Peach Pie Smoothie

The weather in Houston has been high and low, wet and dry, balmy and chilly. And that's just in the last week. And while I think most of us would be okay with the searing hot temperatures of summer holding off a little bit longer, that doesn't mean that we want to hold off on the good things summer has to offer. 

The tasty things.

Like, barbecue in the backyard, and fresh vegetables, and fruit...and peach pie. Except that peach pie isn't healthy and doesn't fit in with most of our diet programs or align with our fitness goals. The good news, is that there is a smoothie to solve that. 

A sweet and satisfying delicious-as-dessert smoothie to satisfy your need for your favorite summer flavors, while keeping your goals in check. We got you.

Peach Pie Smoothie

Gather:

1/2 cup milk of your choice. (Almond, Coconut, Whole, Goat...whatever)

1/2 cup of nonfat yogurt

1 tbsp honey (use local to get anti-allergy benefits!)

1/4 tsp vanilla 

1 cup frozen (preferably FRESH frozen) peaches

1/8 tsp ground cinnamon

Pinch nutmeg

Pinch Ginger

Method:

If you don't have fresh, in-season peaches yet in your area (but you're still craving) then using frozen unsweetened is fine. If not, core a peach and slice it into 6-8 pieces, then freeze. Freezing the peaches first will give the smoothie a better consistency and eliminate the need to add ice. 

-Put all ingredients in a blender and process until smooth.

Join us back here next week for a great grill recipe!

Apple Cookies

Ok, so they aren't really cookies. Hope you are not too disappointed. But they are crunchy and sweet and really delicious. They have protein from nut butter, almonds and walnuts and are filling because the apple packs a fiber punch. These aren't your grandma's cookies, yo. 

Dessert is a real thing. It doesn't matter how filling your dinner was or how hungry you aren't, dessert still sounds good. But after making good choices for your meals all day and getting a workout in, ruining it all with something high fat and high sugar is the worst. Try out this week's recipe for an alternative to dessert, or as a filling snack for after workouts. (Or, whenever)

Apple Cookies

Ingredients

1 Apple

1/4 cup Peanut butter

1/4 cup Chocolate chips

1/4 cup sliced almonds

1/4 cup coconut

1/4 cup walnuts

Method: 

• Slice apples into 1/4 inch rounds
• Spread with peanut butter (or almond butter if you prefer)
• Top with chocolate chips, coconuts, sliced almonds and walnuts

Whole Fruit Popsicles

Listen, we think you really need popsicle molds. You can get them at your local Walmart, on Amazon, or at Target. Wherever they can be found, they need to be purchased. By you. Immediately. 

Not only are they a necessity for today's recipe, they are also a handy tool for any time that sweet tooth strikes. Making your own at home frozen treats is not only economical, but a great way to get in the fruit your body needs on a daily basis--and in a fun and delicious way. 

As the temperatures climb, it becomes necessary to find tasty, healthy snacks to beat cravings when they strike. But store bought ice-cream novelties are generally either not good for you, or if they are, then they are massively overpriced. 

This recipe is an awesome alternative to other popsicle options. It is jam packed with  real, fresh fruit with the added bonus of potassium from the Coconut Water used to set the fruit in the mold. Fresh fruit, hydrating coconut water, and a recipe so easy to prepare that there really is no excuse to buy a klondike. Ever. 

Real Fruit Popsicles

Ingredients:

2-3 Kiwis, peeled and sliced

1 pkg Fresh Strawberries, sliced

2-3 Tangerine Oranges, peeled and sliced

1 pkg Fresh Blueberries

Coconut Water

Popsicle Mold

Method

1. Add cut up fruit to popsicle mold — allow room for space between fruit, do not over pack. 
2. Pour in coconut water until it reaches the top of each mold.
3. Freeze the molds overnight, or until solid. Once frozen completely, enjoy immediately. 

Stay cool and see you next week with another healthy recipe! 

Ranch Chicken Skillet

If you've got 15 minutes and a skillet, then you've got dinner. Coming home from work every night, dinner can be the last hassle that anyone wants to deal with. Who has time for one more task, one more problem, one more responsibility? Nobody, that's who. But instead of stopping by some fast food, burrito joint, or 'on-the-go' healthy pre-prepped meal place, just whip up a 15 minute skillet full of protein and vegetables.

It's that easy, y'all. Don't make dinner so hard, don't put so much pressure on yourself. Healthy doesn't have to be difficult. And we'll prove it to you...

RANCH CHICKEN SKILLET

Gather:

• 3 tablespoons olive oil
• 1 1/2 pounds boneless skinless chicken breasts, diced into bite-sized pieces
•  2 cups broccoli, cut into bite-sized pieces
• 1 cup zucchini, diced in 1/4-inch pieces
• one .74-ounce packet Ranch dressing seasoning and dressing 
• 2 tablespoons lemon juice
• about 2 cups fresh spinach leaves, cut into bite-sized pieces if necessary (2 big handfuls)

Method:

1. In a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping so  that all of the  sides cook evenly. Cooking time will vary based on thickness of chicken. Cook until about 70% done
2. Sprinkle half the packet of ranch seasoning mix over the chicken.
3. Add the broccoli, zucchini, and evenly distribute the remainder of the ranch seasoning mix.
4. Evenly add the lemon juice. Mix.
5. Cover skillet and allow vegetables to steam for about 3 minutes, or until just about crisp/tender.
6. Add the spinach and cook uncovered until wilted, about 1 minute. Stirring constantly.
7. Serve immediately! 

Lemon Banana Ice Cream

Even though the weather here in Houston has been funky lately, (storms, sun, wind, cold, more sun, wind, etc) it is clear that summer is firmly on its way.

Last weekend was the official start of spring, and nothing says spring in Texas like tropical fruits and ice cream. Right? Especially when its 85 degrees.

The only problem with increasing temperatures is the fact that instead of reaching for healthy fruits that are naturally sweet (and full of water, which our  bodies need more than ever when the temps rise!) we usually start thinking about a milkshake, or an ice cream. Anything cool and cold and sweet. 

Also, for those that celebrate there's a cruel holiday sneaking up this weekend. A holiday filled with chocolate eggs and rabbits and all other manner of diet disasters. Do not give in! With all of the hard work you've been putting in at the gym by yourself, or with your trainer, you don't want to undo all that commitment for your sweet tooth or a holiday. 

Solution: healthy ice cream. Last year we gave you a recipe for delicious strawberry "nice cream", and some pineapple "nice cream", but this time we are going whole lemon. Something sweet and tart, and perfectly refreshing --and it's only 3 ingredients, so it won't hurt your gains or your meal plan.

Lemon Ice Cream

Gather:

• 2 Frozen bananas (when freezing, break into two or three pieces per banana for easier blending)
• 1/2 Lemon- juice + zest
• 1 tbsp vanilla extract
• Optional-2 tablespoons lemon or vanilla yogurt for a little extra creaminess

Method:

Place frozen bananas, lemon juice and zest, vanilla and yogurt (if using) in your blender. 

Continue to blend, stopping to scrape mixture from sides if needed, until it reaches a frozen yogurt like consistency.

Eat. All of it. Do it. 

And that's it. A cure for your sweet tooth that is healthy and satisfying. See you back next week for a spring inspired dinner option!

Peanut Butter Cup Overnight Oats

image via pinterest

Yup, you read that correctly. Peanut butter cup overnight oats. You could have started your day with peanut butter and chocolate, and still have filled up on protein and healthy fats, and would probably still be feeling full.

Sound too good to be true? Well, it's not. 

Overnight oats are simple to prepare the night before, are the perfect warmer weather breakfast, and are a filling and nutritious breakfast option.(Do you remember our peanut butter and banana overnight oats from last year?) Do I have your full attention yet?

Enough chatter. Let's get cooking. 

Peanut Butter Cup Overnight Oats

Gather:

•  2.5 tbsp. creamy peanut butter
• 1/2 tsp. vanilla extract
• Pinch of salt
• 1/4 cup low-fat vanilla yogurt
• 1/3 cup unsweetened almond or coconut milk
• 1/2 cup old fashioned oats
• 1/2 - 1 tbsp. cocoa powder
• 1/2 tsp. stevia or sugar

Optional: dark chocolate pieces or chips

This is how we do it:

1. In a small bowl, combine the peanut butter, vanilla extract, and salt. Microwave for 10 seconds and then stir. 
2. Add in the yogurt, milk, oats, cocoa powder, and sweetener.
3. Stir well and make sure the peanut butter is stirred in thoroughly.
4. If desired, add in dark chocolate pieces.
5. Transfer the mixture into  small jar (we like ball jars.)
6. Place in the fridge for at least an hour or until oats are completely softened.(Preferably overnight.)
7. Store overnight oats in the fridge for up to 3 days.

And... you're welcome. 

Make a few day's worth on Sunday night and send Norton Fitness silent sighs of gratitude every day of the week. 

Cinnamon Roasted Almonds

Nothing says holidays like Cinnamon. Except maybe peppermint. Or hot cocoa. Or egg nog. Well, at any rate, cinnamon definitely is welcome around the holidays. Today's recipe for roasted cinnamon almonds is really tasty, supplies healthy vitamins and fats from the almonds. Cinnamon regulates your blood sugar, is high in nutrients and is widely thought a cancer preventative. 

So whip up this recipe tout-suite and chomp away. It is the perfect thing to bring to gatherings or parties and is also awesome just sitting out on the table, waiting to snatched up and enjoyed. Having healthier snacks around the house this time of year is essential to sticking to your goals and prevents over-indulging. 

So, make these. 

Roasted Cinnamon Almonds

Gather:

1tbsp ground cinnamon 

2 tsp baking stevia/sugar in the raw

1/4 tsp salt

2 cups Raw Almonds

Light Cooking Spray

Method:

1. Preheat the oven to 350°F.
2. In a large bowl, stir together the cinnamon, sugar, and salt.
3. Place the almonds in a single layer on a rimmed baking tray, and bake at 350°F for 5 minutes. Remove the tray from the oven, shake it back and forth to move around the almonds, and continue to bake for another 5-7 minutes, or until the almonds are lightly fragrant and toasty.
4. Immediately mist the nuts with the nonstick cooking spray. Shake the tray a few times, and spray again. Pour the nuts into the bowl with the cinnamon mixture, and toss until completely coated. Let the nuts cool completely to room temperature before transferring to an airtight container.

Enjoy!