Healthier Fettuccine Alfredo

Hello friends! I hope you are all having a healthy and safe weekend!

I am so excited to share this recipe with you all because I know that you are going to LOVE this healthier version of Fettuccine Alfredo.

To start with, I used the brand, Barilla, for the fettuccine noodles. I think Barilla is a great brand to use because their noodles have a low glycemic index, and their ingredients are all NON-GMO.

Next, I substituted unsweetened almond milk for cow’s milk. This swap is great for those who are lactose-intolerant, and there are only about 1.1 grams of carbohydrates per serving versus 12.2 grams in cow’s milk

I also compared the macros of this recipe to Olive Garden’s recipe, and the numbers are SHOCKING! Below are the results:

NUTRITION for Olive Garden Recipe

  • Serving Size: About 2 cups
  • Calories: 1310
  • Sugar: 5g
  • Saturated Fat: 55g
  • Trans Fat: 2g
  • Total Fat: 90g
  • Cholesterol: 285mg
  • Sodium: 1210mg
  • Carbohydrates: 95g
  • Protein: 30g

NUTRITION

  • Serving Size: About 2 cups
  • Calories: 429
  • Sugar: 3g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Total Fat: 12.4g
  • Cholesterol: 18.3mg
  • Sodium: 501.3mg
  • Carbohydrates: 61g
  • Protein: 17.8g

Now you can enjoy this delicious pasta with zero guilt! Recipe is below:

INGREDIENTS

  • 1 lb fettuccine or pasta of choice (I used the brand Barilla)
  • 2 tablespoons olive oil
  • 4-6 garlic cloves, minced
  • 1/4 cup all-purpose flour (unbleached)
  • 1 1/2 cups low sodium chicken broth
  • 1 1/2 cups unsweetened almond milk
  • 1 tsp EACH onion powder, dried basil dried parsley
  • 1/2 teaspoon salt
  • 1/4 -1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 cup shredded mozzarella cheese

INSTRUCTIONS

  1. Cook pasta al dente according to package directions, in slightly salted water.
  2. Meanwhile, heat olive oil in medium saucepan over medium-low heat. Add the garlic and sauté for 30 seconds. Sprinkle in flour and cook while stirring for 3-5 minutes, or until raw flour smell is gone, then turn heat to low. Slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in spices and continue to simmer until slightly thickened, stirring occasionally.
  3. Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted. As soon as cheese is melted, remove from heat.
  4. When pasta is al dente, drain and immediately combine with Alfredo sauce, stirring until well combined. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
  5. Top with fresh parsley if desired.

As always, leave a comment below. I love hearing from everyone!

Chocolate Chip Banana Loaf Cake

Hey guys! Here, I have brought a you a recipe you cannot resist! This chocolate chip banana loaf cake is gluten-free, dairy-free, and refined sugar free. It’s so good, you won’t even miss all that added sugar!

You won’t be able to resist it’s fluffy, yet moist texture! Perfect for a snack or even a breakfast side!

As always, leave a comment below if you gave it a try!

Recipe below:

Ingredients

  • 1.5 very ripe bananas
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted & cooled
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups almond flour 
  • 1/2 cup gluten-free oat flour (you can use gluten-free oats and process them in a food processor or blender.)
  • 1 tsp baking soda 
  • 1/3 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees and grease a loaf pan with coconut oil. 
  2. In a medium bowl, mash ripe bananas. 
  3. Beat eggs and add to bowl with mashed banana. Mix together until smooth. 
  4. Add maple syrup and vanilla extract to banana mixture and stir to combine,
  5. Add melted and cooled coconut oil to wet mixture and stir until incorporated. 
  6. In a separate bowl, whisk together almond flour, oat flour, and baking soda. 
  7. Combine wet and dry ingredients. Careful not to over-mix, fold together until thoroughly combined. 
  8. Fold in chocolate chips.
  9. Transfer batter to greased loaf tin. Add more chocolate chips on top. 
  10. Bake in the oven at 350 degrees for 35-40 minutes until toothpick or fork inserted in center comes out clean. Middle of banana bread should be cakey & moist! Serve and enjoy!

NUTRITION

  • Serving Size: 1 slice
  • Calories: 232
  • Sugar: 5.5g
  • Sodium: 149.9mg
  • Fat: 15.1g
  • Saturated Fat: 1.8g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 21.8g
  • Fiber: 4.6g
  • Protein: 5.1g
  • Cholesterol: 41.3mg

Air Fryer Asian Chicken with Fried Rice

Hello everyone! Welcome back to my page.

Sometimes it may be difficult to eat your favorite foods and be healthy at the same time. Well, I have switched out some key ingredients and cooking techniques that will make this dish healthier than you’d think!

First, I cooked the chicken in the air fryer, which gets rid of all that extra grease from frying. Next, I used coconut aminos instead of soy sauce. Coconut aminos has 45 PERCENT less sodium than regular soy sauce. (Soy sauce has 879mg/TBSP, coconut aminos has 480mg/TBSP). Also, coconut aminos are loaded with 17 amino acids and they are low in glycemic index. You just can’t go wrong with this switch.

Additionally, I used brown, whole grain rice instead of regular white rice. Brown rice is considered to be low in glycemic index as well, and the fiber in it aids with digestion and lowers cholesterol.

These simple switches will help make your favorite dish one you will not have to feel guilty for. The recipe is below. As always, leave a comment if you tried this out or have any questions!

Ingredients

Chicken

  • 4-5 Large Boneless, Skinless Chicken Breasts
  • 1/2 Cup Cornstarch (or Potato Starch)
  • Olive Oil Spray

Sauce

  • 1/4 Cup Coconut Aminos
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Orange Juice
  • 5 Tsp Hoisin Sauce or Gluten-Free Sauce
  • 1/2 Tsp Ground Ginger
  • 1 Garlic Clove, Crushed
  • 1 Tbsp Cold Water
  • 1 Tbsp Cornstarch
  • 2 Tsp Sesame Seeds (optional!)

Ingredients:

Rice

  • 1 cup Brown, Whole Grain Rice
  • 1 3/4 cup Chicken Broth (or Water) 
  • 3 tsp Sesame Oil
  • 2 Eggs
  • 1/3 cup Shoestring Carrots
  • 1/3 cup Frozen Peas
  • 1/4 cup Green Onion, sliced
  • 1/3 cup Fresh Bean Sprouts
  • 3 Tbsp Coconut Aminos
  • 1/2 tsp Ground Mustard
  • 1/2 tsp Minced Ginger
  • 1 tsp Minced Garlic
  • 2 tbsp Molasses

For Chicken:

Instructions

  1. Cut the chicken into cubed chunks, then toss in a bowl with Cornstarch or Potato Starch. Use enough to coat the chicken evenly.
  2. Place in the Air Fryer and cook according to your Air Fryer Manual for chicken. (Note – I cooked ours on 390* for 30 Minutes, 15 minutes on each side.) Once the chicken is in the air fryer, coat it with olive oil cooking spray, coat it again if needed about 1/2 way through the cook time.
  3. While the chicken is cooking, in a small saucepan, begin to make the sauce.
  4. Add the coconut aminos, brown sugar, orange juice, hoisin sauce, ground ginger, and garlic to the saucepan on medium-high heat. Whisk this well to mix it up.
  5. Once the sugar has fully dissolved and a low-boil is reached, whisk in the water and the cornstarch. (The sauce will only take about 5 minutes to cook on the stove, then an additional 5 minutes to thicken.)
  6. Mix in the sesame seeds (if using).
  7. Remove from heat and let the sauce set aside for 5 minutes to thicken.
  8. Once the chicken is done, remove from the air fryer and coat with the sauce.

For rice:

INSTRUCTIONS:

  1. Heat chicken broth (or water)  in sauce pan to boiling
  2. Add rice and turn down to simmer for 15 minutes until liquid is gone and rice is fluffy
  3. While rice is cooking, whisk together coconut aminos, mustard, ginger, garlic and molasses and set aside 
  4. Once rice is ready remove from heat
  5. Place stir fry pan on heat and add 1 tsp of sesame oil 
  6. Crack eggs into pan and scramble in pan 
  7. Once eggs are scrambled, add 1 tsp sesame oil to pan 
  8. Add carrots, green onion, peas and bean sprouts – stir fry for 3-4 minutes
  9. Add remaining tsp of sesame oil and rice and stir fry for 3-4 minutes
  10. Spread rice around pan evenly, and add coconut aminos mixture to pan. Stir fry 3-4 mins.
  11. Serve and enjoy!

NUTRITION FOR CHICKEN

  • Serving Size: 1 cup
  • Calories: 261
  • Sugar: 17.5g
  • Sodium: 914.4mg
  • Fat: 2.4g
  • Saturated Fat: 3.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 36.4g
  • Fiber: 0.2g
  • Protein: 21.6g
  • Cholesterol: 57.6mg

NUTRITION FOR RICE

  • Serving Size: 1 cup
  • Calories: 273
  • Sugar: 8.7g
  • Sodium: 543mg
  • Fat: 8.7g
  • Saturated Fat: 1.4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 39.9g
  • Fiber: 3.2g
  • Protein: 7.2g
  • Cholesterol: 74.4mg

Banana Bread Freezer Cookies

Are you trying to make healthy decisions, but that sweet tooth keeps getting in the way? Well, I have the perfect cure for you! These Banana Bread Freezer Cookies will give you that sweet fix you’ve been craving without all of the added sugar. One cookie has only 1.5 grams of sugar. I know, crazy right??? I was shocked too.


One more thing to brighten your day:

Here’s one of my favorite bible verses, and I thought I would share some positivity for you all during these uncertain times.

Isaiah 41:9-10:

I took you from the ends of the earth,
    from its farthest corners I called you.
I said, ‘You are my servant’;
    I have chosen you and have not rejected you.
10 So do not fear, for I am with you;
    do not be dismayed, for I am your God.
I will strengthen you and help you;
    I will uphold you with my righteous right hand.

I love this verse because it makes me feel safe. I know that my God has my back, even when things get tough. I hope you all have a wonderful day!

Recipe below! Leave a comment or like this post. I love to hear from you all!

INGREDIENTS

  • 1 overripe banana
  • 2 tablespoons creamy peanut butter (other nut butters work too!)
  • 1/3 cup almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon vanilla extract
  • chocolate chips (measure with your heart!)

Chocolate Coating:

  • 1/4 cup chocolate chips
  • 1 teaspoon coconut oil

INSTRUCTIONS

  1. Mash banana and mix it with the peanut butter and vanilla extract until smooth.
  2. Add in the coconut flour and almond flour. Mix until well incorporated.
  3. Fold in chocolate chips.
  4. Form dough into cookies, and place them on parchment paper.
  5. Place the dough into the freezer for at least 15 minutes before coating.
  6. For the chocolate coating, add the chocolate chips and coconut oil into a microwavable dish and heat in 30 second increments in the microwave.
  7. Remove dough from the freezer, and dip each cookie into the chocolate.
  8. Place back into the freezer for about 5 minutes before serving.
  9. ENJOY!

NOTES:

STORAGE-Keep these in the freezer for up to 6 months.

Recipe inspired by Samah from dadaeats.com

NUTRITION

  • Serving Size: 1 cookie
  • Calories: 115
  • Sugar: 1.5g
  • Sodium: 15mg
  • Fat: 9g
  • Saturated Fat: 2.6g
  • Monounsaturated Fat: 1.7g
  • Trans Fat: 0g
  • Carbohydrates: 9.3g
  • Fiber: 5.4g
  • Protein: 3.5g
  • Cholesterol: 0mg

Oven Roasted Parmesan Zucchini

Hey y’all! I hope your day is going well. I am here to bring you another NUTRIENT-DENSE recipe that you will fall IN LOVE with!!

Zucchini has so many health benefits starting with improving your digestion. Many people deal with digestion issues every single day, and it can be very frustrating to suffer through. Zucchini contains a high amount of water as well as large amounts of fiber, and electrolytes, so consuming zucchini regularly will help to reduce constipation and other digestive issues. It has even been clinically proven to help prevent ulcers, IBS, and colon cancer! Now that’s something to get excited about!

Next, zucchini helps to lower blood sugar levels, which is great for those suffering with diabetes. Since zucchini is loaded with fiber, it will cause you to fill full longer. This, in turn, will lead to lower carbohydrate consumption, thus, lowering your blood sugar.

Another great benefit of zucchini is that it improves overall circulation and heart health! Zucchini is very low in fat and sodium and high in fiber and potassium. These properties help to maintain healthy circulation which is a win-win if you ask me.

Okay, seriously…. I could go on and on about all the benefits of zucchini. Other perks of this wonderful veggie are that it improves eye health, reduces inflammation, aids in weight loss, boosts energy, etc, etc, etc.

Below, you will find a delicious recipe for oven roasted parmesan zucchini. I love it, and I hope you will too!

As always, like this post or leave a comment below to tell me what you think! Happy day!

Ingredients

  • 4 small zucchini — ends trimmed, quartered lengthwise
  •  1/3 cup freshly grated Parmesan
  •  1 teaspoon Italian seasoning
  •  1/4 teaspoon black pepper
  •  1 1/2 tablespoons extra-virgin olive oil
  •  1 tablespoon freshly squeezed lemon juice
  •  2 tablespoons chopped fresh herbs — such as parsley, basil, dill, or a mix (optional)

Instructions

  1. Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
  2. In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
  3. Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.
  4. Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don’t walk away! The second you stop watching the cheese, it will decide to burn.
  5. Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.

NUTRITION

  • Serving Size: 1/4 recipe
  • Calories: 179
  • Sugar: 3.6g
  • Sodium: 396mg
  • Fat: 14.4g
  • Saturated Fat: 5.1g
  • Trans Fat: 0g
  • Carbohydrates: 4.5g
  • Fiber: 2.1g
  • Protein: 10.4g
  • Cholesterol: 20mg

Work Cited:

Quillin, Patrick, and Patrick Quillin. “9 Impressive Health Reasons to Eat More Zucchini – A Nutrient-Dense Food.” Food Revolution Network, 12 Aug. 2019, foodrevolution.org/blog/zucchini-benefits/.

Veggie Egg Scramble and Cinnamon Roasted Sweet Potatoes and Apples

BALANCE

That’s what life is all about right? 

We spend our entire lives trying to find that perfect combination of everything in our lives, and trust me, I know it can be exhausting.  

Balance is control,  It is self-discipline. It is consistency.

One of the top reasons people fall out of balance is due to lack of consistency.  Let me give you an example,

Let’s say someone tries to go on a “diet”…by the way, I hate that word.  In my opinion, the word diet is depressing.  You’ll find out why in a few.  Anyways, back to this “diet” scenario.  So, say someone goes on a diet, and they put their complete self into it.  By that, I mean they go the whole 9-yards, meal-prep, cut out all sugar and carbs, and basically cut out every piece of happiness they once had.  This person sticks to this  diet for a week or so, and then they eventually grow tired of it.  The very next week,  old habits are brought back, and that so-called “diet” is history.

This is why I don’t like the word “diet” because it is dehumanizing, in my opinion.  To me, you shouldn’t go on a diet because it lacks consistency.  Instead, I believe you need to make a lifestyle change. 
This way of life is a more stable course of action, and it’s definitely NOT SHORT-TERM.

Diets are usually short-lived because they’re so extreme and brutal.  On the other hand, a lifestyle change will stay with you for the rest of your life!  Here’s a few tips for making this change.

  1. Instead of deleting all of your favorite foods out of your life, why not just change the portion size?  You’re not going to gain 5 pounds by eating a donut or a piece of cake, trust me on that one.  I know your mind is telling you that food is “bad”, but your mind is lying to you! Thoughts can be an evil thing, if you let them be.  It is OKAY to eat “unhealthy” foods, especially if they bring you joy.  Moderation is key. 
  2. Including all 5 food groups into your daily meals is super important.  This includes fruits, vegetables, grains, proteins, and dairy.  Also, the more colorful the better!
  3. Lastly, part of your lifestyle change should include exercise.  Exercise is important for so many reasons.  Moving your body not only increases your mood, but also, it will lower your risk for certain diseases, control your weight, boost your energy levels, and even help you sleep better!  Remember, your just one exercise away from a good mood!  

Below you will find a healthy, well-balanced breakfast recipe.  All 5 food groups are included!!

For Veggie Egg Scramble:

Ingredients

  • 2 large cage-free eggs
  • 1/3 cup organic shredded cheddar cheese
  • 1/4 cup diced bell pepper
  • 1/4 cup diced white onion
  • pinch of coarse black pepper
  • Avocado oil cooking spray

Instructions

  1. Spray a skillet with avocado oil cooking spray.
  2. Add diced veggies to skillet, and sauce for 3-5 mins.
  3. Beat eggs in a bowl with a fork, and add them to the same skillet. Top with black pepper. Scramble for 5-7 mins, or until desired consistency.
  4. Add cheese to skillet just before the eggs are finished cooking.
  5. Serve and enjoy!
  6. Spray a skillet with avocado oil cooking spray.
  7. Add diced veggies to skillet, and sauce for 3-5 mins.
  8. Beat eggs in a bowl with a fork, and add them to the same skillet. Top with black pepper. Scramble for 5-7 mins, or until desired consistency.
  9. Add cheese to skillet just before the eggs are finished cooking.
  10. Serve and enjoy!

NUTRITION

  • Serving Size: 1 Veggie Egg Scramble
  • Calories: 252
  • Sugar: 2g
  • Sodium: 445.5mg
  • Fat: 17.1g
  • Saturated Fat: 7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 5.3g
  • Fiber: 2g
  • Protein: 17.8g
  • Cholesterol: 390mg

For Cinnamon Roasted Sweet Potatoes and Apples:

Ingredients

  • 2 medium sweet potatoes 4 cups, cut into 1” cubes
  • 2 medium apples about 2 cups, cut into 1” cubes
  • 3 TBS coconut oil melted & divided
  • 1 tsp sea salt
  • 2 TBS pure maple syrup
  • 1 tsp ground cinnamon

Instructions

  1. Preheat oven to 425 degrees F.
  2. Line pan with parchment paper or aluminum foil.
  3. In a large bowl, toss cubed sweet potatoes with 2 TBS of melted coconut oil. Stir until fully coated.
  4. Add sea salt and stir until distributed evenly.
  5. Bake for 20 mins, stirring halfway through, until sweet potatoes start to brown.
  6. While the sweet potatoes are baking: stir the remains 1 TBS of coconut oil into the apples. Add maple syrup and cinnamon, and stir to combine.
  7. After 20 minutes, or when the sweet potatoes have begun to brown, remove sweet potatoes from oven and add the apple mixture. Stir to combine.
  8. Return to the oven, and bake for 20 more minutes, stirring halfway through.
  9. Once the sweet potatoes and apples are browned, remove from the oven. Serve and enjoy!
  • Serving Size: 1/4 of recipe
  • Calories: 256
  • Sugar: 13.8g
  • Sodium: 212.5mg
  • Fat: 14.2g
  • Saturated Fat: 12g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 34.3g
  • Fiber: 5.2g
  • Protein: 1.3g
  • Cholesterol: 0mg

As always, leave a comment below or like this post if you tried it out! I also love hearing feedback from you all!

Keto Vanilla Frappuccino

I love Starbucks, but those prices and all that extra sugar is a huge NO for me. Have you ever wondered if you could cut the cost and the sugar? Well, you’re in luck because I have the perfect solution for you!

These make-at-home Keto Vanilla Frappuccino’s are so easy to make, and you only need SIX ingredients! To top it off, these ingredients are clean, natural, and easy to find at your local grocery store. 🙂

SIDE NOTE: You can probably make like 30 of these for the same price of one Starbucks Frappuccino. You’re welcome.

Ingredients

  • 2/3 cup strongly brewed coffee chilled
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup heavy cream
  • 2 cup ice
  • 1 teaspoon vanilla extract
  • 2 tablespoons swerve sweetener*

Instructions

  1. Combine all the ingredients in a blender and blend until smooth. 
  2. Serve and enjoy!

NOTES:

Swerve sweetener is a great replacement for sugar if you are trying to watch your carb count. Swerve has so many great benefits including zero calories, zero net carbs, and it will not cause your blood sugar levels to spike. This sugar replacement is made from all-natural ingredients sourced from the United States and France. I believe it is safe to use, in moderation. That’s what life’s all about though, right? You can have too much or too little of anything. It’s all about finding that balance.

Also, I add some coconut whipped cream on top! YUM!!

NUTRITION FACTS:

  • Serving Size: 1 Frappuccino
  • Calories: 210
  • Sugar: 4g
  • Sodium: 65mg
  • Fat: 20.6g
  • Saturated Fat: 14g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 4.2g
  • Fiber: 0.2g
  • Protein: 0.2g
  • Cholesterol: 80mg

Chaffle McGriddle Sandwich (No Meat)

Hey guys! I am so excited to share this recipe with you.

Did you know McDonalds’ Sausage, Egg, & Cheese McGriddle Sandwich is loaded down with unnecessary sugar, salt, and fake ingredients? Coming to a total of 45 grams of carbohydrates 15 grams of sugar, and an alarming 1290 mg of sodium per serving, this breakfast sandwich is BAD NEWS! The American Heart Association recommends no more than 2,300 milligrams (mg) a day and moving toward an ideal limit of no more than 1,500 mg per day for most adults. By eating this sandwich you are eating OVER HALF the daily recommended salt intake.

Overconsumption of sodium has been linked to several chronic diseases such as hypertension, heart disease, and stroke. Extra sodium causes water to be pulled into the blood vessels, which increases the total amount of blood inside of them. More blood flowing through the blood vessels causes the blood pressure to rise. Chronic overconsumption of salt will lead to damage of the blood vessel walls, and plaque will begin to build up. This causes even more added pressure, and the heart is forced to work harder to pump blood throughout the body. This domino effect can be deadly if left untreated, so pay attention to what you’re eating.

To put it in perspective for you, here is an overview of how much sodium is in measured amounts.

  • 1/4 teaspoon salt = 575 mg sodium
  • 1/2 teaspoon salt = 1,150 mg sodium
  • 3/4 teaspoon salt = 1,725 mg sodium
  • 1 teaspoon salt = 2,300 mg sodium

Make the swap, and try this Chaffle McGriddle Sandwich out! It only contains 7 grams of carbs, 1 gram of sugar, and half (645 mg) the sodium of the McDonald’s McGriddle. Oh yah, AND there is 41 grams of protein per serving!

Leave a comment below if you give it a try!

INGREDIENTS

Chaffle: 

1 egg

1/2 cup of mozzarella cheese

2 tablespoons of almond flour

For the Sandwich:

1 egg

1 slice of cheese

INSTRUCTIONS

  1. Preheat your waffle iron. I use a mini waffle iron. (It makes two mini chaffles, perfect for a sandwich!)

2. While the waffle iron is preheating, mix together the mozzerella cheese, egg, and almond flour together in a bowl.

3. Spray the waffle iron with cooking spray (I use Pam Olive Oil Cooking Spray), and spread the batter on to the waffle iron. Close the iron, and allow the waffle to cook. (About 4-5 mins).

4. While the waffle is cooking cook your egg in a skillet. I make a folded scrambled egg, but you can make whatever you like!

5. Assemble your chaffle breakfast sandwich and enjoy!

NUTRITION

  • Serving Size: 1 Chaffle McGriddle Sandwich
  • Calories: 530
  • Sugar: 1g
  • Sodium: 645mg
  • Fat: 39g
  • Saturated Fat: 15.5g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Protein: 41g

Peanut Butter and Chocolate Fat Bombs

Are you bored during quarantine? Do you find yourself mindlessly returning to the pantry or fridge for something to snack on? During difficult times like this, it is easy to give in to those comfort foods waiting for you in your kitchen.

Below, you’ll find an easy-to-make snack that is absolutely delicious and satisfying to your sweet tooth. These Peanut Butter and Chocolate Fat bombs are one of my all-time favorites because there is less that 1 gram of sugar per serving! I also LOVE that there are only 4 ingredients which make this no-bake recipe so SIMPLE!

You will fall in love with the thick and fudgey peanut butter center, and I mean really…. does anything get better than the perfect pairing of peanut butter and chocolate? I don’t think so.

As always, leave a comment below if you tried this out! I would love to hear from you!

INGREDIENTS

  • 8 oz Cream Cheese (room temperature)
  • 4 oz Dark chocolate baking chips (I use Lily’s Dark Chocolate)
  • 2 oz Natural Creamy Peanut butter
  • 4 oz White Chocolate Chips ( Lily’s)

INSTRUCTIONS

  1. Combine the peanut butter and cream cheese together in a bowl with a hand mixer.
  2. Once combined, roll batter into 1-inch sized balls, and place them in the freezer for 20 minutes.
  3. Melt chocolates separately in the microwave in 20 second increments until fully melted. (You may use only one chocolate if you desire)
  4. Remove peanut butter balls from freezer and dip into the chocolate. Place them onto a parchment prepped pan. Place back into the freezer for 10 minutes. Serve and enjoy!

NOTES

  1. Be sure to store these in the fridge (lasts 2 weeks) or freezer (lasts 3 months).

NUTRITION

  • Serving Size: 1 ball
  • Calories: 110
  • Sugar: 0.7g
  • Fat: 9.1g
  • Carbohydrates: 6.4g
  • Fiber: 3.7g
  • Protein: 2.2g

Whole Grain Cereal Bars

WHOLE GRAIN. The first listed ingredient on a box of good ole’ Cheerios. This means it’s the MAIN ingredient. This is important to note because 95% of Americans do not get enough whole grains in their diet.

Whole grains provide important nutrients in our diets like vitamins, minerals, and fiber. Research shows that eating more whole grains may reduce the risk of developing some chronic diseases such as cancer, heart disease, type 2 diabetes, and obesity. These healthy grains can also reduce chronic inflammation which is a key factor in various chronic diseases.

The fiber in whole grains also supports digestive health. Fiber helps waste move along in the digestive tract, and it also acts as a prebiotic, which will help to feed your beneficial gut bacteria.

Whole grains are basically the complete package, so look for them to be the first ingredient on the label next time you go grocery shopping!

As always, leave a comment below to tell me what you think! Have a healthy week!

INGREDIENTS

  • 1 1/2 cups Cheerios
  • 1/2 cup old fashioned oats
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup dried cranberries
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup sunflower seeds
  • 1 Tablespoon hemp seeds
  • 1/2 tablespoon chia seeds
  • 1/2 cup natural creamy almond butter
  • 1/4 cup local honey
  • 1 teaspoon vanilla

INSTRUCTIONS

  1. Line a square baking dish with parchment paper.
  2. Place Cheerios, oats, coconut flakes, dried cranberries, pepitas, sunflower seeds, hemp and chia seeds in a large bowl. Toss to combine.
  3. In a small saucepan, heat almond butter and honey over low-medium heat, stirring frequently until the mixture is completely smooth. Remove from heat, stir in vanilla and sea salt.
  4. Pour over the cereal mixture and gently toss to coat everything.
  5. Pour into lined pan and press mixture down firmly with a spatula or your hands. Place squares in the freezer for about 30 minutes to set up. Remove from freezer, cut into squares and serve. Store leftover squares in the fridge.

NUTRITION

Recipe yields 16 squares

  • Serving Size: 1 square
  • Calories: 139 |
  • Sugar: 11g |
  • Fat: 7g |
  • Carbohydrates: 17g |
  • Fiber: 2g |
  • Protein: 3g
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