When it comes to breakfast, I’ve always preferred sweet over savory foods. As a kid, it was sugar-coated cereal, pancakes, toast with cinnamon and sugar, and the occasional Pop-Tart (yep…I used to eat that stuff). My breakfasts have come a long way since then. These days they are in the form of fresh fruit, healthy waffles or a protein-packed mug cake.
All that being said, lately I’ve been eating more savory breakfasts. However, that doesn’t mean I’m only eating eggs, meat and veggies. Nope! I’ve actually been experimenting with savory waffles and I’ve come up with a few delicious recipes like this one: Rosemary & Thyme Waffles.
These savory waffles are made using Chino Valley Ranchers’ Organic, Omega-3, Soy-Free Eggs, a little gluten-free flour, olive oil and spices. All simple, healthy ingredients that can fuel me through my morning workout, running errands and chasing the kids around.
I’ve never been someone to skip breakfast – which I think stems from eating an early dinner each night (typically around 5 PM). For me, breakfast is the most important meal because it’s what fuels my busy mornings and sets me up for a healthy day. I’m always hungry in the mornings when I wake up, especially these days, with breastfeeding and being up frequently throughout the night. It’s important to me to properly fuel my body with foods such as organic eggs (full of so many essential nutrients), high quality protein/meats and a huge variety of vegetables. Of course I eat plenty of fun foods too – as I believe balance is key for maintaining a healthy “diet” and important for mental/emotional health.
In the past, I was never big on mint flavored foods (except when talking about the Girl Scout cookies I used to eat – nothing better than those thin mint cookies) but I’ve taken a special liking to it lately. I think it’s because of the season – peppermint brings back memories of Christmas time for me. It reminds me of candy canes and snow, hot tea and cozy fireplaces. I’ve been drinking mugs of peppermint tea, which I find soothing to the stomach and nibbling on plenty of minty-flavored chocolates.
With all these peppermint cravings, I figured it was about time to experiment in the kitchen as well. Hence the formation of these Peppermint Cookie Bars, which have just the right amount of mint and plenty of chocolate to go around.
These three layered bars have a soft, cookie base, buttery-smooth chocolate filling and sweet chocolate drizzle. Both the base and filling have the perfect hint of peppermint. These bars are Paleo, Vegan and allergy-friendly (no eggs, nuts, dairy, gluten, grains, soy or corn). Another plus: they’re raw, so no baking is involved!
I think it’s safe to say that Santa would be quite happy eating some of these after a quick visit to your house 😉 Especially alongside a warm cup of almond milk or hot cocoa.
I wasn’t sure if I liked gingerbread or not, so I figured, why not create a gingerbread recipe!? My conclusion? I DO like it, yes, I like gingerbread very much!
Before I got started on this recipe, I had to do a quick internet search to make sure I had the correct flavor combinations (ginger, nutmeg, clove, cinnamon, molasses) and then I got right to experimenting. My first batch turned out lacking in flavor. I think I was timid about adding too much ginger. What I ultimately found was that I’m not a big fan of cloves (a little goes a long way) but plenty of ginger tastes great.
Another thing I realized was just how much the use of baking soda makes bread products rise! Unlike most of my muffin recipes, these are not dense and moist but rather light, fluffy and airy. They aren’t dry, just much more like the texture of a cupcake than a muffin in my opinion. However, I decided to call these muffins instead of cupcakes because I equate cupcakes with lots of sugar and frosting and these don’t meet those requirements 😉
These Paleo Gingerbread Muffins are Paleo (obviously), nut-free and only sweetened with molasses (although you can add more sugar/sweetener if you prefer). Don’t be put off by the list of ingredients – it only seems like a lot because in order to get the gingerbread flavor you have to use quite a few different spices. The recipe itself is extremely easy to follow and these muffins take less than 15 minutes to bake.
Just because summer is over, doesn’t mean I’m taking salads out of my diet. In fact, if you follow me on Instagram, you know that salads are almost a daily occurrence. What can I say? I love my greens! 🙂 What does change are the toppings I add to my salad.
This fall inspired salad is great eaten as a single serving (like I’ve shown here) or prepared as a side dish to share. Like all my salad recipes, I do not list quantities – as those may vary depending on your taste preference and the number of people you wish to feed. Read More
I’ve had many people ask me how I make an avocado rose like the ones you often see in my Instagram feed. So, I finally put together a little how-to for all of you.
Making an avocado rose is actually pretty easy. All you need is a ripe avocado, flat surface and sharp knife…okay, and a little patience 😉 So, let’s get started on this step-by-step avocado rose tutorial: Read More
Finding the perfect gift for someone can either be extremely easy, or the hardest task on my to-do list (yah hear me?)! Some years I’m completely inspired by something and I know the perfect gift to give…while other years I am totally stumped! I have quite a few fun ideas this year and I thought I’d share 25 Christmas (or any holiday) gift ideas that add to a healthy lifestyle. Read More