Recipes

Roasted Butternut Squash Soup

In the month of December I’m trying to eat more veggie dense meals. After Thanksgiving and eating turkey, mashed potatoes and stuffing leftovers for three days straight, my body has been craving vegetables.

I had never really played around with butternut squash before but it’s so cheap and easy to find in the winter months that I wanted to give it a whirl and test some recipes with the popular cold-weather veggie.

For this soup I threw together a simple vegetable stock or mirepoix as the french would say and went from there. I’m SO pleased with the outcome, this is definitely going to be a go-to for me this season!

 

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One Serving Apple Pie Protein Waffles

When I go out to eat for breakfast or brunch, I choose a savory meal 99.9% of the time. Eggs Benedict is my go-to because really, ain’t nobody got time for homemade hollandaise sauce. Sure, I COULD make it, but that is WAY too much effort for one person.

If I’m going to have a breakfast meal on the sweeter side, more often than not, I’m making it myself. I used to be a french toast feign and ever since I bought a waffle iron about a year ago, these crisp yet fluffy treats have been a weekend breakfast staple. Each time I switch up the recipe a little bit, swapping certain ingredients out or playing around with tasty toppings. They’re so versatile!

This recipe is easy to double or triple or even quadruple if you’re hosting, or if you just want to make a bunch to freeze and reheat in the toaster for easy breakfasts during the week.

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Turmeric Latte

I’ve always been more of a chai latte lover than a coffee drinker. When I experimented with my first turmeric latte last month it was reminiscent of chai drinks I’ve had in the past, so delicious.

This latte has become a staple in my routine because of the amazing health benefits and medicinal properties that turmeric possesses. It serves as an anti-inflammorty and has a ton of antioxidants.  I either drink it before bed on weekdays or in the morning on  weekends when I’m able to make a nice breakfast that I can sit down and enjoy.

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Cashew Coconut Energy Balls

I make my cashew milk every week or so and I’m constantly looking for ways to use the leftover pulp. These decadent bites loaded with healthy fats and protein are my newest experiment and boy are they delicious. They are perfect for a quick pick-me-up when you need a boost of energy… whether you’re hitting that 3pm slump at work, on your way to the gym, or even for an easy make-shift breakfast on the go!

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Two Ingredient Cashew Milk

Growing up, milk was a staple in my house. My family would go through about two gallons a week, drinking it for every meal. These days there are so many differing opinions on whether or not dairy is bad for you. While I’m still not sure what side of the fence I’m on, I figured it couldn’t hurt to cut down on my dairy intake. I’m certainly not giving up ice cream or cheese, so I opted for drinking less milk.

At first, I was buying almond milk to put in my smoothies and overnight oats, but I didn’t like the taste of it on its own. I had heard cashew milk is little creamier and more reminiscent of real milk so I tried my hand at making it at home.

 

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Cacao Cashew Protein Bites

I recently started making my own nut milk because I realized how EASY it is. I used to have a misconception that it was a labor-intensive process that would take hours…boy was I wrong. Not only is it cheaper, but there are no crazy unpronounceable preservatives either.

So, I made cashew milk and I had a thought… what can I do with the leftover pulp aka cashew meal?

Moments later, these protein bites were born.

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No-Bake Mini Strawberry Cheesecakes

I try to eat healthy for the most part, but I let myself indulge with sweet treats every once in a while. I love baking but try to limit myself, so my coworkers and roommates usually reap the benefits because if I have baked goods laying around the house…. they will get eaten.

It was my coworker’s birthday on Tuesday and he requested mini cheesecakes. I wanted something quick because I was “baking” these after work on Monday so I went with the no-bake recipe and they did NOT disappoint.

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