Category: Clean Eating

Zucchini Margherita Pizza Bites

It’s Summer Time…

I love summer. I know, everyone loves summer, right? Sure, I dig the sunshine, time at the beach, and the longer days. But summer means it’s gardening season, and this girl loves some dirt under her nails and having fresh, homegrown produce straight from the garden. It brings me such immense joy to fill my family’s bellies with good for you food that is full of flavor. 

Right now, it is hitting zucchini harvest time. If you’ve ever had a garden or know someone with a garden, you know that zucchinis typically grow like crazy. You think you need 4 plants, and then you are trying to give zucchinis to every stranger because you can’t keep up! Sure you can bake bread, cake, you name it. Zoodling is popular too. But I wanted something simple as a side that would take 10-15 minutes to put together. Zucchini Margherita Pizza Bites were born. From the first bite, I was in love. 

From the Garden

It’s my absolute favorite when all the ingredients in a recipe come from things we have grown, harvested, or hunted. This comes darn close (If only I had a cow to make cheese! That sounds like a joke, and it mostly is….but seriously, how cool would that be?). 

What I love in these Zucchini Margherita Pizza Bites is the limited ingredients while still being full of flavor. I dig a recipe that everything is on hand, and if you grow herbs and you’re like me, this will be right up your alley. Ready to go? Head out to the garden (or store or farmer’s market), pick up a few tomatoes, a zucchini, and some fresh basil and let’s create!

Note: You’ll want to have a pan that can go from stove top to oven. I ADORE my cast iron pan by Lodge. It gets used multiple times a week for anything from corn bread to chicken breasts and venison to seared vegetables. If you have never cooked with cast iron, I can not recommend it enough. 

Your Ingredients (3-4 servings)

  • 1 medium sized zucchini 
  • ¾ cup diced roma tomatoes (you want a meatier tomato) 
  • 6-10 fresh basil leaves, chiffonade (thinly sliced) 
  • ⅓-½ cups shredded mozzarella cheese
  • garlic salt and pepper, to taste
  • ½ tablespoon olive oil 

Your Steps

Preheat oven broiler to 500 degrees. (In addition to adoring cast iron, I really dig the broiler. It allows you to heat-crispy vegetables and give them that little char. It’s highly underrated, in my opinion). 

Begin preheating oven safe sauce pan or cast iron pan with olive oil over medium-high to high heat. 

Meanwhile, slice zucchini in thicker slices, ½ inch or so. Sprinkle both sides of zucchini with garlic salt and pepper, to taste. Once cast iron pan and oil is hot, place zucchini in pan. You want it to sizzle as you place them. If it doesn’t, the oil isn’t hot enough. Sear zucchini for 90 seconds. Flip and top with diced tomatoes, sliced basil, and mozzarella, in that order. Once topped, place pan under the broiler for 1-3 minutes, until cheese is melty and slightly browned. Watch it closely. The broiler is amazing, but food can go from just under cooked to burned in what seems like seconds. 

Serve these zucchini margherita pizza bites as a side or as a snack. We eat ours with some grilled chicken, a salad (I love ALL the vegetables), and some slices of homemade sourdough bread. Yum! 

  • Three simple ingredients.
  • Season it up.
  • Top with tomatoes…
  • ..and basil.
  • Finally, the cheese!
  • Get on that plate and in my belly!

Looking for other recipes? Check out the pages below!

Cooking
Preserving from the Garden
Clean Eating

Tool of the Trade

My husband and I both love love love our cast iron pan. In fact, it is used so often in our home that we just leave it on the stove top. It’s great for searing all sorts of meat. However, it has so many other uses. Completing a quick Pinterest search will result in all sorts of cast iron desserts, homemade breads, etc. Holy yum. I can’t recommend it enough. If you have never invested, make the jump. It’s worth every penny. This is guy we use multiple times a week.

Zucchini Margherita Pizza Bites

Garden fresh zucchini, basil, and tomatoes combine to make a quick pizza bite side dish for couple or light meal for one.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Course Side Dish
Cuisine Italian
Servings 3

Equipment

  • Cast Iron Pan or other stove to oven safe pan

Ingredients
  

  • 1 medium sized zucchini
  • ¾ cup diced roma tomatoes you want a meatier tomato
  • 6-10 fresh basil leaves chiffonade (thinly sliced)
  • ⅓-½ cups shredded mozzarella cheese
  • garlic salt and pepper to taste
  • ½ tablespoon olive oil

Instructions
 

  • Preheat oven broiler to 500 degrees.
  • Begin preheating oven safe sauce pan or cast iron pan with olive oil over medium-high to high heat.
  • Meanwhile, slice zucchini in thicker slices, ½ inch or so.
  • Sprinkle both sides of zucchini with garlic salt and pepper, to taste.
  • Once cast iron pan and oil is hot, place zucchini in pan. You want it to sizzle as you place them. If it doesn’t, the oil isn’t hot enough.
  • Sear zucchini for 90 seconds.
  • Flip and top with diced tomatoes, sliced basil, and mozzarella, in that order.
  • Once topped, place pan under the broiler for 1-3 minutes, until cheese is melty and slightly browned, watching closely.
Keyword basil, Margherita Pizza, summer side dish, tomatoes, zucchini
Tried this recipe?Let us know how it was!

JessLeave a comment

Roasted Corn Tomato Basil Salad

Corn on the cob. For me, it’s the quintessential Fourth of July side dish. Maybe it’s because the volunteer fire department always had TONS of it at the huge Fourth of July celebration in my small hometown. Man, I looked forward to that corn all year, even when I had braces. Maybe it’s because I am from Wisconsin. If you’re from Wisconsin, you know the corn has to be “knee high by the Fourth of July.” What I know is that I don’t ever get enough sweet corn in my life during the summer. I don’t think there’s a limit.

Recently, my taste buds grew up a little bit and craved this combination of roasted corn, tomato, and basil. I love salads that mix up quick and have all the color, and this one delivers on both accounts! So here it is, a delightful roasted corn tomato basil salad. I hope it makes its way to your summer time get togethers 😉 

Your ingredients

  • ½ cup diced red onion 
  • 1 cup halved grape tomatoes 
  • 5 cobs of corn, shucked
  • ¼ cup basil, roughly chopped 

Dressing

  • ¼ cup white wine vinegar
  • ¼ cup olive oil 
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • Juice from half of a lime (about 1 tablespoon) 

Your steps

Begin by preheating the grill. Lightly spray corn with olive oil cooking spray and grill over medium heat until just charred, about 7 minutes total. Rotate as needed. 

Allow the corn to cool slightly. Once cooled, cut the corn from the cob and toss with diced onion and grape tomatoes. Meanwhile, whisk dressing ingredients in a one cup liquid measuring cup. Pour over salad, feeling free to reserve some dressing if you are a “light dresser” for salads. Toss again. Finally, sprinkle the basil on top and give it one more stir.

As with most summer salads, the flavor will be best if you allow it to rest a few hours prior to serving.  Enjoy! 


  • All the colors make for a perfect summer salad.
  • Check out the charred goodness. Yum.
  • Whisk and pour!
  • Worth it if you wait, but I usually dive in right away!

Looking for other side dishes? Check out my cooking page!

Roasted Corn Tomato Basil Salad

A light salad for your warm weather get togethers that combine all the flavors of the summer and garden.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 minutes
Course Side Dish
Cuisine Summer
Servings 6

Ingredients
  

  • ½ cup diced red onion
  • 1 cup halved grape tomatoes
  • 5 cobs of corn shucked
  • ¼ cup basil roughly chopped
  • ¼ cup white wine vinegar
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • Juice from half of a lime about 1 tablespoon

Instructions
 

  • Preheat the grill to medium heat.
  • Lightly spray corn with olive oil cooking spray and grill over medium heat until just charred, about 7 minutes total, rotating as needed.
  • Allow the corn to cool slightly.
  • Cut the corn from the cob and toss with diced onion and grape tomatoes.
  • Meanwhile, whisk dressing ingredients in a one cup liquid measuring cup.
  • Pour over salad, feeling free to reserve some dressing if you are a “light dresser” for salads.
  • Toss again, sprinkle the basil on top and give it one more stir.

Notes

As with most summer salads, the flavor will be best if you allow it to rest a few hours prior to serving. Enjoy!
Keyword roasted corn, side dish, summer salad, summer side dish
Tried this recipe?Let us know how it was!

Jess2 Comments

Banana Ice Cream

Ice cream. It’s the go to treat at my house after dinner. My husband LOVES it, and has instilled the love to my children. I mean really, what’s not to love in terms of flavor?! For me, I indulge maybe once a week. Not because I am lactose intolerant or dieting. More so, I know my taste buds will want more than a servings’ worth and my “health conscious” stomach won’t dig the aftermath. Then I discovered chocolate banana ice cream and I instantly fell in love. It’s creamy, the right amount of sweetness, and full of good for you ingredients. A dessert I can enjoy a serving (or two!) a few times a week and know I’m actually fueling my body. In fact, I realized it makes a great pre-workout snack before my longer runs. How can it get much better?!

To create this delicious treat, it will take a little planning and ideally a large food processor. No 5-7 cup food processor? No worries! An immersion blender will work well in a pinch. Just know that it will likely need some help along the way as you blend the frozen bananas. (And this may seem like common sense, but make you unplug it before clearing the blades out. Believe me, I have the hospital bill and scar on my finger to prove it’s a good idea. Yikes!) Let’s get started!

Your ingredients

  • 3 ripe bananas
  • 2 tablespoons nut butter, your choice
  • ¼ cup cocoa powder
  • 1 teaspoon vanilla 
  • 1 tablespoon almond milk (or other milk), as needed
Optional mix ins: 

Coconut flakes, chopped nuts, chocolate chips, peanut butter chips, you name it! 

Your steps

Line a jelly roll pan with wax or parchment paper. Slice bananas into ½ inch slices and place on paper. Stick the pans in the freezer and allow the bananas to harden, generally over a few hours. (If you are like me, you’ll forget about them for a few days, open the freezer and declare, “OH! MY BANANAS!” It’s okay, I get you 🙂 )

Remove bananas from pans and place in food processor. Add remaining ingredients and pulse to blend until smooth. This will take some time, but be patient. Add more milk if necessary to get desired texture. Add optional mix ins and pulse just a couple times to incorporate them into the blended bananas. 

Use a spatula to smooth banana ice cream into a freezer safe container and return to the freezer. Since there is minimal milk in the blended banana, it will freeze harder than normal ice cream. I usually take it out 5-10 minutes before I want to eat it to allow it to soften slightly. My absolute favorite is to sprinkle a little coconut and some salted nuts on top. SO GOOD! And even better news? You now have another idea for those overripe bananas you have sitting on your counter. 

  • Slice and freeze bananas on parchment.
  • Get ready to blend all the goodness!
  • Patience while it goes together…
  • And yum! It even looks just like ice cream!

As for the equipment I use

Initially, I used an immersion blender and loved it. I didn’t want to drag out my large food processor. Like I said earlier in the post, this did result in me being silly and trying to clear out the frozen mess with my finger and heading to the hospital. Learn from me, don’t do that 🙂 However, my mind was changed once I brought out my 7 cup food processor. It’s SO much easier to use and clean up isn’t bad at all. That being said, I ADORE both kitchen tools and they get used often in my home. Check out the links below if your interested in adding to your kitchen tool collection!

Banana Ice Cream

No added sugar and all the chocolate. A velvety smooth alternative to dairy ice cream made with good for you ingredients.
Print Recipe Pin Recipe
Prep Time 30 minutes
Freezing Time 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Servings 6

Equipment

Ingredients
  

  • 3 ripe bananas
  • 2 tablespoons nut butter your choice
  • ¼ cup cocoa powder
  • 1 teaspoon vanilla
  • 1 tablespoon almond milk or other milk, as needed

Instructions
 

  • Line a jelly roll pan with wax or parchment paper. Slice bananas into ½ inch slices and place on paper. Stick the pans in the freezer and allow the bananas to harden, generally over a few hours.
  • Remove bananas from pans and place in food processor.
  • Add remaining ingredients and pulse to blend until smooth. Add more milk to gain desired texture, if necessary.
  • Use a spatula to smooth banana ice cream into a freezer safe container. Enjoy right away or return to the freezer for a snack later.

Notes

There are lots of optional mix ins you can add to this ice cream: coconut flakes, chocolate chips, nuts, etc. Add after you have done the initial blending and pulse a few times to incorporate.
Since there is minimal or no dairy in this ice cream, it will freeze quite hard. You will likely want to take it out of the freezer to soften 5-10 minutes before serving.
Keyword Banana, Banana Ice Cream, Vegan
Tried this recipe?Let us know how it was!

Looking for other sweet treats to create in your kitchen? Check out the baking page here!

JessLeave a comment

Chicken and Quinoa Skillet

I don’t know about you, but I adore quinoa. I feel like it’s the grown up version of rice, maybe? It cooks quicker, is chock full of nutrients, and is such a blank canvas for your food artistry. Mix in some freshly cooked vegetables, seasoned, cooked chicken and you have this quick and easy dinner: Chicken and Quinoa Skillet. 

This isn’t a meal that my family necessarily meal plans. It’s a “Hey look! I have chicken and quinoa and all the veggies that go in that skillet! Let’s make that tonight for a quick meal!” kind of meal. Okay, I declared this a quick meal so let’s stop with the talking and get to the cooking!

Your INgredients:

  • 1 cup quinoa, rinsed and uncooked
  • 2 cups water (or chicken stock)
  • 1 pound boneless, skinless chicken breast, cut into bit size pieces
  • ½ teaspoon each of pepper, salt onion powder, garlic powder, and paprika, mixed together
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 4 cups chopped broccoli (about 1 head, if you include the stem)
  • 2 cups chopped tomatoes (I used my frozen roasted cherry tomatoes from the summer–recipe to come soon!)
  • 1 cup frozen corn
  • pinch of red pepper flakes and additional salt and pepper, to taste

Your Steps:

Add quinoa and water to a small saucepan. Bring to a boil, lower to a simmer and allow to cook for 15-20 minutes, uncovered, until all the water has absorbed. Fluff with a fork when finished and allow to rest. 

Meanwhile, season chicken with half of the seasoning mixture. Heat oil over medium-high heat in a larger skillet. Once hot, add chicken. Cook for 8-12 minutes, until just cooked through. Avoid over stirring to allow the chicken to crisp up just a little. Add minced garlic and cook 30 seconds before stirring in remaining ingredients (broccoli, tomatoes, corn, pepper flakes, and remaining seasoning mixture). Cook until broccoli is hot throughout, approximately 5-8 minutes. Remove from heat and stir in quinoa. Add additional salt, pepper, and red pepper flakes to taste. Enjoy!

Seasons in a bowl make me happy.
Cut and season the chicken!
1 cup chopped tomatoes, frozen or fresh diced.
Cook the fresh vegetables and chicken on medium-high heat….
…mix in the quinoa and dinner is served!

I love it because its simple and full of flavor and color. Bonus: We don’t typically meal plan this one. It just comes together as “often in our house” pantry items. Don’t dig chicken? You can totally substitute in a different protein. Yum! 

Looking for a different dinner idea? Check out my cooking page here!

Chicken and Quinoa Skillet

Chicken and Quinoa Skillet

Chicken and Quinoa Skillet. A "full of veggie meal" for a quick, clean, and full of flavor meal for any day of the week! Done in under 30 minutes! Win!
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 1 cup quinoa rinsed and uncooked
  • 2 cups water or chicken stock
  • 1 pound boneless skinless chicken breast, cut into bit size pieces
  • ½ teaspoon each of pepper salt onion powder, garlic powder, and paprika, mixed together
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 4 cups chopped broccoli about 1 head, if you include the stem
  • 2 cups chopped tomatoes
  • pinch of red pepper flakes and additional salt and pepper to taste

Instructions
 

  • Add quinoa and water to a small saucepan. Bring to a boil, lower to a simmer and allow to cook for 15-20 minutes, uncovered, until all the water has absorbed. Fluff with a fork when finished and allow to rest.
  • Meanwhile, season chicken with half of the seasoning mixture.
  • Heat oil over medium-high heat in a larger skillet. Once hot, add chicken.
  • Cook for 8-12 minutes, until just cooked through. Avoid over stirring to allow the chicken to crisp up just a little.
  • Add minced garlic and cook 30 seconds before stirring in remaining ingredients (broccoli, tomatoes, corn, pepper flakes, and remaining seasoning mixture). Cook until broccoli is hot throughout, approximately 5-8 minutes.
  • Remove from heat and stir in quinoa. Add additional salt, pepper, and red pepper flakes to taste. Enjoy!
Tried this recipe?Let us know how it was!

JessLeave a comment

Apple and Oatmeal Muffins

At our house, we get very few days where both my husband and I are not working, getting to enjoy a true “weekend.” He’s a property manager of a state park which means his busy time is the opposite of my teacher schedule’s busy time. When we do get those special days that we are both home, breakfast can be a production. He’s in charge of the eggs (for all of the cooking I love to do, he still makes the best eggs…scrambled, omelette, you name it, he can do it). As for me, I love to put together some sort of baked good, warming the house with the oven and making the house smell just delightful.

This past weekend, I was inspired by all the muffins I saw on social media. What resulted was this clean, healthy apple and oatmeal muffin. Texture in the oatmeal and apple and just the right amount of cinnamon. My family approved and ate them all week. I loved them for a mid morning snack while I have been checking up on my students virtually. If you have a busy lifestyle, mix up a double batch and throw them in the freezer. 

Note that I have been into using maple syrup for my sweetener because we have it on hand and it’s a fun way for me to challenge myself to make the swap for refined sugar. If you don’t have access to maple syrup there are a few options here: 

  • Use honey instead 
  • Use regular sugar (or maybe brown for a hint of molasses?) and leave out the flax to compensate for dry ingredient addition. 

Okay, enough talk. Let’s get baking so you and your family can enjoy these muffins too!

Your ingredients (for approximately 18 regular sized muffins):

  • 2 cups old fashioned oatmeal
  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking powder
  • ¾ teaspoon cinnamon 
  • ½ teaspoon salt 
  • 2 tablespoons ground flaxseed (If you don’t have this, you can leave it out, but I would replace with flour to keep the consistency right)
  • ¼ teaspoon nutmeg 
  • 1 cup milk
  • ¾ cup maple syrup 
  • ⅓ cup oil of your choice (vegetable, olive, coconut)
  • 1 egg, beaten
  • 1 apple, peeled and diced (about 1 cup) 
  • ½ cup chopped nuts (optional-if you dig additional texture)

Your Steps to Apple and Oatmeal Muffins

Preheat oven to 400 degrees and move a rack to the center of the oven. In a large bowl, combine oatmeal, flour, baking powder, cinnamon, salt, and nutmeg. In a separate bowl, mix milk, maple syrup, oil, egg. Mix into the dry ingredients until just incorporated. Fold in apples. Pour into greased or line muffin tins approximately ¾ of the way full. Bake for 16-22 minutes. Enjoy right out of the oven with just a hint of butter, because if you ask me, there isn’t much better than a baked good straight out of the oven with a very small tab of butter. Yum!

  • Getting mixed..
  • …and a little more
  • Diced apples
  • Ready for the pan
  • Now for the oven..
  • …Ready for my belly!
Apple and Oatmeal Muffins

Looking for more baking recipes? Check out my baking page here!

Apple and Oatmeal Muffins

Light and full of good for you ingredients, these muffins will hit the spot and be on the table in 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Servings 12 muffins

Ingredients
  

  • 2 cups old fashioned oatmeal
  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking powder
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 tablespoons ground flaxseed If you don’t have this, you can leave it out, but I would replace with flour to keep the consistency right
  • ¼ teaspoon nutmeg
  • 1 cup milk
  • ¾ cup maple syrup
  • ⅓ cup olive oil
  • 1 egg beaten
  • 1 apple peeled and diced (about 1 cup)
  • ½ cup chopped nuts optional-if you dig additional texture

Instructions
 

  • Preheat oven to 400 degrees and move a rack to the center of the oven.
  • In a large bowl, combine oatmeal, flour, baking powder, cinnamon, salt, and nutmeg.
  • In a separate bowl, mix milk, maple syrup, oil, egg.
  • Mix into the dry ingredients until just incorporated. Fold in apples and nuts.
  • Pour into greased or line muffin tins approximately ¾ of the way full. Bake for 16-22 minutes.
Tried this recipe?Let us know how it was!

JessLeave a comment

Homemade Peanut Butter

Do you ever think to yourself, “I know I could easily buy this for much cheaper, BUT can I make it from scratch? I mean, just because I can?” I function in that world quite often; It has rubbed off on my children. Case in point, last night. I rarely eat the Oreos my husband buys, but last night, I thought, “Oooo…a crumbled Oreo on ice cream sounds so good.”

I went to grab an Oreo, and of course my husband and children had JUST finished them hours ago. When I pointed out to my family that of course I decided I wanted one right after they finished them, my 5-year-old daughter quickly responded, “Maybe you can find a recipe to make them homemade?!” I have apparently created monsters (Or not, because how cool is it that both of my children get excited about making things from scratch?! #momwin)

The “what can I make from scratch” itch has been stronger since we started being “safer at home.” My kids’ go to lunch is peanut butter and jelly on a tortilla shell. I like it on sourdough. Because we have a substantial garden and I love canning, we also have enough homemade jelly and jam to feed a small army.

So let’s see, I have a fresh loaf of sourdough bread. I have homegrown and canned black raspberry jam open in the fridge. Wouldn’t it be awesome if I made homemade peanut butter so the whole sandwich was produced by me? (This is another passion of mine…having the whole meal be from scratch and the protein harvested by my husband through hunting. So fun!). I gave it a try and the results were delicious. When my 10-year-old son (the go-to taste tester) gave it a try, he just closed his eyes and smiled. He makes it special.

This process was so much easier than I expected and your kids will be tickled pink to know they took peanuts from the pantry and made peanut butter from them! Give it a try!

Your ingredients

  • 1/2 cup dry roasted peanuts
  • 1 – 1 1/2 teaspoons olive oil (or other oil, I went olive)
  • 1/2 – 1 teaspoon honey (to taste)

(Feel free to double or triple this recipe. I wanted to start small in case we didn’t love it. It was such an easy process that making it in small, fresh batches is a great idea too!)

Your Steps to Homemade Peanut Butter

Place the peanuts in a small food processor and pulse on high. This will take a few minutes. Be patient. As I watched the peanut go from whole to chopped to a large sand texture, I thought there was no way they were going to turn to butter. Keep going.

Once you have obtained a very fine sand texture, drizzle oil into the mixture, 1/2 teaspoon at a time, blending it in as you go. Again, be patient and suddenly you’ll think, “Holy cow! I made peanut butter!” The initial plan was not to put honey in mine, but I gave it a try and thought it would be good to have it be a touch sweeter. I added 1/2 teaspoon, blended it in, and then gave it to my son. He gave it two thumbs up so I stopped there. If you have a sweeter tooth than we do, you may want to add a little more.

What I love about this peanut butter is that you can control the consistency. I like a little texture so I opt for crunchy on my PB and Js. While I didn’t get crunchy per say, I did have texture which was good. I haven’t tried it yet, but you could totally mix in some additional chopped peanuts for true crunchy peanut butter. I hope you enjoy it as much we did at our house. Although I have a hard time sharing…I mean, they get all the Oreos right?

Let me know what you think! —Jess

PS…Ready for a game changer? Put a thin layer of homemade peanut butter on BOTH sides of the bread then put the jelly/jam on one side. My PB and J game has been forever changed because of this small hint!

Get ready for magic, right before your eyes.
After a few minutes of blending.
My mealtime goals: Everything from scratch.

TOOLS OF THE TRADE

I do love my little food processor for creating small batches. Sometimes bigger isn’t always better, right?

Looking for homemade jam or jelly to pair with your peanut butter? Check out my canning and preserving page to get a recipe! Click the button below! Or click any of the pictures below for the direct link!

Canning

Homemade Peanut Butter

From scratch food is almost always better, but sometimes it isn't easy. Not the case with this homemade peanut butter! You are truly five minutes away!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Course Appetizer
Cuisine American
Servings 4

Equipment

Ingredients
  

  • 1/2 cup dry roasted peanuts
  • 1 – 1 1/2 teaspoons olive oil or other oil, I went olive
  • 1/2 – 1 teaspoon honey to taste
  • dash of salt optional

Instructions
 

  • Place the peanuts in a small food processor and pulse on high. This will take a few minutes. Be patient.
  • Once you have obtained a very fine sand texture, drizzle oil into the mixture, 1/2 teaspoon at a time, blending it in as you go.
  • Drizzle in honey and sprinkle in salt. Blend once more.
Keyword peanut butter, peanuts, sandwiches
Tried this recipe?Let us know how it was!

JessLeave a comment

Oven Baked Granola

My go to breakfast is overnight oatmeal (check out my recipe here!) topped with Greek yogurt and some frozen berries. However, straight overnight oatmeal lacks the crunch I love, so I really like to have some granola to sprinkle on top. However, I don’t love how much added sugar store bought granola can add to my breakfast so I often default to adding a few chopped nuts instead because I forget just how easy and cost efficient homemade granola is. Well, I remembered yesterday, and put this recipe together. Let me tell you, my husband walked into the house after work and said, “It smells like fresh cookies in here!”…That’s how good this oven baked granola is.

And did I mention easy?! I think it went from containers on the shelves to cooling on the counter in 30 minutes or less. I don’t know about you, but sometimes I start one of those “low temp, bake for an hour or two” recipes and totally get distracted. And you know what that gets me? Burned food. This recipe bakes for 16 minutes, and it’s done! How wonderful is that?! Ready to make some granola? Let’s go!

Your ingredients:

  • 2 cups old fashioned oats (I love these thick cut ones from our local natural food store)
  • 1/4 cup unsweetened coconut (optional…if you skip it, add an extra 1/4 cup nuts)
  • 1/3 cup pecan pieces
  • 1/3 cup walnut pieces (or whatever type of nuts you dig…just put in 2/3 cup total)
  • 1 tablespoon sesame seeds (optional)
  • 2 tablespoons chia seeds
  • 1 1/2 tablespoons coconut oil, melted
  • 1/4 cup pure maple syrup or honey
  • 1/2 tablespoon cinnamon
  • 1/4 teaspoon salt

Your Steps to Oven Baked Granola

Preheat your oven to 400 degrees and move a rack near the top. Mix all dry ingredients in a medium bowl, including cinnamon and salt. Drizzle the melted coconut oil and syrup on top. Stir until well coated. Grease a medium jelly roll pan (mine was the perfect size at 9 by 13 inches). I greased mine using olive oil cooking spray liberally. Spread the granola evenly onto the pan, pressing down slightly. The granola will likely just come up to the top of the pan. That’s okay.

Place the pan on the top rack and allow to bake for 16 minutes, until it is just browning on the edges. If you like granola that has bigger chunks, DO NOT stir it during that 16 minutes. Remove granola from the oven after 16 minutes and allow it to cool on the counter before you break it apart (again, this will get you that bigger, chunkier granola). Mine was cool in 20 minutes. Store at room temperature in an air tight container. Eat on its own, on top of yogurt, or topped with milk. It’s delicious however you serve it! —Jess

All the dry ingredients (minus the cinnamon and salt)
Drizzle the coconut oil
Get ready to bake. Press it down into the pan
Baked, but not broken.
All done!
Look at the texture!

Oven Baked Granola

Homemade granola will always win when put head to head with store bought and it's so simple to make!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 cups old fashioned oats
  • 1/4 cup unsweetened coconut
  • 1/3 cup pecan pieces
  • 1/3 cup walnut pieces
  • 1 tablespoon sesame seeds optional
  • 2 tablespoons chia seeds
  • 1 1/2 tablespoons coconut oil melted
  • 1/4 cup pure maple syrup or honey
  • 1/2 tablespoon cinnamon
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 400 degrees and move a rack near the top.
  • Mix all dry ingredients in a medium bowl, including cinnamon and salt. Drizzle the melted coconut oil and syrup on top. Stir until well coated.
  • Grease a medium jelly roll pan (mine was the perfect size at 9 by 13 inches).
  • Spread the granola evenly onto the pan, pressing down slightly. The granola will likely just come up to the top of the pan.
  • Place the pan on the top rack and allow to bake for 16 minutes, until it is just browning on the edges.
  • If you like granola that has bigger chunks, DO NOT stir it during that 16 minutes.
  • Remove granola from the oven after 16 minutes and allow it to cool on the counter before you break it apart (Again, this will get you that bigger, chunkier granola).
  • Store at room temperature in an air tight container.
Keyword Breakfast, granola, homemade granola, low sugar granola, oatmeal
Tried this recipe?Let us know how it was!

JessLeave a comment

Chocolate Chip Peanut Butter Energy Balls

Aren’t they pretty, all in a row? Albeit it crooked?

As an avid runner and overall fitness nut, I am always looking for healthy ways to fuel my body quickly and easily. I also enjoy snacking….a lot. My sister and I were just talking about how there has to be a snack break between breakfast and lunch. We can’t make it otherwise–and these are perfect for that!

When I am cooking and meal prepping, I can tell I have a winning clean eating recipe when my husband approves; With this recipe, he has been known to say, “You know what we are almost out of? Your yummy energy balls. You need to make more!” Guys, that’s a big deal. He is generally the biggest critic of my “overly-healthy” recipes so when he said that, you can bet I got into the kitchen and made another batch! I hope you enjoy them as much as we do! (The original recipe came from Rachel from Clean Food Crush, but has been modified by me to meet our needs at home)

Here are your ingredients

  • 2 cups ground old-fashioned oatmeal (see details in the recipe)
  • 1/2 cup coconut flour ( It smells so delightful!)
  • 1/2 cup real maple syrup (honey would work too!)
  • 1/2 cup natural peanut butter
  • 1/4 t kosher salt
  • 1 1/2 Tablespoons coconut oil, melted (I accidentally forgot this once, and we didn’t even notice, so if you don’t have it, it won’t make or break the recipe)
  • 1/3 semisweet chocolate chips
  • 1 teaspoon almond extract (I LOVE the flavor this brings in)

First, grind the oats to make a sort of oatmeal flour. To do this, place the old fashioned oats into a food processor and pulse them until you have a very coarse flour like texture. I like to be able to cook with what I have on hand so rather than buy oat flour, I did this and it worked great.

Then, combine all the ingredients in a large bowl and mix them with a wooden spoon (or by hand!) until well mixed. Form them into 1-2 inch balls (whatever suits your family. We like 1 inch energy balls around here.). Place on a cookie sheet that has been lined with parchment paper. Place the cookie in the fridge for approximately an hour to harden. Remove from the pan, place in an airtight container, and store them back in the fridge. I have read that you can freeze these for up to 3 months as well so if you are a food prep kind of person, I would whip up a few batches and put them in the freezer for a grab and go snack that can thaw over a few hours. (I’m thinking they would be great packed in a lunch and used for that sweet treat at the end to finish up your meal. As for me, I like to pack a few for my morning and afternoon snacks at work (See, I love all the snacks. My husband calls me a squirrel because I always have some food on hand…). As for my kids, they eat them like an after dinner treat, so I think I am winning. I hope you enjoy! –Jess

  • All the ingredients
  • Mix, mix, mix it up!
  • Finished product! Pop one in and enjoy!

JessLeave a comment

THE Banana Bread.

Jump to Recipe

I wanted to name this post, “The banana bread to make you forget all other banana breads.” Or maybe, “The banana bread you never new you were missing.” Or my favorite, “THE banana bread. Mic drop.” But those seemed a little long, and perhaps like they wouldn’t survive well as a link, so we will just stick with THE banana bread.

Honestly. This banana bread is dense. It’s so flavorful. It’s got great texture. And the best part? It’s made of good for you ingredients so when you go for your third slice, you know you’re putting good fuel into your body. Did I mention it’s gluten free too?! (I’m not gluten free, but I have a good friend who is so I am always on the look out for good recipes for her) Don’t get me wrong, I love my old school quick breakfast breads that my mother-in-law makes and what sits in my freezer for when guests show up, but I know that I will be hungry in an hour and the sugar will make my belly feel icky if I eat too much. It’s just the way it is for me.

So back to the bread, because seriously, you need to make it yesterday.

YOUR INGREDIENTS FOR THE BANANA BREAD

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup honey or real maple syrup
  • 2 tablespoons melted coconut oil
  • 1/4-1/2 cups chocolate chips

Your Steps to the banana bread

First, measure out and combine:

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Pulse these three ingredients in a food processor until they are a coarse flour texture.

In an additional bowl, combine:

  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup honey or real maple syrup
  • 2 tablespoons melted coconut oil

Stir in the oat mixture and 1/4-1/2 cup chocolate chips (dark chips are our new go to at our house…not to mention they fill the chocolate fix you may need after dinner!). Pour into a well greased bread pan and sprinkle a few chocolate chips on top, because, well, it’s pretty. Bake at 350 degrees for 40-50 minutes, until baked through.

I love that I can enjoy a good breakfast bread that is filling and the perfect amount of sweetness without overdoing it on the added sugar. It is also a perfect mid morning snack to get you to lunch! Give it a try! You may just toss out your old banana recipe and have a new favorite 🙂 —Jess

  • A pastry cutter–the best banana masher!
  • Coconut oil in, stir, add the eggs!
  • Blitz in the food processor
  • “flour,” chocolate chips, and banana mixture
  • Chocolate chips look so pretty and perfect.
  • Get in my belly!

A few Notes…

I always thought that a small, 2 cup food processor was good enough. It’s what my mom used growing up, and if it was good enough for her, it was good enough for me. However, a few holidays ago, I asked for a 7 cup Kitchen Aid Mixer. It’s AMAZING and I can’t tell you how often I use it. Highly recommend the investment. It’s great for chopping veggies for salsa, making oat flour, or even mixing banana ice cream. Click the image below to check out a similar model!

THE Banana Bread

Gluten Free, Clean Eating Banana Bread
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 bananas very ripe
  • 2 eggs
  • 1/4 cup honey (maple syrup)
  • 2 tablespoons coconut oil melted
  • 1/4-1/2 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350° F.
  • Combine oats, salt, and baking soda in a food processor. Pulse until a coarse flour texture is obtained.
  • In a large bowl, mash bananas. Add honey and eggs. Mix well.
  • Stir oat mixture into mashed bananas. Add chocolate chips and coconut oil. Mix until just combined.
  • Pour into well greased bread pan. Bake for 40-50 minutes, until baked through.
Keyword Banana Bread, Breakfast, Gluten Free
Tried this recipe?Let us know how it was!

Jess1 Comment

Wild Rice and Vegetable Pilaf

When my husband cooks, our plates look like this: protein, carb/starch, veggie. Separate piles. I am totally okay with that. He cooks some mean wild game and I dig a roasted potato. But when I cook, I’m a girl who loves all things that can go in a casserole dish. Case in point: Wild Rice and Vegetable Pilaf.

I cook for leftovers so that we can enjoy my favorite meals a few times a week or at least I can meal prep my lunches so they are thought out and healthy. (Who am I joking…as these kiddos of mine get older, I hardly get a second meal sometimes!) Enter rice pilaf. It’s flexible. It goes GREAT with chicken or a pork chop. I love that I can have it as a side and then toss my left over protein with it and it becomes a sort of rice bowl. I don’t know why, but it feels like a different meal to me when the protein is mixed in. And that’s okay 🙂

Here’s what we put together tonight to go with some chicken breasts that I did up super simple (searing hot cast iron with some rosemary olive oil, salt and pepper. Seared them on both sides and into the oven at 450 for 20 minutes.) I love a cast iron, but that’s a different blog post. Back to my simple rice pilaf…

Your ingredients:

  • 1 cup brown rice, uncooked
  • 1/2 cup wild rice, uncooked
  • 3 1/2 cup chicken stock (regular or low sodium to suit your taste)–I actually use 3 1/2 cups water and use 1 tablespoon Orrington Farms Broth Base. It’s my go to!
  • 1/2 teaspoon ground sage
  • 1 teaspoon pepper, divided
  • 1 tablespoon minced garlic, divided
  • 1/2 teaspoon salt (I like coarse kosher salt)
  • 1/2 tablespoon olive oil
  • 2 cups chopped broccoli, smaller, bite size pieces
  • 1 cup diced carrots (about 1 large)
  • 3/4-1 cup diced onion (about 1/2 large onion)
  • 1 cup diced celery (about 2 stalks)

Your Steps to Wild Rice and Vegetable Pilaf

In a medium saucepan, bring chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 tablespoon garlic and both rices. Cover, lower to a simmer, and cook for 40-50 minutes, stirring periodically to check that you still have water. You want your rice to just be tender. Test it at 40 minutes. If it gets over cooked, it will be mush once you bake it.

Meanwhile, heat olive oil in a large skillet over medium-high heat and preheat your oven to 400 degrees. Add onion, carrots, celery, salt, and remaining 1/2 teaspoon pepper and 1/2 tablespoon garlic. Cook over medium heat for 5 minutes. Add broccoli and cook an additional 5 minutes, until vegetables have just become tender. Stir in cooked rice. I would test it here and see if you are happy with your salt and pepper levels (and heck, check the garlic while you’re at it). Pour rice/vegetable mixture into a greased casserole dish and bake in the oven for 15-20 minutes, until the rice just begins to crisp up on the top (That’s my favorite…I also like the corner brownie, it seems to be a trend).

Serve it up!

At our house, we serve rice pilaf most often with grilled or pan “fried” chicken breasts or boneless pork chops with a salad. I like to “sneak” extra veggies in wherever we can, so this pilaf does the trick! It reheats well and has all the colors, which is also a theme I go for. Let me know what you think! (PS…Sage not your thing? I also love to mix this up with rosemary and/or thyme. Like mushrooms, throw a 1/2 cup of those in too! That’s the beauty of this recipe, you can pick a seasoning mixture that you love.) I hope this recipe finds you cooking for those you love–Jess

Cook up those veggies, crisp tender.
We can’t wait for you to join us perfectly cooked rice!
Let me get in that oven!
All baked and ready to serve

Wild Rice and Vegetable Pilaf

Wild rice, brown rice, and your choice of vegetables combine in this wild rice and vegetable pilaf that fit for a side for any protein: chicken, pork, or wild game!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings 12

Ingredients
  

  • 1 cup brown rice uncooked
  • 1/2 cup wild rice uncooked
  • 3 1/2 cup chicken stock
  • 1/2 teaspoon ground sage
  • 1 teaspoon pepper divided
  • 1 tablespoon minced garlic divided
  • 1/2 teaspoon salt
  • 1/2 tablespoon olive oil
  • 2 cups chopped broccoli smaller, bite size pieces
  • 1 cup diced carrots about 1 large
  • 3/4-1 cup diced onion about 1/2 large onion
  • 1 cup diced celery about 2 stalks

Instructions
 

  • In a medium saucepan, bring chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 tablespoon garlic and both rices. Cover, lower to a simmer, and cook for 40-50 minutes, stirring periodically to check that you still have water.
  • You want your rice to just be tender. Test it at 40 minutes. If it gets over cooked, it will be mush once you bake it.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat and preheat your oven to 400 degrees.
  • Add onion, carrots, celery, salt, and remaining 1/2 teaspoon pepper and 1/2 tablespoon garlic. Cook over medium heat for 5 minutes.
  • Add broccoli and cook an additional 5 minutes, until vegetables have just become tender.
  • Stir in cooked rice. Taste and add salt and pepper, if needed.
  • Pour rice/vegetable mixture into a greased casserole dish and bake in the oven for 15-20 minutes, until the rice just begins to crisp up on the top. Serve.
Tried this recipe?Let us know how it was!

Looking for other dinner inspiration?

Check out some of the recipes below!

Jess1 Comment