Category: Snacks

Roasted Rainbow Carrots and Fingerling Potatoes

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This is  great side dish for any dinner, and takes absolutely not effort. The key here is to buy rainbow carrots. They are important as they provide different flavors for different colors, as to assist with the limited seasoning of the veggies. Let the carrots be the main flavor in your dish…not additives!

I will sometimes eat these as a snack all by themselves I love em so much!

Ingredients

Instructions

  1. Preheat your oven to 450 degrees
  2. Wash carrots and potatoes in cold water
    • NOTE: Do not peel! It ruins the roasting process
  3. In a bowl toss carrots and potatoes with olive oil, salt, and pepper. Be sure to use just enough to lightly coat the veggies, but not to drench them
  4. Place in a glass cooking pan and put in oven for 30-45 minutes depening on how many veggies you are doing
    • NOTE: Check on the veggies after 30 minutes. The carrots should be sizzling and starting to brown on the tips. The potatoes should be soft to the touch
  5. Remove from oven and enjoy!

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Pair them with a chicken breast or a nice lean steak for a nice dinner with lots of flavor!

❤ the fit bitch

Protein Packed Nice Cream with Blackberry Syrup

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I know, you’re sitting there thinking to yourself, ‘but how could nice cream get any better!?’ How about you pack it with protein? By adding a scoop of your favorite protein powder you get added thickness and benefits!

But in not gonna lie to you…this sh*t is so annoying to make. I end up taking the top of my food processor like 15 times so I can scrap the ingredients off the sides and closer to the blade. But it’s worth it. Oh good god it is worth it 🙏🏼

Ingredients for nice cream

  • 2 bananas – roughly diced and frozen
  • 6 medium to large strawberries – cute in half and frozen
  • 1 scoop vanilla protein powder
  • 1 scoop chocolate protein powder
  • 2 1/4 cups of almond milk

Ingredients for syrup

  • 5 blackberries
  • 1 tablespoon of honey

Instructions

  1. Place frozen bananas, 1/4 cup of almond milk and vanilla protein powder in a food processor
  2. Start pulsing the food processor to combine everything
  3. Remove the top of the food processor and scrap the ingredients off the sides and back towards the blades
  4. Repeat as many times as needed until the mixture is creamy and resembles soft serve ice cream
  5. Move the banana nice cream into a bowl and stick in the freezer
    • NOTE: Don’t bother cleaning the food processor in between these batches, it won’t really change anything
  6. Put strawberries, 1/4 cup almond milk and chocolate protein powder in food processor
  7. Repeat previous steps until you have another batch of creamy nice cream
  8. Layer the flavor a in a mason jar and top with the blackberry syrup after each layer
  9. Enjoy and thank me later 😜

Instructions for syrup

  1. In a small saucepan on medium heat cook the blackberries and honey
    • NOTE: Be mindful that the mixture doesn’t boil
  2. After a couple minutes use your utensil to quickly mash the blackberries
  3. Lower the heat and continue to cook while you finish the nice cream


I give you permission too drool ☺️

 ❤ the fit bitch

Whole-wheat Carrot Cupcakes

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This delicious recipe was originally shared with me through Miss Fitness herself, Kayla Itsines (you can find it here on her blog! Kayla’s Blog). She is actually the reason I started my journey into a healthier lifestyle. If you havent heard of her or checked out her workouts, please do so! She is amazing. A little perky at times for my taste, but overall she means well.

But enough about my girl crush on Kayla, below is my modification of the recipe and a few pictures for you to droll over 😛

Ingredients

  • 2 cups of whole-wheat flour
  • 3 cups of carrots, peeled and grated
  • 2 teaspoons of baking powder
  • Pinch of salt
  • 4 eggs
  • 2 teaspoons of cinnamon
  • 1 teaspoon of nutmeg
  • 1 cup of honey
  • ½ cup of coconut oil, melted
  • 2 teaspoons of vanilla
  • 1 cup of applesauce
  • 1 tablespoon of lemon zest

Frosting

  • 1 8oz pack of soy-based cream cheese
  • ½ cup of honey
  • 2 tablespoons of vanilla

Instructions

  1. Preheat oven to 350 degrees
  2. Grease cupcake pan with some melted coconut oil
  3. In a medium bowl mix together the flour, baking powder, salt, cinnamon, and nutmeg
  4. In a separate bowl beat the eggs until foamy
  5. Add honey, applesauce, melted coconut oil, and vanilla extract to eggs and continue beating
  6. Slowly add the flour mixture and continue until everything is mixed well together
  7. Gently mix in the grated carrots and lemon zest
  8. Spoon the mixture into cupcake tin and fill ¾ of the way up
  9. Cook for about 25 minutes, until middle of cakes has set
  10. In a separate bowl, quickly whiskey together cream cheese substitute, vanilla, and honey
  11. Once the cake are cooked and cooled, ice and enjoy!

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❤ the fit bitch

Dairy-free Naner Muffins

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As many of you know by now, bananas are the f*cking tits. I don’t think I can go a day without having a banana, or something cooked with banana. I found this recipe while surfing instagram this past week and let me tell you, I’m in love! ❤  So quick to make and they are perfect to keep in your fridge and grab as a quick snack or have as a side dish to breakfast. Hell you could even pair them with some Nice-cream and go all out for dessert.

Dairy-free, flourless and just the perfect lil treat!

Credit for this recipe goes out to a girl with some great recipes and tips — @effortlyss. I changed the recipe to include peanut butter instead of almond and blueberries along with chocolate.

Ingredients

  • ½ cup of all-natural peanut butter — or your favorite nut butter
  • 1 ripe banana
  • 1 egg
  • ¼ cup of honey
  • ½ cup of oats
  • 2 tablespoons of flaxmeal
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of baking soda
  • Dark chocolate chips
  • Blueberries

Instructions

  1. Preheat oven to 350 degrees
  2. Rub down cupcake tin with coconut oil so muffins won’t stick — or use cupcake liners if you prefer
  3. Combine all ingredients except the dark chocolate chips and blueberries in a blender
  4. Blend until there are no more large pieces of banana in the batter
    • NOTE: The batter will still appear a bit chunky from the oats, but this is what you want!
  5. Spoon the batter into each muffin mold and fill up a third of the way
  6. Sprinkle dark chocolate chips and blueberries on the top of each muffin and use your finger to push them down into the batter a bit
  7. Pop them in the oven for 10-15 minutes, until edges have started to brown and batter has set
    • NOTE: I made mini-muffins the first time and they only take 7-10 minutes to thoroughly cook
  8. Wait for them to cool and enjoy!

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*I like to store mine in the fridge so they are nice and chilled when I go for a quick little snack!

❤ the fit bitch

 

Cocoa Nut Bars

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One of the main reasons I started eating clean was when I realized that all prepackaged food was full of mystery ingredients. I don’t know about you, but there is something unsettling when I can’t pronounce an ingredient in something I’m eating.

Sure, you can buy “all natural, organic” this and that, but let’s be real, that will actually break your bank. When was the last time you walked into a Whole Foods and left feeling great about how much you saved on all those organic groceries? Oh wait, I know the answer to that….Never! A simple way to fix this issue is to start making your own clean and healthy food from scratch.

A couple weeks ago I set out on a mission to create a homemade granola bar recipe. I work long hours at a bar and need something that will keep me fueled and satisfied into the wee hours of the night – I tried bringing in fruits and veggies, but it wasn’t enough. I needed something that would fill my stomach, but not overdue the carbs, sugar, etc. After a little research/trial and error I developed these delicious, semi-gooey, no-bake “Cocoa Nut Bars”

Ingredients

  • ½ cup of chopped almonds (you can either buy pre-chopped or put them in a food processor, I prefer the easy way out)
  • ¼ cup of coconut flakes
  • 1 tablespoon of cocoa powder
  • ½ teaspoon of sea salt
  • 1 tablespoon of unsalted almond butter (I like to use raw)
  • 1 tablespoon of honey
  • 1 cup of oats
  • ½ cup of flax meal
  • 1 cup of pitted Mejool dates

Instructions

  1. Prep: Line a baking pan with wax paper and set aside
  2. Coarsely chop oats in a food processor. You want a good mix of whole oats, pieces and some ground to almost a flour consistency
  3. Add the coconut flakes and chop for just a few seconds
  4. Once ground, mix oats, coconut flakes, flax meal, cocoa powder and almonds in a mixing bowl and set aside
  5. Once you have pitted the dates, put them in the food processor and mix until you get a paste-like consistency
    • NOTE: Don’t be alarmed by the noises the food processor makes at first – I initially thought mine was exploding
  6. Scoop the date paste into the same mixing bowl as the dry ingredients and start to mash everything together with your hands. Don’t even bother trying to use a utensil it won’t work
  7. When the ingredients are mixed as best as you can wash off those hands and put the almond butter and honey into a saucepan on medium heat until melted into a creamy sauce
  8. Let the honey and almond butter sauce cool for just a minute, then pour over your date-oat-cocoa mixture and kneed everything together thoroughly
  9. Transfer mixture to the lined baking pan and use your knuckles to flatten everything to a ¼ of an inch rectangular shape
  10. Once flattened sprinkle the top of the granola with coarse sea-salt
  11. Cover with another sheet of wax paper and put in the fridge to set
  12. After about 30 minutes you can take out the granola and cut it into your desired ‘bar’ size
  13. Store in fridge, and grab on the go at your leisure!

I wrap each one individually in wax paper, then tinfoil so they are my very own pre-packed granola bars 🙂 A little salty and a little sweet, but absolutely awesome!

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❤ the fit bitch