Honey Goat Cheese Spread

Honey Goat Cheese Spread: Smooth, creamy, sweet and tangy--the perfect spread to jazz up your crackers!

Smooth, creamy, sweet and tangy honey goat cheese spread is perfect for entertaining, or even just a delicious snack to keep on hand.

Honey Goat Cheese Spread: Smooth, creamy, sweet and tangy--the perfect spread to jazz up your crackers!

It’s been a while since we discussed my love of goat cheese. It’s like in my top 5 favorite foods along with sweet potatoes, fro yo, dark chocolate and cilantro. I love the soft, creamy texture and bold taste. People who don’t like goat cheese? I will never understand you.

Honey Goat Cheese Spread: Smooth, creamy, sweet and tangy--the perfect spread to jazz up your crackers!

I was super stoked when Breton sent me their gluten-free crackers to sample. I love crackers, but I haven’t found too many gluten-free options that do the trick. These, though? OMG so much herb and garlic flavor! No weird textures!are certified gluten free by the National Foundation for Celiac Awareness Gluten Free Certification Program, and I promise they will please all of your gluten-loving friends and family as well! I tried the herb & garlic flavor first, and it was so good on its own that I had a hard time figuring out a pairing that would stand up, but not overwhelm. I wanted to taste this cracker, not hide it.

Honey Goat Cheese Spread Recipe

I wandered around TJ’s looking for inspiration when I saw this perfect little package of honey goat cheese. So simple, but the perfect flavor combination. So I bought some regular goat cheese and added some local Arizona spring honey (if you still buy “honey” in a bear, you are doing it SO wrong!). You don’t need much–just a little touch of sweetness. Finish it off with a pinch of salt and pepper, and that’s it. It is seriously the easiest spread ever, but it tastes incredible!

Honey Goat Cheese Spread: Smooth, creamy, sweet and tangy--the perfect spread to jazz up your crackers!

I love entertaining, but I don’t love stressing out and cooking for 17 days ahead of time to get everything together. This spread is so simple you could make it 5 minutes before your guests arrive and they’ll never know. 😉

Honey Goat Cheese Spread

Prep time: 

Total time: 

Serves: 4

Smooth, creamy, sweet and tangy honey goat cheese spread is perfect for entertaining, or even just a delicious snack to keep on hand.
Ingredients
  • 4 ounces goat cheese (in a log, not crumbled)
  • 1 tablespoon honey
  • pinch salt and pepper
Instructions
  1. Place honey and goat cheese in your food processor and process until smooth and creamy. Add salt and pepper to taste (I used a small pinch of each). Serve immediately or cover and store in the refrigerator for up to 3 days.
Notes
If you don't have a food processor, feel free to use a mixer to beat ingredients together.

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Running Lately

2014PalmSprings-Half-Ironman-61


Once upon a time I used to write weekly updates about all of my training. They were actually some of my favorite posts to write. I love having a place to talk about my training, and reflect on how the week went, but I guess it just got to a point where I felt like, without training for any type of new distance or event, it had all kinda been said before. Also, life gets busy, and I can barely keep up with one recipe post per week, let alone anything about life. Hopefully soon that will change because if you’ve read this blog. um ever? then you know my favorite thing is to talk about myself.

2014PalmSprings-Half-Ironman-61

So…running lately. Last year was all about the big challenges. Running a marathon (like, really running one…not hobbling through 5 hours of injury the way the first one went down), and completing my first half ironman.  As soon as the half ironman was over, I came back to the one thing I’ve wanted forever…a sub 2 hour half marathon. I’d never actually trained just for a goal time. I’ve had goals in mind, but the idea of completion had always been enough.

marathon

I’ve spent the last 5 months working super hard for this goal with one failed attempt, and now I find myself just two weeks away from my 10th half marathon, and what I’m hoping will be the day I reach my goal. Training for a time is so different. It’s scary and hard and intimidating. I sometimes wish I was the type of person who could just stick with running because it’s fun and not seek out new goals, but that’s just not me, and I’m about out of new distances I plan to conquer for the time being, so I’ve been focusing on speed–something that does not come easily to me, but it is actually improving!

5k

In January I ran a new 5k PR and then in March I ran a minute faster than that and set a shiny new PR of 24:38. I never in my wildest dreams imagined I’d be able to run a sub 25 minute 5k, so it feels like my work is paying off, and all that’s left to do as I go into my taper is get all my things together for the big day. I love to get a brand new pair of shoes just a couple weeks out from the race–the same kind I’ve been running in, of course, but just a new, extra cushy pair that doesn’t have the ware of my entire training cycle on it. And I love that Zappos makes it so easy!

If you haven’t heard of Zappos (have you been living under a rock?), they are a customer service company known for shoes, but there is so much more–they also sell clothing (jeans, fashion trends, you name it!) and accessories. They’ve been around for 15 years and they now offer over 150,000 styles from over 1,000 brands, which means if you want it, there’s a great chance you can find it on their website. The company is based on a community and team culture with a focus on customer service. They always have fast and free (my favorites) shipping which means that when I order shoes for a big race, I know they’ll arrive on time. Don’t like your purchase? They have a super rad 365 day return policy. That is crazy good! Have more questions, but want to talk to a real live human being? I prefer that too. That’s why I love that Zappo’s customer loyalty team is hangin’ around waiting to answer my questions 24/7.

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Truffle Turkey Club {with a fried egg}

Truffle Turkey Club {with a fried egg}: An update on the classic sandwich with truffle mayo and a perfectly drippy fried egg

This truffle turkey club with a fried egg has roasted turkey, truffle mayo, crispy bacon, tomato, arugula and a perfect, drippy fried egg for the perfect combination of flavors and textures.

Truffle Turkey Club {with a fried egg}: An update on the classic sandwich with truffle mayo and a perfectly drippy fried egg

If you put an egg on a sandwich does that make it a breakfast sandwich? Or does the turkey make it lunch/dinner? I’m pretty sure it just makes it a sandwich for all meals, and that a drippy egg on just about anything makes it instantly 10x better. I know some people are freaked out by egg yolk, but I just think they’re missing out on one of the most delicious things life has to offer.

Truffle Turkey Club {with a fried egg}: An update on the classic sandwich with truffle mayo and a perfectly drippy fried egg

Okay, so you know those people that get their sandwich with just meat and cheese? I don’t understand that. I loooove sandwiches, but they have to be crazy, unique and have lots of different flavors. A delicious spread is mandatory, and bacon is always a plus. Add a drippy egg and you’ve made sandwich perfection.

Truffle Turkey Club {with a fried egg}: An update on the classic sandwich with truffle mayo and a perfectly drippy fried egg

For my sandwich I used Eggland’s Best eggs. Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info. I also use center cut bacon which is healthier than turkey bacon and about 20x better if you ask me. It all comes together to create the perfect, memorable sandwich.

Truffle Turkey Club {with a fried egg}

Prep time: 

Cook time: 

Total time: 

Serves: 2 sandwiches

This truffle turkey club with a fried egg has roasted turkey, truffle mayo, crispy bacon, tomato, arugula and a perfect, drippy fried egg for the perfect combination of flavors and textures.
Ingredients
For the truffle mayo:
  • 2 tablespoons light olive oil mayo
  • 2 tablespoons nonfat plain Greek yogurt
  • ½ teaspoon truffle oil
  • pinch sea salt
For the sandwich:
  • 4 slices whole grain bread (I used gluten-free), toasted
  • truffle mayo
  • handful arugula
  • 3-4 ounces sliced turkey
  • 1 roma tomato, sliced
  • 2 eggs, pan fried with a pinch each of salt and pepper
  • 4 slices cooked center cut bacon
Instructions
  1. To make the truffle mayo, whisk all ingredients together in a medium bowl. Taste and add more truffle oil and/or salt if desired. Assemble sandwich and serve immediately.

 

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Tart Cherry Margaritas

Tart Cherry Margaritas: The perfect, refreshing margarita--lightly sweet with a punch of tequila

Tons of fresh flavor and the perfect amount of sweetness, tart cherry margaritas will disappear in minutes at any gathering.

Tart Cherry Margaritas: The perfect, refreshing margarita--lightly sweet with a punch of tequila..

Maaaar-gaaaaa-riiiiiitas! Only, like, the very best margaritas I have ever had in my entire life. And I do not use the words “very best” lightly I have had, and made, some bomb margaritas (does anyone still say bomb anymore?), but these babies take the cake.

Tart Cherry Margaritas: The perfect, refreshing margarita--lightly sweet with a punch of tequila

I made an entire pitcher–like HUGE pitcher–for friends and family and literally the entire thing was gone in approximately 90 minutes. Even my friends who rarely drink kept going back for more, and I had to cut Steve off so there would be enough left for our guests. Not that I blame him though…I was equally obsessed.

Tart Cherry Margaritas: The perfect, refreshing margarita--lightly sweet with a punch of tequila

I like a margarita where I can taste my tequila. I love a hint of sweetness, but I hate those margs that taste like pure sweet and sour mix. Ummm…gross. These are sweetened by with a little simple syrup. I use sugar, but you could always use agave to keep it naturally sweetened. The tart cherry juice and sour lime give it a little bite that you’d expect from a great margarita.

Tart Cherry Margaritas: The perfect, refreshing margarita--lightly sweet with a punch of tequila

With just 5 ingredients and a big, bold taste, these will quickly become your favorite margarita, just like it has for me!

Tart Cherry Margaritas

Prep time: 

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Serves: 12

Tons of fresh flavor and the perfect amount of sweetness, tart cherry margaritas will disappear in minutes at any gathering.
Ingredients
For the simple syrup:
  • 2 cups water
  • 1½ cups granulated sugar
For the margaritas:
  • 3 cups 100% tart cherry juice
  • 2 cups fresh lime juice (I used about 15 limes)
  • 2½ cups tequila
  • ½ cup triple sec
  • simple syrup
Instructions
  1. To make the simple syrup, heat water and sugar in a large sauce pan over medium high heat. Bring to a boil then reduce to a simmer, stirring constantly until sugar is completely dissolved. Remove from heat and let it cool for about 15 minutes.
  2. To make the margaritas, gently stir all ingredients together in a large pitcher. Cover and refrigerate until ready to serve.

 

Banana Bread Smoothie

Rich and creamy banana bread smoothie

This thick and creamy banana bread smoothie tastes like a milkshake, but it’s naturally light, vegan and gluten-free. 

Rich and creamy banana bread smoothie

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Summer is coming. I know those of you that don’t live in Arizona are super excited that it’s finally Spring but, here in Phoenix, it’s been Spring since about November and the summer temps are taunting us. In fact, next week it’s already supposed to hit 100 degrees. Wahhhhh.

Rich and creamy banana bread smoothie

This will be the first summer in a long time that I’m not training for a marathon (I trained for the New York marathon 3 years in a row and finally crossed the finish line last year!), but it will also be the first summer in an even longer time that I am staying in Phoenix almost the entire summer. I’m kind of terrified. And even though I’m not training for a marathon, I do have to keep training for the Bourbon Chase which means 90 degree runs at 4am and plenty of ice cold smoothies immediately to follow.

Rich and creamy banana bread smoothie

I have a confession: I know I’ve mentioned this before, but I’m not into protein powder. I know most of the healthy living community likes to put protein powder in their smoothies, but I just prefer to get my protein from foods that already contain it. The cup of Silk soy milk I used in this recipe has 8 grams of plant based protein, and often times I’ll beef that up with some nonfat plain Greek yogurt, but this recipe is so smooth and creamy without it, plus I wanted to keep it vegan and dairy free.

Rich and creamy banana bread smoothie

You can get an extra protein boost from lots of soy products–tofu, edamame and more will bulk up the protein in your diet. And this smoothie? You will fall in love with how creamy, dreamy and delicious it is. The oats and frozen banana give it the flavor of freshly baked banana bread, and the dates add a little extra sweetness naturally.

Banana Bread Smoothie

Rating 

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Serves: 1

This thick and creamy banana bread smoothie tastes like a milkshake, but it's naturally light, vegan and gluten-free.
Ingredients
  • 1 cup Silk soy milk (I used light vanilla)
  • 2 dates, pitted
  • 1 banana, peeled and frozen
  • ¼ cup oats (use certified gluten-free if necessary)
  • 1 cup ice
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
Instructions
  1. Soak dates in soy milk covered in your refrigerator for 30-60 minutes. Blend all ingredients in a high quality blender until smooth. If smoothie is too thick, add a little more soy milk. Drink immediately.

Make sure to check out Silk’s website to get a coupon and fall back in love with soy yourself!

This conversation is sponsored by Silk. The opinions and text are all mine.

Chicken Enchilada Casserole

Chicken Enchilada Casserole: Easy, cheesy and delicious!

Fast, easy and cheesy chicken enchilada casserole has all your favorite flavors, but no rolling and stuffing–just stack and bake. It doesn’t get much simpler or much more delicious!

Chicken Enchilada Casserole: Easy, cheesy and delicious!

I never realized my Mexican food obsession was even a thing for most of my life. I live in Arizona. Mexican food is basically just food. Not to mention that most Mexican dishes include my favorite food group: CHEESE!

Chicken Enchilada Casserole: Easy, cheesy and delicious!

Did I ever tell you about in my “before” days I would go out to eat and then when I’d get full, I would pick all of the cheese off of my dish and leave the rest? I’m pretty sure it was something like #20 in this article. PS: I laughed out loud for so long. Maybe my favorite BuzzFeed article ever?

Chicken Enchilada Casserole: Easy, cheesy and delicious!

Anyway, I love enchiladas, but every time I make them, the rolling takes me forevvveeerrrrr, and then they never stay, and I just end up eating a mess of enchilada filling rather than actual enchiladas. So this time I took a different approach and stacked it all up. It stayed together perfectly. I don’t know if I will ever make regular enchiladas again.

Chicken Enchilada Casserole: Easy, cheesy and delicious!

This is like you ordered enchiladas, then mixed your whole plate of enchiladas and beans together making it even more awesome, and with practically no work!

Chicken Enchilada Casserole

Prep time: 

Cook time: 

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Serves: 9-12

Ingredients
  • 1½ pounds chicken breast, cooked and shredded
  • 2½ cups enchilada sauce (I used this one, but green or red will work)
  • 6 small corn tortillas
  • 1 (14.5 ounce) can fat free re-fried beans, heated
  • ½ cup shredded cheese (sharp cheddar, Mexican blend, whatever you like)
  • fresh cilantro, optional
  • thinly sliced green onions, optional
Instructions
  1. Preheat oven to 350. Spray a 9" square pan with nonstick spray. Set aside.
  2. In a medium bowl combine shredded chicken with 2 cups enchilada sauce. Line the bottom of prepared 9" pan with 3 tortillas, then add half the beans and half the chicken and enchilada sauce mixture. Repeat with remaining tortillas, beans and chicken. Add remaining ½ cup enchilada sauce on top, then top with shredded cheese.
  3. Bake until cheese is bubbly, about 20 minutes. Top with fresh cilantro and green onions if desired. Serve immediately. Leftovers may be refrigerated in an airtight container for 5-7 days.

 

 

Carrot Cake Cupcakes

Carrot Cake Cupcakes: Perfectly soft and tender with fluffy cream cheese frosting

Ultra soft and tender carrot cake cupcakes with light and fluffy cream cheese frosting are the perfect spring dessert. So delicious no one will know they’re lightened up and gluten-free!

Carrot Cake Cupcakes: Perfectly soft and tender with fluffy cream cheese frosting

Can we just live in a world where anything that has a vegetable is automatically healthy? Like, can these be the side veggie side dish for my grilled chicken? Or zucchini bread. Or I’d even settle for throwing some spinach in my milkshake. That constitutes a green smoothie, right??

Carrot Cake Cupcakes: Perfectly soft and tender with fluffy cream cheese frosting

Okay, so maybe these aren’t quite as healthy as snacking on baby carrots, but sometimes you just need your veggies in the form of a giant, ridiculously good cupcake. And today is one of those days. I’ve been working an absolutely insane amount (which is so worth it because it’s leading to GREAT things that I can’t wait to share!) and pretty much living off canned soup and cheese toast. I am the model of healthy living over here. I miss vegetables, and at the same time I have the overwhelming urge to stress eat about a dozen cupcakes, so I’m pretty sure carrot cake is the perfect solution.

Carrot Cake Cupcakes: Perfectly soft and tender with fluffy cream cheese frosting

I’ve always been a huge fan of carrot cake (except when it has nuts–no thank you), and I’ve tried a couple of times to make carrot cake cupcakes, but they always ended up as a bust. Especially the time I tried to stuff them with whipped coconut cream and they ended up a soggy mess. That was fun. Finally, I decided to stick to a more traditional version, and they ended up being everything I wanted and more! So flavorful, so tender, and better than any carrot cake I have ever tasted. I seriously couldn’t get enough of them, and they are hands down one of my all time favorite desserts.

Carrot Cake Cupcakes

Prep time: 

Cook time: 

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Serves: 1 dozen

Ultra soft and tender carrot cake cupcakes with light and fluffy cream cheese frosting are the perfect spring dessert. So delicious no one will know they're lightened up and gluten-free!
Ingredients
  • 1½ cups gluten-free baking blend (or white whole wheat flour)
  • 1 teaspoon ground cinnamon
  • dash salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • 1 cup brown sugar
  • ¼ cup melted coconut oil
  • ¼ cup unsweetened applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ pound carrots, grated
For the Cream Cheese Frosting:
  • ½ cup butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350. Line muffin tins with paper liners. Set aside. In a medium bowl, whisk together baking blend, cinnamon, salt, baking powder, baking soda and nutmeg. Set aside.
  2. In a large bowl, whisk together brown sugar, coconut oil, applesauce, egg and vanilla. Stir in dry ingredients until just combined, then fold in grated carrot.
  3. Fill muffin tins ¾ full with batter. Bake until edges lightly brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool completely.
  4. To make frosting, beat butter and sugar together in a large bowl or stand mixer. Beat in powdered sugar ½ cup at a time. Add vanilla and continue to beat until everything is smooth and incorporated, scraping down the sides of the bowl as necessary.
  5. Frost completely cooled cupcakes. Serve immediately or store refrigerated in an airtight container for 3-5 days.

 

Breakfast Stuffed Sweet Potatoes

Breakfast Stuffed Sweet Potatoes: Healthy, delicious and naturally paleo

Whether it’s breakfast for dinner or dinner for breakfast, these perfectly roasted breakfast stuffed sweet potatoes filled with drippy eggs, crispy bacon and a drizzle of maple syrup are sure to impress!

Breakfast Stuffed Sweet Potatoes: Healthy, delicious and naturally paleo

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Okay so don’t think I’m weird because I love maple syrup on my bacon and eggs. My favorite thing is a stack of fluffy pancakes with drippy eggs, crispy bacon and real maple syrup. The sweet and salty together…sooo good.

Breakfast Stuffed Sweet Potatoes: Healthy, delicious and naturally paleo

My other favorite thing? Stuffed sweet potatoes. Obviously. And what better to stuff them with when ya want something a little different than some protein-packed eggs? I love eggs. They are pretty much the cheapest and easiest way to instantly bulk up the protein in any dish.

For this dish, I used more of my Eggland’s Best eggs. I’m super into them. Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info. I’m sold!

Breakfast Stuffed Sweet Potatoes: Healthy, delicious and naturally paleo

I usually eat this as breakfast for dinner, but it totally works as a super filling breakfast–especially  if you roast the sweet potatoes and cook your bacon ahead of time. With just a handful of ingredients, it’s naturally paleo, gluten-free and dairy-free. And the perfect bite of sweet and salty deliciousness.

Breakfast Stuffed Sweet Potatoes

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Cook time: 

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Serves: 2

Whether it's breakfast for dinner or dinner for breakfast, these perfectly roasted breakfast stuffed sweet potatoes filled with drippy eggs, crispy bacon and a drizzle of maple syrup are sure to impress!
Ingredients
  • 2 small sweet potatoes
  • 1 tablespoon olive oil
  • coarse sea salt
  • 3 slices center cut bacon, cooked and crumbled
  • 4 eggs, cooked to your liking (I did over medium)
  • pure maple syrup for drizzling, optional
Instructions
  1. Preheat oven to 400. Use a fork to poke several holes into sweet potatoes. Brush each sweet potato with approx ½ tablespoon of olive oil and sprinkle to coat lightly with sea salt. Roast until fork tender (meaning a fork easily slides right into the sweet potato), about 45-60 minutes depending on size of your potatoes.
  2. Once your potatoes have cooked, cook up your eggs. Slice cooked sweet potatoes down the middle leaving about an inch uncut. Stuff each potato with 2 eggs and a generous pinch of crumbled bacon. Drizzle with maple syrup of desired (you only need a small amount) and serve immediately

 

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Cinnamon Streusel Muffins

Cinnamon Streusel Muffins: Ultra soft and tender, but secretly healthy, vegan and gluten-free!

Ultra soft cinnamon streusel muffins are packed with cinnamon and brown sugar flavor with the perfect, tender crumb and delicious cinnamon oat streusel topping. Vegan & gluten-free.

Cinnamon Streusel Muffins: Ultra soft and tender, but secretly healthy, vegan and gluten-free!

These little gems. Aren’t they adorable? Little 2-3 bite cinnamon goodness that I am totally, ridiculously obsessed with. So obsessed that I moved them to the front of the line, past all of the recipes I made before them because I just couldn’t wait to share them with you.

Cinnamon Streusel Muffins: Ultra soft and tender, but secretly healthy, vegan and gluten-free!

I’ve had my mind on these babies for a long time. Cinnamon sugar muffins with coconut oil. So simple. So necessary.

Cinnamon Streusel Muffins: Ultra soft and tender, but secretly healthy, vegan and gluten-free!

Most cinnamon sugar muffins are coated with butter then dipped in cinnamon sugar after baking, but I went with this streusel because that seemed like more fun. And I’m sure it probably isn’t, but it just seemed healthier than dipping them in butter. Let’s forget about the 3 tablespoons of oil in the streusel topping…

Cinnamon Streusel Muffins: Ultra soft and tender, but secretly healthy, vegan and gluten-free!

In the batter I used half coconut oil and half applesauce to keep them ultra soft, but still cut down a little on calories. I used almond milk and a tiny bit of apple cider vinegar to be my make-shift buttermilk. I looooove buttermilk muffins, but I rarely keep it on hand, so this is the perfect option, plus it keeps it vegan/dairy-free, if that’s important to you. If not, you can totally use buttermilk, or do the same trick with whatever milk you have on hand.

Cinnamon Streusel Muffins: Ultra soft and tender, but secretly healthy, vegan and gluten-free!

These little guys are so ridiculously tender with a perfectly soft crumb, I promise you will never have a clue they are lightened up. In fact, I brought them to a party over the weekend, and as I was leaving, my running coach told me that she was giving everyone else the food they brought to take the leftovers home, but only 4 muffins were left and she was keeping them! I also had someone ask me for the recipe before I even left. They are pretty special. :)

Cinnamon Streusel Muffins

Prep time: 

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Total time: 

Serves: 30 mini muffins

Ultra soft cinnamon streusel muffins are packed with cinnamon and brown sugar flavor with the perfect, tender crumb and delicious cinnamon oat streusel topping. Vegan & gluten-free.
Ingredients
  • 1½ cups gluten free baking blend (or white whole wheat flour)
  • 1 tablespoon cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • dash salt
  • ¾ cup unsweetened almond milk
  • ¼ teaspoon apple cider vinegar
  • ¼ cup unsweetened applesauce
  • ¼ cup coconut oil, melted
  • ½ cup brown sugar
  • ¼ cup granulated sugar
For the cinnamon streusel:
  • 3 tablespoons coconut oil
  • ¼ cup brown sugar
  • heaping ⅓ cup quick cook oats (used certified GF if necessary)
  • 1 teaspoon cinnamon
  • dash salt
Instructions
  1. Preheat oven to 350. Spray muffin tins with nonstick spray or line with paper liners. Set aside.
  2. In a medium bowl, whisk together baking blend, cornstarch, baking powder, cinnamon and salt. Set aside. Measure out almond milk and add apple cider vinegar. Gently stir together. Set aside.
  3. In a large bowl, beat together melted applesauce, coconut oil and sugars until well combined. Stir in half of the flour mixture, followed by almond milk mixture, then remaining flour mixture, stirring until just combined.
  4. In a medium bowl, combine all ingredients until they are fully combined and have a slightly crumbly texture. If mixture is too wet, add more oats.
  5. Fill muffin tins ⅔ full with batter--you should get about 30 mini muffins, or a dozen full size. Evenly divide streusel topping over batter, about a generous pinch per mini muffin. Bake until edges are golden and a toothpick inserted in the center comes out with just a few crumbs, about 10 minutes.
  6. Cool completely before removing. Store in an airtight container at room temperature for up to one week.

 

Crockpot Raspberry Chipotle Chicken

Crockpot Raspberry Chipotle Chicken: Perfectly tender and juicy shredded chicken with a sweet and spicy kick!

Crockpot raspberry chipotle chicken is the perfect juicy, tender shredded chicken that’s lightly sweet with a spicy kick! Just 3 ingredients and no prep time make it so fast and easy! Great for salads, sandwiches, or a fork.

Crockpot Raspberry Chipotle Chicken: Perfectly tender and juicy shredded chicken with a sweet and spicy kick!

One of my favorite meal prep options is crockpot shredded chicken. Almost every week I make some variety of chicken in the crockpot to bring for lunches, and somehow I’m still not sick of it. Probably because I’m always changing it up and trying new things, but I have to tell you this was one of my favorites.

Crockpot Raspberry Chipotle Chicken: Perfectly tender and juicy shredded chicken with a sweet and spicy kick!

One of my favorite lunch spots is Costa Vita because they have this amaaaaazing raspberry chipotle chicken salad. I love the sweet and spicy combination and raspberry and chipotle just go together like pb&j.

Crockpot Raspberry Chipotle Chicken: Perfectly tender and juicy shredded chicken with a sweet and spicy kick!

This is a great meal prep option because you can use it so many different ways–you don’t just eat the same thing day after day. I suggest making sandwiches, a taco-type salad, and maybe even stuffing a spaghetti squash! Although, I have to admit, I ate the majority with just a fork. 😉

Crockpot Raspberry Chipotle Chicken

Prep time: 

Cook time: 

Total time: 

Serves: 10-12

Crockpot raspberry chipotle chicken is the perfect juicy, tender shredded chicken that's lightly sweet with a spicy kick! Great for salads, sandwiches, or a fork!
Ingredients
  • 4 large chicken breasts
  • 1 x 7 ounce can chipotle peppers in adobo sauce
  • 1 cup raspberry jam
Instructions
  1. Layer chicken in the bottom of your slow cooker. Cover with chipotle peppers (and sauce) and raspberry jam. Cook on low for 5 hours. Shred chicken and stir into sauce. Serve immediately or refrigerate in an airtight container for 5-7 days.

 

Paleo Banana Bread

Paleo Banana Bread: Ultra soft and tender, sweetened with maple syrup

Perfectly soft and tender paleo banana bread sweetened with maple syrup and made with wholesome ingredients, but it tastes just like the classic treat!

Paleo Banana Bread: Ultra soft and tender, sweetened with maple syrup

How do you like your bananas? I used to love mine when they got the perfectly speckled with little brown dots–you know soft and sweet, but not mushy? Not a hint of green on them. Then when I started eating them before running, something changed and as soon as they got the slightest bit of brown I was done for, and I had to wait for them to get even more ripe and make them into banana bread. That’s when I started making a lot of banana bread.

Paleo Banana Bread: Ultra soft and tender, sweetened with maple syrup

And somehow I still always end up with unused bananas, so like once a week I end up telling myself I’m going to make banana bread. Usually I forget until the bananas are too far gone, but this batch was so freaking easy to whip up, and it might be the softest banana bread, like, ever.

Paleo Banana Bread: Ultra soft and tender, sweetened with maple syrup

My friend Lisa was coming over for dinner, and she told me she was eating paleo, so when she arrived I told her I made her a paleo dessert, which I don’t think she even knew could exist because she was like “HOW????” I am pretty set against following specific diets for myself, but I love experimenting with all sorts, and I really do believe that no matter how you’re eating, you can still enjoy delicious treats. Although I have to admit I did get real tired of ricotta cheese with splenda during those awful South Beach days…

Paleo Banana Bread: Ultra soft and tender, sweetened with maple syrup

Anyway, this banana bread is nothing like that. It is sweetened with maple syrup (which makes everything better, IMO), and it’s made with almond meal. If you haven’t used almond meal for baking yet, you haaaaave to try it. Everything turns out so soft and tender–it’s AWESOME! Between the bananas and the almond meal, it doesn’t need a drop of oil or butter. Just a handful of ingredients you probably already have on hand and you’re good to go!

Paleo Banana Bread

Prep time: 

Cook time: 

Total time: 

Serves: 12

Perfectly soft and tender paleo banana bread sweetened with maple syrup and made with wholesome ingredients, but it tastes just like the classic treat!
Ingredients
  • 3 very ripe bananas
  • 2 cups almond meal
  • 2 eggs, lightly beaten
  • ⅓ cup pure maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • dash salt
Instructions
  1. Preheat oven to 350. Spray a 9x5" loaf pan with nonstick spray. Set aside.
  2. In a large bowl mash bananas. Stir in all remaining ingredients, stirring until smooth and combined. Pour into prepared loaf pan and bake until edges are lightly browned and a toothpick inserted in the center comes out with just a few crumbs, about 30-40 minutes.
  3. Cool completely on a wire rack. Slice and serve. Leftovers may be stored in an airtight container at room temperature for 5-7 days.

 

 

Gluten-Free Pizza at Pizza Hut!

pizzahut-9

You guys, I am so excited!!!! As much as I am passionate about healthy living and making the most of my own food, I think we can all agree that sometimes you just need a night at home with sweat pants, Netflix, and pizza. Ever since I started eating gluten-free, pizza has been one of the only things I have truly missed. In fact, Steve and I have been on the hunt for good gluten-free pizza for a good year now. pizzahut-1 Luckily, we do have a great food scene in Phoenix and we’ve found some great places, but delivery pizza has still been the one thing I felt like I couldn’t do and, let me tell ya, when you work with kids, you end up out of luck a lot if you don’t eat pizza. It’s the easy thing to do when you’re in a group, and everyone loves pizza! pizzahut-5 I was super stoked when I found out that Pizza Hut® is now offering a “Gluten-Free Pizza” option, and I was even more excited when I found out they had partnered with Udi’s® certified gluten-free crust! Udi’s is definitely my go-to for the best gluten-free products, and I knew the pizza would not disappoint! pizzahut-9 They offer a cheese-only and pepperoni option, or you can choose the “create your own” option, which is what I did. I added chicken and swapped the traditional marinara sauce for buffalo to replicate a buffalo chicken pizza and it was delicious! Just a side note — the buffalo sauce is not stored in the designated gluten-free container and is not typically allowed on the gluten-free crust for this reason. pizzahut-2 Pizza Hut has even partnered with the Gluten Intolerance Group to work on the process of preparing the pizza. Only the cheese-only and pepperoni are GIG certified, so be sure to notify them when you order if you have an intolerance so they can take all the proper precautions. pizzahut-7 Pizzas start at just $9.99 and you can find a list of locations carrying the gluten-free crust here. Aaaaaand SheKnows is offering a $100 gift card to one lucky reader! Just leave a comment below telling me what your favorite kind of pizza is to be entered for a chance to win!  

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