21 DAY FIX SWEET POTATO AND BLACK BEAN CHILI

OH CHILI! What can I even say? My family loves ♡ this healthy, slightly spicy, extremely basic and wonderful turkey chili loaded with everything sweet potato and yummy. It's fall, it's cold outside and this chili always hits just the right spot! 

Ingredients

• 4 tsp olive oil
• 1 ½ pounds of ground turkey
• 1 small or ½ large onion, diced
• 3 cloves of garlic, minced
• 1 can of black beans
• 1 can of fire roasted tomatoes
• 2 cups of kale, chopped into small pieces
• 2 med/large sweet potatoes, diced (measure about 4 cups)
• 2+ cups of chicken stock
• 3 T salt free taco seasoning
• up to 1 T chili powder
• 1/4 tsp cayenne (optional)
• salt and pepper
• optional - maple syrup
• toppings:
• cheddar cheese
• cilantro
• chives
• avocado

Instructions

1. In a large pot or dutch oven, heat 2 tsp of olive oil over medium heat. Add turkey to pan, along with 1 ½ tablespoons of the Salt Free Taco Seasoning and cook through; then add onions and kale and cook until soft. Season turkey and veggies with salt and pepper, then remove from pot.
2. Add the remaining 2 tsp of olive oil to pan and saute sweet potatoes just until they start to brown. Add the garlic, 1 ½ tablespoons of the Salt Free Taco Seasoning, a sprinkle of salt, a can of fire roasted tomatoes, and 2 cups of chicken stock to the pot. Bring to a low boil and simmer for 10 minutes or so, until the sweet potatoes are very soft.
3. You can leave the potatoes as is, but I **highly recommend** the following step to get an amazing texture to your chili. This is also the way to go if you have picky eaters in your house who “don’t like sweet potatoes” **Using an immersion blender, puree the mixture until it reaches your desired consistency (you can also transfer to a regular blender and puree that way, which is what I did! I just pulsed a few times).
4. Add turkey mixture back to pot and stir in black beans. Add additional stock to reach desired thickness, as the chili will continue to thicken up as it cooks. Season with chili powder to taste, starting 1 teaspoon at a time so you don’t overdo it. And, if you want to bring out the flavor of the sweet potato a little more, you can add a spoon of maple syrup. If you want a little more spice, add the cayenne! Simmer for a few more minutes before devouring!
5. Top with fresh chives, cilantro, shredded cheddar and avocado. YUM!

21 Day Fix Container Count:

Makes six (1 ¼ cup) servings: 21 Day Fix 1 R, 1 G, 1 Y, ½ B (Blue - toppings)

Fall Favorites Free 5 Day Clean Eating Group

It's been several months since I hosted a Free 5 Day Clean Eating Group and I am super excited about this one!

Life has been overwhelming these past few months and now that thngs are finally calming down I've been able to re-focus and get back on track. 

It's been lost of fun testing yummy fall recipes and this next challenge is going to ROCK! I’m so excited to finally share it with you all! —I’m hosting a FREE 5-Day Healthy Eating challenge featuring—-drumroll please—FALL FAVORITES!

Please join me while we transform some of our yummy fall favorite dishes into clean healthier versions. 

I will share a yummy 5 day menu, a grocery list and tons of encouragement.

*please no coaches or those working with other coaches.
**refer a friend who completes the challenge and if you finish, you BOTH will earn a free gift!

Click here to join --->Fall Favorites 5 Day Group

Clean Eating - A Better Way of Life

Clean eating - is it a trend? What the heck is everyone talking about? I spent a few years noticing more and more people talk about clean eating and finally decided I wanted to see what it was all about. It turns out clean eating is simple - it is a basic way to focus your eating habits. Defined - I would say it is simply eating only foods that are in their natural state or have minimal ingredients and processing. You consume lots of fruits, veggies, proteins and some carbs. For most, cutting out those addicting "white" ingredients - white bread, white sugar, white carbohydrates can be the most difficult. 

Sugar really is addicting but what you will find is when you don't have it, you don't crave it. It took me a very short period of time to get rid of most all sugar in processed from from my diet and I am so glad I did. I have much more energy and feel so much better. 

What I have come to notice is that if you want to truly live a healthy lifestyle you MUST focus on clean eating. Losing weight is about an 80/ 20 ratio. It requires you to focus 80% of your efforts on clean healthy eating and 20% of your efforts on exercise. You can workout all the time but if your eating like crap your not going to see the same results. You have to put in the time and focus on your nutrition if you want to truly make a change. 

When you live this type of lifestyle you will find that you are not on a diet, you are not starving, you are simply changing your habits for the better. Often times the habits also wear off on others including your loved ones. I know personally when I started focusing my eating habits on clean eating my husbands and sons changed as well. When practicing this lifestyle you will want to eat 5-6 small meals per day so that your metabolism is continually being fueled throughout the day. I eat every two to three hours and that seems to work best for me. You will also want to consume half of your weight in ounces of water each day to reduce bloating and cravings. I suggest not eating anything 3 hours prior to bedtime for your body. If you find that you are still craving something in the evening a cup of hot green tea can often do the trick. Put in the work and your body will reward you for it. 

Prep Days - If you want to be successful with this lifestyle you will need to spend one day a week prepping food so that it is not so overwhelming. This does require some time and work but if you put in the effort your going to be successful. I like to spend my Sundays meal planning, grocery shopping and prepping foods so that I am ready for the week ahead of me. This is so that I can avoid the excuse that I do not have enough time. Which in turn leads to me cheating and eating foods that are not "clean" rather just "quick." 

Score Fixate for FREE!

I'm Feeling a EXTRA Generous TODAY😀 This program changed my life and how I look at and treat food and my body! It has helped me loose 36+ lbs and my hubby 44+ lbs!! IT IS A Game Changer! For Real!!

So for those of you who have inquired, you're in luck!! 🙌🏻🙌🏻🙌🏻

It's the last weekend of February, so I'm giving away FIXATE, The 21 Day Fix cookbook, to ANYONE who grabs a Challenge Pack TODAYONLY😀 (A challenge pack is a bundle pack that is offered at a discount!)

This month Beachbody is offering The 21 Day Fix, The 21 Day Fix Extreme or CIZE for a discounted price!

Did you know that if you purchase Shakeology you can get any of those programs for ONLY $10!

Crazy Good Deals!

Let me know if you are interested!

FIXATE is:

A DELICIOUS, SIMPLE WAY TO LOSE WEIGHT

Autumn Calabrese Presents Fixate—101 Personal Recipes to Use with the 21 Day Fix Portion-Control Program takes a unique approach to healthy eating by making it simple to eat just the right amount of your favorite foods.

21 Day Fix creator Autumn Calabrese applies her simple color-coded container system for measuring perfect portions to 101 of her personal recipes, so you can have the best of both worlds: the delicious foods you crave along with the nutrition you need to hit your fitness goals.

FIXATE includes:

Easy-to-follow recipes (each marked with their color-coded container equivalents) designed to work with 21 Day Fix, 21 Day Fix EXTREME®, and Portion Fix™—or use the deliciously nutritious recipes to create balanced meals for any other Beachbody® program.

SIMPLE, TIME-SAVING,
AND DELICIOUS MEALS

---

Get Autumn's personal tips on preparing meals quickly and upgrading leftovers, so you can have delicious dishes even on your busiest days.

VEGETARIAN, VEGAN, GLUTEN-FREE, AND PALEO RECIPES

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Autumn knows we all make different food choices, so Fixate includes a variety of recipes fit for every nutritional need.

TASTY TREATS AND MOUTHWATERING DRINKS

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Enjoy snacks, desserts, and the occasional cocktail—eating clean doesn't mean depriving yourself!

AN INSIDE LOOK AT AUTUMN'S PERSONAL JOURNEY

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Follow Autumn's path to healthier eating and get firsthand advice on making the best food choices, organizing your kitchen, and creating your own lifelong healthy habits.

Vanilla Yogurt Bowl

This is no ordinary bowl of yogurt! We amped up the nutrition with a scoop of Vanilla Shakeology and topped it with fresh strawberries, bananas, and sliced almonds. It’s a great way to fuel your morning workout, or as a satisfying snack anytime.

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 2 servings

Ingredients:
1 cup nonfat plain yogurt
1 scoop Vanilla Shakeology
4 medium strawberries, chopped
½ medium banana, chopped
1 tsp. sliced raw almonds

Preparation:
1. Combine yogurt and Shakeology in a small bowl; mix well.
2. Divide yogurt mixture evenly into two medium serving bowls.
3. Top each bowl evenly with strawberries, banana, and almonds.

Apple Pie Pancakes with Vanilla Maple Syrup

I cant' remember were I found this recipe but I am so glad I stumbled across it! It is a weekend fall favorite in my house! And I have had so many of request to share this amazing Apple Pie Pancakes with Vanilla Maple Syrup recipe so here it is!!!  Feel free to SHARE! 

The pancakes are a perfect breakfast on a fall morning or anytime you want to savor the flavors of cinnamon, nutmeg, and cloves, which pair wonderfully with apples. The bits of grated apple lend just a touch of texture to the otherwise soft, fluffy, and lightweight pancakes. Your house will smell incredible after making a batch of these easy pancakes that remind me of apple pie. 

YIELD: 7 to 8 pancakes PREP TIME: 10 minutes COOK TIME: about 5 minutes TOTAL TIME: 15 minutes
INGREDIENTS:

Pancakes
Dry Mix
1 cup all-purpose flour (or whole wheat)
2 tablespoons light brown sugar, packed
1 teaspoon baking powder
2 teaspoons ground cinnamon (original recipe calls for 1 teaspoon)
1/2 teaspoon ground nutmeg (original recipe calls for 1/8 teaspoon)
1/2 teaspoon ground clove (not included in original recipe)
1/8 teaspoon salt

Wet Mix
1 cup whole milk (or milk substitute such as almond milk)
1 large egg
1 tablespoon unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

Mix-In
1 cup grated apple (about 1 medium apple, original indicates to peel apple but I didn't)
Butter, coconut oil, or olive oil for skillet

Vanilla Maple Syrup (not included in original recipe)
about 1/2 cup maple syrup, warmed gently
1 teaspoon vanilla extract or the scrapings of 1 vanilla bean

DIRECTIONS:

Pancakes -
In a medium bowl, whisk together the dry ingredients.
In a measuring cup or small bowl, measure out the milk. Add the remaining wet ingredients and beat until combined.
All at once, add the wet ingredients to the dry ingredients, and mix until just combined. The batter should have some small to medium lumps; don't over-mix or try to stir them smooth.
Gently fold in the grated apple.
Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil.
Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip.
Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown. (My pancakes were slightly larger than 1/4-cup of batter each, and I yielded 7 rather than 8; and they took slightly longer to cook than recipe indicates).
Transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
Repeat the process with the remaining batter, adding more butter or oil to the skilled when needed. Serve immediately.
Vanilla Maple Syrup - Stir together the syrup, vanilla, and serve over pancakes. Optionally, serve with Vanilla Maple Butter.
ENJOY! 

Sharing is Caring!

Share this blog post and recipes with a friend who you think would enjoy it! Also if you make this recipe and post a pic on Instagram @jennamerson, Facebook or Twitter… tag me in it and use #jennamerson!

Clean Pumpkin Yogurt

Pumpkin is everywhere and I am loving it! ! Um...I would say I'm a bit obsessed anything pumpkin right now! :)

This clean pumpkin yogurt is amazing! I love researching new healthy ‪#‎cleaneating‬ recipes to share with my online accountability groups!! Just one of the many added benefits of surrounding yourself with other like-minded ladies all working on being the best selves possible!!! XO

Directions:

√ One cup plain Greek yogurt
√ One cup puréed pumpkin
√ One tablespoon honey
√ One teaspoon cinnamon

Blend together and freeze for about an hour, enjoy!!!

APPLE ALMOND BUTTER OVERNIGHT OATS

Now that it's fall is almost here and apples are in season for for picking I am going to share one of my favorite fall make ahead breakfasts. It is quick, easy to prep, and requires no cooking at all! Oh and I totally forgot to mention that it's super delicious too!  It is packed with tons of taste and filling goodness that you won't be hungry til lunch! 

Today I’m sharing how to make Apple Almond Butter Overnight Oats. If you give this recipe a try, please let me know :)

INGREDIENTS:

1. 1 cup rolled oats (I used Gluten Free Organic old fashioned rolled oats)
2. 2 cup unsweetened almond milk
3. 2 tablespoons chia seeds
4. ½ teaspoon cinnamon
5. ½ teaspoon vanilla extract
6. 2 tablespoons almond butter
7. 1 medium apple, chopped
8. Pinch of sea salt

INSTRUCTIONS:

1. Add oats and almond milk into a large mixing bowl
2. Add in chia seeds, cinnamon and vanilla extract and stir everything together
3. Divide batter into two 12-ounce Mason Jars or containers
4. Top with diced apples, a sprinkle of sea salt and a dollop of almond butter
5. Cover with lid and place in refrigerator overnight
6. In the morning, they are ready to eat! No cooking or heating required. Enjoy!

NOTES:

1. Choose organic ingredients when possible
2. If almond butter is already salted, it is not necessary to add more salt

THIS RECIPE IS:

• Vegan
• Plant-Based
• Dairy-Free
• Gluten-Free *If using gluten-free oats
• Delicious!

*credit for recipe and images:healthygrocerygirl.com

Sharing is Caring!

Share this blog post and recipe with a friend who you think would enjoy it! Also if you make this recipe and post a pic on Instagram, Facebook or Twitter… tag me in it and use #jennamerson!! 

Autumn Calabrese PUMPKIN “PIE” BITES - 21 Day Fix Dessert

PUMPKIN “PIE” BITES

Who is ready for Fall? I know it is certainly one of my favorite times of the year– especially when it comes to all the delicious seasonal dishes I look forward to all year. Pumpkin Pie is one of those dishes, but so often it’s loaded with lots of junk that takes me away from my heath and fitness goals. These pumpkin “pie” bites are an amazing substitute, and can be enjoyed by the whole family.

It may still feel like summer around here but let’s be honest, it’s never too early to start indulging those pumpkin cravings!

Enjoy!

WHAT YOU NEED:

Pumpkin Bites
1 can pumpkin or 1 1/2 cups pumpkin puree
2 very ripe bananas
1/2 cup coconut sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon Himalayan or sea salt

Whipped Topping
1 can coconut milk- full fat
2 Tablespoons maple syrup
1 teaspoon vanilla or vanilla beans

(Makes approx 12 standard muffin sized bites)

WHAT YOU DO:

1. Combine all the pumpkin bite ingredients in a food processor, and blend until smooth. (You may need to scrape down the sides a few times.)
2. Spoon the mixture into lined muffin pans. *Option to use silicone liners to lessen chance of bites sticking to paper.
3. Preheat oven to 350. Bake for 20-25 minutes.
4.Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking so they can firm up a bit.
5. (For the whipped topping) Open can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream.
6. Scoop a little on top of each muffin and option to garnish with pumpkin pie spice!

* MUST keep these stored in the fridge.
* I highly recommend making the whip topping right before eating for optimal results in taste and texture.

** I know a lot of you are looking for the container equivalent (the color coded portion control system from 21 Day Fix), well not everything fits so nicely into a little box.

This recipe is for sure healthier, it does not container refined sugar, white flour, or gluten. It is also vegan. That being said it is still dessert, it still has calories, it still has fat and it is still meant to be enjoyed on occasion not all the time.

Not every recipe I share on here fits perfectly into the container system! I try to offer healthier versions of treats as an option for people to enjoy, especially during the holiday season where it can be hard to be surrounded by sweet temptations. If you want to use the recipe as an inspiration for a #21DayFixApproved recipe and share the containers, I know many other fixers would appreciate!

Recipe and content from http://autumncalabrese.com/

Black Bean and Sweet Corn SALSA RECIPE!!!

These past few weekends have been crazy busy with Birthday parties and Labor Day parties. Fall is almost here and we have been taking advantage of the last few remaining weeks of summer!  I wanted something easy to serve that was refreshing yet would still maintain my clean eating.  I also am finding that what is served at most parties offer little to no nutritional value at all! 
So instead of caving to the moment and giving into eating whatever is served and feeling awful afterwards or instead of starving every time I go to a get together I have learned to bring an appetizer I can eat or eat before I go!! This quick and tasty dish gets better the longer you let the flavors marry. 

Ingredients:
1 Red onion finely diced
1 15 oz can of Black Beans drained and rinsed
1 can of Kidney beans drained and rinsed
1 avocado sliced into chunks
1 tomato diced
1 TBSP apple cider vinegar
2 TBSP salsa
1 1/2 cups of frozen sweet corn thawed and drained
3 TBSP Greek yogurt

Fresh Cilantro  
Olive Oil 

1 Fresh Lime (Cut and Squeeze in Lime Juice)

Mix all liquid ingredients together first then add in the remaining ingredients and stir.  Cover and chill in refrigerator for 1-2 hours.  

You can serve with tortilla chips or in my case just a scoop on my plate as a side dish!! This recipe is super versatile too! It is also great with quesadillas, on top of tacos and salads, I love it on roasted avocado, add meat some cooked lean ground tukey to it and stuff it in a pepper and even or as a garnish for soups (I love it on my Chicken tortilla soup)! The options are endless!

21 Day Fix - Healthy Peach Crumble - Cobbler Dessert

Here's a yummy 21 day fix recipe I made today for a healthy peach crumble. Now that it's September and summer is almost over and fall is just around the corner I have been craving fall-like desserts like crazy, so I can't wait to try this with pumpkin, apple, and everything else fall like!

1 Fresh Peach - sliced (1 Purple)

1/4 cup Rolled Oats (not the quick cooking kind) (1/2 Yellow)
1 Cup Plain Fat Free Greek Yogurt (1 red) 

1 TBS Water

1 Packet of Stevia

Vanilla, Cinnamon, &/or a dash of Brown Sugar

Spray a pan with a small amount of cooking spray. Place sliced peaches in a pan and allow to cook for a few minutes. Add a tablespoon of water and your oats to the pan and stir frequently. With your Greek yogurt, mix packet of Stevia, a couple sprinkles of cinnamon, and a couple drops of vanilla. Place 1/2 of the Greek yogurt mixture on the bottom of the plate, then layer your "crumble" from the pan, top with the remaining mixture. Sprinkle top with a dash of brown sugar... Okay,Okay, so brown sugar may not be in the plan, but you can use cinnamon instead if you are a die-hard!
Already dreaming up some new healthy desserts I can try this fall, as well as indulging in the real deal! I will share them with you as they come to me---> And Please share your fave healthy fall treats with me too! 

Healthy Summer Challenge

Because I know that YOU ARE READY!!! I am INVITING you to join me for my next fitness and nutrition group. I am opening up my new challenge group to a few more ladies!

 This is going to be a FUN group!! We start our prep week next Monday on the 10th so this is your last chance to get everything together for our official start day! So ahead, send me a message, let's do this together :-)

You will have all the tools you will need to be successful & me as your Coach to Support, Encourage, & motivate you. I will also give you meal plans, recipes, clean eating / nutrition & exercise tips, all the details about Shakeology and a F-R-E-E Fixate cookbook as a thank you gift from me.
Fill out the form, message me with comments below for me info!
https://jennamerson.wufoo.com/forms/zupwz3o1j1z1vy/

Homemade Coconut Cream Pie Larabars

No matter who I talk to, most everyone seems to love larabar, I know I do! I am a huge fan of them and one of my favorites is the Coconut Cream Pie and I think these coconut cream larabars I made came out even better than the store bought ones!!

These literally took about 5 minutes to make.  Can it get any easier?  I love easy to make recipes like this.  The store bought Larabars cost about $1.50 a piece and that can add up fast if you are buying a lot of them.  So here is my favorite recipe.  I hope you like it as much as we do.(The recipe is not my own but I can recall where I came a cross it at! 

Ingredients:

• 15 Medjool Dates
• 1/2 cup almonds
• 1/2 cup cashews
• 3/4 cup shredded unsweetened coconut
• 2 T coconut oil
• 2 T water

Instructions:

• Mix the almonds, coconut and cashews in the food processor until finely grated.
• Then add the dates, oil and water and pulse until a dough forms.
• Line an 8X8 pan with parchment paper leaving enough room for some to come out the sides. That way, the bars will be easy to remove and cut with a pizza cutter.
• Press down the down so that it is packed well and place in the fridge to set.
• It will take an hour or two. Slice and eat. These should keep in the fridge for a couple weeks.

It doesn’t get much easier than that friends!

Enjoy and I Hope you all have a wonderful week!