Wednesday, September 20, 2017

Pumpkin Muffins with Portion Control



Fall Foods and Pumpkin everything!! It is hard enough to stay away from pumpkin treats in the grocery store and pumpkin beer while you are out so I wanted to share a way I beat the bakery treats!! 

21 day fix pumpkin muffins!! 

With this recipe if you follow the 9 servings per muffin it will replace 1 orange and 1 purple container in your day. I don't make this an everyday treat, but they do the trick for a craving!!! 

Pumpkin Muffins with Portion Control 


Ingredients:
2 oz cream cheese, softened
1 tbsp pure maple syrup
1 large egg, lightly beaten
1 cup canned pumpkin puree
1.5 cups almond flour
3/4 tsp baking soda
1 dash sea salt
2 tbsp raw pumpkin seeds

Directions:
Preheat oven to 350. Prepare muffin tins by lining 9 cups with liners or coating with cooking spray.
Combine cream cheese and maple syrup in a small bowl, set aside.
Mix egg and pumpkin in a medium bowl until combined. In a separate bowl, combine almond flour, baking soda and salt. Add almond flour mixture to pumpkin mixture and mix until just blended.
Spoon batter into each muffin cup, filling less than 1/2 full. Spoon 1 heaping teaspoon of cream cheese mixture into the center of each muffin cup. Top the cups with the remaining batter. Sprinkle the pumpkin seeds over the tops of the muffins.
Bake at 350 for 16-18 minutes or until a toothpick inserted into the center comes out clean. 
Transfer the cooked muffins to a wire rack to cool.

Servings: 9
21 Day Fix: 1 purple, 1 orange

If you try this recipe let me know what you think! 
Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #pcospositivechef on Instagram!!
Enjoy!! 

Thursday, September 14, 2017

Crockpot Banana Bread Oatmeal

Fall is in the air and with that comes cravings for comfort foods!! 
With this slow-cooked steel-cut oats recipe, breakfast can taste like a luscious slice of banana bread while still being a wholesome and nutritious way to fuel your day. 
There’s probably plenty of room in your slow cooker to double the recipe!




print recipe

Crockpot Banana Bread Oatmeal
Portion Fix Containers: 1 Purple 2 Yellows ½ Blue ½ Orange ½ tsp.

Ingredients
  • 3 cups water
  • 4 cups unsweetened almond milk , divided use
  • 1 cup dry steel-cut oats
  • 3 large ripe bananas , mashed
  • 6 Tbsp . ground flaxseed
  • 1 tsp . ground cinnamon
  • ½ tsp . sea salt (or Himalayan salt)
  • ½ tsp . ground nutmeg
  • ¼ cup pure maple syrup
  • 6 Tbsp . chopped raw walnuts
Instructions
1.Place water, 1 cup almond milk, oats, bananas, flaxseed, cinnamon, salt, and nutmeg in a 3-quart slow cooker; cover. Cook on low for 6 to 8 hours, or until oats are soft but chewy. 

2. Top each serving evenly with maple syrup, walnuts, and remaining almond milk; serve immediately.

Details:
Prep time: 10 mins Cook time:
Total time:
Yield: 6 servings, about 3/4 cup each

If you try this recipe let me know what you think! 
Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #pcospositivechef on Instagram!
Enjoy!! 

Monday, September 4, 2017

Clean Eating Blueberry French Toast Casserole



It's a Holiday Weekend and I love to make a fun brunch for guests!! 
This is a good one and it's good for you!! WIN WIN!!
Post Below and I will make sure you get the Recipe!! 
Blueberry French Toast Casserole! 

The house smells amazing !!

 

(Makes about 12 servings)

Ingredients:

  • 6 cups cubed, whole grain bread
  • 8 egg whites
  • 1 1/2 cups unsweetened almond milk
  • 1/4 cup honey (or maple syrup)
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 2 teaspoons ground cinnamon
  • 2 cups fresh blueberries

Directions:

  1. In a large mixing bowl, combine the egg whites, almond milk, honey, extracts and cinnamon. Whisk well.
  2. Oil a baking dish (about 9 x 13), and fill it with the bread.
  3. Pour the liquid mixture over the bread and allow it to sit for at least 30 minutes, mixing once or twice to be sure all parts of the bread are moistened.
  4. Mix in the blueberries.
  5. Bake the casserole at 350 F. for about 45 minutes or until there is no longer any liquid between the bread.
  6. Allow to cool a bit and serve.