KIND BAR Giveaway!

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I’m excited to announce that I have another giveaway for you all! All thanks to KIND, two lucky winners will be receiving a full box (12 bars) of one of their newest KIND Nuts & Spices snack bars {dark chocolate cinnamon pecan}. For those of you who aren’t too familiar with KIND bars..they are a healthy and delicious snack/energy bar that only contains a handful of natural ingredients. It’s one of the cleanest nutrition bars out there and you actually know every single ingredient in them so you can feel good about what you eat. ¬†Almost too good to be true but the good news is that it’s true! Sometimes we just need a burst of energy to get us through our day and these bars have always been my go-to! I have tried almost all of their flavors and all of them are outstanding whether I’m craving something sweet or savory. This is what I like to call my version of a healthy candy bar ūüôā

So this is what you need to do to enter the GIVEAWAY:
1. Let us know what your favorite flavor is/ or what flavor you would like to try
2. Follow both Kathryn’s Kitchen and Kind Snacks¬†on Instagram
3. Like us both on Facebook! Kathryn’s Kitchen Blog & KIND Snacks
4. Follow Kathryn’s Kitchen on Pinterest (optional)

You can enter through the widget on the right side of my blog———>

Two winners will be randomly selected next Monday. I will notify the winners via email and I will also list the winners on this post. Good luck!!! xoxo

Congratulations to the winners: Mia from California and Emma from Washington D.C!

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!

Lemon Caper Rosemary Roasted Chicken with Potatoes

imageSometimes you just need a nice homey meal for dinner when you come home from a long day of work‚Ķand this dish makes it easy for those days. You can make or even prep this dish the night before so all you have to do it pop it in the oven or heat it up when you get home. ¬†How easy and quick is that?! Chicken and potatoes have¬†always one of my favorite dinners even growing up and I am not a huge chicken fan but there’s just something about it being roasted that blows me away.

Yield: 6-8
Ingredients:
3-4 tablespoons olive oil
2 Tbsp cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
6 garlic cloves, smashed and coarsely chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 skinless chicken legs
4 skinless bone-in chicken thighs
2 pounds small red potatoes
3 tablespoons fresh rosemary leaves
2 lemons; sliced

Steps:
1. Preheat oven to 450¬į F. Place all ingredients in a roasting pan and add olive oil, lemon juice, capers, garlic, salt, pepper, chicken, and potatoes. With tongs or your hands (I use my hands because its easier), mix until chicken and potatoes are coated with juices and seasonings.

2. Place lemon slices and rosemary on top of chicken and potatoes, bake for 45 to 50 minutes or until chicken is done.
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Over Night Peanut Butter Brownie Oatmeal

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If you haven’t heard of Quest Bars or tried Quest Bars I highly suggest you do! They are an all-natural protein bar and they are simply amazing. They come in all kinds of delicious ¬†flavors and one of my favorites is chocolate brownie, because well‚Ķit tastes like a chocolate brownie. Why wouldn’t anyone love that?! You won’t realize what all the hype about these little bars is until you actually try them. I love putting 1/2 of a bar in my overnight oatmeal, plus you get extra protein.

Yield: 1

Ingredients:
1/4 cup oats
1/2 cup almond milk (vanilla flavored)
1 Tbsp peanut butter
1 tsp honey (for an extra sweet kick)
1/2 tsp cinnamon
1/2 Chocolate Brownie Quest Bar; chopped (or rolled into pieces)
1 Tbsp almonds
Sprinkles (optional)

Steps:
1. Mix all ingredients together and place in refrigerator overnight. Top with sprinkles in the morning and waaahlaaaa! What a healthy and delicious way to start a day without any guilt.
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Kale & Mushroom Frittata with Roasted Cherry Tomatoes

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I don’t know about you but I love frittatas! My breakfast lately has been consisting of yogurt, almonds, and fruit…and I think I just about had¬†enough of it¬†(for now). I had a bunch of eggs that I needed to get rid of in my fridge along with a open bag of kale that was going to go bad soon. I decided to¬†put the two together and make a frittata and I¬† can make this my new breakfast until I get tired of it. You can really add anything to this….¬†You can eat this for¬†breakfast, brunch, or even dinner and if you are trying to use up veggies that are going to go bad soon, make sure to add it to this! This is easy, cheap, healthy, and quick…all you gotta do in the morning is heat it up and done!

Yield: 4-6

Ingredients:
1 ¬Ĺ tsp extra virgin olive oil
1 bunch of kale; chopped (about 3 cups
1 basket of mushrooms (white button or crimini); sliced or chopped (about 2 cups)
¬Ĺ tsp salt
¬Ĺ tsp pepper
1 tsp garlic powder
6 eggs
2 Tbsp milk

Roasted Cherry Tomatoes:
1 basket of cherry tomatoes cut in hald
1 1 tsp olive oil
Sprinkle of sea salt and pepper

Steps:
1. Preheat oven to 375 degrees F. Place cherry tomatoes on baking dish lined with either parchment paper or a silicon mat and add olive oil, salt and pepper. With your hands or a spatula, mix until cherrys are covered with olive oil. Continue until step 2 until finished then bake for 30 minutes (Place in oven at the same time as the fritita, they will cook at the same exact time).
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2. In a medium frying pan on medium heat, drizzle olive oil and let it get warm for about 1-2 minutes. Add in kale and mushroom and let saute  for about 5 minutes until kale is wilted and mushrooms are golden brown. Add in salt, pepper, and garlic powder and let saute for another minute.

3. In a large mixing bowl, whisk together eggs and milk. With a wooden spoon mix in the kale and mushrooms until combined.

4. Lightly grease a baking dish (I used a 9×9 square baking dish) with either olive oil or cooking spray and pour in egg mixture. Bake for 30 minutes or until frittata is gold brown with a firm middle. Enjoy this frittata with roasted cherry tomatoes on top!
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