May 30, 2017

My Breakfasts Lately

I am a breakfast eater. I’ve always liked breakfast. And actually if I’m being honest, there are times I have 2 breakfasts- morning and mid-morning. I always think it’s interesting to learn about the inner-workings of someone’s schedule, day, lifestyle, etc, and food is one of those areas so I thought I would share with you my breakfasts as of late. Because I don’t know about you, but I am a creature of habit so usually my phases consist of a few things on repeat, minus the occasional surprise here and there.

But I also want to hear from you!

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May 9, 2017

Whole Wheat Chocolate Chip Muffins

Before I share this kid-approved (and quickly devoured) recipe, which ::disclaimer:: has a mix of healthy goodness but also sugar- there’s a balance- you’ve been warned, I want to share a big thank you to The Bakers for hosting me online last night!

Our live facebook interview was so fun and even though I usually feel comfortable public speaking in front of a live audience and doing live facebook/IG videos solo, this was my first live interview on facebook with other people! Online. I enjoy public speaking and even though I’ve done many presentations in front of large groups before (like hundreds of people), I still always get butterflies. Every time. So last night I got those butterflies too (even though I was only talking to two people, hello INTERNET)… but afterwards I was so happy that I did it! It’s that feeling of trying something new with courage, when you could’ve easily skipped the opportunity. So I’m thankful for The Bakers- I had a lot of fun!

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March 21, 2017

3 Minute Egg Breakfast

If there’s one thing I love- it’s a quick, healthy breakfast. Honest moment- I make this for myself 2-3 times a week because it’s so convenient and then I’ll modify it slightly each time due to personal preference (plain vs. different add in’s).

Are there times I don’t feel like making scrambled eggs in a skillet and then cleaning the pan? Yes. #honest.

I will admit, I have a healthy love affair with eggs- however you cook them. So I like to entertain different ways to eat eggs, hence sharing one way last week. Eggs are a very simple, healthy protein and it can be easily jazzed with other nutrients to start the day. That’s what this recipe does, so let’s get right to it…

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March 15, 2017

What’s for Breakfast: Healthy, Versatile, Easy Egg Cups

Want a healthy breakfast on the go? This is it! And it’s EASY!

I made these  a few days ago and it has served as my breakfast (or part of my breakfast) every day this week so far. So easy.

Now it may look like all of these egg cups are on my plate to eat in one sitting. Ha! Uh, no. I took them out of the pan to cool. But I did have a few.

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February 28, 2017

Strawberry Galette

Last week we had some lovely friends come over to our house for the first time for dinner. We could have paid for a babysitter to come over and then the four of us adults could have gone out to dinner for adult conversation- Certainly, and sometimes we do get the infamous babysitter. But this time we stayed home- cozy, sweats, and real life- and we made create-your-own-fajitas. Mmmm. But this is the EASY, 5- minute dessert I made for all of us that evening. Then I made it again over the weekend because I couldn’t stop thinking about it.

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February 9, 2017

Banana & Cranberry Baked Breakfast Bites

A couple months ago my friend Rachel sent me a recipe that she uses to make breakfast “cookies,” especially for her kids on busy mornings. And we allll know the need and desire to have something as a grab-n-go while you are heading out the door- especially in the mornings.

Side note: There’s a few things you should know about me…

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January 16, 2017

Almond Banana Overnight Oats

Hello Monday!

I’m thankful there are no classes today because thank you MLK Jr.! We thank you for being courageous, being a light of love in the world, and choosing to be brave. It’s another reminder for us to be love and see love, because there really is so much love around us.

Let’s get to a few random things first-

This morning there is ice everywhere outside here in the midwest. Thankfully we went grocery shopping yesterday because we were lacking many essential ingredients to create or eat anything. (Note: this was a family grocery trip, which we all know can be eventful with multiple opinions, potential of losing people, and random conversations. We only backtracked through the store once, so I call that a success) We’ll be staying inside today. So if you need to go outside- well, just see if you can stay inside.

Also yesterday the kids had swim lessons and then we watched those two crazy games of football. I mean, we mainly watched the Cowboys game because there just wasn’t enough energy or oxygen to fully invest in another game in the same way. We wore our Cowboys shirts in support and we had hope until the very end. The very end. Oy vey.

So today starts a new day.

An Almond Banana Overnight Oats day!

If you follow me on instagram, you saw that I posted a picture of it this week. While overnight oats are obviously designed for breakfast, I personally have taken a liking to them for lunch as well. Why? Well lunch time is when I’m usually multitasking way too much and when this is available, it’s one less thing to think about. It’s already prepared, it’s healthy and it can be portable.

The origins of this recipe came from the kids cooking class at our local Hy-Vee. (Note: this is not a sponsored post). The class was excellent and I will share more about that soon too (things to look forward to this week!)

However the original recipe has been modified. Here’s what I did.

Almond Overnight Oats

Serves 1

Ingredients:

1/2 cup of almond milk (I used unsweetened)

2 1/2 teaspoons of chia seeds (I used the dark seeds)

1 teaspoon flax seeds

2 Tablespoons of almond butter

1 Tablespoon of maple syrup

1/2 cup of rolled oats

*Sliced bananas and sliced almonds for topping

Process:

Mix milk, chia seeds, flax seeds, and almond butter together. It doesn’t have to be full mixed, because it’ll be hard to do. Then add maple syrup and oats. Fully submerge oats in milk.

Seal container with an air tight lid and store in frig for at least 6 hours.

When ready to serve, stir and combine ingredients. Add sliced bananas and almonds on top before eating.

Delicious! Enjoy!

 

Note: This is what I’m eating for breakfast this morning. I was so excited to share this with you this morning that I prepped some last night.

See you here tomorrow!

November 30, 2016

Healthy Pumpkin Banana Muffins

I always like to use up ingredients, produce and refrigerated items I have so I don’t have to throw them away. Two ingredients I had were 2 very ripe bananas and about a cup of a can of pumpkin puree. I enjoy baking so I wanted to make a healthy, baked good.
I merged a few of my go-to recipes together and I created this. This is a perfect to-go recipe and it makes two dozen muffins, so therefore PLENTY to freeze for later. If I know I’m going to have a busy morning, I’ll take out a little freezer bag from the freezer with several frozen muffins inside so it can thaw overnight. In the morning I’ll just heat up a couple in the microwave for a moment, and sometimes I’ll add a little peanut butter or nut butter.  
This recipe has some major power houses: almond flour. oats, pumpkin, cinnamon, bananas and walnuts. It’s a win win for health and they are good too. 
Ingredients:
2 c. almond flour
3/4 c. steel cut, quick oats
1/4 c. quick oats
2 t. cinnamon
1/2 t. nutmeg
1 t. baking soda
1/2 t. fine sea salt
1/2 c. walnuts, chopped (optional, but encouraged)
1/2 c. chocolate chips (optional, but encouraged- because CHOCOLATE. 
I used 70% cocoa chocolate chips)
3 eggs, beaten
1 c. pumpkin puree
1-2 mashed bananas
6 T melted unsalted butter
1/2 c. maple syrup
1 t. vanilla extract
Directions:
Preheat oven to 350 degrees. Line muffin tins with liners.
One one bowl, mix together the almond flour, all oats, cinnamon, nutmeg, baking soda, salt, walnuts, and chocolate chips.
In another bowl, mix together eggs, pumpkin, bananas, butter, maple syrup, and vanilla extract.
Add wet ingredients to the dry ingredients. It’ll be a thicker consistency. Fill muffin liners 3/4 full and bake for 25 (or 30) minutes.

November 26, 2016

The Nutritious Life: “The Healthiest Grain -free Morning Glory Muffins”

I really enjoy baking. But that doesn’t mean I have to give up an interest in baking if I also want to eat healthy! If anything, I feel even better when I bake because I know I’m creating items that can fuel my body with wholesome foods. I typically explore grain free recipes, sometimes gluten free recipes by accident, and many many recipes that are free of refined sugars. Grain free and refined sugar free recipes are most common for me.

So this recipe was excellent. If you don’t follow Keri from Nutritious Life, you should. She’s knowledgeable, passionate, and she continues to grow as an entrepreneur.

You can find the recipe HERE. It’s grain free with the use of pumpkin, coconut, and almond flour. They were moist and delicious. And my kids liked them when they came right out of the oven. I ate them for days.

The one adjustment I would make would be to use my food processor for the coconut to make the coconut a little smaller- just personal preference, not a deal breaker. I subbed craisins for raisins too.

Don’t they look pretty? I also added mini chocolate chips on top because, umm, I wanted to. 
These are really good- you should try them. 
And Keri- keep up the great work!!
August 17, 2016

No Bake Energy Balls

Man, I love a good no bake energy ball recipe. And goodness, there are so many variations. Here is one of my go-to options…

Why?

  1. No bake. Hello?
  2. Convenient
  3. Travel well for roadtrips, in a cooler
  4. A smarter sweet treat than other options
  5. Portion control
  6. Kid friendly- for eating and making together
  7. Could store in freezer
  8. Snack? Breakfast? Dessert? Sure!
Ingredients:
1 c. rolled oats (I usually use regular, but in a pinch I have subbed in for steel cut oats- just used less)
1/2 c. mini semi sweet chocolate chips
1/2 c. flax seed (preferably ground, however I have used whole)
1/2 c. peanut butter (I prefer almond butter, personally. However whatever your family prefers is best. Crunchy/creamy? Doesn’t matter. Heck, Use cashew butter!)
1/3 c. honey (In a pinch when I didn’t have honey- gasp!- I used maple syrup)
1 t. vanilla extract
Combine everything. Form little balls. Arrange on baking sheet in freezer for 1 hour to set.
Optional:
After rolling your balls, you could roll them in sprinkles, coconut, nuts, etc, for jazz. 🙂
Enjoy!
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