Chocolate Chip Breakfast Cookies

I have been tweaking a recipe for breakfast cookies for a couple weeks and telling lots of people about it!  There are a variety of flavors that can be made but this one is our favorite and is ready to share!

Ingredients

2 1/2 cups old fashioned oats
3/4 cup ground oatmeal
1/4 cup coconut or raw sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup plus 1 Tablespoon almond milk
1/4 cup plus 1 tablespoon maple syrup
1/4 cup unsweetened applesauce
1 egg or flax egg (1 Tablespoon ground flax mixed with 3 Tablespoons water)
2 teaspoons vanilla extract
1/2 cup sunbutter or peanut butter
1 cup dairy free chocolate ships (we prefer dark)

Directions

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
Add all dry ingredients to large bowl and stir.  Add the remaining ingredients and mix.
Use a 1/4  cup scoop to scoop batter onto parchment paper and pat down into cookie shape.
Bake for 15 minutes until slightly browned. 
Cool completely before eating.
Enjoy cookies for breakfast!

Healthy Breakfast Coffee Cake

So I have made this delicious recipe about six times this summer and each time I say I am going to put it on the blog!  Finally - here it is!  I hope you all enjoy it as much as my family does!

1 1/2 cups almond meal or gluten free flour
1 1/2 cups rolled oats
1 1/2 T. flax meal
2 t. Ground cinnamon
1/2 t. sea salt
2 1/2 T. coconut oil, melted
1/3 cup maple syrup
1 pint fresh blueberries

1. Preheat oven 375 degrees
2. In a large bowl, combine dry ingredients and stir
3. Add coconut oil and maple syrup plus one cup water
4. Add blueberries.
5. Transfer to 8 x 8 glass pan and smooth out.
6. Bake for 35 minutes or until bubbly and slightly golden on top.
Enjoy!

Easy Greek Veggie Breakfast Scramble

 

Looking for a healthy, protein packed breakfast to get you off to a good start in the morning?  Here is a simple recipe that you can make in minutes!

Ingredients

EVOO
2 eggs, preferably farm fresh
seasonings such as black pepper, parsley, dried onion, etc
2 cups of spinach leaves, chopped
1/4 cup olives, sliced (approximately 10 olives)
1/4 cup feta cheese
diced tomato
tortilla of choice (optional)

Directions

Heat olive oil in small skillet.
Mix eggs and seasonings and add to skillet, cooking until eggs begin to firm.
Add spinach and cook until it begins to wilt and mix with eggs.
Add olives and feta cheese.
Transfer to plate and top with diced tomato.
Can be served with a whole grain tortilla like a breakfast tortilla or by itself to keep it low carb!
Enjoy!

Banana Chocolate Chip Muffins

This is a super easy recipe from the Juice Plus Shred 10 program!  It's vegan, allergy friendly and contains no refined flour or refined sugar!  It is high in fiber, protein and taste!  You don't even need to feel guilty about eating it or feeding it to your kids!

Ingredients

3 large bananas, mashed
1/2 cup coconut palm sugar
1 T. ground flax plus 3 T. water
1 t. baking soda
1 t. baking powder
1/2 t. Himalayan salt (1 t. if you use coconut oil)
1 1/2 cup oat flour
1/4 cup melted vegan butter or coconut oil
1/2 vegan chocolate chips

Directions

Add flax and water to a bowl and let sit for a minute.
Mash in bananas and add sugar, butter or oil, and mix well.
Stir in dry ingredients and chocolate chips.
Bake at 375 degrees for 20 minutes.

Chicken Avocado Salad

I just got this yummy recipe today from a former client. Super easy and yummy!  If you're like me, tweak or add something each time you make it to find a new favorite!

Ingredients

2 cups chicken, diced
1 avocado, diced
1 T. lime or lemon juice
2. T. garlic powder
1 T. minced onion

Directions

Mix all ingredients in a bowl and enjoy over lettuce or in tortillas.

Superfood Granola

This is another great recipe from the Juice Plus Shred 10 cookbook.  I made it two different ways in the same weekend!  My kids love it!  Don't worry if you don't have all the ingredients.  I used figs and almonds the first time instead of dates and pecans, added pumpkin seeds one time and added chocolate chips after baking.  Make it your own style or straight from the recipe - either way it is sure to be a hit!

Ingredients

1 1/2 cups rolled oats
1 cup pecans, roughly chopped
1/4 goji berries
1.4 cup cacao nibs
1/4 cup chia seeds
1/4 cups hemp seeds
2 tsp. cinnamon
1 tsp. maca powder
1/4 cup tahini
4 Medjool dates, pitted and soaked in water for an hour, drained
1/4 cup pure maple syrup
1/4 coconut oil, melted

Directions

1. Preheat oven to 250 degrees and line a baking sheet with parchment paper.
2. In large bowl, stir together oats, pecans, goji berries, cacao nibs, chia seeds, hemp seeds, cinnamon and maca powder.
3. In a blender (I used the bullet), process the tahini. dates, maple syrup and coconut oil until smooth.  Pour this over oat mixture and stir until thoroughly coated.
4. Spread the granola onto the prepared baking sheet and bake for one hour, stirring every 20 minutes.  The granola will be soft when you first take it out of oven, but will crisp up as it cools.  Cool completely before putting in an air-tight container.

Confetti Quinoa Salad with Lime Vinaigrette

This awesome recipe is from the Healthy Living Revolution Cookbook that is part of the Juice Plus Shred10 program.  As always, I made a couple small changes to suit my taste buds and list those in parenthesis.  However you make it, I am sure you will enjoy it as much as my family does!

Ingredients

2 cups cooked quinoa, cooled
1 - 14.5 oz. can black beans, rinsed & drained
1/2 red pepper, diced
(1/2 green pepper, diced)
1 mango, diced (or substitute 1/2 diced zucchini)
1/2 avocado, diced
1 green onion, sliced
1/3 cup chopped cilantro
2-3 Tablespoons lime juice
1 Tablespoon red wine vinegar
1 Tablespoon olive oil
1/4 teaspoon black pepper
1/4 teaspoon sea salt

Directions

1. In a large bowl, combine quinoa, beans, pepper, mango, avocado, green onion and cilantro.
2. In a small bowl, whisk together remaining ingredients to make dressing.  Pour over quinoa salad and toss to coat.
3. Chill until ready to serve.

Healthy Confetti Enchiladas

Ingredients

1 lb. ground beef or turkey

taco seasoning (previous recipe)

1 onion, chopped

½ cup chopped green pepper

½ cup chopped red pepper

1 cup chopped zucchini/yellow squash

½ cup sliced olives

1 can Rotel or diced tomatoes

14 oz. can black beans

corn tortillas, heat as directed

enchilada sauce (see below)

cheese (we use Daiya or Vegan Gourmet!)

 

Directions

Brown ground meat in large skillet. Mix in taco seasoning and onion. Cook until onion softens then add remaining ingredients through beans. Simmer about 15 minutes.

Spoon enchilada sauce onto bottom of 9 x 13 glass baking dish. Fill tortillas with meat mixture, roll and place in pan until pan is full. Pour sauce over tortillas and top with cheese. Cover with foil and bake for 45 minutes, removing foil for the last five minutes. Add your favorite topping like guacamole, salsa and sour cream. Enjoy!!!

Enchilada Sauce

Ingredients

2 cups chicken broth

4 Tbs. chili powder

1 tsp. ground cumin

½ tsp. salt

1 pinch ground cinnamon

3 Tbs. flour (regular or gluten free)

3 Tbs. olive oil

14 oz. can tomato sauce

Directions

Add oil to sauce pan on medium heat. When oil is hot, turn heat to low. Add flour and whisk 1-2 minutes to make a roux. Mix in chili powder. Add chicken broth slowly. Turn to med heat, stirring continuously. Add cumin, garlic powder, salt, cinnamon & tomato sauce and bring to boil. Cook 5 minutes.

Ratatouille!

You may or may not like the movie of the same name... I'm betting if you have kids, you've seen it and love it!  But have you ever tried it?  Here is an easy and delicious recipe to use some of that wonderful produce from your very own garden or local farmer's market!

Ingredients

3 tablespoons olive oil

1 onion, thinly sliced

4 garlic cloves, peeled & sliced

1 small bay leaf

1 small eggplant, cut in ½ inch pieces

1 small zucchini, halved length wise and cut into thin slices

1 red bell pepper, cut into slivers

4 plum tomatoes, coarsely chopped

1 teaspoon kosher salt

½ cup shredded fresh basil leaves

freshly ground black pepper

Directions

Over medium-low heat, add the oil to a large skillet with the onion, garlic and bay leaf, stirring occasionally, until the onion has softened.

Add the eggplant and cook, stirring occasionally for eight minutes or until the eggplant has softened. Stir in zucchini, red bell pepper, tomatoes and salt, and cook over medium heat for 5-7 minutes or until vegetables are tender. Stir in basil and fresh ground pepper to taste.

Soy Sauce Substitute

Whether you have food allergies or just avoid soy for health reasons, this is a great substitute to use in any recipe (hello, classic green bean casserole!) that calls for soy sauce or as a condiment!

Ingredients

4 teaspoons balsamic vinegar

2 teaspoons unsulphured molasses

¼ teaspoon ground ginger

1 pinch pepper

1 pinch garlic powder

1 ½ cups organic beef or chicken broth

Sea salt to taste

Directions

Stir together all ingredients except salt in a saucepan over medium heat and bring to a boil. Boil gently until liquid is reduced to about 1 cup, approximately 15 minutes. Add salt, if needed. Store in refrigerator for up to a week.

The Best Gluten Free Chocolate Chip Cookies

So these are not actually healthy...but they are allergy friendly and when you have kids with allergies a good cookie recipe is a must!  Use your favorite gluten free flour blend and make adjustments for the milk & eggs and they will be vegan as well.  Enjoy!

Ingredients

¾ cup coconut oil

1 ¼ cup coconut sugar

2 tablespoons milk (almond, rice or coconut)

1 tablespoon vanilla

1 egg (or ¼ cup applesauce)

 

1 3/4 cup gluten-free flour (we prefer Bob's Red Mill)

1 teaspoon salt

¾ teaspoon baking soda

1 cup non-dairy chocolate chips

Directions

 

Preheat oven to 375 degrees.

Combine oil, sugar & vanilla. Beat on medium speed and add egg & milk.

Combine dry ingredients. Add to wet mixture. Stir in chocolate chips.

Drop rounded spoonfuls on baking sheet lined with parchment paper.

Bake one sheet at a time for 8-10 minutes.

Veggie Spring Roll

If you are in search of new ways to add more vegetables into your diet, this is a fun easy recipe to try!  There are no pictures because I have not mastered the art of rolling that sticky rice paper!  Nevertheless, they are packed with flavor and nutrients!

Ingredients

Spring roll rice paper

2 cups of any assortment of veggies shredded or sliced very thin such as:

- carrots

- zucchini

- yellow squash

- scallions

- red pepper

- green pepper

- cabbage

- broccoli

garlic powder

sea salt

black pepper

Directions

Place veggies in bowl, add seasonings to taste. Dip rice paper in warm water until moist. Place on plate. Spoon veggie mixture onto wrap and roll up. Serve with hummus or your own favorite dipping sauce!

Quinoa & Vegetable Salad

Need a new healthy version of an old pasta salad recipe? I made a few modifications to one of my favorite recipes and came up with a new favorite just in time for our Memorial Day cookout!

Ingredients:

2 cups cooked quinoa

1 cup chopped zucchini

¾ cup chopped green pepper

¾ cup chopped red pepper

½ cup chopped onion

¾ cup sliced black olives

1 can rinsed garbanzo beans

 

 

Dressing:

 

1/3 cup olive oil

¼ cup red wine vinegar

2 tablespoons raw sugar

1 teaspoon sea salt

½ teaspoon pepper

1 ½ teaspoons oregano

Directions:

Combine dressing ingredients in a jar with a tight fitted lid & shake well. Pour dressing over all salad ingredients in a large bowl. Enjoy!

Turkey Meatballs

Another great recipe I found on www.bodybuilding.com and tweaked a little bit.  I love making a batch or two of these at a time to keep in the freezer for a quick healthy meal option.  We like them served with BBQ sauce and steamed broccoli or on top of spaghetti!  They are packed with protein and can be made a variety of ways, depending on your vegetable and spice choices. 

 

Ingredients

2 lbs ground turkey

1 cup oats

2 eggs or 1/3 cup unsweetened applesauce

½ teaspoon ground cumin

½ teaspoon dried thyme

1 tablespoon yellow mustard

2 teaspoons black pepper

1 teaspoon red pepper flakes/cayenne pepper

2 teaspoons garlic powder or 2 minced garlic cloves

1 small onion, chopped

2 celery ribs, chopped

optional add ins: ½ cup grated carrots, 1 cup shredded cabbage, ½ cup chopped peppers

Directions

Preheat oven to 375.

Grease muffin tin with olive oil or line with muffin wrappers.

Mix ingredients together in bowl.

Roll or scoop into balls and place in pan. 20 – 24 per recipe.

Bake for 40-45 minutes.

Delicious coconut cinnamon scones

I was given the recipe for these delicious scones by a fellow athletic club member and just fell in love!  I can't wait to make them again and add some nutmeg and I already have plans to use orange peel and cranberries in them next holiday season!  Enjoy!

 

Ingredients:

½ cup coconut flour

½ cup arrowroot flour

½ teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon salt

½ cup butter, coconut oil or palm shortening

3 Tablespoons ground flax seed

6 Tablespoons milk, kefir, or coconut milk + 1 Tablespoon apple cider vinegar

½ teaspoon vanilla extract

¼ cup honey

6 large medjool dates, chopped

1/3 cup chopped pecans or walnuts

Directions:

 

Preheat oven to 350 degrees.

In a small bowl, stir together ground flax, milk, honey & vanilla. Let sit for about 10 minutes.

Whisk together dry ingredients in large bowl. Cut butter into mixture, using pastry cutter or fork until mixture resembles coarse meal.

Stir in flax mixture until completely mixed. The mixture should be somewhat dry, but should come together like pie crust. If too dry, add in cold water a teaspoon at a time.

Add in chopped dates and nuts.

Scoop the large ball of dough onto parchment lined baking sheet.

Flatten into a disk about ½ inch thick. Slice into 8 wedges with a sharp knife.

Bake for about 15-20 minutes or until edges are slightly brown.

original recipe from http://eatnourishing.com

Protein Energy Balls

I have been craving some energy balls and couldn't find the recipe my friend had given me a couple years ago so here is the awesome recipe I found at www.gimmesomeoven.com/no-bake-energy-bites/.  There are also different variations of energy balls on the website so check it out!  In the meantime, enjoy these bad boys!!!

Ingredients

1 cup old fashioned oats

2/3 cup toasted unsweetened coconut flakes

1/2 cup peanut, almond or sunflower butter

1/2 cup ground flax seed

1/2 cup dark chocolate or carob chips

1/3 cup raw honey

1 Tablespoon chia seeds

1 teaspoon vanilla extract

Directions

Stir all ingredients together in a medium bowl until well mixed. Chill in the refrigerator for 30 minutes.

Shape into balls. Store in airtight container in refrigerator up to one week.

Makes approximately 2 dozen balls.

 

Easy Fajitas!

This is an easy to make recipe for when you are in the mood for fajitas or have leftover turkey breast from Easter dinner!

Ingredients

2 lbs. chicken or beef, cut in strips

2 T. Olive oil

1 large onion, sliced

1 large green pepper, cut in strips

1 large red pepper, cut in strips

tortillas

Seasoning

1 T. Chili powder

1 ½ t. cumin

1 t. black peppper

½ t. sea salt

½ t. paprika

½ t. oregano

¼ t. garlic powder

¼ t. onion powder

¼ t. cayenne

Cook meat in oil over medium heat until no longer pink. Add seasoning until meat is coated then onion & peppers. Lower heat and simmer until veggies are tender. Fill tortillas with fajita mixture. Add any extras like sour cream, guacomole, olives, cheese, etc. We also like to eat it over rice and black beans!

Coconut Whipped Cream

If you are like my family, we need a dairy free alternative to everything!  This recipe is as healthy as whipped cream can possibly get and tastes delicious!  Enjoy it with strawberries or on top of your favorite pie!

Ingredients

1 - 13.5 oz. can coconut milk (I use Whole Foods' 365 Organic Coconut Milk - do not get lite, it will not whip!)
1 teaspoon vanilla extract
2 tablepoons raw honey

Directions

Refrigerate can of coconut milk over night.
Place beaters and mixing bowl in freezer one hour prior to use.
Scoop solid from can into cold mixing bowl.  Reserve the liquid for other use.
Beat cream with chilled beaters in an up and down motion until peaks form.
Add honey and vanilla & beat one more minute.
Enjoy!

Chocolate Truffle Pie

I found this recipe a couple months ago at livinghealthywithchocolate.com just in time for the holidays!  It is very low sugar, accommodates most allergies and is delicious!
Be sure to keep any leftovers in the freezer.  If your family is like mine, you won't have to worry about leftovers!

Ingredients

Crust:

½ cup medjool dates

1 cup raw pecans

3 Tbs. raw cacao powder

½ Tbs. coconut oil

½ tsp. vanilla extract

Filling:

1 can full fat coconut milk

3 Tbs. coconut oil

1 cup dark chocolate or dairy free chocolate chips

1 Tbs. vanilla extract

1/8 tsp. ground cinnamon

Directions

Crust:

Grind the pecans until coarse meal using a food processor & place in bowl. Remove pits from dates and process until creamy. Mix dates and pecans, cacao powder, vanilla and oil. Line a 8 x 8 baking dish with parchment paper and spread crust mixture into pan.

Filling:

In a saucepan, mix the coconut milk & oil and heat until it starts to bubble, but not boil. Remove from heat and mix in remaining ingredients. Return to heat and simmer about 3 minutes, stirring constantly. Spread mixture evenly over crust mixture. Place in freezer for at least 3 hours. Sit out at room temperature for five minutes before serving.