Know your Coffee!

Since today is National Coffee Day, I figured this would be perfect to share. This little easy guide makes it so much easier when you want to be your own barista 🙂
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M&M Pudding Cookies

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If you’re thinking that you’ve seen this recipe on my blog before it’s because you have. I decided to use mini regular M&M’s and they came out so good and were just too good looking not to post again! The only difference with this recipe is I decided to leave the chocolate chips out and just stick with the mini M&M’s. If you want the other recipe that has the same ingredients, just different M&M’s then click here. After all, you can never have too many cookie recipes ;). The pudding mix is definitely the secret ingredient in these sweet delights. These treats also go very well with milk for dunking. Enjoy!

Ingredients:
1 stick (1/2 cup) unsalted butter; softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1-1/2 cups all purpose flour
3 tablespoons Instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2- 1 3/4 cups Mini M&M’s

Steps:
1. Preheat oven to 350 degrees F and line a large baking sheet with a silpat liner or parchment paper.

2. In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt. Mix until well combined. Fold in mini M&M’s.
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3. With a mini ice-cream scooper, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through and golden brown. Let cool for 10 minutes once done and enjoy!
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Healthy Pumpkin Pie Smoothie

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Pumpkin Pie is my all-time favorite pie. There is only one short season where I can enjoy it and that would be fall.. It’s not quite fall yet but I thought I would get a head-start on creating and eating some of my favorite pumpkin recipes. Aside from pumpkin pie, pumpkins (plain, unsweetened) have a TON of great nutritional value to them such as vitamin A and antioxidants.  This recipe has no added sugar so it is naturally sweet and it is a great clean treat! This is one of my new favorite breakfast creations because every sip is filled with the goodness of pumpkin spice and everything nice.

Yield: 2

Ingredients:
1/2 cup pumpkin puree (plain, unsweetened)
1 banana
1/2 apple
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 cup oats
1 Tbsp chia seeds (or you can use flax seeds)
1 cup almond milk (I used vanilla flavored)
1/2 cup ice cubs
2 scoops protein powder (optional)

Steps:
1. Combine all ingredients in a blender and blend for about 2-3 minutes, or until texture is smooth. Enjoy and stay healthy!

Spicy Tuna Sushi Bowl

sushi bowl

I have recently been working with one of my fellow friend and health food bloggers, Megan from Sprinkled with Health and we decided to do a guest post with each other! I love sushi and I am so glad I’ve discovered this super easy and creative idea! Megan, from Sprinkled with Health balances healthy and delicious recipes so perfectly.. I was clicking through a bunch of random recipes from her blog and my mouth was watering..from blueberry crumble protein pancakes, to a honeyed pear and blue cheese tart..this girl has it all! So be sure to click on her link! Her and I share the same interest in health foods and the recipe below is a great place to start! We love interpreting healthy eating into delicious eating…just the way it should be! The nutrition facts are also listed below for this. Enjoy!

Click here for the full recipe!

Ingredients:
• 2 cups cooked brown rice
• 10 ounces sushi grade tuna
• 3 tablespoons low fat mayonnaise
• 1-2 teaspoons sriracha
• pinch of salt
• 1/4 cup soy sauce
• 1/4 cup unseasoned rice wine vinegar
• 1/2 teaspoon wasabi paste
• 2 tablespoons pickled ginger, chopped
• juice of 1 lime
• 1 tablespoon granulated stevia (one that measures cup for cup like sugar)
• 2 sheets of nori, chopped
• 1 carrot, grated
• 1/2 cup diced cucumber
• 1/2 avocado, diced
• 1/4 cup chopped scallion
• 1 tablespoon sesame seeds

1. Prepare your rice as the package instructs. While it cooks, prepare the rest of your bowl.
2. Chop all up your nori, cucumber, avocado, and scallions, and grate your carrot. Set aside.
3. Chop your tuna into small pieces, and combine it with your mayo, sriracha, and salt in a bowl. Set aside.
4. Combine soy sauce, vinegar, wasabi, ginger, lime juice, and stevia together in a bowl. Set aside.
5. Taking two bowls, evenly divide all your ingredients. In each bowl, add 1 cup of rice, followed by half the tuna, then your vegetables, and half of the dressing.
6. Top each with 1/2 tablespoon of sesame seeds. Before eating, mix everything together with chop sticks, and dig in!

Nutrition Facts: (1/2 recipe) 545 calories, 14 grams of fat, 61 grams of carbohydrates (9 grams of fiber), 43 grams of protein

Pomegranate Quinoa Asian Chicken Salad

quinoa pomegranate

I love experimenting with quinoa because the possibilities are endless! This is a new favorite lunch I started making and it will last me the whole week. Quinoa is the new super health food so I am completely ok with indulging in it. I also love any recipe where I can use a rotisserie chicken because they are almost impossible not to buy at the grocery store. This sweet healthy salad is loaded with all kinds of flavor and texture. Pomegranates are also jam packed with a ton of antioxidants so this salad is a great way to get them! You only have one body so feed it right because ultimately, you are what you eat :). Enjoy!

Yield: 8 servings

Ingredients:
2 cups of cooked quinoa
1/4 cup dried cranberries
2 cups of shredded red cabbage
1/4 cup green onions; chopped
1 cup shredded carrots
2 cups of shredded chicken (I used a rotisserie chicken)
Pomegranate Vinaigrette:
1/4 cup pomegranate juice concentrate (mine was from FruitFast)
​3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
Salt and pepper to taste
1/4 cup pomegranate seeds (optional) ​

​Steps:
1. In a small bowl, whisk together pomegranate juice, olive oil, lemon juice, salt, pepper, and pomegranate seeds. ​Whisk until well combined.

2. In a medium bowl, combine the quinoa, dried cranberries, shredded cabbage, green onions, shredded carrots, and pour vinaigrette until salad is mixed together. Top with shredded chicken and more green onions! Enjoy!