Carrot Cake Protein Balls

These are surprisingly delicious, considering they are dairy free, gluten free and paleo! Super sweet from the natural sugars in the carrots and dates, this is a wonderfully simple, no bake, guilt free snack or dessert! Watch out though… very easy to eat the entire batch in one sitting 🙂

These ingredients will make 15 balls:
3/4 cup almonds (120g)
6 pitted dates
1/3 cup unsweetened flaked coconut (30g)
1/2 cup grated carrots (60g)
1/2 tsp cinnamon
1/4 tsp ground cloves
pinch sea salt
2 tbls melted coconut oil
cocoa powder (optional)

1. Grind the almonds into a powder. Set aside.

2. Blend together the dates and coconut. Add back in the almonds, and the carrots, cinnamon, ground cloves and sea salt. Mix as much as you can. Shake it up a few times if you’re blender is having some trouble.

3. Add the coconut oil and blend once more. (If your blender is having a hard time blending this mixture, just take out and mix with a spoon.)

4. Roll into balls, place on a plate and refrigerate! You can roll them in cocoa powder or toasted coconut if you’d like! 🙂

That’s it! Enjoy!
Stephanie

How To Make Brown Rice Exciting!

Eating healthy doesn’t mean you have to stick to grilled chicken and lettuce all day every day! And yes, you do in fact need to eat carbohydrates. Your brain literally needs them to function properly. Should you eat processed white carbohydrates. No. Should you eat whole wheat, brown rice type carbs? YES!

You’ll need:

Your choice of carb, be it brown rice, pasta, quinoa, etc.

1 tablespoon olive oil

1 yellow onion

4 medium zucchini

1/2 tsp salt

1/4 tsp pepper

1/4 cup chopped parsley

2 tablespoons lemon juice

1. The zucchini and onions will take about 20 minutes, so plan for your starch to be ready at the same time. My brown rice takes 35 so I put the rice on first. While you wait, thinly slice the onions and zucchini.

2. When your starch has 20 minutes left to cook, heat the olive oil in a wok or large skillet and saute the onions until they turn brown, about 8 minutes. Add the zucchini, salt, pepper and cook until golden, or, until the starch is ready!

3. Mix in the starch, fresh chopped parsley and lemon juice!

BOOM. Done. Serve with extra lemon on the side! I like mine super lemony.

This is also absolutely delicious with quinoa. Mmm.

Enjoy!
Stephanie

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Million Dollar Fudge

The easiest and most delicious chocolate walnut fudge recipe, thanks to Mamie Eisenhower, wife of our 34th president Dwight D. Eisenhower! (It’s President’s Week) 🙂

You’ll need:
4 1/2 cups sugar
Pinch salt
2 tbls butter
12 oz can evaporated milk
2 cups coarsely chopped walnuts
1 pint (or two 7 oz containers) marshmallow cream
12 oz semi sweet chocolate
12 oz German sweet chocolate

1. In a saucepan add the sugar, salt, butter and evaporated milk. Bring to a boil, then set a timer for 6 minutes, keeping the mixture at a low boil.

2. In a large bowl, add both chocolates and marshmallow cream. When the timer is up, slowly pour the boiling mixture over the chocolate/marshmallows. Stir until all ingredients are melted and well combined. Pour in the walnuts (or pecans) and stir.

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3. Grease a 9×13 inch pan with butter or non stick baking spray. Pour the fudge in and use a spatula to smooth out the top.

4. Leave on the counter to set for at least 6 hours before cutting. Don’t put in the fridge or you’ll get condensation on the top. If you’re in a huge rush, I suppose the condensation wouldn’t ruin it 🙂 But it’s better if you’re not rushing, and even have the time to leave it setting on the counter overnight!

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Cut into small pieces, it’s very rich! So, so delicious. And SO simple!

Thanks, Mamie!

Have a great weekend,

Stephanie

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The BEST Minestrone Soup (one pot!)

This hearty minestrone recipe will leave you feeling fully satisfied! Absolutely delicious and you cook everything IN ONE POT! Doesn’t get better than that! Oh, and it’s even healthy!

1 tbls olive oil
1/2 yellow onion
1 cup carrots
3 stalks celery
2 cups green squash
2-3 chicken breasts
6 oz spinach
8 oz pasta (dry)
48 oz chicken broth
16 oz water
16 oz can crushed tomatoes
16 oz can white beans
1/2 cup chopped basil
1. Dice the onions. Heat up olive oil in a large pot and saute the onions.
2. Dice the carrots into small pieces, add to the onions and stir.
3. Cut up the celery and zucchini and set aside. Stir the carrots and onions, then cut the chicken into small pieces.
4. Add the chicken to the onions and season with salt and pepper. Stir and then add all of the ingredients. The celery, zucchini, spinach, pasta, chicken broth, water, crushed tomatoes and white beans. Add salt and pepper, stir, cover and bring to a boil.
5. Once boiling, set the timer for 5 minutes. After 5 minutes, turn down to a simmer, and add the fresh basil. It’s ready! But you can feel free to leave simmering on the stove until you are ready to eat!
Enjoy!
Stephanie

Valentine’s Day Heart Pancakes!

These are super cute! Not a recipe, just a quick idea to throw together a quick, creative breakfast for Valentine’s Day! Definitely beats regular old pancakes 🙂

You’ll need:

Your favorite pancake mix

Red food dye

Heart shaped cookie cutter(s)

You can find cookie cutters in baking shops, grocery stores, craft stores, etc. Or, you can probably find a way to make your own using tin foil with a quick google search!

1. Mix your pancake batter. Add half into a separate bowl so you can mix in the food dye to make it a beautiful red color!

2. Make the pancakes.  A few red, a few white. Be careful not to make them beautiful and toasty the way you would normally make them. They won’t be as pretty if they have the brown rings. Make them as cleanly as possible! (Check out the difference in the video)

3. Place on a cutting board, cut out heart shapes and switch the colors. Serve with chocolate syrup or maple syrup and fresh strawberries! Mmm!

Happy Valentine’s Day!

Enjoy 🙂
Stephanie

Crispy Chicken Thighs with Veggies

Another one pan meal! I know how much you guys with your busy lives appreciate these 🙂 This is very simple to make and absolutely delicious. The chicken gets SO crispy and the roasted vegetables have an incredible flavor.

4 chicken thighs
2 small sweet potatoes
1 green squash
1 small yellow onion
1 garlic head
1/2 cup chickpeas
1 tbls rosemary
1 tbls sage
2 tbls olive oil
salt
pepper

These ingredients will feed two people. If you have a larger crowd, double the recipe and cook all of the chicken on one tray, and all of the veggies on another!

Line a baking tray that has edges with tin foil and grease with olive oil. Use paper towels to pat dry the chicken thighs and place in the middle of the tray. You can also use chicken legs if you’d like!

Cut up the sweet potatoes, squash, onion and garlic and place on the tray around the chicken. Add the chickpeas.

In a small bowl, mix the fresh herbs and olive oil. Using a brush or your fingers, lightly coat the vegetables first, then add the rest to the chicken. Sprinkle with salt and pepper. Don’t be liberal. It’s not good for you, and it’s easier to ADD salt later, rather than take it away 🙂

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Cook at 375 degrees for 1 hour and 20 minutes. When the timer rings, broil for 5 minutes to get that crispiness factor!

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BOOM! Done.

Enjoy!

Stephanie

Stuffed Shells with Ricotta and Spinach

I think stuffed shells deserve more credit. They are so easy to make and absolutely delicious! As soon as I tried one after making it the first time, I immediately said, “wow, this is special.” They really are! Easy and absolutely delicious. The spinach and ricotta filling is just divine. Enjoy!

1 tbls olive oil

14 shells

4 oz raw spinach

1 egg

½ cup shredded mozzarella cheese

8 oz ricotta cheese

½ tsp salt

½ tsp pepper

20 oz tomato sauce

Fresh basil (optional)

Grated parmesan cheese (optional)

Hardly any preparation. The majority of the time it took was the fact that it had to cook 40 minutes. These ingredients will make 14 shells, which is more than enough for two people. If you’re serving more, just double the recipe!

1. Boil water for the pasta shells. Cook until al dente, about 10 minutes. Do not cook all the way, because the will continue to cook in the oven!

2. In the meantime, sauté the spinach. Once it has wilted, place in a colander and press out any excess liquid. Spinach is a very watery vegetable!

3. In a small bowl, beat the egg. Add the mozzarella, ricotta, spinach, salt and pepper. Mix until well combined.

4. Place about half of the sauce at the bottom of a small, shallow baking dish.

5. By now, the pasta should be ready. Drain the water and get ready for the fun part of stuffing the shells!

6. Stuff the shells with the mixture. Place in the baking dish. Add some more sauce and mozzarella to the top. Cover with tin foil and cook at 350 degrees for 30 minutes. Then, uncover and cook another 10 minutes.

7. Place on a serving plate and add fresh basil, cracked black pepper and parmesan cheese.

Great for Valentine’s Day!!

Send some pictures!! Enjoy.

Stephanie