In the summer, I hardly ever want to cook because it’s so effing hot! The good thing about this recipe is even though it requires you to cook for a minute, it takes under 5 minutes to make this recipe. Can’t beat that, right?! Fajitas are one of my go to favorites, but this is a lighter, cooler, healthier version.
1 chicken breast
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
6-8 sweet mini peppers, sliced
1/2 cup cheese
chipotle ranch dressing
Add olive oil to a saute pan and cook chicken, salt, spices and onions on high heat until cooked through. Add in sliced peppers, stirring until very lightly cooked, only about 1 minute and set aside. divide lettuce into individual bowls and add sauteed mixture on top, followed by cheese, cilantro, and dressing.Read More
Happy weekend, everyone! I am absolutely LOVING the sunshine here and all this beautiful summer weather has me craving smoothies so bad. That’s a good thing, yes? This time of year I basically never want to cook because of the heat and something cold and healthy is always a good answer. My son was asking me to make him a smoothie and since I’m too lazy to do much else, we whipped this up together. After all, he pretty much always insists on helping me these days. I’ll admit, it kind of makes me wish I was drinking it at the beach instead of in this desert, but I’ll take it.
1 1/2 cups spinach
1/3 cup Greek yogurt
1/2 cup pineapple chunks
1 tablespoon coconut coffee creamer (this may sound crazy, but it’s delicious in smoothies)
chia seeds (optional)
If you have a Magic Bullet, use the big cup. Add in all ingredients and blend your tropical deliciousness. Add chia seeds. Come to mama.Read More
I just love when delicious side dishes are easy, especially when they are healthy and pretty, to boot! There’s something I just love about heirloom carrots — the colors are so beautiful!
It’s silly, but I love shaving off the outside peel to discover this bright white or vibrant purple carrot flesh, and then cutting into them to discover the varied, colored centers. Okay, I know, enough with the ode to a root.
The other fun thing is kids get a kick out of having veggies that are a different color, so if your kiddo is a picky eater, this makes carrots just that much more fun. My little guy loves veggies, but he thought having purple and white carrots was so entertaining. Ha!
This recipe takes about 5 minutes to prep and is full of flavor the whole family will love. It’s also a super easy one to prep in advance so you can just toss it in the oven when it’s dinner time.
6-8 heirloom carrots
1 tablespoon olive oil
A handful of fresh thyme (or about 1 tsp dried)
1/2 teaspoon garlic powder
1 tablespoon water
salt and pepper to taste
Preheat oven to 400 degrees. Slice carrots in quarters, lengthwise and then in half. Spray a little olive oil in a oven safe pan and toss carrots in. Drizzle remaining oil over the top, stirring around until lightly coated. Dust garlic powder, salt, and pepper, then top with fresh thyme add in water. Bake for 20 minutes or until soft.Read More
I just signed up for my fifth half marathon — yay! When I am in training mode for a race or working out a lot, it’s all I can do sometimes to not constantly complain of being hungry. This is a good problem, right? But that being said, it can be a pain to constantly have this burden of needing to feed myself, so I look for high protein foods that are healthy, keep me full longer, and help strengthen the muscles I’m building. These banana protein muffins are an easy solution and I pop them all in a gallon sized bag in my freezer to make easy before or after workout snacks. YES!
2 1/2 cups oats
1 scoop vanilla protein powder
1 tablespoon baking powder
2 ripe bananas, mashed
1/2 cup vanilla Greek yogurt
1 teaspoon vanilla extract
1 teaspoon cinnamon
2-3 tablespoons flaxseeds, chia seeds, or 1/2 cup chopped nuts/raisins/chocolate chips (optional)
Preheat oven to 400 degrees. Mix together banana, eggs, yogurt, and vanilla extract until well blended. Add protein powder, cinnamon, and baking powder. Slowly add oats about 1/2 cup at a time until you get a good consistency. Stir in flax seeds, chia seeds, nuts, raisins, or chocolate chips. Pour batter into lined baking cups about 2/3 full. Bake for 15-17 minutes or until toothpick comes out clean.Read More
I’m always on the lookout for healthy versions of recipes. I’m not one to skimp on delicious treats, but healthy food means often I can eat more, and let’s face it, I love eating. This healthy cookie recipe totally delivers in the taste department compared to a lot of others I have tried that always seem to be lacking enough that they don’t really fulfill my craving (I may or may not have just eaten my fourth cookie as I’m writing this…) Beyond not having added fat and sugar, they also have healthy ingredients added in there so they are not just “not bad” for you, they are actually good for you. BONUS! Now whenever I have bananas that are a bit sad, this is my go-to treat! AND I don’t feel one bit guilty sharing these with my toddler or my husband who is trying to eat healthy.
4 over-ripe bananas
2 cups oatmeal
1/3 cup shredded coconut
1-2 tablespoons flaxseed
1 tablespoon chia seeds
2 tablespoons wheat germ
1/4 cup chopped nuts (I used walnuts)
1/4 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. Mash bananas and mix with egg. Add in oatmeal, coconut, seeds, and wheat germ and stir until well mixed. Stir in chocolate chips and nuts. Scoop onto a cookie sheet with a spoon and bake for 15 minutes.Read More
Spring is in the air. I can feel it! And with the warmer weather comes fresh smoothies. I love the cool, fresh flavor the cucumber adds. You’d think it’s so lacking in flavor, but somehow added to a smoothie, it adds so much. And if the color green of most green smoothies bothers you, this one turns out lovely lavender, so a good
starter. Love this smoothie!
1/2 cup frozen mixed berries
1 cup spinach
1/4 cucumber, peeled
1/4 cup Greek yogurt
1/2 cup water