Motivational Monday: Running IS Awesome

Fit Foods Friday: Spinach Salad

Do you love spinach as much as I do?

Probably not.

I love, I mean LOVE spinach!

I love using spinach chopped up as a base for a salad and even though Thanksgiving is all about stuffing and turkey I insist on having a salad on the table. Here is my go to favorite spinach salad for the fall. I have eaten this salad with a basic balsamic dressing but it is also super YUM with a ff french dressing as well.

Favorite Fall Spinach Salad

3 cups of torn fresh spinach leaves

1 chopped red bell pepper

1/4 cup drained canned garbanzo beans

* (sometimes I like to add fresh mushroom or red onion too) *

Toss all ingredients and dress however you like. 

There you have it. Super easy salad to throw together for your Thanksgiving feast!

Motivational Monday: Courage

Fit Foods Friday: Broccoli Casserole

Now that it is November, I am excited to share with you all some of my favorite low fat lower calorie Thanksgiving recipes.

Broccoli Casserole
ingredients
1 1/2 cups shredded non fat cheddar cheese
2 10 0z pkgs. frozen chopped broccoli (thaw and drain)
1/3 cup finely chopped onion
1 3/4 cups non fat cottage cheese
1/3 cup fat free egg substitute
2 Tablespoons flour
salt and pepper to taste

directions
Combine 1 cup of the cheese and all other ingredients in a bowl and stir to mix well.
Coat a large casserole dish with cooking spray of choice.
Place broccoli mixture in dish and top with remaining cheese.
Bake at 350 degrees for about 50 minutes.

Per 2/3 cup serving you are under 70 calories and less than 1 gram of fat!!!

Fit Foods Friday: Pumpkin Smoothie

Ending our month long pumpkin theme with one of my favorite fall recipes...

PUMPKIN SMOOTHIE
1 cup plain greek yogurt
1/3 cup canned pumpkin 
1/2 cup unsweetened almond milk
2 tsp splenda
1/2 teaspoon pumpkin pie spice
1/2 frozen banana (or about 6 ice cubes)

Place all ingredients in a blender and and blend until creamy and smooth.

Motivational Monday: Too busy to run?

Fit Foods Friday: Pumpkin Vanilla Protein Cookies

More PUMPKIN!!!!!!

Pumpkin Vanilla Protein Cookies

ingredients
1 cup greek yogurt
6 egg whites
1 tsp cinnamon
1 tsp nutmeg
2 tsp vanilla
1.25 tsp baking soda
1/2 cup pumpkin
1 cup whole wheat flour
1/3 cup oat flour
1 level scoop vanilla protein powder

directions
Preheat oven to 350 degrees.
Mix together protein powder and flours in one bowl.
Mix all ingredients in another bowl.
Combine all ingredients carefully, do not over stir.
Spoon on to cookie sheet.
Bake 12 minutes.

(this is the kind of canned pumpkin I use for all my recipes)

Fit Foods Friday: Pumpkin Spice Bread

Another October Friday
Another Pumpkin themed recipe for you...


Pumpkin Spice Bread

2 cups whole wheat flour
1/2 cup brow sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
3/4 cup + 2 Tablespoons orange juice
1/2 cup mashed cooked or canned pumpkin
1 egg white

optional add ins
dried cranberries
pecans
chocolate chips


Preheat oven to 350 degrees. In a large bowl, combine flour, baking soda, baking powder, and pumpkin pie spice and stir well. Add the juice, pumpkin, and egg white. Stir until moistened. Fold in any add in ingredients if desired. Coat a loaf pan with cooking spray and spread the batter in the pan. Cook for 45 min or until center is done. Remove from oven and let cool for 10 min before slicing. ENJOY!!!

Serves 16 slices
Contains 78 calories per slice and less than .5 gram of fat per slice. (stats go up with add ins)

Motivational Monday: RUN

Fit Foods Friday: Pumpkin Spice Breakfast Pancakes

Since fall is in the air and October just really reminds me of any and everything pumpkin, I have decided to share some pumpkin recipes this month.

First up is one of my very favorite go to breakfasts. It is a quick and easy way to get breakfast in with a great balance of nutrients to get you through your run.

Pumpkin Spice Pancakes

Ingredients

2 eggs

1 ripe medium banana

dash of pumpkin pie spice

Directions

1. Mash banana and beat in eggs with a fork. Add your pumpkin pie spice. I have also used my blender for this step but it is not necessary and I prefer a lumpier more dense hot cake so I do this step by hand.

2. Heat griddle over low heat, spray with a non-stick spray or coat with coconut oil, then pour batter onto griddle in small circles like you would make any other type of pancake. Make sure to keep these pancakes a little smaller than normal or they will break when flipping. When the edges start to crisp they are ready to flip.

I love to add almond butter and a little sugar free syrup to these before eating. This recipe will make one serving of about 4 pancakes. You could always top with your favorite fruit or some ground flax as well.