Trimarni Coaching and Nutrition

There's something so special about the oven. It's kinda magical how the oven can turn something flavorless into something so flavorful!! I just love the process of baking muffins as the final product smells absolutely delicious!! In real life, 20 minutes goes by rather quickly but when it comes to baking, 20 minutes feels like forever!! These zucchini flaxseed muffins didn't last long in the Trimarni household so that means two things... 1) I need to go grocery shopping for round two of making muffins 2) These muffins are 100% Trimarni blog-worthy Enjoy! Zucchini Flaxseed Muffins (adapted from  Martha Stewart recipe ) Ingredients 1 3/4 cu all-purpose flour 1/2 cup ground flaxseed 1/2 cu packed brown sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon  1 1/2 cup grated zucchini (1 zucchini) 1/3 cup mashed ripe banana (1 banana) 3/4 cup reduced fat milk 1 large egg, lightly b...

Pomegranate smoothie 1/3 cup pomegranate seeds 1/2 large orange (without peel) 1 large celery stick (chopped) 1/2 large banana (very ripe) 1 tsp ginger chopped 1 tbsp chia seeds 1/2 cup  milk 1/3 cup greek yogurt (Fage 0% plain) Small handful spinach 1 tsp cinnamon ~25g protein powder 10 ice cubes water to meet consistency needs. 1. Blend ingredients for 90 seconds to make a smoothie meal that is thick enough to eat with a spoon.  Zucchini pomegranate banana bread 2 bananas (very ripe), mashed 1 egg 1 tbsp olive oil 1/4 tsp salt 1 tbsp vanilla extract 1/3 cup skim milk Pinch nutmeg Pinch all spice 1 tsp cinnamon 1 cup zucchini (shredded) 1 cup pomegranate seeds. 2 tbsp white sugar 1 tsp baking powder 1 cup oat flour 1. Preheat oven to 350 degrees. Spray two 8 x 1 1/2 inch pans with non stick spray. 2. Combine all ingredients except flour and mix well. 3. Add the flour until evenly combined. 4. Pour batter in one pan until 3/4th filled. Pour leftover batter ...