Healthy Nutter Butter Cookies

If I had to pick a favorite packaged cookie it would probably be Nutter Butters. I love how they are crispy on the outside, creamy on the inside, and sweet but also salty from the peanut butter. I had these all the time as a kid and every time I eat them it brings me back to my childhood. I decided to try and attempt a slightly “healthier” version of these cookies and they turned out amazing. I think they are even better then original nut butters and they only require 4 ingredients! They can easily be made vegan by using dairy free yogurt and they are gluten free!

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Ingredients

  • 3/4 cup oat flour
  • 1/2 cup peanut butter
  • 1/3 cup maple syrup
  • 1/4 cup vanilla yogurt for the filling
  • 1/4 cup creamy peanut butter for the filling

Directions

  • preheat oven to 375F
  • mix together the oat four, peanut butter, and maple syrup
  • roll into 20 to 22 one inch balls, press each down with a fork to create the crisscross section
  • place cookies on a lined packing sheet and bake for 12-13 minutes until hard on the outside
  • mix together the vanilla yogurt and peanut butter to create the filling
  • place a medium sized spoonful of the mixture on half the cookies then place another cookie onto to create the cookie sandwiches

Pesto Chicken Bowl

Italian food is one of my favorite cuisines. I love how Italian dishes are packed with flavor, use delicious sauces, and incorporate lots of cheese! I try and incorporate lots of spices and sauces in my dishes because they elevate any meal. This meal is packed with flavor. The pesto chicken will make your mouth water and it goes perfectly with the basil roasted vegetables and goat cheese on top. If you are looking for an easy, veggie packed, and yummy meal, look no further. This Pesto Chicken Bowl will fill you up and leave you feeling satisfied! This recipe makes 2 bowls.

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Ingredients

  • 1 cup shredded chicken (cooked)
  • 1 and 1/2 cup cooked quinoa
  • 1/2 cup cherry tomatoes
  • 1 small head of cauliflower
  • 1 small zucchini
  • 1 tbsp olive oil
  • 1/3 cup pesto
  • 6 tbsp crumbled goat cheese

Directions

  • preheat oven to 375F
  • slice the zucchini and break the cauliflower into smaller pieces
  • line a baking sheet then place vegetables drizzled in olive oil on the sheet and bake for 20 minutes flipping half way through
  • combine pesto and chicken
  • in a bowl add the quinoa as the base, then chicken, roasted vegetables, and garnish with goat cheese

Peanut Butter and Jelly Muffins

Who doesn’t love Pb and J! Peanut butter and jelly always brings me back to my childhood. These muffins are extremely nostalgic, delicious, and flavorful. Instead of traditional jelly I used berry chia seed jelly which is full of antioxidants, protein, and omega 3s! Not only are these muffins delicious but they are also nutritious. I used Go Nanas banana bread mix as the base. Go Nanas has the best banana bread mixes: they are extremely delicious and versatile. Go check their mixes out and you can use code ASHLEYEATSNANAS for 10 percent off your order!

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Ingredients

  • 1 package of Go Nanas original banana bread mix
  • 3 ripe bananas
  • 2 tbsp coconut oil
  • 2 tbsp non-dairy milk
  • 1 tbsp maple syrup
  • 1/3 cup creamy peanut butter
  • 1 and 1/2 tbsp chia seeds
  • 1/2 cup frozen berry mix
  • 2 tbsp water

Directions

  • Preheat oven to 350F
  • Add together the berries, water, and chia seeds on the stove. Cook until the liquid is absorbed and forms a jam like consistancy
  • mash bananas then add in the rest of the ingredients and the jam
  • line muffin tin and fill each tin almost to the top with mix
  • bake for 22-24 minutes in the oven then enjoy!

Tuscan Chicken

Every bite of this tuscan chicken is a mini flavor trip to the beautiful countryside of Italy. In today’s world of the pandemic any mini trip is welcomed in my book! This is the perfect dish if you love Italian food and are wanting to mix up your traditional meal of bland chicken breasts. From spinach to olives to sun-dried tomatoes this meal is not only flavor packed but also veggie packed. Additionally it is a one pan meal so minimal clean up is involved. This recipe makes 2 servings.

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Ingredients

  • 2 medium sized chicken breasts
  • 6 oz spinach
  • 1/3 cup chopped white mushrooms
  • 1/3 cup of sun-dried tomatoes with some oil from the jar
  • 1/2 cup chicken broth
  • 1/3 cup full fat coconut cream
  • 1/3 cup kalamata olives
  • 1/2 tbsp minced garlic
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 tbsp olive oil

Directions

  • warm olive oil in a pan then add in the chicken breasts coated in Italian seasoning
  • cook each side for roughly 6-7 minutes until the internal temperature of the chicken reaches 165F
  • after the chicken is cooked through add in the remaining ingredients and spices
  • stir occasionally for 2-3 minutes then place the lid on top of the pan and let it cook for an addition 3-4 minutes
  • Serve each of the tuscan chicken breast, vegetables, and sauce with either rice or roasted potatoes

Vegan Buffalo Mac and Cheese

Buffalo sauce is so flavorful and adds a bit of spice to any dish! It sure spices up this Mac and cheese. This dish is creamy, delicious, and packed with spice. Additionally this meal is loaded with delicious and nutritious ingredients such as cauliflower, nutritional yeast, spinach, and oat milk. This recipe makes one bowl of creamy, spicy, and nutrient dense vegan pasta!

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Ingredients

  • 3/4 cup of uncooked pasta
  • 2 tbsp oat milk
  • 3 tbsp veggie stock
  • 1/2 small head of cauliflower
  • 2 tbsp of buffalo sauce
  • 1 tsp minced garlic
  • 1 tbsp nutritional yeast
  • small handful of spinach
  • everything but the bagel seasoning

Directions

  • cook pasta according to directions on package
  • warm water in a small pan on the stove then add in cauliflower and cover the pan and steam for 5-6 minutes until cauliflower is soft
  • in a blender blend together steamed cauliflower, oat milk, veggie stock, buffalo sauce, garlic, and nutritional yeast
  • drain the pasta and place back in the pot, then add in spinach and buffalo sauce and warm for 2-3 minutes

Orange Cauliflower

Chinese takeout is one of my favorites and is a go to for me when ever I am not in the mood to cook. If you are craving Chinese food but are in the mood to stay at home and cook this is the perfect recipe for you. The orange cauliflower is packed with flavor and is both sweet and tangy just like take out orange chicken. Also this meal is vegetarian and veggie packed as well! This recipe makes a single serving!

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Ingredients

  • 3/4 cup cooked brown rice
  • 1 small head of cauliflower
  • 1/3 cup edamame
  • 3 tbsp cashews
  • 1/4 cup fresh squeezed (or store bought if preferred) orange juice
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 tsp corn starch

Directions

  • place cauliflower on a lined baking sheet and toss in 1/2 tbsp sesame oil and cook at 375F for 15-17 minutes flipping half way through
  • warm remaining sesame oil in a pan on the stove then add in OJ, rice vinegar, soy sauce, spices, and cornstarch
  • let it simmer for 3-4 minutes on low heat, once it begins to thicken add in the cauliflower and stir until most of the sauce is absorbed by the cauliflower
  • pair with brown rice, edamame, and cashews

Enchilada Pasta

Do you love enchiladas? Do you love pasta? If you answered yes to the previous two questions this enchilada pasta dish is perfect for you. Not only does it combine these two amazing dishes, it is also veggies packed, and vegan! The enchilada sauce packs the dish with flavor and the avocado on top adds healthy fat and deliciousness to the dish. This recipe makes a single serving.

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Ingredients

  • 3/4 cup dry pasta of choice
  • 1/3 cup vegan ground meat
  • 1/3 large avocado or 1/2 small avocado
  • small handful spinach
  • 1/2 tomato
  • 1/4 small zucchini
  • 1/2 tbsp avocado oil
  • 1 tsp taco seasoning
  • 1/4 cup enchilada sauce

Directions

  • bring water to a boil and cook pasta according to package
  • chop the vegetables
  • heat avocado oil in a pan then add sauté veggies, after almost cooked add in the vegan ground meat and taco seasoning and cook for an additional 3-4 minutes
  • drain pasta then place back in the pot and add in cooked veggie and taco meat mixture and enchilada sauce
  • top with avocado slices

Buffalo Fried Rice

If you love buffalo sauce this recipe is for you. The buffalo sauce adds a kick to this dish. The avocado and salsa additionally add some flavor to create a delicious rice dish packed with spice, veggies, and flavor. Similar to Chinese fried rice the egg helps augment the consistency of the rice and brings out the flavor. This recipe takes under 15 minutes and makes 1 serving!

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Ingredients

  • 3/4 cup cooked rice
  • 1 egg
  • 1/3 cup black beans
  • 4-5 cherry tomatoes
  • 1/4 small zucchini
  • 1/4 red bell pepper
  • 3 tbsp buffalo sauce
  • 1/3 avocado
  • 2 tbsp salsa
  • 1/2 tbsp avocado oil

Directions

  • while you chop the vegetables warm avocado oil in a pan on the stove
  • sauté vegetables until cooked through
  • add in the rice and egg
  • once you add in the egg, keep stirring continuously so the egg mixes in with the entire dish
  • once the egg is cooked into the rice add in the buffalo sauce
  • top with salsa and avocado and enjoy

Peanut Butter and Jelly French Toast

This French toast recipe is perfect if you are looking to mix up your breakfast routine. It is packed with flavor and delicious ingredients. If you have a craving a sweet breakfast, this is the perfect meal for you! The jelly is made from just 3 ingredients: raspberries, blueberries, a chia seeds. Pb and J is a classic childhood combo and this meal steps it up a notch by utilizing the flavors in combination with French toast! This recipe makes 2 servings.

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Ingredients

  • 4 pieces of sourdough bread
  • 1 egg and 1 egg white
  • 1/4 cup almond milk
  • 1 tsp cinnamon
  • 1/2 tbsp coconut sugar
  • 1/4 cup raspberries
  • 1/4 cup blueberries
  • 1 tbsp chia seeds
  • 3 tbsp water
  • 3 tbsp peanut butter
  • optional: maple syrup

Directions

  • mix the eggs, cinnamon, and milk together
  • dip the both sides of each piece of bread in the egg mixture than place in a sprayed pan
  • cook until each piece of the bread is golden brown
  • mash berries than combine with water and chia seeds in a small pan and cook until it forms a thick jam like consistency and no liquid is left
  • plate the French toast and top with chia seed jelly, peanut butter, and and maple syrup if desired

Samoa Girl Scout Cookie Banana Bread Muffins

Girl Scout cookie season is always a great time a year! I think only having Girl Scout cookies around for a few months make them extra special and taste even better than if they were available year round. I am a Girl Scout and have tried ever cookie flavor out there, and hands down Samoas are my favorite. I love the mixture of caramel, chocolate, and coconut. These muffins not only use actual Samoa cookies but they are infused with caramel, chocolate, and coconut on the inside of the muffins as well. These flavors mixed in with banana bread creates an unbeatable combo that I promise will make your taste buds have a dance party in your mouth! I used the Go Nanas chocolate chip banana bread mix! You can use code ASHLEYEATSNANAS for 10 percent off your Go Nanas order. Here is the link: https://eatgonanas.com/discount/ASHLEYEATSNANAS

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Ingredients

  • 1 package of @go_nanas chocolate chip banana bread mix (use code ASHLEYEATSNANAS for 10% off your order) 
  • 3 bananas 
  • 1 tbsp maple syrup 
  • 2 tbsp Carmel creamer
  • 2 tbsp melted coconut oil 
  • 1/2 cup shredded coconut 
  • 1 box Samoa Girl Scout cookies 

Directions

  • mash bananas, add in mix, oil, creamer, maple syrup, and shredded coconut 
  • line a muffin tin and fill each hole almost to the top 
  • top each muffin mixture with a Samoa Girl Scout cookie
  • bake for 25-30 mins at 350F