Food

Hugs and Quiches

Pepper season is still in full force over here (and so is lack of time!) This is the perfect combo for any family on the go that which can also truly satisfy the desire for a hearty breakfast! It is great for get-togethers and dare I say, (cough) the holidays?! Enjoy lovies because you’ll be receiving a lot of hugs and kisses after you make this one for your family! xo


Ingredients:

  • 6 eggs
  • 3 kale leaves
  • 1 red bell pepper
  • 1 Tbsp whole milk
  • 2 Tbsp EVOO
  • S and P to taste



What to do:

Preheat oven to 350 degrees F.

Chop/dice the bell pepper. Pour EVOO into a skillet on medium to medium-high heat. Once it is heated, add pepper and cooked until just slightly soft. In the meantime, tear the kale into small bite sized pieces and add to the skillet once the pepper is soft. Cook until slightly brown.

Grease a pie pan (I used butter) and evenly spread kale and red pepper onto the bottom. In a separate dish whisk eggs and continue whisking as you add the milk. Pour egg mixture over pepper and kale. Bake for 25-30 minutes.


 

No Bake Pumpkin Cocoa Energy Bites


Ingredients:

  • 1 1/4 cup oats
  • 1 Tbsp cocoa powder
  • 1 Tbsp cacao nibs
  • 1/3 cup pumpkin puree
  • 1/3 cup almond butter
  • 2 Tbsp maple syrup
  • 1.5 tsp pumpkin pie spice



What to do:

In a mixing bowl, combine all dry ingredients. Add remaining ingredients. Stir. Line a baking sheet with parchment paper. Roll the energy bites into one inch balls and place on the baking sheet. Refrigerate for about an hour. Enjoy!


 

No Bake Chocolate Peanut Butter Bars

To be honest, I’m dragging a little this week. One thing that always helps give me more energy though, are clean eating snacks that taste delicious! These bars have cocoa powder (instead of chocolate chips) which has the potential to lower LDL cholesterol, reduce the risk of blood clots, increase blood flow to the arteries, lower high blood pressure, boost cognitive performance and provide essential minerals such as calcium and potassium. Ground flaxseed is great for the heart and chia seeds are a superfood that has omega-3 fatty acids, protein, fiber, and antioxidants. The benefits are all wrapped up into one snack to give you energy and so many other healthy benefits. You won’t be sorry you made this! 🙂


Ingredients:

  • 1 cup oats
  • 1 banana (mashed)
  • 1/2 cup peanut butter
  • 1/4 cup cocoa powder
  • 2 Tbsp ground flaxseed
  • 1 Tbsp chia seed
  • 1 scoop collagen peptides



What to do:

Mash the banana separately. In a mixing bowl, combine all dry ingredients and add the banana. Stir together until thoroughly mixed and it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. I used a spatula to flatten the mixture into an even consistency in the pan. Smooth out the top and edges. Place in the refrigerator for 2 hours. Cut to desired width. Store in an air tight container in the refrigerator or counter.


 

Pumpkin Pancakes

This weekend it was 80 degrees and the sun was INTENSE! (Which I loved). 🙂 Although I started everything pumpkin spice and everything nice really early this year, ushering into fall only officially starts this week. Between our hometown fair and picking up pumpkins this weekend, I’m definitely in favor of fall fun and food. Even though the struggle is real with still letting go of summer.

The flavors, scents, and decor are probably the best way to win my heart though if I’m going to accept the change. That being said, I told Eric we needed to make some Pumpkin Pancakes to welcome the season with open hearts and minds. 😉 They have just a hint of pumpkin and spice that gets me in the mood for this time of year and are super easy to make! Win-win! 



Ingredients:

  • 1 cup organic oats
  • 2 eggs
  • 3/4 cups plain greek yogurt
  • 1/4 cup organic pumpkin puree
  • 2 tsp pumpkin pie spice


What to do:

Combine yogurt, pumpkin puree, eggs, oats, and pumpkin pie spice into a blender. Blend (favorite, favorite, favorite blender here!) until smooth. In a greased pan (I used butter), pour batter to desired pancake size (you can find the rings we use here!) at medium heat. Flip the pancake when the edges start to bubble (about one and a half minutes). Cook for about another minute. Top with maple syrup and enjoy! 🙂


Healthy Banana Bread

I’ll keep this short and sweet today. Remember my healthy pumpkin bread recipe from the other week? This bread contains the same basic ingredients, remains healthy with every bite, is still served best with a side of milk or coffee, and only requires swapping out a few ingredients. It’s as simple as 1, 2, 3 and can be served as breakfast or a snack for the entire family. What more could you want? 😉


Ingredients:

  • 3 very ripe medium-sized bananas
  • 2 eggs
  • 1/4 cup maple syrup
  • 3 Tbsp coconut oil (melted)
  • 1 Tbsp + 1 tsp almond butter
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1/4 cup organic coconut palm sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 Tbsp ground flax seed
  • 1 tsp cinnamon



What to do:

Preheat oven to 350 degrees F. In a large-sized bowl, combine all dry ingredients. Stir together and set aside. In a medium-sized bowl combine all wet ingredients and whisk. Add to dry ingredients and whisk together. Grease pan (I used butter) and pour batter into a loaf pan. Bake for 55 to 60 minutes or until you can stick a toothpick in and it comes out clean.