Back To School Means…BTY Time!

This time of year, as we get fall back into routines of school, work, and life, is the perfect time to make lifestyle changes.  Changes that will get results and are long lasting and focused on you.

Time to bring the focus Back To You (BTY)

Introducing

 BTY: Small Group Coaching from eatlivefit.net

As a Certified Nutrition Coach, I will provide online support through weekly conference calls, videos, a private social media group, and motivational texts.  Topics include:

  • Eating real food, limiting additives

  • How to balance the right fats, protein and carbohydrates

  • Keys to avoiding sugar and cravings

  • Helpful hints to make every meal simple and nutrient dense

  • and much more…

Cost: $85 per person for 4 weeks of coaching

Back To School price $69 per person

Interested? Contact me at eatlivefit@hotmail.com

or at (707) 408-3359

Sessions beginning soon! September 2016

Are you ready?

Real Food is ingredients

Only a few spots left for October’s BTY Nutrition Coaching – all online.

Lasting nutrition tools and focus.  Come join me on this journey.

 Time to bring the focus Back To You

 BTY: Small Group Coaching from eatlivefit.net

As a Certified Nutrition Coach, I will be providing online support through weekly conference calls, videos, a private social media group, and motivational texts.  Topics include:

  • Eating real food, limiting additives

  • How to balance the right fats, protein and carbohydrates

  • Keys to avoiding sugar and cravings

  • Helpful hints to make every meal simple and nutrient dense

  • and much more…

Cost: $85 per person for 4 weeks of coaching

Introductory price $69 per person

Interested?

Contact me at eatlivefit@hotmail.com

or at (707) 408-3359

Sessions begin October 1, 2015

Banana Ice Cream

The banana has gotten some bad press over the years and I want to clear up misconceptions.  While it is one of the sweetest fruits available, it is chock full of nutrients and minerals.  Bananas are a great “go to” when that sweet tooth is nagging you.

One little banana…

  • is loaded with potassium, a mineral helpful in maintaining blood pressure and cardiovascular health
  • contains natural sterols which help block the absorption of dietary cholesterol
  • contains Vitamin C and B6, for immune system support and energy
  • is low fat, with less than 4% of calories from fat
  • has natural fiber, 3 grams per banana, to help regulate digestion and thus keep blood sugar levels from spiking.
  • Did I mention portable and cheap?

Now that the weather is warming up, here is a healthy alternative to ice cream using bananas.

Banana Ice Creambanana ice cream

recipe by youmustlovefood edited by eatlivefit.net

SERVES 2-3 1/2 cup servings

TIME 10 minutes to mix; 2 to 3 hours in freezer

Ingredients

  • 6 very ripe bananas, peeled and cut into medallions
  • 1 cup almond milk unsweetened
  • 1/4 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • sprinkle of chopped almonds, for topping (optional)
  • cinnamon stick, for garnish (optional)

Other Equipment

  • large resealable freezer bag and Blender or food processor

Directions

Put the bananas into a resealable airtight bag and freeze for at least 3 hours or overnight. Place the bananas into a food processor or blender along with the almond milk, vanilla, and ground cinnamon and blend until smooth (this may take a few minutes). Scoop into dishes and top with almonds, and garnish a cinnamon stick.  If you want a thicker texture like traditional ice cream, place blend back into the resealable bag and freeze for up to 3 hours.

 

“Cold Busting” Green Chicken and Veggie Soup

Are you under the weather this time of year?  The vegetables and spices in this recipe are full of cold-busting-immune-boosting power.  Two options in preparation also..the stovetop or crock pot method.  Simple.  You say you don’t cook?  Now you do!!!

Green Chicken + Veggie Soup

by cleananddelicious.com modified by eatlivefit.net

YIELD: SERVE 4-6

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME: 40 MINUTES

Ingredients:

  • 1 tbsp. extra virgin olive oil
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 3 cloves chopped garlic
  • 1 tsp. ground cumin
  • 2 tsp. dried oregano
  • 12 ounces shredded chicken (I like using a rotisserie)
  • 2 small zucchini, chopped
  • ½ cup frozen corn
  • 6 cups low sodium chicken broth or homemade stock
  • 1 bunch cilantro, stemmed
  • 1 Serrano pepper
  • Salt and pepper to taste

Directions:

Heat olive oil in a large pot and add in onions, pepper, carrots, and celery. Season with salt and pepper and cook for 8-10 minutes or until the veggies begin to look tender.

While veggies are cooking, blend cilantro, Serrano pepper, 1 clove garlic and 2 cups of broth in the blender. Set aside.

Once veggies are tender, season with cumin, oregano, and a little more salt and pepper, stir well and cook for another 2 minutes.

Add shredded chicken, zucchini, corn, remaining chicken broth and the cilantro broth you blended in the blender. Bring to a boil, reduce down and simmer for 10 more minutes or until your veggies are tender. Enjoy!

Crock Pot version:  Throw ingredients in a crock pot and simmer on low setting for 6-8 hrs.

Nutritional AnalysisNutrients per 1/6th of recipe (about 1.5cups): Calories: 189; Total Fat: 3g; Saturated Fat: 0.9g; Cholesterol: 66mg; Carbohydrate: 11.8g; Dietary Fiber: 1.7g; Sugars: 5.2g; Protein: 27.7g

New Jar Salad – Chopped Taco Salad

Chopped Taco Mason Jar Salad

Prep time    Cook time

15 mins       15 mins
Author: Organize Yourself Skinny
Recipe type: lunch/dinner
Servings: 1 per jar, 5 jars total
Ingredients
  • 5 wide mouth quart size mason jars
  • 1 lb ground turkey
  • 1 can black beans, drained
  • 1 packet taco seasoning (I use simply organic low salt)
  • 1¼ cups salsa
  • 5 tablespoons plain Greek yogurt
  • 1 quart cherry tomatoes, halved
  • 5 mini cucumbers, sliced
  • 1 small to medium red onion, chopped
  • 2 avocados, chopped
  • juice from half of a lime
  • jalapenos diced (optional)
  • 5 cups chopped romain lettuce
Instructions
  1. in a medium pan cook ground turkey until no longer pink. Add black beans, jalapenos, seasoning packet, and the amount of water stated in seasoning packet directions. Let taco mixture cool.
  2. Divide ingredients among mason jars starting with salsa then adding greek yogurt, tomatoes, cucumbers, onions, jalapeños, avocados, taco meat, then lettuce. Place lid on and close tight. No need to vacuum seal.  Store in refridgerator and pull out one each day.
  3. When ready to eat, shake real good, then pour into a bowl and enjoy.

Primal Baked Apple, Raisin, and Nut Crumble

af8c2cbe9c46609f750c6e9937aaaf5aFall is fast approaching, so here is a fabulous recipe for baked apple crisp thanks to Love and Primal.  Nothing like the smell of apples to warm your home and all WITHOUT white sugar.  Just remember to keep your portion size to 1/2 a cup and serve over plain Greek yogurt.

Primal Baked Apple, Raisin, and Nut Crumble
Ingredients
  1. 4 Gala or Granny Smith Apples (your choice)
  2. 1 T Cinnamon
  3. Pinch of Nutmeg
  4. 1/3 cup Raisins
  5. 1 T Coconut Oil, melted
Crumble
  1. 2 T Coconut oil, melted
  2. 1 Cup Almond Flour
  3. 1/3 cup chopped pecans
  4. 2 T Honey
Instructions
  1. Preheat the oven to 350 degrees
  2. Chop the apples, with the skin on, into bite-sized pieces
  3. Place in small casserole dish and toss with raisins, cinnamon, and nutmeg
  4. Combine all the ingredients for the crumble and mix until the mixture resembles a “crumble”
  5. Sprinkle crumble on the top of the apples (add a little more cinnamon if you’d like)
  6. Bake at 350 degrees for 30 minutes and enjoy warm! Bet you could even do this in the crock pot.