Sweet Potato Protein Muffins

These sweet potato muffins were an insta hit! Packed with protein, fiber, and sweet flavor, you can’t go wrong whipping up a batch of these babies for an easy breakfast or snack! Dont’ be afraid to substitute the sweet potatoes for pumpkin as well!

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Sweet Potato Protein Muffins:

Makes 6 regular sized muffins. Note that I used 1 can of organic sweet potato puree; however, you could use 1-2 baked sweet potatoes – equal to about 1.5 cups of sweet potato if you prefer.

Pre-heat oven 350 degrees

Ingredients:

  • 1 can sweet potato puree or the equivalent of 1.5 cups of baked sweet potato (as long as you have a good blender, you can leave skin on – it’s the healthiest part!)
  • 1/2 cup raw rolled oats
  • 5 eggs
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon / or a few drops of vanilla extract
  • 3/4 teaspoon honey
  • 2 tablespoons almond milk

Instructions:
blend or mix the above (I used Vitamix)
lightly coat muffin tin with coconut oil and pour mixture into pan, filling muffin just over halfway
bake muffins at 350 degrees for 35-45 minutes. Once muffins golden on top, check with a fork or knife to make sure that muffin is cooked through. Let cool and remove from tins. Enjoy and refrigerate leftovers.

One Healthy Breakdown: September tastes oh so sweet!

Vegan Pesto Zoodles with Fresh Tomatoes

Zoodles are oodles of fun, especially during tomato season! Upgrade any pasta dish with veggie noodles for a healthier meal that’s low in carbs, calories, and high in fiber. This one just happens to be meatless, vegetarian, vegan, and you won’t even miss the meat or cheese one bit! I used the inspiralizer to make noodles out of zucchini and summer squash before adding fresh tomatoes and a vegan pesto that is out of this world. Ready to be inspiralized?

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Ingredients: (makes two servings)

  • 1 zucchini
  • 1 summer squash
  • 1 large tomato
  • 1/2 cup arugula
  • 1/2 cup fresh basil leaves
  • 1 tablespoon pine nuts
  • 1/3 avocado
  • 2 tablespoons olive oil
  • 1 teaspoon nutritional yeast (optional)
  • 1 lemon
  • 1 teaspoon sea salt

Instructions:

Use Inspiralizer (or your tool of choice) to make noodles out of the zucchini and squash. Put noodles aside on a plate, sprinkle sea salt over noodles, and let sit to drain some of the liquid. For pesto, in a Vitamix, blender, or food processor, combine arugula, basil, nuts, avocado, 1 tablespoon olive oil, nutritional  yeast, and the lemon (remove seeds, optional to use juice or peel as well like we do.) Add a few spoonfuls of water if needed, so that mixture blends together.

Put zoodles in a pan on the stove over low heat and add remaining olive oil. Once they start to cook and soften, add pesto and cubed tomato. (For added protein and creaminess, you can also add one egg to the pan at this time.)

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Mix over heat a few more minutes until noodles are all covered in pesto and tomatoes have softened. Remove from heat and serve in pasta bowl, garnish with basil leaves. Bon appetit!

One Healthy Breakdown: There’s nothin’ wrong with a little healthy Italian.

Five Healthy Flour Alternatives

Most recipes we come across call for good old white flour, also known as all-purpose flour.  What’s so wrong with that? A lot. All-purpose white flour is basically just empty calories – short-term energy that makes our blood sugar spike without any nutritional value. Did you know that white flour is actually wheat stripped of the whole-grain elements, the bran and the germ, meaning that it lacks the fiber and nutrients. It is also commonly bleached white with chemicals.

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Whether you’re making cookies, muffins, pancakes, scones, or dessert, substituting white flour for one of the following healthier options will upgrade your recipe into a lighter, more nutritious, easier to digest option simply with this one easy switch.

  • Coconut flour is made of the superfood coconut, making it gluten-free, paleo, high in fiber, protein, energy, and low in carbohydrates. It’s dense and yields great pancakes (like these Delightful Banana Pancakes) and baked goods.
  • Almond flour/almond meal is made of almonds, also gluten-free, paleo, high in protein, and healthy fats. The difference between the two is simply that almond meal includes the whole nut while almond flour is made from blanched (skinless) almonds, both packed in vitamins and minerals. Try these Banana Chocolate Chip Muffins made with almond flour.
  • Quinoa flour is made of grinding the seed we all know and love, quinoa! You can buy quinoa flour or you can grind your own uncooked seeds. High in fiber and nutrients, this gluten-free flour is light, a bit nutty, and a complete protein, making the perfect post-workout treats.
  • Spelt flour is a species of wheat that is light, nutty, and high in protein, carbohydrates, and fiber. It is one of the oldest crops in history and very versatile. Although spelt does contain gluten, it is known to have many health benefits, including numerous minerals necessary for bone health. You can read more about spelt flour here.
  • Oat flour is simply ground oats. You can purchase it at a health food store or just grind up your own raw oats in a blender or coffee grinder. Oats are super high in fiber and other vitamins and minerals, so you can’t go wrong with this healthy option. Just be sure to search for “gluten free” if you’re sensitive to gluten. (Oats don’t actually contain gluten; however, they can be processed in a plant with gluten.)

One Healthy Breakdown: get empowered with healthy flours!

5 Healthy Summer BBQ Tips

‘Tis the season of endless barbecues, pool parties, ice cream cones, and of course, #roséallday. So, how do we stay healthy, feel balanced, enjoy ourselves, and fit into those white skinny jeans through it all?! Here’s how to stay healthy and feel good throughout BBQ season:

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1. Focus on what’s off the grille, not what’s on it. While the main attraction of a summer BBQ may be the food, focus on the company instead. Soak up the friends, family, sunshine, outdoor activities and you’re sure to make lasting memories that go far beyond the bites.

2. Have a snack before. Showing up to a BBQ, party, or restaurant starving is not the way to go; you’ll actually be far more likely to overeat. Leaving the house hungry is not going to save you calories, it’s actually going to cause your blood sugar to crash and then spike, inhibiting your judgement and control. Instead, calm your hunger by having a small snack before you leave the house: a piece of fruit, a small salad, or some nuts will do. the trick.

3. Load up on the good stuff. Whether you’re grilling at home or heading out, there’s never an excuse to skip the fruit and veggies. Fill your plate with at least half veggies and lean protein, like chicken or fish (or an occasional burger or hot dog.) If you’re grilling or planning the menu, add tons of fresh seasonal veggies; click here for some ideas and recipes. Even broccoli, romaine lettuce, and green beans taste better on the grille, so get creative and veg out!

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4. BYOF. Bring your own food. If you bring at least one healthy dish, there will be at least one healthy dish for you to eat. Simple as that.

5. Hydrate, hydrate, hydrate. Although it can be tough to remember to drink water if it’s not right in front of you, as the rosé, beer, and soda may be, remember that staying hydrated will not only make you feel better, but will also help you to make better choices. So, scout out the water and sip throughout the day, between cocktails, and before bed to ensure you stay hydrated.

One Healthy Breakdown: healthy BBQ =  healthy summer

 

 

Carrot Cake Oatmeal

Holla to my fellow carrot cake lovers out there! Offering a healthy twist on the heavenly dessert we all know and love. Not only delicious, this one’s also super nutritious and good warm or cold!

FullSizeRender_1Carrot Cake Oatmeal: (makes one serving)

Ingredients:

  • 1/4 cup rolled oats
  • 1/2 cup coconut milk or almond milk
  • 1 large carrot, grated
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 tsp maple syrup
  • 1 tsp walnut pieces
  • 1 tsp coconut oil or coconut butter
  • Optional: 1 tsp shredded coconut, 1 tsp raisins, or 1 tsp nut butter of choice
  • For post-workout/added protein: add 1 egg while cooking

IMG_3474Cook oats on stovetop in coconut/almond milk, adding vanilla, cinnamon, and pie spice and stir. Follow by adding grated carrots, maple syrup, walnuts, and coconut oil/butter and continue to stir. Once mixture is thick, turn off heat and transfer to bowl. Top with shredded coconut, nut butter, and/or raisins and enjoy warm. Thank me later…

FullSizeRenderOne Healthy Breakdown: Carrot cake oatmeal makes breakfast the perfect time to have your cake and it too…with a healthy dose of veggies that is!

 

Morning Lemon Water

Wake up. Rise. Drink warm water with fresh squeezed lemon. Shine.

FullSizeRender(29)Just wash your lemon, (organic is best) squeeze 1/4 lemon into a cup of warm water, and throw the peel right in. Lemons are nutritional powerhouses, full of vitamins B, C, calcium, potassium, fiber, and minerals iron, magnesium, phosphorus, and more. Acting as a mini-cleanse, warm lemon water aids digestion, flushes toxins, and stimulates your liver to kick-off the day right. Boosting the immune system, it provides antibacterial properties as well as instant energy. Nourishing brain, nerve, and skin cells, each sip improves alertness, joint pain, acne, and wrinkles. The pectin fiber may aid weightloss and cravings in addition to setting your mindset for a healthy day. In addition to the hydration benefits, the warm water dilutes the acid so that it’s less harsh on the enamel of your teeth. Do your body and mind a favor and begin each morning with warm lemon water. Cheers!

One Healthy Breakdown: don’t start your day any other way!

More Broccoli Please!

Broccoli is a side-dish that just never gets old. This green cruciferous veggie is always in style because it’s rich in nutrients that aid inflammation, oxidative stress, digestion, detoxification, and even prevents diseases like cancer. When prepared right, even the kids will want more!

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Simple Broccoli with Lemon, Garlic, and Pine Nuts:

Ingredients:

  • 1 large head of fresh organic broccoli cut into pieces
  • 1 clove garlic, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon coconut oil (or another high-heat oil)
  • 1/2 lemon
  • 2 tablespoons pine nuts, toasted
  • 1 teaspoon dijon mustard
  • salt and pepper to taste

Sauté chopped garlic in coconut oil. Once browned, take off heat and combine in bowl with olive oil, lemon juice, and dijon mustard. Whisk until consistent. While toasting pine nuts, steam broccoli in a broiling pan or steamer until just cooked. Pour garlic dressing and toasted pine nuts over warm broccoli, salt and pepper to taste. Enjoy as a side dish or snack! For a whole meal, add chickpeas or tempeh before sautéing garlic!

One Healthy Breakdown: tasty and healthy means broccoli done right.

One Healthy “Baked” Oatmeal

photo 2I love weekends. I love breakfast. I love oatmeal. I love oatmeal almost as much as I love pancakes. Why do I feel the need to express my love for oatmeal? It’s just such a classic, timeless, never-gets-old, filling, healthy, energy-packed, adaptable breakfast! Here’s an adaptation you may not yet have tried. Even if you’re not a fan of oatmeal’s soft, thin, texture, you WILL be a fan of this crunchy, nutty baked version. Plus, it takes THREE minutes to make, can you swing it?!

One Healthy Baked Oatmeal: (makes one serving)

  • 1/4 cup oats (old-fashioned, steel cut, or both!)
  • 1 egg and 1 egg white
  • 2 tablespoons almond milk
  • 2 tablespoons water
  • 1 teaspoon real maple syrup
  • 1 teaspoon cinnamon

Mix all ingredients in microwave-safe bowl. Either pop in the micro for 2.5 minutes or, if you’re really patient, bake in oven in pan for 20-25 mins. This one’s sweet enough to enjoy solo, but feel free to add your fave oatmeal toppers. Dig in!

One Healthy Breakdown: The perfect way to get “baked!”

One Healthy Cookie Dough!

Repeat after me: RAW COOKIE DOUGH. Now that I have your attention…check this out:

602878_582537878462770_1634861679_nHEALTHY COOKIE DOUGH:

  •  1 cup chickpeas (garbanzo beans)
  • ½ cup organic raw rolled oats
  • 5 pitted dates
  • 2 tablespoons organic peanut butter (or nut butter of choice)
  • 1 tablespoon nuts of choice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons unsweetened shredded coconut
  • 1 tablespoon dark chocolate chips/1 oz. dark chocolate bar broken into pieces/cacao nibs
  • splash of almond milk or water if needed for consistency

Blend all together in a high-powered blender or food processor and begin to devour. Now tell me that doesn’t taste just like the sinfully delicious raw cookie dough?!

One Healthy Breakdown: try upgrading your recipes…and, eat cookie dough by the spoonful!

 

Green Break-Fast

IMG_6570Greens are the most nutrient-dense foods on the planet. Increase your intake of leafy greens and you instantly add fiber, antioxidants, anti-inflammatory properties, disease fighting compounds. A green smoothie is one of the simplest ways to incorporate tremendous amounts of greens into your diet and having it for breakfast is even more powerful for your body.

Breakfast comes from the phrase “breaking one’s fast”. When we use the word breakfast we normally think of it as a noun. I want to suggest it can also be used as a verb. “I had a delicious breakfast today” vs. “it’s a great idea to break-fast on a green smoothie.”

We fast everyday. A fast is a period of time where we don’t eat, which is what we do every night while sleeping. The time spent not eating gives the digestive system a much-needed rest, which in turn redirects energy toward detoxification and cellular repair. As a result the digestive system works more efficiently, which for us means absorbing more nutrients, proper elimination of toxins, more energy and stronger immune systems.

This important cleansing process can be extended even maximized if we break-fast with a blended green smoothie. After the digestive system has time to rest during the night, one should ease back into eating and digesting. The blending breaks down most of the cells in the greens and fruits making nutrient absorption effortless. Smoothies contain all the fiber of the fruits and veggies that keep your appetite satisfied. What better way to begin your day? Making healthy choices throughout the rest of day is influenced by the way we start it.

Another relevant point to mention is while breakfast may be the most important meal of the day, it shouldn’t be a heavy meal and it certainly shouldn’t be a sugary meal. But for many people, breakfast has become a giant sugar fix. Think about it – cereal, granola, bread, pancakes, and muffins. These are all just adding sugar to our bodies. That’s not to say we should eliminate all things sweet but getting it from the fruit in a smoothie is much healthier. So the break-fast green smoothie also helps tackle our sugar dependency.

As we begin to enter winter, it’s even more important to have a green smoothie to help keep our immune systems strong throughout cold and flu season. If cold food in the morning doesn’t sound appealing, there are some simple adjustments you can make. Use warm water to create a comforting soup smoothie that still gives the benefits of the raw veggies. Another suggestion is to add a bit of healthy fat to help keep you satisfied like avocado or hemp seeds. My personal favorite is to add warming spices to your ingredients such as ginger, cayenne or turmeric to create deep warmth. All three spices possess anti-inflammatory properties as well as other health benefits. Cayenne helps with pain relief, clears congestion, and its vitamin A content boosts immunity.

One Healthy Breakdown: Break your fast with a green smoothie to boost your energy, your immune system, and your digestive system while kicking the sugar out of your breakfast!