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  • Santa Hat Brownies

    This easy Christmas recipe for Santa Hat Brownies can be made in minutes using a box of dark chocolate brownie mix combined with eggs, butter and milk. Bake your batter in mini muffin tins, pipe a circle of whipped cream onto each base, then top them with strawberries and decorate with a dollop of Cool Whip and some sprinkles. Ingredients: 9.9 ounces box dark chocolate brownie mix ▢ 2 large eggs ▢ ½ cup (1 stick) salted butter melted ▢ ¼ cup whole milk ▢ 36 (2-3 dozen) strawberries ▢ 13 ounces can whipped cream ▢ Sprinkles or clear sanding sugar optional garnish Instructions: 1) Preheat the oven ....

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  • Pumpkin Spice Mini Muffins

    INGREDIENTS: 2 1/2 cups organic rolled oats ✓ 1/2 cup of agave ✓ 1 cup organic vanilla Greek yogurt 1 1⁄2 tsp. baking powder 1 cup diced cooked pumpkin 1/4 tsp. of cinnamon ✓ 3⁄4 cup of chopped pecans ✓ 1 tsp. pumpkin spice ✓ Organic butter or ghee DIRECTIONS: Preheat oven to 400 F°. Grease muffin pan with organic butter or ghee. Pour yogurt, agave and pumpkin in blender or food processor. Add oats, cinnamon, pumpkin spice, and baking powder and blend until you achieve a smooth consistency. Finish by adding chopped pecans to mixture and stirring well. Pour batter to muffin pan and bake for 15-25 minutes. Let cool on rack for 10-15 minutes before removing. ....

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  • Greek Power Bowl Recipe

    Greek Chicken Power Bowl Entire recipe: 303 calories , 10.5g total fat (3.5g sat. fat) , 740mg sodium , 19.5g carbs , 5.5g fiber , 8g sugars , 33g protein Prep: 10 minutes Cook: 15 minutes Ingredients: 1 1/2 cups riced cauliflower (or 2 cups roughly chopped cauliflower) 2 tsp. light Italian dressing One 4-oz. raw boneless skinless chicken breast cutlet 1/8 tsp. garlic powder 1/8 tsp. dried oregano Dash each salt and black pepper 1/2 cup chopped seedless cucumber 1/3 cup chopped tomato 2 tbsp. sliced Kalamata or black olives 2 tbsp. finely chopped red onion 2 tbsp. crumbled feta cheese Optional topping: hummus Directions: If starting with roughly chopped ....

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  • QUINOA AND CAULIFLOWER SOUP

    This delicious and warming veggie soup is jam-packed with heart-healthy nutrients, essential fatty acids, and antioxidants. INGREDIENTS: 1 cup uncooked quinoa ✓ 3 tablespoons ghee , divided ✓ 2 garlic cloves, minced 1 red bell pepper, diced 1 carrot, diced 1 Idaho russet potato 3 cups of cauliflower, roughly chopped 4 cups of vegetable broth 2 cups unsweetened almond milk 1 tsp of salt (to taste) ✓ ✓ Available for purchase below DIRECTIONS: In large pot, melt 2 tablespoons of ghee over medium high heat. Add garlic and cook for 30 seconds or until it turns lightly brown. Add red bell pepper and carrots and cook until pepper softens (about 10 ....

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  • PUMPKIN SPICE HOT CHOCOLATE MIX

    Fall season is not complete without pumpkin spice everything! Add this delicious hot chocolate mix to your favorite hot milk for a hug in a cup. INGREDIENTS: 1 cup cacao powder 3/4 cup sugar 1 1/2 tbsp ground cinnamon 2 tsp ground nutmeg 2 tsp ground ginger 1/2 tsp ground clove DIRECTIONS: Whisk all ingredients in a bowl. Transfer to an airtight jar. To make one cup of hot chocolate: Mix 2 tbsp of the hot chocolate mix in 8 ounces of hot milk of your choice. ....

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  • Creamy Salsa Dressing

    A lusciously creamy salsa dressing for taco salad or a Mexican-inspired salad! Ingredients ½ cup sour cream ¼ cup mayo ⅓ cup salsa ½ tsp cumin 2 tsp lime juice ½ tsp lime zest 1 tsp jalapeño, chopped & seeded, (optional) Instructions: Add all ingredients to a food processor or blender and blend until smooth. Serve over taco salad immediately, or store in an airtight container in the fridge for up to 1 week. Yields 1½ cups salsa dressing. Nutrition Information: serving: 0.25cup, calories: 111, carbohydrates: 1.5g, protein: 0.5g, fat: 10.5g, fiber: 0.5g, sugar: 1g ....

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  • Pink Smoothie Recipe

    In honor of Breast Cancer Awareness Month, we want to share with you this pink smoothie recipe packed with some of our favorite cancer-fighting foods. This pink smoothie is filling, nutritious, low in calories (about 315), and high in fiber. The berries supply valuable antioxidants, the orange juice is a great source of vitamin C, and the banana is rich in potassium. The yogurt is low in calories but high in protein. If you add the peanut butter, you will add about 95 calories but, it adds extra protein, which is a good idea if you are replacing a meal. Ingredients: · 1 cup frozen mixed berries (or fresh if in season) · 1 frozen ripe banana · ½ cup of ....

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  • Prune & Kalamata Olive Tapenade

    1)Serve this salty-sweet prune & kalamata olive tapenade with your favorite dippers for a satisfying snack! Ingredients 1 cup (5oz or 135g) Sunsweet Amaz!n™ Prunes ½ cup (90g) kalamata olives, pitted & drained 2 Tbsp green onion 1 Tbsp walnuts 1 clove garlic 2 tsp balsamic 2 tsp extra-virgin olive oil 2 tsp orange or lemon juice Instructions Add all ingredients to a food processor and pulse until finely chopped. Serve immediately or transfer to an airtight container to store in the fridge. (This can be made ahead of time and refrigerated to use later!) Store up to 1 week in the fridge. Yields ~2 cups tapenade. ....

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  • Watermelon Mint Lemonade Recipe

    This easy watermelon mint lemonade recipe is made for summer sipping! Ingredients 4 cups watermelon, chopped 5 fresh mint leaves 3 cups homemade lemonade, (or store-bought) Instructions Add watermelon and fresh mint leaves to blender with 1 cup lemonade (and optional sweetener, if desired). Blend until extremely pureed and smooth. Let it go for at least 1-2 minutes to get it as fine as possible. Pour mixture through a fine-mesh sieve to remove pulp. Add to a pitcher and combine with 2 cups lemonade, stirring to integrate. Chill in the fridge for an hour before serving. Serve over ice and enjoy! Yields ~6½ cups (52oz) watermelon ....

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  • No Bake Peanut Butter Granola Cups Recipe

    A quick and healthy recipe for both kids and adults. Can be used as an easy on the go breakfast or dessert to replace a beloved Reese’s peanut butter cup. Great for an energy boost or to cure that sweet tooth. Ingredients 2 ½ cups granola 1 cup peanuts-chopped 3 tablespoons honey (more if needed) 1 cup peanut butter melted 12oz Dark/Milk chocolate 1 tablespoon coconut oil (optional) Instructions: In a bowl combine granola, chopped peanuts, peanut butter, and honey. If the mixture is too dry add more honey to get the mixture a sticky consistency. Grease a cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the ....

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