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! 🙂

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! 🙂

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! 🙂

 

 

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! 🙂

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:

flax

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! 🙂