Tag Archives | healthy recipe

creamy avocado & sweet potato soup

This soup is seriously the PERFECT winter pick-me-up.  I made it a few weeks ago and I am obsessed.  I’m not gonna lie, I was really proud of how good it turned out haha.  Especially because I just threw random ingredients together and hoped for the best.

 

runorshine sweet potato soup

Ingredients

  • 2 large sweet potatoes (or 3 small ones)
  • 3 cups of chicken broth (or veggie broth if you prefer that instead)
  • 1-2 cups quinoa (cooked)
  • Garlic
  • Pepper
  • Sirracha
  • Avocado
  • 1 cup Almond Milk

Directions

  • Skin sweet potatoes and chop up into smaller pieces
  • Boil sweet potatoes until soft (usually ~10 minutes will do the trick!)
  • Drain sweet potatoes
  • Throw the sweet potatoes in a blender & add the broth
  • Blend until smooth
  • Pour soup back into pan
  • Add 1 cup of almond milk. (You can also substitute cream but it’s obviously not as healthy!)
  • Add cooked quinoa to soup (I prefer a lot of quinoa but you can obviously add less or skip all together)
  • Add garlic, pepper and sirracha to taste (The sweet & spicy is the perfect combination!)
  • Top with sliced avocado & enjoy!

Comments { 1 }

Clean Eating Mexican Dip

Clean Eating Mexican Salad - Run or Shine

After countless attempts, I have perfected the most amazing Mexican dip ever.  It’s usually gone in 10 minutes anytime we have a party at our house.  (Not exaggerating.) I love this dip – and not just because it’s so delicious.  It’s chock full of healthy vegetables and nutrients.  I don’t feel guilty eating it.  Sometimes I even make it as a ‘side salad’ and eat it by itself.  Here’s how to make it:

 

Ingredients:

  • 1 can black beans
  • 1 can corn
  • Baby carrots (~10)
  • ½ Red pepper
  • ½ Green pepper
  • ½ Orange pepper
  • ½ Yellow pepper
  • ½ Red onion
  • Cucumber
  • Avocado
  • Feta Cheese (8-16 oz)
  • 3 T Extra Virgin Olive Oil
  • 1 lime
  • Cracked black pepper & garlic

 

Directions:

  • Chop up the peppers, carrots and avocado into smaller pieces (size of a dime or less)
  • Skin, seed and chop up cucumber
  • Rinse and strain the cans of black beans and corn
  • Dice onion into fine pieces
  • Throw all of the veggies, beans, corn and feta into a large bowl & mix together
  • Squeeze lime
  • Mix lime juice, olive oil and black pepper – shake it up in a container for best results
  • Pour dressing over salad & enjoy!

 

Tips: 

  • You don’t need to use all of the different colored peppers.  If you only want to buy 2 peppers, I’d stick with the red and green and dice up each of the peppers rather than using only half.
  • If you don’t plan on eating all of the dip immediately after making it, skip the avocado and cucumber.  They go bad too quickly after being cut.  Also, keep the dressing on the side to avoid sogginess.
  • If there is a specific ingredient in the dip that you or a guest doesn’t enjoy, skip it!  This is just my favorite combination.
  • For a party, I usually stick with Scoops whole wheat tortilla chips.
  • For a healthier version, try whole wheat pita or eat by itself.  (I actually love it on its own and eat it often as a salad.)
  • It also tastes delicious in a wrap.

 

Make this dip for a party and trust me, it will be a hit!

Comments { 3 }

healthy banana quinoa pancakes

ROS - pancakes

 

 

Ingredients:

  • 4 packets truvia
  • 2 cups whole wheat flour
  • 2 bananas (riper the better)
  • 1 cup almond milk
  • 2 eggs
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 3/4 cup cooked quinoa

 

Directions:

  • Blend 2 eggs and bananas in a food processor
  • In a separate bowl, mix flour, baking powder, cinnamon and truvia
  • Combine all ingredients with quinoa and mix until blended well
  • Lightly grease frying pan with extra virgin olive oil
  • Cook pancakes on frying pan on medium/high heat

 

I made these for brunch on Saturday and they’re delish. The banana and cinnamon together are the perfect combination. I chopped up another banana as a topping and also used light maple syrup. The truvia makes them perfectly sweet; no need for sugar!

Enjoy!

Comments { 0 }

healthy blueberry oatmeal muffins

ROS-muffins

 

Ingredients:

  • 1 cup fresh blueberries
  • 4T butter – softened
  • 2 eggs
  • 1 cup plain Greek Yogurt – I used Chobani
  • 1 cup whole wheat flour
  • 1 cup old fashion oats
  • 1/4 cup stevia
  • 1/4 cup agave
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

 

Directions:

  • Preheat oven to 375
  • Line a muffin pan with 10 tin liners
  • Mix softened butter, stevia, agave, eggs and greek yogurt
  • In a separate bowl, mix baking soda, baking powder, oats and flour
  • Slowly combine ingredients while stirring
  • Add in blueberries last.  I like to mash up the blueberries beforehand so that they mix well with the batter.
  • Pour batter into muffin tins
  • Bake for 17 minutes, checking periodically to make sure they don’t burn. (everyone’s oven is different!)

 

 

I got home from work today and I was really in the mood to experiment in the kitchen.  I based this recipe off of the banana muffin recipe (coming soon!) that I usually make and I was so pleasantly surprised with the results.  I love breakfast pastries – especially muffins.  Unfortunately I rarely buy them at coffee shops or bakeries because I know they’re all sugar.  This recipe is great because I not only used stevia and agave instead of sugar, but also oats and whole wheat flour instead of white flour.

 

They’re seriously yummy.  Not gonna lie – I ate two for dessert tonight.  I couldn’t even wait for breakfast.  Oops! : )

 

Let me know how they turn out for you!

 

Comments { 1 }

green machine smoothie

This is one of my favorite green smoothie recipes. With only 3 ingredients, it’s super easy to make, too! Don’t let looks deceive you; it’s delicious!

Ingredients
1 banana
Handful of strawberries
Bunch of kale

Directions
Blend with water and ice. Enjoy!
Note: if you are making a large batch to keep in the fridge and drink later (which I often do), no need to add ice.

Let me know what you think! Xo

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Comments { 0 }

Overnight Oats

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Lately I’m loving overnight oats for breakfast. Here’s how you make my favorite kind (super easy!):

Ingredients:
1/2 cup oats
1/2 cup coconut almond milk (can also use soy milk)
Raspberries (the more, the better)

Let sit in fridge overnight and eat cold. It’s seriously delish!

Enjoy! : )

Comments { 0 }
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