Easy Roasted Vegetables Recipe

easy roasted vegetables, easy roasted vegetables recipeRoasted vegetables are a must in my weekly side dish rotation. I make them at least a few times a week, and not only are they nutritious and delicious, but they are never boring, considering you can switch up which veggies you use depending on seasonal availability and personal preferences.

This recipe is extremely easy — requiring few ingredients and little prep time — and is easily be paired with most meals. While I usually use different veggies depending on the season, I normally stick with this spice mix; it’s a fail-safe and will go with any veggie combo.  Enjoy!

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Fruit and Nut Chia Seed Bars Recipe

chia seed energy bars, chia seed barsI’m always trying to incorporate Chia seeds into my diet; I sometimes sprinkle them over my eggs or make them into a pudding, but this way is by far one of my favorites. These Chia seed bars are super simple to make and are packed with nutrients. A yummy mix of mainly Chia, organic dried fruit and nuts, these little bars are sweet, have good texture, and are super filling, making them great for a quick grab-and-go breakfast or a hearty snack. These all-natural bars are an excellent source of omega-3’s, fiber, antioxidants and energy, and are lacking any fillers or processed sugars found in other over-the-counter energy bars. Enjoy! Continue reading…

Dairy-free Dijon-Braised Brussels Sprouts Recipe

Braised Brussels SproutsI love Brussels sprouts, but as of late I find myself resenting the urge so many have to always add a ton of salty meats or heavy fats to them. Don’t get me wrong; they are delicious with butter, cream or crisp bacon, but they are worth a try done a lighter way, too.

This recipe was adapted — sans butter and heavy cream — from a post I stumbled upon from Smitten Kitchen. I nixed and added a few ingredients to make it non-dairy and more health-conscious.I usually serve these over some cauliflower rice, which catches the sauce that you top them with. Delish.

A yummy Brussels sprout dish sans bacon or pancetta and more inventive than adding some S+P and oil? Who knew… 🙂

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Paleo Vanilla Chia Seed Pudding Recipe

Vanilla Chia Seed Pudding

With raspberries and toasted almonds

Chia seeds — the new “super food” infamous for giving Chia Pets their grassy coats — have recently been given higher honors than the thing responsible for putting some “hair” on a clay dog, thanks to their extensive nutritional benefits.

Chia seeds are packed with omega-3 fatty acids (700 times more than salmon), protein, fiber, vitamins and antioxidants. They are also an excellent source of calcium, potassium, zinc and iron, and suggested to be responsible for boosting energy, lowering cholesterol, stabilizing blood sugar and  easing digestion.

This no-bake Chia pudding will not only give you all the health benefits of this trendy superfood, but it’s also super simple to make, uses minimal ingredients, and will satisfy your sweet tooth. It also makes for a yummy, healthy breakfast topped with some fresh fruit and chopped nuts.

You can mix up this recipe in a ton of ways, using coconut milk instead of almond milk, or natural agave or maple syrup instead of raw honey, but this way is my preference. Get creative with toppings, or enjoy it plain; it’s delicious either way.

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Paleo Baked Honey Mustard Chicken Recipe

honey mustard chickenI am a fan of anything honey mustard-flavored, but I am especially partial to this chicken recipe because it is super simple, healthy, and basically fail-proof, giving you a ton of flavor with minimal prep time.

I normally use whole grain Dijon mustard, but other types of mustard will do, as well. If you decide to go with skin-on or bone-in chicken instead, I would up the marinade time to 4 – 6 hours to get a bit more flavor. You could also throw the chicken on the grill or in a pan for about 5 minutes per side as opposed to baking them. This dish goes great with just about anything, but I normally pair it with fresh veggies like Brussels sprouts or over salad. It’s also delicious cold. Enjoy!

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Oven-Roasted Broccoli Recipe with Garlic, Dijon, Lemon Juice

broccoliLove, love, love fresh broccoli with just about anything and everything. I put it in my eggs, throw it in a salad, or give it some seasoning and munch on it for a healthy snack.

This is one of my favorite ways to season broccoli, and it is a stable side dish with most of my dinners as well as a yummy, low-calorie snack. I also often mix it with some spinach, sliced grape tomatoes, a little lemon juice and some fresh black pepper and serve it in under grilled chicken or steak. Tons of similar recipes call for butter, oil or salty sauces like Worcestershire, but trust me, you don’t need it, the zesty mustard and citrus give this plenty of flavor without all the fat or sodium. Keep it simple. Enjoy!

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Healthy Asian Pork and ‘Rice’ Stir-Fry Bowl

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This recipe of sweet and slightly spicy pork paired with fresh veggies and warm cauliflower rice is seriously delicious.

My husband is a huge Chinese takeout junkie, so I often try to make some Asian-influenced dinners to try and satisfy his cravings. This recipe usually does the job in holding him over — and it certainly surpasses any order of greasy Chinese takeout. Ick. Continue reading…

Paleo Chicken Soup with Riced Cauliflower

Chicken soup, paleoThe cold weather and my slow cooker have a solid partnership. The second the temperature drops to a certain degree, the slow cooker comes out; nothing helps soften the chill better than a hearty, healthy soup — they didn’t name the book Chicken Soup for the Soul without good reason.

This paleo chicken soup recipe of course is a different take on your mom’s classic — omitting the noodles and adding some cauliflower rice in their place — but it’s just as delicious, and certainly does its job of battling those frosty days and nights. While this recipe doesn’t call for it, I sometimes throw in either leeks or sweet potatoes to “beef” it up a bit.

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Cauliflower ‘Rice’ recipe

IMG_2186When I gave up most grains and gluten years ago, rice was a hard one to let go of, as it was a side dish in a huge majority of the meals I made — plus, my husband loves it.

Cauliflower rice saved the day.

While there’s a substantial difference in taste compared to the real thing — I won’t lie — it’s a great substitute.

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