1/3 cup chia seeds (or more depending on how many people you want to feed-this would make about four to five 1/2 cup servings)
2 Cups unsweetened Vanilla Almond Milk (or whatever milk you want to use)
1 Tablespoon raw honey or agave, plus a little additional for drizzling.
Handful of Blueberries, raspberries, and almonds.
Mix, chia seeds and Honey/Agave in with the milk and let it sit overnight, or do it first thing in the morning, if you want to have it for dessert. It will plump up, and ends up looking like tapioca pudding.
Scoop out into bowls. Top with berries, almonds and drizzle a little more honey over the top.
I haven’t had much time to bake lately, much less take pictures and blog about it! BUT…I had a client reschedule this past weekend, and I knew it would make Maya super happy if we made something together, so…we did!
I’d been dying to try Feasting on Fruits “Vegan Magic Cookie Bars” recipe ever since I saw her post it on Instagram. The originals are my husband’s all time favorite bar cookie, so I couldn’t wait to try a healthier version.
While they are not as ooey gooey and decadent as the original version, they are really good! I got a thumbs up from all the taste testers, including grandparents, teenage stepson, Maya, AND the Huz!
What you need…
ALMOND CRUST OPTION (she posts an oat crust option too)
Ever since I successfully made a Healthy Cherry Garcia, I’ve been dying to make a Mint Chocolate Chip version. I’ve had this recipe in my mind for a LONG time, and finally got around to making it last night. I might play around with it a little more, but overall, I think it was pretty good for the first try! Ingredients (serves 3-4)
3 Frozen Bananas (cut into 2-3 inch pieces prior to freezing)
1/2 cup frozen Avocado (cut into cubes then frozen)
1/3 cup Unsweetened Almond Milk
Half of a vanilla bean (slice open and scrape inside out)
1/2 Teaspoon Peppermint Extract
Garnish with dark chocolate chips
Put frozen bananas, Avocado, almond milk, peppermint extract and inside of vanilla bean in a high speed blender or Cuisinart, and pulse/stop and stir occasionally until it gets to a creamy consistency. You might need to add more almond milk.
Maya loves to push the button 🙂
Garnish with the dark chocolate chips (although, omit this if you are strict on certain diets).
Chicken enchiladas are pretty simple to make. There are a bunch of different things you can throw in there, and let’s be honest…if it’s drenched in yummy sauce you can’t go wrong. 🙂
When Maya was 5 weeks old, she was diagnosed with a dairy and soy allergy. Since I was breastfeeding…that meant no dairy or soy for me either :(. Dairy isn’t so hard, but finding things that don’t have soy is REALLY HARD. Making dinners was really hard (wait did I say that already?). I had to get creative. Did I mention I have two hungry teenage stepsons? SO…I made this recipe just thinking of things that would taste good that didn’t have dairy and soy.
Maya is still what I’d call “dairy intollerant” (she gets really congested), but we have a little bit here and there and she does ok. The entire recipe only has 1 cup of cottage cheese, and 1/2 a cup of shredded cheese. Adds the perfect amount of creaminess to the enchiladas and a hint of cheese on top.
They are packed with low fat protein and taste delicious!
Bag of Tortillas. I love these, and you could easily sub in any gluten free options.
7-8 chicken breasts (depending on size) Basically each enchilada has almost a full chicken breast!
Large jar or can of enchilada sauce. I go back and forth between red and green.
Small yellow onion
Jar of diced chiles (they aren’t that spicy if you’re worried and add a great flavor and moisture to the mix)
Can of refried beans (I like to use black bean, but use whatever!)
1 C low fat Cottage Cheese (I love the one that has Chive in it!) don’t use for dairy free
1/2 C Shredded cheese don’t use for dairy free
2 TBL of Olive Oil
Start boiling your water for the chicken. I have NO idea why I boil the chicken! I saw a friend do it once, and then have done it ever since when making enchiladas! It’s easier, doesn’t have any added fat from cooking it with oil, and it requires less attention-WIN.
Add chicken and cook for 10-12 minutes (until they rise to the top) They will cook more in the enchiladas, so you want to make sure you don’t overcook them.
Put olive oil large a non stick pan. Add onions and stir for about 5 min (or until they start to get soft).
Once chicken is cooked, let it sit on a cutting board/plate/bowl. You will want it to cool before you shred it (I’ve burned my fingers WAY too many times) Oh, and note-if you have a dog…don’t let the chicken sit out on the counter. Do I need to tell you what happened when I did that?? 😦
Dump refried beans, chilis, cottage cheese (opt out for dairy free) into the pan with the onions. You can add a little bit of your enchilada sauce to the mixture if you aren’t using the cottage cheese to make it a little moister. Start finger shredding the chicken into this mixture and stir. (or do it all in a big bowl) Maya loved helping stir it all together!
Pour about 1/4 C of enchilada sauce into a 9×13 pan, so they don’t stick.
Scoop about a cup of mixture into each tortilla, roll and place (seam side down) into 9×13 pan. Repeat until all tortillas are filled or you run out of mixture.
Pour the rest of the enchilada sauce over the rolled tortillas and add cheese on top (opt out for dairy free)
Bake at 350 for 20. Garnish with avocado, some plain Greek Yogurt, salsa (or all three!)
Keeping it real…
I actually first wrote this post 2 and a half years ago, but hated the picture I took. The kids were hangry haha. SO, I never posted it. I was super excited to find it in the archives after making it again for dinner on Monday! This time I snapped a few slightly better rushed picture before we ate (oh, to have TIME!!), and had the post all ready to go-WIN!!
Here’s the first picture from 2.5 years ago with green sauce… 🙂Enjoy!!
One of my favorite combinations is mango and avocado. It’s refreshing and light, yet filling with the good fat from the avocado. Add in a little goat cheese, drizzle with a balsamic glaze + Olive oil, then toss over arugula, and you have a ridiculously easy and delicious summer salad!
1 oz Goat Cheese (I love the individually wrapped oz medallions that you get at Trader Joe’s. NOT AN AD, just love them 🙂 They stay fresh longer, and…portion control!! haha)
Balsamic Reduction ( you can reduce your own by boiling Balsamic Vinegar, and then simmering on the cooktop until thick), OR…you can cheat and use this from Trader Joe’s 🙂
Extra Virgin Olive Oil
Serve over a bed of Arugula or spinach would be great too!
What you do…
Put a few handfuls of Arugula in your bowl.
Dice Up your mango, toss them in.
Dice up your avocado, toss them in.
Crumble your goat cheese over everything.
Drizzle with Balsamic Glaze + Olive Oild, and that’s it!
I had made another variation of these muffins a few months ago (with spinach!), and have kept meaning to make them again. They are a little time consuming, but it’s SO worth it to have these ready to eat in the morning! OR…for a snack 🙂
What you need… (12 Muffins)
5 Large Eggs
2 cups spaghetti squash, cooked with water squeezed out.
6 precooked chicken sausages, chopped into bite size pieces (I used these)
1 Teaspoon ginger
1/2 Teaspoon crushed garlic
1 medium onion, diced
2 Tablespoons Olive Oil (or fat of choice)
Salt and Pepper to taste
What to do…
Preheat oven to 400 degrees
Squeeze out all the moisture from the spaghetti squash with a paper towel and evenly distribute into lined muffin tins (This is my 2nd time making these and I spent almost as much time scrubbing the tins both times, even though I greased them!!). I had Maya push a paper towel into them to get even more moisture out. She thought it was fun, and it helped pack them in there!
Bake for 10 minutes til the spaghetti squash gets slightly browned at the edges.
While that is baking…In a large frying pan, heat up your oil (or fat of choice) with the ginger and garlic, and cook diced onions until soft. I let Maya stir these up. 🙂
While these are cooking you can dice up your chicken sausage. Once the onions are soft, add in the chicken sausage for a few minutes to warm them up and release the juices.
After the spaghetti squash has cooked, reduce your heat to 350.
Evenly distribute the onion/chicken sausage on top of the spaghetti squash in the muffin tins.
Whisk all the eggs, and add salt and pepper to taste. Maya loves whisking eggs, and it was an easy way for her to help!
Pour over the sausage and onion mixture until you can see the egg. Not quite covering the sausage.
Bake at 350 for 20 minutes, or until the eggs are all the way cooked through.
Store in an air tight container, and eat through out the week!