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

cinnamon-blueberry-oats

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!

dsc_0369_4_4sharp

 

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!

dsc_0315_6

Breakfast · Snacks

Blueberry Peanut butter Smoothie

I sneak peanut butter into everything!

This smoothie is such a creamy sweet treat as breakfast, a snack, or dessert, & packed with tons of calcium, probiotics, vitamin c, and protein.

This recipe makes a small glass since it’s pretty filling, but if you’re starving go ahead and double everything!

Ingredients:

1 5oz container of plain greek yogurt

about 1/4 cup water

3/4 cup frozen blueberries

3 tablespoons of powdered peanut butter

optional: a dash of your favorite sweetener

Directions:

Layer all the ingredients in the order listed above and blend!  Start it on a lower setting and then slowly increase to higher and higher settings until thoroughly blended.  You may need to give it a quick stir with a spoon halfway through.  Pour into a glass, top with a few frozen blueberries (optional) and enjoy!

image1-21

Breakfast

Dairy-Free Vanilla Blueberry Muffins

Who doesn’t love blueberry muffins?!

I typically skip them most of the time in a grocery or bakery due to milk being an almost guaranteed ingredient.  Don’t get me wrong, I enjoy my fair share of dairy (yogurt & cheese galore!), but my skin generally stays much clearer when I avoid milk, so I try to bake without it if I can.

What I love about these muffins is that they form such a dense consistency, almost like a biscuit, but are chockfull of vanilla & blueberry flavor.

Depending on how intense you are about blueberries, you may not throw in as many as I did, but I just can’t get enough of them!

dsc_0110_2

 

Ingredients:

2 cups flour (I use a white-whole wheat or unbleached flour for added benefits)

3/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons of vegetable oil

2/3 cup water

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon vanilla bean powder

about 9 oz. blueberries

optional powdered sugar for dusting

optional enjoy with a pat of blueberry jam!

Directions:

Preheat the oven to 375, and line the muffin tin with paper cups

Stir flour, sugar, baking powder, and salt together in a large in a large bowl

Stir in oil, water, eggs, and vanilla extract

Taking an electric mixer, beat everything together on a low setting

Mix in the vanilla bean powder

Using a spoon, gently fold in the blueberries

Spoon the batter info muffin cups

Bake for about 15 minutes

After removing them from the oven and letting them cool, dust powdered sugar on top or add a pat of your favorite blueberry jam (optional)

Note: After the first day, I recommend refrigerating any leftovers

dsc_0087_2

Breakfast

Pumpkin Pie Oatmeal

Is anyone else missing fall already?!

It’s my absolute favorite season, so I usually find myself craving fall flavors year round.  You just can’t go wrong with pumpkin and cinnamon!

These creamy oats are so cozy on a chilly morning, especially paired with a blanket and big mug of chai!

Full of fiber, omega 3s, protein, and vitamin A, this bowl is such an energizing morning boost!

Ingredients:

1/2 cup quick oats

1 cup water

1 tablespoon chia seeds

1 heaping tablespoon of cinnamon (the sweet saigon cinnamon is ideal)

3 heaping tablespoons of pumpkin puree (or less if you prefer a more subtle taste)

a sprinkle of pumpkin seeds or a pinch of sea salt

optional – a dash of your favorite sweetener (to taste)

Directions:

Pour the oats and the water into a microwave-safe bowl, and heat until oats are creamy and water is absorbed

Stir in chia seeds while it’s still hot.  They will absorb the water and thicken the oatmeal

Mix in the pumpkin

Mix in the cinnamon

Top with pumpkin seeds (or mix in a pinch of sea salt) then add your favorite sweetener to taste pumpkin-pie-oatmeal_2

Snacks

Peanutbutter Yogurt Dip

Hello everyone!  I’m so excited to be here!

I’m thrilled to have joined the blogging world as a platform to share my inspiration for healthy meals and recipes.

I am a firm believer in the holistic approach of healing our bodies by way of giving them whole foods and nourishing them to the best of our abilities.  As someone who has struggled with several health issues over the years, I’ve found that a proper diet has made a world of difference in keeping my body running in the best shape it can.  My mission is to provide inspiration for others to achieve the same state of optimal health, and to prove how simple, easy, and delicious eating healthfully can be!

My first post is a recipe for one of my go to favorite snacks.  It’s simple, satisfying, and totally feeds my sweet tooth!

Ingredients:

1 5 ounce container of plain greek yogurt

3 heaping tablespoons of powdered peanut butter stirred in

1 crunchy apple of your choice (I recommend fuji or honeycrisp) either on the side or sliced for dipping

image1-19