Easy, Nourishing & Delish Recipes

healthy, easy, simple and tasty recipes for busy people

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Spicy Cinnamon Blackened Salmon with Pumpkin Cranberry Salsa

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This Spicy Cinnamon Blackened Salmon with Pumpkin-Cranberry Salsa is the perfect fall dinner!

Excitement cannot even describe the way I’m feeling about sharing this recipe today.  You know why?  Cause I feel like a genius and that doesn’t happen very often!

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So we all know that its not a secrets that I’m a lover of all things pumpkin!  I eat that stuff even before fall (its a four season deal for me).  While I usually make sweet recipes with the golden squash, I made a u-turn with this recipe.

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You see, as I was laying in bed trying to go back to sleep on Saturday trying to make myself sleep in (which didn’t work btw, I woke up at 7:30) I started to brainstorm about recipes that I could make with pumpkin.  

I started having flash backs of the awesome blackened salmon dishes I had in the summer with mango salsa.  The idea struck my mind that I should make a fall-inspired salmon recipe to recreate my favorite summer dinner!  My idea was pretty successful to say the least.

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I’m pretty proud of myself that I came up with this recipe because its not often when I succeed by totally winging a recipe!  I thru together a spice rub and prayed that it would taste well, and thank God it did!  Cinnamon on salmon may sound weird, but I promise you its totally worth it.

The cranberry and pumpkin salsa totally makes this dish that much better!  It also may sound weird adding cubed pumpkin and cranberries to salsa, but again, its totally worth it.  This recipe sounds like a strange combo but don’t knock it till you try it!

Spicy Cinnamon Rubbed Salmon with Cranberry Pumpkin Salsa

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 4 4-6 oz salmon fillets
  • 1 tsp. ground cinnamon
  • 1 1/2 tsp. coconut sugar or date sugar
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • salt and pepper
  • SALSA:
  • 1 to mato finely chopped
  • 1/4 onion finely chopped
  • 1/2 cup fresh cranberries finely chopped
  • 1 cup baked pumpkin cubed (cubed butternut squash would also work)
  • 1 Tbsp. lime juice
  • 1/2 tsp. cumin
  • salt and pepper

Instructions
 

  • Preheat oven to 450 degrees.
  • Combine all spices in a shallow bowl.
  • Coat salmon fillets evenly in spice blend and place on a cooking sheet coated with cooking spray. Bake for 12-15 minutes, or until done.
  • While salmon is cooking, Add all ingredients together for salsa.
  • Top salmon with salsa.
  • Enjoy!

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EASY Lemon Rosemary Greek Yogurt Baked Chicken {6 Ingredients!}

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This Healthy Lemon Rosemary Greek Yogurt Baked Chicken is an easy chicken dinner that your family will love! Only 6 Ingredients needed!

Ugh, today was one of those days when everybody in my family is super busy and theres nothing for dinner.  Usually when this happens I resort to my good old oatmeal, but that would leave my parents stuck with nothing.

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Usually its my job to make dinner, but I’ve been having to work so much that I’ve haven’t had much time to eat, let alone cook.  Thankfully, my mom defrosted some chicken breasts earlier that morning and we had tons of fresh rosemary growing outside.

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It was like a sign sent from heaven, I saw a pin for greek yogurt marinated chicken and checked out the recipe.  Easy to make, and only a few ingredients are needed?  Heck yeah man.

Lemon Rosemary Greek Yogurt Baked Chicken

Making the marinate took a mere 2 1/2 minutes to make and the hardest part was waiting 2 hours!  You can also make this the night before and let the chicken soak for longer if thats floats your boat!  Either way, you’ll end up with a delicious dinner that will satisfy anyone!  I guess you could say that this chicken saved me and my family from becoming hangry.

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EASY Lemon Rosemary Greek Yogurt Chicken

Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Marinade time 2 hours
Total Time 2 hours 40 minutes
Servings 4 servings

Ingredients
  

  • 2 chicken breasts about 8 oz. each
  • 1/2 cup plain greek yogurt
  • 1/4 cup fresh rosemary chopped
  • 2 Tbsp. lemon juice
  • 1 Tbsp. lemon zest optional
  • salt and pepper

Instructions
 

  • Combine yogurt, rosemary, lemon juice, zest, salt and pepper in a bowl.
  • Place chicken in a glass pan (coat with cocking spray)and coat in marinade. Place in fridge and let them marinate for a minimum of 2 hours.
  • Heat oven to 350 degrees and bake chicken for 35 minutes, or until chicken is done.
  • Enjoy!

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EASY Mango Teriyaki Sheet Pan Chicken & Veggies

WIAW: Brinner

by 2 Comments

Happy Wednesday! Welcome to my wonderful day of eats! Hope you enjoy! Thanks To Jen for hosting! 🙂

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Breakfast today was some plain greek yogurt mixed with pumpkin, apple sauce, agave, cinnamon and granola, perfect for fall.

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Lunch was a good ole’ taco salad, my favorite thing to get from the Hub. Shredded lettuce, tomatoes, onions, olives, roasted veggies, salsa, grilled chicken and of course, guacamole. This is the best!

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Made a new recipe  for dinner. Well, brinner. Pumpkin Apple Pie Stuffed French Toast, nuff said.

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Night Snack was Vanilla-Maple Arctic Zero (literally the best stuff ever!) topped with some chopped nuts, chocolate chips and Earth Balance Crunchy Coconut Peanut Butter, This was the most amazing combo ever! 

Have a great day!

Nutty Chocolate Chip Pumpkin Breakfast Bake

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No it’s not oatmeal, no it’s not pumpkin bread, it’s called a Pumpkin Breakfast Bake. A happy medium between the 2 favorites of mine, perfect for this fall weather and the upcoming pumpkin craze. It’s everything pumpkin bread is, fluffy, hearty, and delicious, with an extra “oomph” of the chocolate chips and crunchy nuts! I’ll admit it, Im a huge fan of pumpkin, I have it year-round, not just in autumn. If you want the taste of pumpkin bread but you don’t have the patience for baking it, make this single serving chocolate chip pumpkin bread in a mug and it will satisfy your cravings, trust me.

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Nutty Chocolate Chip Pumpkin Bread Breakfast Bake

  • 1/3 cup oats
  • 2.5 tbsp coconut flour
  • 1 egg white or flax egg
  • 3 Tbsp. canned Pumpkin
  • 3/4 cup water or almond milk
  • 1/4 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbsp chocolate chips
  • 1 tbsp crushed nuts (i used a mixture of almonds, pistachios, cashews and pecans!)

1. Mix everything together in a bowl and microwave for about 3-5 minutes, or until all water is absorbed. 2. Top with more nuts and chocolate chips if desired! 3. Enjoy!

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Health benefits:

PUMPKIN:

  • Beta-carotene
  • Fiber
  • Vitamin A
  • Reduces bad cholesterol
  • Aids in production of seratonin
  • Iron

RECIPE AS A WHOLE:

  • Can be vegan
  • Fiber
  • Healthy fats
  • Antioxidants
  • 100% clean
  • No added sugar
  • All natural
  • Non-GMO
  • Vitamins and minerals

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Cinnamon-Pecan Pumpkin Granola Bars

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It’s officially the pumpkin season and you all know what that means, pumpkin-flavored everything! Woo-hoo! I just love pumpkin, I just don’t actually eat it in fall though, I literally have it all year round! What’s not to love about this versatile and delicious squash!? It can be added to virtually almost every type of dish: oatmeal, pancakes, yogurt, chili, pie, wraps,lasagna, you name it, and there is a pumpkin version. Packaged granola bars seem really easy and convenient, but most of the time you are actually doing yourself, and your body a disservice when buying them! First of all they can be uber expensive, loaded with sugar and preservatives, and can be heavily processed. On average, a granola bar typically can cost 75 cents or more per bar, doesn’t sound like much, but when you are buying 12, it really adds up. The good news is that you can make your own for dirt cheap! Plus these ones are pumpkin filled!!! These granola bars taste like fall, cinnamon, crunchy pecans and pumpkin, and such a quick and easy grab-and-go snack or quick breakfast!

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Cinnamon-Pecan Pumpkin Granola Bars

  • 2 cups dry oats
  • 2 ripe bananas, mashed
  • 3 tbsp sliced almonds
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin puree
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 10 whole pecans

1. In a large bowl, mix everything together except pecans, mix until thoroughly combined

2. Spray some cooking spray in a jelly roll pan and place oven at 350 degrees

3. Spread mixture evenly in the pan and press one pecan where each granola bar will be cut after baked

4. Bake for about 15-20 minutes or until golden

5. Let cool and cut into 10 even bars

6. Enjoy!

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Health Benefits

  • Vegan
  • Gluten-free
  • Dairy-free
  • Protein from nuts
  • Healthy fats from nuts
  • Fiber from oats and pumpkin
  • All natural sweetness
  • No preservatives
  • Non-GMO
  • Vitamins, Antioxidants, minerals
  • No-sugar-added

 

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Easy and Healthy Dessert for Breakfast: Cocoa-Dusted Cherry Polenta Breakfast Pudding

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Want a new change from your same old breakfast choices? Well God just answered your prayer with this beauty.  So rich and creamy, you will think you are eating dessert!  This polenta pudding is as easy to make as oatmeal and can satisfy a  sweet tooth in a few minutes!  You would have never thought of eating polenta at breakfast, but I promise you if you do, you will be one happy camper! 🙂

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Cocoa-Dusted Cherry Polenta Breakfast Pudding

  • 1/4 cup dry polenta
  • 1/2 cup water
  • 2 tbsp full-fat coconut milk (can add a bit more for extra creaminess)
  • 1 tsp cocoa powder
  • 1 tsp honey
  • 1 tsp crushed walnuts
  • 1/2 tsp vanilla extract
  • sprinkle of unsweetened flaked coconut
  • Cocoa-Dusted Cherries (recipe below!)

1. In a bowl, combine polenta and water

2. Microwave polenta mixture for about 1 1/2 minutes, or until the polenta absorbs all the liquid

3.Combine Polenta Mixture with coconut milk, stir well

4. Mix all remaining ingredients into the polenta pudding

5. Top with more crushed walnuts, coconut, and cocoa-dusted cherries, if desired

6. Enjoy!  

Cocoa-Dusted Cherries

  • 6 dark red/black cherries, pitted and halved
  • 1 tbsp cocoa powder

1. In a small bowl, coat cherries with cocoa powder

2. Microwave for about 1 1/2 minutes, or until hot and juicy

3. Stir into polenta pudding

4. Enjoy! 🙂  

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Health Benefits

  • 100% clean
  • All Natural
  • No preservatives
  • Non-Gmo
  • No added sugar
  • Fiber
  • Gluten-free
  • Dairy-free
  • Vegan
  • Healthy fats
  • Vitamins, minerals, antioxidants
  • Protein
  • Low Glycemic Carbs

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Easy Vegan Dessert: Healthy Raw Chocolate-Coconut Macaroon Fudge

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Now I have something amazing to share with you, something that is a combination of 2 amazing desserts in one wrapper, and its delicious. I am so excited to share with you my latest, and I think best (at the moment) creation, behold, Chocolate-Coconut Macaroon Fudge….. Unbelievable! I don’t know how i came up with this creation exactly, I wanted to make a raw fudge, that I did, but I felt like it needed some more UMPPPPHHHHH, so I added some UMPPPHHHH, and that UMPPPHHHH was a delicious macaroon topping on top of the already amazing chocolate-fudge! This is super-easy, like in 7 minutes you will have creamy rich chocolate fudge with a chewy, coconutty, and sweet topping that is perfection! And if you don’t believe me, I made 12 of these little babies and they were all miracously gone within 1 hour. Still can’t figure out who the culprit is here (Dad, *cough* *cough*) but anyways, I guess I should take that as a complement! Fully raw, Healthy, delicious, antioxidant packed goodness, your body and tastes buds will both love it! What more could you want!???

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Healthy Raw Chocolate-Coconut Macaroon Fudge

Fudge Layer

  • 1/4 cup coconut oil, NOT MELTED
  • 1/4 cup raw cocoa powder
  • 2 tbsp agave/maple syrup/honey

1. In a food processor/blender, blend all ingredients together until smooth

2. Divide chocolate mixture into mini muffin cups lined with mini muffin liners ( I made 12), place in the fridge for 15 minutes

Macaroon Layer

  • 1/3 cup unsweetend flaked coconut
  • 1/3 cup craisins
  • 1/4 cup cashews

1. In a food processor/blender, blend all ingredients for about 15 seconds, or until mixture forms into a sticky ball.

2. Divide macaroon mixture on top of fudge mixture and store in fridge

3. Enjoy!

Makes 12

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Health Benefits

  • Healthy Fats
  • Raw vegan
  • No added sugar
  • No preservatives
  • Non-gmo
  • 100% clean
  • All natural
  • Vitamins, Minerals, Antioxidants
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

 

 

Easy Vegan Dessert: Chocolate Banana Silk Pie with Cherry Cashew Oat Crust

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 I just made the best vegan dessert known to man (at least in my opinion). Not to mention it is   chock-full of amazing health benefits!  Plus the addition of a secret ingredient (tofu)  makes the pie mousse-like!  But not to worry dear children,the tofu does not affect the flavor one bit!  All you will taste is the chocolatey, bananaey silky heaven!  This is so simple and easy, it can be made in a jiffy!  I’m telling you this is a win-win dessert!  For your own benefit, please make this NOW!

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Chocolate Banana Silk Pie with Cherry-Cashew Oat Crust

Crust

  • 1/2 cup cashews
  • 1/3 cup dried cherries or craisins
  • 2 Tbsp. oats

Filling

  • 1 12.3 oz. container of  firm tofu
  • 2 Tbsp. cocoa powder
  • 1 ripe banana
  • 1 Tbsp. agave/honey/maple syrup
  1. In a food processor, combine all ingredients for crust and blend for about 30 seconds, or until smooth.
  2. Press crust into pie pan and place in the fridge for an hour.
  3. In a food processor, combine all ingredients for the filling and blend for about 30 seconds, or until mixture is smooth.
  4. Spoon over top of crust and and store in fridge.
  5. Top with coconut and dried cherries/craisins, if desired.
  6. Enjoy!!

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Health Benefits

  • Fiber
  • Healthy fats
  • Protein
  • All-natural
  • No added sugar
  • No preservatives
  • 100% clean
  • Vegan 
  • Vegetarian
  • Gluten-free
  • Vitamins, minerals, antioxidants
  • Protein

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Gluten-Free Tasty Treat: Banana Peanut Butter Caramel Cinnamon Rolls

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I was in the mood to make cinnamon rolls (healthy ones of course), so I looked through my kitchen and found a few ingredients to make these unique.  By adding banana and peanut butter (best combo ever), I not only made a creative new twist on an old classic,  but also a new and delish dessert that is 100% clean.  These are easy to make, so they don’t require intense laboring in the kitchen!  These are NOMMY!!!!

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  Banana Peanut Butter Caramel Cinnamon Rolls

Dough

  • 1/2 cup oat flour (or 1/2 cup oats pulverized)
  • 1/2 mashed banana
  • 2 tbsp almond milk
  • 1/2 tbsp agave/maple syrup/honey
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon

1. Mix all ingredients together will hands and form a dough, If dough is too sticky, add more flour, if it’s to dry, add some more almond milk 2. Divide dough into two balls and roll out into 2 rectangles about 1/3 of an inch thick on parchment paper 3. Spread filling on each of the 2 dough rectangles and roll up into cinnamon rolls 4. Cut each cinnamon roll in half, width-wise with a sharp knife to ensure the dough doesn’t get misshapen 5. Line a muffin pan with muffin cups and place on roll in each cup 6. Bake at 350 degrees for about 15 minutes or until golden 7. Top with Peanut butter Sauce and shredded Coconut, if desired makes 4 cinnamon rolls

Filling

  • 4 Prunes, microwaved for about 20 seconds so they are soft
  • 2 tbsp all natural smooth peanut butter
  • 1/4 tsp cinnamon

1. In a food processor/blender, combine peanut butter and dates until smooth 2. Spread on dough

Peanut Butter Sauce

  • 1 tbsp all natural peanut butter
  • 2 tbsp (or more for a thinner sauce) almond milk

1. Combine Peanut butter and almond milk in a small bowl and mix until a sauce is formed 2. Top with shredded coconut on cooled Cinnamon rolls 3. Enjoy! photo-4.PNG   Health Benefits

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

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Gluten-free and Vegan Pizza: Carrot Ginger Veggie Pizza with a Quinoa Oat Crust

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Who doesn’t love pizza? There are so many kinds, so many sauces and so many flavors! But you know what no one loves about pizza? The fat, calories, sugar, artificial and processed ingredients! Did you know that many processed pizza crusts contain more than 15 ingredients? Crazy right? Well my pizza crust only has 3! This pizza is all natural, clean, healthy, and of course delicious! The Carrot Ginger sauce is a great replacement for sugar-filled store-bought tomato sauce! Topped with yummy and antioxidant packed veggies, this pizza is win-win for your taste buds and your health!

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Carrot Ginger Veggie Pizza with a Quinoa Oat Crust

Pizza Crust

  • 1/2 cup oat flour (or 1/2 cup oats pulverized)
  • 1/4 cup quinoa flour (or 14 cup quinoa pulverized)
  • 1 egg (or flax egg for vegan)
  1. Preheat oven to 350 degrees.
  2. combine all ingredients and form into a dough.
  3. Press the dough down until it is 1/4 inch thick a make a crust.
  4. Transfer crust onto a cooking sheet lined with parchment paper.
  5. Bake for about 15 minutes, or until crust is hard.

Sauce + Toppings

  • 3 whole carrots, boiled until soft
  • 1 tsp ginger
  • Zucchini, chopped into 1/2 slices
  • Tomatoes, chopped in 1/2 slices
  • Spinach 

1. In a food processor/blender, combine boiled carrots and ginger, blend until smooth.

2. Spread the carrot-ginger sauce on top of the pizza crust evenly,

3. Place Zucchini, tomatoes and spinach on the pizza and whatever else you desire (cheese, meats, tofu, etc.).

4. Bake the pizza at 350 degrees for about 15 minutes, or until veggies are cooked on top.

5. Enjoy!

Serves 2-4

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Health Benefits

  • Fiber
  • Gluten Free
  • Dairy Free
  • Vegan
  • 100% clean
  • No Preservatives
  • No added sugar
  • Non-GMO
  • Vitamins, Minerals, Antioxidants
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