Tag Archives: gains

Today is Going to be a Good Day

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Soaking up the Tahoe Sun. ๐ŸŒฒ๐ŸŒžToday is going to be a good day.
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If you want something, you have to go out and get it. You have to work hard for it, be persistent, and don’t give up because the going gets tough. The moments that we overcome challenges are the moments that will define us.
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There is something about pushing ourselves physically through a tough workout – pushing our bodies to their limits that carries over into the rest of our lives. Overcoming the difficulty of a hard workout is a small daily victory that gives us confidence and strength to let life’s little challenges roll off our back.
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Be bold or be ordinary. Its your choice. Make the choice to be the best version of you. Every. Damn. Day.
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๐Ÿ˜€๐Ÿ’ชโค

Blueberry Lemon Plantain Muffins

I’m always experimenting in the kitchen. The end result isn’t always the best, but occasionally I really impress myself with delectable, healthy, sweet treats that are absolutely to die for! These plantain muffins are moist, slightly sweet, and fit into my meal plan every day of the week. I hope you enjoy them as much as I did…and still am!

Cheers,

Crystal

muffinCLOSE

Blueberry Lemon Plantain Muffins

  • 2 raw green plantains, peeled and sliced
  • 5 eggs
  • 2 tbsp coconut oil
  • 1/2 cup 1% cottage cheese
  • 2 scoops vanilla protein powder
  • 2 tablespoons brown rice syrup
  • 1 cup blueberries
  • 1/2 cup goji berries
  • 1 tablespoon lemon extract
  • 1 tablespoon vanilla extract
  • 2 tablespoons lemon zest

Preheat your oven to 350 degrees F. Using a food processor or blender, combine all ingredients EXCEPT the blueberries, and combine until you have a nice smooth batter. Add the blueberries and stir with a spoon. Pour batter into a nonstick muffin pan, or use muffin liners. (My muffin pan makes 12.) Fill the muffin cups until they are almost overflowing. Bake at 350 degrees for 20-25 minutes, or until batter is no longer runny in the center. YUM!!!

Serving size: 2 muffins

calories
351
Total Fat
10.6g
Sat. Fat
5.7g
Cholest.
193mg
Sodium
352.4mg
Carb.
45.1g
Fiber
6.6g
Sugars
24.9g
Protein
21.2g

Roasted Garlic Almond Pesto

pesto

This pesto is so easy to prepare, and will add a fresh, bright flavor to any dish! Incorporate healthy fats and loads of flavor with only a few minutes of preparation. When I made this pesto, I coated some shrimp with it, and cooked them for about 1 minute on my George Foreman grill. I tossed them with some cooked spaghetti squash and asparagus for a delicious healthy dinner and it was fantastic! Click HERE to learn how to cook the perfect spaghetti squash.

I hope you enjoy this recipe as much as I did.

Cheers,

Crystal

ROASTED GARLIC ALMOND PESTO

  • 4 large cloves fresh garlic
  • 1/4 cup raw almonds (pine nuts or walnuts would make a beautiful substitution as well)
  • 1 cup fresh basil leaves, rinsed
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 3 tablespoons nutritional yeast (optional)

Using a toaster oven or conventional oven, roast un-peeled garlic cloves on a piece of tin foil for 10 minutes under the broiler. Once they become fragrant and have a nice browned look, remove them from their peels and add them to the food processor with all other ingredients. Blend until you have a nice bright puree. Enjoy on your favorite vegetables or proteins! This sauce will keep for 4-5 days in the refrigerator in an airtight container.

Makes 6 servings – Information per one serving:

Calories
115
Total Fat
9.6g
Sat. Fat
1g
Cholest.
0mg
Sodium
195.5mg
Carb.
4.4g
Fiber
2.2g
Sugars
0.6g
Protein
4.2g