Saturday, January 20, 2018

Instant Pot - 80 Day Obsession Chili

OH.EM.GEE... So, I finished week 1/13 of an 80 day workout program, with this insanely awesome way of eating... It's called TIMED NUTRITION.

I've never done anything like it before, but thus far I love every second (and so do the thousands of other ladies I'm doing it with!)

Who wouldn't love being told what "macros" to eat at what time in order to get optimal fuel for your workouts, and incredible results?

...exactly! :D

I needed something yummy for a post-workout meal today, and it's been awhile since I've played with the instant pot... BTW... it was amazing, and fit perfectly!!

[I'm in plan C - this is 1 red, 1 green, 1 yellow, and 1tsp.]

Instant Pot Chili - 80 Day Obsession - Post (or Pre) - Workout Meal

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INGREDIENTS::
•1 lb. lean ground beef
•1 green pepper, diced
•1 red pepper, diced
•1 onion, diced
•1 medium sweet potato, peeled and cubed
•1 24 oz can diced tomatoes
•1 Tbsp. Minced garlic
•1 Tbsp. Chili powder
•1-2 tsp chili powder
•sea salt and pepper to taste
•4 tsp. EVOO (4-1 tsp. For garnish)
•Cilantro for garnish

DIRECTIONS::
•Put onions, peppers, sweet potatoes, and beef in Instant Pot, and set to sauté for 8 minutes.
•Do a quick release at 8 minutes
•Add diced tomatoes, garlic, and seasonings, and set to beans/chili for 8 minutes.
•Do a quick release at 8 minutes and stir
•Portion into 4 containers to prep ahead, top each with 1 tsp. EVOO, and cilantro

Portion Fix = 1 red, 1 green, 1 yellow, and 1 tsp.

*You can swap sweet potatoes for beans if you wish*
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Let me know if you try it, and how you like it! <3

~Amber

Sunday, December 17, 2017

Gingerbread Cranberry Pancakes - LOW CARB!

YOU GUYS!! So... I got this amazing sounding syrup in the mail like TWO weeks ago! [I bought two bottles.. and one totally broke in the mail.. STILL haven't messaged them to have it replaced. ha ! But I will :p]

Syrup being from Choc Zero!

I had some fresh cranberries in the fridge.. sooo I created something A-M-A-ZING!!

Let me know if you make them, and how you liked them! :D


Gingerbread Cranberry Pancakes 

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Serves 3-4 (2-3 pancakes each)

Ingredients:
2 large eggs
1 tablespoon water
2 oz cream cheese, cubed
2/3 cup almond flour
1 teaspoon baking powder
2 teaspoons vanilla extract
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1 1/2 Tbsp. Swerve
1 cup fresh cranberries, washed
2 Tbsp. butter (I use grassfed - Kerrygold), for cooking

*Butter / syrup for serving

Directions:
1. Add all ingredients to blender. Start with eggs and water and cream cheese so you don't have the dry ingredients being stuck on the bottom

2. Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.

3. Heat a non-stick skillet to medium heat. Add 1 Tbsp. butter.  For each pancake, pour 3 to 4 tablespoons of batter onto skillet.  

4. Drop 5-6 cranberries into each pancake as soon as you pour the batter on the skillet.

4.Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Adding more butter as you need.  Continue until you have used all pancake batter.

5. Serve pancakes topped with butter, syrup, and a little powdered Swerve for look!


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Thursday, November 16, 2017

KETO Chocolate Covered Strawberry Cheesecake!

Yep. You totally read that title RIGHT! I suppose if you want to get TECHNICAL, it's Keto Cheesecake, drizzled in chocolate ganache, with a side of strawberries and whipped cream... OR the whole can of whipped cream... TOTALLY not pictured.. But who's to say I didn't add more? :p EVERYTHING is even more amazing with LOTS OF WHIPPED CREAM... Little berries, all the chocolate, ALL the FAT, and NONE OF THE CARBS! ... O.K., so there are SOME.. BUT, let's be seriously, this cheesecake is K E T O - LOW CARB - and DELISH!

P.S. . I wish I could take credit for the cheesecake 100%, but I simply cannot... Granted, I definitely decided to cover it in chocolate, and change it's name. Yep. That parts true... Other than that, one of my FAV low carb - keto cookbook authors, George Stella gets credit for this BEAUTIFUL creation.. [even though the top of mine for brown AF. NO idea why I can't make cheesecake PRETTY... ha]

So.. here you have it!

KETO Chocolate Covered Cheesecake [with strawberries]

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Recipe by: George Stella
Serves: 12
 
Prep time:  30 mins
Cook time:  1 hour 45 mins
Total time:  2 hours 15 mins

INGREDIENTS:
Non-stick spray
24 ounces cream cheese, softened
1 cup extra-fine ricotta cheese (for the best cake, blend your ricotta in a blender first!)
1½ cups bulk sugar substitute (recommended: Confectioners Style SWERVE)
⅓ cup heavy cream
1 tablespoon pure vanilla extract
1 tablespoon fresh lemon juice
2 large eggs
3 large egg yolks


INSTRUCTIONS:
1. Place the oven rack in the center position and preheat to 400°F. Spray an 8-inch spring-form pan with nonstick spray.
2. Wrap the entire outside of the spring-form pan in aluminum foil to prevent any water from seeping into the cake.
3.Make a water bath so the top of the cheesecake won’t split as it bakes: Pour about 1 inch hot water into a shallow roasting pan big enough to hold the cake pan and place it on the center rack of the oven to heat.
4. With an electric mixer on low speed, beat the cream cheese, ricotta, and sugar substitute for about 1 minute, until well blended.
5. In a separate bowl, whisk the cream, vanilla, lemon juice, eggs, and egg yolks until blended.
6. Turn the mixer on medium speed and slowly pour the egg mixture into the cream cheese mixture. 7. Beat just until blended; be careful not to over-whip.
8. Pour the batter into the greased spring-form pan and smooth the top with a spatula. Place the pan in the heated water bath and bake for 15 minutes.
9. Lower the oven temperature to 325°F. Continue baking for about 1 ½ hours, until the top is a light golden brown and the cake is pulling away from the sides of the pan.

10.Remove from oven and let cool on counter for 1 hour, and then refrigerate at least 8 hours before slicing to serve.

**Cooking times may differ with your oven, so be sure to toothpick it prior to removing.  The cake will rise up high, and then lower.  It will also be a little more giggly than your traditional, but it will harden up!


Make the ganache while cheesecake is COOLING, after about 45 minutes.

Ganache:

Ingredients:
1/2 cup heavy cream
1/2 oz unsweetened chocolate (Hershey's or Lilly's)
2 Tbsp. Swerve

Instructions:
In a double broiler, bring cream and chocolate to a boil until chocolate is melted.
Mix in sweetener.

::DIRECTIONS::

  • Remove pan from cheesecake after about an hour
  • Drizzle ganache over cheesecake
  • Refrigerate for 8 hours, or overnight
  • Serve with berries [of choice] AND lots of whipped cream! (homemade would be SO AMAZING!)

... I totally just put it in the FREEZER for about an hour 1/2.. HA! I told you that I was B A D at making cheesecake! :p


Sunday, October 29, 2017

Pumpkin Keto Bagels!!

Everyone loves pumpkin, right? OR at least during this time of year...

BUT everyone is also trying to NOT GAIN WEIGHT -- well, I've found that Keto is that outlet for me... Following a lower carb, higher fat plan while still getting all the incredible nutrients I get from my daily shake, has gotten me incredible results over the last 3 months --- results below!

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I'd love to chat with you about any health and fitness goals you may have, so please reach out [application below!]

Pumpkin Bagels -- with fat head dough

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INGREDIENTS:
1 1/2 cup Almond flour
1 tbsp Gluten-free baking powder
2 1/2 cup Mozzarella cheese (shredded)
2 oz Cream cheese (cubed)
2 large Eggs (beaten)
3 Tbsp. Pumpkin purée
1 Tbsp. Swerve
1 tsp. Pumpkin pie spice

INSTRUCTIONS:
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Stir together the almond flour and baking powder. Set aside.
3. Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated.
4. Mix eggs, pumpkin, swerve, and pumpkin pie spice into flour mixture.
5.  the flour mixture  into the melted cheese mixture. Working quickly while the cheese is still hot, knead with your hands until a dough forms... If it gets hard, microwave for 10-20 seconds to soften up.  (You can totally use your Kitchen Aid, and the dough attachment if you have one!)

NOTE: It's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of almond flour.

6. Divide the dough into 7 parts. Form/roll a long log with each part, then press the ends together to make a bagel shape on the lined baking sheet. Repeat with the remaining dough. [wet or spray your hands with non-stick oil to help you roll!]

7. Bake for 10-14 minutes, until the bagels are firm and golden.

Store in a sealed container for up to 5 days.

VIEW THE ORIGINAL RECIPE HERE!

ENJOY <3


Sunday, October 22, 2017

Keto Pumpkin Pancakes!!!!

October = Pumpkin Season.. Actually.. September, October, November, December = Pumpkin Season in my house...

and SUNDAYS are for YUMMY breakfasts.. THIS one.. being one of the bests that I've made in awhile... mainly because I can't make a pancake if my life depends on it.. but today.. I DID IT!... They flipped beautifully and all.. Must've been a keto thing! :p

Keto Pumpkin Pancakes


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Ingredients:
  • 1 cup almond flour
  • 1 1/2 - tsp pumpkin pie spice
  • 1/2 teaspoon baking powder
  • pinch salt
  • 1/4 cup canned pumpkin
  • 1/4 cup unsweetened almond milk
  • 1 Tablespoon erythritol [Swerve -amazon]
  • 1/8 teaspoon stevia glycerite [amazon]
  • 2 eggs, beaten
  • 2 Tablespoons coconut, for cooking
Toppings: Maple Cream Glaze (below), whipped cream, pumpkin pie spice, optional


Directions:

  1. Mix together almond flour, spices, salt, and baking powder. Stir in the rest of the ingredients until well combined.
  2. Drop by heaping tablespoonfuls onto pan and cook on medium heat, flipping each pancake once to cook each side.
**Makes 8-12 small - medium pancakes depending on how big you made them! (mine made 8 medium!)

Maple Cream Glaze

Ingredeints:
  • 1/2 cup water
  • 1/4 cup swerve
  • 1 tsp. pure maple extract
  • 1 tsp. cream cheese
  • 1 tsp. HWC (Heavy Whipping Cream)
Directions:
  1. In a small sauce pot, bring the water, swerve, and extract to a boil.  Simmer for 5 minutes. 
  2. Cool for 3-5 minutes. 
  3. Transfer to a small blender, or immersion blender
  4. Blend in cream cheese, until combined
  5. Blend in HWC
  6. Set aside 
**Serve pancakes with 1 - 1 1/2 Tbsp. glaze 

serves 3 -4 



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Thursday, October 12, 2017

Faux Taters - KETO MASHED TATERS!

Seriously... I've had mashed cauliflower, but NOTHING like this recipe... Absolutely nothing like these at all!!!! They literally taste like MASHED POTATOES... Try them if ya don't buy it! :p


O.K... SO 1 cup of these bad boys DOES have 9 net carbs.. but guess what... they TASTE like mashed potatoes, like I said before.. SOOO they're worth it!

Mashed Faux Taters

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Ingredients:
2 cups chicken broth
1 medium head cauliflower, chopped up into small peieces
1 Tbsp. dried chives + garnish
1 Tbsp. minced garlic
2 ounces cream cheese, softened
1/2 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
2 Tbsp butter + garnish
sea salt and pepper



Directions:
1. In a large pot, bring the broth, chopped cauliflower, garlic, and chives to a boil.  Reduce heat, and simmer for about 8-10 minutes, or until tender
2. Using a food processor, pour contents into processor
3. Add in cream cheese, cheeses, salt pepper, and butter, and pulse until combined, and pureed
4. Garnish with extra chives and butter

*Store extra in an airtight container for up to 3 days in the refrigerator
- reheat in a saucepan for best results, stirring while heating.

Macros: Calories: 178 - Fat 12g - Protein 9g - Carbs 9g - Fiber 4g

Tuesday, October 3, 2017

Keto Bagels - with only FIVE ingredients!

I've been making these bagels almost weekly... They're seriously a GO to in my house... #100PercentHubbyApproved

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INGREDIENTS:
1 1/2 cup Almond flour
1 tbsp Gluten-free baking powder
2 1/2 cup Mozzarella cheese (shredded)
2 oz Cream cheese (cubed)
2 large Eggs (beaten)

Toppings (totally optional.. BUT HELLO): Everything Seasoning (Trader Joe's - GET THIS!), Sesame Seeds, dried onions, kosher salt, cinnamon and swerve (or stevia)

INSTRUCTIONS:
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Stir together the almond flour and baking powder. Set aside.
3. Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated.
4. Stir the flour mixture and eggs into the melted cheese mixture. Working quickly while the cheese is still hot, knead with your hands until a dough forms... If it gets hard, microwave for 10-20 seconds to soften up.  (You can totally use your Kitchen Aid, and the dough attachment if you have one!)

NOTE: It's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of almond flour.


5. Divide the dough into 6 parts. Form/roll a long log with each part, then press the ends together to make a bagel shape on the lined baking sheet. Repeat with the remaining dough. If using a topping, sprinkle them over the bagels and gently press into the dough.

*I've also used a brush, and brushed melted butter over them before adding the seasoning.. YUM!

6. Bake for 10-14 minutes, until the bagels are firm and golden.

Store in a sealed container for up to 5 days.

ENJOY <3