A yummy, healthy breakfast

Green Eggs

source: Russell
Ingredients

• 3 eggs
• 1-2 mushrooms
• onion, chopped
• handful spinach
• water
• cheese of your choice, grated
• salt and pepper to taste
• pine nuts, optional

Directions

1. Throw all ingredients in the blender. Blend until smooth. 
2. Grease a frying pan. Pour egg mixture into pan. Fry up as you would regular scrambled eggs.

A healthy soup

Chicken Soup with Millet and Vegetables

source: Russell Dee
Ingredients

• olive oil
• 1/2 roast chicken, shredded
• 3 celery sticks, sliced
• 2 carrots, sliced
• 4 green onions, sliced
• 1/2 millet
• 3 tsp. chicken bouillon
• 4 c water
• 1 tsp basil
• 1 bay leaf
• salt and pepper to taste

Directions

1. Saute veggies in olive oil for a few minutes, until tender.
2. Add millet and saute about 5 minutes more.
3. Add chicken broth and seasonings.
4. Cover and cook 20 minutes or until vegetables are cooked through. Add chicken and cook 5 minutes more.

Sweet, healthy, delicious pancakes

Chocolate Chip Oatmeal Cookie Pancakes

source: minimalist baker

Ingredients

• 1 very ripe medium banana
• 1 tsp baking powder
• 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
• pinch salt
• 1/2 tsp vanilla extract
• 1 T almond or peanut butter
• 1 T coconut oil
• 3 T almond or coconut milk
• 1/2 c rolled oats
• 1/4 cup whole wheat
• 3 Tablespoons semisweet chocolate chips

Instructions

1. Preheat a skillet to medium heat or about 300-325 degrees.
2. Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
3. Mash your very ripe banana with baking powder.
4. Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
5. Stir in oats and flour until just combined.
6. Sprinkle in chocolate chips and fold gently.
7. Scoop scant 1/4 cup measurements onto lightly greased griddle.
8. Cook for 2-4 minutes on each side – until golden brown.
9. Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.

Banana muffins

Healthy Banana Muffins

inspiration: allrecipes.com

Ingredients:

• 1/2 c wheat flour
• 1 c gluten free flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 banana mashed
• 1 1/2 c applesauce
• 6-8 dates
• 1 egg, lightly beaten
• 1/3 c melted butter
• 1/4 tsp cinnamon 

Directions:

1. Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together flour, baking soda, baking powder and salt. 
3. Blend together bananas, dates, applesauce, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Breakfast Smoothie Anyone?

This morning I wanted my usual breakfast smoothie but we were completely out of spinach! I've tried other greens before and almost puked they were so gross. I just haven't figured out how to do that yet. So I decided to try a different route. A beet. Yeah, we had a beet and fruit smoothie at Jamba the other day that was absolutely delish! So this is our rough draft... :)
Fruit and Beet Smoothie
source: me!
serves: 2

Ingredients

• 1 beet, peeled and diced small
• 1 carrot, chopped 
• 1 c strawberries
• 1 frozen banana
• 1 orange, peeled or juiced
• 1 T flax seed
• 1 c milk
• 1 T honey (optional)
• 5-6 ice cubes

Directions

1. Throw all ingredients into blender and blend until creamy and smooth.

 

Speedy Shrimp and Spinach Salad

When it comes to cooking, everyone appreciates a meal which is easy to make... tasting especially good sometimes just becomes an added bonus. Throw in being healthy and you've got a keeper for sure! Even with a slice of whole wheat bread, this meal barely hits 200 calories, but with all the flavor and filling feeling it leaves you with, you wouldn't know it! And it take less than ten minutes to make!

Warm Shrimp and Spinach Salad
Source: Me! (Jessica)
Servings: 1 if served as main dish, 2 if served over pasta.

Ingredients:
1/2 tsp coconut oil
1/2 tsp minced garlic (or one clove fresh)
~15 grape tomatoes
~12 cooked, tail-off shrimp (mine is the 50-70 count from Costco)
~1 cup raw baby spinach
salt
pepper
lemon juice
balsamic vinegar
parmesan cheese

Directions:
In a skillet over medium heat melt coconut oil. Add garlic and saute until golden. Add shrimp and cover. Cut tomatoes in half and add to the skillet once the shrimp has (mostly) thawed. Salt and pepper to taste. Continue cooking covered for a couple minutes to allow tomatoes to slightly stew. Remove cover and continue cooking for another minute to allow some of the water to evaporate. Add spinach and toss with tomatoes, shrimp, and juices. Transfer to plate and drizzle with lemon juice and balsamic vinegar. Top with parmesan cheese and enjoy!

YUMMY

I LOVE bagels. They are SO GOOD. YUMMY. So it was time for us to attempt to make our own. That way we know what's in them and we know they're healthy. These are healthy bagels but they are still quite delish!
Honey Whole Wheat Bagels

source: heavenlyhomemakers.com

Ingredients

• 4  to 4 1/2  c whole wheat flour
• 1 pkg yeast (2 1/4 tsp)
• 1 1/2 c warm water
• 1 tsp sea salt
• 3 T honey 
• Water + 1 T honey

For CINNAMON RAISIN Bagel:

• 1 T cinnamon
• 1 1/4 c raisins

For EVERYTHING Bagel:

• 4 tsp dried garlic
• 4 tsp dried onion
• 4 tsp poppy seeds
• 4 tsp sesame seeds
• 2 tsp kosher salt 

For CINNAMON SUGAR Bagel:

• 1 tsp. sugar
• 2 tsp. cinammon

Directions

1. Stir together 2 cups of the flour, the salt and the yeast.  Add in the warm water and 3 Tablespoons honey.  Gradually add in the remaining flour. 

**If you are going to blend anything into your dough, now is the time to add it! Such as cinnamon raisin or blueberries.

1. Dump out  dough and knead the flour until smooth and elastic. Cover the dough and let it sit for about 10 minutes.
2. Divide the dough into twelve equal parts. Set a timer for 20 minutes. Begin shaping each piece of dough into a nice ball.  Stick your finger in the middle of the ball and pull it apart to create about a 2 inch hole.   
3. Lay it onto a buttered cookie sheet or baking stone. Continue until all the bagels are formed. Let them sit until your 20 minute timer goes off. 
4. Turn the broiler on in your oven. Broil your bagels for 2 minutes on each side.
5. Meanwhile bring a big pot of water to a boil.  Stir in the remaining 1 T. honey. Put 4-6 bagels into the water, turn down the heat and simmer for seven minutes, turning the bagels over once during that time. Continue to boil your bagels until they are all done.  Let them drain on a towel for 1-2 minutes.

 **If adding toppings brush with egg wash and sprinkle with toppings on both sides now.

1. Bake at 375 ° for 25-30 minutes or until the tops are golden brown.

Healthy pancakes! YUM

Whole Wheat Pancakes

source: King Arthur Flour
Ingredients

• 4 c white whole wheat flour
• 1 c unbleached all-purpose flour OR gluten-free all-purpose flour
• 3 1/2 c old-fashioned or rolled oats
• 3 T sugar
• 3 T baking powder
• 1 T salt
• 1 T baking soda

pancakes

• 2 T. vegetable oil
• 1 c. buttermilk OR a combination of plain yogurt and milk
• 1 large egg

Directions

1. To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder.
2. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
3. To make the pancakes: Whisk together 1 cup of mix, i cup oil, 1 cup of buttermilk, and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands.
4. Let the batter stand for at least 20 minutes before cooking.
5. Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).
6. Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake.
7. When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
8. Serve pancakes immediately, or stack and hold in a warm oven.

Another Low Sugar Dessert

Fudgy Macadamia Nut Brownies

source: simplylivinghealthy.org 

Ingredients

• 1/2 c almond butter
• 1/2 c peanut butter
• 1/2 c coconut milk
• 2 eggs
• 1 T vanilla
• 1/4 tsp. sea salt
• 1/3 c raw cacao
• 1/4 c pitted dates, packed
• 1/3 c dark chocolate chips
• 1/3 c macadamia nuts, chopped and divided

Directions

Preheat oven to 350 degrees F. Grease an 11 x 7 Pyrex dish

Place dates in a small bowl and cover with very hot water and set aside for at least 10 minutes.  

In a medium bowl whisk together almond butter, peanut butter, coconut milk, eggs and vanilla.  

Drain dates and process in a food processor or high-speed blender until smooth, whisk into the wet mixture.  Mix in salt and cacao powder and stir until smooth.  

Add chocolate chips and half of the chopped macadamia nuts, mix until incorporated.  Pour batter into the prepared dish and sprinkle remaining nuts on top of the batter.  

Bake for 18 – 20 minutes, top will start to slightly crack around the edges when the brownies are done, cool completely on a wire rack before cutting.

Allow to sit in the refrigerator for a couple of hours and these brownies are good. Allow to sit in the refrigerator for a couple of days and these brownies are devine. Mmm. The fridge is magic to these brownies!

**other nut butters can be substituted for the almond or peanut butter

I LOVE Alfredo. MM mm.

Skinny Fettuccine Alfredo

inspiration: Rachel Ray

Ingredients

• 8 oz whole wheat fettuccine
• 2 T EVOO
• 2 cloves garlic, finely chopped
• 1 T fresh sage, chopped
• 2 T gluten-free flour OR white flour
• 1 c chicken broth
• 1/2 c milk
• 1/4 tsp pepper
• 1 pinch nutmeg
• 3/4 c parmesan, grated
• 1-2 chicken thighs
• 1 head broccoli, chopped
• 6 mushroom, sliced 
• 1/2 c pine nuts

Directions

1. Coat a frying pan with olive oil, place chicken in pan, and season with salt, white pepper, text joy seasoning or seasoned salt. Cook through. Remove chicken and transfer to a large serving bowl. Add mushrooms to the pan. Add more oil if necessary. Cook until softened. Add mushrooms to chicken.
2. Steam broccoli and add to chicken and mushrooms.
3. In a pot of boiling, salted water, cook the pasta according to package directions. Drain and add to chicken and veggies.
4. Meanwhile, in a medium saucepan, heat the EVOO over medium-low heat. Add the garlic and chopped sage and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
5. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.
6. Pour the sauce over the pasta mixture and toss. Stir in 3/4 cup parmesan. Top with the sage leaves and more parmesan.

These will never REPLACE mashed potatoes... But they come close!

Healthier Mashed "Potatoes"

inspirations: recipe.com and delighted momma

• 1 lb sweet potatoes, cut into 1/2 in. cubes
• 1/2 head of cauliflower
• 1 tablespoon of cream cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon of minced garlic
• 1/4 c butter
• 1/3 c sour cream or plain greek yogurt
• 1/4 c milk
• 1/8 tsp chicken base or bullion
• 1/2 tsp. salt
• 1/2 tsp pepper

Directions

1. In a pot or dutch oven cook the potatoes, covered, in enough boiling lightly salted water to cover for 12 minutes or until tender; drain. Remove potatoes from pan.
2. Add the butter to the pot and let it melt. Add the potatoes to the Dutch oven; mash with a potato masher until smooth. Stir in the sour cream, milk, salt, and pepper. Cook and stir over low heat until heated through. Transfer to a serving dish. If desired, place a dot of butter on top. 

** Optional: Maple Mashed Sweet Potatoes: Prepare sweet potatoes as above with only butter, sour cream, milk, and salt. Before serving lay dot of butter, drizzle 1/4 cup maple syrup over potatoes and sprinkle with 1/4 cup chopped hazelnuts or almonds, toasted.

Healthier Mac n Cheese

This recipe is not as creamy and dreamy as your classic mac and cheese, but it is still quite tasty. I would suggest checkin it out if you're trying to be healthy healthy! Woot.
Healthier Macaroni and Cheese

source: doctoroz.com
Ingredients

• 2 c (8 oz) whole wheat elbow macaroni
• 2 c (8 oz) cheddar cheese, shredded
• 1/2 c low-fat evaporated milk
• 2 eggs, lightly beaten
• 1/4 c sour cream
• 1 T Dijon mustard
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/3 c parmesan cheese, grated

Directions

1. Preheat the oven to 350°F. Coat a 13x9-inch baking dish with cooking spray.
2. In a large pot of boiling, salted water, cook the macaroni according to the package directions. Drain well and transfer the pasta to a large bowl. Add the cheddar and stir until the pasta is coated and the cheese has melted.
3. In a medium bowl, whisk together the evaporated milk, eggs, sour cream, mustard, salt and cayenne pepper. Add the milk-egg mixture to the macaroni and cheese and stir well to combine. 
4. Scrape the mixture into the prepared baking dish and sprinkle the parmesan evenly over the top. Bake until golden brown and crispy around the edges, 35 to 40 minutes.

There are ways to make your favorite foods healthy!

As we've tried to be healthy we've experimented with many many low-no sugar foods. This recipe looked and smelled absolutely bizarre as we made it. However, when we ate it we were pleasantly surprised to find that it was absolutely delicious. This is a great recipe! If you're trying to be healthy, check it out! :)
Sugar-Free Baked Beans and Pork

source: motherrimmy.com

Ingredients

• 2 T extra virgin olive oil
• 1 ½ c onion, chopped
• ⅔ c celery, chopped
• 2 cloves garlic, minced
• 15 oz petite diced tomatoes
• 1 c water
• ¼ c maple syrup
• ¼ c cider vinegar
• 2 T spicy brown mustard
• ½ T Worcestershire sauce
• 1 dash hot pepper sauce
• 4 ½ c dried navy beans, cooked and drained

Instructions

1. Preheat the oven to 300 degrees.
2. In a large skillet heat oil over medium heat and add onions and celery. Cook for 8 minutes until translucent, then add garlic.
3. Stir in tomatoes, water, maple syrup, vinegar, mustard, pepper sauce, and then salt and pepper to taste.
4. Cover and cook for 20 minutes.
5. Stir in beans and pour into a large baking dish.
6. Bake for one hour. Add water if needed.

Healthy yet still VERY yummy burger

Salsa Verde Turkey Burger

source: Rachel Ray

Ingredients

• 1 avocado, halved and pitted
• 1/2 c mayonnaise
• 1 clove garlic, finely chopped
• Salt
• 1 lb ground turkey
• 1/2 c salsa verde (recipe below)
• 4 slices pepper Jack cheese
• 4 kaiser rolls, split
• 1 c fresh cilantro leaves, coarsely chopped
• 2 small green or red tomatoes, sliced

Directions

1. Scoop the avocado flesh into a small bowl. Add the mayonnaise and garlic and mash with a fork until well combined but chunky. Season with salt and set aside.
2. In a medium bowl, combine the ground turkey and salsa. Divide the mixture to form 4 patties.
3. In a large nonstick skillet over medium-high heat, cook the patties for 4 minutes on one side. Flip and top each with a slice of cheese; cover and cook for 4 minutes more.
4. Spread the avocado on the split side of each roll bottom and cover with 1/4 cup cilantro. Top with a patty and 2 tomato slices; set the roll tops into place.

Salsa Verde

source: simplyrecipes.com

Ingredients

• 1 1/2 lb tomatillos
• 1/2 c chopped white onion
• 1/2 c cilantro leaves
• 1 T fresh lime juice
• 1/4 tsp sugar
• 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
• Salt to taste

Directions 

1. Remove papery husks from tomatillos and rinse well. 
2. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Intersperse chunks of fresh garlic among the tomatillos. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
3. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
   *Serve with chips or as a salsa accompaniment to Mexican dishes. 

This is a healthy curry dish that you can't get enough of!

Slow Cooker Coconut Curry Chicken

source: sweettreatsmore.com

Ingredients

• 2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
• 5 large carrots, peeled and diced
• 1 medium onion, peeled and quartered
• 2 cloves garlic, peeled
• 1 large bell pepper, seeded and chopped
• 1 (5 oz) can tomato paste
• 1 (14 oz) can coconut milk
• 1 1/2 tsp salt
• 1 T curry powder
• 1 T garam masala
• 1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes
• 2 T water
• 1 1/2 T cornstarch
• 1 c brown rice, cooked

Instructions

1. Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.
2. Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.
3. Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.
4. An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
5. Serve over rice, with Naan, and garnish with cilantro.

Super easy but SUPER good

Super Simple Shrimp Tacos

source: clean and delicious

Ingredients

• 1 lb of frozen shrimp, defrosted, peeled, & deveined
• 6 oz fat free Greek yogurt
• ¼ c chopped cilantro
• 2 T fresh lime juice
• 1/4-1/2 tsp cayenne pepper
• ½ a head of cabbage, thinly sliced (about 5 cups)
• 8 corn tortillas
• 4 tsp extra virgin olive oil
• Salt and pepper to taste

Directions

1. Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
2. Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
3. Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage.  Cook for about four minutes or until the cabbage is just barely wilted.  Season with salt and pepper and set aside.
4. Cut shrimp into thirds, so you have little bite size pieces.  Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done.  They cook up in just a few minutes… so be sure to watch them!
5. Build your taco!  Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!

Different Type of Salad

Caprese Salad

source: the pioneer woman

Ingredients

• 2 cups Balsamic Vinegar
• 3 whole Ripe Tomatoes, Sliced Thick
• 12 ounces, weight Mozzarella Cheese, Sliced Thick
• Fresh Basil Leaves
• Olive Oil, For Drizzling
• Kosher Salt And Freshly Ground Black Pepper

Directions

1. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
2. When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
3. End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

A fruity start to the day

Fruit Breakfast Smoothie

source: me
Ingredients

• 1 can v8 fusion
• 1/4 c coconut milk
• 3 heaping T vanilla Greek yogurt OR plain Greek yogurt + 1 tsp honey + 1/2 tsp vanilla
• 4 spinach cubes (directions below)
• 1/2 c mixed frozen fruit
• 1/2 of a fresh or frozen banana 
• 1 T frozen cranberries
• 1 T oats
• 1 1/2 tsp flax seed

      

Directions:

1. Throw all ingredients in a food processor or blender. Enjoy!
2. Makes 2 servings.

Spinach Cubes

1. Throw spinach into a blender. Add enough water to moisten it. Blend until smooth.  
2. Pour into ice cube trays. Allow to sit for a couple hours until frozen through. 
3. Take out of trays and place in freezer bag. Great for breakfast smoothies!

Another delicious breakfast or otherwise shake!

Pumpkin Pie Smoothie

inspiration: lowfatcooking
Ingredients

• 1/2 cup pumpkin puree
• 1/2 very ripe medium-sized banana
• 3/4 cup greek vanilla yogurt OR plain greek yogurt + 1/2 tsp vanilla + 5 drops liquid stevia
• 1T maple syrup
• 1/2 tsp pumpkin pie spice (recipe to follow)
• 1 T flax seed
• 1/4 tsp vanilla extract
• 1 cup crushed ice
• 1/2 c milk (dairy, coconut, or almond)

Directions

1. Place all ingredients in a blender and puree until smooth, making sure the ice is completely crushed. 

Pumpkin Pie Spice
source: southernfood
Ingredients

• 1/2 teaspoon ground cinnamon
• 1/4 teaspoons ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice

Directions

1. Combine all ingredients. If you make extra, store in an airtight container.

Put them away before I eat them all!!

Healthy Banana Chocolate Chip Cookies

inspiration: mylittletableny
Ingredients

• 3 large, ripe bananas, well mashed (about 1 1/2 cups)
• 1 tsp vanilla extract
• 1/4 c coconut oil
• 1 1/2 T almond butter
• 2 c rolled oats
• 2/3 c coconut flour
• 1/2 tsp cinnamon
• 1/2 tsp kosher salt
• 1 tsp baking powder
• 6 – 7 oz dark chocolate chips

Directions

1. Preheat oven to 350 degrees, with racks in the top third of the oven.
2. In a large bowl combine the bananas, vanilla extract, coconut oil, and almond butter. Set aside. 
3. In another bowl whisk together the oats, coconut flour, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined.
4. Fold in the chocolate chips. The dough is a bit looser than a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment lined baking sheet.
5. Bake for 12 – 14 minutes. Allow to cool and ENJOY. Seriously guys, these are GOOD.