Personal Training & Nutrition Coach

My sister Teri recommended this recipe so I gathered the few ingredients I didn’t have, modified it to my liking and whipped it up in 20 minutes this week!! One tip I have is instead of using just “matchstick carrots” (which is what the original recipe calls for) use broccoli slaw and more of it than asked. After we ate dinner I added the rest of the bag to the leftovers and stirred it into the pan. Once cooled I put it in a glass container and the next day the mixture was great – a bit crunchy and very flavorful.

Ingredients:
1 lb grass fed beef, ground turkey or bison (bison is pictured above)
1 sweet onion, diced
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons minced fresh garlic
1 teaspoon ground ginger
1/4 cup coconut aminos
1 head napa or green cabbage (OR 1 x 16oz bag coleslaw mix)
1/2-1 cup matchstick carrots or broccoli slaw
2 green onions, thinly sliced
Salt and pepper, to taste

Heat a large skillet or wok over medium-high heat. Add the ground meat and cook, stirring, until no longer pink. Drain, return meat to skillet. Add diced onion, sesame oil, and rice vinegar to the wok. Cook, stirring, for a few more minutes (until onion is tender). Add garlic, ginger, coconut aminos, cabbage and carrots or broccoli slaw to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted. Remove the skillet from the heat. Stir in green onions and season with salt and pepper, to taste.

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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Before you read this recipe please know that you can add your own touch. A few fun ideas are add pumpkin or apple spice, any nuts or dried fruit or even raw cocoa powder! I do not measure when I make these so please bear with me and as you are making yours it’s all about getting the right consistency before you bake them. This recipe is similar to my oat bars but I like that these are portioned (portion control anyone :)) and at lunch I was burnt out of my baked sweet potato so I often grab 1-2 of these after I eat my salad or as a quick breakfast. They freeze great but after a few days on your counter I suggest you keep them in a glass container in your fridge.

Ingredients:
2-4 ripe-ish bananas (it’s ok if they are not super ripe they just won’t be as sweet)
Big scoop organic peanut butter or raw almond butter (prob 2-3 tablespoons depending on how many bananas you started with)
Cinnamon – as much as you like
1 tsp vanilla
Gluten free oats – I add these until it has the consistency of muffin mix
Enjoy Life (dairy free) chocolate chips – optional – top a few with these if you want a sweet treat or have a 5 year old 🙂
Organic raw local honey – sometimes I will add a spoonful of this if I want them a tad sweeter

Preheat your oven to 350 deg. Into your Kitchen Aid or mixing bowl add the bananas, nut butter, cinnamon and vanilla & mix well (if you are adding the honey add this now). As the mixer is going add the gf oats until the mixture has the consistency of muffins. Grease your mini muffin tin with avocado or coconut oil (I often use avocado oil spray)  or put small muffin liners into your muffin stone or tin (I use both types of pans as you can see above). Bake for 15-20 minutes or until the muffins are golden brown on top and you can put a clean toothpick through the center. Do not overcook as the small ones will dry out quickly.

Please let me know when you try my recipe and I would love to hear what twist you added!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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My older sister Teri taught me this recipe and I’m in LOVE!!! It’s super easy and better than store bought whip cream 🙂

Ingredients:
1 can organic coconut milk
Organic raw honey – sweeten to your liking
Cinnamon – optional
Pink sea salt – optional

Leave the coconut milk UPSIDE down in your fridge overnight. When you are ready to make your cream turn it right side up, open can and use a spoon to scoop the hardened cream into your Vita-mix. Discard the liquid or save for your morning coffee. Start your blender and whip until desired. While beating add honey, cinnamon and salt. Taste and add as needed. Put in fridge or freezer and serve cold. ENJOY!

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Honey & Garlic Pork Chops

Ingredients:
2 lbs pork chops, boneless
1/2 tsp sea salt or to taste
1/4 tsp ground black pepper
1 tbsp avocado oil
2 tbsp Dijon mustard
1/2 tbsp maple syrup
1/4 cup honey
2 tbsp water
2 cloves garlic, ground
1/2 tsp cinnamon
1/2 tsp fresh ginger, peeled and minced (optional)

Directions:
1. Rub all sides of the pork chops with salt and pepper.
2. Preheat the Instant Pot by selecting SAUTE. Add and heat the oil.
3. Put the meat into the pot and cook for 3/4 minutes per side, until browned.
4. Meanwhile, in a bowl, combine the Dijon mustard, maple syrup, honey, water, garlic and cinnamon.
5. Pour the mixture into the pot.
6. Press the CANCEL button to reset the cooking program, then select the MANUAL setting and set the cooking time for 15 minutes at HIGH pressure.
7. When the timer beeps use the Quick Release.  Carefully unlock the lid.
8. Serve with a big salad, steamed broccoli or my cauliflower mashed potatoes!

8 – Ingredient Chicken Dinner

Ingredients:
2 lbs boneless organic chicken thighs
1/4 cup coconut aminos
3 tbsps organic ketchup
1/4 cup organic unrefined coconut oil
1/4 cup raw local honey
2 tsp garlic powder
1/2 tsp black pepper
1 1/2 tsp sea salt

Directions:
1. Combine the coconut aminos, ketchup, coconut oil, honey, garlic powder, pepper and salt in the Instant Pot.
2. Toss the chicken thighs in the mixture. Close and lock the lid.
3. Select the MANUAL setting and set the cooking time for 18 minutes at HIGH pressure.
4. When the timer beeps, us a Quick Release. Carefully unlock the lid.
5. Select the SAUTE setting and simmer for 5 minutes or until the sauce begins to thicken.
6. Serve with vegetables.

Both of the recipes were hits at my house!!! ENJOY!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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My yard had apples and nectarines ripe so I whipped up a crisp that was to die for!!!! WARNING – I made this up without a recipe but honestly it turned out AMAZING and husband approved!

Ingredients:
Skinned and largely chopped apples and nectarines
Juice of lemon (probably 1 tablespoon ish)
Raw local honey – probably 2 tablespoons
1 cup gluten free oats
1/2 – 3/4 cup coconut sugar
1 tsp sea salt
4 large tablespoons coconut oil
1 teaspoon cinnamon

Skin and chop the apples and place the in the bottom of your pie pan. Chop the nectarines and do the same. Squeeze fresh lemon juice & 1 large tablespoon or more of honey onto the fruit. Mix well then bake for 15 minutes at 350.

For the mixture – mix the gf oats, sea salt, coconut sugar & cinnamon together. Melt the coconut oil then pour it over the top. Add 1 tablespoon of honey and mix well with a spoon or your hands. Take the fruit out of the oven and evenly spread the crumbly oat mixture onto the top. Bake for 30 ish minutes (SORRY but I didn’t time it…) or until bubbly and golden brown.

Serve with a dairy free vanilla ice cream like cashew, coconut or almond 🙂 OR make my homemade coconut whip cream (I didn’t have a cold can of organic coconut milk so I couldn’t make homemade whip cream…. that recipe to come!).

ENJOY!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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