TRANSFORMATION TUESDAY!

My injuries helped me become who I am today.

When I was recently home, I found some pictures from college.

I honestly can’t even recognize the girl in the pictures, both inside and out.

I was struggling BIG TIME with my weight.  Yeah, yeah, yeah what kid in college doesn’t. 🙄

BUT I was a D1 scholarship athlete.  I was supposed to be in peak physical and mental condition but sadly, I was FAR from it.😕

Weight issues

Multiple knee surgeries

Lack of nutrition knowledge

Mentally recovering each day…will I be just as good of a soccer player?  Can I get to where I once was?

I was so lost.

➡️It has been a LONG struggle with educating myself on nutrition, finding workout programs that work for me, and building up my confidence to LOVE myself.

Who I am today is so distant from the girl I was in college. ❤️

It wasn’t easy. It took time. It took patience.  It took A LOT of up’s and down’s.

But it was 100% worth it!👍👍

💥I am looking to help 5 people make that change to want to live healthier.  

Start NOW before 2018 is here.

💥Message for details.

#transformationtuesday

PUMPKIN PIE BARS (vegan friendly)

For the Crust, blend together until crumbly:

1 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
1.5 tsp cinnamon
1/4-1/3 cup softened coconut oil
2 tablespoons almond butter
1/3 cup coconut sugar
1 cup rolled oats (not instant)
1/2 cup chopped pecans

Keep 1 cup aside as topping.  Press the rest into in an 8x8 pan lined with parchment paper and lightly greased.  
Bake at 350 for 10 min.

Then combine the filling in a blender which includes:
**2nd option for a filling below**
3/4 cup pumpkin puree
1/2 cup canned coconut milk
3 tablespoons maple syrup
3 tablespoons coconut sugar
2 tablespoons almond butter
2 tablespoons tapioca starch
2 tsp vanilla extrace
pinch of salt
1 tsp cinnamon
1/2-1 tsp pumpkin pie spice
1/2 tsp nutmeg
dash of ginger
1/2 tsp allspice


After the 10 min bake, pour filling in pan.  Top with the crumb mixture.  
Bake for 30 min or until toothpick comes out clean.

LET COOL AND REST before slicing!!

**2nd option for a filling
2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/4 cup coconut sugar
1/4 cup almond milk
2 1/2 tbsp tapioca starch
2 tsp pumpkin pie spice
1 tsp cinnamon
dash of sea salt

CASHEW PARMESAN CHEESE

Surprisingly, a new guilty vegan friendly pleasure is cashew parmesan cheese! 
1 cup raw cashews
1/4 cup nutritional yeast (cheesy flavor)
3/4 tsp salt
1 tsp garlic powder
Blend it all up and you have cashew parmesan cheese!!

VEGAN CHILI (in the insta pot)

This recipe makes about 8 servings and can be eaten all week with some yummy cornbread!

1 cup dried red lentils (rinsed and drained)
1 cup dries green lentils (rinsed and drained)
1 onion chopped
5 cloves garlic minced
1 red pepper, chopped
1 green pepper, chopped
1/4-1/2 cup canned jalapeno peppers diced
1 28 oz can fire roasted crushed tomatoes
1 15 oz can diced tomatoes
3 cups water
2 Tbsp chili powder
1 Tbsp ground cumin
few dashes of cayenne pepper (if you like it hot!)
salt to taste

1. Sauté function on the insta pot: put in onions, garlic, peppers and sauté for 5 min.
2. Add in spices and sauté for another minute.
3. Add in the rest of the ingredients and bring to a high pressure for 10 min.
4. Allow for natural release.  If it is not complete after 30 min, release the steam.
5. Stir and ENJOY!!

Can top with some vegan mozzarella or cheddar cheese if you would like or cashew parmesan cheese! :) 

OATMEAL CHOCOLATE CHIP COOKIES (vegan)

Mix together:
4 tbsp vegan butter
4 tbsp unsweetened apple sauce
1/2 cup coconut sugar
1 tbsp maple syrup
1 flax egg (1 tbsp ground flat seeds mixed with 3 tbsp water, let sit in fridge for 15 min)


Then mix in:
3/4 cup all purpose four
1/2 tsp baking soda
1 tsp cinnamon
dash of nutmeg
dash of cloves
1 1/2 cups oats
1/2-3/4 cup vegan chocolate chips


Scoop out using a cookie scooper onto a tray lines with a cookie mat.  Bake at 350 degrees for 10-12 minutes.

ENJOY!!!!

CHOCOLATE & PEANUT BUTTER SWIRLED ICE CREAM

Chocolate & Peanut Butter Swirled Ice cream

It is as good as it looks. Amanda and I have a HUGE sweet tooth at night and we are always so tempted to steer off of our meal plan. This was the perfect solution to make and have in the freezer.

Chocolate layers: Frozen bananas blended with a little almond milk.

PB layers: PB mixed with a little almond milk, vanilla extract, and maple syrup

Chips are dark chocolate vegan chips.

This is 100% vegan, 100% full of flavor! Now…to see how long it actually lasts in the freezer 

APPLE CRISP

Thank you insta pot for this yummy apple crisp!

Quite possibly one of the best kitchen gadgets we own! 

Made this version pretty healthy using apples, cinnamon and maple syrup. 

Then for the topping I mixed up coconut oil, oats, maple syrup, cinnamon and a little almond flour. 

Just as sweet, just as yummy and without all the fat, calories, and refined sugar!