Double Chocolate Flourless Blender Mini Muffins

Did someone say chocolate?!?  Do your ears perk when you hear chocolate??  These babies are for you!  Suuuuper easy to make, and a healthier way to satisfy that chocolate craving!

Double Chocolate Flourless Blender Mini Muffins

Recipe by: Ashlee at Making Health Tangible

1 ¾ Cup oats

1 ½ tsp baking powder

1 ½ tsp baking soda

¾ Cup cocoa powder

3 eggs

1 tsp vanilla

½ Cup unsweetened applesauce

½ Cup plain greek yogurt

½ Cup honey

1 ½ tbsp white vinegar

½ Cup chocolate chips

Place oats in blender and pulse until powdered.  Add dry ingredients and pulse until mixed throughout.  Add the rest of the ingredients omitting chocolate chips and pulse until even consistency.

Place in mini muffin liners and sprinkle each mini muffin with a few chocolate chips

Bake 350 for 11-15 min

chocolate muffins

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Healthier Chicken Fried Rice

Healthy Chicken Fried Rice

Some may say that I am breaking some unspoken rule that fried rice should always be made with white rice and that it should be “unhealthy”… but one of my favorite things to do is make healthier versions of food…  so here it is!  This version is healthier, and still absolutely delicious!

 

Healthier Chicken Fried Rice

2 cups brown rice

4 cups water

Use rice cooker or follow directions on package to make rice.  I like to cook the rice ahead of time because when making fried rice, it is actually better to work with cold rice since it is less sticky.  So make your rice even a day or 2 ahead of time or in the morning, and pop in the fridge to cool.

 

Place 2 tbsp coconut oil in a large heated pan (use a BIG pan here because you will be adding a lot in it) then add the following over medium heat:

¼ thinly sliced red onion

½ head thinly sliced cabbage

1 cup shredded/diced carrots

½ tbsp minced garlic

Sauté until cabbage, carrots, and onion are softened (about 10 minutes)

 

Whisk up 3 eggs in a bowl.

Spray a separate fry pan with coconut oil or cooking oil of your choice and cook eggs just like you would for scrambled eggs.  Scramble up those eggs without any seasoning.  Once they are cooked throughout, let cool for a minute and use your spatula to cut into smaller bite size pieces

 

Once cabbage, carrots, and onion are softened, add to pan:

Cooked scrambled eggs

1 chicken breast grilled and diced

Cooked (cooled) rice

Mix thoroughly heating the rice.

 

Put the following seasonings in a separate bowl and mix together.  Sprinkle over mixture while stirring until mixed throughout.

½ tbsp dried minced onion

½ tsp garlic powder

¾ tsp pepper

¼ tsp celery salt

 

Then add 4 tbsp soy sauce and mix throughout.

Once rice is heated up and seasoning is thoroughly mixed, serve!

 

Option: You can eliminate the chicken and use this as a side. We love it so much, it is a whole meal for us.

This is also a really good cold dish!  Another easy good healthy lunch option.

 

 Chicken Fried Rice

 

 

 

 

 

 

Healthier Chicken Fried Rice

Recipe by: Ashlee at Making Health Tangible

 

2 cups brown rice

4 cups water to cook rice

2 tbsp coconut oil

¼ thinly sliced red onion

½ head thinly sliced cabbage

1 cup shredded/diced carrots

½ tbsp minced garlic

Cooking spray or a little more coconut oil

3 eggs

1 chicken breast grilled and diced

 

Seasonings:

½ tbsp dried minced onion

½ tsp garlic powder

¾ tsp pepper

¼ tsp celery salt

4 tbsp soy sauce

 

Use rice cooker or follow directions on package to make rice.  I like to cook the rice ahead of time because when making fried rice, it is actually better to work with cold rice — it is less sticky.  So make your rice even a day or 2 ahead of time or in the morning, and pop in the fridge to cool.

Put coconut oil in a large heated pan (use a BIG pan here because you will be adding a lot in it) then add the red onion, cabbage, carrots, and garlic over medium heat.  Sauté until cabbage, carrots, and onion are softened (about 10 minutes)

Whisk up 3 eggs in a bowl.  Spray a separate fry pan with coconut oil or cooking oil of your choice and pour whisked eggs into heated pan.  Scramble up those eggs.  Once they are cooked throughout, use spatula to cut into smaller bite size pieces.

Once cabbage, carrots, and onion are softened, add cooked chicken, cooked rice, and cooked scrambled eggs to pan. Mix thoroughly heating the rice.

Mix the seasonings in a separate bowl and sprinkle over mixture while stirring until mixed throughout.

Then add soy sauce mixing throughout.

Once rice is heated up and seasoning is thoroughly mixed, serve!

Quinoa Brownies

Want more protein in your diet? Want more quinoa in your diet?? Want more chocolate in your diet??? Yes to all of those for me! This recipe gives you all of that!

Quinoa brownies!
Quinoa brownies
Yes, I’m serious! I have been adding quinoa to all kind of things recently to try to increase protein and get the health benefits of this amazing grain! These brownies are not your store bought tasting brownies…. They are more dense but just the right amount of chocolate and sweetness! My kids gobble them up (if the kids like them then obviously they are good right?) and I get to satisfy my sweet tooth!

 

Quinoa Brownies

¾ c. cooked quinoa (cooked ahead with plain water)

¼ c. cocoa powder

¼ c. pure maple syrup

¼ c. almond butter

1 egg

8 tsp. unsweetened applesauce

1/8 c. coconut oil

¼ c. unsweetened chocolate or chocolate chips (I use 2 blocks of Ghirardelli unsweetened chocolate)

1 tsp. vanilla

¼ tsp. sea salt

Blend all of this together in a blender until smooth

Line 4×6 bread loaf pan with foil and spray with cooking oil

Pour batter into lined pan and cook at 350 for about 35 min until toothpick comes out clean

Let pan cool and then pull brownies out by pulling the foil out.

Once cool, slice and eat

Store in airtight container in fridge

Quinoa brownie

Chicken teriyaki bowl with quinoa (with homemade teriyaki sauce)

DSC_0063My husband really likes chicken teriyaki bowls.  He probably would happily eat a bowl of chicken, rice, and teriyaki sauce everyday of his life if I didn’t need so much variety.  I wanted to make him his chicken teriyaki bowl, but I am working on getting more protein in my diet lately, so I replaced the rice with quinoa.

Quinoa has some growing popularity lately.  The stuff is high in protein and fiber and you can pretty much use it as a replacement for rice in any recipe.  Don’t be intimidated by it.  You can get it at any grocery store in the rice isle and cook in the rice cooker just like rice.

For this recipe, use the ratio of water to quinoa on the back of the package replacing water with coconut milk (usually 1 cup quinoa to 2 cups coconut milk). The coconut milk makes the quinoa sweeter with a light coconut taste I think is perfect for a chicken teriyaki bowl.  Put ingredients in a rice cooker and start it up just as you would with rice.

Grill up some chicken and season with salt and pepper.

Grill up or steam whatever veggies you like. I used steamed zucchini and yellow squash here but broccoli, cabbage, and carrots would be good too!

Like I said, my husband really likes teriyaki bowls, so he is kind of picky with the sauce.  I have yet to find a yummy teriyaki sauce that you can buy from the store, so that leaves me making my own (please share if you have a go-to yummy teriyaki sauce!)  This homemade teriyaki sauce recipe passes his inspection and is great because all of the ingredients are usually on hand.

 

Teriyaki Sauce

Recipe adapted from Our Best Bites

½ C. soy sauce

½ C. honey

¼ C. cider vinegar

1 clove garlic

½ tsp. ground ginger

¼ tsp. black pepper

1 tbsp. cold water

1 tbsp. corn starch

Mix soy sauce, honey, cider vinegar, garlic, ginger, and pepper in a sauce pan and bring to boil.  While heating, mix cold water and corn starch in a small cup.  Once pan mixture is boiling, pour mixed corn starch and water in pan and bring to boil mixing continuously until thickened.  Remove from heat and serve.  If you have leftovers, place in airtight container for up to 2 weeks.

teriyaki sauce

 

 

 

 

 

 

 

 

 

Alright so once you have your quinoa, chicken, veggies and sauce ready… you know what to do.  Place desired amount of quinoa in a bowl, top with cooked veggies, grilled chicken, and then drizzle teriyaki sauce on top!

Enjoy!

 

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Chicken Teriyaki Bowl with Quinoa

Recipe by Ashlee at Making Health Tangible

Makes ~ 2-3 servings

1 c. quinoa

2 c. coconut milk

2 grilled chicken breasts seasoned with salt and pepper

Desired amount of vegetables (1 zucchini and 1 yellow squash is pictured) chopped and steamed until softened

Teriyaki sauce (Homemade recipe above)

Place quinoa and coconut milk in rice cooker and start just like you would rice

Grill your chicken breast and season with salt and pepper

Steam your veggies

Make your teriyaki sauce

Once everything is cooked, place quinoa in a bowl and top with cooked veggies, chicken, and then drizzle with teriyaki sauce.  Serve and eat!

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Pina Colada smoothie

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What’s more refreshing in the summer heat than a pina colada?  It’s pretty dang hot here in Las Vegas in the summer which leads me to crave refreshing tropical drinks like pineapple-coconut goodness!

Here’s a recipe for a pina colada (virgin) that is refreshing and healthy! Win!

 

 

1 cup frozen pineapple

½ cup unsweetened coconut milk

½ tsp. coconut extract

Blend up and enjoy!

 

Sweet potato rounds

IMG_9075

Oh sweet potatoes.  For a long time, I  never ate them.  Then I re-discovered them and they are back in my life.  I have been experimenting with ways to prepare them and this is one of my favorites right now!  These rounds are so versatile and you can top in so many different ways.

When you are choosing your sweet potato for this recipe, the fatter the better!  The wider the potato is, the more you will be able to fit on each round.  You can definitely use a skinnier one, they will just be smaller rounds.

IMG_9069a

 

Wash and scrub your sweet potato

Cut your potato into ½ in rounds.  You will get smaller sized ones from the front and back that are great for dipping, or mini rounds for kids.

Place them on a baking sheet lined with parchment paper.

You can put some olive oil or melted coconut oil on each if you want… then sprinkle with a bit of salt.

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Bake at 415 degrees for 25 – 35 min until browned flipping each round half way through.

 

So now for toppings.  You can get creative with what you like for toppings.  Just stick with something “sticky” first and then you can top with something not sticky.   Here are some examples:

–        Guacamole

–        Mashed banana and cinnamon or almonds

–        Mashed avocado and chicken, beef, ground turkey, or quinoa

This is one of my favorites right now.  Mashed avocado mixed with garlic salt spread on each round and topped with cooked ground turkey and onion seasoned with italian seasoning, garlic salt, and pepper.

Comment if you try this and what toppings you like!

Chicken broth in the crock pot

Do you ever get the grocery store rotisserie chicken?  When you are running all day and haven’t even thought about dinner, or you have spent all day cleaning and want to cry with the thought of dirtying your kitchen to make dinner, those things are kind of a lifesaver.

When all the meat is gone.. what do you do with the carcass??  Do you just throw it away?  That is what I used to do…. But now I use it to make chicken broth… and you should too!

Yes… I said make chicken broth…

I used to roll my eyes, or think yah right, or just blow off the idea of making chicken broth, but just hear me out.  You already have the ingredients and it’s almost no work.  Why not!?  You will save a bit of money and it’s kind of cool knowing you made your own chicken broth and being oober resourceful!

 

Pull off any skin or meat from the carcass.

Throw that whole carcass into the crock pot just the way it is.

Seriously!

Look in your fridge to see if you have any of the following:

 

Ideal:

2 chopped carrots, 1 chopped onion, 2 chopped celery stalks, 1 chopped cabbage, 1 minced garlic clove

Other things you can add if you have it:

2 bay leafs,small handful fresh thyme, small handful fresh parsley, 1/2 tsp. peppercorn

 

Use whatever you have **whisper: if you don’t have any of it, still make your broth!  Or if you just neeeeed to have something specific in there, put the carcass in a baggie and place in fridge until you have all of the ingredients your heart desires to make your broth**

Chop up what you have, and pop in the crock pot with the carcass

Fill crock pot with water to cover everything about an inch (some stuff will float like pictured below)

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Put lid on and turn onto low.

 

Now go live your life…

 

12-18 hours later, strain broth into bowl using cheesecloth or a flour towel to get all those tiny particles out.  I have purchased cheesecloth from health food stores, the dollar store, and even Home Depot (in the paint isle).  You could also use a flour towel as long as the towel is porous enough that it will act as a strainer and liquid will be able to sift out

Taste and you can add some salt to taste now if you’d like…

Put in airtight container

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You can also portion into 1 cup worth baggies or containers and freeze for easy measuring when you are ready to use.  Make sure to label and date.

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You can refrigerate and use within 5 days.

You can freeze and use within 6 months.

Now look at you thinking about being all resourceful, saving money, and making chicken broth! 😉