21 Day Fix: Baked Peanut Butter Oats and Berries | From Forks to Fitness

Baked Peanut Butter Oats and Berries
Serves 1
A baked peanut butter and berry treat for your inner cake lover. Although the berries start on the bottom of the jar, they bubble and rise during baking, creating a beautiful presentation! I used an 8 oz jar (the smaller jar in the photo) for this configuration of the recipe. Divide or multiply to your needs. 🙂
Prep Time
5 min
Cook Time
30 min
Total Time
40 min
  1. 1/2 banana
  2. 1/2 c berries of choice (I prefer blackberries or dark cherries)
  3. 1/4 c rolled oats (uncooked)
  4. 2 t peanut butter
  5. Honey to taste
  1. Preheat oven to 375.
  2. In a bowl, mash banana and combine with honey and peanut butter. Add oats and stir until fully incorporated.
  3. Drop berries in bottom of jar and pour banana mixture on top.
  4. Place uncovered jar in center of rimmed baking sheet.
  5. Bake for 30 minutes.
  6. Remove from oven and allow to cool.
21 Day Fix
  1. 1.5 purple
  2. 1 yellow
  3. 2 teaspoons
  4. Honey allowance

via 21 Day Fix: Baked Peanut Butter Oats and Berries | From Forks to Fitness


Healthy Vanilla Latte

Vanilla Latte Shakeology

Vanilla Latte Shakeology

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

1 cup brewed coffee, cooled
½ cup unsweetened almond milk
1 scoop Vanilla Shakeology
1 tsp. pure maple syrup (or raw honey)
1 cup ice

1. Place coffee, almond milk, Shakeology, maple syrup, and ice in blender; cover. Blend until smooth.

Nutritional Information (per serving):

Calories: 172
Fat: 4 g
Saturated Fat: 0 g
Cholesterol: 5 mg
Sodium: 302 mg
Carbohydrate: 21 g
Fiber: 4 g
Sugar: 12 g
Protein: 17 g

P90X/P90X2 Portions (per serving)

½ protein
½ carb/legume

Body Beast Portions (per serving)

1 liquid protein
2 balanced liquid

via Team Beachbody – Eat Smart: Recipes.

Mixed Berry Crumble – The Beachbody Blog

Happy weekending everyone! Last Friday, Kirsten and I whipped up this mixed berry crumble and I must say, after we finished cooking and shooting recipes in her sunlit kitchen, and we finally sat down, I couldn’t stop eating the crumb topping!

Our nutritionists really did a lovely job creating this recipe. It’s packed full of berries – use any combination of your favorites (we used a third each of blackberries, blueberries, and raspberries) – and it’s vegan and gluten free! It’s perfect as a sweet addition to brunch or as a secretly healthy dessert.

Mixed Berry Crumble 1 Recipe

Another thing we loved about this crumble is how easy it was to make. When you make a pie, there are a lot of steps that go into it – and a lot of places things can go surprisingly, horribly wrong. We’re not going to talk about that time that I overfilled a pie and it bubbled over and filled the kitchen with smoke. I’ve learned a lot about baking since, but this mixed berry crumble is something even a novice baker can ace. There’s no dough to blind bake, nothing to roll, and the crumb topping is very forgiving.

Mixed Berry Crumble 2 Recipe

Once you’ve combined the ingredients and topped the crumble (which I kept calling a cobbler despite the fact that it had a streusel-like topping), just pop the cast iron in the oven and let it bake. If you haven’t calibrated your oven, you may want to check on it at 30-35 minutes to see if the top has browned. If it has, remove the crumble and let it cool.

Then, enjoy!

Mixed Berry Crumble 3 recipe

Mixed Berry Crumble

Total Time: 1 hr. 10 min.
Prep Time: 20 min.
Cooking Time: 45 min.
Yield: Makes 12 servings, about 2/3 cup each

Nonstick cooking spray
¼ cup raw walnuts
¼ cup raw sunflower seeds
1 Tbsp. chia seeds
½ cup almond flour
½ cup arrowroot flour (or cornstarch), divided use
2 tsp. ground cinnamon, divided use
½ tsp. sea salt (or Himalayan salt)
5 Tbsp. pure maple syrup (or raw honey), divided use
2 Tbsp. solidified coconut oil
2 tsp. pure vanilla extract, divided use
6 cups fresh mixed berries (blackberries, blueberries, and raspberries)
3 Tbsp. fresh lemon juice
½ tsp. ground nutmeg

1. Preheat oven to 350° F.
2. Lightly coat a medium cast iron (or ovenproof) skillet with spray
3. Place walnuts, sunflower seeds, and chia seeds in food processor; pulse to coarsely chop. Do not grind into a fine powder.
4. Add almond flour, ¼ cup arrowroot, cinnamon, and salt; pulse to blend.
5. Add 2 Tbsp. maple syrup, oil, and 1 tsp. extract; pulse to create a crumbly mixture. Set aside.
6. Place berries in a large bowl; sprinkle evenly with remaining ¼ cup arrowroot.
7. Add remaining 1 tsp. cinnamon, remaining 3 Tbsp. maple syrup, remaining 1 tsp. extract, lemon juice, and nutmeg; mix well.
8. Place berry mixture in prepared skillet. Top evenly with walnut mixture.
9. Bake for 40 to 45 minutes, or until bubbly.
10. Let sit for 10 minutes before serving.

Tip: To save on cost, I recommend going somewhere you can buy them in bulk (such as Costco or your local farmers market).

Mixed Berry Crumble Calories

via Mixed Berry Crumble – The Beachbody Blog.

Healthier Peanut Butter Eggs – Detoxinista

Healthier Peanut Butter Eggs

I’ve had the urge to eat Peanut Butter Eggs this week.


I blame it on all of the Easter commercials I’ve been seeing on TV.

Rather than choose a Reese’s Peanut Butter Egg, which is loaded with refined sugars, preservatives, and who-knows-what-else, I decided to try making a batch of my own peanut butter eggs this year. My version features only three all-natural ingredients in the peanut butter middle, and can be prepared in no time! In fact, you may already have all the ingredients you need to make a batch right now.

My friends have deemed these better than the original peanut butter eggs, so I hope you’ll agree!

Healthier Peanut Butter Eggs
makes 6 pieces

Adapted from this recipe


1/2 cup organic, natural peanut butter (creamy or crunchy, your choice)
2 tablespoons pure maple syrup
1 tablespoon coconut flour
1/4 teaspoon of sea salt (add only if your peanut butter is unsalted)
1/2 cup dark chocolate chips
1 teaspoon coconut oil


In a medium bowl, combine the peanut butter, maple syrup, coconut flour, and salt (if using). Mix very well, until a uniform batter is formed. Use a spoon to scoop the batter into 6 balls, and use your hands to shape the dough into flat egg-like shapes. Arrange the 6 eggs shapes on a plate lined with parchment paper, and place in the freezer to set.

While the peanut butter middles are setting in the freezer, melt the dark chocolate chips and stir in the coconut oil. Remove the the peanut butter middles from the freezer, and dunk each one into the chocolate mixture, so that they are completely coated. Return the chocolate covered pieces to the parchment paper, and spoon any additional chocolate over the tops for a thicker chocolate coating, if you like.

Allow to set in the freezer for at least 10 more minutes before serving.SONY DSC

For best texture, store and serve directly from the freezer. The chocolate will soften if left at room temperature for too long.

Read more about this recipe and printing it via Healthier Peanut Butter Eggs – Detoxinista.