Blueberry Pancakes

Breakfast, Pancakes, Recipes

I love me a good stack of fluffy pancakes, and since it is berry season I thought i’d share my current favorite!

Maple syrup is optional but provides that perfect hint of sweetness. I love them a little less sweet so I can smoother them with all the maple syrup and nut butter I want! So good. Besides blueberries are super sweet and delicious (I mean it is blueberry season). Let them shine, let them shine, let them shine.

These pancakes also pack a healthy punch of fats, fiber, and protein! Winner winner pancake brinner. πŸ™‚

Yields 2 Servings or 6 Pancakes

Blueberry Pancakes

  • Servings: 2
  • Difficulty: easy
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INGREDIENTS:

  • 1/2 Cup Almond Flour
  • 1/2 Cup Oat Flour (Rolled Oats Blended Into Flour)
  • 2 Tablespoons Flaxseed Meal
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Cup Almond Milk
  • 1 Teaspoon Apple Cider Vinegar
  • 2 Large Eggs
  • 1 Teaspoon Coconut Oil
  • 1 Teaspoon Maple Syrup *Optional
  • 1/4 Cup Blueberries
  • Toppings of choice- Maple Syrup, Banana, Nut Butter, Ghee

DIRECTIONS:

  • In a small bowl, mix the dry ingredients- almond flour, oat flour, flaxseed meal, baking powder, and cinnamon.
  • In a separate small bowl mix the almond milk, apple cider vinegar and let it sit for 5 minutes for the ultimate fluff!
  • Next add the eggs, coconut oil, and maple syrup.
  • Pour the blended wet ingredients into the dry mix and with a spatula fold until it’s just combined (do not over mix).
  • Heat the pancake griddle to medium heat and then pour the mix to the griddle and top with blueberries. Cook them for about 1 Β½ minutes on each side or until they’re golden on each side
  • Transfer them to a plate and top them off with your favorite toppings! Maple syrup, bananas, nut butter, or more blueberries.

Enjoy!

❀ Hilda

Creamy Spinach Salad

lunch, Recipes, salads

This Salad screams summer to me! It’s so fresh, and full of all the healthy macronutrients to keep you full. I love the creaminess of the hummus, and avocado. It really doesn’t need extra dressing! The apple cider vinegar gives it the perfect zesty-ness that it needs as well.

You can also incorporate this salad into your weekly meal prep. It’s SO GOOD!

Creamy Spinach Salad

  • Servings: 1-2
  • Difficulty: easy
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Recipe: Yields 1 Big Salad or 2 Side Salads

INGREDIENTS:

For the Salad-

  • 4 Cups Baby Spinach
  • 1/2 Chopped Avocado
  • 2 Tablespoons Hummus
  • 2 Tablespoons Shredded Mozzarella Cheese
  • 4 oz. Chopped Grilled Chicken Breast (about 1 Cup)
  • 1 Tablespoons Nut and Raisin Trail Mix
  • 1 Tablespoons Apple Cider Vinegar

DIRECTIONS:

  • Simply assemble all of the ingredients on top of the spinach and drizzle the apple cider vinegar on top. Toss until everything is completely creamy and tossed together.

Hope you enjoy this recipe!

Hilda ❀

Kale Salad with Apple Cider Vinaigrette

lunch, Recipes, salads

Are you ready for an amazing, healthy, delicious lunch recipe? This is my FAVORITE salad, and i’ve been making it for YEARS…that’s right…YEARS. It’s fresh, healthy, and keeps me full for hours.

Not to brag but I do get complements on how pretty this salad looks when I go out to eat with my office colleagues! It’s quite funny actually. It’s as delicious as it looks, and perfect all year round.

You can easily assemble 4-5 of these salads in tightly sealed tubs for that busy week meal prep! They store beautifully in the fridge all week long.

To make this an easy meal prep:

  1. Chop and roast a couple lbs of sweet potatoes. I drizzle olive oil on them, sprinkle some salt and pepper, and bake them in a cookie tray at 450 degrees F for about 30 minutes. Store them in a freezer bag in the freezer making it easy to just add on top of this yummy salad or any dish!
  2. Grill your chicken in advance, and then chop it up. I love buying chicken tenderloins and marinating them with lemon juice, cilantro, garlic, mustard, salt, and pepper then grilling them for about 6-8 minutes on each side until juices run clear and internal temp is about 365 F.
  3. To assemble- grab a 7-8 cup plastic storage tub, and place the greens first, then the rest of the ingredients on top (except for the nuts).
  4. Roast the nuts in advance then divide them individually into snack baggies or wrap them in foil and then pour on top of the salad before eating.
  5. Put the dressing in 1/4 Cup containers individually as well so you can drizzle onto the salad just before eating.

Kale Salad with Apple Cider Vinaigrette

  • Servings: 1-2
  • Difficulty: easy
  • Print

Recipe: Yields 1 Big Salad or 2 Side Salads

INGREDIENTS:

For the Salad-

  • 5 oz. Roughly Chopped Raw Kale (or 2 Cups)
  • 1/4 Chopped Avocado
  • 1/2 Cup Roasted Diced Sweet Potato
  • 2 Tablespoons Crumbled Feta Cheese
  • 4 oz. Chopped Grilled Chicken Breast (about 1 Cup)
  • 2 Tablespoons Nut and Raisin Trail Mix

For the Dressing-

  • 1 Tablespoon Extra-Virgin Olive Oil
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Teaspoons Spicy Brown Mustard
  • 1 Tablespoon Honey
  • salt & pepper

DIRECTIONS:

  • Start by making the salad dressing. In a small bowl whisk olive oil, vinegar, mustard, honey, salt and pepper until creamy and dressing consistency.
  • Next, remove the tough stems from the kale leaves and chop them into small pieces, so that the salad is easy to eat. Add the kale to the bowl of dressing, and use your hands to “massage” the dressing into the kale. The kale should soften and shrink as you do this.
  • Add the rest of your ingredients on top, and mix everything together! For an extra kick of flavor, you can roast the nut and raisin mix over some foil in the toaster oven until they are nice and golden. Let them cool, chop them up, then add them to the salad.

Hope you enjoy this recipe!

Hilda ❀

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Healthy Banana Bread

Breakfast, Recipes, snacks, Sweet Bread

I have gone bananas for this delicious sweet bread! It’s perfectly moist, flavorful from all the spices and the ripe bananas. Every bite is truly delightful. This makes an excellent to-go breakfast or snack all week long. Just pair it up with your favorite cup of tea or coffee. πŸ˜‰

Careful not to eat it all while you store it! It’s dangerously delicious, and without the guilt!

Healthy Banana Bread

  • Servings: 6
  • Difficulty: easy
  • Print
 

Yields 6 Slices

INGREDIENTS:

  • 1 Cups Oat Flour (rolled oats blended into flour)
  • 1/4 Cup Almond Flour
  • 2 Tbsp Coconut Flour
  • 1 scoop whey protein (I used Hammer’s vanilla flavor- it’s the best)
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 Cup Greek Yogurt
  • 1/4 Cup Unsweetened Almond milk
  • 1/2 tsp Apple Cider Vinegar
  • 1 Large Egg
  • 2 Mashed Bananas
  • 2 Tbsp Peanut Butter
  • 2 Tbsp Chocolate Chips for Topping
  • 2 Tbsp Nuts of Choice for Topping

DIRECTIONS:

  • Preheat the oven to 350 degrees F.
  • Line a loaf pan ( I used a small one) with parchment paper or simply spray with non-stick spray so the bread doesn’t stick.
  • In a medium bowl mix all of the dry ingredients.
  • Next, throw the wet ingredients into a blender ( yogurt, milk, vinegar, egg, bananas, peanut butter), or just mash them separately then incorporate them into the dry ingredients.
  • Mix gently until it just combines. Do not over mix πŸ™‚
  • Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours πŸ˜‰
  • Bake for 30-35 minutes or until the toothpick comes out clean and the edges are slightly golden.
  • Let the bread cool completely then gently take it out of the loaf pan (this should be easy with the parchment paper). If you don’t have it lined with parchment paper, you can run a knife around the edges then flip over once it completely cools! Careful because the chocolate chips might stick to the surface of your hands if not cooled completely.
  • Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!

NOTES:

*These store well in the fridge for about a week or in the freezer for about two months. Wrap each slice individually in plastic wrap then defrost the night before you want to eat these! Such an easy and quick to-go breakfast or snack.

*You can also add the chocolate chips to the batter itself, but I absolutely love the goodness on top!

Hilda ❀

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Strawberry Field Scones

Breakfast, Recipes, Scones
That strawberry glaze is magical and springy!
Separate the scones just before baking slightly

These scones taste like you went out in the field, and picked your own strawberries. They are so delicious, fresh, and springy. Don’t mind if I sit on the patio with 1, 2, or 3 of these with my cup of tea ;).

To top it off, these are incredibly guilt free. The scone has only the best kind of fat from the nut butter making it still decadent and delicious. There are also no added sweeteners in the scone itself. The glaze is made with greek yogurt and sweetened with a touch of honey and that incredible strawberry powder from the freeze dried strawberries. YUM!

I do have to say, that the texture will not be like your “traditional” flakey buttery scone because it doesn’t have butter. But they are still marvelous! And the texture and taste are still delightful. It truly is a wonderful afternoon guilt-free treat.

Strawberry Field Scones

  • Servings: 8
  • Difficulty: easy
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Yields 8 Scones

INGREDIENTS:

Scones:

  • 2 cups oat flour (rolled oats blended into flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup Greek Yogurt
  • 1/4 cup unsweetened almond milk + more for topping
  • 1 mashed banana
  • 1/4 cup runny almond butter
  • 1/2 cup fresh strawberries

Strawberry Glaze:

  • 3/4 cup greek yogurt
  • 1tsp honey or maple syrup
  • 1/3 cup blended freeze dried strawberries

DIRECTIONS:

  • Preheat the oven at 425 degrees before anything else! & Spray the bottom of a pizza pan with non-stick cooking spray. I also recommend dusting flour to the bottom to assure that nothing sticks! ( or you can use a silicone non-stick matt and not worry about it πŸ˜‰ )
  • In a blender blend the rolled oats until flour consistency, and then in a medium bowl add the oat flour. Mix in the baking powder, baking soda, salt, and then add the almond butter and mix with a fork until evenly distributed throughout the mix.
  • Create a well in the center, and add the rest of the wet ingredients, and strawberries and mix with your hands until you form the dough (remember not to over mix…combine everything and just form dough)
  • Press the dough down like a large cookie, but don’t press too much  (3/4 of an inch thick).
  • Using a pizza cutter slice into 8 even slices and separate the scones slightly.
  • Brush with 2 tsp almond milk over the top.
  • Bake at 425 degrees for 18 minutes (it will rise).
  • While the scones bake, make the glaze! Blend 1/3 cup of the freeze fried strawberries and mix with the greek yogurt and honey- that’s it! Let it sit in the fridge until the scones are completely cooled.
  • Once the scones are done, allow them to cool completely about 15 minutes.
  • Smoother each scone with the strawberry glaze.

NOTES:

  • These scones freeze beautifully for weeks or store in the fridge for about a week.
  • If using regular flour or whole wheat flour start at 1 1/2 cup then add more or less depending on the texture ( not too sticky or too tough)

Enjoy!

-Hilda ❀

No-bake Chocolate PB Treats

Breakfast, Desserts, Recipes, snacks
So delicious!!

Today I’m sharing my no bake treats! Delicious chocolate chewy bars are topped with a peanut butter drizzle and sprinkled with chocolate chips. So much goodness is filled in one bite..and it’s hard not to eat them all at once!

It’s beginning to warm up quite a bit, and I don’t know about you but I LOVE no bake desserts when it’s hot outside. These tasty treats are perfect when they’re served cold.

No-bake Chocolate PB Treats

  • Servings: 4
  • Difficulty: easy
  • Print

Yields 4 bars

INGREDIENTS

Bars:

  • 2 1/4 Cups Marshmallows 
  • 4 Tablespoons ( half a stick) Melted Butter
  • 2 Cups Cheerios
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 1 Tablespoon Maple Syrup

Peanut Butter Topping:

  • 2 Tablespoons Peanut Butter Melted
  • 2 Tablespoons Coconut Oil Melted
  • 1 Tablespoons Maple Syrup
  • Chocolate Chips for Topping πŸ™‚

DIRECTIONS

  • Grease a 3×5 loaf pan with cooking spray or butter
  • Melt the butter in a medium pan and add 2 cups of the marshmallows (save 1/4 cup). Once both are melted and smooth add the cocoa powder, maple syrup and mix well, then add the cereal and remaining 1/4 cup of marshmallows.
  • Press the mixture into the loaf pan with a spatula and put the pan in the freezer for 10 minutes to allow it to harden or in the refrigerator for 20 minutes.
  • Meanwhile make the peanut topping. In a small pan -melt the coconut oil and peanut butter until smooth (this happens very quickly so keep an eye). Transfer it to a small bowl and add in the maple syrup.
  • Once the bars harden run a knife around the edges so it comes out easily and transfer it to a cutting board.
  • Drizzle the peanut topping with a spoon (it should be runny) and then top it off with chocolate chips. 
  • Put it back in the freezer to harden for another 10 minutes or in the fridge for 20.
  • Cut into 4 slices and ta da! 

*You can absolutely double the recipe and prepare it in a brownie pan and store them in an air tight container in the fridge for up to a week!

*You can substitute any kind of cereal here…i had Cheerios πŸ˜‰ You can also substitute coconut oil or any kind of butter instead!

Enjoy πŸ™‚

-Hilda

Oat Tortillas (OATILLAS)

Dinner, lunch, Recipes

These have to be my FAVORITE tortillas yet! So delicious, incredibly easy, and versatile. You can use these to make burritos, tacos, my delicious Chicken Enchilada Casserole– you name it.

I strongly believe that oats are the ULTIMATE super food/ pantry staple. There’s practically only ONE ingredient in this recipe. All you need is a little bit of kneading, and rolling, and you’ve got delicious and healthy homemade tortillas! Yay πŸ™‚

Oat Tortillas

  • Servings: 5
  • Difficulty: easy
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Recipe: Yields 5: 7-inch Tortillas

INGREDIENTS:

  • 1 Cup Oat Flour (Rolled Oats Blended Into Flour)
  • 1 Cup Boiling Water
  • 1/4 -1/2 Teaspoon Fine Salt

Directions

  • Start by boiling 1 cup of water and heating up a pancake griddle or skillet.
  • Mix the oat flour, and salt together in a bowl then gradually add the hot water with a fork until everything is combined and the dough starts to form – the dough will be sticky and warm.
  • Let the dough cool slightly for about a minute or two. With your hands start forming the dough (it will pull away from the bowl).
  • Take the dough out of the bowl, and place it in a silicone mat or on top of your counter and form a log.
  • Slice the log into 5 equal pieces, and form those pieces into balls.
  • Making one tortilla at a time, place parchment paper on top of the ball, press down with your hand, then roll it out with the rolling pin to form the tortilla.
  • gently remove the parchment paper from the tortilla and place it onto the hot skillet and cook it for about a minute per side.
  • Place the cooked tortillas into a plate, and repeat until you’ve made them all!
  • Store the tortillas in an air tight baggie in the refrigerator for about a week.

Enjoy!

-Hilda πŸ™‚

Healthy Chicken Enchilada Casserole

Dinner, lunch, Recipes

Cinco de Mayo is just around the corner! I have a delicious/ easy recipe that you and your family will love all without the bazillion calories of the delicious traditional recipe you grew up with ;). I absolutely love the flavor of these enchiladas- I am an enchilada lover and these remind me of the traditional ones (healthy doesn’t have to lack on flavor). You won’t believe how easy these are! They are packed with protein, healthy carbs and fats.

If you don’t have flour tortillas, I highly recommend trying my Oat Tortilla recipe! You won’t believe how easy these are to make…only ONE ingredient, healthy and they work beautifully with this recipe!

These also pair beautifully with a side of refried beans, cauliflower rice, or simply on a bed of greens if you want to keep it light and fresh. Top it off with cilantro, pico, guacamole, and greek yogurt or sour cream for even more deliciousness!

Healthy Chicken Enchilada Casserole

  • Servings: 4
  • Difficulty: easy
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Recipe: Yields 4 Servings

INGREDIENTS:

For The Chicken Filling

  • Olive Oil for Pan Coating
  • 1 Finely Minced Garlic Clove
  • 1/4 Cup Diced Onions
  • 1/4 Cup Diced Tomatoes
  • 2 Cups Spinach
  • 1/4 Cup Green Enchilada Sauce
  • Ground Salt
  • Ground Black Pepper
  • 1 LB Chicken Breast or Shredded Cooked Chicken

For The Enchilada Assembly:

  • 4 7-inch Flour Tortillas (I Used my Homemade Oat Flour Tortillas but you can use any kind)
  • 1 Cup Green Enchilada Sauce of Choice
  • 1 Cup Shredded Cheese of Choice (Mexican Blend, Cotija, or Jack Cheese)
  • Cilantro for Garnish

Directions:

  • Preheat the oven to 450 degrees F.
  • Start cooking the vegetables in a little bit of olive oil until they are nice and the onions are translucent. Transfer the cooked veggie mixture into a medium sized bowl and set aside.
  • Meanwhile, cook the chicken breast until it’s no longer pink and the juices are running clear. The internal temperature should be 165 degrees F. Once the chicken is done, you can shred it using two forks, or simply dice the chicken (careful because it will be hot), and then transfer it back to the pan. You can now mix the the cooked vegetables, 1/4 cup of the enchilada sauce, salt and pepper with the chicken. Transfer the chicken and vegetable mixture back to the medium bowl and set aside while you assemble the enchiladas.
  • In a separate bowl, add the 1 cup of enchilada sauce. Dip up to two tortillas in the sauce and place it at the bottom of your baking dish.
  • Add the chicken and vegetable mix, then 1/2 cup of the shredded cheese evenly distributed on top.
  • Top it off with another two tortillas that are dipped in the enchilada sauce, and top it off with the remaining sauce, and shredded cheese.
  • Bake it for 8-10 minutes until the cheese is nicely melted.

*You can substitute or leave the chicken out completely if you prefer to make it vegetarian and add more veggies to your liking.

*You can also broil the enchiladas the very last 2 minutes if you want the to char the cheese a little bit.

*For a little extra flavor, you can also cook the tortillas with a little cooking spray in the pan or butter before dipping it into the enchilada sauce… πŸ˜‰

*You can store these in an air tight container in the refrigerator for up to one week, or in an airtight plastic bag in the freezer for up to two weeks.

Enjoy!

-Hilda πŸ™‚

The Best Healthy Tuna Salad

lunch, Recipes, salads

I am not kidding when I call this “The Best Healthy Tuna Salad” EVER! I was always convinced that tuna salads were never going to be the same without mayo…and don’t get me wrong…those are childhood favorites! But this one may just be my ALL TIME favorite. It has no mayo, but has full healthy fats. It’s satisfying, has amazing texture, wonderful sweetness from the sweet potato, and creamy! You can also skip the bed of greens and add this to a wrap or put it on 2 slices of bread for the best sandwich! I’ve made this a weekly staple in my house πŸ™‚

The Best Healthy Tuna Salad

  • Servings: 2
  • Difficulty: easy
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Recipe: Yields 2 Servings

INGREDIENTS:

  • 1 5 oz Can of Albacore White Chunk Tuna
  • 1/4 Cup of Hummus
  • 1/2 Avocado Diced into Cubes
  • 2 Chopped Hard Boiled Eggs
  • 1/4 Cup of Finely Diced Celery
  • 1/4 Cup of Finely Diced Onion
  • Salt and Pepper to taste
  • 1 Teaspoon Dijon Mustard
  • 1 Tablespoon ACV (Apple Cider Vinegar)
  • 1/4 Cup of Roasted Sweet Potato
  • 1/4 Cup Mixed Roasted Nuts with Raisins
  • 2 Cups Mixed Greens or Baby Spinach
  • Vinaigrette of choice or extra ACV for finish

Directions

  • Start by mixing the tuna with the hummus, avocado, eggs, celery, onion, salt, pepper, and mustard until it’s nice and creamy. You can now make two servings out of this mixture or save half for the next day!
  • Place half of the mix into your bed of greens or spinach. Top with roasted sweet potato, nut mix, and drizzle your favorite vinaigrette for that extra flavor or ACV.

Hope you enjoy this recipe!

-Hilda ❀

Pizza Crust

Dinner, Recipes

This pizza crust is so divine! I’ve made this crust so many times for years, and it never gets old. It’s the perfect flavor, and has the perfect texture- crisp and chewy. It’s also super versatile, and you can even use it to make empanadas, pretzels, bread sticks, or even calzone’s! For a healthy twist you can make it with whole wheat flour or both whole wheat and all purpose flour. You can bake it as you would in a pizza oven or a traditional oven, and i’ve provided instructions on how to do so below. Also make sure to check out my delicious Pork Tenderloin Pizza recipe it’s my picky eater husband’s favorite! πŸ™‚

Pizza Crust

  • Servings: 2
  • Difficulty: easy
  • Print

Recipe: Yields 2 12-inch Pizzas

INGREDIENTS:

  • 2 1/4 Teaspoons Active Dry Yeast
  • 1 Teaspoon Granulated Sugar
  • 1 Cup Warm Water ( 100-110 Degrees F)
  • 3 Cups (384 grams) Whole Wheat or All Purpose Flour
  • 2 Teaspoons Kosher Salt
  • 3 Tablespoons Olive Oil

DIRECTIONS:

Preparing the dough:

  • Start by activating your yeast. Mix 2 1/4 Teaspoons of Dry Active yeast (or 1 packet) with the sugar, then add in the water and let it sit for 5 minutes.
  • Meanwhile, ( I use my Kitchen Aid mixer with the hook attachment but you can use a bowl and knead with your hands) mix 2 cups of flour, salt, oil, and the warm yeast water and mix until a sticky dough forms, then slowly add in the 3rd cup of flour.
  • Knead or mix just until it forms a dough. If the dough is too dry you can incorporate a little bit of warm water (it will be a sticky dough).
  • In a medium bowl drizzle a little bit of oil and place the dough on top and cover it with plastic wrap or a damp towel. Let it rise for 2 hours.
  • On a floured surface knead the dough 10 times until it springs back when you sink your finger into it.
  • Place it back into the bowl for another 10 minutes or put it in the fridge until you are ready to use it.
  • You can make two 12 inch pizzas or one 24 inch pizza! It also depends on the thickness you prefer.
  • Take the dough out of the fridge at least 30 minutes prior to baking.

Baking The Pizza:

  • Preheat the oven to 500 Degrees F and place your pizza pan ( I use a rectangle cookie sheet) in the oven (this allows the pan to get nice and hot for the ultimate crust!)
  • On a silicone baking mat or parchment paper roll out your pizza dough and top it with your favorite toppings!
  • Carefully open the oven ( it will be very hot so use oven mitts).
  • Pull out the oven rack with the pizza pan and place the pizza on top (yes, the silicone mat or parchment paper will be under the pizza itself and on top of the pan while baking).
  • Bake the pizza for about 8-10 minutes depending on the thickness of the crust.
  • Carefully transfer the pizza onto a cutting board and slice it with a pizza cutter and enjoy!

-Hilda