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Cinnamon Baked Pears

INGREDIENTS

  • 2 pears
  • 2 tsp cinnamon
  • 2 tsp honey
  • 4 tsp yogurt of choice
  • 3 tbsp walnuts

INSTRUCTIONS

  • Preheat your oven to 350F.
  • Cut the pears in half.
  • Using a tablespoon scoop out the seeds of each half
  • Fill with walnuts and drizzle about half a tsp of honey over each half.
  • Finish them off with a few dashes of cinnamon powder
  • Whack them onto a baking tray and off they go into the oven for about 25 minutes.
  • Serve with some yogurt.
  • Done.

source: hurrythefoodup.com


Quinoa, Chicken, and Kale Pesto Bowl

Ingredients:

  • ½ cup white wine
  • Kosher salt
  • 2 cups white quinoa, rinsed and drained
  • 4 cups raw kale, stems removed
  • 2 garlic cloves
  • Juice of 1 lemon
  • ¼ tsp red pepper flakes
  • ¼ cup plus 2 tb olive oil
  • 2 cups shredded cooked chicken breast
  • 1 cup cherry tomatoes, halved
  • ½ cup green onions, thinly sliced
  • 1/3 cup slivered almonds
  • 2 tbs finely minced parsley

Directions:

  1. Add the wine, 1 tsp kosher salt, 1 cup water, and the quinoa to a medium pot. Whisk everything together, and heat over medium heat until simmering. Turn the heat to low, and put a lid on the pot. Let simmer on low heat for 15 minutes. Then turn the heat off, and remove the pot from the stove, and let is sit another 10 to 15 minutes. Remove the lid, and fluff the quinoa with a fork, and set aside to cool.
  2. Add the kale, garlic, lemon juice, and red pepper flakes to the bowl of a food processor. Pulse them well until pureed. Stream ¼ cup olive oil in with the processor running, and process until very smooth. Season the pesto to taste with kosher salt.
  3. Divide the quinoa between 2 large bowls, and then top each with an equal amount of the chicken, tomatoes, and green onions. Add a few tablespoons of kale pesto to each bowl, and sprinkle with the almonds and parsley. Season to taste with kosher salt.

Source: POPSUGAR


Detox Water

The temperature is slowly creeping up and that means our water consumption needs to increase as well! Try these detoxifying water recipes to spice up your water intake.

Watermelon Lime Mint Water

You will need…

  • 1-2 liters’ of water, depending on how strong you want it to taste
  • Part of 1 watermelon or 1 cucumber
  • 1 lemon or lime
  • A handful of fresh mint leaves (approximately 10-13)
  • Ice cubes

Directions

Slice up a good amount of watermelon into cubes, rind and all, and put them into a jug or pitcher. Cut 1 juicy lime into wedges and toss in with the watermelon. Add a handful of fresh, fragrant, mint leaves and pour in 2 liters of cool water, filling the jug all the way to the top. Let this sit overnight in the fridge and let all the yummy flavors steep and infuse the water. When you want to drink it, put in a generous helping of ice cubes, pour, and enjoy daily.

Source: Everydayroots.com


Oatmeal Peanut Butter Easter Eggs

Ingredients

  • 2 ½ cups rolled oats
  • 3 tbsps pb2 (or any powered peanut butter)
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • 5 tbsps almond milk
  • 1 tbsp peanut butter
  • ¼ cup mini chocolate chips (optional)
  • Sprinkles for decoration
  • Plastic eggs

Directions

In a medium bowl mix dry ingredients and set aside. In a large bowl add maple syrup, vanilla, milk and peanut butter. Stir until mixture has been combined, add the dry ingredient to the large bowl and mix with hands. Once combined add chocolate chips and sprinkles. Place in plastic eggs and let set in the fridge for 1 hour. Once done, gently open them from the plastic eggs and decorate with sprinkles.

Source: savynaturalista.com


Low Calorie Cream Soda

Every once in a while, we all crave something sweet, and cream soda is one of my favorites. At 128 calories per 8 ounces, I rarely indulge. Here is how to make your own sweet treat without all of the extra calories and guilt:

Ingredients:

  • 1 liters plain seltzer water
  • 2 teaspoons pure vanilla extract
  • 8 teaspoons Stevia (4 packets)

Preparation:

Pour 1/2 cup of seltzer into a measuring cup. Add vanilla exract and the Stevia. Stir until mixed. Carefully return mixture to bottle and cap tightly. Let set for a few minutes. Open slowly, as there may be extra bubbles! Pour over ice and enjoy!

Nutrition:

5 calories, 0g fat, 0g protein, 0g carbohydrate, 0g dietary fiber, 0mg sodium, 0mg cholesterol


Vegetable Pasta with Crispy Goat Cheese Medallions

Thank you Eating Well for this delicious veggie pasta recipe!

Ingredients

  • 8 ounces whole-wheat bow tie pasta
  • 1 ½ tablespoons chopped fresh dill
  • 1 ½ tablespoons panko-style breadcrumbs
  • 4 ounces goat cheese
  • Olive oil cooking spray
  • 2 tablespoons extra-virgin olive oil
  • 2 cups thinly sliced onions
  • 1 ½ pints cherry tomatoes, halved
  • 2 cloves garlic, sliced
  • 1 ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 6 cups baby spinach

Instructions

  1. Position rack in upper third of oven; preheat broiler. Line a small baking sheet with foil.
  2. Cook pasta according to package details.
  3. Meanwhile combine dill and panko in a small bowl. Divide goat cheese into 4 portions; shape each into 4 portions; shape each into a 1-inch wide disk. Coast the disks in panko, lightly patting the mixture onto the cheese to help it stick. Place on the prepared baking sheet and lightly coat the tops with cooking spray. Set aside.
  4. Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until lightly browned, 5 to 6 minutes, Add tomatoes, garlic, salt and pepper; cook until the tomatoes release their juice, 1 to 2 minutes. Stir in the reserved ½ cup water, scraping up any browned bits. Stir in the spinach and the pasta; remove the heat.
  5. Broil the goat cheese rounds, watching closely, until light brown and crispy on top, 1 to 2 minutes. Serve each portion of pasta topped with a goat cheese medallion.

Serves 4.