Turkey Quinoa Muffins

I found this recipe on Pinterest and decided to make it for myself last night and it is fabulous!  The great thing about this recipe is that it can still be one that could be just for yourself.  Because it's made in a muffin tin it makes it really easy to freeze some for a later date. The portion size is also great.

Turkey Quinoa Muffins:

1 lb. ground turkey

1 medium carrot diced

1 green onion chopped

1/2 cup rolled oats

3/4 cup cooked quinoa

1 whole egg + 2 egg whites

1/4 teaspoon garlic powder

1/4 teaspoon ground mustard

1/4 teaspoon chili powder

1/4 teaspoon pepper

1/2 teaspoon salt

1 teaspoon cumin

2 tablespoons chopped fresh parsley

*side note: it calls for red quinoa but I just used regular.  Also when I made my quinoa I did 2 cups of vegetable broth to 1 cup dry quinoa.  It makes more than needed for this recipe but gives me leftovers for another meal.  One other thing, the recipe calls for 3/4 cup cooked quinoa but I used almost a full cup.* 

 Yields 12 muffins

Preheat oven to 375 and bake about 30-35 minutes.  Make sure turkey is cooked all the way through.

 

Put all the ingredients into a large mixing bowl and combine really well.

 

Lightly grease a muffin tin and roll about 3 tablespoons of mixture into a ball and place it in a muffin hole.  I think I may have used about 1/4 a cup on each muffin ball.

 

Bake at 375 degrees for about 30-35 minutes and let cool for a couple of minutes before removing from pan.  I served them alongside a baby kale salad and fresh strawberries that I drizzled with raw honey.  This is a super simple meal and great for leftovers and portion control. Simply Delicious.

 

 

 

Whole Wheat Pancakes

These pancakes are incredible!  I have always ate the basic pancakes that I slathered a bunch of butter and sugary syrup on and now I can never imagine eating them again.  These whole wheat pancakes are absolutely delicious.

Whole Wheat Pancakes:

1 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon raw honey

3 tablespoons oil (vegetable)

1 cup almond milk

1 large egg

3 tablespoons nut butter (I use almond)

  

First stir the honey and oil together in a bowl

 

Add milk, egg and nut butter and beat well.

 

Mix dry ingredients into the liquids until flour is moistened.  I end up adding a little water because I like my batter thinner when I cook pancakes.

 

Cook them like any other pancake.  Preheated skillet on medium heat.  I topped mine with some fresh, sliced strawberries and about a tablespoon of pure maple syrup.  Since I'm the only one that eats them in my house the batter amount will make enough for two different breakfasts.  It stores well in a container in the fridge.  Simply Delicious

 

 

Chocolate Crumble Cheesecake

Like I have mentioned before I love looking at healthy recipe ideas on Instagram.  I saw this picture of this delicious looking dessert yesterday and could not wait to try it! The recipe says it makes 2 servings but it's pretty rich and I think you can get another serving or use the "cheesecake" filling for a crepe or pancake topper.  

Chocolate Crumble Cheesecake:

Chocolate Crumble: 

1/2 cup raw almonds (or hazelnuts)

3-4 pitted dates

1 TBS almond butter

2 TBS cacao or cocoa powder

"Cheesecake" Filling: 

1 cup soaked, drained and rinsed cashews (soak for 3 hours)

2 tsp agave nectar

1/4 tsp vanilla extract

1/4 cup coconut cream (refrigerate the can over night)

 

Start by making the chocolate crumble which will be used as the crust.  In a blender or processor put the almonds (or hazelnuts), dates, almond butter and cocoa powder. I chop my dates first to help in the blending process.

 

Blend these ingredients until they become crumbly and then put them in a bowl and set in the fridge.

 

For the filling: Process the soaked cashews, agave nectar, vanilla and coconut cream.  You may also need to add 1-2 tablespoons of water while blending.

 

Keep blending and scraping the sides until it becomes whipped and smooth.  This is where you may need to add a little water.  Be patient, it takes a little while.

Then it's time to assemble it.  I used a small mason jar but you can use anything.  First put a layer of the chocolate crumble, then I put a layer of fresh cut strawberries and then a layer of the "cheesecake" filling.  Repeat these layers. I layered until the top of the jar and added a dollop of homemade whipped topping and finished it off with a sprinkle of strawberries and chocolate crumble.  Simply Delicious

 

 

 

 

Healthy Cookie

I love looking through posts on Instagram from other healthy eaters and try their recipes.  This one caught my eye because it said "cookie" and I haven't ate a cookie in so long that I was intrigued.  It's a super easy recipe and doesn't make an overwhelming amount.

Healthy Cookie: 

1 banana mashed

1/2 cup oats

1/2 teaspoon cinnamon

2 dates pitted and chopped

1/2 tablespoon unsweetened coconut (not pictured in ingredients)

Dark chocolate chunks (amount by personal taste)

*I used some ALOHA superfood chocolate to make these as healthy as possible BUT use whatever chocolate you want. It's so worth it!

350 degrees for 15 minutes

 

 

Mix all the ingredients together. After it's well combined I used a tablespoon amount and placed on a cookie sheet.

 

This amount made 6 cookies. They turned out delicious and would also be good crumbled after being baked and used as a topping on some nice cream or yogurt. Simply Delicious

 

 

Pasta with Chunky Tomato Sauce

Tonight I wanted something light and flavorful.  I made my family spaghetti and since I couldn't eat their noodles or their sauce I decided to create my own "spaghetti".  I used gluten free pasta but use noodles of your choice.

Pasta with Chunky Tomato Sauce:

1 can vegetable broth

2 handfuls tomatoes of choice (I used a variety of cherry)

1 lb. package pasta of choice

1 small onion chopped

1 carrot diced

3 cloves garlic

1/4 cup sliced olives

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

sprinkle of cinnamon

*you can definitely add a different variety of vegetables to this*

This made enough sauce for my dinner and my lunch tomorrow.  So plan accordingly for more people.

 

 

Put the vegetable broth in a skillet with the tomatoes and garlic cloves.  My bigger tomatoes I cut in half and I left the little ones whole.  Bring to a boil and then simmer for about 15-20 minutes.  At this time bring your water to boil for the pasta and cook it according to the package.

 

After the tomatoes have simmered add the onions, carrots, olives and spices.  When adding the cinnamon just sprinkle it across the top lightly.  I know it sounds a little different but cinnamon is so yummy with pasta sauces.

 

Keep simmering while the pasta cooks and until onion and carrot are tender.  Then serve on top of pasta.  You can serve it by draining the broth off or add it to the dish.  Simply Delicious 

 

 

Chocolate Mousse

So this chocolate mousse is sugar free, dairy free and delicious! Wait what???  Yes... SUGAR FREE AND DAIRY FREE!!! I saw this recipe come up on Deliciously Ella's blog and I had to make it so I could determine for myself if it lived up to the picture on the blog.  Wow!!  I could eat the whole bowl!

Chocolate Mousse:

2 ripe bananas

1 ripe avocado

6 medjool dates (pitted)

2 heaping teaspoons almond butter

2-3 heaping teaspoons 100% cocoa powder

4 tablespoons water

 

 

The recipe calls for a food processor.  I don't have one so I used a few different things.  A little time consuming on my part but totally worth it.  So if you have a food processor it should be a breeze!  I pureed my dates in my ninja single serving cup and then added them with all other ingredients in a bowl.

 

I then used a hand mixer and finished it off with a high speed single blade mixer.  Whatever method you use, keep pureeing it until it is smooth and creamy.  It makes a delicious mousse that is TOTALLY GUILT FREE!!!  I highly recommend trying this.  Even my kids thought it was great!  Then the other great addition is a topping.  There are so many different things you could try but for my own I added a few frozen raspberries and shaved some of my superfood Aloha chocolate on top. Simply Delicious

 

Sweet Potato, Lentil and Coconut Curry

I have been following this lady on Instagram and her blog, Deliciously Ella, and her amazing recipes.  She is a plant-based cook out of the UK but you can definitely add meat protein to her recipes or use this one as a side if you feel the need.  The ingredients amount below is cut in half from what is on her blog.  I made it to use as a meal prep for my lunches for the week and it made plenty.  If you are making it for your family then I would double the amount listed.

Sweet Potato, Lentil and Coconut Curry:

1 large sweet potato

1 cup black olives

3/4 cups lentils

1 can coconut milk

1 can tomatoes (14 oz)

Small handful fresh coriander leaves

1/2 tablespoon of turmeric

1/2 tablespoon ground cumin

1/2 tablespoon ground ginger

salt and pepper

1/2 lemon

350 degrees for about an hour

 

 

First thing you want to do is cut the sweet potato into bite size pieces and chop the coriander leaves.

 

In a pot add the coconut milk, tomatoes, cumin, ginger and turmeric and stir it together. Heat on medium heat until it becomes bubbly.

 

After it becomes bubbly add the sweet potatoes, lentils, coriander and olives. Add salt and pepper.  I just did a couple of grinds on my salt grinder and added about 1/4 teaspoon of pepper.

 

Stir this all together and transfer it to a baking dish, preferably with a lid. If you don't have a dish with a lid I'm sure foil would work just as well.

 

Cover and bake for about an hour. It smells so delicious when you take it out of the oven!

 

I served mine over brown rice but would also be good over quinoa.  This is a very hearty meal and the sweet potatoes add the perfect sweetness to it.  You can always add some chicken breast just make sure that it's precooked first. Simply Delicious