Apple Pie Greek Yogourt
This is perfect for those days when you are craving a treat but want to keep things healthy!
🥄 1 cup plain Greek yogourt
🥄 5 drops maple-flavoured liquid Stevia
🥄 ½ tsp apple pie spice blend
🥄 ½ apple, cut into small dice
🥄 1 tbsp chopped walnuts
Mix the Greek yogourt with the Stevia and the apple pie spices. Top the yogourt with the chipped apple and walnuts. Enjoy right away. (Don’t let the apple get brown.)
One more time here…making do with what I’ve got! Fortunately, we’ve got lots of salmon in the freezer!
This easy salmon quinoa bowl is freezer friendly, and tastes great. I’ve been enjoying this for my lunch this week with a squirt of salmon on top.
Per serving:
🥄 1 portion salmon, cooked as you like. I did mine in the sous vide, but you could also bake it
🥄 1 portion quinoa, cooked per package directions
🥄 shredded & pan fried Brussels sprouts
🥄 diced butternut squash cooked in the air fryer.
I shredded my Brussels sprouts in my food processor to make things easy and fast. A quick stir to get the sprouts wilted and we were off
Check out my butternut squash peeling & chopping video of this veggie intimidates you!
In the event that you’re craving the delicious things right now, try this tasty crepe
To make the crepe:
🥄 1 scoop vanilla protein powder
🥄 1/2c egg whites
Mix well (use an immersion blender if you have one) and pan fry in a large pan.
Separately thinly slice a Granny Smith Apple and sautee in butter. Fill the crepe with the apple and drizzle with a bit of caramel sauce.
Comfort food doesn’t have to be junk food.
Stay safe my friends. 💗
Alpaca spoon! 🦙 🥄😂
Throw this easy breakfast bowl together in 3 minutes or less.
1 cup Greek yogourt, 1 tablespoon of shredded coconut, and 1/2 cup of raspberries. Stir and enjoy!
I scream, you scream…but wait…this is a 100% guilt free version! 🍦
Do you have an ice cream maker hanging out in your basement? If you do, whip this up, literally! 😂
Chill your ice cream bowl per manufacturer’s directions. Put 2 cups of Greek yogourt in a bowl, add the seeds from one scraped vanilla bean pod, some stevia-based liquid sweetener, and about 1/2 of almond milk to thin the yogourt a little bit. Add the yogourt to the ice cream maker and run the machine, again per manufacturer’s instructions.
Enjoy right away as a soft-serve consistency, or chill for about an hour longer in the freezer for a more traditional consistency. 😋
If you’re making this ahead of time, allow the frozen yogourt to soften in the fridge for about 2 hours before serving.
This also tastes great with fresh berries stirred in!
Cheesecake for breakfast? Heck, yes! I am totally loving everything about this right now. It’s sooo delicious!
Healthy Deconstructed Raspberry Cheesecake
1 cup quick oats
3 tbsp butter
3 tbsp brown-sugar stevia
2 c Skyr
1 c light ricotta
1 c frozen raspberries
First make the topping: In a mixing bowl, combine the oats and stevia, then cut in the butter using two forks, until all the butter is broken up into small pieces – no larger than the size of a lentil. Pack this mixture into the bottom of a non-stick pan, and bake for 20 minutes at 350. Remove from oven, crumble the mixture and set aside.
Mix together the Skyr and ricotta.
Heat the berries gently on the stove top or microwave, and mash throughly.
Divide the Skyr/ricotta mixture into 4 portions. Top each portion with 1/4 of the the crumbled oat topping and then 1/4 of the mashed berries. Enjoy as is, or add a drizzle of maple syrup for some added sweetness.
🍂 Pumpkin Baked Oatmeal Cups 🍂
I’ve been pumpkin spicing for a while, but this week it’s so legit! Thanksgiving is on Sunday and these pumpkin baked oatmeal cups remind me of my mom’s pumpkin pie so much! Like way more than oatmeal should…😂
To make 12 oatmeal cups mix well in a large bowl:
🥄 1 1/3c rolled oats
🥄 2/3 c pure pumpkin purée
🥄 1/2 c stevia based brown sugar sweetener
🥄 3 eggs
🥄 1/2 c almond milk
🥄 2 tsp pumpkin pie spice
🥄 1/4 c chopped walnuts
Divide evenly into a muffin tray (I love to use parchment paper or silicone liners) and bake at 350F for 35 minutes.
🎃 Pumpkin Spice Muffins 🎃
Thanksgiving is finally here! All the pumpkin things are happening this week! A few days ago I did pumpkin spice baked oatmeal. But if you’re looking for a traditional muffin, try these. I can’t get enough right now!
🥄 2 c oats, ground (use your food processor to process rolled oats as finely as possible)
🥄 2 tsp baking soda
🥄 2 tsp baking powder
🥄 2 tsp pumpkin pie spice
🥄 1 tsp ground ginger, optional
🥄 1 c brown sugar zero-cal sugar replacement
🥄 4 large eggs
🥄 1 c pumpkin purée
🥄 2 tsp vanilla
Mix all dry ingredients in one bowl.
Mix wet ingredients in another.
Mix wet ingredients into dry. If mixture looks too dry, add a little more pumpkin purée. You’re going for a thick consistency, but the mixture should not look dry.
Scoop into 12 muffin cups. Bake for 25 min at 350, or until a toothpick inserted into the centre of a muffin comes out clean.
Drizzle: Add 1 tbsp almond milk to 1/3 c zero-cal icing sugar replacer (I like @swervesweetie). Stir thoroughly and adjust the milk quantity to get the consistency you like. Drizzle over fully cooled muffins.
Sometimes all you need is a good book, a cup of tea and a chocolate muffin right? Especially when you’re settling in for a Sunday read. These muffins are super chocolatey, but not too sweet. The zucchini totally disappears into these muffins but helps to keep them lovely and moist.
To make 15 mini muffins:
🥄 1/2 c rolled oats, ground into flour by running through your food processor
🥄 3 tbsp cocoa powder
🥄 a pinch of salt
🥄 1 tsp baking soda
🥄 1 tsp baking powder
🥄 2 tbsp granulated @swervesweetie
🥄 2 eggs
🥄 1/2 c grated and squeezed zucchini (about 1 medium)
🥄 2 tbsp mini chocolate chips
Mix all ingredients together. Divide into a mini muffin tray (I sprayed mine with non-stick spray first) and bake at 350F for 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Eat the cookies today, friends 🍪 Christmas comes but once a year.
All the best to you and yours for the holidays!