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Whole Wheat and Oatmeal Pancakes

I make these on a regular basis, because my kids like pancakes, and I like to make them- especially when I can make them healthy! So, try th...

Saturday, January 27, 2018


Yield: Makes about 2 dozenPin it

Flourless, Moist Oatmeal Chocolate Chip cookies

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
Cookies so moist and sweet you will never notice that they are flourless, or the minimal amount of sugar. Serve with milk, or eat them all secretly before your kids and spouse notice evidence of home-baked goodness. :-)

ingredients:

2 Tbsp. Coconut Oil or Butter, melted
½ C. Natural Peanut Butter
½ C. Dark Brown Sugar
2 Tbsp. Honey
1 Tbsp. Flax Meal
2 Eggs
2 Tbsp. Greek Yogurt
¼ tsp. Baking soda
¼ tsp. Baking Powder (Aluminum free)
1 tsp. Vanilla
1 ½ C. Rolled Oats
⅔ C. Chocolate Chips

instructions:

Preheat oven to 375.
In a mixing bowl with a cookie dough or mixing paddle, cream together butter or oil, peanut butter, and sugars. When combined, add flax and eggs. Add Greek yogurt, b. Soda, powder, and vanilla. Mix until combined. Add oats, and mix until just combined. Slowly mix or fold in chocolate chips.
In small spoonfuls on a well-greased or silicone-matted cookie sheet, place cookie dough four across and four down, allowing for space between each cookie. Bake for 10-12 minutes, or until beginning to brown on the top, and cookie looks baked through (no gooeyness on top). Allow cookies to cool on pan for 2-3 minutes before removing. Place on a cooling rack or wax paper to cool completely.

https://healthymehealthywe.blogspot.com/
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Monday, January 22, 2018

The BEST Healthy Zuppa Toscana

The BEST Healthy Zuppa Toscana


I Shoveled 6 inches of snow this weekend! I would not normally be cheering for snow, but this is our first big snowstorm this entire season, so we were all pretty happy when the cold brought snow along with its frosty winds.

When I finished, I wanted soup. Soup that warms your insides and you have to take off the sweater you are wearing just to keep warm in the house. Soup that is even better the second and third go-around. Soup that feels just as good to eat as it is for you! You know what I mean?

Well, I really enjoy the soup from Olive Garden, but I know that most soups are full of sodium, quickly prepared beans or grains or broths that can be more health-challenging, than health-promoting. So, I made my own version. And my husband complimented me on it all evening! SUCCESS!

Enjoy all you want- I've doubled the recipe for you, so when you are satisfied for the evening, place the remaining soup in a Freezer-safe bag and save it another night. In a hurry the next week and need to throw something in the crockpot? No dinner plans, and you've arrived home with a limited amount of time to feed a hungry tribe? Healthy, nourishing and delicious dinner DONE and DONE!




Yield: 8-15 ServingsPin it

Zuppa Toscana- a Healthy Rendition

prep time: 5 MINScook time: 20 MINStotal time: 25 mins
A Healthy rendition of Olive Garden's Zuppa Toscana- less unwanted fats, more protein, and a wonderful dose of healthy vegetable with cauliflower as the secret ingredient to a creamy, delicious soup on a cold day!

ingredients:


2   Tbsp. Coconut or olive oil

5  C. Chicken or vegetable broth, divided
1   C. Whole Milk
1   Head, cauliflower, rinsed, stem removed and broken into florets
6  Medium yellow or red potatoes, diced in medium-sized chunks
1   Bunch of Kale, rinsed and leaves removed from stems
1   Pkg. Organic Chicken sausage- Nitrate free (4 sausages)
1   Medium onion, diced
2  Cloves garlic, minced (or substitute 2 tsp. Garlic powder)
1 ½ tsp. Natural sea salt
Pepper to taste

instructions:



 In a large stockpot on medium heat, add oil. When heated, add garlic and onion, and cover, sauteeing only a couple of minutes, or until onion is softened. Be careful not to let the garlic burn! Add sausage and simmer, cover again for about 5-7 minutes, stirring occasionally until sausage is heated through. Roughly tear kale leaves and add kale and potatoes, and 1 c, broth. Stir, and cover again allowing kale and potatoes to soften, about 5-10 minutes. Add remaining broth, salt and pepper, and return to a simmer for about 10 minutes or until potatoes are soft to the prick of a fork.

 While soup is simmering, in a separate pot, add 1 cup water, and bring to a boil. Add cauliflower, and steam for 10 minutes. Remove from heat, drain, and using an immersion blender, or separate blender, blend cauliflower and 1 c. milk until combined and smooth.
 Remove soup from heat. Combine cauliflower puree and soup, stirring until combined, and heated through.

Serve with a side salad or breadsticks, and you have a delicious, Italian-style meal for a cold day!

notes

I have doubled this recipe for you, so take your remaining soup. Pour it into a Ziploc Bag, and freeze it for another meal! Busy night dinner plans? Done and Done!
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Created using The Recipes Generator

Friday, January 19, 2018

The BEST Broccoli Cheese Soup EVER (this ONE ingredient makes the difference!)


The BEST Broccoli Cheese Soup EVER

I know, broccoli cheese soup seems like a healthy soup drowned in cheese and cream, but I will tell you that this soup is different, without sacrificing flavor. 
And the best part of the delicious, creamy flavor? Yep. It's good for you. That's what I think is the best part anyway. The best element of this soup for you might be that your kids will be reaching for seconds. 
My oldest doesn't like melted cheese; she had two bowls. My second oldest MADE the soup! That's right. It's simple enough that even a child could make this. My third child? Well, she tried it. We'll call that a win. She ate the soup once it was not touching the bread! And my youngest? He LOVES to eat. He ate it with the bread. And he doesn't typically like broccoli, so this was a HUGE win with him. 
I am happy to be able to share this with you. I adapted this recipe from the very talented creator at Wholesome Yum. It's a great recipe. However, you will miss out on the very ingredient that changes the whole broccoli-cheese soup experience. What's the ingredient? It's in the cauliflower that you get the creamy, umami-esque flavor. Better tasting, and healthier than cream, any day. If you don't believe me, try both recipes! Then let me know what you think. I would love any comments or suggestions! 
And the bread bowls. They're homemade. Bread is just better that way. I mean, you'd pay a pretty penny for a beautiful, fragrant loaf at the Farmer's Market, wouldn't you? These aren't so complicated. After all, a child can make them! The recipe for the bread bowls will be coming soon!

Without further delay, here is the recipe! Snow is in the forecast for this weekend; a PERFECT time to whip up a batch of soup (and you'll have leftovers to freeze or share with family and friends!


Yield: 12-15 servingsPin it

The BEST Broccoli Cheese Soup EVER

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
A creamy, flavorful soup that is so simple a child can make it. The best part? It's healthy for you!

ingredients:


1 Tbsp. Coconut or Olive Oil
2 tsp. Garlic powder, or 2 cloves fresh garlic, minced
½ onion, chopped, or 1 Tbsp. minced, dried onion
1 ½ tsp. Sea or himalayan sea salt
4 C. chicken or vegetable broth
1 lb. or 1 bag frozen broccoli florets
1 head or 1 bag cauliflower- fresh is best
2 c. Cheddar cheese, shredded
1 c. pepper jack cheese, shredded

instructions:


In a large stock pot, add oil. When warm, add spices, sauteeing only for a few seconds. With fresh onion and garlic, saute until garlic begins to sizzle, and onion softens. Add broth. While that is heating, wash and chop cauliflower. When broth begins to boil, add cauliflower, and boil for 10 minutes, or until cauliflower is soft. Reduce heat to low. Using an immersion blender, blend all of the cauliflower until broth and cauliflower have incorporated, and the texture is smooth. A better option may be your blender if it can withstand the heat. Transfer only half of the broth with all of the cauliflower to the blender, and blend on high until completely blended. Return to your pan and stir cauliflower blend together with the original broth... Now add your cheeses, and stir until completely melted. An immersion blender will help to incorporated all of the stray shreds of cheese and smooth the texture. Now add broccoli, and simmer on low until broccoli is soft.

notes

There you have it! Add extra pepper jack for a little kick, and add more salt and pepper to taste, although it should be just right with the salt and heat from the cheese! Enjoy in a bread bowl, or with a piece of crusty sourdough bread! YUM!!
https://www.pinterest.com/pin/120682465000526013/
Created using The Recipes Generator




Friday, January 12, 2018

The BEST Soaked Oatmeal Granola

This recipe is courtesy of my friend DaNelle over at Weed 'Em and Reap, and I am so happy to share it with you today because it is delicious AND nourishing, prepared properly for easier digestion and absorption of vitamins and minerals into our bodies.  Here is the link to her blog, and her recipe down below as well.


Yield: About 6 Cups

Homemade Soaked Granola

prep time: cook time: total time:

ingredients:

instructions:

  1. Mix butter, coconut milk, water, & acidic medium in a saucepan over low heat.
  2. Once your ingredients are melted and well-mixed, pour over rolled oats and soak, covered, for 12-24 hours.
  3. After your oats have soaked for 12-24 hours, mix honey, salt, vanilla, & cinnamon in a bowl and add to soaked oats.
  4. Mix well, then spread out on two parchment paper-lined baking sheets and bake at 170 degrees for 4-6 hours, turning and breaking up the granola with a spatula every 2 hours.
  5. Remove when slightly brown, yet still slightly moist.
  6. Allow to cool and air dry for another hour, then store in an airtight container for up to 2 weeks.

notes

Remember to remove the granola while still moist. Overcooking will result in a granola that is hard to chew.
https://healthymehealthywerecipes.blogspot.com/
Created using The Recipes Generator

Saturday, January 6, 2018

No Refined Sugar- Salted Honey-Caramelized Popcorn



No Refined Sugar Salted Honey-Caramelized Popcorn



Pin it

No Refined Sugar Salted Honey-Caramelized Popcorn

prep time: cook time: total time:
Nourish yourself with a better sweet and salty treat than traditional caramel popcorn. WARNING! This is addictive- you can share this treat with your kids or spouse... if you have any left over!

ingredients:

½ c. Popcorn Kernels
½ c.. Honey
¼ c.. Coconut Oil
2 tbsp. Butter
1 tsp. Cinnamon
1 ½ tsp. Vanilla
2 Tbsp. Coconut Milk
½ tsp. Kosher or sea salt

instructions:

On the stovetop in a medium-sized skillet (I use my cast iron skillet because it heats evenly!) or saucepan, melt coconut oil and butter. When melted completely, and the bottom of the pan is coated, add honey and cinnamon. The honey will almost immediately begin to boil. Reduce heat, and simmer, stirring constantly to incorporate ingredients and prevent honey from burning, until honey-caramel mixture thickens to almost a soft-ball stage; about 10 minutes. As honey begins to thicken, add vanilla and coconut milk and continue to whisk During this time, pop your popcorn kernels in an air popper if you haven’t already done so. Continue to stir caramel until thick enough to coat a wooden spoon. Remove from heat. Drizzle over popcorn and salt lightly. Enjoy!

https://healthymehealthywerecipes.blogspot.com/
Created using The Recipes Generator