Butternut Squash Porridge

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Okay, this is my new favorite breakfast (until I come across my next new favorite breakfast ūüėČ ) ¬†But for now, this is it! ¬†I LOVE that butternut squash is a vegetable! ¬†It’s SO versatile, and has so many uses. ¬†And now, I’ve got a new one for you – porridge, or hot cereal, you could really call it either or, but once you try it, you will definitely call it delicious!

Yes, I have professed my love for butternut squash many times before on here, but I can’t help it! ¬†Check out this pin with some great health benefits of butternut squash!

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Look at all those nutrients!  No wonder why I love this stuff!  Oh, and as a HUGE added bonus, when you are baking the butternut squash for this recipe, it will fill your house with some amazing smells!  Your house will smell like a bakery or doughnut shop, and your mouth will be watering!

BUTTERNUT SQUASH PORRIDGE

Ingredients – makes one serving

  • 2 cups cubed butternut squash
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • pinch of stevia
  • 1/2 tsp. alcohol free vanilla
  • 2-3 fresh strawberries chopped
  • handful of fresh blueberries
  • 1/2 – 1 cup unsweetened almond milk
  • 1-2 Tbsp. unsweetened shredded coconut
  • 1 tsp. chia seeds

Directions

1.) Preheat the oven to 350 degrees.  In a small bowl, add your butternut squash, cinnamon, nutmeg, and stevia.  Toss to coat.

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2.) Line a baking sheet with parchment paper, and spread out the butternut squash on the sheet.  Bake for 50-60 minutes till the squash is tender at 350 degrees.

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3.) Place in a bowl, add the vanilla, and mash with a fork.

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4.) Add the almond milk, strawberries, blueberries, coconut, and chia seeds.

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Now get ready to have a new favorite, because you will be so addicted once you try this! ¬†YU-UUU-UUUUM!!! ¬†Enjoy! ūüôā

Red White and Blue Oatmeal

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Happy Fourth of July!!! ¬†We started our day off with a super yummy and patriotic breakfast. ūüôā ¬†This “red, white, and blue” oatmeal is a really easy breakfast with a fun spin, in that it is decorated as an american flag…not exact, but you get the idea! ¬†Not only does it look neat, it’s delicious, and super good for you! ¬†With raspberries, blueberries, and bananas, this breakfast has tons of nutrition in it!

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Woo-hoo!  All that nutrition in a delicious and satisfying breakfast!

I realized after making this that some cinnamon and almond butter would lend itself really well to this dish…hmmm, next year. Just kidding, this stuff is so delicious, I can pretty much guarantee it will make a reoccurrence here in our household in the near future! ¬†Okay, let’s get to the recipe!

RED WHITE AND BLUE OATMEAL

Ingredients

  • 2 1/4 cup gluten free oats
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 cup almond milk
  • 1/4 cup maple syrup
  • 1 1/2 tsp. vanilla
  • 1 egg and 1 egg white
  • 1/4 cup of each: chopped banana, raspberries, blueberries, plus more for decorating

Directions

1.) Preheat the oven to 350 degrees and spray an 8 x 11 baking dish with olive oil. ¬†In a small bowl, mix together the oats, baking powder and sea salt. ¬†In a larger mixing bowl, mix together the almond milk, maple syrup, vanilla, and eggs. ¬†Add the oat mixture to the ‘wet’ ingredients and stir to combine.

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2.) Fold in 1/4 cup chopped banana, 1/4 cup raspberries, and 1/4 cup blueberries.  pour the mixture into the prepared baking dish, and spread out evenly.

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3.) Decorate the top of the oatmeal as an american flag, using blueberries for the upper left square corner, and bananas and raspberries for the stripes.

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4.) Bake in the oven at 350 degrees for 25 minutes.  Remove and allow to cool a bit (5-10 minutes).

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5.) Use a spatula to cut out and transfer to a plate to serve.

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Yeah, that tastes as good as it looks!

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SO YUMMY! ¬†Happy Fourth of July! ¬†Enjoy! ūüôā

Blueberry Banana Ginger Smoothie

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Of all the berries in all the world, I think blueberry might be my favorite!  Why, you ask?  Well, blueberries are a power fruit packed with antioxidants!  There are a number of different ways that blueberries are beneficial to our health!  The following pin explains some of the health benefits of blueberries, and if you follow the link, you can see even more health benefits of these little morsels!

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So we have all these awesome health benefits, and on top of all that, they taste amazing! ¬†I love freezing a big batch of blueberries and just having them as a snack to munch on! ¬†This smoothie recipe has blueberries as it’s main ingredient, but there are also some other powerhouses in there such as chia seeds, ginger, and banana! ¬†At any rate, the smoothie is delicious and with it packed with nutrients like it is, it is the perfect way to start out the day!

BLUEBERRY BANANA GINGER SMOOTHIE

Ingredients

  • 1 banana
  • 1 cup frozen blueberries
  • 1/2 – 1 cup almond milk
  • 1/3 cup plain greek yogurt
  • 1 Tbsp. chia seeds
  • 1 small chunk of ginger (about 1/2 inch cube)
  • pinch of stevia (optional)

Directions

1.) Put all the ingredients in a blender and blend till smooth.

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2.) Transfer to a glass

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YUM! ¬†Enjoy! ūüôā

 

Healthy Blueberry Scones

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Get ready to have your mind blown!  These blueberry scones are SO incredibly delicious.  They taste just like you are at a cute cafe for breakfast, but these guys are REALLY good for you!  Not only that, these babies are gluten free, so gluten-sensitive individuals still get to enjoy!!!

The two main ingredients in this are cashews and blueberries. Both of which have excellent health benefits!  Check out these pins that detail a few of those benefits for each of these great foods!

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AWESOME! ¬†All these health benefits in something that tastes like you should feel guilty for eating it! ¬†Plus, it’s really easy to make, which is always a bonus when you are cooking/baking in the morning!

HEALTHY BLUEBERRY SCONES

Ingredients

  • 1 1/2 cups cashews
  • 1 teaspoon baking powder (aluminum free)
  • 1/4 cup arrowroot powder
  • 1/4 cup coconut oil (in liquid form)
  • 1 egg
  • 3 Tbsp. maple syrup or honey
  • 2 tsp. alcohol free vanilla
  • 1 1/2 cups fresh blueberries

Directions

1.) Preheat the oven to 350 degrees.  Place the cashews in a food processor and pulse until you have a flour like consistency.  Add the baking powder and arrowroot powder.  Pulse a few times to combine thoroughly.

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2.) In a medium sized mixing bowl, combine the coconut oil, maple syrup, and vanilla. Use a fork to stir until smooth.

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3.) Add the contents of the food processor and the blueberries to the wet ingredients.  Stir until well combined.

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4.) Line a pie pan, or a circular pan with parchment paper.  Place the batter in the pan, and use your hands to press it down evenly.  Bake in the oven for 35-40 minutes until the top is lightly browned.

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5.) Use the parchment paper to pull the baked scones out of the pan.  Allow to cool for 10 minutes.

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6.) Use a knife to cut into triangular pieces, and serve.

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Oh my gosh…so good!

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Mind. Blown. ¬†Enjoy! ūüôā

Blueberry Smoothie With Hidden Veggies

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Well, I’ve found a new favorite! ¬†Wow, this smoothie is SO SO YUMMY!!! ¬†The best part? ¬†It’s got veggies in there that are so good for you, but totally tastes like a fruit-only smoothie! ¬†Yum. ¬†That is all.

The main ingredients in this smoothie are blueberries, banana, red cabbage, and carrots.  Know what that means?  It means you are getting slammed with loads of antioxidants when you drink this thing!  On top of that, there are tons of other great health benefits that each of these ingredients provides.  Take a look at the following pins explaining some of these awesome benefits!

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All that in one glass of delicious. ¬†Without further ado, let’s get to this recipe!

BLUEBERRY SMOOTHIE WITH HIDDEN VEGGIES

Ingredients

  • 1 cup almond milk
  • 1 cup frozen blueberries
  • 1 frozen banana
  • 1 cup chopped red cabbage
  • 1/2-3/4 cup baby carrots
  • 1/3 cup plain greek yogurt (optional, but it makes it super creamy – yum!)
  • small chunk of ginger
  • stevia, to taste (optional)

Directions

Put all the ingredients in a blender and blend until smooth.

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Pour into a cup to serve.

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YUM, and believe me, your body will thank you! ¬†Enjoy! ūüôā

BLUEBERRY SALAD

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One thing I LOVE about summer is the salads!  A few weeks ago, I came across this pin:

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As soon as I saw it, I knew I needed this salad in my life, or at least a rendition of it! ¬†You can click on the picture to get the original recipe. ¬†I love arugula, but didn’t have any on hand, so I used mixed baby springs instead. ¬†Also, I don’t do sugar and only do honey once in a great great while (we’re talking 1-2 times a year) , so I made some substitutions for the dressing and used regular old toasted almonds instead of sweet ones. ¬†Lastly, I added avocado as an ingredient, because‚Ķwell, who doesn’t love avocado‚Ķand I thought it would go perfectly with the other flavors this salad has to offer – I was right!

Here is my rendition of this salad with the changes/substitutions I made:blueberrysalad

  • For the dressing:
    -2 tablespoons lemon juice
    -pinch of garlic powder
    -pinch of sea salt
    -pinch of stevia (I probably used a little more than a pinch, but -anyone who has used stevia knows that a tiny bit goes a LONG way)
    -1 Tbsp. extra virgin olive oil
    Mix all ingredients together wellFor the salad:
  • mixed baby greens (red and green lettuce, spinach, arugula, etc.)
  • avocado
  • blueberries
  • toasted almonds
  • crumbled goat cheese
  • prepared dressing

1.) Top the baby greens with avocado, blueberries, toasted almonds and goat cheese
2.) Drizzle with dressing and enjoy!