INGREDIENTS:

• 4oz Almond Milk
• 2 Tbsp Chia Seed
• 1 Scoop Protein Powder
• 1 Tbsp Unsweetened Cacao Powder
• 1 Medium Banana

DIRECTIONS: 

1. Add the Almond Milk, Banana, Cacao, and Protein Powder to a blender.
2. Blend on high speed until smooth. Add Chia Seed to the blender and mix at low speed for 30 seconds.
3. Pour the mixture into a bowl and let set in the fridge for anywhere from 20 minutes to overnight.
4. To serve: Pull from the fridge and finish with desired toppings. (We like fresh berries, slivered almonds, hemp seeds, or cinnamon to name a few!)

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CHOCOLATE RECIPE

• 1/2 cup Organic Virgin Coconut Oil
• 1/2 Cup Raw Organic Cacao Powder, sifted
• 2 Tbsp Organic, Pure Maple Syrup (use up to 1/4 Cup if you prefer sweeter chocolate)
  OR
• 1 Cup Enjoy Life Dark Chocolate Chips
• 1-2 tsp Organic Virgin Coconut Oil

STRAWBERRY & TOPPINGS

• 1/4 Cup Toasted Almonds or Hazelnuts
• 1/3 Cup Unsweetened Flaked Coconut
• 8-16 Oz Fresh Strawberries

DIRECTIONS

• Rinse and pat dry the strawberries. Set them aside on a small pan or plate lined with parchment paper.

Cacao, Coconut Oil & Maple Syrup Chocolate:

• In a medium saucepan, melt the coconut oil over low heat until completely melted. Remove from heat and whisk in the cacao powder along with the maple syrup until everything is uniformly smooth. Add in a sprinkle of salt and mix again.

Chocolate Chip & Coconut Oil Chocolate:

• Add your chocolate chips to a small bowl and melt in the microwave for 20 seconds. Add in 1 tsp coconut oil, stir, and microwave for another 20 seconds. Continue stirring and microwaving at 20-second intervals until the chocolate chips and coconut oil are melted, smooth, and fully combined.

Chocolate Covered Strawberries:

• Chop your toasted nuts and place them in a small, shallow bowl. Do the same with your coconut shreds.
• In separate bowls, pour any other toppings you’d like to dip your strawberries in (cacao nibs, anyone?!).
• Set your melted chocolate on a hot pad next to your plate of strawberries.
• Dip the bottom 2/3 of a strawberry in the melted chocolate and then roll it around in the bowl with your desired toppings.
• Place the dipped and dressed strawberry back on the plate/pan. Continue with the rest of your fruit until all are dipped and dressed to your liking.
• Place the plate flat and level in the freezer for about 15 minutes, or until the chocolate is completely set and firm.
• Eat promptly, and enjoy!

Remember to get creative and have fun! Feel free to change it up- add in chia seeds, hemp hearts, or even puffed quinoa! The possibilities are endless.

The post Healthier Chocolate Covered Strawberries appeared first on Premier Fitness Camp.

INGREDIENTS

• 1/2 C Almonds
• 1/2 C Cashews
• 1/2 C Walnuts
• 1/2 C Hazelnuts
• 1/2 C Pecans
• 2-4 Tbsp Maple Syrup (optional)
• 2 tsp Cinnamon
• 1/2 tsp Cardamom
• 1/2 tsp Nutmeg
• 1/4 tsp Clove
• 1/4 tsp Ginger

DIRECTIONS

1. Preheat the oven to 350°F and line a cookie sheet with unbleached parchment paper.
2. Combine all nuts together in a medium mixing bowl.
3. In a separate smaller bowl mix all seasonings, oil, and maple syrup until fully combined and smooth.
4. Pour the seasoning mix over the bowl of nuts and stir with a wooden spoon until all nuts are uniformly covered.
5. Gently pour the seasoned nuts on the parchment paper covered cookie sheet and spread with a spoon into an even layer.
6. Bake for 10 minutes checking occasionally to make sure the nuts don’t burn.
7. Remove from the oven once the nuts are beginning to turn a golden color and the aroma is strong. Let cool on a wire rack until the nuts have reached room temperature. Serve immediately or store in an airtight container in the fridge until ready to use!

The post Holiday Spiced Mixed Nuts appeared first on Premier Fitness Camp.

This recipe makes 2 servings…

INGREDIENTS:

• 1 tsp Grapeseed Oil
• 2 Eggs, whole
• 4 Egg Whites
• 1/4 C Black Beans, cooked, low sodium
• 2 Tbsp Cheddar Cheese, grated*
• 1/4 C Bell Peppers, chopped
• 1/4 C Onion, chopped
• 1/2 tsp Smoked Paprika
• 2 Corn Tortillas, medium-sized
  *Optional

DIRECTIONS

1. Drain and rinse the black beans.
2. Wash and chop the bell peppers and onions.
3. Beat all eggs in a small mixing bowl and set aside.
4. In a medium nonstick pan, heat the grapeseed oil until hot but not smoking. Saute the peppers, onions, and beans until the onions begin to become translucent.
5. Add in the eggs and scramble together with everything in the pan. Slowly add in the smoked paprika and salt, to taste.
6. Add the egg scramble to the center of each warmed tortilla and sprinkle with 1 Tbsp cheddar cheese. Fold each tortilla into a taco and enjoy!

NUTRITION FACTS (calculated including cheese)

• Calories: 390
• Fat: 16 g
• Carbs: 42 g
• Fiber: 7 g
• Sugar: 3 g
• Added Sugar: 0 g
• Protein: 19g

The post Southwest Breakfast Tacos appeared first on Premier Fitness Camp.

Shakshuka means “a mixture” in Arabic. This dish is thought to have originated in Tunisia.
Our friends from The Spice Way worked with us to create this recipe, and it was so popular in camp we wanted to share it with the world! Let us know how you like it after you try it out.

Enjoy on a cool winter morning and you will easily be woken up with the warm flavors and delightful smell!

SERVINGS: 6

INGREDIENTS:

• 3 Tbsp Avocado Oil
• 1 Large Onion, diced
• 5 Tomatoes, peeled and diced
• 1 8oz Can Tomato Sauce
• 1 Red Bell Pepper, de-seeded and diced small
• 3 Cloves Garlic, chopped
• 1 tsp Moroccan Sweet Paprika
• 1/2 tsp Ground Cumin
• 1/2 Cup Shakshuka Spice Blend (Save 1 Tbsp to sprinkle on top of the dish before serving)
• 1/2 Chili Pepper, diced small *Optional
• 6 Eggs
• 1 Tbsp Fresh Parsley, chopped
• Salt & Pepper, to taste

DIRECTIONS:

1. Heat oil in a large, deep pan (cast iron if you have it).
2. Sautee onions and garlic along with the diced tomatoes and peppers until everything becomes soft, about 20-30 minutes.
3. Stir in the Shakshuka spice blend, then add in the tomato sauce and cook uncovered until the sauce has thickened… about 10-15 minutes.
4. Gently crack the eggs into the sauce, one by one, along the outer edge of the pan keeping them evenly spaced. Season with salt and pepper and continue to cook until the eggs are set to your liking.
5. Sprinkle with the chopped fresh parsley and remaining Tbsp of Shakshuka blend, serve, and enjoy!

The post Shakshuka appeared first on Premier Fitness Camp.

We use cocout oil as the base of this superfood chocolate bark. Coconut oil is a medium-chain triglyceride which means it’s short than long chain triglycerides so it is easier to break down and use. This is a good thing! Coconut oil can help to raise HDL(good cholesterol) levels in your blood, which is linked to a reduced heart disease risk. Coconut oil is known for myriad of health and beauty benefits, and can absolutely be incorporated daily as part of a healthy and balanced diet. That being said, coconut oil is still a fat, and overconsumption will still lead to a calroie surplus if not eaten mindfully along with the rest of your foods. So, be sure to stay aware of your portion sizes even while enjoying a healthier version of a classic treat! When purchasing coconut oil make sure you go for those labelled virgin and organic. The rest are processed and stripped of all the nutrients that make it so good for you!

Cacao powder is known as a superfood, and a superfood by definition is “a nutrient rich food considered to be especially beneficial for health and well-being.” The properties of cacao that make is a superfood are, first of all, it’s insane amount of antioxidants. It contains 40 times the amount of antioxidants that blueberries have! Cacao is also loaded with iron, magnesium, calcium, and is rich in polyphenols. It is commonly known to help be a natural mood elevator making it a popular daily supplement for those who combat depression to those who need a little pick-me-up. When purchasing cacao powder, make sure you buy “cacao” and not “cocoa”. Opt for raw, organic, and unprocessed cacao powder to ensure the highest qulaity nutrient profile.

As far as add-in’s go for this recipe, pick a few of your favorite nuts, seeds, adn dried fruits (made with no sulfites) and enjoy! You could get creative and mix in some crushed candy cane for a fun holiday treat. Or better yet, why not add in a couple drops of peppermint oil and sprinkle in some chopped goji berries so you still get the color and flavor of the season without the added sugar and chemicals?! Keep an open mind and have FUN. The possibilities are endless!

RECIPE

• 1/2 Cup Organic Virgin Coconut Oil
• 1/2 Cup Raw Organic Cacao Powder, sifted
• 2 Tbsp Organic, Pure Maple Syrup (use up to 1/4 Cup if you prefer sweeter chocolate)
• 1/4 Cup Raw Hazelnus
• 1/4 Cup Raw Almonds
• 1/3 Cup Unsweetened Flaked Coconut
• 1 Tbsp Smooth Almond Butter (Or Cashew Butter), optional

DIRECTIONS

• Preheat the oven to 300°F and spread the almonds and hazelnuts out on a parchment paper lined baking sheet. Roast for 10 minutes.
• Add the flaked coconut to the pan and roast for another 3-5 minutes. Be sure to keep an eye on the coconut to ensure it doesn’t burn- it can cook VERY fast. The coconut should be a mix of white and golden brown.
• If concerned about the hazelnut skin, pour onto a paper towel and rub until most of the skin falls off.
• Using the same parchment paper to reduce waste, or a new sheet if you need to, prepare a baking tray or glass pan that will fit into your feezer.
• In a medium sauce pan, melt the coconut oil over low heat until completely melted. Remove from heat and whisk in the cacao powder along with the maple syrup and almond butter until everything is uniformly smooth. Add in a sprinkle of salt and mix again,
• Stir in half of the almonds and hazelnuts, then pour into your prepared pan. Spread until the choclate is about 1/4-1/2″ thick.
• Sprinkle the rest of the nuts and all of the coconut on top of the chocolate.
• Place flat and level in the freezer for about 15 minutes or until completely set.
• Break apart of chop into pieces.
• Keep stored in the freezer until right when you’re ready to eat– the coconut oil melts fast so it’s best to keep stored in the freezer until you’re ready to eat!

Enoy! And remember to get creative and have fun! Change it up- add in chia seeds or hemp hearts and and essential oils and even some cacao nibs! The possobilities are endless.

The post Easy Superfood Chocolate Bark appeared first on Premier Fitness Camp.

INGREDIENTS:

• 2 Head Organic Cauliflower
• 4 Tbsp Vegan Butter (Can use extra-virgin olive oil)
• 3-4 Cloves Garlic, minced
• Sea Salt, to taste
• Black Pepper, to taste
• 1/4-1/2 Cup Unsweetened Plain Almond Milk
• *Fresh Parsley or Chives, chopped (*Optional, for garnish)

DIRECTIONS:

1. Cut both heads of cauliflower into even florets and rinse. Steam in a large pot under VERY tender, roughly 15-20 minutes.
2. Remove from heat and let the florets cool, uncovered, while you prepare the butter and garlic.
3. Saute the minced garlic in a small saucepan with the vegan butter for 2-3 minutes over medium-low heat. The garlic should just barely begin to brown. If you prefer a stronger garlic flavor, you can keep it raw!
4. Put half of the steamed cauliflower into a food processor (or blender, you can also use an immersion blender and keep the cauliflower in the pot!). Process until pureed and smooth.
5. Add in half of the garlic and butter mixture, sprinkle with a little salt and pepper, and puree again until uniformly combined, feel free to add a splash of almond milk to help with the pureeing process. If your processor is big enough, continue adding the remainder of the cauliflower, garlic, and butter. If not, season first batch to liking and transfer to a mixing bowl or serving dish, then repeat the process.
6. Garnish with the herbs or even some nutritional yeast! Serve hot, and enjoy!

NUTRITION:

• SERVES: 6 (Calorie and nutrition breakdown is per serving)
• CALS: 134
• FAT: 7.6g
• CARBS: 14.5 g
• FIBER: 5.6g
• SUGAR: 5.4g
• PROTEIN: 5.5g

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INGREDIENTS

• 4 oz Brussel Sprouts
• 1 tsp Olive Oil
• 1 Tbsp Balsamic Vinegar
• 1 tsp Mrs. Dash (Or preferred everyday seasoning mix)
• Sea Salt, to taste

DIRECTIONS

1. Preheat the oven to 425°F.
2. In a bowl, combine all ingredients until the Brussel sprouts are evenly coated in the mix of oil, vinegar, and seasonings.
3. On a lined baking sheet pan, roast for 12-15 minutes, or until fork-tender.
4. Enjoy!

NUTRITION

• CALS: 70
• FAT: 2.5g
• CARBS: 10g
• FIBER: 4g
• SUGAR: 3g
• ADDED SUGAR: 0g
• PROTEIN: 3g

The post Roasted Balsamic Brussels Sprouts appeared first on Premier Fitness Camp.

INGREDIENTS

• 4 oz Organic Baby Carrots
• 1 tsp Olive Oil
• 1 tsp Mrs. Dash Seasoning (Or preferred seasoning mix of choice)
• 1/4 tsp Fresh Dill, chopped
• Sea Salt, to taste

DIRECTIONS

1. Preheat the oven to 425°F.
2. In a bowl, combine all ingredients until carrots are evenly coated with the oil and seasonings.
3. On a lined sheet pan, roast the carrots for 12-15 minutes, or until fork-tender.
4. Enjoy!

NUTRITION

• SERVING SIZE: 1/2 Cup
• SERVES: 1
• CALS: 80
• FAT: 3.5g
• CARBS: 11g
• FIBER: 3g
• SUGAR: 5g
• ADDED SUGAR: 0g
• PROTEIN: 1g

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| INGREDIENTS:

•1/4 Cup Frozen Banana
•1/4 Cup Fresh Organic Blueberries
•1 BIG Handful Spinach
•1/2 Cup Ice
•1 Serving Orgain Vanilla Protein Powder
•2 tsp Maca Powder (optional)
•1 tsp Ground Flax Seed (optional)
•1 Cup Almond Milk

| DIRECTIONS:

1. Dump everything into your high-speed blender.
2. Blend until fully combined and smooth in texture. Enjoy!
   *NOTE: You may need to add a little splash of water or more almond milk if you need the consistency to be thinner!

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