Monthly Archives: August 2024

These brownies are insane!!!

They taste amazing, they’re totally guiltless and you are going to want to eat them all!

Don’t say I didn’t warn you!!

Enjoy xoxo Coach Jen

Healthy 3 Ingredient Flourless Brownies

Ingredients:

• 3 medium, overripe bananas
• 1/2 cup smooth almond butter
• 2 T – 1/4 cup cocoa powder (more = richer taste)

Directions:

1. Preheat the oven to 350 degrees, grease a small cake pan or loaf pan, and set aside.
2. In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the banana, nut butter, and cocoa powder and mix very well.
3. Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.

Notes
For a smoother batter, add all the ingredients into a blender and blend well.
For the best texture, enjoy refrigerated.

So this week, instead of a recipe, I HAVE to share a little tip/hack with you!!!

And it is going to make your life a whole heck of a lot easier!

We eat A LOT of hard-boiled eggs in this house and this hack has saved me SO MUCH TIME!

Place the boiled eggs in a Tupperware bowl with a lid. Then, swirl them around until the shells fall off!

Is your mind blown or what?!!!

Give it a try next time you make hard-boiled eggs!

We get a lot of questions looking for healthy breakfast options!

This one is easy and super quick for those busy mornings! And they can even be made ahead of time, baked and popped into the fridge for an easy grab-and-go breakfast! 

Single-serve Egg-white Spinach Bowls

Ingredients:

• 8 egg whites large
• 1 whole egg
• 1 cup baby spinach torn or chopped into small pieces
• 1/2 cup diced tomatoes
• 1/4 cup feta cheese fat-free
• 1/2 teaspoon black pepper
• sea salt to taste

Instructions:

1. Preheat oven to 350 degrees.
2. Whisk together all ingredients in a medium mixing bowl. Lightly mist 4 (1/2 cup) ramekins with nonstick cooking spray and evenly divide the egg mixture into bowls.
3. Place ramekins on a cookie sheet and bake for 20 minutes or until eggs puff and are almost set in the center.
4. Serve hot