Category: recipes

Brussels sprouts & sweet potato bowl

I am trying to come up with recipes that I love but make them more “fun” for my kiddos…so they eat it how it’s intended to be served- not me having to separate each thing into little individual piles. One thing I’ve found that they love is anything that has been inspiralized!

I make different “bowls” all the time- with whatever veggies I have in my fridge (or freezer!) This one I adapted from an actual inspiralized recipe- and it was a winner:

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Brussels sprouts & sweet potato bowl

Bowl:

  • olive oil
  • 2 sweet potatos
  • 1.5 cups sliced brussels sprouts (or more!)
  • 1 bok choy chopped – leaves and base
  • 1/4 cup pomegranate seeds
  • 2 tablespoon sliced blanched almonds

Dressing- combine and set aside:

  • 1  tbsp real maple syrup
  • 3 tbsp extra virgin olive oil
  • 2 tbsp sesame oil
  • 4 tbsp apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 2 tbsp low sodium soy sauce
  • 2tsp sesame seeds

Directions:

1. Heat olive oil in a large skillet. Add the sweet potato noodles and season with s&p. Cook, tossing occasionally, for 7 minutes (ish). Remove from heat, put into bowl, and cover with foil to keep them warm.

2. Heat some more olive oil in the (now empty) skillet. Add the brussels sprouts, season with s&p, and cook for 5-10 minutes. You want them cooked and slightly charred. The last 3 minutes- add the bok choy. Then, add the almonds and cook for 1 more minute all together.

3. Add this mixture on top of the sweet potato noodles. Top with pomegranate seeds and drizzle with the dressing! I just keep the dressing in my fridge and drizzle it on anything! It makes a ton and I only use the tiniest bit- i’m talking a true DRIZZLE, not pour. Sometimes I won’t even use it…

You’ve now made a delicious (and fun for kids) meal- and only messed up one skillet and the bowl or jar for the dressing! WIN WIN!

 

enjoy!

xox

aj

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Healthy Frosty

This has been my go-to of how to satisfy my lingering pregnancy sweet tooth, without giving in to all the treats my kiddos seem to have around the house lately! Operation lose the baby weight is in full effect.

It is delicious. Enjoy!

Healthy Frosty

Ingredients:

  • 3/4 -1 cup almond milk
  • 1 tsp vanilla
  • 1-1.5 Tbsp unsweetened cocoa powder
  • 1-2 tbsp honey (or to taste)
  • 1/2 frozen banana
  • Ice cubes

Directions:

  1. Put it all in a blender and blend! Then, enjoy- guilt free!

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Gruyere dip

You guys. I have made the dip of all dips! It combines two of my favorite things: Gruyere cheese and caramelized onions.

The pics may not look like much- but I never claimed to be a food photographer- I just know good food when I eat it 🙂

It. Is. Heavenly.

You make this for an event, or just for your family, and I promise it will be a hit. Eat it with some warm bread and try not to eat the whole thing yourself…

Gruyere Dip

Ingredients:

  • 2 cups caramelized onions (approx 3-4 onions)
  • Dash of balsamic vinegar
  • Butter/Olive Oil
  • 1/2 cup Mayo (get the real stuff!)
  • 1/2 cup Sour Cream (not the low fat stuff)
  • 1 1/2 cups of shredded Gruyere cheese
  • 1 tsp garlic powder
  • Black pepper to taste

Directions:

  1. Caramelize  your onions. Now this is a labor of love- you have to be patient- don’t rush this process. Cut your onions in half then down the middle and slice into very thin sections. Melt your combo of butter and olive oil in a saute pan on medium heat. Add your onions and toss to coat them. Let them saute for at least 30 minutes, stirring occasionally. Don’t stir them too often or they won’t brown. You may need to turn the heat down to low after awhile. Once they are to your liking (pretty brown- but NOT burned!), pour a DASH of balsamic vinegar into the pan-I’m talking just a small drizzle- a little goes a long way- and cook until the liquid has evaporated/cooked off.
  2. Preheat your oven to 400 degrees.
  3. Combine your onions, mayo, sour cream, 1 cup of the cheese, garlic powder, and the black pepper into a bowl and stir.
  4. Pour into a small (8″) cast iron, or similar oven proof baking dish and top with remaining cheese.
  5. Bake for 20 minutes or until everything is nice and bubbly! Let cool slightly and then serve with some crusty, yummy, bread!

 

enjoy!

xox

aj

 

ajLeave a comment

healthy, vegan (gf!) brownies

I always have a stash of these in my fridge. My kiddos beg for them after all meals and have no idea they are actually good for them! My Hershey’s chocolate loving mom was in town this week and made a face at the thought of a brownie that was healthy and without sugar/flour/eggs etc while I was making them; however, I kept catching her in the fridge sneaking them once they were finished  😉 She later admitted they were delicious and needed the recipe!

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Healthy, vegan, gf BROWNIES!

Ingredients:

Brownies:

  • 425g (approx 2.5cups) Medjool dates, pitted (if dry, soak them in warm water for 10minutes, then drain) **Must be Medjool dates!
  • 1 cup walnuts
  • 1 cup almonds
  • 3/4 cup cacao powder unsweetened cocoa powder

Frosting:

  • 1/2 cup coconut oil- melted
  • 1/4 cup cacao or unsweetened cocoa powder
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/4 cup roughly chopped walnuts

Directions

  1. For the Brownies: Place the 1 cup of almonds and 1 cup of walnuts in a food processor and process until finely ground.
  2. Add the cacao powder and pulse to combine. Transfer this mixture to another bowl and set aside.
  3. Put the dates in the food processor and process until only small bits remain. Remove and set aside.
  4. Add the almond/walnut/cacao mixture back into the food processor- now, while processing, drop small handfuls of the dates into the food processor. This part is key- only process until a dough consistency is achieved. You DO NOT want it too sticky. You only want to add enough of the dates so that the mixture will hold together when squeezed in your hand or fingers. A brownie like pebble consistency. You probably will not use all of the dates. If you get it too moist, it will become more of a fudge like texture/taste than a brownie..
  5. Add the brownie mixture to a small parchment lined 8×8 dish. Press down with your hands until it is flat and firm. Then, lift the parchment paper to remove brownies from the dish and use your hands to slightly squeeze in the sides to create a smaller square- this will make the brownies a little thicker and more dense.
  6. Place back into the dish and put in the fridge to chill while you make the frosting.
  7. For the Frosting: Melt the coconut oil and mix with remaining ingredients EXCEPT for the walnut pieces. Once smooth, let it cool slightly so it thickens up. Once slightly thickened, spoon and smooth over the brownies. Sprinkle with the walnut pieces. Then return to fridge to set.
  8. Once set, remove from dish and cut! Store in an air tight container in the fridge for the small amount of time they last before everyone eats them!

enjoy!

xox

aj

ajLeave a comment

Red, White, & Blue

The 4th of July is around the corner! I don’t know about you but I LOVE this holiday. The family time, usually in the sun- typically surrounded by water – with yummy food, has all my favorite things in one day.

dress | lace kimono | shorts | tank top | shoes | premium v | star scarf

And look at how maternity friendly a kimono is!! You can still feel put together while almost 7 months pregnant.


I thought I would share some cute 4th of July looks for the family today as well as some easy recipes (because no one wants to be slaving away in the kitchen when they could be enjoying the sunshine!) that are festive and fun for the parties!

You

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1 | 2 | 3 | 4

5 | 6 | 7 | 8

9 | 10 | 11

Kids

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1 | 2 | 3 | 4

5 | 6 | 7

Recipes

1 | 2 | 3 | 4

ajLeave a comment

Dark Chocolate & PB bananas

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Do I have a treat for you! These scrumptious desserts are so easy to make and HEALTHY! Probably not when you eat the entire batch like I seem to be doing lately, but still- better than a pan of brownies, right?! Healthy and delicious. I was sold.

Ingredients:

  • 2-3bananas
  • creamy peanut butter (read your labels! It should only include peanuts)
  • 1 cup 60% cacao baking chocolate
  • 1.5tbs coconut oil

Directions:

  1. Cover a baking sheet with parchment paper. Slice the bananas into thin slices and place half of them on the baking sheet. Spread peanut butter onto each of those banana slices, then top with a banana slice. Place these in the freezer until frozen.
  2. Place your chocolate and coconut oil in a bowl and microwave until melted. Make sure and stir until smooth! Use a fork, spoon, your fingers- whatever you want- to cover each banana bite in the chocolate. Then, place them back in the freezer!
  3. Store them in the freezer for quick snacking/a tasty treat! Mine didn’t last very long..

Happy treat making!

xox

aj

ajLeave a comment