Broccoli Cheese Soup

Get your vegetables in without being bland.  This broccoli cheese soup is bound to pack a flavor punch.  I didn't create this recipe but found it from Stephanie on  http://thefoodieandthefix.com/21-day-fix-broccoli-cheese-soup/

Ingredients

- 2 tsp Butter

- 1 medium onion, chopped

- 1 cup chopped carrots (about 2 medium)

- 4 cups low-sodium chicken broth

- 4 cups broccoli, roughly chopped

- 2 cups cauliflower, roughly chopped

- 1/2 tsp salt & pepper, to taste

- 2 cups broccoli, chopped into small pieces

-1 1/3 cups shredded sharp or extra sharp cheddar cheese

Instructions

1) In a large pot, melt the butter over medium heat, then add the onions and carrots.  Cook, stirring occasionally until they start to soften 

2) Add roughly chopped broccoli (not the finally chopped broccoli), cauliflower, salt, and broth

3) Cover and let boil (stirring frequently) until all veggies are soft

3.5) As veggies are boiling, steam the finely chopped broccoli in a pan or in a microwave

4) Once veggies are soft, puree the mixture in the blender

5) Put blended mixture in pot on low heat.  Add shredded cheese and soft finally chopped broccoli.  Add pepper to taste and enjoy!

Container Equivalents: 1 1/2 Green, 1 Blue, 1/3 Red, 1/2 Tsp

Pumpkin Custard Bars

While it may not be the holiday season but I love desserts and couldn't pass up these pumpkin custard bars.  Who says eating healthy means eating bland food.  I found this recipe from Stephanie on http://thefoodieandthefix.com/flourless-pumpkin-custard-bars/

Ingredients

    -1 1/2 cups pumkin puree (1 can)

    -3 Tbs Almond Butter

    -1 tsp vanilla

    -1 Tbs Pumpkin pie Spice

    -3 Tbs Maple Syrup

    -3/4 tsp baking soda

    -2 eggs

    -Dash of Salt

    -Optional: Pecans

Instructions

    1) Preheat Oven to 350 degrees.  Spray an 8x8 baking dish with cooking spray.

    2) Whisk all ingredients together until well combined and spread into the baking dish. Bake for about 40 minutes or until a toothpick comes out clean from the center. Let cool, then cut into 9 bars.

    3) Refigerate any leftovers

Notes

Container Equivalents: 1/6th PURPLE, 1/9 RED, 1 TSP, 1 TSP Maple Syrup

Almond Energy Bars

Almonds, yes.  Energy bars, definitely.  Dessert, HECK YEAH!!!!!  This recipe comes from my coworker Sam Woods.  A delicious and perfect treat for anyone who loves to workout and stay fit. 

Recipe:

Base:

2 cups ground raw almonds

1 cup unsweetened coconut flakes

1 cup flaxseed meal

3 scoops whey protein

½ cup of almond butter

1 cup of melted coconut oil

3 tbs. of coconut sugar (the recipe calls for stevia, but I don’t like the weird aftertaste in my mouth.)

Frosting:

1 full slab of cooking chocolate, 100% cacao

½ cup of coconut oil

½ stick of butter

2 tbs. of cinnamon( more or less according to taste)

Sweeten to taste, more coconut sugar, like ¼ cup maybe…

Mix all base dry ingredients in a bowl first. Then add the melted coconut oil and almond butter. Sometimes I melt the almond butter with the coconut oil so it mixes with the dry ingredients better. Make sure the oil is mixed throughout and press into a 13x9 pan. Should be about ¾ inch thick, maybe more. Not exact science happening in a guy’s kitchen!  HA!  Refrigerate for about an hour.

While the base is cooling, put the frosting ingredients in a pan and on LOW heat slowly  melt the chocolate. Once it is melted turn off the heat and let it set until the hour is up for the base to cool. Pour the chocolate stuff over the base until all is coated and refrigerate for another hour or so. Then you can serve up and power up!!

Because of the coconut oil, these bars need constant refrigeration. If you set them out, they’ll last a little while, then they get crumbly. Still good, but messy. Let me know what you think.

Peanut Butter Chicken

I love mixing up my dinners and making some fun dishes.  THis one came from all recipes and the author is: CHANDRA6.  You can find the recipe here if you wish.  http://allrecipes.com/recipe/81310/grilled-peanut-chicken/

Special Jonesin' to get Fit Directions:

-Cube up Chicken and Dice 1-2 cloves of Garlic

-Place cubed chicken and garlic in a preheated pan with a little bit of oil

-Cut up 1 Bell Pepper, 2 cups of Broccoli, and noodle 1 Squash

-After the Chicken is 90% cooked, add teh veggies to the chicken and mix them in

-Add 2 tbsp lime juice, 3 tsp soy sauce, and 1/4 cup Peanut Butter (or other nut butter) to the pan.  Feel free to add a little more oil if you wish.

-Let it simmer until the sauce just starts turning thicker

-Serve and enjoy!

Quinoa Pizza Crust

This recipe is awesome for a delicious and very healthy pizza crust!  It does take a little bit of time to make, but well worth it!  I didn't create the recipe but found it on Amanda Finks webiste  http://www.thewholesomedish.com/quinoa-crust-pizza-cheesy-garlic-bread/

Here's what you do!

-Preheat the oven to 425 degrees

- Put 2 tsp of olive in a hot pan. Rinse off 1/2 cup quinoa and put in the oil.  Stir around for 5-6 minutes just lightly browning the outside.  Then add 1 cup water (1 part quinoa to 2 parts water)

-After Quinoa is cooked, let it cook a little more to help get all the water soaked up or evaporated.

-Cool for 10 minutes.

-As the Quinoa is cooling, mix together:

    -2 eggs

    -1 tsp garlic

    -1/2 tsp basil

    -1/2 tsp oregano

    -1/2 tsp baking powder

- Mix above mixture with cooled quinoa.  Add 1/4 cup of shredded cheese.  Mix well

-Place parchment paper on a cookie sheet or pizza pan.  Spread the mixture across the paper and even it out until it's about 1/4" thick.  

-Place in oven for 15-20 minutes (when it looks cooked)

-Take out and add favorite sauce and toppings. Pop back into the oven for 5-10 minutes until the toppings are done the way you like.

-ENJOY!

Peanutty Peanut Butter Squares

Who doesn't love Peanut Butter!  This recipe from Autumn Calabrese doesn't disappoint!  Give it a try and share a pic of it on social media.  Don't forget to tag me in it!  I got this recipe from her. Author: Fixate Cookbook

Ingredients:

2 eggs (room temperature)

2 tsp vanilla extract

1/2 tsp Baking Soda

1 1/2 Cups Peanut Butter

1/2 Cup Honey or Natural Maple Syrup

Directions: Preheat Oven to 350 degrees. Mix all the ingredients together until they are well combined.  Spray an 8"x8" pan.  Pour mixture into pan and spread evenly.  Place pan in oven and let it cook for 20-23 minutes.  Cook until a toothpick or knife comes out clean.  Cut into squares and enjoy!

Stuffed Peppers

I'll be honest.  I hated stuffed peppers growing up.  However since I started working out and focusing on eating healthier I wanted to give them another shot.  And boy and I happy I did.  This recipe is the bomb!  I didn't create it myself but instead I found it on Valorie Woeste's website https://healthylifewithvaleriewoeste.com/2014/05/22/stuffed-peppers-21-day-fix-approved/

 21 Day Fix Recipe Stuffed Peppers

What you'll need:

4 Sweet Bell Peppers

1 Yellow container of cooked quinua

1/2 Yellow container of black beans, (canned) rinsed and drained

1/2 Yellow container of frozen corn

2 Red containers of browned low fat ground turkey with taco seasoning

1 Green container of diced tomatoes 

1 Green container of tomato sauce

1 Blue container of your favorite cheese

What You'll Do:

1. Cook quinoa according to directions in your eating plan.

2. While quinoa is simmering, brown ground meet with taco seasoning.

3. Drain and Rinse black beans

4. Portion out diced tomatoes, corn, and tomato sauce, and cheese.

5.Combine meat, tomatoes, corn, quinoa, beans, and sauce in a large bowl.

6. Cut caps off of peppers and pull out ribs and core. Rinse excess seeds out.

7. Stuff peppers with filling

8. Sprinkle with cheese

9. Bake at 375 Fahrenheit for 40-45 minutes, depending on the strength of your oven. Cheese should be melted and filling should be heated all the way through.

DIVE In! This recipe serves 4 with the following counts per stuffed pepper: 1 Red, 1/2 Yellow, 1 Green, 1/4 Blue.