Rice Cake Toast

Instead of bread, we are making toast using rice cakes!! Strange idea right, but it works!

If you are looking to cut some carbs out of a meal, rice cakes is the way to go! These rice cakes contain about 8 grams of carbohydrates per cake, which is great compared to regular sliced bread. I guess you could say this is the greatest things since sliced bread…Haha…

Okay, so let’s get serious. If you are planning to make this recipe, I recommend toasting your rice cakes for about 5-7 minutes. This will make them extra crispy. Also, this recipe is very versatile. Don’t have pecan butter? No problem! You can use whatever nut butter you have on hand. For the savory option, you can pretty much add any vegetable to your liking. I always just use what I have in the fridge.

Today, I used a mixture of organic baby spinach, diced white onion, and a diced carmen Italian pepper. Additionally, parmesan cheese pairs great with baby spinach, so I definitely recommend this combination! Again though, use what ever cheese you like best!

Recipe below:

INGREDIENTS

Pecan butter with chocolate chips:

  • 1 rice cake
  • 2 tbsp pecan butter (or any nut butter of your choice)
  • handful of dark chocolate chips

Spinach parmasean egg scramble:

  • 1 rice cake
  • 2 eggs
  • handful of baby spinach leaves
  • 1/4 cup diced white onion
  • 2 tbsp diced carmen pepper
  • 1/4 cup grated parmesan cheese
  • 1 tsp red pepper flakes
  • coarse ground pepper (to taste)

INSTRUCTIONS

For Spinach parmasean egg scramble:

  1. Place rice cakes in your toaster oven for about 5-7 mins.
  2. While rice cakes toast, sauté white onion and carmen pepper in olive oil or smart balance butter for about 2-3 mins (until onions are golden brown).
  3. Add baby spinach to the skillet, and cook on medium-low until wilted.
  4. While veggies cook, beat 2 eggs, parmesan cheese, and black pepper in a bowl. Add this to veggie mixture.
  5. Scrambled until desired consistency, Top with red pepper flakes, and serve on rice cake!

For Pecan Butter with Chocolate Chips:

  1. Place rice cakes in your toaster oven for about 5-7 mins.
  2. Remove from oven, and add your nut butter.
  3. Top with chocolate chips, and enjoy!

Peanut Butter Chocolate Energy Bites

Because who doesn’t LOVE a little extra energy to fuel their busy day??? I know I do!

These energy bites are great for an on-the-go snack, or you could even use them as a pre-workout!

These no-bake energy bites are PACKED with feel-good ingredients including natural old fashioned rolled oats, peanut butter, dark chocolate chips, dried cranberries, local honey, and ground flax seeds. You will LOVE every bite!

To make energy bites, simply…

  1. Stir everything together. Stir all of your ingredients in a large mixing bowl until thoroughly combined.
  2. Chill. Cover your bowl with plastic wrap, and chill in the refrigerator for1-2 hours.
  3. Roll into balls. I usually roll these out into 1-inch balls.
  4. Serve. Enjoy immediately! These can be stored in a sealed container in the refrigerator for up to 1 week, or freeze for up to 3 months.

NUTRITION

  • Serving Size: 1 ball
  • Calories: 163
  • Sugar: 15.9g
  • Sodium: 16mg
  • Fat: 7.6g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24.2mg
  • Fiber: 2.1g
  • Protein: 3.2g
  • Cholesterol: 0mg

Blueberry Almond Oats

I love oatmeal and blueberries, so why not combine both???

This simple recipe is loaded with FLAVOR and NUTRIENTS that you’ll love. Blueberries contain antioxidants which help fight off free radicals. Also, blueberries help to reduce Oxidative DNA damage which help to protect against aging and some cancers. One of my favorite health benefits about blueberries is that they can help reduce reduce muscle damage after a vigorous workout.

I could go on and on about all the health benefits that blueberries have, but lets get to the best part, the RECIPE!

Recipe below:

INGREDIENTS:

  • 1/3 cup steel cut oats
  • 1 1/4 cup unsweetened almond milk
  • 1/3 cup fresh blueberries 
  • 1/4 cup sliced almonds (toasted)
  • 1 tsp pure vanilla extract
  • 1 tbsp coconut whip 
  • 1/2 tbsp ground flax seeds

INSTRUCTIONS:

  1. Cook your oats in the almond milk and vanilla extract according to the package instructions. 
  2. While oats cook, you can toast your almonds in the oven at 400° for about 5 mins. Be sure to keep an eye on them because they will burn quickly. 
  3. Combine all toppings and enjoy!

☀️ Happy Sunday! ☀️ 

Keep reading for Nutrition Facts

NUTRITION

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 13.7g
  • Sodium: 136.3mg
  • Fat: 25.2g
  • Saturated Fat: 3.3g
  • Trans Fat: 0g
  • Carbohydrates: 61.9g
  • Fiber: 13.7g
  • Protein: 15.5g
  • Cholesterol: 0mg

If you make this Blueberry

If you mad this Blueberry Almond Oatmeal recipe, please be sure to leave a like and a comment below. Your feedback means so much to me, and I always loving hearing from you all. Have a healthy week!

ZUCCHINI MAC AND CHEESE WITH CHICKPEA PASTA

I can’t even put into words how GOOD THIS DISH IS!!! Mac and cheese is probably my favorite food on earth, so I had to find a way to incorporate some good ole’ veggies into it.

This Zucchini Mac and Cheese with Chickpea Rotini is so CREAMY and CHEESY! Each serving is loaded with 11.5 grams of protein 8.1 grams of fiber!  There is also NO PRESERVATIVES and ZERO ADDED SUGAR!!

Here’s some fun facts about zucchini and chickpeas!

  1. Zucchini is high in antioxidants which help to fight off free radicals and decrease inflammation.
  2. Chickpeas are loaded with protein which help to build muscles. They also contain a good amount of zinc which help to boost the immune system.
  3. Zucchini is great for healthy digestion because it contains water, soluble fiber, and insoluble fiber.
  4. Chickpeas are low in saturated fat and cholesterol free.
  5. Zucchini is low carb. There are only about 3 grams of carb per cup of zucchini which is great for those trying to lower their carb intake.
  6. Chickpeas help regulate blood sugar because they digest slowly without spiking blood glucose levels.
  7. Zucchini promotes healthy eyes too! It contains Vitamin C and beta-carotene which are two important nutrients for eye health.
  8. Chickpeas help protect your skin. The manganese found in chickpeas acts as a natural sunblock and protect your skin from UV rays.
  9. Zucchini also boosts energy because it contains B-vitamins.

Recipe from https://www.ambitiouskitchen.com/zucchini-mac-and-cheese/

As always, if you make this Zucchini Mac and Cheese with Chickpea pasta, please be sure to leave a comment and a star rating below. I always love hearing feedback from you all!

Ingredients

  • 10 ounces dry pasta shells (gluten free if desired)
  • 2 tablespoons butter
  • ¼ cup whole wheat pastry flour (or sub regular flour or GF all purpose flour)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 1/2 cups unsweetened cashew milk, almond milk or regular milk (from the carton or homemade if you prefer)
  • 1/4 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 6 oz sharp cheddar cheese (about 1 ½ cups shredded cheddar cheese)
  • 1 1/2 heaping cups shredded zucchini that’s been squeezed of excess moisture with a paper towel

For topping:

2 oz sharp cheddar cheese, shredded and reserved for the topping (or about ½ cup shredded cheddar cheese)

Instructions

  1. First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
  2. While the noodles are boiling, make a slurry: In a large oven safe skillet or pot add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often, until the sauce thickens up similar to a gravy. Stir in garlic powder, onion powder, salt and LOTS of freshly ground black pepper.
  3. Next add in 6 ounces (or about 1 ½ cups) of shredded sharp cheddar cheese and stir until completely melted. Finally fold in cooked noodles and shredded zucchini. Taste and add more salt and pepper, if desired.
  4. OPTIONAL BUT RECOMMENDED: Top mac and cheese with 2 ounces of shredded cheddar cheese. At this point you can either serve the mac and cheese as is and just fold in the extra cheddar you just added, or remove from heat and place under the broiler for 1-2 minutes or until cheese is bubbly and slightly golden. Serves 4 as a main, 6 as a side dish.

NUTRITION

  • Serving Size: 1/4 of recipe
  • Calories: 261
  • Sugar: 2.8g
  • Sodium: 112.1mg
  • Fat: 9.4g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 37.7g
  • Fiber: 8.1g
  • Protein: 11.5g
  • Cholesterol: 0mg

HOMEMADE FRESH SALSA

Hello friends!

This salsa is all that and a bag of chips (tortilla chips that is… pun definitely intended).

Salsa is a great addition to your favorite enchiladas, tacos, fajitas, or even a quick side dish for breakfast. You’ll fall in love with how easy this recipe is to make. It’s packed with traditional ingredients such as tomatoes, onions, jalapeños, and cilantro.

If you try out this salsa recipe, please leave a comment below. It makes my day to hear from you all!

NGREDIENTS

  • 1 1/2 pounds fresh tomatoes
  • 1 bundle cilantro
  • 1/4 cup red onion
  • 1 jalapeno
  • Juice from 1/2 lime (about 2 tbsp)
  • Sea salt (to taste)

INSTRUCTIONS

  1. Thoroughly wash all fresh ingredients.
  2. Chop red onion in a food processor until it is finely diced.
  3. Add remaining ingredients to the food processor, and pulse until desired consistency.
  4. Add in additional amounts of any ingredient to meet taste preferences.

NUTRITION

  • Serving Size: 1/8 of recipe
  • Calories: 15
  • Sugar: 0.2g
  • Sodium: 75mg
  • Fat: 0.2g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 2.7g
  • Fiber: 0.2g
  • Protein: 0.5g
  • Cholesterol: 0mg

Chocolate Covered Peanut Butter Truffles

Okay, so let’s just face it. I am a candy addict. I can’t help it because candy is just SO DANG GOOD. Everyone has their own comfort food, and this just happens to be mine. I could literally eat an entire bag of candy if I allowed myself too. It’s just that addicting!!!

So here’s the good news. Comfort food, or any food for that matter, does not have to be necessarily “bad” for you. I have found many tips and tricks to recreate food with healthier ingredients, and the best part is that it still tastes good! You really can’t go wrong with that.

To put it into perspective for you, try switching out milk chocolate for dark chocolate. Dark chocolate is lower in sugar (by about half per serving if you’re counting), and it also contains more fiber, antioxidants, and minerals. I have switched out several ingredients for healthier options, and WOW has it made a BIG DIFFERENCE!

This recipe is also gluten free and completely vegan 🙂

Below, you will find a mouth watering truffle recipe that I hope you will absolutely love!

As always, leave comment below if you tried this recipe out! I always, always, ALWAYS love to hear from you all!

Ingredients

For Truffles

  • 1/4 cup natural creamy peanut butter
  • 1/3 cup pure maple syrup
  • 1/4 tsp vanilla extract
  • 2/3 cup + 2 tbsp gluten-free oat flour (this can be made with regular rolled oats in the blender)

For Chocolate Coating 

  • 1/2 cup vegan chocolate chips (sub regular for non-vegan)
  • 1/2 tbsp coconut oil
  • flaky sea salt (optional)

Instructions

  1. In a medium bowl, cream together maple syrup, peanut butter, and vanilla extract until smooth. 
  2. Add oat flour to peanut butter mixture and mix until thoroughly incorporated. 
  3. Form truffle batter into balls (about 12) and place in freezer for 20 minutes to firm up. While truffles are firming in the freezer, prepare chocolate mixture by incrementally microwaving coconut oil and chocolate chips until smooth.
  4. Remove truffles from freezer and place into chocolate mixture, thoroughly coating each truffle in the chocolate. 
  5. Once all truffles have been coated in chocolate, place in freezer for 20 minutes until chocolate has hardened. 
  6. Remove from freezer and sprinkle with flaky sea salt. Enjoy. Store in freezer. (These taste best at room temp).

NUTRITION

  • Serving Size: 1 ball
  • Calories: 123
  • Sugar: 7g
  • Sodium: 27.2mg
  • Fat: 7.6g
  • Saturated Fat: 1.9g
  • Trans Fat: 0g
  • Carbohydrates: 14.6g
  • Fiber: 2.4g
  • Protein: 3.2g
  • Cholesterol: 0mg

Avocado toast AND Blueberry almond butter toast

SAVORY OR SWEET???… I can NEVER decide, so why not pick both?!

Toast is such a versatile food because you can literally put anything you desire on it!

This recipe a great option for breakfast, and it is SO SIMPLE TOO!

Follow the recipes below for a slice of pure joy!

As always, leave a comment below if you tried this recipe out! I always love hearing from you all. 🙂

AVOCADO TOAST INGREDIENTS + INSTRUCTIONS:

You will need 1 slice of sourdough, 1/3 of an avocado, a fried or poached egg, and cracked pepper for taste.

Toast your sourdough, mashed your avocado, and fry or poach your egg. Combine and top with cracked pepper. So easy, right?? ENJOY!

BLUEBERRY TOAST INGREDIENTS + INSTRUCTIONS:

You will need 1 slice of sourdough, 1/3 cup fresh blueberries, 2 tbsp crunchy or creamy almond butter, and about 1 tbsp of local honey.

Toast your sourdough, spread your almond butter onto the toast, and top it with fresh blueberries. Top with a drizzle of honey for a touch of sweetness! ENJOY!

BANANA BREAD OVERNIGHT OATS

Are you craving banana bread, but you don’t have the time or ingredients to make it?

Are you always on-the-go and need a quick, but also healthy, breakfast to grab-n-go?

Are you looking for a simple, non-expensive recipe to whip up the night beforehand for the kids?

I have the answer to all of those questions!

Overnight oats are a great because you can make them the night before, and the keep for up to 5 days in the refrigerator. Also, oatmeal is incredibly nutritious! Oatmeal is whole grain, fiber-rich, and loaded with antioxidants. Oatmeal is also great for weight management because it keeps you full longer! There’s so many benefits to oats, so this recipe is perfect for you!

Oh yah, and did I mention this one TASTES JUST LIKE BANANA BREAD? Thats just a small bonus to all the health benefits of oatmeal.

I hope you enjoy this recipe as much as I did! If you gave it a try, please leave a comment below. I always love hearing from you all. 🙂

INGREDIENTS

  • 2 bananas, mashed
  • 1 cup old fashioned rolled oats
  • 1 cup unsweetened almond milk (or your favorite milk)
  • 1/2 cup plain Greek yogurt (or coconut yogurt)
  • 1 teaspoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • pinch of sea salt
  • pinch of cinnamon (optional)
  • 1–2 Tablespoons walnuts
  • toppings: coconut whip cream, greek or coconut yogurt, more banana slices, maple syrup, nut butter

INSTRUCTIONS

  1. Combine all ingredients (except the walnuts) in a container and stir until well incorporated. Seal with a lid and place in the fridge overnight (2 hours minimum).
  2. Remove from the fridge in the morning and stir. These can be served cold or warm. Warm up in the microwave for 45 sec – 1 min if desired.
  3. Top oats with walnuts and any other toppings you like.
  4. Overnight oats will keep for up to 5 days in the fridge in an airtight container.

NUTRITION

  • Serving Size: 1 serving with walnuts
  • Calories: 318
  • Sugar: 14.1g
  • Sodium: 405.3mg
  • Fat: 14.9g
  • Saturated Fat: 1.1g
  • Carbohydrates: 40.9g
  • Protein: 7.4g
  • Cholesterol: 0mg

Flourless Zucchini Muffins

Hey everyone! I hope you are having a wonderful Wednesday.

I am so excited to share this recipe with you because it is one of my all time favs! Not only is this recipe made with wholesome, healthy ingredients, it is also COMPLETELY FLOURLESS! I used almond butter in place of the flour, which is honestly one of the best substitutes ever. These muffins turned out so fluffy, decadent, and tasty!

On top of being flourless, let’s talk about all the health benefits that almond butter has to offer.

  1. Great source of Vitamin E, riboflavin, phosphorus, magnesium, and copper,
  2. Almond butter contains fiber, protein, and monounsaturated fat, this ingredient is HEART HEALTHY!!
  3. Low calorie, great for weight loss.

This recipe is as easy as one, two, three! Combine the ingredients together, scoop the batter into a muffin pan to bake, and ENJOY!

As always, please leave a comment below or like this post! It truly makes my day everytime I hear from you all.

Recipe is below:

INGREDIENTS

  • 1 cup grated zucchini
  • 1 cup creamy almond butter
  • 1/4 cup maple syrup or honey
  • 3 eggs, beaten
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup chocolate chips + more for topping

INSTRUCTIONS

  1. Preheat oven to 350°F and prepare a muffin tin by spraying well with cooking spray or line the tins with paper.
  2. Measure 1 cup of grated zucchini then wrap the zucchini in paper towels (or a kitchen towel) and squeeze out as much liquid as possible. Discard liquid.
  3. Add zucchini, almond butter, maple syrup, eggs, cinnamon, vanilla, baking powder and salt to a medium mixing bowl. Mix until well combined and then gently stir in chocolate chips.
  4. Fill each muffin cavity about ¾ full with the muffin mixture. Top with extra chocolate chips, if desired.
  5. Bake for 20-23 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. If they’re sticking at all, use a butter knife to go along the rim of the muffin tin to help you detach the muffin from the tin and get them out in one piece.
  6. Muffins are always best fresh, but these will keep airtight in the fridge for about 5 days, or in the freezer for up to 4 months.

NUTRITION

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 5g
  • Fat: 14.5g
  • Carbohydrates: 13.5g
  • Sodium: 122.3g
  • Fiber: 4.6g
  • Protein: 5.5g

Summer Zucchini Squash & Tomatoes Sauté

Super EASY, Super FAST, & Best of all… Super Healthy!

This simple side dish is the perfect summer trio! Fresh from the garden zucchini, squash and cherry tomatoes make this dish so vibrant and flavorful.

This recipe can also be considered KETO friendly because it has only 5.5 grams of carbohydrates per 1.5 cup serving.

This easy sautéed side dish can be made in ONE skillet, so you won’t have much of a mess to clean up when you’re finished. It really doesn’t get any better than that 🙂

Recipe is below. As always, leave a comment below or like this post! I always love hearing from you all!

INGREDIENTS

  • 1 Tbsp olive oil
  • 1 Tbsp butter (I use Smart Balance)
  • 12 oz . zucchini (about 2 medium), diced into 1/2-inch pieces
  • 12 oz . yellow squash (about 2 medium), diced into 1/2-inch pieces
  • 1 1/2 cups grape tomatoes
  • 3/4 tsp Italian seasoning
  • 1 tbsp minced garlic
  • Salt and freshly ground black pepper
  • 1/2 cup finely shredded parmesan cheese

Instructions

  1. Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and sauté 4 minutes. 
  2. Add in tomatoes, then evenly sprinkle in Italian seasoning, minced garlic, and season with black pepper to taste.
  3. Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 – 5 minutes longer. 
  4. Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.

NUTRITION

  • Serving Size: 1.5 cup
  • Calories: 165
  • Sugar: 3.1g
  • Sodium: 175.9mg
  • Fat: 13.2g
  • Saturated Fat: 5.1g
  • Trans Fat: 0g
  • Carbohydrates: 5.5g
  • Fiber: 1.1g
  • Protein: 4.8g
  • Cholesterol: 0mg
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