Meal prep doesn't have to be difficult! In this video, I go over how easily I prepare meals for my family through the week! From Buddha Bowls to boiled eggs, anything can be planned in advance!
For working mamas, you may want to cook everything at the beginning of the week, but I end up cooking everything about 30 minutes before we eat! Don't forget about having plenty of fun and healthy snacks to have on hand!
At the end of the video, I show you my Tower Garden where I grow our fresh greens ourselves! This makes it so easy for our family to know the greens we eat are fresh and healthy!
We love using mason jars to keep our food fresh! In this video I demonstrate three awesome meals you can prep in jars!
-cut up strawberries
-plant based milk
-yummy shake mix
Salad in a Jar
-dressing on the bottom
-lettuce from our tower garden
-nutritional yeast (makes it cheesy for those who don't eat dairy0!
*If your child doesn't care very much for lettuce, try layering hummus with the other ingredients of your salad!
Mexican Burrito Bowl
-salsa on the bottom
These mason jar recipes make it easy to eat out of the jar or dump into a bowl during meal time! How fun you guys!
Happy Saturday Morning!
It's pancake time! Our favorite thing to do in the morning on Saturdays is to make pancakes with the girls. Here is how you can make them with us!
Gather all the organic, fresh, and yummy ingredients!
1 Scoop of vanilla plant-based shake mix
2 spoon fulls of flax seeds
Blueberries (or any fruit you would like)
If you want, a splash of almond mix will be a great addition as well!
Then, all you have to do is mix the ingredients well before transferring it into the pan!
This is such an easy and yummy breakfast for the whole family to have a part in! If you decide to make this recipe on a Saturday morning, or at all, I would love to see a picture!
In only ten minutes you can make your own yummy chipotle bowl!
First, we pick fresh greens from our Tower Garden and make a huge bowl filled with beautiful, fresh, lettuce! Being able to walk outside and have fresh greens is so amazing.
The wonderful part of making and having a chipotle bowl is the variety and customizable abilities! Having our girls choose what to put in their bowls ensures that they enjoy their healthy meal. From guacamole to mushrooms, the choices are endless and mouth watering!
Even though these are bowls, we love to have sides to our meals! One side we always make is roasted broccoli with everything but the bagel seasoning! The girls love it and it is so easy to make!
It's all about keeping meals fun and healthy for the family!
Here is a video on my most asked about recipe, the Buddha Bowl! Each Buddha Bowl is made differently with ingredients I have around the house that work well together.
Having a dish like a Buddha Bowl allows the girls to customize their meal within healthy means, and have fun!
The ingredients for the Bowl shown in the video are:
Again, you can create your very own super customizable Buddha Bowl with any healthy ingredients you want!
These are three of our very favorite dishes to bake in our home! When Hurricane Florence came through and flooded our area, we decided to bake the rain away with cauliflower soup, peanut butter bars, and baked broccoli!
For the cauliflower soup, all you will need is:
The peanut butter bars are made of only four ingredients.. how much easier can it be?
For the simple, but wonderfully easy baked broccoli, all you need is:
What are your favorite healthy recipes to make when staying dry from a storm?
Let me know in the comments below!
These are the Best Vegan Blueberry and/or chocolate chip muffins. They are soft, light, fluffy & just 8 ingredients. Dairy-free, gluten-free, oil-free and egg-free. You can also substitute chocolate chips for the blueberries. Yum!
1 cup blanched almond flour (see note)
3/4 cup superfine oat flour
1/4 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup pure maple syrup
1 tablespoon vanilla
1/4 cup low fat "light" canned coconut milk (shake the can really well before measuring)
1/2 cup fresh blueberries (frozen will bleed and turn your batter gray and can make your muffins more wet and fragile) or add chocolate chips (or your favorite add-in)
Optional: raw sugar for topping
Note: It's necessary to use blanched almond flour for the best fluffy results. I don't recommend Bob's Red Mill blanched almond flour for my muffins/cakes. It is never finely ground enough and there is always little bits of almond still left and it doesn't produce as light, fluffy results.
1. Preheat an oven to 350 degrees and line a muffin pan with 6 foil liners.
2. Add the almond flour, oat flour and tapioca starch and make sure to break up any lumps well and then add the baking powder and salt and whisk very well.
3. Make a well in the bottom of the bowl and pour in the syrup, then the milk and vanilla. Lightly stir the liquids in the center before blending with the dry ingredients. Stir just until combined. Stir in the blueberries gently, so they don't break and bleed. Don't over-mix or the batter will just get really thick. Pour the batter into 6 foil muffin liners. They should be totally full between 6 of them. Don't worry about them overflowing. Top with raw sugar if desired. Bake for 20 minutes, or when a toothpick comes out with just a few dry crumbs on it. Don't wait for a clean toothpick, as they will still cook when they come out and remain moist this way. Overbaking can make them dry. Cool 15 minutes in the pan before enjoying!
Recipe cred www.thevegan8.com
Y'all these are SO good! They are so chocolatey and gooey! Your husbands (and kids) will have no idea they are healthy!
1 1/2 cups black beans (1 15- oz can, drained and rinsed very well)
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple sugar, honey or agave (we used maple syrup)
1/4 cup coconut or vegetable oil (we used coconut oil)
2 tsp vanilla
1/2 tsp baking powder
1/2 cup to 2/3 cups chocolate chips (we use the Enjoy Life brand- both dairy free and gluten free)
1. Preheat oven to 350 degrees.
2. Combine all ingredients except chocolate chips in good food processor and blend until completely smooth.
3. Stir in chocolate chips then pour into greased 8 x 8 pan. Sprinkle some of the chocolate chips over the top.
4. Cook for 15-18 minutes then let cool at least 10 minutes before you try to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!
The trick: serve them first and THEN reveal the secret ingredient! My kids will eat the batter with a spoon!!!
Recipe cred www.Chocolatecoveredkatie.com
These muffins take 5 minutes and are so fluffy! If the only way to get your kids to eat veggies is hide them, this recipe is for you!!!
3 medium/large bananas
1 cup raw cauliflower
3 large eggs
1 1/2 cup almond flour
1/2 cup almond butter
1/4 cup coconut sugar
1 1/2 teaspoon baking powder
3/4 teaspoon sea salt
1/2 cup chocolate chips (or more!) (we use dairy-free chocolate chips)
1. Preheat oven to 350 degrees.
2. In a blender combine all ingredients except chocolate chips until smooth. Stir in some of the chocolate chips before Pouring batter 3/4 way up a muffin pan lined with paper liners. Sprinkle the rest of chocolate chips on top!
3. For six large bakery style muffins bake 350 degrees for between 38-45 minutes. Cook less for twelve regular muffins.
Store in airtight container in refrigerator (or on counter) for up to a week!
Recipe cred www.paleoglutenfree.com
These fiber-packed, protein rick ball are a healthy way to indulge your sweet treat! If the consistency is not thick enough to roll into balls, press in pan, put in freezer, and cut into bars! Pull out 5 minutes before you want to eat to allow to thaw for perfect consistency! Enjoy
3-4 pitted dates, soaked in water for 10 minutes before using
1 15-oz can black beans, rinsed and drained
1/3 cup chocolate protein powder (we use JP complete protein mix- vegan, dairyer, gluten free- message me for details)
1/4 cup almond or peanut butter
2 tablespoons unsweetened applesauce
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon non-dairy milk (we used unsweetened almond milk)
1/4 cup chocolate chips (we used Enjoy Life brand- dairy free)
1. Line a baking sheet with wax paper or foil.
2. In a small bowl soak dates for 10 minutes.
3. In a vitamix, add dates, black beans, almond butter, protein powder, salt, vanilla, applesauce, almond milk. Pulse and combine until all ingredients are mixed together and smooth.
4. Roll the dough into balls. Place each ball on wax paper. Place baking sheet in fridge.
OR If dough is too gooey, place dough into baking dish. Place in freezer or fridge.
5. Melt chocolate chips on stove top or in microwave. Drizzle balls or bars with chocolate!
6. Store in airtight container in fridge or freezer for up to 1 week (if they last that long!).
Note: our dough was a bit gooey for balls so we put in baking dish in the freezer. We put in freezer for 10 minutes while we melted chocolate. We then drizzled melted chocolate on the bars and put back in the freezer! We kept in freezer until we were ready to eat them! They lasted 2 days!!!! So yummy!
recipe cred emilieeats.com