Meals

Baked Apple Cinnamon Oatmeal

One of my favorite things to make on a chilly morning is

this baked apple cinnamon oatmeal. You can make it

gluten free by using gluten free oats (gluten free oats are

grown where crops containing gluten have never been

grown).

It’s delicious. Truly.

Ingredients

❏ 4-5 cups oats (or gluten free oats)

❏ 1 cup brown sugar ❏ 2 apples, diced with the

skins on ❏ 1 tsp vanilla ❏ 1 tsp cinnamon ❏ 2 eggs ❏ 1 1/2 cups milk

Directions

1. Pour the ingredients into a mixer, or stir them by

hand

2. Pour the oatmeal mixture into a lightly greased

pie plate. The mixture looks pretty wet, but it’ll

be perfect when it’s done baking.

3. Bake at 350 degrees for 30-40 minutes. The

depth of your pan could potentially change

baking time.

A few tips:

● If the mixture looks really wet, add some more oats (that’s where the 4-5 cups comes from in

the ingredient list)

● You can cut the sugar. I’ve used as little as 1/4 cup brown sugar and added a couple drops of

Stevia. It was still delicious.

Crock Pot Pork Carnitas

We have a few favorite family recipes, and this is one of them. We love having pork carnitas in tacos,

and this recipe makes amazing leftover enchiladas! I hope you enjoy this pork carnitas recipe as much

as we do!

Ingredients

❏ fresh pork tenderloin

❏ 1 bottle Green Chile Salsa

❏ 1 can Rotel

❏ 2 Onions

❏ 2 Bay Leaves

❏ 2t Cayenne Pepper

❏ 2t Chili Powder

❏ Salt and Pepper to taste

Directions:

1. Slice one onion into thick slices and line the bottom of your crock pot with them. Dice the other

onion and set aside.

2. Place pork tenderloin on top of the onions and sprinkle your spices (and place bay leaves) on

the pork.

3. Pour 1/2 bottle of salsa, entire can of Rotel, and diced onions on and around pork.

4. Cook on low for 5-8 hours, depending on the size of your tenderloin.

5. Pull pork out and shred it, then add it back into the crockpot.

6. Serve with the rest of the bottle of green chile salsa, warm flour or corn tortillas, and sour

cream.

Dairy Free Butternut Squash Soup

Butternut squash soup is a delicious way to warm up on a chilly or rainy day. Stick it in the crock pot to

cook all day, or whip it up in your Vitamix for a quick dinner. Coconut milk makes this soup dairy free,

or you could use heavy cream if you prefer. It’s even delicious with no cream at all!

Ingredients

❏ 1 medium butternut squash

❏ 1 medium yellow onion

❏ 1T Earth Balance Dairy Free “butter”

❏ 1t paprika

❏ 30 oz. of vegetable stock

❏ salt and pepper to taste

❏ 2T coconut cream, optional (can also use heavy cream, it’s just not vegetarian)

Instructions

1. Peel and dice butternut squash into 1 inch cubes.

2. Dice entire onion.

3. In a large pot, melt Earth Balance “butter.”

4. Add the onions and cook until transparent (about 2 minutes).

5. Add the butternut squash and cook for another 2 minutes.

6. Add the vegetable stock, paprika, salt, and pepper.

7. Simmer with a lid on until the butternut squash is soft. Transfer entire contents to a large mixing

bowl.

8. Use a hand mixer to blend contents to a smooth texture. Add cream if serving immediately. If not

add cream after reheating and right before serving. Garnish as desired.

Sides + Snacks

Low Carb Cloud Bread

Cloud Bread. Have you heard of it? It’s a super low carb (2.5 carbs per 15 pieces) “bread” recipe that

everyone is going a little crazy for. Use it for dips, sandwiches, pizzas, or just for snacking. It’s light and

delicious, and like I said–crazy low carb.

Ingredients

❏ 3 large eggs, separated (room temperature is best)

❏ 3T cream cheese (room temperature)

❏ 1/4t baking powder

Directions

Before you begin, preheat your oven to 300 degrees. I used a

silpat baking mat on top of my cookie sheet.

1. Mix together egg yolks (yolks only) and cream cheese until blended smooth.

2. Beat egg whites and 1/4t baking powder (some have used cream of tartar instead) until fluffy.

3. Fold the egg white mixture into the yolk and cream cheese mixture carefully. Be careful not to

overmix!

4. Using a cookie scooper, take a scoopful of batter out of the bowl and tap it a few times lightly on the

counter to let the big air bubbles out before baking. Drop the batter on your silpat baking mat, leaving

a little room in between.

5. Bake for 25 minutes at 300 degrees, or until golden brown. Sprinkle sea salt and pepper on the

cloud bread as soon as they come out of the oven, then move to a cooling rack.

There are some different cloud bread recipes out there–some use rosemary, garlic, or other spices.

You can sprinkle anything you want on these when they come out of the oven, really.

Healthier No Bake Granola Bar

Our family favorite no bake granola bar recipe is one that

we have been making for years. Start with peanut butter

and honey, add some of your favorites, and boost with

protein powder if you’d like.

Ingredients:

❏ 3C oats

❏ 2-4T “healthy chaser” (I use flax seed and

chia seed, but you could also use wheat

germ, 7 grain cereal, etc.)

❏ 1C plus 1T peanut butter (chunky or

creamy)

❏ 1C + 1T honey

Add-Ins:

❏ 1/4 cup protein powder (might need to

add a little more peanut butter and honey

if this dries them out)

❏ 1/2 cup shredded coconut

❏ 1/4 cup chopped

almonds/walnuts/cashews

❏ 1/4 cup dried cranberries, raisins,

chocolate chips – anything yummy :)

Some notes:

This recipe is really flexible. Don’t stress about perfect measurements. If you’re using chocolate chips

and you decide to heat the peanut butter and honey for easier mixing, you should let it cool down so

the chocolate doesn’t melt. But if you have picky kids and you need to trick them into thinking that

they are eating chocolate granola bars you could let it melt and change the color of the whole granola

bar. Not that I have ever tricked my kids into thinking they are eating lots of chocolate when they in

fact are not.

No Bake Granola Bar Instructions:

1. For extra smooth granola bars, put the peanut butter and honey into a pot and heat it on low until it

melts together. I’ve made these without heating anything and they’re just as delicious. I think if you’re

using a stand mixer, you don’t need to heat these up. If you’re stirring by hand, it might be easier to

use heated ingredients.

2. Chop the nuts, if you’re using them.

3. Pour peanut butter, honey, oats, your healthy chaser, protein powder, and your extras into a bowl

and mix them well.

4. Grab a 9×9 pan and line it with some parchment paper.

5. Pour the mixture onto the parchment paper.

6. Cover it up with another piece of parchment paper, and begin rolling the bars flat. You could also

use a can of soda if you don’t have a rolling pin that will fit inside the pan.

7. After your granola mixture is nice and flat, throw the top piece of parchment away and use the

bottom one to lift out your granola onto a cooling rack.

8. Push the granola into a nice firm square on all sides, then let it sit and harden for at least an hour.

9. Cut your granola bars. I use a pizza cutter.

I store my granola bars in a plastic container in the fridge. You don’t have to refrigerate them, but I

think they stay together a little better if you do.

Black Bean Protein Brownie Bites

After a hard workout, I like to make sure I fuel back

up with some protein. The best recipe I’ve found

that adds a quick protein pick me up are these black

bean brownie protein bites. Yes, black beans! Beans

are a great source of muscle-building protein and

these brownie protein bites are the most delicious

and easy way to make sure I have a protein-rich

snack ready after a workout.

Ingredients:

❏ 1 15 oz can of black beans

(rinsed and drained well)

❏ 2T cocoa powder

❏ 1/2C gluten-free oats

❏ 1/4t salt

❏ 1/2C honey

❏ 1t Stevia

❏ 1/4C coconut oil

❏ 1T vanilla

❏ 1t almond extract

❏ 1/2t baking powder

❏ 1 bag dark chocolate chips

Directions:

1. Preheat oven to 350

2. Rinse and drain the black beans.

3. Blend beans in a food processor until VERY smooth. Add

in the rest of your ingredients except for the chocolate

chips.

4. Blend until smooth. Stir in chocolate chips.

5. Pour batter into an 8×8 pan that has been sprayed with

olive oil.

6. Bake at 350 for 25 to 30 minutes or until a knife inserted in

the center comes out clean (not counting melted

chocolate).

7. Cool then refrigerate, and cut in 2×2 pieces. These

brownies are best served chilled.

Makes 16 2×2 bites.

Margaritas

100 Calorie Coconut Margarita

I love margaritas.

All of them, really, but I have a sweet spot in my heart

for low-calorie margaritas. And anything with

coconut.

So, you can imagine how much I love these.

It doesn’t matter if it’s the middle of the summer or

the dead of winter, these margaritas will take you

back to the most wonderful beach vacation you’ve ever had. They are simply delicious, and not too

sweet. And if you’re looking for more reason to love them, Bai5 has a wonderful blend of antioxidants

in all of their drinks. So, it’s actually good for you. See how I did that?

You’ll need:

❏ A 1.5 oz. shot glass

❏ Your favorite tequila

❏ Bai5 Molokai Coconut

❏ Sparkling water

Directions:

1. Fill your glass with ice. I prefer crushed.

2. Add a 1.5oz. shot of tequila

3. Add the juice of 1/2 lime

4. Add 3oz. of Bai5

5. Top off with sparkling water

Seriously–that’s it. It’s delicious and refreshing, and about 100 calories. You could reduce the calories

even more by using a 1oz. shot of tequila instead of 1.5oz.

Portable Margarita Pouches

These portable margarita pouches are the perfect thing for a beach or pool day! Make a batch of them

in the morning, freeze them or stick them in a cooler, and you’ve got freshly mixed cold margaritas

throughout the day. And the process is super easy, too!

You’ll need:

❏ 4×6 hobby bags

❏ Your favorite margarita recipe

❏ A straw for sipping

Following is my preferred skinny margarita recipe–you

can use your own if you’d like.

I’d recommend mixing the margarita in an 8 oz. glass first, then pouring it into the hobby bags. I

actually mix 2-3 at a time, then pour them all into bags.

Becca’s Skinny Margaritas

❏ tequila

❏ sparkling water

❏ limes

Directions:

1. Add 2-3 oz. crushed ice (more or less if you prefer), 1 oz. of

tequila, and squeeze 1/2 lime into your glass.

2. Fill to the top with sparkling water

3. Pour the drink into your pouches over a sink, then close.

4. Freeze the pouches lying flat on your freezer shelves.

Transport in a cooler, and enjoy!

Beer Margaritas

When you’re looking for something a bit different, a delicious beer margarita will do the trick. I like

these best when I’m sitting by the pool under an umbrella.

Ingredients:

❏ 8oz tequila

❏ 1/4C fresh lime juice

❏ 1/4C sweet and sour mix

❏ 2oz triple Sec

❏ 3C ice

❏ 4 mini bottles of Corona (or beer of choice)

❏ lime wedges

❏ salt to rim the glasses

Directions:

1. Fill a pitcher with ice

2. Add the tequila, triple sec, and sweet and sour mix

3. Top off with lime juice

4. You can add the beer bottles to the 3/4 full pitcher or 3/4 full individual glasses, but whatever you

do, make sure you do not overfill the pitcher or glassware!

5. Garnish by dipping a lime wedge in salt, and tossing it in the glass.

Don’t forget the chips and guacamole!

Desserts

5 Ingredient Peanut Butter Cookie Recipes

Peanut butter cookies are our my favorite. The only thing I don’t care for is the floury taste that

sometimes accompanies even the very best peanut butter cookies.

Ingredients:

❏ 1 Cup Peanut Butter

❏ 1 Cup Sugar

❏ 1 Egg

❏ 1 Teaspoon Baking Soda

❏ Chocolate chips

Directions:

1. Mix the peanut butter, sugar, and egg. Add baking soda. Fold in chocolate chips.

2. Use a spoon to scoop the dough and roll into 1 inch balls. The dough is flaky and might have to

be squeezed together to make it stick into a ball – it’s ok – it’ll be worth it.

3. Use a fork to make crisscross marks in the cookie.

4. Bake at 350 for 8-10 minutes.

Enjoy :)

Healthier Coconut Brownies

These coconut brownies are to die for–yes, I said to. die. for.

They’re moist, full of chocolate and coconut, and rich enough

that one brownie is a satisfying serving. They also have no flour

and no sugar.

Ingredients:

❏ 1 15 ounce can of black

beans (rinsed and drained)

❏ 2 T cocoa powder

❏ 1/2 C oats

❏ 1/4 t salt

❏ 1/2 C honey

❏ 1 t Sweetleaf Coconut

flavored Stevia

❏ 1 C unsweetened shredded

coconut

❏ 1/4 C coconut oil

❏ 1 T vanilla

❏ 1 t almond extract

❏ 1/2 t baking powder

❏ 1 bag dark chocolate chips

Directions

1. Preheat oven to 350 degrees

2. Blend beans in a food processor until very smooth. I used my

Vitamix and blended them as much as I could on high, then put

them in a bowl and used a fork to mash the rest.

3. Add the rest of your ingredients (except for the chocolate

chips) in the bowl

4. Blend until smooth

5. Stir in chocolate chips

6. Pour batter into a greased 8×8 pan and sprinkle coconut on

top if you’d like

7. Bake at 350 degrees for 25-30 minutes or until a knife inserted

into the center comes out clean (except for the melted chocolate

chips)

8. Cool, then refrigerate.

Margarita Cupcakes with Tequila Lime Frosting

What’s better than margaritas? Cupcakes. What’s better than cupcakes? Margaritas.

See this vicious cycle I’m in? I decided to stop it once and for all–right now. Margarita cupcakes. With

tequila, of course.

Ingredients for Cupcakes:

❏ 1½C flour

❏ 1½tsp baking powder

❏ ¼tsp salt

❏ ½C room temperature butter, unsalted

❏ 1C sugar

❏ 2 room temperature eggs

❏ The zest and juice of 1½ limes

❏ 1T tequila (plus an additional 2

tablespoons tequila needed to brush

finished cupcakes)

❏ ¼tsp vanilla extract

❏ ½C buttermilk (I used this as a substitute)

Ingredients for the Tequila-Lime Frosting:

❏ 1 cup room temperature butter, unsalted

❏ 2¾C powdered sugar

❏ 1T lime juice

❏ 1T tequila

Directions for cupcakes:

1. Preheat the oven to 350 degrees.

2. Mix together the flour, baking powder, and salt. Set aside.

3. Beat the butter and sugar together until light, and fluffy–about 5 minutes on medium high.

4. Reduce the mixer speed to medium, add eggs one at at time. Mix for about 30 seconds after each

one is added, until it’s completely mixed in.

5. Scrape the sides of the bowl and slowly add the lime zest, lime juice, vanilla extract, and tequila. Mix

for about 1 minute, until completely combined.

6. Set the mixer speed to low and alternate adding the dry ingredients with the buttermilk.

7. Bake for about 12 minutes, rotate the pan, then cook for 13-15 minutes. Check to make sure they’re

done by using a toothpick or butter knife to poke into the cupcakes. If it comes out clean, they’re

done.

8. Allow cupcakes to cool for 5 minutes and then brush the tops with tequila.

Directions for frosting:

1. Whip butter on medium-high speed with a mixer and the whisk attachment for 5 minutes. Reduce

the speed to medium-low and slowly add powdered sugar. Make sure to stop and scrape the sides of

the bowl a few times.

2. Turn the speed up to medium and mix for at least 30 seconds.

3. Add your lime juice and tequila, resisting all temptation to add ice and drink it. Mix the frosting on

medium-high speed until it’s light and fluffy. If the frosting seems a little too soft, add powdered sugar

one tablespoon at a time until it thickens.

4. Frost cupcakes and garnish with lime zest mixed with some coarse salt, or just a little bit of coarse

salt.

Note: I kept the extra frosting in the fridge until I served them. It’s so delicious–I might have added a

little extra onto my cupcake while eating.

Dairy Free Coffee Ice Cream

This Dairy Free Coffee Ice Cream uses only four

ingredients. I’m not going to say it’s healthy, but… it’s

definitely a healthier ice cream choice.

Ingredients:

❏ 3-4 sliced frozen bananas

❏ 1/4 cup of very strong espresso coffee (at room

temp)

❏ honey/sugar

❏ 1/2 tsp vanilla extract (I prefer coffee extract if

you can find it, but vanilla is easier to find!)

Instructions:

1. Brew coffee. I made my coffee and sweetened with just a bit of sugar to my liking, as I was worried

the ice cream would turn out a bit bitter. Let it cool.

2. In a food processor, add the frozen bananas, coffee, and vanilla extract.

3. Blend until smooth and creamy. Take it back to the freezer for an hour.

This amount serves about 2 scoops for 2 people – but if you’re like me, it’s just good enough for ONE

person!

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