Perfect for a snack, pre or post workout, or even breakfast (though personally I would need something a bit more filling).
- 1 banana
- 5 strawberries (about 1 cup)
- 1 cup almond milk
- 1 tbsp peanut butter, or nut butter
- 1 cup spinach
- Handful of ice – for thickening the smoothie
- 1 tbsp chia seeds (optional)
- 1 tbsp flaxseeds (optional)
Blend all of it together! Put the liquid and softer items at the bottom so that it blends together better.
Both seeds I listed are optional, however both have great nutritional contents so, why not add them? The same goes for the spinach; trust me, the first time someone suggest to me to put spinach in a smoothie I thought, ew! Would it even blend up? That would have to taste awful. But in reality, you can’t taste it since there’s so much fruit in it – even it does alter the color a bit. Give it a try, what’s the worst that could happen?! 🙂
My favorite food is breakfast. Or even better, brunch. I don’t know what it is about these delectable foods that we get to consume in the AM that I love so much, but I do. Quiche however, is an exception. You can have quiche with literally any meal. Breakfast? Yes. Brunch? Aww yea! Dinner? Oh, why yes you can. Snack time? Don’t mind if I do. Pair your quiche with a salad and some balsamic vinegar and you’ve got a fantastic meal.
Unfortunately though, there’s this illusion that quiche is hard to make. I’m here to tell you on the contrary, quiche is quite simple to make. You can make it as a big quiche for everyone to share, or in muffin tins so everyone can just grab their own. Honestly, I prefer mini quiches.. Probably because they’re just so darn cute. But also, you don’t have to make the entire batch the same. Which would be especially useful if you had a vegetarian friend coming over, but you would personally like some ham or sausage in yours.
All right, all right.. I’ll stop blabbing on now.
What you’ll need:
*The veggies you put in is going to depend on what kind of quiche you want to make! The one below is just for spinach and mushroom. You can easily add cherry tomatoes, peppers (aka capsicum), onion, artichoke, etc. With all of these I would do about about 1 cup.
- 4 eggs
- 2 cups spinach
- 8 oz (or 1-2 cups) baby-bella mushrooms, sliced
- 1 cup shredded cheese of your choice (optional)
- Splash of milk (optional)
- 1 tbsp basil and/or oregano (optional)
- Preheat to 375F/190C
- Sautee mushroom
- Using about medium heat, cook the spinach until wilted
- Mix all ingredients together
- Lightly spray pan with cooking spray (or put liners in)
- Fill about 3/4 full
If you would prefer to do these in a bigger dish, you don’t have the change anything for the recipe, only add about 10 minutes to the cook time. Use the toothpick trick to check if it’s done.
If you’ve never had spaghetti squash, you truly must! And for those of you who have; you know just as well as I do how amaze-balls (yes, I went there) spag squash is. What’s so great is you just have to slice it in half, scoop out the guts, and then bake it face down in the pan for about 1 hour. You then scoop it out, and can serve it virtually any way you want. It really takes on whatever seasoning or flavors you put in it. I usually go for either pesto or a tomato sauce, but the possibilities don’t end there.
This recipe is for spinach-turkey balls, which I paired with spaghetti squash (see, my rant wasn’t completely pointless) and a homemade tomato sauce. I really love these meatballs, however, since making them the first time I found that they could have some more flavor, so I added sauteed fresh basil & some minced garlic in with them.
- 1 lb ground lean turkey OR chicken
- 1 egg
- 4 tbsp parmesan cheese (optional)
- 2 tsps garlic powder (or a little more for flavor)
- 1 medium onion, diced
- 1 cup spinach, chopped
- 1/4 cup wholewheat bread crumbs
- 1 splash almond milk (optional)
- Preheat oven to 375F or 190C
- Mix chopped spinach, diced onion, egg, cheese (if using), and milk until a paste forms.
- Add meat, and then fold in the remaining ingredients.
- Roll into 1-2inch balls and place on baking sheet with parchment paper for an easy clean up (or lightly grease the pan)
- Bake for 20-25 minutes, or until brown
IDEA: If you wanted to make a burger rather than meatballs – you could easily just form these into a patty instead, and either bake them or cook them in the oven.
I sauteed veggies to go along with it, and made homemade tomato suace; it was a big hit even for my friends and family who typically scoff at my “healthy” alternatives and such.
I don’t know about you, but even though I eat clean, does NOT mean I don’t have a sweet tooth. And because of this, in order to refrain from having guilty pleasures ohh I don’t know..everyyyday: I find healthy alternatives to foods that usually would blow my diet completely out of whack. (Also, can I just say that when I use the word ‘diet’ I mean it by the kinds of foods that I habitually eat – rather than a ‘restricted’ food list). I’d apologize about stepping onto my soapbox buuut, I’m actually not sorry 😉
- 1 1/2 cup Wholewheat OR wholemeal flour
- 1/3 cup coconut oil, melted
- 1/2 cup honey or maple syrup or agave nectar
- 3/4 cup almond/coconut/OR soy milk (your preference)
- 1/2 cup cocoa or cacao (preferably dark)
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 medium avocado, pitted
- 1/2 teaspoon cinnamon
- 1/2 cup (dark) chocolate chips
- 1/4 cup chopped nuts (almonds, walnuts, etc)
- Mix avocado, oil, vanilla together in food processor or blender until smooth.
- Gradually add the rest of the dry ingredients, adding milk as you go so that it makes them easier to mix
- Put in muffin tins, or even do in a bread loaf if you prefer
- Bake for 20 minutes, or until toothpick comes out clean
- Now.. ENJOY YOUR SCRUMPTIOUS AND HEALTHY MUFFINS 🙂
Oh, and if you’re wondering if you can taste the avo; no, no you can’t. So enjoy those extra nutrients in your muffins without having to suffer through an avo (though, avocados are lovely anyway!)
Who knew that pesto was so easy to make? I surely didn’t! Not only did it take under 5 minutes to make, but it’s also only FOUR ingredients.
3/4 cup olive oil
3/4 cup dry pine nuts
1 bunch of basil
Juice from 1 lemon
Now put all of those goodies into your food processor, and puree until you get this consistency:
Voila! No need to buy store made pesto again!
I have to thank one of the lovely moms I work for, for sharing this recipe with me today. A real eye opener! If I’m capable (and it’s not super pricy) than I would much rather make it myself rather than purchase “store bought” any day! When you do it yourself you KNOW what you’re putting into the recipe, therefor you KNOW what you’re putting into your body!