Fitness MG

This carrot cake oatmeal muffins recipe is made with simple ingredients for muffins that are just so incredibly tasty with a flavor reminiscent of carrot cake. Here’s everything you’ll need:

Flour: This recipe calls for whole wheat flour, which makes these hearty & satisfying and gives them a nice nutty taste. Feel free to sub with all-purpose flour or whole wheat pastry flour, if preferred.
Instant oats: these Add texture, fiber, and nutrition to the muffins.
Baking powder: Helps these rise as they bake.
Salt: Brings the flavors together.
Cinnamon & vanilla extract: For delicious, cozy flavor.
Eggs: Two large eggs help with binding the ingredients and ensure proper baking.
Oil: Just 2 tbsp of vegetable oil adds extra moisture. You can really use any light oil you’d like – olive oil, canola oil, melted coconut oil, or even melted butter will work.
Honey: For delicious natural sweetness. Use maple syrup, if preferred, but note the flavor will be a bit different and they may be less sweet.
Cream cheese: To reduce the oil needed in these, we’re adding cream cheese, which keeps these tender and moist, and gives them a subtle tang.
Carrots: You’ll need to finely shred about 3 medium carrots for major carrot cake goodness!

HOW TO MAKE THIS CARROT CAKE MUFFIN RECIPE

Prep: Preheat the oven to 350ºF and line your muffin tin with paper liners.
Mix the dry ingredients: In a medium bowl, combine the flour, oats, baking powder, salt, and cinnamon.
Combine wet ingredients: In a second bowl, whisk the eggs, oil, honey, cream cheese, and vanilla until smooth.

Combine the wet & dry ingredients: Add the flour mixture to the liquid ingredients and stir to incorporate. Fold in the grated carrots.
Add batter to muffin pan: Divide the batter among your prepared muffin cups and bake for 25-30 minutes.
Cool & enjoy: Allow the muffins to cool on a cooling rack, then serve and enjoy!

As soon as possible the new is coming!!!!

Asian Peanut Butter Sesame Chicken

Ingredients

For the chicken:

5 tbsp. Peanut Butter
50ml orange juice
3 tbsp. Sugar-Free Syrup (Maple Flavour)
3 tbsp. soy sauce
1 thumb ginger (grated)
3 chicken breasts
For the salad:

2 cucumbers (spiralised or thinly sliced)
2 carrots (spiralised or thinly sliced)
Salad dressing:

2 tbsp. Sugar-Free Syrup (Maple Flavour) or Maple Syrup
4 tbsp. soy sauce
2 tbsp. sesame oil (if you don’t have this, substitute for your preferred oil or go without to reduce fat content)
Serve with:

30g (dry weight) brown/basmati rice per meal
Method

1. Preheat the oven to 200°C or 180°C for fan-assisted.

2. Whisk peanut butter, 100ml hot water and orange juice together until smooth then add the syrup, soy sauce and ginger. Set aside.

3. Season and sear the chicken breasts by frying on a high heat using a non-stick pan for 3 minutes on each side, then transfer to a casserole dish and thoroughly coat the chicken with the peanut butter sauce.

4. Bake for 20 minutes.

5. Whilst waiting, make the salad dressing by whisking the syrup, soy, sesame oil and seeds together, then combine with the spiralised cucumber and carrots.

6. Once the chicken is cooked, place into meal prep boxes and serve with the salad and brown rice. Three days lunch prep sorted.

Low-Carb Loaf Tin Lasagne

Ingredients

1 tsp. Coconut Oil
1 white onion, coarsely chopped (or 1 tbsp. onion powder)
2 cloves garlic, finely chopped (or 1 tsp. garlic powder)
1 tbsp. dried oregano
350g turkey mince
600g chopped tomatoes or tomato passata
300g lasagne sheets
1 courgette
1 tsp. sea salt and black pepper
400g cottage cheese
3 egg whites
100g low-fat cheese (grated)
Method

First, make your turkey ragu. Add the coconut oil to a pan on a medium to high heat. Add the onion and sauté for 3-4 minutes, then add the garlic and sauté for a further 2 minutes (if you’re using the powdered versions, add them after the next step).
Next, add the turkey mince and break it up a little using a spatula, then allow it to brown for 3-4 minutes, stirring occasionally. Stir in the oregano, ½ tsp. salt and pepper and the tomatoes and simmer on a low heat for 10 minutes.
While you’re waiting, whisk cottage cheese and egg whites together in a bowl using a fork with the remaining salt and pepper. Set aside. Preheat the oven at 200°C or 180°C for fan-assisted.
Now prepare your courgette and lasagne sheets. Use a vegetable peeler to slice the courgette lengthways to get long slices. Wash the lasagne sheets under cold water in a colander.
Once the turkey ragu is ready, it’s time to make up the lasagne. Start with a layer of courgette sheets for easy removal once cooked. Then alternate between the ragu, cheese sauce, lasagne sheets, and courgette. Finish with a layer of lasagne, then cheese sauce, then sprinkle with low-fat cheese.
Bake for 15 minutes with foil on, then remove the foil, turn the heat up by 20°C and bake for a further 20 minutes. Once cooked, divide into four meal prep containers, serve with your favourite salad or vegetables and store in the fridge for up to three days.

Make THE BEST Spicy Chicken With Couscous

Ingredients
1 tbsp curry paste
1 tbsp mango chutney
1/2 tsp turmeric
1 serving salt (to taste)
50 ml olive oil
4 chicken breasts
300 g couscous
350 ml vegetable stock
Optional extras:
Pomegranate seeds
Coriander
Method

To make a marinade for your chicken, add the curry paste, chutney, turmeric, salt and olive oil to a bowl and mix it well.

Cut each chicken breast in half before adding to the marinade. Stir well until all of the chicken is covered.

Leave the chicken aside for at least 20 minutes — ideally in the fridge overnight.

Heat a grill pan over medium heat and lay out your chicken pieces. Grill the chicken pieces for 5-6 minutes on each side, or until golden and slightly charred.

Meanwhile, place the couscous in a big bowl and carefully pour in the boiling vegetable stock. Cover the bowl with a lid and leave to the couscous to soak for around 5 minutes.

Fluff your couscous with a fork and add any extras you want. Pomegranate seeds are great for a colour and flavour.

Divide your couscous into 4 containers before topping with two pieces of marinated chicken. Finish the dish with a sprinkle of coriander.