If you’ve followed me for any length of time, you know I’m the world’s biggest proponent of a meal prepped breakfast. I know it’s not everyone’s jam, but it’s very much the deciding factor between eating breakfast and not when it comes to my busy weekday mornings. That being said, it’s vital that I prep something on Sunday that I can grab quickly and warm up during the week!
I fell in love with this recipe because I love oatmeal to begin with. The problem is that I don’t always have time to doctor it up and make it just how I like it when I’m trying to run out the door in the mornings. I also feel like it stays hot for FOREVER, which makes it hard even when I do have time to prep it. I can’t sit around and wait for it to cool all morning long!
Needless to say, this has combined my love of meal prep and oatmeal all in one! I can have my oatmeal and eat it too, so to speak! l will definitely be making this all the time this fall. I’m all about warm breakfasts in the colder months, so this is perfect for those chilly mornings! Not to mention, it tastes like a peanut butter brownie in oatmeal form. What’s not to love?
Slice it, warm it up, eat it cold, take it to go, whatever floats your boat! You’ll love it regardless!
- 1/2 cup peanut/almond butter
- 2 1/2 cup ripe mashed banana (just a quick note: make sure to use really brown/overripe bananas for the utmost sweetness!)
- 1 cup almond milk
- 2 Tbsp pure maple syrup or honey (I can get away with 2Tbsp, but if you like your oatmeal sweeter, go with 1/4 cup)
- 2 tsp vanilla extract
- 3 cups rolled oats
- 1/2 cup cocoa powder (if you like a less of a dark chocolate flavor, go with 1/4 cup)
- 1 cup chocolate chips for sprinkling on top
- melted peanut butter for drizzling
- sea salt for garnish
- Preheat the oven to 350 degrees
- Grease a 9×13 baking pan.
- In a large bowl, stir together the peanut butter, banana, milk, maple syrup, and vanilla until evenly combined.
- Stir in remaining ingredients.
- Smooth into the baking pan, top with chocolate chips if desired.
- Bake for 30 minutes, then turn the oven off and let the pan sit in the turned-off oven for an additional 20 minutes.
- Take it out, drizzle with peanut butter and sprinkle with sea salt!
- Garnish with additional peanut butter or maple syrup if desired, and serve hot or cold. This recipe can be enjoyed hot or cold!
I could’ve shortened the name of this recipe to “Pumpkin Drop Cookies” but come on, how much more amazing does it sound with all the extras? So much better!
A friend of ours brought over the best pumpkin cookies I’ve ever had this week. Hands down, no questions asked, the best pumpkin cookies ever. I’m linking the original recipe she used here, just in case you want it! But ever since, I’ve been trying to come up with a more healthy version, without sacrificing any of the goodness that I fell in love with in the first place. Alas, I think I’ve done it!
I had Taylor and his dad try them, and they both raved over them, so with their stamp of approval, I knew the recipe was a go! Taylor told me, I think this is the best cookie you’ve ever made … high praise coming from someone who doesn’t love healthy treats!
The recipe is posted below! I promise you will not be disappointed. This recipe is going to be a fall favorite for years to come, without a doubt! I hope you all love them as much as I do, and if you do, please be sure to let me know!
- 1 cup canned pumpkin
- 1/2 cup Swerve granular sugar replacement (or 1 cup regular sugar if you don’t have Swerve)
- 1/2 cup coconut oil
- 1 egg
- 1 tbsp vanilla
- 1.5 cups flour (I used gluten free baking flour, but any flour will work!)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 teaspoon pumpkin spice
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp almond milk
- 1/3 cup chocolate chunks
- 1/3 cup sea salt caramel chips
Pre-heat oven to 350°F. Line a baking sheet with parchment paper.
Combine canned pumpkin, Swerve/sugar, coconut oil, vanilla and egg in a large bowl. Mix until smooth.
In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir until combined.
Add chocolate chunks and sea salt caramel chips and stir until combined.
Use a cookie dough scoop to drop cookies on parchment paper about 2 inches apart. Bake for 8 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.
Try not to eat all of them in the first 2 minutes that they cool.
Sometimes I think I should base my entire blog about what I’m currently ordering at Starbucks because that is hands down the number one question I get asked. I love that you ask me though! I decided I’d do a blog post with a run down of my three fall faves so that you have some options the next time you’re craving a cozy cup of joe, but want to make it just a little lighter.
Pumpkin Spice Latte
Everyone’s favorite fall drink! This one is sans 45 grams of sugar, so I’ll take that any day! It’s my favorite dupe of them all, so give it a shot if you’re a PSL fan!
- How to order: Almond milk misto + 1 pump pumpkin syrup + 2 pumps sugar free cinnamon dolce syrup + a splash of coconut/almond milk.
Sweet Cream Cold Brew w/ pumpkin
If you’ve been following me for awhile, you know that in the summer, sweet cream cold brew is my go-to. One of my followers told me she put a pumpkin spin on it and I am in LOVE with this version too! I’m not a fan of iced drinks in the fall per say, but this is definitely an exception!
- How to order: Sweet cream cold brew with sugar free vanilla + 1 pump pumpkin syrup
Chai Tea Latte
I love a good chai latte, but if you’re anything like me, you’ve been tricked into thinking it’s somewhat healthy. I’m here to tell you that it’s not, not even close. The Starbucks chai lattes have 42 grams of sugar. That is nuts. I think this version is just as good, and has no sugar!
- How to order: Brewed chai tea with almond/coconut milk + 2 pumps of sugar free vanilla syrup.
Nothing says fall like the very first pumpkin recipe of the season, am I right? These are my take on a pumpkin spice “fat ball”. These little guys pack just the right amount of pumpkin and peanut butter, and they’re the easiest thing EVER to make!
- 1 cup peanut butter/almond butter
- 3 Tbsp pumpkin puree
- 1 Tbsp pumpkin pie spice
- 3 Tbsp coconut flour
- 1 Tbsp honey or 2-3 squirts liquid stevia
- Mix together the peanut butter and pumpkin puree until thoroughly combined.
- Slowly add in pumpkin pie spice and coconut flour.
- Add honey/stevia last!
- Use a cookie dough scoop to evenly portion out 14 balls.
- Sprinkle with a little bit of sea salt if desired!
- Freeze until you’re ready to enjoy!
I have not been this excited to share a recipe with you guys in forever. My mom has been following the keto diet for awhile now, so she was actually the one that shared this with me! I am not a keto gal, and I adapted this recipe quite a bit, so it’s definitely a lighter version!
Do not let the cauliflower rice scare you, Taylor actually told me this was the best thing I’ve ever made and he HATES healthy food, so there you go. If you’ve ever made cheesy potato casserole at Thanksgiving or Christmas, you know, the one with the cornflakes on top, THIS is exactly what it tastes like! I hope you love it!
- 4 cups boiled/canned/crock pot shredded chicken
- 2/3 cup heavy whipping cream
- 1 block fat free cream cheese, softened
- 1/4 cup bacon bits
- 1 teaspoon garlic powder
- 1 cup shredded cheese of your choice (I used cheddar)
- 1 teaspoon smoked paprika
- 1/2 cup low sodium chicken stock
- 4 cups cauliflower rice, steamed
- Preheat your oven to 400ºF.
- Lightly spray a 9×13-inch pan with olive oil spray and set aside.
- Steam cauliflower rice for 7 minutes in the microwave with 1/4 cup water. Make sure to drain the cauli rice if there’s excess water when it’s done so the mixture doesn’t get runny!
- In a large bowl, combine chicken, cream, cream cheese, bacon bits, garlic powder, paprika, chicken stock and cauliflower rice. Pour into the prepared pan and top with shredded cheddar cheese.
- Bake uncovered for 20 minutes. Enjoy!
School is back in session which means the days of lounging around, binge watching Southern Charm, and slowly sipping coffee until 11am are longgg gone. I’m back to the 5:45am grind for the next nine months! As relaxing as the last month at home as been, it’s been somewhat lonely and I have been craving routine like nobody’s business so I’m super excited to have some normalcy back in my life!
Because my mornings are back to a tight schedule, meal prepping my breakfasts is the only way I can stay sane when I’m rushing around. Rushing is a term that should be used loosely when on crutches, FYI.
This week I decided to try something new, a pancake bake! I am OBSESSED with this Birchbenders pancake mix, and as much as I wanted to spend my Sunday night at my stove flipping a million pancakes, hoping they all turned out perfectly, it was not in the cards this week. I decided to grease an 8×8 pan, throw some things together, and hope for the best. It turned out better than I imagined, and I can’t wait to share it with all of you!
This recipe is quick and easy, and can totally be modified to include whatever mix ins you like! I did mine with peanut butter chips, but I can think of 100 different things that would be amazing! Chopped fruit, chocolate chips, pumpkin puree, etc., anything would work, so get creative! I will warn you that it it definitely isn’t super sweet, it’s just a thicker, fluffier pancake! So feel free to top with my favorite, peanut butter and a drizzle of syrup or honey!
The recipe is below! If you make it, be sure to send me a picture or tag me on IG so I can see all of your pancake bakes! Happy hump day, yall!
Paleo Pancake Bake
- Preheat oven to 350
- Thoroughly combine all ingredients
- Pour into a greased 8×8 baking pan/dish
- Bake for 15-17 minutes
- Makes 6 servings
Cookie dough is my kryptonite; I truly believe it is my all time favorite food. I’m talkin’ straight up, raw cookie dough. Raw eggs, no eggs, day, night, chocolate chips, no chocolate chips, it doesn’t matter, I’ll eat it. I know, I’m a “health blogger” and probably shouldn’t condone eating raw eggs, but some things in life are non negotiable. Cookie dough is one of them.
That being said, eating cookie dough every day probably isn’t the greatest idea for anyone. Alas, the reason I decided to come up with a healthier spin on my favorite food! This cookie dough calls for two versions of an artificial sweetener called Swerve: one is their brown sugar, and the other is their regular granulated sugar. Swerve is a line of all natural, zero calorie sweeteners. Do not get me started on the fake sugar debate. They’re okay in small amounts, just like anything in life. It won’t kill you, I promise. However, if you are 100% against using artificial sweeteners, this recipe would work just fine with real sugar and brown sugar.
You can click this link to find out where you can purchase Swerve products near you. If they’re not sold near you, click here and you can order from Amazon! The recipe is posted below! Let me know if you have questions. If you make them, be sure to take a picture and tag me on Instgram so I can see your beautiful cookie dough bites!
As many of you know, I spent the last week in Mexico! Mexican food has been on my mind ever since I got back; I think I could eat it every single day and never get sick of it! Alas, chipless nachos were born!
I’m not sure you can even call it a recipe, it’s THAT simple. It requires minimal ingredients, but it’s downright delicious. I didn’t miss the chips whatsoever! I’m going to hop to it because I know y’all scroll past me blabbing, and I don’t blame you. I would too. So, here we go!
- 1 bag of mini sweet peppers
- 1 lb lean ground turkey (I like to use 93% or 99% lean to cut down a little bit on the fat, but use what you like!)
- 1 Tbsp olive oil
- 1 bag of Trader Joes frozen Mexican style roasted corn with Cotija cheese
- 1 cup cheese (use what you like! I used a Mexican blend)
- Trader Joes cowboy caviar (or salsa of your choice)
- 2 tsp Trader Joes chili lime seasoning
- salt and pepper to taste
- Preheat your oven to 400.
- Brown the ground turkey in a pan with olive oil.
- When the ground turkey is 1-2 minutes away from being done, add in the frozen Mexican style corn and the chili lime seasoning with the ground turkey.
- When the corn and ground turkey are both done, mix in the Cotija cheese that comes in the bag with the corn.
- Set aside the ground turkey mix to cool.
- Slice the mini sweet peppers lengthwise and remove all seeds.
- Lay the peppers cut side up, close together, on a baking sheet lined with parchment paper.
- Sprinkle with salt and pepper. I didn’t measure the S&P, just a sprinkle or two to season the peppers!
- Layer the ground turkey and corn mix evenly among the peppers.
- Top with shredded cheese.
- Bake for 8-10 minutes until cheese is melted! Keep an eye on them, every oven varies.
- Top with Trader Joes cowboy caviar and avocado and enjoy!
I’ve made @RachaelsGoodEats cookie skillet no less than 15 times at this point. It never ever disappoints, but I found myself wanting to make this last night regardless of the fact that I didn’t have the proper ingredients. I decided to see what I could throw together with what I had, and it ended up being just as great as the original, just with a whole lot less sugar. Win win!
I swapped the maple syrup in this recipe for sugar free syrup because that’s all I had, but this is also what helps cut down on the sugar. I also added an additional tablespoon of Swerve (if you click that link, it’ll take you to a page where you can find Swerve near you – I bake with it ALL the time!), which is a sugar replacement. You can definitely make this recipe without Swerve, it just may not be as sweet, especially if you use sugar free syrup! If you use regular syrup, you probably won’t notice a difference!
In Rachael’s recipe, she uses a cast iron skillet. If you have one, I recommend using that. However I lost mine when I moved a couple of months ago, so I just used an 8×8 baking dish and that worked just fine. Use whatever you have, just know your baking time will vary somewhat!
I’m back for this week’s edition of Friday Faves! I had such an amazing response to last week’s post so I will definitely be trying my best to make this happen each week! I’m cutting right to the chase this week, so here we go!
Friday Faves #2
Dannon Light & Fit: Lemon Meringue
- When I was in college, I was obsessed with these greek yogurts. About 8 months ago, I quit eating greek yogurt altogether for a short period of time in an effort to avoid dairy. However I’m slowly incorporating it back into my diet as much as I can these days, and these are a recent favorite. Don’t get me wrong, I LOVE Siggis. But I’m not always at a grocery store that carries it, so this is my next go-to! It’s substantially cheaper too! I can already tell you this will be a summer staple for me. It’s packed with 12 grams of protein, and is sweet enough to be a dessert! I know it’s limited edition, so make sure to pick it up the next time you’re at Target!
Ponds Cold Cream
- Y’all, this cold cream is an absolute game changer. I will preface by saying I have the world’s most sensitive skin. I am highly allergic to almost all makeup wipes and removers, but this cold cream is extremely light and gentle, and has not caused one reaction or breakout. You use your fingers to rub a small amount all over your face when you’re ready to take your makeup off, and it melts your makeup right off. I use a damp makeup cloths, which I’ll talk about below, to help wipe away my makeup, but you could use a washcloth too. In one swipe, my makeup is completely gone. I’m talking liquid eye liner, two coats of mascara, the whole nine. It’s only $5 and it’s worth every penny and then some. I will never go back to a liquid remover, or wipe, ever!
- I use this cloth in addition to the cold cream to help remove my makeup at night. Even if you don’t use the cold cream, this removes make up all on its own! I just think the cold cream helps speed it up. You dampen the cloth with warm water, and wipe away your make up! Like I said, I’m allergic to every single packaged makeup wipe, so these have been a lifesaver. There are zero chemicals whatsoever, meaning they’re uber gentle! I have four of them and I use each one for 4-5 days at a time. They’re machine washable so I just throw them in the laundry when I’m done! Just a side note: I linked a two pack for $11, meaning they’re $5.50 each. That’s cheaper than just one pack of makeup wipes and mine have lasted me two years!
Figgin Delicious Tahini Brownies
- I bought tahini at Trader Joe’s a couple of months ago and I just can’t seem to bring myself to like it. For those of you who don’t know, tahini is a paste made from sesame seeds. Almost like a sesame seed nut butter. However, it’s not sweet whatsoever. I’ve tried it in multiple different ways, but I didn’t love it in any way I tried, until I stumbled up on these brownies! You cannot taste the tahini at all in this recipe, but it definitely helps keep the brownies gooey and dense! These brownies are to die for. They’re extremely rich, but made with tons of great ingredients! They lasted about two days in my house and Taylor has already requested them again, so they’re a definite winner!
- I posted this tank on my story yesterday and I got a ton of questions about it. It’s on mega sale (originally $6!) It is the softest, most comfy workout tank I own. It’s padded which I love, has the cutest criss cross back, and it’s seamless so it’s super stretchy. The high neck and the rouching around the tummy would make this top flattering on anyone, and the color is to die for! It’s extremely high quality and it’s a steal at $23! There’s also a blue version I ordered which is only $16! I wear a large for reference!
Thanks for reading! I hope you have a great weekend!