Meals
Baked Apple Cinnamon Oatmeal One of my favorite things to make on a chilly morning is this baked apple cinnamon oatmeal. You can make it gluten free by using gluten free oats (gluten free oats are grown where crops containing gluten have never been grown). It s delicious. Truly. Ingredients Directions 4-5 cups oats (or gluten free oats) 1 cup brown sugar 2 apples, diced with the skins on 1 tsp vanilla 1 tsp cinnamon 2 eggs 1 1/2 cups milk 1. Pour the ingredients into a mixer, or stir them by hand 2. Pour the oatmeal mixture into a lightly greased pie plate. The mixture looks pretty wet, but it ll be perfect when it s done baking. 3. Bake at 350 degrees for 30-40 minutes. The depth of your pan could potentially change baking time. A few tips: If the mixture looks really wet, add some more oats (that s where the 4-5 cups comes from in the ingredient list) You can cut the sugar. I ve used as little as 1/4 cup brown sugar and added a couple drops of Stevia. It was still delicious.
Crock Pot Pork Carnitas We have a few favorite family recipes, and this is one of them. We love having pork carnitas in tacos, and this recipe makes amazing leftover enchiladas! I hope you enjoy this pork carnitas recipe as much as we do! Ingredients fresh pork tenderloin 1 bottle Green Chile Salsa 1 can Rotel 2 Onions 2 Bay Leaves 2t Cayenne Pepper 2t Chili Powder Salt and Pepper to taste Directions: 1. Slice one onion into thick slices and line the bottom of your crock pot with them. Dice the other onion and set aside. 2. Place pork tenderloin on top of the onions and sprinkle your spices (and place bay leaves) on the pork. 3. Pour 1/2 bottle of salsa, entire can of Rotel, and diced onions on and around pork. 4. Cook on low for 5-8 hours, depending on the size of your tenderloin. 5. Pull pork out and shred it, then add it back into the crockpot. 6. Serve with the rest of the bottle of green chile salsa, warm flour or corn tortillas, and sour cream.
Dairy Free Butternut Squash Soup Butternut squash soup is a delicious way to warm up on a chilly or rainy day. Stick it in the crock pot to cook all day, or whip it up in your Vitamix for a quick dinner. Coconut milk makes this soup dairy free, or you could use heavy cream if you prefer. It s even delicious with no cream at all! Ingredients 1 medium butternut squash 1 medium yellow onion 1T Earth Balance Dairy Free butter 1t paprika 30 oz. of vegetable stock salt and pepper to taste 2T coconut cream, optional (can also use heavy cream, it s just not vegetarian) Instructions 1. Peel and dice butternut squash into 1 inch cubes. 2. Dice entire onion. 3. In a large pot, melt Earth Balance butter. 4. Add the onions and cook until transparent (about 2 minutes). 5. Add the butternut squash and cook for another 2 minutes. 6. Add the vegetable stock, paprika, salt, and pepper. 7. Simmer with a lid on until the butternut squash is soft. Transfer entire contents to a large mixing bowl. 8. Use a hand mixer to blend contents to a smooth texture. Add cream if serving immediately. If not add cream after reheating and right before serving. Garnish as desired.
Sides + Snacks
Low Carb Cloud Bread Cloud Bread. Have you heard of it? It s a super low carb (2.5 carbs per 15 pieces) bread recipe that everyone is going a little crazy for. Use it for dips, sandwiches, pizzas, or just for snacking. It s light and delicious, and like I said crazy low carb. Ingredients 3 large eggs, separated (room temperature is best) 3T cream cheese (room temperature) 1/4t baking powder Directions Before you begin, preheat your oven to 300 degrees. I used a silpat baking mat on top of my cookie sheet. 1. Mix together egg yolks (yolks only) and cream cheese until blended smooth. 2. Beat egg whites and 1/4t baking powder (some have used cream of tartar instead) until fluffy. 3. Fold the egg white mixture into the yolk and cream cheese mixture carefully. Be careful not to overmix! 4. Using a cookie scooper, take a scoopful of batter out of the bowl and tap it a few times lightly on the counter to let the big air bubbles out before baking. Drop the batter on your silpat baking mat, leaving a little room in between. 5. Bake for 25 minutes at 300 degrees, or until golden brown. Sprinkle sea salt and pepper on the cloud bread as soon as they come out of the oven, then move to a cooling rack. There are some different cloud bread recipes out there some use rosemary, garlic, or other spices. You can sprinkle anything you want on these when they come out of the oven, really.
Healthier No Bake Granola Bar Our family favorite no bake granola bar recipe is one that we have been making for years. Start with peanut butter and honey, add some of your favorites, and boost with protein powder if you d like. Ingredients: 3C oats 2-4T healthy chaser (I use flax seed and chia seed, but you could also use wheat germ, 7 grain cereal, etc.) 1C plus 1T peanut butter (chunky or creamy) 1C + 1T honey Add-Ins: 1/4 cup protein powder (might need to add a little more peanut butter and honey if this dries them out) 1/2 cup shredded coconut 1/4 cup chopped almonds/walnuts/cashews 1/4 cup dried cranberries, raisins, chocolate chips anything yummy :) Some notes: This recipe is really flexible. Don t stress about perfect measurements. If you re using chocolate chips and you decide to heat the peanut butter and honey for easier mixing, you should let it cool down so the chocolate doesn t melt. But if you have picky kids and you need to trick them into thinking that they are eating chocolate granola bars you could let it melt and change the color of the whole granola bar. Not that I have ever tricked my kids into thinking they are eating lots of chocolate when they in fact are not.
No Bake Granola Bar Instructions: 1. For extra smooth granola bars, put the peanut butter and honey into a pot and heat it on low until it melts together. I ve made these without heating anything and they re just as delicious. I think if you re using a stand mixer, you don t need to heat these up. If you re stirring by hand, it might be easier to use heated ingredients. 2. Chop the nuts, if you re using them. 3. Pour peanut butter, honey, oats, your healthy chaser, protein powder, and your extras into a bowl and mix them well. 4. Grab a 9 9 pan and line it with some parchment paper. 5. Pour the mixture onto the parchment paper. 6. Cover it up with another piece of parchment paper, and begin rolling the bars flat. You could also use a can of soda if you don t have a rolling pin that will fit inside the pan. 7. After your granola mixture is nice and flat, throw the top piece of parchment away and use the bottom one to lift out your granola onto a cooling rack. 8. Push the granola into a nice firm square on all sides, then let it sit and harden for at least an hour. 9. Cut your granola bars. I use a pizza cutter. I store my granola bars in a plastic container in the fridge. You don t have to refrigerate them, but I think they stay together a little better if you do.
Black Bean Protein Brownie Bites After a hard workout, I like to make sure I fuel back up with some protein. The best recipe I ve found that adds a quick protein pick me up are these black bean brownie protein bites. Yes, black beans! Beans are a great source of muscle-building protein and these brownie protein bites are the most delicious and easy way to make sure I have a protein-rich snack ready after a workout. Ingredients: Directions: 1 15 oz can of black beans (rinsed and drained well) 2T cocoa powder 1/2C gluten-free oats 1/4t salt 1/2C honey 1t Stevia 1/4C coconut oil 1T vanilla 1t almond extract 1/2t baking powder 1 bag dark chocolate chips 1. Preheat oven to 350 2. Rinse and drain the black beans. 3. Blend beans in a food processor until VERY smooth. Add in the rest of your ingredients except for the chocolate chips. 4. Blend until smooth. Stir in chocolate chips. 5. Pour batter into an 8 8 pan that has been sprayed with olive oil. 6. Bake at 350 for 25 to 30 minutes or until a knife inserted in the center comes out clean (not counting melted chocolate). 7. Cool then refrigerate, and cut in 2 2 pieces. These brownies are best served chilled. Makes 16 2 2 bites.
Margaritas
100 Calorie Coconut Margarita I love margaritas. All of them, really, but I have a sweet spot in my heart for low-calorie margaritas. And anything with coconut. So, you can imagine how much I love these. It doesn t matter if it s the middle of the summer or the dead of winter, these margaritas will take you back to the most wonderful beach vacation you ve ever had. They are simply delicious, and not too sweet. And if you re looking for more reason to love them, Bai5 has a wonderful blend of antioxidants in all of their drinks. So, it s actually good for you. See how I did that? You ll need: A 1.5 oz. shot glass Your favorite tequila Bai5 Molokai Coconut Sparkling water Directions : 1. Fill your glass with ice. I prefer crushed. 2. Add a 1.5oz. shot of tequila 3. Add the juice of 1/2 lime 4. Add 3oz. of Bai5 5. Top off with sparkling water Seriously that s it. It s delicious and refreshing, and about 100 calories. You could reduce the calories even more by using a 1oz. shot of tequila instead of 1.5oz.
Portable Margarita Pouches These portable margarita pouches are the perfect thing for a beach or pool day! Make a batch of them in the morning, freeze them or stick them in a cooler, and you ve got freshly mixed cold margaritas throughout the day. And the process is super easy, too! You ll need: 4 6 hobby bags Your favorite margarita recipe A straw for sipping Following is my preferred skinny margarita recipe you can use your own if you d like. I d recommend mixing the margarita in an 8 oz. glass first, then pouring it into the hobby bags. I actually mix 2-3 at a time, then pour them all into bags. Becca s Skinny Margaritas Directions: tequila sparkling water limes 1. Add 2-3 oz. crushed ice (more or less if you prefer), 1 oz. of tequila, and squeeze 1/2 lime into your glass. 2. Fill to the top with sparkling water 3. Pour the drink into your pouches over a sink, then close. 4. Freeze the pouches lying flat on your freezer shelves. Transport in a cooler, and enjoy!
Beer Margaritas When you re looking for something a bit different, a delicious beer margarita will do the trick. I like these best when I m sitting by the pool under an umbrella. Ingredients: 8oz tequila 1/4C fresh lime juice 1/4C sweet and sour mix 2oz triple Sec 3C ice 4 mini bottles of Corona (or beer of choice) lime wedges salt to rim the glasses Directions: 1. Fill a pitcher with ice 2. Add the tequila, triple sec, and sweet and sour mix 3. Top off with lime juice 4. You can add the beer bottles to the 3/4 full pitcher or 3/4 full individual glasses, but whatever you do, make sure you do not overfill the pitcher or glassware! 5. Garnish by dipping a lime wedge in salt, and tossing it in the glass. Don t forget the chips and guacamole!
Desserts
5 Ingredient Peanut Butter Cookie Recipes Peanut butter cookies are our my favorite. The only thing I don t care for is the floury taste that sometimes accompanies even the very best peanut butter cookies. Ingredients: 1 Cup Peanut Butter 1 Cup Sugar 1 Egg 1 Teaspoon Baking Soda Chocolate chips Directions: 1. Mix the peanut butter, sugar, and egg. Add baking soda. Fold in chocolate chips. 2. Use a spoon to scoop the dough and roll into 1 inch balls. The dough is flaky and might have to be squeezed together to make it stick into a ball it s ok it ll be worth it. 3. Use a fork to make crisscross marks in the cookie. 4. Bake at 350 for 8-10 minutes. Enjoy :)
Healthier Coconut Brownies These coconut brownies are to die for yes, I said to. die. for. They re moist, full of chocolate and coconut, and rich enough that one brownie is a satisfying serving. They also have no flour and no sugar. Ingredients: Directions 1 15 ounce can of black beans (rinsed and drained) 2 T cocoa powder 1/2 C oats 1/4 t salt 1/2 C honey 1 t Sweetleaf Coconut flavored Stevia 1 C unsweetened shredded coconut 1/4 C coconut oil 1 T vanilla 1 t almond extract 1/2 t baking powder 1. Preheat oven to 350 degrees 2. Blend beans in a food processor until very smooth. I used my Vitamix and blended them as much as I could on high, then put them in a bowl and used a fork to mash the rest. 3. Add the rest of your ingredients (except for the chocolate chips) in the bowl 4. Blend until smooth 5. Stir in chocolate chips 6. Pour batter into a greased 8 8 pan and sprinkle coconut on top if you d like 7. Bake at 350 degrees for 25-30 minutes or until a knife inserted into the center comes out clean (except for the melted chocolate chips) 8. Cool, then refrigerate. 1 bag dark chocolate chips
Margarita Cupcakes with Tequila Lime Frosting What s better than margaritas? Cupcakes. What s better than cupcakes? Margaritas. See this vicious cycle I m in? I decided to stop it once and for all right now. Margarita cupcakes. With tequila, of course. Ingredients for Cupcakes: Ingredients for the Tequila-Lime Frosting: 1½C flour 1½tsp baking powder ¼tsp salt ½C room temperature butter, unsalted 1 cup room temperature butter, unsalted 2¾C powdered sugar 1T lime juice 1T tequila 1C sugar 2 room temperature eggs The zest and juice of 1½ limes 1T tequila (plus an additional 2 tablespoons tequila needed to brush finished cupcakes) ¼tsp vanilla extract ½C buttermilk (I used this as a substitute)
Directions for cupcakes: 1. Preheat the oven to 350 degrees. 2. Mix together the flour, baking powder, and salt. Set aside. 3. Beat the butter and sugar together until light, and fluffy about 5 minutes on medium high. 4. Reduce the mixer speed to medium, add eggs one at at time. Mix for about 30 seconds after each one is added, until it s completely mixed in. 5. Scrape the sides of the bowl and slowly add the lime zest, lime juice, vanilla extract, and tequila. Mix for about 1 minute, until completely combined. 6. Set the mixer speed to low and alternate adding the dry ingredients with the buttermilk. 7. Bake for about 12 minutes, rotate the pan, then cook for 13-15 minutes. Check to make sure they re done by using a toothpick or butter knife to poke into the cupcakes. If it comes out clean, they re done. 8. Allow cupcakes to cool for 5 minutes and then brush the tops with tequila. Directions for frosting: 1. Whip butter on medium-high speed with a mixer and the whisk attachment for 5 minutes. Reduce the speed to medium-low and slowly add powdered sugar. Make sure to stop and scrape the sides of the bowl a few times. 2. Turn the speed up to medium and mix for at least 30 seconds. 3. Add your lime juice and tequila, resisting all temptation to add ice and drink it. Mix the frosting on medium-high speed until it s light and fluffy. If the frosting seems a little too soft, add powdered sugar one tablespoon at a time until it thickens. 4. Frost cupcakes and garnish with lime zest mixed with some coarse salt, or just a little bit of coarse salt. Note: I kept the extra frosting in the fridge until I served them. It s so delicious I might have added a little extra onto my cupcake while eating.
Dairy Free Coffee Ice Cream This Dairy Free Coffee Ice Cream uses only four ingredients. I m not going to say it s healthy, but it s definitely a healthier ice cream choice. Ingredients: 3-4 sliced frozen bananas 1/4 cup of very strong espresso coffee (at room temp) honey/sugar 1/2 tsp vanilla extract (I prefer coffee extract if you can find it, but vanilla is easier to find!) Instructions: 1. Brew coffee. I made my coffee and sweetened with just a bit of sugar to my liking, as I was worried the ice cream would turn out a bit bitter. Let it cool. 2. In a food processor, add the frozen bananas, coffee, and vanilla extract. 3. Blend until smooth and creamy. Take it back to the freezer for an hour. This amount serves about 2 scoops for 2 people but if you re like me, it s just good enough for ONE person!
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