Muffins That Won’t Give You Muffin Top

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Remember those back to school flap jacks I shared in the beginning of the school year, well shit just got even better for ya…

What if I told you that that recipe could be doubled as MUFFINS! Seriously, so here’s that blog with the recipe.

https://fitfoodiemccoy.com/2017/08/24/back-to-school-flap-jacks/

*Obviously for the muffins you will want to triple the recipe, so instead of 1 banana make it 3 along with everything else, be sure to triple.

Now, here’s all kinds of other FFUN FFILLERS you can add to the muffins:

Blueberries

Pecans

Craisins

Walnuts

Raisins

Oats

Apples

PUMPKIN or sweet potato

*Probably with pumpkin/sweet potato (cooked) you would take away 1 banana and add 1/2 can of pumpkin purée or 1/2 roasted sweet potato.

And they freeze great!

The one pictured at the bottom has a smidge of almond butter that will leave you feeling satisfied and not hungry for hours, macronutrient rich baby!

~D

Back to School Flap Jacks

I’m BAAACK! Our summer has been super busy and fun. Now its time to get ready for school, this morning we started kindergarten drills to be ready for Monday. Set the alarm to get up early, getting dressed, completing responsibilities and of course eating the most important meal of the day, BREAKSFAST! Naturally facebook posted a memory of 5 years ago with my little man 9 months old standing near a slide. If I wasn’t already feeling a little emotional, FB managed to top it!

Anyways, our bellies need proper nutrition to help us learn so with that I give you protein packed EASY pancakes. Making a double or a triple batch on a Sunday so during the week kids can grab them and jump on the bus.


Recipe:

1 ripe banana

2 large eggs

1/4 cup of almond flour

1/2 teaspoon baking powder

Dash of cinnamon or any other spice you would like

For those young athletes or busy parents, 2 large scoops of Orgain Organic protein powder, add another scoop if you double the recipe.

I cook these in coconut oil. Then I let them cool and freeze in wax paper in a freezer bag. Wax paper in between each flapjack. I spread a little all natural PB or Almond butter on top of mine, delicious!


Tip: If you oil up your muffin tin and add some fruit and raw oats to this recipe, you have an easy and delicious muffin that you can also freeze. Bake at 350 and watch these puppies rise.

Let ME Plan YOUR Dinners!

Yes, there’s a new button on my site….


What does this mean for you???? Well, let me break it down:

1. No more scratching your head trying to figure dinner out.

2. No more spending endless hours searching for recipes and asking yourself is this healthy or not?

3. No more writing grocery lists.

4. No more going to bed hungry because you couldn’t figure dinner out so you grabbed whatever was in the pantry, maybe some popcorn, string cheese and some gummi worms.

5. Oh, and no more “WHY AM I NOT LOOSING WEIGHT!!!!!!???”

Having a meal plan is THE only way to loose your weight and keep it off. Planning those meals seems to be the hardest part for people. Let me take all the guess work, searching and planning away from your already busy life. I started this several weeks ago and each and every week I add a few more people to our private FFIT Chef club and guess what, THEY LOVE IT! I have folks that couldn’t cook Cheerios now making THAI CURRY MEATBALLS, and hey if that kind of food is not your thing have no worries. The meals I select are a variety of different foods, no special diet meals, just whole fresh foods. Each meal is macronutrient rich and delicious! Oh, and did I mention super easy!!!!

Starting this Friday we will have an entire new group of FFIT Chefs along with the ones that started a few weeks ago. If you sign up by Thursday then you too could be eating good! How it works, each week for 4 weeks you will receive a password by Friday to log in. There you will find 5 dinner recipes each with its own grocery list, then an entire grocery list for all 5 meals.

Hey, if Austin American Statesman finds me and asks me what my healthy habits are and puts my quote on the importance of meal planning in print. Then what’s holding you back from also being the fittest Austin athlete!!!????

http://www.mystatesman.com/lifestyles/fitness/what-austin-fittest-folks-stay-shape/os4EFv0VKJrhldRe06mAML/?ecmp=trueanthem_aas_fb_austin360&utm_campaign=trueAnthem:+Trending+Content&utm_content=58b2a88a04d301062116ddfa&utm_medium=trueAnthem&utm_source=facebook
So, if you want to start eating good and seeing those results. Text me! 512-809-7506

Nuts and Berries


I’ve always been accused of being a tree hugging nut and berry eater, especially when I first moved here from California. Sorry, not sorry. I love real food! So, over the weekend I made some nut and berry granola and everyone in this house was fighting for more and it smelled amazing! You can do a lot with this recipe. Granola and eggs, granola and steel cut oats, granola with fruit and almond milk, granola and yogurt. The options are endless so don’t ever tell me you have no idea what to do for breakfast or snack. 

My breakfast the other morning…


So here ya go, enjoy!

https://thecafesucrefarine.com/2015/03/paleo-granola/#_a5y_p=3653462

Rainbow Salad

This was easy, delicious and super pretty to look at!

What you need:

1-2 carrots

1/2 green bell pepper

1/4 of a red cabbage

1-2 cups Arugula

3 Green onions

Chicken Breasts (1/2 per person)

1/4 cup of cooked quinoa

1/4 cup Dried unsweetened cranberries

Fresh Parsley, few sprigs

1 tbsp Balsamic BV

2 tbsp Olive oil

Start with shredding the carrots and chicken breasts, thinly slice the green bell pepper  and cabbage, then dice your green onions. Next, assemble the rest in a big bowl, mix your olive oil and BV and toss together. If you leave the chicken out, then you can make as a side dish to a nice grilled meat.

Enjoy!

D~

Easy SUSHI Bowl

My husband said to me several times last night, “that was a really good dinner honey.” It was super easy and for any sushi lovers out there, I swear you will be so excited to make this and eat it!

What you need:

Sushi grade tuna

Short grain brown rice

Snow peas

Bean sprouts

Mushrooms

Purple cabbage

Avocado

Black sesame seeds

Nori paper or flakes

Braggs liquid amino acid

Sesame oil

Fresh ginger and garlic or if you can find a paste, that works too.

Fresh ground pepper

Start with cooking your brown rice in your rice cooker. Then sauté your bean sprouts, snow peas, and mushrooms in with 1 tbsp of sesame oil, 1 tbsp of the garlic and ginger paste or chopped and 1 tbsp braggs. Next, pepper your tuna on both sides and in your frying pan add 1tbsp of sesame oil, get it nice and hot and sear the tuna, literally 30 seconds each side UNLESS you what it cooked all the way. Next, thinly slice your cabbage and avocado, build your bowl and sprinkle the black sesame seeds and nori flakes on everything. BAM, dinner is done. That was easy!

D~

Acorn Squash with Sausage and Apples

While the stores are full of winter squash you must makes this…


What you need:

1/2-1 acorn squash a person

Package of turkey sweet Italtian sausage

1 Apple diced

Cinnamon

Nutmeg

First start with cutting your squash in half, scooping out the innards and roasting face down on a foiled and oiled cookie sheet. While they are roasting, start with sautéing your apple in a little coconut oil, once the apple has softened remove to the side. Next, squeeze the sausage out of the casing and start cooking that in a little coconut oil. Once the meat is cooked add the apples back in. When your squash has finished cooking sprinkle some cinnamon and nutmeg on top. Enjoy!

Bonus:

Blackberry preserve (it’s what you are seeing on top of the squash and sausage)

Simmer your blackberry  with a little lemon zest, lemon juice and a splash of maple syrup. Once they simmered for 5-7 min, mash with a potato masher. This is delicious on Ezekiel breads, the acorn squash and apple sausage above.

D~