Sweet Potato Fries

Yes… you can eat fries and not feel guilty!! Sweet potatoes are a nutritional superfood and they taste delicious.  Baking them instead of frying them removes unnecessary oil and fat. Check out the video below for a simple guide to creating crispy fries you can feel good about! 🙂

Once you’ve perfected the fries, try experimenting with dipping sauces! My all-time favorite is this Marshmallow Creme Sauce.

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DIY Protein Bars

Packaged protein bars can be full of sugar and preservatives that counteract any nutritional value they provide.  Not only are they full of unknown substances, they are pricey! Try making your own for a wholesome and cheap energy boost.

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Chocolate Protein Bars
Yields 12 Bars

Dry ingredients:
2 cups rolled oats
1 cup chocolate whey protein powder
¼ cup nuts (I suggest chopped/slivered almonds or peanuts)
½ Tbsp. cinnamon
(⅓ cup dried cranberries or other dried fruit–optional)
Wet ingredients:
½ cup nut butter of choice
¼ cup honey (raw is best!)
¼ cup milk (any kind, you could probably also use water instead)
¼ cup unsweetened applesauce
¼ cup chocolate chips
1 tsp. vanilla
Directions:
Mix the dry ingredients together in a bowl. In a different bowl, mix the wet ingredients together, then microwave the wet ingredients for 30 seconds. Stir the wet stuff together until creamy–this might require some extra microwave time. Pour the wet stuff onto the dry (or vice versa). Mix it all together. Feel free to add some extra mixins like more nuts or chocolate chips.

Line a baking dish with parchment paper (or wax paper, but it doesn’t stick to parchment paper) and drop the mixture down into it, smooshing it down. Put another piece of parchment paper on top to help you get it uniform (it’s pretty sticky). Refrigerate for at least 20 minutes, but preferably longer. When you take it out, turn the whole thing upside down so it lands on the top piece of paper. Then cut it into bars, which is easiest if you use a pizza cutter. I did mine in an 8×8 baking dish and cut it into 12 bars. You could also make these into balls or cut into small squares if you want

Perfecting Grilled Chicken

Grilled chicken is an absolute staple for healthy eating due to their high protein and low carbs. It can be tricky to master, so check out  the following video for some helpful techniques!!

Practice makes Perfect!

Almond Joy Overnight Oats

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My favorite thing about overnight oats is that they’re so simple to make, and easy to grab and go in the morning. There is no cooking when it comes to “ONOs,” or “OIAJ” (oats in a jar) just combine everything, mix it up, and let it soak overnight while you get your beauty sleep! Then come morning time, you can quickly grab your jar of fully prepped oats amid the morning madness and eat them on your way to work or while getting ready. There is no excuse for skipping breakfast when it’s already prepared for you! I loveeee eating them cold, right out of the fridge.

My newest “Almond Joy” creation is gluten-free and vegan! Dig in, there’s tons of healthy ingredients in that jar!

Almond Joy Overnight Oats
Serves 1

½ cup gluten free whole rolled oats
¾ unsweetened almond milk (I like So Delicious Almond Plus with 5x Protein!)
1 Tbsp maple syrup
½ Tbsp ground flaxseed
2 Tbsp unsweetened shredded coconut
½ Tbsp mini vegan chocolate chips

1. Combine all ingredients in a glass jar.
2. Stir until well combined.
3. Refrigerate overnight, and enjoy cold.

Recipe: Butternut Squash Soup

SLOW COOKER BUTTERNUT SQUASH SOUP

This slow cooker butternut soup is rich, creamy, and full of delicious butternut flavor. It’s also naturally vegan and gluten-free.

INGREDIENTS:

  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned coconut milk
  • (optional garnishes: extra coconut milk and cayenne)

DIRECTIONS:

Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.

Serve warm, with optional garnishes if desired