Granola is the perfect snack. It’s very satisfying and filling. This is the easiest granola you will ever make and makes a great breakfast cereal, even though my favorite way to eat it is on top of a thick custardy yogurt (post-workout). It’s full of […]
Pancakes are definitely a staple at our house….banana pancakes, blueberry pancakes, oat pancakes, buttermilk pancakes…you name it! We’ve really tried to eliminate white and wheat flour out of our diets over the past few years. Not for medical reasons, but just in an attempt […]
Totally getting tired of eating the same whole30 dinners. I feel great when I eat whole foods, but it can also get pretty boring. I had to get a little creative with my chili to make it whole30/paleo acceptable. I will say that its every bit as good as my regular chili. I missed the beans a little but then forgot about em!
- 2 lbs ground turkey
- 1 medium onion - diced
- 1 bell pepper - chopped
- 1 large zucchini - chopped
- 2 cans diced tomatoes - with juices
- 1 can chicken broth
- 1 cup water
- 3 Tbsp chili powder
- 2 Tbsp ground cumin
- 4 cloves garlic - minced
- 2 tsp salt
- 1 tsp ground black pepper
- 2 Tbsp olive oil
- Saute the onions and olive oil in a large pot over low-medium heat for about 5-10 minutes until onions have become transparent.
- Add the ground turkey to the onions and cook all the way through until browned.
- Then add the chopped bell pepper and zucchini and cook for another 5 minutes.
- Add all other ingredients and cook over medium-high heat just until it begins to boil.
- Decrease heat to a simmer.
- Soup is ready to eat, but I like to let mine simmer for 30min-1hr to really allow all the flavors to merry!
We always have ripe bananas sitting around. They either get frozen for smoothies, or sometimes made into sweet, delicious, warm banana bread. It’s fall, so the windows are open and that makes it a perfect day for baking warm bread. My little man loves […]
Have you ever craved warm donuts on a Saturday morning?? Come on, you know you have! Feel intimidated by making your own? What if I told you that you can make your donuts…and eat em, too! We actually don’t eat too many donuts in our […]
Need a quick, healthy breakfast idea for the fam? Or just a sweet, pumpkin treat to pair with your afternoon coffee? These little guys are great! I got the recipe from a great friend and I adjusted just a few minor things. The original recipe can be found here. These muffins are gluten free and have no refined sugar so I feel really great that my kids love them and devour them for breakfast.
These muffins also bake well with no eggs, so if you need egg-free recipes, this one will work for you too!
- 2 cups oat flour
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup plain greek yogurt
- 1 cup canned pumpkin (not pie filling)
- 1/2 cup honey
- 1 egg
- 1/2 cup cinnamon chips (optional)
- Preheat oven to 350.
- Spray muffin pan with non-stick cooking spray.
- Mix all dry ingredients together (oat flour thru baking soda)
- In a separate bowl, mix all wet ingredients well (yogurt, pumpkin, honey, and egg)
- Fold the dry ingredients into the wet ingredients and mix until all combined.
- Mix in the cinnamon chips.
- Fill muffin cups about 2/3 full and bake 23-25 minutes.
I’ve tried so many different cobbler recipes…some healthy and some unhealthy. They never turn out the way I want them to. They are either too soggy, to dry, or just tasteless. I had not found one that was “blog-worthy”, until now! Blackberries were on sale […]
Soup for dinner. It’s that time of year. There’s just something cozy about a warm bowl of soup. This is my go to recipe for tortilla soup and its very versatile…you can really put almost anything in it and it will taste amazing. Everything could […]
Something about the weather changing makes me totally crave pumpkin. I also love baking with pumpkin. It’s naturally sweet and moist and pumpkin treats go so well with coffee. So, here’s one of many pumpkin recipes you’ll be seeing from me here in the next few months.
I adapted this recipe from the Recipe Girl and sweetened them with only a touch of coconut palm sugar and I think they are perfect.
- 2 cups all-purpose flour (and more, as needed)
- 1/2 cup coconut palm sugar
- 1 Tbsp baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup canned pumpkin (not pie filling)
- 3 tablespoons half and half or milk
- 1 large egg
- 6 tablespoons cold butter
- Glaze: (optional)
- 1/2 cup powdered sugar
- 1-2 Tbsp milk or cream (to get consistency you desire)
- sprinkle of cinnamon
- Preheat oven to 425.
- In a large bowl, combine dry ingredients and mix well.
- In a separate bowl, whisk the egg, pumpkin and cream (or milk) together.
- Cut the butter into the dry ingredients using 2 knives or a pastry cutter. (A food processor can also be used). Mixture should resemble fine crumbs.
- Fold the wet ingredients into the dry ingredients. The mixture will seem a little wet (you can add a tiny bit more flour to make it more manageable, but you want it to be slightly wet).
- Spread the dough into a rectangle shape onto floured parchment paper. (1/2 inch thickness)
- Cut into small triangles...a pizza cutter really comes in handy here. (cut into 4 large squares and then cut the squares diagonally to make the triangles).
- Place the scones on a parchment lined cookie sheet and cook for 13-15 minutes. Scones will be lightly browned on the edges.
- While scones are cooking, prepare the glaze by mixing the milk with the powdered sugar until you get a semi-thick consistency. This may require adjusting the amount of milk you add. I also like to add a sprinkle of cinnamon to the glaze.
- After scones have completely cooled, drizzle or brush on a fine layer of glaze. In my opinion, these scones are just as good without the glaze!
Weekend waffles are kind of a thing at our house…and I’m totally ok with that. Our kids love them and we all love having a family breakfast together on the weekends. This is a new recipe (can be found here) we tried and it’s really a […]