Garlic roasted purple potatoes!

These are my new obsession!!! A must try!

Enjoy! xo jen

Garlic Roasted Purple Potatoes

Ingredients

5 to 8 cloves garlic
2 lb. purple sweet potatoes, rinsed but not peeled
1 tbsp. smoked paprika
1 1/2 tsp. Italian seasoning
1 large lemon
Ground black pepper, to taste
Himalayan sea salt to taste

Instructions

Preheat oven to 375 degrees. Mince or press garlic and put in a large bowl. While garlic “rests,” chop sweet potatoes into a medium dice, making sure pieces are similar size for even cooking. Be sure to leave the skin on—it is very thin and is packed with nutrients.

Add Italian seasoning and fresh lemon juice to the bowl with garlic to make a paste. Toss sweet potatoes into the bowl and mix well to ensure all pieces are well-coated. If mixture is too dry, add more lemon juice.

Sprinkle with pepper and roast until tender—check after approximately 35 minutes and then every 10 minutes until ready, Season with additional pepper and a sprinkle of salt, to taste.

 

Cocoa Protein Cheesecake!

TFS Cocoa Protein Cheesecake

This recipe is courtesy of Jenn Looney at The Fitness Studio in Dudley. She owns the gym that houses the other NV site in Dudley MA!

Totally Fudgy Sensational Power Cheesecake

Ingredients:
1 Cup plus 1 TBSP low fat cottage cheese
1/2 cup low fat organic chocolate milk or chocolate almond milk (no high fructose corn syrup)
4 scoops chocolate protein powder (no artificial flavors/colors/sweeteners)
2 TBSP natural peanut butter (Due to allergy issues, I used almond butter and it worked great. Use what you prefer.)
2 TBSP powdered unsweetened baking cocoa

Preheat oven to 350 degrees F.
In blender mix cottage cheese and chocolate milk until creamy and smooth. Add in protein powder, coco powder, and peanut butter mix well until thoroughly combined and mixture has an even color and there are no lumps. (4 min) Pour mixture into 4 – 6 small ramekins and place ramekins in a 9×13 pan. Fill 9×13 pan with water so that the water comes half way up the outside of the ramekins. Place entire pan in oven and bake about 30 minutes. ( on my first try I baked them too long… found them a little too dry, my second try 30 min made them very creamy.) Remove from oven and cool. When cool cover and refridgerate overnight. Serve cold or at room temperature.
Makes 4-6 servings. (And usually get 6)

*Substitute the chocolate milk for chocolate coconut or almond milk! *

Crush that sweet tooth with Grilled Fruit!

Spring is right around the corner, crush that sweet tooth with delicious grilled fruit!

To make this delicious treat, oil your grill rack with a paper towel dampened with a healthy oil. Then prepare the fruit, cut into chunks and place on a skewer. Grill until the fruit is just lightly marked and warmed through.

Enjoy! xo Jen