Creamy Avocado Basil Pesto

Hey everyone!

Motherhood has gotten the best of me lately and I forgot to share this recipe with you. I’ve been working on bettering my eating habits because I have completely slacked off lately. Only downfall with me is that I’m the kind of person who gets sick of eating the same foods repeatedly. As much as I enjoy my chicken and vegetables, I just can’t do it every day. I get bored and I want to change things up.

I originally made this pesto to go over top of zucchini noodles, which tasted fantastic. But, I quickly realized that this recipe goes great on a lot of other foods, so I decided to just share the pesto recipe and I’ll let your mind soar from there and let you choose what you want to add it to. Just the other day I added it to chick pea pasta. Delicious. My son even enjoyed it with chips. Healthy and kid approved. I will take it.

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The texture is perfect to use as a sauce and has the perfect variety of ingredients to make your taste buds fall in love. The subtle hints of avocado, garlic, and basil together just made my mouth water. I’m really excited to pair this with other food products. Let’s not forget it’s crazy healthy and so simple to make. You could make a delicious meal in under 30 minutes.

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Ingredients:

2 ripe avocados

1 cup fresh basil leaves

3 cloves garlic

3 tbsp olive oil

¼ cup pine nuts

2 Tbsp lemon juice

½ tsp. sea salt

Cracked black pepper, to taste.

Instructions:

Add all ingredients into a food processor and blend until smooth

That’s it! How simple?!

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A few tips though. Avocados tend of brown quickly, so enjoy as soon as possible. Refrigerate any left overs and wrap in plastic wrap (making sure the plastic wrap is pressed against the pesto). This will prevent browning. If you are applying to zucchini noodles, be sure to dry the zucchini before sautéing so any excess water in soaked up.

Enjoy!

Don’t forget to check out my other delicious healthy meals!

Healthy Egg SaladPeanut Butter Protein BallsBig Mac Salad – Skinny Bang Bang Shrimp Mix

 

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Easter Bunny Cake Pops

Happy Spring Everyone!

For some crazy reason Mother Nature decided to dump over a foot of snow here in Pennsylvania on the first (and second) day of Spring. Totally not what we wanted, but my oldest got a snow day out of it so we decided to celebrate the spring season inside while the snow falls. Since I knew what kind of weather was headed our way, the little one and I went to Walmart to grab some necessities we needed. I came across this adorable bunny shaped silicone baking mat and instantly thought it would be a great idea to make bunny shaped cake pops! My son is in love with eating cake pops and he always gets one when we visit Starbucks, so why not make our own! I wanted to share the recipe because it’s perfect for the Easter season. Over the weekend we made Spring Flower Chocolate Pretzels. Check those out too!

Ingredients:

• Bunny Shaped Silicone Baking Mat

• Lollipop Sticks

• Pastel Colored Chocolate Wafers (however many colors you want)

• One Box of Cake Mix (we went with Funfetti. Make sure you have all the ingredients listed on the back of the box also.)

• Cooking Spray

• Sprinkles (optional)

Directions:

1. Combine your cake mix ingredients together as directed on the back of the box

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2. Preheat your oven to 350 Degrees

3. Place your silicone mat on a baking pan and generously spray the mat with cooking spray

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4. Fill each bunny with cake mix about a quarter to half way full

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5. Bake in the over for 10-15 minutes

6. Let the cake pieces cool for a few minutes then place them on a sheet of parchment paper.

(They should pop right out of the baking mat)

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7. Place a lollipop stick into the center of the bunny cake pieces. This could be done before or after you dip the cake pieces in the chocolate. Whichever you prefer.

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8. Melt your chocolate wafers in the microwave (or as desired) in a microwave safe bowl. I usually do 30 seconds intervals on defrost until chocolate is fully melted

9. Dip the cake pieces into the melted chocolate until fully covered, let the extra chocolate drip off, then place back on the parchment paper to harden

10. Design the bunny pieces as desired and enjoy! We decided to drizzle a different color on some and add sprinkles to the other. If you are using sprinkles, be sure the add them before the chocolate fully hardens so they stick

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These were definitely a hit in my household, and I hope they are with yours also! Enjoy! We sure did! Also, a special thanks to my little helper. We had a blast making these together.

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Spring Flower Chocolate Pretzels

With Easter right around the corner and the first day of spring quickly approaching, I wanted to make something that could relate to both occasions. I have major spring fever. My four year old has been asking for something sweet to eat, so I came across these adorable spring flower chocolate pretzels and I just had to make them! They are the perfect mix of salty and sweet. I could honestly eat the entire batch to myself and both of my kiddo’s loved them! They are only three ingredients and so easy to put together.

It’s the perfect spring treat!

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Ingredients:

• Pretzel Snaps

• Pastel M&M’s

• White Chocolate Melting Wafers

Directions:

1. Preheat the oven to 225 degrees

2. Line a baking sheet with parchment paper and place the pretzel snaps on the paper topping them with the white chocolate melting wafers

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3. Place the pretzel pieces in the oven for only 2-3 minutes. You want to soften the chocolate, not completely melt it.

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4. Remove from oven and gently place the M&M’s on the softened white chocolate to form a flower.

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5. Let them cool in the refrigerator for a few minutes or until hardened and enjoy!

We love them and already ate just about the whole batch, and they are 100% kid approved! Give them a try! They could be the perfect little treat for Easter Sunday!

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Big Mac Salad

Happy Monday!

So I know this recipe sounds a little odd, but my goodness is it delicious! When I was pregnant I always craved Big Mac’s from McDonalds. So, I found this healthier version and just had to make it! (Don’t worry no baby number three, yet!) I was really surprised with how similar this bowl tasted compared to the actual sandwich. It’s a must try if you get a craving for a juicy burger!

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Note: In my photo’s, I made 4x the amount of the actual recipe! This recipe is the single serving amount.

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Sauce Ingredients:

  • 1 1/2 tbsp lite thousand island dressing
  • 1 1/2 tsp finely minced onion
  • 1/8 tsp granulated white sugar (or a dash of no calorie sweetener!)
  • 1/8 tsp white time vinegar

Bowl Ingredients:

  • 3 cups shredded lettuce
  • 4oz raw extra-lean ground beef
  • 1/3 cups finely chopped onion
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • Dash of salt and pepper
  • 2 tsp yellow mustard
  • 2 tbsp shredded reduce fat cheddar cheese
  • 3 hamburger dill pickle chips, chopped
  • 1 tsp sesame seeds

You can also add tomato, ketchup, and extra mustard if desired!

Directions:

For the sauce, add all the ingredients into a bowl and mix

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Bring a nonstick sprayed skillet to medium-high heat and combine meat, onion, and spices until the meat is thoroughly cooked and onions have softened.

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Once cooked through, remove from heat and add mustard to the meat and combine.

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Place the shredded lettuce at the bottom of your bowl, add the meat and your toppings and enjoy.

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Let me know what you think!

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Healthy Egg Salad

Happy Tuesday Everyone!

Today I got this random craving for some egg salad. So I decided to whip together a healthy version to eat for lunch these next few days. I love simple and quick recipes and this is definitely one of those. It was baby approved too from my 11 month old!

Ingredients:

  • 8 Large Eggs, Boiled and Peeled
  • 1/3 Cup Plain Greek Yogurt
  • 1 Tablespoon Light Mayonnaise
  • 1 Teaspoon Dried Dill (or 1 Tablespoon Minced Fresh Dill)
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Pepper

After your eggs are boiled and peeled, chop the eggs into small pieces or use a food processor to pulse them, but make sure to not purée them.

In a bowl, whisk together the yogurt, mayonnaise, dill, salt, and pepper.

Add the eggs and mix lightly with a fork.

Let chill and enjoy!

The serving size is about 1/3 cup. This makes 4-6 servings.

Skinny Bang Bang Shrimp Mix

Happy Thursday!

This is one of my most favorite quick, healthy meals to put together and it only takes minutes! I’ve made this numerous times, and it’s just a skinnier version of the Bonefish Grill version. It’s a pretty popular recipe, but I just want to share for everyone! The serving size is about 4oz of shrimp. I usually just measure mine out with a food scale.

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Ingredients: 

  • 2lbs raw peeled and divined shrimp
  • 4 Tablespoon Plain Greek Yogurt
  • 2 Tablespoons Light Mayonaise
  • 3 Tablespoons Sweet Chili Sauce
  • 1-1 1/2 Tablespoons Sriracha
  • 1/2 Tablespoon Crushed Red Pepper (Optional)
  • 2 Tablespoon Chopped Green Onion (To Garnish Also)

All you have to do is mix up all the ingredients in a bowl, cook your shrimp and add to the sauce! If you just want to make one pound of shrimp, cut the recipe in half! I usually mix mine up with some organic brown rice, or you could even serve it over pasta.

I hope you enjoy!

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Homemade Taco Seasoning

Happy Thursday Everyone!

So, I just wanted to write a quick post about this homemade taco seasoning I decided to try. I wanted to meal prep turkey taco bowls for a few days because it’s a low carb and delicious meal, but I ran out of store bought seasoning so I made my own, and I absolutely LOVE it. It’s simple and these measurements worked out perfectly with my one pound piece of ground turkey.

Ingredients:

• 1 Tablespoon Chili Powder

• 1/4 Teaspoon Garlic Powder

• 1/4 Teaspoon Onion Powder

• 1/4 Teaspoon Dried Oregano

• 1/2 Teaspoon Paprika

• 1 1/2 Teaspoon Ground Cumin

• 1 Teaspoon Salt

• 1 Teaspoon Black Pepper

Just mix them together in the small bowl and add it to your meat while cooking. I definitely recommend it over any brand packet! Give it a try! Enjoy!

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Slow Cooker Pot Roast

Happy Tuesday Ya’ll!

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So after all of the copious amounts of ham and turkey we’ve been consuming over these past few days, my husband asked me this morning if I could make a pot roast. Of course I agreed, and ran to the store to pick up what I needed. Pot roasts are one of my favorite dinners. They are simple yet so full of flavor. Here’s my recipe along with some homemade gravy made from the left juices in the slow cooker!

Ingredients

• 1 Pound Red Potatoes

• 1 Cup Fresh Baby Carrots

• 1 Boneless Beef Chuck Roast (3-4lbs)

• 1/4 Cups Dijon Mustard

• 2 Teaspoons Dried Rosemary, Crushed

• 1 Teaspoon Garlic Salt

• 1/2 Teaspoon Dried Thyme

• 1/2 Teaspoon Pepper

• 1/3 Cup Chopped Onion

• 1 1/2 Cups Beef Broth

• Cornstarch

Start by dicing the potatoes. Add the potatoes and carrots to the slow cooker.

In a small bowl combine the dijon mustard, rosemary, garlic salt, thyme, and pepper until mixed thoroughly.

Cut the chuck roast in half and rub the mixture completely on the roast and lay in the slow cooker. Add the chopped onion and beef broth on top and cook on low for 6-8 hours.

Once completely cooked, set the roast and the vegetables aside and strain the extra juices from the bottom into a stovetop pan. Bring the juices to a boil and slowly mix in COLD water and cornstarch as needed until the consistency of the gravy is slightly thicker.

Pour overtop of your roast and veggies and enjoy!

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I hope you love it! Have a great Tuesday!

Peppermint Pretzel Crisps

Okay guys, so this past weekend I went to a friends holiday party and they had these peppermint pretzel crisps. They were absolutely delicious. I had to find the recipe and make them myself and they were too good not to share! If you’re a fan of peppermint and something sweet & salty combined, these are for you. They are the perfect non bake holiday treat! Everyone deserves a little treat during the holidays.

Ingredients:

24oz bag of white chocolate morsels

1-2 drops of pure peppermint extract

1 large bag of plain pretzel crisps/thins

1/2 cup of crushed peppermint (candy canes)

To start, line a counter or some baking pans with parchment paper.

Melt your chocolate in a large bowl, however you prefer and crush your candy canes. I simply put them in a ziplock bag and hit them with a mallet until crushed. Once your chocolate is melted, add one or two drops of pure peppermint extract to the chocolate and stir until combined.

Once crushed, use a large fork to dip the pretzels into the chocolate and coat entirely. Be sure to let the excess chocolate drip off then place the coated pretzel on parchment paper. Sprinkle on some crushed peppermint and repeat!

Be sure to let the chocolate cool completely and then store in an air tight container! Did I mention the no baking part?! 😉

These can be a perfect small gift for teachers, friends, family, whoever! You could always just make a small batch for yourself enjoy! I hope you like them!