Loading...

Follow Love & Zest - Sports Dietitian and Food Photogr.. on Feedspot

Continue with Google
Continue with Facebook
or

Valid
Irresistible Grain Free Chocolate Chip Cookie Dough Balls.

These are super moist and taste like chocolate chip cookie dough…but they are grain free, egg free, dairy free– that’s no butter ya’ll. Don’t get me wrong,

I love a good buttery chocolate chip cookie, but I do think there is room for healthier versions of the good stuff too, especially if you’re looking for more wholesome snacks, breakfasts or desserts.

These chocolate chip cookie dough balls are made with a few whole food ingredients– cashews, dates, and flaxseed + chocolate, duh.

The secrete for soft and irresistible chocolate chip cookie dough balls of goodness? Soak cashews in dates in almond milk before blending.

Don’t skip this step mamas– I have made these balls over and over and I’m all about taking short cuts in the kitchen but presoaked cashews and dates really make a difference… the make creamier softer and simply irresistible Grain Free Chocolate Chip Cookie Dough Balls.

A few more details about making energy balls from whole nuts, a large food processor is necessary to get the cashews and dates chopped small enough and done quickly. I snagged this Cuisinart 13 cup food processor recently at Costco on a super sale (I think $100 after promotion) but you can also get it on Amazon (affiliate below). I just think it’s the right size and I find myself using it all the time. It’s a workhorse!

If you make these Irresistible Grain Free Chocolate Chip Cookie Dough Balls or any other recipe on my site shoot me an email with your feedback, leave a comment below, or tag me in a pic on Instagram @KristinaLaRueRD and use hashtag #loveandzest.

Irresistible Grain Free Chocolate Chip Cookie Dough Balls
 
Prep time
15 mins
Total time
15 mins
 
Irresistible Grain Free Chocolate Chip Cookie Dough Balls. These chocolate chip cookie dough balls are made with a few whole food ingredients-- cashews, dates, and flaxseed + chocolate, duh. Grain free, egg free, dairy free-- that's no butter ya'll.
Author: Kristina LaRue
Serves: 32 balls
Ingredients
  • 8 pitted medjool dates
  • 1 cup raw cashews
  • ½ cup unsweetened vanilla almond milk
  • ½ cup ground flaxseed
  • pinch of large crystal salt
  • 1 teaspoon vanilla extract
  • ¼ cup coconut flour
  • ½- 3/4 cup semi-sweet mini chocolate chips
Instructions
  1. In small bowl, soak dates and cashews in almond milk for at least an hour.
  2. In bowl of food processor, pour soaked dates, cashews, and any remaining almond milk; process until dates and cashews are minced.
  3. Add flaxseed, salt, and vanilla extract and pulse until blended.
  4. Remove blade and stir in coconut flour until mixed and then mix in chocolate chips.
  5. Place parchment paper on clean surface. Coat hands in coconut oil or cooking spray and form dough into 32 small bite sized balls. Store balls in airtight container in fridge.
3.5.3226

 

The post Irresistible Grain Free Chocolate Chip Cookie Dough Balls appeared first on love & zest.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Hidden Veggie Chocolate Coffee Shake, because mama needs her veggies and a caffeine kick too.

I’ll often do this smoothie in the afternoon for a little pick me up or in the morning when I don’t have time for coffee. Who am I kidding? The hot coffee struggle is real so hidden veggie chocolate coffee shake has been winning my morning lately.

This smoothie is packed with a full cup of veggies (spinach and cauliflower), healthy fats from walnuts, and sweetened only with dates… no added sugar here.

The boys are really starting to interact and “play” together. While Brooks isn’t 4 months yet, he is giggling and interacting with is big brother and it’s so neat to watch. I can tell it’s going to be fun watching these our two boys grow up together.

Right now, I’m typing from the bathroom. The two boys are in the tub and it gives this mama a little “break”. True life, bath time often gets moved to early afternoon because it’s one tried and true method to help our toddler shift gears when he’s in an epic meltdown.

Gah– toddler life.

I know this is a coffee recipe but what I’ll do sometimes is make a “kid friendly” version by just using 100% almond milk instead of 1/2 almond milk 1/2 coffee. So if you’re not a coffee drinker but still love chocolate and want some hidden veggies, give this recipe a try!

Promise, you cannot taste the cauliflower in this recipe.

I always opt for frozen (unsalted) cauliflower rice for smoothie making to up the veg factor. Frozen “riced” veggies are life changing for smoothies making and great way to sneak in more veggies…

because if you’re anything like me you can probably stand to get a few more vegetables especially at breakfast time.

5.0 from 2 reviews
Hidden Veggie Chocolate Coffee Shake
 
Prep time
5 mins
Total time
5 mins
 
Hidden Veggie Chocolate Coffee Shake made with cauliflower (promise, you can't taste it). Low sugar, dairy free, vegan chocolate shake filled with veggies.
Author: Kristina LaRue
Serves: 1-2 servings
Ingredients
  • ⅓ cup unsweetened vanilla almond milk
  • ⅔ cup iced coffee
  • ¼ cup walnuts
  • 2-3 pitted medjool dates (or 1 banana)
  • 2 tablespoons cocoa powder (or 1 scoop chocolate protein powder)
  • ½ cup spinach
  • ½ cup frozen cauliflower rice
  • 1½-2 cups ice
Instructions
  1. In a blender, add almond milk, coffee, walnuts, dates, cocoa powder, spinach, and cauliflower rice; blend until smooth.
  2. Add ice, in ½ cup increments and blend until ice is crushed and creamy in consistency.
3.5.3226
More Veggie Smoothie Recipes

Green Power Smoothie

Pumpkin Pie Smoothie

Summer Superfood Smoothie Bowl

Avocado Green Smoothie

Sweet Potato Smoothie

Immune Boost Citrus Beet Smoothie

The post Hidden Veggie Chocolate Coffee Shake appeared first on love & zest.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
These Carrot Berry Quinoa Muffins are made with wholesome ingredients and make a yummy snack. Moist and delicious muffins loaded with carrots, berries, and quinoa balanced out with chocolate chips. YIPEE!

You guys life feels a little wild right now. I’m desperately trying to find my groove amongst folding baby clothes, toddler tantrums, multiple night wakings, and summer break from school. Mama needs ALL THE COFFEE and Carrot Berry Quinoa Muffins.

I realize this is just a phase that I’m in and that it’s literally the best phase and the most important work and I want to fully enjoy it because babies don’t keep…..s0 I’m trying to not put too much pressure on myself while I do this new mom thing.

But the truth is, I MISS YOU GUYS!

I’ve been dreaming and developing and cooking a lot for the family and I really really want to share new recipes with you. So I pushed all my other work aside this morning to write this blog post and share this recipe for Carrot Berry Quinoa Muffins.

We’ve been really focusing on quality over here. Trying to strip back to the basics with eating fresh and a whole lot of produce. In fact, we even embarked on a little Whole30 journey that lasted all of 4.5 days because Carrot Berry Quinoa Muffins and Pirates Booty… ya’ll know that stuff you buy for the kids but secretly or not so secretly hope the kids don’t find it because it’s like your favorite snack??

I mean come on, life is worth living to the fullest… and TBH, fueling your body can take on many forms throughout the different phases of life.

I am not a black and white person when it comes to health and I think that we do ourselves a disservice saying that it has to be that way.

This view has been shaped by personal experience as well as working with hundreds of clients on their personal goals. If you didn’t know, my nutrition background is in the eating disorder field as well as working with top performing athletes (including NBA, WWE, and collegiate athletes) on fueling for sport and also working with people like you and me that just want to eat well, not spend hours in the kitchen, and feel amazing inside and out.

What it boils down to is there’s no one size fits all approach and it’s important to be flexible with yourself.

Some people really truly do need a reset or a “plan” (yes, please… new mama over here!!), and some people need like ZERO rules and a whole lotta grace to heal an unhealthy relationship with food (yep.. been there too!)\

I’m honestly frustrated about how media has portrayed the nutrition industry as you either use the scale or you ditch the scale, you’re an “intuitive eater” or you’re a “dieter”/”rule follower”/”disordered eater”. In reality it can be BOTH AND… you don’t have to be boxed in.

I have a love-hate with the state of our nutrition culture in that I think there is a lot of bashing on both sides to the point that if you choose to follow more of a calculated “plan” that’s not “intuitively driven”, it’s assumed to be unhealthy and obsessive. And if you are an intuitive eater, it’s can be assumed that you’re not very health conscious, eating whatever you want or that you’re just “settling”.

You hearing those messages too?

While the all foods fit mantra is true… sometimes not all foods fit. 

Truly there is NO SHAME wherever you find yourself. Not all philosophies will work for everyone and I think it’s important to remember to just do you today. Whatever that looks like.
If you need a little more nurturing and kindness– do that. If you need a little more structure and guidelines– do that. If you need a little more fun and creativity– do that.

Just know that what you need today may change over time and please remind yourself that’s okay too.

For me, I am very intuitive with my food choices. I eat when I’m hungry and stop when I’m satisfied, have a healthy relationship with food and my body. AND at the same time I can comfortably admit that my mom-brain-giving-everything-I-have-to-littles eats on autopilot and might eat Carrot Berry Quinoa Muffins for breakfast and lunch because #momlife.

When it comes to body image I can say I’d love to get back into pre-pregnancy shape a little faster AND at the same time I am embracing and find joy in the extra skin and stretch marks around my midsection that grew two babies. The scale doesn’t have power over me nor do I think I need to ditch it to prove that it doesn’t. Numbers are neutral and they can also be motivating… as long as it’s coming from a healthy place.

A healthy relationship with food and body has everything to do with mindset and intention.

You have to know yourself before working on a nutrition plan. They say 99% of all diets fail, but who is defining failure? There sure is a rise in intuitive practices and “non diet” approaches to health. I LOVE IT. AND I think that in some ways people can find themselves in a bad pattern of just “accepting” to the point it’s unhealthy for them. This is a personal call.  Which is why I say there is room for different philosophies and approaches. They can be right for some and wrong for others.

Ya’ll sometimes my intuitive self wants chocolate multiple times a day, and while that isn’t morally bad, most people cannot eat chocolate at every meal (or every day) if they are trying to get in shape.  In fact they may have to limit the type of foods they are eating. And that is okay!! Putting boundaries around food in a more “prescriptive” goal oriented way is normal and healthy– in fact we use it in all types of nutrition counseling– including eating disorders.

I have a lot of pros to share about cleaning up our meal pattern using a Whole30ish style of eating like not eating a chocolate covered energy bar and calling it a meal and eating primarily fruits and veggies.

While more strict “boundaries” are meant for temporary resets and they aren’t sustainable in the long term. Following a meal pattern may be just want you need … you have to find what works for you.

Loosening the reins or tightening them up are both useful tools. So you have to determine what you need today, and what’s going to be a good approach for today. Curious… have you tried a Whole30ish style of eating in the past? How did it go? Would you like to hear more about my food philosophy, my experience with cleaning up our diet, how I became a mindful eater or chat about other nutrition related topics? Hit reply to this email or leave a comment on the blog to tell me what you think!

And in the meantime, I’m going to enjoy one of these Carrot Berry Quinoa Muffins!

Carrot Berry Quinoa Muffins
 
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
These Carrot Quinoa Berry Muffins are made with wholesome ingredients and make a yummy snack. Moist and delicious muffins loaded with carrots, berries, and quinoa balanced out with chocolate chips. YIPEE!
Author: Kristina LaRue
Serves: 18 muffins
Ingredients
  • 1 cup pureed carrots (I used Beech-Nut babyfood)
  • ¼ cup melted coconut oil
  • 2 large eggs
  • ¾ cup unsweetened vanilla almond milk
  • ¾ cup 100% pure maple syrup
  • 1 tablespoon vanilla extract
  • ½ teaspoon kosher or sea salt
  • 1 teaspoon baking soda
  • 2 tablespoons ground flax
  • 1 tablespoon cinnamon
  • ¾ cup gluten free all purpose flour
  • ¾ cup fine ground almond flour
  • ¾ cup precooked quinoa
  • 1 cup finely shredded carrots
  • 1 cup dried berry blend (or ½ cup raisins and ½ cup dried blueberries)
  • ½ cup semi sweet or dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees F; coat muffin tins with coconut oil.
  2. In a large bowl, whisk together carrot puree, coconut oil, eggs, almond milk, maple syrup, and vanilla extract until fully combined.
  3. Blend in salt, baking soda, flax, cinnamon, all purpose and almond flour until combined.
  4. Fold in quinoa, shredded carrots, dried fruit and chocolate chips.
  5. Pour batter into 18 muffin cups and bake in 350 degree oven for 25-30 minutes or until toothpick inserted into center of muffin is clean.
3.5.3226
our favorite healthier muffin recipes

Pumpkin Cranberry Orange Muffins

Healthy Banana Bread Muffins with Walnuts

Almond Butter Banana Bread Muffins

Almond Butter Banana Oat Muffins

Pumpkin Chocolate Chip Muffins

Blueberry Cheesecake Muffins with Oatmeal Streusel

Lemon Berry Breakfast Muffins

The post Carrot Berry Quinoa Muffins appeared first on love & zest.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
This post is sponsored by Thrive Algae Oil.

Fudgy Vegan Birthday Cake Brownies

moist.

chocolate.

birthday cake.

in brownie form

with an extra chocolate fudge factor.

Oh and these homemade brownies are dairy free, egg free, gluten free and made with maple syrup and almond flour. #healthybrowniegoals

You may be thinking, how is it even possible for brownies to be vegan… aren’t the main ingredients in brownie making ummmm…

 

BUTTER

and

EGGS?!?

Yes, BUT let me explain, I subbed in ground flaxseed + Thrive Culinary Algae Oil and this recipe does not disappoint.

 

If you’re not familiar with Thrive yet, it contains fats that are good for your heart and its light, neutral taste works great in baking recipes. Thrive contains the highest level of monounsaturated fat (MUFAs), the good fats, of any cooking oil and only 0.5g of saturated fat per serving (that’s 75% less saturated fat than olive oil).

I’m also pretty obsessed with cooking with Thrive because it has a super high smoke point (up to 485 degrees), which means it doesn’t burn at high temperatures, making grilling, searing, and roasting better-for-you.

Mamas if you’re looking for a healthier birthday cake recipe to serve up this summer for your minis, you must try these Fudgy Vegan Birthday Cake Brownies.


These brownies are made in a muffin pan and work great for a birthday party topped with and your favorite frosting or ice cream and sprinkles.

Are you a chewy edge brownie person? Or do you prefer the gooey center piece? If you like edgy brownies, I recommend greasing pan with Thrive instead of using muffin liners. And if you’re asking me, brownie edges all the way.

Also good news, Publix stores throughout Florida (including Orlando, Kissimmee, and Deltona) are doing tastings with Thrive today through Sunday, May 20, and I’d love for you to give it a try while you’re gathering your weekly grocery haul – Check with your local store to find out which day they’re offering tastings.

5.0 from 5 reviews
Fudgy Vegan Birthday Cake Brownies
 
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Fudgy Vegan Birthday Cake Brownies moist. chocolate. birthday cake. in brownie form with an extra chocolate fudge factor.
Author: Kristina LaRue
Serves: 12 brownies
Ingredients
  • ½ cup Thrive Culinary Algae Oil
  • ½ cup 100% pure maple syrup
  • 2 tablespoons ground flaxseed (to make “flax eggs” see notes below)
  • 2 teaspoons vanilla extract
  • ½ cup full fat coconut milk
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup cocoa powder (vegan)
  • ½ cup gluten free all purpose flour
  • ½ cup superfine almond flour
  • ½ cup vegan chocolate chips
Instructions
  1. Prepare flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water and place in refrigerator for 15 minutes.
  2. Preheat oven to 350 degrees F; grease 12 count muffin tin with Thrive Culinary Algae Oil.
  3. In large bowl, mix together Thrive, maple syrup, flax eggs, vanilla, and coconut milk.
  4. Whisk in baking powder and cocoa powder until fully combined.
  5. Stir in gluten free all purpose flour and almond flour; fold in chocolate chips.
  6. Spoon brownie batter into prepared muffin cups, and top with additional chocolate chips if desired.
  7. Bake for 25-28 minutes or until brownies are set. Allow to cool before removing from pan; may need to run knife around edge to gently release brownie from sides of pan.
  8. Store in airtight container on countertop for 2-3 days or in refrigerator for up to a week.
3.5.3226
More Healthier Brownie Recipes

Double Chocolate Cherry Skillet Brownie

Flourless Fudge Brownie Bites with Greek Yogurt Frosting

Mystery Reveal {Coffee Brownies}

 

The post Fudgy Vegan Birthday Cake Brownies appeared first on love & zest.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

You ask and you shall receive. I did a poll on instastories, and it was clear you wanted Chicken Mango Power Bowls.

AND I don’t blame you because I know I’m game for anything topped with creamy avocado.

We literally go through so many avocados… I’ll buy 5+ at the store each week. You may be wondering how I keep the avocados from getting “too ripe”?

I learned a new technique for storing avocados that changed my avocado life and I’m no longer intimidated with purchasing avocados in bulk at Costco.

Keep 1-2 “ready to eat” avocados on the counter that you’ll use in the next day or two, and store the rest in the fridge. When you run out of avocados on the counter, grab one out of the fridge to have for the next day.

This is the best way to ensure you’re avocados are bright green and creamy and not over-ripe. Amazing right?!

I mean seriously, I use to have to buy 1-2 avocados at a time an then would be super bummed when we didn’t have any avos for the second half of the week, or we’d have to go back to the store for more avos.

Do you stock up on avocados too? If so, Chicken Mango Power Bowls should be on repeat.

Chicken Mango Power Bowls
 
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Author: Kristina LaRue
Serves: 4 bowls
Ingredients
  • 2 cups sliced Brussels sprouts
  • 4 pre-cooked chicken sausages
  • 1 cup dry jasmine rice
  • 1 cup black beans
  • 1 cup small diced pineapple
  • 1 cup small diced mango
  • 1 cup diced red bell pepper
  • 2 tablespoons chopped jalapeno, if desired
  • 1 tablespoon lime juice
  • 1 cup sliced tomatoes
  • 2 avocados, diced
Instructions
  1. Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper and arrange evenly with brussels sprouts and sausages. Drizzle with olive oil, salt and pepper. Bake 20-25 minutes until brussels sprouts are roasted.
  2. Prepare rice according to package directions.
  3. In a large bowl, mix together beans, pineapple, mango, bell pepper, jalapeños, and lime juice.
  4. Prepare 4 bowls by layering rice, chicken sausage, brussels sprouts, pineapple mango mixture, tomatoes and avocados.
3.5.3226

 

 

 

The post Chicken Mango Power Bowls appeared first on love & zest.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Breaking News: The best donuts you’ve ever tasted are Gluten Free Cinnamon Sugar Cake Donuts.

I know, it’s a bold statement but let me explain. According to the hubs these are the best donuts he has ever tasted and he told me to tell you that they are the BEST.

Hubs: Kristina, you really need to talk up these donuts to let everyone know how good they are!

Me: Really? You really like them a lot? Like I should make them again?

Hubs: YES! They are the best donuts I’ve ever tasted… well maybe aside from apple fritters these donuts are right up there tied for first.

Hubs: Can you please make these for every holiday? Well it doesn’t have to be a holiday, but I think that everyone will love them. You should take some to your parents house tonight, or maybe not.

I got a text the next day, “I’m having Gluten Free Cinnamon Sugar Cake Donuts withdrawals, can you bake some more?”

Now I know what dessert to make the hubs!

Heck I’m always down for a good donut because coffee and sugary baked goods are like the best match. Can I get an amen there?

Also, can I please tell you how stupid easy these donuts are to make? Mix a few ingredients in a large mixing bowl, pour into donut pan and bake for 10 minutes.

And many of you said you are looking for more gluten free recipes, add these gluten free donuts one to your baking list!

I’m in love with Gluten Free Cinnamon Sugar Cake Donuts too, plus aren’t homemade donuts just the cutest?

Grab your coffee and enjoy a donut.
5.0 from 3 reviews
Gluten Free Cinnamon Sugar Cake Donuts
 
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Gluten Free Cinnamon Sugar Cake Donuts... the best homemade gluten free donut you'll ever eat.
Author: Kristina LaRue
Serves: 6 donuts
Ingredients
  • 4 tablespoons unsalted butter, melted
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsweetened vanilla almond milk
  • 1 cup gluten free all purpose flour (I use King Arthur Measure for Measure Flour)
  • ⅓ cup granulated sugar
  • 2 tablespoons cinnamon
Instructions
  1. Preheat the oven to 425 degrees F; grease a 6-count non stick donut pan with pat of butter and paper towel, or spray with cooking spray.
  2. Grab a large microwave safe mixing bowl and melt 4 tablespoons butter in microwave.
  3. Stir in the maple syrup and vanilla extract, and beat the egg into the mixture.
  4. Add baking powder, salt and almond milk to bowl and stir until combined.
  5. Stir in the flour and mix until fully incorporated.
  6. Spoon the batter into the donut pan and spread it around to create a smooth surface.
  7. Bake donuts for 10 minutes; remove the pan from the oven and allow donuts to cool.
  8. Pour sugar and cinnamon into a plastic bag and toss in the donuts. Seal the bag and gently give it a shake to coat each donut in cinnamon sugar. Store in airtight container.
3.5.3226
More gluten free dessert recipes:

Gluten Free Chocolate Chip Banana Bread

Pumpkin Cranberry Orange Muffins

Almond Joy Cookies

Best Homemade Chocolate Chip Cookies + 10 ways to adapt the recipe!

No Bake Nut Butter Crunchies

The post Gluten Free Cinnamon Sugar Cake Donuts appeared first on love & zest.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
This post is sponsored by the Florida Department of Citrus.

OH ME OH MY! This Farmhouse Chicken Chopped Salad with romaine, cabbage, kale, carrots, grilled chicken breast, bacon, sunflower seeds and avocado tossed in a tangy orange honey mustard dressing is my jam.

If you want to know what I’m craving lately it’s this Farmhouse Chicken Chopped Salad.

I got hooked on salad kits recently and this is a spin off from one that I just can’t get enough of.. I’m like hey, why not make this amazingness myself to add even more of my favorites like avocado, chicken breast and tangy orange honey mustard dressing… because yolo.

You guys were flipping over this one too on instagram last week… sorry not sorry for the photo tease. Soooo I edited the pictures quick and got this one up for you to make Farmhouse Chicken Chopped Salad for dinner this week.

YAAASSS.

I love chopped salads because all the veggies are cut really small so you get a heck of a lot of veg in your bowl and they fill you up!

This salad has chopped romaine, cabbage, kale and carrots and made complete with protein from bacon and grilled chicken breast plus good fat from avocado and sunflower seeds.

And coated in tangy orange honey mustard ← I’m all about that sauce.

The dressing comes together super quick with ingredients you likely already have in your fridge: FLOJ, mustard, mayo and maple syrup + sriracha hot sauce, if you like is spicy like me.

As a born and raised Florida girl and currently growing our family in Orlando, I love using FLOJ in my recipes because every glass of Florida Orange Juice provides the Amazing 5: great taste, vitamin C, potassium, folate and no sugar added.

And if you want my best tip on how to make homemade dressing… add all the ingredients into a mason jar, cap it and give it a shake.

For more Florida OJ goodness, like the Florida Department of Citrus Facebook page, and follow @OJfromFlorida on Twitter and @FloridaOrangeJuice on Instagram.

5.0 from 3 reviews
Farmhouse Chicken Chopped Salad
 
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
OH ME OH MY! This Farmhouse Chicken Chopped Salad with romaine, cabbage, kale, carrots, grilled chicken breast, bacon, sunflower seeds and avocado tossed in a tangy orange honey mustard dressing is my jam.
Author: Kristina LaRue
Serves: 2-3 servings
Ingredients
  • 2 cups shredded romaine lettuce
  • 2 cups chopped cabbage
  • 1 cup shredded kale
  • 1 cup shredded carrots
  • 8 ounces grilled chicken breast, chopped
  • 3 strips cooked center cut bacon, crumbled
  • 2 tablespoons sunflower seeds
  • ½ avocado, diced
  • For dressing
  • ⅓ cup Florida Orange Juice
  • 2 tablespoons spicy brown mustard
  • 1 tablespoon 100% pure maple syrup (or honey)
  • 3 tablespoons mayo
  • 5-6 drops sriracha hot sauce
  • Pinch of salt and freshly ground pepper to taste
Instructions
  1. Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper. Arrange the bacon on baking sheet and cook for 20 minutes. Transfer the cooked bacon onto a plate with paper towels to cool and remove extra grease. Crumble bacon once it cools.
  2. Prepare dressing by mixing all ingredients together until combined. I like using a mason jar for this-- add ingredients to jar, cap it, and shake. Alternatively, whisk ingredients together in a bowl.
  3. Mix together romaine, cabbage, kale, and carrots in a large bowl. Add bacon and grilled chicken to bowl and toss the salad with dressing. Top the salad with avocado and sunflower seeds.
3.5.3226
More Hearty Salad Recipes

Avocado Chicken Caesar Salad

Shaved Brussels Sprout Salad with Citrus Bacon Dressing 

Broccoli Citrus Salad

Grilled Greens Chicken Caesar Chopped Salad

Winter Greens Salad with Citrus Vinaigrette

The post Farmhouse Chicken Chopped Salad appeared first on love & zest.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Paleo Banana Coconut Flour Pancakes, a gluten free dairy free pancake recipe for fluffy paleo banana pancakes made with coconut flour.

The baby has had a finicky digestive system to say the least, and (eye roll) I’ve had to adjust my diet to hopefully help out our little buddy. I’m not so sure it’s working (maybe a little), either way I’m currently eating gluten-free and dairy-free to test it out thus Paleo Banana Coconut Flour Pancakes were born.

Because pancakes… I need them in my life no matter.

If you haven’t tried my “seriously best ever gluten free pancakes” (one of the most popular recipes on my site) head on over there for super fluffy gluten free buttermilk pancakes.

And serving up these Paleo Banana Coconut Flour Pancakes for breakfast were all to my hubs delight, since he follows a low gluten diet.

Cooking with coconut flour does have its perks and two of my favorite nutrition aspects are fiber and protein. Coconut flour is loaded with fiber! Two of these pancakes have 8 grams of fiber, 10g protein for about 175 calories. Many people go for coconut flour because it’s low carb– each pancake has only 9 grams and half of those grams are fiber. So 5g net carbs per pancake.

One thing I learned with paleo pancake making is don’t be tempted to make the pancakes too big– they flip better if you keep them at 2 tablespoons per pancake…

AND the other MUST with coconut flour pancake making is you have to add vinegar to the batter because this helps the batter become more “cohesive” and it makes a fluffier pancake. I’ve tested these several times and while it’s only a small amount of vinegar, you don’t want to leave this ingredient out.

Another aspect that I love about making a batch of pancakes on the weekend is freezing the leftovers. I’ll stack the pancakes separated with parchment paper and toss them in a freezer bag. They take about a minute to reheat and then you have a yummy breakfast at the ready for those quick mornings you don’t want to think about getting the kitchen messy.

How about you? Do you like gluten-free and paleo recipes?

If you’d like to see more recipes like these Paleo Banana Coconut Flour Pancakes, I’d love to hear from you!! So feel free to comment below or reply to this email to let me know what you think!
Paleo Banana Coconut Flour Pancakes
 
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Kristina LaRue
Serves: 7 pancakes
Ingredients
  • 1 banana, smashed
  • 4 large eggs
  • ¼ cup unsweetened vanilla almond milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ⅓ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
Instructions
  1. Grease cast iron skillet with coconut oil and heat to medium heat; once heated reduce to medium low (about 3 or 4 on electric stove).
  2. Combine flour, baking soda, salt and cinnamon in a small mixing bowl.
  3. Grab a large bowl and mix together bananas, eggs, almond milk, vinegar (this is a MUST), and vanilla extract.
  4. Add coconut flour, baking soda, salt and cinnamon to banana/egg mixture and stir until combined.
  5. Spoon 2 tablespoons batter onto skillet and spread with spoon to form pancake. Flip after a few minutes once pancake is golden on bottom. Repeat to make about 7 pancakes.
Nutrition Information
Serving size: 1 pancake Calories: 88 Fat: 4g Saturated fat: 2g Carbohydrates: 9g Sugar: 3g Sodium: 232mg Fiber: 4g Protein: 5g Cholesterol: 106mg
3.5.3226
More Pancake Recipes

Birthday Cake Pancakes

Peanut Butter Pumpkin Pancakes

Health Nut Blueberry Pancakes

Gluten Free Pumpkin Pancakes

Gluten Free Peach Pancakes

The post Paleo Banana Coconut Flour Pancakes appeared first on love & zest.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
This post is sponsored by the Florida Department of Citrus.

Happy Monday friends! What better way to kick off the week than with a Green Power Smoothie filled with all the veggies and Florida OJ to get us going. Amiright?

If you’ve been following along for a while, you know smoothies are my T-H-A-N-G. Like I’m so into them because…

Y-U-M

so EASY

and super healthy. In fact, I use them as a way to hide a bunch of nutrition and get it into my toddler’s belly.

We had a sick house the past two weeks thanks to toddler germs infecting us all… including our new baby brother.

SO SAD.

It’s hard to teach a two year old hygiene and to NOT put his hands in his mouth, wipe his nose with his arm or put his face in little brother’s face. Kid loves him some #smotherlove.

But thankfully we are finally all healthy and well again.

I did all the things to de-germ… air purifier, humidifier, essential oils, and disinfectant wipes became my new BFF. Mama bear got intense when the newborn started getting the sniffles.

Like 5 AM scrubbing the bathrooms I-N-T-E-N-S-E.

And being a foodie dietitian, I use food (hello, vitamin C rich Florida OJ) and natural supplements to help us with immunity and getting well.

Smoothies like this Green Power Smoothie, happen most mornings in our house but when the toddler is sick I turn to smoothies as medicine too– like literally mix his RX into the smoothie so I don’t have a fuss match.

He takes gummy multivitamins most days but I also drop in vitamin D, omega 3s, elderberry, probiotics, and sometimes his liquid iron multi that tastes super gross… right into his smoothie.

That’s another reason why I always add Florida OJ to our smoothies— it’s natural great taste allows me to pack in even more good stuff like cauliflower, broccoli and spinach.

Florida Orange Juice provides the amazing 5 in every glass: Taste, Vitamin C, Folate, Potassium and No Added Sugar.

Green Power Smoothie to the rescue!

Today I’m taking over @FloridaOrangeJuice Instagram page so be sure to check out their feed to find out what makes me feel “Amazing Inside”. Learn more about National OJ Day and ways to celebrate by visiting the Florida Department of Citrus website and Facebook, Twitter, and Instagram.

Oh and I am super pumped to share that in honor of National OJ Day (THIS FRIDAY– May 4th), I’m hosting a morning yoga event plus breakfast with the Florida Department of Citrus in Tampa and I’d LOVE to see you there. Click here to register!

5.0 from 4 reviews
Green Power Smoothie
 
Prep time
5 mins
Total time
5 mins
 
Broccoli, cauliflower, spinach, oh my! All the veg blended into this Green Power Smoothie and you can’t even taste it thanks to OJ and peanut butter! This is a kid favorite!
Author: Kristina LaRue
Serves: 2 smoothies
Ingredients
  • 1 cup Florida Orange Juice
  • 1 frozen banana
  • 1 cup frozen tropical fruit blend (or ½ cup pineapple and ½ cup mango)
  • ½ cup kefir
  • 1 cup frozen riced cauliflower and broccoli blend
  • 2 cups baby spinach
  • 1 tablespoon peanut butter
Instructions
  1. Place all ingredients in high powered blender and blend until smooth and creamy. It may take a few minutes with increasing the speed on blender to blend it all up to a very smooth and velvety consistency.
3.5.3226

The post Green Power Smoothie appeared first on love & zest.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Lemon Arugula Pasta Salad. This is what it looks like to live your best springy pasta life.
My best friend since forever (3rd grade… how is it possible to have a friend for over 20 years already?) makes the most refreshing spring time pasta that we enjoy at every shower and potluck. Those flavors in her salad inspired my Lemon Arugula Pasta Salad…
because this classic recipe can be made in advance and is perfect for any family gathering or girly party this spring.
Right after we moved into our new house, we met one of our neighbors at the park with her two kiddos. It was only a few days after we had Brooks and she knew what it was like to be a new mom of two so she brought over some delicous homemade “superhero” muffins. She’s one of those people that you feel like you’ve known forever. A new friend that feels like an old friend.
Well, when I was making this recipe the other day, I realized that I had missed a main ingredient on my grocery list— lemons. #mombrain
So I sent her a quick text to see if she had a lemon on hand— thankfully she did and brought it right over so I wouldn’t have to take the babe out to the store again.

After making a big batch of this Lemon Arugula Pasta Salad, I brought it over to her house to share with her fam.

Lemon Arugula Pasta Salad brings people together obvi and is something to be shared among loved ones.
Enjoy!

5.0 from 1 reviews
Lemon Arugula Pasta Salad
 
Prep time
10 mins
Cook time
8 mins
Total time
18 mins
 
Lemon Arugula Pasta Salad. This is what it looks like to live your best springy pasta life. Easy to make ahead for baby or wedding shower!
Author: Kristina LaRue
Serves: 8 servings
Ingredients
  • 1 pound box mini farfalle pasta (or your favorite shape)
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 1 cup reduced sugar dried cranberries
  • 3 cups packed arugula
  • 4 ounces crumbled feta cheese
  • ½ cup pine nuts
Instructions
  1. Cook pasta to al dente according to package directions. Rinse and drain and allow to cool.
  2. In large bowl, toss together pasta, olive oil, lemon juice, cranberries, and arugula until all the noodles are coated.
  3. Sprinkle in feta cheese and pine nuts and gently toss.
3.5.3226

 

The post Lemon Arugula Pasta Salad appeared first on love & zest.

Read Full Article

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview