Roasted Chicken and Veggie Bowl with Peanut Yellow Curry Dressing

Roasted Chicken and Veggie Peanut Yellow Curry Bowl

Well, this concoction came about from having a ton of leftover veggies and very little time, and let me tell you I am SO THANKFUL I threw this random combination of things together!!!! Like, this was definitely one of the best things I’ve done in my little life so far.

This little bowl of goodness has just about everything you need in the form of vitamins, minerals, antioxidants, fiber, carbs, healthy fats and protein so basically you could eat this for every meal and your body would be happy as Dory when she found her parents. BUT I haven’t even gotten to the best part yet people!!!!!!

Drum rollllllll pleaseeeeeee…

THE SAUCE.

I’m a huge fan of peanut sauce and an even huge-er fan of yellow curry sauce, so I thought to myself, “why not combine the two?” Best. Idea. Ever. I 100% got lost in the sauce.

But anyways, YOU GUYS, this bowl is so good for you and so easy to make you just HAVE to incorporate it into your weekly lunch/dinner menu! You could even meal prep for it and have it ready in about 60 seconds for days when you just have no time but still want to put something good in your body. So what are you waiting for?! Get that tasty bowl of nutrients into your body!!!! Right now!!!

 

Roasted Chicken and Veggie Bowl With Peanut Yellow Curry Dressing

  • Servings: 1 large or 2 small
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup mixed greens (kale, spinach, arugula, whatever you like really)
  • ½ cup cooked chicken breast, diced
  • 1 Tbsp virgin coconut oil
  • ¼ cup sweet potato, cut into chunks
  • ½ zucchini, cut into chunks
  • 5 asparagus spears cut into 1-inch pieces
  • half of a red pepper, sliced
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp yellow curry powder
  • half an avocado
  • Sauce:

  • ¼ cup unsweetened coconut milk
  • 1 Tbsp peanut butter
  • 1 ½ Tbsp Healthy Boy Yellow Curry Sauce (or any yellow curry sauce you have)
  •  

Directions

  1. Heat up the coconut oil in a large pan over medium-high heat. Once hot, add the sweet potato and cook for about 2 minutes while stirring occasionally.
  2. Add in the zucchini, asparagus spears, red pepper, and the spices (salt, garlic powder, and yellow curry powder) and continue to cook while stirring occasional for about 5-7 minutes, or until everything is tender.
  3. Meanwhile, in a small saucepan combine the coconut milk, peanut butter, and curry sauce. Turn the heat on low and stir occasionally until warm and everything is combined.
  4. In your salad bowl, put your mixed greens on the bottom and then top with the chicken, your roasted veggies, avocado, and peanut curry sauce. Enjoy!
  5.  

     

     

 

 

 

 

 

Advertisements

Cinnamon Maple Baked Pears

baked-cinnamon-pear-2.jpg

Happy World Baking Day you guys!!!!!

Wow, what a day to celebrate. Baking has honestly changed my life in many ways (mostly because I LOVE eating baked goods, like honestly who doesn’t?) and I couldn’t be happier to potentially inspire others to get their bake on in a healthier way!

First of all, let me just tell you guys that my brain is very math and science oriented. I have a bachelor’s degree in biology and was the president of the calculus club in high school sooooo basically I’m a math and science super nerd. Creativity and abstract things were far from my strong suit, but then I began baking. I loved that it was basically science. I could take a recipe and add things in a certain way (just like you would in a lab) to create something entirely new and spectacular. So cool!!!!! And it also helped me to be a little more creative, but just a little bit.

I also used baking as a way to relieve stress growing up because you can get lost in it. So if you’re not a baker, I definitely recommend using this day as an excuse to give it a try. Not to mention this recipe basically requires zero skill or effort whatsoever so it’s the perfect thing to get started with!

BUT. Guys. Don’t get lost in this. Baking can quickly turn into a long downward spiral into the tantilizing wormhole of sugary processed foods. No bueno. Remember this: bake HEALTHY. I try to take my favorite baked goods (for example, chocolate lava cake or chocolate chip cookies, or basically anything with chocolate) and turn them into healthier versions of themselves using coconut and oat flours, natural sweeteners like maple syrup, raw honey, coconut sugar, or dates, or subbing butter with coconut oil or a nut butter. As long as I have whole, natural ingredients going in I feel much better about putting it inside my body. (And I’ll continue posting all of my healthy baked goods as I perfect the recipes so keep an eye out!)

I also tend to crave dessert every night so I know if I’m putting something terrible in my body every night after dinner, I’m going to feel terrible all the time. That’s what makes these pears so great! They take 2 seconds of preparation, 5 ingredients, 1 oven, and voila, you have yourself a warm, sweet treat that’s GOOD for your body instead of something you’d definitely be feeling in the morning. No regret, no guilt, no problem.

So it’s time. Warm up those ovens. Get your pears ready. Aaaaaaand GO!

 

Cinnamon Maple Baked Pears

  • Servings: 2 Halves
  • Difficulty: easy
  • Print

Ingredients

  • 1 pear, halved (I used a Bartlett Pear)
  • 2 Tbsp of your favorite granola
  • ½ Tbsp chopped almonds
  • 1 tsp cinnamon (give or take) plus an extra sprinkle
  • ½ Tbsp maple syrup
  •  

     

Directions

  1. Pre-heat your oven to 375 degrees F and line a baking sheet with foil or a silicon mat.
  2. Cut your pear in half and scoop out the seeds using a tablespoon scooper. Drizzle each half with half of your maple syrup.
  3. In a small bowl, mix together your granola, chopped almonds, and 1 tsp cinnamon. Spoon half of the mixture in each pear.
  4. Place the pears in the oven for about 20 minutes, until the pears are soft and a nice golden color.
  5. Remove and allow to cool.
  6. Sprinkle with a dash of cinnamon and enjoy! I like eating this plain, but it also tastes super good with yogurt or some ice cream.
  7.  

     

     

 

 

 

 


The Perfect Protein Pancake Pizza

Pancake pizza

Okay guys, I know you all know Mother’s Day is tomorrow and I know you’re all totally on top of things and already have the best day lined up for all those beautiful, amazing, wonderful mommas out there. BUUUUUTTTTT, just in case you don’t have anything prepared, I’ve gotcha covered.

So all the moms out there deserve the world, right? Without our precious momma bears, we would not be here today so they deserve to be pampered and spoiled all day long this Mother’s Day (and every day tbh because they da bomb and they just deserve it). SO what could be more perfect for spoiling mom than combining two of the greatest foods of all time and bringing it to her in bed? Nothing. Nothing could be a better start to her day I’ll letcha know right now.

So yeah, in case you haven’t gotten the hint by now from the title of this post, YES I have done it. I combined pancakes and pizza. And oh baby, what a combo. Seriously, it’s a breakfast pizza people! All your favorite toppings loaded onto a giant warm, fluffy, protein-packed pancake and sliced up into perfect little portions ready to dip in syrup (if you’d like) and share with the whole fam.

GENNNIUSSSSSSS.

And this isn’t your average pancake, either. It’s a super pancake. Your average pancakes are full of processed white flour, sugar, milk, and who knows what else to try to entice you to eat them (which I get it, they’re so tasty), but this guy is just as tasty (IF NOT TASTIER) as those average garbage-filled pancakes and IS GOOD FOR YOU!!! Duh. Gotta get those nutrients for you and momma so she can live a long healthy life too!

I’m talking oats, eggs, cinnamon, coconut oil, and collagen peptides. So what does that mean for you? Fiber, protein, anti-inflammatory properties, healthy fats, and skin health (and more, more, more)! All that from a pancake! And we haven’t even gotten to the toppings yet. Is this even real life? Yes. Yes it is.

So take all that yummy nutritious goodness and load it up with your favorite toppings (might I recommend peanut butter, bananas, and some bluebs *drool*) and bring it to yo momma! Easy as (pizza) pie. Enjoy, and happy mother’s day to all you wonderful momma bears out there! You da real MVPs!

PS I just wanted to give a special shoutout to my very own momma bear Cath for being the best, most wonderful, amazing, caring, kind, giving human being alive. Seriously, (cuz I know you’re reading this right now) I don’t know how you do it. Thanks for teaching me everything I know, I wouldn’t be making any of this delicious food without you!

Protein Pancake Pizza

  • Servings: 6 slices
  • Difficulty: easy
  • Print

Ingredients

  • 2 organic free-range eggs
  • ¼ cup Silk Unsweetened Original Cashew Milk
  • 1 Tbsp melted virgin coconut oil
  • ½ tsp vanilla extract
  • ½ cup oat flour
  • 1 Tbsp coconut flour
  • 1 Tbsp Collagen Peptides
  • ½ tsp baking powder
  • ¼ tsp salt
  • a dash of cinnamon
  • Toppings!! I used: natural peanut butter, natural raspberry jam, fresh strawberries, bananas, blueberries, pears, and raspberries, chia seeds, maple syrup, unsweetened shredded coconut, lactose-free vanilla yogurt, peanuts, and dark chocolate chips.
  •  

Directions

  1. Heat a large skillet or non-stick pan over medium heat. If using a skillet, I would melt a little coconut oil in the pan to keep your pancake from sticking when you pour it in.
  2. Combine all ingredients (besides toppings) in a blender and blend until everything is thoroughly combined.
  3. Pour into your pan and allow to cook until it’s bubbly and firm around the edges (about 1-2 minutes) and then flip and cook for the same amount of time on the other side.
  4. Remove to a plate and allow to cool for about 5 minutes before topping. Since I wanted to make each slice with a different topping, I sliced mine first and then topped, however if you’re going to make the whole pancake pizza with the same toppings I would recommend topping it and then slicing. Enjoy!
  5.  

     

     

 

 

 

 

 


Iron-Packed Power Bars

iron packed power bars 1

Hi everyone! I know what you’re thinking, “iron-packed”? Bailey, that is so random. Why you do this?

Well let me tell you. I’ve recently been going through a bit of a sluggish slump, and since I haven’t been feeling my greatest I figured I’d have my blood tested to see what was up. I wasn’t surprised to find out that I have low iron and vitamin B12 levels (as I don’t eat a ton of red meat) AND since iron and vitamin B12 are crucial factors in keeping your energy levels and mood elevated, I knew I needed to make a change.

Fun fact: Iron is a part of a substance in your red blood cells called hemoglobin which is responsible for carrying oxygen from your lungs to the rest of your body. Without the proper amount of iron, your body can’t produce healthy, oxygenated red blood cells.

SO THIS IS IMPORTANT PEOPLE.

I got some iron and vitamin B12 supplements as a quick fix, I even chocked down some liver (all for the cause, of course), but in the long run I knew I needed to get more iron from my diet so I could sustain my active, healthy lifestyle. So I got to Googling. Besides the obvious red meat, which I didn’t plan on upping my intake too much of, I was pleasantly surprised to find out that many nuts, seeds, dried fruits, and oats are quite high in iron! And since I had been looking to make a quick, iron-rich snack that I could eat every day to boost my iron intake, these foods couldn’t have made a more perfect power bar. It was fate.

I know with myself personally not eating a lot of red meat and a lot of you all are vegan, vegetarian, or try to stick to a plant-based diet so you probably have this same issue. That darn iron, why must you allude us all! This could be on its way to being a staple in all our diets pretty darn quick because I must say, these bars are out of this world. I could literally eat the entire batch every time I make them! We’ll start a trend.

#baisironbars

Let’s go.

Okay so besides having 35% of your daily value of iron in one bar, these guys are also packed with protein, healthy fats, fiber, and sooo much more! So that means you’re going to get a healthy source of sustainable energy as well as digestive health benefits and a muscle/cell boost on top of all that iron. I don’t generally make the nutrition facts for my recipes, but since I was trying to pinpoint iron in particular for this one, I’ve included all the nutrition information in the label below!

So to all my anemic friends out there (and I know I’m not the only one), let’s get going! We don’t need no stinkin’ red meat to be getting the proper amounts of iron, we just need one delicious power-packed snack a day and we are golden. Or should I say we’re iron.

*crickets*

Okay fine. Make sure you tag #baisironbars when you make these guys and we’ll get all our iron-deficient friends back on track! Enjoy!

Iron-Packed Power Bars

  • Servings: 10 bars
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup oat flour
  • 2 Tbsp coconut flour
  • 3 Tbsp hemp hearts
  • ¼ cup raw organic honey (plus a little extra if your bars are a little too dry)
  • ½ cup cashew butter
  • ¼ tsp vanilla extract
  • 5 pitted Medjool dates
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ½ cup golden raisins
  • ¼ cup dark chocolate chips

Directions

  1. In a high-powered blender or food processor, add your oat flour, coconut flour, and hemp hearts and pulse until well combined. Remove to a separate bowl.
  2. Add honey, cashew butter, vanilla extract, and dates to your blender or food processor and blend until smooth and well combined.
  3. Add your flour mixture back in and blend until a doughy consistency has formed. If it’s still a bit crumbly, add some more honey until it’s doughy.
  4. Add the seeds, raisins, and chocolate chips and pulse until they are evenly mixed in.
  5. Line a baking sheet with parchment paper and dump out your dough on it. Using your hands, press the dough down into about a ½ inch thin sheet.
  6. Put in the fridge (or freezer) until it hardens up and then slice into 10 bars. Enjoy!
  7. * I store them in the fridge and they usually last for about 5-7 days


Lemon Poppy Seed Collagen Energy Balls

Lemon Poppyseed Collagen Energy Balls 3

I recently discovered I could buy poppy seeds in bulk at Superstore and since I can’t resist a sale I had to buy them, of course (because what individual person doesn’t need a bulk bag of tiny little poppy seeds).

So, I sat down and thought about what I could possibly do with a bag of poppy seeds and DUH lemon poppy seed anything!!!! One of the best flavor combos of all time (in my personal opinion, at least) and I just so happened to have been craving it lately so it was perfect timing! Yay coincidences!

But now came the real challenge. I knew what flavor I wanted to make, but WHAT would I make? There’s the obvious lemon poppy seed muffins, I even thought of maybe a healthier lemon poppy seed scone, but I really didn’t feel like baking. With summer around the corner, I wanted something light, cool, and QUICK. More time outside, less time in the hot kitchen, know what I’m sayin? So that settled it: lemon poppy seed BALLS. Yuuuuuuuuup that’s a winner!

They’re light. They’re yummy. They take all of 5 minutes (if that) to make. They give you a great little boost of energy and protein. They’re the perfect grab ‘n’ go snack for the beach or a bike ride or any summer outside activity. ANDDDDDDDD. They’re good for you? Obviously! Would I get you guys hyped up about anything that wasn’t gonna be having your body singin’? HECK NO!

SO the health benefits:

Poppy seeds are actually more than just a pretty face. They’re surprisingly high in iron, calcium, and zinc! Sayy whatttttttt?! Plus add in the cell healing qualities of collagen peptides and energy boost from coconut oil (and so much more) and these are some miraculously healthy lil cuties.

So now I’m quite happy with my bulk poppy seed purchase because I’m gonna be making these balls all summer long baby! So time to go buy your own bulk purchase of poppy seeds and jump on the bandwagon. Enjoy!

 

Lemon Poppy Seed Collagen Energy Balls

  • Servings: 9 Balls
  • Difficulty: easy
  • Print

Ingredients

  • ½ cup oat flour (I just put rolled oats in my Vitamix and blend on high for about 10 seconds)
  • 3 Tbsp coconut flour (I use Bob’s Red Mill)
  • 2 Tbsp collagen peptides (I use Organika)
  • 2 Tbsp Maple Syrup
  • 8 pitted Medjool dates
  • 2 Tbsp melted organic virgin coconut oil
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 Tbsp poppy seeds
  • Optional unsweetened shredded coconut flakes to roll them in

Directions

  1. In a small bowl, combine your flours and collagen powder so they’re evenly mixed.
  2. In a high-powered blender or food processor, add the pitted dates and blend until they turn into more of a butter consistency (there may still be lumps, but that’s okay).
  3. Add the melted coconut oil, maple syrup, lemon juice, and lemon zest. Blend until everything is well combined.
  4. Add the flours and blend until you have a thick, dough-like consistency (scraping down the sides as necessary so everything is thoroughly combined).
  5. Finally, add in your poppy seeds and pulse until they’re evenly mixed in.
  6. Scoop out dough balls about the size of a heaping tablespoon and roll into a ball. Repeat until all the dough has been used.
  7. At this point, if you’re rolling your balls in coconut flakes, you can do that now. Then pop you naked or coconut-covered balls in the fridge for about 30 minutes to firm up and then enjoy!
  8. * I store them in the fridge and they usually last for about 5-7 days