Pumpkin Pie With Whole Wheat Crust

So this year, I am in charge of Pumpkin Pie for our Thanksgiving gathering with family! I know it's a Thanksgiving staple, but it can still be make a little cleaner! I found this recipe from Team Beachbody, and I can't wait to make it tonight! It sounds DELISH and really, its just whole food and clean ingredients! MMMM!! 

Total Time: 1 hr. 25 min.
Prep Time: 15 min.
Cooking Time: 1 hr. 10 min.
Yield: 9 servings

Ingredients for Pie Crust:
1 cup quick-cooking old-fashioned oats
1 cup whole wheat flour
¼ cup ground raw almonds
1 Tbsp. maple syrup (or raw honey)
¼ tsp. sea salt
3 Tbsp. coconut oil
1 Tbsp. water

Ingredients for Pie Filling:

1 (15 oz.) can pumpkin puree
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
¼ cup maple syrup (or raw honey)
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. sea salt
2/3 cup evaporated nonfat milk

Preparation for Pie Crust:
1. Preheat oven to 425° F.
2. Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
3. Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.

Preparation for Pie Filling:
1. Reduce oven temperature to 350° F.
2. Combine pumpkin, eggs, extract, and maple syrup in a medium bowl; mix well.
3. Add cinnamon, nutmeg, salt, and milk; mix until just blended.
4. Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.

Enjoy!!!!

Kid Approved "Homemade" Granola Bars!

I am always looking for new recipes that suit the appetite of my growing kiddos, but also suit this moms approval of ingredients! I don't know if you've checked the labels of the average store bought granola bars lately, but they have absolutely no nutritional value and have a mile long list of ingredients that I can't even pronounce. Although they may be convenient, they are not something I choose to fill my pantry with nor my wallet! 

I try not to deprive my kids of the "FUN" or "COOL" snacks to have at lunch time, because I remember being a kid and always feeling jipped if I didn't have the Gushers or the Fruit Snacks, but WHY NOT try and break that mold! Teach the kiddos what real food taste like and how fun it can be to make it ourselves! 

W having fun making his granola!

I got this yummy recipe from one of my Challengers and modified it even more, so it could be as clean as possible.  Although it still does have some sugar in it, I at least know I am filling my kids with pure ingredients and not a bunch of yucky chemicals. We had a ton of fun making them and they thought it was so cool to take them to school today and tell their friends we made them! 

Now for the recipe.....

What You'll Need:

• 2 1/2 cups of Rolled Oats 
• 1/3 cup Coconut Oil (you can use butter if you don't have coconut oil on hand)
• 1/3 cup Stevia baking sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup coconut shreds (you can use dried fruit also)
• 1/3 cup mini chocolate chips (optional, I opted out for this go around). 

How To:

1. Preheat oven to 350. While oven is preheating, line an 8x8 baking pan with parchment paper or tin foil. Lightly spray with coconut oil.

2. Spread the oats on a cookie sheet and bake for 8-10 minutes (until they are lightly toasted). Then transfer them to a bowl.

3. While the oats are baking, combine the honey, coconut oil, stevia sugar, and vanilla in a small saucepan. Heat the mixture until it's liquid and the sugar has melted completely.

4. Pour the heated mixture into the bowl with the toasted oats and stir to combine. 

5. Let the mixture cool for a few minutes before adding the coconut shreds, or dried fruit and chocolate chips. (If you use chocolate, don't worry about it melting). 

6. Pour mixture into the lined baking pan and press down with a lightly greased spatula. Press hard so the bars are flattened and stay together!

7. Once they are pressed down you can sprinkle the optional chocolate chips on top.

8. Cover and refrigerate the bars for at least 2 hours.

9. Remove granola from the pan and peel away the foil or parchment paper. Cut the big block in half, and then cut into bars or squares.

ENJOY!!

**Store bars in an airtight container for up to a week!**

Quinoa Protein Bars

There are times when we have cravings for less-than-healthy snacks. Our Quinoa Protein Bars are a great way to satisfy a craving while maintaining a healthy diet.  This delectable snack uses quinoa and dark chocolate, as well as other superfoods,, to create a tasty treat that is a perfect snack before and after workouts or when that afternoon craving for something sweet hits.  And for anyone on a gluten free diet, healthy quinoa foods are like hitting the jackpot!

Quinoa is one of the best superfoods you can eat.  Superfoods are natural, unprocessed foods that are low in calories and high in nutrients.  They help the body fight disease and provide it with what it needs to be in excellent health.  There is no pill on the market that can help the body quite as well as superfoods.

To create a little variety with the  bars or accommodate any food allergies, SunButter and pumpkin seeds are great alternatives to use in place of peanut butter and almonds.  As for the dates, they keep the bars moist without providing a distinct flavor and give them that “softer” texture.  And best of all, for a little variety add the chocolate chips directly to the mixture instead of melting them and drizzling on top.

Ingredients

• 1/3 cup quinoa, pre-rinsed
• 2/3 cup water
• 16 whole (pitted) dates, no sugar added
• 1/2 cup raw almonds with skin
• 1/3 cup natural crunchy peanut butter (almond butter is an option) or try sunbutter (gluten-free)
• 1/4 cup Dark Chocolate chips,
• 
  

Directions

TIP: Make this recipe into 20 Quinoa Protein Bites at about 1" each, and you've got a snack that's under 100 calories!

NOTE: The fats in our Quinoa Protein Bars are healthy fats primarily from the almonds. The calories are mostly from the dates, which is one of nature's sweetest foods. You will find only natural, unrefined sugars in this recipe which contains 4 superfoods--Quinoa, dates, almonds and dark chocolate.

Add quinoa and water to a small sauce, cover and bring to a boil, reduce heat to a simmer and cook approximately 15 minutes or until all water has been absorbed. Cool to room temperature and refrigerate at least 2 hours...overnight will work.

Using a food processor or high powered blender, add dates and pulse until they form a ball. Remove dates and place in a medium mixing bowl. Add almonds to the food processor and pulse until finely minced. Be careful not to turn the almonds into mill. Add dates, almonds, peanut butter and cold quinoa to the food processor and pulse until ingredients are well combined. Return ingredients to the mixing bowl, shape into 6 - 2" x 1" bars, about 1" thickness. Place on a dish, refrigerate until chocolate is set.

In a small saucepan, add chocolate chips and honey...melt over low heat or in a double-boiler. Evenly spread a thin layer of chocolate over the top of each protein bar, return to the refrigerator and allow chocolate to harden. Bars can be stored in an airtight container for several days.

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Embrace Change!

Have you ever taken a leap of faith and truly not known if it was going to be a good or bad decision?

We are in the process of putting our city home up for sale and taking our family out to the country! This is an exciting thought, but I’ll be honest, something has me a little nervous.

With the potential move, our kids will be transferring schools and that’s what I'm most worried about. I'm not sure if they'll adjust well or have trouble making friends. The thought of them struggling with the move is what has me on eggshells. I don't want to make a decision that would impact them in a negative way. As a mom, the one thing we never stop worrying about is the well-being of our kiddos.

After doing a pros and cons list, I finally figured out the issue I have. It doesn’t have anything to do with schooling or city versus farm life. It has everything to do with CHANGE. We are creatures of habit and I think change is something most everyone has struggled with at some point. We could probably talk ourselves out of something that could be a huge blessing in our lives, just because we are scared to take the chance.

That got me thinking. If we all spent our whole lives, not taking risks, what fun would it be?  We wouldn’t know what opportunity lies ahead if we just walked with our heads down, not looking for it!

Today, I am saying to myself, NO MORE worrying! Embrace change because you never know what is on the other side of that door! You just have to jump and hope that you're going to fly!

Chicken and Black Bean Soup

This soup is ready almost as soon as you open the can!

Ingredients

 It can be made with or without the chicken.

• 3 tablespoons olive oil

• 1 onion, finely diced

• 3 cloves garlic, peeled and finely chopped

• 1 teaspoon each paprika (ideally smoked) and chili powder

• 1 8-ounce can tomato sauce

• Juice of half an orange

• 4 15-ounce cans black beans, drained

• 3 cups chicken broth or water

• salt

• for garnish: greek yogurt, diced avocado, chopped white onion, lime wedges, and toasted pepitas (green pumpkin seeds)

Directions

1. Heat the oil in a soup pot and sauté the onion over medium heat until it's

translucent, around 5 minutes.

2. Add the garlic and the spices and sauté another half a minute, until the pot is

fragrant, then add the chicken, tomato sauce and orange juice and bring to a

simmer.

3. Add the beans and broth or water, along with salt to taste, and bring back to a boil, then turn the heat to low and simmer 15 minutes.

4. Use a potato masher or hand blender to puree some of the soup, then taste for

salt and add more broth or water if the soup is too thick.

5. Serve with the garnishes and green salad.

Spaghetti Squash

Clean Eating Spaghetti Squash

Ingredients:

-1 spaghetti squash

-1 can organic spaghetti sauce

-1 package turkey or chicken sausage links (I get mine at Trader Joe's and make sure they are All Natural and preservative free)

This is the sauce I use!

Directions:

Cut the squash in quarters and take out seeds. Fill a baking dish with a little water and place the squash inside with a lid. I microwave mine for about 10 minutes. Then shred the squash into a dish. Heat sauce and place on top of squash. Then add grilled chicken or turkey sausage on top. Super easy and quick meal! 

Enjoy!!! 

Body Beast Turkey Chili

A Classic Chili Taste, but a healthier version!

Ingredients:

-1 Teaspoon olive oil

-1 1/2 pounds lean ground turkey meat

-1 medium white onion, chopped

-1 medium green bell pepper (optional)

-3 cloves of garlic, finely chopped

-1 1/2 teaspoons ground cumin

-1 tablespoon chili powder

-1/2 teaspoon sea salt (I used Pink Himalayan salt)

-1/4 teaspoon cayenne pepper (optional)

-1 (15oz) can tomato sauce (no-sugar/salt added)

-1 tablespoons fresh parsley, chopped (optional)

*I used these spices*

Directions:

1. Heat oil in large saucepan over medium-high heat. Add turkey, onion, bell pepper, and garlic.

2. Cook, stirring occasionally, for 10 minutes or until turkey is no longer pink.

3. Add cumin, chili powder, salt, and cayenne pepper; stir and cook for 1 minute. 

4. Stir in kidney beans and tomato sauce; bring to a boil.

5. Reduce heat to low and gently simmer, stirring occasionally for 15 to 20 minutes or until thickened.

6. Serve warm and sprinkled with parsley.

Enjoy!!!

Sweet Potato Salad

Sweet Potato Salad

This salad is topped with hearty sweet potatoes--a superfood that is high in beta-carotene, potassium, and manganese. Pumpkin seeds add extra crunch!

Total Time: 1 hour 15 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Yield: 2 servings

Ingredients:
1 Tbsp. extra-virgin olive oil
1½ tsp. red wine vinegar
1 tsp. fresh lemon juice
½ tsp. raw honey (or pure maple syrup)
1 dash Himalayan salt (or sea salt)
1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
1 medium baked sweet potato, peeled and cut into ½-inch cubes
1 medium green apple, chopped
½ medium red bell pepper, chopped
1 stalk green onion, finely sliced
2 Tbsp. finely chopped fresh cilantro
4 cups fresh arugula
2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)

Preparation:
1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend. Set aside.
Set aside.
2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
3. Drizzle dressing over sweet potato mixture; toss gently to blend.
4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.

Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

Nutritional Information (per serving):

Calories: 236

Fat: 11 g

Saturated Fat: 2 g

Cholesterol: 0 mg

Sodium: 194 mg

Carbohydrate: 32 g

Fiber: 6 g

Sugar: 16 g

Protein: 5 g

P90X/P90X2 Portions (per serving)

½ carb/grain

1 vegetable

½ fat

½ fruit

P90X3 Portions (per serving)

2½ carb

1 fat

Body Beast Portions (per serving)

1 starch

1 fat

2 vegetables

1 fruit

21 Day Fix Portions(per serving)

1 green container

1 yellow container

1 blue/orange container