5 Simple, Healthy Recipes to Make at Home!

5 Simple, Healthy Recipes to Make at Home!

Five Simple Healthy Recipes You Can Make At Home!

Here’s the thing, so many of you think that eating healthy is expensive- and I agree, it can be if you are relying solely on the store to do all of the work!  This week I am bringing you 5 recipes (including how-to videos) for simple and healthy recipes that you can make at home to save a ton of money.  Also, by making these recipes at home for items you’d normally buy at the store, you control the ingredients.  When you control the ingredients of your food, it makes it so much easier to be healthy, lose weight and actually enjoy the food you’re eating.  Each of these recipes are gluten free, dairy free, soy free and refined sugar free.  But hey, you’d never know because they are so delicious!!

 Product recommendations:

Protein Powder: Tone it Up (Plant Based Protein)

Chia Seeds: Bob’s Redmill

Cacao Chips: Pascha Chocolate Chips

 Below are the recipes and be sure to check out the videos too for my tips!!

Day #1: Pickled Red Onions

12 Servings, 2TB

GET THIS:

·        2 Medium Red Onion (medium-large, thinly sliced or spiralized)

·        3/4 cup Apple Cider Vinegar

·        1 tsp Chili Powder (optional, sub garlic powder)

·        1/4 cup Water

·        1 tsp Stevia Powder

·        1 tsp Sea Salt

DO THIS:

  1. Thinly slice the onions, leaving them in rings. Carefully place the rings into a pint size mason jar and sprinkle with the salt and other seasonings.
  2. Pour the vinegar and water over the rings to fill the jar and put the lid on. Leave at room temperature for two hours so flavors can meld.
  3. Transfer to the refrigerator for up to two weeks (though ours are usually gone in a couple of days!).

Day #2: Cashew Milk

4 Servings, 1 Cup

2g protein, 3g carbs, 4g fat

GET THIS:

  • 1 cup Cashews (soaked, drained and rinsed)
  • 4 cups Water
  • 2 TB Pitted Dates
  • 1/8 tsp Sea Salt (optional)

DO THIS:

  1. Soak cashews overnight, or for 12 hours, in water with 1/2 tsp sea salt.
  2. Drain the soaking water and rinse the cashews well. Do not keep this water to re-use as it contains phytic acid and is best to discard it.
  3. In high-speed blender combine cashews and pure water along with vanilla, sweeteners, or any other optional ingredients. See the notes for some flavor suggestions.
  4. Blend 2-3 minutes until smooth and creamy. Mixture will expand some, so make sure your blender is not full before starting it.
  5. Strain mixture into a large bowl through a sprout bag, cheesecloth, or thin kitchen towel.
  6. Pour into glass jar or pitcher and store in refrigerator for up to four days.

Day #3: Cashew Butter

16 Servings, 2 TB Each

5g protein, 11g carbs, 16g fat

GET THIS:

  • 4 cups Cashews (raw)
  • 1/2 tsp Sea Salt
  • 2 tsp Vanilla Extract (optional)

DO THIS:

  1. Preheat oven to 325F and place raw cashews on a medium-sized baking sheet. Spread evenly in one layer and toast for 10-15 minutes, or until lightly golden. Let cashews cool on pan for 10 minutes. Place slightly cooled cashews in bowl of food processor and cover with lid. Then, grind your cashews in a blender then transfer to food processor. This is not necessary, but I find that the cashew blend better that way.
  2. Add the remaining ingredients, then blend in food processor. After blending for 5 minutes, scrape the sides of the processor and mix, let the processor cool then begin blending again for another 5 minutes. It usually takes about 15-20 minutes unless you have a high powered food processor.
  3. Transfer cashew butter into jar with lid and store in fridge.

Day #4: Chocolate Protein Bars

5 Servings, 1 bar

15g protein, 33g carbs, 16g fat

GET THIS:

  • 1 cup Pitted Dates
  • 1/2 cup All-Natural Peanut Butter (sub cashew or almond butter)
  • 2 TB Unsweetened Cacao Powder
  • 1/4 tsp Sea Salt (if peanut butter is salted, leave this out)
  • 1 TB Of Water (if needed)
  • 2 TB Organic Dark Chocolate Chips
  • 1/2 cup Chocolate Protein Powder (sub collagen powder)

DO THIS:

  1. Line a loaf pan with parchment paper. Add dates, nut butter, protein powder, cocoa powder and sea salt into the base of your food processor. Process until everything is combined and peanuts are broken down into tiny bits.
  2. At this point the mixture might be sticking together well and forming a ball of dough. If so, great! If not, it may be dry and not really sticking together (it will depend on how moist your dates were). If this is the case you’ll want to add a little water. Add 1 Tablespoon, run the food processor and see if the mixture starts holding together. If not, add another tablespoon and blend again. You’ll likely only need to add 1-3 Tablespoons of water.
  3. Once the mixture is holding together, transfer into the loaf pan lined with parchment. Fold the parchment over top and press the mixture evenly into the pan. Once even, add chocolate chunks and press those into the top of the mixture as well.
  4. Place the mixture in the freezer for 1 hour to harder up before removing from pan and cutting into 5 bars or 15 squares. A serving would be one bar or 3 squares.
  5. Store bars in fridge for up to 1 week or wrapped up in the freezer for 2 months. Enjoy cold or at room temperature.

Day #5: BBQ Sauce

16 Servings, ¼ cup

1g protein, 9g carbs, 0g fat

GET THIS:

·        3 cups Water

·        3/4 cup Tomato Paste

·        2 TB Stevia Powder (sub monkfruit)

·        1/4 cup Honey

·        1/4 cup Coconut Aminos

·        1 tbsp Liquid Smoke

·        2 tsp Dijon Mustard

·        2 tspSea Salt

·        2 tsp Smoked Paprika

·        1/2 tsp Garlic Powder

·        1 tsp Black Pepper

·        1 tsp Onion Powder

·        1 tsp Cayenne Pepper

DO THIS:

  1. Dump all ingredients into a sauce pan, bring to a boil and reduce to simmer for 20 minutes, stirring occasionally.
  2. Remove from heat and cool. Store in the fridge for up to 2 weeks in a tightly-sealed container.

Enjoy making these delicious recipes at home and be sure to check back often to my blog for more!

Eat Real Food.  Be Healthy.  Feel Amazing!

MAKE AHEAD HEALTHY SNACK BAR RECIPE

MAKE AHEAD HEALTHY SNACK BAR RECIPE

MAKE AHEAD HEALTHY SNACK BAR RECIPE
Tired of relying on snack bars full of crappy ingredients, sugar and artificial shit that you can’t even pronounce?  I’ve got your back!  Try out this blender bar recipe this week!  These bars are super quick to make and you can store them in the freezer for when that sweet tooth hits.  All you have to do is pop everything into the blender, form in the pan, bake for 20 minutes, cool & cut, then store in the freezer.  This recipe is also gluten, dairy and soy free but packed with flavor and nutrition!!  Grab the recipe by clicking below.
Want more recipes like this each week?  Stay tuned because I am working on something special for you to be released at the end of July!!
Nutrition Per Bar

Calories: 97
Fat: 2g
Carbs: 18g
Fiber 3g
Protein: 3g

Eat Real Food.  Be Healthy.  Have Endless Energy!

HEALTHY 4TH OF JULY RECIPES

HEALTHY 4TH OF JULY RECIPES

If you’re like me, I love the 4th of July, the time together with family and friends and all of the delicious foods that go with it!  This year we are making Mediterranean skewers, grilled fruit, creamy artichoke salad, brussels sprout and beet salad and super yummy zucchini bread cookies!!

I love using fresh ingredients that are in abundance this time of year, like zucchini!  I also love grilling EVERYTHING, it’s so simple do without having to sacrifice any flavor or nutrition!!

You can say hello to these recipes, a shopping list and the nutritional information by clicking the link below!

Grab Your Recipes Here!

Enjoy the holiday!

Carmen

LIVING LOCAL REAL FOOD RECIPES & HOW TO SAVE $$!!

LIVING LOCAL REAL FOOD RECIPES & HOW TO SAVE $$!!

Thank you so much for watching Thrive Thursday on Living Local!

I hope you enjoy these simple, healthy and delicious recipes. Ready to take your nutrition to the next level, lose weight, increase energy and feel amazing?  Save 10% off of any of my nutrition services and plans, use this code at checkout: livinglocal

CLICK HERE FOR THE RECIPES FROM THE SHOW!

Enjoy!
Carmen Ohling

Questions? Email me at :
carmen@carmenohling.com

Find more recipes like these at:
www.carmenohling.com/blog

HEALTHY PANCAKES: 4 SIMPLE RECIPES (DF, GF)

HEALTHY PANCAKES: 4 SIMPLE RECIPES (DF, GF)

3 HEALTHY PANCAKE RECIPES
(Dairy Free & Gluten Free)

Want to eat a healthy diet but still have pancakes? Now you can- check out some of my favorite pancake recipes below!

Sweet Potato Pancakes
GET THIS:
2 Sweet Potato (small)
4 Egg (whisked)
1 TB Coconut Oil
1/2 tsp Cinnamon
2 TB Maple Syrup

DO THIS:
Peel sweet potato and dice into small cubes. Fill a saucepan with 2 inches of
water and bring to a boil. Drop the sweet potato in and steam for 7 minutes
or until tender when pierced with a fork. Drain off the liquid and transfer the
steamed sweet potato to a bowl and mash with a fork.

Measure out about 1/2 cup of mashed sweet potato per serving and add it to
a bowl. Add in the eggs and mix well.

Melt coconut oil in a large skillet over medium heat. Once hot, pour pancakes
in the skillet, no more than 1/8-1/4 cup of batter at a time. Cook each side
about 3-5 minutes or until browned.

Divide pancakes onto plates and top with cinnamon and maple syrup. Enjoy!
Nutrition Per Serving (Makes 2 servings): 15g protein, 41g carbs, 16g fat, 4g fiber

Chocolate Protein Pancakes
GET THIS:
2 Bananas
4 Eggs
1/2 cup Protein Powder
1 TB Coconut Oil

DO THIS:
In a large bowl, mash the bananas. Then add in the eggs and protein
powder. Mix well until a batter forms.

Melt coconut oil in a large skillet over medium heat. Once hot, pour pancake
batter into the skillet, about 1/4 cup at a time. Cook each side about 2-3
minutes or until browned.

Divide pancakes onto plates. Enjoy!
Nutrition Per Serving (Makes 2 servings): 33g protein, 29g carbs, 17g fat, 4g fiber

 Apple Pie Pancakes
GET THIS:
3 Egg
3/4 cup Unsweetened Almond Milk
3 TB Maple Syrup (divided)
3/4 Lemon (juiced and divided)
1 tsp Vanilla Extract
1/2 cup Coconut Flour
1/2 cup Arrowroot Powder
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Sea Salt
1 TB Extra Virgin Olive Oil
1 TB Coconut Oil
1 Apple (cored and diced)
1/2 tsp Cinnamon
2 TB Almond Flour

DO THIS:
In a large bowl, whisk the eggs, almond milk, 1/3 of the maple syrup, 1/3 of
the lemon juice and vanilla until combined. In a separate bowl, combine the coconut flour and arrowroot flour. Add to the
wet mixture about 1/4 cup at a time, whisking thoroughly. Mix in baking powder, baking soda, and salt.

Grease a large skillet with olive oil and place over medium heat. Once hot, pour pancakes in the skillet, about 3-inches wide.
Once small holes begin to appear in the surface of the pancake, sprinkle a few apple chunks onto it and flip over. Cook each side approximately 3-4 minutes. Repeat until batter is finished.

Heat coconut oil in a small saucepan over medium heat. Add remaining apple chunks, cinnamon, the remaining 2/3 of the lemon juice and the remaining 2/3 of the maple syrup. Stir until combined. Add almond flour and turn down to low-medium heat. Let simmer and stir occasionally for 3 to 5 minutes or until apple chunks are soft.

Top apple pancakes with chunky apple cinnamon sauce and enjoy!

Nutrition Per Serving (Makes 6 servings): 5g protein, 27g carbs, 10g fat, 5g fiber

Brands I LOVE to use:
Bob’s Redmill (GF Flours)
Tone it Up Protein Powder (Plant Based)

WANT MORE RECIPES? WANT TO LEARN MORE ABOUT HOW TO EAT FOR YOUR BODY?

Join the Endless Energy Program Today!

STOP TRYING TO DO IT ALL AND BE EVERYTHING TO EVERYONE!

Are you finally ready to let go of doing it all, feeling overwhelmed and not finding joy in your life? I remember the day I said “no more” and  I let it all go!  I’ve created this guide with 3 simple steps for you to get started and find more joy in your everyday life and way less stress!

×
Join Waitlist We will inform you when the product arrives in stock. Please leave your valid email address below.