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!

cabbage

lentils

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! 🙂

Root Vegetable Fries

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Sometimes you just want to pig out on a huge plate of fries…the only problem is that then you end up with eater’s remorse from eating a bunch of junk…unless…wait for it…HEALTHY FRIES!!!  Yup, healthy fries!  These root veggie fries are SUPER good for you.  You can really use any root veggies that you want in these…the more variety, the better, because that means more flavors and more nutrition from various veggies!

I used rutabaga, turnip, and sweet potato for my plate of fries, and it was DE-LISH!!!  On top of that, the following pins explain some of the health benefits of each of these types of veggies!

rutabaga

turnip

sweet potato

Seriously, all those health benefits in a plate of fries?!?  Did I just die and go to heaven?  Probably not, but these sure taste like I did!  These make for a great snack or side dish to any meal, and they’re super easy to make.  Let’s take a look at the recipe!

ROOT VEGGIE FRIES

Ingredients:

  • 1 sweet potato, peeled and sliced into fries
  • 1 turnip, skin removed, and sliced into fries
  • 1 rutabaga, skin removed, and sliced into fries
  • 1 Tbsp. olive oil
  • 1/4-1/2 tsp. garlic granules
  • sea salt, for seasoning
  • Possible dipping sauces: homemade ketchup or plain greek yogurt (my favorite)

Directions:

1.) Line a baking sheet with parchment paper and preheat the oven to 400 degrees.  Place the prepared sweet potato, turnip, and rutabaga in a medium bowl.  Add the olive oil and garlic granules and toss to coat completely.  Spread the fries out evenly on the prepared baking sheet (single layer).  Bake in the oven at 400 degrees for 30-35 minutes until they reach your desired fry consistency (longer = crispier, shorter = softer).

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2.) Transfer to a plate, season with sea salt, and serve.

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HEALTHY FRIES!!!  Nom Nom Nom!  Enjoy! 🙂

 

 

Healthy Buffalo Chicken Casserole

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This recipe has me all excited! I was craving buffalo chicken recently, but I wanted it to be healthy! I decided to see what I had on hand to try to get that flavor while still filling my body with lots of nutrition. I found some spaghetti squash, chicken, pumpkin, carrots, onion, coconut milk, and eggs. Huh…well I figured throw in some spices, and lets see what we can do. Guys, I even surprised myself with how good this turned out! And it totally hit the spot in terms of my craving!

I love spaghetti squash, because it can lend itself to so many different dishes, and it’s great for you! Why? Well, take a look at this lil’ pin and find out!

spaghetti squash

Awesome, right?! With this as one of the main ingredients of this dish, you know it’s gonna be good! Plus, all the other ingredients are great for you too! I used chicken, spaghetti squash, carrots, and onion for the base of the casserole, and then I made a sauce out of pumpkin, eggs, coconut milk, and spices. It actually ended up tasting like there was cheese in there, but there’s not any! You could add some, I suppose, but you really don’t need to…I think the coconut milk gives it a creamy texture, and with the spices, it tastes a lot like there’s cheese in there already. At any rate, it’s DELISH, and you will absolutely love it!

BUFFALO CHICKEN CASSEROLE

Ingredients:

  • 1 very large spaghetti squash, or 1 1/2 smaller spaghetti squash
  • 1 large red onion, chopped
  • 2 large carrots, peeled and shredded
  • 1.5 – 2 lbs chicken, cooked and shredded into bite size pieces…you can use chicken breast or thigh. I used thigh, because it was what I had on hand, but I think breast would go even better with this dish.
  • 1 1/2 cups pumpkin puree
  • 4 eggs
  • 1/3 cup coconut milk
  • 1 tsp. garlic granules
  • 1 tsp. cumin
  • 1 tsp. paprika
  • pinch – 1/4 tsp. of ground red pepper (optional – amount is up to you too – more = hotter/spicier)
  • sea salt for seasoning
  • Olive oil for cooking

Directions:

1.) Heat the oven to 400 degrees, and line a baking sheet with parchment paper. Cut your spaghetti squash in half lengthwise. Remove the seeds, and brush with olive oil. Place face down on the baking sheet, and bake in the oven for 45-50 minutes at 400 degrees. When done, take out of the oven, and reduce the heat to 380 degrees. Let the squash cool till you can handle them comfortably. Use a fork to shred the insides onto a clean dishtowel. Use the dish towel to wrap around the squash, and squeeze as much moisture out of the squash as you can. Set aside.

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2.) While the squash is baking, heat 1/2 – 1 Tbsp. olive oil over medium heat. Add the onion, and let cook till it starts to sweat – about 3-5 minutes. Add the carrots, and allow to cook until the carrots begin to become tender, about another 7-10 minutes. Set aside.

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3.) In a small bowl, stir together, the pumpkin, coconut milk, and spices. In another small bowl, whisk the eggs. Pour the eggs into the pumpkin mixture, and stir to combine completely.

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4.) Use olive oil to oil a 9×11 baking dish. Line the bottom of the dish with parchment paper. Place the spaghetti squash, carrots and onions, and chicken in the baking dish. Stir to combine. Top with the pumpkin and egg sauce. Stir in to combine completely. Spread out evenly in the dish.

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5.) Bake in the oven at 380 degrees for 30 – 35 minutes. Remove from the oven, and let sit for about 5 minutes.

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6.) Use a spatula to cut into square servings and transfer to a plate. Season with sea salt. Eat as is, or stir it all up to have more of a “messy” dish.

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YUM!!! Enjoy! 🙂

Honey Butternut Squash, Chicken, and Kale Dinner

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Oh my gosh!  This is pretty much the simplest dinner ever to put together, and yet it tastes SO good and is super filling!  The mixture of sage, garlic, and honey goes perfectly together with the flavors of butternut squash, onion, kale and chicken!  Oh, and by the way, I pretty much just listed practically all the ingredients in this thing…like I said, SIMPLE!

So, obviously this dish is simple and tasty, but it’s also so good for you, with you probably already gathered by looking at that ingredient list!  The two main ingredients in this is butternut squash and kale.  Both of which are crammed with nutrition!

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See?!  So good for you, plus the remaining ingredients are all incredibly healthy as well!  Basically, there’s nothing in this dish that doesn’t have some sort of health benefit!  Okay, so let’s get to the recipe!!!

HONEY BUTTERNUT SQUASH, CHICKEN, AND KALE DINNER

Ingredients – serves 2 people

  • 10 – 12 ounces boneless and skinless chicken breast
  • 3- 4 cups cubed butternut squash
  • 3/4 – 1 cup chopped red onion
  • 3-4 cups kale, rough stems removed and chopped
  • 1/4 – 1/2 tsp. dried sage, divided
  • 1/4 – 1/2 tsp. garlic granules, divided
  • sea salt, to taste
  • 2 tsp. raw honey
  • 1 1/2 Tbsp. Extra Virgin Olive Oil, divided

Directions

1.) Preheat the oven to 380 degrees.  Place the chicken breast and butternut squash in a baking dish.  Drizzle with half of the olive oil, then sprinkle with half of the sage and half of the garlic granules.  Place in the oven and cook for  35 minutes at 380 degrees.

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2.) Heat the remaining olive oil in a large frying pan over medium heat.  Add the onions and cook for 4 minutes.  Chop the chicken into bite size pieces and add to the pan.  Cook for an additional 4 minutes, browning the chicken. Add the kale and cook until completely wilted, about 2-3 minutes.

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3.) Add the butternut squash to the pan.  Sprinkle with the remaining sage and garlic granules.  Drizzle with the honey.  Season with sea salt, and stir to combine.

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4.) Transfer to plates to serve.

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SO good!  Enjoy! 🙂

 

Dark Chocolate Sea Salt & Tahini Brownies

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Ooey gooey chocolaty goodness in a healthy brownie! That’s right, a HEALTHY brownie! Wow are these things AMAZING!!! The two main ingredients in these brownies are raw cacao and tahini, and both of these have loads of health benefits! Just check out these pins explaining some of them!

cacao

tahini

On top of that, these guys are sweetened with raw honey, so we also get all the benefits of that little power sweetener (not to be confused with regular honey…it’s gotta be the raw stuff)!

honey

See?!? HEALTHY BROWNIES!!!  Another bonus? Gluten free and dairy free – yup, so if you have those sensitivities – these are still okay!

Now, about the taste…guys, I can’t even take how good these things are! I’ve never been a huge brownie person…I mean I like them (who doesn’t), but they’ve never been my go to when I’m craving something sweet…that is until now. OH MY GOSH, these things are delicious! I could seriously eat the whole pan…maybe I did…you’ll never know! 😉

Depending on if you like them a little more solid and chewy or a little more gooey and ooey, you can adjust the baking time accordingly! I like mine a little chewier, so I opted for a bit longer in the oven, but less time would definitely result in a softer and gooier brownie….nice thing is that there’s no eggs in there, so you can make them as gooey as you want! Heck, you can even just make the batter and dig in as is (I made sure to lick the bowl and spoon clean…SO good!). The sea salt is the PERFECT compliment to these things you get a sweet and salty punch of chocolate with every bite…seriously can’t tout these things enough!

DARK CHOCOLATE SEA SALT AND TAHINI BROWNIES

Ingredients: makes 6-12 brownies, depending on how large you like your brownies

  • 1 1/3 Tbsp. Ground flaxseed
  • 1/3 cup almond milk
  • 1 2/3 cups gluten free rolled oats
  • 3/4 cup raw cacao
  • 3/4 tsp. baking powder (make sure it is aluminum free)
  • 1/2 cup coconut oil
  • 3/4 cup raw honey
  • 1/2 cup tahini
  • 1/3 tsp. sea salt, plus more for sprinkling on top

Directions:

1.) Preheat the oven to 350 degrees and line an 8 x 11 baking pan with parchment paper. Place your flaxseed and almond milk in a bowl, and whisk together. Set aside.

 

2.) Place the oats in a food processor, and process on high until they have a flour like consistency. In a medium bowl, sift together the oats, cacao, sea salt, and baking powder. Stir to combine thoroughly. Set aside.

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3.) In a small sauce pan, melt the coconut oil, honey, and tahini together. Once combined, slowly pour in the almond milk and flax mixture, stirring to combine completely.

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4.) Pour the contents of the sauce pan into the mixing bowl with the dry ingredients. Stir to combine completely.

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5.) Use a spoon to spread the brownie mixture into the prepared pan so that it reaches the edges and is even on top. Sprinkle the top with sea salt. Bake in the oven at 350 degrees for anywhere from 15 to 25 minutes. Keep an eye on it to determine when it has reached your desired consistency.

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6.) Remove from the oven, and let cool completely in the pan. Cut into squares, and dig in!

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Um, yum. So. Freaking. Good. Enjoy! 🙂

 

Pumpkin Chocolate Chip Oatmeal Squares

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Ready for a super yummy and healthy awesome autumn sweet treat?  I whipped up these pumpkin chocolate chip oatmeal squares to have as a snack, and they turned out GREAT! These are perfect if you are craving something sweet, but want to stick to a healthy diet.  For starters, these guys are packed with pumpkin giving them all the awesome health benefits of pumpkin!

pumpkin

On top of that, these are sweetened with raw honey, and that means the whole slew of health benefits that raw honey contains are also in these squares.

honey

It’s because of all these health benefits that if I’m going to use a sweetener, I always turn to raw honey!

The nutrition of these bars don’t stop just at the pumpkin and raw honey!  There’s gluten free oats in there, coconut oil, cinnamon, and other great ingredients in there that are actually quite good for you.  So, even though these are a sweet treat, there’s plenty of awesome health benefits in there, which means you don’t have to feel bad about indulging a bit.

Another quick note – you can replace the chocolate chips with raisins or dried cranberries to make these a little healthier.  You can even take it a step further, and replace the chocolate chips with fresh blueberries, apples, or strawberries!

PUMPKIN CHOCOLATE CHIP OATMEAL SQUARES

Ingredients:

  • 3 cups gluten free rolled oats
  • 1 1/3 cup pumpkin puree
  • 2 eggs, and 1 egg white
  • 1/3 cup coconut oil (liquid form)
  • 1/3 cup raw honey
  • 1 tsp. vanilla
  • 1 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. sea salt
  • 1/2 cup + 2 Tbsp. chocolate chips (can use blueberries, raisins, walnuts, etc. in place of the chocolate chips if desired)

Directions:

1.) Preheat the oven to 350 degrees, and grease an 8 x 11 glass pan with coconut oil. Place all of the ingredients, except the chocolate chips, in a medium mixing bowl, and stir to combine completely.

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2.) Fold in the chocolate chips to combine completely.

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3.) Place the mixture into the prepared glass pan, and spread out evenly.  Bake in the oven at 350 degrees for 28 – 30 minutes until lightly browned.

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4.) Let cool in the pan for about 10 minutes. Use a sharp knife to cut into squares, then transfer to a plate to serve.

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SO yummy!

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Enjoy! 🙂

Brussels, Carrot, Leek & Lentil Salad

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This salad is so so yummy, you guys! The main ingredients are in the title, so as you can see, it’s super duper healthy!

I love lentils – they make the perfect compliment to so many dishes, and they are loaded with health benefits as the following pin illustrates.

lentils

All those health benefits, and that’s only from one ingredient in this salad! The veggies in this dish add about a gazillion more health benefits, and the only other ingredients are garlic, olive oil, plain yogurt, apple cider vinegar, and a couple of spices! So, um, yeah, nutrition overload, right?

BRUSSELS, CARROT, LEEK & LENTIL SALAD

Ingredients: makes 1 large salad or 2-3 side dishes

  • 1/2 Tbsp. olive oil, plus 1/2 tsp. for dressing
  • 1/2 pound brussels sprouts, finely chopped or shredded
  • 1 medium carrot, peeled and shredded
  • 1 garlic clove, minced
  • 1/2 leek, chopped into long strips
  • 1/4 cup dry lentils
  • 1 1/4 cup water
  • 1/4 tsp. basil
  • 1/4 cup plain greek yogurt
  • 1/2 Tbsp. apple cider vinegar
  • 1/4 tsp. Hawaiian Jade Bamboo sea salt

Directions:

1.) Heat 1/2 Tbsp. olive oil over medium heat. Add the brussels, carrots, dried basil, and leeks. Cook for 2-3 minutes until the vegetables begin to sweat. Add the garlic clove and cook for 1 more minute.

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2.) Rinse and sort the lentils, then place them and the water in a medium sauce pan. Bring to a boil.

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3.) Add the vegetables to the boiling lentils and water. Reduce to a simmer, cover, and cook for 25-30 minutes until the lentils are tender, and the water has cooked off. (It’s okay if there’s a little water still, just drain it off before transferring to a plate or bowl.)

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4.) While the lentils and veggies are cooking, make your dressing/sauce by adding the yogurt, 1/2 tsp. olive oil, sea salt, and apple cider vinegar to a small bowl. Stir to combine completely, then place in the refrigerator until the lentils and veggies are done cooking.

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5.) When the lentils and veggies are done cooking, use a slotted spoon to transfer them to a bowl or plate. Top with the yogurt sauce, and stir in to combine.

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Yum, YuM, YUM! Enjoy! 🙂