Healthy Recipes

 These are some of my favorite healthy recipes!  I hope that you will give them a try.  I will be adding a new recipe weekly so be sure to stop back for more healthy recipes.  I will always make a recipe before sharing it with you.  I love to cook new things and keep it fresh in the kitchen!  Here's to healthy eating!

 Honey Crisp Apple Walnut Oatmeal

1/2 fresh honey crisp apple
1/2 cup oatmeal, uncooked
1 cup water/milk or milk alternative
5 walnuts
cinnamon to taste
Instructions :
1. Boil water or milk add oatmeal and simmer until water is absorbed
2. While oats are cooking chop up apple to small pieces
3. Place cooked oatmeal in a bowl,  mix in apples, walnuts and cinnamon. Enjoy!

 Thai Lime Chicken
Serves: 2
Hands-on time: 10 minutes
Total time: 35 minutes

  • 1/3 cup unsalted dry-roasted peanuts
  • 1 1/2 tbsp garlic powder
  • 1 1/2 tsp ginger, ground
  • 1/2 lb boneless, skinless chicken breast
  • 1 lime
  1. Preheat oven to 375 F.
  2. In a mini food processor, grind peanuts until fine, but not to paste.
  3. In a small bowl, combine peanuts, garlic powder and ginger.
  4. Place chicken on a cookie sheet and squeeze juice from lime over top. Then roll chicken in peanut mixture until well coated.
  5. Bake chicken in oven for 25 minutes or until no longer pink in center.
Nutrients per serving (4-oz lime chicken): Calories: 360, Total Fat: 16 g, Sat. Fat: 3 g, Carbs: 11 g, Fiber: 3 g, Sugars: 3 g, Protein: 42 g, Sodium: 85 mg, Cholesterol: 95 mg

Lentil Veggie Soup
2 tablespoons organic canola oil
1 small onion diced
3 stalks celery diced
3 small carrots diced
2 large kale leaves (remove leaves from stalks)
1 head of broccoli
2 garlic cloves
1 tablespoon tomato paste
2 tablespoons Braggs mixed herb spices
2 teaspoons sea salt
1 cup french lentils
7-8 cups chicken or veggie stock (I used a mix of both, use only veggie to make vegan)

In a large pot heat the canola oil on medium heat and saute vegetables until soft.  Add the garlic and tomato paste and continue to saute for a few more minutes, then add herbs and salt and saute until veggies begin to stick to the pan.  De-glaze the pan with 1/4 chicken/veggie stock and scrape the bottom of the pan to release the vegetable that may have stuck.  Add the lentils and 7-8 cups of stock, bring to a boil then reduce heat to medium-low, cover and simmer for 45 minutes or until lentils are soft.  (During the cooking you may lose some liquid, you can add more at the end to increase broth and simmer to warm.
Store unused portion in the fridge or freeze to use later.

Chocolate-y No Bake Energy Balls
1 cup old fashioned oats (dry)
2/3 cup decadent blend mix
1/2 cup peanut butter
1/2 cup dark chocolate chips (I used semi-sweet 60%)
1/3 cup raw honey
1 tsp vanilla extract

Mix all ingredients together and place in fridge for 1/2 hour to set.  Then roll into 1 inch balls (I got 12 total).
Store in air-tight container in the fridge.  Enjoy!
 *Nutritional information (used my fitness pal to calculate): Calories: 192, Fat 11.4, Carbs: 21.3, Fiber 3.5, Sugar 12, Protein 4.6

 Energy Bites- Original Recipe Here
1 C raw cacao powder
1 C ground raw cacao nibs (you can use a coffee grinder to get them finely ground)
3 T coconut oil at room temperature
3 T nut butter of your choice, or softened coconut manna
3 T honey or grade B maple syrup
1 tsp. salt
additional cacao powder, shredded coconut, finely chopped nuts, etc. for rolling the truffles in.
Combine all ingredients thoroughly and shape into small balls.  Refrigerate for at least one hour, until they are firm and hold their shape.  Roll in one of the above suggestions, or anything you think would be good!  Keep refrigerated.

Perfect Paleo Pancakes
2 ripe bananas
2 eggs
2 tbsp. almond butter
2 tbsp. pure organic maple syrup
2 tsp. vanilla extract
1/2c. almond flour/meal
2 tbsp. ground flax
2 tsp. cinnamon 
1/2-1 cup blueberries
1/4c. chopped raw pecans

Instructions: Mash ripe bananas in a bowl, mix in eggs and stir well.  Add almond butter, maple syrup and vanilla mix until combined.  Add in all the dry ingredients one at a time mixing well after each.  Right before cooking add in blueberries and pecans.  Scoop approx. 1/4 cup of batter into pan coated well with grass fed butter or coconut oil.  Cook pancakes on each side until batter is fully cooked.  Remove from pan and enjoy!

Angelena's Clean Eating Salad 
1 medium cucumber diced
3 Roma tomatoes diced
1 ripe avocado diced
8 oz. small fresh mozzarella balls (buy fresh unpasteurized or omit)
3 tbsp Balsamic vinegar
2 tbsp EVOO 
5 basil leaves chopped
Salt and pepper to taste
Instructions: add all ingredients to a large bowl and toss together
put in fridge for 20 minutes. 
Serve and Enjoy!

Clean Eating Butternut Squash Soup 
(original recipe here)
 Makes 8-10 servings

2 tsp unsalted organic butter
2 cloves garlic, minced
1/2 large onion, chopped
2 to 2 1/2 lb butternut squash, peeled and chopped
5 1/2 cups low sodium vegetable broth or water
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cumin
3/4 cups 1% organic milk
sea salt and pepper to taste

1- In a medium stockpot on medium high heat, melt butter and saute garlic and onion for about 5 mins
2- Add squash and broth.  Bring to a boil, then reduce heat to low and add cinnamon, nutmeg and cumin.  Simmer on low for about 2 hours.
3- Using a handheld blender, puree soup until smooth.  Add milk and blend until combined.  Season with salt and pepper, to taste, and serve with sliced whole-grain bread.

Nutrients per 1 cup serving: Calories: 132, total fat 1g, Carbs 30g, fiber 5g, sugar 6g, protein 3g. 

Post Workout Protein or Meal Replacement Shake
2 scoops Sun Warrior Vegan Blend Protein (I'm not vegan, I just can't process whey protein)
2 tbsp. organic ground flax
1 tbsp. Trader Joe's Cocoa Powder
1 tbsp homemade peanut butter (this one is from our local specialty grocery store)
1 tbsp organic coconut oil
1 frozen banana
1 & 1/2 cup water and some ice
Blend well and enjoy!

Quick Post Workout Shake
2 scoops Sun Warrior Vegan Protein blend (note I am not vegan, but I can't process whey protein)
1 tbsp. organic coconut oil (the jar pictured was $15 at Costco!)
1/2 frozen banana
1 1/2 cups water
Blend till smooth and enjoy!

 Green Girl Smoothie
2 large Kale leaves
1 large collard leaf
1 chard leaf
1 cup spinach
1 banana
1 apple (cored and cut)
1/4 cup raspberries
2 tbsp organic coconut oil
1 tbsp organic golden flax
1 1/2 cups water and ice
*All my fruits and veggies were organic.
I blended my greens and water first, I added the other items one at a time until everything was well blended!
Serve and ENJOY!