Amy Approved = Creating Harmony Through Fitness & Whole Foods…

Both of these recipes I whipped up in minutes in my Vitamix.  If you do not have a Vitamix let me know how they turn out in your blender.  Both recipes I used 1 can of the above organic coconut cream which is a great source of fat!

Strawberry Sorbet:
2 cups frozen strawberries or berries of your choice
1 can organic coconut cream
Dash of cinnamon
Tiny bit of water (if needed)

Blend until creamy.  You can store it in the fridge for the day as it will just soften a bit.  I haven’t tried the freezer.  I recommend just making enough for that day.

Chocolate Sorbet:
2 frozen bananas
1 can organic coconut cream
Large spoonful organic cocoa powder
Dash of organic honey

Same instructions as above…

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

Follow us on Facebook!
Follow us on Instagram!

Share on Facebook

Tweet This Post

Don’t be jealous of my dinner!!!!  Ok but for real it was seriously AMAZING!!!  For my family I heated up organic corn tortillas and made them chicken taco’s.  The chicken I put in the crock pot all day then right before dinner I threw them into my kitchen aid to quickly shred.  Then poured it back in the juice which made it moist and absolutely perfect!

Ingredients:
3 organic chicken breasts
Spices for chicken: garlic, organic garlic salt, red pepper flakes, cumin & organic dried cilantro)
Amy’s organic refried black beans (canned)
Organic salsa
LOTS of green salad (mine had kale, lettuce, cabbage, carrots & apple)
Organic tomato’s

Take the frozen or fresh chicken breasts and put them in your crock pot on high for the day.  Add garlic, the above spices and about 1 cup of water.  At dinner time take the breasts (not the liquid) and shred them in your kitchen aid (takes 30 seconds ish) and then put them back into your crock pot.  Mix the shredded chicken back into the spices & liquid.
Put your salad into the bowl, refried beans, chopped tomatoes, salsa & chicken.  ENJOY 1 OR 2 bowls!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

Follow us on Facebook!
Follow us on Instagram!

Share on Facebook

Tweet This Post

I had MORE zucchini that was going to turn bad so Charly and I whipped up this chocolate zucchini bread.  Bare with me on the portion of ingredients as we made this recipe up…BUT it is VERY husband approved so I think you will love it!!!

Ingredients:
1 cup graded zucchini
1 banana
3 eggs
1 tsp organic vanilla
1 tsp organic cinnamon
1/4 cup ish organic raw cocoa powder
2 spoonfuls organic coconut sugar
1 tsp sea salt
2 tbsps ish dairy free chocolate chips
1/2 cup ish brown rice flour
1 tsp baking soda

Preheat your oven to 350.  Blend everything EXCEPT the brown rice flour & chocolate chips.  Once mixed add the flour slowly until it looks thick enough (I am not 100% sure on amount of flour we used).  Add the chocolate chips and quickly mix.  Grease your pan with coconut oil, pour in mixture & bake for 30-35 min (I always use my convection button on my oven as it cooks everything more evenly) or until the toothpick comes out clean.

If you don’t want it sweet take out the coconut sugar and the chocolate chips.

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

Follow us on Facebook!
Follow us on Instagram!

Share on Facebook

Tweet This Post

If you are like us and have SO much zucchini (how can 1 plant produce so many??!!) this recipe is for you!!!

Ingredients:
2 large zucchini’s
2 eggs
1/2 cup almond flour
1 tsp red pepper flakes
1 tablespoon organic garlic salt
1 tablespoon organic dried basil

Preheat oven to 425.  Cut the zucchini into thick strips.  Whisk 2 eggs into one bowl and then mix the rest of the ingredients into another bowl.  Dip the zucchini first into the egg mixture and then the spices bowl.  Bake on a baking sheet or parchment paper for 25 minutes.  You can be creative and make up your own dipping sauce but we enjoyed our favorite avocado dip!!

Avocado dip: (I have been playing with this recipe so here is todays fav)
2 avocados
Dried cilantro (fresh is best but this is what I had)
Juice of 1 lemon
Salt / pepper
Garlic powder
2-3 tablespoons warm water

BLEND & put into a glass container – it stays for 5-6 days because of the lemon.  Add it to your lunches for a dose of healthy fat.

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

Follow us on Facebook!
Follow us on Instagram!

Share on Facebook

Tweet This Post

I have to admit that I have been very tempted to buy the “gluten free” toaster waffles for my kid at the grocery store.  They look amazing and probably taste like heaven HOWEVER… I looked at the ingredients, which I couldn’t even pronounce all the words, and decided to make my own.  I took my banana egg recipe, quadrupled it and it made 10 waffle halves.  I plan to freeze them all and have toaster waffles READY for any morning!!!

Ingredients: (enough for 10 waffle halves)
4 bananas
8 eggs
Organic vanilla
Cinnamon
Dash or 2 of honey
Seasalt
Brown rice flour – use as much as you would like to thicken the dough

Mix everything in your kitchen aid.  Use coconut oil on the waffle maker and bake away!!!  Freeze in ziplocks and toast to enjoy!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

Follow us on Facebook!
Follow us on Instagram!

Share on Facebook

Tweet This Post

GREEN meatballs were a HIT in my house tonight.  Our garden has an abundance of zucchini so I blended one with my usual apple & onion and it added a great twist to my recipe.  It also made for more volume which means LEFTOVERS!!!!

Ingredients:
1lb organic turkey burger
1 organic egg
1 organic apple
1 onion
1 zucchini
1/2 cup or so gluten free oats
1 portabella mushroom
Organic garlic salt
Pepper

Blend in your Vitamix a chopped apple, onion & zucchini.  Pour into a bowl then add egg, turkey burger, oats, chopped mushroom, garlic salt & pepper.  Mix with a big wooden spoon and then spoon the clumps into a baking dish or three 🙂  Add a bit of water, cover with foil and bake at 400 for about 1 hour.  The last 15 minutes take off the tin foil and let them brown.

I served them with steamed broccoli, a big green salad, organic baked beans (for Charly & Ben) & sauerkraut.  I used salsa as my salad dressing, mustard on my meatballs & coconut aminos for the steamed broccoli.  Everything pretty much “married” on my plate and it was AMAZING.  Let me know when you try my recipe!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

Follow us on Facebook!
Follow us on Instagram!

Share on Facebook

Tweet This Post

Lettuce wraps are a staple in my house for a few reasons…
1.  I can make them in less than 30 min
2.  They are low carb which is what I prefer at my dinners
3.  I can easily add rice or corn tortillas on the side for my family and everyone is happy!!!
4.  You can use anything that you have in stock – even frozen vegetables
5.  They make for AWESOME leftovers

Lettuce Wraps:
Romaine lettuce
1lb bison (organic turkey burger or grass fed beef is also great in this dish)
1 onion
Garlic
Frozen spinach
1 bunch asparagus
5-6 mushrooms
Organic frozen corn
Salt / pepper
Coconut aminos
Whole food salsa (just make sure the ingredients are all WHOLE FOODS)
Sauerkraut – because we all need fermented foods in our diet!!!

Avocado dip: (I have been playing with this recipe so here is todays fav)
2 avocados
Dried cilantro (fresh is best but this is what I had)
Juice of 1 lemon
Salt / pepper
Garlic powder
2-3 tablespoons warm water

BLEND & put into a glass container – it stays for 5-6 days because of the lemon.  Add it to your lunches for a dose of healthy fat.

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

Follow us on Facebook!
Follow us on Instagram!

Share on Facebook

Tweet This Post