Easy, Nourishing & Delish Recipes

healthy, easy, simple and tasty recipes for busy people

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Teriyaki Pineapple Stuffed Acorn Squash

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Stuffed anything is always the best! Stuffed zucchini, eggplant, mushrooms peppers, the possibilities are endless (made stuffed versions of all of these . I mean i’m kinda obsessed with stuffing veggies that are already delicious with even more amazing fillings. Not quite sure of how I came up with this idea, but I’m pretty glad I did! It’s kinda like Autumn and Asian cuisine had a baby, a very sweet and savory delicious child! The flavors in this come together wonderfully, just like a perfect harmony! Make your taste buds happy and go ahead and prepare this dish!

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Teriyaki Pineapple Stuffed Acorn Squash

  • 2 acorn squash, cut in halves
  • 1 lb lean turkey or tempeh (for vegan/vegetarian option)
  • 1 cup pineapple, chopped
  • 1/2 onion, chopped
  • 2 green peppers, chopped

Teriyaki sauce

  • 1/4 cup fresh pineapple juice 
  • 1 Tbsp. gluten free/gmo/low-sodium free soy sauce
  • 1/2 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1/2 Tbsp. sesame seeds
  • Salt and pepper
  1. Preheat oven to 350 degrees.
  2. Fill two glass pans with one inch of water and place two squash halves in each pan face down.  Bake for about 40 minutes, or until squash is soft.
  3. In a stir fry pan on medium heat, combine turkey and onions.  Cook for about 7 minutes, and then add pineapple and peppers.  Cook for about 5 more minutes,or until meat is fully cooked and onions are browned. 
  4. In a small bowl, add all ingredients for sauce and mix well.  Combine with turkey mixture and mix well.
  5. Fill cooked squash halves with turkey mixture and bake for about 15 minutes, or until tops are slightly browned.
  6. Enjoy!!

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Heath Benefits

  • Protein
  • Fiber
  • Vitamins and Minerals
  • Antioxidants
  • 100% clean
  • Paleo
  • Whole 30
  • Vegan/Vegetarian (if tempeh is used)
  • Gluten-free
  • Dairy-free
  • All-natural
  • No preservatives
  • No added sugar

Your New Favorite Nut Butter: Chocolate Cherry Pistachio Butter

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Are you a nut butter addict like I am? Do you love all the gourmet flavors but not willing to pay $15 for a tiny jar? If you answered yes, then I have a new favorite for you that isn’t going to cost a fortune! Chocolate Cherry Pistachio Butter is a unique and cool new nut butter that goes well with anything!  English muffin, banana, oatmeal, fruit, quick bread you name it!  It is so simple to make and delicious to eat!! Make this NOW!  

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Chocolate Cherry Pistachio Butter

  • 1/4 cup pistachios, without shells
  • 1 Tbsp. cocoa powder
  • 8 cherries, pitted
  1. Combine all ingredients in a food processor.  Blend for about 30 seconds, or until mixture is smooth.
  2. Enjoy!!

Health Benefits:

  • Healthy fats
  • Fiber
  • Vegan 
  • Vegetarian
  • Paleo
  • Gluten-free
  • Dairy-free
  • No sugar added
  • No preservatives
  • All-natural
  • 100% clean

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Satisfy Your Cravings Super-Fast! : Easy Vegan Microwave Fudgy Brownie

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You just know those days when you want a brownie, and you want it now, and you have to have it or you’ll go crazy??? Well today was one of those days! I got a major urge for a rich, decadent, fudgy and satisfying brownie, but sadly there was no brownies in the house, and I didn’t want to spend time baking them, I wanted one in the next 5 minutes. So instead of crying about it, I got to work and created an unbelievably healthy, grommet, surprisingly nutritious and oh so delicious dessert! MMMMMMM! I can’t even describe the bliss that I tasted, pure chocolaty, rich, everything-a-brownine-should-be-but-healthy HEAVEN! You won’t believe that there is absolutely no added sugar, when you take a bite! No fat, low calorie, single serving, amazing brownie, now that’s heaven! 🙂

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Easy Vegan Microwave Fudgey Brownie

  • 1/2 cup oat flour (1/2 cup pulverized oats)
  • 1/2 small ripe banana
  • 1 1/2 tbsp cooked black beans (or canned)
  • 2 tbsp almond or coconut milk
  • 1 tbsp cocoa powder (or 1.5 if you want it extra chocolaty)
  • 1/4 tsp baking soda
  • 1 tsp maple/agave, optional (I didn’t use, but if you want it really sweet)

1. In a food processor, add all ingredients and combine until smooth and well blended

2. Spray cooking spray in a ramekin or mug, place brownie mixture in mug and microwave for about 1 1/2 minutes (or until done) total in 30 second increments so that the mixture doesn’t overflow

3. Let cool and scrape sides of the ramekin/mug to ensure the brownie will come out clean

4. Top off brownie with some coconut ice cream (I used So Delicious Vanilla), Homemade Hot Fudge Sauce, and some strawberries, if desired!

5. Enjoy!

Homemade Hot Fudge Sauce

  • 2 tbsp almond/coconut milk
  • 1/2 tbsp cocoa powder
  • 1/2 tbsp agave/maple syrup/ honey

1. Mix all ingredients together until smooth

2. Microwave for 30 secs, if desired.

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Health Benefits

  • Vegan
  • 100% clean
  • No added sugar
  • No preservatives
  • Gluten Free
  • Non-GMO
  • Dairy-free
  • Protein
  • Fiber
  • Vitamins, minerals, antioxidants

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Easy Summer Dessert: Peaches and Coconut Cream Cobbler

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Looking for an easy summer dessert that is delicious and healthy?  Well look no further my friend!  This dessert is super easy and can be made in less than 10 minutes!!  You have the choice to either use the grill or the microwave, but both methods are equally tasty!  Peaches and cream is a classic, as well as peach cobbler, so why not combine the two??  And the results are amazing!  Not to mention this dessert is a healthy alternative to other unhealthy summer desserts but tastes just amazing if not better!!!

 

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Peaches and Coconut Cream Cobbler

Serves 4 (1 peach halve each)

  • 2 Peaches, halved, pitted and hollowed out
  • 1/3 cup full-fat coconut milk
  • 2 Tbsp. cashews, soaked in water for at least 3 hours 
  • 1 Tbsp. maple syrup or agave nectar
  • 1 tsp. vanilla extract
  • cinnamon

Crumb Topping

  • 1/4 cup oats
  • 2 Tbsp. sliced almonds
  • 1/2 Tbsp. maple syrup or agave nectar
  1. Sprinkle peach halves with cinnamon and microwave them for about 45 seconds, or grill for a few minutes, until there are grill marks (leave out for raw vegan).
  2. Drain cashews. In a food processor, combine cashews, coconut milk, maple syrup and vanilla extract.  Blend for about 30 seconds, or until mixture is smooth.
  3. Spoon coconut mixture into hollowed out peach halves.
  4. Combine oats, almonds and maple syrup.  Stir until mixture is equally coated with maple syrup.
  5. Add crumb topping to peach halves.
  6. Enjoy!!

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Health Benefits

  • Fiber
  • Healthy fats
  • All-natural
  • No sugar added
  • No preservatives
  • 100% clean
  • Vegan
  • Raw vegan (leaving out the grilling step)
  • Gluten-free
  • Dairy-free
  • Vitamins, minerals, antioxidants

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Your Favorite Ice-Cream Flavors for Breakfast: Banana Split Oatmeal

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Would you believe me if I told you I had a banana split this morning for breakfast, yep, banana, chocolate, and strawberry, mmmmmmm! Except, what if I told you that it was healthy, satisfying, clean, no-sugar-added, and tasted like a banana split without the cold. You will be pretty impressed with this version of my all-time favorite summer treat, for breakfast. All the flavor, without any of the crap (artificial ingredients, sugar, fat, preservatives) in a wholesome and delicious, nutritious breakfast. You will indeed start your day right with this magnificent creation, plus, you can tell your co-workers that you had a banana split for breakky, hehe they will never guess. 🙂 Processed with VSCOcam with f2 preset Banana Split Oatmeal

  • 3/4 cup dry oats
  • 1/2 cup coconut milk
  • 1/4 cup water
  • 1/4 large ripe banana, mashed
  • 3 strawberries, mashed
  • 1/2 tbsp cocoa powder
  • 1 tsp agave nectar
  • Sliced almonds
  • Banana coins

1. In a bowl, combine oats with coconut milk and water, cook in microwave for about 2-2 1/2 minutes

2. Separate cooked oatmeal into 3 sections, one for the banana layer, chocolate layer and strawberry layer

3. For the Banana layer: combine 1/3 of the cooked oatmeal and mashed banana, mix well, place in original bowl

4. For the Chocolate Layer: combine 1/3 of the cooked oatmeal with cocoa powder and agave, mix well and place next to banana layer in original bowl

5. For the Strawberry layer: combine the remaining cooked oatmeal with the mashed strawberries, mix well and place next to chocolate layer

6. Top oatmeal with sliced almonds and banana coins, if desired

7. Enjoy! Processed with VSCOcam with f2 preset Health Benefits

  • Fiber
  • Low fat
  • No added sugar
  • All natural
  • 100% clean
  • No preservatives
  • Gluten-free
  • Dairy-free
  • non-GMO
  • Vegan
  • Vitamins, minerals and Antioxidants

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Easy Delicious Salad: Peach and Maple-Spiced Pecan Spinach Salad with Maple Vinaigrette

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Who doesn’t love a refreshing salad for a summer cookout?  Salads are a simple and delicious way to enjoy your veggies!  With this recipe,  you get a nice simple salad that is packed with flavor!! A little bit of saltiness balanced out by a little bit of sweetness!  What more could you ask for?? Oh yea thats right, is simple and easy to make!!!

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Peach and Maple-Spiced Pecan Spinach Salad with Maple Vinaigrette

Makes 4 servings

  • 4 cups spinach
  • 1 peach, sliced in thin, small slices

Pecans

  • 1/4 cup chopped pecans
  • 1 Tbsp. maple syrup
  • 1/8 tsp. sea salt

Dressing

  • 1/4 cup Balsamic Vinegar
  • 1 Tbsp. maple syrup
  1. Preheat oven to 350 degrees.
  2. Mix pecans with salt and maple syrup. Place on a cooking sheet sprayed with cooking spray.  Bake for 15 minutes, or until nuts are crunchy
  3. Combine spinach, peaches and nuts, mix well.
  4. Mix together balsamic vinegar and maple syrup. Pour on top of spinach.
  5. Toss well, or until salad is evenly coated with dressing
  6. Enjoy!

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Health Benefits

  • 100% clean
  • Vegan 
  • Vegetarian
  • Paleo
  • Whole 30
  • Vitamins and Minerals
  • Fiber
  • Healthy Fats
  • No added sugar
  • No preservatives
  • All-natural

 

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Cilantro Pistachio Sweet Potato Salad with Balsamic-Lime Dressing

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Potato salad is a summer staple, but with all of that mayo, cream-cheese, butter, you name it, its not very forgiving on your waistline, or very clean at all. I absolutely am in love with sweet tators! They taste like pure heaven to me and I wanted to create my own version of the so-called “potato salad.” Not only did I create my own version of the popular dish, but I added my own flair to it as well. With the addition of cilantro, lime and pistachio flavors, this salad takes on a whole different level full of flavor blasting goodness, unlike none other! This recipe is perfect for 4th of July or your next summer cookout, iProcessed with VSCOcam with f2 presett’ll be sure to impress, guaranteed!

 

Cilantro Pistachio Sweet Potato Salad with Balsamic-Lime Dressing

  • 4 medium sweet potatoes, cooked
  • 2 Tbsp, cilantro, finely chopped
  • 2 Tbsp. pistachios, finely chopped

Dressing:

  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. lime juice
  • 1 tsp. honey
  • 1 tsp. mustard
  1. Peel off the skins of the sweet potatoes, and cut them into small cubes.
  2. Combine remaining ingredients to the sweet potatoes, mix well.
  3. For the dressing, combine all ingredients and mix well.
  4. Add dressing to sweet potatoes, mix well.
  5. Enjoy!

Serves 4

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Health Benefits

  • Fiber
  • Healthy Fats
  • Good Carbs
  • No added sugar
  • No preservatives
  • All natural
  • lots of vitamins, minerals and antioxidants
  • Low calorie
  • Vegan
  • Paleo
  • Whole30
  • 100% clean
  • Gluten and dairy free

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New Twist on a Classic: Chocolate Zucchini Bread Pancakes

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Do you know what is better than pancakes for breakfast? Pancakes for dinner! Or as I like to call it, Brinner! It just feels extra special when you have breakfasts foods for supper! Anyways, I wanted to make some extra special pancakes today, something unique, something super tasty! I mean, everyone loves zucchini bread, especially the chocolate version, so to make that even better, I turned it into pancakes! And They were so good, like unreal! These gems are 100 percent clean, as well as all-natural, vegan, low cal (200 calories per serving!!!)  and super duper easy to make! These will likely become your new favorite, move over zucchini bread, and say hello to zucchini bread pancakes! 🙂

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Chocolate Zucchini Bread Pancakes

  • 2 cups oat flour (pulverize 2 cups dry oats)
  • 1 zucchini, finely grated
  • 1.5 cups unsweetened almond milk
  • 2 egg whites (or 2 tbsp applesauce or mashed banana for a vegan option)
  • 2 tbsp cocoa powder
  • 1.5 tbsp honey
  • 1 tsp cinnamon

1. Combine all ingredients in a large bowl, mix well

2. Heat a griddle/pan on medium-high heat and spritz with cooking spray

3. Spoon batter on griddle/pan and cook until golden/done on each side

4. Top with banana slices, nuts, chocolate chips, greek/coconut yogurt, honey, real maple syrup or whatever you desire!

5. Enjoy!

serves 4 (about 4 pancakes each)

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Health Benefits

  • 100% clean
  • All natural
  • No preservatives
  • No added sugar
  • Protein
  • Fiber
  • Vitamins, Minerals and Antioxidants
  • Vegan
  • Low calorie
  • Low fat
  • Gluten Free

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Super Easy Vegan Chocolate Banana Peanut Butter Granola

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I think I just made the BEST GRANOLA KNOWN TO MAN-KIND (not to be cocky or anything)!  But seriously, chocolate + peanut butter +banana = HEAVEN!  Plus its super easy, why buy granola from the supermarket again when you can make your own with ingredients already on hand?  You can save some money and also all that added sugar and fat that comes along with it!  This is a win-win situation.  Do yourself a favor and make this NOW!

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Super Easy Vegan Chocolate Banana Peanut Butter Granola

  • 2 cups oats
  • 2 ripe bananas, mashed
  • 2 Tbsp. creamy natural peanut butter
  • 2 Tbsp. cocoa powder
  • 2 Tbsp. sunflower seeds
  • 1/4 tsp. cinnamon
  1. Preheat oven to 350 degrees.
  2. Line a cooking sheet with parchment paper and spread oats onto it. Bake them for about 10 minutes, or until they are lightly toasted.
  3. Mix remaining ingredients in a bowl.  Pour onto oats and mix until oats are fully coated.  
  4. Spread out on baking sheet and bake for 15 minutes, or until oats are crunchy.
  5. Enjoy!

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Health Benefits

  • No added sugar
  • 100% clean
  • Fiber
  • Healthy fats
  • Protein
  • Gluten-free
  • Vegan
  • All-natural
  • No preservatives

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Filling Vegan Dinner:Spinach and Carrot Chickpea Patties

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Being the Veggie Monster that I am (seriously though), I always try to create recipes that are about 80% veggies to show people that vegetable are delish!  Today I went far out and created a recipe containing 100% VEGETABLES  (well ok like 95% including spices and oat flour)!  Thats right!  I’m on a mission to show people that veggies taste as good as they are good for you!  These patties taste similar to Falafels, however they aren’t fried in greasy oil!  No added shit crap here!  Just the good stuff (aka a vegan and vegetarian’s dream).

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Garlic Spinach and Carrot Chickpea Patties

Serves 2 (2 patties each)

  • 1 can chickpeas, drained and rinsed
  • 3 cloves of garlic, chopped
  • 1/2 cup spinach
  • 1/2 cup grated carrots
  • 1/4 cup oat flour ( or 1/4 cup oats pulverized)
  • 2 Tbsp. fresh parsley, chopped
  • 1/2 tsp. paprika
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. cumin
  • salt and pepper
  1. Preheat oven to 350 degrees.
  2. In a food processor, combine chickpeas, spinach, parsley and spices.  Blend for about 30 seconds, or until mixture is smoothed.
  3. Mix chickpea mixture with grated carrot.  Shape mixture into 4 balls and coat with oat flour.  
  4. Spray a cooking sheet with cooking spray and flatten out patties onto pan.  Bake for about 30 minutes, or until patties are golden brown.
  5. Enjoy!

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Health Benefits:

  • Vegan
  • lean protein from chickpeas
  • Filling Fiber
  • Vegetarian
  • No preservatives
  • All- natural
  • 100% clean
  • No added sugar
  • Vitamins and antioxidants

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