Want to try Shakeology?

This this is your lucky day!

I have 5 packets of vegan tropical strawberry Shakeology that I'm giving to five lucky people who would love to give this healthy, delicious shake a try!

I've been using Shakeology for over a year, and I have to say, it has helped me cut down on cravings, helped me lose some weight, and more importantly, it's delicious and easy (especially on super busy mornings!)

If you are interested in a free, no obligation sample, please contact me, leave a comment, message me or comment on my Kelly's Kitchen page on Facebook!

Baked Pumpkin Donuts

So in case it isn't already fairly obvious?

I love pumpkin.

I literally had something pumpkin at every meal today.  Including one of these as a mid-morning snack.

Yes.  A donut.  As a mid-morning snack.

But this donut is different!  It's pretty low in calories (about 150 calories) and made with much healthier ingredients, and yet still has all that delicious pumpkin flavor.

In researching swaps for this recipe, I found the best news.  You can substitute butter in recipes for coconut oil.  SCORE!  And it's an even swap :)

Also, if you haven't invested in a donut baking pan?  Do it.  I have one for regular size donuts and also have a Babycakes baby donut maker and I love both.  All the goodness, and none of the grease!

Baked Pumpkin Donuts
(Adapted from JessFuel.com)

Makes 6 Donuts

1 cup whole wheat pastry flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tbsp pumpkin pie spice
2 tbsp. extra virgin coconut oil
1/4 cup brown sugar
1/2 cup pumpkin puree
3 tbsp. egg whites
1/2 tsp vanilla extract
1 tbsp. skim milk

Preheat oven to 350 degrees and spray donut pans.

Combine coconut oil, brown sugar, and pumpkin puree and cream together until smooth.  Add egg whites until combined, then add milk and vanilla and mix.

In another bowl, combine flour, baking powder, baking soda, and spices.  Add this mixture to the wet ingredients and stir until just combined.

Put the batter in a piping bag (or a ziploc with the tip cut off), pipe the batter into the donut pan.

Bake for 10-12 minutes, or until a toothpick comes out clean.  Allow to cool in pan for five minutes before transferring to a wire rack.

(You can top them with a glaze or cinnamon or powdered sugar, would be delicious!)

Honeyed Goat Cheese and Blueberry Flatbread - 21 Day Fix Friendly!

I'm a sucker for sweet and salty, and so when I saw this recipe on Pinterest, I was more than a little intrigued.  I also thought it would be pretty easy to adapt to the 21 Day Fix!

Naan bread isn't on the list for the yellow containers, however in my research, I've noticed quite a few 21 Day Fix friendly recipes using it.  The consensus seems to be as long as it's got an ingredient list you can read and has real ingredients, go for it.  However, this could also be made with a whole wheat pita!

I swapped the prosciutto for low sodium, fat free ham as well.  Round this off with a side of veggies (I chose a green full of brussel sprouts) and it's a filling and delicious meal!

Honeyed Goat Cheese and Blueberry Flatbread
(Adapted From In Sock Monkey Slippers)

1/2 Naan bread
1 blue of crumbled goat cheese
1 tsp. of honey (instead of using it in coffee)
2 slices (1/3 red) of low sodium, fat free ham
1/4 purple of blueberries
Sprinkle of fresh thyme leaves 

In a small bowl, combine the goat cheese and honey until creamy.  Spread mixture on the Naan bread.  Top with the 2 slices of ham, torn into pieces, and the 1/4 purple of blueberries. Sprinkle on the fresh thyme.

Bake at 475 for 10-15 minutes, until crust is brown.

Containers

1 yellow
1/3 red
1/4 purple
1 blue
1 tsp. honey

Enjoy!

Butternut Squash, Brussel Sprout and Quinoa Salad - 21 Day Fix Friendly!

I love fall.

LOVE.

And in the fall, if I'm not eating pumpkin, I'm eating butternut squash.

Browsing Pinterest (when am I not), I found this salad by Iowa Girl Eats and thought it would be easy to make 21 Day Fix Friendly.

And it was!

I made a few substitutions, using coconut oil instead of butter and using 100% pure maple syrup instead of brown sugar - since I don't use it in my coffee as you are allowed to as a "freebie", I figured I'd use it for a recipe.  I also used chopped brussel sprouts instead of shaved for texture.

I also used organic low sodium chicken broth for the quinoa.  In researching, the consensus is on the Beachbody site this is okay to cook the quinoa in since it will end up being a pretty small amount in the portion sizes.

What I did was cook up all the parts necessary and stored them separately, that way I can throw together this portion controlled salad anytime I want!

Maple Butternut Squash, Brussel Sprouts, and Quinoa Salad
(Adapted from Iowa Girl Eats - Link Above!)

1 container of pre-cubed butternut squash
1 bag of brussel sprouts
1 cup of uncooked quinoa
3 tsp. extra virgin coconut oil
3 tsp. pure maple syrup

Preheat oven to 425.  Line baking sheet with foil.  Chop brussel sprouts to desired thickness and spread in a single layer on the baking sheet.  Sprinkle black pepper and a pinch or two of Himalyan pink salt (or sea salt).  Roast for about 15 minutes (or until the edges turn brown and crunchy).

Meanwhile, heat coconut oil in saute pan.  Chop the butternut squash into smaller pieces, and toss into the pan.  Leave over heat for about 20 minutes, or until cooked through, tossing occasionally.  Then stir in the 3 tsp. of pure maple syrup and toss.

Cook quinoa according to package directions.

(Now for the fun part!)

In a bowl, combine 1 yellow of the cooked quinoa, 1 green of the squash, 1 green of the brussel sprouts, 1/2 blue of shredded parmesan cheese, and 1/2 orange of pumpkin seeds.  Toss together and voila!

Now this can be eaten cold or warm.  I warmed it up and the cheese melted and it was amazing!

As a note, the squash made three green containers, so I divided the teaspoons of oil and maple syrup by three.

For each serving - 1 yellow, 2 green, 1/2 blue, 1/2 orange, 1 tsp. (coconut oil)

Filling and super delicious!

(PS - if you aren't doing the 21 day fix, just combine it all in one big bowl with some more cheese and pumpkin seeds - would be an amazing side dish!)