Thanksgiving is such an easy time to overeat and hurt our bodies, and we let ourselves do so! Thanksgiving doesn't have to be painful to your stomach or your body. You can make a few changes and make this the best Thanksgiving yet!
Happy November Friends! I can't believe that we are just a few weeks away from Thanksgiving! Where is this year going?! As we all begin our preparations for the holiday, I wanted to share some very important tips to make this Thanksgiving not only the most delicious, but also one that you can walk away from feeling amazing! It is so easy to overeat and overeat so many foods that are so hard on our systems. They leave us feeling bloated, sick, and not how we want to feel. Holiday's should never be a reason to feel this way - and they never have to be again!
With all of those tips in mind - I wanted to take a classic recipe and change it up a little bit. We are going to be taking your classic bread stuffing, and making a farro and Vegetable stuffing that is SO delicious I can't wait for you to try it! Take this for a spin, and make your Turkey appreciate it too! farro is an ancient grain, just like flaxseed, and a wonderful ancient grain to have in your diet. It also can hold seasoning and flavor so well that it's very easy to add into dishes that you might usually use rice or other similar heavy carb items.
Who says Thanksgiving can't be delicious AND make you feel good? Make your own rules this Thanksgiving, and try something different!
Wanting to savor a taste of the South while still eating clean? Follow this simple recipe!
Happy July Friends! I hope you all enjoyed the last recipe I shared for a light and summery chickpea salad!
Has your summer been full of delicious fresh summer fruits and veggies? Have you been going out to any local farms and picking your own with your little ones? I just love picking fresh fruits and veggies together as a family! Have you been trying out any new fun and delicious recipes?
Now I know some people still might think Clean Eating is just a "fad." But news flash everyone! Eating clean and eating to make you feel good has always been around. But for those of you cooking for friends and family members who still aren't believers in this approach to cooking your meals, there is always a fun and yummy way to compromise.
The South is notorious for fried, buttery, and fatty foods. Not necessarily the healthiest cuisine! But what if you could change up some of those favorite southern classics towards clean eating? Let's start with a simple staple - Okra! Follow this beautifully simple and clean recipe to make the perfect roasted okra to pair with any summer meal!
Now, this takes about twenty minutes to make from prep from being to being on the table, and serves two! So if you want to make more - just multiply the measurements by the number of people you are cooking for!
What you will need is:
1. Preheat oven to 350° degrees.
2. Combine all ingredients in your food processor
3. Blend until the batter has a smooth consistency and even color
4. Portion out between the 12 muffin tin
5. Top muffins with chocolate chips
6. Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean
7. Cool in a pan before transferring the muffins to a cooling rack
8. Enjoy warm or allow to cool completely before storing in the fridge for up to 5 days or in a freezer for up to a month.
Original Recipe cred
Made some changes to original recipe! Contact me for sample of JP Vanilla complete!
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
1 can chickpeas (shells removed)
1/3 cup creamy peanut butter
1/4 cup maple syrup
dash of vanilla
1 tsp baking powder
handful (or more)Dairy-free Chocolate chips (We use Enjoy Life brand)
Preheat oven 350. Place chickpeas, peanut butter, maple syrup, and vanilla in food processor and blend until smooth and creamy. Fold in 1 tsp baking powder. Fold in chocolate chips! Bake for 9-14 minutes. Best when underdone! Enjoy!
Recipe cred eating with_em
1 1/2 cup quinoa
3 cups vegetable broth
1 small onion, chopped
1 tablespoon olive oil
1 medium sweet red pepper, chopped
1 small carrot, chopped
1 cup fresh green beans, chopped
2 garlic cloves, minced
1 teaspoon fresh cilantro
1. Dump quinoa into crockpot.
2. Stir in broth, vegetables, garlic and cilantro.
3. Cover and cook on low 4-6 hours or on high 2-4 hours.
4. The quinoa is done when you can fluff it with a fork and it is tender. Liquid should be absorbed into quinoa.
5. Top with fresh cilantro and serve.
6. You can mix in garbanzo beans or black beans to add protein! Enjoy!
Original recipe cred momswithcrockpots.com
2 tablespoon olive oil
1 stalk celery, sliced
1 small onion, chopped
1 big clove garlic, minced
3 cups mushrooms, sliced
14 oz cauliflower rice
1/3 cup vegetable broth
soy sauce to taste (I use coconut amino for gluten free option)
2 cups spinach
salt and pepper to taste
1 tablespoon fresh parsley, chopped
1. In a large skillet heat olive oil over medium heat.
2. Add onion and celery and cook until tender for about 5 minutes.
3. Add garlic and cook for 30 seconds.
4. Add mushroom and saute until its cooked through.
5. Add the cauliflower rice, vegetable broth, and soy sauce. Allow cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy.
6. Add spinach and cook for 2 minutes. Season with salt and pepper to taste.
7. Garnish with chopped fresh parsley before serving. Enjoy!
Original recipe cred Primaverakitchen.com
These plant-based tacos are delicious! Great meaty texture! Enjoy the traditional crispy corn taco shells or use lettuce wraps for a healthier option! Or try it over rice/quinoa as a taco bowl!
1 tablespoon coconut oil or vegetable broth
1 small onion, diced
2 cloves fresh garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp salt (optional)
3 cups cooked green lentils (1 cup dry lentils)
1/3 cup salsa
2/3 cup vegetable broth, more if needed
1 can (15 oz) black beans, rinsed and drained
Toppings: tomato, lettuce, salsa, avocado, cilantro, olives, etc.
1. Heat oil/broth over medium-high heat in a large skillet.
2. Saute onion for 7 minutes.
3. Add garlic, cumin, chili powder, and salt. Heat for 2 minutes.
4. Reduce heat to low. Add lentils (cooked) and black beans. Mash mixture and stir to combine.
5. Add salsa and vegetable broth. Stir, then heat for about 5 minutes. Add more vegetable broth as necessary to keep it a creamy, moist consistency.
6. Spoon into a taco shell/lettuce wrap and add toppings of your choice!
Original Recipe cred Taste of Shred Cookbook (page 17)