Gluten Free Apple Banana Carrot Breakfast Muffins

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Oh, how I love these breakfast muffins!  Let me count the ways!

  1. They are delicious!!!
  2. They are packed with nutrition!
  3. They are gluten-free!
  4. They are quick and easy to put together!
  5. The ingredients are crammed full of health benefits!
  6. They make for such a happy and delicious way to start your day!

Oh boy! I could go on and on!  These guys are loaded with yummy ingredients that go perfectly together to create a PERFECT muffin! Some of those ingredients are shown in the following pin, along with their health benefits!

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And that’s just some of the awesome ingredients in these things!  They are seriously crammed full of super healthy ingredients making them little nutrition powerhouses!  Let’s get to it!

GLUTEN FREE APPLE BANANA CARROT BREAKFAST MUFFINS

Ingredients (makes 9 muffins):

  • 3/4 cup gluten free rolled oats
  • 1/4 cup almond butter
  • 1 ripe banana
  • 1/4 cup honey
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. baking soda
  • 1 cup shredded carrots
  • 1 large honey crisp apple, cored, peeled, grated, and as much liquid as possible squeezed out
  • 1/3 cup raisins
  • 1/3 cup walnuts

Directions:

1.) Preheat the oven to 375 degrees. Grease 9 cups of a muffin tin. Place the oats in a food processor and process on high until the oats have a flour-like consistency.

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2.) Add the processed oats along with all of the other ingredients (except the carrots, apples, raisins, and walnuts) to a medium sized mixing bowl.  Stir, mix, and mush all the ingredients together to combine completely.

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3.) Add the carrots, apples, raisins, and walnuts, and gently fold them into the batter.

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4.) Distribute the batter evenly between your 9 greased cups in the muffin tin.  Bake in the oven at 375 degrees for 15-20 minutes until the outside is shiny and set, and an inserted toothpick comes out clean.

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5.) Allow to cool in the pan for 10-20 minutes, then remove from the pan and transfer to a plate.  If you carefully turn the muffin tin upside down, they should come right out.

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Breakfast perfection!

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YUMMY!  Enjoy! 🙂

Slow Cooker Honey Garlic Chicken and Veggies

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Have I mentioned how much I love my slow cooker?  Ha!  Probably only every other post!  Well, I used my slow cooker to prepare yet another delicious dinner! It’s so simple to make with the help of my trusty cooker that I feel like I’m getting aways with something!  At any rate, it’s delicious, and of course great for you with all the health benefits that the veggies provide!

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Look at all those happy things that this dish does for your body!  On top of that, the chicken, apple cider vinegar, honey, and garlic in this dish are also nutrition powerhouses.  Needless to say, this is REALLY good for you, and I love me a meal that tastes amazing and is so good for me!

Of course, with it being a slow cooker meal, it’s super simple to make, so let’s take a look at just how simple!

SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES

Ingredients

  • 1 – 1.5 lbs. boneless and skinless chicken breast
  • 1 very large rutabaga, washed, peeled, and cut into chunks
  • 1 lb. baby carrots
  • 1 lb. green beans
  • 1/3 cup apple cider vinegar
  • 1/3 cup raw honey
  • 1/2 cup water
  • 3/4 tsp. garlic granules
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • Sea Salt and pepper, to taste

Directions

1.) Place the chicken at the bottom of a slow cooker and top with the rutabaga and carrots.

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2.) In a small bowl, combine the apple cider vinegar, honey, water, garlic, oregano, and basil.

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3.) Pour the contents of the bowl over the contents of the slow cooker.  Close the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

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4.) When there is about 40-45 minutes left, add the green beans.  Stir to combine and cook the remaining time.

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5.) Transfer the veggies and chicken to plates to serve.  Season with sea salt and pepper.

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SOOOOO good, and doesn’t it look so pretty?  Enjoy! 🙂

Baked Cinnamon Carrot Sticks with Sweet Almond Dipping Sauce

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My new favorite snack!!!  These baked cinnamon carrot sticks are so incredibly delicious, and to be honest, you could actually get away with having these as a super healthy dessert when you pair it with the sweet almond dipping sauce (which is also extremely healthy by the way)!  Regardless of if you have this for a snack, dessert, or even breakfast, you will be happy you gave them a try…SOOOOO YUMMY!

With carrots being the main ingredient, you know this has lots of health benefits!

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Another great thing about carrots is that they contain a super absorbable form of calcium that is hard to get from other forms of foods or supplements.  You get all these health benefits in a sweet and delicious treat!  Believe me, you would never know that getting your servings of veggies in this snack!

BAKED CINNAMON CARROT STICKS WITH SWEET ALMOND DIPPING SAUCE

Ingredients:

For the carrots:

  • 18-20 baby carrots, sliced in halves
  • 1/2 Tbsp. olive oil
  • heaping 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • healthy pinch of stevia or 1/2-1 Tbsp. raw honey
  • 1/2 tsp. vanilla

For the Sauce:

  • 1/4 cup almond butter
  • 1/8 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/4 tsp. vanilla
  • pinch of stevia, or 1-2 tsp. raw honey
  • pinch of sea salt
  • 1-4 Tbsp. of milk of your choice

Directions:

1.) Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.  Place your halved baby carrots in a medium mixing bowl, and add the rest of the ingredients for the carrots.  Toss to coat completely.

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2.) Place the carrots on the prepared baking sheet and bake in the oven for 25-30 minutes at 425 degrees until tender.

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3.) In a small saucepan, add all the ingredients for the sauce, except the milk.  Heat over low heat and stir to combine.  Add the milk 1 tablespoon at a time until the sauce reaches your desired consistency (more milk = a thinner sauce, less milk = a thicker sauce).  Transfer to a bowl.

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4.) Transfer the carrots and the dipping sauce to a plate to serve.

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Yum!  Enjoy! 🙂

Italian Lamb Cabbage Cake

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I made this cabbage cake for dinner, and it had my brain in a tizzy!  My eyes see cake, but my mouth tastes a delicious Italian savory meal! At least these two things are both positives!  This dish is SO pretty!  It looks like a deliciously layered beautiful cake.

Now, the taste…wow…with the first bite, you’re mouth is going to get punched with a blend of Italian flavors like basil, oregano, parsley, and the like, and those flavors along with the MANY veggies and lamb in here make for the PERFECT combination.  This is seriously one of my new favorites.  It takes a little bit of work, but boy is it worth it!  YUMMERS!

So, like I said, this dish has SO many veggies in it!  There’s the obvious: cabbage.  But there’s also purple cauliflower, white onion, red onion, garlic, carrots, pumpkin, fresh basil, and parsley.  Ummm…can you say health benefits?  This meal is packed with them!

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Now, do I have your attention?  So many health benefits!  I love meals like this that I just love putting in my body!

Like I said, this dish takes a bit of work, but it is well worth it!

ITALIAN LAMB CABBAGE CAKE

Ingredients:

  • 1 head of green cabbage
  • 1 pound ground lamb
  • 1/2 red onion, diced
  • 1/2 white onion, diced
  • 4 garlic cloves, crushed
  • 2 carrots, peeled and shredded
  • 1 very small head purple cauliflower (enough to make 1 cup of cauliflower rice)
  • 1 1/4 cup grated cheese, divided (I used a hard goat’s milk cheddar)
  • 1 16oz. can pumpkin puree
  • 2 Tbsp. apple cider vinegar
  • 1/4 tsp. of each: garlic granules, dried basil, dried oregano, dried parsley, onion powder
  • handful of chopped fresh basil
  • handful of chopped fresh parsley
  • 1 egg
  • 1/2 tsp. olive oil
  • sea salt, for seasoning

Directions:

1.) Preheat the oven to 350 degrees.  Bring a large pot of water to a boil. Peel the leaves of your cabbage off one by one, trying to keep them as whole as possible.  Place the cabbage leaves in the boiling water, and allow them to cook for 5 minutes.  Promptly remove them from the water, and place on paper towel or a dish towel.  Pat dry, and set aside.

2.) Cut your cauliflower into florets, and place them in the bed of a food processor.  Process on high until the cauliflower has a rice like consistency. Set aside 1 cup of the processed cauliflower.

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3.) In a small bowl, mix together the pumpkin puree, garlic granules, dried basil, apple cider vinegar, onion powder, dried oregano, and dried parsley.  Set aside.

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4.) Heat a large frying pan over medium heat.  Add the ground lamb into the pan, and cook until no longer pink. Drain off any extra grease, and set the lamb aside in a bowl. Do not wash the pan.

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5.) In the same pan, add the olive oil, and heat over medium heat.  Add the onions, minced garlic, and shredded carrots to the pan, and cook for 5 minutes until the onions begin to sweat.  Add the cup of cauliflower rice, and cook for an additional 5-10 minutes, until the vegetables are very tender/soft. Add the lamb back in and cook for an additional 3-4 minutes.  Remove from heat, and add 3/4 cup of the pumpkin puree sauce that you made (set the rest aside), 3/4 cup of the grated cheese (set the rest aside), and the fresh parsley and basil.  Stir to combine.  Allow to cool a bit, then add the egg and stir to combine completely.

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6.) Grease a 1.5 qt. casserole dish with olive oil.  Place your largest cabbage leaf on the bottom of the casserole dish.  Add another few leaves on top of this, and have them go up the sides of the dish. Add a layer of your filling (about 1/2 – 3/4 of an inch thick).  Top with more cabbage leaves allowing them to go up the sides. Add another layer of filling.  Continue this until you run out of filling, or until you reach the top of the casserole dish.  For your top layer, use cabbage leaves, and tuck them into the sides around the other cabbage leaves.

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7.) Top with a bit of your pumpkin puree sauce, and a small amount of cheese.  Set the rest aside for “decorating” your cake when it comes out of the oven.  Place in the oven and bake for 40 minutes at 350 degrees.

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8.) When it’s done baking, let it set for 7-10 minutes, then place a plate over the top of the casserole dish, and flip the cake onto the plate.  Remove the casserole dish to reveal your cabbage cake.  Use a spoon to spread the rest of your pumpkin sauce over the top and sides of the cake.  Top with the rest of your grated cheese.

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9.) Use a sharp knife to cut into slices.  Season with sea salt, and serve.

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See?  So pretty, so yummy, and SO good for you!  Enjoy! 🙂

Cooked Cabbage and Veggie Salad

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As anyone that remotely follows my blog knows, I make an effort to get in 8-10 cups of veggies a day…not only that, I try to get in 8-10 cups of COOKED veggies a day (don’t worry, I still get in some raw ones too!).  The reasons for this are many, but one of the big ones is that cooking veggies allows one to get even more of them in, because they often cook down, or reduce in size.  More veggies = more nutrients and minerals, so this is a good thing!

This goal makes me aim to get in 2-3 cups per meal, and this cooked cabbage and veggie salad is PERFECT for this!  Loads of veggies and super yummy flavors make for a great meal or side dish with some sort of protein.  Today was a light lunch, so I just made this for lunch itself.  Talk about satisfied!  I felt terrific after eating this!

As the name indicates, the main ingredient in this salad is red cabbage.  A super nutritious cruciferous veggie with loads of health benefits!

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Woo-hoo!  Love seeing all those health benefits of something that I’m putting in my body!  Especially since it’s a delicious way to be healthy!  Let’s get to the recipe!

COOKED CABBAGE AND VEGGIE SALAD

Ingredients: 2-4 servings

  • 1/2 small head of red cabbage, cut into very thin slices
  • 2 cups of frozen peas, cooked as indicated on the package
  • 2 carrots, chopped into small slices
  • 1 onion, chopped
  • 1 Tbsp. olive oil
  • 1/2 tsp. garlic granules
  • 1/3 tsp. onion powder
  • 1/2 cup of water
  • sea salt, to taste

Directions:

1.) Prepare the peas as indicated on the package. Set aside.

2.) Heat the olive oil over medium heat in a large frying pan.  Add the carrots and onion. Cook for 3 minutes.  Add the cabbage, garlic granules, onion powder, and 1/2 cup of water. Cook for 10 minutes, or until the water cooks off and the cabbage is very tender (almost noodle like).  Add the peas, and cook for an additional 2 minutes.

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3.) Remove from the heat, and season with sea salt, to taste.  Transfer to plates to serve.

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Loads of nutrition on a plate!  Enjoy! 🙂

Colorful Cabbage and Lentil Cooked Salad

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When dinner time came yesterday, I was hangry and lazy.  I wanted to throw something together that was filling, but was also really easy and didn’t take a lot of work on my part.  This cabbage and lentil salad was just the thing!  Super filling due to the fiber and the protein from the lentils…Super delicious due to the different flavors in there…and as always SUPER DUPER healthy due all the fantastic ingredients.  I mean, duh, the two main ingredients are cabbage and lentils, both of which are crammed full of health benefits!

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Look at all that awesome nutrition in this meal.  Not only will you be fully sated after this meal, you will also feel amazing because of how healthy this meal is!

COLORFUL CABBAGE AND LENTIL COOKED SALAD

Ingredients (serves 2-3):

  • 1 cup lentils
  • 2 Tbsp. olive oil
  • 1/2 red onion, chopped
  • 2 large garlic cloves, minced
  • 2 large carrots, peeled and shredded
  • 1/4 head of green cabbage, chopped into thin slices
  • 1/4 head of red cabbage, chopped into thin slices
  • 1/2 tsp. paprika
  • 1 tsp. dried oregano
  • 1/2 cup broth (any kind will do) or 1/2 cup water
  • sea salt and pepper for seasoning
  • shredded cheese for topping (I used a hard goat cheese), optional

Directions:

1.) Prepare the lentils as described on the package.  Set aside.

2.) Heat the olive oil in a large frying pan over medium heat.  Add the onion and garlic and cook until it starts to sweat (about 3-5 minutes).

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3.) Add the carrots, red cabbage, green cabbage, paprika, oregano, and broth (or water).  Cook until the cabbage is soft (about 10-15 minutes).

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4.) Add the lentils to the pan and cook for another 1-2 minutes.

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5.) Transfer to plates, season with salt and pepper, and top with shredded cheese, if desired.

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See?  Super easy, super healthy, super filling, and SUPER DELICIOUS!  Enjoy! 🙂

Veggie Packed Autumn Oatmeal

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If you are looking for a breakfast that screams “AUTUMN”, then this is it!  I took some of the “sweeter” autumn veggies (butternut squash, pumpkin, and carrots), and made a oatmeal breakfast that is surprisingly similar to pumpkin pie!  The only difference is that this stuff is SO good for you!  Check out the following pins explaining some of the health benefits that the veggies in this dish provide!

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On top of that, the other ingredients (oatmeal, almond butter, cinnamon, nutmeg, etc.) are all great for you as well!  Trust me, you will love this stuff!  It makes for a perfect breakfast to start off your day!

AUTUMN OATMEAL

Ingredients (1 serving):

  • 1/3 cup oatmeal
  • 2/3 cup almond milk, plus a little extra for topping
  • 1-2 cups butternut squash chopped into small bite size pieces
  • 1/2 tsp. extra virgin olive oil
  • 1/4-1/2 cup pumpkin puree
  • 3/4 cups shredded carrots
  • 1/4 tsp. cinnamon, plus a little extra
  • 1/8 tsp. nutmeg, plus a little exttra
  • 1/2 tsp. alcohol-free vanilla
  • 1-2 Tbsp. almond butter
  • stevia, to taste

Directions:

1.) Preheat the oven to 380 degrees.  Line a baking sheet with parchment paper.  In a small bowl, toss the butternut squash and olive oil with a bit of cinnamon, nutmeg, and stevia.  Place on the prepared baking sheet and bake in the oven at 380 degrees for 25-30 minutes until the squash is tender.

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2.) Heat 2/3 almond milk over medium high heat.  When it begins to bubble, add the oats and carrots.  Reduce heat and simmer for 5-10 minutes until the oatmeal is at its desired consistency.  Add the pumpkin puree and the almond butter.  Stir to combine. Remove from heat, and then add the vanilla, cinnamon and nutmeg.  Add stevia, to taste.

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3.) Add the roasted butternut squash and stir in.

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4.) Transfer to a bowl, and top with a bit of almond milk.

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Now get ready to have an explosion of autumn flavors in your mouth!  Enjoy! 🙂