Food 4 Fit

Pumpkin muffins

Kaylee Norton — Sun, 16 Sep 2012 22:53:27 +0000

When I made the pumpkin French Toast this morning, I couldn’t help but wonder what I was going to do with the rest of the (14oz) tin of pumpkin. However, 1/4 cup for breakfast left exactly 1 cup left for muffins!

Yum! Killed two birds with one stone! Muffins were made for my husbands lunches during the week!

Recipe would be good with raisins as well!

>Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
1 cup maple syrup
1 tbsp pumpkin pie spice
2 eggs, beaten
1 cup canned pumpkin

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a dozen large muffin tins or mini muffin tins (makes about 30 mini muffins)
In a large bowl, combine the pumpkin, applesauce, eggs, and maple syrup; mix well. Add flour, baking soda, spices and salt and mix just so all the ingredients are moist. Pour batter into prepared muffin tins.
Bake in preheated oven until a toothpick inserted into center of the muffin comes out clean. Let in pan for 10 minutes, then turn out onto a wire rack.

Pumpkin pie French Toast

Kaylee Norton — Sun, 16 Sep 2012 14:49:45 +0000

Nothing says fall like pumpkin pie! However, having it for breakfast seems a little… Wrong…

… Though I’m certain it has been done!

However, I decided to give this a try… And yummy! I’m not a pumpkin pie fan… I know, so WHY would I make this? Well, a cool fall day screams pumpkin pie!

INGREDIENTS:

1/4 cup canned pumpkin (NOT pie filling)
1/2 cup egg whites
1 whole egg
Spices (pumpkin pie spice or combination all spice, cinnamon, nutmeg, and cloves)
4 slices thick bread
Maple syrup

DIRECTIONS:

Mix pumpkin, eggs, and spices thoroughly. Dip bread, both sides, and put on hot pan. Repeat with rest of bread. Flip when lightly browned and cook on opposite side.

Serve with maple syrup.

Brown rice Pilaf

Kaylee Norton — Sat, 15 Sep 2012 15:25:01 +0000

You know, some foods I love photographing… Usually it’s treats, snacks, and desserts. Some foods I dislike photographing…

This is one of them! You can’t really make rice look “pretty”

… Good thing it’s so yummy!

I found this recipe in a pamphlet while sitting in the doctors office. Don’t know what it was, but it sounded too delish to pass up!

INGREDIENTS:

1 medium onion, diced
1 stalk celery
1 cup wild rice
1 cup brown rice
2 1/2 cups water
2 cups vegetable broth
1/4 cup raisins
1/4 cup dried apricots, diced
1/4 cup walnuts
1/4 tsp dried oregano*
1 tbsp fresh minced oregano*

DIRECTIONS:

Heat 1 tbsp coconut oil in skillet over medium heat. Sauté the onion and celery for 5 minutes. Add rice and sauté for additional 5 minutes.

Add water, broth, raisins, and apricots; bring to a boil.

Reduce heat, bring to a simmer and allow water to absorb and rice to become tender; about 50 minutes.

Stir in walnuts, and dried oregano. Top with fresh oregano and serve.

*original recipe called for sage

Note: I added in 2 minced mushrooms when I stirred in the walnuts.

Chia Colada Pudding

Kaylee Norton — Sat, 08 Sep 2012 21:21:33 +0000

So, I’ve fallen in love with chia… with all the wonderful properties, it’s a fantastic addition to any diet! And it makes for a fantastic, guilt free dessert with LOTS of variations!

Today I had an idea (well… yesterday- I just got around to making it today!) for using up some left over pineapple and juice. Why not make a tropical chia pudding… kinda like, you guessed it… a pina colada!

Can you say YUM?!

So… there’s no pics… as we ate it all… and though the recipe should have been 4 servings (2 each) we finished it in one sit down… it’s a good thing it’s a “guilt-free” dessert… casue it IS just that good!

INGREDIENTS:

1 Can (Thai Kitchen) Lite Coconut Milk… this is just over 1 1/2 cups
Top up with reserve pineapple juice to make 2 cups liquid
1/2 can pineapple tidbits
6 Tbsp chia seeds (1/4 cup + 2 Tbsp)

(*See Note)

DIRECTIONS:

Place coconut milk, pineapple and juice in blender. Blend until very smooth. Add chia seeds and pulse until mixed will.
Seperate into 2-4 dishes. Allow to chill minimum 2 hours.
ENJOY!

NOTE:

I used the remainder of the pineapple tidbits after making ham and pineapple pizza the night before. You can use the full can (of each) but the amount of chia seeds used would have to be adjusted accordingly. Even with the measurements above, another Tbsp would have been better to make it more thick.

1 Cup fluid = 3 Tbsp chia… and a little trial and error!

Chia berry pudding

Kaylee Norton — Sun, 19 Aug 2012 15:14:45 +0000

When I tell my clients I’m planning on shifting to a Vegan (and as raw as possible) diet, I often get crossed eye looks. When the majority of people’s diets out there are (often) highly processed, nutrients cooked out of the food, and replaced with chemicals and fillers, it seems foreign for someone to willingly walk away from all that convenience.

But with proper planning and preparation, eating Vegan is easy and Raw fairly simple! Though I do still eat animal products occasionally (though I’m trying to keep it to byproducts like yogurt and whey powder) I’m hoping to make the transition to 100% Vegan and eventually as much Raw as possible. For now, I’m trying new recipes and taking my time finding what works for me!

The hardest thing was breakfast. When I usually only ate eggs, it was hard coming up with something to replace it with.

Until now!

I’m totally addicted to this berry pudding- and it has lots of options with using different berries!

INGREDIENTS:

1 banana
1 1/2 cups mixed berries (try 1 cup strawberries and 1/2 cup another berry)
1/2 cup almond milk
3 tbsp chia seeds

DIRECTIONS:

In a food processor, process the fruit until smooth. Add the milk and chia seeds, pulse until blended.

Apple coconut pancakes

Kaylee Norton — Sat, 18 Aug 2012 14:52:06 +0000

Nothing beats starting a Saturday morning than with wholesome, filling pancakes!

The original recipe was for waffles, but after an unfortunate incident involving my waffle maker, it made me less than keen on using it! So I adjusted the recipe by adding more liquid and made pancakes instead!

INGREDIENTS:

2 eggs
1 tablespoon maple syrup (or honey)
1 tablespoon vanilla extract
3/4+ cup almond milk
1 ½ cups whole grain flour (or almond flour)
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ apple, peeled and grated
¼ cup unsweetened shredded coconut

DIRECTIONS:

In a medium bowl, whisk together eggs, maple syrup, vanilla, and milk until smooth.
Add the almond flour, salt, baking soda, and cinnamon and mix thoroughly. Add apples and coconut and mix to combine. Add more milk until achieve desired consistency.
Spoon onto hot girdle and cook until edges are firm and bubbles form on surface. Flip and cook on other side.
Top with fresh fruit and pure maple syrup if desired.

ENJOY!

If you use the almond flour, add 1 tbsp arrowroot powder as the flour doesn’t have the gluten to help bind.

Grilled Endive

Kaylee Norton — Thu, 16 Aug 2012 22:48:23 +0000

En-what?!

That’s right- endive. I’d seen these weird torpedo shaped leafy veggie in the grocery store but had never tasted one or knew how to cook… But that didn’t stop me from picking a couple up!

Searching around online, I found a ridiculously simple recipe! Like, stupid simple!

INGREDIENTS:

1-2 endive (1/2 or 1 per person)
Oil

DIRECTIONS:

Cut endive in half length wise. Cut V out of core but not wide enough to separate leaves.

Lightly brush with oil (I use coconut oil) and place oil side down on warm grill. Brush other side with oil and close lid of grill. Leave on grill for 5-7 min. Flip when grill marks appear on endive and start to soften.

Enjoy as a side!

Asian Slaw with Ginger Peanut Dressing

Kaylee Norton — Tue, 14 Aug 2012 17:27:19 +0000

I’ve never (EVER!) been one for coleslaw… but when I saw this recipe, I couldn’t help but think it sounded amazing! Since I needed to go to the grocery store that morning, I picked up the ingredients I needed- shockingly, I had quite a few of them!

Have a look at the original recipe- it’s beautifully photographed with virtually step-by-step pics! I did make a few changes to the recipe (which are noted below) namely in the type of oil and I used tahini paste instead of peanut butter- which I refuse to keep in the house!

Servings: 6 as a side dish

Ingredients

For the Dressing

1/4 cup honey (or other liquid sweetener to make it Vegan)
1/4 cup peanut oil
1/4 cup unseasoned rice vinegar
1 tablespoon Braggs soy sauce
1 teaspoon Asian sesame oil
1 tablespoon tahini paste
1/2 teaspoon salt
1/2 teaspoon Frank’s hot sauce
1 tablespoon minced fresh ginger
1 large garlic clove, minced

For the Slaw

4 cups prepared shredded coleslaw
2 carrots, shredded (about 2 cups)
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup frozen shelled edamame, thawed
2 green onions, finely sliced
1/2 cup chopped unsalted peanuts (or you can leave them whole)
1/2 cup loosely packed chopped fresh cilantro

Instructions

Make the dressing by combining all of the ingredients in a medium bowl. Stir until the tahini paste is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.

Nutritional Value per serving:

Calories: 258
Fat: 18 g
Carbs: 22 g
Sugar: 14 g
Protein: 5 g

Zucchini Carrot Slaw

Kaylee Norton — Thu, 09 Aug 2012 02:42:11 +0000

Back at the beginning of summer I was trying to decide which “eating discipline” I wanted to try… Or try again as in this case! My curiosity was between Paleo and Vegan (again) though, this time, specifically Raw… or as much as possible…

I’ve seriously been thinking about Vegan… again! But before taking the plunge, I figured I would play with new recipes! And the good part is that, for the most part, I can have it on the side as I continue trying Paleo!

This recipe does fall under both! And made up… kind of a couple recipes mashed together.

INGREDIENTS:

1 Carrot
1/2 Zucchini
1 1/2 Tbsp guacamole (or avocado)
1 Tbsp Veganaise
Lemon Juice
Flax Seeds

DIRECTIONS:

Using a potato peeler or julienne peeler, shave the carrot and zucchini into about 4 inch strips long and 1/4″ wide. Kinda like fettuchini! Place in large bowl and set aside.

In a small bowl, combine the guacamole, Veganaise, and lemon juice. Stir until well combined.

Pour over zucchini/carrot and stir until evenly coated. Sprinkle with flax seeds.

I usually have guacamole in the house which is why I used that instead of a slice of avocado… either, I’m certain, would work fine!

I recently tried Veganaise instead of Mayonnaise as I saw a show that was doing a blind taste test and it was liked the most of 5 different brands of mayo type dressings. I’m certain regular mayo, or even Greek Yogurt would work equally as well.

Watermelon cucumber salad

Kaylee Norton — Mon, 06 Aug 2012 01:40:33 +0000

I always forget about this salad but it’s a regular at my father in laws house in the summer time. It’s PERFECT for the hot weather- super easy to throw together and absolutely refreshing!

The ingredients might be odd- I know the first time I had it, my first reaction was “HOW can that possibly be good?!” and then “that’s it?!”… The flavors work perfectly well together and it’s SO easy to prepare!

INGREDIENTS:

Watermelon
Cucumber
Feta Cheese
Fresh cracked Pepper

Dice watermelon and cucumber, combine in bowl. Crumble feta cheese, top with fresh ground pepper and mix together.

Like I said: SUPER easy to make! And the ratio of the ingredients can easily be adjusted to personal tastes!