This weekend my mom and I were talking about how much we miss jam...like a good, clean, tasty jam that doesn't give you a headache when you eat it (aka the store bought jelly that gives me a headache just looking at it).
So, instead of going to the grocery store and looking through the many different jams, most full of added sugar and chemicals, I made some of my own with some frozen fruit buried in my freezer and chia seeds. There is just something about making and enjoying homemade food, that you would normal buy in the store, that makes it that much better.
Unfortunately, I used to be this crazy step by step recipe follower, and ever since I've started creating my own recipes and making "clean out my fridge" meals, I've been so bad about actually measuring when making recipes. For that I apologize for my delayed/lack of specificity in my recipes, but promise to be much better and more accurate in 2019!
3. Once the berries are soft and your chia seeds are plump, use a potato masher (or a fork) to mash up the mixture to your desired consistency
4. Taste and if you desire a sweeter jam drizzle with honey and stir until combined
5. Store in the refrigerator in an air-tight container for up to a week (I use a mason jar) and enjoy on toast, pancakes, waffles or bagels for breakfast, a PB and Jelly sandwich for lunch, or on homemade coconut yogurt with some clean granola for a snack.
**Replace the black- and blueberries with different types of berries as you desire
refreshing salsa salad
3 roma tomatoes, diced
1 avocado, chopped
1/2 red onion, diced
1 cucumber, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 bunch parsley, diced
1 can of corn
1 can of black eyed peas
1 can of black beans
1/4 cup lemon juice
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
I've been asked to make ya'll a healthy cookie recipe, and I am so excited to share this one with you! This oatmeal based cookie is the perfect size and balance between salty and sweet, and because it's full of oats, peanut butter, almonds and blueberries, aka protein and fat with some natural sweetness, you feel extremely satisfied after eating just one to satisfy that sweet tooth after dinner or when grabbing two as you run out the door for work. I hope you enjoy these as much as I did :)
Might I add, I have been a firm believer in dessert being chocolate or vanilla and not fruit based; however, this cookie totally just changed that perspective. I'M A CHANGED WOMAN!!!
Storage: These cookies are best consumed immediately or stored in an air tight container in the refrigerator for up to five days. Enjoy :))
For all of you who have trouble being regular, for all of you who are pregnant, for all of you are aging, for all of you who are on medications that cause constipation, well HERE YOU GO!!!! This tasty cookie is moist with a unique, but delicious flavor and should be eaten within three days of baking, or stored in the refrigerator for longer preservation.
I have also tried keeping the cheese cloth on in the refrigerator instead of capping it with the mason jar cap, and there were not differences in thinness/thickness.
Overall, I recommend 365 from WF or Thai Kitchen if you do not have a WF around!
My favorite Toppings
My favorite thing is to cook extra for dinner to take for lunch. For instance, if we are having turkey burgers for dinner, I'll have my boyfriend grill an extra one for my lunch the next day!
Banana Spinach Smoothie:
1 frozen banana
1 handful spinach
2 Tbsp flaxseed
1 scoop protein powder of your choice
1 Tbsp MCT oil
Fill with almond milk just below where your ingredients stop
About 6 large strawberries
1 frozen banana
2 Tbsp flaxseed
1 scoop vanilla protein
Fill with almond milk just below where your ingredients stop
Tuna avocado salad
1 can of tuna, rinsed
1/3 can of corn
Mix together into a mush substance and either eat plain or in a salad or on a sandwich thin!
Cucumber, chickpea, feta salad
1/2 can chickpeas
1 small tomato
2 sprinkles of feta
Have a base (hummus, Primal Kitchen Mayo, Bean "hummus," avocado)
Add seeds, or chopped nuts onto base spread
Add fresh deli meat (not from a plastic container)
Add veggies (sliced cucumbers, carrots, beets, roasted sweet potatoes)
Add shredded lettuce (or make it a lettuce wrap out of Butter or Iceburg lettuce)
These days we will use any excuse to get together with friends and family, which usually revolves around the social aspect of eating and drinking. Under no circumstance am I perfect, and yes I allow myself to say "screw it" and enjoy some pizza and beer, but throughout the year those "screw its" can add up! Think about it, some of us have two to three large events each month including weddings, birthdays, engagement parties, bachelorette parties, graduations, football parties, or just getting together with friends, and we all know that alcohol triggers hunger, and it's usually not the healthiest of choices that sober you would normally make.
Have no fear, I have your solutions for this upcoming Superbowl Sunday, and I am giving you these tips so you can star planning and send out your group text ASAP that you're hosting this year! If you already have plans to go somewhere, no worries just make sure you offer to bring a few dishes for the group :)
Don't make Superbowl Sunday another excuse to eat whatever you want and "start Monday." Think about how many calories, unhealthy fats and processed foods we would avoid if we stopped using the excuse, "I'll start Monday," because thinking about it myself and how many times I have used that excuse in the past makes me cringe to think of much processed, chemical-induced substances and harmful toxins I've put into my body. Had I just eaten my normal routine and had just one or two treats at a festivity instead of indulging because I was going to "start Monday" is extremely eye opening.
Do you or have you ever used this excuse? If so, that's okay, we're all human, but you can turn those days around now by understanding that excuses never get us anywhere in life, to be strong and stay true to yourself, to not give into peer pressure and by trying these tips below for your upcoming festivities:
I don't know if you're going to believe it, but I have never enjoyed pie, but then again I haven't necessarily given them much of a shot. To me I just never believed in fruit being a part of dessert (that is quickly changing), and that slimy, thick, sugar-coated pie filling freaked me out! But I decided to venture out and make a pie for NATIONAL PIE DAY...and I fell in love! It was most likely because it was a paleo pie with light almond flour crust and a natural sugar filling (fructose from the apples) and glucose and fructose from the honey, but still it's a PIE!
Get creative this January 23rd and make yourself a delicious pie for your pie hole ;0 or feel free to give this recipe a shot and enjoy it as much as we did! Don't be overwhelmed by this recipe as I know it looks long and intimidating. It really doesn't take but more than an hour total to prep and bake. This was my first pie making experience and I'm 23 years old, so I understand the hesitation, but think about how much fun you would have with the kiddos tonight and heatin' things up in the kitchen with some dessert for your loved one ;
3 cups almond flour
1 cup tapioca flour
1/2 tsp salt
1 tsp baking powder
1 cup grass-fed ghee (or palm oil, or your can use butter if you can tolerate dairy)
6 apples (I used granny smith from a 3# bag), peeled and diced
1/4 cup + 2 Tbsp honey
2 tsp cinnamon
1 tsp almond extract
Directions for a 9 inch pie pan:
No-Bake Coconut Balls (GF, SF, DF, Vegan)
1 1/2 cups unsweetened shredded coconut
1/4 cup coconut oil, solid or melted. I make mine with solid coconut oil thinking it will hold better together since they are no bake cookies.
2 Tablespoons pure maple syrup
Chocolate dip/drizzle layer
Just over 1/4 cup of dairy-free soy-free chocolate chips (or regular mini morsels)
1/2 tsp coconut oil
1. Line a baking sheet with parchment or wax paper
2. Place coconut, coconut oil and maple syrup into a blender or food processor until the blend becomes a sticky, wet mixture. You should still be able to see coconut flakes
2. Pack 1 tablespoon cookie scoop (I eyeballed) of the mixture firmly into ball shapes, spacing them out on the cookie sheet
3. Freeze for about 15-20 minutes. About 5 minutes before they are done freezing, place the chocolate chips and coconut oil into a microwave-safe bowl for 20 seconds at a time, mixing after each interval, until smooth.
4. I dipped the bottom of the balls into the chocolate mixture, placed them back on the parchment layered cookie sheet and then put the rest of the chocolate mixture into a plastic bag, making a tiny cut in one corner to drizzle over each ball in a zig-zag fashion.
5. Freeze once more for 10-15 minutes, thaw for 10-15 minutes and serve. You can store these truffles in an air-tight container in the freezer for up to one month, fridge for up to two weeks, and room temp for about five days.
Almond Marzipan Hornes
GF, DF, Vegan, SF Fudge
Afterwards, freeze for at least an hour to firm up and cut into squares for serving!
GF, DF, SF, Vegan Chocolate Oat Cookies
The above picture doesn't look the best, but if you check out my GF, DF, SF, Vegan, chocolate no-bake oatmeal cookie recipe on my Instagram, @beautifullprofit, you wont regret making these :)
Comment below with your healthy cookie holiday recipes!
Omelet in a mug
Sweet Potato Hash
Egg in a Hole