Fudgelicious Avocado Muffins

Fudgey Avocado Muffins your family will LOVE! 

Affiliated links below. 

Do you ever buy avocados with good intentions because they are a good "healthy" fat but then realize you don't use them, and they go bad? 🙋🏼‍♀️ Ya, me too girlfriend, ME TOO! 

This morning I decided I was going to figure out a way to feed my kids healthier snacks without them knowing AND use up my super ripe avocados. I found a few recipes but didn't have all the ingredients so doing what I do best I just wung.. winged.. 🤨 just made up something and you know what.. THEY ARE FREAKING AMAZING!!!! 

Here is what I did: 

Ingredients: 
1.5C Whole Wheat Flour
1C Unsweetened Cocoa Powder
1C Pitted Dates
1C Milk of choice (I used coconut because that is what I had but usually I use unsweetened Almond milk)
1 Medium Apple cored and diced
3 Eggs
2 Avocados
2/3C Honey
1/4C Coconut Oil melted
1.5t Baking Soda 
1C Enjoy Life Chocolate Chunks (or your choice)
*Optional* 1/2C Chocolate chips to top

Directions:
Preheat over to 350F and line muffin tins with liners or using spray oil, grease the tins. 
Add everything to a blender OTHER THAN chocolate chunks and baking soda.
Blend until super smooth. (I melted my honey and coconut oil before adding) 
Once smooth add your chocolate chunks and baking soda. Pulse until incorporated. 
Fill muffin tins 3/4 full and top with more chocolate chips if you like. 

Bake for 28-30 mins or until toothpick comes out clean. 

If you are a portion fixer I don't have an actual container count for these but I would count 1 muffin as a dessert so I would use it as a yellow container . 

Don't forget to share if you love it! Pin it, Facebook it or IG story it and be sure to tag me! @KristieSeredaFit 

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Other things that might be useful for your baking!

Mongolian Beef & Broccoli (Crockpot)

Oh boy, this is a gooder! It is def one of our NEW fav quick and easy meals. 
Flank steak works best but really any thinly sliced steak will work. 

Let's just get right to it shall we?

MONGOLIAN BEEF 

Ingredients:
1-2lbs Flank Steak sliced into strips
1/4C Cornstarch
2T Olive Oil
1/2C Brown Sugar
4 Garlic Cloves (minced)
3/4C Sodium Reduced Soy Sauce
3/4C Water
1/2C Brown Sugar
1 Thinly sliced Bell Pepper 
1C grated Carrots

1-2 heads of Broccoli chopped and steamed 
Rice, Rice Noodles, Raman Noddles, Zoodles, Spaghetti Squash, Potatoes, Egg Noddles etc to serve over. 

Directions:
1. Thinly slice steak against the grain and place in crockpot toss with olive oil and cornstarch
2. Mix water, soy sauce, garlic and brown sugar then pour over meat. Cook low for 4-6 hours or high 2-3 hours. 
3. About 30mins-1hour before serving grate your carrots and thinly slice your pepper and add to the crockpot. *this can be done in the beginning but it does overcook the veggies.

Cook the side of your choice as well as broccoli and serve meat over side with broccoli. 

Our kids LOVE this recipe!! 

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Happy Hump Day! 

Refreshing Watermelon Lemonade

WATERMELON LEMONADE

With Heat Warnings across the board it seems like, I figured to make the boys a fun drink after we were outside for the morning. Ok, to be honest I had a hughjass watermelon that needed to be used up and didn't think we would be able to eat it up in time... LOL. 

What you will need:

4-6Cups diced watermelon(seedless)

1C fresh mint leaves

4 Lemons (Peeled) extra juice if you want more lemony flavour

1C Sugar

2C Water

Blender

Medium sized saucepan

Measuring cups

That is it! 

Heres what you do:

Combine 1Cup mint leaves, 1Cup Water and 1Cup Sugar in a medium saucepan bring to a boil, reduce heat and simmer for 5 mins to infuse the mint into this simple syrup. Strain out the mint and cool the simple syrup off completely before using. (store in an airtight container. Mason jar works well!)

Combine cubed watermelon, lemon, 1C water, 1C mint infused simple syrup into a blender and blend on high until fully blended. I use a Ninja and although it didn't get completely smooth it still did the trick. Add extra lemon juice to your liking. 

TIP: if you can try to get all the lemon seeds out of the lemons before you add to the blender. 

Serve over ice and garnish with a slice of lemon and some mint leaves if you choose. You can also add to popsicle molds and make into popsicles! 

Sharing is caring so I would so love and appreciate it if you would pin this recipe, share it on social media with your peeps or leave some love below :) 

Stay cool my friends, 

Kristie XO

No Bake Monster Cookie Energy Bites

My two year old has been wanting to help me in the kitchen SO much lately. 
We went LIVE on my facebook page and he helped me whip up these delicious protein balls that he LOVES as a snack mid morning or afternoon.
To view us making these live you can check out his first debut here:>>> Monster Bites- FB Video       
Just click on the link and go to videos or scroll down the page.

If you don't want to watch the video here is the recipe below for you! 

No Bake Monster Cookie Energy Bites

1/2 Cup Natural Creamy Peanut Butter (regular is fine if that is what you prefer)
1/3 Cup Honey
1 tsp Vanilla
1 Cup Old Fashioned Rolled Oats
1/3 Cup Ground Flaxseed
1T Chia Seeds
2T Wheat Bran
1/4 C Mini M&m's or Mini Chocolate Chips --- (Optional)

Directions

Combined all ingredients in a mixing bowl and mix together. Refrigerate for 15-20mins (or else it is hard to roll them into balls) then when they are chilled roll them into balls.
To keep: place in an airtight container and keep in the fridge or freezer!

Greek Chicken Dinner

Greek Chicken Dinner

I love love love this delicious recipe! Something about greek food makes me excited. This is a quick, easy and healthy recipe!
For anyone following Ultimate Portion Fix (portion control containers) it would be considered 1P, 1G, 1Y, 1R

Greek Chicken Kabobs

Cube 4 Chicken Breasts 

2T Extra Virgin Olive Oil

1T Red Wine Vinegar

3 Garlic cloves minced

2tsp oregano

1/2tsp basil
dash mint or dried mint
dash chili flakes

Salt and pepper to taste

Mix all together in a bag or bowl and marinate for no longer than 2 hours.

2 large red peppers ( or whatever colours you have)

3 small zucchini ( I just realized I forgot this 😩)

1large red onion

Cup all into chunks to your liking

*While doing all this soak skewers if using wood ones

*When ready skew chicken and veg alternating

And throw on the barby!

While those are cooking make your Tzatziki

Tzatziki Sauce

1 med cuke( dice and sprinkle some salt on let sit while mixing up everything else. If you miss this step you will end up with killer watery sauce

In a bowl mix together:

1 cup Greek yogurt ( plain 2%)

1tsp Extra Virgin Olive Oil

1T lemon juice ( fresh is best)

Salt and pepper to taste

1 clove garlic

1T fresh parsley and fresh dill

Directions:

*Once cukes are done you can either drain them using a tea towel or cheesecloth then chop small by hand or use a food processor same with garlic then add into the sauce.

*Chill and drizzle over kabobs and serve with Rice. I use Brown and Wild Rice!

*I ended up hand blending everything together then adding another 1/4 cup yogurt and it was runny but still good!! Your call!

Optional Greek Salad:
Mix together whatever veggies you like.
I typically like cherry tomatoes, cucumber, red onion, olives *Optional and you can add feta if you like.
Then I use 1/2 orange of this dressing
Greek Dressing:
2 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
1 teaspoon dijon mustard
1 teaspoon finely chopped, fresh oregano
1/4 teaspoon Pink Himalayan Salt
Shake of garlic powder
Squeeze of fresh lemon juice

Container counts would go for 2 of your tsps or 1 orange if you use the whole container. If you have olives be sure to divide it up and track. And 1G container for the veggies.

Notes:

I started making mine either in kabob form or chicken breasts. Grilling is the best but some people don't have that option so baking is also an option. For nice juicy chicken I make mine in parchment paper packets. Roll up the edges all the way around to make a sealed pack and bake at 400F for 20-25mins. Let rest before you open but it will most likely be juicy everytime. Great way to make prepped chicken breast for the week as well! 

I also like adding Naan Bread to our dinners but then I just will eat half the amount of rice and a couple pieces of naan. 

To make our naan bread we spray with a little spray olive oil and sprinkle with salt, pepper, oregano, parsley and garlic powder and grill until soft or toss straight into the rack in the over and bake 325 for 5-8 mins or until it is soft. You can also find whole wheat naan bread but sometimes I live on the edge and enjoy the normal kind. 

I will serve with Brown Jasmine Rice as well and that would be counted as a yellow container.