Chocolate Pudding for breakfast? Yes, please! Sugar free, and gluten free and full of incredibly good things for you? Even better! Here is the next in the lineup for chocolate flavored breakfast options. When a super healthy breakfast for the week can be as easy as throwing everything in a blender, pouring in containers, and putting in the fridge, I tend to get a little excited and nerdy about it.

So, like I said, dump all the ingredients into a blender and blend until smooth. I use my kitchen scale for measuring out into containers so that I know that I have the same in each one and I don’t have to bother with measuring cups.

The way that I do this, is to weigh the blender when it’s empty before, and then weigh it when it’s done blending. (I like to us grams, but you could use ounces as well) I subtract the weight of the blender from the total after and that gives the weight of just the pudding. Then I divide by 4 and that’s how much I pour into each container.

I put each container on the scale, and then zero it out so that the scale reads 0 with the container still on it. Then I just pour in the pudding until it gets to the weight that I figured should be in each one. You totally save yourself from trying to scoop it into a measuring cup and then scooping it out again!

In the end, I have 4 breakfasts ready to go in the fridge! This pudding needs to chill for at least a couple hours, but is good to stay in the fridge for up to 5-6 days. One other thing that I love to put on top, but is totally optional are these cocoa nibs. These ones are from Trader Joes, because they are by far the best price, but you can find them at other Whole Food type stores.

Chocolate Chia Protein Pudding

2020-01-13 21:24:40

Serves 4

Creamy and Chocolatey pudding full of protein and Chia seeds makes for a breakfast you will look forward to!

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Ingredients

1. 1/2 Cup Rolled Oats
2. 1/2 Cup Chia Seeds
3. 6 Tbsp Cocoa Powder
4. 2 1/2 Cups Unsweetened Almond or Cashew Milk
5. 1 Scoop Vanilla or Chocolate Protein Powder
6. 4 Servings liquid stevia (4 one second squirts or to taste)

Instructions

1. Place all ingredients in blender and blend until smooth. Divide and pour immediately into 4 containers with lids and place in the fridge. Let set up for at least 1-2 hours, or up to 5-6 days in the fridge.

Macros

1. Calories: 209
2. Fat: 13.3g
3. Carbs: 23.4g
4. Protein: 14.4g
5. Adding 1 tablespoon of cocoa nibs adds an additional 50 calories. I like to pair this breakfast with a side of eggs.

By Jenny Nielson

Chocolate Salad http://www.chocolatesalad.com/

Biscoff Cookie Pumpkin Pie

I need to introduce you to your new best Thanksgiving friend.  Biscoff Pumpkin Pie meet everyone.  Everyone, meet Biscoff Pumpkin Pie.  There are no words.  Just trust me on this one.  If you love pumpkin pie, and if you are a Biscoff cookie, or cookie butter fan, this was a match made in Heaven.  Sorry to disappoint, but there is nothing healthy about this pie, except maybe the can of pumpkin, but sometimes you just need to enjoy life.  Especially at Thanksgiving time!  I’ve actually been meaning to post this for a couple of years but just never took the time to do it.  But after it was requested for the third year in a row, I figured I needed to share my favorite pumpkin creation with you all.  So here we are. 

I feel like it’s a pretty simple pie to make, it just has a few extra steps with the crumble topping and the the Cookie Butter whipped cream, but I promise they are all worth it.

You may have most of the ingredients on hand already, but there are a few extra you will want to make sure that you have before you get started.  Biscoff cookies, cookie butter (there are a few different brands like Trader Joes, Great Value, Kroger, or the original Biscoff Cookie butter), a can of pumpkin puree, a can of sweetened condensed milk, and some heavy whipping cream.

You will need this entire sleeve of cookies so make sure you get one that is at least an 8.8 oz package like this one.  Preheat your oven to 350 degrees.  Start by placing the entire sleeve of cookies into a food processor and process until very fine crumbs.  If they are too coarse, it won’t stick together very well when you press it into the pie dish.  Melt 4 tablespoons of the butter and add it to the food processor and process again until well mixed.  The crumbs should start to stick together at this point.  Lightly butter or spray your 9 inch pie pan.  If you have one that is slightly deeper than normal, I would choose that one.  

Take about 1/4 of the cookie crumb mixture out and set it aside for the topping and press the rest firmly and evenly into the pie dish and up the sides.

Place the pie dish into the oven and bake for about 7-8 minutes to help set the crust.  While it’s in the oven, mix up the pie filling.  You can either use the food processor that you just used for the crust, or if you prefer, you can use your stand mixer.  I just used the food processor so I had less dishes to clean up.   Add all the pie filling ingredients to the food processor or mixer and blend until smooth and creamy.  I know the ground pepper sounds way out of place, and it is optional, but it really does add that little extra flavor boost and kicks it up a notch.

Make the crumble topping by adding all the topping ingredients into a small mixing bowl with the reserved cookie crumb mixture and mix together with your hands, squeezing the cold butter chunks into everything until it’s a coarse crumble. 

By now, your pie crust should be done in the oven.  Pull it out and pour in the pumpkin filling and then use your hands so spread the crumble topping mixture evenly all over the top of the pie.  

Return the pie to the oven and bake for 1 hour.  You’ll know it’s done when your house starts to smell amazing and your mouth is watering.   Too bad you will still have to wait a few hours to actually dive in, but it will need the cooling time to set.  After the hour in the oven is up, pull it out and let it sit until it comes all the way to room temperature and then you can even pop it in the fridge for a while or overnight.  

When you are ready to serve it, make the whipped cream topping.  Start by mixing the heavy cream in your stand mixer, or using a hand mixer, at a high speed until it starts to thicken a fluff up, but still soft.  Add the powdered sugar and vanilla and whip a bit longer until it comes to a medium-stiff peak stage.  Add the cookie butter and use a spatula to fold it in until it’s completely mixed in.  You can either spread it all on the pie, or just spoon a scoop onto each piece as you serve it.  I like to spread it all on, but since my husband can’t have dairy, I usually just let everyone spoon on their own cream.  Store any extras covered in the fridge for up to a week, but if your family is like mine, it would never last that long.   Enjoy!

Biscoff Cookie Pumpkin Pie

2018-11-09 17:24:06

Serves 8

Biscoff Cookies, Cookie Butter, and Pumpkin Pie. A match made in Heaven

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Prep Time

15 min

Cook Time

1 hr

Prep Time

15 min

Cook Time

1 hr

For the crust

1. 1 sleeve Biscoff cookies - 8.8 oz package
2. 4 Tbsp butter melted

For the pie filling

1. 15 oz can pumpkin puree - not pie filling
2. 2 large eggs
3. 1 can sweetened condensed milk
4. 1 1/2 tsp pumpkin pie spice
5. 1/2 tsp salt
6. 1/4 tsp finely ground pepper - optional but really good!
7. 1/2 C cookie butter spread

For the crumble topping

1. 1/3 C rolled oats
2. 1/4 C brown sugar
3. 3 Tbsp cold butter
4. Remaining cookie crumb mixture

For the whipped topping

1. 1/2 pint heavy cream
2. 1/4 C cookie butter spread
3. 1 tsp vanilla
4. 3-4 Tbsp powdered sugar

Instructions

1. Preheat your oven to 350 degrees.
2. Start by placing the entire sleeve of cookies into a food processor and process until very fine crumbs. If they are too coarse, it won't stick together very well when you press it into the pie dish.
3. Melt 4 tablespoons butter and add it to the food processor and process again until well mixed.
4. The crumbs should start to stick together at this point.
5. Lightly butter or spray your 9 inch pie pan. If you have one that is slightly deeper than normal, I would choose that one.
6. Take about 1/4 of the cookie crumb mixture out and set it aside in a small mixing bowl for the topping and press the rest firmly and evenly into the pie dish and up the sides.
7. Place the pie dish into the oven and bake for about 7-8 minutes to help set the crust.
8. While it's in the oven, mix up the pie filling.
9. Add all the pie filling ingredients to the food processor or mixer and blend until smooth and creamy. I know the ground pepper sounds way out of place, and it is optional, but it really does add that little extra flavor boost and kicks it up a notch.
10. Make the crumble topping by adding all the topping ingredients into a small mixing bowl with the reserved cookie crumb mixture and mix together with your hands, squeezing the cold butter chunks into everything until it's a coarse crumble.
11. By now, your pie crust should be done in the oven. Pull it out and pour in the pumpkin filling and then use your hands to spread the crumble topping mixture evenly all over the top of the pie.
12. Return the pie to the oven and bake for 1 hour. You'll know it's done when your house starts to smell amazing and your mouth is watering.
13. After the hour in the oven is up, pull it out and let it sit until it comes all the way to room temperature and then you can even pop it in the fridge for a while or overnight.
14. When you are ready to serve it, make the whipped cream topping. Start by mixing the heavy cream in your stand mixer, or using a hand mixer, at a high speed until it starts to thicken a fluff up, but still soft.
15. Add the powdered sugar and vanilla and whip a bit longer until it comes to a medium-stiff peak stage.
16. Add the cookie butter and use a spatula to fold it in until it's completely mixed in. You can either spread it all on the pie, or just spoon a scoop onto each piece as you serve it. I like to spread it all on, but since my husband can't have dairy, I usually just let everyone spoon on their own cream.
17. Store any extras covered in the fridge for up to a week, but if your family is like mine, it would never last that long.

By Jenny Nielson

Chocolate Salad http://www.chocolatesalad.com/

Whole Wheat Flax Crepes!  Just in time for Easter Brunch!  I know it sounds like something that your kids would hate, but I promise that mine can’t really taste a difference between regular crepes and these ones.  They eat these Whole Wheat crepes just fine!  Of course, it might be that they just add tons of Nutella and whipped cream, but I like to think that they just really enjoy food that is actually good for them. Ha!

These are super simple to whip up, but like all crepes, take a bit of time to cook each one.  The trick is get them nice and thin and then they cook less than one minute on either side.  You could easily make a bunch ahead of time and keep them in the fridge until you are ready to eat them!  They are wonderful filled with fruit, cream, nutella, or peanut butter, but I actually prefer them to be filled with savory things like sausage, sauteed spinach, mushrooms, and feta cheese.  Yum!  With those fillings, I like to make my Skinny White Gravy to go on top.  Seriously delicious.

My cooking tool of choice with these is a small nonstick frying pan.  I use either my 8 inch one, or my 10 inch one.  If you have a good quality one, you shouldn’t have to spray it with non-stick spray between each crepe, but if your pan likes to stick a lot, you may need to keep the spray close by.  I would not recommend trying these with a stainless steel frying pan, but if you think yours would work or you know some special tricks, I say go for it…. I don’t own a crepe maker, so I haven’t tried this recipe with one of those, but I’m sure that it would work fine.

Start by mixing all of the ingredients in a medium mixing bowl until everything is a smooth as possible.  You may see some small chunks of wheat grains or flax seed, but it’s all good.  You don’t notice them when they are cooked.  I just keep mixing it every few crepes just so anything like that doesn’t all settle at the bottom and then you are left with the last few crepes all full of just flax meal.

Heat your non-stick skillet on the stove until its good and warm on medium heat.  You don’t want it to be smoking hot, because it will just burn the second that the batter hits the pan.  Use a 1/4 cup measuring cup to scoop out the batter and dump it into the pan.  Immediately pick the pan up and tilt it gently in a big circular motion until the batter is spread around the entire bottom of the pan.  It will be very thin and that’s ok.  Set it back down and let it cook on that side until the edges release and you see them start to curl up just a little all around the outside.  It should take about 1-2 minutes.

Use a big flat spatula to gently flip the whole thing over and cook for about 1 more minute on the other side.  I pick the pan up and use the flipping motion to help it flip over a little easier if that makes sense. 

Take it out of the pan and start stacking them on a plate and go ahead and spoon the next 1/4 cup in.  Repeat this until all the batter is gone.  You may get a few more or less than 12.

Whole Wheat Flax Crepes

2018-03-22 18:49:17

Yields 12

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Ingredients

1. 1 C whole wheat flour
2. 4 eggs
3. 1 C unsweetened almond milk
4. 1/4 C water
5. 1 tbs ground flax seed
6. 2 tbs melted butter (or coconut oil)
7. 1/4 tsp salt

Instructions

1. Start by mixing all of the ingredients in a medium mixing bowl until everything is as smooth as possible.  You may see some small chunks of wheat grains or flax seed, but it's all good.  You don't notice them when they are cooked.  I just keep mixing it every few crepes just so anything like that doesn't all settle at the bottom and then you are left with the last few crepes all full of just flax meal.
2. Heat your non-stick skillet on the stove until its good and warm on medium heat.  You don't want it to be smoking hot, because it will just burn the second that the batter hits the pan.
3. Use a 1/4 cup measuring cup to scoop out the batter and dump it into the pan.
4. Immediately pick the pan up and tilt it gently in a big circular motion until the batter is spread around the entire bottom of the pan.  It will be very thin and that's ok.
5. Set it back down and let it cook on that side until the edges release and you see them start to curl up just a little all around the outside.  It should take about 1-2 minutes.
6. Use a big flat spatula to gently flip the whole thing over and cook for about 1 more minute on the other side.  I pick the pan up and use the flipping motion to help it flip over a little easier if that makes sense.
7. Take it out of the pan and start stacking them on a plate and go ahead and spoon the next 1/4 cup in.
8. Repeat this until all the batter is gone.  You may get a few more or less than 12.

Macros based on a yield of 12 crepes

1. Calories 80; Carbs 7.4; Fat 4; Protein 3.5

Possible fillings

1. sliced fruit and cream
2. nutella or peanut butter
3. sausage, mushrooms, spinach, and feta
4. etc...

By Jenny Nielson

Chocolate Salad http://www.chocolatesalad.com/

I know that I have been on a breakfast oat cup kick lately, (check out my Apple Pecan Oat Cups, or Pumpkin Peanut Butter Oat Cups) but this one is awesome.  The reason that I think it’s so awesome is that they are PACKED with protein and they don’t have any protein powder in them!  Horay!

I’m not against protein powder at all and I do use it regularly, (check out my Chocolate Protein Snack Muffins or my Peanut Butter Protein Muffins) but anyone who has baked with it knows that it can really leave things with a nerf football-like texture if  you’re not careful.   I love that these oat cups are made with just simple ingredients with lots of good for you stuff.  And you get to eat chocolate for breakfast!  What could be better than that?

I also love how easy it makes it to have a healthy hot breakfast for you or your family.  Having a weeks worth of these ready in the fridge is so helpful as I’m running out the door for work.  It would also be so easy to send with your kids on their way to school. 

These are super simple to prepare.  Like the other oat cups, you just dump everything into one bowl, mix, and bake in a muffin tin.  Bam.  You do have an option with these, and the other oat cups.  I like to leave to oats whole because I like the chewy texture that it gives, but you could certainly blend the ingredients in the blender and then bake, which would create a little more of a muffin texture.  It’s all up to your preference.

Here are a few pictures to show you the progression of the preparation.  

As you can see, you can fill the muffin tins to the top because they don’t rise much while baking.  It’s just baked oatmeal with no baking powder or soda.  I will say, if you want more of a muffin texture and you are blending the batter, you could add a teaspoon of baking soda and they would puff up a little more.  Like I said, I just like a dense oat cup texture.  These are a great healthy make ahead breakfast option that you can keep in the fridge for the week, or freeze them and take them out as needed!  I usually make one batch and eat three each day for the week and just keep them in the fridge.  Enjoy!

Chocolate Protein Oat Cups

2018-03-17 18:49:52

Serves 4

A quick and healthy make ahead breakfast packed with protein!

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Ingredients

1. 2 C old fashioned oats
2. 1 T chia seed (optional)
3. 3 T coco powder
4. 1/2 C powdered peanut butter
5. 1 C unsweetened almond milk
6. 3 eggs
7. 1 tsp vanilla
8. 1/2 tsp salt
9. 1 C plain greek yogurt
10. liquid stevia (3-4 second squirt) or granulated equivelant

Instructions

1. Preheat oven to 350 degrees.
2. Spray a muffin tin with non-stick spray.
3. Mix all ingredients in a medium bowl until well incorporated.
4. Fill each section in the muffin tin to the top or so that the batter is divided evenly between the 12 cups.
5. Bake for about 25 minutes.
6. Store extras in an air tight container or zip lock bag for up to a week in the fridge or freeze.
7. Reheat as needed in a microwave.

Macros per 3 muffins

1. Calories 316; Protein 23; Fat 10; Carbs 37

By Jenny Nielson

Chocolate Salad http://www.chocolatesalad.com/

Slow Cooker Coconut Peanut Chicken

Coconut Peanut Chicken may just be one of my all-time favorite flavor combinations.  If you know me at all, you know I love Thai peanut anything and will order that almost every time when eating out if there is an option on the menu.   This Coconut Peanut Chicken is super quick and easy, and can easily feed a crowd!  You can make it all in the slow cooker, or you can cook the chicken ahead of time and shred it and then just make the sauce for it on the night you are going to serve it.  I have made it both ways and it is just as fabulous either way.

In these pictures, I had cooked a bunch of chicken in the slow cooker the day before to use for a couple of recipes, so you will see that I just put the shredded chicken in a large saucepan then added the coconut peanut sauce and brought it all to a simmer.  After that, all you will need to do is cook some rice, noodles, zoodles, or rice noodles to go with it!  I opted for brown rice this time.

To make the sauce, combine all the ingredients except the chicken, and toppings into a medium mixing bowl and whisk until combined.

If  you were going the slow cooker route, place the chicken in the slow cooker and cook on low for 6-8 hours, or until the chicken is very tender and ready to shred.  Shred the chicken, and then add the sauce in with it and let it cook another 30- 45 minutes until the sauce is heated through.

Top your Slow Cooker Coconut Peanut Chicken with fresh chopped cilantro, chopped green onion, and chopped peanuts.  Enjoy!

Slow Cooker Coconut Peanut Chicken

2018-02-19 18:14:13

Serves 6

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Ingredients

1. 1.5 lb uncooked chicken or about 18-20 oz cooked shredded chicken
2. 1 can lite coconut milk
3. 6 Tbsp natural peanut butter
4. 2 Tbsp honey
5. 3 cloves minced garlic
6. 1/4 C soy sauce
7. 2 Tbsp lime juice
8. 2 Tbsp rice wine vinegar
9. 2-3 tsp fresh minced ginger or 1/2 tsp ground ginger
10. pinch of red pepper flakes or more if desired

toppings

1. chopped fresh cilantro
2. chopped green onion
3. chopped peanuts

Instructions

1. In these pictures, I had cooked a bunch of chicken in the slow cooker the day before to use for a couple of recipes, so you will see that I just put the shredded chicken in a large saucepan then added the coconut peanut sauce and brought it all to a simmer.  After that, all you will need to do is cook some rice, noodles, zoodles, or rice noodles to go with it!  I opted for brown rice this time.
2. To make the sauce, combine all the ingredients except the chicken, and toppings into a medium mixing bowl and whisk until combined.
3. If  you were going the slow cooker route, place the chicken in the slow cooker and cook on low for 6-8 hours, or until the chicken is very tender and ready to shred.  Shred the chicken, and then add the sauce in with it and let it cook another 30- 45 minutes until the sauce is heated through.
4. Top with fresh chopped cilantro, chopped green onion, and chopped peanuts.

Notes

1. Macros are for the chicken mixture only and does not include the rice or the toppings.
2. Calories 280; Carbs 11; Fat 15; Protein 27

By Jenny Nielson

Adapted from from the Web

Adapted from from the Web

Chocolate Salad http://www.chocolatesalad.com/

Apple Pecan Oat Breakfast Cups

Having a quick and healthy breakfast already to go for the whole week is super simple with these Apple Pecan Oat Breakfast Cups!  This is the second edition of my breakfast oat cups, following my Pumpkin Peanut Butter Oat cups from a couple months back.  I must say that I have fallen in love with these super easy and healthy make ahead breakfast oat cups that are also gluten, dairy, and sugar free!  It doesn’t get much better than that.   I love to make these early in the week and then have them in the fridge for the rest of the week to pull out, warm in the microwave really quick and eat as I’m running out the door for work.  I usually eat 3 at a time.

Baked Oat Cups are super simple and quick to mix together and throw in the oven.  Preheat your oven to 350 degrees and spray a 12 place muffin tin with non stick spray.  Mix all the ingredients in a large mixing bowl until everything, especially the eggs, are well mixed and incorporated. 

Spoon equal amounts into each of the 12 muffin tin cups. 

Bake for 25 minutes.  Let them cool in the tin for about 20-30 minutes and then use a butter knife to gently release them from the tins and let them completely cook on a wire rack.  Store in an airtight container or bag for up to week in the fridge.  Apple Pecan Oat Breakfast Cups also freeze really well and you can take them out to reheat as needed!

Apple Pecan Oat Breakfast Cups

2018-01-26 18:13:11

Serves 4

A quick and healthy make ahead breakfast for the week!

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Cook Time

25 min

Cook Time

25 min

Ingredients

1. 2 C old fashioned oats
2. 4 eggs
3. 1 apple, peeled and diced small
4. 1/2 C apple sauce
5. 1/2 C almond milk
6. 1 Tbsp chia seeds
7. 1/2 C chopped pecans
8. 1/2 tsp cinnamon
9. 1/2 tsp all spice
10. 1/2 tsp salt
11. 2 second squirt liquid Stevia or granulated equivalent (could also use honey or maple syrup)

Instructions

1. Preheat your oven to 350 degrees and spray a 12 place muffin tin with non stick spray.
2. Mix all the ingredients in a large mixing bowl until everything, especially the eggs, are well mixed and incorporated.
3. Spoon equal amounts into each of the 12 muffin tin cups.
4. Bake for 25 minutes.
5. Let them cool in the tin for about 20-30 minutes and then use a butter knife to gently release them from the tins and let them completely cook on a wire rack.
6. Store in an airtight container or bag for up to week in the fridge or freeze.

Notes

1. Per 3 muffins: Calories 319; Fat 14; Carbs 37; Protein 13

By Jenny Nielson

Chocolate Salad http://www.chocolatesalad.com/

Whole 30 Shrimp Romesco

Roasted pepper and tomato, Whole 30 approved Shrimp Romesco Sauce has got to be one of my new favorite healthy meals!  I developed this Whole 30 recipe when I was doing the program a couple of years ago, and I have had it in the regular rotation ever since.  The flavor of this healthy pasta, or zoodle sauce speaks to my soul.   Don’t let the sound of roasting peppers in your oven or on the grill scare you away, because it really is very simple.  I also go over the process my Roasted Poblano Hummus that you can check out.  I know you can’t have hummus while doing the Whole 30, but you can save it for when you are done.   Everyone needs hummus in their life!

Let’s dive in.  Start out by roasting your peppers.  Turn the oven on high broil and make sure the rack is in the middle position.  Get out a piece of tin foil big enough to fit both peppers on it laying on their sides.   You can put it on a roasting pan if you want, but I usually just put the piece of foil right on the racks and the peppers on top without a problem.  

Set the timer to 6 minutes and then rotate both peppers one quarter turn.  Set for another 6 minutes, rotate one quarter turn, and so on until you have roasted all four sides of the peppers and the skin is blistered and blackened.  They should look about like this:

As soon as you pull them out of the oven place them both into a bowl and cover them tightly with the foil that you roasted them with and set aside to cool.  At least 20 minutes or so.  This will make it easier to peel the skin off while they “sweat” in the bowl, and also, you won’t burn your hands.

While you are waiting, get your shrimp ready to cook by making sure that it is peeled, deveined, and have the tails pulled off.  Then heat a saucepan or large skillet over medium heat with the olive oil.  Saute the onion, garlic, and parsley with a little salt and pepper for a few minutes until the onion is tender.  Take off heat and set aside for a minute so the garlic won’t burn.

Now it’s time to peel the peppers.  Cut off the tops and pull out the insides (all the seeds and stuff).  Peel off all the skins of both peppers.  They should look about like this:

Place the peppers, can of tomatoes, almond butter, salt, pepper, paprika, and chili powder in a blender and briefly blend until everything is just blended.  You don’t want to necessarily puree it.  It’s best with a little texture to it still.  

Put your skillet back on medium heat and add in the shrimp.  Cook for a few minutes until they become pink all over.

Pour all the red sauce into the pan and bring it to a quick simmer to make sure everything is heated through.  

You guys, this is the best sauce!  It has such a different and unique flavor than regular red sauce and will leave you wanting more! I have made it with just chicken and it’s equally as yummy.  I have also done shrimp and chicken just because I couldn’t decide!   If you are doing the Whole 30, serve over zucchini noodles, or spaghetti squash.  If not, go for the gold and pour this yumminess over some whole wheat pasta and top with parmesan cheese!  Either way, Whole 30 Shrimp Romesco Sauce is amazing.

Roasted Squash.  The perfect healthy side dish to any Thanksgiving feast spread.  But it doesn’t have to be boring!  Here is a quick and easy spice rub to make any type of squash the star of the Thanksgiving table parade.  Pictured above is banana squash, but I have also made it with butternut and acorn squashes as well.

Preheat your oven to 350.  Cut open and scoop out the seeds of your squash.  The size of the pieces don’t matter too much as long as they are all about the same size.  I just like to cut them to the  size of about 1 serving so each person can just take a piece without having to cut it.  Place them in a baking dish cut side up.

Drizzle the olive oil lightly on all the pieces and them rub it slightly all over the surface of the pieces.

Add all the dry spices and brown sugar to a small bowl and mix together.  Sprinkle all the mixture evenly over the pieces of squash and then use your fingers to rub it all over to coat evenly.

Place to baking dish in the oven uncovered and let it bake for about an hour or until very fork tender.  When ready to serve, place on serving platter and drizzle evenly with maple syrup.  Yum!

Roasted Maple Spiced Squash

2017-11-18 23:42:46

Serves 4

The perfect healthy side dish for Thanksgiving or any meal!

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Cook Time

1 hr

Cook Time

1 hr

Ingredients

1. 1 medium squash (butternut, acorn, banana, etc.)
2. 2 tsp olive oil
3. 1 Tbsp brown sugar
4. 1/4 tsp cinnamon
5. 1/2 tsp dried sage
6. 1/2 tsp dried thyme
7. 1/2 tsp salt
8. fresh ground pepper to taste
9. 1 Tbsp pure maple syrup

Instructions

1. Preheat your oven to 350.
2. Cut open and scoop out the seeds of your squash.  The size of the pieces don't matter too much as long as they are all about the same size.  I just like to cut them to the  size of about 1 serving so each person can just take a piece without having to cut it.
3. Place them in a baking dish cut side up.
4. Drizzle the olive oil lightly on all the pieces and them rub it slightly all over the surface of the pieces.
5. Add all the dry spices and brown sugar to a small bowl and mix together.
6. Sprinkle all the mixture evenly over the pieces of squash and then use your fingers to rub it all over to coat evenly.
7. Roast uncovered for about 1 hour until very fork tender.
8. When you are ready to serve, place on platter and drizzle with maple syrup.

Notes

1. This spice mixture with the olive oil and maple syrup add 48 calories to whatever type of squash you decide to use based on this recipe making 4 servings.

By Jenny Nielson

Chocolate Salad http://www.chocolatesalad.com/

I have another quick, easy, and healthy breakfast option for you all today that can be gluten free if you use gluten free oats!  And they are pumpkin flavored for the season! Hooray for all things pumpkin!   These cups are so simple and quick to throw together and then you have breakfast in the bag for the rest of the week! (Literally, because you store them in a ziplock bag in the fridge) And the great thing is that you get to eat three in one serving.   I’m all about volume when I eat.

To start off, preheat your oven to 350 and spray a regular sized muffin tin with non stick spray.  I would not recommend using cupcake liners with these.  I did the first time and they are so moist that the paper really stuck to them.  But of course I still ate them all because they were delicious, and I ate way more paper than I would like to admit… hey, I was in a hurry.

Just add all the ingredients to a mixing bowl and stir briskly until it’s all blended well.  

Then divide the batter evenly between the 12 muffin cups.

Throw them in the oven for 20-25 minutes!  I love recipes that I don’t have to type out 25 paragraphs of explanation.  And I know you don’t want to read it all, so it’s a win win.  See, I’m saving you time reading this post, and each morning because your breakfast is already for the week.  You’re welcome.  

I usually just pop 3 in the microwave for about 45 seconds each morning, scramble a few egg whites on the side, and off I go to work.  These would also freeze really well if you wanted to make a couple of batches and pull them out to thaw in the fridge the night before.  I have many more flavors of these up my sleeve so stay tuned!

Pumpkin Peanut Butter Chia Oatmeal Cups

2017-10-24 22:03:42

Serves 4

A quick and healthy meal prep idea for breakfast

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Prep Time

5 min

Cook Time

25 min

Prep Time

5 min

Cook Time

25 min

Ingredients

1. 2 Cups oats (Gluten Free is necessary)
2. 1/2 Cup powdered peanut butter
3. 1 Tablespoon chia seeds
4. 2 Tablespoons pure maple syrup (or 4 if not using stevia)
5. 2 squirts liquid stevia or 2 teaspoons granulated stevia
6. 1 Cup pumpkin puree
7. 4 large eggs
8. 1 teaspoon pumpkin pie spice
9. 1/2 Cup unsweetened almond milk
10. pinch of salt

Instructions

1. Preheat oven to 350.
2. Spray a regular sized muffin tin with non stick spray.
3. Add all ingredients to a mixing bowl and briskly mix until completely combined.
4. Divide batter evenly between 12 muffin cups
5. Bake 20-25 minutes until well set. Cool 15 minutes in tin, then run a butter knife around edges to loosen and place them on a cooling rack to cool completely before putting them in an air tight container or bag.
6. Store in the fridge for up to a week. Reheat desired amount in the microwave for about 30-45 seconds on high.
7. They will freeze well.

Macros for 3 muffins

1. Calories 339
2. Carbs 44
3. Fat 11
4. Protein 18

By Jenny Nielson

Chocolate Salad http://www.chocolatesalad.com/

Do you just love peanut butter?  Like I mean really loooooovvveee it?? I saw a shirt at the gym the other day that said “Peanut Butter is My Spirit Animal” and I thought, yup.  It sure is.  So the fact that these pancakes are flourless and sugar free and high in protein just makes them that much better!  And then to top it off with a peanut butter syrup (made with powdered peanut butter) is just like – mmmmm yes please!  

These come together really quick and key to them is actually not to cook them too long.  They cook faster than normal pancakes and if you let them cook too long, they will be dried out and not so fun to eat, but of course I still would, because I mean, it’s still peanut butter.

To start off, turn your skillet or pancake griddle on medium and lightly spray with non stick spray.  Then add all the pancake ingredients to a small mixing bowl.  Using a small whisk, mix together until everything is smooth and creamy.  It takes a minute but it will smooth out.  Just keep mixing.

After it’s all mixed pour it on to your heated skillet or griddle.  You can choose weather you want one big one or two medium ones.  I did two in this post (and they accidentally spread into each other!) but a lot of times I just do one bigger one.  

Let them cook for about 3-4 minutes until they have puffed up and you can start to see some bubbles coming through here and there.  

Once they are puffy and slightly browned underneath, you can gently lift a side and check with a spatula, give them a flip and let them cook about another 2-3 minutes on the other side.  Now since not all stoves heat the same, yours might take a little longer or a little less, you will just have to watch it.  I have flipped them too early before and they fell apart and I have cooked them too long and they have dried out, but don’t worry, it’s not too tiny of a window.

While they are finishing up cooking you can make your pb syrup.  You have options with this….  Here is how I do it.  I mix 2 tablespoons of powdered pb with about 1 1/2 – 2 tablespoons of water until its the consistency that I want.  Then I add a squirt of liquid stevia to sweeten it up a little.  I also add either a few drops of maple flavoring, or vanilla, mix it all up, and pour it over the cakes.

Seriously you guys.  So good!  And so soft and fluffy!  I also usually fry 2-3 egg whites on the side for some extra protein and you have a breakfast of champions.  The great thing about this recipe is that you could make it with any nut butter.  I have often made it with almond butter and it’s just as yummy.  Sometimes I skip the syrup and just cut up fresh fruit on top.  Go wild.

Double Peanut Butter Flourless Pancakes

2017-10-17 18:02:38

Serves 1

A simple gluten free, low carb, and sugar free pancake breakfast with flax seed that is so soft and fluffy!

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Prep Time

5 min

Cook Time

6 min

Prep Time

5 min

Cook Time

6 min

For the Pancakes

1. 2 Tablespoons natural peanut butter (or any nut butter)
2. 1 large egg
3. 1/4 teaspoon baking powder
4. 1/4 teaspoon vanilla
5. 1 teaspoon flaxseed

For the Peanut Butter Syrup

1. 2 Tablespoons powdered peanut butter
2. 1 1/2 - 2 Tablespoons water
3. 1/4 teaspoon liquid stevia (or sweetener of choice)
4. 1/4 teaspoon maple flavoring or vanilla

Instructions

1. Heat skillet or griddle to medium heat and spray with non stick spray.
2. In a small bowl add all the pancake ingredients and whisk until smooth. This will take a minute or two.
3. Pour batter onto heated skillet or griddle in either 2 medium sized pancakes or 1 bigger one.
4. Let cook 3-4 minutes or until puffed up and there are some bubbles starting to come through.
5. Flip and let cook another 2-3 minutes until slightly browned on both sides.

For the syrup

1. Mix the powdered peanut butter and the water in a small bowl only adding enough water until you get to your desired consistency. Then mix in stevia and maple flavoring. Serve over pancakes.

Notes

1. For pancake alone: Calories 291; Carbs 7; Protein 13.7; Fat 23
2. Syrup: Calories 50; Carbs 4; Protein 6; Fat 1.5

By Jenny Nielson

Chocolate Salad http://www.chocolatesalad.com/