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Tuesday, January 26, 2016
Ana Williams lost 105 lbs. with INSANITY. She entered her results into theBeachbody Challenge, and won the $500 Daily Prize for December 1st! See the rest of her story here:
Monday, January 25, 2016
Sunday, January 24, 2016
This week I made some baked oatmeal for the kids. They have been loving oatmeal so decided to find some make ahead recipes. This one I used in my clean eating group last week and the girls loved it! Heres the recipe:
Baked Oatmeal with Blueberries and Bananas
~makes 6 servings (portion out 3 for yourself for the week then share with your family)
2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
1 1/2 cup blueberries
1/4 cup honey (or agave)
1 cup uncooked rolled or steel cut oats
1/4 cup chopped walnuts or pecans
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 cup almond milk
1 tsp vanilla extract
Preheat the oven to 375° F. Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
Arrange the banana slices in a single layer on the bottom of the ceramic dish.
Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil.
Bake 15 minutes, until the bananas get soft. Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.
Sprinkle the remaining blueberries and walnuts over the top.
Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set.
Saturday, January 16, 2016
Monday, January 11, 2016
Pork Ragout (Paleo and gluten free)
1 pork roast
1 ½ cups diced tomatoes
5 tsp of minced garlic
½ cup of diced onions
1 T of balsamic vinegar
1 T of leaf basil
1 T parsley flakes
1 t leaf oregano
2 cups of frozen carrots
2 cups of diced celery
Place everything in the crock pot and cook on low for 6 to 8 hours. You can put this in the freezer and dump straight from the freezer!