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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 AppleSides:
• Root Vegetable Chips• Cucumber Spears• Dried Bananasand 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.
How to organize & restock your fridge
The best way to organize and restock your fridge.
#1 Go ahead and go grocery shopping - that way you have healthy food to restock with after you do your clean out. If you need fresh ideas I’ve got 5 days of healthy recipes for an easy healthy meal prep for you. Including healthy breakfasts!
#2 EMPTY IT. Check expiration dates and wipe down the shelves (I had to remove one of mine because of a spill I didn’t see before). Wash out drawers.
#3 Reload. Stock full of all your healthy food. Bonus points if you go ahead and chop your healthy snacks like zucchini, squash and strawberries.
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!
How to Find Calm in a Transition Month
August feels like the ultimate transition month. School is headed back into session thus bringing changes in schedules but the weather still tells us its summer and WAYYYY too soon to be breaking out the fall decorations.
Clean out.
This doesn't mean a major house overhaul but tackling one drawer or one closet can help you feel grounded and mentally clearer.
Fresh start.
A change in schedule is the ultimate time for a fresh workout routine. If you are ready for something fresh that’s 20min a day and combines physical and mental wellness this workout is for you (and its what I am personally doing).
Focus on one thing at a time.
Nothing makes us feel more scattered then trying to do 10 things at once. Sure , we may get interrupted 5 times by tiny humans or by the work phone ringing but if you can stay singularly focused on one task at a time you will feel more calm, present and productive.
Keep a running list.
Sometimes we can feel "so busy" when we have thought "and don't want to forget" one thing, five times. I keep a note on my phone of the running list of things I need to do. That way if my 3 year old is independent playing for 5 minutes then I jump to that list and see what I can knock off. This also works wonders when you have a break at work or during the kiddos nap times. Instead of grabbing your phone and immediately going to instagram you are checking your list and see what can be knocked out. Out of your brain and "on paper" reduces mental clutter.