Great Waffle Recipe! I love the blend of ingredients, especially the two different flours and pumpkin! Yum! I have to make these!
Recipes
Spinach and Garlic Potato Stuffed Portabellos
Mushrooms are good, portabellos are even better, but stuffed portabellos are the best! These big, meaty monsters have been hanging around in my fridge for the past few days, so I decided to make something with them, something creamy, something filling, something delicious! These stuffed bundles will satisfy meat lovers and vegetarians alike! These are a wonderful and filling dinner to satisfy your nutritional needs and taste buds! Think of them like a double stuffed potato, but mushroom style! It taste like garlic mashed potatoes are stuffed into these mushrooms, creating a creamy and in-your-face flavor!
Spinach and Garlic Potato Stuffed Portobello Mushrooms
- 6 portabella mushrooms, stemmed and washed
- 2 potatoes, cooked and skins peeled off
- 1 cup spinach
- 2 garlic cloves, chopped
- 2 Tbsp. fresh parsley, chopped
- salt and pepper
- 1 small tomato, sliced
- shredded mozzarella cheese, or vegan cheese (optional)
- Heat oven to 350 degrees. Place mushrooms on cooking sheet and spray with cooking spray. Cook for about 20-25 minutes, or until mushrooms are tender.
- While mushrooms are cooking, Place potatoes, spinach, garlic, parsley, salt and pepper in a food processor. Blend for about 1 minute, or until mixture is smooth.
- Fill mushrooms with potato mixture and top with sliced tomatoes and cheese (if desired).
- Bake an additional 15 minutes.
- Enjoy!
Health Benefits
- Paleo
- Vegan
- Gluten free
- Vitamins and minerals
- Antioxidants
- Low Calorie
- No preservatives
- Low fat
- All-natural
- 100% clean
Low Cal Summer Treat: Frozen Watermelon Lemon Cream Tarts
It’s officially watermelon season, well, according to me at least! Who doesn’t love watermelon and it’s juicy and refreshing taste? Well I decided I wanted to make something really refreshing since it’s been so hot out, and that watermelon in the fridge was calling my name! I also made a lemon cream mixture to place on top of the watermelon “sorbet” to create a truly creamy, refreshing, satisfying and healthy summer treat! Plus these babies are so low in calories (40 calories per tart!!!) and perfect for “clean eaters.”
Frozen Watermelon Lemon Cream Tarts
- 2 cups watermelon
- 1 cup plain fat free greek yogurt ( can sub in coconut or soy yogurt if vegan)
- 1 1/2 Tbsp. honey
- zest of one small lemon
- 2 Tbsp. lemon juice
- 2 Tbsp. chopped almonds
- In a food processor,blend watermelon for about 20 seconds, or until smooth.
- Divide watermelon equally into muffin tins lined with cupcake liners. Freeze for 30 minutes.
- Mix greek yogurt with lemon zest and juice divide into cupcake liners on top of watermelon, top with chopped almonds and freeze for at least an hour.
Makes 10 tarts
Health Benefits
- Protein and calcium from greek yogurt
- lycopene and other vitamins from watermelon
- antioxidants from lemon
- healthy fats from nuts
- no sugar added
- all natural
- low calorie
- low fat
- Gluten-free
- No preservatives
- 100% clean
- vegan if coconut yogurt is used
Fast Fix: Low Calorie Microwaved Zucchini Bread
Who doesn’t love zucchini bread? Its so moist and delicious and an easy way to sneak in an extra serving of veggies. But what most people do not know is that it is laden with extra fat and sugar from 1 cup oil and 2 cups of sugar for one loaf! Thankfully, this recipe is just as delicious, but only sweetened with a little bit of honey and a dash of cinnamon. You won’t find any added fat in this recipe either , because it has barely any. Not to mention this recipe is only about 173 CALORIES (meaning you save about 150 for a regular slice). Plus its made in a mere 5 MINUTES! Whats not to love about this?
Fast Fix: Microwaved Zucchini Bread
- 1/4 small zucchini, chopped
- 1 egg white (can substitute 2 tbsp applesauce or mashed banana for vegan option)
- 1/3 cup oats
- 1/4 tsp. vanilla extract
- 1 tsp. honey
- 1/4 tsp. cinnamon
- 1/8 tsp. baking powder
- 3 walnuts
- Place all ingredients in a food processor. Blend for about 30 seconds, or until mixture is smooth.
- Spray cooking spray in a small mug or ramekin. Add mixture and microwave for about 4 minutes (or until fully cooked).
- Top with chocolate-hazelnut cream, if desired.
- Enjoy!
Recipe for Hazelnut cream is on the link below!
Health Benefits
- Protein
- Fiber
- Vitamins
- Minerals
- Gluten-free
- Can be vegan if applesauce is subbed for egg white
- Vegetarian-friendly
- no added sugar
- no preservatives
- all-natural
What’s your favorite healthy quick bread???
Paleo-Approved Breakfast: Oven-Puffed Banana Bread Pancake
Pancakes, pancakes, pancakes, that is literally all I have been thinking about this weekend. I have been looking forward to making them, but not all the unhealthy flour and butter that is in them. So I figured, how should I make my own healthy and clean version? I didn’t want to make regular pancakes because that’s what everyone does, so I thought, “why not make a oven-puffed pancake?” So I did and it was extremely easy and simple, not to mention the best pancake I have ever eaten in my life. This little guy is banana bread in pancake version, you have to try this, especially since it’s paleo and is all good!
Oven-Puffed Banana Bread Pancake
- 2 egg whites
- 1/4 coconut flour
- 1/2 cup unsweetened almond milk
- 1/2 small banana, ripened
- 2.5 Tbsp. unsweetened almond milk
- 1 tsp. honey
- 1/4 tsp. vanilla extract
- 1/4 tsp. cinnamon
- Preheat oven to 425 degrees.
- Place all ingredients in a food processor. Blend for about 30 seconds, or until mixture is smooth.
- Spray two ramekins (or other small pans) with cooking spray. Add pancake mixture to ramekins and slice other banana to place on top.
- Bake in oven for about 25 minutes (or until fully cooked).
- Top with high-quality maple syrup, if desired.
- Enjoy!
Health Benefits:
- Paleo-friendly
- Gluten-free
- Whole 30 approved (if leaving out honey)
- Natural sugar from honey and banana
- No added sugar
- All-natural
- Low-fat
- Low-calorie: approx. 210 calories for the whole recipe (not including the syrup)!
Frozen Raw Vegan Coconaner Cream Sandwiches with Strawberry Sauce
You are all probably looking at this post right now with a scrunched up face thinking, “what the heck is a coconaner cream sandwich, I don’t get it.” Well no more confusion here friends, Coconaner is short for Coconut and Banana, I know, I know, pretty smart, eh? But anyways this right here is the perfect summer treat! Incredibly refreshing and oh so tasty! Plus they have a crunchy and sweet oat filling! I was looking through my freezer and found Ice cream sandwiches and was shocked to find they were loaded with 20 grams of sugar each! Not to mention artificial ingredients that I couldn’t even pronounce! Enough said! These clean frozen treats have no preservatives and the only sugar coming from honey, making them naturally sweet and delish! Go ahead and make them, and eat them before they are all gone!
mmmmm that strawberry sauce just completes these little sammys. Oh so good!
Frozen Coconaner Cream Sandwiches with Strawberry Sauce
- 1 ripe banana
- Coconut Cream from a can of coconut milk (the fluffy stuff on top)
- 1/2 tbsp honey
- 3 tbsp dry oats
- 1 tbsp honey
- 1 tsp vanilla extract
1. Blend the banana, coconut cream and 1/2 tbsp honey in a food processor until smooth. Divide mixture into a cake pop pan and freeze for about 2 hours, or until hardened.
2. Mix oats with honey and vanilla extract. Place oat mixture in between 2 coconaner creams and make the “sandwiches.”
just look at those melting away….. are you drooling now?
Strawberry Sauce
- 4 whole strawberries
- 1/2 tbsp honey
1. Pulverize strawberries and honey until smooth
2. Drizzle over Coconaner Cream Sandwiches
They are melting in the hot summer sun, a refreshing treat!
Health Benefits
- Raw Vegan
- No added sugar
- All natural
- 100% clean
- No preservatives
- Fiber
- Antioxidants, vitamins and minerals
- Healthy fats
- Low calorie
Okay, you get it with the pictures, just make these now! 🙂
What is your favorite frozen healthy treat?
Cinnamon Peach Pie Layered Yogurt Parfait
I went to the farmer’s market today to grab some fresh summer produce. To my surprise, the peaches were on sale and just beautiful looking! I had to get them, and quickly came up with this awesome and easy recipe! This is so EASY and taste exactly like a peach pie or peach crumble (the healthified version of course)! It takes a whopping 2 1/2 minutes to make and so filling it will keep you full for a while. Not to mention, ITS DELISH!!
Cinnamon Peach Pie Layered Yogurt Parfait
- 1 small peach, chopped
- 1 tsp. honey
- 1/4 tsp. cinnamon
- 1 Tbsp. oats
- 1 Tbsp. chopped pecans
- 1 cup plain greek yogurt (low fat or fat free)
- Combine peach, honey, oats, pecans and cinnamon in a bowl. Mix well and microwave for 2 minutes.
- Layer peach mixture with greek yogurt in a wine glass.
- Enjoy!
Health Benefits
- Protein and calcium from the greek yogurt
- Fiber, antioxidants and vitamin C from peaches
- Natural sugar from honey
- Healthy fats from pecans
- Stabilizing blood sugar and lowering cholesterol with cinnamon
Easy Vegan Peanut Butter Oatmeal Cookies
Today I was extremely tired after practice, so I wanted to make something quick and super easy. These babies are it! Only five easy ingredients plus no added sugar or preservatives. Soft and pillowy, pretty much everything a cookie should be, without all the added crap! So GOOD and GOOD FOR YOU! Perfect for an after-noon pick-me-up, or pre-workout snack! I warn you, you will never go back to those store-bought cookies ever again!!
Easy Vegan Peanut Butter Oatmeal Cookies
- 1 cup oats
- 3 Tbsp. natural peanut butter
- 1/4 cup almond milk
- 1 ripe banana, mashed
- 1/4 tsp. vanilla extract
- Mix all ingredients in a bowl.
- Spoon onto baking sheets coated with cooking spray.
- Bake at 325 degrees for 15 minutes, or until fully cooked
- Enjoy!
Health Benefits
- Vegan-friendly
- Vegetarian-friendly
- Gluten-free
- Fiber from the oats
- Protein and healthy fats from peanut butter
- Natural sugar from banana
- No-added sugar
- No preservatives
- 100% Clean
Creamy Microwaved Coconut Breakfast Rice Pudding
I was trying to come up with another interesting breakfast for today. I forced myself to stay away from the oatmeal in order to “think outside of the box,” and that I did. I mean, who doesn’t love rice pudding? Especially for breakfast, and healthy! Oh man I’m in for sure. This rice pudding is so incredibly easy, not to mention so good for you. It fills you up a lot, plus you get loads of nutrients, and the coconut milk makes it extra creamy, so there is no reason to add cream or butter! Naturally sweet with the raisins, this breakfast is perfect for a quick-fix, for your time and tastebuds!
Creamy Microwaved Coconut Breakfast Rice Pudding
- 1/2 cup minute brown rice
- 1/4 cup full-fat coconut milk
- 1/4 cup water
- 1/4 cup chopped pineapple
- 1 Tbsp. raisins
- 1/8 tsp. vanilla extract
- Soak rice for 2 hours in a bowl with water (you can skip this step if you want, it just makes the rice fluffier).
- place in a bowl with water and coconut milk and microwave for three minutes and stir.
- Microwave for another one to two minutes ( or until fully cooked).
- Mix in the rest of ingredients and enjoy! 🙂
Health Benefits
- Healthy fats from coconut milk
- Fiber from brown rice
- No added sugar
- All natural
- No preservatives
- Vitamins E, A, and K from pineapple
- 100% clean
- Vegan
- Diary and gluten free
Microwave Salted Caramel and Banana English Muffin
So it happened again, I got a little too carried away made another english muffin. They are just so easy quick and delicious that I could not help myself! But this time I made a more unique flavor. Bananas + Salted Caramel = HEAVEN! Add some natural peanut butter and the rest of the banana, and you got yourself a beautiful, fiber-filling, tasty breakfast in a mere 4 minutes!
- 1/3 cup oat flour (1/3 cup pulverized oats)
- 1/2 small banana
- 1 egg white (2 Tbsp. applesauce for a vegan option)
- 1 prune
- 4 whole unsalted cashews
- 1/8 tsp. baking soda
- 1/8 tsp. flaked salt
- 1/8 tsp. vanilla extract
- Add all ingredients into a food processor and pulverize for about 30 seconds (or until ingredients are fully mixed.
- Spray cooking spray in a mug and add mixture.
- microwave for about 2 1/2 – 3 minutes (or until fully cooked).
- Top with natural peanut butter and the other half of banana, if desired.
- Enjoy!
Health Benefits
- Fiber from the oats and prune
- Vitamins B, E, and K from oats
- Protein from egg white
- Potassium and natural sugars from banana
- antioxidants
- all-natural
- no sugar added
- 100% clean
- no preservatives
