Tag Archive | "Fit Meals with Annett"

Delicious Roasted Coconut Sweet Potatoes


I hope you enjoy this recipe as much as I do! Fit Moms this tastes like you are eating little nuggets of pumpkin pie, or candy!  These are to die for!  How did I get this amazing recipe?  Well for a few of my pro beach volleyball events this year I played with the fabulous Priscilla Lima. I wouldn’t have snacks on hand, but Priscilla was ALWAYS prepared, with the yummiest healthy treats, which of course she shared with me. :) Thanks @PriLimaBeachPro and @Level10_Fitness for the tasty carbs and good fats that keep me energized during our events! Fit Moms, you can make these delicious roasted coconut sweet potatoes ahead of time, put them in the fridge and take them in a reusable storage container to have your kids snack on during their sports events.  Try it!  They won’t want to stop eating these healthy treats, and neither will you.

Delicious Roasted Coconut Sweet Potatoes

adapted from recipe given to me personally by Level 10 Fitness


3 medium sweet potatoes (cut into 1/4″ thick circles)

1 1/2-2 TBS organic coconut oil melted in saucepan

1/4 tsp ground nutmeg

2 tsp brown sugar, or turbinado, or sucanat (optional, doesn’t really need it)

*optional sprinkle with sea salt

Directions:

Toss all the ingredients in a bowl or reusable plastic bag until sweet potatoes are coated. Spread the potatoes on a large baking sheet. Roast in 350 degree oven for about 1 hour turning over occasionally until caramelized and soft.

Annett Davis

Annett Davis, Olympian & Founder of Fit Moms Fit Kids

Shared on Good Cheap Eats, Kelly the Kitchen Kop, It’s A Keeper , Food Renegade Fight Back Fridays, Allergy Friendly Fridays, Frugal Follies, Around My Table, Full Plate Thursday, Real Food Forager, At the Well

Posted in Fit Meals With Annett, NewsComments (3)

Baked Pumpkin Oatmeal


If you’ve been following the blog lately you know that I LOVE all things PUMPKIN!  I’m so excited it’s fall I don’t know what to do.  Pumpkin Spice Latte’s from Starbucks, homemade pumpkin bread, pumpkin pie, pumpkin pancakes, and more, oh my!

Since I’m going Pumpkin crazy over here, I thought I cannot be alone.  So, for you fellow pumpkin lovers the next few weeks are for you.   I’ll be posting a few of my favorite pumpkin recipes.  Make sure you come back, or better yet subscribe on the right sidebar so that you won’t miss them!

Baked Pumpkin Oatmeal


3 cups uncooked old fashioned oats (not quick oats)

1/3 cup brown sugar

2 teaspoons baking powder

1 teaspoon salt

2 teaspoon pumpkin pie seasoning blend (if you don’t have any use cinnamon)

2 teaspoon vanilla extract

1 cup low fat milk (you can probably substitute soy or other alternatives)

3/4 cup pumpkin puree

1 tablespoon coconut oil, grapeseed oil, or melted butter

1/2 cup unsweetened applesauce

4 egg whites (or 2 whole eggs)

Optional: you can also add diced apples, cranberries,

walnuts, and flax seeds to boost nutritional value)

Directions

Preheat oven to 350 degrees.  In a large bowl stir together oats, sugar, baking powder, salt, and cinnamon.  Mix in vanilla, milk, oil or butter, applesauce, eggs, and pumpkin puree.  Stir until well combined.  Pour your fruit of choice onto the bottom of a 9×13 inch baking dish.  Spread oatmeal mixture over the fruit.  Bake at 350 degrees for 30-40 minutes.

Annett Davis

Annett Davis, Olympian & Founder of Fit Moms Fit Kids

Adapted from my Healthy Kid Approved Baked Oatmeal

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