Everything Bagel Goat Cheese Ball

Everything BUT the Bagel Goat Cheese Balls

I've got everything but the bagel goat cheese balls with cucumber all prepped and packed for one of my snacks this week! They were SUPER easy to make and a fun work day snack!! 

I bought the Trader Joes Everything but the Bagel Seasoning on Amazon since we don't have one here but honestly you can just make it if you are so inclined and don't want to wait for Prime delivery!!

To make the Everything but the Bagel Seasoning you mix:

1 1/2 TBSP white sesame seeds

1 1/2 TBSP black sesame seeds

1 TBSP poppy seeds

1 TBSP dried minced garlic or dried garlic flakes

1 TBSP dried minced onion or dried onion flakes

2 tsp Flaked Sea Salt

Everything Bagel cheese Ball

Ingredients

3/4 cup of goat cheese

2 TBSP Everything Bagel Seasoning

Sliced cucumbers or veggies of your choice

Directions

Using a cookie dough scooper, scoop out a spoonful of goat cheese crumbles.  Release it into your hand and press it together.  Pour 2 Tablespoons of seasoning onto a plate. Roll each ball into the everything but the Seasoning until coated.  Set each ball aside and store in a sealed container in the refrigerator.  

I made 5 goat cheese balls each one was about an inch wide and serves as my Healthy fat/cheese for the day!  

Enjoy!!

Roasted Butternut Squash & Oat Parfait

Roasted Butternut Squash & Oat Parfait

Packed neatly into a Mason jar, yogurt and butternut overnight oats is a perfect grab-and-eat breakfast before early morning workouts. This week I made several of these as my pre-workout meal ahead of time to store in the fridge so I could grab it in the morning to eat before my workout. 

Ingredients

• 1 cup roasted butternut squash (or pumpkin)

• ¾ cup plain Greek yogurt

• ¼ cup dry rolled oats

• 1 tsp. coconut oil (for roasting)

• ½ tsp. pumpkin pie spice (or mixture of cinnamon, cloves, nutmeg and ginger)

Directions:

• Peel the squash, cut the bottom (round part) in half and scoop out the seeds.  The seeds are only in the round part of the squash the top portion is solid.  Then cut the whole thing into bite-sized cubes. 
• Place butternut squash cubes on a parchment lined baking sheet, drizzle on 1 tsp. of melted coconut oil per cup of squash, sprinkle with pumpkin pie spice (or a mixture of cinnamon, cloves, nutmeg and ginger) and roast in an oven heated to 375° F for about 30 minutes, or until soft. 
• When cool, layer half of the yogurt, ½ cup pumpkin, and 2 Tbsp. oats in a jar or other container; repeat. 
• Refrigerate overnight.

Portion Fix Containers: 1 Green 1 Red 1 yellow

Banana Apple Muffins

I'm on day 66 of the 80 Day obsession program and I feel like I've honestly found my soul mate workout program.  It challenges me and gives variety and yet it isn't killing my body (my knees are good etc).  I've also been following the timed nutrition plan for the program so I've tried quite a few new recipes and been getting creative as well with my meal combos!  

One of the combos I have is a Blue container (healthy fat), Green Container (veggies) and Purple Container (fruit), which at first I had no idea what to have for that meal.  But I've actually come up with several meal options and it's become one of my favourite meals of the day!

                              

A few of my meal combos for meal option 2 💙💚💜 have been Spinach, Strawberries and goat cheese as well as my favourite little snack box with green grapes, white cheddar and cucumber slices!

Then for a few weeks I made these Banana Apple muffins which count as a Blue and Purple so for my afternoon snack I would have a muffin and a cup of tea PLUS some sort of vegetable along side it!  

These babies are so tasty and easy to make. BONUS is they are gluten free and if you sub the grass fed butter for coconut oil they could be dairy free as well!  

Banana Apple Muffins

Serving: 1 each (makes 9 muffins)

Ingredients

2 eggs
2 large ripe bananas, mashed
1 Tbsp unsalted organic grass fed butter, melted
1 1/2 cups almond flour
3/4 tsp baking Sosa
1 dash sea salt
1/2 cup chopped apple

Directions

• Preheat oven to 350°F
• Line muffin pan with nine muffin papers and lightly coat with spray. Set aside.
• Combine, eggs, banana and butter in a medium bowl; mix well. Set aside. Combine Allman flour, baking soda, and salt in a medium bowl; mix well.
• Add almond meal mixture to egg mixture; mix until blended.
• Add apple; mix until just blended.
• Divide batter evenly between prepared muffin cups 3/4 full.
• Bake for 18 to 22 minutes, or until golden brown and toothpick inserted into the centre comes out clean.
• Transfer muffins to rack; cool.

What I've learned with following from this program is that having a new program to follow inspires me, it pushes me to get creative with my meals and not get lazy!  You can't out exercise a bad diet so following the nutrition plan is SO important to your success in any program you are following!  

Results from phase 1 and 2 of  80 Day Obsession!

I'm taking two weeks off once I finish up with my first round of 80 Day Obsession and then I'll be starting again because I just love the results I've had so far!  If you want more info on how you can join me please shoot me an email and I'd be happy to chat with you to see if this program would be a good fit for you!  

Sweet Potato Chicken Wraps

These simple lettuce wraps pack a punch of flavor with the Basil Drizzle and Sweet Potato Filling!  Not only are they tasty but they are a quick and healthy dinner.  We made them last week and they are back on the menu for this week too.  

I prep all the filling ingredients on Sunday so that these can be a super quick dinner any night of the week.  I added two chicken breasts and two sweet potatoes to a lined baking sheet to cook, let cool and prepare.  Then both the chopped chicken and the pealed mashed sweet potato get stored in the fridge until needed, so this dinner goes together in no time at all.  

The Basil Drizzle is simple but packs a surprising amount of flavor and adds a great dimension to this dish. 

I've been having fun sharing my daily meals over on Instagram and Facebook Stories not to mention Snapchat!  So if you are over there please check them out!  Lots of meal inspiration, and a more real look into my life day to day.... kids, dog, crazy cat, work, food, workouts you name it!  It's all happening on stories! 

Sweet Potato Chicken Wraps with Basil Drizzle

Ingredients

¼ cup extra-virgin olive oil

3 Tbsp. white wine vinegar 

1½ tsp. Dijon mustard

1 tsp. raw honey

¼ cup fresh or dry basil leaves

½ tsp. + 1 dash Himalayan sea salt (divided use)

½ tsp. + 1 dash ground black pepper (divided use) 

8 large Lettuce wraps (collard green leaves, butter lettuce) 

2 cups mashed cooked sweet potato (approx. 2 small) 

1 Tbsp. + 1 tsp. melted ghee (organic grass-fed, if possible) 

3 cups chopped cooked chicken breast, boneless, skinless 

1 cup chopped bell peppers 

½ cup chopped tomato 

Directions

Basil Drizzle

Place oil, vinegar, mustard, honey, basil, 1 dash salt, and 1 dash pepper in blender; cover. 

Blend until smooth. Set aside. 

Lettuce Wraps

Remove Lettuce leaves from stalk or remove stem from each collard green leaf where it touches base of leaf. For Collard green leaves, pare down remaining stem with a vegetable peeler until it is flush with rest of leaf. Set aside. 

Combine sweet potatoes, ghee, remaining ½ tsp. salt and remaining ½ tsp. pepper in a large bowl if hot already.  If prepared ahead and potatoes are chilled, warm them on the stove top for 3-5 minutes; mix well. 

Add chicken, to the sweet potato mixture.  I did this in my frying pan as both my chicken and sweet potatoes were prepared ahead of time and were cold.  Heat both up and then combine.  

Lay out prepared lettuce leaves (dark green side down if using Collard Green leaves). Evenly top each leaf with (approx. 2⁄3 cup) sweet potato mixture.

Top Sweet potato mixture with bell peppers and tomato 5. 

Drizzle a little of the Basil dressing onto each leaf, or reserve it to dip in later. 

Roll up each leaf like a burrito. 

Prep Notes: 

I baked both my chicken and Sweet Potatoes on Sunday during my meal prep and then pulled it all out, warmed it up in the frying pan and prepared this dinner super quick!  

To prepare sweet potatoes in advance, pierce whole sweet potatoes multiple times with a fork and bake at 425º F for 40 minutes, or until soft to the center. 

Bake chicken prior to preparing your meal, slice and store in the fridge until ready to use.  

Almond Flour Chocolate Chip Cookies

I picked up some almond flour for another recipe I was making last week and felt inspired to make some cookies with it as well. We had a few sick kid days at home last week as Fraser had a bad cough, so I was able to get some time in the kitchen!!  I’m happy to report that the boys REALLY liked these Almond flour Cookies...And even asked for 2nds and 3rds!!!  They have been a nice yet mostly healthy treat to have in the cookie jar!   

I found that the ones that were slightly softer and almost under cooked had a slightly better texture once they cooled down.  The second batch that went into the oven stayed in a little longer and was a little more golden brown, but while they were still just as delish, I will say that the slightly under-cooked ones were just a little better days later!  

I posted this recipe to my facebook profile and several of my friends made a batch in no time flat!!  From the sounds of things the recipe got good reviews across the board!!  I know Almond flour isn't cheap so wasting it on a recipe that might work or could flop is an expensive experiment but you can be confident knowing that this recipe has been tried and tested!  Yay!!

P.S. if you are following the portion fix, one cookie counts as 1 Yellow container.  The Recipe makes 24 cookies :)

Almond Flour Chocolate Chip Cookies

Ingredients

3 Cups Almond Flour
1 tsp Baking Soda
1/4 tsp Sea Salt
1/4 cup organic melted coconut oil
1/4 cup pure maple syrup
1 large egg
2 large egg whites (1/4 cup)
1 tsp pure vanilla extract
1/2 cup semi sweet chocolate chips

Directions

Preheat oven to 375
Line two baking sheets with parchment paper and set aside.
Combine dry ingredients in a medium bowl. Mix and set aside.
Add all wet ingredients and whisk until combined.
Add wet mixture to Almond mixture and mix to combine.
Add chocolate chips and mix until blended throughout.
Drop by rounded tablespoons into prepared baking sheets.
Bake 15 minutes or until golden brown and cooked through.

Calming Galaxy Bathbombs

With a calming blend of frankincense, lavender, chamomile & ylang ylang these fun looking bath bombs make a fun and thoughtful gift for anyone on your list!  We made these as teacher gifts this year! But I've started making bath bombs for both the kids and myself as well because we have all grown to love having a bath bomb in the tub with us, but man can they be pricey!  

I have really taken to making Muscle Relaxing Bath Bombs with Epsom Salts and essential oils like Eucalyptus, lavender and peppermint.  These really help after a tough workout. 

I found a recipe on pinterest that I've been tweaking to find the perfect consistency and order of ingredients so that they turn out just right.  I think I've finally got it figured out so I'm sharing it with you in case you want to try it out for yourself or have a last minute gift to give!  

A note on where I found ingredients since that was my biggest hurtle in getting started.... Citric Acid can be found at Bulk Barn or Amazon. It's far cheaper on amazon especially if you get the 2 pound bag which I suggest as you will use it up experimenting. Bulk barn has it in a small bottle or you can get a 1 pound bag but it's a bit more pricey.  Amazon seemed to take longer to ship Citric Acid then the usual 2 day Prime shipping time, so if you are in a rush to get started I'd suggest picking some up at the store. 




You can also create more variety and fun in your Bath Bombs by finding some Liquid Soap Colours on Amazon.  The grocery store only has a few options for food colours where as purchasing Liquid soap colourings online gives you far more options and it mixes in better too. 

Calming Galaxy Bath Bombs

Ingredients

1 cup citric acid

1 cup baking soda

½ cup cornstarch

½ cup melted coconut oil

8-10 drops of essential oil(s) - I used a blend of frankincense, lavender, chamomile & ylang ylang for this one

Bathbomb molds or Silicone molds

Food coloring (optional)

Directions

1. In a BIG bowl, mix together all of your dry ingredients (citric acid, baking soda, and cornstarch) and set aside.
2. In a separate bowl, combine your oils. While stirring, gradually add these to the bowl of dry ingredients. If you pour too quickly, the liquid will create a reaction with the citric acid. If that happens quickly mix it in and cover the oils with the dry mixture.
3. Use your hands to knead everything together inside of the bowl until your ingredients start to clump together. The result should feel almost like damp sand while building a sandcastle.
4. Separate your mixture into smaller bowls depending on how many colours you will be using. For the Galaxy Bath Bombs I had 4 colours, Black, Peach, Purple and Aqua, but if you are using just one colour it is easier to mix the colour into the oil and add it in at the same time.
5. Mix the colour into bath bomb mixture well. We found that using a fork worked best but you can use your hands too if you don't mind getting colouring on your hands.
6. Scoop the prepared mixture into whichever mold you’re using, and pack it down tight. The back of a spoon works perfectly to press your mixture in place. Make sure to mound it up so that when you place the two halves of the bath bomb together it binds.
7. For multi coloured Bath Bombs like the Galaxy ones you will want to alternate colours to get the desired effect. It's fun to play with the techniques here, so have fun with it!
8. Let your bath bombs dry for at least 24 hours, and they’ll be ready to go!
9. I packaged mine into small baggies with zip tops to keep them fresh until use.

Note: There are so many options for molds you can use, from muffin tins to the bath bomb molds. I found mine on Amazon and I love how easy they are and how perfectly they turn out. The ones I got came with 6 Molds which is nice because having only 2 or 3 wouldn't be enough when making a big batch. I like to let them sit in the mold for a little bit before taking them out so having several allows me to do that without needing them to make another bath bomb.

Sweet Potato Hamburger One Pot Dinner

This grain free casserole fuses your favorite cheeseburger fixings with fresh veggies for a lighter, healthier meal. I add a sprinkle of cheese to the top and the whole family LOVES it!

We have made this dinner 3 times now and everyone really enjoys it. It gives you that hearty home cooked casserole feel yet it's healthy and full of veggies too! I like to add white cheddar to the top of it and allow it to melt before serving and if we have green onion and tomato to add to the top it's even better! You can easily take this cheeseburger casserole recipe up a notch and add your favorite burger toppings like bacon or avocado the options are endless!

The best part is that we always have enough left overs for lunch the next day and it heats up beautifully. I'll say it doesn't' look beautiful but it sure tastes great!

Sweet Potato Cheeseburger One Pot Dinner

Ingredients

• 3 medium sweet potatoes, spiralized
• 1 T extra virgin olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, chopped
• 1 lb grass-fed ground beef
• 1 t dried oregano
• ½ t garlic powder
• 1 t smoked paprika
• ½ t chili powder
• 1 ½ cups chicken stock
• 1 cup crushed tomatoes
• Chopped tomatoes. grated white cheddar cheese and green onion to garnish
• Salt and pepper to taste
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Instructions

• Heat extra virgin olive oil in a large skillet over medium-high heat; add onion, carrot and celery. Cook for 3 minutes until onion is translucent and veggies are softened.
• Increase heat to high and add ground beef.
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• Cook for 5 minutes, breaking meat up as it cooks, until beef has browned and is no longer pink. Add oregano, garlic powder, smoked paprika and chili powder. Season with salt and pepper, to taste.
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• Stir in the chicken stock and the crushed tomatoes. Reduce heat to medium-low and bring to a simmer; add spiralized sweet potatoes and cook for another 10 minutes until sweet potatoes are slightly softened and sauce is reduced.
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• Remove from heat and top with grated cheese, chopped tomatoes and spring onions. Serve warm.
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Recipe Modified from: Paleohacks