Be the best version of you!
Happy almost Thanksgiving everyone! This week’s Smart Fit Chicks FitTip of the week is all about healthy holiday eating/drinking. See our video on YouTube and learn how to make a great low calorie Hot Toddy-super delicious! Thank you Sean and Ingrid for taste testing this for me! For more healthy holiday tips, read our Thanksgiving blog from last year. 🙂 Have a healthy, happy, holiday!
~KW
Clean Eating-Recipes
n two days, the majority of us will be surrounded by tempting/unhealthy snacks, all the while, sitting on our asses watching other people be active (i.e. football players). In an effort to keep you from being “that person” (who brings veggie dip in replace of chips and salsa), we’ve provided you with a DELICIOUS (but secretly really healthy) cookie dough dip that goes great with strawberries, animal crackers, and/or by the spoonful. Even Beasers likes it!
Ingredients:
1. 1/4 cup Vanilla Almond Milk
2. 2 Tbsp PB2*** (or any nut butter if you don’t have PB2)
3. 1/8 Tsp baking soda
4. 2 Tsp Vanilla
5. 2 Tbsp oats
6. 1/3 cup stevia (or any other sweetener)
7. 1 can garbanzo beans (drained)
8. 1/4 cup mini chocolate chips
***If you haven’t tried PB2….do it! PB2 is a dry version of peanut butter. Basically, the company extracts all the oil (where a majority of the fat and calories are) and creates a powder form. Simply mix 2tbsp of PB2 with 1 tbsp of water, and viola….you have a replacement for 2 tbsp of nut butter (45 calories in PB2 vs. 190 in regular nut butters). You can find PB2 at most health food stores or online at PB2. I’ve even recently seen it at King Soopers!
Directions:
Using a food processor, blend all of the ingredients (with the exception of the chocolate chips) together. The “batter” should be well blended with no chunks. Pour mixture into a bowl and add chocolate chips. It’s as simple as that!
Nutrition Facts Per Serving (6 servings per bowl):
Calories: 120 kcals
Fat: 4 grams
Protein: 5 grams
Carbohydrates: 19 grams
Enjoy!!!!
Note: This Cookie Dough Dip recipe has been adapted from the original recipe found at chocolatecoveredkatie.com.
Clean Eating-Recipes
One of my favorite things to cook when it’s cold outside is soup. Homemade soup is wonderful because you get to choose what goes into it, and as a result, you typically end up with much healthier (e.g., lower sodium, lower fat) soup compared to the canned ones you find in the store. Here’s one of my favorite:
Butternut Squash, Carrot & Chicken Soup
Ingredients:
Directions:
Serves 4, nutrition facts per serving:
BTW…The last time I made this for our family, I realized that our new puppy, Reuben, LOVES carrots.
Clean Eating-Recipes
Happy Friday Everyone!!!
Over the past few weeks I’ve been experimenting with a few different protein pancake recipes. This one is by far the best!!! I’ve adapted this from everydaybelle.com. The recipe will make 4 really really LARGE pancakes, so I only eat two of them. You’ll see I also have a side of three egg whites scrambled with Mrs. Dash’s southwestern seasoning (delicious!). Thank you Chrissy Schaefer for that tip!
Ingredients:
9 0z of plain non-fat greek yoghurt
1 egg + 1 egg white
~10 stevia drops (optional, but will make the pancakes a lot sweeter without any additional calories)
3/4 cup of whole wheat flour
1 1/2 tsp of baking soda
200 grams of strawberries
1/4 cup of sugar free maple syrup
Nutrition Information (for 2 of the pancakes with syrup (~1/2 the batter), NOT the scrambled egg whites):
Calories: 349 kcals
Carbs: 59 grams
Fat: 4 grams
Protein: 25 grams
Directions:
Mix greek yoghurt with eggs and stevia drops until smooth. In a separate bowl, mix flour and baking soda. Combine dry and wet ingredients and mix well. Add 3/4 of the cut strawberries and save the rest for putting on stop of your pancakes.
I like to use medium heat for my pancakes, which helps avoid burning. After the griddle/pan heats up, spray with Pam (or some other non-stick spray) before putting batter on pan. I use about 1/3 cup of the batter for each pancake, but if you’d like more, smaller pancakes, just use less batter for each pancake (duh right). Wait for pancakes to start to bubble, then flip. I top my pancakes with sugar free maple syrup-so yummy Micah (my husband) almost wanted to try them! Ha! Enjoy!!!
