• Fall Drink Recipes

    Anyone else looking for healthier versions of your favorite non-pumpkin fall drinks? Try some of these! Let me know what you think of the recipes.

    (courtesy of Team Beachbody Blog Recipes)

    Candy Cane Cocoa Latte

    (Makes 1 serving)

    Total Time: 10 min.
    Prep Time: 5 min.
    Cooking Time: 5 min.

    Ingredients:
    ½ cup low-fat (1%) milk
    2 Tbsp. unsweetened cocoa powder
    ½ tsp. raw honey (optional)
    1 cup black coffee, brewed (or 1 shot espresso)
    ¼ tsp. pure peppermint extract
    1 fresh mint leaf (for garnish; optional)

    Preparation:
    1. Bring milk, cocoa powder, and honey (if desired) to a boil in small saucepan over medium-high heat, whisking to blend.
    2. Remove from heat once mixture comes to a boil. Whisk vigorously until frothy.
    3. Pour coffee into a large mug. Top with milk mixture and extract; mix to blend. Garnish with mint leaf if desired.
    4. Serve immediately.
    Nutritional Information (per serving):
    Calories: 112
    Total Fat: 2 g
    Saturated Fat: 1 g
    Cholesterol: 5 mg
    Sodium: 76 mg
    Carbohydrates: 16 g
    Fiber: 2 g
    Sugars: 3 g
    Protein: 7 g

     

    Portion Fix Containers
    1 Yellow
    ½ tsp.

     

    Lower-Sugar Apple Cider

    (Makes 1 serving)

    Total Time: 10 min.
    Prep Time: 5 min.
    Cooking Time: 5 min.

    Ingredients:
    1 cup water
    1 bag apple cider tea (or apple-flavored herbal tea)
    1 cinnamon stick
    1 tsp. raw honey

    Preparation:
    1. Bring water to a boil in small saucepan over medium-high heat. Remove from heat.
    2. Add tea bag and cinnamon stick; allow to steep for 2 minutes.
    3. Remove tea bag and cinnamon stick.
    4. Pour into a mug. Add honey; mix well.
    5. Serve immediately.

    Contains 20 calories, 7 mg sodium, 6 grams carbohydrates, 5 grams sugar. Portion-fix: free.

     

    Salted Caramel Cold-Brew Coffee

    (Makes 1 serving) Add cafe latte shakeology in place of cold brew and make a super healthy shake!

    Total Time: 10 min.
    Prep Time: 10 min.
    Cooking Time: None

    Ingredients:
    1 cup cold brewed coffee, cold
    1 tsp. pure caramel extract
    ½ tsp. pure vanilla extract
    1 tsp. pure maple syrup
    2 Tbsp. unsweetened almond milk
    1 pinch sea salt (or Himalayan salt)
    1 cup ice

    Preparation:
    1. Place coffee, extracts, maple syrup, almond milk, salt, and ice in blender; cover. Blend until smooth.
    2. Serve immediately.

    Portion Fix: 1/2 yellow

     

    If you love the classic culinary union of chocolate and peanut butter, give this sophisticated and slightly exotic spin on hot cocoa a try. It might sound a little weird, but tahini (spreadable sesame paste) adds a nutty richness to an otherwise ordinary mug of warm cocoa. Add a pinch of sea salt, if desired, to accentuate the sweet and savory flavors even more.

    Tahini Hot Cocoa

    (Makes 1 serving)

    Total Time: 10 min.
    Prep Time: 5 min.
    Cooking Time: 5 min.

    Ingredients:
    1 cup unsweetened coconut milk beverage (or unsweetened almond milk)
    2 Tbsp. unsweetened cocoa powder
    1 tsp. tahini paste
    ½ tsp. raw honey

    Preparation:
    1. Bring coconut milk, cocoa powder, tahini, and honey (if desired) to a boil in small saucepan over medium-high heat, whisking frequently.
    2. Pour into a large mug; serve immediately.

    Portion Fix: 1 yellow, 1 tsp

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  • Low Carb Taco Tuesday!

    So if you are like me and LOVE tacos, but feel super guilty after eating them, this low carb recipe is to die for! And my picky kids and husband ate it too which says a lot! You can even add a bit of salsa and sour cream on top.

    TACO STUFFED ZUCCHINI BOATS

    INGREDIENTS:

    • 4 medium (32 ounces) zucchinis, cut in half lengthwise
    • 1/2 cup mild salsa
    • 1 lb 93% lean ground turkey
    • 1 tsp garlic powder
    • 1 tsp cumin
    • 1 tsp kosher salt, or to taste
    • 1 tsp chili powder
    • 1 tsp paprika
    • 1/2 tsp oregano
    • 1/2 small onion, minced
    • 2 tbsp bell pepper, minced
    • 4 oz can tomato sauce
    • 1/4 cup water
    • 1/2 cup reduced fat Mexican blend shredded cheese
    • 1/4 cup chopped scallions or cilantro, for topping

    DIRECTIONS:

    1. Bring a large pot of salted water to boil. Preheat oven to 400°F.
    2. Place 1/4 cup of salsa in the bottom of a large baking dish.
    3. Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
    4. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
    5. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
    6. Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
    7. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
    8. Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
    9. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
    10. Top with scallions and serve with salsa on the side.

    NUTRITION INFORMATION

    Yield: 4 servings, Serving Size: 2 halves

    • Amount Per Serving:
    • Smart Points: 5
    • Points +: 7
    • Calories: 286
    • Total Fat: 12g
    • Saturated Fat: g
    • Cholesterol: 8mg
    • Sodium: mg
    • Carbohydrates: 18g
    • Fiber: 5g
    • Sugar: 6g
    • Protein: 28g

     

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