Zucchini Pumpkin Protein Muffins

 

     This recipe is not just for Pumpkin Season…this one can be enjoyed all year round, …especially if you are into healthy and delicious.  And, add a little swipe of Peanut Butter as another layer of fun and nutrition.  Each of these 18 are only 75 calories, 9g carbs, 2g fiber, 7g net carbs, 5.4g protein, and 3g fat.  How many make a serving?…it’s anyones guess.  You will have to try it for yourself and decide.  :)

Ingredients for 18 Muffins~

2 small (approx 9oz total) Zucchini 

2 medium ripe Bananas 

2 extra large Eggs

15oz can Pumpkin

2 scoops Vanilla Quest Protein Powder

1/2 cup ground Almond Flour

1/2 cup Oats

1 teaspoon Cinnamon

1 teaspoon Baking Powder

Dash Vanilla

1.5 Tablespoons chopped Pecans

     Grate both Zucchini in dish towel, squeeze tightly and press out any extra liquid, rest Zucchini in towel to drain while working on rest of recipe.  Add reminder of ingredients to mixing bowl, beat after each addition, add Zucchini in the end, and reserve Pecans til later.  Scoop batter by 1/4 cup to 18 silicone lined cupcake liners, sprinkle with Pecans, bake at 350 for 30 minutes.  Enjoy  :)

Strawberry Bread

 

     If you love Strawberries like I love Strawberries, then you should definitely keep reading.  You will enjoy a berry in every bite, this recipe does not disappoint.  And I did mention how beautiful this turns out.  It really adds a layer of fun in baking.  Each of these 4 servings are only 297 calories, 27.5g carbs, 4.1g fiber, 23.4g net carbs, 20.9g protein, and 12.2g fat.  I’m going to repeat the grams of protein for the people in the back…almost TWENTY ONE GRAMS.  This bread has it all!!!

Ingredients for 4 servings~

1 cup/4oz chopped fresh Strawberries (reserve 3 sliced rings for garnish if desired)

2 medium smashed ripe Bananas

2 extra large Eggs

2 scoops Vanilla Quest Protein Powder

1/2 cup Almond Flour

1/2 cup Oats

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

1 Tablespoon chopped Pecans

     Add all ingredients to mixing bowl, stirring after each addition, except for the Pecans, those are added as a topping, also, reserve one Strawberry to add Strawberry rings on top if desired for garnish, but not required.  Add batter to parchment lined loaf pan, top with Pecans, bake at 350 for 45 minutes.  Enjoy :)

Huckleberry Salad

      When you find a dressing so good, you have no choice but to build a salad around it!  Such is the case with my new Huckleberry Balsamic from California Balsamic.  I will share my super yummy ingredients, but feel free to edit as desired.  Basically, I am saying, that no matter what you put in your bowl, you can’t go wrong once you top it with this sweet tangy Vinegar!  This makes a very large bowl, so you have to decide if to share, or enjoy leftovers all week…I chose the later!  #nosurprise

Ingredients~

2-4 pounds chopped fresh Broccoli 

12oz cooked shelled Edamame

10oz shredded Carrots, I buy mine pre grated

10oz package fresh Blueberries

1 large chopped Fuji Apple~sub with your favorite

1 chopped fresh Yellow Bell Pepper

1/4 cup chopped Red Onion, add more if desired

1oz roasted Pumpkin Seeds

Huckleberry Balsamic Vinegar from California Balsamic, sub with favorite flavor~use desired amount

     Add ingredients in order as listed, feel free to edit in any way desired, toss before serving, store leftovers in fridge.  Enjoy. :)

Weeklong Oats

      Are you looking for that perfect way to start your day?  Or, even a mid morning or afternoon snack?  Follow along for my super secret of what keeps me going after the gym.  Each of the 7 servings are only 259 calories, 56g carbs, 8.5g fiber, 47.5g net carbs, 6g protein and 3.4g fat.  And, by the way, this travels great in the car, and does super in my gym bag!  The best news is, you make one batch and it lasts a full WEEK…huge time saver!!!  And did I mention completely sugar free…and very filling!

Ingredients for 7 servings~

1 3/4 cup Steel Cut Oats

6 cups Water

2 medium ripe smashed Bananas

10oz grated Carrots

4 large Fuji Apples, chopped~sub with favorite Apple

     Add Oats, Water, Banana and Carrots to saucepan, bring to a boil, reduce to simmer for 40 minutes, remove from stove and allow to cool slightly.  Meanwhile, chop your Apples and add 5oz to each container, when mixture has cooled enough add 1 full cup to each container, add lid and store in fridge, using over the next week.  I use 2cup containers, and it fits perfectly.  I do not add anything else to my Oats, I find it plenty sweet with the Apple and Banana.  This is a very chewy texture, and I love it.  I take this to the gym and enjoy it mid morning after my work out, very filling and satisfying.  But, the biggest plus is the benefit of batch cooking, having a weeks worth is a huge time saver.  Enjoy. :)

Apple Pie Protein Muffins

      Lucky for us, Apples are a favorite all year round!  I love having an apple a day, just like the doctor ordered…and yes, I am a follower!  These are special and unique because there is no added sugar or fat, but delicious none the same.  If you need a little extra sweetness, knock yourself out and add some Monk Fruit.  As I have gone completely off sugar, I have noticed all things tasting a little sweeter to me, even life in general.  Each of these 12 servings are only 104 calories, 10.6g carbs, 1.5g fiber, 9.1g net carbs, 7.5g protein and 4g fat.  Perfect macros for the perfect Muffin!

Ingredients for 12 Muffins~

8oz chopped Fuji Apple, sub with favorite Apple, divide into two equal portions

2 medium ripe mashed Bananas

2 extra large Eggs

1/4 cup Egg Whites

2 scoops Vanilla Quest Protein Powder

1/2 cup Almond Flour

1/2 cup Oats

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

1 Tablespoon chopped Pecans

     Add 4oz chopped Apple to Magic Bullet or blender til liquid, along with Bananas til fully combined, add to mixing bowl along with remainder of Apples, Eggs and Egg Whites, stir to combine.  Then add in Protein Powder, Flour, Oats, Baking Powder, Cinnamon and Vanilla til thoroughly combined, drop by 1/4 cup into silpat lined cupcake tins, sprinkle the tops with Pecans, bake at 350 for 25 minutes.  Enjoy. :)

Delicata Salad

 

     This Salad has everything a person could want in one bowl, not to mention so many colors it’s inviting to the soul.  I have no idea how many servings are in one big bowl, it depends on how hungry you are, how many people are in the room and if you plan to add any extra protein.  This works great as leftovers, …if there are any.  Enjoy this to the fullest, this one hits all the high notes.  ;)

Ingredients~

1 Delicata Squash

Olive Oil

1 cup Red Quinoa

2 cups Water

1 ounce Pecan Halves

1 bag frozen shelled Edamame

1 bunch Kale

Feta Cheese, amount desired

Blueberries as garnish as desired

1/4-1/2 cup California Balsamic, Ginger Balsamic or favorite flavor

     Trim each end of the Squash, cut lengthwise, scrape seeds, slice into half moons, rub with Olive Oil, season if desired, lay on parchment lined cookie sheet, bake at 425 for 30 minutes or til golden brown, flip half way thru, side aside to cool.  Meanwhile, add Quinoa and Water to pot, bring to boil, reduce to simmer, add lid, simmer 15-20 minutes, or til water absorbed, set aside to cool.  Also, add Pecans to parchment lined baking sheet, bake at 350 for 5 minutes, remove from oven and remove Pecans from cooking tray to prevent further browning or burning, set aside.  Lastly, heat Edamame per directions.  To assemble, tear Kale from stems and tear into small bite size pieces into very large salad bowl, add remaining ingredients in order as desired, toss well to ensure Balsamic has coated all ingredients.  I reserved Cheese, Blueberries and Pecans to use on top as garnish.  Enjoy. :)

Roasted Root Salad

 

     If you want to celebrate all things grown in the earth without getting dirt under your fingernails, then this is one to try.  All the flavors, all the colors, all the nutrition just waiting for your belly.  Add or subtract as desired, if you love one more than another then feel free to go heavy with that ingredient.  This entree has no rules, just let your cravings guide your way!  :)

Ingredients~

Butternut Squash, trimmed and diced

Bunch of Radishes, trimmed and halved or quartered

Brussels Sprouts, trimmed and halved

Baby Potatoes, trimmed and halved

Parsnips, trimmed and diced

Carrots, trimmed and diced

Red Onion, diced

1/4 cup Olive Oil

Seasonings as desired, I just used Salt and Pepper

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Arugula

California Balsamic Vinegar, choose any flavor that tickles your fancy

     Add first set of ingredients to bowl or bag, toss til well coated and spread on parchment lined cookie sheet, I actually needed two cookie sheets.  Bake at 425 for 50 minutes, or til golden brown, stir half way thru.  Add Arugula to Salad Bowl, top with Roasted Vegetables and drizzle with Balsamic.  Enjoy  :)