Eat Clean Workshop – Sept 20

Eat Clean Workshop ~ Sat Sept 20 ~ 12noon

Join us for another EAT CLEAN WORKSHOP!

Saturday, Sept 20, 12 noon.

School is back in session and it’s time you get back on the ‘wagon’ and get a refresher on eating-clean, grocery lists, and recipes.

View event on Facebook!  Please reply with your RSVP due to limited number of seats. Any questions, please ask!

TrainWithJess.com

Pumpkin Pie Oatmeal Bake

New recipe just added to TeamJess!  This just might beat out my Pumpkin Protein bars!

Pumpkin Pie Oatmeal Bake

Servings: 9 • Size: 1 Square • Calories: 158.7 • Fat: 2.5 g • Carb: 30.1 g • Fiber: 4.5 g • Protein: 7.9 g • Sugar: 13.2 g
Ingredients:
15 Oz. 100% Pure Pumpkin
1/4 C. Stevia or Truvia
1/4 C. Light Brown Sugar (you can skip this part)
1 Large Whole Egg (I do not use this and it still tastes fine!)
2 Large Egg Whites
1 Tsp. Pumpkin Pie Spice
3/4 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 Tsp. Vanilla Extract
1 1/2 C. Unsweetened Almond or other milk
1/2 C. Plain Fat Free Greek Yogurt
2 1/2 C. Old Fashioned Oatmeal

Directions:
Preheat the oven to 350 degrees F. and lightly spray the inside of an 8×8 baking dish with non-stick cooking spray. In a large bowl, mix together the pumpkin, sweetener, brown sugar, eggs, pumpkin pie spice, baking powder, salt and vanilla until well combined. Whisk in the milk and greek yogurt. Stir the oats into the pumpkin mixture. Pour the mixture into the prepared baking dish and cover with foil.
Bake for 30 minutes. Remove the foil and continue to make for another 15 minutes or until set in the middle. Once done, remove the oatmeal from the oven and set aside to cool slightly. Serve warm and top with your choice of deliciousness! Throw a scoop of greek yogurt on top, sprinkle w/cinnamon and watch it melt in…sooooo good!
Store any leftovers in an airtight container in the fridge for 3-5 days.

Anything Goes Granola

LOADED WITH NUTRITION and not corn syrup

Makes: About 9 cups     Time: 30 minutes

• 5 cups rolled oats or other rolled grains

• 3 cups mixed nuts and seeds such as sunflower or sesame seeds, walnuts, pecans, almonds or cashews (in their RAW form of course and do NOT use the brand name Planters)

• 1 to 2 cup Puffins or Shredded Wheat cereal (cinnamon or plain flavor to your liking)

• 1 teaspoon cinnamon, or other spices to taste

• 1/2 to 1 cup honey or maple syrup, or to taste

• Salt (if you think you need to add it)

• 1 teaspoon vanilla (optional)

• 1 to 1 1/2 cups dried cherries or chopped dried fruit to your liking

1. Heat the oven to 350°F. In a large bowl, combine the oats, nuts and seeds, cinnamon, sweetener and vanilla if using; sprinkle with a little salt. Toss well to thoroughly distribute ingredients. Spread the mixture on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The granola should brown evenly; the darker it gets without burning, the crunchier it will be.

2. Remove pan from oven and add cereal. Cool on a rack, stirring now and then until the granola reaches room temperature. Put in a sealed container and store in refrigerator; it will keep for a few weeks.

* Try it with a side of Chobani yogurt or mix the granola in…either way, great protein source and it will get your metabolism kickin’!

Enjoy!

J~