Simple Carrot Cake Oatmeal

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Aren’t carrots the best!  I love how they can lend themselves to both sweet and savory dishes.  Any vegetable that can serve as a fruit in this way is awesome in my book!  Not only that, but check out all of the health benefits, vitamins, and minerals carrots provide!

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The news just keeps getting better, because I’m going to share a super yummy, and SUPER simple, healthy recipe for preparing oatmeal in such a way that it tastes a lot like a delicious carrot cake, but with only healthy ingredients!

I used a full cup of shredded carrots in this recipe (for one serving), giving it an extremely carroty taste.  If you want that to be brought down a bit, feel free to use just 1/4 – 1/2 cup of shredded carrots.

Another nice thing about this recipe is that it’s really simple to make!  It’s basically the same process as just making regular oatmeal, so you can get a nice healthy and tasty twist on regular oatmeal without any extra effort!

SIMPLE AND HEALTHY CARROT CAKE OATMEAL

Ingredients (makes one serving):

  • 1/2 cup old-fashioned gluten free oats
  • 1 cup shredded carrots
  • 1 cup almond milk
  • 1/4 tsp. alcohol free vanilla
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1-2 tsp. raw honey or a pinch of stevia
  • chopped pecans for topping (optional)

Directions:

1.) Add the carrots, almond milk, vanilla, cinnamon, nutmeg, and honey (or stevia) to a small sauce pan.  Bring to a boil.  Add the oats and cook for 5-10 minutes depending on soft you like your oats.

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2.) Transfer to a bowl, top with pecans (if desired), and serve.

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Delicious!  Enjoy! 🙂

Sautéed Chicken and Cabbage

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Okay, so this is a SUPER simple dinner to make, but guys, oh my gosh, is it ever delicious!  It is a HUGE hit every time I make for dinner (for me included, because not only does it taste delicious, it’s SO easy to make!).

This dish makes for an awesome meal.  The cabbage, along with the other veggies tucked in there, provide a ton of healthy nutrients and benefits.

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On top of that, the chicken in there provides a perfect pack of protein that makes this a super complete meal that leaves you feeling satisfied and your belly happy.

Let’s take a look at the recipe!

SAUTEED CABBAGE AND CHICKEN

Ingredients: (makes 2-4 servings)

  • 1 Tbsp. olive oil
  • 1 lb. boneless and skinless chicken breast cut into very small pieces
  • 1 small cabbage, chopped into very short thin strips (as if you were making coleslaw)
  • 2 carrots, peeled and shredded
  • 2 tomatoes, finely chopped or pureed
  • 1 Tbsp. paprika
  • 2 bay leaves
  • 3/4 cup chicken stock (or you can use water)
  • sea salt and pepper, to taste
  • optional toppings (fresh parsley or a dollop of plain greek yogurt)

Directions

1.) In a large frying pan, heat the olive oil over medium heat.  Add the chicken and sauté for 7-10 minutes until cooked through.

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2.) Add the cabbage and paprika to the frying pan.  Stir to combine and cook for an additional 5-7 minutes.

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3.) Add the tomato, carrots, bay leaves, and chicken stock to the frying pan.  Cover and cook for 25-30 minutes until the stock is completely absorbed, and no liquid is remaining.

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4.) Transfer to a plate and season with salt and pepper to serve.  If desired, top with a dollop of plain greek yogurt and fresh parsley.

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Wait until you sink your teeth into this stuff!  SO tasty and good for you!  Enjoy! 🙂

Cream of Broccoli Soup (without the cream)

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Non-dairy people rejoice!!!  This is a DELICIOUS cream of broccoli soup recipe WITHOUT THE CREAM…well in the traditional sense anyway.  I saw the following pin on Pinterest for a cream of broccoli soup recipe.

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Oh my goodness, did this look delicious!  I don’t avoid dairy per say, but I have a lot of friends that are sensitive to it, and it got me to thinking about those people. The recipe this pin links to has milk and butter in it, and if you are a non-dairy person, or just attempt to avoid dairy, that is a no-no.  So, I decided to get creative and figure out a way to have this delicious soup, without the cream, but still creamy…you get my drift?

Well, I ended up making a cashew “cream” that totally made this soup creamlessly creamy!  I think this soup can be described in one word…YUM!  So let’s get to it!

CREAM OF BROCCOLI SOUP (WITHOUT THE CREAM)

Ingredients

  • 3/4 – 1 cup cashews
  • 2 Tbsp. olive oil
  • 1 large red onion, chopped
  • 1 1/2 cups chopped celery
  • 1 chopped chopped carrots
  • 1/2 tsp. garlic granules
  • 7-8 cups broccoli
  • 4 cups water plus 1 cup water
  • sea salt, to taste

Directions

1.) Bring a small saucepan of water to a boil.  Add the cashews, remove from heat, and allow to soak for 15-30 minutes.

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2.) After the cashews have soaked for 15-30 minutes, drain the water, and place the cashews in a food processor with 1 cup of water.  Process on high until completely smooth with no lumps.  Set the cashew cream aside.

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3.) In a large pot, heat the olive oil over medium heat.  Add the onions, cook for 5 minutes. Add the celery and carrots.  Cook for another 5 minutes.  Add the broccoli and garlic granules.

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4.) Add 4 cups of water to the pot and bring to a boil.  Reduce heat and allow to simmer for 15-20 minutes, until the vegetables are very tender.

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5.) Transfer the soup to a food processor.  You may have to do this in batches depending on the size of your processor.  Process on high until smooth.

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6.) Add in the cashew cream, leaving a little bit to stir into each individual serving for presentation.  Season with sea salt, to taste.

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7.) Transfer to bowls.  Add a bit of cashew cream to each bowl, and gently stir the cream in to give it a swirly look.

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You’re going to LOVE this stuff – even if you aren’t dairy free, this stuff is amazing!  Enjoy! 🙂

 

Healthy Slow Cooker Lamb Stew

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I have to admit that this stew is DELICIOUS!  I am not usually a big fan of red meat.  Mainly because I don’t usually like the taste.  However, I also am aware of the health benefits of eating red meat (in moderation), so I try to make a habit of it every so often.

In terms of health and health benefits, Dr. Lawrence Wilson says that Lamb is by far the superior red meat.  You can read more about what he says about lamb here.  In the article, he explains some of the health benefits of lamb and why he recommends eating it about two times per week, but no more.

For a quick rundown of lamb’s health benefits and nutrition content, you can click on the following pin.

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This links to an article that explains that lamb is an excellent source of protein, iron, zinc, B vitamins, copper, manganese, and selenium.

As I was saying, usually when it comes to red meat, I have to choke it down, but I am thrilled to share this SUPER easy slow cooker lamb stew recipe with you all, because it’s really quite good and I didn’t find myself dreading having to eat red meat!

The stew is full of vegetables, and uses arrowroot powder to make it nice and thick.  Because of this, it is filled with gobs of vitamins and minerals!  Seriously, this is a REALLY healthy and yummy way to get a bit of red meat into your diet!

HEALTHY SLOW COOKER LAMB STEW

Ingredients

  • 3 cuts of lamb shoulder (about 1.5 lbs)
  • 1 lb. carrots, peeled and chopped into large bite size pieces
  • 1 leek, chopped
  • 1 large red onion, chopped
  • 2 medium turnips, peeled and chopped into large bite size pieces
  • 2 cups frozen french style green beans
  • 1 teaspoon garlic granules, or 4-5 cloves minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon sea salt
  • 2 Tbsp. arrowroot powder
  • 1/2 cup water, divided

Directions

1.) Cut lamb into cubes, and place in the bed of a slow cooker.  Add the bones as well.  Don’t worry if you can’t get the meat off the bones, it will come right off after it has cooked.

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2.) Prepare your veggies and place them on top of the lamb in the slow cooker.

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3.) Add the garlic, thyme, rosemary, sea salt, and 1/4 cup water.  Stir to mix.  Cook on low for 6-8 hours, or cook on high for 3-4 hours.

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4.) When there is about 1/2 hour left of cooking time, remove any meat left on the bones and discard the bones.  Mix 1/4 cup water with the 2 Tbsp. arrowroot powder, and add to the slow cooker.  Stir to coat.  Let cook for another 1/2 hour.

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5.) Once done, ladle into bowls.  Season with sea salt and pepper, if desired, and serve.

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So easy! So nutritious! So tasty!  Enjoy! 🙂

Carrot Oatmeal Breakfast Muffins

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Good Morning!  I know mine certainly was thanks to these awesomely tasty and healthy carrot oatmeal breakfast muffins!  I could eat these things all day long, and ya know what?  That wouldn’t be a terrible thing since these are so good for you!  Two of the main ingredients are carrots and oatmeal, and both of these are nutrition powerhouses!

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And these are only two of the ingredients!  There’s also banana, honey, cinnamon, etc. – all SUPER good for you!  It’s easy to see why these make a great start to your day!  Plus, with them being so tasty, it’s a joy to wake up to them!

CARROT OATMEAL MUFFINS

Ingredients

  • 1 1/4 cups gluten free oat flour
  • 1 cup gluten free oats, plus about 2-3 Tbsp for topping
  • 2 1/2 ripe bananas
  • 1 cup shredded carrots, plus a little extra for topping
  • 2 eggs
  • 1/3 cup raw honey
  • 1 cup almond milk
  • 1 tsp. alcohol free vanilla
  • 1 Tbsp. baking powder (aluminum free)
  • 1/4 tsp. sea salt
  • 1 tsp. ground cinnamon

Directions

1.) Preheat the oven to 350 degrees.  Spray, or grease, a muffin tin with olive oil or coconut oil.  Mash the bananas in a medium sized bowl until there are no more lumps and shred one cup worth of carrots.

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2.) In the bowl you mashed the banana in, add the eggs, vanilla, honey, and almond milk.  Stir to combine completely.

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3.) In a large mixing bowl, mix together the oat flour, oats, baking powder, sea salt, and cinnamon.  Add the banana mixture to the dry ingredients and stir to combine.  Fold in the shredded carrots.  Let sit for 5-10 minutes so the milk can soak up the oats a bit.

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4.) Fill the muffin tin evenly with the batter.  Top the muffins with some oats and shredded carrots.  Bake in the oven at 350 degrees for 20-23 minutes, until a toothpick in the center of a muffin comes out clean.

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5.) Allow to cool in the tin for 10-15 minutes.

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6.) Remove the muffins from the tin.  You should be able to do this by simply turning the tin upside down and giving it a gentle shake/tap on the bottom.

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Perfect start to the day!  Don’t you just want to dig in?

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DELICIOUS!  Enjoy! 🙂

Garden Vegetable Egg Breakfast

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Guess what?!  I have a new favorite, and it’s this breakfast!  I’ve fallen in love again, and I may have to marry this stuff to make an honest woman out of me!  I don’t know if I could find a more nutritious breakfast that tastes this good!

If you have followed my blog at all, you know that I am always trying to make sure that I get plenty of veggies in at breakfast time.  Well, there is a reason for that!  As a matter of fact, the following pin links to a site that explains 5 benefits of of eating veggies for breakfast!

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Not only are those 5 reasons for eating vegetables for breakfast fantastic, but there is also the advantage of making sure that you get your daily dose of veggies out of the way right at the start of your day!

In general, the recommended daily amount of veggies is 2 1/2 cups.  Personally, I always aim for 5-8 cups of veggies per day.  Not always easy, but I find that there are little things you can do to get more in, such as cooking your veggies, adding them to smoothies, etc.

At any rate, if 2 1/2 cups is the bare minimum, this breakfast takes care of that in one meal!  Pretty awesome, right?  Plus, there is an egg and some greek plain yogurt involved providing a nice punch of protein to keep you satisfied and strong right up to lunchtime!

If you’re still not convinced that this is probably one of the best breakfasts ever, then I challenge you to try it once!  The taste alone will have you hooked!

GARDEN VEGETABLE EGG BREAKFAST

Ingredients: Makes 2 servings

  • 2 eggs
  • 4-5 cups mixed greens (spinach, kale, swiss chard)
  • 1 Tbsp. Coconut oil
  • 1/3 cup green onions, sliced
  • 1 cup sliced carrots (julienned)
  • 1 cup yellow squash, finely chopped
  • 1 cup zucchini, finely chopped
  • 1 cup quartered cherry tomatoes
  • 1/4 tsp. garlic granules
  • 3 Tbsp. lemon juice
  • Plain Greek Yogurt
  • sea salt and pepper to taste

Directions

1.) Place the mixed greens into a steamer, and steam until slightly wilted, but not all the way wilted.  Set aside.

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2.) While the greens are steaming, prepare your other veggies.

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3.) Heat the coconut oil in a large skillet.  Add the green onion and cook for 1 minute.  Add the zucchini and yellow squash, cook for 2 minutes.  Add the carrots, garlic powder, and lemon juice.  Sprinkle with sea salt and cover.  Cook for 3-4 minutes.

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4.) Remove from heat, add the wilted greens and the tomatoes, then put on a plate.  Set aside.

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5.) In the same pan that you cooked the veggies, fry your eggs.  Break into the pan over medium heat.  Cook on one side for 1 minute or 2, then use a spatula to flip the egg over and cook on the other side for 1 minute or 2.  Place the eggs on top of the veggies.

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6.) Do this with both eggs, then top with a dollop of plain greek yogurt, and season with sea salt and pepper.

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Just look at that!  You can practically taste it just from the picture!  SO YUMMY!  Enjoy! 🙂

Gluten Free Carrot Zucchini Muffins

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Okay, I get excited for just about any gluten free muffin recipe, but the fact that this recipe has some veggies in it as well has me beside myself!  These are SO good for you, and they are DELICIOUS!  They’ve got a perfect light and fluffy texture, and they have the perfect taste!  YUM!

Like I said, these guys have the added benefit that there are veggies in there – namely, carrots and zucchini!  The following pins show some of the health benefits of these two powerhouse veggies.

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You will think these muffins are too good to be true considering the fact that they have all these health benefits and they taste like a treat!

I am also including a little recipe for an almond lemon frosting.  This is optional, but it does go perfectly with this muffin!  I used goat cheese in it, but that’s because I really LOVE goat cheese!  You can use cream cheese, or you can leave the cheese out all together.

Alright, without further ado, here is the recipe, folks!

GLUTEN FREE CARROT ZUCCHINI MUFFINS

Ingredients:

For the muffins:

  • 1/4 cup + 3 Tbsp. coconut flour
  • 1 tsp. cinnamon
  • 1 1/2 tsp. baking powder (aluminum free)
  • 1/4 tsp. baking soda
  • 1/3 cup grated carrots
  • 1/2 cup grated zucchini
  • 1/3 cup honey
  • 3 eggs
  • 1/4 cup unsweetened almond milk
  • 2 Tbsp. Coconut Oil
  • 1 tsp. alcohol free vanilla
  • 1/2 tsp. apple cider vinegar

For the frosting

  • 2 Tbsp. goat cheese (or  3 Tbsp. cream cheese)
  • 4 Tbsp. smooth almond butter
  • 1 tsp. lemon juice
  • 1 tsp. alcohol free vanilla
  • 1 Tbsp. honey

Directions

1.) Preheat the oven to 350 degrees and grease a muffin tin with coconut oil.

2.) In a large mixing bowl, mix together the dry ingredients: coconut flour, baking powder, baking soda, and cinnamon.

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3.) In a small bowl, combine the wet ingredients (eggs, honey, almond milk, coconut oil, vanilla, and apple cider vinegar)  and the shredded carrots and zucchini.

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4.) Mix the wet ingredients with the dry ingredients.

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5.) Fill your muffin tin with the batter (2/3 of the way full for each cup in the tin).  Place the muffins in the oven and bake for 25-30 minutes.

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6.) While the muffins are baking, put your frosting together.  Place all of the frosting ingredients in a bowl and mix until completely combined and smooth.

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7.) When the muffins are done, remove from the muffin tin, and allow to cool.  Place a dollop of frosting on each muffin, if you are using the frosting.

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Yum, Yum, Yum!  You are going to love these!  Enjoy! 🙂