Raspberry-Mango Sorbet

Ingredients

1 ½ lbs frozen mango (abt 6 cups)

1 ½ cups frozen raspberries

½ cup coconut milk

Instructions:

In food processor, combine mango, raspberries and coconut milk. Let sit for 5 min. to thaw slightly, then pulse until smooth, about 6 min, stopping once a min.   to scrape down sides and stir.

Transfer to a 4 ½ by 8 ½” loaf pan. Cover and freeze until firm, at least 2 hrs & up to 14 days.

Nutty Oat Bars

Ingredients

1 cup rolled oats

¾ cup whole-wheat flour

1 tsp ground cinnamon

¼ tsp salt

½ cup pure maple syrup

1/3 cup unsweetened applesauce

¼ cup safflower, grapeseed or coconut oil

1 large egg, lightly beaten

3/4 cup chopped dried cranberries

½ cup finely chopped walnuts

½ cup finely chopped almonds

½ cup unsalted sunflower seeds

Cooking spray

*You can make this gluten free by using gluten free rolled oats & flour. If there are nut allergies, substitute as needed.

 

Instructions:

Preheat oven to 350

In a medium bowl, whisk together the oats, flour, cinnamon & salt.

In a large bowl, whisk together maple syrup, applesauce, oil & egg until well combined.

Stir in the oat mixture until combined. Stir in the dried cranberries and nuts.

Coat an 8” square baking pan w/ cooking spray. Spread the mixture into the pan and bake about 30 min (or till a toothpick inserted in the center comes out clean). Allow to cool completely, then cut into bars.

Lentil Salad

Ingredients

1 Tbs Dijon mustard

2 Tbs any wine or sherry vinegar

4 Tbs olive oil

1 tsp salt, plus more to taste

Black pepper to taste

4 cups cooked or canned lentils, drained

3 large ripe tomatoes, chopped

1 large cucumber, peeled, seeded & chopped

1 cup chopped carrots

1 cup chopped celery

½ cup chopped red onion (optional)

¼ cup chopped fresh parsley or dill

Instructions:

Mix mustard, vinegar, oil, salt & pepper in a large bowl w/ 2 Tbs. water – whisk until well combined.

Add remaining ingredients to the bowl & toss until coated w/ dressing.

Season to taste.

Pumpkin Muffins

* Can be made Gluten Free

     Prep Time: 10 min

     Cook Time: 20 min 

     Calories: 205 kcal

     Servings: 9 servings 

Ingredients

Dry Ingredients

  • 1 1/4 cup all-purpose flour

  • 3/4 cup light brown sugar 

  • 2 tsp baking powder double acting

  • 1 1/2 tsp pumpkin pie spice 

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp salt 

Wet Ingredients 

  • 1 cup pumpkin puree

  • 2 eggs 

  • 1/4 cup butter softened at room temperature (1/2 stick)

  • 1/4 cup half and half

Instructions:

  1. Preheat oven to 400ºF. Grease a muffin pan and set aside. 

  2. Combine dry ingredients in a mixing bowl (flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, nutmeg, salt). 

  3. In a separate bowl beat eggs, then add to dry ingredients. 

  4. Add cream, butter and pumpkin puree to dry ingredients. Stir all ingredients together (or use an electric beater or stand mixer) until well combined. 

  5. Add muffin batter to greased muffin tin evenly among 9 of the cups. (You can spread them among 12, but the muffins will be slightly smaller). 

  6. Bake for 20-25 minutes, or until muffins are golden brown and slightly firm to the touch. 

Blueberry Avocado Smoothie

Ingredients: 

  • 1/2 Avocado, ripe pitted and peeled

  • 1 Banana, ripe

  • 1 cup blueberries, frozen

  • 1 handful spinach

  • 1/2 cup Almond milk

Maple-Roasted Brussel Sprouts

     Servings: 6 to 8 servings

Ingredients: 

  • 2 pounds brussel sprouts 

  • 1/4 cup balsamic vinegar 

  • 1/4 cup olive oil

  • 2 tablespoons maple syrup 

  • 1 teaspoon salt

  • 1/2 teaspoon pepper 

Instructions:

  1. Preheat the oven to 400°F. Trim the ends of the brussel sprouts, and remove any bruised outer leaves. Cut in half lengthwise. 

  2. Place on a baking sheet, and mix well with balsamic vinegar, olive oil, maple syrup, salt and pepper. 

  3. Spread out into a single layer, and roast for 30 to 35 minutes, stirring once or twice, until soft and caramelized. 

**All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on livebreathefitness.com should only be used as a general guideline.

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