Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

October 17, 2016

Pumpkin Cream Cheese Muffins

 

Pumpkin Cream Cheese Muffins 


Muffin mixture 

1 cup oat flour (finely ground some rolled oats) 

3/4 cup coconut flour

1 can of organic pumpkin purée (15 oz)

1 tablespoon of pumpkin pie spice 

1 teaspoon baking soda

1/2 teaspoon salt

1.5 cups coconut sugar

1 tablespoon stevia or Truvia

2 eggs 

1/2 cup melted coconut oil

1 tablespoon vanilla extract 



Cream Cheese Mixture

8 oz cream cheese

1/4 cup coconut sugar

1 teaspoon stevia or truvia

1 egg yolk

2 teaspoons vanilla extract

1 teaspoon maple syrup 



Preheat oven to 375°F. 


In large bowl, whisk together pumpkin and sugars. Beat in eggs, coconut oil and vanilla extract. Slowly whisk in the flour, pumpkin spice, baking soda and salt until well combined.


Fill muffin tins 3/4 full.


 


In a medium bowl, beat cream cheese until smooth. Add in coconut sugar, stevia, egg yolk, maple syrup and vanilla extract and beat until well combined.


In your muffin batter, top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. 


 



 

Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.


You'll love these for dessert or for breakfast with a your pumpkin spice coffee! 


September 28, 2016

Clean Eating Donut Holes



Donut (see what I did there?) even tell me you don't have Shakeology?!? Friends, it's delicious, versatile, healthy, you simply have to try it!

Check out this awesome recipe!

No-Bake Cinnamon Sugar Donut Holes

Total Time: 8 hrs. 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: Makes 14 servings, 1 ball each

Ingredients:
⅓ cup whole raw almonds
Water
½ cup + 1½ tsp. unsweetened shredded coconut, divided use
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1½ tsp. coconut (or palm) sugar
2 scoops Vanilla Shakeology
½ tsp. pure vanilla extract
¼ tsp. sea salt (or Himalayan salt)
6 medjool dates, pitted, coarsely chopped
2 Tbsp. + 1½ tsp. raw honey

Preparation:
1. Soak almonds in water overnight to remove skins; drain. Set aside.
2. Place 1½ tsp. coconut, cinnamon, nutmeg, and sugar in food processor; process for 20 seconds. Set aside.
3. Place remaining ½ cup coconut in food processor; process for 1 minute to release oils.
4. Add almonds, Shakeology, extract, and salt; pulse until well blended.
5. Add dates; process until well blended.
6. Add honey; process until well blended.
7. Roll into fourteen balls, about 1-inch in diameter each. Roll balls in cinnamon mixture.

Tips:
• If you don’t have time to soak almonds overnight, you can cover them in water and microwave them for 1 minute. Cool before using.
• Store leftover bites in an air-tight container.

Recipe credit: Team Beachbody. For more details and cooking tips for this recipe, please visit the TBB Blog!
And to get access to over 500 more, register for a FREE account on my website!

September 13, 2016

Clean Eating Lactation Cookies



I'm pretty proud of myself! I am NOT a baker. Cooking, yes, baking, no! But I wanted to boost supply a bit with some lactation cookies, and every recipe I found was a hodge podge of unhealthy ingredients. One even claimed to be clean but contained brown sugar and white flour! So since I've been cleaning up recipes for myself for about two years, I decided I could totally tackle this clean eating baking recipe like the boss that I am!!! Hint: Go into anything with that kind of confidence, and you're unstoppable!

These are soft, flakey, and kid/husband approved! And you don't have to be nursing to enjoy them! Think: delicious oatmeal chocolate chip cookie!


Ingredients:


1/2 cup REAL butter, softened (I microwave for about 20 seconds cause I'm impatient)

16 Oz of Peanut Butter

1 1/2 cups coconut sugar

1 Tbs maple syrup

2 teasp vanilla extract

3 Eggs

3 1/2 cups of rolled oats

1/2 cup coconut flour

3 Tbs ground flax seed (You can use up to 1/2 cup, depending on how much supply you want to boost. If you use 1/2 cup, back down your flour to 1/4 cup)

2 teasp baking soda

1/2 teasp sea salt

1 cup dark chocolate mini chips

1/2 cup of chopped or slivered almonds. I just tossed a handful in my food processor and chopped them up!

*Optional: if you're supply is really lacking, you can add 2-3 T of Brewer's yeast (Not nutritional yeast!) You can find it at a health food store or on Amazon (Of course, what do they not have?)



Directions:

Mix the butter, coconut sugar, peanut butter. Then add the other wet ingredients and mix well.

Bakers, you know you're supposed to mix the salt, baking soda, flour, and oats first, then add. Truly, I never do this, and I've yet to run into a big bite of unmixed salty-ness. But if you're a baker, mix your dry ingredients first then add them, if you're not, then you're like me, just add them in and hope for the best!

Finally, add the chocolate chips and almonds.


Preheat oven to 350.

Scoop a two inch ball out of the very sticky dough, place in on an ungreased cookie sheet and press it down to flatten it a bit.

Bake for about 9 minutes.




This recipe makes a ton! But your family is going to gobble them up, so that's okay.

And in the morning, if you decide to have cookies for breakfast, add a little almond milk and start dunking, guilt free, because they are clean and delicious! Rock on, mama!


May 16, 2016

Chocolate Banana Yogurt Bark


 

A delicious and healthy snack made with just four simple ingredients. A great alternative to ice cream for kids and perfect for the summer!

Serves: 10
INGREDIENTS
* 2 cups plain full fat greek yogurt
* 2 tbsp honey
* 4 tbsp unsweetened cocoa powder
* 2 ripe bananas

INSTRUCTIONS
1. Mix the yogurt, honey and cocoa powder together in a bowl until well combined.
2. Chop the banana into round bite sized slices.
3. Pour half of the yogurt mixture into a dish lined with parchment paper. Add a layer of banana on top. Spread the remaining yogurt on top and then finish with more banana slices.
4. Freeze for 2 to 3 hours or overnight until solid.
5. Remove from the freezer and cut into chunks with a sharp knife.
6. Serve immediately or put the pieces of bark into a freezer bag and store in the freezer for up to 2 months.

Recipe/photo credit: My Fussy Eater

I think this would be incredible with peanut butter added! I'll try that next! 

Strawberry Yogurt Bark

 


Your child's after school snack time just got exciting! Boost their late afternoon energy with this Frozen Yogurt Bark. And healthy to make mama happy! 

Serves: 8
INGREDIENTS
* Yogurt Bark:
* 2 cups greek yogurt
* 2 tbsp honey
* 1 tbsp cranberries
* 1 tbsp raisins
* Toppings:
* 5-6 large fresh strawberries, chopped
* 1 tbsp dark chocolate chips
* 1 tsp shredded coconut

INSTRUCTIONS
1. Mix the yogurt and honey together until well combined. Add the cranberries and raisins and stir again.
2. Line a baking tray with foil and pour the yogurt mixture on top. Spread it depending on how thick or thin you want your bark to be. Mine was approx ½ inch thick.
3. Sprinkle the strawberries, chocolate chips and desiccated coconut on top and place in the freezer for 2-4 hours or until it is completely frozen.
4. Remove from the freezer and use a sharp knife to break the bark into pieces. The bark can be stored in the freezer in food bags.

Recipe/photo credit: My Fussy Eater

May 1, 2016

Dark Chocolate Avocado Brownie Cookies


You know the inner most piece of the brownie, the ooey gooey, oh so chewy and moist piece that everyone fights over? Well, unless you're weird and like the crunchy edge part. Haha, jk edge peeps.

You've got to try these ooey gooey brownie cookies. This recipe makes 10, but you'll only need one or two, they are super rich.

Ingredients:
Ripe flesh of 1 medium avocado
½ cup coconut palm sugar
1 egg
½ cup unsweetened cocoa powder
½ cup dark chocolate chips
1 tbsp water
½ tsp baking soda

Instructions
Preheat oven to 350* and line a cookie sheet with parchment paper.

Place avocado flesh and coconut sugar in a medium mixing bowl. With a hand mixer, cream them together. Add egg and beat until well combined.
Then add cocoa powder beat again, and finally add chocolate chips, beat until well combined.

In a small dish, dissolve baking soda in water then add to batter and, you guessed it, mix well.

Spoon batter onto baking sheet in cookie form, about 1-2 tablespoons each and keep them about 2 inches apart.

Bake for 8-10 minutes.

Remember, they are gooey, so they are going to fall apart in your hand.


December 16, 2015

Chocolate Superfood Bites



There's a few qualities that I look for in snacks...

1. Healthy
2. EASY to prepare
3. Contains chocolate!
4. Versatile

This one ticks off every box! I love it because you can use different toppings, just whatever toppings you may have on hand really! And you could even serve these at a potluck, how great is that?

Chocolate Superfood Bites

Total Time: 17 min.
Prep Time: 15 min.
Cooking Time: 2 min.
Yield: 24 servings, 1 bite each

Ingredients:
8 oz. dark chocolate, chopped into small pieces
12 Tbsp. raw pistachio pieces
12 Tbsp. pumpkin seeds (pepitas)
12 Tbsp. unsweetened dried cranberries
1 tsp. coarse sea salt (or Himalayan salt) (optional)

Preparation:
1. Line a large baking sheet with parchment paper. Set aside.
2. Place chocolate in a microwave-safe glass measuring cup. Microwave for 60 seconds on 50%; stir. Microwave for another 30 seconds on 50%; stir. Repeat until chocolate is completely melted. If needed, microwave for an additional 30 seconds on 50%. Do not overcook. Chocolate will melt as you stir it.
3. Use a spoon to make twenty four small rounds of chocolate onto the parchment paper.
4. Working while chocolate is still warm, sprinkle chocolate rounds evenly with nuts, pumpkin seeds, cranberries, and salt (if desired).
5. Let the chocolate set in the refrigerator.

Tip: The higher the percentage of cacao in chocolate the better. Look for chocolate that is at least 70% cacao.

21 Day Fix: 1 yellow, 1/2 orange.



Variations:
• The following raw nuts (alone or in combination) can be substituted for pistachios: almonds, cashews, hazelnuts, macadamia nuts, peanuts, pecans, or walnuts.
• The following seeds (alone or in combination) can be substituted for pumpkin seeds: chia seeds, flax seeds, hemp seeds, or sunflower seeds.
• The following unsweetened dried fruits (alone or in combination) can be substituted for cranberries: apricots, blueberries, mangoes, raisins, or tart red cherries.
• Substitute unsweetened shredded coconut for seeds.

You can make this recipe however you like! Just use what you have in the pantry.

This is a TeamBeachbody recipe, for the entire recipe description and photo process, click here!

July 19, 2015

Dark chocolate avocado brownie cookies


You know the inner most piece of the brownie, the ooey gooey, oh so chewy and moist piece that everyone fights over? Well, unless you're weird and like the crunchy edge part. You've got to try these ooey gooey brownie cookies. This recipe makes 10, but you'll only need one or two, they are super rich. 

Ingredients: 
Ripe flesh of 1 medium avocado
½ cup coconut palm sugar
1 egg
½ cup unsweetened cocoa powder
½ cup dark chocolate chips
1 tbsp water
½ tsp baking soda

Instructions
Preheat oven to 350* and line a cookie sheet with parchment paper. 

Place avocado flesh and coconut sugar in a medium mixing bowl. With a hand mixer, cream them together. Add egg and beat until well combined. 
Then add cocoa powder beat again, and finally add chocolate chips, beat until well combined. 

In a small dish, dissolve baking soda in water then add to batter and, you guessed it, mix well.

Spoon batter onto baking sheet in cookie form, about 1-2 tablespoons each and keep them about 2 inches apart.

Bake for 8-10 minutes. 


Remember, they are gooey, so they are going to fall apart in your hand. 


All American Apple Pie


PIE CRUST
From Autumn Calabrese
2 cups coconut flour or blanched almond flour (I used coconut flour)
1/2 cup coconut oil- melted
2 Tablespoons full fat coconut milk cold *Refrigerate at least an hour and mix well before using. 
2 Tablespoons maple syrup

In a large mixing bowl mix all ingredients together with a rubber spatula. Do not over mix.



Press the dough into a 9-inch pie plate.



You can freeze pie crust until ready to bake or fill it right away.



I had these awesome apples from my tree, but any Granny Smith or Fuji, or gala will work great. 




PIE FILLING

5 medium apples- peeled and cut into small chunks 
Juice of 1/2 lemon
2 Tablespoons coconut oil- melted
1 teaspoon nutmeg
2 teaspoon cinnamon 
1/3 cup coconut sugar
1 teaspoon vanilla extract
2 tablespoons water
1/2 cup full fat coconut milk
2 tablespoons maple syrup

In a large bowl mix apples, lemon juice, spices & coconut oil.



In a large sauce pan mix together coconut sugar and water. Heat over medium heat until sugar melts. Then add the maple syrup. 

Mix in coconut milk and simmer for 10 minutes. Stir consistently until mixture thickens.

Remove from heat and pour Carmel over apples. Mix until apples are fully coated with the Carmel sauce.



Pour into pie crust. 





I topped mine with a wheat pie crust, sliced and criss crossed. I used 1/3 cup coconut sugar and 1/3 cup maple syrup, mixed well and drizzled over the top. 



Bake at 350 for 25 minutes.  



July 8, 2015

Strawberry Dessert



Okay so, I served this on my birthday, and I FULLY INTENDED on creating a Clean Eating Style pound cake of sorts. But when my husband asked to take me to lunch on my birthday, I had to make a choice... I chose him over cooking my little heart out! I'll update my recipes soon when I try a cake, but for now, I served this over Angel Food Cake from my local bakery.

Strawberry Shortcake Style Strawberries

I cut about 10 strawberries into quarters and set aside in a large mixing bowl. I then cut about 8 more into quarters and added them to my food processor with 2 tablespoons of coconut sugar and 1 tablespoon of honey. I processed them into a liquid and added it to the mixing bowl, then chilled for 2 hours.


Next, I made some coconut cream mousse. The recipe is here.

When you make the mousse, prep it the same day and chill it for 2 hours max, it will still be creamy, like chocolate whipped cream, versus light and airy like mousse.

July 7, 2015

Clean Eating Caramel Sauce


Clean Eating Caramel Sauce, Say what?!?! Truly, this is divine. It's more thin than the unhealthy, yet creamy sauce that you are used to, but it's all the flavor without the guilt!

Ingredients:
1/2 Cup Coconut Palm Sugar
1/4 cup of maple syrup (I use grade B)
2 tbsp melted coconut oil
1/2 tsp sea salt
1/2 cup full fat coconut milk

First, combine the maple syrup, sugar, and coconut oil into a small sauce pan. Cook over medium heat, stirring frequently so that it doesn't burn. When the sugar starts to bubble, let it bubble for two minutes, stirring only a couple of times.


Next, gradually stir in the coconut milk and turn the heat down to a simmer. Cook for 1-2 minutes until the sauce is thick enough to coat a spoon.




I served mine over ice cream and my Double Chocolate Brownie dessert!

July 6, 2015

Strawberry Coconut Truffles



1 cup coconut butter (*see below)
1 and 1/2 cup sliced strawberries
3 Tbsp of maple syrup
1 tsp honey

Process in a food processor until smooth. Spoon 1 tsp balls onto a parchment paper lined baking sheet and freeze 30-60 minutes. If it's difficult to form, place the mixture in the fridge to harden a bit before spooning it out onto your baking sheet.

In a double boiler, mix 1 cup dark chocolate, 3 Tbsp almond milk, 1 tsp coconut oil.

Working fast, cover the strawberry pieces and then freeze for 10 minutes.

Yum yum.

Makes quite a bit, store in the refrigerator for one week or in the freezer for one month.

2-3 truffles is one treat yellow on 21 Day Fix

*To make coconut butter, place 2 cups of unsweetened, shredded coconut in your food processor and process until a butter like paste forms. You'll need to scrape down the sides several times.

July 5, 2015

Coconut Chocolate Mousse



1 can of Coconut Cream (I get mine at Trader Joes)
1/4 cup of unsweetened cocoa powder
3 tablespoons of coconut sugar
2 tablespoons of honey
*optional- dark chocolate chips for garnish 

The sugar and honey are to taste, so add more if you like! 

Whip with a hand mixer for about 5 minutes and then cover and chill for 1 hour. The mousse will set. Then, Enjoy!!! 

Keeps in the fridge for a few days. 

June 29, 2015

Healthy Strawberry Popsicles


Make some Popsicles that your kids will love!

1/4 cup plain Greek yogurt
1/4 cup Apple juice
2-3 tablespoons of honey
8 strawberries, quartered

Blend until smooth and then freeze in an ice pop mold for several hours until frozen.

June 12, 2015

Triple Chocolate Protein Muffins

Triple Chocolate Protein Muffins--- dessert or breakfast! 



1 ripe banana, mashed
2 eggs
1 tsp vanilla extract
2 tbsp plain Greek yogurt
3 tbsp peanut butter 

Mix all ingredients. Then add: 

1 tbsp cocoa powder
1 scoop chocolate Shakeology
1 tsp baking powder
1/4 cup dark chocolate chips

Mix well! Fill baking cups about 3/4 of the way. Sprinkle some chocolate chips on top. Bake at 350 for 12-15 minutes. 


Enjoy! 


June 5, 2015

Double Chocolate Brownies




2/3 cup coconut oil
1/4 cup butter
3/4 cup unsweetened cocoa powder 
2 tsp vanilla
3 eggs
1 cup coconut sugar
1/2 cup maple syrup (I use Grade B)
1/2 cup whole wheat 
1/2 cup coconut flour
1/2 cup chocolate chips 

Preheat oven to 350. 

Combine coconut oil, butter, and and cocoa powder in a small sauce pan. Heat on low until melted and combined. 

In a large mixing bowl, add eggs, vanilla and coconut sugar, mix well. Stir in cocoa powder mixture and maple syrup. Then gradually stir in flours. Add 1/2 cup of chocolate chips. 

Lightly grease an 8x8 baking dish with coconut oil. Spread batter evenly and cook for 30-35 minutes.

Enjoy! And don't forget to lick the plate! 


May 26, 2015

Protein Cake Pops


These are delicious! 

2 tablespoons of coconut flour
2 tablespoons unsweetened cocoa powder
1/4 cup peanut butter 
1 tsp honey
1 scoop Shakeology (I used chocolate) 
2 tbsp almond milk
1 tbsp coconut oil

Mix well, it will turn to a pasty sand. Then roll into balls (makes 6). Place in the freezer for 10 minutes. 

Meanwhile, prep 1 tbsp chocolate chips and a 1/2 tsp coconut oil in a microwaveable cup/bowl. Microwave in 20 second intervals, stirring with a dry rubber spatula between intervals. Once melted, dip the top of the ball in the chocolate and then dip in sprinkles just for fun!

You can also roll the entire ball in chocolate and sprinkle it up! 


May 19, 2015

Double Chocolate Lava Cake

Oh. Em. Gee. 

I'm always working to perfect recipes... My other Shakeology mug cake is very good, but this double chocolate lava cake is my new fave! Give them both a try and tell me which you like best! 



1 scoop Chocolate Shakeology (for the record you can use any Shakeology flavor, but it wouldn't be "double chocolate" without using the chocolate) 
1/4 tsp baking powder
1 Tbsp unsweetened cocoa powder
1 egg white
2 tsp pure maple syrup (agave or honey works too)
5 Tbsp unsweetened vanilla almond milk
2 tsp peanut butter
Dash of sea salt 

Grease your mug of choice with coconut oil. You can use the spray or just melt some inside the mug and tilt it so that it reaches all sides. Any mug will do! 

In a mixing bowl, combine the dry ingredients- Shakeology, baking powder, cocoa powder and sea salt. Mix well. Side note: Make sure your cocoa powder is unsweetened and pure cocoa. Stay away from the word "Dutch." 

Add egg white, syrup and almond milk. Stir until smooth. 

Add half of the batter to the greased mug. Then, drop 1 teaspoon of peanut butter in center of batter. Add remaining batter to the mug, on top of the PB. 

Microwave times may vary depending on the power of your machine. Start with 1 minute, 30 seconds. You can add time in 10-second intervals until your cake is the consistency you like it. I do one minute 40 seconds in my microwave. 

You can eat it from the mug or flip it over to remove it. Drizzle with warmed peanut butter and add any fruit or unsweetened coconut shreds.

Keep away from children. They will eat it all and leave you none! 

21 day fix: 
1 red, 3 tsp. Or just count it as a yellow treat swap. 

*Heating Shakeology does reduce some of the nutritional value. But on its worst day, a Shakeology cake is better than a sugar filled cake. And it tastes better too! 


May 16, 2015

Peanut Butter Truffles




21 days of recipes continues with a quick and easy dessert! Snack on a few or fill a dessert tray for a potluck. 

1 cup of peanut butter
1/4 cup coconut flour
3 tbsp pure maple syrup

Combine all ingredients and process in a food processor until smooth. 

Chill 5 minutes and then scoop teaspoon size balls onto a parchment lined baking sheet. Freeze another 30 minutes.

In a double boiler, prepare 1/2 cup of dark chocolate chips, 1/2 tsp melted coconut oil, and 2 tbsp almond milk. Once smooth, work fast to cover the peanut butter balls. 



Freeze for another 30 minutes and then eat up! If there's any left, store in the refrigerator for a week or in the freezer for a month. Try to save a few in the refrigerator because surprisingly they are even better the next day!!! 


May 13, 2015

Eat Clean on a Shoestring Budget



One of the most popular questions I am asked is "Is Clean Eating Expensive?" It's kind of a loaded question. Clean Eating can be expensive, but with careful planning, it won't cost you any more than that processed and convenience food diet you've been eating (no offense, I ate it too).

First, let's talk about Clean Eating...

The Basics

1. Whole Foods
2. Avoid Processed Foods
3. Avoid Artificial Ingredients and Sweeteners
4. Eats Lots of Vegetables and Fruits
5. Eat Lean Protein
6. Eat Complex and Whole Grain Carbs
7. Control Portion Size

There really is SO MUCH VARIETY! With so many foods to choose from, it's easy to create a meal plan that is within your budget. YOU HAVE THE POWER! You rule your meal plan, don't let your meal plan rule you. Plus, nutritious foods are more nutrient dense, so they keep you satisfied for much longer than those empty calories in sugary and processed foods. For the non-abbreviated version, visit my Clean Eating 101 article.

Second, let's talk organic food...

Not everything in your diet needs to be organic. You can save money on specific items by purchasing regular versus organic. Each year, the Environmental Working Group (EWG.org) publishes the Clean Fifteen and Dirty Dozen lists. These lists tell you which foods to buy organic and which foods you can get by with regular.

This year's lists!



The Dirty Dozen is the 12 foods that have the most concentration of pesticides. For example, 99% of apples tested positive for at least one type of pesticide (ewg.org). When shopping, you'll want to buy these foods in the organic section. The Clean Fifteen are the 15 foods that you can purchase from the regular section of your store, to save some money in your budget without compromising your health.


Studies have shown that a clean and healthy diet is about $1.50 more per day than an unhealthy diet plan. While that may not be a lot to one person, it can be a huge difference to another. Your individual family budget is yours, and if you cannot afford $1.50 more per day, I've been there. When we started eating clean, we were a little shocked by the cost increase, and frankly, we couldn't afford it. I spent HOURS shifting through our budget to make it work for us. Now, my budget is no more than it ever was in the past! Here's what I found:

1. Convenience costs- Avoid pre-made and pre-packaged foods. Honestly, if you are following a clean meal plan, you're already avoiding these foods, so you will save a bit right from the start!

2. Control Portion Size- You aren't going to be able to eat right without taking a peek at your portion size. Eat less food! You don't need 2 cups of pasta at dinner, it's unhealthy, and you truly don't need that much food. When you control your portion size, you're going to control your budget and your weight. BONUS! Did you know that American diets have a portion size of 2-4 times the amount that a person should be eating? Nutritious food is more filling anyways, eat well, eat less, be satisfied.

3. Eat less meat- The USDA has reported that Americans eat about 50 pounds more meat than we did 50 years ago. There are other ways to get protein! Instead of serving meat with every meal, or large portions of meat with dinner, focus on adding other proteins. I suggest eggs, greek yogurt, cottage cheese, quinoa, black beans and other legumes, lentils, chia seeds, ezekiel bread, hummus, hemp seeds, and even peanut butter! Using less meat on a daily basis is going to result in less expense and less calories, win win.

4. Make your own foods wherever possible- Not only will you save money, but you can also control the foods that go into your mouth! Salad dressings for example can cost $3-$4 for a bottle and nearly every salad dressing out there has at least one questionable ingredient. Instead, try making your own. Recipes: Balsamic Dressing, Red wine vinaigrette. In addition, there are some snacks that will cost you pennies to make, instead of spending $5-$8 in the store. Try out my hummus recipe and cut the cost from your grocery list.

5. Buy in Bulk- Costco and Sam's Club have been adding healthy and organic foods to their stores. Figure out which items you can purchase in bulk and do it! We purchase several fruits, vegetables, yogurt, almond milk, power green smoothie blends (kale, spinach, chard), chicken breast, cheese, whole grains, eggs, quinoa, snacks, and even some organic sauces at our local buy in bulk store. A container of yogurt that costs $8 in the grocery store is $5 at our buy in bulk store!

6. Meal Plan- I plan for two weeks at a time. When I make my meal plan, I plan out meals that utilize the same ingredients and spices, just in different ways. I then buy in bulk to save money. My meal planning tips can be found here.

7. Buy foods that are in season- If you can get your fruits and vegetables when they are in season, you're going to pay much less. You may not get strawberries year round, but that's okay, because some other super fruit is going to be in season when strawberries aren't!

8. Prioritize your budget. If serving yourself and/or your family healthy meals is important to you, you may have to take a step back somewhere else in your budget.




25 Foods that are inexpensive and oh-so-healthy.

There is no way that you are going to get every single superfood into your diet, even if you had the money for it. But there are plenty of healthy foods, and even superfoods, that are cost effective.

1. Chia Seeds
2. Broccoli
3. Berries (buy whichever berries are in season and try your local farmer's market)
4. Oats
5. Eggs
6. Black Beans
7. Spinach
8. Garbanzo Beans
9. Lentils
10. Chicken Breast
11. Canned Tuna
12. Yogurt
13. Cottage Cheese
14. Brown Rice
15. Bananas
16. Watermelon
17. Onions
18. Sweet Potatoes
19. Oranges
20. Popcorn
21. Raw Nuts (almonds and peanuts being the least expensive)
22. Apples
23. Peanut Butter (don't get one that is loaded with sugar)
24. Peppers
25. Whole grain bread/pasta
26. Bonus- Tea. It's a bonus because it's a drink not a food. In general, don't drink your calories. But besides water, tea is a great beverage!

Low Cost Meal Pan

Breakfast:

Omelet
Yogurt and Berries
Oatmeal
Toast with Eggs and avocado slices
Cottage Cheese with Berries

Rotate these meals and buy in bulk!

Lunch:

Chicken Salad Sandwich
Egg Salad Sandwich
Clean Eating Nachos
Green Salad with Homemade Balsamic Dressing and 2 sliced, hardboiled eggs.

Again, rotate!

Snacks:

Roasted Crunchy Garbanzo Beans
Yogurt Fruit Dip
Roasted Red Pepper Hummus with sliced peppers or other seasonal raw vegetable
Avocado Hummus with seasonal vegetables
Apple & Peanut Butter
Strawberry Frozen Yogurt
Greek Yogurt Cookie Dough
Air popped popcorn

Dinner:

Crock Pot Fajitas with black beans and brown rice
Fried Rice
Chicken and Broccoli Quiche
Chicken Parmesan
Baked Chicken, Broccoli, Mashed Potatoes
Shredded Beef Tacos