Posts Tagged ‘Eggs’

Happy Easter – Leftover Eggs = Guacamole Deviled Eggs!!!

Hope everyone had an AMAZING Easter!!!  This recipe is super simple, yummy, easy prep & a perfectly balanced snack or a great protein/fat source for your lunches!!!

Ingredients

4 large egg(s), hard-boiled
1 medium avocado(s)
2 teaspoon(s) hot pepper sauce
1 teaspoon(s) lemon juice
1/4 teaspoon(s) sea salt, (optional)
1/4 teaspoon(s) black pepper, freshly ground

Instructions

  1. Peel hard-boiled eggs and cut in half length-wise. Spoon out yolks into a small bowl.
  2. Mash yolks with avocado, hot sauce and lemon juice. Season with sea salt and freshly ground black pepper to taste.
  3. Refill egg whites with the yolk mixture.

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Apple Cinnamon Maple Bacon Sweet Potato Hash

Prep time: 10 min     Cook time: 10 min    Makes: 2 cups

Ingredients:

  • 2 cups of shredded sweet potato or yams
  • 1/2 of an apple, chopped
  • 3 pieces of bacon, chopped (I like Applegate Farms)
  • 1 tsp ground cinnamon
  • 1 tsp pure maple syrup, optional
  • Sea salt to taste
  • Ghee, bacon fat or fat of choice

Directions:

  1. In a skillet over medium heat, render / cook the bacon until it’s crispy. You can save the fat to cook the rest of the ingredients or pour off the fat and start over with a spoonful of ghee, coconut oil, etc.
  2. Add the sweet potato to the pan, cooking on medium heat until they begin to get golden brown.
  3. Add the apples and stir until they soften, about 3-4 minutes.
  4. Season with the maple syrup, cinnamon and sea salt, to taste.

Bonus: For a one-skillet meal, remove the hash to a plate, then quickly wilt some spinach. Remove the spinach to the same plate, then fry or scramble eggs in the same pan.

Thanks to Stupid Easy Paleo for this great recipe!!!

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Homemade Cadbury Eggs – Happy Easter!!

Here is a GREAT homemade Easter treat!!

Homemade Cadbury Eggs

Makes 6-8 eggs

Ingredients:

½ cup all natural dark chocolate chips or chocolate pieces

1 ½ tsp coconut oil

Filling:

1 egg white

¼ cup pure honey

2 tsp pure vanilla extract

pinch of sea salt

Egg mold (you can get these at craft stores, party stores, kitchen stores, online, etc.)

DIRECTIONS:

Put your honey in a small pot over medium low heat. Bring to a boil. Reduce heat and let simmer for 2-3 minutes, stirring often. Add in the vanilla extract and the pinch of sea salt. Stir until combined.

Whip your egg white with a hand or stand mixer until peaks form. Once peaks form, slowly drizzle the honey mixture in the egg whites while the mixer is still whipping. Keep whipping until all the honey is blended and the mixture is very creamy. Set aside.

In a double boiler, melt the chocolate and coconut oil until chocolate is melted and smooth. If you don’t have a double boiler, use a large skillet filled with water. Place a smaller pot in the water and melt your chocolate/coconut oil in the smaller pot.

Using a small spoon, spoon your chocolate in the egg mold.  Using the spoon, “paint” up the sides of the mold. Once all the eggs are covered in chocolate, stick the mold in the freezer for 5 minutes. Take it back out and “paint” the mold again with the chocolate. Stick in the freezer for another 5 minutes.

Take it back out and fill the chocolates with the egg white/honey mixture. If you have leftover chocolate, drizzle some around all the edges of the chocolate eggs so they will mold together easier. Fold the molds together and place in the freezer for at least an hour. Undo the molds and enjoy your homemade eggs!

Store these in the freezer or fridge. Even if you store them in the freezer, the insides will stay soft and creamy!

Thanks to Primally Inspired for this great recipe!

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Want To Lose Weight? Cut Out These 7 Foods…

1.  Dairy
2.  Wheat
3.  Corn
4.  Soy
5.  Peanuts
6.  Eggs
7.  SUGAR

So many people are walking around with leaky gut syndrome and have no clue.  Symptoms are: joint pain, weight gain, sleep apnea, skin problems, sluggishness, fatigue & digestive problems just to name a few.  Cutting out these 7 food ENTIRELY (110%) for 21 days could change your world.  Now I say 110% because if you even take one bite of something above your body will react to the food and you literally have to start all over from day 1.

Most people who do this challenge lose 5-7 pounds in the first week!  They can’t believe how much better they feel, their skin clears, they waistline shrinks, they have energy like never before, they sleep well….On and on…

Are you up for the challenge???

Here is an example of WHAT to eat:

Breakfast:
Fresh squeezed lemon or ACV in water
Fresh juice (apple, carrot, lettuce & cabbage)

Then one of following:
1.  Kale smoothie (kale, cucumber, flaxseeds, unsweetened coconut milk, cinnamon, frozen berries & small orange) 
2.  Raw almond butter & fruit
3.  Smoked salmon, 1/4 avocado & 1 grapefruit

Snack:
10-15 raw almonds
1 grapefruit

Lunch:
1.  Chicken breast, BIG salad, 1/2 baked sweet potato, 1/4 avocado & vinegar based dressing
2.  Cod salad w/ sweet potato
3.  Leftovers from last nights CLEAN dinner

Snack: (IF hungry)
1.  5 walnut halves & 2 large organic carrot sticks
2.  GT’s organic raw Kombucha & small handful pumpkin seeds

Dinner:
1.  Bison or Beef & Butternut Squash 
2.  Turkey Lettuce Wraps
3.  Chicken Noodle Garden Stir Fry

Do you need help with recipes, taking out these foods, nutrition feedback, meal planning etc??  I offer online nutrition & fitness consultations.  Just contact me at amy@ShapeItUp.com for details.

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Kid Tested…Amy Approved – Grain Free Banana Pancakes!!

INGREDIENTS:
1 banana
2 eggs
1/4 cup organic peanut butter or raw almond butter
1/2 tsp aluminum free baking powder
Cinnamon
Coconut Oil

Mash the banana, add eggs, nut butter, baking powder & cinnamon.  Whisk until well mixed.  Put the coconut oil on the pancake pan & heat until pretty warm.  Pour pancake size batter onto the pan, flip when the bubbles are evident, flip a few times to ensure they are done & ENJOY!

I served mine with my Mom’s homemade strawberry jam 🙂

ENJOY!

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Zucchini Fritters – in season & yum!

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Makes approximately 10 (3″) fritters
Cooking time: 20 minutes

Ingredients
2 cups shredded zucchini
3 eggs
1 Tbs coconut flour
1 tsp sea salt
1/4 tsp freshly ground black pepper
Coconut oil

Instructions
1. Shred zucchini & set aside.
2. In a large bowl, beat eggs together.
3. Sift coconut flour into eggs & beat together.
4. Mix shredded zucchini, salt & pepper together, and combine with egg mixture.
5. Meanwhile, set a large cast iron skillet over medium heat. When hot, add coconut oil to coat bottom of pan.
6. Spoon mixture into pan in desired sized fritters.
7. Flip once browned.
8. Put paper towel on plate & placed cooked fritters on.
9. Serve warm

We ate these with ground turkey cabbage rolls.  GREAT dinner!

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Baking with Friends – Macaroons!!

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Amazing Friends, Laughter, Love, Cocktails & Macaroons = Perfect Saturday!!

Ingredients
1/2 cup almonds
3 egg whites
1/4 tsp cream of tarter
1/4 cup organic sugar
1/4 cup coconut

Preheat oven to 275. Process almonds in your Vitamix or food processor (30 sec) into almond flour & set aside. Whisk together egg whites & cream of tarter with electric hand mixer until stiff peaks form or about 5 min. Gently fold in almond flour, sugar & coconut. Put small balls of dough onto baking sheet. Bake for 15-18 min or until golden brown.

Makes 1 batch
Serves 5-6 people

Thank you Crystal & Dustin for visiting the Harpers!!! XoXo

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Happy Easter my Peeps!!

Enjoy your families
Go for a family hike or bike ride
Remember to eat the WHOLE egg
Get your workout in
Enjoy 1 plate of Easter dinner

Whatever your Easter day brings enjoy and appreciate each moment!!

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Blueberry Almond Crumb Muffins

Ingredients

  • 2 cups plus 2 tablespoons almond flour, divided
  • 1/2 cup coconut flour
  • 6 eggs, preferably pastured
  • 1/2 cup honey
  • 3/4 teaspoon organic vanilla extract
  • 1/2 teaspoon unrefined sea salt
  • 1 cup blueberries, fresh or frozen
  • 1 tablespoon butter (0ptional)
  • coconut oil or butter to grease muffin pan

Method

  1. Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.
  2. Set aside 2 tablespoons of almond flour. In a mixing bowl or food processor combine remaining 2 cups almond flour, coconut flour, and salt.
  3. In a separate bowl whisk together eggs, honey and vanilla, then add to dry ingredients and blend thoroughly. Gently fold in blueberries, then pour batter into 6-8 large cups. Pat tops down into rounded heaps and use a brush to dab with with butter. Sprinkle with remaining almond flour for a pretty finish. Bake for 30-40 minutes. The top should be springy yet firm when they’re ready.

YIELD: 6 to 8 muffins | TIME: 5 minutes (active), 40 minutes (oven)

Thanks to Nourished Kitchen for this super great recipe!!!

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5 min Breakfast

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Healthy / Quick Breakfast – 5 minutes!

Put a little coconut oil in a pan & fry 2 eggs with salt/pepper.  Cut up fruit of choice (pictured is a banana) & sprinkle with cinnamon as this helps to balance your blood sugar.  Cut up a tomato & top eggs with Bragg’s Nutrition Flakes.  ENJOY!

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