Pumpkin Pie Overnight Oats

Ingredients

• 1/4 cup plain nonfat greek yogurt (or use vanilla!)

• 1/2 cup unsweetened vanilla almond milk (or any milk)

• 1-2 tablespoons pure maple syrup

• 1/2 teaspoon vanilla extract

• 1/2 cup rolled oats

• 2 teaspoons chia seeds

• 1/2 teaspoon pumpkin pie spice

• 1/4 c pumpkin puree

In a medium bowl, mix together greek yogurt,
almond milk, pumpkin puree, vanilla and 1 tablespoon
maple syrup until well combined.

Stir in oats, chia seeds and pumpkin pie spice. Taste
and add more maple syrup if you want it sweeter.
Pour into a glass jar or container and place in fridge
for 4 hours or overnight. Makes 1 serving of
pumpkin overnight oats.

Maple Cream Coffee Topping

For an extra cozy fall treat make this coffee topping and store in the fridge. Scoop out a little bit on any morning where you want to feel that little extra fall ahhhh.

1/2 cup heavy whipping cream or coconut cream

1 tablespoon high quality maple syrup

Using an electric mixer, whip the cream until soft peaks
form.

Add the maple syrup and whip once more until combined
and fluffy.

Store in the fridge. Use as a topping of your favorite
coffee.

Hearty Fall Bowl

Ingredients:

Kale

Italian dressing

Pomegranate seeds

Sweet potato

Blue cheese

Red onion (optional)

Chicken

Dried cranberries

Instructions:

Cook chicken and cut into cubes

Cube sweet potato and bake in oven until soft

Mix kale with a few tablespoons of Italian dressing to

soften the kale.

Assemble the bowl: kale, top with sweet potatoes,

pomegranate seeds, sweet potato cubews, blue cheese

crumbles, red onion slices, cubed chicken, dried

cranberries.

Breakfast Egg Bites

Ingredients:

1/4 cup fresh spinach, roughly chopped

8 grape or cherry tomatoes, halved

1/4 cup shredded cheese

10 eggs

If you have any precooked sausage I like to toss it in for extra protein.

INSTRUCTIONS:

• Preheat oven to 350°F Lightly spray a 12-cup ​capacity muffin tin with nonstick oil spray.

• In a large bowl, whisk together eggs, spinach, ​cherry tomatoes, cheese and sausage. Season with ​salt and pepper, to taste.

• Divide egg mixture into muffins sections.

• Bake for 15-20 minutes, until set.

• Let cool slightly, then serve OR store in an ​airtight container in the refrigerator for up to 4 ​days and reheat when ready to serve.

Overnight Oats

1/4 c dry rolled oats

1/2c unsweetened coconut milk

2 tsp chia seeds

1 tsp pure maple syrup

1 tsp pure vanilla extract

1/2 tsp cinnamon

1/2 c blueberries

2 Tbsp sliced almonds

1 Tbsp + 1 tsp pumpkin seeds

Add oats, coconut milk, chia seeds, maple syrup, ​extract, and cinnamon to a 16-oz. mason jar

(or sealable container); stir to combine.

Top with blueberries, banana, almonds, and pumpkin ​seeds; seal jar. Refrigerate overnight.

Pretty Parfait

You can make 3 days or so of these ahead of time for super fast grab and go breakfast. Bonus - they are really easy to eat while driving.

Ingredients:

high protein yogurt

blueberries

strawberries

raspberries

honey

granola

Layer ingredients in a mason jar except the ​granola - top with granola the morning you ​are going to eat it for maximum crunchiness.

Peach Salad

3 cups cooked chicken, chopped or shredded

2-3 Peaches sliced

red onion - sliced

goat cheese

almonds (raw or toasted)

brown rice (if desired)

Make a bed of lettuce on each plate.

Top with cooked brown rice if desired then layer the peaches, ​red onion, almonds, chicken and a little bit of goat cheese.

Drizzle with favorite Italian dressing.

Artisan Bread

Ingredients

* 3 cups BREAD flour 

* 2 tsp rapid rise yeast (at my store they sell them in the little packets and its the whole packet)

* 3 tsp cooking / kosher salt , NOT table salt

* 1 1/2 cups to 2c very warm tap water , NOT boiling or super hot - you want a wet dough - not a dough you could knead. 

* 1 1/2 tbsp flour , for dusting

Instructions:

* Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water if needed for right consistency.

* Rise: Cover with cling wrap, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer.

* Optional – refrigerate for flavor development : At this stage, you can either bake immediately or refrigerate for up to 3 days.

* Take chill out of refrigerated dough – if you refrigerated dough, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating.

* Preheat oven – Put dutch oven in oven with lid on 10” or larger). Preheat to 450°F 30 minutes prior to baking.

* Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.

* Using a dough scraper or anything of similar shape (fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – I let my 3 year old do this part by herself.

* Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Don’t get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!

* Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.

* Bake 35 minutes covered, then 15 minutes uncovered or until deep golden and crispy.

* Cool on rack for 10 minutes before slicing.

Harry Potter Inspired Floats

Chop 2 cups of strawberries into quarters

Add to a saucepan

Add 3/4c sugar

Add 1 cup water

Bring until its bubbling and let it bubbly slightly for about 5 min (not a rolling boil)

Let it simmer until strawberries are soft (about 5 minutes)

Put in a blender (this is where you see me go wrong)

In a glass add about 1” of the bottom of your glass with the strawberry puree

Add 1 scoop vanilla ice cream

Fill up the rest of the glass (slowly) with lime sparkling water

Cheers!

Seared Salmon with Summer Veggies

Ingredients:

1 lb.raw salmon, boneless, skin-on

1 Tbsp. + 1 tsp. olive oil

1⁄4 tsp. sea salt

1⁄4 tsp. ground black pepper

1 cup sliced mushrooms

1 cup grape tomatoes

1 1/2 c rough chopped spinach

1 cup frozen corn kernels

1/2c sliced red onion

3 cloves garlic thinly sliced

Instructions:

1. Rub salmon all over with 1 tsp. oil; sprinkle on both sides with 1 dash salt and 1 dash pepper.

2. Heat a large nonstick skillet over medium-high heat; lightly coat with spray. Add salmon (skin-side down); cook for 5 minutes. Flip; ​cook for an additional 2 to 3 minutes, or until just firm to the touch.

3. Remove salmon from skillet; remove skin. Set aside to rest.

4. Return skillet to medium-high heat; add remaining 1 Tbsp. oil.

Add mushrooms and tomatoes; cook, stirring

occasionally, for 2 to 3 minutes, or until mushrooms and tomatoes start to brown.

Add spinach, corn, onion, garlic,

remaining 1 dash salt, and remaining 1 dash pepper.

5. Cook, stirring occasionally, for 2 minutes, or until spinach is wilted and onion has softened; divide mixture evenly among

four serving plates.

6. Top each bed of vegetables with an equal portion of salmon; serve.

Chicken Campfire Foil Packets

Ingredients:

4 raw chicken thighs, bone-in, skinless

2 cups broccoli florets

2 cups radishes, halved

2 medium carrots, sliced into 1-inch coins

t Tbsp unsalted butter

1 medium lemon, juiced

2 Tbsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

dash sea salt

dash ground black pepper

instructions:

Preheat a grill to medium-high (or preheat oven to 350° F .

Spread 2 large rectangles 1 x 1-foot of aluminum foil.

Divide chicken, broccoli, radishes, carrots, butter, lemon juice, Worcestershire sauce, garlic ​powder, onion powder, cumin, salt, and pepper evenly between foil. Fold up each into a ​packet, pinching each together to seal. Wrap each packet a second time in foil.

Grill (or bake) for 30 to 35 minutes, turning once halfway through, or until a ​thermometer inserted into the thickest part of the chicken reads 165° F.

Carefully open packets (there will be a lot of steam). Spoon sauce from bottom of packets ​over chicken and vegetables. Enjoy!

Turkey, Apple & Cheddar Roll Up

Forgot to pack a lunch the night before? You can whip this up in 3 minutes flat.

Organic Turkey Slices wrapped around a slice of Cheddar Cheese and Apple

Sides:

• Root Vegetable Chips

• Cucumber Spears

• Dried Bananas

and Cherries

Mini Meatball Skewers

Make the meatballs ahead of time and store in air tight container.

Ingredients:

1/2 cup Panko

1/2 cup almond milk

2 tsp olive oil

3/4 cup onion

3 cloves garlic

1 lb 93% ground turkey

2 large eggs ; beaten

1/4 cup Fresh parsley

2 TBSP Parmesan cheese

1 tsp Dried oregano

1/2 tsp salt

1/2 tsp pepper

1. Preheat oven to 425° F.

2. Line large baking sheet with parchment paper, lightly coat with spray. Set

aside.

3. Place bread crumbs and almond milk in a small bowl. Set aside; soak for 10 minutes.

4. Heat oil in medium skillet over medium-high heat.

5. Add onion; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.

6. Add garlic; cook, stirring frequently, for 1 minute.

7. Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl; mix well with clean hands or wooden spoon.

8. With clean wet hands, form turkey mixture into twenty-five, approx. 1-inch. meatballs; arrange onto prepared baking sheet.

9. Bake for 13 to 18 minutes, or until browned and cooked through.

*inspired from Bodi healthy kids

Snack Idea for hot summer days

Healthy summer snack idea!

Chop raw zucchini, cucumber and squash.

Serve with hummus, taziki sauce and ranch.

Margarita Mocktail

Mocktails with my mini

Summer winding down skinny margarita mocktail.

-Organic margarita mix (I grabbed one with agave) and of course no alcohol added it.

-Lime sparkling water

-Lime

-Salt or sugar (for rim).

Lime around the rim and rim each glass - I did hers with sugar and mine with salt.

Add ice.

Pour a little bit of margarita mix.

Fill up rest of the glass with lime sparkling water.

Cheers!

Greek Cobb Salad

FOR DRESSING:

2 Tbsp balsamic vinegar

1 Tbsp honey

1 Tbsp olive oil

1/4 tsp sea salt

1/4 tsp black pepper

For Dressing:

3 Tbsp. extra-virgin olive oil

3 Tbsp. ed wine vinegar

1 tsp dried oregano

sprinkle of sea salt

sprinkle of ground black pepper

1 clove garlic, finely chopped

To make salad, add lettuce to a large serving bowl; top with chicken and feta. Arrange eggs, tomatoes, cucumber, artichokes, red peppers, and onion in six columns on top.

To make dressing, add oil, vinegar, oregano, salt, pepper, and garlic to a medium mixing bowl; whisk to combine. Drizzle dressing over salad.

Watermelon Tomato Chicken Feta Salad

FOR DRESSING:

2 Tbsp balsamic vinegar

1 Tbsp honey

1 Tbsp olive oil

1/4 tsp sea salt

1/4 tsp black pepper

FOR SALAD:

2 cups fresh arugula

4 cups heirloom tomatoes (or whatever tomatoes look freshest in your area)

1 cup chopped watermelon

8oz rotisserie chicken chopped

2oz feta cheese crumbled up

To make dressing, add vinegar, honey, oil, salt, and pepper to a small mixing bowl; whisk until smooth.

To make salad, divide arugula, tomatoes, watermelon, chicken, and cheese evenly among 2 serving bowls. Divide dressing evenly over top. Enjoy!