Blueberry Pie Overnight Oats
Healthy Creamy Cashew Dill Dip/Dressing
5 Ingredient Chocolate Hazelnut Cookies
This breakfast is so quick and easy and tastes absolutely delicious! It is packed with a lot of great nutrients! Chia Seeds are high in Omega 3-s, antioxidants, and fiber. The other star of this recipe is blueberries, which are a great source of dietary fiber, and vitamin C and may help reduce the risk of heart disease. All these benefits, and its basically like eating dessert!
Serving Size- 1
1/3 Cup Old fashioned oats
1/3 Cup Unsweetened Vanilla Almond Milk (or any other nut milk, Hemp is one of my favorites too)
1 Tablespoon Chia Seeds
1 Teaspoon Maple Syrup (add a little extra if you want it sweeter!)
1 Tablespoon Shredded Coconut
1 Large handful of Blueberries
1 Teaspoon of Pumpkin Pie Spice ( if you do not have this you can add a dash of each ground ginger, cinnamon and nutmeg.)
Mix all the ingredients overnight in a jar or bowl with some sort of covering and let soak overnight.
In the morning you can eat it cold or heat it up in the microwave it tastes amazing either way. I usually top mine off with extra blueberries and a nut butter drizzle! Cashew Butter is my favorite on the recipe!
This recipe is a healthy take on other grocery store dips and dressing that tend to have a lot of unwanted and unhealthy fats in them. Depending on how much hemp milk you add to this recipe you can use it to dip vegetables (or chips!) or I make it a little more liquid and use it to top a sandwich (bread, mashed avocado, spinach, tomato and sprouts, yum!). You can also use it on your salad!
1 Cup (or a little over) Cashews, soaked*
1-Tablespoon Apple Cider Vinegar
2-Teaspoon Parsley Flakes
2-Tablespoon Dill Weed
¼ cup chopped Chives
1-Tablespoon Onion Powder
2 Garlic Cloves
¼ Cup Hemp Milk (add a little extra at the end for consistency)
¼ Cup Water
A fourth of a lemon squeezed for the juice
Salt and pepper to taste
*You can let the cashews soak in water overnight, or for quicker use bring water to a boil and let cashews sit boiling for 30 minutes and then drain the water and rinse the cashews.
Add all ingredients to a blender or small food processor. Add additional hemp milk for creamier or more liquid dressing depending how you like it!
2 Large Ripe Bananas
1 Cup of Old Fashioned Oats
1/3 Cup of chopped Hazelnuts
1/3 to ½ Cup of Dairy-Free Chocolate Chips (add more or less depending on how chocolaty you want your cookies!)
Mash bananas in a large bowl. Add all other ingredients until well combined.
Roll tablespoon size balls of dough onto tray and bake for 10- 15 minutes on 350°F.
This is a staple for me! I absolutely love bananas and I love ice cream. This is a way healthier version of ice cream and you can make any flavor you want! Plus the best part is you can have it for breakfast (lunch or dinner)!
It is super easy to make the base. Get a bunch of bananas and wait until they are very spotty, then break the bananas into pieces and freeze them. Once the bananas are frozen you are ready! I usually blend 2-3 bananas. Put the bananas in a food processor or blender with a dash of almond milk (or any other nut milk, hemp tastes amazing too!)
Some different variations for flavor are:
1-2 tablespoons of Cacao powder
1 Tablespoon of Cinnamon
1 Tablespoon of Spirulina and 1 Tablespoon of Cinnamon (Makes it a pretty teal cover and it super healthy but the cinnamon covers the slight “green” taste of spirulina)
10 frozen or fresh Cherries (cherry ice cream, great for dessert if you add some chocolate, hello Cherry Garcia)
Handful of frozen blueberries or strawberries; fresh or frozen
One you have your ice cream you can put it in a bowl and top it with anything you’d like! The possibilities are endless!
Some of my favorite toppings are:
-Cacao nibs (or chocolate chips!)
-Chocolate Sauce (2 tbsp cacao powder, 2 tbsp melted coconut oil, 2 tbsp maple syrup)
Banana ‘Nice Cream’
This recipe is similar to the banana nice cream recipe! But you can throw it all in a jar and take it with you for busy mornings!
Blend bananas with splash of almond milk or any nut milk. When it is at the consistency you want put half of the ice cream into a mason jar. Then add some granola and fresh fruit. Take the remaining ice cream and blend it with a Tablespoon of Cacao powder. Top with more granola and fresh fruit!
Sometimes I will do a layer of chia pudding on the bottom instead of two layers of ice cream.
To make the chia pudding just add 1/3 cup of nut milk and 2 Tablespoons of chia seeds and leave overnight in the fridge. (Add other layers over it in the morning!)
Breakfast Parfait On The Go/ Chia Pudding
The wraps are so healthy and delicious! It makes at least 4 servings, and if you are by yourself like me its great for meal prep and you can bring it to work! The recipe is super easy!
First you start by cooking the rice according to the package. (Usually one cup rice, 2 cups water, bring to boil and then let simmer until all the water is soaked up!)
In a separate pot, put together the tomatoes, beans, onion, pepper and corn. You can also add the Goya Adobo seasoning in, I usually do a little more than a dash, but you can add more according to your taste preference! Cook this too heat for about 5 minutes.
When the rice is ready, mix all ingredients into one big pot and cook for a few more minutes until the rice has soaked up the flavor. (About another 5 minutes)
1 Can diced tomatoes
1 Red Bell pepper, chopped
1 Cup onion, chopped
1 Can Black Beans
1 Cup Corn (I use frozen corn and microwave it for 35 seconds to unthaw it before adding it.)
1 Cup Uncooked Rice (cook according to package)
Goya Adobo Seasoning
Lettuce (Romaine or Swiss Chard works best!)
Fiesta Lettuce Wraps
Tomato Meat Sauce
This recipe is so delicious! Its quick and easy to make and healthy! My mom used to make this sauce when I was younger from an old Weight Watchers Recipe. Its really versatile, I made it over Spaghetti Squash but you could put it over pasta or a bed of mixed greens for a lighter option! I decided to try out Beyond Meat Frozen Beef Crumble, which is a Vegan plant based meat substitute, and boy was it amazing! It was hard to tell the difference, the texture and flavor was perfect! Good Luck, hope you enjoy it!
2 tsp Olive Oil
1 Large Onion, chopped
1 medium Carrot, finely chopped
3 Cloves of Garlic
1 Bag of Beyond Meat Beefy Crumble (or 1 pound of Low fat Beef)
28 oz. can of diced Tomatoes
1 Spaghetti Squash (or one package of Pasta)
Red pepper, Salt, Pepper to taste
(If using Spaghetti Squash, you can either put one in a crock pot on low heat for 6 hours, or cut in half horizontally, cover with plastic wrap and heat in the microwave for 8 minutes)
Heat oil, onion, carrot and garlic in a large saucepan over medium heat. Cook for about 6 minutes.
Add beefy crumbles or beef and stir in until thawed or browned. This should take another 6 minutes.
Finally add in the tomatoes and continue heating and stirring until boils. Simmer until the sauce thickens a bit.
Add a little Red Pepper, Salt and pepper and enjoy!
No Bake Carrot Cake Bites
I have a major sweet tooth and I love creating recipes that are healthy alternatives to unhealthy desserts. You might not consider Carrot Cake to be that unhealthy, I mean it does have carrots, right? But carrot cake you buy at a typical grocery store can be loaded with sugar and oils!
Here is a super quick and easy, healthy Carrot Cake dessert (or snack) that I guarantee will satisfy your sweet tooth!
1 Cup pitted Medjool Dates
½ Cup chopped carrot
½ Cup of shredded coconut
½ Cup of chopped pecans
1 Teaspoon of cinnamon
Pinch of ginger
Pinch of nutmeg
2 Tablespoons of water (you can add a little extra if needed to form a thicker consistency)
Mix all ingredients in a food processor until it’s a thick dough consistency
Roll dough into golf ball sized bites- roll them in shredded coconut if you desire
Place on cookie sheet and pop into the freezer for at least a half hour
This is one of my favorite recipes! I used a base recipe from a blog I read a few years ago, I wish I could give credit to that blog! I tweaked it a little to make it a little tastier! It’s a fast smoothie that will keep you sustained throughout the morning and you can take it with you on your way to work!
1 Frozen Banana (cut into smaller pieces before frozen)
1 Cup Almond Milk
½ Cup of Oats
1 heaping Tablespoon of Cacao Powder
1 heaping Tablespoon of Peanut Butter
1 teaspoon of Cinnamon
1 Scoop of Chocolate Protein Powder
1 Tablespoon of ground flax
Blend all ingredients together in a blender.
** I’m a huge fan of texture and I like to have something to crunch on so I like to use chunky peanut butter, or add in cacao nibs. In the picture I skipped the protein power and chopped up a Chocolate Square Protein Bar to top my smoothie!
Chocolate Peanut butter Breakfast Smoothie
Sriracha Artichoke Hummus
This is probably my favorite hummus I’ve ever eaten. I like homemade hummus a lot better than store bought, and once you make this I bet you will too! The base of this recipe without the artichoke or sriracha is from Engine 2, and you can add different ingredients to your liking to play around with different flavors. It is also a lot healthier than store bought because it doesn’t have added oil or preservatives, but it holds up for a couple weeks.
2 Cans of Garbanzo Beans, drained and rinsed
Juice of 1 Lemon
3 teaspoons of Garlic (you can add more or less if you desire)
2 teaspoons of Cumin
2 teaspoons of Bragg Liquid Aminos
¼ cup of water
1 Can of Artichoke hearts
2 Tablespoons of Sriracha (again you can add more or less, if you prefer it spicier or more on the mild side)
Blend all ingredients in a food processor or blender until creamy and smooth. Enjoy!