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)!

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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! 🙂

 

Pumpkin Flax Bread

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Fall means pumpkin, hence one of the many reasons I LOVE fall!!!  To kick off the autumn season, I whipped up a loaf of my pumpkin flax bread, and it did not disappoint! I love this stuff, because it is quite basic, so it is super easy to make, and despite it not having any oil in it, it is super moist and delicious when it comes out of the oven! ON top of all that it is super duper healthy! The ground flax seeds act as the only flour in this, so it is gluten free, and it has all of the health benefits of flax seeds, which is A LOT!

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Isn’t that awesome!?! All those amazing benefits in a piece of bread, but what really matters the most is the taste, right? Well guys, this stuff knocks it out of the park in that department too, so it’s pretty much all around fantastic!

PUMPKIN FLAX BREAD

Ingredients:

  • 2 cups ground flax seed – you can buy ground flaxseed, or you can grind whole flax seeds in a coffee grinder.
  • 1 Tbsp aluminum free baking powder
  • 1/4 tsp. sea salt
  • 1 tsp. cinnamon or pumpkin pie spice
  • 5 eggs
  • 1/2 cup pumpkin puree
  • 1/3 cup water
  • 1/4 cup raw honey
  • 1 tsp. vanilla

Directions:

1.) Preheat the oven to 350 degrees.

2.) Combine the ground flax, baking powder, sea salt, and cinnamon in a mixing bowl. In another bowl, beat the 5 eggs, then add the pumpkin, water, honey, and vanilla, and beat until smooth. Pour the liquid ingredients into the dry ingredients, and beat until well combined into a batter.

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3.) Grease a bread tin with coconut oil, and line with a strip of parchment paper that hangs over the sides. Pour the batter into the prepared pan, then bake in the oven at 350 degrees for 25-30 minutes until a toothpick in the center comes out clean.

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4.) Allow to cool in the pan for 10-15 minutes. Use the parchment paper to pull the loaf out of the bread pan, and transfer to a plate or cutting board. Use a knife to cut into slices.

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See? Easy peasy, and YUM-O! Enjoy! 🙂

 

Cabbage Noodle Lasagna With Red Lentil Sauce

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Mmmmmm…lasagna!  There’s something about an ooey gooey slice of lasagna that is SO comforting.  What’s even more comforting is just how fantastic this recipe for lasagna is for you!

I replaced the noodles with blanched leaves of savoy cabbage, and I made a red lentil sauce from scratch that was surprisingly easy.  With cabbage and lentils being two of the main ingredients in this dish, you are in for a tasty treat packed full of nutrition!!!

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Oh boy oh boy!  In addition to the cabbage and lentils, this dish is loaded with goat cheese (of course, you can use other types of cheese), which has more health benefits than cow’s milk cheese.

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Throw in some tomatoes and some yummy seasonings, and you’ve got yourself an amazingly delicious meal that is so incredibly yummy!

CABBAGE NOODLE LASAGNA WITH RED LENTIL SAUCE

Ingredients:

For the Sauce:

  • 5 tomatoes, cored and chopped
  • 1 red onion, chopped
  • 3/4 Tbsp. Olive oil
  • pinch of stevia
  • 1/2 tsp. garlic granules
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 tsp. dried parsley
  • 1/4 tsp. sea salt
  • 1 cup red lentils, sorted and rinsed
  • 2 Tbsp. Apple Cider Vinegar

For the Lasagna

  • 1 small head of savoy cabbage, peeled into individual leaves
  • 1/4 tsp. sea salt
  • 4 oz. soft goat cheese (can also use cottage cheese or ricotta cheese)
  • 2-3 cups shredded hard goat cheese (I used two different kinds of hard goat cheese…you can also use any combination of other types of hard cheese here instead like mozzarella, cheddar, etc.)

Directions:

1.) Preheat the oven to 350 degrees.  In a medium sauce pan, heat the olive oil over medium heat.  Add the onion and cook for about 3 minutes until translucent.  Add the tomatoes, garlic granules, oregano, basil, parsley, sea salt, apple cider vinegar, and stevia.  As the tomatoes cook down, the juices will begin to boil.  When this happens, add the lentils.  Stir in and allow to simmer for about 30 minutes, stirring occasionally.

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2.) While the sauce is cooking, you’re going to blanch your cabbage leaves. Bring a large pot of water to a boil.  Add 1/4 tsp. sea salt.  Take the cabbage leaves one by one and dip them in the boiling water for 3-5 seconds until just barely starting to soften.

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3.) Now you’ve got everything ready to make your lasagna.  In an 8×11 baking dish (lasagna pan), put in the following layers: cover the bottom with a bit of sauce, top with a layer of cabbage leaves, top with 1/2 of the remaining  lentil sauce, add another layer of cabbage leaves, top with all of the soft goat cheese (crumbled) and 1/2 of the shredded goat cheese, add another layer of cabbage leaves, and top with the remaining lentil sauce.  Cover with foil and bake in the oven at 350 degrees for 25 minutes.

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4.) Remove from the oven and take off the aluminum foil.  Top with the remaining shredded goat cheese and put back in the oven for 20 minutes, until the cheese is melted and bubbly.

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5.) Let sit for 15 minutes, then use a knife and a spatula to cut into pieces and transfer to plates to serve.

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YUM!!!  Gluten free and noodle free lasagna that is SO yummy and full of nutrition!  Enjoy! 🙂

Gluten Free Coconut Flour Vanilla Honey Cake with a Whipped Honey Cream Frosting

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Gah! This. Cake. Is. Amazing! I am literally thrilled with how delicious this turned out! It’s super moist and fluffy, and all of the flavors go together perfectly! Best part? All of the ingredients are actually decent for you! That’s right! It’s a healthy cake! The only flour used is coconut flour, and the only sweetener is raw honey, so it’s gluten free and refined sugar free!

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Beautiful, isn’t it? Plus, I am very pleasantly surprised with the simplicity of the ingredients and how easy this is to make! I wasn’t sure if it would turn out the way I wanted, but it actually turned out better, and you don’t have to be a professional culinary artist to make it!

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I made a two layer cake, but you could easily make it just one layer, or make it three or four layers! This cake is really easy to work with, so it’s up to you! The amounts of the ingredients the cake is for one layer of cake, and the frosting is enough to frost one layer. So basically, if you want to make more layers, just double the ingredients for two layers, triple the ingredients for three layers, etc. Let’s get to it!

GLUTEN FREE COCONUT FLOUR VANILLA HONEY CAKE WITH A WHIPPED HONEY CREAM FROSTING

Ingredients:

For one layer of cake:

  • 1/2 cup coconut flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 2 egg whites, room temperature
  • 3 eggs, room temperature
  • 1/4 cup full fat coconut milk from a BPA free can
  • 1/2 cup melted coconut oil
  • 2 tsp. vanilla
  • 1/3 cup raw honey

Frosting for 1 Layer of Cake

  • 1 cup heavy whipping cream
  • 1/4 cup raw honey
  • blueberries and strawberries for decoration (optional)

Directions:

1.) Preheat the oven to 350 degrees. Grease a 9 inch cake pan with coconut oil. Cut out a circle of parchment paper to lay on the bottom of the cake pan. Set the prepared pan aside.

2.) Sift the dry ingredients for the cake (coconut flour, baking soda, and sea salt) into a medium mixing bowl. In another mixing bowl, use a whisk to whisk together the 3 eggs, the coconut milk, the vanilla, and the raw honey. Once well, combined, continue to whisk, and slowly pour the melted coconut oil into the mixture. Whisk until frothy. Add the mixture to the dry ingredients and stir to combine.

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3.) In a small bowl, use a hand mixer to beat the 2 egg whites until stiff peaks form. Gently fold the egg whites into the batter.

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4.) Pour the batter into the prepared cake pan, and spread out evenly to that it reaches to the sides of the pan, and the top is even. Bake in the oven at 350 degrees for 23 – 27 minutes until the top is a dark golden color, and a toothpick inserted into the center comes out clean. Remove the cake from the pan, and refrigerate the cake until completely cool. I did mine overnight, but I’m sure a half hour to an hour would be fine. You just want to be able to frost it without the frosting melting.

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5.) Use a hand  mixer to beat the heavy whipping cream and raw honey of the frosting ingredients until it has a thick whipped cream consistency that can be used to frost a cake. Get a platter, the cake layers, and the frosting ready to assemble the cake.

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6.) Place the first layer of the cake on the cake platter, frost the top of the cake with a layer of frosting. Place the second layer on top of the frosting layer, and repeat this process until you have all of your layers of cake on the cake. Once you are at this point, use the rest of the frosting to frost the cake completely (top and sides).

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7.) Decorate the cake with the strawberries and blueberries if you are using them. Refrigerate until you are ready to serve it.

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You will LOVE this stuff! Enjoy! 🙂