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:
Have you guys been itching for a fresh summer salad that won't leave you feeling heavy after eating? Well, do I have a treat for you!
Summer is a time of feeling free and having fun with friends and family! That means not spending as much time in the kitchen with this quick and easy chickpea salad recipe!
Chickpeas make salads fun! What's even cooler is how versatile you can be with chickpea salads, adding or substituting what you like and don't like with ease!
For the avocado lover, a Chickpea Avocado Salad is a special treat! It only takes 15 minutes to create, and this recipe gives you 5 cups!
Start with 4 cups of cooked chickpeas(this is about 2 (15-ounce) cans, that you have drained and rinsed.
Take 1 small red onionand peel it, then dice into small pieces. Unless you love onions, it's best to make them small as to not overwhelm the dish!
Peel and mince 2 cloves of garlicto give a nice flavor to your salad.
For those who like their meal a bit spicy, mince a jalapeño pepper(with or without the seeds).
Chop1/2 cup of cilantro.
Juice 4 limesand then zest only oneof them.
Salt the salad to taste.
Add 1 avocadothat has been coarsely chopped.
If you or someone in your family is not fond of avocado, the great thing about this recipe is that it can be substituted with any vegetable! For example, a cucumber!
I hope you choose to make a fresh salad with chickpeas this summer and let me know what you think!
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!
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