Ingredients



Healthy Comfort Food: Not an Contradiction This time of year, as the temperatures start dropping, it seems the calories in food start rising; overcoming the desires for warm and cheesy food in the winter is difficult, especially when your training is still going strong and you need to fuel your body properly. We found some recipes that give you the best of both worlds! Satisfy those cravings without using a cheat day, making both your mouth and body happy. Breakfast Cheesy Bacon Egg MuffinsBacon and Cheese Egg Muffins are a fast, easy breakfast recipe perfect for meals on the go and freezer friendly too! With only four ingredients, this savory breakfast is also a healthy one.Ingredients6 eggs1/4 cup milk1 cup shredded Mexican cheese6 pieces of bacon, cooked and crumbledInstructionsPreheat oven to 350 degrees F. Spray a muffin pan liberally with nonstick spray.In a medium bowl combine eggs and milk and whisk until blended. Stir in bacon and cheese.Use a ladle to fill each muffin cup. Bake 25 minutes or until centers are set. Eat immediately or allow to cook then store in refrigerator up to 4 days or freeze.Source: LunchChicken Feta PaniniThis sandwich offers a great source of protein for either before or after your workout, along with carbohydrates and the delicious combo of mushrooms and caramelized onions. Plus, paninis are extremely easy to customize with your favorite ingredients!Ingredients4?ciabatta sandwich rolls4?tbsp?olive oil, plus more for brushing2?small yellow onions, thinly sliced1?tbsp?honey10?oz?baby bella mushrooms, sliced2?cloves?garlic, minced3/4?cup?crumbled feta cheesejuice from 1/2 lemon2?chicken breasts, cooked and shredded6?oz?fresh mozzarella cheese, slicedsalt and pepper, to tasteInstructionsHeat 1 tbsp oil in a large pan over medium heat. Add onion slices and cook until slightly transparent. Add honey and a sprinkle?of salt and cook until a dark caramel color, stirring often.?Remove onions from pan and heat another 1 tbsp of oil. Add mushrooms and garlic and cook until mushrooms have a golden sear.?In a food processor, combine feta, 2 tbsp olive oil, lemon juice, and salt and pepper. Pulse until smooth.?Slice ciabatta rolls lengthwise and brush the outside of each side with oil. Spread the feta spread on one slice of each roll then top with 1/4 of the chicken, onions, mushrooms, and mozzarella. Repeat with remaining three sandwiches.?Cook sandwiches on panini press on in a skillet until cheese is melted. Cut each sandwich in half and serve warm.?Source: SnackMatcha TeaThis super powerful green tea offers an energy boost, provides tons of antioxidants, and will help boost your metabolism. If you’re looking for a little more of a snack than a drink, add some almond milk. IngredientsMatchaWaterInstructionsSift 1-2 tsp of matcha into a mug using a small sifterAdd 20 oz. of hot water. For best results, use water just under a boil.Wisk until tea is frothy. Source: DinnerBacon and Butternut Squash RisottoWarm up?your insides with a delicious?creamy risotto without having to fall off the health wagon. Butternut squash is also jam-packed with potassium, vitamin E and B-rich, providing plenty of goodness. If you don't fancy meat, leave out the bacon and add extra squashIngredients1 tbsp olive oil350g butternut squash - peeled and chopped into small cubes4 rashers of lean bacon - rind removed and diced1 onion - diced?2 large garlic cloves - crushed350 g risotto rice1.1 litre hot vegetable stockSplash white wine - optionalInstructions Peel the butternut squash, remove the seeds and cut into small cubes, settting to one sideHeat the oil in a large saucepan and add the bacon, cooking for 2-minutesAdd the onion and cook for a further 2-minutes before adding the butternut squash, thyme and garlic to the panCook for another minute or so until everything is coated and glossyAdd the rice to the pan, stir and then add a splash of wine, if you so choose and a ladle of stock each time until the liquid has been absorbedKeeping adding a ladle at a time until all of the stock has all been absorbed and the rice is cooked, this will take about 15-minutes but will be worth the waitSeason to taste and allow to simmer for a few minutes before serving in bowls with a sprinkling of parmesan cheeseSource: DessertPumpkin Pie Chocolate Chip Oatmeal CookiesFeel free to enjoy one or two (or three) of these cookies: The flour is whole-wheat, the butter is replaced with applesauce, and the chocolate chips are dark. Hello, healthy cookies for breakfast.Ingredients1 cup (100g) instant oats (measured correctly and gluten-free if necessary)? cup (90g) whole wheat or gluten-free* flour (measured correctly)2 tsp ground cinnamon? tsp ground nutmeg? tsp ground ginger1 ? tsp baking powder? tsp salt2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly? cup (183g) pumpkin purée1 tsp vanilla extract? cup (120mL) pure maple syrup2 tbsp (28g) dark or semisweet chocolate chips1 tbsp (14g) miniature chocolate chipsInstructions Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.Whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, pumpkin purée, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and ? tablespoon of miniature chocolate chips.Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.Source: ................
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