Soft and pillow-y right out of the oven. Perfectly sweet with the touch of honey, and that buttery biscuit-y bite. These cookies/biscuits are delicious AND addicting. Beware….your children, husband, and you won’t be able to stop once you have a bite.
1/2 cup or 8 tablespoons unsalted butter, melted and cooled
1 large egg
2/3 cups semisweet chocolate chips
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or grease it really well.
Gather your dry ingredients (flour, almond flour, baking soda, salt, nutmeg) into a mixing bowl, and mix until combined.
Add in the honey and egg, and then slowly incorporate the cool melted butter and mix everything together.
Last, add the semisweet chocolate chips, but reserve a few to top at the end.
With a cookie scoop or 2 tablespoons drop the biscuit/cookie dough into your prepped baking sheet then top each with the reserved chocolate chips.
Bake for 12 minutes, then bang the baking sheet on the counter just a little bit so the cookies flatten out a little bit. They will still be a little puffy and that’s okay. They are like buttery biscuit cookies…so good!
*Store these at room temperature 4 days or in the freezer for a couple months in an airtight bag*
4 air chilled (if possible) chicken breasts thinly sliced -you can also slice yourself if you prefer
2 cups frozen spinach
1/4 cup greek yogurt or sour cream
1 oz (or 1/4 cup) goat cheese
1/4 cup mozzarella cheese
2-4 tablespoons grated parmesan cheese
1-2 tablespoons olive oil for seasoning
salt and pepper to taste
Start by preheating the oven to 400 degrees F and greasing a sheet pan with nonstick spray or laying some foil or parchment paper.
Place your chicken on the sheet pan, and pat your chicken breasts dry (if not air chilled). Create the slit on the side of the chicken breast opening it up for the filling. Season your chicken with salt and pepper inside and out. You can also drizzle the inside with a little bit of olive oil for extra flavor. Set the chicken aside and start working on the filling.
In a medium bowl, combine the frozen spinach (no need to drain or anything), the yogurt, cheeses, and sprinkle a little bit of salt and pepper.
Fill the inside of each chicken breast with the creamy spinach filling. Close each chicken breast with either toothpicks or roll and place slit side down on baking sheet (I actually didn’t have toothpicks). If you have extra chicken filling you can just spread the rest on top of the stuffed chicken rolls.
Drizzle with olive oil and season the top with salt and pepper if desired.
Bake for 35-38 minutes or until internal temperature reaches 165 degrees F with a meat thermometer.
*These store well in the fridge 5 days or cooked in the freezer for a couple months*
*To reheat simply preheat oven to 350 and bake until warmed through or reheat in the microwave for a minute*
I know I say this a lot…but this WILL be the easiest recipe you will ever make. It’s also absolutely delicious!
This is now my go to breakfast in the morning. I personally love a healthy delicious grab and go breakfast on days when I don’t feel like whipping something up from scratch and this is perfect. You can heat this up and serve it…or even eat it cold. It’s delicious both ways!
1 1/2 cup almond milk (unsweetened is my preference)
5 egg whites or (1/2 cup liquid egg whites)
1 tablespoon pure maple syrup *optional
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
Preheat the oven to 350 degrees F, and grease a baking sheet with nonstick spray or grease with coconut oil/ butter.
Pour the two cups of uncooked rolled oats evenly at the bottom of the baking sheet. Cut your banana in half and slice that half (if you haven’t already).
Place the slices on top of the oats, and then aesthetically place all of the blueberries evenly around then set the baking sheet aside.
In a separate bowl, mash the other half of the banana and add the almond milk, egg whites, maple, vanilla, cinnamon, and baking powder. Beat the ingredients together then pour it directly on top of the baking sheet with fruit/ oats.
Bake in the preheated oven for 35 minutes or until the top is set. Allow it to cool completely, then slice and serve with yogurt, more berries, and a drizzle of nut butter, or maple syrup. Endless topping possibilities 🙂
*These store well in the refrigerator 5 days, you can also individually wrap and freeze/ defrost for up to 2 months*
egg wash (for the end): 1 large egg mixed with 2 teaspoons milk
For the Glaze:
3/4 cup confectioners’ sugar
1 Tablespoon milk (can use more if needed)
1/2 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
Make your crust: In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
Add the ice cold water little by little, until you form a the dough.
Take your dough and cover in plastic wrap tightly, and refrigerate for at least 1-2 hours.
Make your filling: Mix all of the filling ingredients together (except for the egg wash) and set aside.
Assemble your hand pies: on a floured surface roll out the dough into a large square or triangle, and cut your dough into even rectangles. Note- it’s okay if they aren’t perfect! I personally prefer the rustic look 😉
Make your egg wash: simply beat your egg with milk in a small bowl
Brush each rectangle bottom with some egg wash (this will help everything stick) and fill with the brown sugar filling ( I like filling a generous amount) then cover with another rectangle (that isn’t brushed with egg wash). Crimp the edges of the pastry with a fork and then poke three wholes on top (so the filling doesn’t explode). Transfer into a lined baking sheet with parchment paper.
Continue until you’ve assembled all your pastries. Refrigerate your pastries for at least 20 minutes (highly recommend if you can) while you preheat the oven to 350 degrees F.
Brush the pastries with the remaining egg wash and pop them in the oven for 25-28 minutes or until golden brown.
Make the glaze: mix all of the glaze ingredients and set aside until the pastries have cooled, and are ready to be glazed. Once glazed, pop them back into the refrigerator so the glaze hardens 🙂
*These keep well at room temp 2-3 days or in the fridge 6 days. You can also freeze before glazing and store in an airtight container up to 3 months. Simply defrost the night before in the refrigerator and bake.*
In a stockpot or dutch oven pan drizzle some olive oil, garlic, and cook the turkey until cooked through. Add in the sauces, dried herbs, water, worcestershire sauce, salt and pepper to taste. Cover and cook on medium/low for about 20 minutes until the sauces thicken up nicely.
Meanwhile cook your lasagna noodles if you haven’t already (or if you don’t have the pre cooked noodles). They should boil/ cook according to the instructions. I personally like mine cooked a little past al dente.
Add in 1/4 cup of milk to the turkey sauce and 2 tablespoons of the parmesan cheese to the sauce. Cover and let it cook another 5-10 minutes then turn off the heat.
Now it’s time to assemble on a large casserole dish- Start with that turkey marinara sauce at the bottom just enough to coat the bottom of the dish, lay 4 of the lasagna noodles on top (you may have to cut some to make fit), layer with more turkey marinara, white cream bechamel sauce, then some of the mozzarella, some of the parmesan cheese, then another layer of noodles and repeat until you’ve reached the third layer.
The final topping is the remaining turkey marinara, mozzarella, then parmesan cheese.
Bake in the oven for 25-30 minutes until cheese is melted and everything is cooked through. I love to broil the last 5 minutes or so. The cheese gets super gooey and delicious!
*You can prep ahead- simply cover the casserole dish tightly with plastic wrap and aluminum foil and then bake in the oven prior.
Nom noms! These are exactly that….delicious. You can’t go wrong with a crispy flavourful fritter topped with creamy sour cream.
These are packed with flavor and have a ton of yummy veggies. That’s a win win over here! Feel free to use any kind of veggie here. Sweet potato or russets would also be divine. It is such an easy recipe you can whip up in no time. It makes the perfect snack or appetizer any time of day.
Sharing a very delicious Pumpkin Bread recipe today! It’s not overly sweet, and quite healthy for you. There are no added sweeteners of any kind here, just the natural sweetness from the banana and spices with a hint of stevia (if preferred). You can absolutely add 1-2 Tablespoons of maple syrup to this recipe! Just reduce the amount of almond milk by the amount of maple syrup that you use.
The banana flavor isn’t over powering and adds a delicious amount of sweetness, this flavorful bread is fall in a bite. It’s perfect for breakfast with a cup of coffee, nut butter, pumpkin butter, or yogurt. A healthy pick me up in the afternoon as well 🙂
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, egg, banana, pumpkin puree, nut butter), or just mash them separately then incorporate them into the dry ingredients.
Mix gently until it just combines. Do not over mix
Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours
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. Then slice it into 6-8 slices.
Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!
*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!
I add this sauce on my scrambled eggs, buddha bowls, salads, and more! It’s absolutely divine. Once I started this recipe, I never went back. I make a couple batches at a time since I never want it to run out 🙂
Fill a blender with all the ingredients ( I used a vitamix) and blend until smooth. The sauce will appear thin but will thicken up when it sits in the fridge for at least 2 hours. You can also add more tahini if you desire to thicken it up instantly.
*Please note- if you want it with less garlic flavor just add 1 clove. If you want it less spicy you can remove the seeds or leave out the jalapeno. I find that it ads a small kick and it’s not too spicy 🙂
** Store it in an airtight container such as a mason jar in the fridge for up to 1 week **
This bowl is so delightful for lunch. It can be eaten either cold or hot. I personally prefer to heat it up before eating it. I meal prep the ingredients ahead of time which makes it SO EASY to throw together in the morning for lunch in the afternoon. It’s easy to whip up if you have the roasted sweet potato cooked.
You can substitute pretty much any kind of meat, or veggies here! But this combination is heaven.
Micro Greens * (optional but helps boost nutrients)
4 oz. Ground Turkey
1/2 Cup Roasted Sweet Potato
2 Tablespoons Hummus
Coconut or Olive Oil for Cooking
Start by heating a non-stick skillet, and adding a little bit of oil.
Add your spinach. It won’t take too long for it to cook and wilt. It may seem like a lot of spinach but it will get smaller once it’s sauteed. You can add bell peppers, or mushrooms here to boost the flavor and a little bit of salt and pepper if you wish.
Next, assemble the bowl. Place the cooked spinach, then the rest of the ingredients and top with hummus.
If you meal prep this recipe, simply heat it up in the microwave for 1:30-2 minutes and then stir it all up and eat it.
*Note – this recipe stores well in the fridge for about 3-4 days!*
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. 🙂