Nutrition

Nutrition
Nutrition

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Wellness
Wellness

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Lifestyle
Lifestyle

Pumpkin Spice Crumb Cake

This crumb cake is gluten free, dairy free, and sugar free! It goes perfectly for a fall breakfast along with a 37 calorie Pumpkin Spice Latte.

INGREDIENTS

Cake
½ cup almond flour
½ cup coconut flour
⅓ cup Swerve
3 tablespoons ground flax
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
4 eggs
⅓ cup canned pumpkin
¼ cup non-dairy milk
2 tablespoons melted butter
1 teaspoon vanilla extract

Crumb Topping
2 tablespoons melted butter
⅓ cup almond flour
¼ cup chopped pecans
3 tablespoons Swerve
½ teaspoon cinnamon
Pinch sea salt

DIRECTIONS

Heat oven to 350°F. Whisk together the dry ingredients (almond flour through baking powder) in a bowl. In a separate large bowl, whisk the eggs, pumpkin, milk, butter, and vanilla. Add dry ingredients to wet and stir to combine.

Add batter to an 8-by-8-inch dish coated with cooking spray. Stir together the crumb topping ingredients. Sprinkle over the top, and bake for 30-32 minutes on a middle rack until set and the top is golden brown. Let cool before cutting into 9 squares.

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Spaghetti Squash Lasagna

Spaghetti Squash, dinner recipe, keto, gluten free, 21 Day Fix, 2B Mindset, Clean eating, Autumn Calabrese, Tosca Reno, Vanessa.fitness, vanessadotfitness, vanessa mclaughlin, vanessa.fit
This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.

Prep Time 15 mins

Cook Time 1 hr 17 mins

Servings 4

INGREDIENTS 
1 small spaghetti squash (approx. 3½ to 4 lbs.)
Nonstick cooking spray
4 cups all-natural marinara sauce (no sugar added)
3 cups ricotta cheese
1 cup grated Parmesan cheese
2 cups ground meat of choice (beef, chicken, turkey)
1 cup mushrooms
1 cup chopped onions
¼ cup finely chopped fresh basil (optional)

INSTRUCTIONS
  1. Preheat oven to 375° F.
  2. Line large baking sheet with parchment paper. Set aside.
  3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
  4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. I like to drain it so its not so watery after baking. (You can also use the microwave or Instant Pot to cook the spaghetti squash).
  5. Reduce oven temperature to 350º F.
  6. Scrape spaghetti squash flesh into stringy noodles.
  7. Lightly coat 4-quart baking dish with spray.
  8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.
  9. Evenly top with Parmesan cheese.
  10. Bake for 30 to 32 minutes, or until golden brown and bubbly.
  11. Garnish with basil (if desired)
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Calling all Pumpkin Spice lovers!!

Pumpkin Spice, Fall, Shakeology, Autumn Calabrese, Tosca Reno, Clean Eating, Ilana Muhlstein, vanessa.fitness, vanessa.fit, vanessadotfitness, vanessa mclaughlin, 21 Day Fix, 2B Mindset,
Pumpkin Spice lovers: You asked, they listened! Look what's coming soon!!! Pumpkin Spice Vegan Shakeology! If you're like me, come fall, I love Pumpkin Spice EVERYTHING!! Each fall I would create my own Pumpkin Spike Shakeology, but I needed quite a few ingredients, and would always race to finish the can of pureed pumpkin before it spoiled.
Now, I can whip it up quickly, without any wasted pumpkin!!!

WHAT IS PUMPKIN SPICE VEGAN SHAKEOLOGY?

Pumpkin Spice Vegan Shakeology is a limited edition, rich, creamy, shake with notes of pumpkin, cinnamon, nutmeg and ginger that delivers the delicious taste of fall with all the benefits of Shakeology.

For a limited time only, starting September 15, 2018, customers can order Pumpkin Spice Vegan in 14 single-serve packet boxes as a one-time purchase. *There is no limit to how many customers can buy while supplies last. However, there will be no monthly subscription option as Pumpkin Spice Vegan is available only while supplies last.

Pumpkin Spice Vegan Shakeology will be available exclusively in the US in limited quantities.

Order Options
Pumpkin Spice Vegan Shakeology can be ordered as a one-time purchase only as monthly auto-ship is not an option.
However, customers may buy as many boxes as they like, while supplies last.

Product Configurations
Bag – Not available
Packets – 14 single-serve packets

Availability – Starting Fall 2018, while supplies last.

Supplement Details

Nutrition Label – US – Link coming soon! (Not available in CA or UK)

FDA Compliant – Yes

Vegan – Yes

Kosher – No.

Gluten Free – Formulated without gluten ingredients, but not certified. View article 5611

Certified Organic – No, but the possibility of a completely organic Shakeology is being researched

Certified GMO-Free – No, but it’s formulated without genetically modified ingredients

Pumpkin Spice Shakeology Pricing –$74.95 for a 14 single-serve packets box. Preferred customers get 25% off!! 

Want to be the first to know when it becomes available for purchase?
Fill out this form below and I will be in touch with more info.

Turnip Fries

french fries, turnips, veggies most, ilana muhlstein, vanessa mclaughlin, vanessa.fit, vanessa.fitness, vanessadotfit, autumn calabrese, tosca reno, low carb
Love, love turnip fries!! 
They are SO good!!
They stink while they cook, but there is a subtle, nutty sweetness! Probably ate too many since I ate the all of them!!! 😂😂

They are a great substitute if you're missing french fries. Also, if you're following a keto, paleo, gluten free, or just all around healthy diet, turnips are a low carb veggie, so they fit perfectly into any of these nutrition plans.

INGREDIENTS
3 pounds turnips
1 tablespoon vegetable oil
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon onion powder

INSTRUCTIONS
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

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My new snack bar that I'm crazy about!

Kind bar, clif bar, autumn calabrese, 21 Day Fix, gluten free snack, low sugar, low fat, tosca reno, clean eating

I don't know about you, but as a busy mom (this term is redundant), I would always have a cache of Kind bars, Clif bars, Cascading Farms bars, and others that I thought were "healthy," and of course were an easy snack. In my purse, in my car, in any bag I carried, I had these bars. For me, my husband, or my sons, snack bars were perfect for when the "hangries" appeared.
Until I looked at the sugar content of some of these. Then the other ingredients - like soy lecithin, and other ingredients I didn't recognize. 

This is why I am so grateful for BEACHBARS!!! 

What Is BEACHBAR?

BEACHBAR is a crunchy, chewy, and delicious snack bar that with a quality source of protein and just 150 calories — perfect for a wholesome anytime snack.

BEACHBAR comes in two flavors: Peanut Butter Chocolate and Chocolate Cherry Almond. Both are made with nut pieces, nut butters, and protein crisps, and topped with a ribbon of chocolate. They are gluten-free, have 0 grams trans fats, and contain no artificial colors, flavors, or preservatives.

At 150 calories per bar, you get 10 grams of protein, 4 grams of fiber, and 5 to 6 grams of sugar. BEACHBAR is the perfect on-the-go snack to keep you going until your next meal. My kids love them, even the one who only eats peanut butter!!

And since they’re both delicious and nutritious, BEACHBAR snack bars are also great snacks for meetings at work, traveling, or tossing into your child’s lunch box.
How Do I Purchase BEACHBAR Snack Bars?


BEACHBAR INGREDIENTS

BEACHBAR combines crunchy protein crisps, nut pieces, chocolate chips, creamy nut butters, and fruit chunks (in the Chocolate Cherry Almond flavor only) to deliver delicious, satisfying goodness in every bite.
Whey protein crisps — Whey protein comes from milk and delivers all nine of the essential amino acids that you need to help promote lean muscle.
Pea protein crisps — Pea protein is considered a quality, plant-based protein source that supplies key amino acids from botanical sources to help support muscle protein synthesis.
Diced peanuts and almonds — Peanuts and almonds are a source of beneficial monounsaturated fats. They also provide nutrients like protein, fiber, and minerals and add a rich, nutty flavor to your bar, and a satisfying crunch.
Peanuts and almond nuts — Nut butters layer in a creamy texture and provide another source of protein and fiber.
Chocolate — Chocolate is not only a delicious treat, it also comes from the cocoa bean, which contains phytonutrients known as flavonoids.
Dried cherries — Dried cherries are a sweet, chewy, and flavorful source of beneficial dietary fiber and phytonutrients.
Pomegranate juice – Pomegranate juice adds a sweet-tart kick and supplies phytonutrients.

What Is NOT in BEACHBAR?
Trans fat
Gluten
Artificial colors, flavors, or preservatives

Who Is BEACHBAR for?

With increasingly on-the-go lifestyles, people are reaching for quick snacks to satisfy their hunger cravings between meals. And while we strive to make healthier choices, convenience is still paramount.

By keeping a stash of BEACHBAR snack bars in your bag, or at work, you’ll always have a convenient, wholesome snack anytime, anywhere.
People who want to reduce their sugar intake

Unlike other snack bars, BEACHBAR has more protein than sugar. Many bars today have too much sugar and carbohydrates.
BEACHBAR delivers 10 grams of protein in a 150-calorie bar. If you’re looking to add more protein to your diet, BEACHBAR has the protein without the extra calories or sugar - it only has 6 grams of sugar!! Compare this to whatever bar you eat now. It’s also an easy and delicious way to get 4 more grams of fiber into your daily diet. And, it's gluten free!
If you follow a gluten-free diet, this convenient, satisfying bar could be the perfect snack you’ve been searching for.

If you have a sweet tooth, you will love these bars, without all the sugar!
Staying on track with your fitness and nutrition goals can be challenging. With chocolate chips, creamy nut butters, and hearty nut pieces, BEACHBAR is the ideal “cheat treat” to satisfy your sweet tooth, and it can help you stay on track.

BEACHBAR is a delicious, sensible snack bar that easily fits into Beachbody nutrition plans. You can drink Shakeology in the morning and then eat a BEACHBAR in the afternoon to satisfy your craving for a snack without blowing your calorie count.

The Portion Fix Container equivalents for one BEACHBAR are: ½ red, ½ yellow, 1 teaspoon (oils and nut butters).

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Spinach and Ground Beef Stuffed Portobellos

mushrooms, portobello pizza, keto, gluten free, recipe, Autumn Calabrese, Tosca Reno, Ilana Muhlstein, Vanessa.fitness, vanessa.fit, vanessadotfitness, vanessadotfit, vanessa mclaughlin
I was born in Italy and raised on the Italian flavors of garlic, marinara, mozzarella, and parmesan. These staple flavors make an appearance on my meal plan each week. 
With this recipe, I took the elements of lasagna filling—ground beef, ricotta, spinach and Parmesan cheese—and nestled them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. I served with sautéed, zucchini noodles covered with marinara and sprinkled with parmesan.
INGREDIENTS
4 large portobello mushroom caps
Cooking spray
2 cloves finely chopped garlic (I use a microplane and grate it)
1 cup  ricotta cheese (I use whole milk ricotta)
1 cup finely chopped fresh spinach
½ cup finely shredded Parmesan cheese, divided
2 tablespoons finely chopped kalamata olives
½ teaspoon dried basil (I used chopped fresh basil in the summer)
½ teaspoon dried oregano
1 cup mozzarella cheese (I used Trader Joe's Almond Milk mozzarella)
¾ cup prepared no sugar marinara sauce (I use Trader Joe's organic marinara because it has no sugar)
salt and freshly ground pepper, to taste

INSTRUCTIONS
  1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
  2. Place mushroom caps, gill-side up, on the prepared pan. Spread chopped garlic on top, and sprinkle with salt and pepper pepper to taste. Roast until tender, 20 to 25 minutes.
  3. Meanwhile, in sauté pan, place 1 TBSP evoo and cook about 1 minute, then add ground beef, 1/2 tsp basil and 1/2 tsp oregano, salt and pepper to taste. Cook until browned, and cooked through. 
  4. Add marinara sauce to ground beef mixture and keep warm. 
  5. Meanwhile, mash ricotta, spinach, ¼ cup Parmesan, olives, basil, oregano, and salt and pepper to taste  in a medium bowl. 
  6. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous ⅓ cup ricotta filling into each cap and sprinkle with the remaining ¼ cup Parmesan and mozzarella cheese. 
  7. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
** Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

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Greek Chicken Kebabs

Greek Chicken Skewers Kebabs, autumn calabrese, tosca reno, vanessa.fitness, vanessadotfitness, vanessadotfit, vanessa.fit, clean eating, keto, paleo, dinner, low carb, grilling recipe
I was looking for a grilled chicken recipe for the summertime, when I found a variation of this one. I usually find something online, then change it to meet the tastes of my family, and the ingredients I have on hand. I wanted something different than just plain grilled chicken, and this was fabulous. Everyone in my family loved it, even my picky eater son, who eats mostly peanut butter, wants me to make this again. Plus, food is just more fun on a kebab!
This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Many variations on vegetables can be used.  
I served this over cauliflower rice, which I sautéed with chopped onion and sprinkled with some chunks of Feta cheese. 
Another plus is that as I made the kebabs, I could tailor each one to each person's taste. For example, my husband doesn't like onions, so I left the onions off his, and my older son doesn't like tomatoes, so I omitted those of his kebabs. 

INGREDIENTS
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup white vinegar
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 large green or red bell peppers, cut into 1-inch pieces
1 large onion, quartered and separated into pieces
12 cherry tomatoes
12 zucchini slices (about 1 to 2 zucchini, depending on size)
8 wooden or metal skewers (I used metal)

INSTRUCTIONS
  1. Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
  2. If using wooden skewers, soak them in water for about 30 minutes before use.
  3. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  4. Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and zucchini slices onto the skewers.
  5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
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