Browsing Tag



It’s fall! It’s finally
fall! I grew up in the Midwest, so fall to me, means pumpkin everything. I love
to decorate with pumpkins and I love to cook with pumpkins. Using seasonal
ingredients, like pumpkin are a great way to keep your meals feeling fresh and
new as well as keeping them budget-friendly!
I don’t know about you, but
I have a difficult time finding a protein bar that serves as a complete meal
replacement. My ideal protein bar would not only have protein, but also a
source of fat and carbohydrates to complete the meal and to fit the Eat Your
Way Lean guidelines.
Well, when you can’t find
it….create it 🙂
These Healthy Pumpkin
Protein Bars are going to be my go-to all fall long for meals that I eat
outside of my home or when I’m short on time…I hope you love them just as much
as I do!
1 cup canned pumpkin puree
2 teaspoons olive oil
1 teaspoon salt, divided
2 large organic eggs
1 ½ cups gluten-free oats
½ cup raisins, roughly
½ cup vanilla protein powder
¼ cup pecans, roughly
¼ cup organic maple syrup
1 ½ teaspoons pumpkin spice
1 teaspoon baking powder
*Recipe makes 9 bars (1
serving = 1 bar)
Eat Your Way Lean Food Plate
Sections Fulfilled: protein, fat, carbohydrate, extra
Preheat the oven to 350
Whisk the eggs in a medium
bowl. Then, combine the eggs with the pumpkin, and add the rest of the
ingredients. Stir very well to mix.
Place a piece of parchment
in a 9×9 baking dish. Spoon the pumpkin mixture into the dish, and level with a
Bake for 20-30 minutes, or
until a toothpick inserted into the middle comes out clean.
Let the pan cool on a drying
After 20 minutes remove the
parchment from the baking dish and let the bar mixture cool completely before
cutting. Cut into 9 bars.
These bars last for about 1
week if stored in a plastic container in the refrigerator!

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When I first came up with this idea, I was going to make a quiche in a pie pan as it normally is. But then it dawned on me,
how adorable these would be as mini-quiches?!

Mini-quiches it is! And, they’re so practical for a meal prep!
These are perfect to reheat when you’re running out the door. They’re so cute that they make me want to host a fancy little brunch to serve these on a platter. They can be easily doubled or tripled.
They’re a little spicy from the cayenne, but if you don’t like heat – feel free to leave that out.
1 teaspoon olive oil
1 cup shredded frozen
½ teaspoon kosher salt
½ teaspoon freshly ground
black pepper
2 large organic eggs
½ cup almond milk
½ cup shredded Monterey Jack ((or dairy free cheese alternative – Trader Joes & Whole Foods have great options))
½ cup cherry
tomatoes, quartered
½ small red
onion, diced
2 tablespoons
chopped cilantro
¼-½ teaspoon
*Recipe makes 6 mini-quiches (1 serving = 6)
Eat Your Way Lean Food Plate Sections Fulfilled: protein, fat, carbohydrate, vegetable,extra
Preheat oven to 375 degrees.
Grease the mini-muffin tins with olive oil. ((If you want, you can use a regular muffin tin and size it down to 3 muffins))
Place potatoes in a small microwave-safe bowl, and microwave on low for 1 minute. You just want to get the chill off them.
Add the salt and pepper, and stir well.
Press the potatoes into the bottom and up the sides of the muffin tins. Bake for 10 minutes, or until lightly golden.
In a medium bowl, whisk together the eggs and almond milk. Add the cheese, tomatoes, onion, cilantro and cayenne (you could use other veggies and seasonings to switch up this recipe).
Divide the mixture between the tins. Return the muffin tin to the oven and cook until the eggs are set, about 25 minutes. They’re done when you insert a toothpick into them and it comes out clean.
Let cool for a couple of minutes before removing from the tins.


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These are incredibly
delicious, and beyond simple to make. Seriously!
When the hardest part of the
recipe calls for “smoothing out the mixture with a regular or offset spatula,”
you know you’re going to be out the door in no time at all!
I especially love that you
don’t even need to turn your oven on to make these. No baking required! ((Unless
you want to quickly toast the oats, which is optional))
Plus, these are naturally
sweet and so delicious!
…to continue reading & get the recipe, click “read more” below…

1 ½ cups organic rolled oats
(gluten-free if you’d prefer it)
1 cup dried papaya
2 tablespoons dark chocolate
1 cup peanuts
¼ cup maple syrup, agave or
¼ cup creamy peanut butter
Optional: ½ teaspoon ground
sea salt
*Recipe makes 9 bars (serving = 1 bar)

Eat Your Way Lean Food Plate Sections Fulfilled: Fat, Carbohydrate, Extra

If you’d like to toast the
oats, preheat the oven to 350 degrees.
Spread the oats on a large,
rimmed cookie sheet. Bake for 8-10 minutes.
Place ½ cup dried papaya in
a food processor, and pulse 7 or 8 times so the pieces break down.
Remove the papaya, and add
the chocolate chips. Pulse a couple of times, so they’re roughly chopped.
Remove the chocolate chips,
and add the peanuts to the food processor. Again, pulse a few times to roughly
chop them.
Microwave the syrup, agave
or honey with the peanut butter for 30 seconds. (Or warm in a small saucepan
over low heat until warmed through.)
In a large bowl stir
together the processed papaya, papaya pieces, peanut butter mixture, chocolate
chips, peanuts and oats. Add salt if you’d like.
Line a piece of parchment in
a 8×8 or 9×9 baking pan. 
Pour the mixture into the
Smooth out the mixture with
a regular or offset spatula, so that it’s even.
Freeze for 30 minutes.
Cut the bars into 9 pieces,
and wrap each one in plastic wrap for a quick breakfast or snack.

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So many of you have been asking for more grab and go food options. Breakfast is almost always a meal I eat on the fly as I’m sure it is for you too! Still, it’s so important that meal 1 aligns with the Eat Your Way Lean guidelines to give you energy and keep you craving-free all day long!

…to continue reading & see the recipe, click “read more” below…

These little egg muffins are
filled with protein from the eggs and ricotta, and radiate color because they’re loaded
with summer tomatoes. It’s just an added bonus that these couldn’t be
easier to make, and they’re incredibly delicious!

I made them with rosemary,
but use whatever herbs you really enjoy.

Just whip them up, bake
them, and refrigerate until ready to reheat on your way out the door, so you can start the day with flavor
and convenience! ((No fast food restaurants required :))

PS – I’m also a huge fan of “breakfast” for dinner and these muffins are perfect for any time of the day!

6 large eggs (preferably
2 tablespoons unsweetened almond milk
1 cup halved cherry tomatoes
½ cup whole milk ricotta
1 tablespoon rosemary,
roughly chopped
½ teaspoon sea salt salt
½ teaspoon white or black
2 teaspoons olive oil 

*Recipe makes 6 muffins

Eat Your Way Lean Food Plate Sections Fulfilled: Protein, Fat, Vegetable, Extra

Preheat oven to 350 degrees.

In a large bowl, whisk the
eggs and milk together. Add the ricotta, tomatoes,
rosemary, salt and pepper. Stir well to combine.

Grease 6 muffin tins with
olive oil. Then, pour the batter ¾ of the way up
of each muffin cup.

Bake for 35-40 minutes until
golden brown and cooked through.

Let cool and refrigerate.To reheat, microwave for 1 ½
minutes on high.

Check out your LG Meal Plan for the complete nutrition approach on how to eat for physical results + 100 easy-to-make recipes!
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