HEALTHY Halloween T R E A T S
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Jack-o -Lantern Protein Balls Ingredients 3/4 cup all-natural smooth peanut butter 1/4 cup pure pumpkin puree 1/4 cup raw honey 3/4 cup dry old-fashioned rolled oats 3 scoops Vanilla Shakeology 1/2 tsp. ground cinnamon 2 Tbsp. mini chocolate chips 12 small pretzel sticks, broken into 2 pieces Directions Combine peanut butter, pumpkin, honey, oats, Shakeology, and cinnamon in a medium bowl; mix well. With clean hands roll into golfball size balls Arrange chocolate chips in protein balls to resemble jack-o'-lantern faces. Stick a pretzel piece into the top of each protein ball to make a stem. Place in airtight container; refrigerate for at least 1 hour before serving.
October 19, 2017 BY: Anguel Dimov
Pumpkin Pie Energy Bites Ingredients 1 cup pitted dates Warm water 1/2 cup raw pecan halves (or pecan pieces) 1/3 cup canned pumpkin puree 1/4 cup unsweetened coconut flakes, reserve small amount for garnish 1 tsp. pure hazelnut extract (or pure maple extract) 1 tsp. pure maple syrup 2 tsp. pumpkin pie spice 1 pinch sea salt (or Himalayan salt) Directions Place dates in a medium bowl; cover with water. Let soak for 10 minutes. Drain. Set aside. Place pecans in food processor; pulse until finely ground. Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse until mixed. Place in a medium bowl. Refrigerate, covered, for 30 minutes. Using clean hands, roll into tablespoon-sized balls; roll in reserved coconut (if desired). Store, refrigerated, in airtight container.
Nutrition Facts (per serving) Calories: 122 Total Fat: 6 g Saturated Fat: 2 g Cholesterol: 0 mg Sodium: 20 mg Carbohydrates: 17 g Fiber: 3 g Sugars: 13 g Protein: 1 g October 19, 2017 BY: Anguel Dimov
Ingredients Nonstick cooking spray 1½ cups old-fashioned rolled oats 2/3 cup almond flour 1 tsp. ground cinnamon ¼ tsp. ground cloves ¼ tsp. ground ginger ¼ tsp. sea salt (or Himalayan salt) 1 large egg, lightly beaten 1¼ cups pumpkin puree 1/3 cup maple syrup 1/4 cup chopped raw pecans (optional) 24 pecan halves Pumpkin Cookies Directions Preheat oven for 350 F. Lightly coat two baking sheets with spray. Set aside. Combine oats, almond flour, cinnamon, cloves, ginger, and salt in a medium bowl; mix well. Set aside. Combine egg, pumpkin, and maple syrup in a large bowl; mix well. Add flour mixture and chopped pecans to pumpkin mixture; mix until blended. Drop by rounded Tbsp. onto prepared baking sheet; flatten cookies with a spatula. Top each cookie with a pecan half. Bake for 14 to 15 minutes or until firm.
Nutrition Facts (per serving) Calories: 142 Total Fat: 7 g Saturated Fat: 1 g Cholesterol: 16 mg Sodium: 56 mg Carbohydrates: 17 g Fiber: 3 g Sugars: 7 g Protein: 4 g November 15, 2016 BY: Beachbody
Ingredients Slow Cooker Baked Apples Directions 5 medium Cortland (or Honey Crisp, Macintosh or Mutsu) apples 1/2 cup whole wheat flour 1/2 cup dry old-fashioned rolled oats 1/4 cup coconut sugar 1/2 tsp. ground cinnamon 1/2 tsp. pumpkin pie spice 1/4 tsp. sea salt (or Himalayan salt) 2 tbsp. organic grass-fed butter, (or extra-virgin organic coconut oil) 3/4 cup water Core apples using an apple corer (or sharp knife). Add water to a 3-quart slow cooker and carefully place apples in slow cooker so that they are standing upright. Combine flour, oats, sugar, cinnamon, pumpkin pie spice, salt, and butter in a small bowl; mix with a fork until crumbly. Fill apples evenly with oat mixture. Cook on low for 2 hours, or until apples are fork tender. Remove apples from slow cooker. Cool for 5 to 10 minutes.
Nutrition Facts (per serving) Calories: 251 Total Fat: 6 g Saturated Fat: 3 g Cholesterol: 12 mg Sodium: 134 mg Carbohydrates: 49 g Fiber: 6 g Sugars: 29 g Protein: 3 g October 19, 2017 BY: Anguel Dimov
Double Chocolate Vegan No Bake Brownies Ingredients Directions 1/2 cup mashed ripe banana (about 1 medium) 1/2 cup all-natural smooth peanut butter 1/4 cup unsweetened cocoa powder 2 scoops Vegan Chocolate Shakeology Line an 8 x 8-inch pan with plastic wrap (or aluminum foil). Set aside. Combine banana, peanut butter, cocoa powder, and Shakeology in a medium bowl; mix well with clean hands or a rubber spatula. Press chocolate mixture into prepared pan. Cover with plastic wrap and press down to flatten into pan. Refrigerate for 1 hour so that brownies set. Cut into sixteen brownies.
June 2, 2016 BY: Jazmine May Graza
Peanut Butter Chocolate Chip Cookies Ingredients Nonstick cooking spray 2 cups cooked quinoa 1/2 cup all-natural peanut butter 5 Tbsp. pure maple syrup 1 dash sea salt (or Himalayan Salt) 1 tsp. pure vanilla extract 1 large egg 2/3 cup dark chocolate chips Directions Preheat oven to 350 F. Lightly coat two large baking sheets with spray. Set aside. Combine quinoa, peanut butter, maple syrup, salt, extract, and egg in a large bowl; mix well. Fold in chocolate chips; gently mix until blended. Drop by rounded Tbsp. onto prepared baking sheets. Bake for 18 to 22 minutes, or until set. Allow to cool for 5 minutes on baking sheets; remove from sheets and cool completely on a wire rack (or on parchment paper).
Nutrition Facts (per serving) Calories: 95 Total Fat: 5 g Saturated Fat: 2 g Cholesterol: 8 mg Sodium: 17 mg Carbohydrate: 11 g Fiber: 1 g Sugars: 7 g Protein: 2 g November 30, 2016 BY: Anguel Dimov
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