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!

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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.

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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! 🙂

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! 🙂

Cinnamony Flax Muffin Balls

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These cinnamony flax muffin balls are super tasty, and really hit the spot when looking for a baked treat that is gluten free! They are jam-packed with lignans, which phytonutrients that provide gobs of fiber and antioxidants. They can also help to balance hormones in the body especially in menopause. Most of the lignans in these muffin balls come from the ground flax seeds in there, but they also come from the tahini and sweet potato that are contained in this recipe. Some of the health benefits of flax are shown in the following pin:

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All that being said, lignans are phytoestrogens, so anyone that is sensitive to estrogens should always check with their doctor or medical provider before adding foods that are high in phytoestrogens to their diet.

Back to these muffin balls though! These things are super tasty, and they are incredibly filling due to all of the fiber in there, so if you’re looking for a great snack to tide you over till your next meal, this is perfect!

CINNAMONY FLAX MUFFIN BALLS

Ingredients: makes 6 muffin balls

  • 3/4 cup ground flaxseed – it is best to buy the whole flaxseeds, and then grind them in a coffee grinder, because ground flaxseed can go rancid quickly.
  • 1/4 cup almond flour
  • 1/2 tsp. ground cinnamon
  • 1 tsp. baking powder (make sure it is aluminum free baking powder)
  • 1/2 Tbsp. coconut oil
  • 1/2 sweet potato,peeled, chopped, and boiled till extremely tender
  • 1 egg
  • 1 Tbsp. tahini
  • stevia, to taste (I just use a pinch of stevia powder, but for a sweeter muffin ball, you can use a bit more…just don’t overdo it, otherwise it will taste too sweet)

Directions:

1.) Preheat the oven to 350 degrees, and grease 6 of the muffin tins in a muffin tin. Use a fork to mash the sweet potato in a small bowl.

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2.) Mix in the coconut oil, tahini, and egg, and set aside.

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3.) Grind your flaxseed in a coffee grinder to create ground flaxseed. Measure our 3/4 cup of ground flaxseed, and add it to a medium mixing bowl with the almond flour, cinnamon, baking soda, and stevia. Stir to combine completely.

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4.) Add the sweet potato mixture to the mixing bowl, and stir to combine and create a dough.

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5.) Use your hands to create six equal sized balls from the dough, and place them in each of the greased cups of the muffin tin. Bake in the oven for 30 minutes at 350 degrees.

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6.) Remove from the oven, and allow to cool in the tin for 5 minutes or so. Transfer to a plate to serve.

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Yummers! Enjoy! 🙂

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! 🙂

Roasted Brussels Sprouts and Cauliflower Soup

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This soup…

  • healthy…check
  • filling…check
  • gluten free…check
  • filled with nutrition…check
  • delicious…check, check, check

The other day, I was craving both roasted vegetables and soup, so I decided to combine the two.  This stuff is GREAT!  The taste of roasted veggies in a yummy creamy soup!  I settled on using brussels sprouts and cauliflower (because it is what I had in the fridge), and these two veggies are packed with nutrition.  Check out these pins listing the health benefits of these two cruciferous vegetables:

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I just love looking up the health benefits of various ingredients in the recipes I make.  It makes me feel so good about putting it in my body!  Let’s get to the recipe!

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER SOUP

Ingredients:

  • 1 Tbsp. olive oil
  • 1 large head of cauliflower, cut into small florets
  • 1 lb. brussels sprouts, washed and halved
  • 1.5 tsp. organic butter
  • 3/4 cup chopped shallots
  • 1 garlic clove, minced
  • 3 cups vegetable or chicken broth
  • 3/4 tsp. sea salt

Directions:

1.) Preheat the oven to 425 degrees.  Line a large baking sheet with parchment paper.  Place the prepared brussels sprouts and cauliflower on the baking sheet and drizzle with olive oil. Roast on the bottom shelf of the oven for 25 minutes.

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2.) In a large saucepan, melt the butter over low/medium heat.  Add the shallots and cook for 5 minutes.  Add the garlic and cook for an additional minute.  Add the broth and allow to simmer for 5 minutes.  Set aside 1 cup of the roasted veggies, and add the rest to the pot.  Simmer for about 2-3 minutes.

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3.) Transfer the soup to a food processor (you may have to do this in batches).  Add the salt, then process on high until the soup is smooth.

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4.) Transfer the soup to bowls and top with the veggies you set aside before serving.

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Easy peasy, and super yummy!  Enjoy! 🙂

Apple Cinnamon Raisin Oatmeal Bites

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My new love interests are these yummy no bake apple cinnamon raisin oatmeal bites!  Holy cow, these things are YUMMY!  They remind me of an oatmeal cookie, but SUPER good for you!  All of the ingredients have various health benefits, but let’s focus on the fresh apple in these guys!

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Look at all those health benefits, and that’s just one of the great ingredients in these yummies!  It’s a really good thing that these are good for you, because believe me, you will not be able to eat just one…or two…or a whole batch. 🙂

APPLE CINNAMON RAISIN OATMEAL BITES

Ingredients

  • 2 1/4 cups gluten free old fashioned oats
  • 3/4 tsp. cinnamon
  • 1/2 cup + 1 Tbsp. almond butter
  • 1/3 cup raw honey
  • 1 tsp. alcohol free vanilla
  • pinch of sea salt
  • 1 large apple, shredded and squeezed in a dish towel to get out as much moisture as possible
  • 1/3 cup raisins

Directions

1.) In a large mixing bowl, stir together the oats and cinnamon.

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2.) In a small sauce pan, combine the almond butter, honey, vanilla, and sea salt over low heat.  Stir until smoothly combined (no globs of almond butter)

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3.) Add the almond butter mixture to the oat mixture, and stir to combine completely (don’t be afraid to use your hands on this to make sure it is mixed together completely).

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4.) Add the apple and raisins.  Stir to combine completely.  Use your hands to create bite size balls.  Let sit in the fridge for at least 1/2 an hour to set.

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SO YUMMY!

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7Enjoy! 🙂

Gluten Free Coconut Chocolate Chia Cake

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Do I have your attention?

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What about now? I’ll tell you what, this coconut chocolate chia cake is just as delicious as it looks!

If you follow my blog at all, you may be wondering why there is cake on here.  I mean all of my recipes are healthy and good for you, and isn’t cake bad for you? Well, you guessed it!  Muuwaahahaha (maniacal laugh), I created a “healthy” cake!!!! And oh my gosh, guys, it is SO good!

The ingredients of this cake include super foods such as chia seeds, raw cacao, raw honey, almond butter, shredded coconut, coconut oil, and coconut milk! In fact, I would have no qualms about eating something like this for breakfast…for real!  The following pins describe some of the health benefits of some of the ingredients of this cake!

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raw cacao

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These are all ingredients in this cake meaning this cake is SO good for you (in moderation, of course)!!!  You definitely don’t have to feel bad about having a slice of this stuff for dessert.  One more note – raw cacao, honey, chia seeds, and coconut are all energy boosters, so probably don’t indulge right before bedtime!  You are going to love me for sharing this recipe with you!

COCONUT CHOCOLATE CHIA CAKE

Ingredients:

For the crust layer:

  • 2 cups shredded coconut
  • 2 tablespoons raw honey
  • 2 tablespoons raw cacao
  • 3 tablespoons smooth almond butter
  • 1 tablespoon coconut oil, in liquid form

For the second layer:

  • 2 cups full fat canned coconut mik
  • 4 tablespoons raw cacao
  • 4 tablespoons raw honey
  • 1/2 teaspoon alcohol free vanilla
  • 1/2 cup chia seeds
  • pinch of sea salt

Optional Toppings: coconut flakes, shredded coconut, chocolate chips, white chocolate chips, fresh fruit (raspberries go great with this), chopped nuts/seeds, etc. Don’t be afraid to get creative with the toppings! I topped mine with shredded coconut, chocolate chips, and white chocolate chips.

Directions:

1.) Place all of the ingredients for the crust layer of the cake in a food processor. Process on high until well combined, and everything is sticking together like a dough. Remove from the processor, and place on the bottom of a 7-inch spring form pan.  Press down to evenly cover the base of the spring form pan creating your bottom layer of your cake. Set aside.

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2.) Place all of the ingredients for the second layer, except the chia seeds in your food processor, and process on hight until completely combined.  While the processor is running, slowly add in the chia seeds, and allow the mixture to keep processing on low/medium for 2-3 minutes. Pour the mixture over the crust layer in your spring form pan.

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3.) Place the cake in the refrigerator for a minimum of 8 hours (*see note), overnight is best.  Add your toppings while the spring form is still in tact, then carefully remove the spring form. You can the serve it, or put it back in the refrigerator until it is time to serve.

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4.) Use a knife to cut into slices and serve.

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*Note: If your cake doesn’t seem to be setting after 8 hours (this happened to me one of the times that I’ve made it), you can put it in the freezer, and it becomes more of an ice cream cake.  If you need to do this, let it sit in the freezer for a few hours until frozen.  You can then take it out of the freezer and let it thaw for 10 – 30 minutes and remove the spring form and serve.

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You know you want to try this stuff, and I don’t blame you one bit!  Enjoy! 🙂