Vanilla, Coconut, Chocolate Muffins

Lately I seem to be on a chocolate and coconut kick. I’ve been putting them in everything from yogurt to pancakes and now I tackled muffins. I’m not too much of a baker but it was a rainy dreary day, I decided to make these along with the lasagna I put in for the kids dinner. (Which by the way I subbed the Ricotta Cheese and used blended down Garbanzo beans to make a paste instead! Cuts out the bad fat, real with the good fat and still enjoy comfort foods with out all the guilt!!) So if you need a chocolate fix and one that doesn’t leave too much guilt. These are your muffins!!

Makes 20-24 muffins

Ingredients:

• 2 Organic eggs
• 2 Cups Coconut flour
• 3 Tbsp Cacao Powder
• 1/2 Tsp Gluten-free baking soda
• 1/3 Cup Coconut Sugar
• 1/4 tsp Organic Vanilla Extract
• 1/4 Cup unsweetened Coconut Milk (may need a little more if batter is too thick
• 1/4 Cup unsweetened shredded coconut
• Pinch of sea salt

Directions:

1. Pre-heat oven to 200 degrees.
2. In a bowl mix all dry ingredients together.
3. Add in milk, egg, vanilla extract.
4. Mix well until combined
5. Using cupcake liners, spoon in batter.
6. Bake for 15-18 minutes.

 

 

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Yoga Asanas For Flat Stomach

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Morning Yoga – Gentle Morning Sequence

Choosing to move and connect in the morning is one of the best things we can do for ourselves! This video is gentle practice for all levels a nice way to connect to the muscles and joints and clear the mental and emotional channels for the day ahead. Take your time and connect to the breathe. Notice how you feel and enjoy the art of noticing! Let me know how it goes and have an awesome day!

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Gluten-Free Banana, Cacao, Chia & Coconut Pancakes

Lately, I have been so sick of making the same things for dinner… chicken, pasta, bean tacos, fish on Fridays because it’s Lent, food limitations for the sake of the baby, no dairy for my little guy, it is starting to make cooking a bit of a drag lately. So I asked the kids what they wanted for dinner, they said cereal! I never let them have cereal for dinner unless someone is sick. They actually would rather eat “organic fiber o’s” for dinner, just because it’s breakfast foods.

So we mixed it up for a Monday night and  I dug through the pantry and yelled out what about pancakes! They were racing into the kitchen and fighting over who got to help cut the bananas and who got to add the coconut to the cakes so here’s our new recipe to share with you for those nights you need something fast and quick and something a little bit more sinful while mixing it up and making breakfast for dinner!

Ingredients: Makes about 10 medium sized thick pancakes

• 1 1/2 C of Gluten-free pancake mix. (Trader Joe’s has a great one!) ( You can also make your own flour mixes, but a box already together is way faster and cheaper! Just read the label for good quality ingredients)
• 2 eggs
• 1/2 C of water (may need a little extra if it’s too thick)
• 1/4 C of Coconut oil-melted down
• 2 Tbsp Cacao Powder
• 1 Banana sliced thinly
• 1/2 C unsweetened coconut
• 2 Tbsp Chia seeds
• 2 Tbsp Cacao Nibs
• Coconut oil or spray for the pan while cooking

Directions:

1. In a bowl add flour mix, eggs, water, cacao powder, coconut oil and mix well. Add more water if it seems too thick.
2. Preheat and oil pan so pancakes will not stick. Keep heat on medium once the pan has warmed up.
3. Scoop in pancake mix to the pan, whatever size you would like. Remember these will be thicker so make them a little smaller.
4. Top with a pinch of chia seeds, coconut, and cacao nibs, and 2-3 slices of banana. Once the pancake begins to bubble you can flip them so they cook all the way through.
5. Stack them high on a plate add some fresh berries to the side or top with a few more banana slices and a little syrup if you wish.
6. Dig in and enjoy!

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Sea Salt & Smoky Paprika Roasted Chickpeas!

Sick of the same old snacks to munch on day in and day out? Winter time makes it tough on healthier options to chose from because vegetables and fruits are limited to their growing seasons. Loading up on greasy and fatty things like chips, cookies, candy, and binge watching your favorite tv series during these frigid dreary months can set the scale flying. Reach for these winter healthy snacks instead.

 

Sea Salt & Smoky Paprika Chickpeas:

Ingredients:

• 2 Tbsp olive oil
• 2 cans chickpeas/Garbanzo beans-drained, rinsed, and patted dry
• 2 Tbsp ground sea salt
• 2 Tbsp smoky paprika

Directions:

1. In a baking pan, drizzle olive oil. Pre-heat oven 350 degrees
2. Spread beans across the pan and cover with salt and paprika. Make sure to cover both sides
3. Place in oven for 40-45 minutes. Make sure to stir them around a couple times to prevent burning.
4. Once they crisp up, let them cool add more paprika and salt if needed.

 

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Blueberry Smoothie Bowl

Had enough Valentine’s sweets and treats? Need something to make you feel better and get you back on track? Here’s a yummy treat that won’t leave you in a slump or feeling guilty or groggy afterwards. I just fed my crazy kiddos this too after the Valentine Cake pops, cookies, and hot chocolate from the newly fallin’ snow they needed a detox!

I tend to pick my fruit in the summer and freeze it for my smoothies in the winter. Blueberries aren’t in season in the US right now but you can probably still find fresh ones in the grocery store or look in the freezer section and buy some frozen. They’re picked at the peak and then frozen so they’re going to taste so much sweeter!

Here’s what you’ll need…

Ingredients:

• 1 C blueberries fresh or frozen
• 2 C unsweetened coconut milk
• 2 Kiwi- peeled and sliced
• 1 Starfruit- sliced
• 1 Mango- peeled and sliced
• 1/4 C Buckwheat Groats
• 4 Gooseberries or any other kind of berry will work
• 1/8 C Cacao nibs
• 1/4 Cup raw oats

Directions:

1. In a high-speed blender add coconut milk, raw oats and blueberries. Blend well.
2. Pour into a bowl.
3. Layer in rows the Starfruit, mango, gooseberries, kiwi, cacao nibs, and buckwheat groats.
4. Grab a spoon and dig in!

 

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Grilled Bananas, Pineapple & Mango with Spiced Coconut Yogurt & Hazelnuts

Can you say “YUM!!” Loving this new recipe! I wanted something different to serve for the Super Bowl. I was already grilling so I scanned the counter top to see what else I could throw on out there with the giant pan of wings! And this is what came out! The picture does no justice at all! But you could do this for breakfast, lunch, afternoon pick me up, and of course dessert. It’s possibly pretty much guilt-free. I’m actually eating the rest of it as I sit here and type this up.

 

Here’s what ya need! It will make about 4-6 servings

Ingredients:

• 1 Pineapple-peeled, cored, and cut long ways
• 2 Mango- peeling and cut in large chunks
• 2 Bananas- slightly under ripe, cut in half and down the center for long halves
• 1/4 cup of chopped hazelnuts
• 1/2 cup unsweetened coconut milk yogurt
• 1 tsp local honey
• 1 tsp ground cinnamon
• splash of organic vanilla extract (alcohol free)
• 1 Tbs cacao nibs

Directions:

1. Warm Grill to about 200 degrees. In a piece of foil place pineapple on the bottom, then mangos and bananas. (They will burn on the bottom)
2. Cook until they get a few char marks and begin to soften up, the bananas will start to caramelize a bit. About 15 minutes
3. In a bowl add the yogurt, honey, cinnamon, vanilla and mix well.
4. On a plate, place your fruit, drizzle yogurt mix and place a big spoonful to the side for extra dipping.
5. Sprinkle cacao nibs and hazelnuts on top.
6. Grab a spoon and savor!

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Butternut Squash and Fiji Apple Soup

During the winter months I tend to reach for the heavier, richer foods that are more comforting. Now with a 10 week old, time seems to blow by even faster everyday which makes it a little harder to make some of the dishes I so love to make. So I’ve been on a search for something a little more filling but quick and hearty.

So today I threw in some butternut squash and roasted it, in between the laundry, emails, phone calls, and baby feedings. This is what I got! So good! Healthy, hearty, and filling!

Ingredients:

• 1 butternut squash
• 2 medium Fiji apples-cored and sliced (save a little for garnish- if ya want)
• 1/2 cup unsweetened coconut milk
• 1/4 cup raw pumpkin seeds
• sea salt
• fresh ground pepper
• Herbs de Provence
• 1 tsp olive oil

Directions:

1. Pre-heat oven to 350 degrees. Peel, core, and seed the squash. In a pan, drizzle olive oil and place squash on top. Cook for about 25 minutes or until it becomes tender
2. Once it’s tender. Chop squash roughly and add to a high-speed blender. Add sliced apples, coconut milk, salt, pepper, and herbs. Blend well until smooth.
3. In a dry pan, toast pumpkin seeds on medium heat until they become fragrant and become darker in color. About 2 minutes. Make sure to watch them they will burn quick!
4. Add soup to a bowl. Top with apples and pumpkin seeds!

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Yoga For Flexibility

Hi everyone, this 40 minute class is perfect for dancers or anyone who is serious about gaining flexibility. This is an intermediate to advanced class so some flexibility is already required. I will be making a flexibility for beginners class soon enough for those of you who are just starting out

We will play with quad stretches, splits, deep hip openers and lots of fun backbends. Have a strap or a block nearby and let’s get started!

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Tropical Oatmeal

Brrrr! It’s freezing out! Old man winter is definitely here now! We were spoiled over the past couple months including 70 degree temps on Christmas Eve now it’s 12 degrees without the wind chill and we’ve already had our first snow with more to come this weekend. Usually being only 5 miles from the beach keeps our area a little warmer and the snow away.

Well the one thing we can’t change is the weather so I am offering a tropical getaway with this recipe!!! Escape to the fire-place with your bowl of soaked oats loaded with tropical fruits and it should give you a mini escape to a tropical island! Enjoy!!!

Ingredients:

• 1.5 C of Raw Oats
• 2-2.5 C of warmer unsweetened coconut milk
• 1/2 mango-chopped
• 1/2 C fresh pomegranate seeds
• 1/2 banana-sliced
• 1/2 pear-sliced
• 1/2 dragonfruit-sliced
• 1-2 kiwi-peeled and sliced
• handful of blueberries
• 1 Tbsp of unsweetened coconut flakes
• 1 Tsp cacao nibs
• 1 Tbsp ground cinnamon

Directions:

1. In a bowl add oats and warm coconut milk. Let sit till oats soak up the milk and add a little more if you want it to be a little more creamy and not so dry. Top with cinnamon.
2. Line the bowl or place in sections all your fruit
3. In the middle top with coconut flakes and cacao nibs. Dip your spoon in and enjoy!

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Protein Packed Superfood Smoothie!

Looking for a healthier option for dessert for your New Year Resolutions or new diet? How about a pick me up for mid-day or just something protein packed or a little sweeter for breakfast with out all the guilt? Lately the way my days have been going with a busy Pilates studio, a new baby, (now almost 2 months old-where does time go!) 2 other small children, and major to do list, not to mention the unexpected that seems to be popping up on a daily basis! And we actually had our first snow Sunday! I’m not too crazy about it feeling it’s 10 out, but the snow is pretty just this once! ;)

I’ve been craving something mid-day that is satisfying and delicious but won’t leave me feeling guilty and yucky after I eat it. Being a new mom again with a hectic schedule, there’s no time for me at all. If I can brush my teeth alone with out a baby on the hip and someone else trying to take the door off the hinges it’s a good day! So yesterday I started throwing things in the blender that were going to make me feel a little more at ease and a lot more relaxed.

Here’s everything you need for this one and I swear this one will stay in your arsenal for a while! I don’t know if I could get sick of this one! Here’s your yumminess!

Makes about 4 small smoothies

Ingredients:

• 2.5 cups of unsweetened coconut milk
• 2 Tbsp unsweetened sunflower butter
• 2 Mejool dates-pitted
• 2 Tbsp Chia seeds
• 1 Tbsp Caco nibs and a little more for garnish
• Unsweetened coconut flakes for topping

Directions:

1. In a high-speed blender add milk, sunflower butter, dates, chia, and cacao nibs and blend until all ingredients are mixed.
2. Pour into a glass top with nibs and coconut flakes.
3. Enjoy with you feet up on the couch by the fire! ;)

 

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ACAI Bowl- Tropical Fruit with a little Chocolate Punch!

Well old man winter finally decided to show his face with 19 degrees and flurries on the car this morning. Luckily I’ve got myself hunkered down in the house this morning trying to get something accomplished! Between the remnants of Christmas, a stack of paper work, and a demanding little 6 week old is making it a little harder for this mama to get anything completely accomplished.

So I needed a little pick me up this morning for breakfast! (This will probably be my lunch also as big as I made mine!) Lack of sleep, a busy Pilates studio, and most of the time doing things balancing a baby in one arm and the task in hand in the other is making time management and productivity a little more of a challenge lately.

This recipe great for any time of the day really! Need a mental break, nutritional boost, or a little pick me up to get you going about your day? Grab this recipe! You can change-up the ingredients also for what you already have at home or want to add personally!

Ingredients:

• 1/2 C of ACAI powder or 1 packet of juice
• 1 1/2 C unsweetened coconut milk
• 1 Kiwi-sliced
• 1/4 pomegranate seeded
• 1 Clementine
• 1/4 Mango- sliced
• 3 Gooseberries
• 10 fresh Currants
• 1 Tbs- hemp seeds
• 1/2 Tbs- Cacoa nibs
• Handful cashews
• Handful macadamia nuts

Directions:

1. Add ACAI powder or juice and coconut milk to a high-speed blender. Mix Well.
2. Pour into a shallow bowl
3. Add pomegranate seeds to middle of the bowl.
4. Circle the pomegranate with nuts, nibs, and seeds
5. Fill in and line the bowl with kiwi, mango, clementines, currants, and gooseberries

 

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