My favorites... shared with you!
World's Best Smoothie Bowl
World's Best Smoothie Bow:
Smoothie:
- About 1 cup of Spinach
- 1 scoop of Ideal Lean Vanilla protein powder
- 1 cup of mixed berries
- Honey (amount depends on how sweet you want it)
- Dash of cinnamon
Toppings:
- Blueberries
- Raspberries
- Granola
- Coconut flakes
- Strawberries
This recipe is nice because you can change amounts of every ingredient in order to satifsy your tastebuds! I have put more berries and less spinach when I want a sweeter smoothie bowl, and I have also added kale along with spinach for less sweetness.
My favorite food in the world lately has been the smoothie bowl! I have been experimenting with different recipes and adjusting them so that I can't resist them! I finally found my favorite recipe.
Sweet and Simple quinoa, granola, and fruit!
Recipe:
- One serving of Qui'a superfood, quinoa, buckwheat and hemp cereal
- 1/2 cup of almond milk
- One serving of your favorite granola
- Fruit of your choice
So this is a simple, quick and easy breakfast for people who are always busy and on the go! I just put some Qui'a superfood mix with quinoa from Whole Foods, buckwheat, and hemp cereal in some almond milk and added my favorite granola, Kitchfix K original granola. Topped with some strawberries and coconut flakes. This breakfast is so easy and nutritious it is hard to go wrong! For busy morning's this is a must to add to your meal plan!
Glute-Free Mixed Berry French Toast
For Mother's Day or any day for that matter, what better way to celebrate my mom and all of her hard work than spoiling her with something sweet for brunch! I found this recipe from Whole Foods and it turned out great! It was really easy to make and it tasted delicious! So delicious my mom had fourths!
Enjoy!
Recipe:
- Canola spray oil
- 6 slices GlutenFree Bakehouse Light White Sandwich Bread, toasted
- 2 cups mixed berries, such as blueberries and sliced strawberries
- 5 eggs
- 1 cup lowfat milk
- 1/2 cup 365 Everyday Value Organic Maple Syrup
- 1 teaspoon grated nutmeg
Lightly spray a pan (larger pan for thinner french toast, smaller for a thicker french toast) and place bread to create a bottom layer. Lightly press the bread down so that it is lightly stuck together. For a recipe that is not gluten-free, feel free to use any kind of bread. I did not toast the bread as the recipe indicated. It made a more fluffy french toast Mix all of the wet ingredients together. Cut up fresh fruit and mixed berries and place over the bread layer. Use the wet ingredient mixture and evenly pour it over the entire pan. Bake in the oven on 350 degrees for about 45-50 minutes or until the bread is golden brown.
Recipe via Whole Foods:
http://www.wholefoodsmarket.com/recipe/gluten-free-baked-berry-french-toast
Superfood Breakfast Bowl
This quick and simple recipe can be eaten for any meal! It is so good and full of nutrients! I just scrambled two eggs (you can use egg whites too) with some sauteed spinach and peppers. I always like a crunch to my food so I added some pumpkin seeds. When I made this I had a sore throat so I did not want to add many spices to this meal. I just added a little salt and pepper. Some red pepper flakes would be good in this if you like a little spice. This recipe is also good for people who are running around all the time and need a quick meal. If you have not figured it out by now, I like quick and healthy meals...so look forward to many more!
Healthy Pancakes
My family loves pancakes, especially on the weekends! This morning I made a guilt free AND delicious pancake breakfast! Who knew?! Well it exists, and I am here to share it with you! Enjoy!
Recipe:
- 2 cups of Kodiak Protein cakes mix
- 2 cups of Almond milk (can use any kind of milk or water)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons peanut butter
- Freshly cut fruit of your choosing
I used a little less milk (1 1/2 cup) than the original recipe asked for because I like my pancakes a little thicker. If you like them thinner, keep the 2 cups of milk. I used 1/4 cup to scoop the mix onto a lightly buttered skillet. I let the pancakes cook for about two minutes per side. For the peanut butter "syrup", I put the peanut butter in the microwave for a minute to soften it to make it easier to drizzle on top of the pancakes. You can use maple syrup too for this. Top with some berries and there you have it! A healthy and delicious sunday morning breakfast!
Green Spaghetti
This recipe is so simple and oh so good! My mom and I stopped by Standard Market the other day to explore the store a little and we came across their freshly made spinach fettucine. We cooked it up and paired it with some freshly made italian sausage and green peppers from a local italian deli by our house (Zeppe's Italian Deli)! The italian sausage was cooked in marinara sauce and you can't eat pasta without freshly grated parmasean cheese on top! Try this recipe and I garantee you will not be disappointed! Bon apetite!
Recipe:
- Italian sausage (or meatballs would be excellent also)
- Spinach fettucine makes it look fun, but any pasta would work
- Marinara
- Roasted vegetables (I used tomatoes and green peppers)
- Grated parmasean cheese
Cook the pasta until al dente (about 10 minutes for this pasta). In a separate pan cook the italian sausage or meat of your choice until cooked through. Add the vegetables to the meat and cook. Using a little water from the pasta, add the marinara sauce to the meat and vegetables. When that is ready, combine with the pasta, top with some cheese and you have a quick and easy meal!
Miss K's Protein Banana Zuchinni bread
Lately I have been loving the food blog Miss K Healthy Sweets and Treats. Her blog is full of recipes that range from breads to healthy ice cream. All of her recipes include protein for an extra kick of nutrition! I was nervous to cook with some of the ingredients because I did not think they would pair well together, but I was wrong! Do not be afraid to combine ingredients and TRY IT! I have made a few things from Miss K and I do not have one bad thing to say! I will post a link to her page in the recipe so check her out! If you like sweets and treats, but also want healthy, this is the perfect page and recipe for you! Enjoy!
Chocolate Peanut Butter "Surprise" cupcakes
Recipe via Miss K Healthy Sweets and Treats:
http://www.misskkitchencreations.com/
Ingredients:
- 1 c wholewheat pasty flour (oat flour)
- 1 c french vanilla protein powder (you can omit and double up on your flour of choice)
- 1 c mashed overly ripe banana (approx. 2-3 large bananas)- mashed.
- 1 c shredded zucchini
- 1/4 c nonfat Greek yogurt
- 1 egg
- 3/4 c unsweetened almond milk
- 1/4 c coconut oil (melted)
- 2 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 c sugar free maple syrup (agave/honey)
- Natural sweetener to taste (can omit)
Preheat oven to 350F. Line a bread pan with parchment paper and set aside.
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In a small small bowl, mix together the maple syrup, vanilla and sweetener. Stir in the Greek yogurt, egg, mashed banana, zucchini, and coconut oil here.
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In a medium bowl, gently mix the protein powder, flour, baking soda and powder and salt.
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Pour the wet and dry ingredients gently. Slowly fold the batter whilst slowly stirring in the almond milk (will still be quite thick).
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Fold in the choc chips. (Do not over mix the batter, which will lead to dry, tough muffins).
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Pour the batter into the pan.
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Bake for 45-50 minutes or until the bread is cooked through. Halfway through baking, cover the bread with aluminum foil so the top of the bread does not burn.
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Use a knife to check if the bread is cooked through. I needed to cook it for a little bit longer, so just check regularly!
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Enjoy!
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http://www.misskkitchencreations.com/healthy-zucchini-banana-protein-choc-chip-muffins/
One of my best friends turned 21 years old the other day and my friends and I put together a little surprise party to celebrate! I was on baking duty and I found these little beauties! I got the idea from pinterest and changed up the recipe a little bit! My friend's two favorite things in this world are chocolate and peanut butter so when I saw this idea I had to try it! They turned out so good and they were so easy to make! Also, since this was a surprise party I figured why not hide a little surprise in the cupcake? Scroll down to find out what the surprise is in the recipe! Enjoy!
Recipe:
Cake
- Organic Chocolate Cake Mix from Whole Foods and ingredients included on the box (any cake mix would work)
- Justin's milk and dark chocolate peanut butter cups (I got two bags, one of each. The amount depends on how many cupcakes you are making. I made 16)
Icing
- 1/2 cup Peanut Butter
- 1 cup Powdered Sugar
-1/4 cup softened butter
- 2 tbsp milk
Cake Method:
Preheat the oven to 350F. Fill the cupcake pan with liners. Make the cupcake batter according to the box instructions. Pour the batter into the cupcake liners (1/2 full). Take a peanut butter cup and press gently into the center of each cupcake. Bake for around 16 minutes or until cupcakes are cooked through. It will vary based on which batter you use. Allow them to cool completely before icing them.
Icing Method:
Use a blender to cream the peanut butter and butter together. Slowly add in the powdered sugar. If the icing is too thick, add a little bit of milk to thin it out to your liking. I used probably about 1 1/2 tbsp of the milk. Use a piping bag to frost your cupcakes! If you have any remaining peanut butter cups, you can chop them up and put them on top of your cupcakes as I did. Another good option is drizzling a little chocolate syrup on the cupcakes.
I changed up the original recipe, but if you would like to see the original check it out here:
http://www.passionforsavings.com/reeses-peanut-butter-cupcakes-recipe/#_a5y_p=4225916
Easy rise n' shine yogurt parfait
In the mornings, I usually look for quick and easy, but healthy, breakfasts. Whether I am at home or at college I usually have busy mornings that do not give me a lot of time to make a time consuming breakfast.
I used Fage 0% greek yogurt and mixed in a small spoonful of local honey and some cinnamon to give the yogurt less of a tart taste. I am not a fan of the tartness of plain greek yogurt, so by adding honey to it, there is added sweetness with fewer calories and sugar than flavored greek yogurt. I topped my parfait with 1/4 cup of mixed berries (rasberries and bluerries), 1/2 a small banana, and some Kitchfix original paleo granola.
Good morning world! Egg & rice cakes
This morning I was feeling creative, so I made this beauty! Simple and easy, as always! This is a more messy breakfast, so a fork and knife is needed. If you are not afraid to get your hands a little messy then by all means, go for it!
Recipe:
- Brown rice rice cakes (1 or 2 depending on how hungry you are)
- 1/2 avocado, mashed
- 2 eggs, fried (feel free to prepare them however you would like)
- salt and pepper to taste
- A sprinkle of chia seeds
- Pumpkin seeds to top (optional)
I used a brown rice rice cake for the bottom (toast would work too, but I wanted something more crunchy). Top the toast or rice cake with 1/2 of an avocado mashed up with some chia seeds. cook the eggs however you want them, I fried my eggs with some salte and peper and popped the yolk because I do not like the yolk runny. For a little extra crunch I sprinkled some pumpkin seeds on top! If you are looking for a protein packed quick breakfast, this is a must!
Nutty Banana Oatmeal
In the past I have not been a huge fan of oatmeal because I did not like the texture. I have been playing around with different brands and types of oatmeal to find one that I finally like. I finally found Quaker Oats Old Fashioned Oatmeal and the texture is just right! I am so happy that I finally found an oatmeal that I like because now I can share my recipes with all of you! I love to decorate oatmeal with toppings and photograph it because it always looks so good! Look forward to many more oatmeal recipes because it is a quick and healthy breakfast!
My Nutty Banana Oatmeal is so simple that anyone can make it! I use old fashioned oats, almond milk, vanilla, brown sugar, banana, blueberries, pecan bits and almond butter to make it! It is a sweet breakfast but not too sweet! Just the right amount! Feel free to add anything on top! Any fruit, nuts or nut butters would taste really good with this oatmeal. The oatmeal is pretty basic so you can pair it with anything!
Recipe:
- 1/2 cup water
- 1/2 cup milk (I used unsweetened almond milk)
- 1 tablespoon brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 banana thinly sliced
- 1/2 cup uncooked old fashioned oats
- Blueberries
- Pecan bits
- Almond butter
First I put the water and milk in a pan and let it warm up on medium heat. Then I added the oats and thinly sliced banana and let it cook until the oatmeal was the right consistency (should be creamy and bubbling), about 5 minutes. Remove the oatmeal from the heat and add the vanilla and brown sugar. Mix until combined. I poured the oatmeal into my bowl and decorated it with the rest of the banana, blueberries, pecan bits and a small scoop of my favorite almond butter!
Banana Frushi
Method:
I first cut up a whole banana and arranged it on my plate to look like a sushi roll. Then I grabbed my favorite nut butter (handmade almond butter from whole foods) and spread it along the top of the banana slices. Then I just sprinkled pistachios, pecan bits, and some cocoa nibs on top to give it some extra nutrients and color!
Lately I have been seeing multiple restaurants starting to make frushi. Frushi is when people use fruit and design it to look like sushi. This is my take on simple frushi that looks and tastes delicious! It is the perfect mid afternoon snack for an energy boost. I made this after my run and it helped me regain some energy and continue with my day! You could also pop this bad boy in the freezer and save it for later! The best part of making this was decorating it. I love the green that the pistachios bring out. I am super excited to make more frushi for a refreshing snack during summer break! The possibilites are endless! And it is so easy to do that even the cullinary challenged people can make it!
Beer Brat
My dad makes some pretty killer brats and every time he makes them, I make sure I am home and ready to feast! He gets the brats from Casey's, a local grocery store (it has the best meat). We always have potato salad, broccoli slaw, and caprese salad with the brats! Broccoli slaw is a Sweetland house favorite! We get a bag of the broccoli slaw from the store and then we add mayonnaise, mustard, balsamic vinegar, white wine vinegar, salt and pepper to the mix and it creates an amazing topping for the brats! The caprese salad was made with cherry tomatoes that were cut in half, with fresh mozzarella, balsamin, and basil that we grew in our backyard! This time instead of a bun I ate my brat with Mariano's corn and edamame quinoa salad and it was to die for!
Yolk inspired Pineapple Bowl
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I went out to breakfast with my mom to this restaurant called Yolk in Chicago. I ordered something called the South Beach which was a half pineapple stuffed with nuts, granola, fruit pieces, and yogurt. It was so good that I could not resist recreating this at home! So here it is! My take on the South Beach from Yolk.
Ingredients:
- Half pineapple
- Strawberries
- Blueberries
- Kiwis
- Greek Yogurt (I used plain Fage greek yogurt)
- Granola
- Nuts
The hardest part of this recipe was hollowing out the pineapple. I found that the easiest way to do it was to cut into the pineapple as if you were making chunks, cutting into it layer by layer. This way, you will be able to add the pineapple chunks as a topping later. Put the pineapple chunks in a bowl and set aside. Scrape excess pineapple bits out so you have made a bowl out of your pineapple. Now comes the fun part, adding the toppings! I put a bottom layer of greek yogurt into the bowl so the juice from the pineapple would infuse into the yogurt. Then I sliced up the fruit (you can use whatever fruit you want) and added the pineapple chunks on top also! Then I sprinkled granola and some nuts on top and done!
PB & B Toast
My favorite recipes are simple recipes, so this one is definitely in my top 5. PB & B Toast, or peanut butter and banana toast is so easy to make! You can take it to go, or munch on it while sipping some coffee at the kitchen table!
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You will need...
- Toast (I used sprouted whole wheat)
- Natural peanut butter
- Banana slices
- Dark Chocolate
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Simply toast the bread and spread on some peanut butter, then load on the toppings! I added a some dark chocolate too because why not? I used a knife and cut my dark chocolate into tiny shavings to make them smaller, but feel free to do whatever you like! Toast doesn't discriminate.
Quinoa, Corn and Tomato Salad
It's always a good day when you throw a bunch of leftovers into a bowl, hoping it is edible, and it turns into one of your favorite recipes!
There were a bunch of leftovers in my fridge, along with veggies that needed to be eaten, so I threw this salad together and it was really good! Check it out!
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I used...
- Romaine lettuce, chopped into tiny pieces
- Mariano's roasted corn edamame quinoa
- Diced cherry tomatoes
- A little bit of olive oil
- Sliced mozarrella cheese to top it off
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Add everything together in the bowl, mix, and enjoy! Easy as that!
Cinnamon & Oat Pancakes
These pancakes are hands down my favorite. Want to know why? Because they are healthy and tasty, you can eat them without feeling like you overdosed on carbs and calories. This summer I have been trying out a lot of recipes with protein powder in them (sounds weird I know, but with trial and error I have found some really good combos). I came across IdealLean Protein Powder and it is by far my favorite! These pancakes were on the website so I figured I would try them out. With some tweaks, I have discovered the perfect combo. Here it is!
Ingredients:
- 1/3 cup egg whites
- 1/3 cup old fashioned rolled oats
- 1/2 scoop protein powder (I used Vanilla IdealLean Protein)
- 1/2 super ripe banana
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- Half a packet of stevia
- 3 splashes pure vanilla extract
- Tablespoon of nut butter
- Chia Seeds
- Fruit for topping
Use a blender to blend oats, protein powder, cinnamon, nutmeg, ginger, baking powder and baking soda together. Once it is at powder consistency, pour it into a bowl. Mash the banana using a fork, then add in the egg whites and whisk them together. Add the dry ingredients to the wet ingredients and mix them together until combined. If you find that the oats are chunky and not blended, add the batter back into the blender and blend for about 20 seconds so that the oats can grind into more of a powder (this will also make fluffier pancakes). Add some coconut oil into the bottom of your pan and use a spoon to pour batter onto griddle for the pancakes.
This recipe makes one serving of pancakes, so I usually double the recipe and freeze the other half for another day when I need a quick breakfast (they keep in the freezer really well).
Once the pancakes are made, melt some peanut butter in the microwave for about 20 seconds until it is syrup consistency and pour it over your pancakes. I added some chia seeds into my peanut butter "syrup" for some added texture, but you don't have to. Then slice up some fruit of your choosing and dig in!
My favorite stirfry
Lately I have been exploring farmer's markets, which means that I constantly have tons of veggies that need to be used. What better way to use as many veggies as you can than by throwing them in a pan and stirfrying them! Stirfrying is super simple and anyone can do it! Another awesome thing about this is that you can make a lot of it and store it in a container in the fridge and add in whatever protein you want when you are ready to warm it up for another meal! I have found that it holds in the fridge for about a week.
I used...
- Zuchinni
- Cauliflower
- Red bell peppers
- Coconut oil
- Habanero sea salt
- Onion
- Grilled Chicken
- Honey
Add some coocnut oil into a pan and let that warm up. Add some salt and pepper along with the cauliflower and peppers first. I used habanero sea salt for a little spice, but regular salt and pepper is really good too! Add the cauliflower and peppers first because it takes the longest to soften up and let that cook for a few minutes until it starts browning. Then add the zuchinni, onion, and some more coconut oil. Once your veggies are softening up (about 5 minutes) add in your protein and place the lid on your pan so it can steam and really mend the flavors together. The best part of this recipe is the honey. It really brings out the flavors of everything and adds sweetness for a sweet and spicy flavor. I didn't add portions in this recipe because you can make as little or as much as you want!
Caprese Panini
When I was in Spain last summer I made this panini in attempts to use whatever we had left in the fridge before we headed home. Now my parents love it, and I make it in my house pretty often. This recipe is so simple and only requires basic ingredients that almost every kitchen has regularly.
I made my panini with...
- Pesto
- Mozarella
- Unsalted Butter
- Olive Oil
- Tomato
- Sourdough bread
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Start by lightly buttering both sides of your bread. I use sourdough because it is a household favorite when it comes to paninis, but feel free to use whatever type of bread you have. I also use whole wheat bread and it works the same. Be careful with white bread though, as it gets soggy really quick and the pesto will seap through. I suggest a stronger bread because with the oils, butter and pesto will make the processed bread fall apart. Next, spread the pesto on one side. Add a thick slice of mozarella to the opposite side and put one or two slices of tomato on each piece of bread. Close the sandwich and put it into the panini maker. When I was in spain I used a pan and the lid to press the sandwich. Both ways work well. Slice it up, and enjoy!
Goji Berry Rice Cakes
Rice cakes are one of my favorite things to snack on because you can add almost anything on top of them and it makes for a filling and tasty snack! For this rice cake in particular I spread some peanut butter on it, with some chia and hemp seeds and goji berries. I was really feeling the superfoods this day and loaded them on there.
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Some of my other favorite rice cake combos are...
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- Almond butter and banana
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- Nutella and Strawberries
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- Peanut butter and honey
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- Any nut butter and dark chocolate pieces
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- Honey and mixed nuts
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Nutty Banana Oatmeal
Oatmeal is tricky. If you're like me, it has a weird texture and really no taste at all. I really like the Quaker Oats ready to eat brown sugar oatmeal, and that is what I have been eating when I am at college. But then I discovered that it is so easy to add things to plain oatmeal that can change the texture, and add flavor. Who knew!
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For this oatmeal I added...
- 1/2 cup Quaker's Old Fashioned Rolled Oats
- 1 cup water
- A pinch of salt
- A few splashes of vanilla extract
- A dash (or two) of cinnamon (to your liking)
- Almonds
- Pecans
- Banana slices
- Dark Chocolate Cocoa Nibs
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Boil your water and add in a pinch of salt. Add your oats to the water and let it cook until desired consistency. I do not like my oatmeal watery, so I cooked mine for about 5 minutes. When oatmeal is just about cooked, add in a few splashes of vanilla (this adds sweetness and flavor). Sprinkle in some cinnamon and turn off the stove. Stir everything together and taste it to see if it is sweet enough/ has enough flavor. I added my dark chocolate into the oatmeal right before I poured it into my bowl so it could melt a little. I topped my oats with almonds, pecan bits, banana slices, and some more chocolate bits! Since I have been experimenting with oats, I will be posting more recipes soon so stay tuned!
20 Minute Pad Thai
You will need...
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Vegetables of your choosing ( I used green beans, carrots, onion, lettuce)
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2 eggs, scrambled
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Sesame oil
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2 sections of Soba noodles
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2 medium sized chicken breasts
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Salt and pepper
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Soy sauce
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Avocado, for topping
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I did not add portion sizes to all of the ingredients because it is best when you adjust the flavors and amounts to your liking! For additional vegetable mix ins you can also use cabbage, sugar snap peas, peas, or bean sprouts! I just used what was available and ready to cook in my house at the time! Enjoy!
Step 1: Slice or chop two chicken breasts into pieces. Put some sesame oil in the bottom of your pan and add the chicken. Sprinkle some salt and pepper onto the chicken and let the first side cook. After about 3 minutes, begin to flip the chicken to the other side to continue cooking. Sprinkle with a little more salt and pepper for seasoning. Once the chicken is cooked through, set aside.
Step 2: Throw your carrots and onions into a pan with some sesame oil and cook until the carrots are a little bit soft. Not too soft though because they will continue to cook when you add the other vegetables! This should take about 3 minutes. Add in the green beans and lettuce and let them cook.
Step 3: When the vegetables are almost done cooking, boil a pot of water and add the noodles. Usually when you buy soba noodles, they come wrapped in sections and there are usually 4 sections to a package (I used two sections for three people). Soba noodles are the best because they only take about 3 minutes to cook! If you prefer your noodles a little more firm, stay closer to 3 minutes. If you want your noodles more soft, cook for the full 4 minutes.While the noodles are cooking, scramble two eggs in a pan and set aside.
Step 4: Now comes the easy part, mixing everything together! Throw the pasta back into the pan with the vegetables and chicken. Then add in the eggs. You can add the soy sauce in here, but if you want to save some for leftovers I recommend you pour the soy sauce onto the individual servings when you are ready to eat them. The amount of soy sauce depends on how strong you like the flavor. This will keep your pasta fresh for longer and you can enjoy it two or three days down the road!