Nothing says Fall weather like squash and apples. And this soup has it all. Full of flavor, spice and creamy as can be, this soup is satisfying from first to last bite.
Found on page 69 of the Limited/Deluxe Editions of Take Back Your Kitchen.
These stuffed squash recipe is the is the perfect way to start the fall season. It will warm you from the inside out.
Found on page 80 of the Limited/Deluxe Editions of Take Back Your Kitchen.
That Salmon though!My favorite quote from my friend Melissa who had tasted this recipe for the first time.
Found on page 93-95 of the Limited/Deluxe Editions of Take Back Your Kitchen.
Breakfast for dinner? Brunch? Dessert? Any way you have them, these pancakes will not only fill you up, but they won’t cause inflammation and aren’t hidden with sugar.
Found on page 107 of the Limited/Deluxe Editions of Take Back Your Kitchen.
Found on page 67 of the Limited/Deluxe Editions of Take Back Your Kitchen.
This has been a crowd favorite for the last year now! Easy to prep ahead and pop in the oven the morning of your brunch, event or just any ol’ day. Make it in advance and take it with you so you have full fuel throughout your day.
Found on page 47 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
After all my recipe testing and cooking for the final preparations for this cookbook, I needed a break from the kitchen. And since Thanksgiving is the perfect time to enjoy what others bring to the table, I went light on my contributions. While I normally limit my refined foods, grains, and dairy, I planned to enjoy small bites of all the goods that were shared. Life is about balance right!? And the meal didn’t disappoint. However, forgot to grab leftovers this Thanksgiving.
I did have a box of gluten-free stuffing that I planned to use and a bunch of random ingredients that created this flavor-packed leftover creation. So whether or not you have turkey day leftovers, you probably can create a variation of this recipe without having to buy much or even any ingredients at all. Take a few minutes to go to your pantry and fridge and see how you can make your own variation of skillet stuffing.
Take a pic and post on my facebook page so we can see what tasty combo you created!
When making this dish, keep ingredients in the same category with the same measurements while subbing out what you have. Dice the carrots, celery, and onion and saute them in your OVEN SAFE skillet for 5 minutes with the ghee. Add the cranberries, chicken sausage, and seasonings. Continue to combine for another 3 minutes. Finally, add the stuffing mix and raisins. Combine and pour the vegetable broth over the entire mix. Place in an oven heated to 375 degrees and bake for 20-25 minutes until the top is golden brown.
When making this dish, keep ingredients in the same category with the same measurements while subbing out what you have.
Dice the carrots, celery, and onion and saute them in your OVEN SAFE skillet for 5 minutes with the ghee. Add the cranberries, chicken sausage, and seasonings. Continue to combine for another 3 minutes.
Finally, add the stuffing mix and raisins. Combine and pour the vegetable broth over the entire mix. Place in an oven heated to 375 degrees and bake for 20-25 minutes until the top is golden brown.
I love fall flavors, especially when they align with my clean eating habits. These grain-free pumpkin pancakes are rich and filling and do not disappoint!
The flours used in these pancakes, almond, coconut and arrowroot, might be new to your pantry. But as they are used in many of my recipes, I recommend them becoming staples in your pantry. So why plant-based products? It’s easy: you’ll feel better!
Even without a food intolerance to gluten, most pancake mixes are filled with preservatives. These preservatives have zero nutritional value, spike your blood sugar and are harder for the body to process. One thing I don’t miss at all about taking gluten out of my diet, is that awful bloated and lethargic feeling. However, these pancakes will fill you up and leave you satisfied without the fuss.
Fun Fact: I like to top my pancakes off with a few dairy-free or dark chocolate chips and toasted pecans. Just a tablespoon of pure maple syrup is enough to tickle those sweet taste buds. I promise these pancakes won’t disappoint!
In a large bowl, mash the banana and then whisk in all of the wet ingredients. Combine the dry ingredients in a medium bowl. Add the mixture to the wet ingredients and stir until batter. On a medium hot griddle or skillet, use a ⅓ c. to scoop the batter into 3-4 inch circles. This batter is slightly thick, so use the measuring cup to spread it out to ¼ inch thick. Cook for 4-5 minutes on each side until they are golden. Sprinkle with with a few dark chocolate chunks, crumbled toasted pecans and pure maple syrup!
In a large bowl, mash the banana and then whisk in all of the wet ingredients.
Combine the dry ingredients in a medium bowl.
Add the mixture to the wet ingredients and stir until batter.
On a medium hot griddle or skillet, use a ⅓ c. to scoop the batter into 3-4 inch circles. This batter is slightly thick, so use the measuring cup to spread it out to ¼ inch thick. Cook for 4-5 minutes on each side until they are golden.
Sprinkle with with a few dark chocolate chunks, crumbled toasted pecans and pure maple syrup!
With summer slowly creeping to an end, I created these simple yet delicious Greek Yogurt Fruity Pops; a perfect way to cool down from the summer heat. They are perfect for that after school snack or even poolside.
With all the frozen treat options out there, this one is free of additives , chemicals, and that one ingredient that seems to be pumped in to EVERYTHING: High Fructose Corn Syrup.
It’s also a great way to get your kids involved in the process and gives them that choice they are seeking. I will say, if you have an overly sensitive sweet tooth, these will seem especially tart to you. If you absolutely must, add another tablespoon of Honey max!
Having a few batches in your freezer is the perfect way to beat this heat without busting that waistline.
Let me know what you think of this recipe in the comments below.
Slice the Fruit, then mash so the puree has large chunks of fruit.
Add the zest of 1 lime, lime juice, yogurt, and honey.
Combine it all together.
Pour into your choice of molds: I used 6 Silicone Popsicle Molds and a Mini Silicone Candy Molds. You could also use a 8 x 8 baking dish and cut into squares.
Freeze for a minimum of 6 hours then enjoy!
This fish taco recipe and more was featured on SA Live Monday, July 30, 2018. To watch these links and to learn more about clean eating, click here! I start the show and my 2nd segment starts around 13 minutes. Let me know what you think and feel free to leave your questions below.
It doesn’t have to be Tuesday in my home for there to be tacos. In fact, I have intentionally created a chapter for my upcoming cookbook, Take Back Your Kitchen, just for tacos! And why not!? It’s a house-hold favorite and these fish tacos are sure to be crowd pleaser.
One of the biggest challenges when eating clean is flavor. The common myth is that if it is healthy, it is void of flavor. But I would beg to differ and I’ll prove it with these tacos.
Fresh ingredients in their purest form are bursting with flavor. It’s knowing the right flavor profiles and combinations to make that perfect mouth-watering bite. And that’s exactly what I’ve worked hard to create with this recipe.
Fish tacos quickly became a favorite of mine when I lived in the Seattle area and was surrounded with plenty of options. While they were usually considered a cheat meal for me, at least I knew the fish I was eating was fresh and wild caught. What I realized when I moved further away from that Northern Pacific coastline, was how challenging it was to get quality seafood. But I didn’t want to compromise the quality and here’s why. Wild caught fish are simply that, wild. They are not farm raised and pumped full of food that is genetically modified…aka, chemicals. But does it really make a difference? YES! Over time, everything we put in to our bodies makes a difference. Farm raised fish, the most popular and less expensive route, is fed with genetically modified food like corn, soy and high fructose corn syrup. If your food eats it…you’re eating it; plain and simple. All those additives and GMOs can cause inflammation in your body. Think about this; arthritis, heart disease and digestive problems are all linked to inflammation. Its just not worth it.
So how do you avoid the budget breaker when purchasing wild caught fish? Purchase your fish in bulk and frozen. The marinade and seasoning from this recipe will add flavor and prevent it from being dry.
Think before you buy and consume. Every small step you take to a healthier and cleaner diet, is well worth the effort.
Start with marinading the cod. Pour the lime juice, zest, wedges, oil and salt and pepper in a large plastic zip bag. Add the cod and marinade in the fridge for 30 minutes to 1 hour.
Create the dry rub by mixing all the spices together well. Feel free to double the recipe if you want to have it ready to go for later use. It stores well it a glass jar or spice container.
Next prepare the mango slaw. Pour the pre-packaged broccoli slaw mix (because why make it harder on yourself) and add the oil and lime juice to soften. Thinly slice your seeded jalapenos and red onion and add to the mix. Now here comes the STAR ingredient. The mango! Choose a mango that is between firm and overly ripe. It should smell mildly sweet. Using a sharp knife, slice the mango lengthwise right next to the pit. Repeat on the opposite side. Now score your mango by cutting 1/4 inch diagonal lines in both directions. This will create small 1/4 inch squares. Use a spoon to scoop out the mango right over the slaw to allow the juices to add to the flavor. Add a dash of salt and pepper and toss it all together. This slaw can be made the morning of to save you time later.
Creating the avocado cream sauce is simple. Mash your ripe avocados with a fork and mix in the rest of the ingredients. Continue to combine until they are well mixed and smooth.
Finally, I like to warm my tortillas on a griddle before grilling the fish. I keep them warm in a tortilla holder to allow them to get perfectly pliable.
Now its time for the main event! Take the fish out of the marinade and sprinkle the dry rub on both sides. I tend to be heavy handed as I like that burst of flavor and heat in each bite. Grill on medium-high heat for about 1-2 minutes per side if you’re using thinly sliced pieces as I did. Adjust your cooking time accordingly.
Assemble your tacos fish first, then the slaw, avocado cream and toppings.
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.
Melt, 8 oz Fine Bakers Chocolate (I used Guittard’s) using a double broiler.
Spread on a parchment lined sheet pan until it’s about 1/8 of an inch thick.
Sprinkle with Sea Salt.
Top with one of 2 combos: Pomegranate Seeds and Pistachios OR Fresh Raspberries and Toasted Almonds.
Allow it to cool to room temperature.
Break in to bite size pieces, about 2 inches and store in the fridge.