CTBBFit

I know it's Thanksgiving but I wanted to share some of the recipes I have used to create fun fit food for me and my family. I love Udi's stuffing recipe but wanted to try out purely twins' plantain stuffing recipe and I must say it's my new favorite! Check it out here!  http://purelytwins.com/recipes/ Fit Sweet Potato Soufflé  3 large sweet potatoes 2/3 cup coconut milk  3 eggs 1/2 cup organic sugar, stevia or trivia 1/2 cup coconut butter or smart balance 1/4 cup freshly squeezed orange juice (packages will work as well) 1/2 tsp Saigon Cinnamon 1 1/2 cup of vegan marshmallows for topping  Cook potatoes until tender, under Cold water peel the skin off. Beat potatoes,coconut or dairy free butter, sugar, eggs, milk and ok with mixer until fluffy. Add remaining ingredients and mix well. Pour into baking dish sprayed with coconut oil spray. Bake in preheated 350 degree oven for 45-50 minutes. Top with marshmallows prior to servings  Cauliflower Mashed Potato 1 head ...

After making regular, gluten-full brownies for my family, I decided to try a black bean brownie recipe. I ended up referring back to the Eat Clean Magazine site where I originally saw the recipe, but wasn't happy with the ingredients. After scouring the web to find something more ideal for me, I decided to make my own. It was quick and they turned out yummy. I made dark chocolate brownies but feel free to use regular cocoa powder.  Brownie Mix 1 can BPA free black bean brownies 1/3 cup dark chocolate cocoa powder ( or use regular cocoa powder) 2 tbsp PB2 powdered peanut butter 1 egg 3 liquid egg whites (about 9 tablespoons) 1/3 cup of gluten free oats ground into a flour 2 Tbsp of coconut oil  1/3 cup stevia (coconut sugar, organic sugar, stevia, truvia,or other granulated sweetener of choice) 1 tsp vanilla extract 1 tsp baking powder pinch of salt  For the top:  1 tbsp Enjoy Life Dairy Free Chocolate Chips Directions: Preheat oven to 350. Place all ingredients in fo...

Just In Time For The Holidays! There's a great little co-op where I live called Life Grocery and their cafe makes the most yummy raw, vegan cheesecakes, key lime, and pumpkin pies. After spending a fortune on these little gems, I decided to attempt to recreate their recipe a few years ago and it worked. I've seen several other vegan cheesecake recipes since then but my hubby begs for this for every event or holiday so I haven't strayed from this one. To make it a pumpkin cheese just add the pumpkin as instructed below! Crust 2 cups walnuts  1/2 cup pitted dates 1/4 cup unsweetened coconut flakes ( you can use sweetened but it has added sugar) Pinch of sea salt 1 tsp Saigon cinnamon  "Cheesecake" Filling 2 1/2 cups whole cashews (soaked in water for an hour) 1/3 cup lemon juice ( don't skip this) 1/3 cup of raw honey ( you may use agave nectar as well) 3/4 cup coconut oil 1 tbsp pure vanilla extract 1/4 cup water ( add more slowly to achieve cheesecake texture ...

So if you are like me, you are looking for sweet treats that won't break the bodyfat bank, right? It seems like everyone on IG is posting "pronut" recipes and after watching my coworkers snack on some yummy looking gluten-full Krispy Kreme donuts, I was determined to make something I could enjoy and not feel guilty about. So I played around in the kitchen and I must say, the first batch was not so good. So I tried again and viola! Protein Donuts Macros 163 cals, 21.7 carbs, 8.6 protein without icing 1/4 cup vanilla protein ( I used plantfusion vanilla for this one) 1/3 cup coconut flour 1/3 cup unsweetened almond milk 3 egg whites 4 tbsp of mashed banana 1/3 cup stevia or sweetener of choice ( stevia, truvia, etc.) 1 tsp frontier natural coconut flavor or use 1 tsp vanilla ( I can't have vanilla but that's another post) 1 tsp baking powder 1/4 tsp salt Preheat oven to 350. Mix dry ingredients together then add in almond milk, egg whites, and coconut ...

I am a fitness and food enthusiast and a SNBF Pro Bikini Competitior who manuevers through life (restaurants, family dinners, events, and competition prep) with food allergies and intolerances. I am a certified fitness nutrition coach and a girl who is passionate about sharing the best gluten free, dairy free, fitness food you will ever have. I have been a vegetarian since the age of 14 but more recently started eating seafood so I guess you would label me a pescetarian. I don't like the taste of pork, chicken, beef, etc. For those of you that do, you will have a lot more protein sources than I do.  My diet is kind of a hybrid. I am not exactly a vegan but I rely on vegan dishes because of my dairy allergy. In 2007, after years of stomach and digestive issues, I found out that I was allergic to wheat and dairy! Bummer right? Trying to shop was a nightmare. All of the yummy vegetarian options like Morningstar and Boca were made of wheat.  Most protein on the market at the time ...