Chocolate Chocolate Chip Quinoa Muffins
Believe it or not, one of these chocolatey delicious muffins is half the sugar of non sugary cereal with some added protein as a complete meal/breakfast! 🙂 Because sometimes we want chocolate for breakfast
Author: sweetnutritionnyc
White Bean and Escarole Soup
Giada’s recipe! I was inspired when I heard that Escarole made her “feel healthy”. I’m all about that Tastes so healthy 🙂
Creamy Avocado Ranch Dressing
This is my favorite dressing for quesadilla and fajita night
Creamy Avocado Ranch Dressing
Great compliment to a fajita salad with corn, avocado, peppers, lettuce and tomato!
Ingredients
- 1/2 Avocado
- 1 Tbsp Light mayo
- 3 Tbsp Sour cream
- Dash Salt, pepper, dill weed, garlic and onion
- 1/2 Cup milk
- 1/2 Tsp Lemon juice
Instructions
- Add all to A Bullet and blend well! If you’re using a food processor double this recipe
Notes
Frozen Yogurt Cupcakes
They’re so delicious and take a minute to assemble My kids just love when they think they’re eating cupcakes for breakfast….
Zucchini French Fries
It’s not REALLY french fries but it’s delicious and great with marinara sauce! 🙂 Looking for more creative ways to eat veggies as a snack? Here’s one
Veggie muffins
This recipe has 4 cups of shredded vegetables and fruit. Just bragging
Veggie muffins
A great way to get your five a day!
Ingredients
- 4 Cups Apple, zucchini. Carrot Shredded
- 1/2 Cup Raisins
- 2 Cups flour
- 2 Tbsp cinnamon
- 2 Tsp baking soda
- 1/2 Tsp salt
- 2 eggs
- 1/2 Cup buttermilk
- 1/2 Cup brown sugar
- 4 Tbsp oil I used almond oil coconut oil or plain vegetable oil works well too!
Instructions
- Preheat oven to 350°F coat your muffin tin with baking spray
- Combine all dry ingredients together. Mix the flour baking soda salt and cinnamon well. Set aside.
- Mix the wet ingredients together. Mix the oil, eggs milk and sugar and whisk it until well combined
- Add wet and dry mixture together and stir until just combined. Add the shredded veggies, apple and raisins
- Add mixture to each cup and fill up to the brim. Place in the oven for 20 minutes or until a toothpick comes out dry!
Notes
Nutrition facts
158kcal 3g protein 27g Carbs 1g fiber
Butternut Squash Soup
3 ingredient soup that’s so easy! Clean eating never tasted so good!
Butternut Squash Soup
I’m big on clean eating and foods having little or no preservatives. But it gets hard sometimes. This is an easy recipe totally worth saving , freezing and eating on cold winter nights!
Ingredients
- 2 Cups Butternut squash
- 1 Cup chicken broth
- 1/4 Cup heavy cream
- Nutmeg, salt, pepper To taste
Instructions
- Preheat oven to 350F. Toss squash with salt and pepper on a lined baking sheet coated with cooking spray. Bake 30 minutes Add all ingredients to a blender and hit hot soups program. Add more stock to reach desired consistency. Add salt, pepper and nutmeg to taste! If you don’t have a blender use a pot and an immersion blender and blend until smooth!
Peanut Dressing
So versatile this dressing goes perfect on an avocado salad or serves great as a dip for tofu! If you’re a peanut butter lover you need this in your life!