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! 🙂

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! 🙂

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! 🙂

Gluten Free Pancake Bites

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Ohmygosh!!!  These little pancake bites are SO ridiculously yummy!  They are light and fluffy, and I am in love with them!  On top of all that, they are SO SO cute!  Anytime I’m making something mini in the kitchen, my husband has to put up with me blurting out random “Awwww”s and “sooooo adorable!”s.  These were no exception.  I just wanted to cuddle them…of course scarfing them down immediately afterward. 🙂

So freaking cute!

I used brown rice flour in this recipe.  I love brown rice flour, because it’s gluten free, and it has quite a few health benefits!  Some of these benefits are listed in the following pin.

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We see that this flour has SO many benefits, so it is great for gluten free baking!

Back to these pancake bites.  These make for the perfect breakfast, or for a great mid-afternoon snack!  You won’t be able to eat just one though!  They’re too yummy for that!

GLUTEN FREE PANCAKE BITES

Ingredients – makes 24 pancake bites

  • 1 cup brown rice flour
  • 2 tsp. aluminum free baking powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. cinnamon
  • 2 Tbsp. raw honey
  • 1 cup unsweetened almond milk
  • 1 egg
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. alcohol free vanilla
  • 1 cup frozen blueberries
  • maple syrup for topping (optional) – I didn’t use any, but I’m sure it would be amazing with it.

Directions

1.) Preheat the oven to 350 degrees. Add the brown rice flour, baking powder, sea salt, and cinnamon to a medium bowl.  Stir to combine completely.

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2.) Add the honey, almond milk, egg, olive oil, and vanilla.  Stir until completely combined.  At this point, stir in the blueberries.

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3.) Oil a mini muffin tin with olive oil.  Pour the batter evenly into the muffin tins.  Bake at 350 degrees for 15-17 minutes until a toothpick comes out clean from the center of a mini muffin.

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4.) Let the muffins cool in the pan for about 5 minutes.  Remove from the muffin tin and transfer to a plate.  If you want, you can drizzle maple syrup over them.

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Yum, Yum, and Yum!  Enjoy! 🙂

Healthy Chocolate Banana Energy Smoothie

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So, I don’t know about you, but if there’s one thing that I really miss when eating healthy, it’s chocolate!  Well, that is fixable with raw cacao! Raw cacao is chocolate before it goes through a ton of processing and a ton of bad ingredients are added to it.  It has a bitter taste, but when used in recipes with a natural sweetener, you can get your chocolate fix without the negative health effects.  As a matter of fact, raw cacao actually has many health benefits!  One of the ones it is best known for is that it is has more antioxidants than any other food – even blueberries!!!  The following pin lists some more of the health benefits this delicious ingredient can provide.

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So, as I was sitting around craving a chocolate shake, I decided to whip up a smoothie with some raw cacao in it.  The result is DELICIOUS!  This smoothie is healthy, tastes amazing, and provides tons of healthy benefits and energy.  Let’s get to the recipe!

HEALTHY CHOCOLATE BANANA ENERGY SHAKE

Ingredients:

  • 1/2 cup almond milk
  • 1/2 – 1 cup plain greek yogurt
  • 2 Tbsp. almond butter
  • 1 1/2 frozen bananas
  • 1-2 Tbsp. raw cacao powder
  • 1 Tbsp. chia seeds
  • pinch of stevia (optional)

Directions:

Place all the ingredients in a blender and blend till smooth.

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YUM – Chocolately goodness!  Enjoy! 🙂

Almond Oatmeal Bars

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I have a confession to make.  I am addicted to almond butter and honey…like “spoonfuls of almond butter straight out of the jar dipped straight into the jar of honey” addicted.  I decided to try to dignify my guilty pleasure by making a little sweet treat with these two ingredients — at least it gets me out of the jars. 😉

I’m glad I decided to do this, because the result is a healthy sweet treat that is REALLY easy to make!  Just 4 ingredients, with one of them being optional, and they are no bake.  Like I said, SO easy.

The best part?  Oh my gosh these things are good!

Okay, first, let’s look at some health benefits of the three main ingredients of these goodies.

OATS

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ALMONDS

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RAW HONEY

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Okay, so we see that we can feel pretty darn good about what we’re putting in our body here.  Keep that in mind, because once you taste these, you will think they are bad for you because of how good they taste!  I’m not kidding — they are AMAZING!!!

ALMOND OATMEAL BARS

Ingredients

  • 2 cups gluten free oats
  • 1/2 cup raw honey
  • 1/2 cup almond butter
  • semi sweet chocolate chips (optional)

Directions

1.) Place your oats in a food processor and process on high until they have a flour-like consistency.  Pour the ground up oats into a medium sized mixing bowl and set aside.

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2.) In a small pan, heat the almond butter and honey over medium heat until smooth.

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3.) Add the almond butter and honey to the mixing bowl with the ground up oats.  Stir until completely combined.

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4.) Line a pan or baking sheet with parchment paper.  Form your mixture into a rectangular shape on the parchment paper.  You want it to be about 1/2 – 3/4 inches thick.

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5.) Use a knife to score your rectangle into bars.  If you are adding the chocolate chips this is where you’ll do it.  I made three bars buy just placing chocolate chips on the bar.  I made another three bars by drizzling melted chocolate over them.  Lastly, I left three bars plain with no chocolate.

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6.) Place in the refrigerator for a minimum of 30 minutes to allow to firm up.  Once firm, cut along your score lines to create your bars.  Place in an airtight container.  You can keep these in the fridge or at room temperature for about a week…but I really don’t think they’ll last that long! 😉

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Oh my gosh, these are so good!

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Now I can get my almond butter and honey fix in a bar, so I don’t have to feel like such an animal eating it straight from the jar!  Enjoy! 🙂

Spaghetti Squash and Chicken Dinner

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This dinner is incredibly simple, but it is SO yummy and filling, and it makes for a perfect fall meal!  I’m pretty sure I could eat this everyday with how delicious it is!  Spaghetti squash is so fun to work with, and it it so tasty!  Of course, the best part is that it is really good for you!  The following pin lists some of its health benefits!

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The spaghetti squash along with the other healthy ingredients in this dish make for a wonderful dinner!  Without further ado, let’s get to the recipe!

SPAGHETTI SQUASH AND CHICKEN DINNER

Ingredients

  • 1 large spaghetti squash
  • 1.25 lbs. chicken breast
  • 4-5 cups baby spinach
  • 1-2 Tbsp. olive oil
  • 1/2-1 tsp. garlic powder
  • 1-2 Tbsp. honey
  • 1-2 Tbsp. Apple Cider Vinegar
  • sea salt, to taste
  • 2-3 oz. goat cheese

Directions

1.) Start by baking your chicken: Drizzle a baking dish with olive oil.  Add the chicken breasts, sprinkle with garlic powder and sea salt.  Flip the chicken breast over and sprinkle the other side with garlic powder and sea salt.  Place in the oven and bake at 400 degrees for 40-50 minutes until cooked through.

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2.) Prepare your spaghetti squash: Chop the ends off of the squash, then cut into rings about 1 inch thick.  Run a knife in a circle around the center of each ring to remove the seeds and pulp.

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3.) Bake your spaghetti squash: Prepare a baking sheet with parchment paper.  Drizzle the parchment paper with olive oil.  Place the squash rings on the prepared baking sheet, and sprinkle with garlic powder and sea salt.  Flip the squash rings over and sprinkle the other side with garlic powder and sea salt.  Place in the oven and bake at 400 degrees for about 30 minutes.  Take out, set aside, and let cool for about 10 minutes.

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4.) When the chicken is done, cut into small bite size pieces.  Heat 1 Tbsp. olive oil in a large frying pan over medium heat.  Add the chicken pieces, vinegar, and honey.  Stir to coat.  Add the spinach, and cook until wilted.  Turn the heat off, but leave the pan on the burner.

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5.) Take your squash rings, and peel off the skin, then use a fork to scrape the squash rings into spaghetti.  Add the spaghetti squash to the pan, and stir to mix.

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6.) Add the goat cheese and season with sea salt.  Transfer to a plate or bowl and serve.

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Delicious!  Enjoy! 🙂