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Posted on April 27, 2020 by healthbyhayl

Ingredients:

1 can chick peas, drained and rinsed

2 Tbsp olive oil

1 tsp garlic powder (or seasoning of choice)

1/2 tsp salt

 

Directions:

  1. Preheat oven to 375 degrees.
  2. Toss chick peas in the olive oil and seasonings. Evenly spread the chick peas onto a baking sheet.
  3. Roast the chick peas for 20-25 minutes, stirring occasionally, until they are browned and crispy.
  4. Store in an airtight container at room temperature for up to 1 week.

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Posted on April 27, 2020 by healthbyhayl

Ingredients:

1 banana

1 egg

1 cup oats

1/2 cup milk (dairy or non-dairy)

2 Tbsp powdered peanut butter (or regular peanut butter)

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1/2 tsp vanilla

 

Directions:

  1. Blend all ingredients together in a blender or food processor until smooth (1-2 minutes).
  2. Heat a greased skillet over medium heat. Pour 1/4 cup sized circles of batter into the pan, about 2 inches apart. Cook 2-3 minutes or until small bubbles appear, flip and cook an additional 2-3 minutes.
  3. Top with fresh fruit, peanut butter and a drizzle of maple syrup or honey!

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Posted on April 22, 2020 by healthbyhayl

This noodle salad can be served chilled or warm, plus you can add any veggies you have on hand!

 

Yield: 6-8 servings

 

Ingredients:

3 cups assorted veggies, sliced thin (I used cabbage, carrots, cucumbers, bell peppers, celery and snap peas)

1 pound spaghetti, cooked according to box instructions

1/4 cup sunflower seed butter (or peanut butter)

2 Tbsp rice vinegar

2 Tbsp olive oil

1 Tbsp honey

1 Tbsp soy sauce

1 tsp fresh or dried ginger

1/4 cup water

 

Directions:

  1. In a large bowl toss together the veggies and pasta until fully incorporated.
  2. In a blender or food processor, combine the rest of the ingredients until smooth. If the dressing is too thick, add more water to thin.
  3. Pour dressing over pasta and veggies. Toss to coat completely. Serve at room temperature, or place in the refrigerator for 1-2 hours and serve cold.

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Posted on April 22, 2020 by healthbyhayl

Yield: 6-8 servings

 

Ingredients:

2 Tbsp olive oil

1 Tbsp garlic (or one clove, minced)

1 onion, diced

1/2 tsp salt

1/2 tsp pepper

1/2 packet taco seasoning (or add 1 tsp each: garlic powder, chili powder, cumin, paprika and oregano)

2 bell peppers, diced

1/2 cup carrot, diced

2 cup sweet potatoes, diced (about 1-2 large sweet potatoes)

1 can black beans, drained and rinsed (pinto and white beans work too)

1 can whole kernel corn, drained and rinsed (or 1 cup frozen corn)

1/2 jar salsa

1 (28 oz can) diced or crushed tomatoes

1 cup veggie broth (or water)

Optional toppings: Sour cream or Greek yogurt, diced scallions, tortilla chips, shredded cheese.

 

Directions:

  1. In a large pot, heat olive oil over medium heat. Add in the garlic and onion. Saute for 3-5 minutes or until lightly browned.
  2. Add in all of the seasonings and toast for 1-2 minutes or until fragrant.
  3. Add in the veggies (bell peppers, carrots, sweet potatoes, beans and corn). Stir until fully combined.
  4. Slowly add in the salsa, crushed tomatoes and broth and stir to combine. Turn heat to low and bring to a slight simmer.
  5. Stirring occasionally, cook for 45-50 minutes or until veggies are cooked through and chili has become reduced and thick.
  6. Top with desired toppings and enjoy!

 

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Posted on April 19, 2020 by healthbyhayl

These allergen-friendly cups are a great treat to have on hand and are easy to make ahead of time! Feel free to use any nut or seed butter and dairy free chocolate chips if needed.
Yield: 8-10 cups

 

Ingredients:

1/3 cup sunflower seed butter

2 Tbsp honey or maple syrup

1 tsp vanilla extract

1 cup chocolate chips

1 tsp coconut oil

 

Directions:

  1. In a small bowl mix together sunflower seed butter, honey and vanilla. Set aside.
  2. In a separate bowl, melt chocolate and coconut oil together. Scoop 1 tsp of melted chocolate into a mini muffin tin (should make about 8-10 cups). Freeze for 5-10 minutes or until chocolate has hardened.
  3. Place 1 tsp of sunflower seed mixture on top of each tin. Top each cup with the remaining melted chocolate and freeze once again for 10-20 minutes or until hardened.

 

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Posted on April 15, 2020 by healthbyhayl

These vibrant rolls are crunchy and packed with vitamins, minerals and flavor! Use whatever veggies you have on hand and feel free to add tofu, shredded chicken or any other protein.

 

Yield: 4-6 servings

 

Ingredients:

2-3 cups warm water

1 package rice paper rounds (You can find these in the international section of the grocery store)

1 bunch leaf lettuce, butter lettuce or spinach

1 large carrot, thinly sliced

2 bell peppers, thinly sliced

1 cup cabbage, thinly sliced (or your favorite veggie!)

1/2 large cucumber, peeled and thinly sliced

1/4 cup creamy peanut butter

2 Tbsp cup soy sauce

1/2 cup water

1/2 tsp ginger (fresh or dried)

1/2 tsp garlic (fresh minced or granulated)

 

Directions:

  1. Pour warm water into a pie pan or shallow dish. Dipping one rice paper wrapper at a time, submerge the wrapper in the water for 30 seconds – 1 minute or until it is just flexible.
  2. Gently lay the wrapper onto a plate or flat service. Place 3-4 pieces of each vegetable into the center of the wrapper. Fold the bottom of the wrapper over the veggies and pull it tightly towards you. Slowly rolling the wrapper upward (like a burrito), tuck the side into the center of the wrapper.
  3. Set the finished rolls on a plate and repeat with the rest of the veggies and wrappers.
  4. In a small sauce pan, heat the peanut butter, soy sauce, water, ginger and garlic on low heat. Stir constantly and cook for 3-5 minutes or until fully incorporated and heated through.
  5. To serve, dip the rolls in the sauce and enjoy!

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Posted on April 13, 2020 by healthbyhayl

Anyone else always in the mood for fish tacos even if you’re not on a tropical vacation? SAME.

Here’s my homemade version that can be made with any fish you have on hand (or your favorite)! These easy, simple and delicious tacos will transport you to a tropical vacation, all that’s missing are the margaritas!
Yield: 3-4 servings

 

Ingredients:

For the tacos:

2 pounds shrimp, peeled (I used frozen)

1 packet taco seasoning

1 package tortillas (flour or corn)

1 cup purple cabbage, shredded (optional)

Sour cream, for topping (optional)

For the salsa:

2 mangoes, diced (You can also use pineapple)

2 avocados, pitted and diced

1/4 cup red onion, finely diced

1/2 red bell pepper, finely diced (Any color works!)

1 lime, juiced

1/4 tsp salt

 

Directions:

  1. Preheat oven to 350 degrees F. Evenly place shrimp on a greased baking sheet and sprinkle with 2 Tbsp taco seasoning (save the rest for another time). Toss to coat the shrimp. Bake for 10-15 minutes or until shrimp are fully cooked.
  2. Heat a small saute pan on medium-high heat (do not use oil or spray). Place a tortilla in the hot pan and cook for 1-2 minutes on each side or until lightly browned and crispy. Repeat with all the tortillas needed. Cover and set aside.
  3. In a bowl, gently mix together all salsa ingredients until just combined (be sure not to mash the avocado).
  4. To build: Start by putting a small pinch of purple cabbage into the crispy tortilla. Add on a few pieces of shrimp and spoon on salsa. Top with sour cream or other desired toppings!

 

 

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Posted on April 13, 2020 by healthbyhayl

Yield: 3-4 cups granola

 

Ingredients:

3 cups oats

2 cups mixed nuts and seeds, chopped (pecans, almonds, cashews, walnuts, pumpkin seeds, sunflower seeds, etc.)

3 Tbsp flaxseeds (optional)

3 Tbsp chia seeds (optional)

1 tsp cinnamon

1/2 tsp salt

1 tsp vanilla extract

1/2 cup honey or maple syrup

3 Tbsp olive oil

 

Directions:

  1. Mix the oats, nuts, chia, flaxseeds, cinnamon and salt together in a large bowl.
  2. Add in the vanilla, honey and oil. Stir together until dry ingredients are evenly coated.
  3. Spread mixture onto a greased baking sheet and bake at 325 degrees F for 20-25 minutes. Toss halfway through for even baking.
  4. Once granola is lightly browned and crunchy, let cool for 15-20 minutes before breaking into chunks.

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Posted on April 10, 2020 by healthbyhayl

Yield: 9-12 bars

 

Ingredients:

Wet-

1/4 cup maple syrup or honey

1 egg (1 flax egg also works)

1/2 cup milk (dairy or non-dairy)

1/2 cup carrots, shredded

1 tsp vanilla extract

Dry-

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 cup raisins

1/4 cup walnuts

1/4 cup shredded coconut

1 1/4 cup oats

1/2 tsp baking powder

 

Directions:

  1. Preheat oven to 350 degrees F. In a large bowl mix together all of the wet ingredients until well combined.
  2. Add in the dry ingredients and fold together. Mix until fully incorporated.
  3. Pour the mixture into a greased 8×8 pan or muffin tin and bake for 20-25 minutes or until the top is lightly browned.
  4. Cool then slice into squares. I like to serve mine with a drizzle of maple syrup and some berries!

 

 

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Posted on April 10, 2020 by healthbyhayl

During quarantine it may be difficult for the Easter bunny to come deliver everyone’s favorite candy – REESE’S EGGS, but I’ve got you covered with my copycat recipe that is sure to please! PS. You can also use this recipe for the Halloween Reese’s Bats, Christmas Trees, etc.

This version of the recipe uses oat or almond flour as the binder and if you don’t have them on hand they are easy to make! Take oats or raw, unsalted almonds and pulse them in a blender or food processor until they have a flour-like consistency.

 

Yield: 8-10 eggs

 

Ingredients:

1/2 cup peanut butter (substitute almond, cashew or sunflower seed butter)

1/4 cup maple syrup (or honey)

1/2 cup oat flour or almond flour (if using coconut flour- use 1/4 cup)

1 tsp vanilla extract

1/4 tsp salt

1/4 tsp cinnamon

1 cup chocolate chips

1 Tbsp coconut oil

 

Directions:

  1. In a bowl mix together the peanut butter, sweetener of choice, flour, vanilla, salt and cinnamon until a dough forms. Refrigerate for 20-30 minutes or until firm.
  2. Scoop 2 Tbsp sized balls of dough onto a baking sheet lined with parchment paper. Form each ball into an egg shape (narrow at the top and wider on the bottom). Or you can leave them as balls!
  3. Place in the freezer for 20-30 minutes to firm up.
  4. While the eggs are setting up, melt the chocolate chips and coconut oil together until smooth (I do mine in the microwave in 30 second increments, mixing after each).
  5. Using a fork, dip each egg into the chocolate. Gently tap the fork on the side of the bowl so the excess chocolate drips off. Place back on the prepared baking sheet and freeze for 5-10 minutes or until chocolate has hardened. Keep in the fridge or freezer until serving!

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