Comfort food. I know there has to be more people out there like me that crave it after a bad day! Or how about just any day for that matter? Comfort food is, well comforting. It does something to our insides. That is GOOD & BAD. It tastes delicious and can actually make us feel better when we treat ourselves to our favorite food. However, chances are the food in question is full of fat, sodium and carbs and really has no nutritious value to it. Fear not, I am determined to makeover some of the most well-loved comfort food dishes out there! Comfort Food Gone Clean. I will turn them into delicious, lean & nutritionally valued meals for all to enjoy! First up- Joys Chop Suey.
Chop suey is usually filled with sodium and carbs, and really no amount of veggies that go into it matter much. Other than the protein of choice, chop suey is not something you want to consume on a weekly basis. I, however have come up with a dish that you can eat daily (if you wish) and is PACKED with nutrition. Not only is it delicious, it is so easy to make! I challenge you to try the recipe and let me know your thoughts! Remember, it will never taste “exactly the same” as traditional chop suey, but it comes pretty darn close and definitely will satisfy your craving!
99% lean ground turkey (or chicken)
1 large organic yellow pepper
1 organic Vidalia onion
1 package of organic mushrooms
1 cup of Butternut squash noodles (I bought them already made at Whole Foods)
1 15oz can of San Marzano tomatoes
Spices to taste preference:
1 tbsp garlic powder
1/2 tbsp Himalayan sea salt
1/2 tbsp black pepper
4 long stems of basil (diced)
Dice up the pepper, onion, mushrooms and saute in oil of your choice. When that combination is almost done cooking, add the butternut squash noodles to the same skillet. Once the noodles have cooked (about 5-7 minutes), remove the veggies from the skillet. Add a small bit of oil back to the pan and place the ground turkey in. Top with all the seasonings (minus the basil) and cook until browned. Once the turkey is cooked, add the can of tomatoes and bring to a slight boil. Push the turkey mixture to the sides of the skillet, creating a empty circle in the middle of the pan. Add the veggies back to the skillet and reheat for a few minutes. Once you feel the veggies have reheated enough, mix all the ingredients together. Portion out 4 servings and top with fresh basil.
Super easy, one pan and so good! I don’t know what else to say other than you have go to try this! Be creative with it. Add different chopped veggies, your favorite seasonings etc. Maybe try it with zucchini noodles as well? This was packed full of protein and fiber and ZERO carbs! It was so satisfying, it is on the menu weekly from now on. Try it and let me know what you think! For those friends who are following the 21 day fix meal plan, you’re in luck! It is 21 day fix approved! It’s time to make mealtime delicious & nutritious!
Let’s be honest for a minute. When you see a recipe called, No Sugar Chocolate Chip Banana Bread Bites do you really think they are going to be good? I mean, sure sugar is the devil since it makes you crave more of it throughout the day. And let’s not forget the sugar crash and belly bloat! But, alas sugar makes those sweets you love even sweeter! And if you are anything like me, I love me some sweets! I was so skeptical about this recipe. I decided to make it one night when I really wasn’t even in the mood for sweets. I didn’t want to get my hopes up and still be stuck with a craving after all the work! But, I was so wrong! These are really, really, really (did I say really) good! And simple. Good. And. Simple.
3 Ripe Bananas
1/3 cup Apple Sauce (no-sugar added/natural)
2 cups of Oats
1/4 cup Rice Milk (Almond, Flax, Coconut)
1/2 cup Chocolate chips (I use dairy free chips)
1 tsp. Vanilla
1 tsp. Cinnamon
As you can see, the ingredients are all very easy to find and most might even have it already in your pantry! Also, notice, these cookies are egg free, dairy free, nut free, no oil, no sugar and are Vegan! Great allergy friendly recipe!
The directions are simple. Preheat oven to 350 degrees. Mix all the ingredients together. Spoon onto cookie sheet (I sprayed with a coconut oil spray) into small mounds. Press in the center to flatten a bit. Bake for 15-20 minutes, depending on your oven. The shape stays the same as how you placed on the cookie sheet. Watch for a little color to show on the bottoms or cut one open to see how it looks! If you want these to come out with a smoother texture, place your oats into a food processor then add to the mix. I like mine a little heartier, so I keep the oats as is! You can add raisins, dried cranberries or a dollop of nut butter to the batter as well! The possibilities are endless!
*Tip: After they have cooled, store in an air tight container in the fridge. They keep longer and you can place in the microwave for a few seconds to enjoy some warm, gooey goodness whenever your craving hits. Enjoy!
We all have seen mug cakes right? A few ingredients mixed together in a mug and pop into the micro and out comes a cake! About a few months back on one particular day, I found myself looking at the clock and realizing how late it was. My first thought was; I still have so much to do before I can go to bed. My second thought was that I didn’t drink my Shakeology yet! I was in the mood for something sweet. So, I decided to make a Shakeology Mug Cake! My friends all rave about them, so I decided it was time I tried it for myself.
It was so easy. And so delicious. Did I mention it was so easy? Even if you don’t drink Shakeology, any protein powder will do. You can satisfy your sweet tooth all while watching your weight, adding protein to your diet and doing so in under 2 minutes! Everyone has time for that!
Shakeology Mug Cake Recipe:
Serving: 1 serving, 1 1/2 Red containers (21 day fix equivalent)
1 scoop of Shakeology/protein powder
1/4 tsp. baking powder
Pinch of Himalayan salt (my preference, but any salt will do)
3 Tbsp. of water
Optional Toppings *
Fruit, nut butters, honey, seeds, coconut flakes, whipped cream…
In mug, mix together the Shakeology/protein powder with the baking powder and salt. Once the dry ingredients are mixed, add in the egg and water. Mix until most of the clumps are gone. Place in your microwave for no more than 90 seconds. If this is your first time making this, microwave for 60-70 seconds first. Some microwaves are a tad stronger. Mine usually cooks perfectly in 80 seconds! I like my interior to be a little gooey. It reminds me of a molten lava cake! Remove from the mug and add your toppings! ENJOY!
What’s your favorite mug cake recipe? What toppings do you like? I would love to hear your take on this (healthy) dessert!
Crockpot Paleo Monkey Bread is in the house! I can’t take the credit for this amazing recipe. But, I can take the credit for eating the whole first batch I made! I stumbled upon this recipe on Pinterest when looking for crockpot recipes. I love Pinterest. It honestly is like the best thing since sliced bread! I am an obsessive pinner! Are you? I pin things all day long- then go back and either take them out or re-pin them to a different board. I like to be organized- even in cyber space! Enough with the chit-chat, it’s Fun Foodie Friday and you are here to see a delicious recipe come to life!
I love comfort food. I remember monkey bread was the first thing I ever made in 7th grade home economics! I was the most popular kid on the bus ride that day. The bus driver was less than pleased with all the sticky handprints left all over the seats. I think I added way to much honey back then. I made sure I didn’t follow that same path this time! These are nothing like the version I grew up with, yet everything like the version I loved! They have the same sweet taste, light as air texture and mildly sticky feel. But- they are wicked healthier!
What you need:
1/3 cup of coconut flour
1/2 tsp baking soda
5 tbs coconut oil or grass-fed butter
dash of Himalayan sea salt
2 tbs local honey
1 cup of local honey or agave nectar
4 tbs grass-fed butter- melted
1 tbs of cinnamon or nutmeg * I add both!
The dough recipe is from one of my favorite sites to visit: Wellness Mama. Her recipe calls for 4 eggs, but I only had 3 and it worked out just fine! I used the coconut oil since I adore the taste. If you don’t like the flavor, stick with the butter! This recipe made 7 dough balls (medium size).
Mix all the dough ingredients together and form medium sized balls. Next, melt the butter and mix with honey and cinnamon. Dip each ball into the mix and place in the crockpot. If you wish pour any remaining topping on top. Cover and cook on low for 1-1/2 hours.
“This dough is like me when I was a teenage girl, hormonal and moody. After 1 hour, watch it every 5 minutes to keep it from turning on you”.
I suggest greasing the bottom on your crockpot with some spray or butter and keep a watchful eye after 1 hour of cooking time is complete. My first batch burned in a matter of minutes. I clocked my first batch at 1 hour and 23 minutes. My second batch was just about 1 hour and 19 minutes. It can burn/turn on you quickly! I immediately took them out and added a drizzle of honey and some more cinnamon to each! I dare you to only eat ONE! They are that GOOD!