7 ingredients to Yumminess!

This is one of the easiest, tastiest muffins and it’s so dense, you will be full! I love this as a side to breakfast with Ultimate Portion Fix or 2B Mindset!! it’s also a great snack during the day!

Ingredients:
2 ripe bananas, the riper, the sweeter
2 extra-large eggs (large will do, but I like the extra protein)
2 c old-fashioned oats
1 c plain greek yogurt (look at protein and sugar on the side, you want high protein, low sugar)
½ c maple syrup or honey (if you use vanilla yogurt, or extra ripe bananas then cut this to ⅓ c)
1 ½ tsp baking powder
¼ c chai seeds (you do not need to soak these, just dump them in)
** top with nuts, seeds, oats, chocolate chips, or nothing, they’re pretty as is. I chose chocolate chips as my topping, but once I made these, the batter was plenty sweet so I never added them. If you know me, you’re probably questioning my mental health or thinking someone took over my blog. It’s true, I passed on chocolate. Don’t expect me to do it again :)
** I wish I added Vanilla Whey Shakeology, I will in the next batch. It’ll help sweeten it if you’re cutting the sugar (which I always encourage)

Directions:
1) In no particular order, dump everything in the blender! Don’t you love that, easy as can be! Get your kids involved, this is that simple.

The order doesn’t matter, i did bananas, eggs, oats, yogurt, seeds

How beautiful if this? I hate waiting for chai seeds to soak. Glad that’s not involved!

2) Blend 2 minutes or until it looks very well mixed. If you have some on the edges that didn’t get mixed in, you can stir it and blend again, or grab a spoon and eat it. I opted for the second options. YUM!

3) Pour in 12 lined muffin cups, or straight into silicone muffin holders. Anyone ever used these? Thoughts? I’m nervous to try, I don’t have a lot of faith in the sides not to go limp and spill batter.

I could have easily eaten this whole thing and never cooked them. No one would know expect you and I!

But, I poured 12 muffins and opted to pass on chocolate chips since it was plenty sweet. This is why it’s important to taste your batter :)

If your blender looks like this, you know it was DAMN DELICIOUS!!!

My kitchen smells good and before I had a chance to portion out breakfast for tomorrow and freeze the rest, my kids ate 4. Gone in 5 minutes flat. Glad this was simple since I’ll likely be making more in 2 days!

4) Cook at 175 celsius for 20 minutes. Stay near by so you can keep an eye on them and enjoy all the smells!
**Bananas can be replaced with sweet potatoes or pumpkin. Both would be delicious year-around, but especially in the fall.

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!

Pumpkin Muffins (from WW)

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Let me start by saying, I "try" to make clean food as much as possible, but there are times when you're at a crossroads... semi-processed at home, or completely processed at the store.  This recipe allows you to still bring a homemade treat with similar, or better, nutrients than the store and your house will smell delicious in the process.  And it is SIMPLE - only three ingredients!  Get ready for this...cake mix, water, canned pumpkin.  Bam. Easy right? 

I prefer Duncan Hines SPICE cake mix.  I love the flavor it brings out and it's always a hit.  But, Duncan Hines doesn't state that they are a nut free factory so if I'm making this for a party or school, I always use Betty Crocker who I've been told, is safe for nut allergies.  **My family only has coconut allergies so I'm going off what I've been told.   

US version:
1 box Duncan Hines spice cake mix
1/2 c water
1 15 oz Libby's canned pumpkin

Australia version:
1 box vanilla cake mix
1/4 c water
1 15 oz Libby's canned pumpkin
1-2 TBSP Pumpkin Spice***, to taste (the batter doesn't have eggs so you won't get sick tasting it, but don't eat it ALL! speaking from experience here) ;)

*For a party, sift powdered sugar on top for that extra WOW factor. You could ice them, but I find them sweet enough and powered sugar really is impressive enough without hiding the flavor of everything else.

**I usually double this recipe when I make it because my kids seriously go through this super quick and I can spread the love to teachers, neighbors, church morning tea, etc. or freeze them.  They are great frozen and then reheated once they thaw. 

***if you don't have Pumpkin Spice on hand, save your money and make it. It's super simple and I make it in large batches so it lasts for month.  I use it in a lot of things so it's handy to have around and no need to spend $4-5 on a small jar: 1.5 TBSP ground cinnamon, 1 tsp ground ginger, 1 tsp ground allspice, 1 tsp ground nutmeg, 1 tsp ground cloves. 

DO NOT MISS THIS!  You do not make the recipe with the instructions on the box...disregard that, you only use water and canned pumpkin so this is egg free, nut free, butter free, and oil free too.  Also, this is not 21-Day Fix approved, but again, one of those splurges where you want to bring homemade, have people talk about you for days and make everyone in your house think you are AMAZING! 

Pumpkin Cookies

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These taste like warm oatmeal cookies with a creamy pumpkin filling you'd find in a donut. Yes I said the word donut on my blog ;)  The fat content is minimal because we use organic extra-virgin coconut oil, plus they’re gluten-free!  It's always a win if you can stay on target with your goals and please the whole family, while indulging. You don't have to disown sweets to tone and lose weight and these are in line with 21-Day Fix container system.  

SERVES: 9 (1 pie each)

INGREDIENTS - COOKIES:

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I served these with creamy peanut butter on top and they were delicious too. I stored in the fridge and we used them in school lunches, breakfast with yogurt, dessert with cream filling or like this (above). You can't go wrong.

• 1 cup dry old-fashioned rolled oats

• ½ cup gluten-free all-purpose flour

• ½ tsp. ground cinnamon

• ¼ tsp. baking powder

• ¼ tsp. sea salt (I prefer Himalayan salt)

• ¼ cup extra-virgin organic coconut oil

• ¼ cup coconut sugar

• 1 large egg

• ½ tsp. pure vanilla extract

• ½ cup chopped raw walnuts (opt)

INGREIDENTS - PUMPKIN FILLING:

• ¼ cup heavy whipping cream

• ½ tsp. unflavored gelatin (preferably from grass-fed cows)

• ½ cup 100% pure pumpkin puree (this is hard to find in Australia)

• 2 Tbsp. coconut sugar

• 1 pinch sea salt (I prefer Himalayan salt)

• ¼ tsp. ground cinnamon

• ¼ tsp. ground ginger

• ¼ tsp. ground nutmeg

• 1 dash ground cloves

• ½ tsp. pure vanilla extract

DIRECTIONS - COOKIES:

1. Preheat oven to 350º F or 160º C

2. Line baking sheet with parchment paper and lightly coat with spray (I prefer Olive Oil spray).

3. Combine oats, flour, cinnamon, baking powder, and salt in a large bowl; mix well. Set aside.

4. Combine oil and sugar in a medium bowl. Using electric mixer beat until light and fluffy.

5. Add egg and extract; beat until well blended.

6. Gently fold in oat mixture and mix until just blended.

7. Fold in walnuts (if desired) and mix until just blended.

8. Spread 18 rounded Tbsp. of dough onto lined baking sheet.

9. Bake 6 to 8 minutes, rotating baking sheet once halfway through, or until golden brown.

10. Cool cookies completely before filling (hot cookies will melt the cream filling).

DIRECTIONS - PUMPKIN FILLING:

1. While cookies are baking, combine cream and gelatin in a large mixing bowl; whisk to blend. Let stand for 5 minutes.

2. Add pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves, and extract to cream mixture; whisk to blend.

3. Add pumpkin mixture to a large skillet. Bring to a gentle boil, over medium heat, stirring constantly. Reduce heat to medium-low; cook, stirring constantly, for 3 to 5 minutes, or until mixture has thickened slightly.

4. Place pumpkin mixture in heat-proof bowl, then place bowl in ice bath. Chill for 5 to 10 minutes, or until pumpkin mixture has set to the consistency of pudding.

5. Transfer pumpkin filling to a large resealable plastic bag. Refrigerate until it’s time to fill the pies.

DIRECTIONS - WHOOPIE PIES:

1. Snip off one corner of plastic bag (containing pumpkin filling) with a pair of scissors.

2. Pipe approx. 1 Tbsp. filling on the flat bottom of a cookie; press another cookie on top to form a sandwich. Continue with remaining cookies and filling until nine pies are complete.

3. Whoopie pies may be enjoyed immediately or refrigerated in an air-tight container for up to 4 days.

21 Day Fix containers:  1.5 Y, .5 B, 1 tsp
80 Day Obsession containers:  use this for re-feed days only (always before leg day).  

Fixate Whoopie Pies can be found in Autumn Calabrese's Fixate cookbook, along with hundreds of other 21-Day Fix approved recipes.  You can buy it HERE. 

Chocolate chip pumpkin bread - hubby said it's the best EVER!

You guys, this is the bomb!  I deviated from the recipe below by using self-rushing whole wheat flour because I couldn't find the other two in Australia, but it was a crowd pleaser so I'd say that's an option for you too.  let me know if you wind up making this, I love feedback!  And don't tell anyone it's clean...they'll never know they're missing out on butter, oil, sugar or eggs.  And my kids loved it!  Serving size is 1 slice (1 yellow) and add with ¾ cup plain greek yogurt OR 2 eggs (cooked any style) (1 red) for a delicious breakfast. Otherwise, it's a great snack to have on hand. 

Ingredients:
1 1/2 c spelt flour (or GF oat flour) * I used whole wheat self-rising flour in mine and it was a hit
1 t baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp (heaping) ground cinnamon
1/2 tsp allspice
1/4 tsp ground cloves
1 TBSP ground flax seed
3 TBSP warm water
1 c pumpkin puree
1/2 c applesauce
1 banana, mashed
3 TBSP maple syrup
1/2 c chocolate chips (or more depending on your taste) nuts could be added instead

Directions:
1. Preheat oven to 350
2. Whisk together the ground flax seed and warm water in a small bowl or mug. Let stand for at least 2 minutes
3. In a medium bowl, combine remaining dry ingredients.
4. In another medium bowl, mix together the wet ingredients, including the flax seed/water mixture. 
5. Combine wet and dry ingredients . Mix until smooth and without lumps.
6. Fold in chocolate chips
7. Pour into a greased loaf pan and bake 30 minutes, or until toothpick comes out clean. 

**I doubled the recipe so I had one for my family and one to give away!  It was the thought that counts because my family ate this whole loaf in 24 hours so we used the second loaf.  That someone else turned into being US :)

Gelato and wine

Barramundi with pumpkin purée, fennel, lemon, sprouts

miso glazed salmon, radish, mushroom, tofu salad over rice noodles

I'd like to say that the gelato my splurge for the day, but I think dinner and wine were too!! So de-lici-ous!!!

Count them - 3 dessert stops 😵🍦🍨🍮☕️ Gelato, Ben & Jerry's (because we couldn't all agree) and then a coffee shop.  Thank goodness Shaun T has my number tomorrow. 🤗 Insanity Max 30, here I come. Then another pool & beach day because it's too gorgeous to go home!