Test out the recipe and let me know what you think!

-Chef Kieffer

Ingredients:

3 Egg Whites, Scrambled
1 Whole Wheat Tortilla (120 Cals)
2 Tbs. Sun Dried Tomato Pesto
2 Oz. Feta Cheese
1/2 C. Spinach

Directions:

Scramble egg whites with a little olive oil in a pan

Place tortilla open faced on plate.

Spread the pesto down the middle of tortilla

Place spinach on top of pesto, followed by eggs and then feta

Wrap up like a burrito (fold both ends first, then roll)

Place wrap in panini machine or on pan over medium heat and until cheese is melted and tortilla is lightly browned on each side.

The post Egg White Feta Sun Dried Tomato Pesto Wrap appeared first on Premier Fitness Camp.

4 T. Cooking Oil (divided
1/4 C. Lime Juice
1 Garlic Clove, Minced
1/2 Tsp. Ground Cumin
1/2 Tsp. Oregano
1 Lb. Boneless Skinless Chicken Breast, Cut into Thin Strips
1 Onion, Cut into Thin Wedges
1 Red Bell Pepper, Cut into Thin Strips
7 Oz. Green Chiles, Chopped and Drained
1 C. Toasted Almonds
Shredded Romain Lettuce

Directions:

-In a small bowl, combine 2 T. oil, lime juice, garlic, cumin and oregano
Pour half into a large, resealable plastic bag and add chicken
Seal bag and turn to coat chicken. Place in refrigerator and marinate for 30 minutes. Cover and refrigerate other half of marinade.

-In large skillet, heat remaining oil on medium-high heat. Sauté onion for 3 minutes.

-Drain and discard chicken marinade. Add chicken to skillet and stir-fry until meat is no longer pink. Add the red pepper, chiles and marinade. Cook 2 minutes or until heated through. Stir in almonds.

-Serve immediately over shredded lettuce and top with tomatoes and avocado.

*image shown is based off same recipe with varied veggies and added organic pinto beans

The post Healthy Chicken Fajita Salad appeared first on Premier Fitness Camp.

2 C. Almond Flour
Chia or Flax Seed Egg Replacer (2T. of chia/ flax soaked in 6T. filtered water for 15 minutes)
1 C. Zucchini, Grated
1/2 Tsp. Sea Salt
1 Tsp. Baking Soda
1 Tsp. Ground Cinnamon
1/3 C. Coconut Oil, Gently Melted
Splash of Unsweetened Almond Milk
2 Tsp. Baking Truvia

Directions:

-Preheat oven to 425 and lightly grease a muffin tin with coconut oil
-Gather zucchini and carrots and discard the ends
-Grate zucchini until you have one overflowing cup and place in a medium size bowl
-Melt coconut oil over medium heat on stove until liquid (don’t forget to lick the spoon to get in those beautifying and energizing Omega 3s!)
-Add the almond flour, salt, baking soda and cinnamon to the shredded zucchini & carrot and combine
-Add chia/ flax seed, “egg”, liquid coconut oil and a splash of nut or coconut milk if needed to make into a moist muffin batter.
-Fill greased muffin tin about 3/4 full
-Bake for 10 minutes or until toothpick comes out clean when poked in middle of muffin.

Calories for 1 muffin: 150 Cals. 

The post Gluten Free Zucchini Muffin Recipe appeared first on Premier Fitness Camp.

1 C. Rice or Coconut Flour
3 T. Tapioca Flour
1/3 C. Potato Starch
4 T. Dry Buttermilk Powder
1 Packet Sugar Substitute (Stevia)
1 1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
1/2 Tsp. Agave Nectar
1 Egg, 2 Whites
3 T. Grapeseed Oil
2 C. Water

Directions:

In a bowl, mix or sift together rice flower, tapioca flour, potato starch, buttermilk powder, sugar substitute, baking powder, baking soda and salt

Stir in eggs, water, agave and oil until well blended and few lumps remain

Heat a large, well oiled skillet or griddle over medium-high heat. Spoon in batter on skillet until bubbles begin to form. Flip and continue cooking until golden brown on bottom.

Serve immediately and enjoy with a little almond butter and drizzle of agave or maple syrup

The post The Best Gluten Free Pancake Recipe appeared first on Premier Fitness Camp.

INGREDIENTS

DIRECTIONS

The post Mamma’s Organic Turkey Bolognese appeared first on Premier Fitness Camp.

The real killer of traditional cranberry sauce is the sugar content, in the upwards range of 100+ grams of sugar, and you haven’t even had your pie yet! This version of cranberry sauce is a crowd pleaser at PFC Fitness Camp and will be a favorite around your Thanksgiving Table.

Healthy Holiday Swap: Pomegranate Cranberry Chutney

Ingredients
2 C. Whole Cranberries
1/2 C. Fresh Blueberries
1 Tbsp. Lemon Juice
1 Tbsp. Fresh Ginger Root
1 Packet Stevia
2 Tbsp. Agave Nectar
2 Tbsp. Pecans, Chopped
2 Tbsp. Fresh Mint, Chopped
1/4 C. Pomegranate Seeds

Cooking Directions
Set aside 1/4 Cup of cranberries

Boil cranberries, blueberries, lemon juice, ginger, stevia and agave in water until the cranberries start to pop. About 10-15 minutes

Remove from heat and strain

Fold in the remaining cranberries and slowly mash them by hand. Pulse in blender or food processor until chunky

Add in pecans, mint and pomegranate

Serve chilled

Serving Size: 1/4C. – Serves 6
Calories: 66
Fat: 1.7g
Carbs: 7g
Protein: .5g

The post Healthy Holiday Swaps: Healthy Cranberry Sauce appeared first on Premier Fitness Camp.

This healthy version of mashed potatoes combines traditional yukon potatoes with the folate-powered parsnip and swaps butter with sage-infused, omega-rich extra virgin olive oil, resulting in a Thanksgiving side worthy of mashed potatoes coveted place on the table!

Healthy Holiday Swap: Parsnip and Potato Purée

Ingredients
1 Lb. Parsnip Peeled & Roughly Chopped
1/2 Lb. Skin On Yukon Potato Roughly Chopped
1 Tbs. Fresh Sage Chopped
4 Cloves of Garlic
2 Tbs. Olive Oil
Salt + Pepper to Taste
Roasted Pine Nuts for Garnish

Cooking Directions
Submerge parsnip and potatoes in water and bring to a boil. Once at boil, drop to a simmer until fork tender

A few minutes before parsnips and potatoes are tender, add sage, garlic clove and olive oil.

Transfer parsnips, potato, garlic and sage into food processor. Incorporate reserved water while processing until consistency is smooth.

Garnish with pine nuts and fresh sage

Serving Size: 1/4C. – Serves 10
Calories: 75
Fat: 3g.
Carb: 11g
Protein: 2g

Need more healthy holiday swaps recipes? Try my Stuffing Swap: Pan Roasted Cauliflower with Peppered Bacon and Leeks

The post Healthy Holiday Swap: Parsnip and Potato Purée appeared first on Premier Fitness Camp.

Let’s start with a starchy staple for Thanksgiving—Stuffing.

I’ve swapped the sodium packed, carb loader with a nicely textured, light and airy Pan Roasted Cauliflower with Peppered Bacon and Leeks recipe that I might add pairs perfectly with turkey! But don’t trust my words, serve it this year for your friends and family and let us know the taste testing verdict!

Pan Roasted Cauliflower with Peppered Bacon and Leeks Recipe

Ingredients
1 Head Cauliflower Cut in Florets
1 Leek Chopped (about 1/4 cup)
1 Green Apple Chopped
2 Strips Peppered Bacon (Nitrate Free)
2 Tbs. Fresh Parsley Chopped + more for garnish
1 Tbs. Coconut Oil
Salt and Pepper to Taste

Cooking Directions
In medium heat skillet add chopped bacon to release oil.
Cook until rendered
Add cauliflower, leeks and apple and coconut oil and continuously pan roast until vegetables are fork tender (about 5-6 minutes)
Season with salt and pepper
Top with chopped parsley.

Serving Size: 1C.
Calories: 110
Fat: 5g
Carbs: 9g
Protein: 3g

The post Healthy Holiday Swaps: Pan Roasted Cauliflower with Peppered Bacon & Leeks appeared first on Premier Fitness Camp.

Try it out for yourself and let us know how you like it!

INGREDIENTS

2 CUPS. Quinoa, Dried & Rinsed
3 CUPS. Water
1 CUP. Coconut Milk, Low Fat
1 CUP. Almond Milk
1/4 TSP. Cinnamon
1/8 TSP. Anise Seed Powder
1/4 TSP. Cardamom
1 TBSP. Honey
4 TSP. Shredded Coconut

DIRECTIONS

In a medium sauce pot, combine quinoa, water, and coconut milk. Bring to a boil. Cover, and reduce heat to low, and simmer until quinoa is tender, about 15-20 minutes.

Add the almond milk, cinnamon, anise powder, cardamom and honey; stir.

Serve with shredded coconut, a touch of cinnamon, and your favorite fresh berries.

The post Warm Quinoa and Coconut Superfood Cereal appeared first on Premier Fitness Camp.

Try the recipe at home and let us know what you think!

Healthy Thai Green Curry with Chicken and Sweet Potato Recipe
Serves 4 / Serving Size: 2 Cups

Ingredients:
1 Lb. Chicken Boneless Skinless Chicken Thighs, Diced
1/2 C. Celery, Medium Diced
1/2 C. Red Pepper, Medium Diced
1/2 C. Carrots, Sliced
1/2 C. Onion, Medium, Diced
1 C. Sweet Potato, Diced
1 T. Ginger, Chopped
1. Tsp. Garlic, Chopped
1 T. Green Curry Paste
1 T. Fish Sauce
2 C. Chicken Stock
1 C. Lite Coconut Milk
1 T. Coconut Sugar
1 T. Coconut Oil
1 C. Spinach
1/4 C. Basil
1/4 C. Cilantro
1/2 C. Brown Rice & Quinoa Blend (Seeds of Change brand)

Directions:

– In a medium sauce pot on high heat, sauté chicken, celery, onions, carrots, and sweet potatoes together in the coconut oil for approximately 5-7 minutes.
-Add the green curry and ginger to the pot and deglaze with chicken stock and fish sauce together.
Lower the heat and add the coconut milk and coconut sugar. Simmer for 15 minutes and add the red pepper and *corn starch slurry.
Adjust the consistency by adding more or less water and fold in spinach, basil, and cilantro.

*Cornstarch Slurry
Dissolve 1 tbsp of cornstarch with 2 tbsp. of cold water and add this mixture to the curry to thicken.

Warm Brown Rice and Quinoa Blend as suggested on package

Garnish with Bean Sprouts, Cilantro and Lime

Nutritionals:

Cals: 328
Fat: 13g
Carb: 34g
Pro: 27g

The post Healthy Thai Green Curry with Chicken and Sweet Potato Recipe appeared first on Premier Fitness Camp.