Foil Baked Halibut

If you are like me, you may not be the biggest fan of fish. I want to love it, I really do. I keep trying! And then I keep not liking it as I had hoped for. Well, this recipe changed my mind! I think it could for you too!

I have been wanting to incorporate more wild caught fish into our lives. You know, best way to get more of those healthy omega-3 fatty acids. And for some variety in our diet. I'll never get on Master Chef not knowing how to cook fish!  

My son has a fascination with seafood and requests it constantly. So, I decided to make a foil wrapped fish for a few reasons. 

1. I don't know how to cook fish! At all.
2. No mess! You stick everything in parchment and foil and literally no clean up!
3. No fishy smells in the house from cooking it.

What a delicious surprise this was! I loved it! My son ate all of his, part of mine and part of his dads! And, my husband loved it. This recipe is now on my monthly list! So easy to vary up as well!

If you make this, please let me know how you liked it in the comments!

Dinner for 2 (Or 3 if you have a little one too.)

Ingredients:

• 2 healthy servings of fresh wild caught Halibut (no skin)
• 2 red potatoes thinly sliced
• 12 asparagus spears 
• 2 garlic cloves diced
• 4 TBS of grass-fed butter
• Pink Himalayan salt to taste
• Pepper to taste
• 1/4 tsp dried Parsley

Directions:

• Preheat oven to 350 degree.
• Place 2 large sheets of foil or parchment on flat baking pan.
• In a small pan, melt butter, garlic cloves and salt
• Layer potatoes in the middle of foil
• Layer asparagus on top of potatoes

• Spoon half of butter over vegetables
• Season with salt and pepper
• Layer Halibut onto of seasoned veggies
• Spoon remaining butter onto of fish

• Add pepper and parsley to fish
• Wrap all sides of foil around fish

• Bake for 30 minutes or until internal temp is about 145 degrees and WALLAH.

So good you will forget to take a picture before devouring it all!

OOPS!

If you like this recipe, make sure you are on my email list.  No spam just me! ADD EMAIL

Follow me on Facebook and Instagram too!

Chocolate Oatmeal Cookies- Healthified

I'm sure you have seen the 3 ingredient cookie recipe going around. Well, of course I had  to try it and then make it my own with all the things I love. And guess what? 

They are FANFREAKINGTASTIC!

Super moist, super healthy and super yummy. My kid loves them! My husband loves them! And I love them! Total hit!

My goal was to make something sweet and treat-like without adding ANY extra sugars. This was it! Look no further my friends. I did splurge on last batch and add Vegan Dark Chocolate chips. Which put them over the top!

Recipe makes about 1.5 dozen

Ingredients:

• 3 ripe bananas mashed
• 1 1/4 cup gf instant oats
• 1/4 cups shredded unsweetened coconut flakes
• 1/4 cup raisins
• 1 scoop or serving of vegan chocolate protein powder (I use Shakeology well, because it's the best!)
• 1/4 cup unsweetened coconut milk
• *Optional-2 oz mini vegan chocolate chips (I use Enjoy Life)
• *Optional-2 tbs natural peanut butter

Directions:

• Heat oven to 350 degrees.
• Mash bananas in large bowl. 
• Add oats, coconut, raisins, chocolate chips, protein powder and mix well. 
• Add coconut milk and any other options you desire like nuts, pb, or dried fruit. 
• *(The more ingredients you add, you may need to add more coconut milk.)
• Scoop 1 large TBS on silpat matt cookie sheet. 
• Bake at 350 for about 12-15 minutes. 

• Remove from oven, let cool for 5 minutes and DEVOUR!

Refrigerate left over cookies in an air tight container for the rest of the week. These are a great treat, snack or even a quick breakfast bite! 

ENJOY!

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL

Dill Pickles

While doing my studies with the Institute of Integrative Nutrition, I started experimenting with fermenting my own foods. 

Pickles of course were the families FAVORITE! 

My 6 yr old LOVED them! My husband wanted me to start selling jars at Farmers Markets! You get where I am going.

Tasty!!

Better than any store bought pickle. Easy to make! Flavor to your personal taste. And best of all, so very healthy for you! 

Why is this salty deliciousness good for you? Because fermented foods are high probiotic foods. Most of us would benefit tremendously by eating small amounts of fermented foods each day. Healing your gut is must for optimum health. Feeding the microbes in your gut (the good bacteria) can improve digestion, boost immunity and maybe, just maybe help you get leaner. Either way, health starts in your gut believe it or not. That is for another discussion all together, which I would LOVE to have.

Anywho, if you are a pickle lover like us, making your own is a must try!

Ingredients:

• 5-8 small pickling cucumbers or 4-6 small regular cucumbers
• 1 quart filtered, spring, or distilled water
• 2 tbsp Pink Himalayan salt (be generous)
• 1-2 garlic cloves, chopped
• 1-2 tsp dill seed
• 1/4 cup fresh dill or
• 1 tbsp dried dill leaf
• 1 Tsp whole peppercorns

Directions:

• Soak cucumbers in ice water for an hour to enliven them.
• Place leaves, garlic, and spices in the bottom of a quart jar. 
• Don't do this and add them to the top... They MUST be at the bottom and covered entirely in water. I learned the hard way! Stinky! LOL
• Add the cucumbers into the jar, packing them in tightly. I have discovered whole cucumbers taste the best! Crispier and more flavor.
• Dissolve salt in water and pour over the cucumbers. Like I mentioned, make sure the cucumbers are completely submerged in the water, add extra salt and water to cover them if they are not.
•  Leave at least 1 inch space between the top of the water and the top of the jar and cover loosely with a light kitchen towel or cheesecloth and secure with rubber band.
•  Leave on the counter in a cool place for 3-7 days. Checking daily. The liquid will begin to get cloudy and slightly bubbly.
• When pickles reach desired taste, cover and refrigerate.

 ENJOY!

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL

Chocolate Chip Oatmeal Muffins

Today at my sons school, it is "Teacher appreciation breakfast" day. And being the over achiever MOM that I am, I had to make something instead of save tons of time and buy something. LOL! At least we have extra goodies for us now. YUM!

This recipe came from my friend Domenica Morello-Cresta AKA project mama. You rule mama!!! I revised it just a touch. These scrumptious muffins are perfect with some tea or coffee for breakfast, for snacking, or even a healthier desert choice. They are chock full of fiber and antioxidants, (I keep telling myself this as I eat them!) and then a lil bit of refined sugar to splurge.  

This recipe is definitely worth a share! Plus too many friends are asking for it.  

ENJOY!

INGREDIENTS:

• 1 1/2 cups oats old fashion
• 1 cup of white flour
•  1 & 2/3 cups whole wheat flour
• 2/3 cup sugar
• 1 oz of brown sugar
• 4 tsp baking powder
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1 1/2 cups whole milk or whole coconut milk
• 1/2 cup melted coconut oil
• 1 tsp vanilla
• 6 ounces chocolate chips 

DIRECTIONS:

Combine the dry ingredients in a large bowl. Stir to blend. In a separate small bowl, mix the eggs, milk, vanilla and oil.

Stir the wet mixture into the dry mixture until moistened. Add the chocolate chips and blend thorough.

Fill lined muffin cups full with batter. Bake at 400 degrees for 16-18 minutes, or until tops are light golden.

Makes approximately 16 muffins.

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL

Gluten Free BanAppBerry muffins

When you discover a recipe that is SUPER easy to make, totally healthy, with no sugar added, and that the whole family loves... YOU SHARE IT!

These muffins were inspired by Autumn Calabrese cookbook, "Fixate". I love this book btw, so many awesome recipes! You can check out and purchase the book here. 

I still can't get over that they are gluten free,sugar free and YUMMY! That my 6 yr old & husband like them so much one batch is gone in 2 days. But...… they are. And you need to try these!

Perfect for breakfast, snacking or desert. You choose!

Ingredients:

• 2 large eggs, lightly beaten
• 2 mashed medium ripe bananas
• 1 Tbsp grass-fed butter, melted
• 1 tsp vanilla
• 1 1/2 cups almond flower
• 3/4 Tsp baking soda
• 1 dash pink salt
• 1 dash turmeric powder
• 1/2 tsp cinnamon 
• 3/4 cup chopped apple
• 3/4 cup blueberries

Directions:

• Preheat oven to 350 degrees.
• Prepare 9 muffin cups, coat with butter or spray.
• Combine eggs, banana, vanilla and melted butter in small bowl; mix well.
• Combine flour, baking soda, turmeric, cinnamon, salt in a medium bowl; mix well.
• Add egg mixture to meal mixture;mix until blended.
• Add apples and blueberry and mix until blended.
• Divide batter evenly between the 9 muffin cups.
• Back 18-20 minutes, or until golden brown and a toothpick inserted into center comes out clean.

• Let cool for about 5 minutes and ENJOY! 

You can store these in the refrigerator for up to 5 days. Yummy warm or cold. I hope you enjoy them as much as we do! Let me know when you do!

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL

Oatmeal Banana Peanut Butter Cookies

Who doesn't LOVE cookies? 

Who doesn't love feeling guiltless when eating cookies? I needed to Mokshafy a recipe to keep me on track and to let my son eat cookies without all the sugar. We both have a major sweet tooth. It can put us in a sugary situation.

This recipe did just that. I won't feel bad sneaking one of these into his lunches for school, or eating one in the middle of the day. Healthy Cookies! For real!

INGREDIENTS
3 bananas, ripe
1⁄3cup Coconut oil
2.25 cups quick cooking oats
1⁄2cup chocolate chips
1 teaspoon vanilla extract
2 Tbs Honey
3 Heaping Tbs of peanut butter

DIRECTIONS
Preheat oven to 350 degrees.
In a large mixing bowl, mash bananas with a fork until no longer lumpy. If bananas aren't very ripe, a hand mixer may be used. Stir in oil, oats, chocolate chips, peanut butter and vanilla.
Lightly grease a cookie sheet or use a silpat.
For each cookie, spoon about 2 tablespoons of cookie mixture (or I like to use an ice cream scooper) onto the cookie sheet. 

Bake for 16-20 minutes.
**IF batter seems a little dry, add dashes of milk to moisten.

You can omit the chocolate chips to make them even healthier and add cinnamon, raisins or chopped pecans! Omitting the peanut butter all together is also a delish version! I just happen to have a love affair with peanut butter.

Enjoy and stay healthy my friends!

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL

Butternut Squash Soup

This is the soup I make EVERY Christmas and give away as gifts. It's that good. The ingredients are in season during this chilly time, it stores well in the freezer and it is delicious. I buy cute glass jars and wrap them with bows. Everyone loves it. Including myself. Giving presents you make with your heart is makes me happy. And this soup, makes everyone happy!

The time it takes to make this soup is worth it. 

Healthy, Clean and DELISH!

Winter is the best time to make this soup. Butternut squash is in season and in every market. Remember to always buy organic when possible. You are worth it!

INGREDIENTS:

• 3 Tbs Coconut oil
• 2 Tbs Balsamic vinegar
• 2 Butternut squashes, about 3 lbs total. Cut in half and seeded.
• 1-2 large granny smith apples halves and cored
• 2 yellow onions, cut into quarters
• 6 cups chicken stock
• 1/4 tsp ground nutmeg
• Pink himalayan salt and cracked pepper to taste
• 1/2 cup half and half OR plain full fat yogurt
• 1.5 Tbs Grass-fed Butter
  
  DIRECTIONS:
• Preheat oven to 425 F. 
• Line a rimmed baking sheet with foil or a silicone matt.
• In a small bowl, mix oil and vinegar. Brush the cut sides of the squash, apples and onions with mixture.

Place squash and apples cut side down and the onions on baking sheet.

Bake, turning everything at least twice, until tender and light brown. About 30 minutes for the apples and 45-50 minutes for the veggies. 

Transfer everything to a cutting board and let it cool to the touch. 

Scoop out flesh from squash and discard the peel. Chop the apples and onions.

Transfer everything to a large sauce pan and add the chicken broth and nutmeg.

• Over medium-high heat, bring ingredients to a boil and reduce to simmer on medium-low. Simmer for about 30 minutes until VERY soft and tender.
• Remove from heat and let cool slightly. 
• Once cooled, place ingredients in a blender and puree the soup in batches until smooth. 
  
• Return puree to saucepan and stir in the half and half. 
• Season with pink salt and cracked pepper.
• Add grass-fed butter.
• Heat back up to on medium. 
  
  *This soup can be stored in the fridge for about 2 days and in the freezer for about 3 months. 

It's heavenly!

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL.

Sweet Potatoes

Sweet potatoes are one of my favorite side dishes to make! I enjoy roasting them best. I like them thin and with a bit of crunch.

 My favorite recipe is to roast thin fry like slices at 425 degrees in coconut or olive oil with some Pink Himalayan Salt and Cracked Pepper for about 45 minutes. Stirring gently twice. They come out NICE and soft with a crunch and brown edges! 

OMG SO GOOD!

This is by far definitely one of my favorite veg. 

Even though it’s a high carb veg I make them often. They are are extremely beneficial to your body. Clean eats! 

• They are high in vitamin B6.
• They are a good source of vitamin C which helps produces collagen which helps maintain skin’s youthful elasticity, and is es essential o helping us cope with stress.
• They contain Vitamin D.
• They contain iron.
• They are a good source of magnesium which is the relaxation and anti-stress mineral. 
• They are a source of potassium. 
• They are low glycemic index! Meaning their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain.

And they are just sweet and tasty! 

Good stuff give them a try!

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL.

Hummus, Avocado & Tomato Toast

Sourdough Toast! What could make Sourdough Toast EVEN BETTER? Adding Humus, Avocado and Tomatoes to it. So delicious and such a great breakfast or snack. All the right healthy fats and carbs to get you going.

Hummus, Avocado & Tomato Toast

INGREDIENTS:

• 1 piece of sourdough bread toasted
• 1 tbs hummus
• Drizzle of lemon over hummus
• 1/4 of an avocado
• 3 cherry tomatoes

Avocado has Healthy fats, Protein, Vitamins and minerals, and Dietary fiber 

Hummus also has Healthy fats, Protein, and Vitamins and minerals

Sourdough Bread has has a lower glycemic index and the protein gluten has been broken down into amino acids so it's a little less harsh on your belly than wheat or white bread, meaning it's easier to digest. (Plus it tastes better. :) 

Tomatoes have Vitamins galore, Potassium, Fiber and Antioxidants.

It's a winning combo in my book. 

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL.

Vanilla Coffee Creamer

I love coffee but I LOVE IT with a hint of vanilla. 

My downfall has always been those horrible store bought vanilla coffee creamers. Chalk full of I don't even know how to spell or pronounce the stuff. SO BAD. I stopped buying them all together, and when I make Bullet Proof Coffee I do not miss it at all. But some days I want variety and I don't want BFC. 

So today was one of those days. I wanted my gross coffee creamer bad.I decided to play around and made my own Vanilla Coffee Creamer. And it was AWESOME!

(sing it!) EVERYTHING IS AWESOME!

I got it perfect the first try. Why I have never made my own before now I do not know. Why I have never looked on Pinterest is beyond me! I'm sure there are a gazillion DIY healthy Vanilla Coffee Creamer recipes out there. But for now, I am happy with what I created. 

First off I always use Half and Half in my tea and coffee. FULL FAT Half and Half! Don't ever drink low fat or non fat dairy. The process of removing the fat is no good for you. That is a discussion for another day. The TBS of real half and half will not make you fat. Get over that thinking already.

Secondly, always buy organic ingredients when possible. Your health is worth it! We need to eat clean as much as possible. You can make your own vanilla by boiling down a vanilla bean but I found organic Vanilla Extract is perfect for this.

Then lastly, instead of sugar I use honey. It adds a creamy nutty flavor you don't get with sugar. Plus is better for you! CHA CHING! Honey has antioxidant and cleansing properties for your body. Also, if you buy local organic honey to your area, it helps subdue your allergies. 

INGREDIENTS:

• 1.5 Tbs Half and Half
• 2 pinches or 1 dash of Vanilla Extract
• 1 full tsp Honey or to taste
• 1 big ol cup of joe

DIRECTIONS:

Add Vanilla, Honey and Cream to cup and stir. Add HOT coffee and stir some more!

ENJOY!!  Use less or minus of the ingredient to your liking. But all you need are these 3 ingredients and no more. As my son would say, "Easy Peasy"!

 This is MY perfect cup of vanilla coffee. 

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL.

Overnight Apple Cinnamon Refrigerator Oatmeal

Okay okay I know I already have a recipe for refrigerator oatmeal posted, but I created a new and improved one for my clean eating group. FYI, If you want to join one of my free 5 Day clean Eating groups just friend me here and I can add you. They are always fun plus you will get a weeks of recipes for free!

 IT'S DA BOMB! 

I like this recipe even better. This is the joy I get from experimenting in the kitchen and winging it. I enjoy reading a recipe once, then making it my own. It's the only way for me. I can NEVER stick to someone else's recipe entirely. I use them for inspiration. Unless it's baking of course. I suck at baking. I'm a wanna be baker. But baking is like chemistry. IT MUST BE RIGHT!  I hope you use my recipes for inspiration and make them your own as well.

Overnight Apple Cinnamon Refrigerator Oatmeal 

Ingredients:

Makes 2 large servings.

Total time 12+ hours

• 1/2 cup rolled dry oats
• 3/4 cup unsweetened coconut milk
• 3/4 cup plain greek yogurt
• 1 tbs Chia seeds
• 1/2 tsp Vanilla extract
• couple dashes of Cinnamon
• 1/2 of small apple chopped
• 1/2 banana chopped
• 5 walnuts chopped
• 2 tsp Pure maple syrup or honey. *Liquid Stevia is a great no calorie option. Only 2 drops would be needed. 

Directions:

Make this the night before. 

Add oats in medium bowl. Add milk, yogurt, chia seeds, vanilla, cinnamon, all but a tbs of chopped apple, banana, walnuts and sweetener of choice. Mix well. Add the remaining apple and sprinkle with cinnamon again. Cover tightly with saran wrap or a jar with lid and place in refrigerator overnight. 

Good morning!

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL

Afraid of Brussels Sprouts?

Afraid of Brussels Sprouts?

DONT BE!

I know we all have this deep connotation that Brussel Sprouts are bitter, stinky and gross. Something we all have had in the back of our minds since childhood. But that just isn't the case! When cooked right, they are wonderful! They are also LOADED with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fiber per cup, and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are one of those foods that will fill you up, without filling you out. 

They are fabulous!

Brussels sprouts are also seriously rich in vitamin C, another anti-cancer agent. One thing is certain: You will be getting a good-for-the-body food that is high in protein and low in fat and calories. With that, I will leave you with the amazingly simple delicious recipe for:

-Sautéed Ribbony Brussel Sprouts-

Ingredients:

• 2 oz Pancetta (optional)
• 3 tbs Ghee
• 1/2 + cup sliced red onion
• 1 Tbs fresh Thyme, If you use dry use tsp
• 1 Tbs chopped garlic
• 2 lb. Brussels Sprouts
• 2 tbs water
• 1 tbs + red wine vinegar

Directions:

• In a large pan, cook Pancetta over medium until they become clear. About 2 minutes.
• Melt ghee and add onion and thyme; cook until translucent, 3-5 mins. 
• Add garlic and cook until fragrant about 30 seconds. 
• Add Brussels sprouts and season with Pink Himalayan salt and pepper to taste. 
• Add water, cover and cook sprouts until tender about 5 minutes. 
• Stir in vinegar and serve warm.

You wont be disappointed. 

WALLA!

*Don't miss a recipe or post! Make sure you are on my email list. ADD EMAIL