To submit a recipe email Cheri Schmalz at cschmalz@moboces.org

  • Blueberry Baked Donuts-Refined Sugar Free

    by Chocolate Covered Katie Year Published: 2016

    Big Fat Blueberry Muffin Donuts

    Last week, my apartment kitchen magically turned itself into a donut-making factory. And I have no complaints with that. Each morning was like going out to Dunkin Donuts… or really, it was like having my own personal Dunkin Donuts come to me, and I got to stay in my pajamas the whole time.

    I don’t know about you, but any time I get to choose between getting dressed or staying in pajamas, the pajama option will win. It’s not even a contest.

    The only hard part about having Dunkin Donuts in your kitchen is that you have to choose – Do I want a peanut butter donut today? Or one that is dripping with maple glaze? Maybe I want a chocolate donut with sprinkles? Or a big, fat blueberry muffin in donut form. Yes, today I think I will go with the blueberry muffin. Oh, and I added a new tag to the blog:


    Click HERE for the recipe.

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  • Homemade Reeses Peanut Butter Eggs

    by Chocolate Covered Katie Year Published: 2018

    These homemade Reeses peanut butter eggs can be vegan, keto friendly, gluten free, soy free, dairy free, nut free, raw, corn syrup free, and now there’s also the option to make them paleo… because everyone should get to enjoy making these hard-to-stop-eating chocolate peanut butter eggs.

    It’s so crazy how much they taste like the real thing!!!

    If you’ve been reading this blog for a while, you might remember the original version of these Reeses eggs, first published all the way back in 2012. In the years since, I’ve gotten so many requests to come up with a refined-sugar-free version, and today I can finally say yes, there is now a version you can make without any granulated sugar or sugar substitutes. I’ve also updated the original version of the recipe to be much more reader-friendly. If you make the chocolate eggs, I hope you love them!


    Click HERE for the recipe.

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  • Healthy Carrot Cake Cupcakes

    by Chocolate Covered Katie Year Published: 2015

    No one can ever tell they aren’t full of fat and calories!

    Who doesn’t love carrot cake? But while traditional carrot cake may seem healthy (it’s made with a vegetable!), it is secretly full of so much sugar, fat, and empty calories that you might as well be eating a Snickers bar. These soft and moist carrot cake cupcakes offer you the best of both worlds—decadent enough for dessert, yet healthy enough that you could eat them for breakfast if you so desired.


    Click HERE for the recipe

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  • Vegan Magic Bars

    by Chocolate Covered Katie Year Published: 2018

    magic bars words

    Chances are you’ve probably seen at least one version of this traditional potluck favorite dessert, which goes by many names: Hello Dolly Bars, Coconut Dream Bars, Seven Layer Bars, Magic Cookie Bars, Coconut Magic Squares

    Over the years, these bars have been one of the most frequent recipe requests I’ve gotten from readers, and it’s not hard to see why the recipe is so popular! A soft graham cracker crust topped with layers of coconut and chocolate makes the bars truly as magical as their title suggests. And while traditional magic square recipes call for sweetened condensed milk, eggs, and at least a third cup of butter, I’ve cut all of that out in this new healthier and vegan recipe… and absolutely no one I’ve ever served them to has noticed a difference!


    Click HERE for the recipe.

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  • 2-Ingredient Protein Candy

    by Nest & Glow Year Published: 2018

    Protein and fibre rich healthy chocolate candies that are made from just 2 ingredients – chickpeas and chocolate. They are easy to make and inexpensive. A great fulfilling snack that’s perfect for a mid-afternoon pick me up or just before a workout. The chickpeas are dry-roasted so that they are crispy, crunchy and low-fat. This recipe is vegan, oil-free, no added sugar, gluten-free, nut-free, seed-free and suitable for nutrient dense plant-based healthy diets.

    Each cluster contains just under 5g of plant protein when made with very dark chocolate. This is just the base recipe and you can add any ingredients you like, such as seeds and dried fruit. I personally love this recipe with a few tablespoon of sesame seeds and dried unsweetened cherries. The sesame seeds add crunch, texture and earthiness while the dried cherries add a slightly tart sweet and sour flavour that works really well with dark chocolate.

     

    Click HERE for the full recipe. 

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  • Creamy Tomato and Carrot Soup

    by My Whole Food Life Year Published: 2013

    Creamy Tomato and Carrot Soup.  I love tomato soup. Back in the day, I used to really love Campbell’s tomato soup. You know the kind in the can that is loaded with sodium?

    I used to bring one to work at least once a week. So I tried to create a homemade creamy tomato soup that is much tastier and with less sodium.


    Click HERE for the recipe.

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  • Vegetarian Chili Mac

    by Amuse Your Bouche Year Published: 2017

     

    If you’re unfamiliar with chili mac, it’s basically a cross between chili and macaroni cheese (hence the name!). Start by making a really simple chili, with peppers, onions, kidney beans and lots of spice. Then add the pasta. It cooks right there in the chili – there’s no need to pre-boil. It soaks up a load of flavor from the chili, and the starch helps to make the spicy sauce nice and thick.

    And don’t forget the grated cheese, to make it creamy and gooey…

    If it was possible to fall in love with a plate of food, I think this is the plate that would do it for me.

     

    Click HERE for the recipe.

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  • Apple Cider Chicken Skillet

    by Well Plated Year Published: 2017

    This Apple Cider Chicken Skillet is a healthy, simple meal takes just ONE PAN and is ready in 30 minutes. She’s a finalist for Miss Fall Dinner, and I must say, she has an excellent shot at the tiara.

     

    Click HERE for the recipe!

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  • "Cheesy" Sausage Chowder Grain and Dairy Free

    by Instantloss.com Year Published: 2017

    This Instant Pot Dairy Free “Cheesy” Sausage Chowder is so good it feels like you’re doing something wrong. Comfort food at it’s finest this clean eating dish is perfect for Fall weather.

     

    Click HERE for the recipe.

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  • Slow-Cooked Ranch Chicken and Vegetables

    by Diabetic Living Magazine Year Published: 2017

    This creamy, veggie-packed chicken dinner comes together easily in your slow-cooker-and makes enough for another night's casserole (see associated recipe)!

     

    Click HERE for the full recipe.

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  • Baked Ziti with Creamy Kale and Sausage - under 350 calories

    by Clean Eating Year Published:

    What better way to sneak in kale than with pasta, mozzarella cheese, and spicy Italian sausage? Whole grain noodles, low-fat milk, and whole-wheat flour lighten it up without reducing the flavor factor. Bring it to a potluck, or serve it for Sunday night dinner alongside roasted veggies. Recipe makes 12 servings at 3/4 cup each.

    Nutrition (per serving): Calories: 338; Total Fat: 10g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 36mg; Sodium: 481mg; Carbohydrate: 43g; Dietary Fiber: 2g;  Sugar: 6.5g; Protein: 19g

     

    Click HERE for the full recipe.

    Comments (0)
  • Baked Spaghetti Squash Casserole - under 350 calories

    by Eat Yourself Skinny Year Published:

    Swap out pasta for spaghetti squash in this tasty, comforting casserole. Not only is it an excellent way to sneak in more vegetables, but it’s also kid-approved. The best part is that the leftovers taste even better the next day. Top with fresh torn basil and a sprinkle of Parmesan. Recipe makes 10 servings.

    Nutrition (per serving): Calories: 142; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 31mg; Sodium: 265mg; Carbohydrate: 13g; Dietary Fiber: 3g;  Sugar: 6g; Protein: 12g

     

    Click HERE for the recipe.

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  • Unstuffed Beef & Cabbage Casserole - under 350 calories

    by Give Recipe Year Published:

    When you don’t feel like slaving away all day in the kitchen (and who does?), whip up these quick and easy deconstructed stuffed cabbage rolls instead. You get all the flavor of the original in half the time. Serve with plain yogurt and a crisp salad. Recipe makes 6 servings.

    Nutrition (per serving): Calories: 246; Total Fat: 9g; Saturated Fat: 2 g; Monounsaturated Fat: 5g; Cholesterol: 47mg; Sodium: 107mg; Carbohydrate: 24g; Dietary Fiber: 5g;  Sugar: 6g; Protein: 20g

     

    Click HERE for the full recipe.

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  • Healthy Green Bean Casserole - under 350 calories

    by Hummusapien Year Published:

    This decadent, comforting dish features lighter ingredients that won’t leave you looking for more because, guess what? Green bean casserole isn’t just for Turkey Day! Whip it up this weekend for a vegan flavor powerhouse that the whole family will enjoy. Hooray for baked crispy onions! Recipe makes 8 servings.

    Nutrition (per serving): Calories: 139; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 863mg; Carbohydrate: 21g; Dietary Fiber: 5g;  Sugar: 3g; Protein: 4g

     

    Click HERE for the full recipe.

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  • One-Pot Taco Casserole - under 350 calories

    by Fit Foodie Finds Year Published:

    The best part about these terrific tacos is that they require next to no clean up! Mix everything together in a bowl, dump it in a casserole dish, and pop it in the oven. Lean turkey, corn, black beans, salsa, and spices make this a winner for adult and kiddos alike. Serve with taco shells, Greek yogurt and diced tomatoes. Recipe makes 8 servings at 1 cup each.

    Nutrition (per serving): Calories: 316; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 94mg; Sodium: 734mg; Carbohydrate: 25g; Dietary Fiber: 6g;  Sugar: 5g; Protein: 28g

     

    Click HERE for the recipe.

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  • Spinach and Artichoke Quinoa Casserole

    by iFoodReal Year Published:

    Dabble in the greatness of spinach and artichoke dip without all the guilt! This lighter version uses whole-grain quinoa, almond milk, and lots of fresh spinach instead of the typical mayonnaise and sour cream found in heavier versions. A casserole that’s hearty, filling, and full of fresh flavors–what more could you ask for? Recipe makes 8 servings.

    Nutrition (per serving): Calories: 244; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 14mg; Sodium: 383mg; Carbohydrate: 34g; Dietary Fiber: 7g; Sugar: 2g; Protein: 11g

     

    Click HERE for the full recipe.

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  • Slow Cooker Cheesy Eggplant Casserole

    by Clean Eating Year Published:

    Skip the breading and frying without sacrificing the cheesy, saucy goodness that is classic eggplant Parmesan. Slow cooking the eggplant adds moisture and keeps the flavors intact without all that extra oil. Serve with mixed greens and balsamic or steamed veggies to round out the meal. Recipe makes 6 servings.

    Nutrition (per serving): Calories: 165; Total Fat: 6g; Saturated Fat: 2.5g; Monounsaturated Fat: 1g; Cholesterol: 344; Sodium: 53mg; Carbohydrate: 16g; Dietary Fiber: 4g; Sugar: 10g; Protein: 14g

     

    Click HERE for the full recipe.

    Comments (0)
  • Hatch Green Chili and Tomato Egg Casserole - under 350 calories

    by Cotter Crunch Year Published:

    This unique casserole is made with fresh hatch green chiles, crusty bread, juicy tomatoes, and provolone cheese. It’s quick, easy, and even gluten-free. Feel free to add lean chicken sausage or ground turkey for the hungry carnivores. Recipe makes 6 servings.

    Nutrition (per serving): Calories: 194; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Cholesterol: 218mg; Sodium: 542mg; Carbohydrate: 13g; Dietary Fiber: 2g;  Sugar: 5g; Protein: 11g

     

    Click HERE for the full recipe.

    Comments (1)
  • Chicken Enchilada Casserole - under 350 calories

    by My Fitness Pal Year Published: 2017

    Craving Southwestern-style comfort food? Look no further than this simple, flavorful one-pot meal made with chicken thighs, corn, fresh cilantro, salsa and spices. Add a hefty pinch of cayenne for extra heat! Top with cubed avocado and chopped cilantro. Recipe makes 4 servings at 1 3/4 cups each.

     

    Click HERE for the recipe.

    Comments (0)
  • Vegetable Rice Casserole - under 350 calories

    by My Fitness Pal Year Published:

    Sneak a serving or two of veggies into the kiddos’ dinner with this creamy mix of mushrooms, spinach, brown rice, and cheesy goodness galore. To reduce prep time even further, use frozen spinach and brown rice. For an extra fiber boost, swap out the all purpose flour for whole wheat flour. Recipe makes 8 servings.

    Nutrition (per serving): Calories: 250; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 14mg; Sodium: 429mg; Carbohydrate: 32g; Dietary Fiber: 3g; Sugar: 3g; Protein: 10g

     

    Click HERE for recipe.

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  • Grain Free Pizza

    by Instant Loss Year Published: 2017

    The Best Grain Free Pizza Crust Ever

    Click HERE for the full recipe.

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  • Quick Chick Pea Stir Fry

    by Emily Caruso Year Published: 2017

    There is not one person among us who could not benefit from a quick weeknight dinner recipe. As much as I love to be in the kitchen, I have a job and a family and most nights during the week I have about 30 minutes to devote to preparing a meal. Not a minute more.

    As a result, I’ve had to get creative in the past with scouring the pantry and refrigerator to see what I can put together (quickly) to feed my family in as healthy of a way as possible.

     

    Click HERE for the recipe

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  • 25 Healthy Puddings You Should Be Eating For Breakfast

    by Daria Patrunjel Year Published: 2017

    Just because it’s called “pudding” doesn’t mean it’s only reserved for dessert. It’s actually a good thing to start the day with one of these delicious treats that will keep you going the whole day. And, of course, we’ve saved you some trouble and gathered 25 of the best breakfast pudding recipes we could find to get you pumped-up in the morning!

     

    Click HERE to get all the recipes.

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  • Healthy Vegan Avocado Chocolate Mousse

    by Lindsey Johnson Year Published: 2017

    Hold on tight because this pudding is about to blow your mind! It’s thick and rich, full of deep, dark chocolate flavor – and it’s good for you! Like, you can eat this every day and not feel the least bit guilty about it. Vegan avocado chocolate mousse has gained popularity over the last few years. If you haven’t tried it, now is the time, my friend!

     

    Click HERE to view the recipe.

     

     

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  • Peanut Butter Banana Blender Muffins

    by Instant Loss Year Published: 2017

    Click HERE for the recipe.

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  • Incredible Hulk Blender Muffins

    by Instant Loss Year Published: 2017

    Did you know that’s it’s incredibly difficult to find a cereal that isn’t fortified with folic acid? 

    So we ditched Cheerios and I began making the kids blender muffins for breakfast. These are their favorite. We call them Incredible Hulk muffins or better known by my kids as Grumpy Hulk Incredible Green Muffins because of their brilliant green color. lol

    Click HERE for the recipe.

     

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  • Blender Mini Muffins

    by Instant Loss Year Published: 2017

    Made with tasty whole oats these easy peasy Blender Muffins are sure to become a new staple in your morning breakfast routine!

     

    Click HERE for the recipe.

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  • Taco Soup

    by Instant Loss Year Published: 2017

    Instant Pot Taco Soup is one of my yummiest go to’s. Plus it makes getting rid of leftovers so easy, you basically just toss everything into the pot, and it’s Instant dinner!

     

    Click HERE for the recipe.

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  • Grain Free Chicken Nuggets

    by Instant Loss Year Published: 2017

    These Grain Free Nuggets are made with ground turkey instead of chicken, though chicken works too! Giving up fast food was a struggle so I started developing recipes for our fast food favorites. I substitute healthier ingredients that meet our dietary restrictions. This keeps me from feeling like I’m being deprived and helps me stay on track! 

     

    Click HERE for the recipe

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  • Homemade Barbecue Sauce

    by Instant Loss Year Published: 2017

    Smoky, tangy, with a hint of spice this barbecue sauce is great for grilling or dipping! We love this on top of chicken or hamburgers and best of all it’s husband approved! 

     

    Click HERE for the recipe.

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  • Chewy Chocolate Granola Bars

    by Instant Loss Year Published: 2017

    These chocolate granola bars are soft, chewy, and as yummy as a candy bar. They’re dangerous, so be careful! 

    Click HERE for the recipe.

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  • Homemade Whole Grain Bread

    by Instant Loss Year Published: 2017

    Whole Grain Bread recipe is a mixture of ancient grains and superfoods and it’s dangerously delicious. It’s conveniently made in your bread machine, no kneading, rolling, or oven use required! 

     

    Click HERE for the recipe.

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  • Instant Pot VEGAN Black Bean Soup

    by Instant Loss Year Published: 2017

    This delicious Black Bean Soup is a quick and easy Instant Pot dinner that will fill you up and keep your kiddos coming back for more!  

     

    Click HERE for the recipe

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  • Simple Egg Sandwiches Recipe

    by My Fitness Pal Year Published: 2017

    Simple Egg Sandwiches | Recipe

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  • Chocolate Peanut Butter Protein Oatmeal Cups Recipe

    by Hummusapien Year Published: 2017

    Chocolate Peanut Butter Protein Oatmeal Cups | Recipe

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  • Sweet Potato Breakfast Burritos Recipe

    by Clean Eating Year Published: 2017

    Sweet Potato Breakfast Burritos | Recipe

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  • Gluten-Free Almond Butter Zucchini Muffins Recipe

    by Eating Bird Food Year Published: 2017
     

    Gluten-Free Almond Butter Zucchini Muffins | Recipe

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  • Six Ingredient Sausage Potato Pie

    by Pinch Of Yum Year Published: 2014

    Six-ingredient sausage potato pie

     

    Friends, meet Six Ingredient Sausage Potato Pie. This beauty is sort of like an egg bake in the most delicious of all the ways, except 1) no bread, 2) no soaking overnight, 3) no cheese. *rolls on ground laughing* oh my gosh, that would be sooo funny.

    But this is also like a pie because when you bake things in circle pans, even without a crust, then you can call them pie and life is more fun. PIE!

     

    Click HERE for the recipe.

    Comments (0)
  • Huevos Rancheros Tacos

    by My Fitness Pal Year Published: 2015

    Huevos Rancheros Tacos

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  • Gluten-Free Zucchini Quiche

    by My Fitness Pal Year Published: 2017

    Gluten-Free Zucchini Quiche

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  • 7 Delicious Walnut recipes under 400 calories

    by My Fitness Pal Year Published: 2017

    7 Delicious Walnut Recipes Under 400 Calories

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  • Strawberry Cheesecake Parfaits

    by Ivy Manning Year Published: 2017

    Strawberry Cheesecake Parfaits | Recipe

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  • Cinnamon Quinoa Breakfast Bowl

    by Eating Bird Food Year Published: 2017

    Cinnamon Quinoa Breakfast Bowl | Recipe

     

    Change your breakfast routine and start the day with a twist — quinoa. These quinoa bowls from Eating Bird Food are infused with cinnamon and lightly sweetened with maple syrup. Fresh fruits brighten up these high-protein bowls, while cacao nibs add a delightful crunch.

     

    Click HERE
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  • In a snap~Quick Greek Chicken Wraps

    by Cooking Light Year Published: 2017

    Click HERE for the recipe video.

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  • Buffalo Cauliflower Bites

    by My Fitness Pal Year Published: 2017

    Click HERE for the recipe video.

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  • In a snap~Oatmeal Chocolate Chip Breakfast Cookies

    by Gina Homolka Year Published: 2017

    Click HERE for the recipe video

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  • 15 Minute Taco Dinner Skillet

    by Clean Food Crush.com Year Published:

    15 Minute Taco Dinner Skillet

    Click HERE for the recipe.

    Comments (0)
  • 3-Ingredient Energy Bites

    by My Whole Food Life Year Published: 2017 Healthy Snack

    Click HERE for the recipe

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  • Buffalo-Lime Chicken Stuffed Anaheim Peppers

    by Clean Food Crush.com Year Published:

    Buffalo-Lime Chicken Stuffed Anaheim Peppers

    Click HERE for the recipe.

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  • Cafe Rita Salad

    by Brenda Wolak Year Published: 2017 salad

    Cafe' Rita Salad 

     

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  • Cauliflower Pizza Crust Recipe

    by mommypotamus Year Published: Main Dish

    Click HERE for the recipe

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  • Chocolate Peanut Butter Cheesecake

    by My Whole Food Life Year Published: 2017 dessert

    click HERE for the recipe

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  • Crisp Pecan Tilapia

    by Tilapia Year Published: Main Dish

    Click HERE for the recipe

     

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  • Fajita Stuffed Zucchini

    by Clean Food Crush.com Year Published:

    Fajita Stuffed Zucchini

    Click HERE for the recipe.

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  • Family Sized Burrito Bowls w/Avocado Cilantro Dressing

    by Clean Food Crush Year Published:

    Family Sized Burrito Bowls w/Avocado Cilantro Dressing

    Click HERE for the recipe.

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  • Healthy Flourless Chocolate Muffins

    by My Whole Food Life Year Published: 2014

    Click HERE for the recipe.

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  • Honey-Lime Shrimp Bowls

    by Clean Food Crush.com Year Published:

    Honey-Lime Shrimp Bowls with Homemade Clean Dressing

     

    Click HERE for the recipe.

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  • Honey-Lime Sriracha Chicken Lettuce Wraps

    by Clean Food Crush.com Year Published:

    Honey-Lime Sriracha Chicken Lettuce Wraps

    Click HERE for the recipe.

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  • Maple Cinnamon Roasted Chickpeas

    by My Whole Food Life Year Published: 2013

    Click HERE for the recipe.

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  • Smashed Chickpea Avocado Salad Sandwich with Cranberries + Lemon

    by Monique at Ambitious Kitchen Year Published: 2016 Lunch

    Click HERE for the recipe

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  • Taco Stuffed Avocados aka "Avo-Tacos"

    by Clean Food Crush.com Year Published:

    Taco Stuffed Avocados aka "Avo-Tacos"

    Click HERE for the recipe.

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  • 9- One Skillet Dishes Under 400 Calories

    by My Fitness Pal Year Published: 2017

    If enjoying a full-fledged meal that uses just one pan sounds too good to be true, we’ve rounded up nine easy, healthy one-skillet dishes. Simply toss all the ingredients into one pan, and voilà your next meal is ready! These recipes are lifesavers for busy days — fast, flavorful and requiring very little cleanup. From scrumptious breakfast skillets to hearty dinners, here are nine of our favorite one-skillet dishes.

     

    Click HERE for all the recipes.

    1. Skillet Chicken with Roasted Carrots click HERE for the recipe

    2. Bell Pepper Taco Skillet click HERE for the recipe

    3. One-Skillet Kale Tomato Egg Bake click HERE for the recipe

    4. Skillet Spanish Chicken and Rice click HERE for the recipe

    5. Applesauce Skillet Pancake Cake click HERE for the recipe

    6. Pan Seared Balsamic Brussels Sprouts click HERE for the recipe

    7. Harvest Wild Rice Skillet click HERE for the recipe

    8. Quick Skillet Steak with Onions and Mushrooms click HERE for the recipe

    9. Power Greens Breakfast Skillet click HERE for the recipe

    Comments (0)
  • Taco Stuffed Bell Peppers

    by Clean Food Crush.com Year Published:

    Taco Stuffed Bell Peppers

    Click HERE for the recipe.

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  • Spicy Asian Chicken Skewers with Creamy Avocado-Cilantro Sauce

    by Brenda Wolak Year Published: 2017

    Serves: 4-6 servings
    INGREDIENTS
    For the Chicken:
    1½ - 2 lbs skinless, boneless chicken thighs, cut into 1½-inch–2-inch pieces
    ½ cup (packed) light brown sugar
    ½ cup unseasoned rice vinegar
    3-4 tablespoons hot chili garlic paste
    ¼ cup fish sauce
    2 tablespoons Sriracha
    2 tablespoons ketchup
    2 teaspoons ginger, peeled and grated
    2 garlic cloves, grated or minced (approx. 2 teaspoons)
    2 limes, quartered, for garnish
    For the sauce:
    1 ripe avocado, peeled
    1 cup sour cream or Greek yogurt
    1 bunch cilantro, leaves and tender stems (about ¾ cup packed)
    2 tablespoons lime juice (about 1 lime)
    1 teaspoon lime zest (about 1 lime)
    Salt and pepper to taste
    16 bamboo skewers soaked in water at least 1 hour
    SPICY ASIAN CHICKEN SKEWERS WITH CREAMY AVOCADO-CILANTRO SAUCE
    Prep time 20 mins  Cook time 10 mins  Total time 30 mins
    INSTRUCTIONS
    Prepare grill for medium-high heat.
    For the Avocado-Cilantro Sauce: Add all the ingredients to the bowl of a food processor and blitz until smooth. Remove to a bowl and set aside.
    For the Spicy Chicken Skewers: In a medium bowl, whisk together brown sugar, vinegar, chili paste, fish sauce, Sriracha, ketchup, garlic and ginger until fully combined. In a separate larger bowl, add the chicken and toss well with ¼ cup of the sauce. Let the chicken marinate for 15 minutes or up to a day. When you’re ready, thread 4 or 5 chicken pieces onto each skewer
    Transfer the rest of the marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half, 7–10 minutes. Set aside.
    Grill the chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.
    Serve with lime wedges and the creamy avocado-cilantro sauce on the side.

    Comments (0)
  • 12 Stuffed Veggie Boats Under 350 Calories

    by My Fitness Pal Year Published: 2016

    Stuffed veggie boats take clean eating to the next level. Simply stuff your favorite mash-up of macros and spices into a bell pepper, zucchini or any veggie on hand, and — voilà, — you’ve got yourself a flavorful and nutritious meal. Moreover, these recipes are fun and easy, so gather your kids in the kitchen for healthy cooking lessons!

     

    1. Egg Potato Breakfast Boathttps://www.cookingclassy.com/lasagna-zucchini-boats/ | Clean Eating
    What better way to start the morning than with a hearty baked potato and eggs? Fluffy Russet potatoes are stuffed with crispy turkey bacon and garlicky sautéed spinach, and you can turn up the heat with your favorite hot sauce or chopped fresh jalapeños. Save time in the morning by baking and scooping out the potatoes up to two days in advance. Recipe makes 4 servings at 1 stuffed potato each.

    Nutrition (per serving): Calories: 314; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 223mg; Sodium: 477mg; Carbohydrate: 50g; Dietary Fiber: 6g; Sugar: 5g; Protein: 22g

    2. Lasagna Zucchini Boats | Cooking Classy
    Zucchini replaces noodles in this classic dish, making it a great low-carb alternative. The zucchini is loaded with a creamy ricotta-parsley mixture and meaty marinara for a meal your family is bound to rave about for days. Freeze a batch so that you can whip up a nutritious dinner even on the busiest weekdays. Recipe makes 8 servings at 1 zucchini boat each.

    Nutrition (per serving): Calories: 220; Total Fat: 13g; Saturated Fat: 6g; Monounsaturated Fat: 4g; Cholesterol: 61mg; Sodium: 417mg; Carbohydrate: 9g; Dietary Fiber: 2g; Sugar: 2g; Protein: 18g

    3. Mexican Zucchini Burrito Bowls| Making Thyme for Health
    A spicy veggie paradise stuffed into a zucchini boat and topped with ooey-gooey cheese? Yes, please — this is a cruise we would like to sail on! If you’re not a fan of spicy, swap out the jalapeño for sweet bell pepper. Recipe makes 8 servings at 1 boat each.

    Nutrition (per serving): Calories: 203; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Cholesterol: 18mg; Sodium: 428mg; Carbohydrate: 27g; Dietary Fiber: 7g; Sugar: 6g; Protein: 10g

    4. Bell Pepper Nacho Boats | SkinnyMs.
    Save yourself some stress, and take these bad boys to your next potluck. These nacho boats are healthy, easy and — best of all — half the ingredients are likely to be in your kitchen already. Recipe makes 9 servings at 2 boats each.

    Nutrition (per serving): Calories: 145; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 50mg; Sodium: 293mg; Carbohydrate: 4g; Dietary Fiber: 1g; Sugar: 2g; Protein: 13g

    5. Stuffed Butternut Squash | Dietitian Debbie Dishes
    If you can’t get enough veggies, check out this recipe for stuffed butternut squash. This Mediterranean-inspired recipe features baked butternut squash filled with fluffy quinoa, Brussels sprouts, olives and feta cheese. It’s a terrific option for meatless meals. Recipe makes 4 servings at 1/4 squash each.

    Nutrition (per serving): Calories: 321; Total Fat: 14g; Saturated Fat: 6g; Monounsaturated Fat: 5g; Cholesterol: 22mg; Sodium: 299mg; Carbohydrate: 45g; Dietary Fiber: 7g; Sugar: 7g; Protein: 7g

    6. Ground Turkey Stuffed Tomato | MyFitnessPal’s Original Recipes
    Lean ground turkey and couscous are seasoned with Mediterranean flavors then baked in a tomato shell. This dish is great for the summer, when ripe tomatoes are in abundance, but you can also make it all year round. To make this meal more energizing, serve with a whole-grain dinner roll for more calories and carbs. Recipe makes 4 servings at 2 stuffed tomatoes each.

    Nutrition (per serving): Calories: 255; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 43mg; Sodium: 356mg; Carbohydrate: 18g; Dietary Fiber: 3g; Sugar: 11g; Protein: 11g

    7. Cheddar and Sausage Stuffed Zucchini Boats | The Garlic Diaries
    Unlike spaghetti squash, zucchini doesn’t need to be cooked ahead of time — just slice it right down the middle, scoop out the insides and stuff — then these vessels are ready to go! Each bite explodes with savory flavors of seasoned turkey, caramelized onion and melted cheddar cheese. Recipe makes 4 servings at 1 zucchini boat each.

    Nutrition (per serving): Calories: 336; Total Fat: 22g; Saturated Fat: 9g; Monounsaturated Fat: 8g; Cholesterol: 94mg; Sodium: 404mg; Carbohydrate: 8g; Dietary Fiber: 3g; Sugar: 4g; Protein: 27g

    8. Mediterranean Quinoa Lettuce Boats | Little Broken
    Taste the Mediterranean coast wherever you are with this colorful dish. Fragrant parsley, fresh mint and salty feta are tossed with diced veggies and wrapped in crisp lettuce for a satisfyingly crunchy appetizer or meal. Tastier over time, this zesty quinoa salad can be made in advance for quick grab-n-go lunches. Recipe makes 4 servings at about 1 1/2 cup quinoa mixture each.

    Nutrition (per serving): Calories: 251; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 8g; Cholesterol: 11mg; Sodium: 328mg; Carbohydrate: 25g; Dietary Fiber: 4g; Sugar: 4g; Protein: 7g

    9. Fiesta Quinoa Lettuce Boats | Begin within Nutrition
    Light and fresh with a pinch of spice, this quinoa filling is mixed with an assortment of summer veggies and topped with buttery avocado. Have a fiesta any day (and every day) with this party-worthy lettuce boat recipe! Recipe makes 10 servings at 1 lettuce boat each.

    Nutrition (per serving): Calories: 220; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 13mg; Carbohydrate: 28g; Dietary Fiber: 6g; Sugar: 5g; Protein: 7g

    10. Veggie-Stuffed Eggplant | Taste of Home
    Healthy dinners don’t have to be complicated. This convenient, versatile dish works great with any veggies in the fridge and, with less than 25 minutes of prep, it’s extremely easy to make! Recipe makes 2 servings at 1/2 stuffed eggplant each.

    Nutrition (per serving): Calories: 186; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 2mg; Sodium: 363mg; Carbohydrate: 35g; Dietary Fiber: 12g; Sugar: 16g; Protein: 11g

    11. Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish | Cooking Light
    A nutty tahini sauce paired with a lemony relish make this falafel-stuffed eggplant undeniably tasty. This masterpiece makes vegetables taste so good, even your picky eaters will be asking for more! Recipe makes 4 servings at 1/2 stuffed eggplant each.

    Nutrition (per serving): Calories: 308; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 106mg; Sodium: 450mg; Carbohydrate: 34g; Dietary Fiber: 11g; Sugar: 6g; Protein: 12g

    12. Cheddar Quiche Potato Skins | Maebells
    Serve up quiche in a rustic potato boat for your next brunch party. The potato skin is baked to a crisp then filled with eggs topped with bits of bacon, green chili peppers and cheese. These quiche potato skins can be made ahead and reheated for a quick breakfast, too. Recipe makes 10 servings at 1/2 potato each.

    Nutrition (per serving): Calories: 185; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 114mg; Sodium: 473mg; Carbohydrate: 14g; Dietary Fiber: 1g; Sugar: 1g; Protein: 13g

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  • Cashew King Bars

    by Megan Olson Year Published:

    When it comes to nuts, cashews are king – and these chocolate-covered cashew bars prove it!

     

    Cashews are loaded with healthy protein and magnesium, making them perfect for an energy-boosting breakfast. When blended, cashews take on a creamy, decadent texture unrivaled by any other nut.

    These snack bars have another power ingredient in them: figs! When combined with cashews, coconut flakes and a small amount of water, they help everything stick together. They also add an amazingly sweet taste that’s perfect for these raw bars.

     

    Click HERE for the full recipe.

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  • Sweet Potato Cranberry Breakfast Bars

    by Felicia Lim Year Published:
    These naturally sweetened bars are filled with nourishing ingredients for a quick, on-the-go breakfast.
     

    There’s nothing better than waking up to a chewy batch of protein-rich breakfast bars. Try making a big batch of these over the weekend and enjoy them for a grab-and-go snack during the week.

    To make these cranberry breakfast bars, mix sweet potato purée with melted coconut oil, maple syrup, and eggs until they are well combined. In another bowl, sift almond meal, coconut flour, and baking soda together, then pour the dry ingredients into the sweet potato mixture and mix to form a batter.

     

    Click HERE for the full recipe. 

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  • No-Bake 4 Ingredient Paleo Bounty Bars

    by Megan Olson Year Published:

    Bite into these Paleo Bounty Bars covered with dark chocolate for a sweet, no-bake treat!

     

    This Bounty Bar knock-off recipe proves that chocolate and coconut are meant to go together. Plus, since they’re no-bake, these chocolate-covered treats come together quickly and easily.

    Start by making the coconut layer. Mix coconut butter, honey and unsweetened coconut flakes together, then chill in the refrigerator for 20 minutes to harden.

     

    Click HERE for the full recipe.

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  • Blueberry Ice Cream (Dairy Free, Paleo)

    by Katja Heino Year Published:

    BLUEBERRY ICE CREAM (DAIRY FREE, PALEO)

    Curious about gelatin and how it can help heal your body? Gelatin has been shown to help with digestive issues, to reverse inflammation and food allergies, soothe joint pain, boost energy, help damaged skin, hair, and nails and so much more. Learn more about the health benefits of gelatin and how to incorporate it into your life daily in GELATIN SECRETS.

     

    Click HERE for the recipe. 

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  • AIP Cheese (Dairy Free, Nut Free, Soy Free)

    by Jaime Hartman Year Published:

    Click HERE for the full recipe.

     

    Let’s just say that I have a complicated relationship with the official food of my childhood home state of Wisconsin. I can eat a couple bites here and there of the good quality stuff and I feel fine, but the problem is that I love it too much to ever stop at just a couple bites… and after a couple bites, my body no longer feels fine. I’ll spare you the gory details, but will tell you my physical reaction brings meaning to the phrase “cutting the cheese”!

    Turns out, I may not be alone. According to at least one medical doctor, the protein fragments in casein that our body doesn’t break down attach to opiate receptors in your brain, which is why some of us crave cheese and have a tendency to overdo it. And for a person like me who is both lactose intolerant and has an autoimmune disease that may be aggravated by the protein in dairy, that is an addiction I need to break!

    Dairy and the Paleo Autoimmune Protocol (AIP)

    Although some people are able to eventually reintroduce forms of dairy in their diet, it is initially eliminated on the paleo autoimmune protocol (AIP). According to Sarah Ballantyne, PhD, dairy leads to increased intestinal permeability (colloquially known as “leaky gut”), is a highly allergenic food, and is a potential gluten cross-reactor (that means that in the bodies of some people with gluten intolerance, dairy provokes the same response). There are arguments in favor of consuming dairy, provided you tolerate it and she summarizes all of that nicely in this post called The Great Dairy Debate.

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  • Homemade Cinnamon Toast Crunch with Almond Flour

    by Jennafer Ashley Year Published:

    Grab a spoonful of this Cinnamon Toast Crunch cereal that’s completely free of refined sugar and wheat!

     

    If you’ve ever read the ingredients list on the back of a cereal box, you’ll find that even the ones that claim to be healthy are laden with sugar and preservatives. Luckily, this Paleo Cinnamon Toast Crunch recipe lets you have your cereal and eat it too!

    Almond flour makes up the base of this recipe. It’s gentle on your tummy compared to wheat flour, and offers vitamin E, protein and fiber to boot. Note: Be sure to use almond flour, not almond meal, for a finer texture.

     

    Click HERE for the full recipe.

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  • Keto "PB&J"

    by Jennafer Ashley Year Published:

    Filled with real raspberries and creamy almond butter, these keto “PB&J” cups are a healthy, guilt-free treat!

     

    Almond butter and a sugar-free homemade jam combine with coconut oil for an energy-filled snack!

    Almond butter replaces the peanut butter in these “PB&J” cups, as it contains more cell-repairing phosphorus and twice the bone-building magnesium that peanut butter offers.

     

    Click HERE for the full recipe.

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  • Sweet Potato Mac N' Cheese

    by DETOXINISTA Year Published: 2017

    A creamy, dairy-free "cheese" sauce that's perfect over noodles or veggies!

     

    Click HERE for the full recipe.

    Comments (-1)
  • Four Ingredient Vegan Pumpkin Pie

    by Healthy Happy Life.com Year Published: 2011

    This four-ingredient pie filing tastes amazing. Thick and rich with a pumpkin spice maple flavor that tastes just as classic pumpkin pie should. The secret ingredient is again - those soaked cashews - I kept those from last year's recipe.

    ..but wait, there's more!..

     

    Click HERE for the full recipe.

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  • Clean Green Bean Casserole (Vegan, Paleo)

    by DETOXINISTA Year Published: 2017

    Featuring fresh green beans and caramelized onions, this homemade green bean casserole is just about as clean as it gets. Rather than relying on a cream-based soup, it's held together by a creamy puree of parsnips and mushrooms! The caramelized onion topping still delivers the buttery onion flavor that we all love, without the deep-fried grease and flour to go along with it. All of our favorite flavors covered, without the heavy food-coma to follow!

     

    Click HERE for the full recipe.

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  • Rosemary Sweet Potato Fries

    by DETOXINISTA Year Published: 2017

    Fresh rosemary elevates classic sweet potato fries to a whole new level of deliciousness! Plus, since these fries are baked, and not fried, you won’t have to deal with greasy fingers or heart burn later!

     

    Click HERE for the full recipe.

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  • Harvest Breakfast Cookies (Vegan, Paleo)

    by DETOXINISTA Year Published: 2017

    Featuring ripe bananas, pumpkin puree and plump raisins, plus a dash of Fall spices, these cookies are bursting with flavor and are perfect for the upcoming chilly weather ahead. Because they are made with coconut flour, they are softer and more fragile than traditional cookies, but stay nice and moist when stored in the fridge.

     

    Click HERE for the full recipe.

     

     

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  • Tomato-Less Marinara Sauce (Nightshade-Free, AIP)

    by DETOXINISTA Year Published: 2017

    With nightshades becoming a more common food sensitivity these days, many might find themselves looking for an alternative to their favorite tomato-based condiments and sauces, like this marinara sauce.

    If you’re not familiar with nightshades, they are a family of plants that contain certain compounds, like lectins and saponins, that can make them problematic, particularly for those dealing with autoimmune disease. These plants include tomatoes, bell peppers, hot peppers, paprika, goji berries, eggplant, and potatoes, among others. (For a complete list, see this post by The Paleo Mom.) A growing number of people seem to be trying out the Autoimmune Protocol, which advocates avoiding nightshades, among other gut irritants, so I wanted to make a marinara sauce that could be enjoyed without the use of tomatoes, bell peppers, alcohol, or added sugars.

    Made with a simple blend of carrots, onions, lemon, garlic, and a beet for its red hue, this sauce is as easy and healthy as it gets, and it is just as satisfying as a traditional red sauce. I’m actually surprised by how much I like it!

     

    Click HERE for the full recipe.

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  • Vegan French Silk Pie (Paleo & Soy-Free)

    by DETOXINISTA Year Published: 2017

    A truly authentic tasting French Silk Pie made without eggs, dairy, or soy!

     

    Click HERE for the recipe. 

    Comments (-1)
  • Cauliflower Pizza Crust

    by DETOXINISTA Year Published: 2017

    This cauliflower pizza recipe is as FAST as it gets, and has a truly bread-like texture!

     

    Click HERE for the full recipe.

    Comments (-1)
  • Stuffed Kabocha Squash (Vegan and Paleo)

    by DETOXINSTA Year Published: 2017
    Stuffed Kabocha Squash (Vegan & Paleo)
    An easy plant-based meal to use up any veggies you have on hand!
     
    Click HERE for the recipe.
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  • 2-Ingredient Detox "Spaghetti"

    by DETOXINISTA Year Published: 2017

    I don’t know about you, but sometimes cooking sounds SO unappealing. There are days that I just want to eat something comforting fast, but I don’t want to resort to take-out and feel even more sluggish later. That’s when I turn to this 2-Ingredient Detox Spaghetti, because it literally takes me about 10 minutes to prepare and is ultra-comforting.

    I realize that shredded cabbage does not have the same taste or texture of spaghetti, and it certainly won’t fool anyone into thinking that they’re eating real pasta, but that’s not really the point of this quick recipe. When you cook shredded cabbage until very tender in your favorite pasta sauce and then top it with a sprinkling of your favorite parmesan cheese (try this vegan version if you like), it’s transformed into a comforting dish that has the classic flavor of spaghetti. It’s a fast and delicious way to eat a large portion of veggies, and leaves me feeling satisfied without the need for pasta or any extra tools, like a spiralizer. If you keep a bag of shredded coleslaw mix on hand, this meal is truly only minutes away! To tell you the truth, I think I like it more than using real pasta.

     

    Click HERE for the full recipe.

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  • Flourless Pumpkin Bars

    by DETOXINISTA Year Published: 2017

    These Flourless Pumpkin Bars are naturally gluten-free, with a moist and fluffy texture. No one will believe that they’re a healthier treat!

    Grain-Free Pumpkin Bars
     
     
    These moist, spiced squares are bursting with Fall flavor, perfect for serving at a party or packing as a snack. Lightly sweetened with honey, no one will ever guess that they're grain-free-- or any "healthier" than the traditional version, for that matter.

     

    Click HERE for the recipe

    Comments (-1)
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