Ginger Shiitake Chicken

I love a recipe that I can prep early in my week and look forward to all week long! This recipe is one of those You can pair this chicken with stir-fried vegetables , cauliflower rice, vegetable noodles , or rice of your choice to make a complete meal! Simple!

Ginger Shiitake Chicken

Serves 2

Ingredients

Parchment paper

Nonstick cooking spray

2 raw chicken breasts, boneless, skinless

Paper towels

½ tsp. garlic powder

½ tsp. onion powder

4 cups thinly sliced shiitake mushrooms

4 green onions, thinly sliced, green and white parts separated, divided use (I omit these because of onion allergy)

4 cloves garlic, finely chopped (and these )

1 (1-inch) piece fresh ginger, finely chopped

1 cup whole milk (5%) plain Greek yogurt

2 Tbsp. reduced-sodium soy sauce

1 medium lime, juiced

¼ cup chopped fresh cilantro

Instructions

1. Preheat oven to 425° F. Line a large baking sheet with parchment paper. Heat a cast-iron (or nonstick ovenproof) skillet over medium-high heat; lightly coat with spray.

2. Pat chicken dry with paper towels. Season all over with garlic powder and onion powder. Add chicken to skillet; cook for 3 minutes. Flip; place skillet (with chicken) in oven. Bake for 13 to 15 minutes, or until a thermometer inserted in thickest part reads 165° F.

3. While chicken bakes, heat a large nonstick skillet over medium-high heat; lightly coat with spray. Add mushrooms; cook, stirring occasionally, for 4 to 5 minutes, or until browned and tender. Add white parts of green onions, garlic, and ginger; cook, stirring frequently, for 1 minute, or until fragrant. Remove from heat. Add yogurt, soy sauce, and lime juice; stir until well combined.

4. Place chicken slices on top of your base; divide mushroom sauce evenly over chicken. Garnish with green parts of green onions and cilantro. Enjoy!

Macros: 2 Green, 1 Red, 1 Blue, 1 tsp.

Are you team leftovers or like to cook fresh each night? I’m 1000% team leftovers!!!

Hot Honey Coconut Protein Bites

Hot Honey Coconut Protein Bites

Ingredients
½ cup clean Peanut Butter (no added oils or sugars)

¼ cup Hot Honey

½ cup Shredded Coconut

1 Scoop Vanilla Life Shake

Roll in shredded coconut for a tasty twist on protein. This is great for parties, snacks or dessert. Sneak protein anywhere you can! All my clients come to me lacking protein, but overly consuming carbs. Carbs aren’t the enemy, but protein isn’t either!

Chickpea Salad

I don’t know about your pantry, but we always have beans and legumes in there. High in fibre (12.5g per cup), some protein and great source of carbs.

Chickpea salad

Ingredients

3 Tbsp extra virgin olive oil

3 Tbsp lemon juice, from 1 large lemon

1 TBSP red wine vinegar

1 garlic clove, minced

sea salt & black pepper

1 ½ cups cherry tomatoes, halved

1 Cucumber, halved & sliced

15 oz chickpeas or garbanzo beans, drained & rinsed

½ medium red onion, thinly sliced

1 avocado, cubed

goat cheese or feta cheese, to taste

Pair with 4 oz chicken or steak, 3 soft boiled eggs or baked tofu and a bed of greens and you’ve got yourself a balanced meal with over 30 grams protein! Remember 20 grams is the minimum needed for muscle protein synthesis!

Who’s going to try this? This is perfect for vegetarians, you don’t have to add any animal protein to this!

Salted Caramel Banana Muffins

These were such a hit in my Wellness page on FB (Join here if you aren’t in it already that I am sharing the graphic here so you can download it. You will want this on repeat!

Ingredients:

4 large bananas

1/2 cup coconut sugar

1/2 cup coconut oil

2 eggs

1/2 cup of oat flour

1 1/2 cups of Salted Caramel Protein Powder (order here if you don’t have this)

1/2 tsp of baking soda

1 tsp of baking powder

1 tsp of pure vanilla extract

1 cup of sourdough starter

1/2 cup of nuts (optional)

1/2 cup of chocolate chips (optional)

Instructions:

Preheat oven to 350 F

Mash bananas. In a mixer, cream bananas with sugar and coconut oil.

Beat in eggs, flour, protein powder, baking soda, baking powder, vanilla extract and sourdough starter.

Stir in nuts and chocolate chips if using.

Pout butter into muffin tin and bake at 350 F for 15 minutes.

Lucky Matcha Mocktail

It’s the WEEKEND!!! But really, mocktails are great for any day of the week because they’re alcohol free so no missing meetings the next day or feeling sluggish! Meet the Lucky Matcha Mocktail, a deliciously minty and citrusy green tea drink that will leave your taste buds feeling charmed. And this is super festive this time of year! report back if you try this!

Ingredients:

• 1 packet, Matcha Energizing Tea

• 1 cup hot water

• 1 tsp maple syrup

• 1 tbsp lime juice

• 2 lime slices, extra for garnish

• 3-4 mint leaves, extra for garnish

• Ice

Directions:
In your glass, muddle the mint leaves and lime slices.

In a separate cup, add your Shaklee 180 Energizing Tea in hot water. Let it combine and cool.

Add maple syrup, lime juice, and ice to the serving glass. Garnish your serving glass with additional mint leaves and lime slices.

Pour your matcha tea mix into your serving glass. Stir, garnish, and enjoy!

No-Cook Swiss Oatmeal

Planning breakfasts that feed a crowd and are easy to grab and go is what I plan for because I never know when a random sleepovers will happen, or I’ll be rushed and short on time. Here are some of my favorite breakfast planning tips:

Don’t be afraid of repeating - I like to plan two recipes for breakfast and alternate them throughout the week. Simple!

Remember carbs + protein in the morning to keep you fueled all day.

Make it delicious, not depriving. You want to wake up looking forward to your meals!

Here is a breakfast I have on repeat often, especially in the mountains . Is it just me or does oatmeal & mountains go hand in hand?

.

No-Cook Swiss Oatmeal

Serves: 4

Ingredients

2 cups dry old-fashioned rolled oats, gluten-free

3 ½ cups unsweetened almond milk

3 ½ cup reduced-fat (2%) plain Greek yogurt

2 tsp. pure vanilla extract

2 tsp. ground cinnamon

2 cups chopped strawberries

1 large banana, chopped

1/4 Tbsp. sliced raw almonds

Instructions

Place oats, almond milk, yogurt, extract, cinnamon, strawberries, banana, and almonds in a medium bowl; mix well. Soak, covered, in the refrigerator overnight. Divide evenly into 4 mason jars or plastic containers to grab and go each morning.

What’s your breakfast plan for the week?

Almond Milk Chai Latte

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As the weather cools down, I love to add in more warm drinks, especially in the morning - this almond milk chai latte is a great source of antioxidants and a fun way to switch things up instead of your standard morning coffee!

This recipe makes 2 servings.

Ingredients

• 2 cups unsweetened vanilla almond milk (or other milk alternative)

• 2 black tea bags

• ¾ tsp ground cinnamon

• ¼ tsp ground ginger

• ⅛ tsp ground cloves

• 4-8 tsp honey (to taste)

Instructions

1. Heat up the almond milk in a saucepan over medium-high heat, until it begins to bubble over the edges of the pan.

2. Turn off the heat and add tea bags to the pot of hot milk. Wait 3-5 minutes for the tea to steep; then, remove the bags.

3. Add in cinnamon, ginger, cloves, and honey. Turn the heat to medium; whisk to combine, stirring regularly, until the mixture is hot.

4. Adjust any seasoning to your taste and serve immediately.

You can store leftovers in an airtight container for up to 4 days in the fridge - serve chilled over ice or reheat on the stove!

Ultimate Portion Fix Containers: 1 tsp
2B Mindset Plate It: Enjoy as an occasional treat.

Autumn Date Night Ideas

Autumn is here (per the calendar, sure doesn't feel that way).  With all the time we've spent at home lately, getting out and having some (safe) fun can be rejuvenating.  Grab your partner, friends, kids, or even pets, and pick an idea from the list I shared.  Let me know what was the most fun and tag me on Insta @eat.sweat.pray! 

We've started doing “day dates” so it isn't just movies and dinner all the time, so corn maze, apple picking, and carving pumpkins look fun to me.  Normally I'd chose baking, but with all the sugar this season, I'm not brave enough to test my willpower!!

Apple Cinnamon Overnight Oats

Overnight oats are one of my favorite breakfasts for fall - and this recipe has all the best autumn flavors! Plus, it’s high in protein and fiber, so you stay full all morning! Bonus: it tastes like dessert, I’m here for that! 

Let me know if you make this Apple Cinnamon Crumble Overnight Oats and what you think!

Ingredients

For overnight oats

• ¾ cup unsweetened almond milk

• ½ cup dry rolled oats

• 2 scoops vanilla protein powder (I use Shakeology)

• 1 small apple, chopped, divided use

• 2 tsp chia seeds

• 1 tsp pure vanilla extract

For crumble

• 1 tbsp chopped pecans, unsalted

• 1 tbsp dry rolled oats

• 2 tsp almond flour

• 1 tsp coconut sugar

• 1 tsp extra-virgin organic coconut oil

• ½ tsp ground cinnamon

Instructions

1. To make overnight oats, combine almond milk, oats, protein powder, ½ apple, chia seeds, and extract in a medium bowl and mix well. Evenly divide the oat mixture between 2 jars; seal the jars and refrigerate overnight.

2. To make crumble, combine pecans, oats, almond flour, sugar, oil, and cinnamon in a small bowl; mix well.

3. In the morning, top each jar evenly with crumble and remaining apple pieces. Store refrigerated in an airtight container for up to 24 hours.

Spicy Butternut Squash Soup

I love a good soup for meal prep and this one makes enough for the whole family or a week of lunches! You can whip up a pot of this Spicy Butternut Squash Soup on the weekend and then look forward to eating this flavorful, rich soup all morning 😉 If you don’t love spicy foods, just omit the red pepper flakes, it’s super easy to modify!

Ingredients

• 2 tbsp olive oil

• 3 medium onions, chopped

• 4 garlic cloves, finely chopped

• 1 medium butternut squash, peeled and seeded, cut into 1” pieces

• 5½ cups low-sodium organic vegetable broth

• 1 tsp crushed red pepper flakes

• 3 fresh thyme sprigs, leaves removed and chopped, stem discarded (divided use)

• 6 tsp reduced-fat (2%) plain yogurt 

Instructions

1. Heat oil in a large saucepan over medium-high heat.

2. Add onions; cook, stirring frequently, for 8-10 minutes or until onion is translucent.

3. Add garlic and cook, stirring frequently, for 1 minute.

4. Add squash, broth, and red pepper flakes; bring to a boil. Reduce the heat and gently boil, covered, for 25-30 minutes or until squash is soft. Remove from heat.

5. Place soup in a blender or food processor in 4 or more batches, as necessary; cover with lid and kitchen towel. Blend until smooth.

6. Return soup to saucepan over medium heat. Add 1 tsp thyme and cook, stirring constantly, until soup is hot.

7. Season with salt and pepper if desired.

8. Ladle soup into 6 serving bowls. Garnish each with 1 tsp yogurt and sprinkle all bowls with remaining 2 tsp of thyme.

Yields: 6 servings.

Ultimate Portion Fix Containers: 3 Green, 1 tsp

2B Mindset Plate It: A great FFC as part of lunch

Turkey chili - hello fall!

Turkey chili - the perfect meal to pull together on a cool Sunday in the Fall. 😍 Who is with me?! Maybe you can try this tomorrow! This is also a great recipe to make ahead for a quick, high-protein lunch, or to freeze for a busy weekday dinner when you’re too busy to cook! 

This recipe has 2 cans of kidney beans… but you can use any beans you like, or ne wild and try 2 different types of beans.

Ingredients

• 1 tsp olive oil

• 1 large onion, chopped

• 1 medium red bell pepper, chopped

• 1 medium yellow or orange bell pepper, chopped

• 1 lb raw 93% lean ground turkey

• 1 (28 oz) can chopped tomatoes

• 2 (15 oz) cans kidney beans, rinsed + drained

• 1 tsp chili powder

• ½ tsp sea salt

• Crushed red peppers (to taste, optional)

• 12 sprigs of parsley, chopped

Instructions

1. Heat oil in a large saucepan over medium-high heat.

2. Add the onion and bell peppers. Cook, stirring frequently, for 4-5 minutes, or until the onion is soft.

3. Add the turkey and cook for 4-5 minutes, or until the turkey is browned.

4. Add tomatoes, beans, chili powder, salt, and crushed red peppers. Cook, stirring frequently, for 10-15 minutes.

5. Divide turkey chili into 6 serving bowls and garnish with parsley if desired.

Yield: 6 servings
Ultimate Portion Fix Containers: ½ Green, ½ Red, 1½ Yellow
2B Mindset Plate It: Add a side salad or veggies for a great lunch option.

Chocolate Recover Shake

After you’ve done your actual cooldown, what is your post-workout routine?

For me, I like to make my Recover shake (cools me down, literally) while checking in here! Recover speeds muscle recovery, combats exercise-induced muscle soreness, reduces muscle breakdown, and improves your muscle strength recovery. The fact that it tastes like a Frosty is an added bonus 🤣 If you’re in a rush, you can just “shake” it up in your blender bottle that you got free with your order, but if you have 60 seconds, blending it is OH-SO-GOOOOOOD!!

Here’s my current go-to recipe to cool down post-workout!

Ingredients

• 1 cup unsweetened almond milk (or soy milk)

• 1 scoop Chocolate Recover (I use vegan formula so it’s dairy free)

• ½ large banana (for men, use 1 full banana post-workout)

• 1 cup frozen cauliflower

• 1 tsp ground cinnamon

Instructions

1. Combine almond milk, Recover, banana, cauliflower, and cinnamon in a blender; cover and blend until smooth. That’s so stinking easy, amiright??

Yield: 1 serving.

Portion Fix Containers: 1 Green, 1 Purple, 1 tsp (does not count as a Red if you drink it within 30 m minutes of exercise. any other time it is 1 Red)

2B Mindset: For more information on how to incorporate Beachbody Performance into 2B Mindset, see the “2B Mindset and Exercise” video in the 2B Mindset Program Materials section on BOD - incorporating Recover will vary based on the intensity of the program you’re doing!

Pumpkin Spice Breakfast Yogurt

It’s time for a tasty treat … and this time of year is perfect for Pumpkin Spice! You may have seen a wonder whip recipe from 2B Mindset but this one is made for October!

Ingredients

• 3 tbsp pumpkin puree

• 1 tsp pumpkin pie spice

• ¾ cup plain Greek yogurt

• 1 tsp honey (or maple syrup)

• 2 tbsp granola here’s a great “clean” option)

Instructions

1. Mix pumpkin puree, pumpkin pie spice, Greek yogurt, and honey together in a bowl. Top with granola and enjoy!

Yield: 1 serving.

Ultimate Portion Fix Containers: 1 Red, ½ Yellow, 1½  tsp
2B Mindset Plate It: Eat as a healthy breakfast option!

Turmeric Latte

The weather continues to get cooler (depending where you are!) and I’m loving this warm Turmeric Latte on cool mornings 😍 This recipe makes 2 servings, so whip one up for you and a loved one!

Ingredients

• 2 cups unsweetened vanilla almond milk

• ½ tsp pure vanilla extract

• 4 tsp honey

• 1 tsp ground turmeric

• ¼ tsp ground cinnamon

• Pinch of ground nutmeg

• Pinch of cardamom

• Extra ground cinnamon to sprinkle on top!

Instructions

1. In a small pot, add almond milk, vanilla, honey, ground turmeric, cinnamon, nutmeg, and cardamom over medium-high heat.

2. Whisk together and bring ingredients to a boil; then, reduce heat to low and simmer for 3-5 minutes to reduce the mixture, stirring occasionally.

3. Pour into 2 small mugs, then sprinkle with ground cinnamon.

Ultimate Portion Fix Containers: 1 tsp
2B Mindset Plate It: Enjoy as an occasional treat; be sure to track it.

Chia pudding

Chia pudding: tastes like dessert, delivers protein, fiber, and antioxidants #WinWin! If you haven’t tried it yet… it’s time! You can prep on the weekend and then eat it for breakfast, a midday snack, or for a sweet dessert to end the day, but it’s a great thing to have on hand for when life hands you curve balls!

The possibilities are ENDLESS! Make it with almond milk, coconut milk, soy milk, or oat milk. Sprinkle with cinnamon or get wild with pumpkin spice. Add your favorite fruits. You do need to have the right ratios of seeds to liquid, so here you go!

Ingredients

• 1½ c unsweetened almond milk (or fav milk alternative)

• 1 tbsp raw honey

• ⅓ cup chia seeds

• ½ tsp pure vanilla extract (optional)

Instructions

1. Combine almond milk, honey, chia seeds, and vanilla in a medium bowl and mix well.

2. Cover the bowl and refrigerate for at least 4 hours or overnight, mixing after 2 hours.

3. Divide evenly into 2 servings.

So, that’s the basics. But let’s elevate this, shall we; try my favorites below and let me know which is your favorite! 

✨ Citrus Chia Pudding Parfait

✨ Raspberry Chia Pudding

✨ Coconut Mango Chia Pudding

✨ Chia Pudding with Tumeric, Almonds, and Goji Berries

Baked Donut Holes - Yes, please!

✨ Baked Donut Holes ✨

I’ve got an end of summer treat that is going to make your stomach happy… without throwing off all your results!

Ingredients
* 1 cup gluten-free all-purpose flour
* 1½ tsp xanthan gum
* ¾ cup coconut sugar
* 1½ tsp gluten-free baking powder
* ½ tsp ground cinnamon
* ¼ tsp ground nutmeg
* ¼ tsp sea salt
* 1 large egg
* ¾ cup + 1 tbsp coconut milk beverage, divided use
* 2 tbsp extra-virgin organic coconut oil, melted
* 1¼ tsp pure vanilla extract, divided use
* ½ cup powdered sugar

Instructions

1) Preheat the oven to 350º F. Lightly coat two mini-muffin pans with spray. Set aside.
2) Place flour, xanthan gum, sugar, baking powder, cinnamon, nutmeg, and salt in a food processor (or blender). Pulse to blend. Set aside.
3) Combine egg, ¾ cup coconut milk, oil, and 1 tsp. extract in a medium mixing bowl; whisk to blend.
4) Add egg mixture to flour mixture. Process for 30 to 60 seconds, scraping sides occasionally, until a smooth batter forms.
5) Fill prepared pan with approx. 1 Tbsp. batter per muffin cup. Bake for 10 to 12 minutes, or until tops of donuts are golden brown and a toothpick inserted into the center of one comes out clean. Set aside to cool.
6) To make glaze, combine powdered sugar, remaining 1 Tbsp. coconut milk, and remaining ¼ tsp. extract in a small bowl; whisk to blend.
7) Dip top of each cooled donut hole into glaze and place on a serving plate.

Notes:
For vegan donut holes, substitute 1 tbsp ground flaxseed + 2 tbsp water for egg. Mix flaxseed and water; set aside while combining dry ingredients.

Check your GF flour for xanthan gum; some contain it and some don’t! If yours does, you can omit that.

Portion Fix Containers: 1 donut hole = 1 Yellow
2B Mindset Plate It: Enjoy as occasional treat, be sure to track

Tofu Tacos - you might be surprised!

Tofu tacos, I know you think I’ve lost my mind?! But, stick with me here because they’re pretty delicious! Tofu is super versatile and can stand in for meat in pretty much any dish. In these tacos, the tofu soaks up all the amazing spices and, once it’s cooked, you can’t even tell it’s not meat! If you don’t believe me, try it and decide for yourself!

Ingredients
* 2 tbsp nonfat plain yogurt
* 3 tbsp fresh lime juice, divided use 2 tbsp cilantro, finely chopped, divided use
* 1 medium tomato, chopped
* 1 medium onion, chopped, divided use
* 1 medium jalapeño, seeds removed, chopped (opt)
* 2 tbsp olive oil
* 1 cup assorted vegetables (like sliced mushrooms, spinach, carrot slaw)
* 1 (14-oz) package firm tofu, crumbled
* 3 cloves garlic, crushed
* 1 tsp chili powder (or chipotle seasoning, habanero seasoning, or cumin)
* 4 (6-inch) whole-wheat tortillas, warm
* 1 cup shredded romaine lettuce

Instructions
1) Combine yogurt, 2 tbsp lime juice, and 1 tbsp cilantro in a small bowl and mix well. Set aside.
2) Combine tomato, ¼ onion, jalapeno (if desired), and remaining 1 tbsp cilantro in a small bowl and mix well. Set aside.
3) Heat oil in a large nonstick skillet over medium-high heat. Add the remaining ¾ onion; cook, stirring frequently, until translucent (about 3-4 minutes).
4) Add vegetables and cook, stirring frequently, until crisp (about 4-5 minutes).
5) Add tofu, garlic, and chili powder. Cook, stirring frequently, until tofu is lightly browned and veggies are tender crisp (about 3-4 minutes).
6) Add remaining 1 tbsp lime juice and reduce heat to medium low - bring to a gentle boil. Remove from heat.
7) Top tortillas evenly with lettuce and tofu mixture. Drizzle with yogurt sauce and serve with tomato salsa.
Yields: 4 servings

Portion Fix Containers: 1 green, ½ red, 1 yellow, 1½ tsp
2B Mindset Plate It: Add a side salad or more veggies to make a great lunch!

Meat substitutes like tofu - yay or nay? Got a recipe you love? Share below!

The best Olive Oil Dispenser ever!

I’ve been asked more times about this gadget than anything else. Normally the rule in our house is any “kitchen gadget” has to have at least two functions fo runs to buy it. So a waffle maker that has switchable plates so I can make quesadillas too? that’s a winner and a worthy purchase. This however, is the exception to my husbands rule because it’s only for olive oil, but we use it daily, multiple times a day in fact.

Two main reasons I bought this… 1) my husband doesn’t measure. He just eye-balls everything and it stresses me out. Like, big time! So, now he knows and I can see too ;) Not only is that money wasted on olive didn’t need, but brings me to reason 2) olive oil is a great healthy fat, but you don’t get unlimited amounts and a little goes a long way. Quite often I find 1-1.5 tsp is plenty for what i’m cooking, but prior to this, I think the Rachel Ray swirling action over the skillet was more like, 1 TBSP or more. That’s unwanted calories I don’t need!

Best. Purchase. Ever!! Go to Amazon and get one, you will not be disappointed. i didn’t share a link here because I’ve noticed vendor run out of stock often and then the link will be a dud. Happy shopping and you’re going to love it!!

7 ingredients to Yumminess!

This is one of the easiest, tastiest muffins and it’s so dense, you will be full! I love this as a side to breakfast with Ultimate Portion Fix or 2B Mindset!! it’s also a great snack during the day!

Ingredients:
2 ripe bananas, the riper, the sweeter
2 extra-large eggs (large will do, but I like the extra protein)
2 c old-fashioned oats
1 c plain greek yogurt (look at protein and sugar on the side, you want high protein, low sugar)
½ c maple syrup or honey (if you use vanilla yogurt, or extra ripe bananas then cut this to ⅓ c)
1 ½ tsp baking powder
¼ c chai seeds (you do not need to soak these, just dump them in)
** top with nuts, seeds, oats, chocolate chips, or nothing, they’re pretty as is. I chose chocolate chips as my topping, but once I made these, the batter was plenty sweet so I never added them. If you know me, you’re probably questioning my mental health or thinking someone took over my blog. It’s true, I passed on chocolate. Don’t expect me to do it again :)
** I wish I added Vanilla Whey Shakeology, I will in the next batch. It’ll help sweeten it if you’re cutting the sugar (which I always encourage)

Directions:
1) In no particular order, dump everything in the blender! Don’t you love that, easy as can be! Get your kids involved, this is that simple.

The order doesn’t matter, i did bananas, eggs, oats, yogurt, seeds

How beautiful if this? I hate waiting for chai seeds to soak. Glad that’s not involved!

2) Blend 2 minutes or until it looks very well mixed. If you have some on the edges that didn’t get mixed in, you can stir it and blend again, or grab a spoon and eat it. I opted for the second options. YUM!

3) Pour in 12 lined muffin cups, or straight into silicone muffin holders. Anyone ever used these? Thoughts? I’m nervous to try, I don’t have a lot of faith in the sides not to go limp and spill batter.

I could have easily eaten this whole thing and never cooked them. No one would know expect you and I!

But, I poured 12 muffins and opted to pass on chocolate chips since it was plenty sweet. This is why it’s important to taste your batter :)

If your blender looks like this, you know it was DAMN DELICIOUS!!!

My kitchen smells good and before I had a chance to portion out breakfast for tomorrow and freeze the rest, my kids ate 4. Gone in 5 minutes flat. Glad this was simple since I’ll likely be making more in 2 days!

4) Cook at 175 celsius for 20 minutes. Stay near by so you can keep an eye on them and enjoy all the smells!
**Bananas can be replaced with sweet potatoes or pumpkin. Both would be delicious year-around, but especially in the fall.

How to easily cut the sugar

🍬 Let’s talk sugar 🍬

You might think you’re avoiding it, but sugar can be sneaky! Low-fat and “diet” foods often contain extra sugar to help improve their taste and to add texture in place of fat. It’s in everything! I’m talking breads, cereals, sauces, salad dressings, yogurts, soups, crackers… the list goes on.

Start checking your ingredients list for anything ending in “ose” - glucose, sucrose, fructose, lactose, maltose… These are all forms of sugar, as are syrups like corn and rice syrup. The closer to the front of the list, the more sugar the product contains. So, as we plan for the week and map out what our meal plans will look like, here are some small changes you can make that will have a BIG impact:
🍬 Skip sweetened yogurt and go with plain instead
🍬 Leave the sugar out of your morning coffee/tea - try a dash of cinnamon or unsweetened vanilla almond milk instead
🍬 Avoid anything that says “diet” on the label
🍬 Choose fruit when you’re feeling a craving for something sweet - I love apple slices with peanut butter and pumpkin seeds!

How do you make sure you’re skipping extra sugar? Do you need to incorporate any of these tips? Have any tips to share with us?