Personal Trainer Columbus Ohio Training - Debbie Reichert Fitness

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Thursday, October 9, 2014

Coffeccino - perfect coffee substitute!

How AWESOME would it be to enjoy a warm coffee frappuccino drink without all the sugar, fat and calories!! Well, I'm here to tell you that I know where you can get just that!!

I'd like to introduce you to Coffeccino



Coffeccino is actually a vitamin and mineral supplement drink that I drink frequently. It provides key B-vitamins and amino acids to enhance mental focus and alertness and supports your body's natural energy production. It also helps manage appetite in conjunction with proper diet and exercise. 

Another bonus about this drink is that you can prepare it three different ways:

1.  For a hot beverage (great during the chilly days of fall and winter), you simply blend, shake or stir the contents of one pouch into six ounces of very hot (not boiling) water. Stir thoroughly. Flavor extracts can even be added at this point.

2.  For a cold beverage, blend, shake or stir the contents of one pouch into six ounces of cold water. For an iced drink, shake thoroughly.

3.  For a frappe, add with ice cubes to a blender and blend until smooth. Flavor extracts can be added as well. 

After having some pretty intense workouts the past two days, I took a breather this afternoon and had an enjoyable warm epson salt bath and wanted to relax a bit before picking the kids up from school. I decided to spend some time in my compression socks to help with the recovery from my long run yesterday and speed work today. Seemed to only make sense that I heat myself up a warm coffeccino and not only enjoy the delicious taste, but also the vitamins, minerals and amino acids that come with it, and get a little pep in my step this afternoon! 



Better yet, when you compare it to one of the high end coffee drinks you buy at your local coffee shop (Starbucks grande frap for example), you can really start to see the benefits of this supplemental drink, outside of the fact that it simply tastes delicious.

Theirs:
Calories:  400
Fat: 15g
Sugar: 60g
Caffeine: 110 mg


Advocare's Coffeccino:
Calories: 80
Fat: 4g
Sugar: 3g
Caffeine: 120mg


If you are so inclined to want to try this delicious drink, you can visit my Advocare site. And if you have any questions about this product, or any of the other Advocare products, please feel free to contact me.

Be Fit! Be Healthy! Be Inspired!
~Debbie









Wednesday, October 8, 2014

Green grilled cheese

I love grilled cheese sandwiches, and while it's not the healthiest of food options, it's certainly also not the worst. Especially the way I like to make it!  Take some whole grain bread, fresh mozzarella, spinach and avocado and you have a grown help, healthier version of a kid favorite! Give this a try and let me know what you think. This is also good with sliced tomato added to the sandwich, or subbing out the spinach with baby kale.

It's very quick and simple to put this sandwich together. Butter two pieces of whole grain bread (to make gluten free sandwich, simply use GF brand - I prefer Udi's)

Place one slice of bread, butter side down, in preheated nonstick skillet. Pile the bread with some sliced fresh mozzarella cheese, baby spinach, sliced avocado and sprinkle with some red cayenne pepper flakes and a little salt and pepper. Let the bread get toasty on one side. Should take about 2 minutes on medium heat.


Place the other piece of bread, butter side up, on top of the sandwich.  Like a stealth ninja, flip the sandwich carefully in the skillet to brown the other side. This should take about another 2 minutes over medium heat. Enjoy!!


Be Fit! Be Healthy! Be Inspired!
~Debbie




Tuesday, October 7, 2014

Coconut whipped cream


I made some Banana Pumpkin Chocolate chip muffins two days ago and there were a couple more left today. I wanted to jazz them up a bit, because honestly I was in the mood for a cupcake (true story). But, cupcakes really aren't a staple in my lifestyle, so I decided to make a healthier version of a cupcake, and made up a quick batch of coconut whipped cream to put on top of my healthy muffin. It was simply divine and I highly recommend you doing the same the next time you make up any of my muffin recipes.

Here are step by step instructions on how to make coconut whipped cream.

There are many brands of canned coconut milk out there, but this is my favorite one. It's non-GMO and organic and it whips up very nicely. It's imperative that you buy the full fat version and NOT the light version.

Place the unopened can in the refrigerator and let it sit overnight. I actually had this can in the fridge for over a week in anticipation of making some whipped cream at some point.


When you are ready to make the whipped cream, remove the can from the refrigerator and flip it upside down. The reason for this is because while the coconut milk is in the fridge it will separate. The coconut milk liquid will fall to the bottom and the hardened cream will be hanging out at the top. Simply pour the liquid into another container and save it for another use. I put it in a lidded container in the fridge and use it added to my smoothies. Delicious!

 

Scoop out the hardened cream from the can and place in a bowl to be whipped up.



I added 1 tsp of vanilla and 1 tsp of pure maple syrup to the bowl before mixing on medium speed for approximately 2 minutes with a hand mixer. (Other alternatives you could add to the cream would be cinnamon or liquid stevia for example.) 

Here is your yummy finished coconut whipped cream!



Really kicked my muffin up A LOT and curbed my sweet tooth with no problem at all!


Have a YUMMY DAY folks!!!


Be Fit! Be Healthy! Be Inspired!
~Debbie



Monday, October 6, 2014

Copycat Pecan Pie Larabars (Laraballs)

I really like pecan pie larabars. When I looked on the ingredients and saw there were only three (pecans, almonds and dates), I did what I always do.....made my own. Super easy and the perfect treat when you are craving something a little sweet and nutty. I made mine into balls instead of bars simply to keep it easy. Enjoy!!


It's just this easy........
Take 14 Medjool dates (pitted), 1 cup of pecans and 1 cup of almonds and process them all together in a food processor.  Roll them into balls and store in the refrigerator for a quick sweet and nutty (like ME!!! Bad pun......) pick me up!!!

This will make between 12 and 15 balls depending on the size you want.

Be Fit, Be Healthy, Be Inspired!
~Debbie




Sunday, October 5, 2014

Banana Pumpkin Chocolate Chip muffins

While my Banana Oatmeal breakfast muffins have taken off on Pinterest over the past two years, reaching almost 800,000 pins (crazy I know), my Pumpkin protein muffins have always been my personal favorite.  Today I decided to take the best of both worlds and create a new muffin recipe combining these two favorites. I'm pretty sure that right here, and right now, I have created THE PERFECT MUFFIN, free of refined sugar and flour. Make these and see for yourself.

Be Fit, Be Healthy, Be Inspired,
~Debbie






Ingredients:

2 1/2 cups old fashioned oats (use GF oats for this recipe for GF diet)
1 cup plain 0% fat Greek yogurt
1 cup canned pumpkin
1 ripe banana
2 eggs
1/2 cup honey
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 tsp. cinnamon
1 tsp. pumpkin pie spice
Dash of nutmeg
2 TBSP ground flaxseed
1 tsp. vanilla
1/4 cup dark chocolate chips (optional but recommended)


Instructions:

Preheat oven to 350 degrees.

Spray muffin tin with non-stick cooking spray or line 12 muffin tins with muffin liners. If you use liners, make sure to spray the liners with a bit of non-stick cooking spray as well, as these muffins tend to stick a tad bit.

Place the oats in the food processor and process for about 20 seconds. Add remaining ingredients (minus the chocolate chips if using) to the food processor.

Process until everything is mixed together, about 30 seconds.

After processed,at this point, you can add in approximately 1/4 cup of dark chocolate chips to the batter before placing batter into muffin cups. I highly recommend this step :-)

Divide batter among liners, about 2/3 the way full and bake for 18-20 minutes. 

Let muffins cool in the pan on a wire rack for about 15 minutes, then remove from the muffin pan and continue to cool.

Muffins can be stored in an airtight container for a day or two and then placed in the refrigerator or put into a freezer bag and frozen for snack time on a later day. (I do love snack time.......) 

This recipe yields about 15 muffins.