Category Archives: Fitness For Mommies

IMG_0359

3 Ingredient Energy Bars

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

Please don’t run away and think I’m crazy!!!  But what is crazy is how good these energy bars are!  I eat some sort of energy or protein bar every morning for breakfast and I have no idea what too me so long to make one at home.

IMG_0271

See only three ingredients!!!! Plop everything in the food processor and give it a whirl.

IMG_0350

Then either push it into a 9×13 baking dish or roll it into balls.  I think next time I will try rolling it.

On a side note, am I the only one who thinks that dates look a little like cockroaches?  But please don’t let that deter you from making this recipe.

IMG_0359

I also added hemp seeds to my energy bars.  Partially for the added protein and partially to use up the huge bag of hemp seeds I bought at Costco.

I also added chocolate chips, because chocolate makes everything better.

These two ingredients are totally optional though and your bars will still be great without them.

My 6 year old loves these, no really she does.  She claims that she scored in her softball game because of these energy bars.

5.0 from 1 reviews
3 Ingredient Energy Bars
 
Prep time
Total time
 
3 Ingredient Energy Bars
Author:
Serves: 18
Ingredients
  • 2 cups dates (I used Deglet Noor)
  • 2 cups almonds (whole, roasted)
  • 1½ cups dried cranberries
  • 3 tablespoons hemp seeds (optional)
  • ⅓ cup mini chocolate chips (optional)
Instructions
  1. Place dates, almonds, and dried cranberries in a food processor and turn it on.  Process until a thick dough forms.  It takes about 3-4 minutes.
  2. If adding optional ingredients, stir them in by hand.  If you try to process the chocolate chips they will melt.
  3. Press in to a 9x13 baking dish or roll into balls (you should get about 36) using a scant tablespoon per ball.  Refrigerate until firm.
  4. Eat!

Nutrition Facts without the optional add ins:

Calories 121, Fat 5.5 g, Carbs 18 g, Protein 2.8 g

Nutrition Facts with the add ins:

Calories 144, Fat 7 g, Carbs 20 g, Protein 3.4 g

 

IMG_9956

Sweet Potato and Lentil Stew

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

So, the cold weather is on its way out (well, we never really got winter here in sunny Southern California), but for the rest of you sunny days are a comin!!!

So you better make this soup before it gets too warm!  It’s so good!

IMG_9961

Plus, its made in the slow cooker!  And lets not talk about the fact that I finally opened my new knives from Christmas and proceeded to try and cut my finger off while rushing to get this into the slow cooker so I could make it on time to my crossfit class.  No, we won’t mention that.

IMG_9967

This soup is so good and good for your too.  Sweet potatoes (or yams) give you the most nutrients for your buck at the grocery store.  They have tons of great vitamins and are overall a great vegetable.  You will love this stew.  It fills you up and it is on the low in calories to boot!  It’s a win win all around.

Sweet Potato and Lentil Stew
 
Prep time
Cook time
Total time
 
Sweet Potato and Lentil Stew So good and good for you too!
Author:
Serves: 4-6
Ingredients
  • 1 large sweet potato (or yam) peeled and diced into ½ inch cubes
  • 3 medium carrots, peeled and diced into ½ inch cubes
  • 3 celery stalks, cut into ½ inch slices
  • 2 leeks, halved lengthwise and cut into ½ inch pieces
  • ¾ cup dried lentils, any color
  • 1 4 inch piece of ginger, peeled and finely grated
  • 1 teaspoon curry powder
  • salt
  • 1 tablespoon butter
  • 2 cloves garlic, grated
  • juice of one lemon
  • ½ cup cilantro, chopped
Instructions
  1. Combine the sweet potatoes, carrots, celery, leeks, lentils, ginger, ¾ teaspoon curry powder, and 1 teaspoon salt in a slow cooker.  Add 6 cups of water, and cook on low for 8 hours.
  2. After 8 hours, stir the soup with whisk, to make a thick puree.  You can add some water if its too thick.
  3. Melt the butter in a small skillet over medium heat. Add the garlic and remaining curry powder. Cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup. (Trust me, don't skip this step.  I have and the soup doesn't have very much flavor.)
  4. Stir in the lemon juice and cilantro. Salt to taste.
  5. Eat!

Recipe from Food Network Magazine December 2011 

IMG_9863

Overnight S’mores Oats

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

Ever tried overnight oats?  Well you should.  They are quick and easy, ready when you are, and delicious too.

IMG_9860

I’m sure most of you out there are like me.  Either don’t eat anything in the mornings (who has time to feed themselves after they have already fed three little people, the bird, the dogs, the bunny, you get the picture) or grab a protein bar or something of the like.

These you mix up the night before and they are ready when you are.  Grab a spoon on the way out of the door and you are set.

IMG_9839IMG_9840

This recipe calls for greek yogurt. I like to use the Chobani 100 calorie containers for this. One container is the perfect size for this recipe.

Plus, chia seeds.  Invest in a big bag of them.  You will be happy you did. I do not recommend leaving them out of this recipe.  They really help with the consistency.

This is eaten cold straight from the fridge, but you can also warm it up a little in microwave.  Which is what I do on these chilly mornings.

IMG_9841

When you first mix it up, it will look like some gross soupy concoction, but overnight in the fridge and voila!

IMG_9861

You have a pudding like bowl of oatmeal, where the chia seeds have worked their magic, the oats have softened, and everything has melded together nicely.

Add some mini chocolate chips and a few graham crackers and call it a day.

Overnight S'mores Oats
 
Prep time
Total time
 
Overnight S'mores Oats
Author:
Serves: 1
Ingredients
  • 5.3 oz container of Chobani greek yogurt-vanilla flavored
  • 1 tablespoon of chia seeds
  • ½ cup of old fashioned oatmeal
  • ½ cup almond  milk
  • mini chocolate chips (as many as you would like)
  • graham crackers (as many as you would like)
Instructions
  1. Mix together the yogurt, chia seeds, oatmeal, and almond milk.  Stir well and let sit overnight in the fridge.
  2. In the morning, stir well (you might need to add a little more milk but I usually don't) and top with mini chocolate chips and graham crackers.
  3. Eat!

This recipe could be easily made gluten free by using gluten free oats.

IMG_9232

Banana Peanut Butter Kale Smoothie

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

IMG_9232

I seriously have a love hate relationship with kale and how everyone pretends how good it tastes.

“No, really you can even taste it!” Yeah right. I can taste it.

Anyway, when you pair it with peanut butter is somehow becomes easier to drink. Not kidding.

Would I lead you astray?

IMG_9235

I’ve kinda of been hooked on these lately, since our winter has been pretty much non existent in Southern California, a nice cool drink has seemed like the right thing to do.

In fact we are in a severe drought.

Do a rain dance for me if you think about, ok?  Thanks.

Banana Peanut Butter Kale Smoothie
 
Prep time
Cook time
Total time
 
Banana Peanut Butter Kale Smoothie
Author:
Serves: 1
Ingredients
  • 1 frozen banana
  • 1-2 tablespoons peanut butter
  • 1 cup kale, torn off the stems and roughly chopped
  • 1 cup almond milk
Instructions
  1. Place all ingredients in a blender, and blend.  It make take a little while.
  2. Drink!

If you don’t have a frozen banana, add some ice to the blender.  You want your drink to be cold. Either way it works and tastes great.

I don’t have a very high powered blender, if you do then you won’t have the little green flecks that I do.  It will still taste the same either way.

Feel free to add some protein powder.

IMG_9390

Ricotta Frittata with Tomato Salad

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

IMG_9384

Seriously who doesn’t love eggs?  They are such a great protein and so quick and easy.  Perfect for those crazy Mondays!

This frittata is filled with great for you veggies as and then topped with a bright and delicious tomato salad.

IMG_9385

It doesn’t get easier or better than this!

IMG_9383

Ricotta Frittata with Tomato Salad
 
Prep time
Cook time
Total time
 
Ricotta Frittata with Tomato Salad
Author:
Serves: 4
Ingredients
  • 8 eggs
  • ¼ cup milk
  • ½ cup grated parmesan cheese
  • 1 bunch green onions, sliced
  • 4 cups coarsely chopped radicchio
  • pinch of sugar
  • ½ cup ricotta cheese
  • 2 medium tomatoes, diced
  • 3 tablespoons chopped basil
  • 3 tablespoons extra virgin olive oil
  • salt and pepper
Instructions
  1. Preheat the broiler.  Position rack 4-6 inches from flame.
  2. Place tomatoes, basil, 1 tablespoon extra virgin olive oil, and salt and pepper in bowl. Set aside.
  3. Heat a medium skillet over medium high heat. Add 1 tablespoon extra virgin olive oil. Add the radicchio, green onions, sugar, salt, and pepper. Cook about 5 minutes, until radicchio is tender.
  4. While radicchio mixture is cooking, crack the eggs into a bowl.  Add the milk and parmesan cheese and beat well. Add radicchio mixture to the eggs.
  5. Wipe out the skillet, and add 1 tablespoon oil.  Pour egg mixture into skillet and cook over medium high heat, undisturbed, for about 1-2 minutes or until the bottom and sides start to set. Top with spoonfuls of ricotta cheese. Place the whole pan under the broiler for about 5 minutes or until the eggs are set and golden brown.
  6. Slice the frittata any way you would like and serve with tomato salad.
  7. Eat!

Recipe from the July/August 2012 edition of Food Network Magazine.

IMG_9291

Shrimp with Farro and Bulgur

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

These recipe really hit the spot!  It is so good and good for you too!

Farro is really a great grain to know what to do with.  In 1 cup of the stuff there is 8 grams of fiber. Plus, it is a complex carb that breaks down slowly in your body keeping your energy levels stable.

Bulgur is also a great whole grain to try if you haven’t already. It is richer in nutrients and vitamins than refined, processed wheat, which has been stripped of many beneficial ingredients.

Bulgur and Farro together is a win win!

IMG_9290

Plus if you get this 10 minute Farro and Bulgur from Trader Joe’s it is a fifteen minute meal!  It comes together so quickly and everyone will love it.

IMG_9295

The nuttiness of the farro and bulgur compliment each other very well.  Now I used a half of a bag (4 oz) of each grain, but feel free to use a whole bag of each one instead of both of them together.

The shrimp is a sauteed quickly and then the arugula is added with the farro and bulgur and then dressed simply with a lemon vinaigrette.  It really doesn’t get much better than this!

Shrimp with Farro and Bulgur
 
Prep time
Cook time
Total time
 
Shrimp with Bulgur and Farro
Author:
Serves: 4-6
Ingredients
  • ⅓ cup extra virgin olive oil
  • zest and juice of 2 lemons
  • 2 garlic cloves, grated or finely minced
  • salt and pepper
  • 4 oz farro, cooked according to package directions
  • 4 oz bulgur, cooked according to package directions
  • 1 lb shrimp
  • 7 oz arugula
Instructions
  1. Whisk together the extra virgin olive oil. lemon juice and zest, garlic, salt and pepper.  Set dressing aside.
  2. In a large saute pan (that has a lid) add ½ tablespoon of extra virgin olive oil and heat over medium high heat.  Add shrimp and cook for about 3 minutes or until just starting to turn pink.  Add in arugula and place the lid on the pan for about 30 seconds.  Once the arugula has wilted down, add in the farro and bulgur.
  3. Turn off heat and add dressing.  Stir well to coat everything in the dressing.
  4. Eat!

IMG_8945

Arugula Salad with Roasted Beets and Sweet Potatoes

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

IMG_8931

I love arugula.  Is that weird?  But I do and its a great lettuce to have in your arsenal and to know what to do with.  This recipe is a collaboration of sorts of leftovers in my fridge and it turned out so well I had to share! Its so simple too it almost doesn’t even need a recipe!

IMG_8943

 

You take some left over roasted beets and sweet potatoes, arrange over some arugula, then add some pecans, thinly sliced red onion, and goat cheese. Then top the whole thing with lemon shallot vinaigrette. So good and good for you too.  Best of both worlds.

IMG_8949

Arugula Salad with Roasted Beets and Sweet Potatoes
 
Prep time
Total time
 
Arugula Salad with Roasted Beets and Sweet Potatoes
Author:
Serves: 1
Ingredients
  • 2 cups arugula
  • ½ cup
  • roasted beets and sweet potatoes
  • 2 tablespoons pecans
  • a few thinly sliced red onions
  • 1 oz crumbled goat cheese
  • Lemon Shallot Vinaigrette
Instructions
  1. Arrange the arugula on a plate.  Top with the rest of the ingredients.
  2. Drizzle with the vinaigrette
  3. Eat!

Recipe for Roasted Beets and Sweet Potatoes can be found here.

Recipe for Lemon Shallot Vinaigrette can be found here.