Dinner · Lunch

6 Ingredient Fried Rice

I’m not only all about whole foods and nutrition, but convenience is very high up on my list!  This dish is so easy & nutritious (not to mention gluten-free and dairy-free)!  It’s got a great balance of veggies, protein, and vitamins, and it’s one of my weeknight go-to dinners.

If you’re a vegan you could skip the eggs and add in more veggies to bulk it up!

These measurements make 2 large servings

Ingredients:

1 cup rice (plus 2 cups of water)

4 large eggs

2 heads broccoli (or other vegetables if you prefer…I bet cauliflower, bell peppers, or carrots would work nicely as a substitution or a medley!)

1 tablespoon canola oil

Tamari Gluten-Free Soy Sauce (or regular if you prefer)

Sesame Seed Flavoring Oil (I use the one from House of Tsang)

Directions:

Bring rice and water to a boil in a small pot, then lower heat until rice has been cooked thoroughly

Chop broccoli (plus any additional vegetables) into bite sized pieces

Beat the eggs in a small bowl

Heat up a large wok to a medium temperature and pour in canola oil

Pour in the beaten eggs & scramble them (don’t overcook)

Pour in a drizzle of soy sauce to lightly coat them

Add vegetables to wok, coating in another small drizzle of soy sauce, and cook until they soften

Add in cooked rice, and continue slowly adding soy sauce and mixing until all ingredients have taken on a light brown color.  (You can always add in extra soy sauce when serving, but be careful not to go overboard in the pan or it will get too salty)

Add in a couple drops of sesame oil and mix thoroughly

When serving, keep extra soy sauce & sesame oil at the table so that you can add in more flavor to taste (I like to add a hefty amount of the sesame oil since it has such a great flavor)

Enjoy!

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Breakfast · Snacks

Apple Butter Crumb Bars

If any of you have visited Riley’s Apple Farm, you’ll know how outstanding their apple butter is.  I left with a couple of jars in hand after my last visit, and wanting to put it to good use, I whipped up these crumb bars!

They are very adaptable, you only need 6 ingredients, and they can easily be made vegan if you swap out the butter for shortening!

Ingredients:

2 & 1/4 cups flour

3/4 cup white sugar

a sprinkle of sea salt

2 sticks melted butter (or equal quantity shortening for vegan recipe)

1 & 1/2 teaspoons vanilla extract

8 oz apple butter

Directions:

Preheat oven to 350 degrees

Line a 9×13 inch pan with parchment paper

Stir flour, sugar, & sea salt together in a large bowl, then stir in melted butter and vanilla.  Dough will be moist but slightly crumbly

Set aside some of the dough for the crumble topping (about 2/3 cup)

Press the rest of the dough onto the bottom of the pan for the crust layer

Bake for around 25 minutes

Remove from the oven, & spread the apple butter evenly across.  Then crumble the dough you set aside onto the top

Return to the oven for another 15 minutes

Enjoy!

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Dessert

Mint Chip Fudge Brownies

Happy Valentines’ Day to all!

If you’re looking for decadent chocolate you’ve come to the right place!  If you were ever a fan of mint chip fudge or ice cream, these will be right up your alley.  The brownie layer on the bottom is chocolatey and dense, and the mint chip icing on the top hardens into a silky sweet fudge layer.  You’re going to love them!

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Ingredients:

For the brownies:

3/4 cup canola oil

just under 1 cup light brown sugar

just under 1 cup white cane sugar

4 eggs

1 teaspoon peppermint flavor (I use the one from Simply Organic made from sunflower oil and peppermint oil)

2 teaspoons vanilla extract

1 1/2 cups cocoa powder

a sprinkle of sea salt

1/2 cup chocolate chips

For the icing:

1 stick butter

4 1/4 cups powdered sugar

1/8 cup water

3 teaspoons peppermint flavor

1 teaspoon vanilla extract

3/4 cup chocolate chips

 

Directions:

Preheat your oven to 350 degrees

Grease a 9×13 glass pan

Beat the canola oil, brown sugar, and white sugar together on a low setting

Beat in the eggs on a low setting

Beat in the peppermint flavor and vanilla on a low setting

Beat everything together on a higher setting and then stir in the chips

Move into your pan and bake for around 25 minutes (start checking them around 20 minutes so you don’t overcook them)

After you have removed them from the oven and let them cool, you can make & add the icing:

Let the butter get to room temperate, and then beat it into a light consistency

Slowly beat in the powdered sugar

Beat in the water

Beat in the peppermint flavor and vanilla extract

Stir in the chips

Spread overtop of the brownies

Optional but suggested: Move the brownies into the refrigerator to solidify into a fudge-like consistency /// Then before eating, either remove them for a few minutes if you do not like to eat them cold, or enjoy right out of the fridge!

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Breakfast · Snacks

Cinnamon Brown Sugar Granola

Here I go with the cinnamon again!

This granola base is unbelievably easy to throw together, and is very customizable.  From this base feel free to add whatever mix-ins you love like dried fruit or nuts.

The brown sugar and the cinnamon bake into little sweet clusters, which I love.  However, if your preference is to make some larger clusters with the oats, I would substitute some of the brown sugar for either honey or maple syrup as a stronger binder.

Ingredients:

3 cups rolled oats

4 tablespoons light brown sugar

2 tablespoons saigon cinnamon

a couple sprinkles of sea salt

1/4 cup vegetable oil

1 heaping teaspoon vanilla extract

any additional mix-ins (dried fruit, nuts, etc.)

Directions:

Preheat the oven to 300 degrees

Mix together oats, sugar, cinnamon, & salt in a large bowl

Mix oil & vanilla (as well as a liquid sweetener if you’re replacing some of the sugar with that) into a smaller bowl, then mix into the dry ingredients

Spread the mixture onto a baking sheet, & bake for 15 minutes.  Remove from over, stir, then bake for an additional 10 minutes

Remove from the oven, and continue to stir every few minutes until it has cooled completely

Toss in your optional mix-ins (dried fruit, nuts, etc.), and transfer into an airtight container.

Optional – Sift granola through a mesh strainer to remove excess sugar that did not adhere

Enjoy!

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Breakfast · Snacks

Cinnamon Blueberry Oats

People who know me know that I have a severe obsession with cinnamon, especially the sweet saigon cinnamon.  I add it to absolutely everything.  Partially because I find it adds so much sweetness to an otherwise sugar-free meal, and partially because it has so many amazing health benefits.  It’s anti-inflammatory, helps to balance blood sugar, and contains a surprising amount of calcium just to name a few.

This is one of my quick go-to breakfasts when I’m in the mood for something sweet.  I love using the frozen blueberries and watching the purple color melt all through the oats!

Ingredients:

1/2 cup quick oats

1 cup water

1 tablespoon chia seeds

2 tablespoons saigon cinnamon

handful of frozen blueberries

Directions:

Cook the oats (for speed I just use the microwave)

Stir in the chia seeds while still piping hot

Stir in the cinnamon

Mix in the blueberries & enjoy

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Dinner · Lunch

Tomato Basil Asparagus Pasta

Being part Italian, I cannot stress my absolute obsession with pasta!

There are so many ways to dress it up, make it healthy, and keep it simple.

Here’s one of my favorite quick dinners.  I went with Ancient Harvest Gluten-Free Supergrain Pasta (though of course you should use your personal favorite pasta!)

This recipe makes 1 large serving.

Ingredients:

5-6 large asparagus stalks

1 tablespoon olive oil

2 servings of your favorite pasta

1 cup tomato basil pasta sauce

black pepper & cayenne pepper to taste

optional topping – a sprinkle of parmesan cheese

Directions:

Preheat the oven to 425 degrees

Cut off the ends of the asparagus, then place the stalks into a gallon-sized plastic bag

Pour the olive oil into the bag and make sure it covers all of the asparagus

Place the asparagus on a baking sheets and cook in the oven for about 12-14 minutes

Cook and drain the pasta, then mix in the pasta sauce to keep it from sticking

Remove the asparagus from the oven, chop into small pieces, and mix that into the pasta

Add black pepper and cayenne pepper to taste, and then sprinkle on some parmesan if you wish!

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Dinner · Lunch · Snacks

Sweet Potato Carrot Soup

I seriously could eat fall flavors year round!

You only need 7 ingredients for this simple soup, but the flavors really pack a big punch.  It’s chock full of vitamin a, fiber, potassium, and healthy fat.  It’s also incredibly filling, and very low calorie.  Added bonuses: It’s vegan, & dairy/gluten-free!

The sweet potato taste combined with both the cinnamon and the pepper, cumin, and olive oil result in a nice “sweet + savory” combination.  It’s a thicker consistency, which makes it feel quite hearty.

This recipe makes 1 very large bowl, or two side bowls.

Ingredients:

1 sweet potato

3 cups baby carrots

3 cups vegetable broth

2 heaping teaspoons olive oil

1 heaping tablespoon cinnamon (sweet saigon cinnamon preferably)

a sprinkle of cumin

a sprinkle of black pepper

(optional: larger quantities of the above spices, added to taste at the end)

Directions:

Thoroughly cook both the sweet potato and carrots until very soft.  (When I’m in a hurry I cook them all in the microwave, though roasting them in the oven or steaming them on the stovetop would be equally effective!)

In a large bowl, use a potato-masher to mash the cooked carrots and sweet potato together until they are as pureed as possible.

After it has cooled, transfer the puree into a blender (or your preferred blending appliance) and puree until totally smooth.

Add the vegetable broth into the blender and blend again until it’s evenly mixed.

Transfer the mix into a pot and heat back up on a low setting.

Stir in the olive oil, cinnamon, pepper, and cumin.

Taste test, add in your preferred extra spices if desired, and voila!

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