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
  • Print

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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Sausage Stuffed Zucchini

Dinner, lunch, Recipes

This is such a quick, easy, and delicious recipe! It’s full of flavor from the sausage and the tomato sauce, and screams full comfort. It’s also low in carbs and perfect for dinner paired up with mashed potatoes, a salad, and a glass of wine. Yum! Leftovers are also perfect for lunch.

Definitely give these a try, they are absolutely DIVINE.

Salt and pepper = flavor flavor flavor!
Meat & cheese mixture
More sauce and cheese then in the oven she goes!

Sausage Stuffed Zucchini

  • Servings: 4
  • Difficulty: easy
  • Print
 

INGREDIENTS:

  • Olive Oil or Cooking Spray
  • 4 Zucchini
  • 1 Lb Chicken Sausage (casing removed)
  • 1 Cup Marinara Sauce
  • 1 Garlic Clove Minced
  • 1/3 Cup Shredded Mozzarella Cheese
  • 1/3 Cup Parmesan Cheese
  • Salt and pepper to taste 

DIRECTIONS:

  • Preheat the oven to 425 degrees F. Grease a large casserole dish with non-stick spray or olive oil.
  • Trim the ends off the zucchini’s. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in shells. Finely chop pulp. Place the zucchini halves into the casserole dish and sprinkle with a little bit of salt and pepper.
  • In a skillet, cook the sausage, zucchini pulp, and garlic over medium heat until meat is no longer pink. Add in 1/2 of the marinara sauce, salt and pepper. Remove from the heat, add mozzarella cheese and mix well. Spoon the sausage mixture into the zucchini shells and top with parmesan cheese.
  • Bake for about 25 minutes until the cheese has melted, and the zucchini has cooked.

NOTES:

  • These keep well in the refrigerator for about 5 days.
  • You can make these vegetarian by adding soy meat instead of sausage, or other veggies!
  • You can also substitute any kind of cheese or meat here but I HIGHLY recommend the sausage…it’s just packed with so much flavor!

Enjoy! πŸ™‚

Hilda ❀

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Kale Frittata

Breakfast, Egg Dishes, Recipes

I love me a good frittata for so many reasons. It packs a punch of healthy nutrients and you can eat it for pretty much any meal. It transports really well for picnics or work lunches too! I love making these ahead for the week to make it an easy grab and go meal. It also pairs beautifully with a side of toast smothered in peanut butter, a muffin, or fruit! The possibilities are endless.

I hope you enjoy this healthy and delicious dish as much as I do!

Kale Frittata

  • Servings: 4
  • Difficulty: easy
  • Print
 

Yields 4 Slices

INGREDIENTS:

  • Olive Oil or Cooking Spray
  • 1/4 Cup White Onion
  • 1/2 Shredded Zucchini 
  • 1/2 Cup Sliced Mushrooms (Optional)
  • 1/4 Cup Bell Pepper Strips
  • 1 Garlic Clove Minced
  • 5 oz or 2 Cups Chopped Raw Kale
  • 1/2 Cup Unsweetened Almond Milk or Milk of Choice
  •  20 Egg Whites or 10 Eggs
  • 1/2 Cup Mozzarella Cheese
  • 1/4 tsp Chili Flakes (Optional)
  • Salt and pepper to taste

DIRECTIONS:

  • Preheat the oven at 425 F.
  • Start by drizzling an oven safe pan, and adding the kale. Cook for about a minute then drizzle a little bit of water to allow it to steam and wilt. Cover it with a lid, and add the rest of the veggies until they’re partially cooked through.
  • Meanwhile whisk the egg whites (or eggs), and the milk.
  • Add the wisked egg whites into the pan with the cooked veggies and with a wooden spoon move it around a little bit.
  • Add in the salt, pepper, cheese evenly then put it in the oven.
  • I usually bake for about 8-10 minutes until the top is bubbly and set. Then I cool it completely and slice it with a pizza cutter into 4 slices!

NOTES

  • It keeps well in the fridge in an airtight container for 4-5 days.
  • Use any veggies you want here, or add some chicken or sausage for an extra punch of protein!
  • You can substitute eggs for egg whites, or any kind of cheese or milk in a pinch. (I’ve made it with feta cheese as well- so tasty!)

Enjoy!

Hilda ❀

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
  • Print
 

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
  • Print

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™‚

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
  • Print

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 ❀

Oatmeal Cookie Bites

Breakfast, Desserts, Recipes, snacks

Today I’m sharing one of my all time favorite little healthy treats! All you need is one bowl, and a handful of pantry ingredients and you’ve got yourself the perfect healthy snack/dessert/breakfast. I eat these as a mid morning snack with my second cup of coffee to hold me over till lunch, or in the evening with a cup of tea – perfect for a rainy spring afternoon.

Did I mention you could eat these straight them out of the freezer? Perfect for those emergency cravings! These are a staple at my house…and they might be for you too.

Oatmeal Cookie Bites

  • Servings: 20
  • Difficulty: easy
  • Print

Yields 20 1-inch Cookie Balls

Ingredients:

  • 1 Large Banana Mashed
  • 2 Cups Rolled Oats
  • 1/4 Cup Trail Mix (I used one with golden raisins and nuts)
  • 1/2 Cup Almond Butter
  • 2 Tablespoons Coconut Flakes
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Granulated Salt

Directions:

  • Preheat the oven to 350 degrees and spray a cookie pan with non-stick cooking spray.
  • In a bowl mash the banana with a fork and then incorporate the rest of the ingredients until you form your dough.
  • Using a cookie scoop or 2 teaspoons form your 1- inch balls.
  • Bake the cookies for 10-12 minutes until the tops get nice and golden.
  • Cool completely then store them in an airtight container or freezer bag. I store them in a mason jar!

*These cookies would need to be stored in the refrigerator for up to 3 weeks or in the freezer for up to 2 months – if they last that long ;).

Enjoy! πŸ™‚

-Hilda