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Roasted Beets & Butternut Squash Arugula Salad
Ingredients

  • Package of cubed butternut squash
  • 4 beets
  • 1 tbs. olive oil
  • 1/2 tbs. thyme leaves
  • 1/2 tbs. garlic powder
  • Salt
  • Pumpkin seeds
  • Sesame Seeds
  • Arugula
  • Vegan mozzarella
  • Balsamic vinegar

Instructions

  • Preheat oven to 400.
  • Cut off greens and scrub the beets. Slice in half or fourths and place the beets and cubed squash on a baking sheet.
  • Drizzle with olive oil and sprinkle garlic powder, salt and thyme on top.
  • Roast at 400 for 40 minutes, or until tender. Let cool.
  • Serve over arugula and top with pumpkin seeds, sunflower seeds, vegan mozzarella and a drizzle of balsamic vinegar.


image3345

Orange Turmeric Smoothie Ingredients

  • 8 ounces cold, organic unsweetened coconut water
  • 3 oranges, peeled
  • 1 mango, peeled and cubed
  • 1 teaspoon turmeric powder
  • 1 inch piece of ginger, peeled and minced finely
  • 1 tbs. lemon juice

Instructions

  1. Add the coconut water, oranges, mango, lemon juice, turmeric powder and ginger to the blender. Starting the blender on a low speed, blend until smooth. If needed gradually increase to higher speeds and blend until smooth.
  2. Enjoy!


image3346

 Prime Body Green smoothie

Ingredients
2 cups filtered water

1 handful of organic spinach, kale & romaine lettuce

1 organic celery stalk

Juice from one organic lemon

1 ripe organic banana

1 organic pear

1 organic green apple

1 tsp. fresh ginger

2 tbs. broccoli sprouts

Blend well and Enjoy!




image3347

Vegan Pumpkin Pie with Graham Cracker Crust


How to make the graham cracker crust

You will only need 3 simple ingredients!

  • 1 & 1/2 cups graham cracker crumbs
  • 6 tablespoons vegan butter (I used Smart Balance)
  • 1/4 cup coconut sugar

Place graham crackers in a food processor and pulse until coarse crumbs form. Add the melted vegan butter and sugar and pulse until combined. The mixture will be thick and have a sandy texture. Pour crumbs into a pie pan. Press crumbs into pan and up the sides. This crust mixture will fit a 9-10 inch pan. Pre-bake for 8 mins at 350 degrees. Allow to completely cool before adding the filling.

Ingredients for the filling

  • 2 cups pumpkin puree
  • 1/2 tsp. salt
  • 1 cup coconut milk from the can
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. all spice
  • 1/2 cup coconut sugar
  • 1/4 cup arrowroot starch

Instructions

In a large bowl add all of the pie ingredients. Blend together well with a whisk until arrowroot starch is completely whisked out.*If you have time, leave mixture sitting out for about an hour before baking. I personally think it tastes even better when ingredients are left to sit out a bit.Pour the batter into the pie crust and bake for an hour.Remove and let cool completely. Cover with foil and set in the fridge for a few hours before serving. Top with non-dairy almond whipped cream. Enjoy!




image3348

Vegan Chocolate Donuts

These are a-mazing! I had a few left over so I brought them to the gym to give to my clients. They loved them and couldn't believe they were vegan, gluten-free and healthy!

Ingredients

  • 1/4 cup aquafaba* (the liquid in a can of chickpeas) + 1 tbs.
  • 1/2 cup unsweetened plain almond milk (warmed in the microwave or on stove top)
  • 1/4 cup melted coconut oil
  • 1/4 cup coconut sugar
  • 1/4 cup organic maple dark syrup
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup unsweetened applesauce
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cups unsweetened cocoa powder
  • 2 cups almond flour


GLAZE optional

  • maple syrup
  • unsweetened cocoa powder
  • 1/4 tsp vanilla extract


Instructions

  • Preheat oven to 375 degrees and lightly grease two donut pans.
  • To a small mixing bowl, add aquafaba and use a mixer (or whisk) to vigorously blend until soft peaks form - about 1-2 minutes. Set aside. (If yours doesn’t quite whip up into soft peaks, it’s OK. Just get them as fluffy as possible! A sprinkle of cream of tartar helps them firm up.)
  • Warm almond milk in the microwave. This way, it doesn’t harden the coconut oil. Set aside.
  • To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, sea salt and whisk vigorously to combine - about 45 seconds. Then add applesauce and warmed almond milk and whisk once more to combine.
  • Add baking powder, baking soda, cocoa powder and almond flour.
  • Lastly, add the whipped aquafaba and gently stir/whisk in, trying to be as gentle as possible.
  • Bake for 20 minutes.
  • In the meantime, make glaze. To a small mixing bowl, add maple syrup, cocoa powder and vanilla extract. Whisk to combine. You should have a slightly thick glaze. If too thick, thin with a little maple syrup or a small amount of almond milk.
  • Taste and adjust sweetness if needed by adding more maple syrup.
  • Glaze the donuts! Then top with desired toppings, such as sprinkles, coconut flakes, or cacao nibs.


image3349

Almond Flour Pita Chips

Ingredients: 

1 1/2 cup almond flour 

2 tablespoons flaxseed

1/2 teaspoon sea salt

1 tsp. thyme 

5 tbs. water 


Scoop dough onto a large piece of parchment paper (about the size of the baking sheet). Place a second piece of parchment paper or wax paper on top of dough. Using a rolling pin, roll dough into a 10-inch by 9-inch rectangle. Tear off pieces of the dough and squish them into place, as much as needed, to make a relatively even rectangle.

Remove the top sheet of paper and transfer the parchment paper with the dough onto the baking sheet. Using a pizza cutter or large knife, cut the rectangle into 1-inch squares. If desired, use a wooden skewer to make a hole in the center of each square.

Bake at 350° for 20 to 25 minutes until light golden brown and dry. Remove from oven and lift parchment (with crackers) onto a cooling rack. Cool completely. Break into squares.


image3350

Butternut Squash and White Bean Chili

Ingredients

  • 1 medium yellow onion, diced
  • ½ bunch cilantro, stems and leaves divided
  • 1 red bell pepper, diced
  • 2 large jalapeños, deseeded and finely diced
  • ½ tsp cumin
  • 1 tsp smoked paprika
  • 4 cups navy beans, cooked and rinsed
  • 3 ½ cups butternut squash, diced into  ¼” cubes
  • 3 ½  cups  vegetable stock divided (¼ cup)
  • salt and black pepper, to taste
  • Instructions
  • Add diced onion and chopped cilantro stems to a pot along with 1/4 cup of the vegetable stock. Reduce the heat to medium-low, and sauté the onion and cilantro until translucent, about 3-5 minutes.
  • Then, add the bell Pepper, jalapeño, cumin, and smoked paprika to the pot along with another small splash of Stock. Sauté for an additional 1-2 minutes.
  • Finally, add the beans, cubed butternut squash, and the remainder of the vegetable stock to the pot; bring everything to a boil over high heat, and then reduce the heat and simmer for 20-25 minutes, stirring every few minutes to help break down the squash and make things nice and creamy. Add salt and black pepper to taste, then divide into bowls, top with fresh cilantro, and serve warm.
  • Leftovers will keep in the fridge for up to one week, or can be frozen for up to two months.

Enjoy!


image3351

Oil-free salad dressing

Ingredients: 

1/2 red pepper

3/4 cup fresh cilantro

1 small tomato

1 clove of garlic

1  1/2 tbs.  lemon juice

1/2 tsp. sea salt

1 tbs. filtered water

1/4 tsp. black pepper

1/2 tsp. oregano 


*Blend all ingredients together in a food processor until smooth. Enjoy fresh or store up to two days in the refrigerator.


image3352

Chickpea Pumpkin Brownies

Ingredients

 15 oz. can chickpeas, drained and rinsed

1 cup pumpkin puree

1/4 cup nut butter (I used powdered pb2)

1/4 cup maple syrup

1 tbs. melted coconut oil

1 tsp. vanilla extract

1/4 cup almond flour

1/4 cup unsweetened organic cocoa powder

1/4 tsp. baking powder

1/4 tsp. baking soda

2 tsp. pumpkin pie spice
Instructions 

 1. Preheat the oven to 350 F / 175 C.

2. In a food processor, combine chickpeas, pumpkin puree, nut butter, honey, coconut oil, and vanilla extract. Blend until the mixture is smooth. 

3. Add the rest of the ingredients and mix in a large bowl. 

4. Pour into a greased 8×8 pan. Alternatively, you can use parchment paper instead of oil. Bake for 30-40 minutes. Insert a toothpick after baking for 30 minutes and if it’s mostly clean then your brownies are done. The toothpick won’t come out completely clean. The top should be clean but the bottom of the brownie will be gooey. That’s normal. The brownies will harden as they cool. Let sit for 10 minutes before cutting. Store in an airtight container for up to 5 days in the fridge.


image3353

Raw Vegan Blueberry Pie

Ingredients:

1/3 cup raw cashews

1/3 cup unsweetened shredded coconut

4 cups dates, pitted

20 ounces wild blueberries, thawed

1 mango, diced 

Directions:

For the crust, process cashews, coconut and 3 cups of dates in a food processor until thoroughly combined and smooth.  Press the crust into a 9- inch pie dish. Cover and refrigerate.  

For the filling:

Process half of the wild blueberries, the remaining cup of dates and the mango in a food processor until smooth. Stir in the other half of the blueberries. Pour the filling into the pie crust and allow to set in the refrigerator for at least an hour. Serve the pie cold and enjoy!

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