Southwestern Lentil Bowls

These lentil bowls are as flavorful as they are beautiful. Plus they're a good option for my vegetarian friends! Lentils pack a good protein punch, so this is a great meal if you're looking for a meatless option. Topping them with avocado salsa and fresh salsa gives them a southwestern feel and a bit of a spicy kick.

Southwestern Lentil Bowls (Serves 4)

Ingredients:

• 4 cups spring mix 
• 1 cup avocado salsa
• 1 cup fresh tomato salsa
• 2 cups cooked lentils 
• 1 cup chopped green pepper 
• 1 cup chopped red bell pepper
• 1 cup cherry tomatoes, cut in quarters
• 1/2 cup shredded cheddar cheese

Instructions:

• Cook lentils according to package 
• Evenly divide spring mix between the four serving bowls 
• Evenly layer remaining ingredients in stripes (to make it pretty) ;) 

This meal is filling without weighing you down. It's a light and healthy meal that still gets you the protein you need. Enjoy!

No Bake Chocolate Covered Peanut Butter Balls

Who doesn't love to indulge in dark chocolate every once in a while? Chocolate peanut butter balls were always a staple for my family around the holidays. However, they were definitely loaded with sugar. This is a healthier take on that same treat. Made with coconut flour and sweetened with pure maple syrup, these are just as tasty. They're perfect for holidays--or just when you're craving chocolate and peanut butter (aka--all the time if you're me.)

Ingredients

• 1 cup creamy all-natural, peanut butter
• 3/4 cup coconut flour
• 1 Tbsp cornstarch 
• 2 Tbsp pure maple syrup 
• 2 cups dark chocolate chips (60% + Cacao) 
• 2 tsp coconut oil 

Instructions

• Line a large baking sheet with parchment paper
• Combine peanut butter, coconut flour, maple syrup and cornstarch until a dough forms
• Wash hands and shape dough into 18-20 one inch balls, place on baking sheet
• Refrigerate for 20 minutes 

• After balls are thoroughly chilled, melt chocolate and coconut oil together (30 seconds at a time, stirring in between)
• Remove balls from the refrigerator, dip into the chocolate (using a fork) and completely coat with chocolate. 
• Return ball to baking sheet, repeat until finished with the remaining peanut butter balls
• (Add decorations for fun)
  
• Refrigerate for 1 hour 
• Store in an airtight container in the refrigerator 
• ENJOY! 

Happy Valentine's Day!

Chocolate Peanut Butter Energy Bites

We make these every weekend. Gabe loves to help and Nate takes a couple in his lunch every day. They satisfy my sweet cravings without me feeling like I've gone overboard. All of the ingredients are pretty healthy so I'd say it's a win all around. Many people have reached out to ask for this recipe, so I'm happy to share it here!

Energy Bites

Ingredients

• 1 1/2 cups old-fashioned, rolled oats 
• 1/2 cup natural peanut butter (look for peanut butter that has only peanuts listed in the ingredients) 
• 1/3 cup pure maple syrup 
• 1/3 cup Dark Chocolate Chips (60%+ Cacao, or Cacao Nibs) 
• 2 Tbsp Flax Seeds 

Instructions

• Mix all ingredients together until thoroughly combined 
• Cover and chill in the refrigerator for 1-2 hours 
• Remove and roll into 18-20 energy balls 
• *Tip* dip your fingertips in water so the mix doesn't stick as much when you roll them into the bites.

I hope you enjoy these as much as we do! You can definitely use Cacao Nibs in place of the dark chocolate or Chia Seeds in place of the Flax. We use Dark Chocolate chips because they have a milder flavor and Gabe loves to eat them for a snack too!

Easy Bell Pepper Nachos

As I've said before I can eat tacos, nachos, taquitos, burritos...... etc every single night of the week if I could. However, I know that those things aren't always the healthiest choices. If you're looking for a healthy nacho recipe, look no further. These are loaded with veggies, and you won't even miss the chips (and if you do, I have a hack for that at the end of the recipe). 

Bell Pepper Nachos

Ingredients

• Olive oil cooking spray
• 1 medium onion, chopped 
• 8 oz (½lb) lean, ground turkey 
• 1 ½ cup cauliflower rice
• ½ cup black beans
• 3 tsp taco seasoning blend 
• ¼ cup water
• 2 medium bell peppers (orange and yellow are our favorites), sliced into one-inch wide slices. 
• ½ cup salsa 
• ¼ cup cheddar
• 4 tbsp greek yogurt, divided (optional) 
• 2 tbsp cilantro, chopped & divided (optional)
  

Instructions

• Slice bell peppers into one-inch wide slices and arrange them on a plate. These will be your "chips".
• Heat large skillet over medium-high heat. Spray evenly with cooking spray. 
• Add ground turkey and onion and cook through, until meat is browned. 
• Add in cauliflower rice and black beans, stir to combine 
• Season with taco seasoning and stir until well seasoned. 
• Add taco seasoning blend and water. Mix well; cook, stirring frequently, until water evaporates.
• Make sure everything is heated through 
• Transfer meat, cauliflower rice, and beans to the top of your bell pepper "chips". 
• Divide salsa, cheddar, greek yogurt, and cilantro and top each nacho dish. 
• Enjoy!

We love this meal, it's a great and healthy alternative to super cheesy nachos. IF you can't live without the crunch of chips. Cut two six inch corn tortillas into triangles, spray with olive oil cooking spray, and bake in a 425°F oven for 7-10 minutes (flipping at 5 minutes in). These chips are a little more friendly than the ones you'll find in the store. 

Spaghetti Squash Lasagna Bowl

This dinner is to die for! I am not a huge lasagna lover in general, but I love this. There is no meat and it swaps out big noodles with spaghetti squash. Veggies, sauce, and cheese. Yes, yes, yes!

Ingredients

• Nonstick cooking spray (olive oil spray is great!) 
• 1 tbsp olive oil
• 2 tsps minced garlic 
• salt and pepper to taste
• 1 large or 2 small spaghetti squashes 
• 3 cups natural marinara sauce
• 2 1/2 cups of part-skim ricotta cheese
• 1 cup grated parmesan cheese
• chopped basil, to taste 

Instructions

• Preheat oven to 425°F 
• Line a large baking sheet with parchment paper 
• Cut spaghetti squash in half lengthwise and remove seeds
• Drizzle inside of spaghetti squash with olive oil and season with salt, pepper, and minced garlic 
• Place spaghetti squash, cut side down on parchment paper. Bake for 45 minutes, until tender
• Remove cooked spaghetti squash and reduce oven temperature to 350°F
• Scrape spaghetti squash into "noodles" 
• Lightly coat 9x13" baking pan with cooking spray
• Evenly layer half of the spaghetti squash in the bottom of the pan, layer with half marinara sauce and half of the ricotta cheese. Repeat with a second layer 
• Evenly top with parmesan cheese
• Bake for 30 minutes, until bubbly and golden brown around the edges 
• Scoop into a bowl and garnish with chopped basil 

Sinfully good without weighing you down. Can't wait to hear your thoughts!

Simple Pear Salad

This pear salad is easy, filling, and cravable. It's been on our menu since we whipped it up for our family over the holidays. It's also now a quick and go-to lunch option for both Nate and me since we're teachers and pack our lunches daily. I love it and could definitely eat it every day! 

Simple Pear Salad, Serves 2
Ingredients

• 6-8 cups of spring mix 
• 1 large pear, chopped
• 1 large cucumber, sliced
• 1 grilled chicken breast, chopped
• 4 tbsp feta cheese
• 4 tbsp dried cranberries 
• 4 tbsp raw sunflower seeds
• 4 tbsp dressing of choice (we love Trader Joe's Champagne Pear Vinaigrette!)

Instructions

• Place 3-4 cups of spring mix in a large salad bowl
• Chop pear into cubes and add it to the spring mix 
• Slice and chop cucumber (I chop the slices into quarters), and add to the bowl 
• Chop grilled chicken breast and add to the salad
• Top with feta, dried cranberries, and sunflower seeds

This salad honestly couldn't be easier to throw together. You can substitute rotisserie chicken for the grilled chicken breast, which makes it even easier! The recipe above is for two people. I normally divide the ingredients as I go because it makes it easier to keep track of what I'm eating. The Champagne Pear Vinaigrette from Trader Joe's is delicious and only has 50 calories per serving. I usually dilute my 2tbsp serving with a splash of water. This allows the dressing to cover more surface area of the salad and it doesn't take away from the flavor. Enjoy friends!

Baked Carrot Cake Oatmeal with Greek Yogurt "Frosting"

Carrot cake is my absolute FAVORITE dessert. I ask for it on my birthday, and I love having it as a treat on Easter. Sometimes, when I'm craving it, I make carrot cake cupcakes with a cream cheese frosting. YUM. The flavors and the texture are to die for. This baked oatmeal brings those same flavors and textures to life. Since we, sadly, cannot eat carrot cake every day.



Ingredients (Oatmeal)

• 3 cups old fashioned, rolled oats 
• 2 tsps ground cinnamon
• 1/2 tsp sea salt 
• 3/4 tsp ground ginger
• 2 tsps baking powder 
• 2 cups shredded carrots
• 3 cups unsweetened vanilla almond milk 
• 3/4 cup pure maple syrup
• 1 Tbsp pure vanilla extract
• 1/2 cup raisins 
• 1 cup chopped walnuts
  

Ingredients (Greek Yogurt Frosting)

• 1 cup 0% plain greek yogurt
• 1 tbsp honey 
• 1 tbsp unsweetened vanilla almond milk 

Instructions (Oatmeal)

• Preheat oven to 375°F, and lightly spray 9.5 x 13" rectangular pan with cooking spray
• In a medium bowl, combine dry ingredients (rolled oats, cinnamon, sea salt, ground ginger, and baking powder) 
• In a separate medium mixing bowl, whisk together wet ingredients (shredded carrots, almond milk, maple syrup, vanilla extract) 
• Add the wet mixture to the dry mixture and stir until combined
• Pour combined mixture into the prepared baking dish, smooth out with a spatula or the back of a spoon. Press down gently to make sure the oats sink into the mixture. 

• Sprinkle walnuts and raisins on top, press down gently with spatula again 

• Bake for 35 minutes, until edges are golden brown 
• Let stand for 10 minutes 
• Prepare the greek yogurt frosting: Combine all three ingredients with a whisk
• Slice into squares, drizzle greek yogurt frosting over the top, and serve

Leftovers may be kept in a fridge for 3 days. We enjoy this for breakfast or even lunch during the week. Enjoy, and happy holidays!