Don't Weight Nutritional Coaching

09/30/2013

Slow cooker quiche for breakfast or dinner.

Click now for this super easy Crustless Veggie Quiche...perfect for breakfast or dinner! http://bit.ly/19NqDfE

09/30/2013

Revolutionize Your Chest And ArmsWith Close-Grip Barbell Bench Pressesby Team FitRxMonday. 30 September 2013Share This! By Stephen E. Alway, Ph.D., FACSMRoman gladiators have been portrayed on the big screen by some of largest chest structures that Hollywood could produce. Even a few real-life stron...

09/30/2013

Which protein?

Four proteins enter, one protein leaves. Today, M&F settles the age-old debate on which protein is the clear-cut, gram-for-gram champion.

07/02/2013

Peanut Butter Chocolate Chip Cookie Dough Bites

07/01/2013

NO FLOUR, NO OIL, NO WHITE SUGAR
Peanut Butter Chocolate Chip Cookie Dough Bites

**SHARE so it will save in your timeline**

Ingredients:
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions:
Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.
*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.

06/27/2013

Bikini Body foods

What to eat (and avoid) to stay svelte and feel great in your swimsuit all summer.

06/27/2013

These Savory Mexican Oats are only 86 calories per serving, super filling, flavorful, AND healthy! Click now for this slow cooker recipe. http://skinnyms.com/slow-cooker-savory-mexican-oats-slow-cooking/

06/27/2013

Have you lifted yet today?

Want more bang for your buck from exercise? Power lifting helps make you stronger, not bulkier.

06/24/2013

Try this for tomorrow morning.

Ingredients:1/4 cup organic Greek yogurt, vanilla flavor1/3 cup old fashion oats, dry3 tbsp carrot puree5 drops liquid stevia½ scoop MHP Probolic...

06/24/2013

http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.muscleandfitnesshers.com%2Frecipes%2Fjen-fits-kitchen%2Fcoconut-macadamia-nut-protein-pancakes&h=4AQG7ggnFAQGE7lZXo3a0MeollMX-DKZ5zvmVcHSb-lrXqw&s=1

In case you missed my post last week, here it is again! My newest recipe on Muscle & Fitness Hers!! Note! If you are looking to strengthen the coconut flavor, add a drop or two of coconut extract which can be found in the baking aisle at any grocery story. Enjoy! Nothing like breakfast for lunch or dinner! **smile**

http://www.muscleandfitnesshers.com/recipes/jen-fits-kitchen/coconut-macadamia-nut-protein-pancakes