Sweat Fixx

Low Impact | High Intensity | Total Body

FUEL FIXX: QUINOA PIZZA BITES

Quinoa Pizza Bites

You can whip these up in no time and have them ready for your Super Bowl party!. Move over pizza bites – quinoa pizza bites are where it’s at. Not only are these super easy to make, but  they are a healthier and much more delicious option! You can put your own twist on them by adding different veggies and even some meat. These are also easily turned into a vegan snack if you switch the egg out with a flax “egg” substitute and omit the cheese, which I noted in the ingredient list.  

Plus, these bites pack a much larger protein punch than your typical pizza slice.

Ingredients:

  • 1/2 cup uncooked quinoa
  • 1 teaspoon olive oil
  • 1/3 cup small diced zucchini
  • 1/3 cup small diced red pepper
  • 2 tbsp chopped white onion
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon dried Italian seasoning
  • 1/2 cup tomato sauce (more for dipping if you like!)
  • 1/3 cup grated Parmesan cheese, plus more for topping (omit or you can use vegan shredded cheese as substitute)
  • 2 eggs (or flax egg – 1 tbsp flax to 3 tbsp water)
  • 1 tablespoon chopped basil (I sprinkled on top after they were cooked)
  • Red pepper flakes, to taste (optional- they add a little kick!)

Directions:
 1. Pre-heat oven to 400 degrees Fahrenheit.
 2. Cook the quinoa according to package directions.
 3. Heat a large pan over medium heat and add the olive oil and onions. Cook for 2 minutes and then add the rest of the vegetables, 1/4 teaspoon salt, Italian seasoning and red pepper flakes. Cook mixture until vegetables are softened, about 10 minutes.
 4. Add the quinoa, cooked vegetables and remaining ingredients to a large bowl and mix until combined.
 5. Spray a muffin tin with cooking spray and then scoop the quinoa pizza mixture into each tin using a tablespoon. Sprinkle the top of each with a small amount of Parmesan cheese, if desired.
 6. Bake for about 15 minutes – let cool and then serve with the sauce for dipping if you like!

Enjoy! Don’t forget to share your thoughts and photos with us and tag #fuelfixx & @sweatfixx 🙂

FUEL FIXX: Sweet Potato Toast

I love a good toasted sprouted grain bread, and I love it even more with some peanut butter or mashed avocado on top. But, sweet potatoes might be one of my favorite foods of all time and when I discovered that I could switch out the bread for a slice of sweet potato, it became an ultimate game changer.

Choosing larger sweet potatoes will help when making this snack. I typically slice them lengthwise and about a ¼ inch thick. Using a mandolin makes it a lot easier, if you have one! Simply pop the slice of sweet potato into your toaster for about 5-6 minutes. You can also do this in the oven, but it will take a little longer.

From this point, you can choose your toppings – sweet or savory – the options are endless! Peanut butter is a great option for a little extra protein…choose organic when possible and a peanut butter with no added sugars or unnecessary ingredients. Spreading avocado on the sweet potatoes will also help you get those healthy fats

 

Why sweet potatoes?

Not only are they high in vitamins (B6, C & D – to name a few!) they are also great sources of iron, magnesium and potassium! That “sweet” taste of them comes from naturally occuring sugars within the potatoes that will be slowly released into your bloodstream, avoiding a spike in blood sugars.

You can creative with this snack or keep it simple, it doesn’t take a ton of time to make and you can even take it on the go if necessary! Have some fun, enjoy, and snap a pic or two to share with your #fixxfam!

Thanksgiving Fixx: Roasted Butternut Squash Soup

Thanksgiving week is here, and we are so excited to spend some time cooking, eating and enjoying the company of good friends and family. In order to celebrate Thanksgiving with our #FixxFam, we decided to share some of our favorite recipes.  For the next three days, we’ll be sharing a favorite Thanksgiving recipe from our crew.

Today, Laura, who is a rockstar member of our Front Desk crew, shares this Roasted Butternut Squash Soup recipe – perfect as a side for Thanksgiving or to make whenever you need to warm yourself up a little bit.

We hope you enjoy, and make sure you share your thoughts and pictures with #ThanksgivingFixx!

Roasted Butternut Squash Soup

This is one of my favorite Thanksgiving recipes because it gives you all the warm fuzzy feelings of a cheat meal without any of the guilt. I first made a version of this butternut squash soup for my dad when he was going through chemo and radiation. He couldn’t have solids for a while, and I needed to find something that would really fill him up and give him some comfort. Over the years I’ve tweaked this recipe to fall more inline with my goals of being on a mostly Paleo diet without sacrificing really amazing flavors. 

 

INGREDIENTS

SOUP

  • 1 large butternut squash
  • 3 carrots or a cup of baby carrots
  • 1 large onion
  • 5 cloves of garlic
  • 6 sage leaves
  • 6 sprigs of thyme
  • 1 sprig of rosemary
  • salt and pepper to taste
  • 2 tablespoon olive oil
  • 3 and 1/2 cups vegetable stock

CREAM

  • Can of organic coconut milk
  • 4 sage leaves
  • 2 sprigs of thyme
  • Salt and pepper

ROASTED PUMPKIN SEEDS

  • Cup of raw pumpkin seeds
  • Tablespoon Thyme leaves
  • Olive oil

INSTRUCTIONS:

SOUP

 

  1. Preheat the oven to 375 F.
  2. Peel, pit, and chop the butternut squash into 1 inch chunks. Add to a large roasting pan
  3. Chop the carrots and onions in big chunks and add to the pan
  4. Peel and smash the garlic and add to the pan
  5. Add the herbs, generous salt and pepper. Add olive oil and toss to coat
  6. Roast for 1 hour
  7. Once the vegetables and herbs are roasted, add to food processor with 1 cup of vegetable stock and puree. Remove the stems from the herbs before pureeing.
  8. Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well.
  9. Simmer on low for 15-20 minutes.

ROASTED PUMPKIN SEEDS

  1. On a baking sheet combine all ingredients- toss with olive oil
  2. Place in oven while your veggies are roasting bake for 10-15 minutes until golden brown
  3. Pull out and let cool while your soup is finishing up

CREAM

  1. In a small sauce pan add all ingredients
  2. Simmer on medium heat for 10-15 minutes until the coconut milk thickens up
  3. Pull off heat and set aside

 

SERVING

Ladle some soup into a bowl, drizzle with your coconut cream, sprinkle with a handful of Pumpkin seeds and ENJOY!

FUEL FIXX APPROVED: APPLE CINNAMON OVERNIGHT OATS

I am all about any meal that is quick and easy to make, without creating a large mess or a lot of dishes. Monday-Friday, my alarm goes off at 4 am, and I am usually gone for the majority of the morning. I know I need something I can grab and take with me for a delicious, healthy, and filling breakfast. I love eggs, but sometimes I feel like I need to switch it up. Overnight oats are one of my favorite ways to mix up breakfast.

Even when I am exhausted – I know that it will take me less than 5 minutes to throw together some oats in a mason jar, and I will be happy I did it in the morning. There are so many ways to mix up the overnight oats, so that you can always try different ingredients and flavors. I usually stick to a pretty basic base, and add frozen fruit or fresh fruit in the morning before I head out the door.

Oats are extremely high in fiber, which helps to make you feel full longer – avoiding any over snacking that may start to happen mid morning. Another benefit to starting your day with oats, is that it will help boost your energy. It is the perfect combination of a slow digesting carb and protein that will help keep you alert and energized for most of your morning.

INGREDIENTS:
– ½ cup quick oats (organic if possible!)
– 1 cup milk of choice
– 1 tbsp. chia seeds
– 1 tsp. maple syrup (honey works great as well)
– 1 chopped apple
-½ tsp cinnamon
– ½ tbsp almond butter (optional)

DIRECTIONS:

– Place oats, milk, chia seeds, sweetener of choice and cinnamon in mason jar or to-go container. Shake to mix and place in fridge overnight.
– Add chopped apples and a sprinkle of cinnamon if you like the next morning. I usually drizzle almond butter on top before closing the lid back up and heading out the door!

This is just one of the many ways to create overnight oats for a delicious breakfast option. I always start with the oats, milk and chia seed base and then switch it up from there. For the Fall, I love the apple cinnamon combination!

Enjoy and don’t forget to share your thoughts and or pictures with us!

Fuel Fixx: Stuffed Acorn Squash

Looking for that perfectly healthy, yet satisfying, fall recipe? You don’t have to look any further — we have brought a delicious Stuffed Acorn Squash recipe for everyone to enjoy.

This is a great recipe to prepare ahead of time, and to enjoy for dinner and lunch the following day. Not only is acorn squash in season (and extremely tasty), it has numerous health benefits. This particular squash helps strengthen your immune system – which we all need a little extra boost this time of year, along with fighting any inflammation we may have post Fixx!

Ingredients:
– 1 cup dry quinoa
– 3 acorn squash
– 2 ½ tbsp. preferred cooking oil (olive, grape seed, avocado, coconut)
– 1 cup diced onion
– 2 garlic cloves – minced
– ½ cup celery
– 2 cups mushrooms cleaned and chopped
– ½ cup cranberries (fresh or frozen)
– 1 tsp sage, thyme and salt (Himalayan if you have)
– ¼ tsp. cinnamon

Directions:
– Preheat oven to 375 degrees
– Cut the squash in half and scoop out the seeds and pulp
– Place cut side up on sheet, drizzle oil and season squash with S&P
– Roast for about 30 mins or until you can easily stick a fork into it
– While the squash is roasting, saute the onion, celery and garlic in the oil until tender (4 minutes or so)
– Add mushrooms, cranberries and spices. Saute about 7 minutes and then add the cooked quinoa and stir to combine.
– Keep veggies on low while squash finishes roasting. Stuff the squash with mixture and then roast in oven for a final 10 minutes

Quinoa is a great source of protein – it is the only plant based protein that contains all the essential amino acids our body needs. So, if you are a current vegetarian, or just trying to cut back on your animal protein intake – quinoa is definitely something you should be adding to your meals.

So let’s embrace the cooler temps and the delicious fall flavors and try some new recipes to fuel us after we get in our FIXX!

#FuelFixx: Pumpkin Smoothie

Fall is in the air, and along with the chillier temps comes everyone’s favorite fall flavor – pumpkin. September 1st hits and people go nuts over pumpkin-flavored everything.

As for me, I totally jump on board the pumpkin train, but I try to make more health-conscious choices.

Most of the pumpkin-flavor options have little to no actual pumpkin in them (scary but true), and a lot of added sugar. Taking the time to create your own pumpkin flavored snack, drink, or treat is well worth it. Get your #pumpkinfixx in the healthiest way possible!

One easy way for me to get my pumpkin fixx is by switching up my morning smoothie. This pumpkin smoothie is filling, healthy, and delicious – the perfect package!

Added bonus?

Drink this after you crush your workout at Sweat Fixx to help replenish electrolytes and restore muscle.

PUMPKIN SMOOTHIE RECIPE:

1 small frozen banana
¼ cup pumpkin puree
2 heaping handfuls of organic spinach
1 tbsp flax seed/chia seed or both!
⅓ cup plain unsweetened almond milk
½ tsp cinnamon
*Optional – 1 tbsp almond butter

Mix in some ice, then blend & enjoy!

So if you are like the millions of “basic” people that love their pumpkin, give this healthy alternative a try. You will get the real taste of pumpkin without adding processed sugars and unwanted calories. Enjoy fixx fam and don’t forget to share your photos!