PlanetBox Eco-Friendly Lunch Box

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PlanetBox is a line of stainless steel eco-friendly lunch boxes. They have thought of it all when it comes to functional and convenient ways to store your lunch on the go. PlanetBox offers three different sizes of lunch boxes, making it easy to customize lunch for adults and kids alike.

The lovely folks at Planet box invited me to test out one of their eco-friendly lunch boxes. I received the “Launch” style box and found it to be ideal for packing everything I wanted for lunch. The box has three different sized compartments and a handy storage cup for condiments. planet-box-2

The Launch box had plenty of space– making it perfect for storing a midday snack of sesame cashews along with my caprese salad and 2 oatmeal cookies for dessert. What I love about this company is that I also received a super adorable canvas sunflower printed carrying case for my PlanetBox. See, I told you they’ve thought of it all!

The PlanetBox is excellent for keeping cold foods like sandwiches and salads chilled for longer. Simply pack your box and store it in the refrigerator overnight.

For more information on PlanetBox, check out their website PlanetBox.com.

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Apple Cinnamon Cupcakes with Cream Cheese Frosting

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Creating an indulgent and satisfying dessert can prove difficult if you are watching your sugar intake. Enter Steviva. This awesome sugar-free sweetener company incorporates natural stevia into agave nectar and coconut sugar for a lower calorie alternative to sweeten baked goods and desserts. For these autumn inspired apple cinnamon cupcakes, I used their CocoSweet+ sweetener in the cupcake batter and the Steviva Blend Fine Powder in the frosting.

For a super sweet deal, enter coupon code FRESHANDFIT at the Steviva.com checkout for 15% off your order.

Apple Cinnamon Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes

Apple Cinnamon Cupcakes with Cream Cheese Frosting

Ingredients

  • FOR CUPCAKES
  • 2 cups oat flour
  • 2 cups grated apple (peeled)
  • 3 eggs
  • 1/2 cup unsweetened almond milk
  • 1/3 cup CocoSweet+ by Steviva
  • 1/4 cup coconut oil, at room temperature
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • FOR CREAM CHEESE FROSTING
  • 8 oz cream cheese
  • 1 tbsp unsweetened almond milk
  • 2 tbsp Steviva Blend Fine Powder
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line a muffin pan with paper liners. In a large mixing bowl, combine eggs, coconut oil and almond milk. Whisk until just combined.
  2. In a separate bowl, combine oat flour, CocoSweet+, baking powder and cinnamon. Stir together with a fork and breakup and large lumps.
  3. Gradually stir wet ingredients into dry until smooth. Stir in grated apple.
  4. Using a 1/3 cup measuring scoop, pour batter into paper liners. Bake for 35 minutes.
  5. While cupcakes bake, prepare frosting by combining cream cheese, unsweetened almond milk, vanilla extract and Steviva Blend Fine Powder in a mixing bowl. Use a hand mixer on medium speed to beat until smooth and fluffy.
  6. Pour frosting into a pastry bag with end secured. Place in refrigerator to firm up slightly.
  7. Remove cupcakes from oven and allow to cool completely before frosting. Store in airtight container in refrigerator for up to one week.
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http://freshandfit.org/apple-cinnamon-cupcakes-cream-cheese-frosting/

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Roasted Vegetables with Truffle Cream Sauce

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When I think of autumn recipes, visions of oven roasted vegetables and herb infused sauces come to mind. The chilly weather lends itself to some super comforting dishes full of seasonal goodness. One of my favorite flavors is that of truffle oil. It gives everything from vegetable to pizza and pasta a mouthwatering savory aroma and flavor. In today’s recipe there will be truffle flavor throughout. From the oven roasted cauliflower and artichokes to the goat cheese and mushroom cream sauce they will be tossed in. Be sure to purchase a truffle oil made with real truffle mushrooms or an olive oil that is infused with truffle oil. Many companies cut corners by using an artificial truffle flavoring, and although it is less expensive, nothing beats the real thing.

This roasted vegetables with truffle cream sauce recipe is perfect for transitioning to fall cooking and a crowd pleasing dish for autumn entertaining.

Roasted Vegetables with Truffle Cream Sauce

Roasted Vegetables with Truffle Cream Sauce

Ingredients

  • 1 head of cauliflower, cut into florets
  • 1 14 oz can artichoke hearts, drained quartered
  • 1 tbsp olive oil
  • 1 tsp white truffle oil
  • Sea salt and black pepper to taste
  • 1/4 cup sliced almonds
  • 4 basil leaves, chopped
  • FOR TRUFFLE CREAM SAUCE
  • 4 oz goat cheese
  • 2/3 cup unsweetened almond milk
  • 8 oz button mushrooms, sliced
  • 1 tbsp olive oil
  • 1 tsp white truffle oil
  • 1 tsp dried oregano
  • 1 tsp garlic, minced
  • Sea salt and black pepper to taste

Instructions

  1. Begin by preheating oven to 425 degrees. Line a baking sheet with parchment paper. Dry artichoke hearts with a paper towel to remove excess liquid. In a large bowl, combine cauliflower florets, artichoke hearts, olive oil, white truffle oil and season with salt and pepper. Stir.
  2. Pour into baking sheet and bake for 40 minutes or until vegetables are lightly browned.
  3. While vegetables roast, prepare truffle sauce by combining olive oil, garlic, oregano and mushrooms over medium heat in a large pan. Cover and cook 10 minutes stirring occasionally.
  4. Add goat cheese, almond milk and truffle oil. Stir until goat cheese is melted and sauce is thickened. Season with salt and pepper. Simmer on low heat.
  5. Once vegetables are roasted, add them to the pan with cream sauce. Stir to coat.
  6. Pour into a large serving bowl. Garnish with sliced almonds and basil.
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http://freshandfit.org/roasted-vegetables-truffle-cream-sauce/

 

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Mexican Style Veggie Pizza featuring Better Bean Co. Beans

Mexican Style Veggie Pizza Featuring Better Bean

Pizza is hands down one of my favorite foods to eat. I always try to make my homemade pizza full of wholesome ingredients and piled high with veggies. This way I can calm my craving with the satisfaction of knowing I am getting an abundance of nutrients.

I was especially excited when Better Bean Co. asked me to create a special recipe using their beans. I knew pizza would be the perfect pairing for their beans. Better Bean Co. makes a variety of beans that are small batch, packed in BPA free containers, low in sodium and best of all, family owned. I opted for the Cuban style beans to spread over my pizza. I really like the flavors of Better Bean Co. beans because they add a touch of seasoning while letting the other flavors in the dish shine. Better Bean Co.’s beans can be added to tacos, nachos, soups or whatever your heart desires. Check out their website for more great recipes and to locate a store near you.

Better Bean Co.

This meatless Mexican style veggie pizza gets topped with fresh ingredients like avocado, tomato, onion and cilantro. I used a shredded Chihuahua cheese–the kind you find in quesadillas, but mozzarella works just as well. Forget the takeout and make this uber healthy vegetable based pizza tonight!

Mexican Style Pizza Featuring Better Bean Co.

Mexican Style Pizza Featuring Better Bean Co.

Ingredients

  • 1 pizza crust of your choice
  • 1/2 cup ranchero salsa
  • 14 oz. Better Bean Co. Cuban black beans
  • 1 cup shredded chihuahua cheese
  • 1/2 cup avocado, diced
  • 1/2 cup Roma tomato, diced
  • 1/3 cup red onion, finely chopped
  • 1 jalapeño, thinly sliced
  • 1 handful of cilantro, chopped

Instructions

  1. Preheat oven to 450 degrees. Spread ranchero salsa on pizza crust.
  2. Top with Better Bean Co. Cuban black beans. Spread with a spoon. Sprinkle cheese. Place in oven. Bake 12-14 minutes, until pizza crust is crispy and cheese is bubbly.
  3. Top with avocado, tomato, red onion, jalapeño and cilantro. Slice and enjoy!
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http://freshandfit.org/mexican-style-veggie-pizza-featuring-better-bean-co-beans/

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This recipe was sponsored by Better Bean Co. I was compensated in beans in exchange for this post