4 air chilled (if possible) chicken breasts thinly sliced -you can also slice yourself if you prefer
2 cups frozen spinach
1/4 cup greek yogurt or sour cream
1 oz (or 1/4 cup) goat cheese
1/4 cup mozzarella cheese
2-4 tablespoons grated parmesan cheese
1-2 tablespoons olive oil for seasoning
salt and pepper to taste
Start by preheating the oven to 400 degrees F and greasing a sheet pan with nonstick spray or laying some foil or parchment paper.
Place your chicken on the sheet pan, and pat your chicken breasts dry (if not air chilled). Create the slit on the side of the chicken breast opening it up for the filling. Season your chicken with salt and pepper inside and out. You can also drizzle the inside with a little bit of olive oil for extra flavor. Set the chicken aside and start working on the filling.
In a medium bowl, combine the frozen spinach (no need to drain or anything), the yogurt, cheeses, and sprinkle a little bit of salt and pepper.
Fill the inside of each chicken breast with the creamy spinach filling. Close each chicken breast with either toothpicks or roll and place slit side down on baking sheet (I actually didn’t have toothpicks). If you have extra chicken filling you can just spread the rest on top of the stuffed chicken rolls.
Drizzle with olive oil and season the top with salt and pepper if desired.
Bake for 35-38 minutes or until internal temperature reaches 165 degrees F with a meat thermometer.
*These store well in the fridge 5 days or cooked in the freezer for a couple months*
*To reheat simply preheat oven to 350 and bake until warmed through or reheat in the microwave for a minute*
I know I say this a lot…but this WILL be the easiest recipe you will ever make. It’s also absolutely delicious!
This is now my go to breakfast in the morning. I personally love a healthy delicious grab and go breakfast on days when I don’t feel like whipping something up from scratch and this is perfect. You can heat this up and serve it…or even eat it cold. It’s delicious both ways!
1 1/2 cup almond milk (unsweetened is my preference)
5 egg whites or (1/2 cup liquid egg whites)
1 tablespoon pure maple syrup *optional
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
Preheat the oven to 350 degrees F, and grease a baking sheet with nonstick spray or grease with coconut oil/ butter.
Pour the two cups of uncooked rolled oats evenly at the bottom of the baking sheet. Cut your banana in half and slice that half (if you haven’t already).
Place the slices on top of the oats, and then aesthetically place all of the blueberries evenly around then set the baking sheet aside.
In a separate bowl, mash the other half of the banana and add the almond milk, egg whites, maple, vanilla, cinnamon, and baking powder. Beat the ingredients together then pour it directly on top of the baking sheet with fruit/ oats.
Bake in the preheated oven for 35 minutes or until the top is set. Allow it to cool completely, then slice and serve with yogurt, more berries, and a drizzle of nut butter, or maple syrup. Endless topping possibilities 🙂
*These store well in the refrigerator 5 days, you can also individually wrap and freeze/ defrost for up to 2 months*
Nom noms! These are exactly that….delicious. You can’t go wrong with a crispy flavourful fritter topped with creamy sour cream.
These are packed with flavor and have a ton of yummy veggies. That’s a win win over here! Feel free to use any kind of veggie here. Sweet potato or russets would also be divine. It is such an easy recipe you can whip up in no time. It makes the perfect snack or appetizer any time of day.
I don’t know about you, but it’s still pumpkin season to me! Fall is so not over yet, and I’m still celebrating with this delicious, cozy, super fluffy baked oatmeal. Yum!
I’ve gotta admit, sometimes I don’t feel like making oatmeal from scratch in the morning and it’s SO NICE having breakfast ready. This is a heat up and serve kind of breakfast (although let’s be honest…I don’t heat this up…it’s delicious as is).
I hope you enjoy this simple, healthy fall breakfast delight. I make a batch every week because my taste buds still want all the spice and everything nice this season has to offer 🙂 Serve it warm or cold with your favorite nut butter, yogurt, and a drizzle of maple syrup if desired.
Preheat the oven to 350 degrees F and grease an 8×8 dish with nonstick spray or butter.
Mix the dry ingredients together- rolled oats, spices, baking powder, salt in a medium bowl then set aside.
In a separate bowl mash a large ripe banana, and add the milk, pumpkin puree, vanilla, oil, egg whites.
Whisk everything together until it’s combined into a creamy mixture then add it to the bowl with the dry ingredients.
Fold everything together until just combined then add the raspberries and fold again. Careful not to over mix and mash the raspberries 🙂
Pour the baked oatmeal mixture to the baking pan.
Bake for 30-35 minutes or until it’s nice and golden brown and let it cool for at least 15 minutes.
*Note- you can serve it warm but it will crumble a little bit. I find it best to slice it when it’s cool, and refrigerate until ready to eat. I also like to store these in the freezer- I just wrap each individual slice in plastic wrap and then put it in the refrigerator the night before.
Juice of 1/2 grapefruit + zest (optional but extra yummy!)
1/2 cup confectioners (powdered) sugar
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg, and egg white one at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit zest and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
Transfer to a small greased loaf pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and powdered sugar to make the glaze.
Remove bread from oven. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Drizzle grapefruit glaze over bread and slice or chill in the refrigerator.
*Note: this bread can keep well in the fridge for 5-6 days. If you want a thicker glaze, you can add more powdered sugar, or extra juice or water to thin it out.
This bowl is so delightful for lunch. It can be eaten either cold or hot. I personally prefer to heat it up before eating it. I meal prep the ingredients ahead of time which makes it SO EASY to throw together in the morning for lunch in the afternoon. It’s easy to whip up if you have the roasted sweet potato cooked.
You can substitute pretty much any kind of meat, or veggies here! But this combination is heaven.
Micro Greens * (optional but helps boost nutrients)
4 oz. Ground Turkey
1/2 Cup Roasted Sweet Potato
2 Tablespoons Hummus
Coconut or Olive Oil for Cooking
Start by heating a non-stick skillet, and adding a little bit of oil.
Add your spinach. It won’t take too long for it to cook and wilt. It may seem like a lot of spinach but it will get smaller once it’s sauteed. You can add bell peppers, or mushrooms here to boost the flavor and a little bit of salt and pepper if you wish.
Next, assemble the bowl. Place the cooked spinach, then the rest of the ingredients and top with hummus.
If you meal prep this recipe, simply heat it up in the microwave for 1:30-2 minutes and then stir it all up and eat it.
*Note – this recipe stores well in the fridge for about 3-4 days!*
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 tubsfor that busy week meal prep! They store beautifully in the fridge all week long.
To make this an easy meal prep:
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!
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.
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).
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.
Put the dressing in 1/4 Cup containers individually as well so you can drizzle onto the salad just before eating.
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
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.
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. 😉
Careful not to eat it all while you store it! It’s dangerously delicious, and without the guilt!
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
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 🙂
Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours 😉
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!
*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!
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.
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 😉 You can also substitute coconut oil or any kind of butter instead!
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 🙂