Healthy Donuts?!

Everyone loves a donut, even if they do not go out of their way for one everyday, but when presented with a box of fresh donuts anyone would oblige. I personally love donuts but I cannot tell you the last time I had one. I cut donuts out of my everyday diet way before I began trying to loose weight, I knew donuts were one of the worst things to put into our body's so it was best to cut them out completely. The other day I was at Target and I stumbled across a donut-baking tray, almost like a cupcake tray but for donuts. I did not even hesitate, once I saw it I knew I had to have it. Of course I had to make donuts as soon as I got the chance because I was curious to see if this tray would even work.

Recipe:
1 tbp of coconut oil
1 tbs of cinnamon
3 tbs of truvia
3/4 tsp of baking powder
3/4 tsp of baking soda
1/4 tsp of salt
1 tub of Greek yogurt
1 egg
1 cup of perfect fit (any protein powder will work)

You should get a fluffy constancy once you mixed all ingredients together.

Glaze:
1 tbs of honey
1/2 tbs of truvia
1/2 tbs of cinnamon
1 tsp of vanilla extract

These donuts are great for breakfast or a sweet afternoon pick-me-up. They have a bonus healthy factor by not being fried, so you do not have to feel guilty when reaching for seconds!

Healthy Thanksgiving Soup

I thought I would share some of my healthy thanksgiving recipes throughout this week just incase anyone wanted some healthy meal alternatives. Since the fall is here and winter is right around the corner, comfort food becomes essential during the cold months. A great comfort food for when it's cold is sweet potato and pumpkin soup. This soup is perfect because it is a blended soup, it is made with only vegetables and spices, and it's very nutritious. 

What you will need

• 1 Pie Pumpkin
• 1 Large Sweet Potato
• 1 Green Pepper
• Olive Oil
• 1 tbs of minced garlic
• 3 tsp of red pepper
• 2 tsp of pepper
• 1 tbs of ground coriander
• 3 tsp of oregano
• 1 pinch of salt

Start by setting your oven to 400 F degrees and begin washing and chopping up your pumpkin and sweet potato. 

Then you want to wrap the chunks in foil and drizzle on some olive oil and close the foil wrapping. Then place them in the oven for 30 to 40 minutes, once they are tender you can remove them. While their baking start buy adding 1 table spoon of olive oil, 1 table spoon of minced garlic, 3 teaspoons of red pepper, 2 teaspoons of pepper, 1 table spoon of ground coriander, 3 teaspoons of oregano, and 1 pinch of salt to a medium sized soup pot. Let the spices simmer on low heat while you wait for the pumpkin and sweet potato.

You will then add your chopped green pepper and the chucks of pumpkin and sweet potatoes to a blender or food processor, blend till smooth. 

Once you have the soup pureed to your liking, you then want to add the puree to your soup pot that has been set to simmer.

Once you have added the puree you then want to mix the soup on low heat. If you prefer a creamier texture you can add in 1/2 cup of almond milk.

This is what the finished product should look like. It is a very tasty soup and it only took me a little over an hour to make. Be on the look out for more recipes this week!