Clean Eating Egg Muffins

Clean Eating Egg Muffins

1. 6 eggs
2. 3 [21 Day Fix] green containers of vegetables (such as onions, garlic, green/red bell peppers, tomatoes and fresh spinach)
3. Optional: Mrs. Dash, salt, pepper, Lawry's salt, hot sauce and/or cheese (keep cheese at minimal)

1. Spray 12-slot muffin tin.
2. Beat 6 eggs in large bowl.
3. Sauté vegetables with coconut oil (onions till soft). If using fresh spinach, add at end of cooking time and allow to wilt momentarily.  I like freezing my baby spinach and crushing it while in freezer bag.  
4. Mix the vegetables into beaten eggs.
5. If using additional spices or cheese, add to mixture.
6. Portion equally into muffin tin.
7. Bake at 350° for 12 - 15 minutes.
8. Allow to cool and remove from pan.

Use an ice cream scoop to create equal portions in muffin tin. Top with cheese or turkey bacon crumbles.  Muffins will not rise as high as traditional baked flour muffins.  

No-Bake Shakeo Cookies

One of these delicious chocolate and nut butter cookies will satisfy your sweet tooth without wrecking your diet.

Picture and Recipe from TeamBeachBody

Total Time: 10 min.

Prep Time: 10 min.
Cooking Time: None
Yield: 25 cookies, 1 cookie per serving

Ingredients:
1 cup all-natural peanut butter (or almond butter)
1 cup quick cooking oats
½ cup raw honey
1 cup Chocolate Shakeology

Preparation:
1. Combine peanut butter, oats, honey, and Shakeology in a medium bowl; mix well.
2. Roll mixture into 24 balls, each about 1-inch in size.
3. Flatten each slightly so that it is shaped like a traditional cookie. 

Nutritional Information (per serving):

Calories: 112

Fat: 6g

Saturated Fat: 1 g

Cholesterol: 2 mg

Sodium: 13 mg

Carbohydrate: 12 g

Fiber: 1 g

Sugar: 7 g

Protein: 5 g

P90X/P90X2 Portions (per serving)

1 single snack

Body Beast Portions (per serving)

2 balanced liquids

1 fat

FIT Chicken Tacos

FIT Chicken Tacos

Even though these simple chicken tacos taste like delicious comfort food, they have only 248 calories and 6 grams of fat per serving.

Total Time: 18 min.
Prep Time: 10 min.
Cooking Time: 8 min.
Yield: 4 servings, 2 tacos each

Ingredients:
1 tsp. olive oil
1 medium onion, chopped
1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
2 cloves garlic, finely chopped
½ tsp. ground cumin
Sea salt and ground black pepper (to taste; optional)
8 (6-inch) corn tortillas, warm
¼ cup coarsely chopped fresh cilantro

Preparation:
1. Heat oil in large skillet over medium-high heat.
2. Add onion and chicken; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent and chicken is no longer pink.
3. Add garlic and cumin; cook, stirring frequently, for 1 to 2 minutes, or until well blended.
4. Season with salt and pepper if desired.
5. Top tortillas evenly with chicken mixture; garnish with cilantro.
6. Serve immediately.

Recipe and Photos by Beachbody

Fit Fix Pizza

Recipe & Photo from Might Mouse Fitness

Fit Fix Pizza

1 "Flatout" flatbread

Organic tomato sauce
3 sweet mini peppers thinly sliced
(or other veggies of your choice)Mozerella cheeseNitrite free turkey pepperoniDry or fresh basil
*Place flatout on cookie sheet lightly sprayed with organic olive oil cooking spray. *Cook flatbread alone for 2-3 minutes.
*Remove from oven and cover flatbread with a few spoonfuls of tomato sauce, 1 blue container of cheese and the other toppings.
*send back to oven until cheese melted and golden.

*Preheated oven to 350 

[1 yellow, 1 red, 1 blue, 1/2 green ]

Recipe & Photo from Might Mouse Fitness

Healthy Pumpkin Spice Latte

photo by Beachbody

This pumpkin spice latte has half the calories of your favorite fall treat.

Total Time: 10 min.
Prep Time: 5 min.
Cooking Time: 5 min.
Yield: 1 serving

Ingredients:
1 cup nonfat milk
1 Tbsp. pumpkin puree
¼ tsp. pumpkin pie spice
2 tsp. pure vanilla extract
1 cup brewed black coffee or 1 shot espresso
1 dash ground nutmeg (to taste; optional)

Preparation:
1. Heat milk, pumpkin puree, pumpkin pie spice, and extract in medium saucepan over medium heat; cook for 4 to 5 minutes, or until mixture is hot, but not boiling. It is ready when there are many small bubbles on the sides of the saucepan.
2. Remove from heat; mix vigorously with a whisk until frothy.
3. Pour coffee or espresso into serving mug; top with milk mixture.
4. Top with nutmeg if desired.

Recipe by Beachbody

Chocolate No Bake CoCo Pumpkin Bars

No bake chocolate coco pumpkin bars

via Running to the Kitchen 

10 medjool dates

1 cup almonds

1½ tablespoon dark, unsweetened cocoa powder

1½ teaspoon cinnamon, divided

¼ cup coconut butter*, softened until spreadable

1 banana

¼ cup pumpkin puree

2 tablespoons honey

unsweetened coconut flakes for garnish (optional)

http://www.runningtothekitchen.com/2012/11/no-bake-chocolate-coco-pumpkin-bars/

* Coconut Cream Concentrate (aka coconut butter or manna): 

http://bit.ly/buycoconutbutter [Tropical Traditions]

http://amzn.to/T05q70 [Artisana Coconut Butter]

http://amzn.to/XLQKQ1 [Nutiva Coconut Manna]

http://www.marksdailyapple.com/10-tips-for-making-the-best-coconut-butter-ever/ [homemade]

Crockpot Clean Eating Cream of Chicken Soup

Cream of Chicken Soup, Clean Eating Style

Clean Eating Cream Of Chicken Soup

Ingredients:

• 4 cups low-sodium chicken broth, no sugar added (homemade is best)
• 4 tbsp. whole wheat pastry flour
• 1 tsp. balsamic vinegar
• 2 cups unsweetened almond milk (homemade is best)
• 1 lb. raw, boneless, skinless chicken breasts
• AFTER COOKING, STIR IN:
• 3/4 cup plain Greek yogurt
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Directions:

1. Pour chicken broth into slow cooker; whisk in flour, being sure to whisk out any lumps.
2. Add vinegar, almond milk and chicken.
3. Cover and cook on low for 4-6 hours or until chicken easily falls apart.
4. AFTER COOKING:
5. Shred chicken with 2 forks.
6. Using a whisk, beat in Greek yogurt, garlic powder, onion powder, salt and pepper to taste.
7. Garnish with fresh parsley.

Note: This soup has more broth than chicken. If you want more chicken, ands an extra 2 chicken breasts.

Photo and Recipe from The Gracious Pantry, Read more: http://www.thegraciouspantry.com/clean-eating-slow-cooker-cream-of-chicken-soup/#ixzz3FNpqCUIy 

Clean Eating Pumpkin Cookies

I was scrolling through one of my favorite facebook pages and came across this amazing recipe from Just Eat Real Food!  So I wanted to share it with you!  Pumpkin is my FAVORITE Fall ingredient!

Clean Eating Pumpkin Cookies 

Photo compliments of Just Eat Real Food

2/3 cup of pumpkin puree
1/3 cup coconut oil
1/3 cup coconut butter*
1 tsp vanilla extract
2-3 tsp maple syrup or honey
1/2 cup blanched almond flour
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp sea salt
1 tbsp raw cacao nibs

SouthWest Chicken Salad

Heading South of the Border with this Fresh Crispy Salad

Photo and Recipe by Beachbody

Ingredients:

4 Baked or Grilled Chicken Breast diced
2 cups cooked brown rice (or other cooked whole grain)
1 (15-oz.) can black beans, drained, rinsed
2 cups frozen whole-kernel corn, thawed
1 medium tomato, finely chopped
3 green onions, finely chopped
2 Tbsp. extra-virgin olive oil
¼ cup white wine vinegar
¼ cup fresh cilantro, chopped
1 medium jalapeño, finely chopped (or cayenne pepper to taste)
1 tsp. mild chili powder

Preparation:
1. Combine rice, beans, corn, bell pepper, onion, oil, vinegar, cilantro, jalapeño, and chili powder in a large serving bowl; mix well.
2. For best flavor, cover and refrigerate for at least an hour before serving.

Tip: Rice can be mixed into salad, or all other ingredients can be combined and served over the rice.

 Serves 8