Jillian's Pumpkin Cranberry Muffins

Pumpkin muffins made with white whole wheat flour, maple syrup, and coconut milk. Vegan and yummy. I might add a few tbsp orange juice and some zest next time as the white wheat flour has a bit of a bitter after-taste.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 14

Ingredients

1 can (15 oz) Pumpkin
1/2 cup Coconut Milk, Organic, Native Forest
1/2 cup Maple Syrup
1/2 cup Olive Oil
1 tsp Vanilla Extract
2 3/4 cup King Arthur 100% Unbleached White Whole Wheat Flour
1 tbsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon, ground
1/2 tsp Ginger, ground
1/4 tsp Cloves, ground
1/8 tsp Nutmeg, ground
1/2 tsp Salt
1/2 cup fresh or frozen cranberries, chopped

Directions

Makes 12-14 muffins.

Heat oven to 425.

Spray a muffin tin with olive oil or line with paper cups.

In a large bowl, whisk together pumpkin, maple syrup, olive oil, coconut milk, and vanilla until well combined.

In a separate bowl, sift together flour, baking powder, baking soda, spices, and salt.

Add the dry ingredients to the pumpkin mixture and stir until just combined. Fold in the cranberries.

Spoon mixture into prepared tin. (Optional: sprinkle tops with a few pepitas)

Place in oven and reduce heat to 375. Bake until done, 30-35 minutes.

Number of Servings: 14

Jillian's Almond Crusted Chicken Breast

(Serves 4)

1/2 cup unsalted almonds, toasted
2 T. extra-virgin olive oil
3/4 tsp grated lemon zest
1 T. fresh lemon juice
3/4 dried rosemary*
1 garlic clove
1/4 tsp salt
4 (4-5 ounce) boneless, skinless chicken breast halves

*Note: I did not use the rosemary because I don't like it and it was great without it so if you don't like it just leave it out!

• Preheat the oven to 425.
• In the work bowl of a food processor, place the almonds, olive oil, lemon zest and juice, rosemary, garlic, and salt. Process until coarsely chopped; the mixture will be a thick paste.
• Arrange the chicken breast halves in a baking dish. Divide the almond paste and spread on the breasts; pat down to cover each breast completely.
• Roast in the oven until cooked through and an instant-read thermometer reads 165-170 degrees, about 10 minutes. Loosely tent with foil and let stand for 5-10 minutes before serving.

Nutrition Facts
Calories 293.3 kcal
Fat 17.4 g
Protein 30 g
Carbs 4.3 g
Sodium 194.2 mg

This recipe is from Jillian Michaels Master Your Metabolism Cookbook

Oranges with lemon-vanilla yogurt cream

Jillian's Banana Almond Smoothie

This is from Jillian Michaels' Master Your Metabolism Cookbook. If you are using as a snack, it is 2 servings; as a meal it is 1.

Minutes to Prepare: 5

Number of Servings: 2

Ingredients

1 cup sliced banana
1 cup almond milk
1 tbsp almond butter
1 tbsp Ground Flaxseed
1 tsp vanilla extract
2 cups ice cubes (about 8 cubes)

Directions

In a blender, place the banana, almond milk, almond butter, flaxseed, and vanilla. Blend until very well combined, 45-60 seconds. Add the ice cubes and blend until smooth. Pour into 2 glasses and serve.

This is not a sweet smoothie, so if you like your smoothies sweeter, add some natural sweetener (Truvia, Xylitol, etc).

Number of Servings: 2