A quick & easy 20-minute meal filled with nourishing ingredients. Perfect for a last minute Thanksgiving side dish or a speedy weeknight meal!
Yield: 3-4 servings
1 pound sweet potatoes, diced
3 Tbsp olive oil
1/2 tsp cinnamon
1 pound brussels sprouts, thinly sliced (you can buy these pre-cut in the salad section of the grocery store)
2 Tbsp maple syrup
1 Tbsp mustard
1/4 cup dried cranberries
2 Tbsp sunflower seeds
Salt & Pepper, to taste
- Preheat oven to 375 degrees. Arrange diced sweet potatoes on a prepared baking sheet and drizzle with olive oil. Sprinkle cinnamon and toss the potatoes to evenly coat. Bake for 15-20 minutes or until lightly browned and tender.
- In a large skillet, saute brussels sprouts in the maple syrup and mustard. Cook on medium-high heat for 5-8 minutes or until brussels sprouts are tender.
- Add in the diced sweet potato pieces, dried cranberries and sunflower seeds. Heat on low for 3-5 minutes until fully combined. Season with salt and pepper to taste. Serve immediately!
This sweet treat is perfect for stashing in the freezer! So simple and only 4 ingredients!
Yield: 6-8 (1 date) servings
6-8 dates, pitted
3-4 Tablespoons almond butter (sub peanut butter, cashew or sunflower seed butter)
1/4 cup dark chocolate chips, melted (I add some coconut oil to give them some shine!)
Sea salt, optional
- Open dates and stuff each with 1/2 Tablespoon of nut butter, place on a parchment lined sheet pan and freeze for 30 minutes.
- Once frozen, dip or drizzle each date with melted chocolate and sprinkle with sea salt.
- Freeze again for 20-30 minutes and enjoy!
Keep in an airtight container in the freezer for snack time!
A mom-approved, favorite recipe! Perfect for any occasion (or every occasion!)
Yield 18-20 cookies
For the Cookies:
2/3 cup butter, softened
3/4 cup sugar
4 teaspoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
For the Frosting:
4 Tablespoons butter, softened
2 cups powdered sugar
1/4 teaspoon almond extract (the secret ingredient!)
1-2 teaspoons milk
- Preheat oven to 350 degrees.
- In a large bowl (or a stand mixer), cream butter and sugar until light and fluffy. Add in the egg, milk and extracts. Blend in the flour, baking powder and salt, mixing until well combined.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to 1/8 of an inch thick. Use cookie cutters to cut dough into shapes. Place on a greased baking sheet and bake for 8-10 minutes.
- Cool cookies completely before frosting.
- For the frosting: Cream all ingredients together until smooth.
- Use a butter knife or tilted spatula to frost cookies and decorate to your liking!
Yield: 1-2 cups
4 apples, cored and cubed (any kind works! use your favorite)
1 cup water
1/2 tsp each: cinnamon, ginger, nutmeg
2-3 Tablespoons maple syrup (honey also works, sweeten to your taste)
- In a sauce pot, combine all ingredients and stir until incorporated.
- Cook over medium-low heat for 10-15 minutes, stirring occasionally.
- Once apples are softened and somewhat broken down, place the sauce into a blender.
- Blend on high for 1-2 minutes or until completely smooth.
- Store in an airtight container in the fridge for up to 1 week.
Yield: 10-12 cookies
3 tablespoons coconut oil, melted
4 tablespoons maple syrup (sub: honey, agave)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking soda
2 cups almond flour
1/2 cup chocolate chips
- Preheat oven to 350 degrees.
- In a bowl, mix the coconut oil, egg, maple syrup, vanilla and salt until well combined.
- Add in the baking soda and almond flour and mix until a dough forms.
- Fold in chocolate chips.
- Scoop onto a cookie tray (I used a decent sized ice cream scoop) about 1 inch apart and bake for 10-12 minutes or until lightly browned.
- Cool on a wire rack and enjoy!
The cookies should still be a little gooey when coming out of the oven. If you are using a smaller 1 tablespoon cookie scoop, bake for 7-9 minutes instead.
These easy bites are full of nutrients and great for taking on-the-go to have long lasting energy all day! The peanut butter, ground flax seeds and chia seeds provide essential fatty acids, fiber and protein that keep you satisfied in between meals.
Yield: about 12 balls
1/3 cup creamy peanut butter (sub almond butter, cashew or sunflower seed butter)
1/3 cup maple syrup or honey
1/4 cup ground flaxseeds (*Fun Fact: our bodies can only process flaxseeds when ground, not whole!)
1/4 cup chia seeds
1 cup oats
1/3 cup mini chocolate chips
- In a microwave safe bowl, mix the peanut butter and honey. Microwave for 1 minute or until peanut butter is melted and ingredients are fully incorporated.
- Add the rest of the ingredients and mix to combine. A dough should start to form.
- Scoop the balls (about 1 Tablespoon each), roll and place on a baking sheet.
- Freeze for 30 minutes before eating. These are best when stored in fridge/freezer.
For this recipe I used a plant-based pasta (Banza) that is made with only chickpeas. This product is filled with over 14 grams of plant protein per serving and has about 10% less carbs than regular pasta. While it can be a pricey alternative, this pasta tastes exactly like the real thing, while offering major health benefits.
1 box pasta, cooked (according to package instructions) and cooled
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, minced
1/4 cup kalamata olives, halved
1/4 cup feta cheese, crumbled
Dressing- whisk together
1/3 cup olive oil
2 Tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon dried oregano
salt + pepper to taste
- Toss the pasta, veggies, olives and cheese in a large bowl.
- In a separate bowl, whisk together the dressing ingredients until fully incorporated.
- Pour dressing over pasta mixture and toss to coat evenly.
- Refrigerate for 30 minutes before serving.