Our sugar consumption has been a little higher than normal over here. My body is blantently craving veggies. I can’t deny it. It needs some more real food asap! This detox bowl that is packed with veggies is a spin on my Veggie Cornucopia. Both are equal delicious and filled with nutrients that your body needs. Pick up some of your favorite veggies and get the oven ready. Your body will thank you! 🙂
2 large beets (peeled and cut into 1 inch pieces) (Chop beet greens and stems into 1 inch pieces and set aside)
2 Yukon potatoes (cleaned and cubed into 1 inch pieces)
1 sweet potato (peeled and cubed into 1 inch pieces)
4 kale leaves (stems removed and torn into small pieces)
*I took a picture of the snap peas before making this for dinner and forgot to add them. You can completely switch up the recipe with what veggies you like best! 🙂
What to do:
Preheat oven to 400 degrees. Lightly drizzle EVOO onto two large baking sheets. Place all beets, potatoes, broccoli, and onion onto the baking sheets. Bake for 45 minutes to an hour. Stir occasionally and check often between 45 and 60 minutes.
Meanwhile, cook the rice as directed. Set aside.
In a large pan drizzle EVOO lightly on medium heat. Add beet greens and kale. Cook for about 20 minutes or until wilted and crispy. Stir often and make sure they don’t burn.
To build the bowl: You want the same ratio of rice and veggies. Spoon rice onto the bottom of your bowl. Add veggies from the oven. Add greens from pan. Lightly drizzle with balsamic vinegar. Top with a dollop of guacamole and hummus. Eat your heart out! 🙂
It was a hit at Easter and will most likely make another appearance for Mother’s Day and/or the next gathering we attend. It’s fresh in flavor and light in texture, making you crave more with each bite. You may find yourself going for a second piece and savoring every second. If you’re anything like me and already started jumping right in because you couldn’t contain yourself, and found yourself not having the traditional cheesecake pan on hand, you can easily forgo it and use a pie pan. It’s just as great. I promise!
There was an equally popular dessert that was created on a whim in addition to the cheesecake itself. Cheesecake cups! They are cute, delicate, and gluten-free! This recipe creates a little extra silky smooth goodness (a.k.a batter) which is ideal for filling about a dozen festive muffin liners. No crust needed for these babes! You can bake them at the exact same temperature and length of time (always keeping an eye on them just in case, of course!)
One batter. One crust. Two desserts. One gluten-free option. A hit all around! Lemon-lovers: step right up!
1.5 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 Tbsp butter (melted)
1/2 tsp ground cinnamon
Combine all ingredients together in a medium-sized bowl and mix until blended together. Lightly grease the pie pan with butter. Press the mixture in an 8 or 9 inch pie pan. (Or if you have an actual cheesecake pan unlike us). 😉 Bake at 375 degrees for 7 minutes. Remove from oven and cool.
For the Filling:
3 8 oz packages cream cheese (at room temperature)
4 eggs (also at room temperature)
1/4 heavy whipping cream
1 and 1/4 cups white sugar
1 tsp vanilla extract
2 tsp lemon juice (I used lemon essential oil)
About an additional 35 drops of lemon essential oil but you could also use lemon juice here
Place the cream cheese in a large bowl and use an electric mixer to mix until soft and fluffy. Add all other ingredients while you continue mixing. Mix until it’s silky smooth and then mix a little more. Pour onto the crust and place in the oven. Immediately reduce the oven temperature to 250 degrees. Bake for 60-90 minutes. Check it often after 60 minutes. When it’s done, it should be firm to touch but slightly soft in the middle. There should be a little jiggle in the middle but not towards the outer edges. Once removed from the oven, let it cool. Place it in the fridge to firm up some more. Enjoy!
Can you tell I’m on a healthy muffin kick? There’s no rhyme or reason but I’m glad it happened and not even ashamed about it. Eric’s been pretty happy about this lately too. 😉
Rewind to a few weeks ago when I took my first trip to IKEA and bought a cake/dessert stand. (Similar, here). I came home, unpacked the stand, and placed it on the island with admiration. I then turned to Eric and asked him what he wanted it filled with, (as I started brainstorming how cute all the tasty desserts would look displayed on it). He thought for about two seconds and said something with carrot cake. That was the birth of these beauties: tasty, simple, and guilt-free!
1.5 cups whole wheat flour
1 tsp baking soda
1/4 teaspoon salt
1.5 tsp cinnamon
1/4 tsp nutmeg
1.5 cups shredded carrots
1/2 cup maple syrup
1 Tbsp olive oil
1/3 cup pureed pineapple
1/2 cup whole milk
8 oz. cream cheese
1/3 cup powdered sugar (or amount desired upon taste)
What to do:
Preheat oven to 350 degrees F. Line muffin pan (12 count) with muffin liners. Mix all dry ingredients together in a medium-sized bowl and set aside. Mix all wet ingredients (except milk) together in a large bowl and whisk until thoroughly combined. Slowly add milk and dry ingredients. Continue whisking. Scoop into liners and fill about three quarters full. Bake for 20-22 minutes or until you can insert a toothpick and it comes out clean. Meanwhile, soften cream cheese in a microwavable bowl. Add powdered sugar. Mix with a spoon. When the muffins are done in the oven, let cool for at least twenty minutes. Apply desired amount of glaze. Enjoy!
Each year, as Easter was approaching, my Mom would ask if my sister and I wanted to help with the food at church after the sunrise service. My sister declined and preferred more sleep, and I excitedly said yes, wanting to be in on all the action. My Mom was in charge of setting up all of the food for a crowd full of people who came after a lovely sunrise service, recognizing the real reason for celebrating Easter in all of it’s goodness. They came with full hearts and empty stomaches, ready to eat some yummy breakfast foods while sipping hot coffee to take off the chill from the outdoors.
My Mom and I would drive to a local bakery, picking up dozens of muffins and donuts galore. When we got to church, we poured endless cups of chocolate milk, prepped the coffee, cut each muffins perfectly, and delicately arranged each donut in beautiful fashion. The breakfast after the sunrise service is a memory I think back on every Easter. After focusing on the real reason of Easter, I quickly think of going to a local bakery and picking up food for dozens of people.
Don’t get me wrong, I’m the first to indulge in something to cure my sweet tooth, but as this season rolls around, I wanted a tasty alternative to the norm. A memory that left my heart and stomach feeling happy. 🙂 These healthy muffins are filling and chocolatey, leaving nothing to be desired. They are without-a-doubt the best when paired with coffee and slowly eaten with the ones you love during the Easter season.
3 cups super-fine almond flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 Tbsp whole ground flax seed meal
1/4 cup unsweetened dark chocolate cocoa powder
2 ripe bananas, mashed
3 eggs, beaten
1/4 cup almond butter
4 Tbsp pure maple syrup
1/2 cup dark chocolate chip morsels
What to do:
Preheat oven to 350 degrees. Combine all dry ingredients (except the chocolate morsels) together in a medium-sized bowl. Set aside. Combine bananas, eggs, almond butter, and maple syrup together. Whisk. Fold in dry ingredients with wet ingredients and slowly add morsels. Whisk until thoroughly mixed. Place muffin liners in a muffin tin and fill each liner about three quarters full. Bake for about 30 mins or until you stick a toothpick in and it comes out clean. Pour some coffee and enjoy!
On days when I’m craving something warm and toasty, rather than cool and refreshing (like this), and the wind is howling creating a “real feel” in the teen temps, a Chocolate Chai Tea latte is in order. Adding a dash on cocoa powder to the original chai latte produces an entirely different cup of cozy all together. It’s sweet and balanced all in one. Plus, you can add a shot of espresso for an extra boost of energy, which is preferred these days. Although it changes the flavor a little, it’s delicious nonetheless. Both are preferred to be sipped under a pile of blankets or by a crackling fire with your favorite movie playing in the background–optional of course, but recommended. 😉
1/2 cup water
1 cup whole milk
2 bags chai tea
2 tsp dark chocolate cocoa powder
shot of espresso (optional)
whipped cream for topping (optional)
What to do:
Boil water in a teapot. Steep both tea bags in water. In a small saucepan, combine milk and cocoa powder and stir on medium high heat. Once it is thoroughly mixed, remove tea bags from water and pour milk and cocoa mixture into mug. Add shot of espresso if desired and stir. Whipped topping if desired. 🙂