Tag / healthy recipes

by tessbrennan

Vegan Oatmeal Cupcakes

I am always looking for foods for my baby girl to take for lunches. Today, I made these.

Ingredients:

  • 4 cups rolled oatsoats
  • 1 cup instant protein
  • 2 1/2 cups of mashed fruit (mashed ripe bananas or I used a combo of mashed peaches and applesauce)
  • 4 1/2 tbsp maple syrup
  • 2/3 cup mini chocolate chips (optional)
  • 2 1/3 cup water
  • 1/4 plus 1 tbsp oil (coconut, or other veg based oil)
  • 1 tbsp vanilla extract
  • Optional add ins: cinnamon, shredded coconut, chopped nuts, ground flax, dried fruit

Instructions:

  • Preheat oven to 380 F
  • Line 14 cupcake tins with liners
  • Mix all dry ingredients in one large bowl
  • Mix all wet ingredients in a medium bowl (fruit included)
  • Mix wet into dry ingredients
  • Pour scant 1/4 cup of batter into each cup
  • Bake 21 ish minutes

These can be frozen and reheated

by tessbrennan

Pumpkin Bites

It’s pumpkin season! Everything pumpkin, all the time… Well, you don’t need to go to Starbucks to get your pumpkin fix. Here is a GREAT and easy recipe for some healthy Pumpkin Bites.

I grind up the oatmeal, since my daughter seems to be texture sensitive at times, its easier than fighting with her to get her to eat it. 🙂

Pumpkin protein Bites image

IngredientsPumpkin_Protein_Bites

1 cup oatmeal (ground is optional)
2 scoops of Vanilla Life Protein by Shaklee
2 TBSP cinnamon
1 TBSP organic raw sugar
1 heaping cup of Pumpkin Puree (Instructions here)
2 TBSP flax meal
2 TBSP chia seeds

Dark Chocolate Chips to top.

Directions

Mix all ingredients thoroughly in a bowl.
Fill cupcake wrappers with mix, press down. (I use 1 TBSP of mix in a mini-cupcake wrapper, or a full medium scoop in a full sized cupcake paper.)
Top with Dark Chocolate Chips
Refrigerate until firm then EAT!

by tessbrennan

Tomato-Tuna Salad

This is something I whipped up quick for lunch yesterday. It makes 2 servings so I had it for lunch today too. 🙂 Only 154 calories, tasty with a bit zing and lots of protein.

Ingredients:

Tomato_Tuna_Salad_stats

1 7 oz can of Albacore Tuna
1 medium tomato chopped (we like big uglies)
1/2 cup diced carrots
1.5 TBSP Mayo (Vegenaise, olive oil mayo, etc)
2 tsp yellow Mustard (gives it just a touch of zing)

Tuna-Tomato Ingredients

…

by tessbrennan

Whole Food Thanksgiving

Our family eats mostly whole foods, due to my darling daughter’s corn allergy, and the fact that I WANT to know what is in my food. Fewer preservatives and artificial ingredients are MUCH BETTER for your body.  We’ll be stressing our bodies enough over the Holidays that we don’t need to add additional stresses from our food.

Today, as I was gathering up all my recipes and supplies for tomorrow mornings “launch” of the festivities, I thought it might be nice to have all my recipes in one place, so here it is.

Thanksgiving Turkey

Turkey (Big Bird) – I simply shove some celery, carrot, and onion inside and under the bird, rub it with some Himalayan pink salt, cover with foil and cook for 10-15 minutes per pound in a 350 oven. Check when the thigh temp. its done when it hits 170 degrees F. Don’t forget to let the bird sit for about 10 minutes after coming out of the oven to seal in the juices…  We are embarking on a new tradition this year, put the bird in the oven and head out for a walk through a preserve with friends.  Thank you Chris Griffith for the amazing idea! (Thank you for our story photo as well!)

Green Bean Casserole

Green Bean Casserole – all from scratch (no MSG or other ickies)Sweet Potato Casserole

Sweet Potato Casserole – I use a 1/4 cup of brown sugar in place of the white sugar (I do prefer my sweet taters baked with some of that butter on them though)

Pumpkin Pie – I omit the white sugar (Watch for the blog on cleaning up from the Pumpkin Pie fiasco of 2014) 😦

Mashed Potatoes – I boil the potatoes (Red, Rose, Purple) Then I mash them in the mixer with real butter from grass fed cows and organic whipping cream to give them just enough moisture to mash nicely while still holding peaks.  (I don’t use a recipe-just slowly add the moisture until its the way I like it.)

Whole Wheat Rolls

Whole Wheat Rolls – I make these in half batches for just our immediate family and my hubby swears I’ve stolen them from Outback Steakhouse.  😉

Yes, I do all of this on Thanksgiving day.  The good news is that I burn a LOT of calories rushing around the kitchen for the event and I LOVE this day.  Worried about what could go wrong???  Check out my Christmas blog from last year.

Its really NOT about the food, its about the memories!  Enjoy your day tomorrow… And here’s the link on how to keep that 18 pound turkey from going straight to your hips, or this tid bit.

Have some leftovers?  Here’s some tips for that as well.

by tessbrennan

What is Nom-Day? (Give up Hating Mondays)

So many people have expressed their disdain for Mondays that I have decided I will not have any more Mondays!  Now, I shall have amazing NOM-DAYS!

NomDay is a day to devote to tasty, healthy foods!

What is Nom-Day?

In my video I discuss the Brainy Brownies that my daughter loves so much!  She was begging me for one the other day, then I accidentally mentioned, “spinach brownies” and you should have seen her face!  LOL  (My Colleague Jenni Oates’ recipe)

I love the protein cookies that pack a punch of 6.5 g of protein in a dark chocolate chip cookie.  Sometimes I slip in some white chocolate chips to make her extra happy.

Finally, here is a link for some of the other Nommy recipes we use on a regular basis! 

Happy, Healthy, Eating!

For more information or to schedule a consult, feel free to contact me!

Make it a GREAT Day!

by tessbrennan

Chocolate Protein Bites

Preparation Time: 5-10 minutes Yield: 12 servings

Ingredients:

1 cup Shaklee Instant Protein Soy Mix* 1 ¼ cup oats
½ cup flax meal 1 cup Raw Honey or Agave
1 tsp Pure Vanilla 1 cup Peanut butter or Almond butter

 

Add-ins (Add some or a small portion of all)

1 cup slivered almonds 3 Tbsp cocoa powder
1 cup organic chocolate 1 cup of coconut

Directions:

Combine all dry ingredients in a bowl and set aside. In sauce pan, bring honey/agave to a boil/almost boil, immediately remove from heat and add PB or Almond Butter and vanilla. Stir until combined. Pour complete mixture into bowl of dry ingredients and stir till combined. You many need to use your hands. Press down into mini cupcake pan into mini cupcake cups. Cool in refrigerator.

Tips:

I typically use the Shaklee Instant Protein Soy Mix for my bars. You can use any of the Shaklee protein powders for this recipe and it will come out pretty close to the same. The IPSM is flavorless and is a substitute for flour in other recipes. I keep this as one of the staples in my pantry. You can throw it into muffin, pancake, cookie or cake recipes and it will cut back on the carbs and of course the flour. It is also great to add to oatmeal or applesauce to make sure your kids are getting their protein.

If you choose to use the IPSM, you will have 12 servings at 10 g protein each that offers ALL of the amino acids, especially the 9 essential amino acids that your body does not produce on its own.

Protein bites

After a full day of VBS… she LOVES a protein bite or two!  LOL (Yes, she did her own hair today!)

by tessbrennan

Cream of Anything Soup

I make most of the food in our house from scratch, (1) because I don’t want the traditions of my family to disappear, (2) because I want to KNOW the quality and actual ingredients that are going into my food, and (3) my darling daughter is allergic to corn.  (try shopping at the supermarket with that one!) LOL

I originally came across this recipe on Pinterest and loved the simplicity and how easy it is to use.  I wrote it down on a 3×5 card and taped it into my kitchen cabinet near the stove so I always have the recipe. (Now, I pretty much know it by heart.)  I love that it is simply what my grandmother did for years.

GreaseMonkeyMarketing.com_-_Cream_of_Anything_Soup

So, Here it is!

FeelGoodFast_Recipe_Cream_of_Anything

  1. In a heavy saucepan, melt butter over medium heat.
  2. Add flour and stir continuously for 1 minute (60 seconds)
  3. Add your liquid (milk, turkey stock, soy milk, water, whatever you like)
  4. Season to your likings – we just use a dash of fresh sea salt and a good twist or two of our fresh ground black pepper.
  5. Stir over heat until it has thickened and use for your recipe that calls for a cream of something soup.

We sometimes add better than bouillon to it for meat flavoring, I add diced mushrooms, celery salt, etc.  The options are limitless and the ingredients are few and much healthier than all the stuff you can’t pronounce on the back of the can. Smile

Happy eating!

by tessbrennan

Tasty (beginner’s) Smoothie

I am just beginning to delve into the whole “green smoothie” thing, so this morning I made my first attempt. 

I couldn’t even taste the spinach!

Here it is!

8 oz Soy Milk
5-6 Fresh Raspberries
1/2 Banana
1 Big Handful of fresh, washed, organic spinach
2 scoops of Vanilla Cinch Shake Mix
2 drops of Almond Extract

Pour it all into your blender, turn on the blender and let it chew it all up good.

Beginner Green Smoothie

Pour tasty treat in a beautiful glass

Try to drink it before your 5 year old steals it and devours it so you have to make another one! Smile

(Thank you to MaryAnne Holtz for letting me know how well my blender would work with spinach!)

 

by tessbrennan

Gluten Free Banana/Zucchini Bread

Delicious, healthy, gluten free bread recipe.  It stays moist and so very yummy!  My family and co-workers LOVE it!

 

IMG-20120819-01765

 

INGREDIENTS

3 eggs 1/2 cup instant protein
1/2 cup applesauce 1 cup Buckwheat flour
1/4 cup grape seed oil 1 cup rice flour
2/3 cup packed brown sugar 1 cup oat flour
1/2 cup white sugar 1 TBSP ground cinnamon
2 med. grated zucchini 1 tsp nutmeg
3-4 med ripe bananas 1 1/2 tsp baking powder
2 tsp vanilla extract 1 tsp baking soda
1 tsp salt
1 cup dried cranberries (optional)
1/2 cup chopped pecans

 

PUT IT TOGETHER

  1. Preheat oven to 325 degrees F.  Grease & flour two 8×4 inch bread/loaf pans.
  2. In large bowl, beat eggs until frothy & light yellow. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. (My kitchen aid mixer works well for this.)
  3. In a separate bowl mix instant protein, flours, spices, baking powder, baking soda, & salt.
  4. Stir dry ingredients into wet ingredients in big bowl.
  5. Divide the batter evenly between the 2 prepared loaf pans.
  6. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 55 minutes with our oven.
  7. Allow to cool in the loaf pans on wire racks before removing & serving.

Enjoy this tasty treat! It stores nicely in plastic bags in the fridge, or freeze a loaf to enjoy in the future.