Monday, November 28, 2011

Pumpkin Chocolate Spelt Muffins

So I am on a pumpkin muffin kick!! This one is my favorite!! Seriously had to control myself with this one. It must be the chocolate! 


  • 2 1/4 cups of Spelt Flour
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 1 1/2 cups of organic cane sugar
  • 2 eggs
  • 1 cup of organic pumpkin puree
  • 1/2 cup of fat free plain yogurt
  • 1/4 cup of no sugar added dark chocolate chips
Mix all dry ingredients in one bowl, and wet in another, add dry to wet slowly and then the chocolate chips last.

Preheat oven to 400 degrees and bake for 18 minutes.

ENJOY and try to control yourself, these are awesome!!!


Sunday, November 27, 2011

Pumpkin Pecan Bran Muffins

This high fiber, low fat bran muffin is a perfect little snack!! I created this recipe, and I think its a new staple!!

  • 1 1/2 cups of wheat bran
  • 1 cup of plain fat free yogurt
  • 1/3 cup of organic pumpkin puree
  • 1 egg
  • 2/3 cup of organic cane sugar
  • 1/2 tsp vanilla
  • 1 cup of spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup pecans
Preheat oven to 400 degrees:
Combine all dry ingredients and mix in a large bowl.
Combine all wet ingredients and slowly add dry.

Pour into sprayed muffin pan (I use coconut oil spray)
and bake for 18 minutes!

Today is my daughters 4 month birthday!! Time is going so fast!!! Here is a picture of my loves!


Friday, November 25, 2011

Butternut Squash Risotto!

I was feeling adventurous with making a healthy version of risotto! I am so impressed with this dish! Ronnie even ate triple his portion, he said it was to die for!! I think this will be a new staple in my home. 

 OK, I really need to learn  how to make my food pictures more attractive! LOL! This certainly doesnt look like it tastes! I promise!!! 

1 butternut squash
1 Tbsp of Olive Oil
1/4 of sweet onion (chopped)
2 cloves of garlic (minced)
2 tsp of thyme (fresh, chopped)
4 tsp of sage (fresh, chopped)
2 cups of organic sprouted brown rice (you can use regular brown rice)
4 cups of low sodium chicken broth
Sea salt and fresh ground black pepper to taste

Preheat oven to 400, Cut squash in 1/2 and scoop out the seeds and pulp. Rub flesh and skin of squash with 1 tbsp olive oil. Sprinkle with thyme, sage, salt and pepper. Place on a cookie sheet, skin side up (fleshy side down), bake in oven for 45 minutes. Set aside to cool

Once cooled, scrape into a bowl and mash. Set aside.

Cook brown rice in the chicken broth as directed on package

Heat 1 tbsp of olive oil in a large pan, add onions, garlic, thyme sage and cook until onions are soft. Stir in cooked rice, and add a little water if needed. Add mashed squash.

Spoon into bowls and ENJOY!!! OH SO GOOD!!!!


Thursday, November 24, 2011

Lemon Pepper Baked Chicken with Black Bean Salsa

 Salsa...nothing beats homemade salsa! Chop up tomatoes, red onion, green and red pepper, chopped cilantro, splash of fresh lime juice and add a can of organic black beans. 

I tossed chicken breasts in a mixture of freshly squeezed lemon juice, sea salt and black pepper...EASY!! Baked in the oven at 350 for 30 minutes with a lemon slice on top, and foil around the baking dish.

To complete the dish, I put the salsa and chicken on a bed of organic spinach! PERFECT LUNCH!!! YUM!!

I actually made enough for the week! I like knowing what I am going to eat every day, and with my busy life I like to prepare meals ahead of time. 

And for is a recent pic of me and my baby girl!!! I just love her so very much!!!


Sunday, November 20, 2011

A New Way to See Food

This documentary is something EVERYONE should watch!!!
A New Way To See Food
I have always believed that "we are what we eat" and we should be much more conscious of what we are putting in our bodies.
Food Matters
Nutrition is the most important part of our lives. It affects every aspect of us. You can have all the money in the world, but your health is the most valuable asset to you. 

A New Way to See Food


Friday, November 18, 2011

Sweet Salad!

Chop up broccoli and cauliflower into bite size pieces, toss the in a large bowl with 1/2 cup of honey flavored greek yogurt, 1/2 cup of cranberries, 1/4 cup of unsalted sunflower seeds

 This is so simple yet I promise you, everyone will love this side dish and you wont have left overs!!

Wednesday, November 9, 2011

Chia Seeds~Natures Super Food

I love Chia seeds! In fact I put 2 Tablespoons in my smoothie every single day! It can be used similarly to ground flax seed, however Chia has NO FLAVOR. But I will caution that if you put it in your HOT oatmeal, it does get a bit "gummy" so I prefer to enjoy it cold, mixed into yogurt, smoothie, or cold cereal.

Check out some of these amazing nutrition facts Chia Seeds have over other health powerhouses!

chia seeds nutrition compare
Check out some of the vitamins, minerals and amino acids included:
chia seeds nutrition facts


Thursday, November 3, 2011

Crock Pot Porridge with QUINOA

One of my favorite breakfast foods is Oatmeal, and Tosca Reno has a fabulous recipe for "Crock Pot Porridge" in her Eat Clean Diet Cookbook. I revamped it a little and use Quinoa as one of the grains. Its a perfect protein as it contains all 9 amino acids that are required for the body as building blocks for the muscles. This is referred to as a complete protein. Quinoa is so wonderful as it is full of fiber, antioxidants, and magnesium. 

  • 1/2 cup of cracked wheat
  • 1 1/2 cup steel cut oats
  • 1/2 cup of rye flakes
  • 1/2 cup of organic quinoa (rinsed, to remove the bitter coating)
  • 1/4 cup of wheat germ
  • 6 1/2 cups of water
  • 1/2 cup of raisins
  • 1/4 cup of organic apricots
  • 1/4 cup of chopped dates
  • 2 tblsp pure vanilla
  • pinch of nutmeg and cinnamon
Place ALL ingredients in a 3 quart or greater crock pot. Stir well, and cover.

Set on lowest setting, cook overnight or for at least 4-5  hours.

Spoon into cereal bowls and serve with a splash of milk and agave nectar for some added sweetness!!

This porridge recipe makes for about 8 servings.

I made it this week, and pre-packaged each serving in a container to re-heat for 8 mornings!! Breakfast made easy!!! :)