Sweet Potato Hash and Egg Cups

1.jpg

I made the cutest little sweet potato hash and egg breakfast cups for breakfast this morning, and as soon as I saw how they turned out, I knew I had to share the recipe with you guys!  Their super simple, and super yummy, and they make for a perfect combination of great protein and good carbs to start your day.  These also make for an excellent snack for any time of the day!

The two main ingredients are sweet potato and eggs.  The good carbs come from the sweet potatoes, and the good portion come from the eggs.

eggs

sweet potato

I love looking at a long list of health benefits that I’m starting my day with!  Even though these breakfast cups have only a few ingredients, as you can see their health benefits are many!

SWEET POTATO HASH AND EGG BREAKFAST CUPS

Ingredients

  • 3/4 cup shredded sweet potato (about 1/2 medium sweet potato peeled and shredded)
  • 1/2 cup shredded cheese of your choice (I used a goat’s milk mozzarella)
  • 1 tsp. garlic granules
  • 6 eggs
  • sea salt and pepper for seasoning

Directions:

1.) Preheat the oven to 425 degrees.  Line 6 cups of a muffin tin with paper liners, or grease 6 cups of the muffin tin.

2.) Place the shredded sweet potato, cheese, and garlic granules in a small bowl.  Stir to combine completely.

2

3.) Place 1-2 Tbsp of the sweet potato mixture in the bottom of each of the six cups, then crack in egg on top of each of the cups.

3.jpg

4.) Bake in the oven for 15 minutes until the egg is set, and the yolk is to your desired consistency. Remove the cups from the pan and allow them to sit for 2-3 minutes.

4.jpg

5.) Remove the liners from each of the cups.  Season with sea salt and pepper, and serve.

5

Easy Peasy!  Enjoy! 🙂

Healthy Coconut Flour Cupcakes with a Honey Vanilla Buttercream Frosting

1

Healthy cupcake recipe alert!!! I made these cupcakes about a week ago, and knew I needed to let you all know about the recipe! They are honey vanilla cupcakes, and the only flour used in them is coconut flour. I also made a buttercream frosting using raw honey instead of powdered sugar, and it turned out great (even hubby liked it)! You could also use whipped coconut butter as a frosting as well, but I really wanted a buttercream, so I decided to get creative, and the result was delish!

I topped mine with some chocolate candies that we had here in the house, but you can top them with anything you would like, or you can just leave them without a topping. Some ideas for toppings could be mini chocolate chips, sprinkles, shaved chocolate, raw cacao powder, homemade mini-cookie, a piece of fresh or dried fruit, nuts, etc. Really, you can top it with or without anything you would like since vanilla honey flavor pretty much goes with anything!

COCONUT FLOUR HONEY VANILLA CUPCAKES WITH A HONEY VANILLA BUTTERCREAM FROSTING

Ingredients (makes 8 cupcakes):

2

For the cupcakes

  • 1/2 cup coconut flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 4 eggs
  • 1/3 – 1/2 cup raw honey (depending on how sweet you want your cupcakes)
  • 1/3 cup coconut oil in liquid state
  • 2 Tbsp. milk of your choice (regular, almond, coconut, etc.)
  • 1/2 tsp. apple cider vinegar
  • 1 tsp. vanilla extract

For the frosting

  • 1/2 cup grass-fed butter
  • 1/2 cup raw honey
  • 2 tsp. vanilla

Directions:

1.) Preheat the oven to 350 degrees, and line 8 cups of a muffin tin with muffin liners. Sift the dry ingredients of the cupcakes into a medium mixing bowl. Add the rest of the ingredients for the cupcakes, and stir until completely combined. Use a spoon to fill the eight muffin liners evenly.

3

2.) Bake in the oven at 350 degrees for about 15 minutes give or take a few minutes, until a toothpick in the center of the cupcakes comes out clean. Take out of the oven, and put in the freezer or refrigerator to chill while making your frosting.

4

3.) Place all of the frosting ingredients in a bowl, and stir to combine. Once combined, use a hand mixer to whip the frosting until it thickens to your desired consistency (longer = more thick, shorter = more liquidy) and becomes a lighter color.

5

4.) Place the frosting into a plastic ziploc bag, and cut off the corner of the bag. Use the bag to pipe the frosting onto the cupcakes, then leave it as is, or top with whatever you would like.

6

5.) Do this for each of the cupcakes, then enjoy!

7

8

Healthy cupcakes! Yay! Enjoy! 🙂

Cooked Cabbage and Veggie Salad

1

As anyone that remotely follows my blog knows, I make an effort to get in 8-10 cups of veggies a day…not only that, I try to get in 8-10 cups of COOKED veggies a day (don’t worry, I still get in some raw ones too!).  The reasons for this are many, but one of the big ones is that cooking veggies allows one to get even more of them in, because they often cook down, or reduce in size.  More veggies = more nutrients and minerals, so this is a good thing!

This goal makes me aim to get in 2-3 cups per meal, and this cooked cabbage and veggie salad is PERFECT for this!  Loads of veggies and super yummy flavors make for a great meal or side dish with some sort of protein.  Today was a light lunch, so I just made this for lunch itself.  Talk about satisfied!  I felt terrific after eating this!

As the name indicates, the main ingredient in this salad is red cabbage.  A super nutritious cruciferous veggie with loads of health benefits!

24c8982a7abc7cf9caf8bcdb347c1e5c

Woo-hoo!  Love seeing all those health benefits of something that I’m putting in my body!  Especially since it’s a delicious way to be healthy!  Let’s get to the recipe!

COOKED CABBAGE AND VEGGIE SALAD

Ingredients: 2-4 servings

  • 1/2 small head of red cabbage, cut into very thin slices
  • 2 cups of frozen peas, cooked as indicated on the package
  • 2 carrots, chopped into small slices
  • 1 onion, chopped
  • 1 Tbsp. olive oil
  • 1/2 tsp. garlic granules
  • 1/3 tsp. onion powder
  • 1/2 cup of water
  • sea salt, to taste

Directions:

1.) Prepare the peas as indicated on the package. Set aside.

2.) Heat the olive oil over medium heat in a large frying pan.  Add the carrots and onion. Cook for 3 minutes.  Add the cabbage, garlic granules, onion powder, and 1/2 cup of water. Cook for 10 minutes, or until the water cooks off and the cabbage is very tender (almost noodle like).  Add the peas, and cook for an additional 2 minutes.

2

3.) Remove from the heat, and season with sea salt, to taste.  Transfer to plates to serve.

3

4

Loads of nutrition on a plate!  Enjoy! 🙂

Super Healthy Mint Chocolate Smoothie

1

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.

2

Transfer to cups, and garnish with raw cacao nibs.

3

YUM YUM YUM!!!  Enjoy! 🙂

Mexican Chicken Cauliflower Fried Rice

1

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).

2

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.

3

YUMMMMM! Healthy Mexican food!

5

Enjoy! 🙂

Colorful Cabbage and Lentil Cooked Salad

1

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).

2

3.) Add the carrots, red cabbage, green cabbage, paprika, oregano, and broth (or water).  Cook until the cabbage is soft (about 10-15 minutes).

3

4.) Add the lentils to the pan and cook for another 1-2 minutes.

4

5.) Transfer to plates, season with salt and pepper, and top with shredded cheese, if desired.

5

See?  Super easy, super healthy, super filling, and SUPER DELICIOUS!  Enjoy! 🙂

Root Vegetable Fries

1

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).

2

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

3

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