Home / Recipes

Recipes

Et ullamcorper sollicitudin elit odio consequat mauris, wisi velit tortor semper vel feugiat dui, ultricies lacus. Congue mattis luctus, quam orci mi semper

Loaded Chocolate Banana Coins

Looking for a simple snack to cure your sweet tooth? This is the recipe for you! These loaded banana coins are easy to assemble and require minimal ingredients. They’re perfectly sweet with a decadent touch from dairy-free chocolate. Keep them in your freezer to always have a healthy snack on hand!

Read More »

Spinach Muffins

My grandson calls these Incredible Hulk muffins. He loves them, he obviously doesn't know there's spinach in them! And they are only about 100 calories each!

Ingredients

  • 2 C. whole wheat flour
  • 1 1/2 tsp. cinnamon
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 C. unsalted butter
  • 3/4 C. milk of choice
  • 1/2 C. honey (I use raw organic)
  • 1 large banana
  • 6 oz. baby spinach
  • 1 large egg
  • 1 tsp. vanilla

Directions

  1. Heat oven to 350. Either line 18 muffin pan with liners (makes 18 muffins) or spray with cooking spray.
  2. Combine all dry ingredients in a large bowl.
  3. Melt butter. Blend spinach, banana, honey, milk, egg, vanilla and melted butter until pureed. I used my ninja and it worked great.
  4. Pour the puree into the dry ingredients and mix just until combined, don't overmix.
  5. Spoon into prepared muffin pans. Bake 18-22 minutes until firm but not browning.
  6. Cool and enjoy!

Read More »

Couscous Salad

This is a super easy, delicious salad. I found it last year but forgot about it until I was going through some stuff today. Super easy to make and even my non-healthy eating hubby likes it! It definitely reminds me of all summer should be, light with fresh veggies and mint. It comes together quickly and doesn't hang around my house long! If you've never made couscous, it's so easy! I boil 1 C. of water with about a tsp. of salt and butter. Remove from heat, quickly stir in the couscous and cover it. Let it sit for about 5 minutes and it's done!

Ingredients

1 1/2 pints cherry tomatoes, halved

1 english cucumber, diced

Juice from 1 lemon

3 tsp. salt

1 C. couscous

Zest from 1 lemon

1/4 C. extra virgin olive oil

1/2 C. mint leaves, chopped

1/2 C. parsley, chopped

3 scallions, diced

1/2 C. toasted pine nuts

Directions

  1. Put tomatoes, cucumber and lemon juice in a medium bowl with 2 tsp. of salt. Set aside.
  2. Cook couscous according to directions. Fluff it with a fork.
  3. Once the couscous is cooled down, add to the tomato mixture.
  4. Add the remaining ingredients and stir well.

Serve it cold and store any leftovers in the fridge. I wish I could tell you how well it holds up but it's usually gone in a couple of days.

Read More »

Asian Noodle Salad

Hey, this is some perfect summer food right here! I love, love, love rice noodles! And you can make it ahead of time, take it for potlucks, whatever. Or use it for meal prep and have lunch all week at work! If you've never made rice noodles before, you soak them in water for a couple of hours, drain them and add to boiling water. They only take about a minute to boil.

1/4 cup each, soy sauce, rice wine vinegar and sugar

1 Tbsp. minced ginger

1 tsp. minced garlic

1 Tbsp. toasted sesame oil

14 oz rice noodles, prepared

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 cup snow peas, cut in half

1 cup matchstick carrots

1/2 cup chopped green onion

  1. Whisk soy sauce, vinegar, sugar, ginger, garlic and oil, set aside.
  2. Toss cooked, cooled noodles with veggies and dressing. Top with sesame seeds.
  3. Enjoy!!

Read More »

Balsamic Roasted Clafouti

Hey, since it's getting warmer out I thought maybe we'd try some fruit recipes! And who doesn't love a good dessert right?? Clafouti is a french dessert, similar to a flan and you add fruit to it. Super yummy and awesome on a summer evening! I used strawberries but you can use any berries. I've even used peaches and it was delicious. Some people dust this with powdered sugar before cutting, it is good either way. I just prefer to add the least amount of sugar possible. Happy baking!!

1 lb strawberries, trimmed and quartered (or fruit of choice)

1/3 cup plus 1 Tbsp maple sugar, divided (you can also use regular sugar or coconut if you have trouble finding maple sugar)

1 Tbsp balsamic vinegar

Cooking spray

3 large eggs

1 cup milk of choice

1/2 cup whole wheat flour (I had white whole wheat and used that)

1 tsp. vanilla

1/4 tsp. sea salt

2 Tbsp unsalted butter or ghee, melted

  1. Heat oven to 350. Place half of the fruit in an 8 x 8 baking dish. Stir in 1 Tbsp sugar and vinegar. Roast about 10 minutes, you want them soft but not mushy.
  2. Over a medium bowl strain the berries, saving the juice for later.
  3. Spray a 9 inch pie plate with cooking spray. In a blender mix eggs, milk, remaining 1/3 cup sugar, flour, vanilla and salt. Blend on high 30 seconds. Add melted butter and blend another minute. Pour into pie plate, top with roasted strawberries. Bake until the edges are golden and center is set but slightly jiggly, about 30 minutes. Trust me, you'll know what I mean by jiggly but set. It makes sense when you see it.
  4. Cool 10 minutes. Cut into wedges and top with fresh fruit.

Read More »

Homemade Granola

It's no secret I love to meal prep. I also freaking LOVE granola! So I try to keep this on hand because it holds up for a long time in an airtight container, and I've also vacuum sealed it and put it in the freezer. It doesn't usually last long though because I tend to take it everywhere!

I have a store by me called Fresh Thyme, they are amazing and they have a peanut grinder so you can grind your own fresh. It's super convenient and fun for the kids to do lol!

Also, this recipe is really flexible. Omit coconut if you don't like it. Feeling nutty? Add peanuts, almonds or cashews. If chocolate isn't your thing *gasp* then omit that too.

2 1/2 cups rolled oats (I prefer to not use the instant but it's up to you)

1/4 cup honey

1/4 cup butter or ghee

1/4 cup brown sugar (you can use coconut sugar too)

1/2 cup natural peanut butter

Dark chocolate chips, as many as you like

1/4 cup sunflower seeds

1/4 cup coconut flakes

1 tsp vanilla

1/4 tsp salt

  1. Heat oven to 350.
  2. Line a 9 inch baking dish with parchment or foil and spray with cooking spray. I use olive oil spray but use whatever you have.
  3. Place your oats and nuts, if using, on a baking sheet lined with parchment paper. Bake for 8-10 minutes, until toasted.
  4. Add honey, butter and brown sugar to a sauce pan and cook over medium heat until the sugar dissolves. Remove from heat and stir in vanilla and salt.
  5. Add the honey mixture to the oats and stir well. Add all other ingredients except chocolate and stir, the idea is to make sure there aren't any dry spots.
  6. If you are adding chocolate, wait about 10 minutes before adding so it doesn't just melt.
  7. Spread into your prepared pan and press down on it firmly. You can use a rubber spatula, your hand, the bottom of a cup. You just want to make it as dense as possible.
  8. Chill for 2 hours and cut into bars.

Read More »

Tahini Cookies

Healthy cookies? YES PLEASE! These cookies are yummy and are gluten free/dairy free. Ya gotta try them! I add more or less chocolate depending on how my cravings are.

1/2 C tahini

1/2 C maple syrup

1 tsp vanilla

1 egg

1 C oats

1 C almond flour

1/2 tsp baking soda

1/2 tsp sea salt

1/2-3/4 C dark chocolate chips

  1. Heat oven to 350. Line baking sheets with parchment paper.
  2. Add tahini, syrup and vanilla to a food process and process until well combined.
  3. Add egg and blend, then add oats, flour, salt and baking soda. Pulse until the oats are broken up, then stir in chocolate chips.
  4. Drop batter by the tablespoon and bake 12-14 minutes.

Cool completely, then store in an airtight container. I've also frozen these and they hold up well. It makes roughly 2 dozen cookies.

Read More »

Healthy Avocado Brownies with Avo Frosting

Want a smart swap for a healthier dessert? You already know avocados are nutritional powerhouses, thanks to the fiber, B vitamins, folate, and potassium they provide. But did you know you can add the savory fruit, which is packed with healthy fats, to your sweet treats, too? Watch the video to learn how to make rich, fudgy brownies from your favorite superfood.

Ingredients

Brownies 3 oz. dark chocolate (70% cacao), chopped 1 Tbsp. coconut or extra-virgin olive oil 1/2 cup raw cacao powder or unsweetened cocoa (40g) 1/2 cup almond meal (60g) 1 tsp. baking powder 1/4 tsp. sea salt 2 ripe medium avocados (about 17 oz. total), halved, pitted, flesh scooped out 1/2 cup medjool dates (about 4.5 oz.), pitted 1/4 cup coconut sugar (1.4 oz.) 1 tsp. vanilla extract 2 large eggs Frosting 1 ripe medium avocado (about 9 oz.), halved, pitted, flesh scooped out 1/2 cup raw cacao powder or unsweetened cocoa (40g) 1/2 cup plus 1 Tbsp. maple syrup 2 tsp. vanilla extract Generous pinch of sea salt

Preparation

1. Preheat oven to 350ºF. Line an 8-inch square baking pan with foil; grease foil (with coconut oil, olive oil cooking spray or melted unsalted butter). Bring an inch of water to a simmer over low heat in a medium saucepan. Place chocolate and oil in a medium heatproof bowl. Set bowl over saucepan. Let stand, stirring occasionally, until melted and smooth. Remove bowl from heat and let cool until just warm to the touch. 2. In a small bowl, combine cacao, almond meal, baking powder and salt; stir until well mixed. 3. Place avocados, dates, coconut sugar and vanilla in a food processor; blend until smooth. Blend in eggs. Blend in cooled chocolate mixture. Scrape down sides of processor and mix again. Add almond meal mixture; pulse until blended. Spread mixture in baking pan and bake until just set, 30 to 35 minutes (do not overbake). Let cool on a rack. When cool, cover and refrigerate for at least 1 hour or up to overnight. 4. Just before serving, make frosting: Combine all ingredients in food processor and process until smooth and thick (you should have about 1¼ cups). Spread over chilled brownies (you may have some left over; cover and refrigerate for another use). Cut and serve. Store leftover brownies in an airtight container in the refrigerator for up to 5 days.

Read More »