8/27/2021 Lemon Poppy Seed Protein BitesOur lemon tree has been out of control lately so I’ve been coming up with all sorts of fun ways to use all our fresh citrus! Enter these Lemon Poppy Seed Protein Bites! They’re packed with lemony flavor and loaded with healthy fats and protein to satisfy your afternoon snack attack. They're the perfect thing to keep on hand in your fridge or freezer when you just need a little something to get you through to your next meal. The combination of protein and fat will fill you up and keep you satisfied during your busy day, and obviously aside from being super healthy, they're SO delicious! They didn't last more than 24 hours in our house so I think I'll have to make a double batch next time!
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6/22/2016 Berry Coconut Chia Pudding POPSICLES!It's no secret that I love chia pudding. I have three different recipes on this site (here, here, and here) and I always have a giant batch of it stocked in my fridge. I pack it almost every day for Mitch to take to work and I put it on every meal-plan that I create for school or for a client. Quick refresher on why I love chia pudding - major source of omega-3 fatty acids, tons of fiber and protein, low-calorie, curbs sugar cravings, boosts metabolism, keeps you full, and hello antioxidants! And it's delicious! So now that we're all on the same page, let's get excited because I just upgraded your standard chia pudding into chia popsicles to keep you cool all summer!! Anyone else melting in this crazy heat? The only thing I want is something cold and refreshing, so these popsicles are absolute perfection and will be on repeat in our house all summer long. These are super fun to make and you can customize them and use any of your favorite fruits. I love the strawberry and raspberry pops and am dying to try it out with peaches, pineapple, kiwis and bananas. The more fruit that you can squeeze into these pops, the better! Ingredients 1/2 cup chia seeds 1 can (13.5 fl oz) coconut milk (I used full-fat but you can also use light) 1/2 cup unsweetened vanilla almond milk 2 tbsp unsweetened shredded coconut 6 drops organic liquid stevia (could also use 2 tbsp honey or 100% maple syrup) 2 tsp vanilla extract Pinch of salt 1 1/2 cup mixed berries (strawbs, blackberries, and raspberries are best) or your favorite fruits Makes 6 popsicles 1. First make the chia pudding by combining all ingredients except the fruit in a container with a lid and stir well. If you're using full-fat coconut milk, refrigerate for 30 minutes and it will be plenty thick already. If you're using light coconut milk, refrigerate for at least 2 hours. Stir very well once you remove from the fridge. 2. Add about a tablespoon of the chia pudding into the bottom of each popsicle mold. Tap the molds on the counter to make sure it sinks to the bottom and there are no air pockets. 3. Now drop the fruit in the molds. Use a chopstick or the back of a fork to push the fruit down. Make sure you get plenty of fruit in the middle and on the sides of the pops so it shows through and looks nice and colorful. 4. Continue layering the pudding and the fruit. Make sure to keep tapping on the counter as you go so that it fills the molds nice and evenly. 5. Insert popsicle sticks and freeze for at least 4 hours. 6. To remove the frozen pops from the molds, run each one under hot water for about 15 seconds to help loosen and then pull the popsicle out firmly. ENJOY! A couple tips: Once I remove the pops from the mold, I either let them thaw for a few minutes or microwave them for about 15 seconds. This makes them a little creamier and the fruit will be juicier. Also, skip the blueberries in the popsicle unless you're mixing them with another fruit. Once frozen, the blueberries aren't quite as juicy and flavorful as other berries and fruits. So refreshing and yummy right? And they look so darn cute! These are absolutely perfect for your 4th of July celebrations! If you try it out, please let me know how much you love them in the comments below! And I'm always looking for recipe ideas so please share - what are your favorite cool summer treats?
6/1/2016 Chicken Collard Wraps - The ultimate RESET lunchAren't three day weekends just the best? I hope you all had a great Memorial Day weekend! Mine was so much fun and jam-packed with wedding festivities for one of my closest family friends. That meant lots of extra indulging for me all weekend between the wedding cake, cocktails, and late-night snacking. Whenever I have a weekend like that, all I crave the next day is something super fresh and healthy to help me reset and get back on track. These loaded Chicken Collard Wraps definitely did the trick. If you've never had collard greens before, it's time to add these power greens into your diet. They're an incredible source of chlorophyll, Vitamin K, Vitamin A, Vitamin C, Calcium, Manganese, and fiber (the list goes on and on), and with their huge leaves, they're absolutely perfect for a wrap! Collard Wraps - TIPS and TRICKS: Here's my little time-saving trick for these Collard Wraps (and honestly for most of the meals I make!): go get a bunch of pre-chopped/shredded veggies and organic chicken from the Whole Foods salad bar so you don't have to spend your time chopping away! I went with shredded beets, carrots, red cabbage, and sliced some Persian cucumbers. Putting together these wraps took me about 5 minutes, so anyone who says they don't have time to eat healthy needs to try out this recipe! Another tip: Try this hummus. Total game changer and amazing in these wraps! DE-STEMMING: Once you have your ingredients ready, the next step is getting the collard leaf ready for wrapping. You'll notice there's a pretty large stem running down the middle. First cut the bottom of the stem, then flip the leaf so the prominent spine is facing up. Using a sharp paring knife, carefully shave down the spine (as seen below) until you reach the end. Be careful not to cut through the leaf - the goal is just to remove the thick part of the spine. This makes rolling up your wrap much easier! Ingredients 4 large collard leaves 4 tbsp of your favorite hummus - I used HOPE Kale Pesto Hummus 2 organic chicken breasts - cooked and chopped 1/2 cup shredded carrots 1/2 cup shredded red cabbage 2 Persian cucumbers - cut in half and sliced 1/2 cup shredded beets 1 tbsp hemp seeds 2 tbsp pumpkin seeds (pepitas) Salt & pepper to taste Optional: dijon mustard or any other condiment that you love on your wraps! Recipe makes 4 wraps. 1. De-stem and de-spine collard leaf. Cut the bottom of the stem where it meets the leaf. Flip the leaf so the spine is facing up. Using a paring knife, carefully shave down the spine until you reach the end. 2. Time to build your wrap. Turn the leaf over - spine should be vertical. Spread 1 tbsp or so of hummus in the center of each leaf. Then layer the carrots, cabbage, cucumbers, and beets (or any other veggies you want). 3. Lastly, add the chicken, hemp seeds, pepitas, salt, pepper, and dijon mustard, if desired. Be careful not to overload the wraps as they can break when you try to roll them. 4. Fold the top and bottom of the leaves in, then roll from the sides like a burrito, tucking the leaves in as you roll. 5. Slice in half and enjoy! Serve with extra hummus or any other dipping sauce! If you're ever feeling like you could use a little reset after an indulgent day, this Chicken Collard Wrap will perk you right up. Feel free to get creative with your veggies, protein, and spreads, and I guarantee that this lunch will never be boring!
I'm always looking for new healthy ideas and inspiration, so please share in the comments below... what's your favorite healthy lunch?? 7/2/2014 Coconut Vanilla Chia Pudding ParfaitsThese cute little chia pudding parfaits are absolutely "parfait" for this 4th of July. Sometimes it's hard to stay healthy on the 4th with all the BBQs and the oh-so-tempting patriotic desserts, but this recipe has got you totally covered and will keep you feeling light and healthy while strutting your bikini bod on the beach all weekend.
You'll LOVE this Coconut Vanilla Chia Pudding. It's sweetened with stevia, packed with protein, and topped off with antioxidant-rich berries. My favorite ingredient is the fresh vanilla bean - it is just magical and gives the pudding a gourmet twist, and makes me feel a little fancy every time I use it in a recipe! The combo of the vanilla bean and coconut flavor is so scrumptious and sweet. If you love coconut, you'll be in heaven with the parfaits - they taste like summertime! And nothing tastes better than summer right? If you're hosting a brunch on the 4th or if you want to serve some guilt-free desserts, this is the perfect recipe for you. I ate it for breakfast today and it was perfectly filling and satisfying. What's extra fab about this recipe is that it literally takes 5 minutes to prepare, then you just put it in the fridge, go run some errands, workout, do something productive, and come back and your pudding is ready to go. Another option is to pop it in the fridge overnight and you don't even have to think about it. Then you can assemble it into fruit parfaits whenever you feel like it. 6/18/2014 Super BarsLarabars are my go-to snacks to help get me through the 3pm lull at work. What I love about them is their simplicity - just 3 or 4 natural ingredients, nothing fake, nothing I can't pronounce. It's the perfect little pick me up, but I've been getting tired of stocking up on them every single week and spending way too much on these little 3-ingredient bars. I figured, since they're so simple and I always have the ingredients on hand, I'm going to be domestic and cost-efficient and make my own Larabars. Then when I started making them, I kept adding more and more ingredients to my mini food processor, and the result was a thousand times better than even my favorite Chocolate Chip Cookie Dough Larabar. I threw in a bunch of superfoods and added some cinnamon and salt for my favorite salty-sweet combo, taste tested-along the way, and came up with none other than the Super Bar. It's absolutely delicious right out of the fridge and has the perfect consistency - a little bit soft and a little bit crunchy from the nuts and cacao nibs. And it's packed with healthy ingredients and tons of satisfying flavors. I think I can confidently say that I'm going to ditch the Larabars and make a big batch of Super Bars every week to get me through my work days with extra pep and energy. I started out with some of my favorite healthy ingredients - almonds, dates, chia seeds, and cacao nibs. I pulsed up the almonds in the food processor first, and then added the rest of my ingredients. The honey was a great touch for a little sweetness. Followed by a big spoonful of Justin's Honey Almond Butter. MY OBSESSION. Next came some salt and cinnamon, then a quick (and loud) run through the food processor, and the result was this.
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CATEGORIESPOPULAR POSTSJuly 28th, 2016Almond Milk Matcha LattesJune 23, 2017Almond Butter Cup SmoothieABOUT LINDSAYLindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.
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