Instagram: Healthy(er) choices


The weekend is coming and I know for me, my clean eating diet may slip up some; all those Costco samples, eating out, chips (lots) and salsa at our fave Mexican place, movie theater popcorn, cocktails, ect.  The hubs and I have been really focusing on eating clean this year (for many reasons) and i like to document many of the choices we make on Instagram (follow me at #Jesshm28).  Click on the pictures to get to a post I’ve already done with the recipe (if no link is there then it means I’m working on the post still!). Also, there’s a couple great links for more information on some of these awesome foods! Happy healthy weekend!

1//Sprouted whole grain toast with avocado. Fabulous breakfast with healthy proteins and fats. Have raspberries on the side for extra antioxidant benefits.

2//Fish cakes with sautéed mushrooms (recipe com in ya’ll). Super delicious and healthy!

2//Tabbouleh salad (recipe coming soon!). One of my all time favorites.  Soaked/sprouted grains are more loaded with nutritional value then regular “whole grains”.

3//Spinach, tomato, feta omelet  (on my recipe to-do list). Protein-packed, vitamin loaded awesome way to start the day and not get hungry before 12 pm!

4//Mixed baby green salad with peppers, onion, and lemon infused olive oil dressing (recipe on its way). Light summer dinner that’s fast and easy, can’t beat that!

5//Sake Bloody Mary with veggie garnishes. I love bloody’s and veggie garnishes. Load this one up for a cocktail snack!

6//Anything Dip made with almonds, evoo and more. Great on toast, crackers and as a veggie dip.

7//Green smoothie made with whole foods. Great way to get your greens in the a.m. Green foods are super nutrient dense and loaded with awesome health benefits. Try getting them at every meal!

8//Health remedy “fire cider”.  Fermented foods are great sources of probiotics, enzymes, vitamins and minerals. I made this remedy in winter months to stave off colds/flu and it worked!

9//Cheese fondu served with fruit, whole grain bread, and veggies.  This is a treat (aka high fat)  so use healthy dippers like raw veggies and fruits.

10//Jalepeno-watermelon martini (alcohol can have benefits, hello-decreased stress- if used moderately, 1-2 glasses per day for a healthy person)IMG_7404 IMG_7386IMG_7369IMG_7300IMG_7298IMG_6292IMG_5310IMG_4616IMG_4606IMG_4205IMG_6756

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Chocolate coconut banana cookies


This is a recipe frequently requested by my husband because they are so good for breakfast or as a quick snack.  You can make this gluten free by using rice flour and it’s good for using up those getting old bananas on your counter.  I love that the only sugar is from the chocolate, bananas and maple syrup, not white sugar added in. As adapted from Clean Food here’s how I made it: 2 bananas, 1/4 C canola oil, 1/4 C maple syrup, 1/2 tsp vanilla extract, 1 C rolled oats, 2/3 C brown rice flour (I used whole grain wheat flour), 1/4 tsp baking soda, 1/2 C shredded coconut, pinch of sea salt, 1/4 C dark chocolate chips.

1. Preheat oven to 350  2.  Combine bananas, oil, syrup and vanilla in a medium bowl. In another bowl mix oats, flour, baking soda, coconut and salt.  Add all ingredients together and blend.  Add in choco chips.  3. Line a cookie sheet with parchment paper and spoon on batter.  Bake for 14 minutes then let the cookies cool on a wire rack.  Enjoy the yumminess of this (pretty) healthy snack!

Fall for a healthy treat


One of my favorite dishes to make in fall is both healthy and dessert-y, an apple crisp.  I love to eat it all week long for breakfast with a spoon or two of greek yogurt on top. And then later for a snack.  and maybe for dessert too–ooh it’s just so delish!  I found a super easy recipe in my Clean Eating book and I’ve modified it just a touch for my taste or whatever I have in the pantry.  Today I used 4 or 5 pink lady apples, sliced them with my handy dandy apple slicer gadget, drizzled about 1/2 C real maple syrup on, lots of dashes of cinnamon and mixed it all up and dumped into a baking dish.

To the same bowl I just used I added about 1/2 C Oats, chopped almonds (20 or so) a few pinches whole wheat flour, more maple syrup about 1/2 C or so, and 1/2 C or so of canola oil and my secret ingred–coconut flakes mmmm. Add this topping to the apples, cover with foil and bake at 375 for 30 minutes then remove foil and bake for 20 more.

The apples are baked to perfection, still a little crispy and the dish isn’t too sweet since I didn’t add any sugar besides the syrup.  My husband who doesn’t really like desserts that much loves this dish, and it’s a good way for me to feed him his fruits like a good wifey!

Go ahead and make your own fall Apple Crisp–you will fall in love!

Recipe (from Terry Walter’s Clean Food): Preheat Oven to 375.

Filling: 12 apples cored and sliced (peeled or unpeeled), 1/4 C maple syrup, 2 tsp cinnamon, 1/3 C dried currants, 1 tbs whole wheat pasty flour or brown rice flour. Add apples in large bowl, fold in syrup, cinnamon and currants. Sprinkle flour and fold. Spread into 9×12 baking casserole dish.

Topping: 2 C rolled oats, 1 C whole wheat flour, 1/2 C chopped walnuts, 1 tbs cinnamon, 1/2 C maple syrup, 1/2 C canola oil. Combine in same mixing bowl oats, flour, nuts and cinnamon. In separate bowl whisk syrup and oil, add to dry ingredients and mix until crumbly. Spread on apples, cover with foil and bake 30 min. Remove foil and bake 20 more min.