Super Healthy Mint Chocolate Smoothie

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I’m super excited about this smoothie!  It is SO refreshing, SO tasty, SO chocolatey, and SO healthy…yup, you read the last part right – this is chocolatey and SUPER healthy!  Believe it or not, it’s got two types of hidden veggies in there (cauliflower and spinach), which we all know have numerous health benefits, but today, I am even more excited about the ingredients that make this smoothie so chocolatey and minty fresh: raw cacao and mint leaves.

Both of these ingredients provide so many health benefits, which is fantastic, because they go together so well!  Let’s take a look!

mint

raw cacao

Wow!  All that in two delicious ingredients!  Are you starting to see why I’m so excited to share this smoothie recipe with you?  Oh, and guess what?  This recipe is sweetened with stevia, so it is sugar free – it doesn’t even have any fruit, so it is really low even in natural sugars.  Seriously, I can’t say enough good stuff about this thing!

MINT CHOCOLATE SMOOTHIE

Ingredients (makes 1-3 servings depending on size)

  • 1/3 cup raw cashews
  • 3 Tbsp. fresh mint leaves
  • 1.5 Tbsp. raw cacao powder
  • 1.5 Tbsp. raw cacao nibs – divided
  • 1 large handful baby spinach
  • 2-3 cups frozen cauliflower
  • 1 tsp. alcohol free vanilla
  • Stevia, to taste
  • 2-3 cups almond milk, depending on how thick/thin you want it to be

Directions:

Put all the ingredients in a blender (start with just 2 cups of almond milk or even a little less if you’re looking for a really thick shake like consistency), except the stevia, and leave a little bit of cacao nibs out if you want to use them for garnish.  Blend on high until smooth.  Add in the stevia and more almond milk, blending each time, until you have the desired taste and consistency.

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Transfer to cups, and garnish with raw cacao nibs.

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YUM YUM YUM!!!  Enjoy! 🙂

Veggie and Egg Breakfast Bowl

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Breakfast bowls are the best!  They are healthy and easy to throw together, and they are tasty and filling, so they make for a perfect meal to start your day!  To create a breakfast bowl, you basically cook some veggies of your choice in a way that you choose, add another ingredient like cheese, plain yogurt, or lentils, and top it with an egg.  Easy peasy and delicious!

Like I said, you can choose whatever veggies you want to create your breakfast bowl.  This one consists of roasted sweet potato, spaghetti squash, and broccoli.  I then added in some shredded goat cheese and topped it with a soft yolked fried egg.  Delish, and it’s got some great health benefits thanks to all those healthy veggies!

broccoli

spaghetti squash

sweet potato

Uh, yeah, I’d say that all those health benefits make for a pretty great start to your day!

SPAGHETTI SQUASH, BROCCOLI, AND SWEET POTATO BREAKFAST BOWL

Ingredients (makes two servings):

  • 1 medium sweet potato, peeled and cut into bite size pieces
  • 1/2 small spaghetti squash, seeds taken out
  • 2 cups broccoli florets
  • Olive oil
  • garlic granules
  • 2 eggs
  • shredded cheese of your choice (optional)
  • sea salt and pepper for seasoning

Directions

1.) Preheat the oven to 400 degrees, and line a large baking sheet with parchment paper.  Toss the sweet potato with a bit of olive oil and garlic granules.  Lightly spray the spaghetti squash with olive oil and sprinkle with garlic granules.  Place the prepared sweet potato and spaghetti squash on the prepared baking sheet leaving room for the broccoli, but don’t add the broccoli yet.  Bake the sweet potato and squash for 15 minutes at 400 degrees.

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2.) While the sweet potato and squash are baking, toss the broccoli florets in a bowl with a bit of olive oil and garlic granules.

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3.) After the sweet potato and squash have baked for 15 minutes, take the baking sheet out of the oven and add the prepared broccoli to it.  Put back in the oven and bake for an additional 25 minutes at 400 degrees.

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4.) While the veggies are baking, shred your cheese and set aside.  Heat a bit of olive oil in a frying pan.  Add the eggs and cook on each side for 1-2 minutes.  For a hard yolk, break the yolk.  For a soft yolk, take care not to break the yolk (ps…soft yolk = easier on digestion and more nutrients absorbed). Place on a plate until the veggies are done baking.

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5.) When the veggies are done, arrange them in a bowl along with the cheese, and sprinkle with a bit of sea salt and pepper.

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6.) Top with the eggs, and sprinkle a bit more sea salt and pepper on top of the egg (only a teensy tiny bit so as not to overwhelm)

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Ta-da!  A beautiful breakfast bowl that makes for a PERFECTLY DELICIOUS AND HEALTHY breakfast!  Enjoy! 🙂

Applesauce Oatmeal Breakfast Cookies

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I need to preface this post with the fact that even though I am touting these as breakfast cookies, they make great cookies for anytime of the day!  I love when I find a healthy cookie recipe.  It just feels good to be able to eat cookies and not worry about them being bad for you!  Your body will actually thank you for eating these yummies!

The inspiration for these cookies came from the following pin.

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Yum, those look good.  However, they have sugar and a couple other ingredients I don’t eat.  So, I decided to make some applesauce cookies using medjool dates and bananas as sweetener, and oats and almond meal to substitute for flour.  The result is a great sweet treat that is gluten and dairy free, yet tastes AMAZING!

Another plus, is that these cookies are really quite easy to make.  All you need are the ingredients and a blender, and you’ve got your batter ready to go!

APPLESAUCE OATMEAL BREAKFAST COOKIES

Ingredients:

  • 3 ripe bananas
  • 4-5 medjool dates
  • 2 cups gluten free rolled oats, divided
  • 1/3 cup applesauce
  • 1 tsp. cinnamon
  • 1 Tablespoon Almond Meal

Directions:

1.) Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.

2.) Place the bananas, dates, applesauce, and 1 cup of the oats in a blender.  Blend until smooth.

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3.) Add the cinnamon and almond meal, blend till combined.  Stir in the other cup of oats.

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3.) Drop by the spoonful onto the prepared baking sheet.  Place in the oven for 20 minutes.

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4.) Allow to sit for 3-5 minutes before removing from the pan.

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Enjoy! 🙂

 

Grape Arugula Chicken Salad

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Ya know, I haven’t had grapes is a very long time, and after making this salad, I’m seriously questioning why that is!  Wow, those round little buggers are delicious, and they make for the perfect addition to this salad!  Not only that, but they are packed with all kinds of nutrition!

grapes

Look at all those goodies!  And all in a tiny lil grape!  Okay, back to this salad.

This salad is so good, and it’s really simple, since it just involves putting all the ingredients on a plate, mixing, and eating.  Um, dinner doesn’t get much easier than that!

ARUGULA GRAPE CHICKEN SALAD

Ingredients (makes 2 servings):

  • 5-6 cups baby arugula
  • 1 large chicken breast, grilled or baked and cut into bite size pieces
  • 3-4 Tbsp. chopped red onion
  • 1/2 ripe avocado, chopped
  • 2 ounces crumbled soft goat cheese
  • a whole bunch of red grapes (it’s up to you how much to put in there!), chopped in half
  • 1/3 cup chopped walnuts
  • olive oil, for drizzling
  • 1 Tbsp. lemon juice
  • sea salt

Directions:

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Toss together the arugula, chicken, red onion, avocado, goat cheese, grapes, and walnuts.  Drizzle with olive oil, sprinkle with lemon juice, and season with sea salt.

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YUMMERS!  Enjoy! 🙂

Mexican Chicken Cauliflower Fried Rice

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Any Mexican food lovers out there??? Wait, doesn’t everyone love Mexican food? Well, I’ve got good news, or rather good food, for anyone that loves Mexican food! This Mexican chicken cauliflower fried rice is so so good, and it totally satisfies any hankering for Mexican food in a super healthy way!

Everything in this dish is great for you, so it is jam packed with nutrition and health benefits! There’s tons and tons of veggies in there, so of course there’s all kinds of benefits from those. On top of that, topping/garnishing it with avocado provides even more awesome health benefits!

avocado

All those health benefits in the garnish alone!

Guys, it’s not just the health benefits of this dish that are so great! The flavor – oh my gosh – this is SO yummy, and it is absolutely perfect when you are craving Mexican food, but you want to keep your diet on point!

MEXICAN CHICKEN CAULIFLOWER FRIED RICE

Ingredients (makes 2 servings):

  • 1 tsp. olive oil
  • 1 bag frozen cauliflower rice
  • 1/2 red onion, chopped
  • 1 tomato, chopped
  • 1/3 red pepper, chopped
  • 1/3 green pepper, chopped
  • 1/3 yellow pepper, chopped
  • 1 garlic clove, minced
  • 2 cooked chicken breasts, chopped into tiny pieces, or shredded
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 3 green onions, chopped
  • 1/2 cup chopped fresh cilantro
  • 1/2 avocado
  • sea salt and pepper for seasoning

Directions:

1.) In a large frying pan, heat the oil. Add the red onion, peppers, tomato, and garlic. Cook for about 3-5 minutes until the onions begin to sweat and become translucent. Add the cauliflower rice, and cook for 5 – 7 minutes until cooked through. Add the chicken, cumin, and paprika, and cook until heated through, and any juices that are left from the tomatoes has cooked off (about another 3-5 minutes).

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2.) Transfer to a plate, and season with sea salt and pepper. Mix in the cilantro and green onions, and top with the sliced avocado for garnish.

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YUMMMMM! Healthy Mexican food!

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Enjoy! 🙂

Butternut Squash and Kale Noodle Free Lasagna

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Okay, get ready to have your mind blown!  Oh my gosh, this lasagna!!!  I got the idea for this from the following pin.

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It links to a recipe for spinach and butternut squash lasagna.  I changed it up completely, except that I used the butternut squash puree idea, because well, it’s genius.  I made mine noodle free by replacing the noodles with zucchini and yellow squash.  I also used kale instead of spinach, and I used goat cheeses.

Oh boy, I could eat this everyday for breakfast, lunch, and dinner.  No lie!  It’s so good, and the great part is you’re getting a lot of veggies in this thing!  Awesome!

BUTTERNUT SQUASH AND KALE NOODLE FREE LASAGNA

Ingredients

For the butternut squash “sauce”

  • 2 cups butternut squash puree – I used organic canned (BPA free lining, of course)
  • 4 oz. soft goat cheese
  • 1/4 cup almond milk
  • 1/4 tsp. nutmeg
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt

For the Kale filling

  • 1 bunch of kale, rough stems removed, cut into bite-size pieces
  • 1 cup hard goats milk cheddar cheese, shredded
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt

Other ingredients

  • 3 small zucchini, cut into thin slices lengthwise
  • 3 yellow squash, cut into thin slices lengthwise
  • olive oil spray
  • 1 1/2 cups goats milk mozzarella cheese, shredded
  • Italian seasoning
  • Paprika
  • dried basil
  • sea salt
  • pepper

Directions

1.) Preheat the oven to 375 degrees.  First, prepare your butternut squash sauce by placing all the ingredients for the sauce into a food processor and processing on high until completely smooth.  Set aside.

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2.) Next, prepare your kale filling.  Place your Kale in a large frying pan, and heat over medium heat until wilted.  Remove from heat and add the cheese, garlic powder, and sea salt.

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3.) Prepare your “noodles” by thinly slicing the zucchini and yellow squash lengthwise.

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4.) Now you get to put your layers together!  Start by spraying an 8 x 11 baking dish with olive oil.  Put 1/3 of the butternut squash sauce in the bottom of the dish.  Sprinkle with a bit of mozzarella cheese.  Top with 1 layer of zucchini and yellow squash.  Top that with 1/2 of the kale mixture.  Top with 1/3 of the butternut squash sauce, and sprinkle with a bit of mozzarella cheese.  Top with another layer of zucchini and yellow squash.  Top with the other half of the kale mixture.  Add the rest of the butternut squash sauce and sprinkle with mozzarella.  Top with the last layer of zucchini and yellow squash.  Generously top with the rest of the mozzarella cheese.  Sprinkle with italian seasoning, basil, paprika, sea salt, and pepper.

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5.) Cover with aluminum foil and bake in the oven for 30 minutes.  Remove the foil, and bake for an additional 10 minutes.

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6.) Remove from the oven, and allow to sit for 5-10 minutes before serving.

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AWESOME!  Enjoy! 🙂

Slow Cooker Almond Butter Chicken

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I’m SUPER excited to share this almond butter chicken recipe with you guys! I’ve made this a few different times when we’ve had guests over for dinner, and it’s always been a hit! Best part is that it is packed with nutrition!

Not only is this meal loaded with a plethora of veggies, but the sauce contains almond butter, which means it contains almond, which means it contains all the health benefits of almonds!

almonds

Another bonus is that it is a slow cooker recipe, so it’s REALLY easy to make! I always pair it with some wild rice cooked in coconut aminos and olive oil. It goes perfectly with this dish, and provides a healthy kick of carbs without any gluten!

SLOW COOKER ALMOND BUTTER CHICKEN WITH WILD RICE

Ingredients: (makes 4 – 6 servings)

  • 1.5 lbs. boneless and skinless chicken breasts, cut into bite size pieces
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups snap peas, ends trimmed
  • 1 1/2 cups sugar peas, ends trimmed
  • 1 1/2 cups green beans
  • 1 cup chopped carrots
  • 1 red pepper, seeded and chopped
  • 1 medium yellow onion, chopped

For the Sauce:

  • 3 garlic cloves, minced
  • 1 inch chunk of ginger, grated
  • 1 Tbsp. lime juice
  • 1 Tbsp. lemon juice
  • 3/4 cup almond butter (you can use chunky or smooth)
  • 1 1/4 cups full fat coconut milk
  • 1/2 cup coconut aminos
  • 1/3 cup raw honey
  • 1/4 tsp. garlic granules
  • 1/4 – 1/2 tsp. cumin (to taste)
  • 1/4 – 1/2 tsp. sea salt
  • 1/2 Tbsp. arrowroot powder

For the Wild Rice:

  • 1 cup uncooked wild rice
  • 1 Tbsp. olive oil
  • 2 cups water
  • 1/3 cup coconut aminos

Directions:

1.) In a bowl, combine all of the ingredients for the sauce, except the arrowroot powder. Stir until smooth and completely combined. Set aside 1/4 cup of the sauce.

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2.) Brush the bottom of the slow cooker with olive oil. Add the chicken, followed by the veggies, and then pour the sauce (minus the 1/4 cup that you set aside) over the top. Cook on low for 4 – 6 hours.

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3.) When there is 30 to 60 minutes left of cooking time, mix the arrowroot powder with the 1/4 cup sauce that you set aside, make sure that it is combined completely, and there are no chunks of arrowroot. Add to the slow cooker, and stir up the chicken and veggies. Cook for the remaining time.

4.) While the chicken and veggies are cooking for the remaining time, prepare your rice. Place all of the ingredients for the rice in a sauce pan. Bring to a boil, and then reduce the heat to a simmer. Cover, and let cook for 30 – 40 minutes, depending on how tender or firm you like your rice. Once it is done, and all of the liquid is absorbed in the rice, prepare your plates with the almond butter chicken sided with the wild rice. Season with sea salt and pepper, if desired.

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Yes! It tastes as good as it looks! Delicious! Enjoy! 🙂