Protein Mug Cake

I love a good protein mug cake at night once in awhile after I’ve had a tough training day or am looking for a healthy treat. Sometimes you just need a baked good once in awhile, am I right? I’m a sucker for muffins and cakes so I love having this as dessert when I’m trying to keep it healthier. Protein before bed helps continuously fuel my muscles while I’m recovering during sleep. The picture below is what the cake looks like once it comes out of the microwave (super appealing, I know).

If you under cook the cake a little it leaves a gooey center when you break into it. HELLOO it’s amazing. Honestly the taste can take some getting used to (seriously it’s not your moms homemade cake) but it’s a great, healthy substitute. Top it with peanut butter or Halo Top ice cream and now we’re talking. Typically, I will cook it in 30 second intervals. Microwaves can all be different so I’d start on the shorter side. 30 seconds gives me time to check on it and see if it’s started to rise into a cake shape or if it still needs time. Usually 1 minute is enough in my microwave.

You can really use any flavor of protein to make these cakes. At night I usually like a little chocolate so I’d prefer that, but you can use vanilla, cinnamon- the possibilities are really endless. Cinnamon roll, strawberry shortcake, peanut butter cup, cookie dough- YUM! The base recipe would be the same regardless of flavor, which is posted below. I would recommend either a whey, casein or a blend. Whey is a fast digesting protein, casein is slow (meaning it takes longer to digest through your body) and a blend will be in between.

My little guy happened to be wearing his muscle shirt when I was testing the recipe and he had a few bites himself. He enjoyed it with the peanut butter but my 5 year old wasn’t much of a fan. It can have a somewhat “spongy” texture to it, but I find having it with a little peanut butter or Halo Top ice cream really helps. I find that having the right flavored protein powder really helps with this (my favorite is chocolate peanut butter). I feel like I need to repeat myself that THIS IS A HEALTHY ALTERNATIVE! đŸ™‚ Hope you enjoy!

Protein Mug Cake

Ingredients

  • 1 serving size protein powder (typically 1-2 scoops)
  • 2 tblsp egg whites
  • 2 tblsp almond milk
  • 1/2 tsp baking powder
  • 1/4 tsp vanilla extract

Instructions

  1. Mix protein powder and baking powder in bowl.
  2. In separate bowl, mix egg whites, milk and vanilla.
  3. Pour egg mixture into protein powder and mix until combined. Add extra milk if needed to make a sticky, thick dough.
  4. Microwave in 30 second intervals for 1-1:30 minutes.
  5. Top with peanut butter or Halo Top ice cream.
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Taco Pockets

I love this idea for making taco pockets. Folded up cheesy deliciousness that’s easy for the kids to eat=WIN. Clearly my family and I enjoy taco flavored foods (see here) so I like to try to mix up how we eat it. Hand held grilled pockets sounded great to me! I see more of these variations in the future! 

Us moms (& all wives) put too much pressure on ourselves when it comes to making dinner. Sometimes we’ve had a long day with the kids or at work and the last thing we want to do is come up with a plan for dinner. The husband, the kids, they’re all looking at YOU as the sole source of dinner (seriously what would they do without us?).

The easiest thing for me is to buy a few different meat/protein options that I know an easy recipe for. Like chicken for example. I know I can put it with BBQ sauce and grill it, or boil it and shred it for tacos (shocking I know) or put it on a salad. Ground beef/turkey I make meatballs, meatloaf or simply cooked with tomato sauce. These are my “home base” meals that I know I can turn to when I’m in a pinch and need something quick.

Since my day can get pretty busy on a whim, I do what I can when I can. For this meal, I was able to cook the meat in the afternoon with the spices since it only takes about 20 minutes. Then, when I was ready to make the taco pockets at night, I took the cooked beef out of the refrigerator and started assembling them. Frying them up on the griddle took about 10 minutes and we were ready for dinner. I think these would be great to freeze for a grab and go dinner option as well, though I haven’t tried. I used a jar of salsa instead of tomato sauce (which I usually use) because I had it and wanted to switch it up a bit. Both are great options!

Having some “home base” meals are good to have a few times a week. I like to get adventurous maybe 1-2 times a week depending on what ingredients I have on hand. This meal is not really one of those times, but I’m hoping it can give you inspirations for a new “home base” recipe for your family. I’d love to hear some of yours, let me know!

Taco Pockets

Ingredients

  • 1lb ground beef/turkey
  • 1 cup salsa/tomato sauce 8oz
  • 1 can black beans
  • 1 tblsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp oregano
  • 6 whole wheat tortilla wraps
  • 1 package mixed mexican cheese

Instructions

  1. Cook ground beef in a skillet over medium high heat in oil.
  2. Drain oil from beef.
  3. Add 1/2 jar of salsa or whole can of tomato sauce to beef.
  4. Add spices and combine.
  5. Add drained black beans and let simmer over low heat.
  6. Fill tortilla wrap with 1/4 cup mixture and 1/8 cup mixed cheese.
  7. Fold tortilla to make it into a pocket and it's the beef is completely enclosed.
  8. Place tortilla pocket fold side down on medium high skillet.
  9. Flip after 3-5 minutes or when pocket is heated thoroughly.
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Healthy Blueberry Zucchini Muffins

The summer is fast approaching and fresh zucchini and blueberry bushes are starting to bloom at the local farms. My garden isn’t really big enough for zucchini so I tend to get them from friends or farm stands. There are so many meals and baked goods to make with zucchini. I love that it’s mild in flavor with low calories and can be used as a substitute for pasta on occasion. Blueberries are another fruit that’s showing up at our farm stands as well and who can’t resist some fresh big blueberries? My little guy calls them “bluebears” and it’s simply adorable.  

When I was younger my nana used to bring us blueberry picking every year. She made sure we got the biggest ones and our buckets were full to the brim. Then we’d go back to her cute house in the woods and eat a big bowl of blueberries, milk and sugar. Yup- it was the best. I thankfully got to bring my youngest son blueberry picking with her one summer. Now that she’s passed away, I still make it a point to bring the kids blueberry picking to remember her as well as show them where their food comes from.

Once the blueberry bushes are ready you can bet we’ll be out there picking and making these muffins again! I usually have all of the ingredients on hand so they’re easy to whip up when we’re needing some comfort foods. Maybe this year I’ll let them have her infamous blueberry, milk and sugar treat.

I made these muffins healthier by using a combination of whole wheat and all purpose flour. It takes some density out of the muffins and still makes them taste like they come from a bakery. I don’t like using white sugar so I use coconut sugar and maple syrup to sweeten them up. The banana and coconut oil is a substitute for oil in traditional muffin recipes. Zucchini adds a bit of vitamins and minerals to sneak in there as well. Next time you go blueberry picking, save some for this recipe!

Healthy Blueberry Zucchini Muffins

Ingredients

  • 1 cup blueberries
  • 1 cup shredded zucchini (water removed)
  • 1 medium banana
  • 1 egg
  • 1/3 cup coconut oil melted
  • 1/3 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • pinch of sea salt

Instructions

  1. Preheat oven to 350.
  2. Mix egg, coconut oil, coconut sugar, maple syrup and vanilla extract in small bowl.
  3. Grate zucchini and squeeze out liquid.
  4. Add mashed banana and zucchini to wet ingredients above.
  5. In separate bowl mix flours, baking powder, baking soda and salt.
  6. Gently fold wet ingredients into dry and mix.
  7. Add in blueberries and combine.
  8. Line muffin tin with liners or spray with coconut oil. Spoon mix into cups and bake for 15 minutes.
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Summer Superfood Salad

Summer is right around the corner and I’ve been craving a fresh salad. I recently put together this salad using ingredients I happened to have in my fridge and pantry. Lately I’ve been buying spinach for my greens so I switched it up and went with kale. I used to just use kale in my smoothies until I learned how to “massage” the kale to have it in a salad. It makes it way easier to chew since it softens it up. What a game changer. So much better!

Why is this a “superfood” salad? Let’s discuss real quick. Kale has tons of vitamins, antioxidants, omega 3’s and actually has more calcium per calorie than dairy foods. It’s easy to add to smoothies as well as salads. Now that I’ve been trying to limit dairy, that gives me more reason to eat the kale.

Quinoa is an excellent form of protein which contains all 9 essential amino acids making it a complete protein source. It also has iron, zinc, potassium, calcium and vitamin E. Quinoa takes less time to cook than rice and has a subtle light flavor.

I consider myself lucky if there are any blueberries left in my fridge for me to eat. My kids looove all kinds of berries so it’s not often that I’m left with any. So when there are some, I like to use them wisely. In this salad is one of those times. Blueberries have plenty of vitamins and minerals and contain antioxidants which are good for fighting disease and supporting the nervous system.

If you’re not eating avocado-why? It’s one of the best healthy fats out there helping support heart health and lower cholesterol. It contains many vitamins, minerals and fiber and helps keep you satiated after a meal. It has a great creaminess to it so I often don’t even use salad dressing when I have avocado. Adding a little sea salt helps bring out the flavor.

Walnuts are rich in folate and contain a good amount of omega 3’s for a healthy fat option. I love the crunch the walnuts give in salads and use them often. Goat cheese is so creamy and goes amazing in not only salads but egg bakes as well. Beets finish off this salad powerhouse with a good source of calcium, magnesium and vitamins C and A.

SO MUCH GOOD STUFF IN THIS SALAD! MAKE IT! The recipe below can be made for 2 people (or just you- I won’t judge. I ate it all myself too). If you’re making it for a crowd simply double the recipe!

Summer Superfood Salad

Ingredients

  • 2 cups kale (stems removed)
  • 1/2 cup cooked quinoa
  • 1/2 cup blueberries
  • 1/2 cup cooked beets
  • 1/4 cup walnuts
  • 1/4 cup olive oil
  • 1/4 cup crumbled goat cheese
  • 1/2 avocado sliced
  • 1 tsp sea salt

Instructions

  1. Remove kale from stems, wash and chop into bite sized pieces. Add olive oil and massage kale until tender.
  2. Add cooked quinoa, blueberries, beets and combine.
  3. Top with goat cheese, walnuts, avocado and salt. Enjoy!
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Strawberry Protein Bars

I don’t make protein bars often but these have been so easy to make and I feel a lot better giving them to my husband knowing what’s in them. He takes a bar with him every day to work so I know having protein, healthy fat and carbs will help keep him full while he’s working. We have so much protein powder at our house so I figured I’d use that to get the extra protein in these bars. He has strawberry powder and I found some freeze dried strawberries that I thought would go perfect in the bars- and they DO!

What I love most about these protein bars is there is no refined sugars, I add healthy fats with flax seeds and almonds, and the mix is pretty versatile. This is what the mixture looks like before I add the strawberries and press into the parchment paper to freeze. It isn’t totally stuck together which is fine because they will stick together after pressed and frozen. I like having protein bars for an easy and healthy snack to grab from the fridge or freezer when I’m in a rush.

I mixed a few strawberries into the mixture before I dumped it onto the parchment paper. Then I added some extras to the top. These strawberries are very similar to the Special K cereal. They give the bar a nice crunch and add to the strawberry taste from the protein powder. Feel free to use any flavored protein powder for these bars, I used strawberries and cream.

I’m able to get about 8 decent size bars from this recipe. After cutting the bars when they get out of the freezer, I place them in small ziplock bags. Some go into the fridge and some go into the freezer.

 

Strawberry Protein Bars

Ingredients

  • 1.5 cup oatmeal
  • 1 cup protein powder
  • 1 cup pitted dates
  • 3 tblsp flax seeds
  • 1/4 cup chopped almonds
  • 1/4 cup honey
  • 1/2 cup nut butter
  • 1/2 cup freeze dried strawberries

Instructions

  1. In a blender or food processor, combine the oats and protein until fine. Add dates, flax seeds and almonds and continue blending until finely chopped.
  2. Add honey and nut butter to bowl and mix until combined.
  3. Carefully mix in freeze dried strawberries.
  4. Place parchment paper in 8x8 baking dish. Put mixture onto parchment paper and press down firmly.
  5. Add extra strawberries on top if desired and freeze for 30 minutes.
  6. Once bars are hard, remove from dish and cut into 8 pieces. Place in bags to store in fridge or freezer.
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How to Efficiently Meal Prep in 6 Steps

Meal prep can really help you when it comes to being successful with living a healthy life. It can be challenging coming home after a busy day at work, having a fun day with kids or when life just gets busy to make dinner. Coming up with ideas or making sure you have the ingredients to create a healthy meal can be tough, especially when it’s time to eat. Getting food on the go isn’t always the healthiest option either. Meal prep doesn’t have to happen on Sunday or Monday- it can happen any day of the week that’s convenient for you. Most people like to start Sunday or Monday because it sets their week up for success. However, you have to do what works for you. It also doesn’t have to be 2-3 hours long. Even if you just cut up some extra fruit, cook extra veggies, or make enough leftovers from dinner- I would consider that a success in meal prep. Anything you can do to make meals quicker. These are my 5 steps to making meal prep easier.

1.Plan- Have a list of things you want to make for the week. I suggest looking at things you and your family eat a lot of. Also, picking a breakfast, a lunch, and a dinner to make. Or chose the meal that you have the most trouble with. Make 3 dinners if you often have a protein shake and eat out for lunch. Make lunches if you plan to make a crockpot dinner. Whatever meals you choose to eat, figure out what you need to start first. If you’re baking sweet potatoes- do those first and then starting boiling eggs. Chop veggies while sautĂ©ing ground turkey. Use your time efficiently and multi-task without getting overwhelmed. Don’t get distracted and set timers where needed!

2.Don’t go overboard- Keep things as simple as possible. Now is not the time to try out the newest Rachel Ray recipe you found on food network. Make the things you know how to make so you can easily/quickly put them together. You’ll also be multi-tasking, so even more reason to know what you’re doing. I’d suggest keeping your list of things to make to a few things and adding to it if you have more time at the end.

3. Cook Protein- Having protein ready to add to salads or a dinner can be very helpful when looking to create a healthy meal. I like to do either a taco flavored ground turkey, salsa chicken, meatballs, bbq chicken, tuna, chickpeas, etc. Cooking protein ahead of time can really save you when you’re in a pinch. Breakfast protein options also make for a good grab and go meal. Protein waffles, hard boiled eggs, overnight oatmeal or a frittata are all convenient to take in the morning.

Roasted Chickpeas, tuna, kodiak cake waffles, ground turkey

4. Mix it up- Don’t prep the same thing every week. Everyone will get bored. Changing the proteins for dinner and snack options are ways I add variety to the week. I also am not a fan of making 5 of the same salads so I’ll switch up the veggies I put into them. If you don’t mind eating the same thing- by all means do it. Many people have success with this. If you make the same salad then think about switching the protein you top it with.

Tossed Salad with greens, Spinach salad with chickpeas

5. Prep healthy snacks- This is mostly for kids but everyone can benefit from this. If your kid doesn’t ask for snacks all day long then I envy you. I’m exhausted by the amount of snacks I have. But buying bulk and prepping portions makes lunches easier to put together. I don’t love the plastic bag situation but it really makes it convenient and easy. Having snacks in the fridge (typically cut up veggies) and in the pantry (popcorn, pretzels, trail mix, protein bars) are all essential to have for options.

popcorn, peppers, cucumber/tomatoes, pretzels

6. Cook in bulk- This goes for things like protein, vegetables and whole grains. Grilling a few pieces of chicken at once, making turkey burgers and putting together a few cans of tuna in a bowl are ways to save time. Roasting or steaming vegetables make it easy to complete a meal. Boiling rice, quinoa or

I hope these tips help you become more efficient in food prepping. What are some strategies you use? I’d love to hear new tips!

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All Things Almond

I’ve been wanting to make almond milk for awhile now so I finally went for it. That and the fact that I realized I didn’t have milk for my morning coffee. So I knew something needed to be done to avert a crisis. Everyone talks about how easy it is and well- it is easy. I would recommend something good to strain the milk with though because even the cheese cloth I got still leaves a few residues. I don’t mind the added texture though.

Travis saw me soaking the almonds the night before and after telling him how it turns into milk, he wanted to be sure to help when it came time to in the morning. He liked pushing the button for the blender and watching the almonds turn into a white milk. 

He didn’t drink it which is fine with me because I used it for my coffee and with some other baking I did. How cute are these milk bottles? I saved them a few years ago after a camping trip we took up Maine. The farm had lots of farmish stuff for sale including their homemade strawberry and blueberry milk. I knew the bottles would come in handy one day.

After making my homemade almond milk I had a lot of this leftover pulp. I hated to see it go to waste so I made them into energy bites. My kids love dried fruit so I like adding some fat and carbs to help keep them full a little bit more. They’re also easy to take in the car or for school lunches.

Homemade Almond Milk & Energy Bites

Ingredients

  • 1 cup raw almonds
  • 6 cups water
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • optional: 2-4 pitted dates for sweetness
  • For the Energy Bites
  • 1 cup almond pulp
  • 1 cup oats
  • 3/4 cup teddies smooth peanut butter
  • 1tblsp flax seed
  • 1/4 cup honey
  • 1/4 cup dried mixed berries (cranberries, blueberries, cherries)

Instructions

  1. Soak almonds in 2 cups water overnight on counter.
  2. Rinse almonds, put in blender with 4 cups fresh filtered water.
  3. Add vanilla, cinnamon and dates to blender.
  4. Strain over cheese cloth into a bowl/mason jar. I recommend having a strainer underneath the cheese cloth as well to catch any extra residue.
  5. Store in refrigerator.
  6. For the Energy Bites
  7. Simply mix all ingredients together and form small balls. Store in refrigerator.
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I made everything in the morning without much effort. It’s always nice to have some homemade milk once in awhile and an easy, healthy snack for me and the kids. What are some of your favorite things to make with almonds? Let me know!

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Top 10 Tips for Eating Healthy

These are my top 10 tips for eating healthy that have worked for me thus far. We all evolve and some things may or may not work for you depending on your stage of life. I’m sure in a few years my tips may change, but as of now raising a family- these are them!

Cook- Cooking is definitely a skill I’ve developed over time but I will be the first to tell you I’m not a crazy chef and some of the stuff I make isn’t always great. But that doesn’t matter to me for every meal. I find recipes and do my best with what I have. I know the simple ingredients I should keep on hand to throw together a meal if I need something in a pinch. Relying on packaged foods to give me the nutrients and energy my body needs just isn’t going to cut it. Learning to cook was one of the best things I’ve done (and continue doing!) to eat healthy.

Grocery shop weekly- This is due to my family eating so many fresh fruits and vegetables, so I need to shop more often to re-stock. I know what I need or should be looking for when I shop so I don’t spend more than 30 minutes in the store (unless I’m waiting for deli at Market Basket-right?)

Have easy snacks/meals ready- I’m talking granola bars, cheese sticks, yogurts, trail mix- anything you can grab with you if you know you’re going to be out for a couple hours. Better to be safe than sorry. I’d rather have a protein bar or some nuts instead of being hungry and having to stop somewhere for some not so healthy snacks. The same goes for if you don’t have dinner planned for the night. Taking out some frozen turkey/salmon burgers, meatballs to toss in a sauce and vegetables are great things to have for backup.

Plan dinner- I don’t necessarily know what I’m going to have every night, but I’ll take out some protein from the freezer (chicken, beef, pork, chicken sausage) to be sure it’s thawed out in time for me to cook. Then I plan what I’ll make either that night or in the morning.

Include vegetables in 3/4 of my meals- I’ve learned that I don’t like going long without having vegetables in my meals. I crave them. Or I crave junk and that’s a good sign that I probably need more vegetables. Adding some spinach to eggs or a smoothie is a simple one for me or I’ve been adding frozen cauliflower to a lot of my meals. Raw veggies are always a good side when I’m in a hurry.

Don’t buy tempting foods- I like ice cream, candy, chocolate, cookies- all the junk. Do I buy it? Not really. Why? Because if it’s easily accessible to me then I’ll eat it. It’s calling my name in the freezer and cabinets. If I really want a treat I’ll make it myself so I know it’s not processed junk or go out and get it with my family.

Eat a lot of protein- Everyone has heard you should be eating protein. Protein helps control body fat, repair and grow muscles, keep you full longer and promotes a healthy metabolism. Our body doesn’t produce or store protein and once the amount your body stores goes down, it needs to be replenished by food. Since lifting weights is essentially breaking down your muscles-it’s important to refuel them correctly with protein. So you’ll see almost all of my meals are focused around protein for these reasons.

Stay hydrated- I have 2 big nalgene bottles that I rotate between and always have them filled up with me throughout the day. I also like the polar seltzer waters and tea for a change during the day.

Eat breakfast- Making something to eat before I leave the house is basically a non-negotiable for me. I’m pretty hungry within an hour of waking up and know I’ll need something. Cooking some eggs or oatmeal doesn’t take much time and there are things I can do the night before to make this easier as well.

Have variety- A variety of protein, vegetables, carbs and fats ensure I’m getting nutrients from many sources. I like to be sure to eat some fish at least once a week, not too much sodium filled meats, ground turkey, pork and chicken to create variety in my meats. Different colored and cooked vegetables give my meals an assortment of vitamins as well. Some people like simplicity and that’s fine but sometimes having variety inspires me (& my kids).

What are some of your tips for eating healthy? I’d love to hear them to add to my list! Comment below and let me know!

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Zucchini Brownie Bread

I love/need/hate having some baked chocolate goods in the house. Love because cmon- it’s chocolate. Need because I crave a little treat sometimes and like it to be healthy if I can. Hate because I’ll want to eat the whole thing.

Making breads and muffins is a favorite of mine. I like the kids to have some baked goods in the morning if I’m not quite ready to make a big breakfast or just want something simple. I called this a brownie bread because it was chocolatey like a brownie but kind of like a bread because it wasn’t as dense/fudgey. You can never tell there’s zucchini in baking because it’s masked by so much other good stuff, but it makes you feel better knowing there’s at least a liiittle bit of healthy stuff in it. Coconut palm sugar has a low glycemic index meaning it doesn’t raise blood sugar quickly.

Trav helping mix the dry ingredients

I like (sometimes) having the kids help me with baking because getting them involved makes them excited to eat what we make. Travis has loved helping me pour ingredients in and mix them. He also gets stuff out of the fridge that I need which can be helpful (when he doesn’t drop eggs on the floor).

Evan helping mix the wet ingredients

Evan helped himself up to the counter (thanks to learning from his brother) and was really gentle with mixing. Look at his little face- he loved it and really was better than I thought he’d be.

I honestly like to get inspiration from a few different recipes when I bake. There’s always a few things I want to include and I can never find the recipe that has all of them, so I tend to mix and match. I’ve been experimenting like this for awhile so I’ve gotten better at it but also just don’t stress too much if it doesn’t come out perfect. I like learning and using whatever I have on hand.

Zucchini Brownie Bread

Ingredients

  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 cup cocoa powder
  • 1 egg
  • 1 cup packed zucchini (water removed)
  • 1/4 cup coconut oil melted
  • 1/4 cup coconut sugar
  • 1/4 cup plain greek yogurt
  • 1/2 tsp pure vanilla extract
  • 1/4 cup almond milk
  • 1/4 cup mini chocolate chips

Instructions

  1. Mix dry ingredients together (whole wheat flour-cocoa powder) in separate bowl.
  2. Grate zucchini over a paper towel in a bowl. Tightly squeeze water out of zucchini with towel and add to measuring cup until it's full.
  3. Beat egg and add remaining wet ingredients together except for chocolate chips.
  4. Add wet ingredients to dry ingredients and gently fold in chocolate chips.
  5. Spray loaf pan with oil and bake at 350 for 18-20 minutes. Top with additional chocolate chips before baking.
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Hi! Welcome to my healthy eating blog!

Hi there! I’m Kara. Being a personal trainer and health coach, I tend to talk to people about food- A LOT. I’m a huge foodie. I love making new recipes I find, creating new ones when I get inspiration from browsing recipes, and new food ingredients. My recipes almost always need to be healthy with some treats thrown in here and there (hello chocolate) but I like to think that homemade is always better than store bought or processed ingredients. I think creating healthy recipes can be easy with the right mindset and ingredients. Not aiming for perfection in recipes is important and I love experimenting with an open mind. Colorful food provides the variety our bodies need and makes you excited to eat.

2 of the things I hear most when I talk to people about my food is:

1- Kara, come cook for me!

2- HOW do you do it?

I want to let you know: YOU CAN DO IT! I’m not a chef. I find easy, healthy recipes and make sure I always have ingredients to easily put something together. Giving myself 20-30 minutes to cook dinner (insert tv/nap time/dad time) is crucial. Making my family healthy food is important to me since we are all active either playing sports or in the gym. My other passion is lifting weights so I like to make sure my meals are fueling me in that aspect as well.

My hopes for the blog is to inspire you to make healthy meals for:

Your family (#fueledupfam #familyfuel)

Your kids (#fueledupkids #funkidfuel)

YOU! (#fueledupforme #allaboutme)

Let’s get cooking!

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