Clean Eating Results
Clean Eating Shopping List for Target Check out the website, some girl tried a new diet and tracked her results
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CHOCOLATE MUFFINS It’s like dessert for breakfast! Or, if you really do want to make these muffins into a dessert, up the decadence with a chocolate fudge frosting. Voila. You now have a cupcake. (Which I still recommend you eat for breakfast.) What’s the difference between a muffin and cupcake you ask? It’s actually more than just frosting. It’s the way you incorporate ingredients. Cupcakes use the creaming method (beating butter and sugar together into a golden cloud of heaven, then beating in the eggs and folding in the flour) and muffins combine the dry ingredients and wet ingredients in separate bowls and then add them together, which make muffins a ‘quick bread.’ The more you know. Anyway, these are fantastic. I brought them into work and my boss said, “Okay, you can stay.” Need more chocolate? Add a cup of milk or semi-sweet chocolate chips in with your dry ingredients. CHOCOLATE MUFFINS 1/2 cup unsalted butter, melted and cooled2 large eggs1 cup buttermilk2 tsp pure vanilla extract1 3/4 cups all-purpose flour2/3 cup unsweetened cocoa powder1 1/4 cups light brown sugar1 tsp baking powder 1 tsp baking soda 1/2 tsp kosher saltPreheat oven to 375º F and butter or line muffin cups.In a large measuring cup or bowl whisk together the melted butter, eggs, buttermilk, and vanilla extract. In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result. Evenly fill the muffin cups with the batter (the muffin cups will be full). Bake for 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Makes 12-14 muffins. Source: Joy of Baking
Lemon Blueberry Dump Cake Preheat oven to 350. Spray a 13X9 pan. Use a lemon or white cake mix. Dump in lemon or vanilla pudding. .5 t. salt, and half a can of Sprite. Add 3 beaten eggs.Beat for three mins. Then dump in a can of blueberry pie filling and a can of lemon pie filling and incorporate thoroughly. Pour into pan. Bake 43 mins or until toothpick comes out clean. Frost or eat with whipped cream and fresh blueberries. RESULT: Great! +10
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Clean Eating Brownie Waffles - made them this morning, should have used a mixer to liquify the wet ingredients, added a few mini choc. chips and served with a tiny dollop of cool whip. The result = so-so. Kids were pumped to have 'brownies' for breakfast but lacking in flavor (not bad for no added sugar though!)
Microwave Pumpkin oatmeal cake: 1/2 c canned pumpkin, 2 t maple syrup, 2 T flax seed, 1/4 c rolled oats,1 t cinnamon or pumpkin pie spice, Combine all ingredients and pour into a lightly oiled ramekin (or microwave safe dish). Microwave for 2-3 minutes until the result is cake-like.