Denver Broncos | FIT Recipes

Ingredients
1 C Dark Chocolate Chips
½ C Natural Peanut Butter
2 T Coconut Oil
2 ½ C Old Fashioned Oatmeal
Chia Seeds (optional)

Directions
1. Place a sauce pan on the stove and heat to medium low heat. Pour in the chips, peanut butter, and oil. Stirring constantly until all melted
2. Take the pan off the heat stir in the oatmeal until it is all combined with the chocolate mixture
3. Grease a 9 X 9 pan and pour in the mixture. Smooth and flatten with a spatula
4. Sprinkle chia seeds on top (optional)
5. Place it in the fridge. Let harden 30 min to 1 hour. Cut into squares
6. Store leftovers in airtight container in the fridge

Ingredients
6 cups of cauliflower florets
2 teaspoons garlic salt or garlic powder
Dash of black pepper
1 table spoon butter
1 cup Buffalo Sauce of your choice (I use Franks Red Hot Buffalo sauce)

Directions

1.   Preheat oven to 450 degrees
2. Spray baking sheet (I use olive oil)
3. Mix the garlic salt/powder, pepper, butter, and buffalo sauce together in a bowl
4. Put the cauliflower in a large ziplock bag, then pour the sauce into the bag and shake until the florets are fully coated
5. Spread the florets on your baking sheet
6. Bake for 20 minutes (add more time if you prefer your "wings" extra crispy!!"
7. Serve with ranch, celery, and carrots!

Ingredients
1 grilled chicken breast
Mixed greens
1/3 cup glazed pecans
1/3 cup red grapes
1/2 pear
Gorgonzola cheese

Directions

1. Grill or bake chicken breast. Dice into strips, or cubes.
2. Add mixed greens into large bowl.
3. Thinly slice pear and set aside.
4. Slice grapes in half, set aside.
5. Add glazed pecans, grapes, pear and chicken breast into bowl.
6. Add poppyseed dressing, and mix.
7. Add chicken breast.
8. Sprinkle the gorgonzola cheese over the top and enjoy!

Poppyseed Dressing
Ingredients:
1/4 cup olive oil
2 tablespoons plain, nonfat Greek yogurt
1/2 tablespoon apple cider vinegar
1/2 tablespoon lemon juice
2 teaspoons honey
2 teaspoons poppyseeds
1/8 teaspoon salt

Directions:
Place all ingredients into a jar or cup with lid. Screw on the lid, shake until fully combined.

Ingredients
1 pound ground turkey
1 cup shredded mexican blend cheese
4 bell peppers, halved lengthwise
1 medium tomato, chopped
2 cups cooked brown rice or quinoa
1/2 yellow onion, chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
1–2 tablespoons olive oil, for cooking

Directions
1. Preheat oven to 350
2. Cut peppers in half and remove seeds and stems
3. In skillet add oil on medium heat and cook the turkey, onion, salt and pepper until it's browned
4. Stir in rice and the rest of the ingredients
5. Spoon turkey filling into the peppers and bake for 25-30 minutes (the longer you bake the softer the peppers and I prefer my peppers to be softer!)
6. Remove from oven and top with cheese And more spices if you like!

Ingredients
Dry
1 Cup of Quick Oats
¾ Cup of Whole Wheat Flour
1 ½ tsp of Baking Powder
1 ½ tsp Pumpkin Pie Spice
½ tsp of Course Kosher Salt

Wet
1 Large Egg
½ Cup of Honey
2 tbs of Melted Coconut Oil
1 tsp Vanilla

Add-Ins
¾ Cup of Dark Chocolate Chips
½ Cup of Chopped Walnuts (Optional)

Directions
1. Preheat the oven to 325 degrees and have a cookie sheet on hand for when it comes time for baking. In one small bowl mix together all the dry ingredients, and in a separate larger bowl mix together all of the wet ingredients. Combine the dry ingredients to the wet ingredients in 3 increments. After it all seems to be mixed together, add in the chocolate chips and walnuts. Mix them in until it seems equally distributed.
2. Once all ingredients are mixed, roll the dough into a small 1" ball. Place the dough on the cookie sheet and use a spoon to press it into an imperfectly perfect cookie shape. I then like to take 3 extra chocolate chips and place them on the top for a cute touch. Once your cookie sheet is filled place it in the oven for about 12 minutes. Lastly, let cool and enjoy your sweet treat!

Note: This recipe makes about 2 dozen cookies depending on whether you like to nibble on the dough or not

Paleo Burger with Caramelized Onions and Avocado from Joyful Healthy Eats!

Ingredients
1½ pounds of lean ground beef {makes six ¼lb burgers}
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of garlic powder
2 tablespoons of coconut oil
2 small onions, thinly sliced
2 tablespoons of balsamic vinegar
1 beef steak tomato, sliced into 6 thick slices
1 cup shredded green leaf lettuce
3 avocados

Directions
1. Heat a medium skillet to medium high heat.
2. Add 1 tablespoon of coconut oil, once melted add in thinly sliced onions. Saute until lightly caramelized, stirring occasionally. {about 10-15 minutes}
3. Add in balsamic vinegar. Saute for another 5 minutes, stirring occasionally. Set aside.
4. Form six ¼lb. burgers with the lean ground beef.
5. Lightly season both sides with salt, pepper, and garlic powder.
6. Heat a large skillet to medium-high heat. Add in 1 tablespoon of coconut oil. Place the burgers in the skillet and saute each side for 3-5 minutes.
7. Remove from skillet and let sit for 1 minute.
8. Assemble burgers.
9. Place 1 large slice of beef steak tomato on a plate, top with a pile of shredded lettuce, the burger, 2 tablespoons of the balsamic caramelized onions, and top with sliced avocado.
10. Enjoy with your favorite sauce!

Ingredients
1 packet or one cup of unsweetened frozen Acai
1 frozen banana
1/4 cup of non-dairy milk or yogurt (I use Greek yogurt for extra protein)
1 splash of a fruit juice to your liking (I use pomegranate, as it is good for the heart)

Toppings
Shredded coconut
Berries
Granola
Chia Seeds (high in Omega 3 fats)
Honey

Directions
1. In a high powered blender, blend together frozen Acai, frozen banana, 1/4 cup dairy product, and juice until completely smooth.
2. Poor smoothie into a bowl, and top it with chia seeds, shredded coconut, berries, granola, and drizzle honey or agave to give it a little sweetness.
3. Grab a spoon and enjoy!

Did you know Acai is rich in antioxidants, fiber, and healthy monounsaturated/ polyunsaturated fats? It's considered the most nutritious berry on the planet, and it's low glycemic!

Ingredients
1 large can roasted tomatoes
2 tbs tomato paste
1 tbs chipotle in adobe (sometimes I use Trader Joe's harissa salsa)
3 cloves garlic
1 medium onion
4 free range eggs
spices (adapt to your liking):cumin, chili powder, red chili flakes, chili powder
garnish options: feta, avocado, cilantro, parsley, chives
extra virgin olive oil (EVOO)
vegetables (adapt to your liking): eggplant, zucchini, olives
protein options: turkey sausage/ground turkey, firm tofu, Italian sausage

Directions
1. Chop onion, garlic, and any other vegetables in medium dice. Heat EVOO in a pan or cast iron skillet, and sauté over medium heat. While that's going, throw in your choice of protein and let everything cook out and soften. If using a cast iron skillet, preheat oven to broil setting. This means all the heat is coming in hot from the top!

2. Pour in roasted tomatoes and break down any big chunks with spatula. Work in the tomato paste and mix well. Add in heaping tablespoon of chipotle in adobe if you love spice. Season to taste with your choice of spices, and once the sauce is where you like it, let it all simmer on low with lid on for 10 minutes. Your kitchen will smell amazing.

3. Turn heat back to medium-high, and make 4 wells in the sauce, like little pockets to hold your eggs. Space these out! Carefully crack an egg into each well. Season eggs with a pinch of salt and pepper. If using stovetop pan, cover with lid and let cook for 5 more minutes, or until egg whites are set and yolk is runny. With cast iron skillet, transfer into the oven and broil for 3-4 minutes, keep your eye on this! If you like your eggs more firm, let these guys cook longer until they're to your liking.

4. Turn heat off. Garnish with fresh green herbs and crumble some feta on top. I also love drizzling a little EVOO on top and cracking fresh black pepper for the final touch.

5. Serve with warm sourdough, pita bread, or I even like to serve on top of brown rice or quinoa. So good for you, for the taste buds, and for a quick and hearty breakfast/lunch/dinner. This recipe will serve 3-4, or make great leftovers/meal prep.

Notes
The best thing about these eggs are that you can adapt the recipe to your liking - spice level, switch out veggies, switch out protein, etc. And, you can use whatever you have around the pantry or in the fridge. To save time, you can also use your favorite marinara sauce instead of the roasted tomatoes. Do you!

Ingredients
½ cup Almond Butter
5/16 cup honey
2 cups oats
¾ tsp. cinnamon
Pinch of salt
1 tsp vanilla extract
¼ cup of flaxseed ground
1 cup grated apple

Directions
Combine in a bowl al roll into bite sized balls

Ingredients
3 egg whites
1 Tbsp. water
1 cup baby spinach
1 tsp. olive oil
Salt & pepper to taste
¼ cup low-fat cottage cheese
Sprinkle of reduced fat feta cheese, if desired
Diced tomatoes/peppers of your choice, for serving

Directions
1. In a medium bowl, whisk together egg whites and water. Season with salt and pepper.
2. In a nonstick skillet, heat oil over medium-high heat. Add spinach and season with salt and pepper. Stir for a minute, until leaves are wilted and tender.
3. Add in egg whites and cook until almost set. Using a spatula, lightly lift up sides around the outside of the omelet and let any uncooked egg whites run underneath.
4. Spread cottage cheese on top of the omelette in the middle, and sprinkle with feta cheese. Fold each side of the omelette over onto itself, covering the cottage cheese.
5. Serve with some diced tomatoes or peppers, if desired. Enjoy!