These muffins truly encompass summer flavors in my opinion! They are a great breakfast or grab and go snack and have natural protein from the eggs and are lower in sugar. Like I said in the instructions, they are best when served warm, I love to reheat mine in the toaster oven. These can also be a great addition to meal prep!
I’ve mentioned before that I have an issue where I HATE letting ripe bananas go to waste without baking with them. The benefit to you guys is lots of banana recipes! (If you haven’t already, I highly recommend you try my paleo banana donuts, banana flax waffles, granola stuffed banana cookies and my no-sugar-added banana bread!) Anyways, these blondies were the result of more ripe bananas and I thought, what HAVEN’T I made with ripe bananas … blondies! These also have no sugar added (sweetened only by banana), are paleo-friendly, gluten-free and make a great snack or dessert! They are a perfect healthy grab and go treat to add to your weekly meal prep!
I don’t have kids yet (at least not kids that are outside of my stomach and that I have to feed separately from feeding myself) but I will very soon. And from what I’ve been told, lots of kids don’t love veggies. And let’s be honest, I meet lots of adults who don’t love them either. This is the perfect recipe for those people because the veggies are completely disguised in chocolate chip muffin form. And even if you LOVE veggies, this is a great way to get even more into your day. In my opinion, there is rarely such a thing as too many veggies. Anyways, this easy muffin recipe is paleo-friendly and free of all the usual suspects (grain-free, gluten-free, dairy-free, refined sugar-free, soy-free) but it’s SUPER fluffy and satisfying. I hope you try them!
Although I love to cook, I’m really all about those simple but satisfying and flavorful recipes. This is definitely one of them. You don’t have to turn on the oven, it uses minimal ingredients but it’s tasty AF! I love using Tonnino tuna filets because a) it tastes amazing b) it’s low mercury c) it’s wild-caught d) it’s dolphin safe e) the “flavored” ones use such quality ingredients! Like the oregano flavor I used here just has tuna, quality olive oil, water, sea salt, oregano and oregano oil and it takes the work of seasoning out for me. Anyways, this recipe is amazing on crackers, toast (like my magic bread), by itself or on a bed of greens.
This recipe is SO easy it’s barely a recipe. But I find people do need instructions to make it, so here it is. I like to meal prep these and make 2-3 potatoes at once then take out a few slices when I’m hungry. They last pretty well in the fridge so it just makes it a lot easier later on.
I’m pretty obsessed with these bars. They come out thinner than a brownie, and more like a protein bar thickness but they are fudgy and chewy! They are really filling from all the natural protein, fiber and healthy fats in the almond flour, flaxseed meal and collagen. Plus the cacao and CBD both give them a relaxing property. This makes them the perfect afternoon treat, when you hit that mid-day slump or after dinner treat to wind down before bed time. I used the thera treats caramel coconut drizzle flavor of CBD chocolate bars. Code CPRESS saves you 10% on their website! Recipe below.
Get it it… honey beet like honey bee… ok never mind, I thought it was clever. Anyways, the honey and the beets go together perfectly in these muffins! They really compliment each other’s flavors. There isn’t too much honey, so they aren’t super sweet, but that makes them the perfect blood-sugar-balancing snack for any time of day! And they sneak in a serving of veggies, which is always welcomed! The amazing thing about beets is that they help our blood carry nitrates around our body, which means better oxygen flow, which means better heart health and cardiovascular function overall! That’s a win if you ask me. I used Cece’s Veggie Co beet noodles to take an extra step out of the process, plus they’re organic. You can find them near you here. Now for the muffins…
I am a huge Greek salad fan and I think so many people can agree with me. It’s such a classic salad flavor combination… but it’s always fun to put new twists on it. This recipe is really easy to whip up for rushed weeknights but delicious enough for a weekend treat. I love it because it contains my magic combination of PFFP (protein, fat, fiber, phytonutrients). There is protein in the meatballs and some in the feta, there are healthy fats in the feta cheese, olives, almond flour in the meatballs and some in the meat itself, all of the veggie toppings and veggie noodles have both fiber and phytonutrients for a winning combo! If the olives and feta on here are making you wary of fats, read my “why not to fear fats” blog post! Oh and you can get your own pre-made organic veggie noodles from Cece’s near you, find them here.
Frittatas are one of my favorite items to meal prep (or just cook in general). They are a great all in one meal (they have protein from the eggs, healthy fats also from the eggs and in this one the feta, and fiber and phytonutrients too AKA veggies). Plus, they’re super versatile - they can be breakfast, snack, lunch, “brinner” and they generally stay pretty fresh most of the week. Oh and they’re delicious! This recipe uses Cece’s Veggie Co pre-made organic veggie noodles to make it EVEN easier to make. You can find some Cece’s near you here.
This banana bread has been a huge hit with everyone who has taste tested it! No one can even guess that it is sweetened ONLY by the bananas, and it has the most divine texture! It’s completely gluten, grain, dairy and added sugar free but not flavor-free at all! I love making different versions of it by adding different “mix ins” each time (nuts, dried blueberries, chocolate, seeds, you name it!)
So… I think you all know my love for tahini by now. Not only are sesame seeds (what tahini is made of) full of nutrients and amino acids (building blocks of protein), but I truly think tahini takes on a kind of unique flavor profile depending on what it’s paired with. I created this recipe when i was feeling “lazy” in the kitchen, and I knew I loved tahini and ghee together on cauliflower (see tahini cauli recipe) so I figured why not do a similar mixture on butternut squash. Well, the result was AMAZING, so I just had to share it on here. I used the Mann’s butternut squash “rotini” but if you can’t find that, there are similar products out there. You could also use butternut squash cubes, although you will need to increase cooking time. Hope you enjoy as much as I did!
This recipe contains all the essentials for staying healthy through the winter cold and flu season, and all year for that matter. The ginger is anti-inflammatory, the dark leafy greens contain lots of anti-oxidants and nutrients like vitamin A & K, the meat contains energizing vitamin B-12, and the citrus and the beets have good ol’ vitamin C. It’s also easy and great for meal prep. Here is a link to the Mann’s veggie slaw blend I reference in the recipe.
As if I needed another way to eat broccoli… for any of you that follow me on social media, you know that it’s my FAVORITE vegetable. However, this recipe is great, because it sneaks broccoli in for even the pickiest of eaters who think they don’t like broccoli. Broccoli is in the cruciferous vegetable family and contains beneficial compounds that help the body detox harmful substances and also fight free radicals in the body (AKA it has powerful antioxidants). You don’t need to memorize all that nutrition jargon but I think the jury is out, that broccoli is great for us! This recipe is super easy to make, grain and gluten-free, and can easily be made dairy-free with a substitution.
The orange juice in this bread adds a touch of sweetness, and makes it so moist, plus the citrus and cranberry together give off all the winter vibes! There is no other sugar sweetening the bread so it’s great for long, sustained energy. Plus the almond and coconut flour add healthy fats and fiber! I love this bread for a breakfast or a snack, either plain or with yogurt and or nut butter on top.
I am obsessed with waffles. There, I said it, I LOVE WAFFLES! This is one of my favorite recipes to make a big batch of on Saturday and Sunday and enjoy for brunch, then have extras to pop in the toaster oven for a super easy breakfast during the week. These also freeze well (wrap them tightly in ceran wrap) and can be popped in the toaster oven right from the freezer too. I like to let the banana do the sweetening, but if you want a sweeter waffle you could add a bit of maple syrup or honey to the batter or just drizzle it on top.
Honestly, the overly long name of this recipe really says it all. These cookies combine all the best things - banana bread, granola, and cookies. I mean what more could you ask for? Bonus is that they are only sweetened by the banana, and have healthy fats, fiber and protein to keep you full. So these are a great sweet treat or energizing snack! Whenever I have ripe bananas I like to make a batch for snacking on the go.
This twist on a Hanukkah holiday favorite adds a fun new flavor and tons of health benefits. Of course, potato latkes are a classic. However, this butternut squash version lowers the glycemic impact (blood sugar impact) and adds tons of vitamins (like B6), minerals (like potassium) and antioxidants! It’s a great way to sneak in an extra serving of veggies in “pancake” form! Another bonus of this recipe is that it is gluten and grain free, making it paleo-friendly. The Cece’s Veggie noodles make this recipe SO quick (prep time is only about 10 minutes) which is perfect for the holiday season that can be so busy for so many. Check out where you can find Cece’s organic veggie noodles near you!
These thanksgiving feast bites are the perfect appetizer to bring to any fall or winter party since they are all of your protein and veggies in one plus the flavor just gives you all those holiday vibes! Bonus is they take less than 30 minutes to make. I love using Cece’s Veggie Co premade veggie noodles and rice for this to keep it super quick and I love that they are all organic and high quality. Plus, adding all the veggies in there make these fit with my magic formula for a powerhouse meal or snack PFFP. PFFP stands for protein, fat, fiber, and phytonutrients. The turkey thighs provide quality protein & healthy fats, while the veggies provide the fiber and phytonutrients. Click here to see where you can buy Cece’s products near you.
You can also rice your own broccoli and spiralize your own root veggies.