Wednesday, December 17, 2014

Dallas Arboretum Starts New Year with $5 Admission January 5-31

To kick off the new year and encourage people to enjoy the gardens, the Dallas Arboretum and Botanical Garden is offering $5 admission starting on January 5 and continuing through January 31 for those not yet members. This offer is only available when purchasing tickets at the gate.

Banana Bread Recipe

Photo: Ingredients
3 ripe, peeled bananas (300 g, or about 1 1/2 cups mashed)
3 large eggs
2 tablespoons honey (or maple syrup or coconut sugar)
1 tablespoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 2 tablespoons (39 g) coconut flour
Method
Preheat your oven to 350°F
Spray loaf pan with cooking spray .
Mash the bananas in a large bowl until completely mashed and smooth.
Add the eggs, maple syrup, and vanilla to the mashed bananas and blend well.
Add the baking soda, salt, and coconut flour to the wet batter and blend well.
Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
Pour the batter into the baking pan and bake for 50 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
Cool fully and slice. This is very moist when first out of the oven but tends to firm up over time. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months. 
Servings: 8; Calories: 104; Fat: 3 g; Carb 16 g ; Protein 4 g

Ingredients
3 ripe, peeled bananas (300 g, or about 1 1/2 cups mashed)
3 large eggs
2 tablespoons honey (or maple syrup or coconut sugar)
1 tablespoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 2 tablespoons (39 g) coconut flour
Method
Preheat your oven to 350°F
Spray loaf pan with cooking spray .
Mash the bananas in a large bowl until completely mashed and smooth.
Add the eggs, maple syrup, and vanilla to the mashed bananas and blend well.
Add the baking soda, salt, and coconut flour to the wet batter and blend well.
Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
Pour the batter into the baking pan and bake for 50 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
Cool fully and slice. This is very moist when first out of the oven but tends to firm up over time. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months.
Servings: 8; Calories: 104; Fat: 3 g; Carb 16 g ; Protein 4 g

Quest Bars!

Wednesday, December 10, 2014

Pear Quinoa Casserole

Ingredients

2 tablespoons unrefined coconut oil, divided
1 cup uncooked tri-color quinoa -- or any other color quinoa
1 cup water
2 1/2 cups unsweetened almond milk, divided -- or soy, or 2%
1/3 cup well-mashed banana
1/4 cup creamy almond butter
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
1/4 cup quinoa flakes
2 tablespoons ground flax meal
2-3 teaspoons ground cinnamon
1/4 teaspoon salt
1 large pear
2 medium apples
1 1/2 tablespoons muscovado sugar, or brown sugar, or pure cane sugar
3/4 - 1 cup coarsely chopped raw pecans
optional toppings: maple syrup and full-fat coconut milk or half & half
Instructions

1. Preheat your oven to 375° F.
2. Place 1/2 tablespoon coconut oil in a medium-sized pot over medium heat. Once hot stir in the quinoa then pour in the water and 1 cup of milk.
3. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to low, stir once, then cover with a tight fitting lid for 10 minutes. Be sure to keep at a constant simmer. Do not stir or remove lid while cooking.
4. After 10 minutes remove the lid, stir, and set aside. The quinoa will not be fully cooked and there will be liquid left in the pan.
5. While the quinoa cooks whisk together 1 1/2 cups milk, the banana, almond butter, maple syrup, and vanilla in a large mixing bowl until thoroughly combined.
6. Whisk in the quinoa flakes, flax, cinnamon, and salt until just combined. Set aside.
7. Heat a 12-inch cast iron (or other oven-safe pan) over medium-high heat with 1 1/2 tablespoons of coconut oil.
8. While the pan heats slice your apples and pear into 4 large pieces to remove the core. Lay each piece on their flat side and cut into 1/8-1/4 inch slices.
9. Place the apples in the pan and sprinkle with the sugar. Toss to coat and cook for about 4-5 minutes, stirring every minute or so, until just starting to soften and lightly brown.
10. Add in the pears and toss to coat. Cook for 3 minutes, stirring a few times. Do not overcook the fruit.
11. Scoop out about 1/4 of the fruit and place in a bowl.
12. Pour the partially cooked quinoa into the banana mixture and whisk to combine the two.
13. Pour the quinoa banana mixture over the fruit in the pan and then place the remaining fruit on top of the mixture.
14. Sprinkle with pecans and place in the oven for 20-30 minutes. The edges and top should be golden brown and the top will feel just set to the touch. The edges may be bubbly but it will firm a bit once it rests.
15. Let rest for about 5-8 minutes to help thicken and then serve with a large spoon.
16. Top with maple syrup and full-fat coconut milk or half & half if desired.
17. Let leftovers cool then store in a sealed container in the fridge for about 4 days.
18. Recipe Tips:
If you don’t have a 12-inch oven-safe pan you can use an 9x13 baking dish instead. Grease the bottom and sides with coconut oil then spread 3/4 of the cooked fruit mixture around the pan. Continue with step 12-15.
Or, you can feel free to use a mixed assortment of pan sizes if desired. Fill each pan/dish about 2-inches thick with the mixture. If filling ramekins or smaller baking dishes bake time may decrease by a few minutes.
The end result should be a bit thicker in texture than porridge, similar to if you’ve ever made a large oatmeal bake.
I’ve had the bake time vary quite a bit as it seems that the quinoa doesn’t always absorb the same amount of liquid when you cook it for 10 minutes. Check the bake after 20 minutes in the oven and assess.
The banana flavor is slight but if you don’t want any banana flavor sub in unsweetened pumpkin puree and add 1 tablespoon extra maple syrup.
Feel free to add in other spices like ginger, nutmeg, clove, etc.Photo: Ingredients

2 tablespoons unrefined coconut oil, divided
1 cup uncooked tri-color quinoa -- or any other color quinoa
1 cup water
2 1/2 cups unsweetened almond milk, divided -- or soy, or 2%
1/3 cup well-mashed banana
1/4 cup creamy almond butter
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
1/4 cup quinoa flakes
2 tablespoons ground flax meal
2-3 teaspoons ground cinnamon
1/4 teaspoon salt
1 large pear
2 medium apples
1 1/2 tablespoons muscovado sugar, or brown sugar, or pure cane sugar
3/4 - 1 cup coarsely chopped raw pecans
optional toppings: maple syrup and full-fat coconut milk or half & half
Instructions

1. Preheat your oven to 375° F.
2. Place 1/2 tablespoon coconut oil in a medium-sized pot over medium heat. Once hot stir in the quinoa then pour in the water and 1 cup of milk.
3. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to low, stir once, then cover with a tight fitting lid for 10 minutes. Be sure to keep at a constant simmer. Do not stir or remove lid while cooking.
4. After 10 minutes remove the lid, stir, and set aside. The quinoa will not be fully cooked and there will be liquid left in the pan.
5. While the quinoa cooks whisk together 1 1/2 cups milk, the banana, almond butter, maple syrup, and vanilla in a large mixing bowl until thoroughly combined.
6. Whisk in the quinoa flakes, flax, cinnamon, and salt until just combined. Set aside.
7. Heat a 12-inch cast iron (or other oven-safe pan) over medium-high heat with 1 1/2 tablespoons of coconut oil.
8. While the pan heats slice your apples and pear into 4 large pieces to remove the core. Lay each piece on their flat side and cut into 1/8-1/4 inch slices.
9. Place the apples in the pan and sprinkle with the sugar. Toss to coat and cook for about 4-5 minutes, stirring every minute or so, until just starting to soften and lightly brown.
10. Add in the pears and toss to coat. Cook for 3 minutes, stirring a few times. Do not overcook the fruit.
11. Scoop out about 1/4 of the fruit and place in a bowl.
12. Pour the partially cooked quinoa into the banana mixture and whisk to combine the two.
13. Pour the quinoa banana mixture over the fruit in the pan and then place the remaining fruit on top of the mixture.
14. Sprinkle with pecans and place in the oven for 20-30 minutes. The edges and top should be golden brown and the top will feel just set to the touch. The edges may be bubbly but it will firm a bit once it rests.
15. Let rest for about 5-8 minutes to help thicken and then serve with a large spoon.
16. Top with maple syrup and full-fat coconut milk or half & half if desired.
17. Let leftovers cool then store in a sealed container in the fridge for about 4 days.
18. Recipe Tips:
If you don’t have a 12-inch oven-safe pan you can use an 9x13 baking dish instead. Grease the bottom and sides with coconut oil then spread 3/4 of the cooked fruit mixture around the pan. Continue with step 12-15.
Or, you can feel free to use a mixed assortment of pan sizes if desired. Fill each pan/dish about 2-inches thick with the mixture. If filling ramekins or smaller baking dishes bake time may decrease by a few minutes.
The end result should be a bit thicker in texture than porridge, similar to if you’ve ever made a large oatmeal bake.
I’ve had the bake time vary quite a bit as it seems that the quinoa doesn’t always absorb the same amount of liquid when you cook it for 10 minutes. Check the bake after 20 minutes in the oven and assess.
The banana flavor is slight but if you don’t want any banana flavor sub in unsweetened pumpkin puree and add 1 tablespoon extra maple syrup.
Feel free to add in other spices like ginger, nutmeg, clove, etc.

"Moxie's Favorite Things" GIVEAWAY

Image
'Tis the season of giving and we are in the spirit!!

We're having a "Moxie's Favorite Things" GIVEAWAY...just for our Facebook fans and loyal VIPs.  These adorable items are two of our bestsellers, and we want to give them away to one lucky fan...just because we LOVE you!
Entering is easy!  Just click the image below to visit our Facebook page, and 1) make sure you "like" our page, 2) find this same image in our newsfeed, and tag 3 fit friends (who might also love to win these adorable goodies) in the comments.  THAT'S IT!

Plus, since you're already a loyal VIP, you will automatically receive TWO entries into our contest once you follow those simple steps.  Easy peasy :)

GOOD LUCK!  

Tuesday, December 9, 2014

Victoria’s Secret – FREE Fashion Show Mini Dog w/ Any Pink Purchase

Victoria’s Secret – FREE Fashion Show Mini Dog w/ Any Pink Purchase


dog vsGet a FREE Victoria’s Secret Fashion Show Mini Dog with any Pink purchase online or in-stores!
Excludes clearance purchases. While supplies last. Go HERE for more details!

Bulu Box Offer

The perfect partner in the pursuit of a healthier you, Bulu Box is like having a personal trainer and a nutritionist as a best friend. Each month, a box of healthy discoveries is shipped right to your door for just $10. You learn about that month's 4-5 premium samples, try each one and see what fits into your individual healthy lifestyle. For sharing your opinions on each month's samples through a quick survey, we will give you 50 Rewards Points (that's $5!) to use in our shop to get more of your favorites. 3 Month Subscription for just $10 (regularly $30)! at Bulu Box - Use code WOWZA 
http://usfamilycoupons.com/coupon.php?regionid=75&bid=11865&dealid=1825 @usfg @bulubox


Almond Roca

Easy Almond Roca Recipe for Hip2Save

 Almond Roca

Ingredients:
1 sleeve graham crackers
12 oz. bag of chocolate chips
2 sticks butter
1 cup brown sugar
1 cup chopped almonds
Directions: Line a 9×12 baking dish with foil and coat with non stick cooking spray. Line the bottom of the dish with a layer of graham crackers – you may need to break crackers in pieces to get them to fit). On the stove, bring butter and brown sugar to boil for about 3 minutes – do NOT allow mixture to burn. Pour mixture evenly over the crackers and then bake in the oven for 5 minutes at 400 degrees. Spread chocolate chips around the top until they melt. Sprinkle nuts on top and press gently into the chocolate. Refrigerate for 2 hours or until hard. Break into pieces to serve. Store in an airtight container. Yields about 2 dozen pieces.

FREE Shipping Day ~ Thursday, December 18th

Mark your calendars for Thursday, Dec. 18 – free shipping day! Free Shipping Day is already ramping up with over 800 retailers signed up to participate. Stores like REI, American Eagle, Harry & David, Under Armour, J.Crew and The Limited will offer a minimum of free shipping and delivery by Christmas Eve. Specific offers will be revealed on Dec. 18, with many stores offering discounts in addition to free shipping.

free shipping day


Monday, December 8, 2014

Pumpkin Protein Muffins


Check out my Instagram account: @sngfitness for the recipe and more.................



Friday, December 5, 2014

Granola Bars (Gluten Free, High Protein)

Photo: Granola Bars (Gluten Free, High Protein)

Prep Time: 10 minutes

Cooking Time: 25 minutes

1/2 cup Unsweetened Vanilla Almond Milk (may use regular milk, coconut milk, soy milk)
2 tbsp Honey*
1 medium Banana
1 1/2 cup of Old Fashioned Rolled Oats
1/2 cup Oat Flour
3 tbsp Coconut, shredded raw
2 tsp Cinnamon
2 servings Vanilla Protein Powder 
1/4 cup Almonds
1/4 cup Golden Raisins

Preheat oven to 350F. Combine the first three ingredients. Mash up the banana and mix well together. You do not have to mix the remaining ingredients in a separate bowl but it does help create consistency throughout the batter. Combine all ingredients. Spray a 9 x 13 or 8 x 8 cooking dish with PAM or other cooking spray. Pat down batter into pan. 

 Bake for 25 minute or until center is firm. Cut into 8-10 size servings.


Prep Time: 10 minutes

Cooking Time: 25 minutes

1/2 cup Unsweetened Vanilla Almond Milk (may use regular milk, coconut milk, soy milk)
2 tbsp Honey*
1 medium Banana
1 1/2 cup of Old Fashioned Rolled Oats
1/2 cup Oat Flour
3 tbsp Coconut, shredded raw
2 tsp Cinnamon
2 servings Vanilla Protein Powder
1/4 cup Almonds
1/4 cup Golden Raisins

Preheat oven to 350F. Combine the first three ingredients. Mash up the banana and mix well together. You do not have to mix the remaining ingredients in a separate bowl but it does help create consistency throughout the batter. Combine all ingredients. Spray a 9 x 13 or 8 x 8 cooking dish with PAM or other cooking spray. Pat down batter into pan.

Bake for 25 minute or until center is firm. Cut into 8-10 size servings.



My favorite protein bar

Quest bars are my absolute favorite protein bars! They are high in protein and taste delicious!

Try Quest Protein Bars!

Check them out here: