Category: Recipes

Chocolate Dipped Almond Butter Banana Bites

Chocolate Dipped Almond Butter Banana Bites

chocolate-dipped-almond-butter-banana-bites

Chocolate Dipped Almond Butter Banana Bites

These chocolate dipped almond butter banana bites are a delicious and healthy treat perfect for any time of day!

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Chocolate Dipped Almond Butter Banana Bites

You could make these using any nut butter you like. I made them using homemade coconut maple almond butter.

Ingredients
  • 3 large bananas
  • ⅓ cup nut butter of choice
  • ½ cup melted chocolate of choice (dark chocolate has anti-oxidants)
Instructions
  1. Slice bananas into slices about ¼-1/2 inch thick.
  2. Spread a little nut butter onto a slice and sandwich two slices together.
  3. Place on wax paper on a cookie sheet and freeze until solid, at least an hour.
  4. Melt chocolate in a double boiler and remove frozen banana bites from freezer.
  5. Dip each banana bite in chocolate and place back on wax paper. Freeze for another hour.
  6. Transfer and keep in an airtight container in the freezer for up to 2 weeks.
Raspberry Oatmeal Cookies Recipe

Raspberry Oatmeal Cookies Recipe

raspberry oatmeal cookies

Raspberry Oatmeal Cookies Recipe

To make sure your cookies turn out extremely soft and chewy, you must measure both the whole wheat flour and old-fashioned oats correctly. Lightly spoon each into the measuring cups, and level with a knife. Do NOT stick the measuring cup into the container and scoop them out. You’ll end up with 1.5 times as much, which will dry out your cookies and leave them crumbly.

Chilling is mandatory. Initially, the dough will be very sticky, almost like thick muffin batter. Chilling allows the oats to absorb some of the liquids and thicken up the dough. If you forget to chill, you’ll end up with one big cookie blob, so learn from my mistake and pop the bowl in the fridge!

When dividing up the cookie dough to place on the baking sheet, try to drop them into rounded scoops, about as tall as they are wide. The raspberries contain a fair amount of water, which they release while baking, so the cookies spread a lot. Shaping the dough into taller mounds helps minimize the spread.

Because we’re using honey, which crystallizes at a lower temperature than granulated or brown sugar, we’ll bake these cookies lower and slower than your typical recipes: 325° for 13-15 minutes. Do not over-bake them!

When you remove the cookies from the oven, they should still look and feel underdone—that’s good! We’ll let them cool for at least 15 minutes on the warm baking sheet, which allows the centers to finishing cooking through without the outsides turning crisp and crunchy. They’ll stay soft for an entire week.

Bright and fruity, these Raspberry Oatmeal Cookies require some serious will power not to devour the entire batch! Those cute pink freckles, with the oaty flecks peeking through, are just too tempting—and their extra soft, chewy texture makes them even more addictive!
healthy raspberry oatmeal cookies

Raspberry Oatmeal Cookie Recipe
These are the softest & chewiest oatmeal cookies you’ll ever make, and the fresh raspberries add an irresistible sweetness and subtle tartness. Store any leftovers in an airtight container on the counter for up to a week—if they last that long!

1 cup (100g) instant oats (measured like this and gluten­free if necessary)
¾ cup (90g) whole wheat or gluten ­free* flour (measured correctly)
1 ½ tsp baking powder
½ tsp ground cinnamon
⅛ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) honey
6 tbsp (53g) fresh raspberries, diced

1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the raspberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
2. Preheat the oven to 325°F, and line a baking sheet with parchment paper.
3. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-­15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Notes: It’s incredibly important to measure both the oats and flour correctly, using the spoon -and-­level method described above. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.

For a gluten ­free version, use gluten ­free instant oats and the following gluten­free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.

To make your own instant oats, pulse 1 cup of old ­fashioned oats in a food processor 5­-8 times.

Melted unsalted butter or melted margarine may be substituted for the coconut oil. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi­solid coconut oil or butter.

If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much.

Salt and Vinegar Zucchini Chips Recipe

Salt and Vinegar Zucchini Chips Recipe

Salt and Vinegar Zucchini Chips

Salt and Vinegar Zucchini Chips are very low in calories and are low carb too!

The key to making a real good chip out of zucchini is all in how you slice it. Use a mandolin or food processor to get the slices as thin as possible. Toss with my other ingredients and you won’t believe how good these are!

Note: You can make this recipe in the oven if you don’t have a dehydrator. See instructions below.

Prep time: 15 mins
Cook time: 12 hours
Total time: 12 hours 15 mins

Serves: 8

Ingredients
4 cups thinly sliced zucchini (about 2 or ­3 medium zucchini’s)
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons coarse sea salt

Instructions
1. Use a mandolin or manually slice the zucchini as thin as possible.
2. In a small bowl whisk olive oil and vinegar together.
3. Place zucchini in a large bowl and toss with oil and vinegar.
4. Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
5. Depending on how thin you sliced the zucchini drying time will vary, anywhere from 8 to ­14 hours.
7. Store chips in an airtight container

To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees for 2 to ­3 hours. Rotate half way through cooking time.

salt and vinegar zucchini healthy snack

salt and vinegar zucchini chips healthy snack

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Orange Spice Turmeric Tea (and The Benefits of Turmeric)

Orange Spice Turmeric Tea (and The Benefits of Turmeric)

This isn’t my first rondevue with turmeric and making turmeric milk/tea. About a month ago I posted a simple recipe for Basic Turmeric Milk that I quickly fell in love with. Overall, that recipe was very basic and just combined the earthy flavor of turmeric with sweet and floral honey. Since then I have tweaked a few ingredients and added some local and in season foods

This new recipe for Orange Spice Turmeric Tea not only uses the healing power of turmeric, but it also combines the spicy flavor of real ginger with fresh orange and honey. It is a cup of deliciousness that will heal, balance and rejuvenate.

If you haven’t noticed, turmeric is the hot new food/herb/root that is popping up all over the social media scene and internet. That being said, I thought it was time to really put the spotlight on turmeric and give you the low down from an RD point of view.

One of the main compounds found in turmeric is Curcumin, which is responsible for it’s bright orange color as well as the amazing anti-inflammatory and health properties. There are other healthy and healing compounds in turmeric, however curcumin is the most studied and the most recognized.

When it’s orange season I use this delicious fruit with everything and in everything I possibly can. I mean, its not often that you can get delicious and in-season fruit that looks like a little piece of sunshine, and tastes like it too. Adding the fresh orange zest and juice as well as the fresh ginger and honey was undoubtedly the right decision for this blissful beverage. The perfect combination of vitamin c and beta-carotene boosting orange, healing and spicy ginger, sweet local honey, earthy turmeric and a little milk gives me reason to believe this drink is actually liquid gold.

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Ingredients (serves 1)

  • 1 cup coconut or almond milk
  • 1 tsp orange zest
  • 2 tbsp fresh orange juice
  • 1/2 -1 tsp fresh grated ginger root
  • 1 tsp honey
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon (optional)

Directions

  1. In a sauce pan over low heat combine milk, orange zest, ginger and orange juice. Stir and let steep for 5 minutes.
  2. Add in honey and whisk until well combined.  Lastly add in turmeric, whisk and allow to reach a boil on low heat.
  3. Remove from heat and strain the grated ginger and orange zest out. Pour turmeric tea into a glass and enjoy!
So Easy! So Delicious! Tomato Avocado Melt Recipe

So Easy! So Delicious! Tomato Avocado Melt Recipe

So Easy! So Delicious! Tomato Avocado Melt Recipe

My sister-in-law introduced me to this tasty melt while I was visiting for Christmas last year. Part of me still holds a tiny grudge that she didn’t share it with me sooner, because I know it’s a family favorite at her house, and it has quickly become my go-to quick lunch of choice! Seriously, this Tomato Avocado Melt is to die for and I basically eat it every day for lunch!  It takes 2 seconds to throw together and it always satisfies my hungry tummy! And, not only does it have some of my favorite ingredients layered on top, it has a thin layer of mayo and cayenne spread on the bread, which is the secret ingredient!  The mayo/cayenne combo adds just the right touch of tang and bite that makes this melt completely addicting!

I often make this for my one-year-old’s lunch as well, leaving out the cayenne, and he gobbles it up!  If you’re like me and hardly have time to feed yourself come lunch-time, this melt is your solution! A deliciously addicting sandwich in under ten minutes.  I’ve compiled a whole bunch of awesome lunch and snack ideas here, and I refer to them often. But this Tomato Avocado Melt is probably my favorite of all!

cheese-avocado-tomato-melt

Tomato Avocado Melt Recipe

Total Time: 10 Min
Serves: 2
Ingredients
  • 4 slices of bread
  • 1-2 Tbsp mayonnaise
  • cayenne pepper, to taste
  • 1 small Roma tomato, sliced thin
  • 1/2 avocado, sliced thin
  • 8 slices of cheese (your favorite kind)
Instructions
  • Spread a thin layer or mayonnaise on each piece of bread. Sprinkle with a pinch of cayenne pepper. Layer bread with tomato and avocado slices and top with cheese. Broil on high for 2-4 minutes, or until bread is toasted and cheese is bubbly!
Peach Pie Yogurt and Overnight Oats Recipe

Peach Pie Yogurt and Overnight Oats Recipe

Peach Pie Yogurt and Overnight Oats Recipe

This healthy breakfast has the same sweet, juicy flavors as a big slice of peach pie! They’re a great way to start your day and keep you feeling full all morning long. The recipe is easily doubled, tripled, or even quadrupled to serve more, and the oats will keep for at least 5 days if stored in an airtight container in the refrigerator.
Yields: 1 bowl
Ingredients:
  • ¼ cup (25g) old-fashioned oats (gluten-free if necessary)
  • ½ cup (120g) plain nonfat Greek yogurt
  • ¼ cup (60mL) nonfat milk
  • ¼ tsp ground cinnamon
  • ¼ teaspoon vanilla crème stevia, or adjusted to taste
  • ½ cup (100g) finely diced peaches

Directions:

Add all of the ingredients to a glass jar or tupperware with a tight-fitting lid, and stir until fully combined. Cover and refrigerate for 8 hours or overnight.

Notes: Overnight oats are meant to be eaten cold, straight from the refrigerator! No need to heat them up.

Instant oats (aka quick-cooking or one-minute oats) may be substituted for the old-fashioned oats. Do not substitute steel-cut oats; they do not soften enough.

Any milk may be substituted for the nonfat milk.

Any sweetener may be substituted for the stevia. You’ll want the equivalent of about 2-3 teaspoons of granulated sugar.

For the best taste, use fresh peaches. Peaches that are canned in 100% juice and thoroughly drained may also be used if peaches aren’t currently in season.

{gluten-free, clean eating, low fat, low calorie, lower sugar, high protein}

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Dark Chocolate Sea Salt Almonds Recipe, A Healthy Snack!

Dark Chocolate Sea Salt Almonds Recipe, A Healthy Snack!

Dark Chocolate Sea Salt Almonds Recipe
A Healthy Snack!

These were inspired by a carton of Trader Joes sea salt & turbinado sugar chocolate almonds. Have you ever tried them before? If so, you know the struggle.

A chocolate treat to feel good about!

Turns out, making them at home is cheaper. I don’t know if that is a wonderful or dangerous thing. And homemade always tastes better than store-bought.

The number one ingredient is almonds. Since there are so little ingredients in this snack, make sure you’re using high quality almonds, chocolate and salt. Blue Diamond Almonds are a great choice. Fresh, unsalted, nutrient-dense whole almonds. Doesn’t get much healthier than that! And now, the chocolate.

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I’d like to take a dip in there myself!

Remember, quality ingredients are key. Use pure chocolate (not chocolate chips). I opted for bittersweet chocolate, but semi-sweet works just as well. If sweeter chocolate is more your style, milk or even white chocolate works too.

A helpful tool is this 3-piece dipping tool set. I use the 3-pronged tool for these to help lift the almonds out of the chocolate pool and shake off as much excess chocolate as I can. It helped me separate the almonds so I wasn’t left with chocolate almond clusters– rather, individual chocolate almonds.

The finishing touch is a sprinkle of sea salt and Sugar In The Raw sugar. Any coarse sugar will work. I love the added crunch the sugar gives and the way it balances the flavor of the sea salt. The nuts are wonderful simply coated in chocolate, but the light sprinkle of sugar & salt turns them up about 10 notches.

Blue-Diamond-Almonds

Only 4 simple, convenient ingredients transformed into something extraordinary. And within minutes too! Plus, they’re a great source of protein, energy, and let’s not forget all that glorious sweet and salty crunch.

Yield: 1 and 1/2 cups

Prep Time: 25 minutes

Total Time: 1 hour

Making-Dark-Chocolate-Sea-Salt-Almonds

Ingredients:

  • 6 ounces bittersweet or semi-sweet high quality chocolate
  • 1 and 1/2 cups Blue Diamond Almonds whole almonds (raw and unsalted)
  • sea salt
  • turbinado sugar, Sugar In The Raw (or any coarse/raw sugar)

Directions:

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Melt the chocolate in a double boiler or very carefully use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.

Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don’t want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.

Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!

Store chocolate covered almonds in the refrigerator for up to 4 weeks.

Additional Notes:

For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.

Dairy Free, Chocolate, Avocado & Banana Smoothie Recipe

Dairy Free, Chocolate, Avocado & Banana Smoothie Recipe

Dairy Free Chocolate, Avocado, & Banana
Smoothie Recipe

Chocolate-Avocado-Banana-Smoothie

This delicious Chocolate, Avocado, & Banana Smoothie recipe is dairy free, gluten free, and with a simple tweak works for Paleo too!  Smoothies are a nutritious way to start the day and with the chocolate in this one, the kids will think they are having dessert for breakfast!

Smoothies are a super easy, very nutritious way to start the day! There are so many different options that it’s pretty much impossible to get bored with them. This dairy-free smoothie is made with avocado (which gives them an extra creaminess), banana, coconut milk, and cocoa powder!

Smoothies are a great way to sneak in some healthy options so easy when you have a picky eater! Children that wouldn’t consider touching an avocado or spinach are quick to drink it if you add chocolate or berries. The possibilities are truly endless!

Smoothies also work well as an after-school snack or a quick pick-me-up after a workout. Stick with natural sweetness like raw honey, bananas, or maple syrup for a healthier smoothie than those made with sugar or sweetened yogurt.

Serves: 1 serving
Ingredients
  • ½ banana
  • ½ large avocado
  • 1 tablespoon raw honey
  • 1 tablespoon cocoa powder
  • ¼ cup ice
  • ½ cup coconut milk
  • Water to cover all ingredients
Instructions
  1. Blend avocado, banana, and coconut milk until smooth.
  2. Add the rest of the ingredients and blend until desired consistency is reached.
Notes
Use carob powder instead of cocoa powder and omit the honey if you are following a paleo or AIP diet.
Baked Parmesan Zucchini

Baked Parmesan Zucchini

Baked Parmesan Zucchini Recipe

Crisp, tender zucchini sticks oven-roasted to absolute perfection. It’s healthy, nutritious and completely addictive!

Zucchini and parmesan cheese. It’s a match made in heaven. And if all veggies were like this, I’d become a vegetarian tomorrow.

No, but really, this is by far one of the best veggie side dishes I’ve ever made. And the best part about this is that there is absolutely no deep frying or sauteing of any kind.

Simply cut your zucchini into quarters lengthwise, sprinkle on that Parmesan goodness and throw into the oven to let it get nice and crisp.

I like to let mine broil the last couple of minutes to get that nice golden brown crust. It’s so good, even your picky eaters will be begging for seconds and thirds!

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

INGREDIENTS:

  • 4 zucchini, quartered lengthwise
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  4. Serve immediately, garnished with parsley, if desired.
Carrot Mango Turmeric Smoothie Recipe

Carrot Mango Turmeric Smoothie Recipe

Carrot Mango Turmeric Smoothie Recipe

This recipe is so delicious and easy!! You can make it as basic as you want or feel free to add orange puree, mango, and other ingredients to make your smoothie even more delicious!!

Preparation

  • Using the smoothie or ice crush setting on your Vitamix blender. Purée orange, banana, carrot, mango, coconut water, hemp seeds, honey, ginger, turmeric, cayenne, salt, and ½ cup ice in a blender until smooth.

A pinch of salt makes everything taste better, including savory smoothies.

Mango Carrot turmeric smoothieIngredients for your Carrot Mango Turmeric Smoothie

SERVINGS: MAKES ABOUT 2 CUPS

  • 1 blood or navel orange, peel and white pith removed
  • 1 large carrot, scrubbed, coarsely chopped
  • ½ cup frozen mango chunks
  • 1 banana
  • 1 tablespoon of local honey (Benefits of Local Raw Honey)
  •  cup coconut water
  • 1 tablespoon shelled raw hemp seeds
  • ¾ teaspoon finely grated peeled ginger
  •  teaspoons turmeric
  • Pinch of cayenne pepper
  • Pinch of kosher salt

Vitamix 7500 BlenderThe most common Vitamix shopper’s question is some variant of, “I want a Vitamix to make smoothies, soups, and frozen desserts. Which model would be best for me?” The answer is that all Vitamix machines work great for those purposes; which one is best for you depends on if you want to pay for extra features.

If you’re overwhelmed by the choices and just want to know my preference, I’ve used all of the different types of Vitamix blenders, and the one I use on a daily basis is the 7500, with an extra 32-oz container for blending smaller amounts. (For the best deal, check out certified reconditioned.) All of the models are excellent, and I don’t think there is a wrong choice. (Plus, if you change your mind in the first 30 days, you can get a full refund, including covered shipping both ways.)



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