No Bake Protein Peanut Butter Bites

Okay, depending on your definition of healthy, these Protein Peanut Butter bites might not be the healthiest snack, but they sure are tasty :) These are also a much better option than some of the other goods I would reach for when I'm having a craving for sweets.

I'm going to start playing around with the recipe to make them a little healthier, but here is a good start from Chef Savvy! You can find the original recipe here

Warning: If you aren't good at controlling yourself over sweets these can be dangerous!

No Bake 5 Ingredient Peanut Butter Energy Bites. Loaded with old fashioned oats, peanut butter and flax seeds. A healthy protein packed breakfast or snack!

INGREDIENTS

  • ⅔ cup creamy peanut butter
  • ½ cup semi-sweet chocolate chips
  • 1 cup old fashioned oats
  • ½ cup ground flax seeds
  • 2 tablespoons honey

INSTRUCTIONS

  1. Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
  2. Roll into 12 bites and store in the fridge for up to a week.

NOTES

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

NUTRITION INFORMATION

  • Serving size: 1
  • Calories: 185
  • Saturated fat: 2.2 g
  • Carbohydrates: 17.6 g
  • Sugar: 6.1 g
  • Sodium: 69 mg
  • Fiber: 3.6 g
  • Protein: 6.3 g

Hope you enjoy!!! 

Southwest Stuffed Bell Peppers

Southwest Stuffed Bell Peppers

I was pondering what my next recipe should be yesterday and had a hard time thinking of something that is super tasty, but healthy at the same time!

I have been doing a lot of breakfast recipes (I LOVE breakfast) and a lot of salads, so I wanted a bomb dinner recipe. I had some the cauliflower rice and I needed to use it before it went bad- expired cauliflower is one of the most rancid things you can smell. 

Carrot Cake "Proats"

Carrot Cake "Proats"

Carrot cake for breakfast? Why not?

The idea of mixing carrots in with oatmeal may seem a bit off-putting at first, but the other day I made carrot cake for one of my friends birthdays and had some leftover ingredients. I gave up gluten for lent, and am trying to stay away from processed sugar, so I didn't really get to join in on the fun :( I am always looking for new recipes and I wanted to turn this amazing dessert into something I could enjoy!

Lightened up version of the BEST Deviled Eggs

I used to HATE deviled eggs, I had never tried them, but I hated them. When I was a kid, I was not the most adventurous eater, to say the least. The only condiments I liked were Ketchup and BBQ sauce and I mostly paired them with carbs or dairy. The idea of something that was stuffed with mustard and mayo totally grossed me out.

When I finally started to branch out my culinary preferences, I decided it was time to try these things that everybody always raved about. There is an amazing dive restaurant/bar near my parent's house called the Dutch Goose that is famous for their deviled eggs, so I finally gave in...and fell in love. 

It is a bit unreasonable to drive 45 minutes to get deviled eggs on the reg but the problem is that no one makes deviled eggs like the Dutch Goose. One thing that sets the Goose eggs apart is that they are piled high with yolkey goodness that makes all the other deviled eggs I've had seem dry. I’m still not sure what their secret ingredient is, but the fact that they are filled to the brim and taste so good makes me assume that they have to be bad for you. I figured that although you can't really taste the mayo, there had to be a lot. 

So awhile ago I set out to try and create a lightened up version of the Goose's deviled eggs that still filled up the eggs sans all of the Mayo. I don't think that anything will ever compare to their deviled eggs, especially the lightened up version, but these are pretty damn good.

INGREDIENTS

  • 6 eggs
  • 2 tbsp of vegan mayo (I use the Trader Joes version) or a low-cal regular mayo
  • 1 tbsp yellow mustard
  • 3 tbsp of milk or water (sounds so weird, but hear me out)
  • 2 tsp Franks Red Hot
  • Salt and pepper to taste
  • Sprinkle of Paprika

Okay, before we get to the directions, you might be weirded out by the water. I've been trying to stay away from dairy, so the last time I was making this recipe I didn't have any milk and decided to give water a go. The fact that I ever thought that would work or be good kind of blows my mind looking back, but I actually prefer using water over milk now. 

DIRECTIONS

  • Place 6 eggs in the bottom of a pot 
  • Fill the pot with lukewarm water until all of the eggs are submerged
  • Put the pot on the stove and cook over high 
  • Once the water in the pot comes to a rolling boil, cover the pot and turn the heat off
  • In the meantime, fill a bowl with cold water
  • Wait 10-12 minutes and remove the eggs from the hot water and put them into the cold water
  • Once the eggs are cooled, peel off the shells and cut in half length-wise 
  • Remove the yolks, place them in a bowl, and set the whites apart (make sure you don't break any of the egg whites)
  • Mix all of the ingredients in and stir until you reach a creamy consistency
  • Place the yolk mixture back into the egg white shells and top with a sprinkle of paprika

How do you like your deviled eggs?

3 Ingredient Paleo Protein Pancakes

If you haven't tried these three ingredient pancakes yet, you are missing out! I gave up gluten for lent and was browsing the interwebs for some stellar recipes to satisfy my pancake craving. For some reason eating gluten free flour seems like cheating to me, so I wanted to find a recipe sans flour.

Luckily, I came across this one from The Skinny Confidential. There are different variations of this recipe all over Pinterest, but this was my favorite of them all. When I say three ingredients I mean only three ingredients. That said, I always like playing around with recipes so there are all kinds of inventive variations, but we'll stay with the basics here. 

Ingredients:

  • 1 Banana
  • 2 Eggs
  • 1-2 tbsp of Chia Seeds

Optional:

  • 1/2 tsp Cinnamon
  • 1/2 tsp Almond Extract

Toppings (get creative or stay with the basics)

Directions:

Blend all of the ingredients until smooth. Heat a non-stick pan over medium heat and spray or coat with coconut oil. Pour the "batter" into dollar size pancakes. Heat the first side for about 30 seconds (you will see little bubbles starting to form), flip and cook until the other side is golden brown. Stack them, top them, and ENJOY :) 

Matcha Green Tea Protein Bowl

As promised, here is another recipe for my favorite Chia Protein Bowls! This new concoction blends matcha green tea, vanilla protein powder, chia pudding and frozen bananas to make an insanely smooth, delicious, and energizing protein bowl. 

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If you haven't tried matcha, I highly suggest you give it a go! Matcha is a form of green tea that is made by grinding specially grown green tea leaves into a fine powder. Amongst its many health benefits, Matcha

  • Is packed with antioxidants
  • Contains an antioxidant called EGCg which has been recognized for its cancer-fighting properties.
  • Boosts metabolism and burns calories
  • Is a natural source of energy that doesn't come with crashes or jitters
  • Detoxifies the body
  • Calms the mind and relaxes the body
  • Is rich in fiber, chlorophyll and vitamins
  • Enhances mood and aids in concentration
  • Provides vitamin C, selenium, chromium, zinc and magnesium
  • Prevents disease
  • Lowers cholesterol and blood sugar

 

Ingredients

    2-3 cups Almond Milk 

    2 tbsp Chia Seeds

    1 Scoop Vanilla Protein Powder

    1/2 Frozen Banana

    1/2-1 cup of Spinach

    1/4 tsp Almond Extract

    1/2 tsp Vanilla Extract

Optional Toppings

    Banana 

    Sliced Almonds

    Coconut chips

    Granola

Directions

    Pour the chia seeds into a bowl and mix in the almond milk, extracts, and cinnamon. Refrigerate the seeds for at least 30 min until the seeds turn into a gelatinous mixture. Once the seeds have coagulated, pour them into a blender and add the frozen raspberries and protein powder. If you prefer a mixture that is more like a smoothie then add extra almond milk. Blend until the mixture reaches a smooth consistency and enjoy :)

Baked Eggs in Avocado

If you're a fan of eggs and avocados, you need to try this recipe. It's one of my go-tos when I want a simple, quick, and tasty breakfast! 

Ingredients:

  • 1 avocado
  • 2 eggs
  • Cracked pepper to taste
  • Sea salt to taste

Optional:

  • Chives
  • Bacon
  • Hot sauce

Directions:

  • Preheat the oven to 425 degrees
  • Cut the avocado in half, remove the pit and scoop out ~2 tablespoons of avocado from each half. Scooping out some of the avocado will help make room for the eggs.
  • Prop avocados up in a baking dish and crack an egg into each half of the avocado. 
  • Bake for ~15 minutes or until the egg whites settle. I usually do the wiggle test to see if the whites have set. If you gently shake the dish and the egg moves back and forth then the egg isn't ready. If you shake it and the egg doesn't move then it is ready to be devoured!
  • Enjoy!

 

Raspberry Vanilla Protein Pudding

Whenever I give up processed sugar, my cravings for sweets get pretty out of control. So to stay sane, I've learned to love some weird foods. Luckily I love to cook, so I am constantly on a mission to find new recipes or doctor up my go-to's. 

One of my usual staples is chia seed pudding. Chia seeds have a mild nutty flavor and are full of protein, fiber, calcium, omega-3's and antioxidants. The one set back of chia seeds can be the texture. When chia seeds are mixed with liquids they expand into gel-like globes that are reminiscent of miniature tapioca balls. When you add liquid and refrigerate the chia seeds, the small balls clump together to form a sort of "pudding." I am pretty sensitive to texture, so I discovered that if if you add extra almond milk the pudding thins out a bit and isn't so clumpy. Although I've learned to love it as is, some people still find this version a little too weird.

But a couple days ago, I had some chia seed pudding that I needed to use, so I threw it in with my protein shake. To my surprise, the chia seeds blended smoothly and just thickened the shake to a perfect consistency. Naturally, I was stoked and decided to play around with some recipes. There will be more to come, but I wanted to start with this super simple Raspberry Vanilla Protein Chia Pudding first. 

Although the photography doesn't quite do it justice, this is one of the best, processed sugar free, desserts I have tried so far. So without further ado, here is the recipe:

Ingredients

    2-3 cups Almond Milk 

    1/2 cup Chia Seeds

    1 Scoop Vanilla Protein Powder

    1/2 cup Frozen Raspberries

    1/4 tsp Almond Extract

    1/2 tsp Vanilla Extract

    1/4 tsp Cinnamon

Optional Toppings

    Unsweetened Banana Chips

    Sliced Almonds

    Coconut chips

Directions

    Pour the chia seeds into a bowl and mix in the almond milk, extracts, and cinnamon. Refrigerate the seeds for at least 30 min until the seeds turn into a gelatinous mixture. Once the seeds have coagulated, pour them into a blender and add the frozen raspberries and protein powder. If you prefer a mixture that is more like a smoothie then add extra almond milk. Blend until the mixture reaches a smooth consistency and enjoy :)

20 Healthy Holiday Appetizers + Why You Should Eat Them in a Certain Order

20 Healthy Holiday Appetizers + Why You Should Eat Them in a Certain Order

 

20 Healthy Holiday Appetizers + Why You Should Eat Them in a Certain Order  

I am a person who LIVES for food, and as much as I wish I could view food solely as fuel for my body, it’s just not me.  Unfortunately, carbs and cheese tend to be my two favorite foods as well...my mom actually nicknamed me the carbo queen when I was younger, and I think my dog lived until 16 because I fed her all of my vegetables under the table.

Teriyaki Chicken and Cauliflower Fried Rice

I am a person whose everyday life pretty much revolves around what I am going to eat next. I wish I was that person who just eats because food is fuel or who doesn't have a sweet tooth, but I am definitely not...I honestly pretty much turn into a monster if I don't have something sweet every day. Although this is not ideal for a clean diet, it just means that I have to find ways to "healthify" my favorite foods. I am of the camp where one or two pounds isn't worth sacrificing all of the joy in my life for.

So, in honor of this motto, I have set out to "healthify" some of my favorite dishes and share them with you :) 

If you've ever been to Benihana, you know just how BOMB fried rice can be. I absolutely love Chinese and Japanese food, but it is hard to fit a lot of my favorite dishes into a healthy diet. So for the first of our "Healthify" series, we will be sharing a recipe for Teriyaki Chicken and "Fried Rice".

This recipe is soooo tasty, easy to make, and is perfect for spicing up your meal prep a bit. I do have to caution sodium levels, though. I tend to get carried away with soy sauce and sriracha post recipe, so if you are like me, just try and be conscious of how much you are adding. If you are cooking for more than one or plan on having leftovers, I would double or triple the "fried rice". I thought I would have leftovers, but took it all down in one sitting :0

The step by step directions for the recipe will be below this quick video. ENJOY :)

Teriyaki Chicken Recipe

     -1 ~1lb package of Chicken Thighs (you can sub chicken breast for lower cal/lower fat)

     -1/2 cup Soyaki

Place the Chicken Thighs in a ziploc bag and pour in enough soyaki to fully coat the chicken ~1/2 cup. Make sure the chicken is evenly covered and stick it in the fridge to marinade for 2hrs - overnight. Preheat oven to 425 degrees. Cook chicken for 30 mins, flip, and cook for 30 more minutes.

Cauliflower Fried Rice

     - 1 cup - Cauliflower (you can find either fresh or frozen cauliflower rice at trader joes, if you don't live by a TJs, there is a recipe for making cauliflower rice at the end of this post)

     - 1/2 cup - Chopped Carrots

     - 1/2 cup - Broccoli

     - 1/2 cup - Onions

     - 1/2 cup - green onions

     - 2 - Cloves of garlic

     - 1 egg + 1 egg white

     - 1 tbsp - Sesame Oil

     - 2 tbsp - Soy Sauce

     - 1 tbsp - Sesame Seeds

    Directions

    Heat a skillet on medium heat. Add 1 tbsp of sesame oil to the heated pan and saute the onions,     carrots, garlic and broccoli for 5 min. Add the cauliflower rice and cook for 5 more min. Beat         the egg and the egg white in a bowl. Push all ingredients to one side of the pan and add the           beaten eggs. Once the eggs are scrambled, mix them in and top the rice with soy sauce,                 sesame seeds, and green onions.

Note: my friends make fun of me for all of the different ingredients I use to cook, but I've come to learn that the smallest ingredients can make the biggest difference. If you substitute the sesame oil with any other oil, the dish will not taste the same. Also, if you don't add the sesame seeds, the dish will not taste the same. If you're not buying it, ask yourself if a sesame seed bagel tastes the same as a plain bagel...the small details matter sometimes :)