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!

High Protein, High Fat, Low Carb Diets.

Which is better... high fat or high carbs or high protein?

You may have contemplated this at one point or another…

Not one diet is better than the other for all people, at any point in their life, under all circumstances.

Let’s look at some healthy people from around the globe:

-->Arctic Inuit and African Masai eat traditional diets that are very high in fat and animal products with very few vegetables.
-->Kitavans in the South Pacific eat traditional diets that are low in fat but very high in vegetables and starchy carbs.
-->Tokelau near New Zealand eat traditional diets that are very high in saturated fats.

So which group of people is healthier? They are all relatively healthy with low incidences of cardiovascular disease, stroke, diabetes, obesity, etc.

How is this possible?

Because humans have evolved to do well under all sorts of dietary conditions. The human body is amazingly adaptable to many different situations. It is possible to be healthy and fit whether you eat high carbs, high fats, or high proteins.

A common theme among “healthy” people is that they all take health and fitness seriously, monitor the results of dietary choices, and adjust as necessary. They create a SUSTAINABLE routine that they can follow daily and not be thinking about what this piece of cake will do to their hips if they eat it. 

Food is fuel. Food is medicine. Food is delicious <3

The key is to simply pay better attention to what you eat and how the foods make YOU feel and look right now because everyone is different!

The best diet is the one that works for YOU!

It is sustainable and it makes you feel good, function well, and look good.

Don't do a low carb diet. Don't do a low fat diet.

Do a low crap-food diet.

The problem is most people get caught up in these fad diets and only wanting to lose weight but not really paying attention to how to maintain it afterwards. I found success in the nutrition plans that go along with my at home workouts. They are carefully designed with every type of person in mind and they are adaptable to YOUR lifestyle. It is the same one that I have been using now for the last 3.5 years and has helped me lose 1st baby weight, keep me eating a balanced diet throughout 2nd pregnancy, and help me get back to myself again post baby. All together I have lost 87lbs. On top of that I also do easy to follow at home workouts.

HEALTHY NUTRITION + ACTIVE + SUPPORT= Sustainable results <3

If you have a terrible relationship with food and need to just focus on that first there is a NUTRITION only program available. Designed and led by a registered Dietitian, you will learn how to mend your relationship with food and your body, plus stop the food anxiety and learn to properly set up your plate with the proper portions and learn how to incorporate treats without the guilt.

To learn more about that you can check it out here

If you are ready to get started on your journey with either nutrition or both fill out this form below to get in on our Monthly VIRTUAL bootcamps!

Tilapia Fish Tacos Bowl

HAPPY SUMMER SOLSTICE

Seriously, when I lived in the Yukon this was my most favorite day of the year! It was day time ALL 24hrs! Summer in the North is amazing and if you ever get a chance to travel there in the summer I say GO FOR IT!

I wanted to bring you a fresh summer recipe for the first day of summer but didn't really know what to do. Since I am still on my second round of 80 Day Obsession using timed nutrition but following the 2B Mindset principles, I wanted to create a recipe that would fit in with containers but also the PlateIt method.

And this my friends is what I came up with! I made everything from scratch! 

TILAPIA FISH TACOS/BOWL
Time: 30 mins 

For the Tacos:
Tilapia
Tortilla of choice
Coleslaw
Salsa
Avocado
Lime 

For the Bowls:
Tilapia
Riced Cauliflower or choice of base (rice, quinoa)
Salsa
Avocado
Lime
Coleslaw or greens


Tilapia

Ingredients:
4 tilapia filets
2T Cajun/ Fajita seasoning (homemade recipe below)
2T Extra Virgin Olive Oil

Directions:
Heat skillet with 2T Olive oil 
Pat fish dry then seasoning both sides with seasoning 1/2T per filet
Add to hot oil and cook about 3 mins per side ( might flip a few times to be surely cooked through) the fish should flake easily when it is done

Homemade seasoning:
I used it for my Chicken Fajita Stuffed Peppers recipe and had some left over!

4tsp Chili Powder
2tsp Paprika
1tsp Garlic
1tsp Onion powder
1tsp Oregano
1.5tsp Cumin
1/2tsp Cayenne 
dash salt 

Coleslaw 

Ingredients:

1 bag colesaw ( or make your own with shredded cabbage, carrots)

1/2C Mayonaise

1T Apple Cider Vinegar

1/8C sugar or maple syrup or honey

1/4t celery seed

pepper to taste 

Directions:

Mix it all up good and toss in with coleslaw let sit for 15 mins 

Peach Salsa

Ingredients:

2 peaches peeled and diced

2/3 of a red bell pepper

1T minced jalapeno roughly 1/2 of a jalapeno

2T white onion ( or 1/4C diced red onion I didn't have red on hand yesterday)

2 garlic cloves minced
salt and pepper to taste 
1/2T fresh lemon juice
1T fresh lime juice 
1/4C cilantro

Directions:
Mix all ingredients in a bowl and let sit for 10 mins before serving 

Put it together:

If you are making these into tacos like my family did last night, heat up a small or large whole wheat, corn or white tortilla with a little oil or butter on it to crisp it up a bit. Once it starts to bubble then they are ready. If you are using a large tortilla we usually but ours into quarters and make a taco that way. 

Start by adding some fish followed by your choice of toppings you can even add corn or black beans if you choose

To make the bowls add 1 Cup of riced cauliflower or rice to a bowl top with 1 fish filet, 1/2C salsa, 1/4 of an avocado diced, 1/4C coleslaw, lime wedge. 
That is how I did mine anyways but you can add whatever you choose and how much of what ever you choose to match your containers or plateIt method. 

*It was seriously SO dang good!! That peach salsa was BANG on man.. if your peaches were not as sweet as mine you can add a tsp of honey or maple syrup to your salsa mix but if they are perfectly ripe you shouldn't need any sweetening at all. 

Remember to share this recipe by clicking on the picture to post to pinterest or click on any of the social icons below to share to your social media :) #sharingiscaring 

Also be sure to tag me if you make any of my recipes or create new variations so I can try them xoxo #LYPEeats @LiveYourPassionKS 

Enjoy this beautiful summer day my friends! 

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

Vanilla Almond Granola

Who LOVES granola as much as I do? Honestly I could eat it all day long... but don't worry I don't. 

The problem is stuff we buy at the store can be filled with some much sugar and extra crap that we DO NOT NEED. Honestly, don't even look at the ingredients in the store bought stuff. It is scary..

Making your own is SUPER simple, SUPER easy and MUCH healthier! 

Before I share my yummy Vanilla Almond Granola, I will share the main system of how to prepare homemade granola. 

Some people may think it is boring but you have the ability to create and mix whatever you want! 

BASIC GRANOLA 

1. Start with 1/4C oil base- coconut oil, sunflower oil, melted butter, canola oil.

2.Mix in 1/2C sweetness- honey, agave nectar, brown sugar, maple syrup, cane sugar, stevia.

3. Add in flavour boosters 1t-1T if you wish with a pinch of salt- spices(cinnamon, cardamon, ginger, peanut butter, vanilla, almond extract, coconut extract, clove, nutmeg, chili flakes, cocoa nibs, cocoa powder etc) 
*NOTE- add chocolate AFTER baking*

4.Add 3C oats and nuts, seeds, fruit- rolled oats or gluten free, any nuts and or dried fruit you like. You can choose how much or how little of each you would like. 
5. Mix all together and bake at 375F for 10 mins or until golden brown. Be sure to stir often so it doesn't burn.

Simple right? You have the freedom to add anything you want. Mix and match to create the flavours you want. 

Now here is my Vanilla Almond Granola recipe

Click on the picture to PIN IT!

Vanilla Almond Granola

Ingredients:

• 3 cup large flake rolled oats
• 3/4 cup slivered almonds
• 1/2 teaspoon ground cinnamon
• pinch salt (I use himalayan pink salts)
• 1/2 cup pure maple syrup
• 1/4 cup melted coconut oil
• 1/4 teaspoon almond extract
• 1 Tablespoon vanilla extract

Directions:

1. Preheat oven to 300F and line a baking sheet with parchment paper.

2. In one bowl mix dry ingredients and in another mix together wet ingredients 

3. Add wet ingredients to the dry and toss until it is totally coated

4. Pour onto sheet and spread out evenly; bake for 45mins stirring frequently. Allow granola to cool completely before transferring to airtight container.

*Mason jars work great to store or just a tupperware or glass container. Will keep for 3-4 weeks. 

What to check out another creation? 
Check out >>>>> Chocolate Coconut Granola!

 If you make any of my recipes I would love to see! Use the hashtag #LYPeats on any social media site so I can see who else is loving these recipes and if you are changing them up to make it your own!

Stay awesome and creative friends!
Kristie XO

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. 

Stuffed Peppers

After I made the Enchiladas I had some leftover filling components that needed to be used up so I decided to make Enchilada Stuffed Peppers and they were ALSO a hit in our house with my toddler and my husband! 

Many people think "clean eating" is hard, takes too much time, and that no one else will eat it. I know, I felt the EXACT same way when I started. I was making two different meals every. single. day and let's be real that will make anyone give up. When I learned my portion control and all the DELICIOUS FOODS that were apart of it I soon realized I didn't have to make two separate meals. I could simply cook accordingly and be sure I portioned my stuff out. 
We tend to over complicate things so that is why I am sharing some delicious, fast and FAMILY-FRIENDLY "clean eating, healthy and portion fix approved" meals for you!


Enchilada Stuffed Peppers:

Ingredients:
4-6 Bell Peppers (1 colour or more, up to you!)
1-lb Ground Turkey (chicken or extra lean beef works too)
1 Med Onion diced
2 Cups Cooked Brown Rice
1 Can Diced Tomatoes (1 cup)
3/4C Drained Black Beans
1/2 Cup Enchilada Sauce(jar or homemade from Enchilada recipe)
1/2 Cup Corn (optional)
1/4 Canned Green Chillies (Optional)
4 Thin Slices of Mozzarella Cheese

Directions:

Brown Ground Meat in a skillet then add onion.
Cook until translucent about 5 mins and add the rest of the
ingredients other than the cheese. 

Cook about 15 mins until flavours are incorporated ( you can add extra spices if you wish)
Core the Peppers and take out the insides or cut in half 
Fill each pepper and pack in the filling and top with a slice of Mozzarella cheese 
Place in a baking dish and bake at 350degrees for 35 mins


*Option for leftovers use in a salad for lunch the next day it is DELICIOUS!! 

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)

Healthified Chocolate Cake

Chocolate lovers beware! This cake is to DIE for and you can't even tell it is healthified!

I found a delicious Healthy Chocolate Cake Recipe and then of course tweaked it to my liking!

You can ice it or leave it plain. It is super moist and delicious just the way it is so that is your call!

Cake:

2 Med Zucchini (Shredded 3-4 cups)
7T unsweetened Cocoa Powder
2T unsalted butter, softened (can sub Coconut Oil)
3 Eggs
1C Brown Sugar or 1/2 Brown Sugar and 1/2 Cup honey or pure maple syrup
1 1/2C Applesauce
1T Vanilla ( I love pure vanilla from Watkins)
2C Whole Wheat Flour
1t Baking Soda
1t Salt
1C Semi-sweet chocolate chips

Directions:

Preheat oven to 350F Degrees.

Grate the zucchini and wring out in cheesecloth or a tea towel to get out all excess moisture. You may end up with a little more or a little less but it won't affect the recipe any.

Combine sugar, eggs, applesauce,zucchini, butter/coconut oil, and vanilla.

Combine the chocolate chips with a little flour to keep them from sinking to the bottom while the cake is baking.

Stir in the flour, baking soda, salt, cinnamon, cocoa powder, and chocolate chips.

Stir until all ingredients are thoroughly combined.

Pour the batter into a well-greased bundt pan. Bake the cake for 60-70mins or until a cake tester or toothpick comes out clean.

Be sure to let the cake before inverting onto a plate.

SOUNDS AMAZING RIGHT?!

Ok now if you wanted to go ALL OUT,you can use this chocolate glaze recipe to go over the cake.

Chocolate Glaze:

3/4C Dark Chocolate Chips

3T Coconut Oil

1T Light Corn Syrup

1/4t Vanilla

Directions:

Combine chocolate chips, coconut oil, corn syrup and vanilla in a microwavable dish. I use big glass measuring cup, making it easy to drizzle over the cake. Heat in the microwave in 30 seconds intervals making sure to stir in between until nicely melted. Pour over the cake and enjoy!

If you make and modifications post a comment below! I would love to try :)