Double-Berry Almond Breakfast Cookies Recipe
Makes 8
Total time: 40 minutes
Ingredients
1 cup almonds
1 cup whole wheat flour
1 tsp baking powder
¼ tsp salt
1/3 cup canola oil
½ cup pure maple syrup
1 large egg
1 tsp vanilla extract
1 cup rolled oats
1 ½ cups fresh or frozen blueberries
1 cup fresh or frozen cranberries, halved
1 cup unsweetened dried cranberries
½ tsp finely grated lemon zest
Directions
- Preheat the oven to 350. Place almonds on a baking sheet and toast in oven until fragrant, about 8 minutes. Set aside
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together canola oil, maple syrup, egg and vanilla extract; add flour mixture and stir to combine. Roughly chop toasted almonds and add to the batter, along with oats, blueberries, cranberries, and dried cranberries, and lemon zest, and fold until fruit and nuts are evenly distributed.
- Line a baking sheet with parchment paper. Using an ice cream scoop or a ½ cup dry measuring cup, scoop batter into 8 large balls and drop them onto parchment lined baking sheet. Bake until cookies are set and lightly browned on the bottom, 20-25 minutes. Remove cookies from oven and transfer to a cooling rack.
Tomato Cucumber and Feta Salad
Serves:10-12
Ingredients
3 large cucumbers, peeled and chopped (about 4 cups)
5-6 Roma tomatoes, chopped (about 4 cups)
1 large red onion, chopped
8 oz. feta cheese, cut into squares
½ c. olive oil
¼ c. red wine vinegar
½ Tbsp. dried oregano
½ Tbsp. minced garlic (3 cloves)
½ tsp. dijon mustard
¼ tsp. salt
¼ tsp. pepper
Directions
Combine cucumbers, tomatoes, onion, and feta in a large salad bowl.
Prepare dressing by combining all ingredients and shaking well.
Pour dressing over salad and stir to combine.
Healthy Peanut Butter Chocolate Chip Quinoa Bars Recipe
Healthy Peanut Butter Chocolate Chip Quinoa Bars
Ingredients:
3 cups cooked quinoa (equal to 1 cup uncooked quinoa)
2 & 1/2 cups oats (steel cut or quick cooking)
3/4 cup chocolate chips (I like minis!)
1/4 cup flaxseed
3/4 cup creamy peanut butter (can use all natural)
3/4 cup milk
1/4 cup honey
Directions:
Cook the quinoa according to the directions on the package (takes about 15-20 minutes). You'll need 2 cups of water for 1 cup of uncooked quinoa. Allow it to cool before moving forward.
Preheat the oven to 350 degrees F.
Combine the cooked & cooled quinoa, oats, chocolate chips, and flaxseed in a bowl and mix to combine.
Add in the peanut butter, milk, and honey and stir to combine. *TIP* Spray the 1/4 cup with non-stick cooking spray before measuring the honey, it will ensure that it doesn’t stick to the cup.
Spray an 8x8 inch baking pan with non-stick cooking spray. Transfer the quinoa mixture to the baking pan and distribute evenly with a spatula.
Bake for 21-26 minutes. Remove the pan from the oven and allow the bars to cool. Cut and store in an airtight container in the fridge.
Banana Coconut Energy Bars
Banana Coconut Energy Bars
Ingredients:
For the Crust:
- 2 cups raw almonds
- 1/3 cup coconut oil, melted but not hot
- 2 tablespoons honey
- 2 tablespoons chopped dried fruit (apricots, dates, cranberries, etc)
For the filling:
- 1 cup shredded unsweetened coconut
- ½ cup coconut cream
- ½ cup ripe banana, mashed
- 2 tablespoons honey
- 2 tablespoons coconut oil
- 1 tablespoon peanut butter
- 1 tablespoon water
For the topping:
8 oz. dark chocolate, chopped
1 tablespoon coconut oil
¼ cup shredded coconut, toasted
2 tablespoons almonds, chopped
Directions
Spray a 9x13 inch pan with nonstick spray for the crust:
In a food processor, finely grind the nuts. A few large pieces are ok, but be careful not to over process the nuts. And the coconut oil, honey and dried fruit. Pulse in the processor until just combined. Transfer mix into prepared pan and press into an even layer.
For the filling:
Combine all ingredients and mix well. Spread banana coconut mixture over the crust. Make sure the filling is smooth as possible. Place in refrigerator while the topping is being prepared.
For the topping:
Melt the chocolate, stirring often. Once melted, whisk in coconut oil. Remove crust and filling layers from the refrigerator and pour chocolate over the top of the filling, spreading evenly over the top, sprinkle coconut and almonds over top. Refrigerate until chocolate has hardened. Slice, serve and enjoy!
St. Paddy’s Day Cabbage Soup Recipe
St. Paddy’s Day Cabbage Soup
To make it an even more Irish twist switch out ham for corned beef
Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients:
1 tsp. olive oil
1/2 cup onion, diced
1 cup cabbage, chopped
6 cups chicken broth
1 cup ham/corn beef, cut in 1/2-inch dices
1 cup parsnips, cut in 1/2-inch dices
1/2 cup sunshine rutabagas, cut in 1/2-inch cubes
1 15 oz. frozen/fresh mixed vegetables
Directions:
In a medium size heavy-bottomed pot, heat the oil over medium heat and sauté the onions until transparent. Add the cabbage and stir briefly, then add the broth and bring it to a boil. Add the ham/cornbeef, parsnips and rutabagas. Return the liquid to a boil. Reduce heat to a simmer and cook 15 minutes. Add the mixed vegetables, and simmer another 5 minutes. Serve very hot with bread if desired.
Nutrition score per serving (1/4 of recipe):
Calories: 119
Fat: 1g
Carbs: 19g
Protein: 6g
Valentine's Day Chocolate Chia Pudding Recipe
Chocolate Chia Pudding
Chocolate Chia Pudding for two is perfect for breakfast, a snack, or dessert! Top it with your favorite fruit and enjoy this healthy, sugar-free treat.
Total Time: 1 hr
Prep Time: 20 min
Ingredients
2 Medjool dates, pits removed
2 cups unsweetened non-dairy milk
3 tsp. cocoa powder
6 Tbsp. chia seeds
Raspberries or other fruit, for topping
Method
In a high-speed blender, blend the dates, milk, and cocoa powder until very smooth.
In a medium bowl, add the liquid to the chia seeds.
Stir well, and continue stirring every few minutes for about 15 minutes.
Place in the refrigerator at least one hour, or overnight.
Just before serving, stir again, then top with fruit.
Enjoy!
"Maintain Don't Gain" Recipes for ALL, during the holiday season (updated 12/27/16)
"Healthy Stew"
Courtesy of Janice Huntley
This works best in a crockpot but you can always use a big pot on the stove:
Ingredients
2 big cans of organic diced tomatoes (make sure it's the organic as the other kinds contain unnecessary sugar)
*you can also alternate chicken or beef broth instead to mix it up*
3 bags of frozen veggies (nothing with sauce on it) the greener the better!
*If you have the time to chop up fresh veggies it's always best but frozen is a great option and better than not eating them at all!
cook up 2 lbs of either lean ground chicken or turkey in a pan
Optional: Throw in a can of beans!
Throw it all in the crockpot or pot and let cook for a few hours. You can even leave it on low cooking overnight in your crockpot. Super easy!
Don't forget to season it! Use only healthy spices like: garlic, basil, oregano, etc.
Paleo Spicy Orange Shrimp
Courtesy of Will Roggi
Ingredients
3/4 pounds peeled and deveined medium-large shrimp
1/2 Tbls arrowroot powder
2 Tbls orange juice, fresh squeezed
1 Tbls coconut aminos
1 Tbls honey
1/2 Tbls rice vinegar
1 Tbls chili garlic sauce
1 Tbls olive oil or ghee
1/2 Tbls fresh ginger, minced
2 garlic cloves, minced
Directions
Place shrimp in bowl and toss with arrowroot powder. Make sure shrimp is evenly coated.
In a small bowl whisk together orange juice, coconut aminos, honey, rice vinegar and chili garlic sauce.
Heat olive oil or ghee in a large non-stick skillet over medium-high heat.
Add ginger and garlic. Stir until garlic becomes fragrant, about 10-15 seconds.
Add shrimp and cook for 3 minutes. Add in sauce and cook for additional 2 minutes.
Remove shrimp with a slotted spoon.
Continue stirring sauce for another 2-4 minutes until it thickens.
Drizzle over shrimp.
Serve on top of baby spinach
Peanut Butter Ball Recipe
Courtesy of Deb Vynalek
Ingredients
1 banana
1/4c. rolled oats
1/4c. peanut butter powder (PB Fit)
2 Tbsp Stevia
2 Tbsp goji berries (optional) may use mini chocolate chips
1 tsp salt
Directions
Mash all ingredients together in a bowl, add a tablespoon of water if too thick. Refrigerate for an hour or so. Roll into balls by hand and store in refrigerator. Great on the go snack before or after your workout!
Soy-Glazed Salmon with Cucumber-Avocado Salad
Total Time: 25 min
Prep: 15 min
Cook:10 min
Yield: 4 servings
Ingredients
1 tablespoon honey
2 1/2 teaspoons low-sodium soy sauce
1/2 teaspoon cornstarch
4 6 -ounce skinless center-cut salmon fillets
1 teaspoon sesame oil
Kosher salt
2 tablespoons rice vinegar (not seasoned)
1 tablespoon mayonnaise
1 medium English cucumber, quartered lengthwise and sliced
3 scallions, thinly sliced
1 avocado, halved, seeded and chopped
Jarred pickled ginger, for serving (optional)
Directions
Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.
Healthy Banana Cookies
Ingredients
3 Ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
Directions
1. Preheat oven 350 degrees F
2. In a large bowl, mash the bananas. Stir in the oats, dates, oil and vanilla. Mix well and allow to sit for 15 minutes. Drop by teaspoonful’s onto an ungreased cookie sheet.
3. Bake for 20 minutes in the preheated oven, or until lightly brown.