I say this every year but the summer absolutely flew by and now it is time to start counting the days until school starts. The beginning of a new school year always means early alarm clocks and general pretty hectic mornings. Usually I love a hot bowl of oatmeal for breakfast when time permits but I’m generally not a morning person. I would love to love the mornings but until that happens I’m just going to keep hitting the snooze button. So in preparation for the new semester I have been compiling time saving recipes that allow me to prep my breakfasts the night or weekend before. These Oatmeal Sweet Potato Muffins are among my favorites! They take the place of a traditional bowl of oatmeal and the best part is that I can grab them and go. Sweet, delicious, and easy.
And although I mostly eat these for breakfast they also make for a great snack or a healthy dessert. The raisins give the muffins extra sweetness which allows us to cut back on the added sugar. Notice how I only use ½ a cup of honey for a whole batch of muffins. Healthy but still sweet!
For me, Saturday and Sunday mornings have always been a time to slow down and finally make those delicious breakfasts that no one has time for during the week. For as long as I can remember I have always made pancakes at least once a weekend. I’ve tried so many variations of pancakes that it took me awhile to finally pinpoint my all-time favorite recipe. But this past weekend I have finally found it!
The Greek Yogurt makes for fluffy, thick pancakes while adding extra protein to keep you satiated for hours. Plus the Blueberry Sauce makes this recipe feel more like something you would find at a fancy brunch.
I love making soups. The best kinds, in my opinion are versatile enough to accompany foods as an appetizer or stand alone as a filling meal. This easy and hearty soup is made with three types of beans and sprinkled with flavorful bits of turkey bacon making it the perfect soup for your next lunch, dinner, or just as a snack. The best part is that it’s ready in only 25 minutes.
My favorite part about this particular recipe is that I love it year round. The chicken broth and oregano keep it light and refreshing enough for the summer months while the cumin gives it a hint of warm, chili taste great for colder days.
Chia seeds have definitely come a long way since the Chia pet days. And looking at the nutritional content in chia seeds it’s hard to imagine why they haven’t been a staple of our diets all along. In fact, chia seeds were once a Mayan and Aztec super-food
. They were prized in these ancient societies for their ability to sustain energy all day. Now they are back in the spotlight as a popular health food that can be found at most supermarkets. And there is good reason to incorporate chia into a healthy diet. Two tablespoons (about one ounce) of these tiny seeds have 11 grams of fiber, 4 grams of protein, and 5 grams of omega-3 fatty acids. So why not start your day with a bowlful of chia that pack a nutritional punch? Read More »
Quesadillas are one of my all-time favorite foods. Adding roasted sweet potatoes gives this old favorite a great new twist full of fiber and vitamins. In fact, sweet potatoes are a great source of vitamin A. According to the U.S. Food and Drug Administration, a large one contains more than 100 percent of the daily recommended intake.
And the lime-honey addition to the sweet potatoes gives this dish a sweet and zesty taste. I loved this meal so much I had it for dinner and lunch the next day.
Avocados have a rich, wonderful texture that makes them a very versatile ingredient for cooking. In many recipes, avocados can be brought in as a substitute for butter and heavy creams. For this recipe, I am using it as a replacement for cream or milks as the base of my soup. The end result is a smooth, creamy soup great for hot summer days. Best served chilled for lunch or as an appetizer.
Pita pizzas have always been one of my go-to, fast-and-easy recipes. I usually whip up an Arugula Pita Pizza when I feel a pizza craving coming on or when I’m trying to consume more of those healthy, leafy greens. Arugula on its own or in a salad can sometimes tastes bitter which is why I avoided it in the past. However, on top of melted cheese, arugula gives our pizzas a fresh, summery taste.
I find that there is something so incredibly therapeutic about the smell of basil and for good reason. Basil contains aromatic essential oils which are responsible for giving basil its oh-so-wonderful aroma. Also let’s not forget about the antioxidants found in basil plants, particularly phenolics which are also present in teas, fruits, vegetables, and other herbs. Enjoy this on your pita bread, chips, or veggies. I sometimes even spread some on a sandwich to give it a little extra KICK.