Tuesday, November 22, 2011

Pumpkin Brownies

Simple way to make a Pumpkin brownies without the mess:) 

1 (15 oz) can puréed pumpkin
2 tsp lemon zest
1 box of brownie mix
3 tbsp peanut butter, softened in microwave

Preheat the oven to 350 degrees.

Grease an 8x8 baking pan.

In a large bowl, stir together the pumpkin puree and lemon zest

Mix in the brownie mix & just the box mix, no eggs or oil – and combine well. It will be a rather thick batter. Spread the batter evenly into the baking pan. Put the peanut butter in the microwave for about 30 seconds to soften it. Top the batter in the pan with dollops of peanut butter. You can draw a knife through the dough and peanut butter to create a design. Bake for 25- 30 minutes. Then let dry cool!:) 

Sunday, November 13, 2011

Tim Recipe " Healthy Homemade Hummus "

Garbanzo beans (chickpeas) -1 can                                  
Extra Virgin Olive oil "cold press" - 4 tbsp                    
Tahini (ground sesame seeds) - 4 tsp
Seasoned salt (herbamare) - pinch
Lemon -½
Fresh Garlic- to taste
Water - splash

~Next lets start by:  Add ½ can of garbanzo beans (chickpeas), cilantro ,garlic, olive oil,
tahini, seasoned salt and lemon to blender.
Blend till a paste consistency. Now add a splash of water or lemon
the other ½ can of beans and blend again. Next add herbs or
spices of choice then mix.

~Add the following according  to taste;
Fresh basil,cilantro, cayenne pepper, sun dried tomato, jalapeno, or
any fresh or dried seasonings of your choice

Enjoy!!! :)
Provided by www.austinxfit.com  : Your Fitness Expert & Nutrition Consultant.

Thursday, November 3, 2011

Gluten Free Turkey Chili :)

                                      Gluten Free Turkey Chili

2  1/3 TBSP olive oil
3 1/2 pounds ground turkey
Salt and freshly ground pepper
1 large white onion, chopped
1/2 habanero chile, seeded and very finely chopped                      
1/4 cup chile powder
1 1/2 TSP ground cumin
1/4 TSP cayenne pepper
2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
1/3 cup chopped fresh cilantro, plus more for serving
1 (12-ounce) bottle gluten free beer like Bard’s
2 (15-ounce) cans kidney beans, drained and rinsed
Corn tortilla chips, f
Shredded cheddar cheese, for serving          
Sour cream, for serving

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add turkey, onions, habanero and cook until meat is no longer pink. In a 6-quart Crock-Pot, combine turkey, onion mixture, chile powder, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours. Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings. Or may use pan to cut time of cooking:)