Warm Blackberry Yogurt Bowl

This may look like a healthy, power breakfast (which it definitely can be), but I tend to enjoy this Warm Blackberry Yogurt Bowl as an after dinner treat. There’s something so sweet and satisfying about warm blackberries over chilled yogurt. With the addition of bananas and sliced almonds, this is a delicious dessert that you can enjoy without any guilt.

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Warm Blackberry Yogurt Bowl
Servings
1
Servings
1
Warm Blackberry Yogurt Bowl
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Warm blackberries in microwave safe bowl for approximately 20-30 seconds.
  2. Place yogurt in a single serve bowl and stir in honey (optional). Top with warm blackberries, banana, and almonds.
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Quinoa & Chickpea Salad

Sometimes the hardest part of preparing a lunch or dinner meal is figuring out what you’re in the mood for. When in doubt, my go-to is a quinoa bowl full of my favorite foods. In this case, I put together chickpeas, kidney beans, carrots, and celery. A simple combination that satisfies my craving for a healthy, filling lunch that keeps me happy all afternoon.

To top it off, I put together an easy dressing with ingredients I had on hand. I love balsamic vinegar and with a dash of salt, pepper and oregano, I was able to add just the right amount of flavor.

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Quinoa & Chickpea Salad
Servings
2
Servings
2
Quinoa & Chickpea Salad
Servings
2
Servings
2
Ingredients
Salad
Dressing
Servings:
Instructions
  1. Cook quinoa according to package directions. Cover and refrigerate until chilled.
  2. Add the chickpeas, beans, carrots, celery, and sea salt to the quinoa and toss to mix.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, sea salt, black pepper, and oregano. Pour the dressing over the quinoa mixture and toss well to combine. The salad can be stored in the refrigerator for 2 to 3 days.
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Roasted Vegetable Soup

I am always looking for different and creative ways to integrate vegetables into my family’s diet. (With a 6- and 8-year-old at home, I’ve discovered that I need to somehow keep veggies interesting). This Roasted Vegetable Soup recipe incorporates 8 fresh vegetables and simple herbs to create one amazing combination. Roasting the veggies before pureeing brings out their sweetness and intensifies their natural and delicious flavors.

I find that this soup hits the spot after a few weeks of indulging during the holidays. It’s a great recipe to take with you into the New Year!

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Roasted Vegetable Soup
Servings
4
Servings
4
Roasted Vegetable Soup
Servings
4
Servings
4
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the vegetables in ¼ x ¼ x 2 inch pieces and place in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. (Note: you will need several baking sheets to accommodate all the vegetables. The sweet potatoes often take longer than the other vegetable so make sure to place them on their own tray.)
  3. Roast the vegetable for approximately 25 minutes at 400 degrees, turning once. Increase temperature to 425 degrees and roast for an additional 10-15 minutes or until vegetables are tender.
  4. In a large saucepan, combine vegetable broth and roasted vegetables. Bring to a boil and simmer for 10 minutes. Transfer to a high-speed blender and puree in batches. Season with salt and pepper as needed.
  5. Sprinkle with chopped basil and serve.
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Roasted Vegetables for Summer Enjoyment

There are certain foods that not only taste great but also make you feel great. Roasted vegetables do that for me. Whenever I eat this savory dish, I feel like I’m taking care of myself. Although I like vegetables and prepare them in many different ways, roasting is by far my favorite.

This dish is so simple to make but will impress even your vegetable adverse family members or guests. For this recipe I made the yellow, purple and orange carrots the stars of the dish but you can pick just about any vegetables including squash, asparagus, cabbage, etc.

It’s a great recipe to incorporate into your summer meals. Enjoy!

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Roasted Vegetables
Servings
2
Servings
2
Roasted Vegetables
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 400 degrees. Place all ingredients on a baking tray and drizzle with extra virgin olive oil. Add salt and pepper.
  2. Bake for 12-15 minutes or until vegetables are tender.
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Blueberry Banana Smoothie

Blueberries and banana make for a perfect combination in this smoothie. Made with 5 simple ingredients, this protein-packed blueberry smoothie is sweet and refreshing. With a little bit of vegan protein powder, it can be a perfect breakfast or post workout snack. If you can’t find fresh blueberries simply use frozen.

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Blueberry Banana Smoothie
Servings
1
Servings
1
Blueberry Banana Smoothie
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. In a blender, combine the almond milk, blueberries, banana, protein powder, and ice cubes. Blend until smooth. Pour into a glass and enjoy.
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Pear & Blackberry Crumble

I admit it: I have a sweet tooth. Sometimes I crave a sweet treat at the end of a long day. I try to limit my indulgences to once a week and keep them gluten-free. This one is full of pears and blackberries (or raspberries if you prefer), and is accompanied by a crumble made with gluten-free oats and almonds. The crunch of the crumble is the perfect balance to the tender and juicy fruit. I hope you enjoy this recipe as much as I do!

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Pear & Blackberry Crumble
Servings
4
Servings
4
Pear & Blackberry Crumble
Servings
4
Servings
4
Ingredients
Filling
Crumble
Servings:
Instructions
  1. Preheat oven to 400 degrees. In a large bowl combine sugar, flour and cinnamon.
  2. Add pears and gently mix until all are coated. Gently fold in the blackberries.
  3. Divide filling evenly between 4 ramekins. Each ramekin should be over-filled as they will settle slightly after baking. Set aside.
  4. In a food processor combine oats, sugar, almonds and coconut oil to make crumble. Slowly add water while pulsing.
  5. Evenly distribute crumble on top of the filling and bake for 20-25 minutes. Crumble should be lightly brown but take caution not to let the crumble burn.
  6. Remove from oven and let cool. Serve warm.
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The Healthy You Diet Frozen Fruit Pops

Memorial Day marks the unofficial start to summer and gets me in the mood for cool, refreshing foods. If you are looking for a sweet treat to help enjoy the long weekend, healthy homemade popsicles can hit the spot.

As seen in “The Healthy You Diet”, these Frozen Fruit Pops are made with 100% real kiwifruit, cherries, and pineapple, and contain no added sugar. It’s a fun kitchen activity to do with the kids and we love enjoying the “fruits of our labor” just a few short hours later.

What are your favorite foods to make or enjoy over long holiday weekends?

Frozen Fruit PopsReprinted from “The Healthy You Diet” by Dawna Stone. Copyright (c)2014 by Dawna Stone. Available wherever books are sold.

Frozen Fruit Pops
Servings
6
Servings
6
Frozen Fruit Pops
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. In a mini blender, puree the kiwi until smooth. Transfer 3⁄4 cup of the mixture to a glass measuring cup (discard any excess or reserve for another use), add the lime peel, and stir to mix. Pour into 6 molds (4 ounces each) and freeze for at least 1 hour or until almost solid. The puree will not fill the molds.
  2. Rinse out the blender canister. Puree the cherries and almond extract until smooth. Pour over the kiwi layer. The cherry puree will not top off the mold. Insert a wooden fruit pop stick into each mold. Freeze for 45 minutes or until almost solid.
  3. Rinse out the blender canister. Blend the pineapple and orange peel until smooth. Pour over the cherry layer to come nearly to the top of the molds. Freeze pops for several hours or until solid. Before serving, dip the molds briefly in warm water to loosen the pops.
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Dairy-Free Peanut Butter Chocolate Chip Ice Cream

I was on a mission to develop a dairy-free ice cream. It took a few tries, but I finally found a balance that worked. Banana was used for the base to create a creamy consistency, and coconut milk for thickness. The end result tastes like a chocolate covered banana dipped in peanut butter…the perfect afternoon snack or after-dinner dessert.

Stay tuned for more dairy-free ice cream flavors to come for summer!

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Peanut Butter Chocolate Chip Ice Cream
Servings
4-6
Servings
4-6
Peanut Butter Chocolate Chip Ice Cream
Servings
4-6
Servings
4-6
Instructions
  1. Combine coconut milk, sugar, bananas, and vanilla in a blender. Blend on high speed until smooth.
  2. Pour mixture into a glass or stainless container. Fold in peanut butter and chocolate chips. Freeze overnight.
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Chickpea Salad with Lemon and Mint

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I grew up eating chickpeas (also known as garbanzo beans) and still love them to this day. They are nutrient dense, full of protein, fiber, and iron.

Because of their delightful taste and nutritional benefits, I am always looking for new ways to use them when cooking and often add them to salads or main course dishes. This Chickpea Salad with Lemon and Mint recipe is a perfect combination of fresh ingredients and is super simple to make. On it’s own or as a side, this recipe will fill you up and leave you smiling. For some added protein, simply add shrimp, chicken, or salmon.

Chickpea Salad with Lemon and Mint
Servings
2
Servings
2
Chickpea Salad with Lemon and Mint
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. In a medium bowl, mix together the chickpeas, scallions, cucumber, bell pepper, and mint.
  2. In a small bowl, whisk together the vinegar, lemon juice, oil, garlic, and salt. Season to taste with black pepper. Pour the dressing over the chickpea mixture and toss well to combine. Cover and refrigerate for 30 minutes before serving.
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Recipe by Dawna Stone originally published on MindBodyGreen.com.

Healthy Chocolate Truffles

Cherry Almond Truffle four on plate

If you want to have a sweet chocolaty treat without the guilt, try these healthy chocolate truffles. Not only are they gluten- and dairy-free, they are packed with nutrient-rich superfoods.

By using Medjool dates, I’ve cut the amount of chocolate in half but kept all the flavor. In fact the moisture from the dates makes the truffles rich and gooey. And the addition of other superfoods like coconut, dried cherries, almonds, walnuts and pecans gives you reason to feel good about this special treat.

Food Processor

Although there is an endless combination of super foods you can use, my favorite recipe is for my dark chocolate cherry almond truffles. A close second are my dark chocolate coconut truffles.

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I love chocolate but I often feel guilty when I allow myself to indulge. The ingredient in these decadent truffles are good for you and make me feel good about a little indulgence!

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Healthy Chocolate Truffles
Servings
20-24
Servings
20-24
Healthy Chocolate Truffles
Servings
20-24
Servings
20-24
Ingredients
Servings:
Instructions
  1. In a mini food processor pulse 1 tablespoon sliced almonds. Remove from food processor and set aside. In the food processor (no need to clean it) combine chocolate, dates, remaining 1 tablespoon sliced almonds, cherries and sea salt. Pulse until thoroughly combined.
  2. Roll mixture into 20 - 24 equal size balls.
  3. Transfer reserved almonds to a plate and roll each truffle over almonds until nicely coated.
  4. Enjoy!
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