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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Chocolate Zucchini Bread

Chocolate zucchini bread

I woke up the other day seriously wanting some chocolate zucchini bread.  Who wakes up craving chocolate zucchini bread?  This girl 🙂  I think I must have seen a picture of zucchini bread on Instagram or something and my subconscious was stewing on it which evolved into CHOCOLATE zucchini bread.

I really like to make healthier versions of food, so I was determined to make a yummy healthy version.  I actually made a whole batch of a not-so-yummy version that ended up straight in the trash but… this version turned out just as I had imagined! Made me a happy girl!

Chocolate Zucchini Bread

Recipe by Ashlee at Making Health Tangible

1 ½ cup whole wheat pastry flour

¼ cup cocoa powder

1 tsp baking soda

½ tsp salt

2 tbsp coconut oil

½ cup honey

1 egg

1 tsp vanilla

1 cup unsweetened applesauce

1 medium finely shredded zucchini

½ cup chocolate chips (optional)

Mix dry ingredients in a bowl

Mix wet ingredients in separate bowl less the zucchini and chocolate chips

Fold wet ingredients into dry ingredients until mixed throughout without over mixing.

Then fold in Zucchini, and chocolate chips

Place in greased 9x5in bread pan and bake at 350 for 30-40 min until toothpick comes out clean

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!

Pumpkin Paleo Pancakes with Almond Butter, Banana, and Honey

These are just toooo good to not share.

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The base of these pancakes is egg and pumpkin.  There is no flour in them.  Before you venture on thinking you can not cheat on your flour-filled pancakes… believe me when I tell you they are worth a try.  I love them, my kids love them, they are guilt free, and they are made from eggs without tasting like eggs!  That is kind of a win when you aren’t feeling like eating eggs one morning, but want the health benefits from them.

You can also substitute the pumpkin with banana, but we love the pumpkin in our house (even if it is spring!)

This recipe makes enough for 1 person.  Maybe a second person if you are loading with toppings.  I usually double this recipe for me and my 2 young kids and it’s the perfect amount.

 

Here’s the ingredients for your pancakes:

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Whisk your eggs in a bowl, then whisk in pumpkin, vanilla, cinnamon, baking soda, and honey.

**if you are planning to top with honey/bananas, fruit, etc… you may not need the honey in them too… it makes them just the right sweetness if you’re eating them plain or topping with some nut butter

Mix batter until the consistency is even

Use coconut oil to fry these babies up.

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Melt coconut oil in a pan.  Use a ¼ C. measuring cup to measure out each pancake.  Wait until a few bubbles appear and flip them to cook the other side.

 

Okay… so now is the fun part!  The toppings!

You can top with whatever you are feeling…   Buuuuttt… this topping is amaaaaaaazing!

You’ll use:

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Put your desired amount of almond butter (could use peanut butter here too) in the microwave in increments of 10 seconds until it is softened.  Smear that on each pancake!

Then slice your banana and top

Then drizzle honey on there!

Umm…. Can we say A-maz-ING!

 

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Pumpkin Paleo Pancakes with Almond Butter, Banana, and Honey

2 eggs

1/4 C. canned pumpkin (Can sub 1/2 a mashed banana here is you want)

1/2 tsp. vanilla extract

1 tsp. cinnamon

1/8 tsp. baking soda (I do a “pinch” of baking soda)

1 tsp. honey (optional)

Whisk your eggs in a bowl, then whisk in pumpkin, vanilla, cinnamon, baking soda, and honey.  Mix until the consistency is even.  Once you have an even consistency, melt coconut oil in a pan.  Use a ¼ C. measuring cup to measure out each pancake and fry.  Wait until a few bubbles appear and flip them to cook the other side.

Topping:

1 tbsp almond butter melt in microwave in increments of 10 seconds until softened. Spread on each pancake ( can sub peanut butter here if you wish)

½ sliced banana strategically placed 😉

1 tbsp honey drizzled over it all

Other topping options: plain, cinnamon, honey, almond butter, peanut butter, maple syrup, banana, strawberries, blueberries, or any fruit.

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