We're bringing this recipe back for everyone who didn't get a chance at it the first go round! These muffins have no flour, no sugar, no butter, and yes, are still delicious!
Not only is the taste on point, but they are way easy to make with very little clean up after. They are perfect as a to-go breakfast snack in the morning, post-workout snack, lunchbox item for kids or spouse, or substitute it for those store bought granola bars you keep reaching for in a hunger pickle.
2 cups oats
2 large, very ripe bananas
2 large eggs
1 cup plain yogurt
1-3 tablespoons honey (depending on how sweet you want your muffins)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon pure vanilla extract
Pinch of kosher salt
Optional add-ins: (up to ½ cup) chocolate chips, nuts, dried fruit, blueberries, or 1-3 tablespoons of nut butter
Looking for a change up to your dinner tonight? This dish will bring a little Eastern flavor to your table by using a uniquely sweet/savory combination of cumin, lemon, and fish sauce while replacing rice, pasta, or potatoes with Israeli (pearl) couscous, peas, and a massive amount of heart healthy veggies.
Meat & Miscellaneous
When to couscous
Disclaimer, couscous is not gluten-free! Also called Israeli couscous, this pasta-like grain has a slightly chewy texture and bland flavor that is enhanced by the addition of sauces and spices.
It is made by rolling durum wheat with salted water to form little balls. Finally, you can add it to so many things, from soups to salads, just be careful as it has a similar nutritional profile to that of traditional pasta.
Colder temperatures and darker days personally leave me craving something warm and comforting that isn't going to give that heavy feeling after.
If you're in the same boat, I have the perfect, guiltless and simple, recipe for you!
Grilled Cheese (serves 3)
Winter Squash Soup (serves 6)
If you've followed or tried any of my recipes before, you know I'm a pretty simple gal and need things to be straight forward, fairly quick to make, and tasty to eat. Luckily, this recipe met all of those criteria!
Grilled [Portabello Mushroom] Cheese (serving size: 1 sandwich)
10 g fat
550 mg sodium
11 g fiber
20 g protein
Dave's Killer bread has a good content of protein and fiber, but someone could also make this sandwich on "regular" whole wheat bread and save 260 calorie! SaraLee for example has a multi-grain bread that has 90 kcal for 2 slices.
Winter Squash Soup: (6 servings)
0 g fat
235 mg sodium
4 g fiber
6 g protein
This recipe is so many things: delicious, effortless, nutritious, colorful, and great for any meal. I made a big batch of these to have with grilled chicken for dinner, and then used the left overs with eggs and spinach the next morning.
When I opened up my pantry the other day, I remembered the lonely and giant bag of sweet potatoes I had bought from Costco.
It sat there unopened, all of them staring at me saying "Eat us now before we sprout and die ugly!" I thought, what on earth am I going to do with all of these?! I love you but sheesh, there is a small army of sweet potatoes here.
Then the answer became obvious, abandon all of them into a slow cooker (that was literally sitting on the next shelf up)!
I mean c'mon, there is nothing better than coming home after a long day and knowing your food is just sitting there, ready to get in your tummy after cooking all day.
The downfall of course, is it requires a little extra thought and prep time before you head out the door, so a recipe as simple as possible is always appreciated. Thus, the following:
Set aside ~10-15 minutes before you start your day to prep this.
There's nothing like being able to walk up to a local taco truck and grab yourself a batch of tasty tacos; however, when made a habit, this can get a bit heavy on the wallet and calorie count.
It's an important to skill to be able to throw something quick and healthy together, especially when you have a demanding schedule, and tacos are so simple it will have you wondering why you've been relying on your food truck guy all these years.
If you've been doing lunch boxes for your kids, making the same boring sandwiches for your own lunch, aspire to eat healthier but don't know how, or are meal prepping for the week on Sundays only, this recipe is perfect for you!
Simple ingredients, fast assembly time, left overs for the next day, etc. Check this out:
Mains (probably already in your fridge or freezer)
Order of Operations: Quick Assembly
Complete this at any point, could be 5 minutes before cooking or two days.
I pulled my halibut out of the freezer and slightly defrosted it for 10 minutes in lukewarm water. Keeping it partially frozen made cutting it into cubes way easy and I would highly recommend this for whatever protein you chose. Put cubes into a Tupperware container, add olive oil, garlic, a handful of cilantro, juice from half a lime, 1 tbsp. of Johnny's, 1 tbsp. of Fajita seasoning, and pepper to taste. Put the top on, shake everything so it coats evenly, and put into the fridge to take out before you cook.
Wash the fish or chicken gunk off your hands while looking in the mirror and telling yourself you are a gourmet chef and this is going to be the best lunch you've made in awhile. You're totally worth it.
Chop your red and green cabbage, and any other veggies you'd like. Bell peppers, onions, or avocado may be nice! I lightly sautéed my cabbage with a little salt and olive oil to add a bit of flavor and cut down on the bitter cabbagey taste. Put these into their own Tupperware.
I love Tortilla Land's Uncooked Flour Tortillas, so I was willing to spend the extra few minutes cooking these, but with whatever you choose, wrap your tortillas up in foil. You don't want to preassemble everything because then it will all be soggy when you go to eat it later.
Make the easiest yet most amazing cilantro lime sauce you've ever had.