Easy, Nourishing & Delish Recipes

healthy, easy, simple and tasty recipes for busy people

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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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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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Easy Paleo Dinner : Spicy Bruschetta Stuffed Eggplant

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Literally all we had in our house was 2 eggplants, 2 tomatoes, some spinach, 3 frozen chicken sausages and spices.  It was my job to make dinner (well it alway is ), so a big light bulb went off in my head to make stuffed eggplant.  I had never stuffed and eggplant before (only zucchini), but I’m soo glad I did!  ONE OF THE BEST MEALS I EVER HAD!!!! No joke, this is amazingly good, and amazingly easy!!  The sausage can either be chicken, or tofu, making it vegan, vegetarian, paleo, an whole 30 approved!!  MAKE THEM  TODAY NOW!!!

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Spicy Brushetta Stuffed Eggplant

  • 4 eggplants cut in halve, lengthwise
  • 3  pre-cooked chicken sausages, sliced (I used Al Fresco Chicken Sausage)
  • 2 tomatoes, chopped
  • 2 cups spinach
  • 2 Tbsp. fresh parsley,  finely chopped
  • 3 garlic cloves, finely chopped
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. paprika
  • salt and pepper
  1. Preheat oven to 400 degrees.
  2. Place eggplant on cooking sheet and spray eggplant with cooking spray.  Bake for 30 minutes, or until eggplant is tender.
  3. Combine remaining ingredients and mix well.
  4. Scoop out the middle of the eggplant and mix with sausage mixture.
  5. Stuff eggplant with mixture and bake for another 15 minutes.
  6. Enjoy! 

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Health Benefits:

  • 100% clean
  • Lean protein
  • Fiber
  • Vegan
  • Vegetarian
  • Paleo
  • Whole 30
  • Vitamins
  • Antioxidants
  • No-added sugar
  • No preservatives
  • All-natural

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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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Summer Twist on a Fall Classic: Cinnamon Peach Pumpkin Bread

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Pumpkin bread is delicious, warm, moist and delightful to your tastebuds. Too bad most pumpkin bread recipes incorporate one cup or more of sugar and oil! Now thats too much! I wanted to make pumpkin bread today, but not just any ordinary pumpkin bread,  a clean version with a summery twist, peaches. Yum, I can’t even describe the huge smile on my face as I tasted this ooey-gooey, naturally sweet delight, it was priceless. The peaches sweeten this bread and take it’s flavor to a new level, pumpkin season isn’t just for fall, now with the added peaches, you can make this favorite in summer too! Not to mention this satisfying wonder is all healthy, not a trace of preservatives or added flavors in it. Go ahead and make this new summer treat, you won’t be sorry! 🙂

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Cinnamon Peach Pumpkin Bread

  • 1 15 0z. can pureed pumpkin
  • 2 ripe peaches
  • 1 egg white (or sub 2 tbsp apple sauce for vegan option)
  • 2 Tbsp. honey
  • 2 Tbsp. warm water
  • 1 cup oat flour (or pulverize 1 cup oats)
  • 1/2 cup coconut flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. cinnamon

Streusel Topping:

  • 1 ripe peach, chopped
  • 1/2 Tbsp. honey
  • 1/2 tsp. cinnamon
  • 2 Tbsp. oats
  • 1 Tbsp. chopped nuts
  1. Preheat oven to 350 degrees.
  2. Cut up the peaches and microwave for 2 minutes with a sprinkle of cinnamon.
  3. In a large bowl, combine peaches, pumpkin, egg white, water and honey.  Whisk well with a fork until ingredients are fully combined.
  4. In another bowl, combine flours, baking soda, baking powder and cinnamon.
  5. Mix dry ingredients with pumpkin mixture.
  6. Spray cooking spray in a loaf pan and pour in mixture.
  7. Bake for about 1 hour, or until a toothpick comes out clean.
  8. For streusel, pulverize peach with cinnamon and honey.  Mix with oats and nuts.  Pour on to bread.
  9. Enjoy!

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Health Benefits

  • Gluten Free
  • Vegan 
  • all natural
  • No added sugar
  • 100% clean
  • No preservatives
  • Vitamins, Minerals and Antioxidants
  • Low Fat
  • Low Calorie
  • Low glycemic carbs

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Spinach and Garlic Potato Stuffed Portabellos

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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!

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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)
  1. 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.
  2. 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.
  3. Fill mushrooms with potato mixture and top with sliced tomatoes and cheese (if desired).
  4. Bake an additional 15 minutes.
  5. Enjoy! 

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 Health Benefits

  • Paleo
  • Vegan
  • Gluten free
  • Vitamins and minerals
  • Antioxidants
  • Low Calorie
  • No preservatives
  • Low fat
  • All-natural
  • 100% clean

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Low Cal Summer Treat: Frozen Watermelon Lemon Cream Tarts

by 7 Comments

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.”

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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
  1. In a food processor,blend watermelon for about 20 seconds, or until smooth.
  2. Divide watermelon equally into muffin tins lined with cupcake liners.  Freeze for 30 minutes.
  3. 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

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 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

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Cinnamon Peach Pie Layered Yogurt Parfait

by 4 Comments

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!!

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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)
  1. Combine peach, honey, oats, pecans and cinnamon in a bowl.  Mix well and microwave for 2 minutes.
  2. Layer peach mixture with greek yogurt in a wine glass.
  3. Enjoy!

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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

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Easy Low Calorie Coconut Flour Donuts

by 6 Comments

 

Who doesn’t love donuts, there are so many different flavors to choose from, you can’t get bored. Too bad donuts these day are so processed and contain too much sugar. I rose to the challenge to create a 100% clean, sugar and preservative-free donut. I think this challenge was successfully complete once I bit into one of these coconutty and sweet treats, they are so delectable. Perfect for a grab-n-go breakfast, not to mention quick and easy to make, and really low calorie especially compared to other donuts. Krispy-Kreme donuts are gonna be jealous of these little guys, peace-out chemically processed donuts, hello all-natural, clean and even more delicious bundles of joy! 🙂

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Easy Low Calorie Coconut Flour Donuts (recipe adapted from thecoconutdiaries)

  • 1/3 cup dry oats
  • 3 Tbsp coconut flour
  • 1/4 cup unsweetened applesauce
  • 2 tbsp almond milk
  • 1 egg white (for a vegan option, just add 2 tbsp more apple sauce or mashed banana)
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1 tbsp honey

1. In a food processor, pulverize oats until they are similar to a flour

2. keep oat flour in food processor and add the rest of the ingredients and pulverize until mixed throughly

3. Spray a donut pan with cooking spray and place batter in the pan, bake at 350 degrees for about 15 minutes or until golden

4. Let cool for about 10 minutes and add toppings of you choice (melted peanut butter, cocoa nibs, coconut flakes, nuts, fruit, etc)

Makes about 4 donuts

  • 84 calories per donut (not including topping, but at 84 calories, top away ) 🙂

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Health Benefits

  • No added Sugar
  • Healthy Fats
  • No preservatives
  • Protein
  • 100% clean
  • Vegan (if not using egg white)
  • Low Calorie

What’s your favorite donut flavor???

Fast Fix Breakfast: Microwave Pineapple English Muffin

by 7 Comments

I was feeling very tropical today, ya know, like beachy, except I’m not at the beach right now, which isn’t the point. But, I had loads of fresh pineapple in the fridge, which got me in the tropical mood in the first place, so I thought “lets make something with this pineapple.” So I did, and it was fricken delicious, a Pineapple English Muffin, microwaved. It can’t get any easier than this, or tastier. This baby is as clean as possible, not to mention loaded with nutrients! Perfect for a rushed morning, this muffin will make you think you are at the beach(but only for a moment). 

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Microwave Pineapple English Muffin

  • 1/3 cup oat flour (or 1/3 cup oats pulverized)
  • 1 egg white (or 2 tbsp apple sauce or mashed banana for a vegan option)
  • 1/4 cup pineapple
  • 1/8 tsp. vanilla extract
  • 1/8 tsp. baking soda
  • dash of cinnamon
  1. Add all ingredients to a food processor and pulse until ingredients are fully mixed.
  2. spray cooking spray in a small mug and add mixture.
  3. Microwave for 2 1/2-3 minutes or until fully cooked.
  4. Wait for english muffin to cool and cut in half.
  5. Toast (optional) and spread natural peanut butter, sprinkle unsweetened shredded coconut and top with golden raisins.
  6. Enjoy! 

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Health Benefits

  • Vitamin C and Manganese from pineapple
  • Vitamins B, E, and K as well as fiber from oats
  • Protein from egg white
  • antioxidants
  • all-natural
  • no sugar added
  • 100% clean
  • no preservatives

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