This is another one of my favorites from Ambitious Kitchen! Perfect for a chili cook off this summer! Or just any lunch or dinner 🙂 This recipe is loaded with FIBER and PROTEIN, enjoy!
1 teaspoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced small
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
pinch of nutmeg
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon Smoked Chipotle Tabasco sauce
salt, to taste
1 can (15.5 oz) low-sodium tomato sauce
2 cups cooked quinoa
2 can black beans (15.5 oz), drained
4 cups low-sodium vegetable stock, plus more to thin if desired
1 large sweet potato, peeled and diced into small cubes
For Chipotle Creme:
1 cup plain greek yogurt
2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
1/2 teaspoon honey
1/4 teaspoon dijon mustard
Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a medium bowl.
Spoon chili into bowls and add yogurt sauce on top. Enjoy!
I have to admit I was skeptical of this recipe as I plopped very gooey blobs of this cookie dough onto the cookie sheet, BUT THEY TURNED OUT SO GOOD!!!
This peanut butter cookie recipe has NO BUTTER, and NO FLOUR, and still turns into a perfectly textured, very delicious treat! It does have a lot of peanut butter and some brown sugar, so it’s definitely not perfectly healthy but it is a better option for sure.
I mean look at the perfect cookie! MMMM! I didn’t put chocolate chips in it, but I’m sure you could add that if you wanted to. Below is a picture of the dough. It is very gooey and even hard to shape into balls and put on the cookie sheet. But don’t be discouraged, they’ll turn out beautifully. Give this recipe a try! 🙂
1 cup creamy or chunky peanut butter
2/3 cup packed dark brown sugar
1 1/2 teaspoons vanilla
2 large eggs
2/3 cup rolled oats (gluten-free if desired)
1 teaspoon baking soda
Preheat oven to 350 degrees F
In small bowl mix together the oats and baking soda; set aside.
In a large bowl beat peanut butter, brown sugar, eggs and vanilla, I just used a fork to get it nice and mixed up. Mix in dry ingredients
Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart – this step is tricky because the dough is so sticky, do your best!
Bake cookies for 8-10 minutes and remove right when the cookies start to turn golden brown. Don’t overcook! The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely.
This beautiful looking salad was incredibly quick and easy to make! It was actually a spur of the moment recipe because I really need to go grocery shopping and I kind of just threw a bunch of things together, but it ended up being delicious! Try it out 🙂 or use it as a base for your own hodge-podge salads!
Green Leaf Lettuce (Spinach would be delicious too)
1 Grape Fruit
2 Tbsp Balsamic Vinegar
1-2 Tbsp Grapefruit Juice (squeezed out of the rinds)
This granola recipe is SOO good! I made it for several people this hear for a perfect little holiday gift. This is perfect in some yogurt, on top of a smoothie, or just by itself as something delicious to much on. Easy and delicious!
3 cups rolled oats
1 cup slivered almonds
1 cup cashews (halved or quartered)
3/4 cup shredded sweet coconut
1/4 cup plus 2 Tbsp dark brown sugar
1/4 cup plus 2Tbsp maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1) Preheat oven to 250 degrees
2) In large bowl combine the oats, nuts, coconut, br sugar
3) In separate bowl, combine maple syrup, oil, and salt
4) Combine both mixtures and pour onto 2 sheet pans
5) Cook for 1 hour and 15 min. Stirring every 30 mins to achieve an even color
6) Remove from oven and let cool for at least an hour or two.
7) Eat or save for later in a sealed container so it doesn’t get stale. Yum!
If I had my eyes closed and took a bite of this, I literally would have thought it was a bite of pizza! I threw a few things together and surprised myself with how amazing it was. This recipe tastes … Continue reading →
Here is an amazing recipe for a veggie filled whole wheat pasta. A healthier way to eat pasta! Whole Wheat Garden Veggie Pasta (Serves 2-3) Ingredients: 1 Zucchini (diced) 1 Summer Squash (diced) About 20 Cherry Tomatoes (cut in half) … Continue reading →
These caprese salad kabobs are a delicious and cute snack or appetizer!
I spent the weekend with my boyfriend’s family in Sacramento and his mom and I spent the afternoon bike riding and making a fabulous dinner. We made these with tomatoes and basil picked fresh from the backyard, yum!
Drizzle/Dressing: Equal parts olive oil and balsamic vinegar, pepper to taste
(Dairy free?? Try using avocado instead of the cheese :))
Skewer the three ingredients, trying to get an equal amount of all three on each skewer. (Cut the basil leaves in half or thirds and then fold them a few times to make it thicker – makes it easier to stab without ripping the leaf)
Wow…You have to try this! For a healthy dessert I wanted to do something creative with my fresh pickled peaches, so I threw together a few ingredients and ended up with something sooooo delicious! Those of you who know me know I LOVE fruit, so I seriously think I could eat this every day and not get sick of it 🙂 Check out below for the super easy, 4-ingredient recipe! Kids, friends, significant others, everyone will love it (not to mention it is a great source of vitamin C, vitamin A, iron, magnesium, and fiber!)
2 peaches, cut in half and pitted
2 Tbsp Brown Sugar (can use honey for even healthier option)
1.5 Tbsp Butter melted (can also use coconut oil for healthier version)
Steps: 1) Melt butter (or coconut oil) and mix in brown sugar (or honey). 2) Coat the open face of each peach half with the “syrup”, then place each half open face down in a glass pan. Drizzle left over “syrup” on top. 3) Cook in oven at 400 degrees for about 20mins – until soft when poked with a fork. 4) Pull out of oven and add raspberries (kind of stir them into the brown sugar mixture so they get warm and tasty! Let cool 5-10mins, scoop into a bowl and serve! MMMMMmmmm