Butternut Squash Porridge

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Okay, this is my new favorite breakfast (until I come across my next new favorite breakfast ūüėČ ) ¬†But for now, this is it! ¬†I LOVE that butternut squash is a vegetable! ¬†It’s SO versatile, and has so many uses. ¬†And now, I’ve got a new one for you – porridge, or hot cereal, you could really call it either or, but once you try it, you will definitely call it delicious!

Yes, I have professed my love for butternut squash many times before on here, but I can’t help it! ¬†Check out this pin with some great health benefits of butternut squash!

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Look at all those nutrients!  No wonder why I love this stuff!  Oh, and as a HUGE added bonus, when you are baking the butternut squash for this recipe, it will fill your house with some amazing smells!  Your house will smell like a bakery or doughnut shop, and your mouth will be watering!

BUTTERNUT SQUASH PORRIDGE

Ingredients – makes one serving

  • 2 cups cubed butternut squash
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • pinch of stevia
  • 1/2 tsp. alcohol free vanilla
  • 2-3 fresh strawberries chopped
  • handful of fresh blueberries
  • 1/2 – 1 cup unsweetened almond milk
  • 1-2 Tbsp. unsweetened shredded coconut
  • 1 tsp. chia seeds

Directions

1.) Preheat the oven to 350 degrees.  In a small bowl, add your butternut squash, cinnamon, nutmeg, and stevia.  Toss to coat.

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2.) Line a baking sheet with parchment paper, and spread out the butternut squash on the sheet.  Bake for 50-60 minutes till the squash is tender at 350 degrees.

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3.) Place in a bowl, add the vanilla, and mash with a fork.

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4.) Add the almond milk, strawberries, blueberries, coconut, and chia seeds.

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Now get ready to have a new favorite, because you will be so addicted once you try this! ¬†YU-UUU-UUUUM!!! ¬†Enjoy! ūüôā

Rainbow Roasted Veggies

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I LOVE roasted veggies, and this dish has the added benefit that it’s so pretty! ¬†Look at all those colors!!! ¬†Did you know that you can determine certain health benefits of a food based on its color? ¬†This is shown in the following pin!

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As you can see it is great to get a plethora of color in your diet! ¬†This dish provides a whole bunch of variety in terms of colors, and we can see that makes for some really great health benefits! ¬†This meal makes for a wonderful lunch, or you can have it as a side with dinner. ¬†At any rate, it is delicious, so I’m pretty sure you will enjoy it regardless of what time of the day you eat it! ¬†Let’s get to the recipe!

RAINBOW ROASTED VEGGIES

Ingredients:

  • 1 red bell pepper, chopped into bite size pieces
  • 1 yellow bell pepper, chopped into bite size pieces
  • 1 bunch of broccoli, cut into florets
  • 1/2 a large red onion, cut into bite size pieces
  • 2-3 carrots, sliced
  • 1-2 zucchinis, chopped into bite size pieces
  • olive oil
  • 3 Tbsp. apple cider vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • sea salt, to taste
  • crumbled goat cheese (optional)

Directions

1.) Preheat the oven to 400 degrees.  Drizzle olive oil on a baking pan.  Prepare all your veggies, and place them in rows on the baking pan.

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2.) Sprinkle the apple cider vinegar over the veggies, followed by the garlic powder, thyme, and basil.  Place in the oven and bake at 400 degrees for 25 minutes.

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3.) Take out of the oven and stir in the pan.

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4.) Place in a bowl, and sprinkle with sea salt and crumbled goat cheese.

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YUUUUUM! ¬†Enjoy! ūüôā

Gluten Free Carrot Zucchini Muffins

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Okay, I get excited for just about any gluten free muffin recipe, but the fact that this recipe has some veggies in it as well has me beside myself! ¬†These are SO good for you, and they are DELICIOUS! ¬†They’ve got a perfect light and fluffy texture, and they have the perfect taste! ¬†YUM!

Like I said, these guys have the added benefit that there are veggies in there Рnamely, carrots and zucchini!  The following pins show some of the health benefits of these two powerhouse veggies.

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You will think these muffins are too good to be true considering the fact that they have all these health benefits and they taste like a treat!

I am also including a little recipe for an almond lemon frosting. ¬†This is optional, but it does go perfectly with this muffin! ¬†I used goat cheese in it, but that’s because I really LOVE goat cheese! ¬†You can use cream cheese, or you can leave the cheese out all together.

Alright, without further ado, here is the recipe, folks!

GLUTEN FREE CARROT ZUCCHINI MUFFINS

Ingredients:

For the muffins:

  • 1/4 cup + 3 Tbsp. coconut flour
  • 1 tsp. cinnamon
  • 1 1/2 tsp. baking powder (aluminum free)
  • 1/4 tsp. baking soda
  • 1/3 cup grated carrots
  • 1/2 cup grated zucchini
  • 1/3 cup honey
  • 3 eggs
  • 1/4 cup unsweetened almond milk
  • 2 Tbsp. Coconut Oil
  • 1 tsp. alcohol free vanilla
  • 1/2 tsp. apple cider vinegar

For the frosting

  • 2 Tbsp. goat cheese (or ¬†3 Tbsp. cream cheese)
  • 4 Tbsp. smooth almond butter
  • 1 tsp. lemon juice
  • 1 tsp. alcohol free vanilla
  • 1 Tbsp. honey

Directions

1.) Preheat the oven to 350 degrees and grease a muffin tin with coconut oil.

2.) In a large mixing bowl, mix together the dry ingredients: coconut flour, baking powder, baking soda, and cinnamon.

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3.) In a small bowl, combine the wet ingredients (eggs, honey, almond milk, coconut oil, vanilla, and apple cider vinegar)  and the shredded carrots and zucchini.

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4.) Mix the wet ingredients with the dry ingredients.

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5.) Fill your muffin tin with the batter (2/3 of the way full for each cup in the tin).  Place the muffins in the oven and bake for 25-30 minutes.

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6.) While the muffins are baking, put your frosting together.  Place all of the frosting ingredients in a bowl and mix until completely combined and smooth.

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7.) When the muffins are done, remove from the muffin tin, and allow to cool.  Place a dollop of frosting on each muffin, if you are using the frosting.

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Yum, Yum, Yum! ¬†You are going to love these! ¬†Enjoy! ūüôā

Gluten Free Zucchini Bread

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I don’t know about you, but I love Zucchini bread! ¬†Not only for the taste, but also because it has ZUCCHINI, and zucchini has loads of health benefits, some of which are shown in the following pin!

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SO many health benefits!  This zucchini bread recipe is gluten free, and is so yummy!  It tastes great with a bit of soft goat cheese or almond butter spread on top.  I love that zucchini bread is still on the table even if you are gluten free!

GLUTEN FREE ZUCCHINI BREAD

Ingredients

  • 1 cup shredded zucchini
  • 6 eggs
  • 1 large ripe banana
  • 2 Tbsp. Honey
  • 2 Tbsp. melted coconut oil
  • 1 tsp. vanilla extract
  • 3/4 cup coconut flour
  • 1 1/2 tsp. cinnamon
  • pinch of stevia
  • 3/4 tsp. baking soda
  • 1/4 tsp. nutmeg
  • sprinkle of sea salt

Directions

1.) Preheat the oven to 350 degrees.  Grease a bread pan and then line it with parchment paper hanging over the sides.

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2.) Place your shredded zucchini in a fine meshed sieve and put the sieve over a bowl.  Press down on the zucchini to get rid of as much moisture as possible.

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3.) In a large bowl, mash the banana.  Add the eggs, honey, coconut oil, and vanilla.  Stir until completely combined.  Stir in the coconut flour, cinnamon, stevia, baking soda, nutmeg, and sea salt.  Stir until completely combined and fairly smooth.  Stir in the zucchini.

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4.) Transfer to your prepared bread pan, and use a spoon to smooth the top.  Bake in the oven at 350 degrees for 35-40 minutes, until a toothpick poked in the center comes out clean.  Use the edges of the parchment paper to pull the bread out of the bread pan and place on a plate to cool.

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5.) Slice using a knife and serve!

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Yay!!! ¬†It’s gluten free zucchini bread!!! YUM! ¬†Enjoy! ūüôā

Healthy Blueberry Scones

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Get ready to have your mind blown!  These blueberry scones are SO incredibly delicious.  They taste just like you are at a cute cafe for breakfast, but these guys are REALLY good for you!  Not only that, these babies are gluten free, so gluten-sensitive individuals still get to enjoy!!!

The two main ingredients in this are cashews and blueberries. Both of which have excellent health benefits!  Check out these pins that detail a few of those benefits for each of these great foods!

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AWESOME! ¬†All these health benefits in something that tastes like you should feel guilty for eating it! ¬†Plus, it’s really easy to make, which is always a bonus when you are cooking/baking in the morning!

HEALTHY BLUEBERRY SCONES

Ingredients

  • 1 1/2 cups cashews
  • 1 teaspoon baking powder (aluminum free)
  • 1/4 cup arrowroot powder
  • 1/4 cup coconut oil (in liquid form)
  • 1 egg
  • 3 Tbsp. maple syrup or honey
  • 2 tsp. alcohol free vanilla
  • 1 1/2 cups fresh blueberries

Directions

1.) Preheat the oven to 350 degrees.  Place the cashews in a food processor and pulse until you have a flour like consistency.  Add the baking powder and arrowroot powder.  Pulse a few times to combine thoroughly.

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2.) In a medium sized mixing bowl, combine the coconut oil, maple syrup, and vanilla. Use a fork to stir until smooth.

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3.) Add the contents of the food processor and the blueberries to the wet ingredients.  Stir until well combined.

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4.) Line a pie pan, or a circular pan with parchment paper.  Place the batter in the pan, and use your hands to press it down evenly.  Bake in the oven for 35-40 minutes until the top is lightly browned.

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5.) Use the parchment paper to pull the baked scones out of the pan.  Allow to cool for 10 minutes.

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6.) Use a knife to cut into triangular pieces, and serve.

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Oh my gosh…so good!

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Mind. Blown. ¬†Enjoy! ūüôā

Spinach and Mozzarella Egg Bake

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Oh wow! ¬†If you’re looking for a super simple breakfast that looks nice, is extremely healthy, and is beyond delicious, then you have to try this recipe!!! ¬†I LOVE having eggs for breakfast! ¬†They are such a great way to start your day. ¬†The protein in them keeps you satisfied until lunch time, and their many health benefits make you feel fantastic about putting them in your body! ¬†The following pin gives you some reasons to eat eggs TODAY!

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SUPER good for you!  Many people worry about cholesterol when eating eggs, but the truth of the matter is studies have found that people who eat a moderate amount of eggs do not have increases in cholesterol.  Not only that, but the following is also true about eggs.

  • regular consumption of eggs can reduce risk of cardiovascular disease and cancer because of the antioxidants they contain.
  • eggs may help lower blood pressure.
  • eggs are low in calories but still provide a great source of protein and nutrients.

All this in a lil’ ol’ egg!

So, that’s great news, because anybody with tastebuds is going to want to try this spinach and mozzarella egg bake! ¬†It’s so yummy and great for you!

SPINACH AND MOZZARELLA EGG BAKE

Ingredients

  • 8 eggs
  • 5-6 cups packed spinach
  • 1/2 cup green onions, thinly sliced
  • 1 1/2 cups shredded mozzarella cheese
  • olive oil
  • 1/2 tsp. garlic powder
  • sea salt and pepper, to taste

Directions

1.) Grease an 8 x 12 glass baking dish with olive oil, and preheat the oven to 375 degrees.

2.) In a large frying pan heat a small amount of olive oil.  Add the spinach and cook until completely wilted.  About 2-3 minutes.

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3.) Once the spinach is wilted, transfer it to you glass baking dish.  Top it with the mozzarella cheese and the green onions.  In a small bowl, whisk the eggs with the garlic powder until frothy.  Poor the egg mixture over the contents of the baking dish.

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4.) Place the dish in the oven and bake at 375 degrees for 30-35 minutes until cooked through.

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5.) Cut into desired size pieces and transfer to a plate.  Season with sea salt and pepper.

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Yum, Yum, Yum! ¬†Enjoy! ūüôā

Sources:

Slow Cooker Chicken and Veggie Casserole

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Yay! ¬†A slow cooker recipe! ¬†I know I’ve mentioned it (or gabbed on and on about it), but I love my slow cooker! ¬†It makes things so easy…and yummy! ¬†I made this chicken and veggie casserole in my slow cooker, and I couldn’t be happier with the result! ¬†As usual, this is a healthy dish. ¬†The ingredients in this casserole provide great health benefits, some of which are the following.

  • Great for eye health
  • Cancer prevention
  • Immune boosting
  • Heart Healthy
  • Good source of folate
  • Good for digestion

These are just to name a few! ¬†I love when I can make something that is so good for me, and it’s easy and yummy! ¬†So, let’s get to the recipe!

SLOW COOKER CHICKEN AND VEGGIE CASSEROLE

Ingredients

  • 2 cups frozen peas
  • 2 cups frozen french style green beans
  • 1 cup chopped carrots
  • 1/2 cup chopped leeks
  • 1.5 lbs. boneless skinless chicken breast
  • 1 Tbsp. Olive oil
  • 1 tsp. dried basil
  • 1/2 tsp. garlic powder
  • 1 cup chicken broth
  • 1 Tbsp. brown rice flour
  • sea salt and pepper to taste
  • 10 oz. plain greek yogurt
  • crackers of your choice: I used organic brown rice snaps shown in the following picture

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Directions:

1.) Place your chicken breasts in the slow cooker pot.  Top with the peas and green beans.

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2.) In a frying pan, heat the olive oil over medium heat.  Add the carrots, leeks, garlic, basil, and sea salt. Cook for about 5 minutes, stirring frequently.

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3.) Add the flour and stir to coat.

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4.) Add the chicken broth to the pan, and stir until it thickens.

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5.) Add this mixture to the slow cooker.

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6.) Cook on low for 5 hours.  Then open the lid, and use two forks to shred the chicken.  Add the yogurt, and stir to combine.

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7.) Ladle into bowls, then crumble the crackers over the top, then serve.

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Enjoy! ūüôā