FIT VIXEN HEALTHY TRIX 'N TIPS

Wednesday, May 9, 2012

Chipotle Cinnamon Crock Pot Sweet Potatoes


Serves: 6-8    Prep Time: 10 minutes   Cook Time: 6-7 hours

  • 2 tbsp coconut oil, melted
  • 3 sweet potatoes, cut into 2 inch cubes
  • 1 red onion, diced
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 tbsp cinnamon
  • Salt and pepper to taste 
Grease your crock pot with 1 tbsp of the olive oil.
Add sweet potatoes, onion, chipotle pepper, cinnamon, salt and pepper to crock pot.
Drizzle with remaining tbsp of olive oil and stir well to incorporate ingredients.
Set crock pot to low and cook for 6-7 hours. You can turn the crockpot to warm until you are ready to serve. Try serving this with some grilled chicken sausage and a medley of squash, carrots and broccoli.


Want more recipes like this? Check out What I Gather.

Sunday, February 5, 2012

Football and Pumpkin Chili Keeps the Chill Off!

Had to share this one again in honor of the Superbowl!

Enjoy!

Caveman Friendly (cornbread muffins optional!)

1lb. ground beef
half a medium onion (chopped)
2 15oz. cans kidney beans (drained)
15oz. cans stewed or diced tomatoes (with juice)
8oz. can tomato sauce
1 cup pumpkin
chili powder, pumpkin pie spice, cinnamon, brown sugar (all “to taste”)
In a large pot, brown onions and ground beef. Once cooked, add the pumpkin, kidney beans, tomatoes & sauce. For the spices, I added everything “to taste”–starting with (about) 2 tsp. chili powder and 1 tsp. pumpkin pie spice, a sprinkle of cinnamon and brown sugar. Let simmer for 30 minutes to 1 hour (stirring occasionally). I ended up adding a little more chili powder & pumpkin pie spice.
Serve with pumpkin cornbread muffins for an extra good, cheap, eat!

More recipes like this at Good Cheap Eats!

Tuesday, January 17, 2012

Shrimp Scampi with a Little Head (of Garlic)

From: Caught Somewhere in Thyme

I was searching for the perfect scampi recipe. They all sucked. Only 2 cloves of garlic per 1 lb of shrimp? Really Tyler Florence? Really Giada, and you call yourself Italian! Barefoot Contessa fared better with 4 cloves per pound, but it just wasn't enough. I didn't even bother with Rachel Ray because she's the Food Network's Village Idiot. I want to have shrimp with my garlic. I had a small head. It would have to do. When I think scampi, I think shrimp and garlic. Everything else is just extra.

2 lbs shrimp (pealed, deveined)
1 small head of garlic, minced or pressed
1/2 cup lemon juice
1 tbsp white wine vinegar
2 Tbsp fat of choice (butter or olive oil)
5 sprigs fresh thyme
2 Tbsp fresh oregano, minced
2 Tbsp fresh basil, minced
salt and pepper

in a pan, heat fat. add garlic cook for about a minute or 2. Add herbs, salt pepper, cook for a minute then add shrimp. toss Shrimp in buttery garlicy goodness for about 3 minutes or until shrimp is no longer translucent. then add lemon juice and white wine vinegar. cook for another couple of minutes. With a slotted sppon ( i used a spatula) remove shrimp and reduce lemon juice to about half the volume.

Serve on top of spaghetti squash and/or zucchini linguini. I used both because like variety.

Sunday, January 1, 2012

Happy New Year! Roast Pork Tradition...

"Old fashioned pork and sauerkraut that is served here on New Year's Day for luck! Serve with mashed potatoes, and apple sauce for dipping the pork in."
Prep Time: 20 minutes, Cook Time: 6hrs, Rest: 20 min, Serves: 6
INGREDIENTS
  • 1 (4 pound) pork loin roast
  • 1 teaspoon caraway seeds
  • salt and pepper to taste
  • 2 cups sauerkraut with liquid
Directions:
1.Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
2.Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 160 degrees F (70 degrees C).


Find more recipes like this at All Recipes!

Sunday, December 18, 2011

Cocktails Even a Caveman Can Concoct!

Nor-Cal Margarita (A Robb Wolf original)
1-2 ounces of tequila (something better than bottom shelf)
Juice and pulp of 1/2 lime (squeeze it like the modern caveman or cavewoman that you are and use a fork to rake out the pulp)
Top off with club soda to taste

Gin Rickey
2 ounces of gin
Juice of 1 lime
Top off with club soda
Lime wedge for garnish

Rum and
Coconut Water

1-2 ounces of Rum (Light or Dark, but not Spiced)
Juice of a lime wedge
Top off with coconut water (regular or any flavored coconut water you prefer)

Vodka and Club Soda
1-2 ounces of vodka
Top off with club soda

Paleo Screwdriver
1-2 ounces of vodka
Squeeze the juice from one orange in your bare hand and grunt to make this drink a little more manly.

From the Scrawny WOD blog. Enjoy responsibly!

Healthier Spinach Dip

Wednesday, December 7, 2011

Low-Fat Holiday Eggnog

Want to serve something festive that won't have you looking as pudgy as Santa in the New Year? P90X nutritionist Carrie Wiatt's twist on this holiday favorite has a great carb-protein-fat ratio that'll help you stay healthier for the holidays.
  • 4 cups skim milk
  • 1-1/2 cups evaporated skim milk
  • 4 eggs
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • Ground nutmeg (to taste)
Chill 3/4 cup of the evaporated milk in the freezer for 30 minutes (to make it easier to whip). In a saucepan over medium heat, whisk together skim milk, remaining 3/4 cup evaporated milk, eggs, and sugar. Rinse whisk in hot water to ensure that no bacteria from the egg remain. Using a wooden spoon, stir mixture on stove constantly for 10 minutes until slightly thickened. (Do NOT boil.) Remove pan from heat; transfer mixture to a large bowl and let cool for several minutes. Place chilled evaporated milk and vanilla in a small bowl and whisk together until slightly thickened. (If you prefer, you can substitute 1/2 cup of rum or brandy for vanilla.) Add contents of this bowl to egg mixture and whisk for a few more minutes, until frothy. Refrigerate for 4 to 24 hours. If eggs begin to coagulate, strain mixture to remove solids. Top with ground nutmeg before serving. Makes 12 servings.
Preparation Time: 20 minutes (mixing), 30 minutes (prechilling), 4 hours to 24 hours (chilling)
Calories 73, Protein 6g, Carbs 7g,  Fat 2g, Saturated Fat 1g

For more recipes like this, go to Beach Body