1 Cup quinoa
2 Cups Coconut milk (I use unsweeted vanilla)
1 Teaspoon cinnamon
1 Teaspoon baking truvia
Fresh Fruit & Nuts to top
Combine all ingredients in a pot over medium heat and bring to a boil, reduce to simmer and cook for about 15 minutes or until liquid is absorbed. Remove from heat, and allow to cool for about 5-10 mins. Put porridge in a bowl and top with any fruit or nuts of your liking. You can also add more Coconut milk at this time if you prefer a less thick consistency, simply pour over porridge.
Wanted to make a quick post to let everyone know I just created an Instagram simply for my food and recipes!
Follow if you’d like!
This is not an original recipe of mine but I had to share because it quickly became a favorite. I got this recipe from Half Baked Harvest , and I only changed a few minor things. This was a huge hit with my family. My sister is currently doing the “whole 30” diet so when I saw that this recipe would accommodate her ( and also looked appealing for us not on the diet) I immediately bought the ingredients to make it.
3 Whole sweet potatoes
2 Boneless Skinless Chicken breasts shredded
3 Tablespoons Olive Oil
2 Tablespoons Fresh Lime Juice
2 Minced Garlic Cloves
2 Teaspoons Ground Chipotle Pepper
1 Teaspoon Dried Oregano
2 Teaspoons Chili Powder
2 Cups spinach
Salt & pepper to taste
Chopped Cilantro for garnish.
Preheat your oven to 350 degrees. Wash your sweet potatoes and puncture them all over with a fork. Put them in the oven and bake for about 50 minutes or until tender. When done, cut the potatoes in half and allow to cool for about 10 minutes. In a bowl combine the olive oil, lime juice, garlic, ground chipotle peppers, oregano, chili powder, and salt and pepper to create your marinade. Set that aside and in a skillet saute your spinach until limp, and combine that with your shredded chicken.Now turn your oven up to 400 degrees. Scrape the sweet potato out, leaving quite a bit around the peel so it does not collapse. Brush the skins and inside of the sweet potato with the chipotle marinade and bake in the oven for 5-10 minutes or until crisp. While those are baking toss together the spinach, chicken and chipotle marinade . Remove skins from the oven and stuff with the chicken and spinach.
* In the original recipe she uses white cheddar cheese, and greek yogurt to top the sweet potatoes. I didn’t use this since I was trying to make this recipe as “clean” as possible.
These Muffins came out better than I could have hoped! They truly taste like banana bread. They are flourless & have no added sugar
2 1/2 Cups Rolled Oats
1 Cup Non-fat Greek Yogurt
2 Ripened bananas
2 Egg Whites
1 Teaspoon Vanilla Extract
2 Tablespoons Agave
3 Tablespoons Truvia Baking Sugar
3 Teaspoons Cinnamon
2 Teaspoons Baking Powder
Preheat the oven to 400. Mash up bananas with a fork in a small bowl until smooth. In a large bowl mix mashed bananas in with all other ingredients, stir well. Grease the muffin tin and fill each muffin 3/4 the way full with batter. Cook for 18-20 minutes. Allow to cool & serve.
This is by no means an original recipe of mine. These turkey egg cups are all over Pinterest and even shown on the biggest loser. Everyone has different variations, and this recipe is very versatile so you can use your own ingredient preferences when making these. Even though this recipe is very common, I am posting it because I get asked how to make these all the time! They are great for a quick breakfast or an on the go snack.
12 Deli slices of turkey
10 Egg whites
1 Red bell pepper diced
1/2 Cup diced yellow onion
1/2 Cup shredded kale
Parmesan cheese to taste
salt & pepper to taste
Preheat the oven to 350. Pour eggs in a small bowl . In a separate bowl mix all other ingredients (except turkey). Grease a muffin tin and line each with turkey meat making little cups . fill each cup 1/2 way with vegetables, then pour egg whites in each until all veggies are covered by the eggs. Bake for about 18-20 or until golden on top. Sprinkle each with parmesan cheese.
This stir fry is great on its own, but can also be used to make delicious lettuce wraps.
2 Lbs Extra Lean Ground Turkey
3/4 Cup Shelled Edamame
3/4 Cup Green Onion
1 1/2 Cups Sliced Mushrooms
3 Tb Hoisin Sauce
1/4 Cup Soy Sauce
2 Garlic Cloves
Salt and Pepper to taste
Take Edamame out of freezer and allow it to defrost most of the way through. Cook ground turkey on stove top over medium heat. When turkey is almost completely cooked, add all other ingredients. Cook for about 10 minutes or until mushrooms become tender. Stir occasionally.
This is a great recipe for a breakfast! It’s not only healthy but packed with protein from the quinoa and nuts that it contains. You can use your creativity with this bowl and use whatever type of berries and nuts you prefer.
1 cup Non-fat greek yogurt
1/4 cup quinoa
1/4 cup Nuts ( I used slivered almonds, pepitas, and sunflower seeds)
1/3 cup berries ( I used black berries)
1-3 sprigs of mint ( to taste)
Cook the quinoa as directed on box, and allow to cool down for about 15 minutes. Put all ingredients in a bowl & enjoy!
“Faux Cookie Dough”
This is one of my favorite creations yet! Whenever I am having a sweet craving I make this “cookie dough” . It’s perfect for satisfying that sweet craving without feeling guilty.
1 container greek yogurt ( about 5 Oz. I use Light & Fit 80 cal. Vanilla)
2 Tablespoons of coconut flour or brown rice flour
1/4 cup rolled oats (or Oat flour)
2 tablespoons brown sugar Splenda
1 1/2 teaspoons of dark chocolate chips, or carob chips.
Cinnamon to taste
1/2 Teaspoon of baking soda (for that true cookie dough taste)
mix all ingredients in a container & enjoy ! This is meant for simply for eating, I have not baked this dough, and don’t recommend trying to 🙂 it probably would not make a pretty cookie!
Since its fall I am continuing with pumpkin flavored everything! This is an easy whole wheat pumpkin loaf! What’s great about using pure canned pumpkin is that it works as a substitute for oil in most baking recipes & adds a perfect moistness to the bread. Be sure to get a can of PURE pumpkin , not pumpkin pie. There is a ton of added sugar in the can made of pumpkin pie mix!
1- 16 Oz can of pure pumpkin
3 egg whites
2 1/2 Cups whole wheat flour
1 Cup baking stevia
1 Tablespoon cinnamon
1 Teaspoon pumpkin pie spice
1 Teaspoon nutmeg
1 Teaspoon baking soda
Optional: 1/2 cup of pecans
Preheat the oven to 350. Spray/ grease your loaf pan and set aside. In a large bowl mix together your pumpkin, egg whites, and stevia. Add your cinnamon, nutmeg, pumpkin pie spice, and baking soda. Slowly sift your flour into the mixture. Finally mix in your pecans. Pour batter into pan and bake for about 45 Mins. Let cool and enjoy!
This isn’t your typical pizza recipe, it is fresh & light which makes it perfect for a summer dinner. At first I was hesitant to grill a pizza on the BBQ. I was worried the dough might stick to the grill or droop through the slats. To my surprise this was very easy and came out beautifully.
1 package of whole wheat pizza dough ( available at Trader Joes, Sprouts, or Fresh and Easy)
3 green onions, chopped
6 Cherry tomatoes, sliced.
1 Avocado diced
1/2 cup fat-free feta cheese
1/4 Cup red wine vinegar
Salt and Pepper (to taste)
Heat your grill to medium. Flour a surface to work with dough, stretching the dough into a circle . Lightly brush grill with olive oil to avoid the dough sticking. Place your dough on a baking sheet to so it will easily transfer and slide onto grill. Put dough onto grill and cook until bottom side is firm ( about 3 mins). Use tongs or spatula to flip pizza onto other side evenly sprinkle the crust with onions, tomatoes, and cheese. Grill for another 3 minutes allowing cheese to melt. Remove from grill.
In a medium-sized bowl mix your spinach, avocado, and red wine vinegar. Season with salt and pepper . Pile this on top of pizza, cut and enjoy!