Kendra Callaway Fit

I was craving something sweet and have not had my shake for the day! So I decided to throw a few ingredients together for protein packed muffins! Super quick and SIMPLE!! Ingredients   3   Bananas (ripe)   2   Eggs   3/4 Cups   Quick Oats   2 Scoops   Vanilla Or Chocolate Shakeology   2 Tablespoons   Honey   1 Teaspoon   Baking Powder   1 Teaspoon   Baking Soda   1/2 Teaspoon   Cinnamon Instructions Preheat oven to 350 degrees , line with silicone or foil liners, or you can use coconut oil to grease the muffin tin Place all of the ingredients in a blender, (or food processor), and blend until mixture is smooth. Divide mixture evenly between 12 muffin tins. Bake for 18-22 minutes, or until toothpick comes out clean

We  created a lighter version of the classic green bean casserole with mushrooms and crispy onions, and we think it tastes even better than the original! Total Time:  55 min. Prep Time:  15 min. Cooking Time:  40 min. Yield:  8 servings Ingredients: 5 Tbsp.  whole wheat  purpose flour, divided use ½ tsp. paprika ½ tsp. garlic powder 1 medium onion, (½ onion thinly sliced, ½ onion chopped), divided use 3 tsp. olive oil, divided use 8  oz  sliced mushrooms ½ tsp. onion powder 3 fresh thyme sprigs, leaves removed and chopped, stems discarded ½ tsp. sea salt ½ tsp. ground black pepper ½ cup nonfat milk 2 Tbsp. dry sherry wine 1 lb. frozen French-cut green beans 1 cup  nonfat plain yogurt Preparation: 1. Preheat oven to 400° F. 2. Combine 2 Tbsp. flour, paprika, and garlic powder in a medium bowl; mix well. 3. Add sliced onion; mix until well coated. Set aside. 4. Heat 2 tsp. oil in large nonstick skillet over medium-high heat. 5. Add sliced ...

INGREDIENTS: 6 eggwhites 2 eggs campaignIcon 1 cup skim milk 1 cup Heart Healthy Bisquick 2 cups chopped spinach 1 cup Feta with Italian herbs 1 teaspoon minced garlic ½ cup julienne cut sun-dried tomatoes, drained ½ cup shredded mozzarella cheese 1 package Jones Dairy Farm Sausage Links (10 links), chopped salt and pepper to taste chopped basil for garnish INSTRUCTIONS: Spray 4- to 5-quart slow cooker with cooking spray or olive oil. In a large bowl, whisk together eggs, eggwhites, bisquick, and milk. Pour into slow cooker. Add spinach, feta, mozzarella, tomatoes, garlic and sausage; stir well. Cook covered on high heat setting for 3 hours or on low setting for approximately 5½ hours. The quiche is done with the sides are browned and the middle is fluffy and cooked through. Slice and serve, garnished with basil and additional feta. 

Everyone loves brussel sprouts  INGREDIENTS: 2 pounds brussels sprouts, trimmed and halved 2 cups chicken broth Salt and pepper 2 tablespoons balsamic glaze 2 tablespoons extra-virgin olive oil 1/4 cup pine nuts, toasted 1/4 cup grated parmesan cheese DIRECTIONS: Combine brussels sprouts, broth, and 1/2 teaspoon salt in slow cooker. Cover and cook until brussels sprouts are tender, 2 to 3 hours on high. Drain brussels sprouts and transfer to serving dish. Season with salt and pepper to taste. Drizzle with balsamic glaze and oil, then sprinkle with pine nuts and parmesan. Serve.

This here I will be making tomorrow night for dinner and I CANT WAIT!!!  Sweet potato chili (vegetarian can be done as well)  Ingredients: 2 cans diced tomatoes (low sodium if you can find it)  2 cans tomato sauce (low sodium if you can find it)  1 tsp chili powder 1 tsp cayenne pepper 1 tablespoon ground cumin 2 teaspoons paprika 1/2 teaspoons agave  1/2 teaspoon salt 2 large sweet potatoes, peeled and chopped into 1” pieces 1 medium onion, coarsely chopped 2 cloves garlic, minced 2 cans kidney beans, drained; or 3 cups cooked kidney beans (start with 1.5 c dry beans, soak overnight) 1 cup corn, frozen and thawed 1 lbs ground beef sirloin (optional) 1 cup low sodium chicken broth Instructions: ~If using cooked beans, soak 1.5 cups kidney beans overnight, rinse and pre-cook while preparing the rest of the chili. ~Roast the corn until most pieces have a dark/charred corner, either in your slow cooker, if it has that function, or on the stove top. A dry pan ...

Dudes..  I LOVE pecan pie during the holiday season and it's probably the WORST thing to eat.. So last year I got some inspiration from @allison_cook and I decided to try these little guys again Warm walnut stuffed dates drizzled with agave ✔ Mini healthy pecan pies Ingredients:  1 box dates 2 cups pecan crushed 2 tbsp agave  Directions:  Preheat oven to 350 degrees Cut dates in half with the bottom skin still attached  Stuff crushed pecans in date  Drizzle with agave  Line dates on baking sheet  Bake for five minutes  Enjoy 

I made this recipe last night as a prep for all the members in my teams 5 day free clean eating group and it was amazing!!!  INGREDIENTS: 2 (1-lb each) acorn squash, halved crosswise and seeded 3 Tbsp. olive oil, divided 8-oz package sliced button mushrooms 1 medium yellow onion, diced small 1 tsp diced garlic ¾ tsp. dried thyme 1 cup quinoa 1 cup vegetable 1 cup water 1/4 cup grated Parmesan cheese INSTRUCTIONS: Preheat oven to 450º. Drizzle 1 Tbsp. olive oil over insides of squash and season with salt and pepper. Place cut side down on rimmed baking sheet and cover pan tightly with foil. Roast until tender, about 35 minutes. Meanwhile, in a medium-sized skillet, heat the remaining 2 Tbsp. olive oil. Add mushrooms, onion and thyme. Season with salt and pepper. Sauté until the mushrooms are golden and the onion is translucent, about 8 minutes. Add quinoa water, and broth and bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed, about 20 minutes. Remove s...

This recipe had my taste BUDS dancing!!  So so good! Please share on your page with others!  Ingredients:  3/4 cup of canned pumpkin 1 cup plan Greek yogurt 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp vanilla extract  Directions: Cook over low heat: Pumpkin, spices and vanilla Let cool Combined pumpkin mix to Greek yogurt Use apple slices to DIP!! Yummy!!