Healthier Mini Pumpkin Pies KIDS Approved!

Mini Pumpkin Pies! A Healthy Alternative

Who says we can't eat the dessert for the holidays.. or ever? 

The holiday season is here and with it you are probably thinking, "I'll just starve myself all week so I can eat all the delicious food at the Christmas party."🙋🏼‍♀️. Ya that used to be me...OR, if there was 1.. ok maybe 2.. fine, half a pie left I would be down there eating it before anyone else got to it... #guilty? 

Here is the deal. When we make little tweaks and eat fairly good 80-85% of the time, there is no reason why we can't indulge just a little. Plus, these individual cups are PERFECT with their no-traditional wonton wrapper crusts that is much lighter than pie crusts.

These Mini Pumpkin Pies fit into the portion fix, for all you fixers out there as a yellow container. 

*This post contains affiliate links

Here is the recipe:

Ingredients:

• Nonstick cooking spray
• 1 cup pumpkin puree
• 1 large egg , lightly beaten
• ½ tsp . pure vanilla extract
• 2 Tbsp . pure maple syrup (or raw honey)
• ¼ tsp . ground cinnamon
• 1 dash ground ginger
• 1 dash ground cloves
• ¼ tsp . fine sea salt (or Himalayan salt)
• ⅓ cup unsweetened almond milk
• 12 wonton wrappers

Instructions:

1. Preheat oven 325° F.
2. Lightly coat a mini muffin pan with spray. Set aside.
3. Combine pumpkin, egg, extract, and maple syrup in a medium bowl; whisk to blend.
4. Add cinnamon, ginger, cloves, salt, and almond milk; mix until just blended. Set aside.
5. Place a wrapper in each muffin cup. Press down so that wrapper fits snugly and forms a cup shape.
6. Pour approx. 2 Tbsp. pumpkin mixture into each cup (or fill each cup about ¾ full).
7. Bake for 15 to 20 minutes, or until knife inserted in the center of one cup comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.
8. Serve with some whipped cream or better yet, dairy-free coconut whipped cream! Made by whipping the cream not the liquidy milk with a little coconut sugar and pure vanilla! It is now my go to.

If you want to save this recipe be sure to click the picture to pin it or share it to your social media!

Healthy Fudgy Brownies *Fix Approved*

These were a go to for me for my refeed days last year when I was following the 80 Day Obsession timed nutrition and fitness program. They are the perfect sweetness for me and there is no guilt what so ever. There shouldn't be any guilt when enjoying your food to begin with but that is a whole other topic :p 

I have this love hate relationship with dairy. I love it but it hates me ... anyone else? I lost so much weight when I was living daily free after we found out my son was having problems with dairy through my breastmilk and now that he can have it again I was pumped to eat all the cheese again but my body keeps rejecting it. So here I am trying my dangedest to stick to a dairy free plan. 

Ingredients:

1 15oz can of chickpeas (drained and rinsed)

1/4c Earth Balance Vegan butter 

2 Large Eggs

1/2C Coconut sugar 

2tsp pure vanilla 

1/2C unsweetened cocoa powder

1/2t baking powder

dash sea salt

1/3C dairy free dark chocolate chips/chunks

Directions: 

Add everything to a blender (except chocolate chips) and blend about 3 mins until smooth. 

Add chocolate into the batter after or place on top.

Transfer batter to a greased 8x8 or 9x9 baking dish and bake at 350 for 28 mins or until tooth pick comes out clean.

If you melted your chocolate chips on top once it comes out of the oven you can spread the chocolate out to almost make an icing . (Thats how I do it )

 Cut into 16 squares . 1 square = 1Yellow 

Let me know if you try them by tagging me on social media and using the hashtag #KristieSeredaFitFood

Be sure to click the pic and pin the recipe to share! Sharing is caring right? 

Cilantro Lime Chicken Bowl

Ok everyone... this is AMAZING!

I was tired of my regular lunch of quinoa or rice with roasted veggies and chicken breast and decided to kick it up a notch!

I got the recipe from the Tasty App, you know those videos you see floating around facebook or IG.
I adapted it to fit the portion fox system!

I am eating in Plan E for 80 Day Obsession which is my maintenance category as I am breastfeeding as well. For my lunch time meal I use Meal option 2-- 2 veggies, 1 protein, 1 healthy carb, 1 fruit, 1 tsp, and 1 healthy fat.

The recipe is below! Please click on the top pic to PIN it for safe keeping :) 

Cilantro Lime Chicken Bowl

Recipe by Kristie Sereda

A simple delicious healthy recipe that can be prepped ahead of time for lunches or made for a yummy supper the whole family will enjoy

Yield: 4
Serving: 2 veggies (1 cup each) 1 Protein (3/4 cup) 1Carb (1/2 cup) 1tsp (olive oil)


Ingredients:

• 4 Chicken Breasts or
  
• 3 Cups Diced Chicken Breast
  
• 4tsp Extra Virgin Olive Oil (divided)
  
• 5 1/2 Cups Cauliflower
  
• 2 Cups Bell Pepper (diced)
  
• 1/2 Cup Red Onion
  
• 1 Cup Corn
  
• 1 Cup Black Beans
• 2/3 Cup Cilantro (chopped)
• 1 Lime (juiced)
• 1 Lime (quartered)
• 2tsp Chili Powder (optional)
• 2 Garlic Cloves (minced)
  
• Dash Salt
  
• Dash Pepper
  

Cooking Directions

1. Add 2tsp oil into skillet and add your chicken and salt and pepper, cook until done.
   
2. Add lime juice and cilantro and cook another 5 mins until fragrant, remove from heat and transfer to a plate.
   
3. Add remaining oil to the pan and add your red onion(finely chopped), bell pepper (diced) and minced garlic clove. (I use dried minced garlic from epicure) Cook over medium heat for about 5 mins then add in your riced Cauliflower**
   
4. Mixing altogether cook until the cauliflower is tender crips approx. 8 minutes. (time varies depending on preference) add in optional chili powder and mix good.
   
5. Using your portion fix containers divide the cauliflower mix among 4 containers 2 Green containers each.
   
6. Mix your corn and your black beans in the skillet to heat up if you like or just mix them together in a bowl.
   
7. Complete your prep by adding 1 Red container of chicken and 1 yellow container to each dish. Add a quarter of a lime to each. 
8. Store in the fridge for up to 4 days.
   
9. To eat, simply microwave and enjoy! 
10. If you don't use 2 green simply cut the veggies in half and serve as 1 green container instead of 2. All other ingredients will stay the same. 

My prep is station :p 

I would love for you to leave some love below if you try it and share any switches you make to it! Be sure to use the tag #LYPEats if you use any of my recipes so I can check it out!! 

Veggie Loaded Egg Muffins

For breakfast I seriously LOVE scrambled eggs or a good and loaded omelette but sometimes it can take too long after make my toddlers breakfast and getting the babies food ready. I needed to figure out short cuts to allow me to get everything done in the day! You feelin me mamas? 

I have seen multiple recipes for these egg muffins floating around the interweb and decided just to make some to MY liking. 

Here is what I did: 

Makes 18 Muffins (12 if you don't add in the milk) 

Ingredients:

12 Eggs or 24oz of Egg whites

1/2C Almond Milk*

1 Garlic Clove

1T Dried Oregano

1t Red Pepper Sansel (from epicure)*

1C Mixed Bell Peppers

1/3C Diced Red Onion

1C Spinach chopped

1/2C Mushrooms chopped

Directions:

Whisk together eggs, milk and spices 

Mix together all the veggies

Spray muffin tray with coconut oil or evoo 

Divide the veggie mix among the nuffin tins

Pour the egg mix over top

Pop in oven and bake for 30 mins or until no longer liquidy

Let cool in pan then pop out. You can store in a container in the fridge for up to 7 Days or portion them into baggies and freeze. 

*Almond milk is optional I add it to fluff up the eggs but it is totally up to you. If you opt out of using the milk then it will make about 12 muffins and also cut back your cooking time by 5-10 mins

* Red pepper sansal is optional you can really add whatever spices you want. 

** 2 Muffins is equal to 1 Red and 1 Green container for all you fixers 

** This recipe complies with 80 Day Obsession as well.

Learn more about 80 Day Obsession--->> HERE

Find an accountability Group---->>>HERE

Learn more about the Virtual Health & Wellness Studio---->>> HERE

Turkey, Pepper, Hummus Snack Wraps

Looking for something super fast for a quick snack? 
These are great to make ahead and bring to work or just enjoy at home for a change from regular snacks like veggies, fruit or cheese and crackers. 

Turkey, Pepper and Hummus Snack Wraps
6 Slices Turkey ( Low Sodium)
6 Slices of Pepper of your Choice 
1-2 Tbsp Hummus ( or use your blue container to measure)

Assembly:
If your turkey slices are very thin like mine usually are you can double up to make 3 wraps. 
Divide the Hummus among the turkey then place the peppers ontop and roll up! Where is the "that was Easy" button???

See I told you that was easy! 

For portion or 21 day fixers this counts as 1 Red, .25 Green and .5 Blue or if you add more then count accordingly! 

Buffalo Chicken Dip

I am craving HOT SPICY foods like mad during this pregnancy I tell ya! 

I really wanted something to eat with my veggies this past week but also wanted spice. As I was scrolling through pinterest for inspiration I saw a few posts for Buffalo Chicken Dip! Most used cream cheese and was loaded with other stuff and then I remembered that a friend had a recipe. Of course I couldn't remember where I put it so I decided to do what I do best and make up my own! 

It was FREAKING amazing... Maybe all food just seems super amazing to me at this point in my prego life.. but really I would love if you tried it and tell me what you think too! 


Buffalo Chicken Dip

Ingredients:

3/4 C Plain Greek Yogurt 0 or 2% is ideal (1 Red)
3/4 C Chopped Cooked Chicken (1 Red)
1tsp-1tbsp Hot Sauce ( I use sriracha and totally up to you for the level of heat you want!)
1 1/2 tsp Ranch seasoning ( I use epicure)
1/4 C grated cheddar cheese ( divided) (1 Blue)

Directions:

Mix all ingredients including 1/8 cup of cheese in a bowl and place in a baker. I like to use this mini baker from epicure! ( no I do not sell it. I am just a HUGE fan of their products so why not share it with the world !) 

Bake at 350F for 15mins, remove and top with remainder of the cheese and bake until cheese is melted and bubbly ( you can broil as well if you choose) 

Best served warm with snap peas, celery or carrots OR tortilla chips, warm pita bread, crackers OR just eat it by itself it is that freaking good! 

To measure for the portion fix I count 1 serving using the Red container, the count would be 1 red, .25 blue and be sure to count whatever you have it with! 
Keep in fridge for up to 4 days. 

Enchiladas

These are DANG delicious and would you believe when I tell you 21 day fix approved!?

Well you BETTER believe it man!

I am not a huge Mexican food fan but this pregnancy has me craving it all!

I'm crazy for spicy food too right now but the heart burn is killing me haha

Here is my recipe for this delicious dish!

Ingredients:

4 chicken breasts cooked and shredded ( use 4 packed red containers to Measure for portion fix) 
15oz drained and rinsed black beans 
4oz can of green chilies drained 
8oz drained diced tomatoes 
3/4 cup plain Greek yogurt ( use 1 red container for portion fix) 
1tsp chilli powder , garlic powder
1/2 tsp cumin 
1 jar Enchilada sauce or use homemade recipe below
10 small corn or whole wheat flour tortillas or 8 large
1/2 Cup Shredded cheese (enough for 5 blue containers)

Enchilada sauce Ingredients:

2 Tbsp EVOO
2 Tbsp flour 
3 Tbsp Chili powder
1/2tsp garlic powder, onion powder and cumin 
2 Cups chicken broth

Directions for Enchiladas:

Mix chicken, beans, chilies, tomatoes yogurt and spices in a large bowl. Fill tortillas, fold ends in and roll up, place in a large baking dish seam down and repeat.

Pour sauce over top enough so that all tortillas are covered. Spread cheese evenly on top . Cook uncovered for 30 mins!

Directions for Enchilada Sauce: 
In small saucepan add oil

And flour mix together over medium heat, 

Add spices and mix together. 

Slowly add in chicken broth whisking continuously to make sure all lumps are removed.
Simmer for 15+mins

Store unused sauce in fridge for up to 4 days!

If you are interested in the 21 day fix program or portion control comment below or send me a message and we can get you hooked up! (Or simply follow the links provided) 

Whole Wheat Waffles

Every Sunday my husband takes over the kitchen and makes us breakfast! It is usually pancakes, waffles or crepes. 
I started to make my own recipes but once in awhile if I give him the recipe he will do it for me :) Talk about full support! I love this man! 

This past sunday I created these GREAT whole wheat waffles! I count a full waffle as 2 yellows as they are fairly large! 

Without further adieu here is the recipe! 

WHOLE WHEAT WAFFLES

INGREDIENTS:

2 Cup Whole Wheat Flour
1Tbsp Sugar (Raw or coconut would work good too or maple syrup, honey)
4 tsp Baking Powder
1/4 tsp Salt (I use himalayan pink salt)
2 Eggs
2 Cup Unsweetened Almond milk(any milk you prefer)
1/2 Cup Coconut Oil (Melted)
1/2 tsp Vanilla

DIRECTIONS:

1. Combine all dry ingredients. Mix well to combine
2. Add wet ingredients and whisk until smooth and all bumps are out
3. Pour into hot waffle iron ( I always spray with a little oil just in case)
4. Follow directions and cooking time for your waffle iron
5.Serve with your fav toppings ( keep in mind Portion fixers to count you toppings as well)

1 Waffle= 2 Yellows plus whatever toppings you have. In the picture below I used 1 tbsp Maple Syrup and 1/2 Banana (1 purple)

Paleo Honey Balsamic Pork Chops

I used to live under a rock. Not really but my husband does tell me that once a day at least HAHA! I used to think Pork Chops could only be made with BBQ sauce and grilled.. OK, I actually never ate Pork Chops much growing up...

Since being married I have been searching for new recipes to try but being me I end up using it as a reference and turning it into my own. I LOVE being creative with food. How about you?? 

Yesterday I made this Paleo recipe. It was a TOTAL HIT with my two year old and my husband. 

WOOOOOOT. 

The recipe came from www.paleoaholic.com

Paleo Honey Balsamic Pork Chops

Ingredients:

4 Bone-In Pork Chops
1/2 tsp Red Pepper Flakes
1/2 Cup Balsamic Vinegar
1/2 Cup Honey
1/2 Cup Onion ( Red or White)
3 Cloves Garlic, minced
2 Tbsp Coconut Oil 

Directions:

1.Rub pork chops with Red Pepper Flakes 
2.Preheat medium-heat skillet
3.Add Coconut Oil to skillet
4.Add pork chops and salt and pepper to taste 
5. In a bowl mix together balsamic vinegar, honey, onion, garlic set aside until chops are done
6.Cook for 5-7 mins on each side or until no longer pink
7.Once cooked take out of skillet and set aside
8.In the same pan add the vinegar mixture and scrap the bottom to get all the brown bits ( full of flavour!)
9. Bring to a boil, then reduce heat and simmer for about 10 mins uncovered for 6-8min stirring once in awhile
10. Add chops back in and cook 5 mins per side basting with liquid
11. Remove and serve with whatever you choose! 

For the portion Fixers out there:
1 pork chop would be 1 Red and 1 or 2 tsp(coconut oil)
Sauce, as long as you only have a tablespoon, I wouldn't worry about much. 

I decided to serve mine with Brown Jasmine Rice and steamed veggies. So my whole meal was 1 Red, 1 Green, 1 Yellow and 2 tsp. 

I would love to here what you think of this recipe and if you make any changes please share with me!

Stay Awesome friends! 

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.