A great option for all chocolate lovers any time of day for a snack, greek yogurt topping, or even as a dessert. The chia seeds add protein to each bite and better yet, it is simple and quick to make, ready for all levels of experience.
Found on page 35 of the Limited/Deluxe Editions of Take Back Your Kitchen
Using plant-based flours as the base of these muffins means on the best quality ingredients. And who doesn’t love lemon blueberry! Light and fresh these muffins won’t disappoint.
Found on page 108 of the Limited/Deluxe Editions of Take Back Your Kitchen.
In need of a cheesy fix, but want to avoid the dairy? Try these cauliflower bites. They are the perfect snack or side dish for a satisfying meal.
Found on page 63 of the Limited/Deluxe Editions of Take Back Your Kitchen.
In the mood for a snack? These hummus recipes are perfect for this mid-day snack. Paired with fresh veggies or grain free crackers, this protein packed snack will keep you going until dinner.
Found on pages 60-61 of the Limited/Deluxe Editions of Take Back Your Kitchen.
Need a quick on the go breakfast idea? How about a mid day craving fix? These “cookies” are full of the right kind of fuel to get you to that next meal without all those unnecessary additives.
Found on pages 38-39 of the Limited/Deluxe Editions of Take Back Your Kitchen
These are the perfect substitute for bread. While sweet potatoes are still a carb, they are lower on the glycemic index and paired with your favorite topping, so delicious!
Found on page 36 of the Limited/Deluxe Editions of Take Back Your Kitchen
Any of these smoothies is the perfect option for someone who tends to skip meals. While a smoothie is not a full meal in itself, each is filled with superfoods and nutrients to wake your body from the inside out.
Found on pages 31-33 of the Limited/Deluxe Editions of Take Back Your Kitchen
When I say bacon, you say…YES! Eating clean doesn’t mean you have to cut out all rich foods, but it does mean you focus on the quality of your food. So when choosing meats like bacon that are high in fat, choose a brand that doesn’t have added preservatives (nitrates), sugars or other variations of corn syrup like Dextrose. I love Hemplers brand and the price is right!
This balsamic and bacon Brussels sprouts recipe is easy to whip up and sure to be a crowd pleaser. In fact, it is perfect for your Thanksgiving day feast! Ready in 20 minutes it can be cooked in the final push. Brussels sprouts used to be a vegetable with a bad rap, but that is no longer the case. These little green veggies are full of nutrients, antioxidants, Vitamin K and fiber.
When I created this recipe, I literally had some leftover bacon and my balsamic reduction all ready to go in the fridge. I would recommend making a larger batch of this reduction and using it as a healthier option for your salad dressing! It will save you time and pull the meal together! So cheers to something deliciously easy and may your Thanksgiving be filled with blessing too numerous to count!
Yields 1 cup
2 cup Balsamic Vinegar
Make a Balsamic Reduction by simmering 2 cups of balsamic vinegar on medium heat for 30 minutes. Set aside to cool. It will reduce to half the amount.
Balsamic Bacon Brussels
Cook the bacon on medium heat for about 2-3 minutes on each side. The bacon should not be fully cooked at this point.
Wash, trim and cut the Brussel Sprouts in half.
Remove the bacon from the pan and place on a few paper towels to drain. Soak up most of the grease, leaving on a little to cook the sprouts in. (These two steps are not only to reduce the oil, but mainly to keep the bacon crispy in the end without making the sprouts mushy.)
Place the sprouts, and a dash of salt and pepper to the pan and cook for about 3 minutes.
Dice the bacon.
Add the balsamic reduction and continue to cook for another 3-4 minutes.
Turn the heat up to high for 2 minutes to blacken the sprouts.
Reduce heat and add the bacon and cook for another 2 minutes.
Not a brussel sprouts fan? Try this recipe with fresh cut green beans. Either way, you won’t regret it.
Originally posted February 15, 2018 | Jenni Eicher
In honor of Valentine’s Day, I created a simple and satisfying chocolate dessert to share with our members at Orangetheory Fitness. It was a hit and in honor of sharing the love, I’ll continue with sharing this recipe.
Keep in mind, the baking chocolate I used had organic sugar added as it’s 70% cacao. I didn’t think many people would be down with 100% that I normally use and when you use cacao powder with coconut oil and a bit of maple syrup (yes, another sugar source) it needs to be refrigerated to maintain it’s consistency. Thus, I opted for a bit of sugar. With the single size portion (2 – 2 inch pieces), there is nothing to worry about. Plus I always find that allowing for little indulgences help to reduce the chances of binge eating.