EASY Ball Jar Rueben

I'm all about EASY and prepping things ahead so I can grab and go in less the 5 mins when I need to have MOM lunch! I'm always looking for ways to JAR THINGS up and keep it simple! This recipe is it!! You will need to pick your choice of roasted protein! If you want to keep it easy grab a rotisserie chicken or organic turkey lunchmeat! I like to roast Organic turkey breast in olive oil & thousand island. Or grill up some Chicken. Even marinate some Tofu or tempeh then grill that up!

What you need:

5 Wide mouth 16oz Ball Jars w/ lids

2 bags of coleslaw mix
1 bag of purple shredded cabbage
Olive Oil 
Garlic powder
Sea salt 
Organic Thousand Island dressing 
Shredded Mozzarella cheese

TOASTED whole wheat toast
Or a bed of romaine lettuce 
CHOICE of protein

1- Set the oven to 400, pour and lay out the 3 packages of cabbage on roasting trays, drizzle olive oil
over them, mix and shake garlic powder and sea salt over it. Set timer for 10 mins
and check on it and mix it around. Then roast again till ends start to carmelize and turn slightly brown!

2-Load the jars with ¼ cup-½ cup of your chopped cooked protein on the bottom of the jar,
then layer the rest of the jar with the cooked cabbage. Let cool before adding the lids.

3- when ready to eat, toast bread (or put romaine lettuce on plate) and heat jar.
When jar is ready dump on top of toast, add some shredded cheese and drizzle with
thousand island dressing! 

Blueberry Chia Seed Compote

Blueberry Chia Compote (Makes 5-9 servings)
2 cups organic blueberries 3 ripe organic pears 2 organic apples 3 1⁄4 cups water OR unsweetened coconut milk 1 1/2 cups chia seeds 1 cup of almond flour 1/2 cup almond slivers for top
Drizzle agave or honey across top 1st time you make it. Cinnamon to taste- suggested 1⁄2 tsp can add cardamom, nutmeg, cloves too (all great for digestion)
Add the blueberries and chopped pears,apples and let simmer for 8-10 minutes in a pot of water with cinnamon and honey.
Remove pot from heat, pour into lasagna pan and add chia seeds and almond flour by sprinkling evenly and stir frequently. Let sit so the chia seeds expand and absorb some of the water/milk. You can serve warm or refrigerate. The blueberry pear apple chia compote can also be frozen so feel free to make large batches!

I Love to make a big batch of this and have a big bowl for breakfast each day! The KIDS love it!

Chocolate Milk Maker Muffins ( Gluten Free/Dairy Free )


These muffins have SO much flexiblity with them! The last few weeks I have been making such a variety its hard to choose a favorite! Now that I am nursing I added Brewers Yeast to help add extra B vitamins and encourage milk production. These muffins are fluffy like wheat muffins they are more dense and compact like a pumpkin pie! Therefore I LOVE them Cold and on the go.

These are made in a good blender. First the dry, then the wet. Add more sugar or sweetner the first go round till you know you like them, then lower the sugar content each time you make them!

What you need:

Good High powered Blender
Silicone Muffin cups  (so muffins dont stick)

1 package of Tofu
2 Eggs
1-2 bananas
2 TBSP Apple Cider Vinegar
3/4 cup of Almond milk

1 Cup of Quinoa
1 Cup Steel cut Oats (gluten free/Organic)
3/4 cup unsweetened Dairy free Cocoa
2 TBSP cinnamon
2 TBSP baking powder
3/4 cup brewers yeast
3/4 cup palm sugar or coconut sugar or whatever sweetener you use
Dash of Salt

* dairy free chocolate chips

What you do:
Blend Dry ingredients in blender till smooth mixed flour.  Pour into large bowl.
Blend WET ingredients in blender till smooth. Pour into dry ingredients bowl and mix well. FOLD in chocolate chips.
Overfill muffin cups as the muffin will not really rise and add a few chocolate chips on top!
Bake 375 for 20-25 mins till toothpick comes out mostly clean.

Each week I meal plan SIMPLE breakfast and simple lunches to prep EASY on Sunday and eat for the whole week in this stage of life with 4 kids, work and upkeep of the house. If I dont prepare I SKIP EATING or eat off the kids plates! MOMS need fuel! So FUEL up! If you need help with meal planning or prep reach out and join one of my monthly MOM accountability groups where we reach our health and fitness goals together~!

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Happy Matcha Balls (Energy bites)

MATCHA madness at my house! I really enjoy the rich flavor of Matcha and it brings about this BLISS! They are JAM packed with Antioxidants and ENERGY! These balls are great on the go- BAG THEM UP after as they are addicting and limit yourself to 1 bag a day- they freeze great too! This recipe is so versatile you can add in hemp seeds, flax meal, oatmeal if you want!

What you need:

1 cup raw cashews (soak in water for an hour or two and drain longer you soak softer they are)
1 cup raw pumpkin seeds (soak/drain)
1/3 cup chia seeds
1/4 cup soaked pitted dates (drain)
4 TBSP of Matcha Powder (clean- Organic)
1/4 cup coconut flakes (unsweetened)
1/4 cup of unrefined coconut oil (melted, this will get hard when cold and help hold it together)
Squirt of maple syrup or honey (don't need alot as your dates are the sweetness)

Put everything in a food processor. Pulse and Blend well. Roll into balls and you can even roll around in the coconut flakes (I toasted them in these pictures) to give it a white (or brown) pretty coating!

Each batch I make tends to get better and better!

If you make them I would LOVE to see pictures #HappyMATCHAballs and tag me!

Ball Jar Lunch Asian Slaw

Anything I can prep and put in a jar to eat for lunch during the week on the go is a SCORE for me! I used to skip meals but planning ahead and taking less then an hour on Sunday to prep breakfast and lunch for the whole week has helped me keep my metabolism up and reach my fitness goals! I found this recipe from " mind over munch" on You tube and adapted it to my liking for ball jars! Here is the video 

Makes 3 jars (I use wide mouth quart)

What you need:
For the dressing
1/4 cup Balsamic Vinegar
2 TBSP Braggs Aminos (or soy sauce)
1 TBSP Coconut Sugar (or honey)
2 TBSP Olive Oil
1TBSP Sesame Sesame Oil (or toasted Sesame Oil)
1 TSP ground ginger
1 clove diced garlic

12 oz bag of Rainbow Salad or Broccoli Slaw ( I like the chunks of Broccoli in the Rainbow Salad)
1 mango
1/4 cup of dried cranberries
Protein ( marinated fried Tofu, Grilled Chicken or prepared Quinoa )

I used Tofu it was in my frig, cheaper and less fat and calories but a good source of protein- TRY IT
To marinate and make Tofu...... I made a video in my private facebook group here
1) drain & SQUEEZE out the water from block of Tofu with a dish towel as much as you can.
2) crumble and fry the tofu in cast iron pan and drizzle olive oil, Mirin and Balsamic vinegar on it. fry it up nice and brown

What you do:

1) Mix the dressing first in a large bowl
2) peel and chop up the mango
3) add all the ingredients to the bowl with dressing, mix and add to jars! Done! Wahoo!!!

I found this recipe from " mind over munch" on You tube and adapted it to my liking for ball jars! Here is the video 

Gluten Free Protein Packed Pumpkin Breakfast Bars (or Balls)

I love making 1 breakfast on Sunday for the entire week! It makes my crazy mornings so much less crazy- more calm and relaxing. As a mom of 3- I actually get to eat now!

This easy recipe you can make into bars or balls and bag up 5-6 bags for the week. My kids get the bars I get the balls, its easier to say who's are who's and "Don't touch Mom's!"

IT MAKES: 15 balls (3 balls each day for 5 days) AND 6 large bars in 8X8 pan (5 bars 1 to eat the day of cooking)   or just one large 9X13 pan full
21 day fix container count
I count quinoa as a RED since I follow the vegetarian plan  1 yellow 1 red

otherwise 1 yellow

What you need:

1 can of Organic Canned pumpkin (not the pumpkin pie filling)
5 cups of Organic GF Rolled Oats
1 cup of uncooked quinoa made according to recipe
4 eggs
1/4 cup of Almond milk (or whatever milk you use)
1/4 cup honey
2 TBSP of vanilla extract
Several generous shakes of cinnamon & pumpkin spice (sorry I don't measure!)
3/4 cup of coconut sugar (or whatever sugar you use)

Maple syrup
dry roasted pumpkin seeds

*Optional: DATES - instead of sugar I use dates to add a little sweetness to my bars and add a little more honey. I cut up about 6-7 dates real tiny and add the bits in! This week I added both!

What you do:

1-Preheat oven at 375.

2-Cook quinoa according to recipe ( I make and do not rinse 1 cup quinoa in 2 cups of water to boil, cover then turn on low medium for 15 mins till I see little tails and water is gone then I remove from heat,  remove the lid and stir and let sit for 5-10 mins)

3- Add all ingredients to a bowl and mix well.

4-Line pan/tray with wax paper ( or I cook my balls in silicone baking cups I got here on Amazon)

5- roll up half the mix into half dollar sized balls (15) line tray, add the rest of the mixture into your 8X8 pan lines with wax paper flaten and distribute in pan evenly

6-Bake balls and pan at 375 for 15 mins, check it and rotate balls then put in for another 6-9 minutes, balls come out first and then pan check with a toothpick. Stick the toothpick into the center and pull out if any of the bar comes out on the stick- put it back in for another 3-5 mins.

7- Remove from oven and tray drizzle maple syrup on the warm bars and sprinkle pumpkin seeds on top!

8- Bag them up for the week!

If you try them come back and post how they turned out and any tips or tricks you did to switch it up!