Monthly Archives: August 2020

I’m not usually a big muffin fan BUT… these are BOMB!

And with busy AM’s, I feel good about giving my kiddos these healthy muffins!

Enjoy! xo Coach Jen

BLUEBERRY – COCONUT – MACADAMIA Muffins!

Ingredients:
1/4 cup unsweetened coconut
2 tablespoons plus 3/4 cup all-purpose wheat flour, divided (I used gluten-free)
1/2 cup agave nectar
5 tablespoons chopped macadamia nuts
2 tablespoons coconut oil
1 cup whole-wheat pastry flour (I used gluten-free)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup almond milk
2 tablespoons grass-fed butter, melted
1/2 teaspoon coconut or vanilla extract
1 1/2 cups fresh blueberries

Directions:

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

Combine coconut, 2 tablespoons flour, 2 tablespoons agave and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.

Whisk the remaining 3/4 cup flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl.

Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined.

Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.

Add blueberries and the remaining 3 tablespoons nuts; stir just to combine.

Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.

Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes.

Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

These bad Larry’s are one of my FAVORITES!!!!!!

I could eat these Buffalo Cauliflower bites multiple times a week. They make a great side to dinner as well as a mid-afternoon snack when you are craving something with a kick!

Buffalo Cauliflower

Ingredients:

2 tablespoons ghee organic butter
1/4 cup hot sauce, such as Frank’s
1 tablespoon freshly squeezed lemon juice
2 tablespoons olive oil Kosher salt
8 cups cauliflower florets (from about 1 medium head)

Directions:

Preheat the oven to 400 degrees F.

For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.

Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated.

Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes.

Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat.

Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more.

Enjoy!!

I love love love dessert! And this mug cake is fair too good to not share!

And it is the absolute perfect post-dinner treat to crush your sweet tooth! 

Enjoy xoxo Jen

Chocolate Peanut Butter Mug Cake

Mug Cake Ingredients:

1 scoop of whey protein powder 
2 tsp coconut flour
1/4 tsp baking powder
sweetener of choice (I use agave)
2 tsp unsweetened cocoa
2 egg whites
1 tsp coconut oil
1Tbsp almond milk (or milk of choice)
1/2 tsp vanilla

Peanut Butter Fluff Topping:

2 Tbsp plain Greek yogurt
2 Tbsp almond milk (or milk of choice)
1 Tbsp of powdered peanut butter
1 Tbsp Sweetener of choice.

Directions:

Mix the ingredients for the Fluff topping and set aside.

Next, mix all of the ingredients together in the mug until there are no more lumps.

Cook the mug in the microwave for 45-60 sec.

Top with peanut butter fluff topping.

ENJOY!!!