A recipe you have all been asking me for! These are amazing, they have the perfect amount of calories to get your metabolism going along with some eggs. These also have some great carbs to power you through some tough workouts and they also have a some fiber and some protein! I usually eat two of these with some of our breakfast squash on top along with two eggs. And they are super simple to make and you can make the whole batch on Sunday and they will keep all week and you can just microwave them in the morning for a super fast and super healthy breakfast! If you are seriously pressed for time you can actually eat these bare handed (cold) while running out the door.

You can find this recipe under “Millennium Sweet Potato Pancakes” in Myfitnesspal.

Nutrition Info (per pancake):

• 116 Calories
• 7g Carbs
• 9g Fat
• 2g Protein
• 3g Fiber

Ingredients:

• 2 medium/large sweet potatoes
• 2 large eggs
• 1 cup Rob’s Red Mill gluten free pancake mix
• 1-2 tsp pumpkin pie spice (to taste and depending on how big your potatoes are)
• Grapeseed oil and/or coconut oil (I use both)

Directions:

Heat up a cast iron pan or skillet on medium/high heat.

Grate up the sweet potatoes (with the skin on) on a box grater and put in a very large mixing bowl.

Add pie spice, eggs, gluten free pancake mix.

Mix it all up! It should be fairly wet.

Add 1-2 tbsp of grapeseed oil and 1 tsp of coconut oil to the pan, it may smoke a little until you add the pancakes.

Drop 1/4 cup balls of the mix into the pan.

Flatten out the balls with a spatula.

Cook until golden brown and flip over, about 2-3 minutes per side.

ENJOY!

This Iced Coff a’ Cocoa is so easy to make and it is AMAZING! Seriously, if you love the iced coffee drinks from Starbucks or Caribou and want to save $300 a year or more by making your own then this is for you! Of course, if you just wanna try something new for the morning then you may like this as well. It is getting very hot here in Charlotte and when you wake up and it is already 80, having hot coffee just isn’t my idea of a “good morning”.

This is so good! You first get the smooth coffee taste and it finishes with an even smoother chocolate cocoa taste! Try not to drink it all on the first day! Hope you like it!

1. Go to Trader Joe’s and buy a can of Coffee a’ Cocoa

2. Get a one gallon pitcher that has a somewhat airtight lid on it. Unlike hot coffee that can burn when left on and tastes like crap when allowed to get cold and then needs to be re-heated or is more than a couple hours old, cold brewed coffee will keep in the fridge for over a week and taste just as good at the end of the week as it did when you first made it.

3. I like my coffee a little stronger, so I use 1 1/2 cups per gallon, you can cut this down or make it even stronger.

4. Turn your tap on full hot and fill the bottom inch or two of the pitcher before you start pouring in the coffee. I like to pour it in at the same time as the water. Be sure to leave at least a couple inches at the top.

5. A lot of the coffee will float to the top and won’t be wet, so I like to soak it with the sprayer to fill the last couple inches of the pitcher.

6. When filled it should kinda’ frothy.

7. Give it a good stirring for a minute…a whole minute, not a few seconds. Then put it in the fridge (I forgot to take a picture of this, sorry). Leave it in the fridge overnight.

8. Pull the pitcher out the next day and give it another good stir for a whole minute.

8. Now you’ll need another container that will hold a gallon, anything will do, a camping thermous, tupperware, a punch bowl, whatever. Hold your metal coffee filter over the spare container and begin pouring the unfiltered coffee through it. Due to the cocoa being so fin and kinda sludgy, it will cake up the sides of the filter, stop pouring when it gets really full.

9. When the filter gets too clogged to work effectively, take a rubber spatula and scrape down the sides of the filter, Eventually you will have to do this on every pour as it will begin to fill up with coffee and cocoa. DO NOT EMPTY IT BETWEEN POURINGS!

10. Once you are done with the filtering, empty the filter, I like to empty it outside in the garden. Then rinse out your original 1 gallon container as it will have a bunch of coffee and cocoa that didn’t get out. Now pour the filtered coffee a’ cocoa back into the clean container, be careful not to spill it, make the transfer in the sink. You will see some cocoa in the bottom of the transfer container, don’t worry about it. I do not suggest filtering it a second time as you will lose a lot of the cocoa taste. The cocoa is fine to drink but as long as the coffee grounds have been filtered out you’re good.

11. Pour yourself a glass and if you want it a little milky add some almond milk. Leave room for the ice. For sweetener I use a little bit of Truvia and a couple drops of flavored liquid stevia. I suggest adding your almond milk and sweeteners first and then stirring it and then adding your ice, it’s just easier to stir it without the ice in it.

ENJOY!!!

Yes, I said cake! But it’s nothing like birthday cake. This is power fuel! Seriously, this isn’t something you should be eating everyday at breakfast. You can make muffins from this recipe if you want smaller individual sized cakes that you can also freeze separately and then pull out and heat up when you need some power fuel before a long run, a hiking expedition into the mountains or a big day at the beach. This recipe makes a huge batch, so you can cut it in half pretty easily to make a smaller cake. This thing has a good amount of protein and a very high carb content, but none of it is simple sugars so it’s slow digesting and will stay with you for a long time. It tastes amazing but be careful as it will fill you up quick and you can go overboard on your calories for the day real quick.

I also made this to satisfy a craving for Glorious Morning Muffins I use to get at Nova’s bakery. It’s not quite as doughy or fluffy but it comes close enough for me and it is way better for you. You can eat it hot or cold.

I made this the night before our 10k last week and heated up a piece for Lindsay and I the morning of the race and kept the rest in the fridge. And because it isn’t all sugary or like a normal cake, it will keep in the fridge covered for about a week!

Enjoy!

1. Cook one cup of Quinoa (makes almost 2 cups, kind of like rice gets bigger).

2. Put cooked Quinoa and 1 Cup of Rob’s Red Mill Gluten Free Hot Cereal in a bowl (uncooked, it will cook in the oven).

3. Add two eggs and 1 tbsp of Grapeseed Oil.

4. Grate 2 large carrots and 2 Granny Smith Apples in a bowl and add one cup of organic raisins (you could do dried cranberries instead of raisins for more zing).

5. Add between 1 and 1 1/2 cups of almond milk and mix to get a gooey consistency. You don’t want it too runny.

6. Add raisins, carrots and apples.

7. Add 2 tbsp of Truvia, 1/2 tsp of Sea Salt, 4 tbsp of organic honey, 1/2 tsp baking powder and about 1/2 tsp apple pie or pumpkin pie seasoning.

8. Chop up 1 cup of whatever nuts you want in a food processor. I used a mixture of almonds, walnuts, cashews, Philbert and Brazil nuts.

9. Mix it all together and spoon into a sprayed deep casserole dish or into sprayed muffin tins. You can fill it pretty high in the dish or in tins since it really doesn’t rise.

10. Cook 45-60 minutes on 375.

ENJOY!!!

One of our client sent us this amazing recipe for little individual turkey meatloafs and she said they were amazing. I just wanted to edit a couple of things in the original recipe to make it a little more in line with our Millennium Program that we are working on. The gravy included half a cup of apple cider, which I’m sure made the gravy wonderful, has a bit of sugar in it, natural sugar I know, but sugar nonetheless, so I took it out.

ENJOY!

Sage Turkey Meatloaf

MEAT LOAVES

1. Preheat oven to 425 degrees.
2. Combine ingredients in a large bowl.
3. Divide turkey mixture into 6 equal portions, shaping each portion into an oval-shaped loaf.
4. Place loaves on a broiler pan coated with cooking spray.  Bake for 25 minutes or until thermometer registers 156 degrees.

ONION GRAVY

1. Melt butter in a large nonstick skillet over medium-heat; add onion to pan.  Cook 10 minutes or until golden brown, stirring frequently.
2. While onion cooks, bring broth to a boil in a medium saucepan; boil for 23 minutes or until reduced to 1 cup.  Combine almond flour, water, and salt, adding mixture to the reduction, stirring constantly with a whisk.
3. Cook over medium heat 1 minute or until slightly thickened.  Stir in onion.
4. Serve 1 meat loaf and 1/4 c gravy.