Pumpkin-Pie Collagen Bars

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The time is here where transitions are upon us and moving on is just the beginning. The odds and ends of summers are officially wrapped up and the evenings are cold with everyone buying pumpkin everything. While I'm elated and excited for pumpkin everything, this particular transition into fall has been hard for me. Friends are moving away, relationships are ending, and time is going by faster and faster every year. Wasn't I just writing up my pumpkin spice syrup recipe? Nope, that was a year ago. How does time fly so fast? Why does it fly so fast? Time is a thief and it honestly makes me sad. But we are never sad long over here on this blog, and time and movement are inevitable so I may as well just move on and get going. 

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Let's move on to these delicious, easy, healthy, Pumpkin-Pie Collagen Bars! They are full of Vitamin A, fiber and are gluten-free! Made with almond flour, these are gentle on sensitive tummies and will not mess up your hormones. Do you know much sugar is in most desserts made with pumpkin? Enough to give you that nasty sugar hangover the next day that can sometimes last for two days or more if you are sugar sensitive. I also added a heaping scoop of Vital Protein's Vanilla Collagen Peptides to these beauties. Collagen is amazing and I basically use it in everything! Not to worry though, because the Pumpkin Pie Collagen Bars are healthy and guilt-free. They are also super easy to make and a batch will keep up to a week in the fridge. I love to nibble on these with a cup of coffee or have one for breakfast in the morning. They also make a delicious, healthy dessert too! The frosting on these is healthy too and made with grass-fed butter and maple syrup, it's an easy frosting alternative to other refined sugar frostings. 

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We have so many plans for fall! We are wrapping up wedding season, capturing engagement sessions, and I'm in the process of re-doing both of my websites! It's a ton of work, but I know all of my efforts will be worth it in the end. I'm also working on making my mile run time fasters so that I'm more comfortable signing up for my first race! I know, I know, I sound silly because I run every day! Literally! I do my best to make trail running with Roxy a daily non-negotiable because running keeps me sane and I adore being outside. Fall runs are even better because the air is crisp, yet the sun is still shining bright making fall perfect running weather. What are your favorite fall workouts? I eat one of these delicious Pumpkin-Pie Collagen Bars post-workout and have tons of energy for the remainder of the day. They really are the perfect snack! 

Check out my full recipe below and let me know what you guys think. Also, be sure and check out my recipe video on the beauties because they are super simple to make! 

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Pumpkin-Pie Collagen Bars
Let's move on to these delicious, easy, healthy, Pumpkin-Pie Collagen Bars! They are full of Vitamin A and fiber and are gluten-free. Made with almond flour, these are gentle on sensitive tummies and will not mess up your hormones. Do you know much sugar is in most desserts made with pumpkin? Enough to give you that nasty sugar hangover the next day that can sometimes last for two days or more if you are sugar sensitive. Not to worry though, because the Pumpkin Pie Collagen Bars are healthy and guilt-free. They are also super easy to make and a batch will keep up to a week in the fridge. I love to nibble on these with a cup of coffee or have one for breakfast in the morning. They also make a delicious, healthy dessert too! The frosting on these is healthy too and made with grass-fed butter and maple syrup, it's an easy frosting alternative to other refined sugar frostings. 
Ingredients
  • Pumpkin Pie Mixture
  • 1 cup Organic Pumpkin Puree
  • 1/4 cup Organic Almond Butter
  • 1 cup Organic Maple Syrup
  • 1 cup Organic Coconut Oil
  • 1 cup Organic Coconut Sugar
  • 1 cup Organic Almond Flour
  • 1 tbs Organic Baking Powder
  • 1/2 tbs Baking Soda
  • 2 tbs Pumpkin Pie Spice
  • 1 scoop Vanilla Collagen Peptides
  • Himalayan Sea Salt
Instructions
Preheat oven to 350-degrees Next, combine almond butter, coconut oil, pumpkin puree, coconut sugar, and maple syrup and heat up in a saucepan over low heat. Once wet ingredients are combined, add the dry ingredients-almond flour, baking powder, baking soda, sea salt, coconut sugar, pumpkin pie spice, Vanilla Collagen Peptides and combine everything together in a mixing bowl. Place pumpkin pie mixture in a greased baking pan Bake at 350-degrees for 30-minutes, remove from oven and let bars completely cool before slicing.Pumpkin Frosting: Whip together grass-fed butter, coconut sugar, and organic pumpkin puree in a stand mixture until a thick frosting forms. Once bars are cut and cooled, drizzle on pumpkin frosting and enjoy!Bars can be stored in a glass air-tight container for up to one week.
Details
Prep time: Cook time: Total time: Yield: 8 servings
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What are your plans for the rest of this month? Comment below and let me know what you guys think of this recipe! 

 

This post contains affiliate links. Thank you for your support! 

Pork Stuffed Bell Peppers In Under 30-Minutes

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This is a sponsored post written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all my own. 

Oh fall, how I love you so. The anticipation of new beginnings, everyone is going back to school, and there is a subtle change in the air. The leaves are slowly beginning to change, turning from a bright green to red and orange hues. The sun is going down quickly in the evenings, and I’ve been scheduling my evening runs earlier so that I can catch the golden, dewy sunsets. September has been a jammed packed month for us, so I want easy meals that take no time at all. That's why I love using Smithfield Marinated Fresh Pork purchased at Safeway!

Be sure and check out my full recipe video below to see how I made these easy Pork Stuffed Bell Peppers.

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I have weddings every weekend this month, and I'm back in school full time. I bet you guys have little ones, and big kids, going back to school too! We all need an easy recipe that can be made in less than thirty minutes and tastes delicious. I love that I can depend on Smithfield® Marinated Fresh Pork from Safeway to help me create a meal in under thirty minutes that offers real flavor, real fast! The best part about Smithfield Marinated Fresh Pork is that it's super versatile to make and can be grilled, sautéed, slow cooked and even roasted! If you are getting the kiddos back to school, and don't have a ton of time on your hands in the evenings, my roasted Pork Stuffed Bell Peppers, in under thirty minutes will be the hit at the dinner table! I also use minimal ingredients, taking the thinking time out of it, making this a quick and easy recipe that can be made any night of the week! Have leftover veggies that need to be used fast? Roast them in fresh bell peppers with this delicious Smithfield Marinated Fresh Pork, and you've got the easiest fall recipe. There are several cuts and flavors of Smithfield Marinated Fresh Pork offered at Safeway, and I decided to go with the Smithfield Marinated Fresh Applewood Bacon Pork Loin Filet flavor that has no artificial ingredients of any kind and is made from 100% fresh pork. The applewood bacon gives the bell peppers a smoky taste that's perfect for fall! 

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I crave routine and October is all about routine, routine, routine! With our incredibly busy schedules, this month, and our autumn trips on the horizon, I thrive on routine. I run in the early evenings, and I know that when I get home, I want something easy and healthy that I can whip up fast. Plus, knowing what I'm making for dinner the week ahead helps keep my routine in check and this meal has a great combination of protein and veggies that is both filling and delicious! 

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The easiest way to make these delicious Pork Stuffed Bell Peppers with loads of veggies is to roast the Smithfield Marinated Fresh Pork first at 375-degrees for 25-minutes or until the internal temperature reaches 150-degrees. While the fresh pork is roasting, prep your veggies. First, haul out the bell peppers (I used 4, but you can use as many as you need.) The fastest way to hollow out the bell pepper is to chop off the top stem part, then core out the seeds and stem with a paring knife. Set the bell peppers aside. 

Next, prep the rest of your veggies. I used fresh zucchini, yellow squash, lemon cucumber, and fresh peaches for an added twist that is a refreshing addition to the applewood bacon flavor. Chop your veggies and peaches into cubes and set aside. 

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Once the Smithfield Marinated Fresh Pork is done roasting and reaches an internal temperature of 150-degrees, set aside and let cool for a few minutes. Once the pork is slightly cooled, slice into halves and then cubes from there. Place sliced pork into bell peppers along with the fresh veggies and fresh peaches. Next, place the prepped pork stuffed bell peppers back into the oven and roast at 350-degrees until slightly crisp. 

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That's it! Take our your port stuffed bell peppers and enjoy! With the delicious flavor from the applewood smoked bacon and the freshness of the pork, this meal is bound to be a fall staple and favorite in your household! 

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Smithfield wants to know how you prep dinner in 30 minutes or less using Smithfield Marinated Fresh Pork and be entered to win the grand prize! For more 30-minute meal preparation ideas, and to submit your original recipe for a chance to win great prizes, head to www.SmithfieldRealFlavorRealFast.com

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Pork Stuffed Bell Peppers In Under 30-Minutes
Want an easy fall back to school recipe that can be made in under 30 minutes and less? Check out my delicious Port Stuffed Bell Peppers made using Smithfield® Marinated Fresh Pork that delivers real flavors, real fast!
Ingredients
  • 1.2 pounds Smithfield® Marinated Fresh Pork Applewood Smoked Bacon Flavor
  • 6 Fresh Bell Peppers
  • 1 cup Lemon Cucumber
  • 1 cup Yellow Squash
  • 1 cup Zucchini
  • 1/2 cup Peaches
Instructions
Preheat oven to 370-degreesPlace Smithfield® Marinated Fresh Pork in a roasting pan and roast for 25-minutes or until it reaches an internal temperature of 150-degrees. While the pork is roasting, prep your bell peppers by chopping off the stems and hollowing them out with a paring knife. Set bell peppers aside. Remove pork from oven and let cool for a few minutes. Once the Smithfield® Marinated Fresh Pork is cooled, slice and then cube. Place the pork in the prepped bell peppers and add fresh veggies. Place bell peppers on a roasting pan and roast for 5-minutes or until the peppers are crispy.
Details
Prep time: Cook time: Total time: Yield: 6

Smithfield® wants to know how you prep dinner in 30 minutes or less using Smithfield® Marinated Fresh Pork and be entered to win the grand prize! For more 30-minute meal preparation ideas, and to submit your original recipe for a chance to win great prizes, head to www.SmithfieldRealFlavorRealFast.com

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Comment below and let me know what you would make with Smithfield Marinated Fresh Pork and let me know how your like the pork stuffed bell peppers! 

 

 

 

Nutty Butter Cups

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Is it really August 30th today? I don't believe it. Um, summer can we start over again? I wish! This truly was the summer of all summers! Although we didn't go on an epic road trip as we typically do (saving our pennies for Canada this fall!) we did buy kayak's and have been spending as much time as humanly possible outside in the sun. With all of my water adventures, I'm always craving protein when I get home and I racked my brain for an easy recipe that's healthy and satisfies those sweeties, chocolaty cravings. You guys have been asking for a protein, chocolate recipe so here you go. And with the help of my fabulous pals on Instagram, this recipe has an awesome name too: Nutty Butter Cups!

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Instead of buying peanut butter cups from the store that are filled with added refined sugars and the dreaded Soy Lecithin (insert horror music here) with only a few pantry staples, you can easily make these Nutty Butter Cups at home and stash them in the freezer for late night snack cravings. Plus with an added 15 grams of protein, these will FILL YO TUMMY UP! You can purchase my favorite flavor by Vital Proteins here. I use their Vanilla Collagen in this recipe and it's da bomb.com! 

Don't forget to subscribe to my YouTube for even more fun, easy, healthy-ish recipes with a new one out each week! 

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Nutty Butter Cups
Get chocolate cravings on the regular like I do? Then this super easy and healthy Nutty Butter Cups is the recipe just for you! These are simple and fun to make and with using only minimal ingredients that you can actually pronounce, you won't have to worry about the junk that the regular butter cups have. Happy Nutty Buttering!
Ingredients
  • 1 pound Dark Chocolate Wafers
  • 1 cup Organic Coconut Cream
  • 1 tbs Turmeric
  • 1 tbs Cacao Powder
  • 1 scoop Vanilla Collagen Peptides
  • 1/4 cup Sunflower Seed Butter
  • 2 tbs Almond Butter
Instructions
Melt Chocolate Wafers and set aside (Let cool to room temperature) Combine Organic Coconut Cream, Turmeric, Cacao Powder, and Vanilla Collagen Peptides In a cupcake baking sheet, spoon in melted chocolate Next, spoon in Vanilla Collagen mixture, carefully drizzling in one layer at a time Spoon in sunflower seed butter and almond butterDrizzle more chocolate on top and add more turmeric Freeze at least 2-hours or until firm
Details
Prep time: Cook time: Total time: Yield: 8
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I can't wait for you guys to try this recipe. It's easy to make and stash in the freezer for later consumption. In fact, I'm going to go devour one right now!

Comment below and tell me what you think! Super easy to make right?!

Easy Margherita Pizza Pasta

This post is sponsored by DaVinci Pasta, the opinions and text are all my own. 

It's summa summa summa time! Oh summer, please don't leave. We just got started creating magical moments together like kayaking, running in the sun on the hilly trails, and climbing giant rocks to our heart's content. Let's pretend like summer is going to be here for a few more months and revel in the warm days ahead. My dad's side of the family hails from Calabria, Italy and we know Italian food. I love making easy pasta recipes in the summer that take 5-minutes to prep and are a breeze to store in the fridge. Plus, this yummy, kid-friendly dish transitions from warm summer nights to cooler back-to-school evenings! Who love's pizza? I know I do! I've created a recipe for you guys that's so easy to make and it takes no time at all! I used DaVinci Signature Italian Penne Rigate pasta and yes friends, it's made in Italy so you know only the finest ingredients are used. I adore pizza and I love pasta and I wanted to create a recipe for you guys that combines both of these amazing dishes. Margherita Pizza Pasta is a breeze to make and entails all of the yumminess of Margherita pizza, but without the hassle of making homemade pizza crust. (Which is fun, but not easy!)

Check out the full recipe video below: 

I'm a firm believer that every meal we put into our bodies should benefit us. This recipe has an equal ratio of carbohydrates, protein, and veggies so it's an all around one-pot nutritionally dense meal that is wonderful for those busy nights or days when cooking a ton of food is not an option. I like to create meals that fit the bill on all nutrition fronts. When we are busy, it's easy to reach for fast food or unhealthy options, but why do that when you can eat this delicious pasta dish and have left overs for an easy pick-me-up meal the next day! 

I have recently taken up kayaking and have fallen in love with the sport. We live near a beautiful lake and it's wonderful to be able to jump in the car with our kayaks and be out on the water for as long as we want and row to our heart's content. I love the sun on my skin, the smell of fresh eucalyptus wafting through the air, and the ducks that are convinced I have an endless supply of snacks on my kayak. I'm usually out on the water anywhere from 2-6 hours, so having an easy meal that I can make when I get home is essential.

For this pasta recipe, I made my own sauce using grass-fed butter, organic extra virgin olive oil, and balsamic vinegar. You can also add in tomato sauce, but I find using the tricolor tomatoes and the butter makes it less acidic while still bursting with flavor. 

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Margarita Pizza Pasta
Summer may be coming to an end, but that doesn't mean you have to make all the warm dishes. Take 5-minutes and make this easy, fun, summer friendly recipe!
Ingredients
  • 1-pound DaVinci Penne Rigate Pasta
  • 1/2 cup Grass-fed Butter
  • 1/4 cup Organic Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 2 cups Chicken Sausage
  • 1 cup Mozzarella Balls
  • 1 cup Organic Fresh Basil
  • 1 cup Organic Tri-color Cherry Tomatoes
  • 2 tablespoons Herbs De Provence
  • 1 cup Organic Kalamata Olives
Instructions
Bring water to a boil Add Himalayan sea-salt to water Add pasta, boil until al-denteOnce pasta is done, set aside Cook chicken sausage, set asideCombine chicken sausage and pasta togetherNext, add melted grass-fed butter, olive oil, balsamic vinegar, and herbs de Provence to pasta; combine Add mozzarella balls, tricolor tomatoes, and basil
Details
Prep time: Cook time: Total time: Yield: 6

What's your favorite way to eat Penne Pasta?

You can purchase DaVinci Penne Rigate at your local supermarket. Find a store near you here: https://worldfiner.com/davinci/products/penne-rigate . Don't forget to tag me and DaVinci Pasta in your posts on Instagram if you do make this recipe. I want to see! Comment below and tell me what you think about this recipe and your favorite ways to eat pasta! Also be sure and check out my video for this recipe and let me know what you guys think!

Chia Seed Pudding Cups 3-Ways | Easy Summer Recipe

I'm always looking for easy-peezy summertime snacks and although summer is coming to an end, August is typically the hottest month of the year. (Hey hot August nights!) So with all the end of the season traveling and last minute camping trips that are bound to happen, I wanted to make a recipe for you guys that would be super quick to whip up and delicious to eat regardless of what temperature it is outside. These protein powerhouses pack a powerful punch and with a small ice pack can literally be taken anywhere on the go. I feel like summer flew by and I would like to start over please. Who's with me? Can we go back to June?

I have been spending as much time as possible outdoors. If I had the option of staying in vs. being outside, I choose outside, because I feel free outside. I don't have the literal "walls are closing in on me" feeling when I'm outside running, kayaking, or playing in the sand building sand castles like my 5-year-old self. There is a strong sense of freedom that comes along with being outdoors and I'm sure it's connected to my anxiety. The more I'm outdoors, the better off I feel. That is part of the reason why we've been building a deck. It's a slow and steady process that is taking some time, but I love building stuff. I love the thrill of the beginning of something and watching it evolve and morph into something else is really cool. Building stuff is in my family, my dad is a carpenter and my Grandfather on my dad's side built houses for a living. How neat is it to say you made something with your bare hands? I suppose that's why I love creating recipes and cooking for people. I get to make delicious foods and watch people grin ear to ear, it's truly the best feeling. 

These delicious chia seed pudding cups can be made with all kinds of goodies. I made three different kinds and used what I had on hand, and you can swap any ingredients to your liking. 

The first variation is Passionfruit made with Vital Proteins Lavender Lemon Collagen Beauty Water and the lavender gives it a nice relaxing, calming scent to it. Perfect for busy mornings on the go. 

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Passionfruit Chia Seed Pudding Cups
These easy Chia Seed Pudding Cups can be made anytime and are great for on-the-go fun!
Ingredients
  • 1 cup Organic Chia Seeds
  • 1 cup Unsweetened Almond Coconut Milk
  • 1 tablespoon Raw Honey
  • 1-quarter of a cup Manilla Mango Slices
  • 1/2 cup Organic Blueberries
  • for garnish Organic Raspberries
  • for garnish Unsweetened Shredded Coconut
Instructions
Blend chia seeds, honey, and almond/coconut milk together in a blender on high for 1-minute until smooth. Add chia seed mixture to glass pudding cupsTop with mango slices, blueberries, and raspberries Add shredded coconut for garnishPut in fridge for 4-6 hours, or overnight.
Details
Prep time: Cook time: Total time: Yield: 5 servings

The second variation is Banana Bliss made with Vital Proteins Banana Whey Protein Powder and is wonderful as a dessert and great for kiddos! 

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Banana Bliss
These easy Chia Seed Pudding Cups can be made anytime and are great for on-the-go fun!
Ingredients
  • 1 cup Organic Chia Seeds
  • 1 cup Unsweetened Almond Coconut Milk
  • 1 tablespoon Raw Honey
  • for garnish Unsweetened Shredded Coconut
  • 1 tablespoon Organic Vanilla Extract
  • 1 cup Organic Banana Slices
  • 1/2 cup Unsweetened Organic Dark Chocolate Chips
  • 1 scoop Vital Proteins Banana Whey Protein Powder
Instructions
Blend chia seeds, honey, vanilla extract, and almond/coconut milk together in a blender on high for 1-minute until smooth. Add chia seed mixture to glass pudding cupsTop with banana slices and unsweetened dark chocolate chips Add cinnamon for garnishPut in fridge for 4-6 hours, or overnight.
Details
Prep time: Cook time: Total time: Yield: 5 servings

The third variation is Strawberry Turmeric Delight also made with Vital Proteins Lavender Lemon Collagen Beauty Water and is awesome for those early mornings when you need an extra kick! The espresso shot also gives you an extra added boost of antioxidants and this works as a great lunch option too. 

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Strawberry Turmeric Delight!
These easy Chia Seed Pudding Cups can be made anytime and are great for on-the-go fun!
Ingredients
  • 1 cup Organic Chia Seeds
  • 1 cup Unsweetened Almond Coconut Milk
  • for garnish Unsweetened Shredded Coconut
  • 1 tablespoon Organic Vanilla Extract
  • 1-quarter cup Organic Turmeric
  • 1-shot Organic Espresso
  • 1 scoop Vital Proteins Lavender Lemon Collagen Beauty Water
  • 1-dash Organic Cacao Powder
Instructions
Blend chia seeds, unsweetened almond/coconut milk, vanilla extract, espresso, and lavender beauty water on high in the blender for 1-minute. Add chia seed mixture to glass pudding cupsAdd strawberry slices and turmeric Add cinnamon and unsweetened shredded coconut for garnishPut in fridge for 4-6 hours, or overnight.
Details
Prep time: Cook time: Total time: Yield: 5 servings

What are the easy end-of-summer recipes you guys making this month? Comment below and tell me your favorite ways to fuel up for a day of fun out in the sun! 

I'm off to go enjoy one of these delicious Chia Seed Pudding cups right now before I jaunt off to Ikea for a Fall living room update!

There is a giveaway happening with my pals from Vital Proteins, go enter on my Instagram @FittyFoodlicious to win a tub of their Lavender Lemon Collagen Beauty Water. The giveaway will be live until August 14, 2017, U.S and Canada residents only. Good luck beauties!