Spring Rolls & Green Juice

Greek Yogurt Berry Bowl

Happy Sunday y'all. Here's something to help you start your day.

Ingredients

1 cup 0% greek yogurt

2 tbsp ground flaxseed

1 tbsp sliced almonds

1 tbsp chia seed

drizzle of honey

topped with frozen berries

Edamame

Quinoa Salad Power Bowl

Ingredients

1/4 cup quinoa, cooked

1/4 cup red bell peppers

1/2 avocado

3-4 cherry tomatos, halved

1/4 cup shredded carrot

1 cup spring mix; kale, chard, spinach

Try this hummus salad dressing too!

Summer Salad with Hummus Dressing

I've been eating this salad like twice DAILY.  It's that good.  Let's not waste any time- here's the recipe:

1 cup spring mix; spinach, kale, chard

1/4 cup carrots

1/2 large avocado

1/4 seedless cucumber

sprinkle of feta cheese

For the dressing- Makes 1 bottle of dressing, about 6-8 oz.

1/2 can chick peas/garbanzo beans

2 tbsp tahini 

1/2 lemon, freshly squeezed

1 tbsp red wine vinegar

1-2 tbsp extra virgin olive oil (use as needed)

sprinkle of oregano

fresh ground salt & pepper

Blend chick peas in a food processor or blender.  You may need to add the lemon juice to the food processor to help blend.  Pour into a bowl, add in all other ingredients, and mix until smooth.  Store in a tight container, or salad dressing bottle.  Keep refrigerated & enjoy!

And if all of this seems to complicated for you than you can cheat and buy hummus! Mix it with the other liquid ingredients and you're done! ;) 

Banana Protein Muffins

Ingredients:

1 cup plain rolled oats

3 egg whites, about 1/4 cup

1 tbsp cinnamon

1 tbsp baking powder

1 tbsp baking soda

2 scoops vanilla protein powder, optional

3 ripe bananas*

1 cup greek yogurt, I used fage 0% fat

1/4 cup light brown sugar, or 6-7 packets of organic stevia if you want sugar free

*I know it sounds crazy, but the older the bananas the better they will turn out.  I wait for them to turn almost completely black!

Mix all ingredients in a food processor or blender.  

Pour into a greased muffin pan or into plastic muffin liners.  Be careful if using paper liners.. the muffins will stick to the paper because of the oats!

Bake at 350F for 20 minutes, or until tops are golden brown.  Not sure if its the ingredients or just my  luck, but every batch I make starts out with a fluffy muffin top then sinks shortly after I take them out.. Don't worry though- doesn't change the taste!

Hope you enjoy!

Asian Chopped Salad

Inspiration | Outdoor Kitchens

1 built-in ice chest/ 2 organized storage/ 3 mini refrigerator/ 4 comfy space/ 5 stone wall/ 6 wood burning pizza oven /7 relaxing decor

Poached Egg with Avocado Egg Salad

Who says a healthy breakfast has to be complicated?  This took about 10 minutes to make and tastes amazing.  The only thing you need to have ready ahead of time is the hard boiled egg, which is something that you should already have in your fridge for quick, healthy snacking! ;)  

Yields 1 serving, as pictured.

Ingredients:

1/4 avocado

1 large egg, hard boiled

1 large egg, poached

1 slice 5-grain toast

1/4 cup alfalfa sprouts

Directions:

To poach egg:

Bring water to a light boil in a small skillet.  The amount of water depends on the size of the pan.  You will need enough water to cover the egg entirely.  Crack egg into a small bowl.  When the water is at a slight boil, turn down the heat to medium.  Slide the egg into the water and let it sit for 3-4 minutes.  Gently lift the egg from the bottom and push around in the water.  Let cook for another 2-5 minutes depending on how well you want the egg cooked.  Take the egg out of the water and let it rest on a paper towel for 5-10 seconds (to absorb the water), but careful not to leave it too long or it will stick. 

Mash avocado and egg together with a fork.  Toast piece of bread (or if you are like me and without a toaster, you can broil the toast with a drizzle of extra virgin olive oil on it). 

Spread the avocado mix over the toast, top with sprouts and poached egg, and enjoy!

Butternut Squash Pizza

Yields 1 6-8 inch pizza

Before I give this AMAZING squash pizza recipe, I wanted to share a quote that I came across this morning on the @lornajaneactive Instagram.  

I absolutely love it.  You have two choices on Sunday: to either sulk and think about Monday morning or to do sometthing productive and enjoy another day.  The beauty of this quote is that it can mean so many things to different people.  One of the biggest things I look forward to doing on Sundays is grocery shopping and cooking!  Sounds crazy, but I love getting to try out new recipe ideas and cook my lunches for the week.  And having a fresh and nutritious lunch ready-to-go each day has a huge impact on how my week goes.  I encourage everyone to enjoy this Sunday and get outside and do something good for yourself.  You will be glad you did. :)

Now for the good part... squash crust pizza!  This pizza was super delish, but I must admit I used a fork to eat it.  I've been creating a lot of squash pizzas lately and getting a crispy crust is one of the toughest things.  This was the first recipe that actually gave me a semi-durable crust so if you're one of those people who likes to get a little messy then by all means pick it up!  Here's what you'll need...

Ingredients:

1 large butternut squash

1 cup almond flour*

1 tbsp extra virgin olive oil

1/4 cup mixed greens {arugula, spinach, romaine}, lightly chopped

8-10 grape tomatoes, red and yellow

a large pinch, or 1/4 cup of alfalfa sprouts

*regular flour or corn meal can be substituted

Directions: 

To cook the squash, slice it in half and scoop out the seeds.  Drizzle with 1 tbsp olive oil and place face down on a baking sheet.  Bake at 400F (about 204C) for 35-40 minutes, or until tender.  An alternative to using an oven (and a huge time saver) is to cook the squash in a microwave.  In a glass, microwave safe dish, place squash face down and add a 1/2 inch of water.  Place a cloth towel over the top and microwave for 10-15 minutes, depending on the size of your squash.   

Use a spoon to scoop out the squash and place in a large bowl.  Let cool for 10-15 minutes.  

Add flour to the bowl.  Mix until it is fully blended in with the squash.  You may need to add more/less flour depending on the size of your squash.  

Prepare a baking sheet with parchment paper and sprinkle flour over the bottom.  Spread the squash mix over the baking sheet until it is the size and thickness you prefer.  Bake at 425F (218C) for 35-40 minutes.  Remove from oven and top with mixed greens and tomatoes.  Place back in the oven for 5 minutes.  Remove and top with sprouts.

Let cool for 2-3 minutes and slice pizza with a sharp knife.  Although the crust is semi-durable, it was easier for me to use a fork to eat.

Enjoy!

Quinoa Salad

This is one of my favorite quinoa recipes!  All it takes is quinoa and some of your favorite veggies!  The best part about it is that is lasts all week- hello ready-to-go lunches! Tastes just like a pasta salad, but way more healthy and has 10g of protein. What more could you ask for?

Ingredients:

• 1 cup Quinoa, uncooked
• 2 cups water
• 1 cup spinach, uncooked, chopped
• 1 cup mushrooms, chopped
• 1 cup red pepper, diced
• 1/2 cup black olives, halved
• 1 handful of snap peas, about 1 cup

For the dressing:

• 1 tbsp. extra virgin olive oil
• 1/2 tbsp. red wine vinegar
• 1 tsp. Boar's Head Delicatessen Mustard (spicy brown mustard)
• pinch of fresh salt & ground pepper

*If you decide to make more/less quinoa, remember the amount of water should always be twice the amount of uncooked quinoa.

 Directions:

1. Bring water to a boil and add uncooked quinoa.  Reduce heat to low and let simmer for 10-15 minutes, until water is completely absorbed.  When cooked, refrigerate to bring quinoa to a cool temperature.

2.  As quinoa is cooking, add spinach, snap peas, red pepper, black olives, and mushroom to a large bowl.

3.  When quinoa is cooled, add to the bowl and mix well.

4.  In a small dish, mix oil, vinegar, mustard, and salt & pepper.  When dressing is fully mixed, drizzle over the salad.  Toss salad until fully coated with dressing.

5.  Refrigerate and serve when cold!

Enjoy!

Natural Granola Bars with Oats, Seeds, and Nuts

Over the weekend, I bought a big container of nuts, seeds, and raisins to add to my greek yogurt bowls.  Wasn't as great as I thought.. the sunflower seeds and raisins didn't go very well with the taste of the yogurt.  So, I was left with this huge container of nuts and seeds and nothing to eat it with {eating it plain is not something I enjoy} I decided to make some granola bars with it and it ended up being perfect!  I usually do not add enough ingredients to my granola bars so they turn out too plain or dry.  This recipe makes 16 chewy granola bars that are nutritious and delicious! Next time I will be adding chocolate chips!

Ingredients:

1/2 cup almonds, chopped

1/2 cup mixed nuts, raisins, seeds*

1/4 cup pb2 - powdered peanut butter

1/3 cup honey

1/4 cup light brown sugar

1 tsp vanilla

1 1/2 cups plain rolled oats

3 tbsp butter

*The mix I used included: raisins, sunflower seeds, almonds, pepitas, & cashews

Directions:

Preheat oven to 350F.  Line a deep baking pan with aluminum foil, covering the bottom and sides.

Add dry oats and chopped almonds to the pan.  Bake for 5 minutes.  Remove pan from oven and mix gently.  Place the pan back in the oven for an additional 4 to 5 minutes.  

Add honey, brown sugar, butter, and vanilla to a pot and stir over medium-low heat until completely mixed.  Remove from heat and set aside.  

Remove pan from oven and pour oats and almonds into a large mixing bowl.  Add in raisins, seeds, and extra nuts and mix.  Pour the honey mixture over the dry ingredients and mix until there are no dry spots.  

Pour mixture back into pan with aluminum foil and press firmly into the pan.  A trick here is to lightly wet your fingers to spread the bar throughout the pan without it sticking.  When it is all packed in, cover it with another piece of foil and refrigerate for 2-3 hours.

When ready, slice the bar into 12-16 slices depending on your choice of size.  These can be kept in refrigerator for about one week.

Enjoy! 

Peanut Butter & Banana Oat Pancakes

Ok- these were to DIE for.  I've made healthy pancakes in the past and they either taste too dry or chewy.  These had the perfect amount of everything in them and tasted like peanut butter banana bread- heaven! I was able to make 3 medium sized pancakes from the mix.

Ingredients:

1 banana

1/4 cup rolled oats

1 large egg

2 tbsp PB2, find it here {I buy mine from Whole Foods}

1 tsp extra virgin olive oil {for pan}

Directions:

Mix all of the ingredients {except oil} in a blender or food processor.  

Heat skillet to medium/medium-low with a small tsp of oil.  I like to pour the oil on a paper towel, then wipe the pan with the towel.  There doesn't need to be a lot of oil, just enough to keep from burning.

Pour mix into skillet as large as you want the pancake.  Here's the trick: use a fork to gently spread the pancake out, making it thinner.  This lets the pancake cook through evenly.

Let sit for 60-90 seconds.  Slowly life the sides to see if the bottom is browning.  Adjust temperature if needed.  Flip the pancake when it is able to slide along the pan without sticking.  The other side needs about 45-60 seconds to finish cooking.

{Optional} Top with fresh strawberries and honey! Enjoy!

Salmon and Veggie Spring Rolls

Does anyone else dread packing a lunch for work?  I envy people that can come home for lunch or are able to eat out.  But as a teacher, my options are to either buy a frozen pizza slice, applesauce, and whole milk balanced, nutritious lunch at the school, or to bring my own.  And I don't know about you, but preparing a decent lunch at 5 o'clock in the morning is not something I want to waste my time with- especially when I could be using that time to get some more sleep.  So, this leads to packing lunches the night before.  I like to prepare all of my lunches for the week on Sunday, but there's just something about heating "leftovers" that I don't like.  And I get so bored eating the same thing all week.  Long story short.. I am in need of some new lunchbox creations!  That being said....  

I decided it was time to start eating more spring rolls after finding a 150 sheet bag of wrappers for only $7! I can't wait to try different ingredients and sauces.  The good thing about them is they are pretty fast to make so I can whip up 5 or 6 different rolls for the week and not worry about what I am going to bring for lunch! :)  

Greek Yogurt Power Bowl

Breakfast doesn't have to be complicated.  Not enough time to cook or clean up?  Have greek yogurt! This bowl is packed with protein and nutrients and so simple to make.  I promise!

If you are hesitant about greek yogurt, try it with extra "citrus" fruits, such as oranges or green apples.    The tart-ness covers the taste of the yogurt and makes it enjoyable to eat! Try dipping orange or apple slices in yogurt if you want to wean yourself on. ;)

1 cup fage greek yogurt, 0% fat

1/4 cup granola

1 tbsp almonds

1 tbps chia seeds

3-4 strawberries, sliced

1 tangerine, clementines or cuties

1 tsp honey

Scoop yogurt into a bowl and toss everything else on top!  Mix and enjoy!

Açai Power Bowl

When I get home from work, I am literally starving.  Not sure if it's because I eat an express 30 minute 15 minute lunch at 10:24 am (aka I'm a teacher) or if it's just because I am always hungry- but whatever the reason-  I need to find a solution to it.  I always want to grab a bag of chips or crackers just because it is fast and not a hassle to make before dinner.  For about a year now, I have switched from "snacks" to smoothies after work and it has been WONDERFUL!  It gives me just enough energy and fills me up until dinner time.  It has also worked out great with my workout routine because the smoothie bowls are prefect post workout meals {lots of protein, vitamins, and nutrients!}

Ingredients:

2 tbsp. açai powder {can be found at Wholefoods}

1 scoop protein powder, optional

1/4 cup organic granola

1 tbsp. sliced almonds

1 tbsp. flaxseed

t tbsp. chia seed 

1 banana

1/2 cup strawberries, sliced

2-4 oz coconut milk* can be substituted with almond or soy milk

*add more or less coconut milk depending on how thick you want it

Directions:

Add coconut milk, strawberries, banana, açai powder, and seeds to blender.  Blend well.

Pour into a bowl and top with granola, almonds, and extra seeds for garnish.

Enjoy!

Veggie Spring Rolls

These vegetable spring rolls are so easy to make and are perfect for a light meal or snack.  I make the ingredients inside with my veggie spiralizer, but you can use the same ingredients chopped for the same taste. :)

Ingredients:

-Spring roll paper

-rice sticks (rice vermicelli)

-Zucchini, spiralized

-Radish, spiralized

-Bean sprouts

Directions:

Cook noodles according to directions on package.  I place them in boiling water for a couple minutes then remove them and place in cold water.

In a large skillet, heat a thin layer of water.  Place the dry spring roll wrapper in the water until it is completely soaked and jelly-like, less than a minute.  Lay the wrapper open on a glass plate and spread out the sides as best as you can before it starts to stick.  Place a small handful of each veggie in the center.

Wrap the ends, then fold over one side and roll.  Mine always come out pretty loose, but you can play around with them and aim for a tighter roll.

Serve with peanut or sweet chili sauce. Enjoy!

Kitchen Inspiration | Organization

I love the countertop organization.  Makes household items look like decor.

Pictures from Wayfair.