Browsing Tag

healthy

Basically Healthy Cookie Recipe

 

I wish I could insert a heat emoji here. These cookies are simple in ingredients, healthy because the use avocado and coconut oil, and taste amazing. We had a play date with another little one from my son’s daycare. We were doing a little cookout, so I offered to bring a side and dessert. The other little one is allergic to egg, so I needed to find something that was going to be tasty, but also appropriate for him to eat. My son is so picky, that I immediately had him test these when they were done to make sure they passed the picky toddler test. They did! He was so happy that he made special cookies for his friend. He insisted that we all try them. It was sweet, and I was happy that they were a hit. Because the coconut oil I used has a stronger than usual coconut flavor, if you don’t like coconut, like my husband (I have no words) you may need to adjust the oil to not be coconut. In all honesty, I do see that as a win, I mean more coconut treats for me! Although he could taste the coconut he agreed they were not that bad, and finished the bite. I feel like these came together almost instantly. They are low maintenance and so indulgent. You almost don’t realize how healthy they are……  I mean as healthy as you are going to get with a cookie. I know that most Holiday dessert revolve around pies and what not, but if you are looking for something that is chocolaty, somewhat healthy, egg allergy friendly, this would be perfect!

Chocolate Avocado Cookies

Chocolate Avocado Cookies

Ingredients

Instructions

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or silpat baking mat and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.
  3. In the bowl of your electric mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth. About 2-3 minutes. Add in the vanilla extract and mix to combine.
  4. With the mixer on low, add half of the flour mixture. Add in the milk and then the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.
  5. Form the cookie dough into tablespoon balls (I used a scoop for this). Place 2 inches apart on the prepared baking sheet. Slightly flatten the cookies with the palm of your hand, or spatula. Bake for 10 minutes or until set around the edges. You want them to be soft in the center. Let the cookies cool on the baking sheet for about 2 minutes. Transfer to a wire rack to cool completely.

Notes

Recipe from Two Peas and Their Pod

Just a Spoonful of Manuka Honey

 

You guys, I feel like I found a treasure with these little gummies. They are tasty and full of healthy benefits, like protecting you from catching a cold. Let me tell you, I made these for the first time last year and while the plague made its way around our office, I did not get sick once. Not once!!! I’m not sure if it was the magical gummies or the hospital grade immunities that I because….daycare… but the combo worked. Tis the season for sickness and who has time for that? The Holidays are coming, and nothing is worse than getting sick around the Holidays. Also, we are gearing up for our trip to Disney World on MONDAY! I cannot believe it’s almost vacation time, but again, who has time for sickness during vacation. Not this girl! So I’ve been taking two of these little guys every morning (or night if I forget which I often do). I will say that last year I ran out of gummies and just made the syrup. A couple spoonful’s of this does the trick. As always, if you are concerned about anything, consult with your Dr. before taking anything. It’s natural, but you should be sure any medication you are on will not cause an adverse reaction. In addition to this, I was drinking some ginger turmeric tea with manuka honey every morning at work. I was also using tea tree oil on my face, because apparently it has acne healing properties….and also some serious health benefits. I should also mention I wash my hands a ton, especially during this time of year. Call it luck, call it the routine, who knows for sure, but I would highly recommend a batch of these guys to get you through the winter months.

Wellness Gummies

Wellness Gummies

Ingredients

Instructions

  1. Combine the elderberries, water, and spices in a small saucepan. Bring to a boil. Once boiling, reduce heat to low and simmer for 45 minutes.
  2. Strain the mixture and stir in the manuka honey. Measure one cup of the syrup for the gummies. Let the remaining syrup cool before storing in the fridge.
  3. For the gummies, stir the warm syrup into the gelatin to activate it. Add the hot water and whisk until smooth. If the gelatin does not dissolve completely, reheat a bit to help the gelatin dissolve.
  4. Place the silicon molds on a cookie sheet. Drop one dose of Vitamin D into each gummie well, and then carefully pour the syrup mixture into each mold.
  5. Place the cookie sheets in the fridge and chill until firm. Pop the gummies out of the molds and place in an airtight container in the fridge.

Notes

Recipe from the Baker Chick

Anyone Else Need a Sugar Cleanse?

Happy November 1st! After a candy…..ok just sugar in general…..filled Halloween, I am craving something healthier. I am craving vegetables. Which is great because they are an important part of your diet. If you are feeling like me, in the need for something on the light side, then I have got you covered. I had made this salad for a little get together we had with a family from Anthony’s school. They were hosting us and I offered to bring a vegetable. I decided on a salad, and I like this particular one because it was a bit hardier. It has the lightness of a salad but the sweet potato made it a bit more robust. If I were going to eat this as a main dish, you could leave it as is, but I would opt for some grilled chicken. Perhaps even marinated in some of the vinaigrette. Because this was a side dish, I just left it as is. There are so many flavors happening in here. I think the combination is just perfection.

Harvest Salad with Roasted Sweet Potato and Apple

Harvest Salad with Roasted Sweet Potato and Apple

Instructions

  1. Heat your oven to 3520 degrees F. Add the sweet potato cubes to a baking dish. Drizzle with 2 tsp of the olive oil. Add 1 tbsp of the brown sugar, season lightly with salt and pepper. Toss to combine. Roast in the oven until just fork tender, about 20-25 minutes. Add the apples to the baking dish along with 1 tbsp of brown sugar. Toss well. Return the dish to the oven and roast, just until the apples are fork tender, but not mushy. About 5 minutes more.
  2. Meanwhile, combine the butter and renaming 3 tbsp of brown sugar in a medium skillet. Heat over medium hear. Once the butter is melted and the sugar begins to melt into the butter, add the pecans. Toss to coat and cook just a few minutes, stirring frequently, until the nuts are coated in the sugar mixture and lightly toasted. Remove to a plate and set aside to cool.
  3. Add the kale mix to a large bowl and toss with the remaining 1 tbsp of olive oil. Toss briefly. Add int he cooled apple and potato mixture, pecans, and dried cranberries to the bowl. Mix well.
  4. To make the dressing, add all of the dressing ingredient to a mason jar and share together until blended and emulsified.
  5. When ready to serve add a few tbsps of the dressing to the bowl with the kale. Serve with feta, if desired.

Notes

Barely adapted from Everyday Annie.

Everyday I’m Brusselin

I have been so busy lately, I had to skip my usual Friday post. The hustle is real in my life and it all surrounds work, traveling (for work) and normal family chaos. The upside is this work trip is taking me to places I’ve never been and will make for some awesome blog posts, I’m sure! I am so excited to explore all the foods in London, Geneva, Zurich, Milan, and Munich. What trip would be complete without a visit to Oktoberfest? Once this trip is over, things should start to settle, slightly. Though thinking ahead to November we kick off a super busy end to this year. Birthdays, Disney, Holidays, so much fun, and so much Serenity Compound. But back to the food, what a comeback…Brussels sprouts?!  Yes! I know, not everyone is a fan, but I have come to love them. To a point that If they are roasted, or better have some bacon on them, I would choose them over chocolate. This recipe is a new one. I actually found it while I was on vacation. I was looking through a cookbook and it said serve these to someone who doesn’t like Brussels sprouts, and they will love them. Ok maybe not exactly, but basically. So I had to try them. I will admit, at first, when I was mid-making them, I wasn’t sure. I mean I was way out of my comfort zone with sprouts. I roast them mostly, but sauteed, not so much. I was more than pleasantly surprised when I tasted them. The ginger is so delicious in this. The original recipe called for water rather than broth, but I loved it with the broth. It added another layer of flavor that was fantastic. Honestly, I think anyone who wasn’t a fan of sprouts, would definitely enjoy them after this.

 

Shredded Gingered Brussels Sprouts

Shredded Gingered Brussels Sprouts

Instructions

  1. Trim Brussels sprouts. Cut sprouts in half, then cut crosswise, into thin slices.
  2. Heat a large skillet over medium-high heat. Add sprouts and cook for about 2-3 minutes, or until they begin to brown lightly. Add oil and toss to coat. Stir in the onion, ginger, garlic, salt and pepper. Add broth. Reduce the heat to medium and cook, covered, for 1-2 minutes or until the vegetables are tender.

Notes

Barely adapted from Taste of Home.

Fancy Pants Roasted Chicken

If you want a roasted chicken recipe that takes minimal effort, uses minimal ingredients, is weeknight friendly, and tastes fancy AF, this is for you. I love recipes that call for “pretentious onions” aka shallots. I love me some shallots! I absolutely love the flavor they add to any recipe, so I was thrilled to find this roasted chicken recipe called for them. I didn’t need much more convincing than that. Life has been a bit crazy as of late, so feeling a little fancy without the fuss is a nice dinnertime escape. I shouldn’t even say a nice dinnertime escape it’s more of a dinner must. The original recipe for this chicken calls for chicken thighs. I usually make this with boneless/skinless chicken breasts and have enjoyed them every time. Maybe a bit lighter, but certainly just as tasty. We had this with sweet potatoes and broccoli, but a rice pilaf and some sugary green beans….or really anything….would be great. So if you are feeling like me, needing a little comfort and a whole lot of fancy AF, then you need to give this recipe a shot.

Roast Chicken with Caramelized Shallots

Roast Chicken with Caramelized Shallots

Instructions

  1. Preheat the oven to 425 degrees F. In a baking dish combine the oil, vinegar, soy sauce and shallots. Whisk to combine. Season both sides of the chicken with salt and pepper. Add to the baking dish and spoon some of the liquid and shallots over the top of each piece of chicken.
  2. Bake for 20 minutes and then flip the chicken. Spoon additional liquid and shallots over the tops of each piece of chicken and bake for an additional 20 minutes or until the chicken is done. Remove from the oven and serve warm.

Notes

Recipe slightly adapted from Everyday Annie