Home | Dining | Spring Fitness Goals?

Spring Fitness Goals?

Share with a friend on:    
Font size: Decrease font Enlarge font
Spring Fitness Goals?

Try fitness delicious collection of gluten free, vegan treats into your diet.

Blueberry Banana Power Muffins

These bad boys are a great energy-boosting breakfast treat without such a sugar crash. And they’re vegan and gluten free!

I add a little shredded coconut to mine and they’re super tasty! Sprinkle a little brown sugar on top before you bake for a sweeter top.

What you need

Wet Ingredients

  • 1 tablespoon ground flax seeds
  • 2 tablespoons water
  • 2 ripe & spotty bananas, mashed
  • 1/4 cup pure maple syrup
  • 3/4 cup + 2 tablespoons unsweetened almond milk (or any plant milk)
  • 1/4 cup plain applesauce
  • 4 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract








Dry Ingredients

  • 1 3/4 cup gluten free flour
  • 1/2 cup raw coconut sugar
  • 1/4 cup hemp seeds
  • 1/4 cup rolled gluten-free oats
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/3 cup crushed pecan pieces (or walnuts)
  • 1 1/4 cup frozen blueberries

What you do

  1. Preheat oven to 350 degrees F. Line a muffin tin with liners or spray with nonstick spray. (I sprayed the muffin liners too, just to be safe!)
  2. In a small bowl, mix together ground flax and water. Set aside.
  3. In a separate medium-sized bowl, mash bananas. Then mix in the rest of the wet ingredients.
  4. In a separate large bowl, mix together all dry ingredients, except the pecans and blueberries.
  5. Pour the wet mixture into the dry, adding in the "flax egg" mixture too, and mix until well combined, don't over mix! Gently fold in the pecans and blueberries.
  6. Fill each muffin cup about 3/4 of the way full (this recipe makes approximately15 muffins!) I like to add extra blueberries on top, and a sprinkle of oats too.
  7. Bake for 17-20 minutes, or until a toothpick comes out clean.
  8. Allow muffins to cool for 10 minutes, then remove from pan. Bake the rest of the muffins.








*Store in refrigerator or freezer.

Italian Lentil Quinoa Meatballs

These take a little patience and time, but they’re SO worth it. These guys are versatile too! You can roll them into meatballs or flatten them into cakes and serve with pasta, veggies, crumble into a salad or onto lentils or zucchini noodles- so many ways to enjoy! And they’re vegan, and gluten free!














  1. Preheat the oven to 375 degrees. 
  2. Combine flaxseed and water in a small bowl, stir and set aside to setup for 10 minutes.
  3.  Use a food processor to blend the sunflower seeds to a fine powder.
  4. Cook the lentils and quinoa separately according to package directions. Add both to the food processor with the sunflower seed powder. 
  5. Saute onions in olive oil in a large pan over medium heat for 5-8 minutes. Add the onions to the food processor. 
  6. Add basil, Italian seasonings, bread crumbs, garlic powder, flax mixture, salt and pepper to the lentil mix. Pulse until you have a fine crumb and all ingredients are combined.
  7. Form the mixture into golfball-sized "meatballs." If the mixture feels dry, add 1 tbsp olive oil to the mixture and pulse a few times.
  8. Place the lentil meatballs on a parchment lined tray and bake for 15-20 (flipping once halfway through) or until both sides are lightly browned. 
  9. Serve "meatballs" over pasta or zucchini noodles with your favorite marinara sauce.

The Ultimate Quinoa Pizza Crust

These guys are simply a guilt-free way to enjoy pizza or whatever you turn it into. A taco flatbread? A breakfast pizza?? Go nuts!

What You Need

For the Crust


  • 3/4 cup quinoa, covered by 1″ of water and soaked for 6 – 8 hours (or overnight)
  • 1/4 cup water
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Optional Toppings


  • 1/2 cup tomato sauce
  • 1 cup shredded goat cheese
  • Fresh herbs
  • Red pepper flakes
  • Diced onion


What You Do


  1. Soak the quinoa in water, covering it by at least 1″, for 6 – 8 hours.
  2. Once you’re ready to make the crust, preheat oven to 425 degrees F. Line a 9″ cake pan with parchment paper and drizzle one tablespoon of oil in the center. Spread around with your hands until evenly coated and set pan aside.
  3. Thoroughly rinse quinoa, then add to a blender. Add the ¼ cup of water, baking powder, salt and remaining olive oil, and blend on high until smooth and creamy. This should resemble a thick pancake batter.
  4. Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10 – 15 minutes until browned and edges are crispy.
  5. Top with sauce, cheese and any other toppings you’d like and bake for 12 – 15 minutes until cheese has melted and started to brown.
  6. Remove, let cool for a few minutes in the pan, transfer cutting board and slice.
  7. Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately









Share with a friend on:    

Ann Marie Guenther

Ann Marie Guenther, owner of That Girl Organizes is known as Naperville’s most organized woman and the face of Facebook!…Read more

Traveling Murphy

Traveling Murphy started as a way for me to share all the unique restaurants and fun things to do in…Read more

Mallory Sills

Fashion Institute of Technology certified Image Consultant and Stylist, Mallory is driven to enhance confidence and celebrate women looking and…Read more

Sara Snelling from All on the Table

Sara Snelling is an innovative, forward-thinking nutritionist with a food science, food service and food safety background. While earning her…Read more
Sign up for news, deals and doings
What's going on in the Fox
Fox Valley Magazine's Current Issue