BEST Chia Seed Pudding!

INGREDIENTS

• 1 cup (240g) full-fat coconut milk
• 1 cup (220g) almond milk (*)
• 2 tbsp maple syrup (**)
• Pinch of sea salt
• Optional: 2 scoops vegan protein powder (or collagen peptides (not vegan)***)
• 1/2 cup chia seeds
• For vanilla: 1 tsp vanilla extract
• For chocolate 2 tbsp cacao powder ((a little extra salt doesn’t hurt!))
• For matcha: 1 tsp matcha powder

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INSTRUCTIONS

1. In a blender combine the coconut milk, almond milk, maple syrup, salt, and optional protein powder/collagen. Blend until combined.
2. Add the vanilla, cacao, or matcha powder. Blend to combine.
3. Add the chia seeds and pulse them in. Pulse briefly every 1-2 minutes until the pudding starts to thicken and the seeds remain evenly distributed as opposed to settling to the bottom. 3-4 pulses is usually enough.
4. Transfer to a jar and refrigerate overnight (or at least 4 hours).
5. Serve with toppings of choice and enjoy!

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Aussie Bites

ReAdapted from: The Stay at Home Chef

Ingredients

• 1 3/4 cup rolled oats
• 1/4 cup dried apricots
• 1/4 cup raisins
• 1/4 cup ground flaxseed 
• 1/4 cup unsalted sunflower seeds
• 1/4 cup unsweetened shredded coconut
• 1/4 cup cooked quinoa 
• 2 tablespoons chia seeds 
• 1/4 tsp baking soda
• 1/4 cup honey
• 1/4 cup unsalted butter, melted (or 1/4 cup coconut oil to make it vegan)
• 1/4 cup canola oil
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.
2. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized.
3. Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits. 
4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
5. Divide batter among the prepared muffin tin.
6. Bake in the preheated oven for 10 to 12 minutes until golden brown (I do 10 tops).
7. Remove pan from oven and let cool in pan on a wire cooling rack for 10 minutes. Remove muffins from tin and let cool completely on the wire rack. 
8. Once completely cooled, store in an airtight container for 4 to 5 days.

Raw Brownie Bites (healthy, delicious, and vegan!)

It's hard to believe that these are brownie bites and healthy.

It's true.

It's probably harder to believe that these actually taste good. Actually, they're delicious. I have a major sweet tooth, and these satisfy that crave. I'm also the kind of person who thinks that junk food shouldn't be healthy. This is my first exception!

Try it, you'll like it…I love them!

Healthy Delicious Brownie Bites

Yeilds: about 24 small bites

Recipe slightly adapted from paleogrubs.com

Ingredients______________________________________________________________

• 1 1/2 cups walnuts
• Pinch of salt
• 1 cup pitted dates
• 1 tsp vanilla
• 1/3 cup unsweetened cocoa powder
• Squirt of agave nectar, honey, or maple syrup (optional)

Instructions______________________________________________________________

1. Add walnuts and salt to a blender or food processor. Mix until the walnuts are finely ground.
2. Add the dates, vanilla, and cocoa powder to the blender. Add the a bit of agave nectar, honey, or maple syrup if you want a bit of extra sweetness) Mix well until everything is combined. With the blender still running, add a few drops of water at a time to make the mixture stick together.
3. Using a spatula, transfer the mixture into a bowl. Using your hands, form small round balls, rolling in your palm. Store in an airtight container in the refrigerator for up to a week.

Enjoy and bon appetit!

Cathy

Linguine with White Clam Sauce

This is SO good. It's so simple but very flavorful. It's nice to find good, simple dishes that have some seafood in them. This is a very healthy recipe that will make the whole family wanting more!

INGREDIENTS

• 1/2 pound linguine
• 1/4 cup extra virgin olive oil
• 4-6 cloves garlic, finely chopped
• 1 medium onion
• Pinch of red pepper flakes
• 4-5 sprigs fresh thyme, leaves stripped (about 2 tablespoons)
• 1/2 tsp oregano
• 1 cup white grape juice
• 1 can whole baby clams (15 ounces), with their juice
• Grated zest of 1 lemon
• 2 tablespoons flat leaf parsley, chopped
• Salt and freshly ground black pepper to taste
• 
  

PREPARATION

Put a large pot of water over high heat. When water boils, add salt and pasta. Cook until slightly underdone, about 6-7 minutes.

Meanwhile, heat a large skillet over medium heat. Add olive oil, garlic, onion and red pepper flakes. Cook for about 2 min then add thyme, oregano and juice. Simmer to reduce, about one minute. Stir in clams with their juice and the lemon zest.

Drain pasta, add to skillet and toss with sauce. Cook 2-3 minutes until pasta is al dente and has absorbed some flavor. Add parsley, salt and pepper. Serve with crusty bread for mopping up remaining juices

Enjoy!!

-Christy

Banana Oatmeal Chocolate Chip Pancakes

My new favourite pancake recipe, hands down (vegan link below). We even ate them as a snack the next day and OMG, so good. Next time I may even go as far as adding some shredded zucchini since it's growing out of my ears and zucchini just adds to the "healthy" factor. I label this as healthy because it uses whole wheat, flax, bananas, and compared to other pancake recipes, this one is a little healthier, ok? Yes it has chocolate chips, but moderation in all things is my thing :)


Ingredients:
Makes 12 pancakes

• 2 ripe medium bananas, mashed
• 2 eggs
• 2 Tbs flaxseeds
• 1/4 cup water
• 1 tsp vanilla
• 2 Tbs butter, melted
• 2 Tbs canola oil
• 1/4 cup + 3 Tbs milk
• 2 tsp baking powder
• 1 cup rolled or quick oats
• 1/2 cup whole wheat flour
• 1/4 tsp salt
• 1/3 cup semi sweet chocolate chips

Directions:

1. Heat up your skillet to medium high heat.
2. Combine bananas, eggs, flaxseeds, water, vanilla, butter, oil, and milk.
3. In a separate bowl, combine baking powder, oats, flour, and salt.
4. Add the wet ingredients to the flour mixture and mix until just combined. Gently fold in the chocolate chips.
5. Scoop about 1/4 cup of batter onto hot buttered skillet. Cook until it starts to bubble, then flip to the other side for 2-4 minutes.
6. Serve with maple syrup goodness and enjoy!!!

Bon Appetit!

Cathy

If you want a vegan version of this from where I got this recipe, go here (minimalistbaker.com)

Moroccan Quinoa Salad

My aunt made this at a family gathering and I was hooked!! It's easy, healthy, and the ingredients are things I usually have on hand. It's got your protein, fibbers, and it can even be VEGAN if you use vegetable broth instead of chicken. A huge thank you to the Looneyspoon sisters!

Still growing a baby over here, 5 days late (not too bad)!


Ingredients:

• 1 cup uncooked quinoa
• 2 cups chicken broth (or vegetable to make this vegan) (reduced sodium)
• 1/2 cup dried raisins, apricots (chopped), or currants
• 1 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp honey (or sugar)
• 1/2 tsp salt

• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped cucumber
• 1/2 cup packed grated carrots
• 1/3 cup green onions
• 2 Tbs olive oil
• 2 Tbs lemon juice
• 1/2 tsp fresh ground pepper
• 2 Tbs minced mint leaves (optional)

Directions

1. In a medium pot, combine quinoa, broth, raisins, curry, cumin, coriander, honey, and salt. Bring to a boil, then cover and reduce heat to low for 15 minutes or until the liquid is absorbed. Remove from heat, let it sit covered for 10 minute, the uncovered until it cools completely.
2. Meanwhile, chop up and combine the rest of the ingredients in a large bowl.
3. Combine the quinoa and the vegetables, and refrigerate for 1-2 hours.

Slightly adapted from the Looneyspoons Collection

Enjoy!

Cathy

Sausage and Roasted Vegetables Penne Pasta

This sausage pasta is so light for a perfect summer meal. There is no thick sauce that is heavy, which makes this pasta very healthy. 

Ingredients

Source: Melissa d'Arabian

• 1 sweet onion, cut into wedges
• 1 medium zucchini, sliced 
• 1 medium squash, sliced
• 1 red bell pepper, cheeks removed
• 1/2 pound button mushrooms, stemmed
• 2 1/2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 pint grape tomatoes, washed and dried
• 2 sweet or hot Italian sausages, thinly sliced or casings removed
• 1/4 cup white wine or white grape juice
• 12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
• Freshly grated Parmesan, for garnish

Directions

Preheat the oven to 400 degrees F.

In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time.

In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.

Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through.

Turn up the heat and deglaze with white wine.

Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet.

Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan

Whole Wheat Zucchini and Blueberry Pancakes

Monday, and we are all off...so off to Bumpa and Nana's we go! I love cooking big breakfasts on days off as a family, it's sort of a tradition, I guess...quite possibly maybe out of convenience, since I am not left to take cake of kids, cook, and clean alone :)

Anyways, I like this recipe because it has: whole wheat, vegetables, and fruit! Yes, sugar too...but moderation in all things is my motto! And who doesn't need another way to make pancakes?!

Ingredients:

• 2 cups whole grain wheat flour
• 2 tsp Baking Powder
• 1 1/2 tsp salt
• 1/2 cup sugar
• 1 tsp cinnamon (optional)
• 3 Tbsp oil
• 2 eggs
• 2 tsp vanilla
• 1 1/2 cup milk
• 2 cups grated zucchini
• 1 cup frozen blueberries

The Process:

1. Heat up a non-stick pan on medium high
2. Mix the dry ingredients (flour,baking powder, salt, sugar, cinnamon). In a separate bowl, mix the wet ingredients (oil, eggs, vanilla, milk). Add the grated zucchini. Gently fold in the blueberries.
3. Dollop about 1/4 cup on a buttered hot surface, until the bubbles start to surface on the pancake and pop. Flip and cook for another 30-45 seconds.
4. Serve with whip cream, maple syrup, and/or fresh fruit and ENJOY!

Bon Appetit!

Cathy

Strawberry Mango Salsa

For some reason mango salsa has never been something that I found appealing cause I like my salsa with a little heat. Surprisingly this salsa was so good that we actually made another batch after this one. We added a can of corn to the second batch and it was very good!

Ingredients

Source:Two Peas and their Pod

• 1 cup strawberries, hulled and diced
• 1 medium mango, peeled, pitted, and diced
• 1/2 avocado, peeled, pitted, and diced
• 2 tablespoons diced red onion
• 1 tablespoon diced jalapeno
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• Salt, to taste
• Tortilla chips or pita chips-for serving

1. In a medium bowl, stir together strawberries, mango, avocado, onion, jalapeno, cilantro, and lime juice. Season with salt, to taste.

2. Serve with tortilla chips or pita chips.

Note-this salsa is best eaten the day it is made. It also goes nicely with fish, chicken, and pork.

Enjoy !!

-Christy

'Healthy' Carrot Cookies {Sister-in-Law Guest Post}

Photo form laurenslatest.com

" got this recipe from my friend Lauren’s website –laurenslatest.com. I switched it up at bit though. My version is slightly less healthy, but still healthy! It’s a good way to use up carrots too, I don’t know if most people have this problem, but our carrots always end up going bad before we can eat them all. These cookies are also Cat and Abi approved!"

Ingredients: 

Cookies

• 1/3 cup coconut oil (butter would work too) 
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 egg
• 1/2 teaspoon vanilla
• 1 cup grated carrot
• 1/4 cup unbleached all purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup rolled oats
• 1/2 cup of white chocolate chips, or as many as you want! I never measure chocolate chips.          

Glaze

• 2 tablespoons greek yogurt
• 3 tablespoons powdered sugar
• 1/4 teaspoon vanilla extract
• milk, if needed

Directions:

1. Preheat oven to 350 degrees.  
2. Mix coconut oil, brown sugar and maple syrup until light and fluffy. 
3. Stir in egg, vanilla and carrot. 
4. Mix dry ingredients separately, then mix them in (don’t over mix).
5. Spoon cookies onto greased pan and cook for 8- 10 min, or until golden brown. 
6. For the glaze: mix all glaze ingredients together until smooth. Add a little milk if needed- to reach a smooth drizzly consistency. Drizzle over slightly cooled cookies and serve.

Enjoy!

Brittany (Cathy's sister-in-law)

Healthy. Tasty. Pasta.

Okay so i'm always trying to find new ideas for recipes, especially healthy ones. I got this recipe from the Food Network, which is by the way the best network ever. I could seriously sit in front of the t.v. for hours watching shows on that Network. Here is the recipe. Hope you enjoy. I put a picture of what Anchovy Paste looks like in case you don't know...cause I sure didn't know. I was looking for something in a glass bottle...I was wrong. So I ended up using my chopper to chop some anchovy fillets with some garlic and olive oil. I don't think anyone noticed.

Pasta Puttanesca

Ingredients

• 8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1/3 cup chopped flat-leaf parsley
• 1/4 cup pitted chopped Spanish or Greek olives
• 2 tablespoons capers
• 1 teaspoon anchovy paste
• 1 tablespoon fresh oregano leaves or 1 teaspoon dried
• 1/8 teaspoon crushed red pepper flakes
• 1 (14-ounce) can diced tomatoes, preferably "no salt added"
• 3/4 cup chopped fresh arugula
• 1/4 cup grated Parmesan
• 
  

Directions

1. Bring a large pot of water to a boil, add pasta and cook.

2. While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. 

3. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. 

4. Add the tomatoes and simmer for about 5 minutes. 

5. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.

6. When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. 

7. Top with grated cheese.

I really enjoyed this dish. It was a healthy alternative to pasta with thick sauce that is full of calories. I did a few different things...I used my homemade anchovy paste instead of the real stuff. I used spinach instead of arugula inly because I was too cheap to spend the extra $3 on the arugula salad. Next time I make it I will used the real ingredients. I would probably use less parsley and oregano also. Overall it was great !! 

Christy