Must-Try: One Bowl Carrot Apple Muffins

Vegan and gluten-free, Minimalist Baker‘s One Bowl Carrot Apple Muffins are nothing short of yummy, healthy and delicious.

The recipe begins with natural sweeteners such as bananas, apples and carrots and ends with crushed walnuts on top of the muffins for  some added healthy fats, protein and Omega 3 fatty acids.

These fruit and veggie-packed muffins are perfect as a healthy breakfast snack or as a healthy snack throughout the day.

Therefore, below are the ingredients for this healthy recipe!

• 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water)
• 1/4 cup olive oil
• 1/3 cup mashed very ripe banana
• 1/4 cup agave nectar or maple syrup (or honey if not vegan)
• 1/2 cup unsweetened applesauce or 1 sweet apple, finely grated
• 1/2 cup brown sugar or sub muscavado
• 1/2 tsp sea salt
• 1.5 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 cup plain almond milk, unsweetened
• 1 heaping cup (packed) grated carrot
• 2/3 cup gluten free rolled oats
• 1/2 cup almond meal
• 1 cup + 2 Tbsp gluten free flour blend (see notes)
• 1/4 cup raw walnuts (chopped) for topping

Start your morning off right with a delicious and healthy snack!

Want to see the read the instructions, additional notes and nutrition facts?

Check them out here and share with us in the comments what you think!

We guarantee you will love every bite of these muffins (PS. hashtag #MiminalistBaker on instagram if you make this recipe!)!

Happy snacking! Sincerely, Wear Me Out!

Must-Try: Paleo-Powered Breakfast (Eggs Baked in Avocado)

Hello, Paleo-Powered Breakfast (Eggs Baked in Avocado)!

Breakfast has never tasted so yummy and been so healthy! Did we mention that this breakfast recipe is quick to make? (Well, it is!)

If you’re always rushing in the morning, this paleo-friendly breakfast will make your mornings that much easier.

According to FitSugar, “Beyond the heart-healthy fatty acids and high protein count, this low-sugar and fiber-filled breakfast will kick off your day on a healthy high note.”

Therefore, if you’re ready to read the ingredients and directions, read more below!

Ingredients

2 ripe avocados
4 fresh eggs
1/8 teaspoon pepper
1 tablespoon chopped chives

Directions

1. Preheat the oven to 425 degrees.
2. Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
3. Place the avocados in a small baking dish. Do your best to make sure they fit tightly.
4. Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.
5. Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.
6. Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!

   We hope you enjoyed this recipe! Sincerely, Wear Me Out!

Must-Try: Carrot Cake Protein Smoothie

It’s almost May and the temperatures are heating up! ‘Tis the season for healthy smoothies to cool you down and fill you up with healthy goodness!

Healthier than cake, this smoothie has the carrot cake flavor.

Perfect to sip on after a workout or for breakfast, indulge in Eating Bird Food’s Carrot Cake Protein Smoothie!

Ingredients

Kick start your kickboxing workout with some protein with this delicious smoothie!

• ½ cup carrot juice (Bolthouse Farms)
• 1 frozen banana
• ¾ cup unsweetened vanilla almond milk (Almond Breeze)
• 1 scoop vanilla protein powder
• ⅛ teaspoon cinnamon
• 4-5 cubes of ice

Instructions

1. Place all ingredients into a high powdered blender and blend until smooth.

Nutrition Information

Calories: 207 Fat: 2 Carbohydrates: 34 Sugar: 19 Fiber: 5 Protein: 17

Did you make try this smoothie? Let us know! Tweet us at @wmoclothing and share your thoughts!

 

 

Must-Try: Tilapia with Strawberry Salsa

Have you been craving something protein-packed, light and refreshing?

In 30 minutes, it is possible to satisfy your taste buds with tilapia filets with spicy seasoning, paired with strawberry salsa and some Citrano Lime Rice. (Thanks Shugary Sweets!)

Simply mix all of the ingredients, cook the fish, chop up the strawberries and you’re ready to enjoy!

Tilapia with Strawberry Salsa

Ingredients

For the Fish:

• 2 Tbsp olive oil
• 2 cloves, pressed garlic
• 1 1/2 Tbsp chili powder
• 1/2 tsp kosher salt
• 6 cranks fresh ground black pepper
• 2 Tbsp cumin
• 1/4 tsp cayenne pepper
• 4-6 tilapia fillets
• 1 lime, juiced

For the Salsa:

• 16 oz (1 lb) fresh strawberries, hulled, diced very small
• 1 green pepper, seeded and diced small
• 2 jalapenos, seeded and diced small
• 1 small red onion, diced small
• 1 pinch kosher salt
• 3 cranks fresh black pepper
• 1 handful fresh cilantro, snipped
• 1 lime, juiced
  
  Instructions

1. Mix all ingredients for the salsa in a large bowl (make sure to dice everything small)! Refrigerate until ready to use.
2. In small bowl, mix chili powder with salt, black pepper, cumin and cayenne. Set aside.
3. In large skillet or grill pan over medium-high heat, saute olive oil with pressed garlic for about 2 minutes. Lay fish in pan and sprinkle with half of the seasoning. Cook about 4-5 minutes. Flip fish over and sprinkle with remaining seasoning and drizzle with lime juice. Cook an additional 4-5 minutes, until fish is fully cooked and flakes with a fork.
4. Serve immediately with strawberry salsa. I like to pair this with my cilantro-lime rice. Enjoy!

Want to read about the health benefits of tilapia? Read here!

We hope you enjoy!

 

Must-Try: Crispy Chicken Legs and Brussels Sprouts (Gluten-Free and Paleo)

We love a healthy and one-pan-one-pot-one-dish-to-clean wonder, don’t you?

Simple to make, we love the taste and ease of  Gina from So Let’s Hangout‘s recipe for Crispy Chicken Legs and Brussels Sprouts. Not only to you get the added protein, zinc and hearty-healthy benefits of eating crispy chicken, but you’ll enjoy the high fiber and essential vitamins from brussels sprouts.

Ps. If you’re looking for a gluten-free and paleo meal, here it is!

Ingredients

• 2 whole chicken legs (skin on & bone in)
• 1 stalk of Brussels sprouts, stemmed and chopped
• 1 generous tbs of coconut oil
• salt, pepper & granulated garlic
• 1 tbs olive oil, for sprouts
• Juice of 1 lemon
• 1/4 cup chicken stock
• Pecorino or Parmesan cheese to garnish (optional)

Instructions

1. Preheat your oven to 425 degrees.
2. Wash, prep, de-stem and halve all of your Brussels sprouts.
3. Toss them in a bowl with your olive oil and a pinch or two of salt, pepper and granulated garlic. Season to your taste.
4. Wash your chicken legs and pat them dry.
5. Liberally season both sides of your legs with salt, pepper and granulated garlic. Set aside.
6. Heat up your coconut oil in your cast iron skillet until hot. To test, flick a drop of water into the oil. It should hiss and sizzle.
7. Once your oil is heated up, add your chicken legs to the pan face down.
8. Allow them to sit there and get crispy. This will take several minutes. Don’t move them, even if you are tempted. Mine crisped up in 6-8 minutes.
9. Once the first side is crispy, flip your chicken legs over and crisp up the other side.
10. When both sides of the chicken are crisped up, add in your Brussels sprouts to the pan along with your chicken broth and lemon juice. Stir.
11. Place your pan in the oven and bake for 30 minutes or until the chicken is cooked through and the juices run clear.
12. Garnish with some freshly grated Pecornio or Parmesan cheese and serve. If you are eating Paleo this step can be skipped, and it will still be super tasty.
13. Enjoy!

Did you enjoy this recipe? If so, tweet us and let us know at @wmoclothing!

 

Must-Try: Fat-Free Banana Split Smoothie

Who says dessert can’t be healthy?

Sit back, relax and enjoy a smoothie after your workout!

A must-try dessert, local registered dietitian Rebecca Scritchfield’s banana split smoothie is rich in vitamin C, manganese, potassium, protein, and electrolytes.

After a workout, give yourself a pat on the back and treat yourself to a delicious smoothie like Scritchfield’s Fat-Free Banana Split Smoothie.

When you sip on this smoothie, you will get a healthy serving of fruits and your taste buds will be overjoyed with flavor.

Scritchfield promises her banana split smoothie is a “balance of delicious and good-for-you.”

Yum!

Want to make this smoothie? Check out the details below!

Directions:

1) Place all ingredients in blender and mix well. 2) Garnish with 1 tablespoon of chopped peanuts.

Serving size: 3 (1 cup) servings

Nutrition per serving: 235 calories, 43 grams carbohydrates, 32 grams sugar, 17 grams protein, 0 grams fat, 4 grams fiber, 1 milligram cholesterol, 260 milligrams calcium, 95 milligrams sodium.

Ingredients:

½ cup pineapple (fresh, frozen, or canned)
½ cup of strawberries (fresh or frozen)
1 ripe banana, sliced (fresh or frozen)
1 cup plain Greek-style yogurt, fat-free or low-fat (or dairy alternative yogurt)
½ cup fat-free milk (or dairy alternative milk)
1 tablespoon chocolate sauce
1 cup ice
chopped peanuts

Did you love this recipe? Let us know! Tweet us: @wmoclothing!

Must-Try: Spicy Quinoa Patties

If there’s a food that you need to try now, it’s a Spicy Quinoa Patty!

Power-packed with protein, these patties are simply delicious and a healthy treat.

According to Soup Addict, “Quinoa is a grain that is not only healthy, but absolutely delish (technically, it’s a seed, but you can use it like a grain, from cooking to grinding into a flour).”

Think a little aged cheese, fresh herbs, caramelized onions, garlic, eggs and generous dose of crushed red pepper – Yum!

Get cooking with this recipe to make 12 patties, today:

Ingredients

• 2 cups cooked quinoa, at room temperature (leftover quinoa is perfect)
• 3 large eggs, beaten
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup finely chopped fresh chives
• 1 small sweet onion, finely chopped
• 1/3 cup freshly grated Gruyère cheese
• 2 cloves garlic, finely chopped
• 1/2 teaspoon crushed red pepper
• a few grinds of fresh black pepper
• 3/4 cup whole grain bread crumbs, plus more if needed (I sometimes use a ground millet/wheat bread mix)
• Water, as needed
• 1 tablespoon extra virgin olive oil
• Yield: Yield: about a dozen patties

Instructions

Read the instructions on how to make this 30-minute meal here!

Did you love this recipe? Let us know! Tweet us: @wmoclothing!