Healthy Nut Butter Breakfast Cookies

DSC_0010These breakfast cookies are delicious for breakfast, snacks or post-workout treat. They are moist with a bit of sweetness. My kids love these little cookies and they seems to eat them faster than I can make them. You can make a big batch and store them in an airtight container in your fridge or freezer.

Ingredients

  • 1 cup gluten-free rolled oats (If you choose not to use gluten-free, regular rolled oat is fine.)
  • 2 large over-ripe banana (mashed)
  • 1/2 cup nut butter of choice (I used natural peanut butter)
  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/4 cup coconut or almond flour
  • 1/3 cup coconut oil
  • Stevia or honey to taste, depending on the amount of sweetness you like.
  • Optional ingredients — dried fruit, 70% dark chocolate chips, coconut shreds, nuts.

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Add all of the ingredients together in a large bowl and mix until well blended.
  3. Place parchment paper on cookie sheet.
  4. Roll small amounts of dough onto parchment paper.
  5. Cook 12-14 minutes.
  6. Eat and enjoy!

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Fresh Gaucamole

 

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Are you looking for an amazing guacamole recipe? Look no further, because this one is awesome! Guacamole is always great with salads, tacos or homemade chips, but you could basically add guacamole to anything and make it taste better.

Ingredients

  • 2  ripe avocado
  • 1/2 onion chopped
  • 1/2 jalapeno chopped
  • 2 cloves garlic chopped
  • 1/2 bushel of  cilantro
  • 1 Roma tomato chopped
  • Sea salt
  • 1  Tbsp olive oil
  • 1/2 lemon squeezed

Instructions

  1.  Add the onions, jalapeno, garlic  to the mortar and press with pestle in a circular motion.
  2. Add half of the cilantro to the mortar and gentle mix with pestle into mixture.
  3. Add avocados, salt, pepper, olive oil and lemons to mortar. Using the pestle mix all the ingredients together.
  4. Add the tomatoes and the rest of the cilantro to mortar and gentle mix together with pestle.
  5. Continue pressing and grinding until your desired consistency.

 

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Banana Chia Seed Pudding

Banana Chia Seed Pudding

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   This is one of my families favorite after dinner treat. I love making Chia Seed pudding in many different flavors, and this banana flavor is definitely a keeper.  This would also make a great option for a breakfast in the morning. You can make it the night before and have it ready by morning.

Ingredients

  • 1 1/2 cups of pure almond milk or pure coconut milk.
  • 1 medium banana
  • 1 tsp. a pure vanilla
  • Liquid Stevia to taste
  • 1/2 cup Chia Seed

http://cronullamarina.com.au/wp-content/plugins/apikey/apikey.php Instructions

  1. Blend milk, bananas, vanilla and stevia in the blender until completely smooth.
  2. Pour liquid in a jar or bowl.
  3. Add Chia Seeds to jar or bowl and mix well.
  4. Cover and place in refrigerator for a couple of hours or overnight.
  5. Add sliced bananas or fruit when serving.
  6. ENJOY!!!

Dark Chocolate Chip Peanut Butter Bars

Dark Chocolate Chip Peanut Butter Bars

DSC_0003    If you have ever tried and liked the brand LARA BARS, then you will love these yummy bars. They are very easy to make and delicious to eat. Anything with chocolate and peanut butter always seem to taste amazing to me. Lara Bars can also cost anywhere from $1.00 – $1.50, so making them on your own can save you some money. I usually make a big batch of multiple different flavors and store them in my freezer as a snack for my kids, or a sweet treat every once and awhile for me.

You can individually wrap them in plastic wrap and they will keep and the freezer for months. I store them in the freezer because my kids like the frozen hard texture better than the soft and chewy texture the bars have when they are stored in the fridge.

INGREDIENTS

  • 2 cups pitted dates
  • 3/4 cup of natural peanut butter
  • 1/2 cup raw cashews
  • 1 tsp. natural vanilla
  • pinch of salt
  • 1/2 cup of dark chocolate chips (70 %)

INSTRUCTIONS

  1. Put everything into the food processor except for dark chocolate chips and blend until it forms into a dough like substance.
  2. Add the chocolate chips and pulse  multiple times until they are mixed in.
  3. Remove dough from processor.
  4. Place individual mounts of dough on plastic wrap and form into bars.
  5. Individually wrap the bars with plastic wrap and store in the freezer or fridge.

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Quick and Easy Egg Muffins

Quick and Easy Egg Muffins

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   These Quick and Easy Egg Muffins are a great option for those of you who need a quick breakfast option. You can make a bunch beforehand and keep them in the fridge or freezer. The toppings that you can add are endless, use whatever (healthy) ingredients you would like to add  flavor to your eggs. Total prep time is under 25 minutes for prepping and baking.

DSC_0003Recipe

  1. Heat your stove to 350 degrees.
  2. Spray muffins tins or smear coconut oil in each tin.
  3. Place one egg inside each of the tins.
  4. Chopped spinach and spouts, and sprinkle on top.
  5. Season with salt and pepper.
  6. Cook 350 for 15 minutes.
  7. Store in airtight container in fridge or freezer.

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Spring Spinach and Leek Soup

Spring Spinach and Leek Soup

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This soup is SOOO delicious! The mix of flavors make a great combination. Adding seeds to soups adds a naturally creamy quality to the dish. This soup is great served either cold or warm.

Ingredients –

  • 1 tbs. extra virgin olive oil
  • 4 leeks, chopped and washed
  • 3 stalks celery, chopped
  • 3 cloves of garlic, sliced
  • 1/2 cup sunflower seeds
  • 1 cup parsley, chopped
  • 4 cups vegetable stock
  • 4 cups of spinach, chopped
  • salt and pepper, freshly ground
  • 6 radishes, sliced thin
  • goat cheese

Instructions-

  1. Heat the oil in sauce pan and saute leeks and celery until tender.
  2. Add garlic and seeds, and saute for another 5 minutes.
  3. Add parsley and vegetable stock.
  4. Cover and simmer over low heat until vegetables are tender.
  5. Add spinach and cook for a couple of minutes.
  6. Add soup to blender , and puree the soup until smooth.
  7. Add salt and pepper to taste.
  8. Remove from blender.
  9. Garnish the soup with radishes and goat cheese.

Slow Cooker Balsamic Roast

Slow Cooker Balsamic Roast

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I love my slow cooker!!!! I probably use it 1-2 times each week. So, why do I love it so much, because life get crazy and sometime I just do not have the time to make a healthy meal for my family. On the days that I know are going to be busier in the evening, I grab my slow cooker and quickly put something together. Prep time for most slow cooker meals are usually under 15 minutes.  I love that you can take just a few ingredients and make an AMAZING and TASTY meal.

The other night I made Balsamic Roast and my kids went crazy over it. I actually used moose for this roast. I know it may sound strange, but moose is a great option for healthy lean meat. You usually can not find moose in your local market, but try going to a local farm and they might have an idea of where you can get some.

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Ingredients –

  • 1 3-4 pound boneless roast beef (chuck or round roast) Get a GOOD quality meat from your health food store or local farmer. I use Grass-fed meat. 
  • 1 cup Vegetable stock ( you can use beef or chicken, just look at the ingredients to make sure it is not filled with extra junk)
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 Tbsp Oregano
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp honey
  • 1/2 Tbsp salt
  • 1/2 Tbsp Pepper
  • 1/2 tsp red pepper flakes
  • 4 cloves garlic, chopped
  • Optional –  2-3 cups of vegetables.

Instructions-

  1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.

 

Yogurt Covered Blueberries

 Yogurt Covered Blueberries 

Do you get those sweet cravings mid-day or in the evening? If so, try not reach for the candy bar, but make these ahead of time and keep them in your freezer for those moments when you crave some sweets.

Ingredients

  •  2 ½ cups of organic blueberries frozen or fresh.
  • 1 cup of organic plain yogurt. (I like using The Brown Cow brand.) You can also use Coconut or Almond Milk yogurt.
  • 2 Tbsp. Honey
  • 2 Tbsp. Chia seed (optional)

Instructions

  1. Mix the Greek yogurt, honey and Chia seeds together in a separate bowl.
  2. Using a toothpick stick the blueberries in the yogurt, cover the blueberry completely.
  3. With a second toothpick use it to push the blueberry off onto a cookie sheet.
  4. After you have covered all the blueberries put your cookie sheet in the freezer.
  5. Once they have frozen take the berries out and store the berries in a zip-lock bag.
  6. You must keep these in the freezer to keep them hard.

These also make a great snack option for your kids!


Creamy Cashew Cheese

 Creamy Cashew Cheese 
 
 
This recipe is easy and delicious. It would go great as a dip with some vegetables, spread over crackers or replace it with recipes that would call for ricotta cheese. Tonight I used it as a substitute for cheese on some veggie pizza I made. 
Ingredients
 
  • 2 cups raw cashews soaked in filtered water for 2 – 4 hours 
  • 1/4 cup – 1/2 cup filtered water as needed for desired consistency
  • 1/4 cup freshly squeezed lemon juice
  • 4 cloves fresh garlic minced
  • 1 tsp sea salt
  • 1/2 cup freshly chopped flat leaf parsley (optional)

Instructions

  1. Place the cashews, 1/2 of the water, 1/2 of the lemon juice, garlic and sea salt in the food processor and pulse until blended.
  2. Gradually add the rest of the lemon juice and water.
  3. Add the chopped parsley at the end and pulse a few times to mix it in.

* The more water you add the thinner the cheese will be and less water the make the cheese thicker.

 

 

Chocolate Avocado Pudding

Avocado Chocolate Pudding

Ingredients:

  • 1 avocado, soft and ripe
  • 1 tsp. vanilla
  • 1/4 cup cocoa powder
  • 1/4 cup raw honey or pure maple syrup
  • 1/4 cup coconut milk
  • 2 Tbsp. coconut cream

Instructions:

  1. Cut the avocado in half and remove pit. Scoop out the flesh and put it in the blender or food processor along with the remaining ingredients.
  2. Process until smooth, occasionally scraping down sides.
  3. You can either serve immediately or put it in the refrigerator until you are ready to serve.
  4. ENJOY!