Lauren Brooks Fitness

I must admit going from 2 kids to having 4 kids was not a breeze. Especially when each of them are picky eaters. Sometimes I find myself making 4 different dishes. Oy vey! I know I could just send them to bed hungry if they don't eat the one dish I make. But I can be a softy at times. I want to find what the kids enjoy! Now I'm finding dishes that are healthy that will sustain them for a few solid hours! The simple egg muffins have become a staple in our house. Our pickiest eaters want them. They  keep well and you just reheat in moments and bam you've got an incredible breakfast or snack on the go. We began this journey with making an egg muffin with organic cheese, organic cooked turkey bacon and organic free range eggs. Lyla and Chloe wanted to make these for everyone so here is how it's done! I tried to keep this around 2 minutes so there are portions sped up. I find it super cute, but again they're my kids. Don't expect you to. :) Maybe this will i...

This Egg bake did not last long in my house. My poor husband was drooling and waiting ever so patiently while I was taking a few photos. I've never seen him so patient while hungry. He knew it was good and wanted to me to share this with the world. This dish is super easy to make. You can use any veggies and cheese you want. I used Goat Cheese but prior to this egg bake I made mini egg, turkey bacon and cheddar cheese bakes using muffin tins that the kids loved. I used a 5 cup Pyrex dish because it was just for my husband and me. You can double the recipe if you're making it for a larger group. Ingredients 8 Organic Large Eggs (whisked) 1 cup of chopped broccoli 1/2 cup of Goat Cheese Handful of arugula 2 chopped jalapeños 1 chopped green onion 10 cherry tomatoes cut in half  1 tsp of Vital Salt - Black Truffle Sesame Salt Directions Preheat oven to 350. Place all the chopped veggies evenly in a 5 cup 1.2L dish. Pour the eggs  evenly over the vegetable...

These delicious pancakes have been a Sunday tradition with my little girls for years.  Over time I've made them in slightly different ways.  I may have finally mastered a recipe that truly suits everyones tastes.  The good thing about these pancakes is I don't have to feel guilty eating them. I'm able to have loads of energy afterwards and it's on track with my clean eating philosophies. Oh and did I tell you making them is easy and painless?   INGREDIENTS This recipe makes about 2 servings 1/2 cup Organic Gluten Free Oatmeal 1/2 cup Almond Flour 2 Organic Free Range Eggs 1/2 cup Almond, Coconut OR hemp milk 1 Tbs Organic Coconut Sugar * 1tsp Vanilla 1/2 tsp Cinnamon 1/4 tsp baking powder 1/2 cup of blueberries or any fruit of choice* *Optional My girl is not included.  She insisted on being in the photo since these Pancakes are her Fav!!! DIRECTIONS: Grind the oatmeal in a food processor or blender. (...

This warming comfort soup is very simple to make.  This red lentil with roasted red pepper soup was inspired by my talented friend Allison.  It does take time, since the lentils and veggies need to simmer and need to be stirred.  I make this at night after my kids are in bed while talking to a friend or listening to music.  You can really get a lot done while making this soup.  Make it on an evening where you can hang around the kitchen. Ingredients: 2 Cups Red Lentils (Washed and separated) 1 Zucchini Chopped 4-5 Carrots Chopped 3-4 Garlic Cloves Chopped Chopped Green Onions 1-2 4 Cups Organic Low Sodium Vegetable Broth 2-3 Cups Organic Low Sodium Tomato and Roasted Red Pepper Soup 1 tsp of Turmeric Himalayan Pink Salt to taste Add Cilantro to taste Directions: Heat up deep pan or pot on medium with 1 Tbs of Olive Oil.  Stir the soaked Red Lentils in olive oil and quickly add the Vegetable Broth and cover.  T...

When it comes to meal time, sometimes it's hard to please everyone!  The other day I made some pretty awesome quiches with a homemade almond flour crust.  However, I was the only one that actually thought having the crust was cool.  They looked beautiful, but when it came down to it,  the crust wasn't necessary, just extra food that I didn't need, and my kids only liked the inside.  I think I'll save the crust taste for a personal pie that I'll make sometime. These muffin tins are the perfect solution if you want to make an egg omelette or egg dish for a group of people who all have different tastes.  Each muffin tin can be personalized so you CAN please everyone!  One of these were filled with onions, arugula, and cheese.  Another just plain cheese.  One pepper, mushrooms, and spinach.  It's an easy way to please a family! Large Oversized Muffin tin They turned out awesome as well! Recipe Ingredients: 6 serv...

After making a delicious pumpkin bread yesterday that went very quickly, I decided it was time to start experimenting.  I had some dark chocolate bars from Trader Joe's and a very ripe banana.  I use the last bit of honey I had from yesterdays Pumpkin bread, but had some organic raw Agave that needed to be used.  I knew this would be a different bread.  Within one hour of mixing and crushing a chocolate bar, I had probably the most delicious bread, other than my apple cinnamon bread .  Kids like this even better. Pumpkin Banana Chocolate Chunk Bread (Gluten Free, Low Sugar) Ingredients: 2 Cups Almond Flour from HoneyVille 1 Very ripe Banana Smashed 1/2 cup Pumpkin Puree 1 small bar of Dark Chocolate Bar 72% Crushed and broken (or 1/4 cup of Dark Choc chips) 2 Jumbo or Extra Large Organic Free Range Eggs 2 Tbs of Organic Raw Agave (if you like very sweet bread add more) 2 tsp of Pumpkin Pie Spice 1 tsp of Cinnamon 3/4 tsp Baking...

Now that Fall is here I get in the baking mood.  Especially when it comes to using Pumpkin. After all who doesn't like Pumpkin?  This was the first time attempting Pumpkin Bread. I've made pumpkin muffins before, but this was different since I only had a limited amount of ingredients.  It's one of the lowest sugar and high protein pumpkin breads I think I could make without actually adding protein.  I don't like to cook with protein powders.  Almond flour is packed with protein, fiber, and good fats. Ingredients: 1/2 cup Organic Pumpkin Puree 2 cups Almond Flour 1/4 cup Honey 2 Large Organic Free Range Eggs 2 tsp Pumpkin Pie Spice 3/4 tsp Baking Soda 1/2 tsp Cinnamon Directions:  Mix dry ingredients and wet ingredients separately very well.  I recommend using a mixer to blend all the ingredients together nicely.  It will be a thicker batter.  Put in a loaf tin.  Bake at 350 for 30-40  minutes.  I took mine ...

First of all my kids won't stop asking me to make these.  They devoured them in minutes!  These mini egg bites or egg muffins were inspired from my friend  Allison  who found this on Pinterest .  Of course I immediately went to her board and had to repin it.  Allison is a mom of 2, almost 3 kids, who I truly admire.  She always has the coolest ideas from anything to recipes, costumes, to home organization.  As a working mom of 2 kids myself, I truly don't know how she does it all!   Originally I wanted to use the large muffin tins that these are designed for.  However, due to our home flooding a few weeks ago, I currently don't have a kitchen.  Our kitchen supplies were quickly packed in boxes and it's hiding in one of the 40 boxes that were packed by the emergency flood workers.  The only muffin tins I could find were my mini muffin tins.  The positive side of using mini muffin tins is they take jus...

Don't you dare throw your coconut flesh away!  When I was pregnant with my first baby 6 years ago, I some how stumbled upon fresh young coconuts.  The market near my house would actually open them for you if you requested it.  They would stick a straw in the top and I would drink the coconut water as I walked around shopping.  Well by the time I was done shopping I had already finished it and was craving another one.  The fresh coconut water that came out of these amazing coconuts were pure heaven to me and extremely hydrating.  I was extremely thirsty during my pregnancy to the point even water wouldn't satisfy me.  Now many times I would eat the flesh, but sometimes my stomach wouldn't be in the mood for it.  I actually use to just throw the coconut away. BIG MISTAKE!  Scoop the flesh out and put it in the freezer for homemade smoothies and ice cream treats. Here is a smoothie I just made this morning before my strength and ...

This bomb ass kale salad is delicious and healthy. I believe in a healthy high fat diet with super foods and this just about covers it with a quickness. Due to Trader Joe's being one of the most convenient and fun places for me to shop, every single ingredient in this recipe can be found there. There are only 5 (now 6) ingredients so it makes it super easy and convenient, which is imperative for a busy working mom that rather spend quality time with her kids than taking extra time in the kitchen that's not always necessary. Updating this to 6 ingredients thanks to the awesome comments below.  Adding fresh lemon juice to the tahini sauce to thin it out is such an excellent idea!! Tahini Kale Salad 2-3 cups Organic Kale (I used Lacinto) 2-3 whopping Tbs of Tahini Sauce (add fresh lemon juice and water to thin it out to the consistency of your liking) 1/2 chopped Avocado Handful of raw cashews Several slices of Red onion to taste Directions: (Brace yourself ...

I just finished teaching one of my evening kettlebell classes outside.  I was lucky enough to be able to join in this time around.  The workout that we did tonight is a workout I will be featuring in the next edition of My Mad Method's magazine.   It was a tough one!  Being that it's summer time, we were all pretty drenched after this class.   With that being said, the only food that my body was craving after this sweaty evening was a glass of fresh juice.  I wasn't planning on juicing tonight so I didn't have my usual staples.  However, with what I had in my kitchen I made a surprisingly refreshing juice that satisfied me to the fullest.  I had to write this one down so I can go back and repeat this amazing fresh green juice filled with rainbow chard, cucumber, celery, apples, and key limes I made with my Breville juicer .  Yummy!!! Fresh Green Juice - this made enough for 2-3 servings Ingredients 1/2 bunch of Rainbow Chard (I...

This apple bread reminds me a little bit of the delicious apple cake my step mom use to make.  It must have been at least 20 years since I've had any.  I was inspired to bake this for a few reasons.  First reason is I had a whole bag of organic green apples in my refrigerator that needed to get used.  Second a friend of mine was talking about his apple cake he threw together, which got me craving it.  Third, my whole family has been wanting dessert so I wanted them to have a healthier option. This is the second batch I have made in just a few days.  I will not make this for awhile since it's too good and gets eaten way to fast.  First batch of Apple Cinnamon Bread 2nd Batch  Ingredients I used 2 cups         Almond Flour 1/2 cup       Raw Pecans (Ground in to flour) 1 1/2          Organic Green Apple (Peeled and chopped) 1/2            Organic ...

Here is the recipe for these delicious, healthy and easy to make pancakes.  These can be plain, banana, or any sort of fruit you would like.  You can also substitute the coconut water with regular water, almond or hemp milk.  If you are gluten free be sure to use certified gluten free Oatmeal.  This fed myself, husband, and toddler girls.   The almond flour is packed with protein, fiber, and good fats to keep you full.  We used a little bit of dark maple syrup to dip the pancakes in.  Since I posted this on Facebook, I've received quite a bit of positive feedback about these.  My family has definitely seen them several times since as well! Pumpkin Pancakes 1 cup    Organic Oatmeal  (Blend in my blendtec to a fine powder) 1 cup     Almond Flour       (certified Gluten Free) 3           Eggs  or  Chia seed gel to make it Vegan 1/3 cup  Pumpkin or an apple cut ...

This is for all of you who have been asking me about the cookies I made for my kids to celebrate Chloe's 18 month birthday and Lyla's first day at preschool.  I didn't have a whole lot of time to spend and I have an abundance of Almond flour and Agave that I wanted to use up.  So I looked through Elana Amsterdam's cookbook to find a simple cookie recipe.  This cookbook is called the "Gluten Free Almond Flour Cookbook" which can be found at Elana's Pantry website. She has wonderful gluten free recipes for the whole family. Lately there has been some controversy about the use of agave.  I am on the fence and may give it a rest once I finish my stash.  At the moment I am using Organic Raw Agave minimally. Elana has also been getting some feedback from people concerned with using Agave. So she came up with this recipe below to substitute the Agave.  I have never tried Yacon but I think I will look in to it and give it a try.  Here is the rec...

I'm in Love! This is for all the quinoa lovers out there. This has to be my favorite sweet quinoa dish of all times.  It can be eaten cold as a salad, main dish, or as a warm side dish. Perfect for the summer time, but I will definitely be eating this all year around.  This healthy recipe was inspired by a homemade quinoa salad I purchased at a local farmers market.  The flavors mixed together so beautifully that I had to hold back in finishing the whole thing.  It's completely vegetarian and vegan with little to no salt at all.  It makes up a complete protein, while also providing healthy fats, and a superb amount of antioxidants from the dark cherries.  Even my 15 month old loved it! Here is the recipe I came up with.  It's always nice when you can use some of the foods right from your own yard. I used a fresh orange off my tree and lots of fresh mint.  Yummy! 1 cup of Quinoa  (inca red or regular) 3/4 fresh squeezed orange juice 1....

This weekend I went to a Vegan potluck dinner.  My friend Melanie, made a Corn and Arugula salad that was a huge hit.  I could not believe how delicious it was.  I felt like I was at a fine dining restaurant. The dressing was made from scratch along with slicing the corn off the cob and putting it in to the salad.  All the tastes just went so well together. The recipe was derived from the Corn and Arugula Salad recipe at allrecipes.com however Melanie made some changes to it and then I made a subtle change as well.   Here it is and I will put notes of how I did it in red. Ingredients 1/4  cup  cider vinegar ( I used unfiltered organic apple cider vinegar ) 3  tablespoons  minced shallots 2  teaspoons  Dijon mustard 1/2  teaspoon  salt ( only added a dash, since I'm not a believer of using too much salt ) 1/4  cup  olive oil 4  cups  fresh corn kernels (from 4 or 5 ears; see notes) (only use...

You can call these Banana Apple Sauce Cupcakes if you want since the purpose of this recipe is for a baby's first birthday.  Although my 3 year old also loved them and couldn't get enough. I like them as well and they are great little treats.   I made a very small batch of just 6 cupcakes. If you want to make more I suggest you double the recipe.   1 Cup Almond Flour 1/2 Cup Organic Oats ( Certified Gluten Free - optional) 1/2 cup Apple Sauce 2  Ripe Bananas smashed 1 Organic Egg 1 TBS of Agave Maple Blend (optional) 1/4 tsp of Baking Soda Mix Almond Flour, Oats, and Baking soda together.  Then add mashed bananas, egg, and agave (optional).  Beat until smooth. Pour in to baking cups 2/3 full.  Bake at 350 degrees for approx 30-35 minutes.  When toothpick comes out clean they are finished. Let cool and store in an air tight container.  These will be very moist from the almond flour and taste like a banana cake. If you don't mind...

I make these pancakes almost every Sunday for my family. They are healthy and delicious. You can get creative with these. I have been adding Organic Pumpkin Puree this month making them Oatmeal Pumpkin Pancakes. You can add a banana or any fruit of choice to change them up.  I also added an apple a few times and it was amazing.  This makes a perfect amount for myself, husband, and toddler. Ingredients: 1 cup of Oatmeal ( use Certified Gluten Free, if you have Gluten intolerance) ½ tsp of baking powder 3 Eggs 1 Egg White ½ cup of Low Fat Plain Yogurt or Organic Non Fat Greek Style Yogurt ½ tsp of Vanilla Extract 1 tsp of Cinnamon and can add a pinch of nutmeg * Optional (1/3 cup of Pumpkin Puree or 1 small banana smashed or add any fruit at the end) 1 cup of organic Frozen blueberries for Blueberry pancakes For extra protein or fat you can add a few Tablespoons of Flaxmeal. Directions : Grind Oatmeal to a fine powder in a blender or food processor. Then blend the r...

Well here I am again!  It's now been 5 wonderful months with my new baby.  I will admit that getting back in shape this time around is MUCH harder than it was with the first one.  In addition finding the time and energy to do everything with 2 kids has been more of a challenge.  I keep looking ahead and know that I will get to my goals, but have to accept that it's just taking a little longer this time.  Having the second C-section in 2 years does not help either! Since I am constantly hungry, due to the nursing, it's important to have healthy snacks on hand at all times to keep me from gaining weight.  If I don't eat often I get very low blood sugar and even shaky.  I will not be sad this time when its time to stop nursing Chloe, since I'm ready to have a normal appetite again.  I have been asked by many to post what I am eating. Here is a sample of what I eat. It changes daily. There are several extra snacks than normal for me in addit...