Archive for the ‘Amy “Approved” Recipes’ Category

Quinoa Salad

I made this quinoa salad this past weekend for a friends birthday bbq and it was a hit!!! I doubled the below recipe. Enjoy!!

Ingredients:
2 cups cold cooked quinoa (buy sprouted if possible)
2 cups fresh spinach leaves, chopped
1 cup cucumber, chopped
1 cup halved grape or cherry tomatoes
1 large avocado pitted, peeled & chopped
2 green onions, sliced
Optional: organic kalamata olives, sliced bell peppers – make it YOURS!
Salt & black pepper to taste

Dressing:
1/4 cup olive oil
1 clove minced garlic
2 tablespoons lemon juice
1 tablespoon balsamic vinegar or champagne vinegar
1 teaspoon pure maple syrup or honey
Salt & pepper to taste

Cook your quinoa and cool. Chop all ingredients (except avocado) and add to the cooled quinoa. Make the dressing in a mason jar, put a lid on and shake well. When ready to serve, add the chopped avocado, dressing, mix well and serve!!! This salad is AWESOME leftover!!!

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Meatballs!!

These meatballs have become a favorite in our household!! For my family I serve them over these gf egg noodles but you can also use zucchini noodles!

Ingredients:
1 pound bison
1 pound organic Italian sausage
1/2 cup crunched corn flakes
2-3 teaspoons organic Italian seasoning
Himalayan sea salt & pepper as desired
Avocado or coconut oil
1 tablespoon corn starch

Preheat oven to 350. In your mixing bowl put the bison, sausage, crunched corn flakes (use a rolling pin), and seasonings. Roll into balls and place on a baking sheet covered with parchment paper. In a cast iron pan heat up your oil and whisk in the corn starch. Add a few meatballs at a time and brown on all sides. Once browned place them back onto your baking sheet and continue until they are done. Place the meatballs in the oven and bake for 10 min. Cook your pasta, heat up your marinara sauce and serve! Charly tops hers with my homemade Parmesan and Ben skips the red sauce and opts for my sour cream instead!

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Amy Approved Crisp!!

Picking those nectarines!
Ready for the oven!!
Thank you Brooks for a photo of your crisp!!!

Our nectarines ripened like crazy this week (all at once!!) so I made not one but TWO crisps! I only used nectarines but you are welcome to use any fruit your family enjoys!

Ingredients:
Nectarines – as many as it takes to fill half of your pie pan
2 tablespoons organic maple syrup
2 cups ish sprouted gluten free oats
1/2 cup unsulfured coconut flakes
1/3 cup ish organic unrefined coconut oil
1/2 cup ish raw honey
1 tsp sea salt
1 tablespoon organic vanilla
1 tablespoon Ceylon cinnamon

Chop nectarines and fill your pie pan and half way full. Coat with maple syrup. In a Pyrex measuring cup melt the coconut oil, honey and stir. In a mixing bowl mix your oats, coconut, cinnamon, salt and vanilla. Pour the honey mixture over the oat mixture and stir well. Cover the top of your fruit with the oat mixture. Bake at 375 until the crisp is bubbling on the sides and is golden brown (about 40 ish min).

Serve warm or cold with optional homemade whip cream or a coconut or cashew based ice cream. I prefer it by itself but my kiddo and hubby love it with whip cream on top!!

Enjoy!!

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Easy Homemade Hummus

Homemade hummus is worth the effort and it freezes great! Most hummus you find in the stores contain the toxic oils and emulsifiers that are not needed. I challenge you to make your own in bulk, freeze portions and take a container out each week.

Ingredients:

1 1/2 cups organic dry chickpeas
1/4 cup fresh lemon juice, 1 large lemon
1/4 cup organic tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2-3 tablespoons water
Dash ground paprika for serving

Soak your chickpeas overnight in water. Next day rinse, cover with water and Insta-pot (or cook on stove-top) them for 25 min. Strain and pour into your food processor or blender. Add all ingredients and BLEND until the hummus is creamy and delicious. Taste and add seasonings to your liking.

Store in a glass container in your fridge. If you double or triple the recipe pour the hummus into a glass container, put a piece of parchment paper on top & freeze. Thaw on counter-top and store in fridge.

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Cauliflower Hummus

Ingredients:
1 head cauliflower
3-6 cloves fresh garlic
1 avocado
2-4 tablespoons olive oil
Sea salt
Juice of 1 lemon
Onion powder (optional)
1/4 cup ish water (until desired creaminess)

Preheat oven to 375, cover a baking pan with parchment paper and place your bite size pieces of cauliflower and garlic cloves onto your pan. Toss with avocado or olive oil & sea salt. Roast for 30 ish minutes or until golden brown. Dump the cauli & garlic into your blender or food processor and add the avocado, lemon, olive oil, dash more of sea salt, onion powder and water. Blend until extremely creamy. Taste and add more salt, water & oil as needed. Store in a glass container in fridge and dip everything from veggies to your protein of choice.

ENJOY!!!

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Green Smoothie!!

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!!!

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BLEND

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Bomb Cheese Sauce!!

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!!!

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Pumpkin Waffles!!

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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Homemade Gummies!!

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.

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AK Halibut Ceviche!!!

Alaska halibut on the Big Sur river – does it get any better??!!!

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!!!

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