***HEALTHY CINNAMON ROLL OATMEAL***

***HEALTHY CINNAMON ROLL OATMEAL***

For the OATMEAL:

1. In a saucepan or microwave safe bowl, combine rolled oats, sea salt, cinnamon, sweetener, and 'milk' (I prefer almond milk myself) and simmer on medium until most liquid is absorbed. Once thick, add large egg white and mix well until fully mixed in. Add coconut flour and continue stirring until a very thick batter is formed. Add extra 'milk' to desired consistency.
2. Remove from heat and pour into a bowl. Top will cinnamon roll glaze! 

For the GLAZE:
1. Mix all ingredients in a small bowl and slowly add 'milk' until desired consistency is reached.
ENJOY! 

For the Oatmeal

1. 1/2 cup gluten free rolled oats
2. Pinch sea salt
3. 2 T granulated sweetener of choice (I used both coconut palm sugar and a stevia blend)
4. Cinnamon
5. 1 cup dairy free milk of choice
6. 1 large egg white (use 1 flax egg if vegan)
7. 1 T coconut flour
8. Extra cinnamon, for dusting

For the Cinnamon Roll Glaze

1. 1 T coconut butter, melted
2. 1 T vanilla protein powder
3. Milk to thin out
4. cinnamon for dusting

For the protein packed Cinnamon Roll Glaze

1. 3 T vanilla protein powder
2. Milk to thin out
3. Cinnamon for dusting

For the oatmeal

1. In a saucepan or microwave safe bowl, combine the rolled oats, sea salt, cinnamon, sweetener of choice and milk of choice and simmer on medium until most of the liquid is absorbed. Once thick, add the large egg white (or flax egg) and mix very well until fully mixed in. Add the coconut flour and continue stirring until a very thick batter is formed. Add extra dairy free milk to desired consistency.
2. Remove from heat and pour into a bowl. Top with cinnamon roll glaze.

For the Glaze

1. Mix all ingredients in a small bowl and slowly add the dairy free milk until desired consistency is reached.

Notes

1. If batter is too thick, add extra dairy free milk to desired consistency. I like it to be really batter like so tend to add around an extra 1/4 cup.
2. This can be batch made the night before and eaten hot/cold.
3. This can also be frozen- Simply thaw out and and reheat.
4. For even more protein, add an extra scoop of protein powder but add extra dairy free milk to compensate.

Recipe from thebigmansworld.com Enjoy!

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Stuffed Zucchini 21 Fix Approved

When meal planning for the week I tend to look for 3 things. The first being fresh in season veggies to keep our cost down and to help support local farmers, the second is prep/cook time. As a busy momma to 3 simple dishes tend to help me save sanity :) and lastly...will my kiddos eat it?
As I sat down to make out this weeks meals and shopping list I hit the internet to find some new healthy recipes and I came across this super easy Stuffed Zucchini recipe from the Clean Eating Magazine. It looks right up our alley and meets all of my families recipe criteria, especially because right now zucchini is in season and this is a great way to use up your over abundance of zucchini. Not to mention it fits into my 21 Day Fix Meal plan. 

You can also add some lean ground turkey, turkey sausage or even chicken for some added protein.

Ingredients: 
3 tsp olive oil, divided 
1 clove garlic diced 
1 small yellow onion, diced 
8 oz mushrooms, diced 
1 tbsp balsamic vinegar 
3 tbsp whole-wheat bread crumbs 
2 tbsp Parmesan cheese 
2 zucchini halved, seeds and pulp removed. 

Preparation: 
Preheat oven to 350 degrees. Prepare stuffing: In a large saute pan on medium-high heat, heat 1 tsp oil. Add garlic, onion and mushrooms. Saute until mushrooms soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, bread crumbs and Parmesan. Mix thoroughly. 
Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 10 minutes. 

Nutrients per 1/2 stuffed zucchini: 
Calories: 110, total fat 5g, Sat. Fat 1g, Mono saturated Fat 3g, Polyunsaturated Fat 1g, Carbs 12g, Fiber 2g, Sugars 5g, Protein 5g, Sodium 135 mg, Cholesterol 2mg. 

Can't wait to make this recipe!!

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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!!!

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/

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! 

Fixate Cookbook: Recipe Sneak Peek

For those of you anxiously awaiting the release of Fixate, the Brand New 21 Day Fix cookbook by Autumn Calabrese, we’ve got a fun insider’s sneak peek for you.  Here are just a few delicious recipes from the book to get your mouth watering and your waist line shrinking! They look delish!  Scroll down to print out the entire .pdf for your reference.  Also, don’t forget to visit my other blog post for additional clean eating and 21 Day Fix Approved recipes.  Or, you can visit my 21 Day Fix Recipe Ideas Board on Pinterest for even more fix approved meal ideas. 

FIXATE ZUCCHINI CHIPS

SERVES: 4 Prep Time: 15 min. Cooking Time: 2 hrs.
CONTAINER EQUIVALENTS (per serving): One green, 1/2 tsp.

1 large zucchini, very thinly sliced
1 Tbsp. olive oil
1⁄2 tsp.sea salt (or Himalayan salt)
2 paper towels to help draw out liquid

1. Preheat oven to 225° F.
2. Place zucchini slices in one layer between
3. Line two large baking sheets with parchment paper.
4. Place zucchini slices on prepared baking sheets.
5. Brush zucchini with oil; sprinkle with salt.
6. Bake for 2 hours, or until golden brown and crispy.
7. Cool completely before serving.

PINEAPPLE CHICKEN SKEWERS

SERVES: 4 (2 skewers each) Prep Time: 20 min.
Cooking Time: 10 min.
CONTAINER EQUIVALENTS (per serving): 1/2 green, 1/2 purple, 1 red

8 bamboo skewers
1 lb. raw chicken breast, boneless, skinless, cut into 16 1-inch pieces
1⁄4 cup reduced-sodium tamari soy sauce, gluten-free
2 tsp. sesame oil
2 tsp. grated fresh ginger
1 (8-oz.) can pineapple chunks in juice, drained
1 1⁄2 medium red bell pepper, cut into 16 1-inch chunks
large red onion, cut into 16 1-inch chunks

1. Soak bamboo skewers in water for 30 minutes.
2. Place chicken in resealable plastic bag (or container);
add soy sauce, oil, and ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
3. Preheat gas or charcoal grill on medium heat.
4. Place a piece of chicken, pineapple chunk, bell pepper, and
onion onto a skewer. Repeat, so the skewer has two pieces of each ingredient. Repeat with seven remaining skewers. Discard marinade that contained chicken.
5. Grill skewers on covered grill for 4 to 5 minutes on each side, or until chicken is no longer pink in the middle.
6. Serve immediately.

FIXATE QUINOA AND BLACK BEAN SALAD

SERVES: 12 (1 cup each) Prep Time: 30 min. Cooking Time: 12 min.
CONTAINER EQUIVALENTS (per serving): 1 green, 2 yellow, 1 1/2 tsp.
1/3 cup fresh lime juice
1 Tbsp. ground cumin
1 Tbsp. sea salt (or Himalayan salt)
2 cups dry quinoa, rinsed
1 medium red bell pepper, finely chopped
1 medium orange bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 10-oz. bag frozen corn,thawed
1 bunch fresh cilantro, finely chopped
1 Tbsp. olive oil
2 cans (15-oz. ea.) black beans, drained, rinsed
4 1/2 tsp. red wine vinegar
Ground black pepper (to taste; optional)
water

1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend.
2. Slowly add oil, while whisking constantly. Set aside. 3. Combine beans, vinegar, and pepper (if desired)
in a medium bowl; mix well. Set aside.
4. Bring water to a boil in medium saucepan over high heat.
5. Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside.
6. Place cooled quinoa in a large bowl. Fluff with a fork.
7. Add bell peppers, corn, cilantro, bean mixture, and dressing;
toss gently to blend.

Download the entire Sneak Peek pdf here.