𝐁𝐚𝐤𝐞𝐝 𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐏𝐨𝐫𝐭𝐨𝐛𝐞𝐥𝐥𝐨 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦𝐬

Do you think I eat salads all day long? NOPE!!!

I have a dietician that creates menus for my Macro group. This one is cleanse-approved, even though we eat it regularly, but store it away because next month a cleanse with 30-day reverse engineering our diet is gonna down !!! We are starting 2025 feeling refreshed, lighter and leaner. Basically we will be in fighting form :)

𝐁𝐚𝐤𝐞𝐝 𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐏𝐨𝐫𝐭𝐨𝐛𝐞𝐥𝐥𝐨 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦𝐬

Ingredients:

1 tbsp. of olive oil

1 clove of garlic, minced

2 large portobello mushrooms, cleaned and rinsed, salt and pepper to taste

5 Fresh basil leaves

1 large tomato, grilled or toasted and diced

1 yellow pepper, grilled or toasted and diced

Salt and pepper to taste

Opt: parsley and chives to garnish and balsamic glaze to top

Directions:

Combine oil and garlic in a small bowl and drizzle over mushrooms. Place mushroom caps side down on an oiled baking sheet. Season with salt and pepper and then arrange tomato, basil and pepper mixture in a circle on top of mushrooms. Bake at 450 until done. About 8–10 minutes. Garnish with parsley, chives and balsamic glaze if desired.

Serve this with chicken, grilled shrimp or fish, or a steak. It would bee good with grilled tempeh or tofu too!

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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!!

Sweet Potato Muffins - MAJOR HIT!

First let me say, this recipe can be made many different ways. I rencently made this for our babysitter’s birthday because she requested a healthy, nut-free, dessert-like baked good and since most things I make are clean, but have nut butter of some sort, I modified this. I’ll show you how below…

Ingredients the way I prefer it most:

• 1 cup pealed orange sweet potatoes / yams (cook and allow to cool first. they should mash fairly easily so you can squish in measuring cup if you like, no need to dice or get all fancy here - cram it in ;)

• 1 cup non-dairy milk. I prefer unsweetened almond milk (you’ll get enough sweetness from the potatoes, but if you need this to be nut free, you can use coconut milk, soy or rice milk)

• 1/2 cup pure maple syrup (PURE, not Aunt Jemima’s here!)

• 1 tsp vanilla extract (not imitation)

• 2 TBSP hemp / chai seeds (these can be pricey and some kids don’t like the texture so it’s not do-or-die, I omitted them and they turned out just as well)

• 2 cups less 2 TBSP wholewheat flour (if you need this to be nut-free), or 1 cup almond flour AND 1 cup whole wheat flour (this is my preference and what I used in the recipe)

• 2 tsp baking powder

• 2 tsp cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp baking soda

• 1/4 tsp ground sea salt

• 1/2 cup miniature chocolate chips (then you have prettier muffins and isn’t that half the purpose? with my kids eating it, yes!) or use non-dairy chocolate chips if you need this to be dairy free.

Preheat oven to 170 celsius and fill muffin tins with 12 liners. If you want more, fill a little less and you can get 18 easily.

Combine cooled sweet potato, hemp seeds (opt) and all wet ingredients in a blender and puree until smooth. Takes less than 2 minutes. In a large bowl, add remaining dry ingredients and stir thoroughly until well combined. Add wet mixture to dry and stir until completely mixed and then add chocolate chips (you could add sultanas instead, but lets live on the wild side and use dark chocolate chips here - there are health benefits you’re gaining too!).

Scoop mixture into muffin pan and bake for 15-18 minutes (if you made 18, cook on lesser side). Check doneness around 12 minutes. Remove and let cool a few minutes in the pan and then transfer to a cutting board to cool completely. Serve 1 muffin (if 12 servings) or 2 muffins (if smaller) with 2 eggs for a complete breakfast! ENJOY and share your thoughts below! These freeze well too!

Day 24: AAA

AAA week 4 already, time is flying by!!  We’re back to 2 sets of 15 reps, so grab a variety of weights, Beachbody Resistance Loops, Beachbody Strength Slides, and mat for this 50-minute workout.  And then it's over, we can do this y'all! 

CONFIDENCE CHECK: Let’s talk confidence today. Having made it this far through the program means you’ve done a lot of hard work, both mental and physical. You should be so proud of yourself; are you? I know that I feel my best when I’m eating and exercising regularly, and that gives me confidence and the desire to keep pushing. Drinking Shakeology every day is not hard, it's delicious!  Make this a non-negotiable every day.  Remember, nutrition is just as, or more, important so tired, sick, healthy, energetic, whatever - DO NOT MISS YOUR SHAKE!  

What gives you confidence?