protein: 0.4
Fiber: 2.3
Sugar: 18.3

Peanut Butter Cup Date BaLLS

Picture
Ingredients:
20oz pitted dates
2TBS  all natural nut butter
1/4 cup dairy free dark chocolate (nibs or chopped)
1 TBS chia seeds
Directions:
1. Place dates in blender or food processor and chop until it forms small, sticky pieces
2. Add da
rk chocolate, chia seeds and peanut butter into blender and pulse until well blended
3. Scoop out a TBS at a time, roll into ball and place on parchment paper
4. Can be stored in fridge for 1 week or freezer for longer
Nutrition:

Calories: 99
Fat: 1.2
Carbs: 22
Protein: 1.4
Fiber: 2.4
Sugar: 18.6

MAKE AHEAD TO-GO SNACKS

9/18/2017

 

Apples n' peanut butter 

Picture
​Ingredients:
1 apple 
1 TBS Peanut Butter (no sugar added)
Directions:
1. Cut apple as desired, I like 8-10 small chunks. Place into baggie or plastic container
2. Place 1 TBS of PB into container
3. Store in fridge until later use.
Nutrition:

Calories: 175
Fat: 8
Carbs: 26
Protein: 4
Fiber: 6
Sugar: 16


Picture
Hummus & Veggie Mason Jars
​
Ingredients: Makes 4 servings
1c your favorite hummus
12 carrot sticks (about 6 inches long)
12 celery sticks 
1 cucumber 


Directions:
1. Place 1/4 cup hummus at the bottom of each jar/container
2. Wash veggies and dry
3. Cut carrots and celery in half long way (about 3 inches per piece) and place in jar/container
4. Cut cucumber in half long way and then again to desired width. Place in container
5. Refrigerate until ready to enjoy

Nutrition: Per serving
Calories: 176
Fat: 10
Carbs: 16
Protein: 5
Fiber: 5
​Sugar: 4

Picture
Fruit to Go
Ingredients: Makes 4 servings
1c Blueberries
1 1/2c Strawberries
1 1/2c Grapes
Directions:
1. Slice strawberries as desired
2. Wash and dry all fruit
3. Divide and place into 4 different containers
4. Store in fridge until ready to eat

Nutrition: Per serving
Calories: 63
Fat: 0.4
Carbs: 15
Protein: 1
Fiber: 2
​Sugar: 12

Soba noodle stirfry

9/18/2017

 
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Soba Noodle Stir-Fry
Ingredients: Makes 4 servings
1 box  soba noodles
1 1/2 c broccoli
3/4c shelled edamame beans 
1/2c sliced carrots
2 tbs soy sauce (don't need if you're using the mandarin chicken sauce in Gardein)
1c snap peas
12oz chicken/1 package of Gardein Mandarin Chicken
Directions:
1. Cook soba noodles as directed on the box. Rinse and set aside when done
2. Cook chicken or Gardein package as directed.
3. When protein source is fully cooked, add broccoli, edamame, carrots, and snap peas to pan. Cook for additional 5-6 minutes. 
4. Add either soy sauce or Gardein sauce and stir in soba noodles.
5. Place on plate or into tupperware for later. Enjoy! 
Nutrition: Per serving, without protein source.
Calories: 210
Fat: 2
Carbs: 37
Protein: 9
Fiber: 3
​Sugar: 4

jen & Dave's Big ass salads

9/11/2017

 
Picture
Jen & Dave's Big Ass Salad
I love salads, but hate seeing boring salads at restaurants. You know, the ones that literally look like rabbit food? Not only do they not hold much nutritional content, but they are boring and often won't be something you lunge at to eat. Dave and I have been enjoying salads together for years, and this is one that keeps up happy and full for a long time. 




Ingredients
: Makes 4 servings

4 cups baby spinach 
1 medium-large sweet potato
1 avocado 
1c uncooked quinoa
1/2 cucumber
1/2c pepper
1c broccoli 

Directions:
1. Preheat oven to 400. Cut sweet potatoes in 1 inch cubes, toss with a little oil and add seasonings (I like garlic, pepper and salt) Cook for 25-30 minutes, checking occasionally. 
2. Cook quinoa as directed on box. 
3. Cut up cucumber, pepper, broccoli, avocado as desired and divide into bowls with spinach
4. Divide quinoa and sweet potatoes into bowls
5. Store in fridge until ready to eat. 
6. We use Green Goddess dressing, feel free to choice your own!

Nutrition: per serving
Calories: 262
Fat: 8
Carbs: 40
Protein: 9
Fiber: 8
​Sugar: 2

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