Perfect Almost-Hard Boiled Eggs

I’ve been pretty judgmental of hard boiled eggs throughout most of my life. They smell weird, look weird, and the whites have a super weird texture. People have always told me how delicious they are, but I have always turned my nose like an egg-snob and said no way to hard boiled eggs.

At 27 years old, I finally had my first hard boiled egg. It was delicious, just like everyone has always told me. See, I was doing my first Whole30 and had started to become hangry. Compliant snacks or easy meals can be few and far between on a round of Whole 30, and I had seen so many people incorporating hard boiled eggs into their Whole30 plan. It looked like they were really helping my fellow Whole30-ers out. So, I gave it a shot and damn if I didn’t love them!

I still find hard boiled eggs that are cooked completely through to be gross. The yolks are too dry and the whites too rubbery. However, almost-hard boiled eggs are the bomb. The whites are not rubbery and the yolks have a smooth, creamy texture. They are great served whole and plain, but adding a couple of spices to them completely elevates their awesome-ness. Salt, pepper, cayenne, and Trader Joe’s Everything but the Bagel seasoning do just the trick.

Perfect Almost-Hard Boiled Eggs

Perfect Almost-Hard Boiled Eggs

Perfect Almost-Hard Boiled Eggs

The most scrumptious hard boiled eggs in town!

  • 6 eggs
  • water
  • Everything But The Bagel seasoning
  • cayenne pepper
  • Salt
  • Pepper
  • Ice
  1. Bring a medium saucepan filled with water (enough to completely submerge the eggs) to a boil.

  2. Once boiling, gently add the eggs to the water. 

  3. Reduce heat to medium to medium-high, and boil for 11 minutes, uncovered. 

  4. After 11 minutes, submerge the cooked eggs in an ice bath. Allow the eggs to chill for 1-2 minutes then peel. 

  5. Allow the eggs to cool or chill before serving, and top with salt, pepper, cayenne, and Everything But The Bagel seasoning. 

FULLBELLYWHOLEHEART

**I am an Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Super Crunch Chicken Salad

Who doesn’t love chicken salad? It’s delicious, versatile and so, so easy to make. If you’re doing a Whole30 or are trying to eat a healthier diet, chicken salad can be a great addition to your weekly lunch menu. When using a healthy brand of mayo, chicken salad is an excellent source of protein and healthy fats. Serve it over some mixed greens, in a collard greens wrap, in a bell pepper… the options are endless!

So what’s a “healthy brand” of mayo? Good question. Not all mayo recipes are created equally. The average store bought mayo that you’ve been purchasing your whole life probably is not one of the “healthy brands” of mayo; it’s likely to have a lot of weird additives, vegetable oil, and added sugar. All no-no’s if you’re on a Whole30 or are just trying to consume a healthier diet. My favorite brand of Whole30 compliant mayo is Primal Kitchen. They have a great regular mayo, and even better, chipotle lime mayo. If I’m not on Whole30, I usually buy the brand Sir Kensington’s. It does have added sugar, but all of the ingredients listed are whole and free of additives – it’s also cheaper than Primal Kitchens.

Super Crunch Chicken Salad

This recipe is really great on Whole30 (and in general) because it is crunchy! One thing that truly frustrated my on my round of Whole30 was the lack of the crispy, crunchy foods available to me (like chips and fried food). This chicken salad recipe by no means fills the void of fried onion rings, but it does have a fun texture to mix things up. If you’re in the market for another chicken salad recipe, check out Cranberry Nut Chicken Salad.

Super Crunch Chicken Salad

A simple Whole30 compliant chicken salad.

  • 2-3 chicken breasts (chopped or shredded)
  • 1 cup carrots (diced)
  • 1 cup celery (diced)
  • 1 cup almonds (chopped)
  • 1-2 cups mayonnaise (compliant)
  • 1 wedge lemon juice
  • salt/pepper (to taste)
  1. Chop/shred/dice carrots, celery, almonds, and cooked chicken. Transfer ingredients to a medium-large bowl.
  2. Add the remaining ingredients into the bowl and mix well to combine. Use desired amount of mayonnaise.
  3. Cover bowl and refrigerate for at least 1 hour before serving.
  • For a Whole30 compliant meal, serve over mixed greens or spinach with a side of fruit!
  • For a non-whole30 but still healthy meal, serve as a sandwich or wrap.
  • Check out Cranberry Nut Chicken Salad

FULLBELLYWHOLEHEART

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Jalapeño Cheddar Summer Squash Bread

The summer squash season is upon us! Soon, backyard and community gardens will be overflowing with yellow squash and zucchini. One of my favorite ways to use up surplus summer squash is to add it into breads and muffins; they add a nutritious kick to both savory and sweet recipes. The most common recipes I’ve seen on Pinterest for zucchini or squash breads are usually on the sweeter side, often with added chocolate chips or bananas. Don’t get me wrong, those recipes are totally delicious, but one day I was hankering for something on the savory side and that’s how this recipe was born. Jalapeño Cheddar Summer Squash Bread is simple, delicious, and nutritious!

Jalapeño Cheddar Summer Squash Loaf

Jalapeño Cheddar Summer Squash Loaf

Bread is something that I do not eat a lot of these days. I’ve found that it doesn’t make me feel all that great, so I’m trying to avoid it. I’ve dabbled with gluten-free bread recipes, and while the idea is dazzling, each attempt has failed. They usually turn out mushy on the inside and burnt on the outside. I just can’t get it right! So, this recipe is not gluten free – it calls for just regular old flour. I don’t feel too guilty about it though, because it’s jam packed with summer squash, uses almond milk instead of whole milk, and has no added sugar!

What you’ll need:

 

Jalapeño Cheddar Summer Squash Loaf

Jalapeño Cheddar Summer Squash Bread

A veggie-packed quick bread with a kick. 

  • 3  cups  all-purpose flour
  • 4  teaspoon  baking powder
  • 1  teaspoon  salt
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  garlic powder
  • 1  cup  summer squash (shredded)
  • 3/4  cup  cheddar cheese (shredded)
  • 2  large eggs
  • 1  cup  milk of choice (unsweeted almond milk)
  • 1 1/2 jalapeño (diced)

Garnishes

  • 1/2 jalapeño (sliced)
  • 2 cherry tomatoes (sliced)
  • 1/4 cup cheddar cheese (shredded)
  1. Preheat oven to 350 degrees. Grease a regular size loaf pan (9×5 inch) or 4 small loaf pans.
  2. Use a box grater to shred the summer squash. Place the shredded squash in a fine mesh colander, a nut milk bag, or a cheese cloth, and use your hands to squeeze out the excess moisture. 

  3. In a large bowl add the flour, baking powder, salt, baking soda and garlic powder. Whisk to combine. Add the zucchini, jalapeños, and cheddar cheese; stir together.

  4. In separate small bowl, combine the wet ingredients: eggs and (almond) milk. 

  5. Pour the wet ingredients into the dry ingredients in the large bowl. Gently stir together until moistened.

  6. Spoon into a greased loaf pans, add garnishes, and bake.

  7. One large loaf should take about 50 minutes or until a toothpick inserted comes out clean.
  • Batter will be quite thick. 
  • Yellow squash and zucchini can be used interchangeably. 

 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Perfect Home Fries (whole30 compliant)

Who doesn’t love home fries that are crispy on the outside and soft on the inside? It’s simply the best, most comforting addition to a weekend breakfast plate. For the longest time I only got to enjoy these crispy little delights at mom and pop diners, but now, now I’ve figured out how to make them at home! Even with all of the craziness that has come with the transition from 9-5 life to becoming a full-time RV gypsy, I’ve still found the time to make these delicious home fries every chance I get! If you don’t know what I’m talking about, check out my post: I Quit My Job For An Adventure Of A Lifetime.

What’s even better is that I’ve found a way to make them without deep-frying them. That’s right! A healthier twist on a guilty pleasure. This recipe is simple, and it is my absolute favorite weekend treat – just look at my instagram, I make them all the time! My boyfriend gives them the stamp of approval, too. Apparently before this recipe, all of my potatoes tasted like “dinner potatoes” and not “breakfast potatoes.” I’ve found they are best with russet potatoes, but red-skinned potatoes work well too – perhaps that’s what makes them fall into the breakfast category? I don’t know, boys are weird.

Perfect Home Fries

Just look at those potatoes. Don’t they look so delicious and real, almost as if you could reach into your computer and grab them? Too bad, you can’t. You’ll have to make some yourself. Luckily, they’re super easy to make and only require a deep dish non-stick skillet and 5 ingredients: potatoes, water, oil, salt, and pepper. These simple ingredients also make this recipe Whole30 compliant. They are 100% real food and are not deep-fried. You can serve them along side eggs, meat and veggies, and/or slather them in some compliant sauces like chipotle lime mayo, or one of the many Tessemae’s dressings – like ranch! My skillet came in a jumbo-pack from target. All of the pans are non-stick and non-toxic, and come in a variety of shapes and sizes – I love them! You can shop them by clicking the image below.


Perfect Home Fries

Perfect Home Fries

Perfect Home Fries

  • 2 medium russet potatoes
  • 2 cups water ((approx.) )
  • 2 tbsp olive oil
  • salt + pepper (to taste)
  1. Pour approximately 2 cups water into a deep-dish skillet – enough to fill it up about half way. 

  2. Place skillet over medium-high heat.

  3. Chop potatoes into medium sized chunks and add to skillet. Make sure all of the potatoes are submerged in the water. Add more water if needed.

  4. Place lid on the skillet and bring the water to a boil and cook potatoes for 2-3 minutes. 

  5. Drain water from skillet and return the potatoes back to the heat. 

  6. Immediately add olive oil, salt, and pepper, and toss or stir to coat the potatoes. 

  7. Place lid back on the skillet. Remove lid and stir the potatoes every 2 or 3 minutes, to allow the edges to brown. Keep an eye out for burning. 

  8. Continue to cook and stir until all edges of the potatoes have browned and crisped. Once browned, remove from heat and serve!

  • Do not load up your skillet with extra potatoes to make a bigger batch unless you have a bigger skillet. Too many potatoes in the pot will leave you with mushy, not crispy, potatoes. 

FULLBELLYWHOLEHEART

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

5 Staples That Got Me Through My Whole30

Melissa Hartwig (the mastermind behind the Whole30 lifestyle) states in the Whole30 resources that many things in life are hard, and that of those many things, Whole30 is not hard. Sure, the loss of loved ones, disease, losing a job, etc. are all hard things we may face in life. But I’m here to tell you: Whole30 is hard too. I’m not saying it’s up in the ranks with the most difficult things in life, but it is most certainly challenging.

Though many of my recipes have been inspired by Whole30 and Paleo lifestyles for quite some time, I have only recently completed my first Whole30. It was difficult, and often times annoying, but I did indeed see some amazing changes in my body and have learned some great lessons about myself. In this blog post, I’m sharing some of the simple staples that I had available or prepared at all times. These staples = life for me on my Whole30, and I hope that they make your round of Whole30 that much easier, too. But first, for those of you who are knew to Whole30:

 

What the heck is a Whole30?

Whole30 is not a diet or weight-loss plan. Whole30 is essentially a dietary reset that challenges you to eliminate processed or altered foods and only consume whole foods for thirty days. The program has a ton of rules that I’m not going to include in this post. I will, however, point you in the direction of some resources if you’d like to learn more:

The Whole30 masterminds have quite a few books available for purchase (click the images above to shop on Amazon). These books are a GREAT resource for Whole30 rules, tips, and recipes. The Whole30 website also offers many free resources that are super helpful.

These resources are great! Although, many of the recipes they include here are on the complicated side. They are delicious, but do require several ingredients and often also require a lot of your time. During my Whole30, I found cooking breakfast, lunch, and dinner every day for 30 days to be exhausting and overwhelming. So along the way I started to implement some simple and easy staple recipes/ingredients into my routine.

 

Staple 1: FRITTATAS

Breakfast is one of my favorite meals of the day, but on Whole30, it’s tough to whip up a compliant breakfast when you’re in a hurry. My work-week breakfast staple quickly became frittatas. They are easy to make and one batch will last you several days. Simply store in the fridge until you need it, and the reheat at work (or home) when you’re ready to eat! Here are some of my favorite frittata recipes (pictured above, omit cheese if listed in recipe):

STAPLE 2: COCONUT MILK

Coffee is a Whole30 compliant beverage, but cream and sugar are not compliant add-ins. This is a big problem for some people, but I’m happy to say that I’ve found a life-long replacement for cream (I’ve never been a sugar in my coffee person) in my coffee: coconut milk. Not the boxed kind you find stored next to the almond milk in the refrigerator isle, though. I’m talking about full fat canned coconut milk. It is thick, creamy, slightly sweet and so so delicious in my coffee (frothed along with my collagen peptides of course).

Not only is it delicious, it’s a healthy fat that will help keep you full throughout the morning. Canned coconut milk is not created equally though, as some brands are not compliant due to extra additives. Pictures of some compliant brands are included below, click them to shop:

       

STAPLE 3: CHICKEN SALAD

Cranberry Nut Chicken Salad

Cranberry Nut Chicken Salad

Whole30 recommends eating leftovers from dinner for breakfast or lunch the next day. That advice is great in theory, but not so much in practice (for me at least). My boyfriend and I did Whole30 together, and by the time we each ate our fill of our meal, there was almost never any leftovers to save for later. Our giant dinners always nearly disappeared, as if by magic, no matter how much “extra” we thought we we had made.

My solution to the lack of leftovers issue was chicken salad! Make a big batch at the start of the week, and eat it on the days that you run out of leftovers. My favorite recipe is Cranberry Nut Chicken Salad. It does call for cranberries, though, so make sure you’re using berries that are compliant. If you can’t find compliant cranberries, try substituting grapes or diced apples, or switching to Super Crunch Chicken Salad instead.

STAPLE 4: SMOKED SALMON

Smoked salmon was an absolute live saver during my Whole30. It’s not only decadent, but it requires no cooking! A compliant protein (fish) that doesn’t need to be cooked! Hallelujah. A no-cook, no-prep meal is a real treat on Whole30. Add it to a salad for lunch or dinner, or serve it along side some eggs and an avocado for breakfast. A little squeeze of lemon and a shake of Everything But The Bagel seasoning is all it needs. Smoked salmon is in the same boat as coconut milk, though. You’ll definitely need to read your labels to make sure there isn’t any added sugar. The images below are examples of some compliant brands.

 

STAPLE 5: HARD BOILED EGGS

I had never had a hard boiled egg until doing the Whole30. I always thought they looked and smelled gross, so I never even though to try one. I’m not sure what encouraged me to start cooking them during my round of Whole30, but boy am I glad I did! They are delicious. During Whole30, I’d whip up nearly a dozen at a time, and save them to use in breakfasts and lunches, and as emergency snacks. The pictures above are examples of how I’d incorporate hard boiled eggs into simple and easy meals. A sprinkle of salt, pepper and Everything But The Bagel seasoning or cayenne pepper is my favorite topping. If you’re new to cooking boiled eggs, here’s how I do it: Perfect Almost-Hard Boiled Eggs.

YOU CAN DO IT!

A round of Whole30 is hard. You are forced to live without foods that are deeply engrained in your diet, but it is worth it. You will learn so much about yourself and your body. If there’s anything else I can help you with, please let me know in the comments below!

 

FULLBELLYWHOLEHEART

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

If you’re anything like me, this simple Mediterranean Lemon Pepper Dressing recipe will come in handy all. the. time. I almost always forget to check my fridge for salad dressing until AFTER I’ve made a salad. It’s a rookie mistake, but I never learn. Luckily, this simple recipe contains just 4 simple ingredients and can be put together in minutes. Phew! A total salad saver. Homemade salad dressings are also cheaper and way healthier than most store-bought options, which is great if you’re on a Whole30 or are just trying to eat healthier in general.

In the last week, I’ve used this dressing on a spinach salad, a cold green bean salad, and even on a beautiful filet of mahi-mahi! The possibilities with this are endless. All you need is olive oil or avocado oil, fresh lemon juice, Mediterranean salt, fresh cracked pepper, and a whisk or frother. Each image below is a link for the ingredient on Amazon. I highly recommend purchasing a frother. It’s the BEST tool EVER. I use it nearly every day in my morning coffee or matcha, and it’s handy for other tasks (like mixing salad dressing), too!

Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

The frother I mentioned above is my secret to making this a “creamy” dressing. The fast whisking motion of the frother slightly emulsifies the oil and lemon juice, giving it a think and frothy texture. Okay let’s learn how to make this dressing!

Mediterranean Lemon Pepper Dressing

A quick and healthy everyday dressing

  • 3/4 cup olive oil (extra virgin)
  • 1/4 cup lemon juice
  • 1 tsp Mediterranean pink salt
  • 1 tsp pepper
  1. ADD all ingredients into a jar.

  2. MIX ingredients together using frother, whisk, or blender.

  • Use this dressing on anything and everything! Your taste buds will thank you for this light and refreshing option. 
  • This dressing can be stored in the fridge for at least a week.
  • Separation is likely to occur. Simply shake the jar or use the frother to re-emulsify the dressing. 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Spicy Barbacoa Beef Frittata (whole30 compliant)

Barbacoa Beef Frittata

Spicy Barbacoa Beef Frittata

Does anyone really have time to cook before work? I sure don’t – I’m too busy pressing the snooze button. Since the snooze button and I are buds, I have absolutely no time in the morning to devote to cooking, and if I’m not prepared, I’m left with no choice and have to head to bagel town. Bagel town is forbidden, though, so how do I ensure a healthy breakfast while maintaining my friendship with the snooze button? Meal prep!

Meal prep is my ticket to consistent healthy eating during the week. By prepping ahead of time, I can ensure that I’ll be having healthy breakfasts and lunches at work. Frittatas have been my savior when it comes to breakfasts. They are so easy to prep and take no time at all to reheat for breakfast at work. Every Saturday and Tuesday I use what I have on hand to create a yummy and unique combination, which makes it hard to get bored (my work-week is Sun-Thurs, which is why I prep on Saturday). Some of my other favorite frittata recipes are:

Spicy Barbacoa Beef Frittata

Spicy Barbacoa Beef Frittata

This particular recipe calls for Spicy Slow Cooker Barbacoa Beef, a simple and tasty recipe I recently posted on the blog. That too, is super easy to whip up over the weekend for week-day prep. Throw some of it in this frittata, on some tacos, or eat it right off the fork. The veggies this recipe calls for includes: spinach, onion, tomato and sweet pepper. That’s only because those are the veggies I had on hand, and I thought they’d make a great combination! You can really use just about any veggies you want, though.

I’m always having to create recipes with the produce I have on hand, because I don’t actually shop at the store for my eggs, cheese, vegetables or fruit! Whaaaat? I actually get all of the aforementioned items delivered straight to my house through a weekly subscription box called Hungry Harvest. Not only is the food that they send me delicious, it’s food that was recovered from farmers and grocery stores before being thrown away. I’m talking perfectly delicious and fresh food that just might be a little wonky looking, oversized, or not the right shade of green.

*The link above is a referral, and if you click it and order, you will receive $5 off of your first Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest

Oh, and before I forget, this recipe is also Whole30 compliant, so long as you leave off the cheese! Large make-ahead meals like this are essential for Whole30 survival in my opinion.

Spicy Barbacoa Beef Frittata

Spice up your breakfast with this simple and delicious recipe.

  • 5 eggs
  • 2 sweet peppers (sliced)
  • 10 cherry tomatoes (sliced)
  • 1/2 medium onion (sliced)
  • 1/2 cup barbacoa beef (shredded)
  • salt and pepper
  • 2 tbsp olive oil
  • 1/4 cup cheddar cheese (optional) (shredded)
  1. Preheat oven to 350 degrees.

  2. Preheat an 8-inch cast iron skillet over medium heat.

  3. Reserve a small portion of pepper and tomato slices for a garnish.

  4. Sauté onions in oil until soft and fragrant, about 5 minutes. Add spinach, peppers, tomatoes, and beef to the pan with the onions. Season with salt and pepper. Cook 3-5 minutes.

  5. While the veggies and meat are cooking, whisk 5 eggs in a bowl and season with salt and pepper.

  6. Pour whisked eggs into the cast iron skillet with the meat and veggies. Place the reserved peppers and tomatoes decoratively across the top. Sprinkle with cheese if desired.

  7. Transfer the cast iron skillet to the middle rack of the oven and cook for 20-25 minutes, until the eggs are set.

  8. Remove from the oven and serve OR allow to cool, cut into fourths and store in the fridge.

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Spicy Slow Cooker Barbacoa Beef

Spicy Slow Cooker Barbacoa Beef

Spicy Slow Cooker Barbacoa Beef

Tacos, burritos, frittatas, breakfast hash, plain on a fork – these are just a few of the ways you can enjoy this delicious barbacoa beef. The best part? It takes about 2 minutes to prepare for the slow cooker and is cooked to perfection after a few hours. It’s also Whole30 compliant! For a delicious and satisfying Whole30 meal, throw this goodness in a lettuce leaf for a compliant taco or in a cheese-less frittata with veggies for breakfast.

This recipe is great for a variety of occasions. Cook it up on a Sunday afternoon to use in meals for the week ahead or use the whole batch to serve friends and family for taco night. Just last week I used this recipe to serve some friends on taco night, and this week I used it as meal prep for breakfast and lunch meat – I was able to stretch it into 7 meals!

Spicy Slow Cooker Barbacoa Beef

Spicy Slow Cooker Barbacoa Beef

Aren’t the pictures just so pretty? It tastes just as good as it looks, I promise. I really love how easy this recipe is to make. I use a dry rub of a combination of spices and some fresh garlic to coat each side of the meat and that’s it! As the meat cooks in the slow cooker it releases a bunch of delicious juices to cook in, so there’s no need to add any stock or water into the mix. Other than the meat, spices and garlic, the only other ingredient you’ll need is the juice of a fresh lime. So, are you ready to learn how to make it yet?! Okay, okay, I’ll tell you. Just keep scrolling!

Spicy Slow Cooker Barbacoa Beef

Spicy Slow Cooker Barbacoa Beef

 

Spicy Slow Cooker Barbacoa Beef

A super simple and delicious weekly staple for your family.

  • 2 lbs beef chuck roast
  • 1 tbsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp cinnamon
  • 2 cloves garlic (minced)
  • 1 lime (juiced)
  1. In a bowl, combine spices and minced garlic

  2. Rub spice mixture onto all sides of the meat

  3. Place meat in slow cooker and cook until tender, about 3 – 4 hours on high

  4. Once meat is tender, remove the meat from the juices

  5. Using a fork, shred the meat, and then return to the juice and add fresh lime juice

  • For a crispy and flavorful touch, lightly fry the shredded meat on the stove top before serving.
  • This recipe is spicy! Cut the cayenne in half if you can’t handle the heat.
  • Not sure what to use this meat in? Try making a Spicy Barbacoa Beef Frittata!

*I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Banana Berry Overnight Oats

Banana Berry Overnight Oats

Banana Berry Overnight Oats

Only recently have I discovered my love for oatmeal. What once seemed bland, boring and mushy is now a comforting treat! This recipe in particular is a total home run. It’s not too sweet and has the perfect texture.

Bananas and dried berries are the star of this recipe. The bananas provide just enough sweetness, and the berries pack a tangy and chewy punch. The addition of the chia seeds adds a nutritional boost and also helps stretch the serving size without weighing you down.

Overnight oats are great for busy lifestyles. They take a few minutes to assemble before bedtime and are ready to go for the morning! I don’t know about you, but I sleep as long as possible before work and almost always find myself in a rush to get ready. Simple breakfasts like this are a lifesaver.

Banana Berry Overnight Oats

Banana Berry Overnight Oats

Banana Berry Overnight Oats

  • 2/3 cup rolled oats
  • 1 1/3 cup unsweetened almond milk
  • 1 banana (mashed)
  • 1 tbsp almond butter
  • 2 tbsp chia seeds
  • 2 tbsp dried berries
  • 1 tsp cinnamon
  1. In a large bowl, mash one banana until smooth.
  2. Add the almond milk, almond butter, rolled oats, chia seeds, berries and cinnamon to the bowl and mix until well incorporated.

  3. Transfer mixture into two mason jars or tupperware.
  4. Refrigerate over night.
  5. To heat, microwave the oat mixture for 2 – 3 minutes. Remove from microwave and stir very 45 seconds or so to prevent the mixture from overflowing.
  6. Garnish with more dried berries, pumpkin seeds and cinnamon.

Happy munching! : )

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

 

Guilt Free Mac and Cheese with Brussel Sprouts

Gluten Free Mac and Cheese with Brussel Sprouts

Guilt Free Free Mac and Cheese with Brussel Sprouts

Sometimes after a long and cold winter day, all you want to do is relax at home with a hearty, filling, and comforting meal that is delicious and easy to make. Well here you have it! This mac and cheese recipe checks off all the boxes, and it’s guilt free, too! Don’t worry, it doesn’t taste guilt free and it’s boyfriend approved.

Gluten free pasta (or anything) has a bad reputation for having an odd texture or strange taste, but I’m a strong believer that there are some tasty options out there. Banza chickpea pasta was recently on sale at the grocery store, so I decided to give the brand a try. It’s made with simple, clean ingredients, it’s gluten free, and it’s super tasty! The pasta has a great texture and flavor, and is just one of the reasons why this recipe is guilt free.

What are the other reasons you ask? This recipe calls for ghee instead of butter, arrowroot powder instead of flour, almond milk instead of cow’s milk, and a healthy dose of vegetables!

Guilt Free Mac and Cheese with Brussel Sprouts

Guilt Free Mac and Cheese with Brussel Sprouts

Honestly, I was a little nervous to serve this to my boyfriend. If he knew it was made with gluten free pasta and almond milk, I think he’d automatically say it doesn’t taste right. So naturally I didn’t tell him anything about the ingredients. To my surprise he LOVED it and two servings. *win*

Guilt Free Mac and Cheese

A guilt free recipe that everyone can enjoy.

  • 8 oz gluten-free pasta shells
  • 2 tablespoons ghee
  • 2 cup almond milk
  • 1 1/2 cups sharp cheddar ( shredded)
  • 1/4 cup parmesan
  • 1 lb brussels (quartered)
  • 3 tbsp arrowroot powder
  • Pepper (to taste)
  • Salt (to taste)
  • Cayenne (to taste)
  1. Preheat oven to 400 degrees F.
  2. Set a large pot of water over high heat and bring to a boil.
  3. Set a cast-iron or ovenproof skillet over medium heat. Melt the ghee and then stir in 2 tbsp arrowroot powder. Stir until ghee and powder are combined. Gradually stir in almond milk, giving the mixture time to thicken between additions. Add salt, pepper and cayenne. Stirring often, cook roux until thick, 7 – 10 minutes. Remove from heat and fold in 3/4 the amount of cheddar and parmesan with the last tbsp of arrowroot powder.
  4. Meanwhile, salt boiling water generously and cook pasta a few minutes short of the instructed cook time. Add brussel sprouts, and cook for an additional minute. Strain pasta and sprouts, and fold into cheese sauce. Sprinkle top with remaining cheese.
  5. Bake 20-30 minutes or until top is golden and the sauce is bubbling. Cool briefly then serve.
  • Save time by chopping the sprouts and making the sauce while the pot of water comes to a boil.
  • Add bacon crumbles for extra richness.

Guilt Free Mac and Cheese with Brussel Sprouts

Guilt Free Mac and Cheese with Brussel Sprouts

Happy Munching : )

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤