Chocolate Chip Energy Bites

Chocolate Chip Energy Bites

I freaking LOVE cookie dough and, I’m not gonna lie, I have definitely gotten store-bought cookie dough with the SOLE intention of eating it raw. But, as I’ve learned more about nutrition and become more aware of the scary ingredients in processed foods, I’ve learned to steer clear of the pre-made stuff. But fear not - with four simple ingredients, you can make this sweet treat to keep in your fridge and/or freezer for a healthier option when a sugar craving hits!

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Blueberry Muffins

Blueberry Muffins

These blueberry muffins have been the perfect mid-morning pick-me-up this week, exactly when I’m craving a sweet treat. This recipe is based on FIXATE’s Blueberry Maple Muffins, but I tweaked it a little to make it gluten-free and also lower the intensity of the buttermilk. I upped the amount of maple a little, but to be honest, I can’t really taste it. But that’s ok. I’m just happy to be using a natural sweetener! Blueberry season is just around the corner in NY, so save this recipe for yourself to make (and freeze!) batches of yummy muffins come August!

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Southwest Scramble

Southwest Scramble

I am doing 80 Day Obsession again, which is a combined fitness & nutrition program. It requires timed eating of different food groups. This Southwest Scramble makes a GREAT pre-workout and/or post-workout meal on the program! It also is freaking delicious and a great healthy breakfast option even if you are not following a timed nutrition program. I love that, with minimal meal prep, this recipe is so easy to make, even if you’re getting up SUPER early to eat and workout before work, like me! It only takes ten minutes or less.

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Spinach Artichoke Frittata

Spinach Artichoke Frittata

This recipe was hatched when I had more eggs than I knew what to do with! Haha, bad pun, I know. I’m a part of an awesome egg CSA from Ley Creek Farm in Fulton, NY, so I get a dozen farm fresh eggs each week. I literally walk past the chickens as I pick them up. It’s really cool knowing egg-zactly where my food comes from… ok, I’ll stop with the puns :P But anyways, I had a TON of eggs still left to use one week, so I decided to make a frittata. I am a BIG FAN of goat cheese and recently learned some amazing nutritional benefits of both spinach and artichokes, so I threw all of these great ingredients together to create this frittata! A frittata is basically a quiche without the crust. And I actually ended up having this (and the leftovers!) for dinner a few nights that week. The following week, I remade the dish the following week for a brunch with my girlfriends that I was hosting. It’s basically delicious any time of day!

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Vanilla Cupcakes

Vanilla Cupcakes

I adapted the “Vanilla Cake with Chocolate Frosting” recipe from Beachbody’s FIXATE cooking show for these scrumptious cupcakes! The only thing that’s really different about them is the shape and cooking time, so shoutout to Autumn & Bobby Calabrese for coming up with a dynamite recipe that helped me celebrate my birthday with a yummy treat, while sticking to my Ultimate Portion Fix eating plan. Win-win. This frosting is so divine, I will 100% make it for all of my future desserts. My biggest tip is to REALLY let your butter come to room temperature (like, for an hour) before you start baking!

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