Chocolate Oat Chip Cookies

This is my go to chocolate chip cookie recipe. These are hearty and seriously amazing! I make the whole batch and them keep them in a freezer bag for up to a month. I pull them out as I want them!  

 

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Ingredients:

1/2 cup unsweetened almond butter

 

1/4 cup chilled butter

 

1/3 cup coconut sugar

 

2 large eggs

 

1 tsp vanilla extract

 

1 1/2 cups Pamela's baking mix

 

1/2 cup rolled oats

 

1 tsp salt

 

1 tsp baking soda

 

3/4 package ghiradelli dark chocolate chips

 

Directions: 

Cream together sugar, butters, extract, and eggs. Slowly add in dry ingredients blending with a hand mixer. Fold in chocolate chips. Bake at 350 for 9-11 minutes. Makes approx 1 dozen ice cream scooped cookies:) feel free to make them smaller!

Overnight Maple Chia Oats

 

 

Oatmeal is one of the best nutritional decisions you can make! It keeps our weight in check, cholesterol down, and is super affordable! There are a lot of varieties to choose from, but on the nutritional front they  are all similar. Be sure to choose one that you like versus what you feel lIke you "should" be buying.

                          Ingredients

6 or 8 oz mason jar

 

1/2 cup rolled oats

 

1/3 cup vanilla Greek yogurt or plain

 

2/3 cup fat free milk

 

1 tsp vanilla extract

 

1 Tbs maple syrup

 

1 Tbs chia seeds

                          Directions

Combine all ingredients in mason jar. Let sit overnight in fridge. Eat cold or pop it in the microwave for 1 minute!

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Vegetable Curry

I LOVE Indian take out but sometimes it's wayyyyy to salty. This is my fav at home version that keeps the salt in check but packs a ton of flavor👌🏼 vegetarian, gluten free, vegan!

 

 

2 Tbs. olive oil

 

1/2 onion

 

1/2 bell pepper

 

3 cloves garlic

 

4 whole carrots, sliced into coins

 

3 celery stalks, chopped

 

1 cup long grain brown rice

 

1 cup cauliflower florets

 

1/4 cup apple cider vinegar

 

2- 15 oz cans chickpeas, drained

 

1- 15 oz can fire roasted tomatoes

 

2 Tbs. mild or spicy curry powder

 

30 oz water

 

Directions:

 

In a large soup pot add olive oil and all vegetables except the cauliflower. Sprinkle with 1/2 tsp. salt, 1 tsp. pepper, and 2 Tbs. curry powder. Sauté for 5-7 minutes. Add in 1/4 cup apple cider vinegar. Next add in rice, beans, tomatoes, cauliflower, and water. Mix to combine. Bring to a boil and simmer with top on until rice is tender. About 15 minutes. Top with light sour cream and feta!

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Vegetarian 3 Bean Chili

Chili! I'll take it any way I can get it! buttttt I gotta say I don't know if I'll ever stray away from this recipe, it turned out that good! You don't miss the meat at all! You can use any mix of beans that you like. I opt for organic canned beans as well as tomatoes. 

 

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Ingredients:

1 green bell pepper

1 sweet onion

4 garlic cloves

1 can chickpeas

1 can kidney beans

1 can pinto beans

1 can fire roasted tomatoes

1 can chopped tomatoes

1 can tomato sauce

1/4 cup ketchup

1 1/2 cans water

2 Tbs. chili powder

1 Tbs. garlic powder

1 1/2 Tbs. cumin

Salt/pepper

Instructions: 

Sauté pepper, onion, and garlic in 2-3 Tbs. olive oil. Add in all spices except cinnamon, and drained beans. Sauté for a few minutes. Add in tomatoes and ketchup. Bring to a boil and let simmer for 15-20 minutes. To finish add in 1/2 tsp. ground cinnamon

Half Homemade Veggie Soup

Thinking about making soup can be overwhelming! Stick to half homemade soup which takes advantage of canned organic tomato soup as the base! 

 

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Sauté 3 cups of whatever veggies you have on hand in olive oil. Example: carrots, onions, celery, and a little bit of chopped leeks

Add in 1 can of Amy's Organics low sodium tomato soup

Add in 1/2 can water

Add in 1 can of stewed tomatoes

Let simmer until veggies are tender

Lastly to make it hearty add in 1/2 a package of quinoa pasta

Strawberry Almond Smoothie

Smoothies are a delicious way to bump up your nutrition any time of the day! I tend to make these as a snack, but are perfect for breakfast too! Use this recipe as a frame work and substitute anything you like such as a banana for the strawberries and peanut butter for the almond butter! Yummmm

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Perfect drool worthy breakfast smoothie✅ Strawberry Almond Smoothie👉🏼great for kids and adults!

Ingredients and instructions: 

Freeze a small container of vanilla yogurt, run under warm water to loosen from cup, place yogurt in a blender/blender cup

Add 1/2 cup fresh strawberries

2 Tbs. Chia seeds

2 Tbs unsweetened almond butter

Milk to thin to your favorite consistency.

20 Minute Ginger Garlic Stir Fry

A hearty dinner option that will please meat eaters and vegetarians. Try incorporating more fresh ingredients into your day-to-day like fresh garlic and ginger. The flavors and health benefits are worth every penny!

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Ingredients:

4 large carrots sliced

1 green pepper sliced

1/2 onion sliced

2 cups fresh broccoli

2 garlic cloves and 1 slice fresh ginger(optional)

2 cups brown rice, cooked

1 block Tempeh 

Instructions:

Sauté all ingredients in 2 Tbs. Olive oil for 4-5 minutes or until tender. Add in 1 block of Tempeh sliced into cubes. Sauté until Tempeh is browned. Add 2 cups cooked brown rice to the pan. Stir to combine well.
Add in 1/4 cup liquid aminos or low sodium soy sauce and 1/4 cup San-J orange sauce
Mix well. Check for taste and salt/pep to your liking. This is even yummier when topped with fresh cilantro and chopped scallions.

Broccoli and Cheese Soup

Soup.... oh I love soup. This one doesn't disappoint! Creamy, thick, deliciousness that is so deep in flavor! This soup can get really thick when refrigerated so just think with a bit of water or vegetable stock!  

 

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Ingredients:

5 large red skin potatoes

1 large onion

4 garlic cloves

2 celery ribs

1 bunch fresh broccoli

Few heads of fresh cauliflower

Dash dried rosemary

Salt and pepper

Water to cover all vegetables

Instructions:

Boil ingredients until potatoes are soft. Chop 6-7 oz sharp cheddar and throw right into the pot. Blend with an immersion blender until smooth and creamy. Thin with water if needed. Add any extra seasonings you like such as more salt and pepper or garlic powder!

Broccoli and Cheddar Soup

What to make tonight.... this.... holy moly make this nutritious, thick, and velvety broccoli cheddar soup! Gluten free, vegetarian, and can be made vegan!

 

5 red skin potatoes

1 large onion

4 garlic cloves

2 celery ribs

1 bunch fresh broccoli

Few heads of fresh cauliflower

Dash dried rosemary

Salt and pepper

Water to cover all vegetables

Boil ingredients until potatoes are soft. Chop 6-7 oz sharp cheddar and throw right into the pot. Blend with an immersion blender until smooth and creamy. Thin with water if needed. Add any extra seasonings you like such as more salt and pepper or garlic powder!

Budget Breakfast

The cold weather is here to stay! A warm and hearty breakfast is exactly what the body needs! Berries are my favorite but can be very cost prohibitive in the colder months. Adding frozen berries to your oatmeal is a great way to get a huge nutritional boost while keeping your wallet happy. Be sure to read the label of your frozen berries to make sure theres just berries in there, no extra sweetness:)

 

 

Layered Lunch Jars

Many of us are in need of a post holiday dietary re-vamp! Lunch is the perfect way to get back on track. Combine anything you have in the house and layer in a mason jar. Ending with the top layer of salad. Add the dressing right before eating and shake!

This week I combined:

Brown Rice

Chickpeas

Onions

Hardboiled egg

Sharp cheddar

Dried cranberries/walnuts

Salad

Layer the ingredients, screw the lid on tight and store in the refrigerator until ready to eat!

Zucchini Tostadas

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Zucchini Tostadas. Quick, easy, perfect dinner! And you get to use up all those summer zucchini you've got hanging around! Recipe below and will be posted on website with more photos soon!

-Tostadas (found in Mexican Food section of store) or get corn tortillas brush with olive oil and bake until crispy

-2 large zucchini sliced, sautéed in olive oil, salt, pepper, and 1 tsp cumin powder

-1 can vegetarian refried beans

-Sliced red onion

-Crumbled Feta cheese

- Salsa or enchilada sauce

 

Spread each tostada with refried beans, top with zucchini, red onion, and feta. For half of these I also topped with taco meat that I had frozen from a previous dinner. Place on a baking sheet and bake at 375 until warmed and cheese slightly melts. About 10 minutes! Half fully veg, half meaty = pleases everyone:) serve with a large salad and guacamole to bump up the veggies  and heart healthy fats! 

Onion and Broccoli Enchiladas

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Vegetarian dinner on point👍🏼 Onion and Broccoli Enchiladas. These babies came from the need to use up a ton of fresh broccoli. Who knew broccoli is perfect when combined with beans and onions. This is one of my favorites to have throughout the work week and is perfect on top of a salad. Gluten free and can easily be made vegan to please everyone! 

 

 

2 cups fresh broccoli florets chopped

 

1 small onion chopped

 

olive oil to sauté

 

salt and pepper

 

Sauté until soft and combine with:

 

1 can vegetarian refried beans

 

1 tsp garlic powder

 

1 tsp cumin

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corn tortillas
Large can enchilada sauce
sharp cheddar or cotija cheese
fresh cilantro

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Pour some enchilada sauce in the bottom of a 9x13, set aside. Fill and roll tortillas and place in pan on top of enchilada sauce. Pour remaining sauce on top, sprinkle with cheese if you want, bake at 350 covered for 15 minutes and 15 remaining minutes uncovered. Enjoy!