Think Pumpkin bread without all the fat, calories, and carbohydrates!  Who doesn't love a warm muffin right out of the oven?  What we don't love is the muffin top it can cause!  These muffins are about as guilt free as you can get.  I promise that you will love them!

1/2 C. canned pure pumpkin (not pie filling)
3 scoops vanilla protein powder
1/4 C. coconut flour
2/3 C. egg whites or egg white substitute
1 tsp. baking powder
1 tsp. cinnamon
1/4 C. walnuts (optional)*

Preheat oven to 375 degrees.  Line muffin pan with liners, or spray with a non-stick spray.  Fill each tin/cup 3/4 full.  Bake 10-15 minutes until a toothpick inserted in the center comes out clean.
1 muffin = 115 cals/ 13g protein/ 9g carbs/ 3g fat.
*nutrition information does not include walnuts.

Ideal You Fitness is excited and proud to bring you the first of what will be a MONTHLY, healthy recipe from renowned chef Jason Williams, also known as the Rock Star Cook!  This month's recipe is a variation on Asian vegetable fried rice, using protein-packed quinoa in place of rice.  While this is a VEGETARIAN fried quinoa, it's also GLUTEN FREE and can be made VEGAN with the recommended substitutions.  Try this recipe at home and come back to our blog to leave your comments ....we want to hear from YOU!  Enjoy! 

Gluten free,vegatarian, asian fried quinoa:
2 table spoons sesame oil
1/2 onion, diced
Salt and pepper
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1/2 cup shredded carrots
1 cup fresh pea pods
1 cup brocolli cut into bite size pieces( lightly steamed then shocked in cold water )
4 large eggs, lightly beaten ( or use diced tofu for vegan)
2 tablespoons tamari ( gluten free soy sauce)
4 cups cold cooked quinoa ( see pkg )


Directions

Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. . Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the vegetables. Cook until still crisp. Transfer contents of the skillet to a large bowl.

Return the pan to the heat and add 1 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, Break the eggs up with a wooden spoon or spatula.

add the quinoa to the pan and use a spoon to break up any clumps. Season with salt and pepper and Add the scalliongreens. Stir all the pre cooked ingredients together with the tamari ( gluten free soy sauce),cook together for 30 seconds more taste and adjust the seasoning if necessary. Serve.

Recipe courtesy of: rockstarcook.com

This recipe was shared with one of our fans, Jenni Barr Minarik.  Thanks for sharing this yummy dip recipe with us!

Mix together:

1 6oz. container vanilla Chobani 
2 Tablespoons peanut butter
1/2 Tablespoon honey
1/8 teaspoon cinnamon

Very tasty and not tooth-achingly sweet. And it made enough that I'll be dipping for another 2-3 days. Enjoy!

This recipe submitted by IFY fan, Jayne Altic and is published by McCormick.  Visit www.moccormick.com for more great ideas.  Thanks for sharing with us, Jayne!

These little "cookies" are great to have on hand for those times when you just crave something sweet and indulgent, yet you don't want to ruin all your clean eating.  They are also great for those times when you have to "grab and go"!  Store them in the refrigerator for up to two weeks once made.

INGREDIENTS:
3/4 C sugar  OR  6 packets of Stevia In The Raw (see "Things I Love")
1 Tbsp. butter
2  Tbsp. vanilla
5  Tbsp. Dutch cocoa
1/2 C. low-fat milk
2/3 C. peanut butter
4-5 C. whole oatmeal

OPTIONAL:
chopped peanuts
chia seeds
ground flax seed

Combine the first 6 ingredients listed in a saucepan on the stovetop on medium heat.  Stir until all ingredients have melted and mixed together to a smooth consistency.  Remove from heat.  Pour mixture into a large mixing bowl, then stir in oats one cup at a time.  The more oats you add, the denser the cookies will be.
Once you've stirred in the desired amount of oats, use a cookie scoop to scoop the dough, and drop onto parchment paper on a cookie sheet.  Place the cookie sheet with the drop cookies on it inside the refrigerator for 1 hour, or until cookies are firm and set.  Store in a container in the refrigerator.  Enjoy!