Ingredients

    2 oz. Natural AppleWood Smoked Turkey Breast (about 6 slices)
    2 tablespoons hummus
    6 matchsticks red pepper
    6 matchsticks cucumber
    6 matchsticks carrot

Instructions

    1. Pile two slices of turkey on top of each other. Spread part of the hummus in the center of the turkey. Add 2 matchsticks of red pepper, cucumber, and carrot.

    2. Roll turkey from one side to the other, being sure to tuck the veggies in the middle.

    3. Repeat process.

Recipe From: http://www.joyfulhealthyeats.com/gluten-free-veggie-turkey-rollups-high-protein/

FroYo Berry Bites
Yields: 6 servings | Serving Size: 1 cup | Calories: 129 | Total Fat: 9 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 5 mg | Sodium: 17 mg | Carbohydrates: 10 g | Dietary Fiber: 1 g | Sugars: 8 g | Protein: 4 g | SmartPoints: 6

Whole Wheat Strawberry Blueberry Banana Bread
Yields: 1 loaf

Ingredients

    1/4 cup crushed almonds or almond meal
    2 tablespoons coconut sugar, (more for a sweeter FroYo Bite)
    2 tablespoons coconut oil, melted
    2 cups plain Greek yogurt
    2 tablespoons honey
    1 1/2 cups fresh chopped strawberries and/or raspberries
    6-cup muffin tin and liners

Directions

   1. Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to non-stick muffin tin.
   2. In a small bowl, stir together crushed almonds, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each muffin cup.
   3. In a medium bowl, mix together yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust.
   4. Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and enjoy!

Recipe: http://skinnyms.com/froyo-berry-bites-recipe/

Ingredients

   1 cup sliced cherry tomatoes
   1 cup chopped cucumber
   1/4 cup red onion
   2 tablespoons feta cheese
   1 teaspoon olive oil
   2 tablespoons lemon juice

Instructions


   1. Mix cherry tomatoes, chopped cucumber and red onion with 2 tablespoons feta cheese
   2. Drizzled with olive oil and lemon juice

Recipe from: http://www.onegoodthingbyjillee.com/2015/02/28-healthy-snacks-200-calories-honor-american-heart-month.html

Easy Pumpkin Quick Bread - Low Carb and Gluten Free
| For 1/12 loaf: 272 calories| 5g fat | 4g net carbs | 8g protein | Serves: 12 slices |

Mini Veggie Salad
| 190 Calories |

Ingredients

    1/2 cup sweet potatoes, cooked, mashed;
    2 bananas, ripe;
    1/4 cup almond butter;
    2 eggs;
    1/2 tbsp. pure vanilla extract;
    1/4 cup fresh blueberries

Instructions

   1. Preheat the oven to 375 F.
   2. In a bowl, combine the cooked sweet potato and ripe banana; mash until well mixed.
   3. Add the almond butter, eggs, and vanilla; whisk until well combined.
   4. Grease mini muffin tin pan.
   5. Fill each muffin tin with the banana mixture and add the blueberries on top.
   6. Place in the oven and bake for about 20 minutes.

Recipe From: http://paleoleap.com/sweet-potato-banana-and-blueberry-muffins/

​​​  +1.7804490968

Iron Goddess Studio, Kickboxing, Yoga, Iron Goddess Logo, Sherwood Park

Chunky Monkey Quinoa Breakfast Cookies
| Prep time: 5 mins | Cook time: 15 mins| Total time: 20 mins | Serves: 14 - 16 cookies |

Snacks

Veggie Turkey Rollups
|Serving size: 1 |Calories: 194 |Fat: 6 g |Carbohydrates: 16 g| |Sugar: 7 g |Sodium: 617mg | Fiber: 5 g | Protein: 13 g | |Cholesterol: 25 mg |Total Time: 5mins|

Sweet Potato Banana and Blueberry Muffins
|Serves:4 |Prep Time: 10min | Cook time: 20 min | Protein: 8g | Fat: 12g| |Carbs: 25g|

Ingredients

  2 cups (240g) whole wheat or gluten-free* flour (measured correctly)
  1 tsp baking powder
   ½ tsp baking soda
   ¼ tsp salt
   1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
   2 large egg whites, room temperature
   1 ½ tsp vanilla extract
   ¾ cup (200g) mashed banana (about 2 medium)
   ¼ cup (60g) plain nonfat Greek yogurt
   3 tbsp (45mL) honey
   ¼ cup (60mL) nonfat milk
   ½ cup (80g) diced fresh strawberries (about 4 medium-large)
   ½ cup (70g) fresh blueberries

Instructions

  1. Preheat the oven to 350°F, and lightly coat a 9”x5” loaf pan with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter or coconut oil, egg whites, and vanilla. Stir in the mashed banana, Greek yogurt, and honey, mixing until no large lumps of yogurt remain. Alternate between adding the flour mixture and the milk, stirring just until incorporated, beginning and ending with the flour mixture. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the strawberries and blueberries.
  3. Spread the batter into the prepared pan. Bake at 350°F for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes:
    For the gluten-free flour, I recommend as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1½ teaspoons xanthan gum.
    Frozen berries may be substituted instead. Thaw the strawberries slightly, just enough to dice, but add both them and the blueberries while still frozen. The loaf may need to be baked longer; use the toothpick test to determine when it’s done. (Remember, frozen blueberries bleed and will turn the loaf slightly gray in color.)



Recipe from: http://amyshealthybaking.com/blog/2015/06/21/whole-wheat-strawberry-blueberry-banana-bread/
Ingredients

    ¾ cup butter, melted
    4 large eggs
    ⅓ cup unsweetened almond milk
    1 cup canned pumpkin puree
    ¼ tsp maple extract
    2 cups almond flour
    ½ cup coconut flour
    4 tsp baking powder
    ½ cup erythritol sweetener
    pinch of salt
    1 tsp ground cinnamon
    ¼ tsp ground nutmeg
    ¼ tsp ground allspice
    ¼ cup chopped walnuts (omit if nut allergy)

Instructions

   1. Preheat oven to 350 degrees (F)
   2. Combine the melted butter, eggs, almond milk, pumpkin puree, and maple extract in a blender and blend until smooth.
   3. Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
   4. Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
   5. Stir in the nuts if using.
   6. Line a long, narrow loaf pan with parchment paper and spoon the batter into the pan. Sprinkle with additional nuts if desired.
   7. Bake the bread at 350 degrees (F) in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)
   8. Turn off the oven and leave the bread in there for an additional 15 minutes.
   9. Remove the bread from the oven and then from the pan using the parchment paper base to lift it out.
   10. Cool on the counter or in the refrigerator loosely covered for a minimum of 4 hours, but for best results leave it overnight before slicing.

Recipe from: http://www.ibreatheimhungry.com/2015/10/easy-pumpkin-quick-bread-low-carb-and-gluten-free.html

Ingredients

    1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
    ½ cup peanut butter (or nut/seed butter of choice)
    ¼ cup pure maple syrup
    1 medium banana, mashed (+ slices for topping, optional)
    1 teaspoon vanilla extract
    ½ cup rolled oats
    ½ cup quinoa flakes
    1 teaspoon baking powder
    1 teaspoon cinnamon
    ¼ teaspoon salt
    ¼ cup dark chocolate chips
    ¼ cup chopped walnuts
    2 medjool dates, pitted and chopped
    1 tablespoon chia seeds


Instructions

 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
   2. Whisk together the flaxseed meal and water, and set aside.
   3. Beat together peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
   4. Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in chocolate chips, walnuts, dates and chia seeds.
   5. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
   6. Bake cookies on center rack for 15 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
   7. Enjoy at room temp or slightly reheated in a microwave.

Recipe from:http://www.simplyquinoa.com/chunky-monkey-quinoa-breakfast-cookies/