This smoothie is DELICIOUS and extremely nutritious!!!!
Ingredients:
1/2 frozen banana
1/2 ish + cup frozen mango & pineapple
Thumbnail (fresh or frozen) ginger
1/2 large avocado (fresh or frozen)
2+ cups fresh spinach
Dash Ceylon cinnamon
Water
ENJOY!!!
Amy Approved Fitness
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BLEND
Ingredients:
1 1/2 cups raw cashews (soak for 2-4 hours)
2 tablespoons fresh lemon juice
2 cloves garlic
1/2 tsp organic ground turmeric
1/2 tsp organic chili powder
Sea salt
Healthy pinch black pepper
1 cup water
Soak your cashews in water for 2-4 hours. Place all ingredients into your blender (Vita-mix is recommended for ultimate creaminess) and blend until desired consistency. If it’s too thick add a bit more water. Store in a jar in your fridge for 5-7 days.
Enjoy this creamy deliciousness over your favorite pasta (our favorite is red lentil pasta by Tolerant), zucchini noodles, chicken, broccoli, cauliflower or veggies of your choice.
ENJOY!!!
Amy Approved Fitness
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Fall is in the air (well not really on the Central Coast…but a change of weather is!) so adding pumpkin to your recipes is a MUST!!! I typically keep it simple and stock my pantry with organic canned pumpkin (not to confuse this with pumpkin pie mix) so I can quickly and easily add pumpkin flavor to my recipes! Pumpkin is an easy replacement for eggs (1/4 cup pureed pumpkin = 1 egg) but you can easily add eggs for a boost of protein, if you do this I would suggest adding a big more flour for desired consistency.
I apologize that I do not measure. Please use your own judgement and make your batter the consistency of any traditional waffle batter.
**Makes 4 large waffles
Ingredients:
1/2 ish can organic canned pumpkin
2 bananas
2 tablespoons high quality olive or avocado oil
1-2 tsp organic Ceylon cinnamon
Dash sea salt
Dash organic vanilla extract
1/2 tablespoon baking soda or powder
Organic corn flour
Organic rice flour
Organic oat flour
Dash of organic maple syrup or raw honey (optional)
Preheat your waffle iron. In your Kitchen-aid mixer (or by hand) mix the pumpkin, bananas, oil, cinnamon, salt, vanilla and honey. Slowly add a bit of each flour & the baking soda. I like the grittiness of corn in mine so I started with that flour and added a bit extra. Continue to watch your mixture to assure it’s has the consistency of traditional waffle batter. Spray your waffle iron with avocado spray oil or use a paper-towel to coat ghee or coconut oil. Cook until golden brown – serve HOT!!!
These “corn” waffles were inspired from a backpacking trip I went on in Big Sur this past spring. When we got out of the woods (dirty & hungry!) we stopped in Cambria at the most fabulous little outdoor cafe that served GF, DF, soy free UNPROCESSED corn waffles. They were EPIC (and purple) so this past weekend I re-created them to the best of my ability adding my own “twist” of pumpkin!!!
ENJOY!!!
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These easy, healthy, high protein and gut friendly gummies are a hit in my house!!! The grass-fed gelatin has a unique combination of aminos acids and has been shown to play a role in joint health, brain function and may improve the appearance of skin and hair. “Sneaking” this into your families diets is a genius idea!!!
Ingredients:
1 cup 100% fruit juice or 2/3 cup fruit puree and 1/3 cup 100% fruit juice (make sure only ingredient is “apples” or “oranges”.
8 tsp grass fed gelatin (I found the above one on amazon)
2 tablespoons raw organic local honey (optional)
Supplies:
Small saucepan
Silicone mold or 8×8 glass pan (I bought molds on amazon)
Baking sheet (if using mold)
Small measuring cup
Pyrex measuring cup (for easy pouring)
Whisk
Spatula
Instructions:
1. If you’re starting with whole fruit, make puree by blending fruit in a blender. Then measure fruit puree into the pyrex first. Add honey if using.
2. Measure juice into a small sauce pan and turn the heat on medium low. Add the gelatin and whisk constantly. Bring the mixture to an almost simmer – you want it to be definitely warm but not hot, to the touch – about 3 minutes. The liquid should be opaque or clear and the gelatin should be completely dissolved before proceeding.
3. Add the juice / gelatin mixture to the puree (if using) in the pyrex with the spout. Whisk to combine juice / gelatin with puree and/or honey, if using.
4. Place the mod on the baking sheet. Pour mixture into the molds, but do not overfill them. Alternatively, pour the mixture into the 8×8 glass pan.
5. Place the entire baking sheet with the mold on top, or the glass pan, in the freezer for 20 minutes.
6. Pull the gummies out from the freezer and pop out the molds. Store in a glass jar in fridge for up to 2 weeks.
Amy Approved Fitness
Lean, Fit, Confident, Strong
I am a huge ceviche fan but have never made it myself simply because it terrified me!!! My client Nancy gave me not only the recipe but the confidence to try and it was a HIT!!! I used frozen halibut (unthawed it that morning) and a combination of lemons and limes. I found that my limes weren’t yielding much juice so meyer lemons were needed to cover the fish to assure it was “cooked”! I served the ceviche with corn tortilla chips and the next day for lunch I put it over a bed of zucchini noodles. DELICIOUS and very Amy Approved!!!
Ingredients:
1 halibut filet
Juice of 7-10 limes and/or lemons
Chopped tomatoes – Nancy recommends romas so you can get most of the seeds out
Fresh chopped cilantro
Fresh chopped cucumbers
Fresh chopped red onion
Salt / pepper
Chop the halibut into bite sizes pieces and squeeze enough citrus to cover the fish. Let the fish marinade for about 25-30 minutes stirring occasionally. Dump out excess juice then add in your chopped cilantro, onion, cucumbers, tomatoes, salt & pepper. Mix well and serve with organic tortilla chips.
ENJOY!!!
Amy Approved Fitness –
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Amy Approved = Creating Harmony Through Fitness & Whole Foods…
Ingredients:
2 bananas
2 apples (blended)
1 tsp ceylon cinnamon
t sp organic almond or vanilla extract
1 cup flour of your choice (we used 1/4 cup buckwheat, 3/4 cup rice & a dash of coconut flour to thicken)
1/4 cup ish honey
2 tbsps organic brown sugar
Dash sea salt
Dash baking soda
Preheat oven to 375. In your Kitchen-aid mix the bananas, cinnamon, vanilla, salt, brown sugar & honey. In your Vita-mix blend the apples until almost smooth (you can use use peels) and pour into batter. Mix in the flours & baking soda and stir well! Bake for 35-45 min or until a butter knife comes out clean! It takes longer than you would expect to get the middle done!
ENJOY!!!
Amy Approved Fitness –
Lean, Fit, Confident, Strong
I apologize I don’t have a photo for these but once I get one I’ll add it!! This past weekend I blended a pear (apple works too) or two into my usual banana oat bar recipe and it tasted AMAZING!!! I don’t have exact measurements for you so please make these yours!!!
Ingredients:
3 ripe bananas
2 pears
1 tsp pure vanilla extract
2 tsps ceylon cinnamon
1/4 – 1/2 cup buckwheat flour (buy it whole and you can make it into flour in 15 sec in your Vita-mix)
2 ish cups GF sprouted oats
**optional – 1/4 cup coconut oil or nut butter
**optional – 1/4 cup raw organic honey
In your Kitchen-aid blend your bananas, vanilla & cinnamon. In your Vita-mix or blender blend your pears (take out seeds) until almost pureed (but not quite) & add to your mix. In your Vita-mix blend the buckwheat flour & add. Slowly add the oats until desired thickness (think cookie dough). Press into an 8×8 baking dish and bake for 15 min at 350 or until golden brown on top.
If you want them sweeter definitely add the honey. Let me know what you think!!!
Ingredients:
3/4 cup organic crunchy peanut butter (I only had creamy so I added a few sprouted brown rice puffs)
1/4 cup honey
1/3 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!!
If you know me well you know household is a sucker for the combo of peanut butter and honey mixed together 🤩. This recipe from @caracomini looked amazing so I had to try it!! WARNING – it’s super sweet and calorie dense! A small bite is all you need 🙌🏼😎.
Ingredients:
1/2 cup raw organic honey
1 1/4 cup organic peanut butter
1 teaspoon vanilla (optional)
1 1/2 cups gluten free rolled oats
1 bar (180 calories, 11g fat, 2g saturated fat, 99mg sodium, 183g potassium, 18g carbs, 2g fiber, 11g sugar, 6g protein)
ENJOY!! 🙌🏼
