Banana Oat Muffins

Sometimes as you come down the homestretch of a workout program you just need to kick it up a notch!

22 Minute HC Meal Plan week 6.jpg

I’m in the midst of week 6 of the new Bootcamp style program 22 MINUTE HARD CORPS and week 2 of my Bikini Bootcamp. But if I’m being real with you all…I have an untamable sweet tooth!!!

Ok – so its kind of tamable – BUT I love when I can find clean alterntives to old favorites and that’s exactly what I got with these muffins!

WHAT YOU NEED:

-2 ripe bananas
-2 cups oats
-1 tsp baking soda
1/2 tsp baking powder
-2 eggs
-1.5 tsp vanilla
-1 tsp cinnamon
-dash of Himalayan sea salt
-1 1/4 cups plain Greek yogurt
-Chocolate chips, nuts, sprinkles, and pirate flags at your own discretion 😜

WHAT YOU NEED TO DO:

Blend all ingredients together (I had to stop and stir about 3x)

Pour into 12 (lined) muffin tins

Bake at 350 for 30 minutes

Enjoy!!!

Banana oat muffins with recipe and website

Now I will admit – these were not on my Bikini Bootcamp meal plan…initially…however as you can see form the list above (minus the chips & sprinkles) this is totally clean!

The container equivalents were close to my Mancakes – which include a combo of oats, egg/egg whites and fruit…as does the above with some greek yogurt as well.

The more I thought about it this made 12 muffins.

The ingredients included 4 “purples” – 4 “yellows” – (almost) 3 “reds”

Sometimes the “fix portion breakdown” doesn’t quite line up exactly but my estimate is 3 muffins would yield you 1 Purple, 1 yellow and 1 red not counting the sprinkle of chocolate chips!

Whether you’re new to clean eating or a seasoned pro – if you’re interested in more ideas, recipes, meal plans, motivation to stick to it or any other information fill out the form below to join one of my upcoming 21 day health and fitness accountability and support groups!

Smoked Mozzarella and tomato chicken muffins, gluten free dinner, ground chicken, new recipe idea, fast and healthy dinner, 21 day fix approved recipe dinner idea

Smoked Mozzarella and Tomato chicken muffins

Smoked Mozzarella and tomato chicken muffins, gluten free dinner, ground chicken, new recipe idea, fast and healthy dinner, 21 day fix approved recipe dinner idea

So…I picked up a pound of ground chicken last week at the grocery store in hopes to make some homemade chicken nuggets for my picky, carb loving, anti-protein-eating 3 year old but every recipe I found seemed too difficult or I was missing something here and there and to be honest, she probably wouldn’t have eaten them anyway! Time was ticking before the meat either needed cooked or frozen so I decided it was time to get creative…and the Smoked Mozzarella and Tomato chicken muffins were created!

Besides….my amazing, supportive husband “happily” ate turkey burgers for dinner 3-nights in a row so I really wanted to make him something tasty! (Hey – this fall weather has been too good to be anywhere but outside!!!)

Colt outside

WHAT YOU NEED:

(makes 12 muffins)

Prep time: 10 minutes, Cook time: 35-40 minutes

  • 1 pound ground chicken
  • 2 eggs
  • 1 TBS WILDTREE Smoked Mozzarella and Tomato seasoning
  • 1 TBS Minced Garlic
  • 1/2 Cup Low fat, shredded Mozzarella cheese (I prefer the Sargento but any brand will work!)
  • 1/2 cup Rice Krispies

A few things to note: You could sub out the rice krispies for bread crumbs…I was just trying to keep it gluten free and my daughter liked dumping “her” cereal in the bowl so we went with it. Also, the seasoning is what makes this recipe. Wildtree makes organic, non-GMO all natural seasonings…I attended a home freezer meal workshop a while ago and found so many great seasonings that really fit our lifestyle! 

WHAT YOU NEED TO DO:

  1. Spray pan with olive oil to prevent sticking (let’s just say learn from my mistakes!)
  2. Preheat oven to 350 degrees
  3. Mix eggs, seasonings and garlic in a large mixing bowl
  4. Add the ground chicken and stir with a wooden spoon until well blended.
  5. Add the cheese and rice krispies and continue stirring until the mixture holds together well.
  6. Using a large cookie scooper, scoop into a muffin pan. (You can also roll into 2″ balls…I just have an aversion to touching meat and avoid when possible!!) You should get about 12 muffins total.
  7. Bake muffins for 35-40 minutes or until thoroughly cooked through
  8. Enjoy!

smoked mozzarella and tomato chicken balls, weeknight dinner idea, ground chicken recipe, uses for ground chicken, kid-approved dinner idea, fast and healthy clean eating dinner

For all my 21-day fixers: 3 muffins would equal 1 red serving and 1/2 a yellow.

 

I run challenge groups monthly where I share my tips for success to a healthier you – whether its clean eating ideas, encouragement to get started with an exercise routine or just all around support to live a happier lifestyle I can help! Fill out the application below and help me #endthetrend

 

Chicken and veggie pasta, 21-day fix approved dinner, healthy dinner, dinner in under 30 minutes

Chicken and Veggie Pasta

Chicken and veggie pasta, 21-day fix approved dinner, healthy dinner, dinner in under 30 minutes

I had chicken breasts planned for the grill and a pile of broccoli from the Farmer’s market all chopped and ready to be steamed. Then my daughter requested “noodles” and I saw the box of pasta in the pantry and thought..Hmmmm…maybe I can whip up a pasta dish instead of our classic “grilled chicken with a steamed veggie and side of rice or quinoa”. I didn’t have any pasta sauce, which used to be a pantry staple, but I did have some olive oil, garlic, and lemon….Enter creativity here!

I started by heating  1 TBS of olive oil and 1 TBS of minced garlic in a large pan. In a separate sauce pan, I began boiling water for the pasta.

Next, I cut the chicken into approximately 1″ cubes and browned until thoroughly cooked through – about 8-10 minutes, stirring consistently. Then I added the pasta to the boiling water.

chicken and veggie pasta 1

Next I added the broccoli and juice from two lemons. But when I took a step back I didn’t think I had enough veggies…so I went back to the fridge.

chicken and veggie pasta 2

I found a jar of roasted red peppers and fresh spinach – PERFECT!!!! I sliced the red peppers up (actually my husband sliced the red peppers up) and we mixed everything together and topped with 3 cups of fresh spinach and placed a lid on top to steam.

 chicken and veggie pasta 3

After about 3-5 minutes I removed the lid, gave one last stir and we were complete!!!

chicken and veggie pasta 4

 

 

Much better veggie to chicken ratio and dinner was complete in less than 30 minutes and its all 21-day fix approved!!! I consider that a success!!!

chicken and veggie pasta 5

 

Chicken and Veggie pasta

(makes 6 servings)

21-day fixers: 1 red, 1 green, 1 yellow and 1 tsp (olive oil) 

WHAT YOU NEED:

  • 1.5 – 2 pounds chicken, cut into 1″ cubes

  • 2 cups chopped broccoli

  • 1 cup roasted red peppers, sliced

  • 3 cups fresh spinach (or approximately one cup frozen spinach)

  • 12 oz whole wheat or brown rice pasta cooked according to package directions.

  • 1 TBS olive oil

  • 1 TBS minced garlic or 3 garlic cloves, chopped

  • 2 lemons

  • Parmasean cheese (optional)

WHAT YOU NEED TO DO:

  1. Heat  olive oil and garlic in a large pan.

  2. In a separate sauce pan, bring 6 cups of water to boil and add pasta when water begins to boil, cooked according to directions.

  3. Brown chicken until cooked through, about 8-10 minutes.

  4. Add lemon juice, broccoli and cook for 2-3 minutes

  5. Add roasted red peppers and spinach, cover with lid to steam for 3-5 minutes.

  6. Serve over pasta and enjoy

Its clean, its fast, and it was DELICIOUS!!!!

 

Whether you’re new to clean eating or a seasoned pro – if you’re interested in more information about ways to enjoy clean eating and/or if you are interested in the 21-day fix workout program,  fill out the form below to join  my upcoming health and fitness accountability and support group! Together we can end the trend of obesity!

 

 

 

 

Sweet Potato Fries

Baked sweet potatoes have become a weekly staple ever since my youngest started solid foods! They’re easy to prep in advance and heat up during the week and a great food for the entire family. But tonight, I decided to spice them up a bit and make some homemade sweet potato fries.

I started with 4 small sweet potatoes and cut them into strips.

Make sure you clean them good!

Make sure you clean them good!

 

Keeping them close to equal size was a challenge but I did my best!

I tossed the pieces into a stainless steel bowl and added 1 TBS of olive oil, 1 tsp of sea salt, a sprinkle of cracked black pepper and a TBS of minced garlic. (Note: you could add cinnamon if you’re looking for something sweet, or even some cumin and cayenne pepper if you want a kick. Since my kids were eating them I kept it simple but feel free to get creative!)

SP prep

 

I put the lid on, gave it a good shake, then laid them out on a jelly roll pan.

Baking time will vary, but I did 30 minutes, flipping every 10 minutes.

SP cooked
While the potatoes were cooking I cut up and steamed some broccoli and served it with some grilled chicken I had grilled last week, froze then defrosted for tonights dinner!

Well rounded clean eating, fulfilling meal enjoyed on this hot hot summer night!

 

Chicken, broccoli, sweet potato

 

 

Ingredients:

4 small sweet potatoes

1 TBS olive oil

1 TBS minced garlic

1 tsp sea salt

 

Directions:

Serves 4

1. Preheat oven to 425

2. Clean potatoes

3. Cut potatoes into equal sized strips

3. Add sliced potatoes and all seasonings into bowl and shake well.

4. Bake for approximately 30 minutes, turning every 10 and checking to make sure they’re not over/under cooked

5. Serve with your favorite dipping sauces and enjoy!

 

I hope you like this recipe! Let me know if you try some other seasoning combos!