Rebeka Does It

A few years ago, I had this idea. It seemed crazy and huge and something I wasn't sure how to turn into a reality. I was homeschooling my two kids at the time. And speaking of time. There just wasn't enough of it. So I put my dream on the back burner and waited until the time was right. My baby girl, who is now 6, started kindergarten this year. So here I was. With time. Funny how these things work themselves out. I remember the first week of school. It was towards the end of the week and I was sad. Missing my children. But really missing Macy. She has been home with me her entire life and this was a HUGE change for both of us. I remember opening the frig and seeing a bottle of wine in the door. A Malbec. My favorite. And I thought about day drinking. But alas, it was only Noon. So I scraped that idea and instead prayed for the Lord to fill this time. And then he did. Idea after idea. Thought after thought. And then I couldn't turn off my brain. He is a good, good Father indeed. 

I wear many hats. I own a P31 Fitness franchise. And I own a Juice Plus+ Franchise. These two go hand in hand. Health and fitness. And while fitness is so important, food matters too. Actually, food probably matters more. I share recipes, tips, tricks on social media all the time. And the most popular question I am asked is... 'Will you cook for me?' And while I did consider doing that. I thought...What if I could teach you how? What if I could equip you with the resources and tools and support so YOU can do THIS?! 

And that my friends is how Rebeka Does It: Lifestyle Services was born. Please take a look to see what kinds of services I offer. I should also add, I can tailor a package to fit your families needs. If you are looking for a place to start-- Let me help you start today. 

If you would like to schedule a free consult or have questions about pricing please call (903)227-1087 or email me at rebeka.beavers@yahoo.com

Check out this Rebeka Does It special offer!!! 

Inspiring healthy living is my passion. Please let me know how I can best serve you!

Chocolate Pumpkin Muffins

This recipe has been much anticipated by all. Myself included. Tis Pumpkin Season ya'll!! So get excited. There's just something about Sept 1st. It's pumpkins and fall colors. But in Texas it's also still hotter than Hades. But alas, we still swap our closets over to flannel and cute booties and sip our Pumpkin Spice Latte's while sweating profusely. It's just what we do. Post Labor day means-- we really get serious about Fall. And how could I forget...FOOTBALL. In Texas football is everything. Especially in small town USA. I have a dear friend who moved to Utah a couple years ago. She's been posting on IG about cooler sweater wearing weather. And I am pretty green with envy. Sweater weather-- what's that like? Hurry cooler temps-- We are ready!

So here we are. September. And it's time for Pumpkin everything. Last year I stumbled upon this Chocolate Pumpkin Bread and new instantly that I would, indeed be making this treat a lot. In muffin form, of course. Mostly because I am way too impatient to wait the 40-50 minutes the bread requires. It quickly became a family favorite, loved by all and requested quite often. So this year, I knew what my go-to pumpkin muffin would be. But I had to change things up a bit with the recipe. This summer I took part in a nutrition program called #shred10. It was life changing. You know that saying, "Abs are made in the kitchen..." Well, they aren't lying. Whoever "They" are. Food and nutrition is foundational when it comes to fitness. You can workout till the cow's come home, but without proper fuel your efforts are in vain. Bummer, right? So I got really serious about my nutrition and joined 10 other ladies to rock this thing called #shred10. It was 10 days. 1 weekend. And it transformed my health journey. I thought I had tapped out-- I worked out regularly and ate clean 90% of the time. So that was as good as it was going to get. I was very happy with my weight. I could honestly careless what that scale says. #worthmorethananumber I just want to be freaking strong. And fit. And HEALTHY. And this challenge was just what I needed. Bye toxins. Hello, muscles. Let's just say more than just fat was shredded. But that's a whole other blog post. Stay tuned for that one.

You might be asking yourself...What does this have to do with Chocolate Pumpkin Muffins?

Well, everything. I knew if I wanted to enjoy chocolate pumpkin muffins while #shredding I would need to tweak this recipe quite a bit. So that's what I did. And now they are #shredapproved  Even if you are not shredding, you'll still want in on this recipe because simply put-- it's freaking good.

It's like a muffin and brownie had a baby. #nuffsaid

Chocolate Pumpkin Muffins 
Makes about 12-15 muffins
1/4 Cup Coconut Oil
1/3 Cup Unsweetened Apple Sauce (room temp or warmed a little)
2/3 Cup Honey
2 Eggs
1 Tsp Vanilla
1/2 Cup Organic Pumpkin Puree (Canned)
1 Heaping Cup Oat Flour (directions on this below)
2/3 Cup Cocoa Powder
1 Tsp Salt
1 Tsp Baking Soda
1 Tsp Baking Powder
3 Tablespoons Unsweetened Almond Milk
A Splash of Apple Cider Vinegar
Hand full (or two) of Enjoy Life Mini Chocolate Chips (dairy and gluten free)

Preheat your oven to 350. Line or grease your cupcake pan.

First, you need to make your oat flour if you don't have any on hand. I just take gluten free rolled oats and pulse in my blender until turned into a powder form AKA Oat Flour. Yes, it's that easy and quick.  

In a large mixing bowl, mix coconut oil and apple sauce together well. Add honey. Then add the eggs, pumpkin, and vanilla. Mix until all are combined. In a small bowl mix the almond milk and a splash of apple cider vinegar. Set aside. In a separate mixing bowl, mix together the dry ingredients: Oat flour, Cocoa, Salt, Baking Soda, Powder. Then slowly mix your dry ingredients into your wet. And then fold in your almond milk mixture until well incorporated. Lastly, throw in your chips and gently fold into mixture. Fill your cupcake liners about 2/3 of the way. Cook at 350 for about 18-20 minutes or until a toothpick comes out clean. Then remove from oven, but let sit in the pan for about 5-7 minutes. Remove to a baking rack and let cool.

I can't tell you how long these will keep because they literally last less than 24 hours at my house before being devoured. Make more than one batch. Trust me.

Shred on, my friends. And if you are not shredding-- You should. Give me a holler. I'll hook you up.

Carrot Coconut Muffins (Dairy Free)

Today is the very first day of school round these parts. I have a few emotions (ok maybe more than a few) going on right now. I am excited because HOLLER!!!! It's quiet and I can sit down and blog without anyone bugging me. I mean this is kind of HUGE. The other major emotion is: Sadness- Time needs to slow down. Macy, my baby, is in Kindergarten. Wahhh. And you know, all the other emotions in between.

So what's a mom to do. Blog, duh. And make muffins, of course. In the Back to School Prep these past few weeks I have been on a muffin binge. Make all the muffins. Eat all the muffins. Enough said.

From one momma to another, I have to give you my BIG secret for back to school Prep (let's just call it BTSP). It's my freezer. Yep, that's it. My handy dandy (giant) deep freeze. You guys, muffins freeze great. And then they thaw fabulously in your child's lunchbox before lunch or snack. Or grab and thaw (in the microwave) for a quick healthy breakfast. I mean, it's genius. So I gather my favorite clean eating muffin recipes and bake. Then cool. Then store in my freezer. Need a muffin? No problem. Go to freezer and done. Why yes, you could go to the store. But if you are like me, then you want to know what is going into your kids bodies on a daily basis. #ImaJPmom Which is why you go to great lengths to prepare homemade healthy foods for your babes as often as you can.

I was at the grocery store a few weeks ago and noticed a batch of perfectly packaged muffins labeled Carrot Coconut. Immediately I thought, "YUM." And then I thought, "I could make those!" So home I went to bake. And this is what I came up with.

Carrot Coconut Muffins
2 Cups Whole Wheat Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1 (heaping) Tsp Cinnamon
1/4 Tsp Ginger
1/4 Tsp Nutmeg
1/2 Cup Organic Maple Syrup
2 Tsp Vanilla
4 Tbsp Coconut Oil
2 Eggs
2 1/2 Cups Shredded Carrots
1 Med-Lg Apple Shredded
1/3 Cup Unsweetened Almond Milk
1/4 Cup Shredded Unsweetened Coconut

Preheat oven to 350 degrees F. Spray your muffin tin with olive oil or coconut oil to keep the muffins from sticking. In a medium bowl mix together whole wheat flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. In a separate bowl, beat maple syrup, vanilla, oil, and eggs together until mixed well. Pour in almond milk and mix again. Then fold in carrots and apple. Add the flour mix into your wet mix. Fold in the coconut. Fill muffin tins 3/4 of the way and bake for 20 minutes or until a toothpick comes out clean. Cool on wire rack and then ENJOY! 

I should also say, if you think these are good freshly baked. Just wait until the flavors marry over night! So good! 

Once they are completely cool I will place on a cookie sheet and set in my deep freeze to freeze for about an hour or (depending on if I remember or not) two. I do this so the muffins don't stick together. Once they are frozen a little, I will then toss into a labeled freezer bag.

Happy Baking, my friends!

P.S. If you are wondering what the hek #ImaJPmom means... Hit me up at rebeka.beavers@yahoo.com and I'll give you the deets.