We would like to thank all of our past clients who stood by us, our family and our Gym. We have relocated to the Sunshine Coast in Sunny Queensland where we are living our best lives.
We wish you all the very best for the future.
We know that being at home 24/7 can produce a lot of anxiety and that causes for us to wanting to eat more, so why don’t we dot it but trying to keep it healthy? That’s why today we want to share with you three great, easy recipes from our section #Healthyhumpday to keep it fun and healthy, besides cooking is a great activity you can do with your family, partner, kids o by yourself.
#1 Frozen Yogurt Bark with Berries:
Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 2 cups nonfat plain yogurt⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/4 cup agave (honey or maple syrup are also OK to use)⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/2 teaspoon pure vanilla extract⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/4 teaspoon fresh lemon juice⠀⠀⠀⠀⠀⠀⠀⠀⠀
– pinch salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
– strawberries, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
– blueberries⠀⠀⠀⠀⠀⠀⠀⠀⠀
– raspberries⠀⠀⠀⠀⠀⠀⠀⠀⠀
– chopped pecans, for garnish⠀⠀
Instructions:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Line a baking sheet with wax paper and set aside.⠀⠀⠀⠀⠀⠀⠀⠀⠀
In a large mixing bowl combine yogurt, agave, vanilla, lemon juice, and salt; whisk until thoroughly combined.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Transfer yogurt mixture to previously prepared baking sheet and spread it around to an even thickness. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Top with berries.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Garnish with nuts (optional)⠀⠀⠀⠀⠀⠀⠀⠀⠀
Freeze for 2 to 3 hours, or until firm.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cut into pieces and serve.
#2 Chocolate Cake!⠀
Ingridients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 3 eggs, large⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 cup maple syrup or honey⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 2 cups plain regular or Greek yogurt (3%+ fat)⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 tsp baking soda⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 1/2 tsp baking powder, aluminum-free⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 tsp pure vanilla extract⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/4 tsp salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/2 cup cacao powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 2 cups whole wheat flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
Frosting:⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 1/2 cups plain Greek yogurt (2%+ fat)*⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/3 cup maple syrup⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/3 cup cacao powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/2 tsp pure vanilla extract⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Instructions:⠀⠀⠀⠀⠀⠀⠀⠀⠀Place 2 cake pans bottoms down on 2 pieces of parchment paper, circle around with apencil, then cut out each circle with scissors. Place cut outs inside of each cake pan and spray with cooking spray covering the sides. ⠀⠀⠀⠀⠀⠀⠀⠀⠀Preheat oven to 350 degrees F. Add eggs and maple syrup, beat with an electric until well incorporated. Add yogurt, baking soda, baking powder, vanilla, salt and beat with a mixer for 30 seconds.⠀⠀⠀⠀⠀⠀⠀⠀⠀Add cacao powder, whisk until well mixed.⠀⠀⠀⠀⠀⠀⠀⠀⠀Add flour and whisk until smooth and smooth consistency. Divide batter between 2 previously prepared cake pans and bake on a bottom rack for 27 minutes or until toothpick inserted in the centre comes out clean.⠀⠀⠀⠀⠀⠀⠀⠀⠀
While cake is baking, prepare the frosting. In a large bowl, add yogurt, maple syrup, cacao powder and vanilla; whisk well.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Refrigerate until ready to assemble the cake.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Remove cakes from the oven and let cool for 10 minutes. Using a spatula, separate the edge of each cake from the pan, flip over on your hand, peel off parchment paper, and place bottom down on a cooling rack. Let cakes cool off completely before assembling.⠀⠀⠀⠀⠀⠀⠀⠀⠀
When ready to assemble the cake, using long (fillet) knife, cut each cake in half lengthwise. Place the bottom layer and spread 1/4 of frosting on it. Repeat with remaining layers. Decorate however you wish.
#3 Healthy Carrot Cake
Ingridients:⠀⠀⠀⠀⠀⠀⠀⠀⠀ DRY⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 3–4 large carrots, peeled and grated (2-cups packed)⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 3/4 cup white whole wheat flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 3/4 cup all-purpose flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/2 cup light brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
-1/2 teaspoon baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/2 teaspoon baking soda⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 teaspoon cinnamon⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/2 teaspoon ground ginger⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/8 teaspoon salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/3 cup chopped pecans⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/3 cup raisins⠀⠀⠀⠀⠀⠀⠀⠀⠀
WET⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/3 cup unsweetened apple sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 2 large eggs⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 teaspoon vanilla extract⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/4 cup maple syrup⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/4 cup unsweetened almond milk⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 2 tablespoons melted coconut oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
CREAM CHEESE FROSTING⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/2 cup fat-free cream cheese⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/2 cup nonfat Greek yogurt⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 2 tablespoons maple syrup (or more to taste)⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Instructions ⠀⠀⠀⠀⠀⠀⠀⠀⠀Preheat oven to 350ºF and spray a 9×9-inch pan with coconut oil cooking spray. Set aside.⠀⠀⠀⠀⠀⠀⠀⠀⠀Next, peel and grate 2 to 3 large carrots. Place grated carrot on 2 pieces of paper towel and squeeze out as much of the moisture as possible. Save the juice and drink it! It’s good for you ⠀⠀⠀⠀⠀⠀⠀⠀⠀Measure out 2 cups of grated carrots and then place into a large bowl along with the rest of the dry ingredients and mix.⠀⠀⠀⠀⠀⠀⠀⠀⠀In a medium bowl, mix together wet ingredients minus the coconut oil.⠀⠀⠀⠀⠀⠀⠀⠀⠀Add wet ingredients into the dry ingredients and mix. Finally, add in melted coconut oil and mix again.⠀⠀⠀⠀⠀⠀⠀⠀⠀Transfer batter into a 9×9-inch pan and into the oven. Bake at 350ºF for 25-30 minutes.⠀⠀⠀⠀⠀⠀⠀⠀⠀Let carrot cake cool for at least an hour before frosting.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
CREAM CHEESE FROSTING⠀⠀⠀⠀⠀⠀⠀⠀⠀While the carrot cake is cooling, make healthy cream cheese frosting. Place all ingredients into a medium bowl and mix until smooth.⠀⠀⠀⠀⠀⠀⠀⠀⠀Once the carrot cake is cool enough, frost, top with optional ground cinnamon and chopped pecans.⠀
How delicious does this recipes are? You can adapt them to your needs and add any other ingridient you like.
Fun and so delicious!