Japanese Sweet Potato Mash
If you haven’t tried Japanese (or murasaki) sweet potatoes yet, I don’t know what you are waiting for! These are becoming more widely available in grocery stores and in my opinion, they are the most delicious sweet potato variety (although I must say I love all varieties). These are the ones with a reddish purple skin and white “meat” inside. Anyways, I love them so much, I make them into everything including this delicious mash! You can totally do this recipe with another variety of sweet potato as well. Also note, I leave the skin on for extra fiber and texture but you could remove the skin.
Zucchini Overnight Oats (Mama & Baby Style)
Everyone who tried this recipe is shocked by how you can’t taste the zucchini at all! I actually prefer this version of overnight oats to my regular overnight oats since it is so voluminous! But why add zucchini to oats anyways? Well, it adds a bunch of nutrients (vitamins and minerals), it bulks up the oats so you are eating a bigger volume of food that is more filling without adding many additional calories (so you get more bang for your buck), it adds extra fiber and of course why not get as many veggies as possible? Another bonus is it’s a great way to sneak in veggies for little ones! This is why I’ve done a mama and baby version. I make a slightly different version for Beau for baby led weaning. The baby recipe can be adjusted upwards for older children who eat larger portions.
Avocado "Fries"
Avocado fries… mic drop*! I feel like the title of this recipe really needs no explanation. Who doesn’t love avocado? And who doesn’t love fries? Put those two together AND made with healthy, whole foods ingredients and I’d say it’s a WIN WIN! This recipe is really easy (the steps may appear long but it is because I give explanations and modifications). And it truly will be a crowd pleaser (as you can see, Beau was a fan)! They keep in the fridge pretty well too. However, I think they are best when crispy and hot straight out of the air fryer/oven.
Cinnamon Chia Snack Cookies
These cookies make a great snack because they are naturally full of satiating healthy fats and protein from almond flour, chia seeds and flax seeds. So unlike a regular cookie, they will really fill you up when you eat one and make a great snack since they’ll also satisfy a sweet tooth. But they are pretty low in sugar (so these are great for kids too!) They’re super easy to make and I love them with some peanut butter and jelly on top.
Sweet & Spicy Roasted Carrots
I love the flavors in these roasted carrots. Everyone we have served them to loves them and asks for the recipe… so I thought I’d give it a permanent home on my website. To be honest, there isn’t an exact recipe for these. It’s more of an art than a science. So you can use my spice recommendations and cooking time below to make your very own version of them.
Easy Seafood Bites
As most of you know right now, seafood is full of amazing anti-inflammatory, brain-boosting, immune-boosting fats called omega 3s (read more about that here) so I love finding easy ways to work it in. And believe it or not, canned seafood (salmon, tuna, sardines etc.) is just as healthy as fresh or frozen. This recipe uses canned salmon or tuna to make delicious meatball or burger-like bites! Best part is, the hands on part is only 5 minutes! These are also portable so they could be brought on the go for a protein, healthy fat and fiber dense snack :)
Favorite Frittata
This frittata recipe is my favorite because you can really make it your own. I make it ALL THE TIME but it ends up being different every time with different veggies, spices and cheese so I don’t get sick of it. I also love that it’s so easy to make, keeps well and is VERSATILE. You can eat it as breakfast, lunch or even “brinner” or snack on it. A meal prep staple in my house.
A few notes:
Eggs: I recommend using pasture-raised eggs, but of course, use whatever eggs you want. See my “how to buy egg-celent eggs” blog post to read about what the different egg classifications mean.
Veggies: You can pick whatever veggies you want for this recipe and there is no exact amount, just be mindful of the egg to veggie ratio. I am putting a list below of some veggies I have tried in this recipe and whether I think they are best raw, cooked, or either way. However, do NOT feel limited by my veggie suggestions, there are so many more options.
Bell peppers (either), Onions (either), Mushrooms (cooked), Broccoli/Cauliflower/Brussels Sprouts (cooked), Spinach & other greens (raw), Tomatoes (either way)
Tahini Chocolate Chip Cookie Bars
My obsession with tahini is no joke. I love tahini - sweet, savory, in a sauce, in a baked good, on veggies, you name it! These bars are no exception. Tahini is made from sesame seeds, so this recipe is nut free for those with allergies. Tahini also naturally adds lots of protein, calcium (you wouldn’t guess that but it is one of the best sources), and healthy fats. The tahini also balances the sweetness in this recipe. They have that chocolate chip cookie taste but with an interesting twist and are not overly sweet but will satisfy your sweet tooth. Like I said, these are nut-free (allergy friendly), paleo, grain-free, gluten-free and refined sugar free! They make a great filling grab and go snack or dessert, or hey, even a breakfast. Hope you try them out!
Pumpkin Nut Energy Bars
I created this recipe LAST fall and I can’t believe I forgot about it. But with fall here again and all things pumpkin I’m glad I remembered it! It’s so delicious, you could enjoy this any time of year. These are my favorite type of baking, healthy, filling, and easy to grab and go. They can be breakfast, a snack or even a less sweet dessert. And of course they are meal prep friendly, you could even freeze some if you want.
10 Minute Sweet Potato Noodle Pad Thai
I love anything that takes 10 minutes or less… especially this dish. It’s truly so satisfying and just uses a few simple ingredients! You can pair it with a protein of your choice or just eat it by itself. It’s pretty hearty and flavorful. It happens to be paleo/whole 30 diet friendly as well :)
Coconut Sea Salt Caramel Snack Bars (Paleo-friendly, No-bake)
These bars taste like candy if I do say so myself. I had a few toddlers taste test them and they agreed ;) However, they’re made from all whole foods ingredients. They’re super easy to whip up (you don’t even need to turn on the oven and you ONLY use your food processor) so there is minimal mess. Plus they’re full of filling healthy fats and fiber that help balance your blood sugar with the natural sweetness from the dates. So they’ll give you that long sustained energy instead of that spike, crash, then craving for another spike (we’ve all been there).
Lemon Blueberry Muffins (Paleo-Friendly)
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!
Easy Citrus Dijon Salmon
I eat salmon at least once a week and honestly, I don’t get sick of it. Usually I just spray it with some avocado oil and throw on some spices and throw it in the oven. But I realized, this recipe is JUST as easy but has such a unique and satisfying flavor profile. When I made it the first time, my husband was really pleasantly surprised that we weren’t just doing the same old thing with our salmon. It truly takes only a few minutes so I hope you try it and love it too!
Zucchini Basil Veggie Cakes
These are a great plant-based protein to add to any meal that happens to sneak in veggies AND has the most delicious, refreshing flavor with the basil. I used kaniwa, which, is actually a seed (not technically a grain) to make mine but I think you could easily sub quinoa since I know that is more commonly found. I get my organic kaniwa from Suncore Foods, you can use code PRESSSTART15 if you want to save $$ on anything from them too! (I love all their products). Another thing I love about this recipe is that it’s a great one for meal prep. These cakes are easy to make and can be served all week as a main dish or an easy pop-in-your mouth snack!
Banana Bread Blondies
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!
Bakery Style Choco-Chip Zucchini Muffins (paleo friendly)
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!
No-fuss Mediterranean Tuna Salad
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.
Cocoa Cashew No Bake Energy Bites
These energy bites seriously hit the spot… they’re fudgey and chocolatey and don’t require baking (hello summer is coming and I’m pregnant so oven-free will be KEY!). They have minimal sugar (and it’s coming from nutrient-dense sources like raw honey) plus they are packed with all my other faves - fiber, protein, healthy fats! They also have superfoods like cacao which is rich in magnesium, a mineral many Americans are deficient in. I used Thera Treats CBD dark chocolate in this because not only is it super high quality soy-free, organic dark chocolate but it has healing properties. CBD can help with pain management, anxiety, relaxation, sleep and more! You can use code CPRESS on your own CBD treats from their website if you want.
Lemon Chia Seed Quinoa Bars
I have loved lemon poppyseed muffins since I was a kid, and this recipe is a more nutrient-dense twist on that. There are so many ingredients adding protein and fiber that they are really filling and give you long sustained energy while satisfying that ever-so sweet tooth. The bars are sweetened with raw honey, which, adds even more minerals to the mix! They make a great breakfast or snack on the go.
