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    Peak8Fitness + Nutrition Blog

    Recipes

December 22, 2015

Warm & Crunchy Almond Oatmeal

almond-oatmeal
Ingredients:
1/3 cup steele cut oatmeal
1 cup water
3 tbsp hemp hearts/seeds
10 raw almonds, chopped
1 tbsp nut butter
1 cup almond milk
1 tsp cacao
1 tbsp organic maple syrup
pinch of cinnamon
pinch of sea salt
Directions:
1. In a microwave safe bowl, mix steele cut oats and water. Microwave for ~2 min [time dependent on microwave].
2. Add almond milk, raw nut butter, and hemp hearts. Mix thoroughly.
3. Add in maple syrup, cacao, and cinnamon. Mix it up!
4. Lastly, dress oats with sea salt, chopped nuts, dash of cinnamon.
Optional: Add fresh sliced bananas to the top! Enjoy!
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November 25, 2015

Recipe: Roasted Brussels Sprouts, Butternut Squash, Baby Kale, & Pecan Salad

Ingredients: 

1 bunch baby kale
2 cups diced butternut squash
2 cups Brussels sprouts, quartered
1/2 cup pecans
3 tablespoons EVOO
pinch of sea salt
3 tablespoons balsamic vinegar
sprinkle of garlic powder

Directions: 

1. Clean and dice butternut squash.
2. Clean and quarter Brussels sprouts.
3. Clean and chop baby kale.
4. In a large pan bring EVOO, avocado oil, or coconut oil to medium heat.
5. While pan is heating, toss diced butternut squash, quartered Brussels sprouts and chopped baby kale in a large mixing bowl with balsamic vinegar and EVOO. Season to taste.
6. After evenly tossed, place all ingredients from bowl in heated pan.
7. Allow mixture to slowly sauté’ for about 15-20 minutes.
8. Once veggies are cooked to your liking, remove from the stove, place in a large bowl, drizzle with balsamic vinegar and top with candied or raw pecans.
9. Enjoy!!!

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October 24, 2015

Recipe: Fall Salmon Bake

salmon-bake

Ingredients:
salmon
extra virgin olive oil
balsamic vinegar
cracked pepper
dried basil
garlic powder
garlic (4-6 cloves)
asparagus
baby bella mushrooms
sweet potato

Directions:

  1. Preheat oven to 350 degrees.
  2. Place salmon in glass baking dish and drizzle with EVOO.  Flip over and lightly drizzle the other side.
  3. Drizzle balsamic vinegar with a heavier pour, flip over and do the same to the other side.
  4. Season with cracked pepper, dried basil, and garlic powder to taste and top with minced garlic cloves.
  5. While the salmon is marinating, wash and chop the asparagus and mushrooms.
  6. Drizzle sweet potato with EVOO and wrap in tin foil.
  7. Pop salmon and potato into oven and bake at 350 degrees for 25 minutes, checking salmon around the 20-minute mark.
  8. Over medium heat, use 1tbsp of EVOO and sauté asparagus and mushrooms.
  9. While veggies are sautéing and salmon and sweet potato are baking, prep your side salad of choice. (I chose mixed organic greens, tomatoes, bell peppers, avocado, dried cherries, and a pinch of crumbled blue cheese.)
  10.  Dish out and enjoy!

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November 19, 2014

Gluten-Free Pumpkin Cookies

pumpkin-cookies

Pumpkins are great for sparking the fall spirit, but they also have a wide array of health benefits.

  1. They are rich in antioxidants, vitamins ( A, C, E), dietary fiber and minerals.
  2. They are a low calorie vegetable and contain no saturated fats or cholesterol.
  3. Pumpkin seeds are also a great source of fiber, mono-unsaturated fatty acids (which help with heart health) and protein.

Plus, you can turn them into an amazing, low-calorie (read: no guilt) sweet treat like this.

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