Hemp seed Cinnamon Roll muffins

Hemp seed Cinnamon Roll muffins!

Breakfast on the weekends is fun for me, I love creating something new and yummy for the boys!  On Sunday I really wanted to make them cinnamon buns but I hadn't thought ahead to make the dough over night in the bread machine and I really didn't want to wait all morning for a fresh batch of dough to rise so I made these Cinnamon Roll muffins. The original recipe called for chopped pecans or walnuts in the topping but I was clean out of nuts so I decided to try using hemp seeds.  

I have a huge bag of hemp seeds from Costco so I figured it would be a great way to use them up plus add a whole lot of nutrition to these tasty little muffins!  

I wasn't sure how they would taste with the hemp seeds in place of pecans but I was pleasantly surprised. I even made a healthier version of the icing to top them with and the boys went wild to see icing on them!

Hemp Seed Cinnamon Roll Muffins

Ingredients

2 cups whole wheat flour
3 teaspoons baking powder
½ teaspoon sea salt
¼ cup honey
3 tablespoons softened coconut oil
1 egg
1 cup almond milk

Topping and Filling

1 cup coconut palm sugar, loosely packed
3 teaspoons ground cinnamon
1½ cups ground hemp seeds
3 tablespoons coconut oil

Frosting

1/4 cup cream cheese, softened
1/4 cup honey
1/4 cup plain Greek yogurt
Splash of vanilla

Instructions

Preheat oven to 400 degrees Fahrenheit. Generously grease a standard 12 cup muffin tin or line with muffin cups.
In a large bowl, sift together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.
Combine all the topping/filling ingredients. Gently fold half of the mixture into the muffin batter.
Spoon the muffin batter, about ¼ cup, into each muffin tin. Top with remaining hemp seed mixture. Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove from oven. Cool slightly, then transfer carefully to a wire rack.
Blend together all of the frosting ingredients. Drizzle over the top of the muffins and enjoy!!

Recipe Modified from Some the Wiser

Chocolate Peanut Butter Balls

I have a wonderful not so healthy peanut butter pretzel ball recipe that I make for christmas time but these healthier Chocolate Peanut Butter Balls can be made any time of the year and if your following the Portion Fix they count as 1 Yellow and 1 Spoon!  Just one ball though, so take your one treat and store the rest in the freezer for another day!  

This recipe is from the Fixate cooking show on Beachbody on Demand and it's just too good not to share here!  I love that the cooking show also provides the written out recipe which you can print off and a grocery list for each of the recipes!  

The filling of these little balls has peanut butter, coconut flour, corn starch and maple Syrup! I used my own Homemade Peanut Butter which is a bit thicker than store bought peanut butter (but tastes way better) so I used the food processor to mix my batter and added a bit of hot water to it to make sure it all stuck together.  

Then I used my cookie scoop to form uniform sized balls and rolled them some more with my hands to make sure they were squished together enough.  It was nice to leave the bottom of each ball slightly flat so they didn't roll around on the pan. 

Once all of the balls were formed I then added a tooth pick into each one and refrigerated them for 20 minutes. 

I melted my chocolate and coconut oil in a bowl over a about 2 inches of water in a sauce pan, but you could also microwave to melt the chocolate.  Then I dipped each one into the chocolate making sure to completely cover each ball. 

After they were all covered I removed the tooth picks and covered over the holes with a little chocolate.  

Now it's time to wait!  Place your chocolate balls into the fridge or freezer for 1 hour or until chocolate is hardened.  Now it's time to pick the best looking one, store the rest and take a bite!  Enjoy!!

Chocolate Peanut Butter Balls

Ingredients

• 1 cup all-natural smooth peanut butter
• 1 Tbsp. cornstarch (preferably GMO-free)
• ¾ cup coconut flour
• 2 Tbsp. pure maple syrup
• Hot water
• 8 oz. semisweet chocolate, 62 percent cocoa or higher, chopped
• 2 tsp. extra-virgin organic coconut oil, unrefined 

Directions

• Line a large baking sheet with parchment paper
• Combine Peanut Butter, Corn Starch, Coconut Flour and maple syrup in a large bowl, food processor or stand mixer.  Blend well until it becomes a uniform dough.  Add hot water as necessary to moisten it. 
• Using clean hands, shape dough until 1 inch balls; place a toothpick into the center of each ball. Place on baking sheet and refrigerate for 20 minutes. 
• While you wait for the balls to chill, fill a small sauce pan with 2 inches of water. Bring to a boil over high heat and reduce to low. 
• Place a heat proof mixing bowl over the sauce pan.  Add Chocolate and coconut oil and stir for 2-3 minutes until melted. 
• Remove balls from refrigerator.  Hold a ball by the toothpick and dip it into the chocolate, swirl it to completely coat or use a spoon to pour chocolate over the top of it.  Repeat with each of the balls, returning them to the baking sheet. 
• Refrigerate for at least 1 hour or until chocolate has hardened.
• Store in an air tight container in the fridge or freezer. 

Portion Fix Container count:  1 Yellow 1 Spoon

Calories per ball: 134

Parmesan Herb Crusted Salmon

Crazy Good Salmon for dinner tonight with Parmesan herb crust on a bed of organic wild blend rice. I'll just leave some photos here.... but seriously make it because photos don't do it justice!!!  This recipe is super simple to make and FULL of Flavour!  

Just mix fresh chopped garlic, fresh chopped parsley and fresh grated parmesan into a bowl and set on top a partially cooked salmon filet.  Then let it bake a while longer until bubbly and golden brown! 

Parmesan Herb Crusted Salmon

Parmesan Herb Crusted Salmon

Ingredients

1 salmon filet

Parmesan Herb Crust:

3 cloves garlic, finely minced

¼ cup fresh chopped parsley

½ cup grated Parmesan cheese

Instructions

Preheat oven to 425º F. Line rimmed baking sheet with parchment paper for easiest cleanup.

Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. 

Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until registers 135º F when checked with an internal thermometer probe. 

The Parmesan cheese should have melted and lightly browned.

Allow to rest about 5 minutes and serve.

Portion Fix Containers: 1 Red, 1 Blue (If serving with rice measure out one yellow container)

Adapted from: Add a pinch blog

FREE 3 Week Yoga Retreat Group

My FREE 3 Week virtual Yoga Retreat group featuring Beachbody ON DEMAND will begin on Monday, September 5th! 

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You have the opportunity to not only access dozens of fitness programs on Beachbody on Demand (BOD) but you will also be part of my exclusive test group for the New BOD Exclusive 3 Week Yoga Retreat! 

HOW TO JOIN 

Step 1:  Click here to join the group.

Step 2: Make sure you create a Beachbody On Demand account so that you will have access to the yoga workouts!

3 Week Yoga Retreat is perfect if you’re new to the yoga mat, as this beginner yoga program will guide you through three weeks of basic yoga classes and help you feel less stressed, improve your flexibility, and increase your balance. The program doesn’t require any equipment (though a yoga mat, yoga block, and a strap are all helpful), and we’ve included a modifier for each of the moves to help ease you in.

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