I thought strawberry whoopie pies would make a delicious Valentines treat this year. These are light, fluffy, sweet, and filled with fruit for a semi-healthy treat. Ingredients: Cookies- 3 cups all-purpose flour 2 scoops vanilla protein powder 1 teaspoon baking soda ½ teaspoon salt 1 …
I love banana muffins and I love trail mix! This recipe combines the two. What’s better than a muffin with a little salty, sweet, and crunchy? Just grab 2 cups of your favorite trail mix and you can have a satisfying breakfast treat too.
Ingredients:
2 ripe bananas mashed up
1 egg
¼ cup nonfat vanilla Greek yogurt
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 banana sliced and quartered
2 cups your favorite trail mix
½ cup whole wheat flour
½ cup almond flour
1 scoop vanilla protein powder
2-4 tablespoons powdered peanut butter
½ teaspoon baking powder
½ teaspoon salt
Directions:
Preheat oven to 350 degrees. Spray 12-15 muffin tins with nonstick spray.
Add 2 bananas, vanilla extract, egg, applesauce, and yogurt to a stand mixer and mix on medium to combine.
Whisk flours, protein powder, peanut butter, baking soda, and salt in a medium bowl.
Gradually add in the dry ingredients.
Fold in the chopped banana and trail mix. You can reserve some trail mix to sprinkle on top of each muffin if you want. I folded it all in.
Use a large cookie scooper to fill muffin tins.
Bake 20-25 minutes until muffins are done.
Let cool on a wire rack for at least ten minutes before removing from tins.
Store in an air-tight container. I refrigerate muffins after 48 hours.
What’s better than a warm meatball soaked in your favorite marinara sauce and covered with a thick slice of fresh mozzarella. I was planning to use fresh beef Italian meatballs, but all I could find at the store were plant based Italian meatballs. Guess what? …
I wanted to make carrot cake cupcakes for a friend who mentioned her favorite dessert a few months before her birthday. I had never made carrot cake with pineapple, raisins, or walnuts before, but since she mentioned those, I wanted to find a recipe that …
Chicken noodle soup in the crockpot is a perfect dinner on cold winter days or when you aren’t feeling well. I froze the leftovers so I can thaw and eat this the next time I’m feeling under the weather. If you want a lighter option you can substitute the egg noodles for fresh bean sprouts. I had extra bean sprouts from another recipe so before I added the egg noodles I dished up a serving of soup for me. Then I added ½ cup or so of bean sprouts to make veggie noodles. Either way this soup will fill you up and warm your soul.
Ingredients:
2 chicken breasts cut into cubes
12-16 ounces carrots sliced anyway you like
3 stalks celery diced
2 large sprigs fresh parsley
1 teaspoon ground thyme or 2 sprigs fresh thyme
1 bay leaf
8 cups low sodium chicken broth
6-8 ounces egg noodles
Salt and pepper to taste
Directions:
Add all ingredients to a slow cooker except noodles. Cook on low for 6-8 hours stirring occasionally.
I try to make fish or seafood once a week or so. This recipe was so unique I had to try it. I couldn’t find any refrigerated hash browns so I bought frozen and thawed 2 cups in the fridge for 24 hours. The mango …
Shrimp Pad Thai is without a doubt my favorite Thai food! This is delicious and loaded with veggies. Recipe adapted from Food Network Ingredients: 2 pounds jumbo shrimp 1 bell pepper thinly sliced 1 shallot diced 1 cup snap peas 3 scallions diced 5 ounces …
I made donuts in the air fryer from store bought biscuit dough, but this was my first time making donuts from scratch. Beware it does take hours from start to finish, but these donuts were worth the time and effort. I topped these donuts and donut holes with a cinnamon sugar mixture, powdered sugar, vanilla yogurt glaze, and some sprinkles. I will probably make a chocolate ganache the next time I make these or experiment with different flavored glazes.
Recipe adapted from Food Network
Ingredients:
Donuts-
2 ¼ teaspoons active dry yeast
1 cup whole milk warmed to 110 degrees F
1 large egg
2 tablespoons vegetable oil
½ teaspoon pure vanilla extract
2 tablespoons unsalted butter melted
2 ¼ cup all purpose flour plus more for dusting
1 cup cake flour (not self-rising)
¼ cup sugar
½ teaspoon salt
Toppings-
2 tablespoons unsalted butter melted
Cinnamon Sugar– ¼ cup granulated sugar, 2 tablespoons cinnamon
Powdered Sugar– ¼ cup powdered sugar
Vanilla Yogurt glaze– ¼ cup powdered sugar, ¼ cup nonfat vanilla Greek yogurt, sprinkles
Directions:
Sprinkle the yeast with warm milk in a bowl. Let stand until foamy on top about 10 minutes.
Beat the egg and oil in a stand mixer with a paddle attachment on medium speed until combined.
Add the vanilla, 2 tablespoons melted butter, and yeast mixture. Mix on low speed until combined.
Whisk the flours, ¼ cup sugar, and salt in a large bowl. Gradually add in the dry ingredients. Continue to beat on medium until the dough is no longer sticky to the touch in about 1 minute.
Turn the dough onto a floured surface. Knead into a smooth ball. Brush the bowl with melted butter. Add the dough and cover with a clean kitchen cloth. Let the dough rise until doubled in size at least 2 hours.
Turn the dough back onto the floured surface and roll to ½ inch thick. Cut out doughnuts using a mason jar and small plastic lid or a doughnut cutter. Reserve the insides for doughnut holes. Cover with a clean cloth and let rise for at least 30 more minutes.
Place doughnuts in a single layer in the air fryer basket. Cook at 350 degrees for 5 minutes. Transfer to a cooling rack and continue to cook the doughnuts in batches. Cook the doughnut holes for 3-4 minutes.
Brush warm doughnuts with melted butter and dip in the cinnamon sugar or powdered sugar mixture. If using the glaze twirl the doughnut tops in the glaze and then add sprinkles.
Chili is the perfect lunch or dinner on cold winter days. This vegetarian chili packs a punch with a kicking mixture of spices. Recipe adapted from Food Network Ingredients: ½ butternut squash peeled and cubed ½ rutabaga peeled and cubed 1 bell pepper diced ½ …