Fit Foodie Finds

Aug 2, 2024 | fitfoodiefinds.com | Emily Richter

First, preheat oven to 350ºF and line a muffin tin with cupcake liners or spray with coconut oil cooking spray. Place dry ingredients into a large bowl and whisk to combine. Then, whisk eggs in a medium bowl and add maple syrup, almond milk, and mashed banana and mix until combined. Add wet ingredients to dry and mix until combined. Then, add in melted coconut oil and mix again. Transfer batter into muffin tin, filling each one around 3/4 of the way full. Then, sprinkle on some additional rolled oats.

Jul 14, 2024 | fitfoodiefinds.com | Emily Richter |Melissa Rose Design

For the Salad1.5 lbs. boneless skinless chicken breast1 medium red pepper finely diced (~1 cup)1 cup shredded carrots1 cup shredded purple cabbage1/4 cup green onion diced1/2 cup fresh cilantro chopped1/2 cup peanuts choppedFor the Sauce3/4 cup nonfat Greek yogurt1/3 cup all-natural peanut butter2 teaspoons freshly ground ginger1/4 cup lime juice1 tablespoon soy saucesalt to tastewater* First, bake chicken breast so that you can easily shred it. We recommend 350ºF for arond 25 minutes.