*recipe is gluten free, vegan*

As far as healthier, easy desserts go, you’re going to want this one in your life. The chocolate/peanut butter combination along with the heartiness of the oats – just trust me.


Ingredients

  • 2.5 cups oats
  • 1 c. natural, unsweetened peanut butter
  • 1/3-1/2 c. PURE maple syrup (depending on sweetness preference)
  • ~ 1 c. vegan chocolate chips (or regular depending if you’re particular!)
  • 2 tbsp coconut oil

Directions

  1. Place parchment paper in an 8×8 baking dish.
  2. Melt PB in a saucepan on low heat. It’ll start to become liquid-y.
  3. Add pure maple syrup once melted and combine thoroughly.
  4. Turn heat off. Stir in oats.
  5. Pour oat/PB mixture into baking dish with parchment paper. Spread down and out with fingers until even and all corners are reached. Place in freezer.
  6. Put chocolate chips in a saucepan with coconut oil on low heat. Stir continuously until melted.
  7. Remove peanut butter bottom from freezer and pour chocolate over top.
  8. Top with large flakes of sea salt.
  9. Place in freezer for about an hour or until firm.
  10. Cut into squares and ENJOY!

xx,

M


I remember the first time I tried making egg bake. The eggs themselves were airy and crispy rather than fluffy. It was then I realized egg bakes require a BINDER. An ingredient that ties everything together and keeps the eggs fluffy. Youโ€™ll usually find this to be a heavy cream. I have found an alternative that is more flavorful, contains less saturated fat, and also contains more protein!


Ingredients:

  • 6 eggs
  • 1/3 c cottage cheese (non-fat)
  • 2 links chicken apple sausage , sliced
  • 2 c. Of your favorite vegetables (I used broccoli and bell peppers).
  • 1/2 c. shredded cheese
  • 1 clove garlic, minced

Instructions:

  1. Spray an 8×8 dish with cooking spray (muffin tins also work)!
  2. Heat cooking oil in a skillet on medium heat. Add vegetables of choice. Sautee for about 10 mins adding garlic within the last 3-5.
  3. In a large bowl, beat eggs, add cottage cheese, veggies, chicken sausage, and 1/4 c. of cheese.
  4. Season with your favorite seasonings, pepper, dried Italian herbs, etc.
  5. Pour in 8×8 pan or individual muffin tins
  6. Top with remaining cheese
  7. Bake in 400 degree oven for about 30 minutes
  8. Let cool, enjoy immediately, or cut into squares and store for the week!

Happy eating!

xx,

M

Cauliflower is all the rage among health trends right now and as of right now, I see nothing wrong with this. It offers an extra serving of vegetables, and can be a great lower-carbohydrate option for individuals with diabetes, or those who are watching their carb intake.

Cauliflower has been used frequently to swap higher-carbohydrate foods such as breads, pizza dough, rice, and others among them. My version is a swap for mashed potatoes with a spicy, flavorful twist. Let’s get started!


*recipe is Low-carb, Vegan, and Gluten-Free ๐Ÿ˜€ *

Ingredients:

  • 1 head cauliflower [about 4 cups]
  • 1-2 tsp vegan butter
  • curry powder
  • 1 tsp minced garlic
  • salt & pepper

Procedure:

  1. Steam the cauliflower. Use whatever method you desire. Some pre-packaged bags allow for steaming in the bag. If not, take a large microwave-safe bowl and fill with about an inch of water, and fill the rest with cauliflower. Microwave for 4-5 minutes. It does not matter if you used florets or riced cauliflower – the smaller the pieces, the shorter amount of time you need to cook it.
  2. Drain cauliflower and place in food processor.
  3. Add vegan butter, curry powder, garlic, and salt & pepper to taste.
  4. Blend until smooth.
  5. Dust with chili powder for spice.
  6. Serve warm, or store as meal prep.
  7. ENJOY!

North Dakota is notorious for blistery winters that causes each and every one of us to question just why exactly it is we continue to live where we do. This smoothie will bring you to a tropical place – whether you live in the tropics or the tundra.


Ingredients:

  • 2 cups tropical blend frozen fruit [banana chunks, peaches, pineapple, mango etc]
  • 1/2 whole orange – peel and all
  • approx 1 c. dairy-free unsweetened milk
  • 1 scoop protein powder/1 scoop collagen [optional]

Directions:

  1. In a high powder blender, blend all ingredients until smooth!
  2. Eat with a spoon or drink with a straw and head to your happy place on the beach – even if it’s just in your daydream. ๐Ÿ˜€

Pssssst: Add 1 shot of rum OR vodka to make this a frozen, blended cocktail. ๐Ÿ˜‰

xx,

M

Warm, heart-warming, and soul-touching. I discovered curry, this wonderful food in college after never trying it growing up. College has been a time of discovery, and has not slacked at all in terms of food. Because I love curry as much as I do, I wanted to recreate it easily, and in a way that doesn’t take long to prepare. Here’s what I have for you!

Ingredients:

  • 1 can coconut milk
  • 3 tsp red curry paste
  • about 3 c. raw vegetables of choice (I used carrots, broccoli, and green bell pepper)
  • 1/2 c dry lentils (any color will do)
  • 2-3 cloves minced garlic
  • curry powder (optional)

Directions:

  1. In a pot, heat ~ 1 tbsp olive oil OR vegan butter on medium heat.
  2. Saute vegetables until almostย cooked.
  3. Add garlic. Continue to saute for a few minutes.
  4. Add can of coconut milk and curry paste to the pot. Stir and combine.
  5. Add dry lentils. Stir.
  6. Add curry powder for more flavor if you so desire.
  7. Turn heat down to low and cover. Simmer for about 15 minutes or until lentils are nearly cooked.
  8. Stir and serve with rice and store your leftovers!

Notes:

  • Add shrimp or chicken if you want more protein!
  • Add chili powder to your desired taste. My recipe is very “midwest friendly” meaning it’s more bland than most curries. But if you like the spice, add chili powder to your desired spice profile. ๐Ÿ™‚

As always, happy eating!

xx,

M

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The perfect addition to a salad, with rice and veggies, or simply by itself, this is a new weeknight favorite!

*Recipe is gluten free and dairy free.*


Ingredients:

  • 1 chicken breast cut into bite-sized pieces
  • 1 + 1/2 tsp red curry paste
  • 1 tsp minced garlic
  • 1 tbsp low-sodium tamari (or coconut aminos)

Instructions:

  1. Heat a small amount of olive oil in a medium skillet on high.
  2. Once oil is heated, add chicken.
  3. Cook for about 5 minutes.
  4. The chicken will start to turn white. When this happens, add the curry paste and the garlic. Stir together.
  5. Next add the soy sauce and continue cooking for 2-3 more minutes.
  6. Take a meat thermometer and insert it into the thickest piece of chicken. It is done and SAFE when the internal temperature reaches 165 degrees.
  7. Serve whichever way you please + enjoy!

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xx,

M

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*recipe is vegan & gluten free*

Autumn. A favorite, comforting season easing us back into the cold winter months. The colors are pretty, the smells are crisp, and the food is comforting. This recipe is proof you don’t need much effort nor junk to have the fall feels.


Ingredients:

  • 1/2 yellow onion
  • 4-5 stalks celery
  • 1 c. (approx) carrots
  • 1 c. quinoa
  • 1 c. lentils [of choice]
  • 4 c. vegetable broth/stock
  • 4 c. water
  • dried italian herbs

Directions:

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  1. Dice onion finely, chop celery into bite-sized pieces, and chop carrots into bite-sized pieces.
  2. In a Dutch oven (or large pot), heat a liberal amount of olive oil on medium-high heat.
  3. After warm, add carrots and celery. Season with salt & pepper.
  4. After about 5 minutes, add onion. Continue to cook until celery is translucent and onion begins browning [add more oil if necessary].
  5. Add broth, water, lentils, and quinoa, and Italian herbs.
  6. Bring to a boil.
  7. Reduce heat to low and let simmer for about 20 minutes. Quinoa’s edges will begin to turn white.
  8. Serve immediate or store in the fridge for up to 1 week. ๐Ÿ™‚

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Stella thinks you will love it too!ย 

Happy eating!

xx,
M