Category Archives: Recipes

[UNBELIEVABLE] Brown Butter Carrot Recipe

Lately I’ve been on a carrot kick. The carrots in my region have been so affordable! One of my local grocery stores had carrots for $.69 for a 3-pound bag. That yields a lot of vegetable servings for .69 cents! So I’ve been playing around with recipes and I think that this one, by far, is my favorite. I’m considering headed out to the grocery store just to buy more carrots and make it again. Does that sound a little crazy? Even if it does, I’m fine with it. This brown butter carrot recipe is that good.

Now, this is not a 5-minute dish, but in 30 minutes or less, you’ll have some tender, caramelized, savory carrots that you’ll eat before your husband tries to get some. (Oh, did I just say that? Whoops…)

 

Brown Butter Carrot Recipe

Ingredients:

  • Whole carrots
  • 1-2 tbsp Ghee (clarified butter) or regular butter
  • Salt to taste
  • Dried rosemary

 

Directions:

  • Wash, peel and dice carrots. (I strongly recommend a mandolin for this step, as a mandolin cuts down on cutting time exponentially.)
  • Heat pan to medium heat; add 1-2 tbsp of butter. I used clarified butter (ghee) for health reasons and for its nutty taste. (For more info on ghee, click here!)
  • Heat butter until it melts; wait until it begins to brownImmediately add carrots and salt. (For more info on browning butter, click here)
  • Cook carrots in butter, stirring consistently on medium to slightly medium-low heat for 10-15 minutes, or until carrots begin to brown on one side.
  • Add rosemary for an additional few minutes of cooking. Enjoy!

 

 

Now excuse me as I go to the grocery store….I have more carrots to make.

Did you like this brown butter carrot recipe? If you make it, share it on social media with the hashtag #amandaplazek and I’ll check out your take on this savory, healthy, delicious recipe!

 

In peace & good health,

Amanda



Baked Apple Oatmeal Recipe: an Easy Crowd-Pleaser Breakfast

Today I’m sharing one of my favorite recipes for an easy breakfast: my baked apple oatmeal recipe! I bake this in the oven while I’m cooking other things and it gives me breakfasts for days. Plus it’s gluten-free! (NOTE: If you have Celiac’s disease, you must get certified gluten-free oats.)

Here we go!

 

Baked Apple Oatmeal Recipe

 

Ingredients:

  • 2 cups old-fashioned oats
  •  2 cups milk (dairy, almond, etc.)
  • 3 tbsp brown sugar or pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup sliced almonds
  • 1/4 cup dried cranberries
  • 1-2 finely cut apples
  • 1 tsp cinnamon

 

Directions:

  • Preheat oven to 400 degrees F.
  • In a large bowl, combine all of the ingredients listed above.
  • Pour into pre-greased 1 1/2-quart Corningware dish, or any medium-sized baking dish. (I “pre-grease” with coconut oil spray or olive oil spray.)
  • Top with more cinnamon, if you wish. (I’m a cinnamon-aholic.)
  • Bake in oven for about 30 minutes.
  • Oatmeal should come out bubbling. I undercook mine just a tad because it continues to soak up the milk as it is stored in the refrigerator.
  • To reheat: add a few drips of water per serving before reheating in microwave.
  • Enjoy!

 

And that’s it! Would you try it? Feel free to share this baked apple oatmeal recipe with someone who would like it, too!

 



The Easiest, Most Delicious Roasted Sweet Potato Recipe

So recently I attended the Pennsylvania Farm Show and had one of the best sweet potatoes I’ve ever eaten. It was soft, and the texture was incredibly smooth. “I could eat this every day!” I thought….and I have almost ever since.

 

Turns out that sweet potatoes are a great post-workout recovery food! The amount of time it takes to prep the sweet potatoes frustrates me sometimes: washing the skin, peeling the potatoes, and cutting them into little cubes (from a 3-lb bag of potatoes) can be daunting when you don’t have much time on your hands.

 

However, I discovered this recipe and fell head-over-heels in love with it. It takes less than 10 minutes to prep, and as long as you’re okay with letting the potatoes roast in the oven while you watch television, then you’re good to go.

 

Here’s the recipe video and breakdown:

 

 

Feel free to print this out and save it for yourself!

 

 

 

 

Did you like this sweet potato recipe? Share it with a friend!



[unbelievably good] Cinnamon Roasted Pecan Recipe

Christmas is less than one. week. away.

How did that happen!?

I myself am running around like a chicken with my head cut off….but I recently found a moment to make roasted cinnamon pecans.

They are unbelievably good! If you need a gift idea, this one is sure to wow any family member (that is, if they aren’t all eaten by you first!)

Before I release my newest blog entry, I wanted to give you first access to it! Here you go…..my roasted cinnamon pecans:

Ingredients: 
-1 egg white
-1 tbsp cold water
-2 1/4 cup pecans
-1/2 cup white sugar
-1/2 tsp salt
-1 1/2 tsp cinnamon

Directions: 
-Preheat oven to 225 degrees F.
-whip egg white and water together with whisk until the egg white starts to get just a little stiff. (I use my judgment on this one. If it looks like there is enough egg white mixture, I just go to the next step.)
-fold in pecans; use spatula to fold in and make sure all pecans are coated.
-add sugar, salt, and cinnamon. Again, fold through all pecans in bowl to make sure that each one is well-coated.
-pour pecans on parchment paper-lined pan.
-cook for 60-75 minutes, checking every 15 minutes and moving pecans with spoon/spatula as well (so they don’t cook in one huge cluster).
-cool and enjoy!

 

 

I also woke up with a sore throat this morning (lovely), so just in case you need tips to beat that cold, check out my blog entry from last year. I hope it helps you as much as it still helps me!

 



What’s on my Plate: Week of Nov. 7

Today is a very exciting day! There are lots of new beginnings, so why wait? Here comes the breakdown:

21-day-gratitude-challenge_11-7-16_with-watermark

 

  1. I have a group of over 20 people who are counting down 21 days of gratitude with me! Gratitude is a hot button term that tends to pop up in November, but I wanted to take this one step further: Each week will focus on one overall theme, and each day is guided towards a certain topic/area.
  2.  I am officially starting a new workout program today! It’s called Core de Force and it’s a kickboxing, martial arts-style program. It’s not something that comes naturally to me, but then again, fitness didn’t come naturally to me about 4 years ago. I can’t stay in my comfort zone bubble forever!
    The workouts require no equipment, and are 30-47 minutes in length. I tried it over the weekend and I was ridiculously sore. I’m ready to feel that level of soreness all week! The soreness goes away, but the badassery doesn’t. 😉
  3. My meal prepping hasn’t been super on-point lately (read: not at all on-point). Don’t get me wrong, I’ve been eating healthy overall! But I love prepping my meals the way that I like to prep my meals. I can’t do a spreadsheet that tells me what I’ll eat all week. We don’t have room in the fridge for that! But I plan on working out this morning, getting ready and then heading to the grocery store to make plenty of food for the week.
  4. My menu of food for the week:
    1. Turkey Chili
    2. Pumpkin Squash soup (this one is so cheap to make, it’s insane)
    3. Italian Turkey Meatballs
    4. Roasted Butternut Squash
    5. Roasted Parmesan Sweet Potatoes
    6. QuinoaOverall costs for food: 
      Butternut squash: .99 cents each
      Ground Turkey: 5 pounds for $13 at Sam’s club
      Beans (for chili): .69 cents per can
      Canned pumpkin: .69 cents per can
      Vegetable stock (for soup): $2.69
      Sweet potatoes: about $1.99 for a 3-lb bag
      Quinoa: $2.99 for a bag
      ALSO: we always, always buy organic spinach and put it in our Shakeology, so add about $4.99 for a 16-ounce container of spinach in there too.

I’m going to keep it simple, healthy, and affordable this week!
GIVEAWAY!: If you sign up for my mailing list, I’ll send you my personal recipes for the rest of the food above!

 

Subscribe to my Mailing List here!

* indicates required




 

 

I hope you have a healthy and happy week! Take care of yourself and your body, or no one else will!

in peace and good health signature



Pumpkin Oats Recipe

amandaplazek pumpkin oats

 

It may not be fall JUST yet but I am starting to use pumpkin in my recipes. 🙂 

Here we go! (makes 2-3 servings)

Ingredients:

-1 cup old-fashioned oats 

-1 3/4 cups water

-1/2 cup canned pumpkin

-1 tsp cinnamon

-1/2 tsp nutmeg

-1 medium apple, chopped

-drizzled honey (optional) 

Directions: 

-boil water and cook oats, stirring often. 

-add pumpkin, spices, apple, and drizzle honey (optional). 

-enjoy! 

in peace and good health signature



Gluten-Free Banana Oat Pancake Recipe

It’s January, which means most of the country is a bit cooler this time of year…and makes me crave comfort food. Big time. And when I think comfort for breakfast, I think pancakes because I love a good, fluffy pancake.

 

So I’ve been checking out the 21 Day Fix Fixate cookbook (which you can buy here or contact me to see how you can earn a free one from me- mention this blog entry!) and I found this gluten-free pancake recipe. Sounds good, right? Me too. 🙂  They are REALLY easy to make, healthy, and totally guilt-free. I put some butter on top of mine and they were UNREAL.

*Tip: if you don’t want to get your blender messy, use a hand immersion blender. It’s less clean-up!*

Here you go! Enjoy!

AmandaPlazek.com Gluten Free Oat Pancakes

 

What do you think? Would you give this gluten-free pancake recipe a try? Let me know what you think!

In peace & health,

Amanda

the fit family (1) copy



Easy, Healthy (DELICIOUS) Pumpkin Squash Soup Recipe

Pumpkin Squash Soup Recipe AmandaPlazek.com

 

I recently went to Panera Bread and had their squash soup. Now, I should mention that I’m not a squash type of person. Spaghetti squash creeps me out. The texture is…strange.

But I guess I hadn’t tried any other type of squash soup before, because this blew my mind!

 

On top of that, this recipe is incredibly cheap to make. Squash, when in season, is under $2 in my area. Combined with a $1 can of pumpkin and a $2.50 quart of vegetable broth, you have an immense amount of soup with very little money spent.

 

And so I give you….an incredibly healthy and cheap pumpkin squash soup recipe. (adapted from Can’t Stay Out of the Kitchen)

My coconut oil for roasting the squash in the oven. I love this La Tourangelle brand- it's such a pliable, almost "fluffy" coconut oil.

My coconut oil for roasting the squash in the oven. I love this La Tourangelle brand- it’s such a pliable, almost “fluffy” coconut oil.

The squash is oiled and ready to be roasted!

The squash is oiled and ready to be roasted!

 

The soup is done and ready to be eaten! It's smooth and creamy and really healthy for you.

The soup is done and ready to be eaten! It’s smooth and creamy and really healthy for you.

 

Ingredients: 

1 whole squash, diced

1 can pureed pumpkin

3-4 cups vegetable broth (depending upon how thick you want it to be!)

1/2 cup almond milk (or….1/2 cup of heavy cream, which adds some richness! It’s also what I had in my fridge)

1 1/2 tbsp honey

1/2 tsp curry powder (I use mild curry powder)

1/2 tsp cinnamon

1 1/2 tsp salt

1/2 tsp grounded black pepper

 

 

Directions:

  • Preheat oven to 450 degrees F.
  • Remove skin of squash; cut squash into about 1-inch cubes.
  • Place on foil-lined pan and drizzle with oil. Make sure all squash pieces are covered!
  • Cook for 25-30 minutes in the oven until they are easily smashed with a fork.
  • Pour cooked squash pieces into a quart-sized sauce pot; smash with a potato smasher.
  • Add pumpkin, vegetable broth, and milk; blend using a hand immersion blender. (Seriously one of the best wedding gifts we received!)
  • Put pot on stove, cook at medium low, adding honey and spices. Cook for 15 minutes or so until the soup is bubbling warm.
  • Serve and enjoy!

 

 

 

 

Will you be making this pumpkin squash soup recipe? Share it with your friends and spread the healthy around!

 

In peace & health,

Amanda



Recipe Time! Cinnamon Pumpkin Oats Recipe

I love comfort food. There’s something so warming and wonderful about the mixture of creamy oats, cinnamon, pumpkin, and all sorts of goodies together into one little breakfast package.

 

And voila! I give you….a easy, nutritious recipe for cinnamon pumpkin oats. Enjoy!

 

AmandaPlazek.com Cinnamon Pumpkin Oats Recipe

 

Ingredients:

1/2 cup old-fashioned oats
1/4 cup pureed pumpkin (I used canned, I’m lazy)
1 tsp cinnamon

Optional (your pick!):
-1 tsp stevia
-a handful of raisins/craisins
-walnuts/pecans

DIRECTIONS:
*Heat 1 cup water until it boils.
*Add 1/2 cup old-fashioned oats. Stir while cooking for 5 minutes. *Add pureed pumpkin and cinnamon; stir to combine.
*Add whatever you like next! Stevia, nuts, raisins..the choice is yours.

Enjoy!

 

Do you know someone who would like this pumpkin oats recipe? Share it with them!



These are a few of my favorite recipes…. [Shakeology, that is!]

I’ve been drinking Shakeology almost every day for 3 years now, and I can easily say it’s the first thing that put me on track for a healthier lifestyle. It gave me the energy I needed to finally work out and eat healthier.

 

On top of that, I’ll forever sing its praises after what it did for me in my jaw surgery recovery. It was nothing short of miraculous. 

 

 

I’ve decided to compile some of my favorite Shakeology recipes for your tasty reference! Every recipe is gluten-free and typically uses ingredients already found in your pantry.

 

Shakeology Recipes for Every Flavor

 

NOTE: All of these recipes should be blended (…in a blender. Just for clarification.) You don’t need a fancy schmancy one- just one that turns off and on. Here we go! 

 

Chocolate Shakeology (can be Regular or Vegan Shakeology) 

The Reese’s Cup

  • 1 scoop chocolate Shakeology
  • 1/2 cup milk (dairy, almond, etc.)
  • 1/2 cup water
  • 1-2 tbsp peanut butter
  • ice
  • blend and enjoy!

 

The Mocha Frapp(ucino)

  • 1 scoop chocolate Shakeology
  • 1/2 cup milk (dairy, almond, etc.)
  • 3/4 cup cooled coffee
  • ice
  • blend and enjoy!

 

The Chocolate Sundae

  • 1 scoop chocolate Shakeology
  • 1/2 cup milk (dairy, almond, etc.)
  • 1/2 cup water
  • 1 cup strawberries (fresh or frozen)
  • ice
  • blend and enjoy! (It also tastes like a chocolate covered strawberry)

 

“The Elvis Delight”

  • 1 scoop chocolate Shakeology
  • 1/2 cup milk (dairy, almond, etc.)
  • 1/2 cup water
  • 1 banana
  • 1 tsp cinnamon
  • 1-2 tbsp peanut butter
  • ice
  • blend and enjoy! 

 

 

Strawberry Shakeology (can be Regular or Tropical Strawberry Vegan Shakeology) 

 

The Strawberry Banana Bliss

  • 1 scoop Strawberry Shakeology
  • 1 banana
  • 1/2 cup milk (dairy, almond, etc.)
  • 1/2 cup water
  • ice
  • blend
  • enjoy!

 

The Double Berry Boom!

  • 1 scoop Strawberry Shakeology
  • 1 banana
  • 1/2 cup milk (dairy, almond, etc.)
  • 1/2 cup water
  • 1 cup raspberries (frozen or fresh)
  • ice
  • blend and enjoy!

 

The Tropical Paradise

  • 1 scoop Strawberry Shakeology
  • 3/4-1 cup pineapple
  • 1/2 cup coconut milk
  • 1/2 cup water
  • ice
  • blend and enjoy (preferably with a paper umbrella in it)

 

 

Vanilla Shakeology

 

Amanda’s Ultimate Favorite: the “Banana Bread” Shake!

  • 1 scoop Vanilla Shakeology
  • 1 banana
  • 1 tsp cinnamon
  • 1/2 cup milk (dairy, almond, etc.)
  • 1/2 cup water
  • ice
  • blend and enjoy!

 

The Orange Creamsicle Dream

  • 1 scoop Vanilla Shakeology
  • optional: 1 banana (for creamier texture!)
  • optional: 1/2 tsp vanilla extract
  • 1/2 cup milk (dairy, almond, etc.)
  • 1/2 cup orange juice
  • ice
  • blend and enjoy!

 

Pumpkin Pie Shakeology

  • 1 scoop vanilla Shakeology
  • 1/2 cup pureed pumpkin
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup milk (dairy, almond, etc.)
  • 1/2 cup water
  • optional: a handful of pecans (yes, blended in it- it adds a nutty flavor!)
  • ice
  • blend and enjoy!

 

Greenberry Shakeology 

 

Fruity Pebbles Galore!

  • 1 scoop Greenberry Shakeology
  • 1 banana
  • 1/2 cup milk (dairy, almond, etc.)
  • 1/2 cup water
  • ice
  • blend and enjoy!

 

Tropical Greenberry Island

  • 1 scoop Greenberry Shakeology
  • 3/4 cup pineapple
  • 1/2 cup milk (dairy, almond, etc.)
  • 1/2 cup water
  • ice
  • blend and enjoy!

 

 

 

Tips:

  • If you want an even creamier texture, you can do 1 full cup of milk instead of 1/2 cup milk, 1/2 cup water. I just like it half and half! (Not the creamer, that is….)
  • If you need to bulk up your shake with even more protein, try adding plain Greek yogurt to the mix.
  • Lastly, if you want to make it even more ridiculously healthy, try two things:
    1. Adding a Shakeology Boost to your shake, or
    2. add raw kale or spinach to your drink. Kale will make it taste different, but spinach will not.

 

 

Need more help? Reach out to me at info@amandaplazek.com and I can help you find the best mix for your personality!

 

 

Do you have any favorite Shakeology recipes that are tried and true in your household? Do you know someone who could get some Shakeology recipe ideas from this blog entry? Share it with them!

 

In peace & health,

Amanda