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Vegetarian

3-Ingredient, No-Bake Dark Chocolate Sea Salt Brownies

November 20, 2018 by Dawna Stone

It’s hard to believe that these three simple ingredients can turn into a beautiful, healthy dessert in almost no time. I love making these brownies with my kids – minimal ingredients and no baking makes it easy, with almost-instant gratification. Of course the best part of the process is eating them :)

 

brownie Ingr_labeled2Three ingredient dark chocolate sea salt brownies

3-Ingredient, No-Bake Dark Chocolate Sea Salt Brownies
  • CourseDessert, Snack
Servings
18brownies
Servings
18brownies
3-Ingredient, No-Bake Dark Chocolate Sea Salt Brownies
  • CourseDessert, Snack
Servings
18brownies
Servings
18brownies
Ingredients
  • 20 Majool datespitted
  • 1cup mini dar chocolate chips(dairy-, gluten-, and soy-free)
  • 1teaspoon sea salt(I use pink Hawaiian sea salt)
Servings: brownies
Instructions
  1. Here's the recipe for the picture I posted of the quinoa and chickpea salad I had for lunch last weekend.
  2. In a 9x9 dish, press to approximately 1 to 1 ½ inches thick. Place in fridge for at least 20 min before serving.
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Kale & Quinoa Salad

September 4, 2018 by Dawna Stone

This is a great salad for winter or summer. With kale and quinoa as the base, add your favorite veggies (and, if you'd like, your choice of protein for a delicious meal that will keep you full, satisfied, and happy!

P.S. If you're looking to jump start your healthy eating, join me for a quick and simple 5-Day Detox.

Kale and Quinoa_Brown Napkin    IMG_5446IMG_5447

Kale & Quinoa Salad
  • CourseMain Course, Main Dish, Salad
Servings
2
Servings
2
Kale & Quinoa Salad
  • CourseMain Course, Main Dish, Salad
Servings
2
Servings
2
Ingredients
Salad
  • 3/4cup red quinoa
  • 1 1/2cups water
  • 1teaspoon salt
  • 1/2bunch kalewashed, stems removed and chopped
  • 1 carrotchopped
  • 1 tomatochopped
  • 1/2 cucumberchopped
  • 1/2 yellow pepperchopped
  • 1/4 red onionchopped
  • 1tablespoon sliced almonds
Dressing
  • 1/2cup olive oil
  • 1tablespoon balsamic vinegar
  • 1teaspoon salt
  • 1/4teaspoon black pepper
  • 1teaspoon Dijon mustard
Servings:
Instructions
  1. Combine quinoa, water and salt in a saucepan. Bring to a boil, reduce heat and simmer on low until water is absorbed (approximately 15 minutes). Remove from heat and keep covered.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, pepper and Dijon mustard and set aside.
  3. In a large bowl combine kale, carrots, tomato, cucumber, pepper and onion. Fold in the quinoa and gently stir.
  4. Split between two bowls, sprinkle with sliced almonds and drizzle with dressing.
  5. (Make 2 large (meal size) servings or 4 small servings )
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Breakfast Tacos!

August 28, 2018 by Dawna Stone

It's no secret that breakfast is a favorite meal of mine. When I have time to sit down and create a substantial meal full of flavor, I'm a happy camper.

These breakfast tacos are easy, fast, and so tasty! Make a couple extras, wrap in foil and save for the next day. Then all you have to do is pull it out of the refrigerator and reheat in the oven.

Trying to eat better. Jump start a clean eating program with a simple and easy-to-follow 5 Day Detox. Compete with meal plans, recipes, shopping lists and more!

IMG_5397Breakfast TacosIMG_5399  IMG_5431

 

Breakfast Tacos
  • CourseBreakfast
Servings
4
Servings
4
Breakfast Tacos
  • CourseBreakfast
Servings
4
Servings
4
Ingredients
  • 6large eggs
  • 4 corn tortillas
  • 1tablespoon olive oil
  • 1tablespoon diced onion
  • 1/4 jalapeñodiced
  • 1cup baby spinachwashed and stems removed
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 1/4cup fresh corn
  • 1/4cup queso frescocrumbled
  • hot sauceto taste (optional)
Servings:
Instructions
  1. In a mixing bowl, whisk together the eggs.
  2. If you have a gas stove, lightly cook/char each tortilla by placing it directly on the stove grates. Use metal tongs to turn the tortilla to char both side. Repeat for all 4 tortillas. If you do not have a gas stove, place each tortilla one at a time in a pan over medium high heat. Flip the tortilla often so it doesn’t burn. Remove when tortilla begins to show light brown spots. Reserve tortillas.
  3. Coat a medium skillet with olive oil and heat over medium heat. Cook the onion for 1 to 2 minutes or until translucent. Add the jalapeno and spinach and cook for 1 minute or until spinach is wilted. Pour the eggs over the vegetables. Add salt and pepper to mixture. Cook eggs for 3 to 4 minutes or until desired doneness. Remove from heat.
  4. Top the four tortillas with the reserved egg mixture. Add corn, queso fresco and dash with hot sauce (optional).
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Dairy-Free Strawberry Chocolate Chip Ice Cream

March 21, 2018 by Dawna Stone

Looking for a sweet and satisfying dairy free dessert? Look no further, this Strawberry Chocolate Chip Ice Cream will knock your socks off!

Strawberry Chocolate Chip Ice Cream_dairy free

Dairy-Free Strawberry Chocolate Chip Ice Cream
  • CourseDessert
Servings
6
Servings
6
Dairy-Free Strawberry Chocolate Chip Ice Cream
  • CourseDessert
Servings
6
Servings
6
Ingredients
  • 114 oz can full fat coconut milk
  • 1 ripe banana
  • 1cup strawberriessliced and stems removed
  • 1/2cup powdered sugar
  • 1teaspoon vanilla extract
  • 1/8teaspoon salt
  • 2cups ice
  • 1/4cup dairy-free chocolate chips(I use mini chips)
Servings:
Instructions
  1. In a high powered blender mix together coconut milk, banana, half the strawberries, sugar, vanilla, salt and ice. Start on low speed but quickly get to high speed. Mix on high speed for 1 to 2 minutes. Pour mixture into a glass or stainless bowl, fold in remaining strawberries and chocolate chips. Freeze for several hours or until set.
  2. Set out for 15-20 minutes to soften before serving.
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Warming Navy Bean and Corn Soup

January 10, 2018 by Dawna Stone

When cooler temperatures hit, I find myself craving a bowl of hot soup for lunch or dinner. This healthy Navy Bean and Corn soup is one of my favorites. The addition of brown rice pasta not only makes the soup hearty and delicious, but also entirely wheat-free. Use vegetable broth instead of chicken broth, and it’s also 100% vegan. If you’re looking for a meal that will warm you up and satisfy your craving for something rich and savory—then I encourage you to give this healthy recipe a try!

P.S. If you're interested in getting healthy and/or losing a few pounds, join me for  a quick and simple 5-Day Detox


NavyBeanCornSoup
 Navy bean and corn puree 1200x1200[1]Navy bean and corn puree2 1200x1200[1] Navy bean and corn soup overhead 1200x1200Navy Bean and Corn Soup_Insta_Square3 copy

Navy Bean & Corn Soup
Servings
4
Servings
4
Navy Bean & Corn Soup
Servings
4
Servings
4
Ingredients
  • 2tablespoons extra virgin olive oil
  • 1cup yellow onionfinely chopped
  • 2/3cup carrotsfinely chopped
  • 1 clove garlicminced
  • 4cups vegetable (or chicken) broth
  • 2/3cup tomatoseeded and diced
  • 2/3cup fresh corn
  • 1cup cooked navy beans
  • 1cup brown rice pasta
  • 1teaspoon salt
  • 1/2teaspoon Ground black pepper
  • 4-5 chiveschopped
Servings:
Instructions
  1. In a large pot heat 2 tablespoons olive oil. Add onions, carrots and garlic and sauté over medium heat for 8-10 minutes or until onions are translucent and carrots are tender.
  2. Add 4 cups broth, tomatoes and corn and simmer for 20 minutes, stirring occasionally. Add navy beans and simmer for an additional 5 minutes. Use a soup ladle to remove two cups of soup and transfer to a blender. Blend on medium speed until smooth. Reserve blended soup.
  3. Add pasta to pot with remaining soup, bring to a boil and cook for 10 minutes. Add reserved blended soup to the pot and simmer for an additional 5-10 minutes or until pasta is al dente (take care not to over cook the pasta). Add salt and pepper. Divide into 4 bowl, garnish with chives and serve.
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Blueberry Banana Smoothie Bowl

November 2, 2017 by Dawna Stone

I get excited about breakfast. I get even more excited when I have a delicious and nutritious breakfast that is really fast and simple to make like this Blueberry Banana Smoothie Bowl.

I usually add almond milk when I drink smoothies, but for a smoothie bowl, I leave out the almond milk and use yogurt so it's thicker and easier to eat with a spoon. I hope you enjoy it as much as I do!

P.S. If you're looking to jump start your healthy eating or even lose a few pounds, check out my quick and simple 5-Day Detox!

Blueberry Smoothie Bowl Far

Blueberry Banana Smoothie Bowl
  • CourseBreakfast
Servings
1
Servings
1
Blueberry Banana Smoothie Bowl
  • CourseBreakfast
Servings
1
Servings
1
Ingredients
  • 1cup plain yogurt
  • 1/2cup frozen blueberries
  • 1/2 bananasliced
  • 1tablespoon shaved coconut
  • sliced almonds
Servings:
Instructions
  1. In a blender, blend together yogurt and blueberries. Place smoothie in desired bowl and top with banana, coconut, and almonds.
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