Everything That’s in My Fridge Right Now Salad

Everything That’s in My Fridge Right Now Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 bunch kale, chopped coarsely and massaged
  • 1 medium beet, shredded
  • 1 medium-sized carrot, peeled and shredded
  • ¼ cup diced cucumber
  • 1 handful alfalfa sprouts (or your fave type of sprouts)
  • ¼ cup pepitas
  • 2 Tbsp chopped sun-dried tomatoes
  • 2 Tbsp golden raisins
  • 1 small avocado, sliced
  • 1 chicken breast, cooked and shredded (optional)
  • ½ cup Cookie and Kate’s Sunshine Salad Dressing
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Directions

  1. In a large salad bowl, add your kale and give it a few squeezes to “massage” it. This breaks it down a bit and makes it less bitter.
  2. Add all remaining ingredients and toss. Enjoy!
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Nutrient Packed Pumpkin Spice Roasted Pumpkin Seeds

pumpkin spice roasted pumpkin seeds

Okay guys. I’m a firm believer in making my own versions of stuff otherwise purchased already made for you, soooooo when I decided to make my own pumpkin puree from an actual pumpkin as opposed to buying the storebought canned stuff, I had lotsa leftover pumpkin seeds.

*Insert lightbulb popping up above my head*

I hadn’t even thought about the seeds before that moment, but obviously I wasn’t going to waste them! And since it’s pumpkin spice season, I had to keep the trend alive. Thus began my new tradition of pumpkin spiced pumpkin seeds on just about everything. TBH I think my next project with them will be a granola, but we’ll see. But I’m getting off topic here.

While these guys are absolutely da bomb (and great for packing in lunches *hint hint my parents out there), I was more shocked to find out how absolutely amazing pumpkin seeds are for our oh-so-important bodies! While my pumpkin seeds were roasting, I took the liberty of looking up their health benefits, and I was absolutely floored. Did you know that pumpkin seeds are absolutely loaded with healthy fats, magnesium, zinc, potassium, calcium, protein, AND fiber?! Oh, and antioxidants. And they contain tryptophan. And I could keep going, but I think you guys get the hint.

So now I’ve decided that once this Fall is over, pumpkin season will never be over because I will 100% be keeping this trend alive year-round for my health’s sake. And you should too. So start with me by making thess super simple and super scrumptious pumpkin seeds!

 

Nutrient-Packed Pumpkin Spice Roasted Pumpkin Seeds

  • Servings: 1 cup
  • Difficulty: easy
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Ingredients

  • 1 cup fresh pumpkin seeds (I used the seeds out of a pie pumpkin)
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1/8 tsp of each: nutmeg, ground ginger, ground cloves
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Directions

  1. Preheat your oven to 400 degrees F.
  2. Add all your ingredients together in a bowl and mix until all the seeds are evenly coated.
  3. Spread them out evenly on a parchment paper lined baking sheet and roast for 10-12 minutes until they’re crisp and golden. Enjoy!
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Dairy and Gluten Free Chocolate Peanut Butter Overnight Oats

chocolate peanut butter overnight oats 1

By now you probably know that I’m a huge breakfast person. So with my typical eating routine (not eating breakfast until noon), I generally look at my next day’s schedule the night before to see if I’m going to have time to make a nice breakfast or not. Now a lot of times I’m home around noon and am able to make whatever my breakfast-loving heart desires, but lately I’ve been having to work or be somewhere at noon which causes my elaborate breakfast plans to come to a screeching halt.

But this doesn’t have to be the case because there’s this beautiful creation called overnight oats. Ahhhhh, what a dream come true. A delicious combination of all your favorite toppings mixed in with oatmeal all in a cute little jar AND it takes about 30 seconds to prep, no cooking required!

WHAT! No cooking?!

Yep, that’s right guys. All you have to do is put all your raw ingredients in a jar and leave them to soak overnight (or for at least a few hours) in the fridge and BAM you’ve got yourself a sure-to-blow-your-coworkers’-minds nutrient-packed breakfast in a jar that you can grab and eat on the go, no heating required!

Now I know I’m a weirdo for eating breakfast at noon, but this works for all you normal breakfast eaters as well. Are you usually struggling for time to eat something before work? Simple. Throw some ingredients in a jar the night before and just grab it out of the fridge as you’re running out the door! And to be honest I’d eat this for lunch or dinner too. It’s just so easy and tasty!

Oats are like, the best too. They’re gluten-free and FULL of vitamins, minerals, antioxidants, and fiber. Holllaaaaaaaaaaaaaaaaa. And, surprise surprise, they actually contain quite a bit of protein for a grain, too! Oats contain nutrients that are able to do everything from lowering your blood pressure to improving inflammation to increasing your feelings of fullness (which can help you cut down on snacking and help you lose weight). K seriously oats, you da best.

So next time you know you’re going to be in a breakfast crunch, literally just take 30 seconds to throw oats and your milk of choice in a jar and shake it up. IT’S THAT EASY!!! You’ll have such a magnificent, easy, delicious start to your day AND your body will feel great too. That’s a win-win y’all.

 

Dairy and Gluten Free Chocolate Peanut Butter Overnight Oats

  • Servings: 1
  • Difficulty: easy
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Ingredients

Directions

  1. Put all the ingredients for the oats in a jar and mix with a spoon or shake up to thoroughly combine everything.
  2. Put all your toppings on top and then place it in the fridge overnight (or for at least 3 hours) to allow the oats and chia seeds to soak up the coconut milk.
  3. Enjoy!
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Loaded Scrambled Egg To-Go Breakfast Muffins

scrambled egg to go muffins

Who here is constantly rushing out the door in the morning with no time to make a proper nutritious breakfast? 🙋🏻 Yeah, we know the feeling. Well, my boyfriend does because he has early morning class and is constantly starving. (I used to struggle with this too until I started intermittent fasting, but I still love these little egg cuties so lets pretend I’m still struggling too).

So we started brainstorming. What foods are easy to grab and go that we could prep on a Sunday while also still being nutritious and delicious? Muffins are easy on the go, but not the best when you’re trying to stay away from wheat/grains. Eggs, on the other hand, are our favorite nutritious and delicious breakfast food, but things get a little messy when you try to grab an over easy egg with your hands. Yolk everywhere.

But what if you could combine the two?! Thus came my brainchild of a scrambled egg muffin. Ta-dah! Imagine everything you love about an omelette or a scramble, but packed in a convenient grab-and-go muffin. Genius!!! Not to mention eggs are also a cheap and easy source of protein, Omega-3 fatty acids, antioxidants, and loads of vitamins and minerals. All that just from a simple little egg. Amazing.

So if you struggle for time in the morning, or just really love eggs / convenient healthy food, these babies are perfect for you. Just a little food prep and you’ve got breakfast for the rest of the week! Sounds like a good deal to me. Happy breakfast-ing, my foodies.


Loaded Scrambled Egg To-Go Breakfast Muffins

  • Servings: 12 muffins
  • Difficulty: easy
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Ingredients

  • 12 free range organic eggs
  • ½ cup chopped kale
  • ¼ cup diced tomato
  • ¼ cup diced mushrooms
  • ¼ cup diced red pepper
  • ¼ cup diced red onion
  • ¼ cup diced meat of choice (I use chicken sausage, bacon, or ham)
  • 1 Tbsp diced jalapeno pepper
  • Coconut oil spray to grease muffin tin
  • Possible toppings: Salsa, Avocado, Green Onion

Directions

  1. Pre-heat the oven to 350 degrees F and grease your muffin tins.
  2. In a large bowl, crack all your eggs and scramble them. Pour egg mixture into muffin tins until each well is about half full.
  3. Create whatever flavor combinations you like by adding the rest of the diced ingredients to each well whichever way you like. I like adding one type of meat and several veggies to each muffin.
  4. Once you’ve got all your toppings in each well, give each muffin a mix to incorporate the ingredients, then place in the oven. Bake for about 20 minutes, or until a toothpick comes out dry.
  5. Let your muffins cool and either top with whatever toppings you please or place in an airtight container in the fridge for up to 5 days.