BBQ Pulled Chicken Zucchini Boats

Flavorful, easy BBQ Pulled Chicken Zucchini Boats are a great way to use leftover chicken to make the perfect weeknight dinner!  These zucchini boats require minimal ingredients but are filled with delicious flavor and tons of protein.

Ingredients:

2 medium Zucchini

2 cups shredded cooked chicken breast, boneless, skinless

1/2 cup of your favorite BBQ sauce 

1/4 cup chopped red onion (optional)

1/2 cup shredded mozzarella cheese (optional)

2 Tbsp chopped green onion for garnish (optional)

Directions:

1. Preheat oven to 400F.  Lightly coat a baking dish with cooking spray.  Set aside.  Cut the zucchini lengthwise and remove the inner flesh/seeds by scraping the flesh/seeds with a spoon. Place zucchini halves in the baking dish cut side up. Set aside. 

2. In a small bowl, mix the BBQ sauce with the shredded cooked chicken.  If desired, add in red onion and cheese.  Evenly divide the mixture into the zucchini halves.  

3. Bake 20-25 minutes or until the zucchini is tender-crisp and cheese is melted.  Evenly top with green onion and Enjoy!

Chocolate Dipped Churro Mug Cake

I made it my mission last time at Disney World to find the chocolate dipped churro!  So now anything I make churro has to be chocolate dipped.  Here is a delicious Chocolate Dipped Churro Mug Cake that is magical.  

Ingredients:

1 egg or Bob's Red Mill egg replacer

1/2 mashed banana

2 Tbsp unsweetened almond milk

1 Tbsp pure maple syrup

1 tsp pure vanilla extract

1/2 cup oat flour (just blend oats in a blender)

1 scoop of vegan vanilla Shakeology

1/2 tsp baking powder

cinnamon

EnjoyLife chocolate mega chunks 

Directions:

1. In a mug whisk 1 egg replacer, mashed banana, milk, vanilla, and syrup.  

2. Then stir in oat flour, Shakeology, baking powder, 1 Tbsp of cinnamon and 1 Tbsp of chocolate chunks.

3. Top with a dash of cinnamon and 1 Tbsp of chocolate chunks. Microwave for 90 second to a minute. Enjoy!

Banana Bread Mug Cake

When you think you are having dessert but it's actually breakfast!  This Banana Bread Mug Cake is the perfect quick cozy breakfast.  Who wants to wait 50 minutes for banana bread when you can have it in under 5 minutes!

Ingredients:

1 egg or Bob's Red Mill egg replacer

1/2 mashed banana

1 Tbsp unsweetened almond milk

1 Tbsp pure maple syrup

1 tsp pure vanilla extract

1/4 cup almond flour

1 scoop of vegan vanilla Shakeology

1/2 tsp baking powder

dash of cinnamon

dash of nutmeg

2 Tbsp of chocolate chips

chopped walnuts for garnish

Directions:

1. In a mug whisk 1 egg replacer, mashed banana, milk, vanilla, and syrup.  

2. Then stir in almond flour, Shakeology, baking powder, cinnamon, nutmeg and 1 Tbsp of chocolate chips.

3. Microwave for 90 second to a minute.  Immediately top with the remaining chocolate chips and chopped walnuts.  Enjoy!

Peanut Butter & Jelly Mugcake

Anything peanut butter & jelly is always a YES for me.  This peanut butter and jelly mug cake hits the spot, tastes exactly like a PB & J sandwich!  And it's grain, gluten & dairy-free.  

Ingredients:

1 banana mashed

1/4 cup almond flour

2 Tbsp nut butter of choice

2 Tbsp maple syrup

1 Tbsp coconut sugar

1 Tbsp unsweetened almond milk 

1/2 tsp baking soda

**topped with St. Dalfour Strawberry fruit spread or make homemade jam by cooking strawberries with a little water and chia seeds over the stove top.

Directions:

1. Mix everything together into a microwave safe mug or bowl.  Top with a heaping dollop of fruit spread & peanut butter.

2. Microwave for about 1 minute and a half (90 seconds).  Enjoy!

Banana Bread Baked Oats

I have to ask myself "Am I eating breakfast or dessert?"  Think warm gooey chocolatey banana bread. No need to wait an hour for banana bread to bake, here is your quick fix!   And bonus, this Banana Bread Baked Oats are both gluten and dairy free. 

INGREDIENTS FOR OATS:

1/2 cup gluten free oats

1/2 banana

1 tsp baking powder

1 scoop plant based vanilla protein powder

1/2 cup unsweetened almond milk

1 tsp pure vanilla extract

2 tbsp maple syrup

dash of cinnamon

FOR TOPPINGS:

banana slices

dairy free mini chocolate chips (I use Enjoy Life brand)

DIRECTIONS:

1. Preheat oven at 350F.  Blend all oat ingredients in a blender until creamy.

2. Pour into into oven safe baking dish(s).  I personally use two Corningware 7 oz baking dishes.

3. Top with banana slices and mini chocolate chips, Bake for about 20 minutes.  Enjoy!

Wild Blueberry Baked Oats

It's a cross between a giant soft blueberry muffin and sweet blueberry pie!  Always in season, because these are made with Wyman's frozen wild blueberries, which have twice the antioxidants than regular blueberries. This Wild Blueberry Baked Oats is made with gluten free ingredients and can be topped with banana ice cream or eat it by itself!

FOR OATS:

1/2 cup gluten free oats

1 scoop vegan vanilla shakeology

1 tsp baking powder

1 tsp vanilla extract

1 tbsp maple syrup

dash of cinnamon

FOR FILLING:

1 cup wild blueberries

1/4 freshly squeezed lemon (juice & zest)

1 tbsp arrowroot powder

1 tsp coconut sugar

Directions:

1.  In a bowl, combine all the filling ingredients, set aside.

2. Mix all the oat ingredients in a blender.

3. Pour oat mixture into oven safe baking dish(s).  I personally use two Corningware 7 oz baking dishes.  So I poured 1/4 of the mixing into the bottom of each dish, saving the rest for the top layer.

4. Pour blueberry filling mixture into baking dish(s).  Pour remaining oat mixture over the top of the blueberry filling mixture. 

5. Bake 350F for about 20 minutes. Enjoy!

Hot Chocolate Baked Oats

These hot chocolate baked oats are a cozy and quick breakfast option! They're made with simple ingredient, are dairy and gluten free. So fluffy and cake-like DROOL!

Ingredients:

1/2 cup gluten free oats

1/2 banana

1 cup unsweetened almond milk

1 scoop vegan chocolate shakeology

1/4 tsp baking soda

1 tsp pure vanilla extract

1 tsp maple syrup

1 tbsp cocoa powder

dairy free chocolate chips (I use Enjoy Life)

vegan mini marshmallows (I use Dandies) 

Directions:

1. Add all ingredients (except the chocolate chips & marshmallows) into a blender and blend until fully combined.

2. Pour mixture into oven safe baking dish(s).  I personally use two Corningware 7 oz baking dishes.

3. Top with chocolate chips, bake for 350F for about 10 minutes.  Top with marshmallows, bake for an additional 10 minutes.  Then put under the broiler about 2 minutes to toast the marshmallows. Let it sit to cool for about 5 minutes. Enjoy!

Birthday Cake Banana Bread Bars

Birthday Cake Banana Bread Bars, yes, we're doing that!   You will enjoy every last bite of these cake-like banana bread bars. If you like anything birthday cake or banana bread flavored, this will be your new obsession - TRUST ME!

Ingredients:

3 spotty bananas

2 cups oat flour (oats blended into flour)

2 eggs

1/4 cup coconut sugar (use 1/2 cup if not adding the frosting)

1/4 cup oil (I used coconut oil)

1 tsp vanilla extract

1/4 tsp sea salt

1 tsp baking powder

1/2 cup sprinkles

Frosting:

2 tbsp vegan butter (softened)

3/4 cup powdered sugar

Milk of choice ( I used unsweetened almond milk) start with a splash and add until you reach desired consistency)

sprinkles 

Directions:

1. Preheat oven 350F and line an 8x8 cake pan with parchment paper.

2. In a large bowl, mash bananas with a fork.  Then add all ingredients except the sprinkles and combine well.

3. Stir in the sprinkles and pour into cake pan.

4. Bake for 40 minutes.  Let cool completely, add frosting and sprinkles.  Enjoy!

Spaghetti Squash Boats

A simple way to add veggies to your meals is use a vegetable as the base of your dish.  And these Spaghetti Squash Boats are a simple 5 ingredient recipe! This stringy squash has that pasta feel and tastes delicious!

Ingredients:

Spaghetti Squash

Marinara (I used one jar of Rao's brand)

Shredded cheese of your choice (I used mozzarella Violife brand)

Chicken sausage (I used Sweet Italian Style Alfresco brand)

Spinach (optional)

Directions:

1. Cut spaghetti squash in half and remove the seeds. To make it easier to cut, poke a few holes in the squash and microwave for 5 minutes before using a knife to slice lengthwise down both sides.

2. Spray with olive oil.  Place halves face down on a baking sheet lined with parchment paper and use a fork to poke more holes in the skin (allows for the steam to escape when cooking)

3. Bake at 400F for 40 minutes until strands release easily from the side of the squash but not so long that they are mushy.

4. While the squash is cooking, saute the sausage.  

5. Allow squash to cool, then using a fork scrap strands from the side of the squash.

6. Between the two boats, divide the marinara, cooked sausage and 1 cup of chopped spinach.  Mix together. 

7. Top each boat with cheese, return boats to the oven.  Cook for about 5 minutes or until the cheese is melted.  ENJOY!

"Oreo" Baked Oats

Say “hello” to the perfect take on a breakfast staple that feels like you’re actually having dessert. This gluten-free, dairy-free treat tastes like an oreo cookie, but is loaded with nutrients and contains all the ingredients you’d use in a regular bowl of oatmeal.

Ingredients:

1/2 cup gluten free oats

1/2 banana

1 cup unsweetened almond milk

1 scoop vegan chocolate shakeology

1/4 tsp baking soda

1 tsp pure vanilla extract

1 tsp maple syrup

1 tbsp cocoa powder

4 oz coconut milk yogurt 

1 tsp powdered sugar or honey

1 gluten free "oreo" (I use Glutino brand)

Directions:

1. Add all ingredients (except the yogurt, sugar or honey & oreo) to a blender and blend until fully combined.

2. Pour mixture into oven safe baking dish(s).  I personally use two Corningware 7 oz baking dishes.

3. Bake for 350F for about 17-20 minutes.  

4. While the oats are baking mix together the yogurt, sugar or honey. 

5. Remove oats from oven and let cool for about 5 minutes, then top with icing and crushed up "oreo". Enjoy!

Brownie Baked Oats

When I saw #BakedOats trending on social media. I thought yes please, I have tons of baked oatmeal recipes to share. It’s gluten-free, dairy-free, low in sugar, and contains a solid amount of protein— making it an amazing breakfast, snack, or even dessert option!

Ingredients:

1/2 cup gluten free oats

1/2 banana

1 cup unsweetened almond milk

1 scoop vegan chocolate shakeology

1/4 tsp baking soda

1 tsp pure vanilla extract

1 tsp maple syrup

1 tbsp cocoa powder

dairy free chocolate chips

Directions:

1. Add all ingredients (except the chocolate chips) to a blender and blend until fully combined.

2. Pour mixture into oven safe baking dish(s).  I personally use two Corningware 7 oz baking dishes.

3. Top with chocolate chips, bake for 350F for about 17-20 minutes.  Enjoy!

NOTE:

• Time will vary with the size of baking dish used.  Add more baking time if you use one baking dish.  Could be up to 30 minutes in the oven.
• Egg is optional, just makes the oats a lot more fluffy.

Italian Wedding Soup

If you've never had Italian Wedding Soup before you're missing out.  Tender meatballs, vegetables, and mini pasta in a rich and flavorful broth, this Italian Wedding Soup is a meal unto itself!  This soup is so comforting during the colder months, super filling, can be made ahead and is freezer friendly.  Customize it to be dairy free, truly one of my faves.

Ingredients:

14 oz bag of frozen small chicken meatballs 

1/4 tsp crushed red pepper flakes

2 Tbsp olive oil

1 medium yellow onion, diced

4 large carrots, peeled and diced

2 celery stalks, finely chopped

6 garlic cloves, minced

8 cups of chicken broth

2 cup of vegetable broth

1 cup acini di pepe pasta

4 cups fresh spinach, chopped

sea salt

black ground pepper

1/3 cup parmesan cheese (dairy free option if you want this to be dairy free)

Optional skip the cheese and just a parmesan rind to flavor the soup

Directions:

1. Cook meatballs per package instructions.  In a large pot, over medium heat add olive oils, crushed red pepper flakes, onion, carrots, and celery.  Cook for about 5 minutes, stirring occasionally, or until tender.  Add in garlic and cook for another minute.

2. Add in broth, increase heat to medium-high and bring to a boil.  After it's boiling, reduce heat to a simmer and cook for about 30 minutes.  Add in pasta and cook about 6 minutes, until slightly tender.

3. Stir in cooked meatballs and spinach.  Cook until the spinach has slightly wilted.  Stir in sea salt, pepper and parmesan cheese.  Serve warm, Enjoy!

NOTES: 

• Baking or searing the small meatballs is a game changer, it gives them great flavor.

• Put a parmesan rind in the Italian Wedding soup, to give it that cheesy flavor.  Remove the rind before serving.

• After completely cooling, store in the refrigerator for up to 3 days or freeze for up to 2 months. 

Chocolate Chip Cookie Pie

This cookie pie is everything you need and more! Super soft and gooey all at the same time.  Tastes just like an underbaked chocolate chip cookie.  Plus, its grain free and dairy-free.  Making it a healthy option for on your plate, so you can enjoy life off the plate!

Ingredients:

2 eggs or flax eggs 

1 Tbsp coconut oil

1 tsp pure vanilla extract

2/3 cup coconut sugar or organic pure cane sugar

1/2 cup nut butter of your choice

1 cup almond flour

1 tsp baking soda

3/4 cups dairy free chocolate chips (I use Enjoy Life)

Directions:

1.  Heat oven to 350F degrees.  Line a 9" round cake pan with parchment paper or spray with oil.

2.  In a mixing bowl, add all the wet ingredients together until well combined.  Mix in all the dry ingredients.  

3. Spread batter into cake pan and top with extra chocolate chips.  Bake for about 20 minutes or until edges are golden.  You can undercook slightly to have the middle really GOOEY.  Enjoy!

Crunchy Taco Foldovers

If you are a fan of the Taco Bell Crunch Wraps, you will love these.  These are so flavorful and super simple to make.  You can even make the taco meat ahead of time so save yourself time during the week.  My favorite part is they are less messy to eat than the traditional taco! 

Ingredients:

1 large burrito-style tortilla, gluten-free 

1/3 cup shredded taco cheese or dairy-free cheese of choice

1/2 cup taco meat, ground beef, ground chicken or ground turkey

1 Tbsp guacamole

1 Tbsp butter, vegan butter preferred

Below items are all options:

salsa

shredded lettuce

diced tomatoes

mild sauce

jalapenos

sour cream

tortilla chips

Directions:

Taco Meat  -  Brown 1 pound of ground meat of choice in a large skillet and then add in taco seasoning (homemade or I use Siete Taco Seasoning) per package directions.

Taco Foldover  - Place a tortilla flat on workspace.  With a knife cut a single line from the center to the edge of the tortilla.  Imagine the tortilla is divided into four quadrants.  Place the guacamole and mild sauce in the first quadrant, taco meat and chips in the second, cheese in the third and lettuce and salsa in the last quadrant.  

Fold the guacamole side up to the meat, then the meat to the cheese, and finally the cheese to the lettuce & salsa.  

Melt butter or oil in a medium-sized frying pan over medium heat.  Fry each taco foldover for about 2 minutes each side or until a light crust starts to form.  Serve with salsa and enjoy!

NOTES:  

You can tailor this recipe to be gluten-free and dairy-free! Inspired by @healthylittlepeach