**Pumpkin Muffins with Maple Cream Cheese**.........from my Macro Fuel Plan--the one we all follow in my monthly fitness groups! 💛
Yield: 9 servings, 1 muffin each
2 oz. cream cheese
1 Tbsp. pure maple syrup
1 large egg, lightly beaten
1 cup canned pumpkin puree
1½ cups almond flour
¾ tsp. baking soda, gluten-free
1 dash sea salt (or Himalayan salt)
2 Tbsp. raw pumpkin seeds
1. Preheat oven to 350° F.
2. Prepare nine muffin cups by lining with muffin tin liners or coating with spray. Set aside.
3. Combine cream cheese and maple syrup in a small bowl; mix well. Set aside.
4. Combine egg and pumpkin in a medium bowl; mix well. Set aside.
5. Combine almond flour, baking soda, and salt in a medium bowl; mix well.
6. Add almond meal mixture to egg mixture; mix until just blended.
7. Spoon batter into each prepared muffin cup, filling a little less than ½ full.
8. Spoon about 1 heaping tsp. cream cheese mixture into the center of each muffin. Evenly fill muffin cups ¾ full with remaining batter.
9. Sprinkle muffins evenly with pumpkin seeds.
10. Bake 18 to 22 minutes, or until golden brown and toothpick inserted into the center comes out clean.
11. Transfer muffins to rack; cool.
You can make your own almond flour by processing 1 cup slivered almonds in food processor (or blender with a strong motor). Make sure that you pulse in 20-second intervals to prevent the almonds from turning into almond butter. 1 cup of slivered almonds yields approximately 1 cup of almond flour.
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Link in bio @rudymawer
Everyone enjoying the weekend?? The weather is gorgeous, much like this salad from @megs_healthyymeals. She topped her salad with our cold crafted hummus and some pita bread. YUM. 👍🏼#ithacacoldcrafted#hummuslover#eattherainbow 📷: @megs_healthyymeals
Not going to lie, I dreamt of these last night 💭🍳💛 is this a sign that I need to plan my next trip back to London already? Most probably 💁🏼 just look at how amazing that scotch egg is! @scotchtails serves up the BEST I’ve ever had; crispy on the outside and gooey on the inside 😍 #TakeMeBack
Blackberry Spinach Salad
Blackberries have one of the highest antioxidant levels of all fruits, and their seeds are packed with fiber. Enjoy them in this delicious salad!
Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings
3 Tbsp. white balsamic vinegar
1 tsp. raw honey
1 Tbsp. finely chopped shallot
1 Tbsp. extra-virgin olive oil
8 cups fresh baby spinach
1 cup fresh blackberries
2 Tbsp. crumbled feta cheese
¼ cup slivered almonds
1. Combine vinegar, honey, and shallot in a small bowl; whisk to blend.
2. Slowly add oil, whisking continuously, until blended. Set aside.
3. Combine spinach, blackberries, cheese, and almonds in a large serving bowl; toss gently to blend.
4. Drizzle salad evenly with dressing; toss gently to blend.
5. Serve immediately.
I seem to have a pink theme going at the moment so why not continue it with this breakfast plate of homemade activated granola, @coyo_is_coconuts plum & guava coconut yoghurt & my homegrown organic edible violas 💫
Spring is here which also means the violas start their decline so making the most of them while I can! 🍃🌸✨
I think the seasons are confused... second day of Fall and it’s a gorgeous 86F 😍 We are having a girls late lunch out on the deck... I’m drinking my @shakeology and the girls have @dailysunshine, packed with fruit, veggies, nutrients, and made just for kids! I love that they love it! #superfoods
Salad prepping is fun. Raw zucchini, celery, purple onions, carrots, red pepper, fugitive Apple, cilantro, avocado and sweet potato. Add olives and pine nuts to complete. Rice vinegar dressing after a nice hike.
I always feel calm and in control when I'm in the kitchen, so today I decided to meal prep and freeze as much as I can for the month! Wanna see what I've been making? Check out all my meals on @laceysfoodbowl 😋💕✨
My day has been made 🍉
Not only did I get to enjoy my green smoothie at the new @juiceland in Montrose but it was 50% off! This offer stands all day long during their grand opening today! Check out my insta stories for an inside view. It's so bright + happy ☀️ 📸 Hawaii Five: pineapple juice, mango, lemon + spirulina
It's Saturday 🎉 after a sleep in and a short run I made my fav acai bowl recipe with fresh raspberries, @traderjoes seed & grain blend, maple syrup and lots of coffee! So many things to be grateful for today... beautiful weather, I'm seeing my bestfriend @marlow_schulz and going to @coldplay tonight! 😊
Been traveling since 4am NY time 😴 but here's my fall inspired snack from yesterday!! Thinking I need this for breakfast asap - 2% vanilla Greek yogurt, chopped apple, peanut butter, cinnamon 🍎 Happy Saturday friends!!!
Fitness + Motivation + Discovery 📲
#checkmyfitness featuring @ampollo ・・・
“I don’t know why I’m not losing weight” 🍕😂 comment & tag a friend!
Here’s the deal - one (or one week’s worth) of salad won’t get you shredded. At the same time though, one little treat won’t make you fat. Problem is that so many of us start a diet with completely unrealistic and rigid expectations. Starving ourselves of pretty much anything that tastes good and believing that the only way to get results is to feel absolutely miserable. This DOES NOT work. If you want to get lasting results (aka lose the weight and keep it off), you need to learn how to practice restraint when you’re strong and forgiveness when you slip up. Like I said - one treat or one slip up will not undo all your progress. Letting a little treat turn into a full on bender though, that can undo a whole lot of hard work during the week and leave you feeling seriously 💩-y.