Personal Training & Nutrition Coach

This is the 3rd or 4th time I have made this so I thought I would share my recipe. I am sure you can make this quicker in your instant pot but I have always used my crock-pot. I soak the dry green peas the night before so they are easier to digest and it also makes the soup more creamy. The photo below is from this morning but now that it has been cooking all day everything is “married” together. You can choose to blend at the end to make it more creamy but we like ours chunky.

Ingredients:
1 bag dry green split peas
5-6 large carrots
1 bundle celery
1 onion
Garlic
1 tablespoon organic onion powder
1 tablespoon organic garlic powder
Salt / pepper
2 teaspoons thyme (I skip this step but it’s recommended)
8 cups bone broth (I keep about 2-3 cups of bone broth in my freezer so I used that and then just added water) (you may need up to 12 cups liquid depending on the amount of veggies you put in)
1 uncured ham steak (I found the perfect size at California Fresh)

Soak the peas in water overnight. The next morning rinse and put them into your pot. Saute the chopped onion, garlic, carrot and onion. Add salt & pepper and add the vegetables to your crock-pot once they are softened. Add the bone broth, water, spices and chopped ham. Cook all day on high or medium. Blend before serving if you want it more creamy. If you enjoy it chunky like us you are ready to enjoy!!!

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This waffle cone maker is just like the ice cream shop!!! One batch whips up 6 cones and is a hit with kids and adults!! You can find the machine on amazon but make sure to also buy the cone holder as they need to be upright and in a cone shape for a few minutes to dry.

Ingredients:
2/3 cup blanched almond flour
1 large egg
1 large egg white
1 teaspoon coconut sugar
3 tablespoons organic maple syrup
1 teaspoon organic vanilla extract
1/2 teaspoon organic almond extract
Avocado or coconut oil spray for the waffle maker

Plug in the waffle cone maker to let it warm as you are mixing your ingredients. Into your Kitchen-aid put the eggs, vanilla, almond extract, sugar & maple syrup. Mix for 30 seconds or so. Add the almond flour and mix until the batter has a creamy consistency. Spray your machine and add 2 tablespoons of dough. Latch the lid and wait until it says “ready” but stand close by as it takes only about 1-2 minutes. Use a spatula to put the cone onto a flat towel and use your “roller” (it comes with the machine) to roll it into a cone shape, pinch the bottom and set it into your waffle cone holder to dry. Make all 6 and serve with my homemade cashew ice creamor a homemade sorbet (you can also buy a sorbet or a dairy free ice cream but homemade is always better). They will soften with time but store in a zip-lock bag on your counter to keep them as fresh as possible. They are also fun to fill them with fruit and have them as a snack 🙂

ENJOY!!!

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If you like traditional rice crispy squares I challenge you to try this “cleaner” version.  This treat was a winner in my house!!!  I found the above sprouted cereal at California Fresh.  I used organic peanut butter but you can also use raw almond, cashew or sun butter.  Let me know what you think!!

Ingredients:
1/2 cup raw honey
2/3 cup organic pb or nut butter of your choice
2 teaspoons organic vanilla extract
1/4 teaspoon sea salt
4 cups organic puffed brown rice cereal

Combine the honey, nut butter, vanilla & salt in a large bowl.  Stir well.  Add the cereal and mix with a spatula until combined.  Line a 9×9 baking dish with parchment paper and press down the mixture into the pan.  Refrigerate for at least 1 hour.  Cut & enjoy!!  It’s best to keep them in the fridge.

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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My dear friend Erin and I have an annual tradition of making peanut butter balls dipped in chocolate.  This year I found an Amy Approved recipe, added my own twist and they turned out amazing!!!  Store them in the fridge or freezer.

Ingredients: (I recommend doubling this recipe)
3/4 cup organic crunchy peanut butter (I only had creamy so I added a few brown rice puffs)
1/4 cup honey
1/2 cup coconut flour
Pinch sea salt
For the chocolate coating: 4 oz dark chocolate or dairy free chocolate chips
1 teaspoon coconut oil

1.  In a medium bowl or kitchen-aid, mix together the peanut butter, honey and a pinch of sea salt.
2.  Add in the coconut flour gradually – starting first at 1/4 cup then adding about a tablespoon at a time until the consistency is “dough” like.
3.  Use your hands to form small balls, put them on a cookie sheet lined with parchment paper and freeze for about 30 minutes.
4.  Melt the chocolate and coconut oil (I use a double boiler but you can also use a small pan sitting in a big pan of water) until it’s a creamy consistency.
5.  Use 2 spoons to dip the balls into the chocolate.  Put them back onto the same baking sheet and once they are all coated put back into the freezer for a few minutes.  Once they are hard put them onto a plate, ziplock or glass container and store them in the fridge or freezer.

Happy Holidays!!
ENJOY!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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I have my clients keep their meals very low glycemic at dinner so I wanted to post a chili recipe that skipped the beans.  It turned out SO good and we didn’t miss them at all.  I added extra veggies and the flavor is perfect!

Ingredients:
1 lb organic turkey burger
1 onion
Garlic
1 medium zucchini
4-5 carrots
6-7 celery stalks
3 fresh organic corn on cobs or organic frozen corn
Organic frozen spinach (best price is at Trader Joe’s)
Organic tomato paste (Kirkland brand from Costco)
Organic chili powder (brand – Simply Organic)
Sea Salt / Pepper
Water

Sauté the chopped onion, garlic, carrots, celery, zucchini, corn (cut off cob) & frozen spinach.  Add salt, pepper & chili powder.  Once soft add to big pan and add water until it looks soup like.  Add more salt, pepper & chili powder.  Brown the thawed turkey burger and then add it to your pan.  Put in the tomato paste & stir well.  Simmer for an hour or so and taste to determine if you need more salt, pepper or chili powder.  If you want more spice add a jalapeno or cayenne pepper.

This dish is AWESOME for leftovers.  I often eat it cold over a green salad at lunch.  I challenge you to try this!  It makes my lunches VERY easy and CLEAN!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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Ingredients:
1 cup whole raw almonds (about 5 ounces)
1 cup whole raw cashews (about 5 ounces)
1 1/4 cup egg white protein powder (3 oz) – I found this at Trader Joe’s for $10
1/2 cup raw organic cocoa powder (2 oz)
30 pitted dried dates
1/2 teaspoon course sea salt

1.  Line the 11×7-inch baking pan with parchment paper

2.  Process the nuts until finely chopped (I used my Vitamix but a food processor would work great too)

3.  Process / blend in the protein & cocoa powder

4.  If you are using a food processor add the dates to the existing dough and process.  If you are using a Vitamix put the dough into your Kitchenaid, add the dates to your Vitamix & blend.  Scrape the blended dates into your Kitchenaid and mix everything together

5.  Press the date mixture into the pan, using your hands to flatten.  Sprinkle the salt onto the top

6.  Refrigerate for 1 hour or freeze for 30 minutes.  Take out and cut into squares.  Separate the bars with parchment paper & store in an airtight container.  The bars will stay good in the fridge for 2 weeks or will freeze well for up to 3 months.

Thank you “TheKitchn” for this recipe!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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