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Breakfast and Brunch

HIGH PROTEIN YOGURT BOWLS

HIGH PROTEIN YOGURT BOWLS

protein chia pudding

protein chia pudding

Avocado Egg Salad (No Mayo)

Avocado Egg Salad (No Mayo)

Fluffy Pancakes (Gluten-free, Dairy-free)

Fluffy Pancakes (Gluten-free, Dairy-free)

Maple Peanut Butter Granola

Maple Peanut Butter Granola

Green Shakshuka

Green Shakshuka

Savory Breakfast Bowls

Savory Breakfast Bowls

Pumpkin Spice Shaken Espresso

Pumpkin Spice Shaken Espresso

Banana PB Protein Muffins

Banana PB Protein Muffins

Shakshuka with Harissa and Dairy-Free Feta

Shakshuka with Harissa and Dairy-Free Feta

Honey Cardamom Iced Latte

Honey Cardamom Iced Latte

Almond Butter and Bacon Jam Baked Oats

Almond Butter and Bacon Jam Baked Oats

Mint Mojito Nitro Cold Brew

Mint Mojito Nitro Cold Brew

MOIST AND FLUFFY CHOCOLATE CAKE (GLUTEN-FREE, DAIR MOIST AND FLUFFY CHOCOLATE CAKE (GLUTEN-FREE, DAIRY-FREE)✨ using @hukitchen organic, fairtrade dark chocolate baking gems that are made with only 3 simple ingredients! #HuPartner Hu has been my go-to dairy-free chocolate since I discovered it 10 years ago! I love their clean ingredients and the flavor is always exceptional 🍫 Use code OLIVIA for 20% off @hukitchen sitewide purchases!! (Excludes subscriptions) Ingredients: 1 cup @hukitchen baking dark chocolate gems 1/2 cup coconut oil 1 cup coconut sugar 2 tsp vanilla extract 2 large eggs, at room temperature 1/2 cup nut milk, at room temperature 1 cup gluten-free flour blend 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt garnish with: monkfruit powdered sugar or regular powdered sugar, raspberries, chocolate shavings Directions: Preheat your the oven to 350 and prepare a 9” cake pan (I lined my spring-form pan with parchment paper) Bring water to a simmer in a small pot and place a heat safe bowl on top Add your @hukitchen baking dark chocolate gems and coconut oil to the bowl and slowly melt, stirring often, until just smooth Off heat, whisk in your coconut sugar and vanilla and set aside to allow the mixture to fully cool Once cool, whisk in your eggs and nut milk To a medium-sized mixing bowl add your gluten-free flour, baking powder, baking soda, and salt and gently stir to combine Pour your chocolate mixture into your dry ingredients and whisk until a smooth batter forms Pour your batter into your prepared cake pan and bake for 30-33 minutes or until there is no more wobble in the center and a toothpick comes out clean Allow your cake to cool in the cake pan on a wire rack for at least 30 minutes before remove removing from the pan Once cooled, garnish with powdered sugar, raspberries, and chocolate shavings ENJOY! Note: This cake is even better the 2nd or 3rd (or even 4th!) day so for best results, make it ahead of time! Store it on the counter, covered, for the first 3 days and then store it in the fridge in an airtight container. . . #GetBacktoHuman #HuKitchen
HONEY GLAZED CARROTS✨ a simple, healthy, and del HONEY GLAZED CARROTS✨ a simple, healthy, and delicious holiday side that needs to grace your table! I’ve always been the one at family holidays in charge of the healthy side dishes and I would’t have it any other way. This recipe comes together one sheet pan so we’re talking minimal dishes ladies and gents. Raise your hand if you’re usually on holiday dish duty (looking at you @kyle.adriance 🙋🏼) Ingredients: 2 lbs carrots, peeled and cut to 1.5” in length and 1/2” thickness 3 tbsp olive oil 1/4 cup honey 2 large cloves garlic, minced 1 tsp smoked paprika 1 tsp cinnamon 1/2 tsp cumin 1 tsp salt 1/4 tsp pepper Directions: Preheat your oven to 425 In a small jar, whisk together your honey, olive oil, spices, garlic salt and pepper Add your carrots to a bowl and toss with your honey mixture Add your carrots to a parchment-lined sheet pan, pouring any remaining honey mixture over top, and roast in the oven for 25 minutes, tossing once halfway through Remove from oven and toss again Set your oven to broil and broil for 3-5 minutes, watching closely to ensure they don’t burn Remove from oven, toss, serve, and ENJOY! Follow for more simple, healthy recipes! . . #holidayrecipes #glazedcarrots #healthyholidaysides # holidaysidedish #healthysidedish #thanksgivingside #thanksgivingrecipe
EASY MAPLE ROASTED BRUSSELS SPROUTS WITH BACON AND EASY MAPLE ROASTED BRUSSELS SPROUTS WITH BACON AND POMEGRANATES✨ an easy, healthy, and delicious holiday side dish that all your guests will love! Maple syrup not only adds a subtly sweetness to these savory sprouts but also give your sprouts a delightfully crispy caramelized exterior 🤤 You’re going to be coming back to this one year-round! Ingredients: 2 lbs brussels sprouts, ends removed and halved 2 tbsp avocado oil 1.5 tbsp maple syrup 4 slices of bacon, cut into 1/2 inch pieces salt and pepper to season top with: pomegranate arils and balsamic glaze or pomegranate molasses Directions: Preheat your oven to 425 Toss your halved brussels sprouts with oil and maple syrup and season generously with salt and pepper Add your seasoned sprouts to a baking sheet in a single layer, being careful not to overcrowd the pan (overcrowding will prevent them from getting cripsy) Sprinkle your bacon slices over top Roast in the oven for 20 minutes, toss, and then return to the oven for another 5-10 minutes Remove from the oven and top with pomegranate arils and balsamic glaze (or pomegranate molasses) when ready to serve ENJOY! Follow for more simple, healthy recipes! . . #thanksgivingsidedish #healthysidedish #easysidedish #baconbrusselssprouts #healthyholidays #thanksgivingfood #holidayfood #eattolive
MOLTEN CHOCOLATE CHIP PROTEIN BAKED OATS✨basical MOLTEN CHOCOLATE CHIP PROTEIN BAKED OATS✨basically molten chocolate cake meets chocolate chip cookies meets cozy breakfast oats 🤯🤤🫠 I’ve been on such a baked oats kick lately and love adding a protein source for better blood sugar balance and to keep me full for longer. I like to eat this as a snacking cake rather than a breakfast because I’m more of a savory breakfast gal but if baked oats are your breakfast jam then who am I to stop you!! Ingredients (makes 1): 1/2 cup rolled oats (I look for gluten-free) 3/4 cup almond milk (I used @malkorganics) 1/2 tsp vanilla 2 tbsp cashew butter 1/2 tsp baking powder 1 scoop vanilla protein powder (I used @ritual) 1.5 tbsp coconut sugar (optional) 2 squares of chocolate (I like to freeze mine for about 30 minutes first for best results) chocolate chips for topping Directions: Preheat your oven to 350 Grease a 12oz ramekin with avocado or coconut oil Add all of your ingredients except your chocolate chips to a blender and blend until smooth Pour your batter unto your prepared ramekin and press your chocolate squares into the center, covering with the batter Top with chocolate chips Bake for 25 minutes Remove from oven and allow to cool slightly before diving into the molten chocolate goodness ENJOY! Follow for more simple, healthy recipes! Also checkout @rachaelsgoodeats for a high protein pumpkin baked oats! 🎃 . . #highprotein #bakedoats #proteinbakedoats #easyhighproteinrecipes #highproteintreats #eattolive #chocolatechipcookieoats #glutenfree #dairyfree #refinedsugarfree #moltenchocolateoats
30TH BIRTHDAY VANILLA CAKE WITH RASPBERRY FILLING 30TH BIRTHDAY VANILLA CAKE WITH RASPBERRY FILLING (gluten-free, dairy-free)!!!!✨Thank you for being here to ring in this next decade!🥹 So grateful that you choose to follow along and make my recipes!! It truly means the world to me ❤️‍🔥 Now let’s make some CAKE! Ingredients: 2.5 cups gluten-free flour blend (I used @bobsredmill Paleo Flour) 2 tsp baking powder 2 tsp baking soda 1 tsp salt 1 cup coconut sugar 1 cup nut milk 4 eggs 1 tbsp vanilla 1/2 cup avocado oil 2 tsp apple cider vinegar Vanilla frosting for decorating (I used a store-bought dairy-free icing) For your raspberry filling: 10-12 oz frozen raspberries juice of 1 lemon 1.5 tbsp arrowroot starch 2 tbsp water 1/3 cup sweetener of choice (I used monkfruit) 1/2 tsp vanilla Directions: Preheat your oven to 350 Grease (2) 8-inch cake pans (I used parchment as well to ensure they wouldn’t stick) Add your dry ingredients (except for your sugar) so a small mixing bowl and gently stir to combine Add your wet ingredients to a large mixing bowl and mix until smooth Add your dry ingredients to your wet mixture and mix until no lumps remain Pour your cake batter into your prepared cake pans Bake for 23-25 minutes until the center of the cake is springy to the touch or a toothpick comes out clean Place the cakes on a cooling rack and allow to cool completely before frosting While the cakes cool, make your raspberry filling by adding all of your filling ingredients, except the vanilla, in a sauce pot over medium heat Bring to a boil and boil for 5 minutes, stirring often Remove from heat and stir in your vanilla Allow to cool completely before using to fill your cake Once ready to assemble, add a layer of frosting and a layer of raspberry filling on top of your bottom tier Add your next tier and frost, decorate, and ENJOY!! Thank you all for being here! It means so much to me ❤️
SKILLET CHICKEN THIGHS WITH MUSHROOM GRAVY✨ warm SKILLET CHICKEN THIGHS WITH MUSHROOM GRAVY✨ warm, cozy, and comforting - this is one off the BEST dishes I’ve made this fall! Its so easy and requires such minimal cleanup that its even worthy of being a weeknight meal. I served it was my dairy-free mashed sweet potatoes (I used white, “Hannah”, sweet potatoes this time) and it was “eat it while standing up before its remotely cooled” good 🤣 Ingredients: 6 chicken thighs, boneless and skinless 4 tbsp avocado oil 1 small onion, diced 1 lb baby bella mushrooms, sliced thick 2 cloves of garlic, minced 2-3 tbsp fresh thyme leaves, roughly chopped 2 cups chicken broth 2 tbsp tamari 2 tbsp arrowroot starch (or thickener of choice) salt and pepper to season Directions: Heat a large skillet over medium high for a few minutes then add 1-2 tbsp of avocado oil Add your chicken thighs and cook for about 5 minutes on each side until golden brown Remove from heat and add 2 more tbsp of avocado oil Add your mushrooms and onions, spreading them out as much as possible and allow them to cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden (note: do not salt them at this point! They will sweat and steam and not get as golden brown) Stir in your garlic, thyme, and 1 tsp of salt and allow to cook for 1-2 more minutes Combine your chicken broth and tamari in a glass or bowl and pour 3/4 of it over your mushrooms, stirring to deglaze any bits that have stuck to the bottom Add your arrowroot starch to your remaining broth and tamari and whisk until no lumps remain Pour your starch mixture over your mushroom and stir to combine Let simmer for 2-3 minutes while the mushroom gravy thickens then add your chicken thighs Reduce the heat to low, cover, and cook for 10 more minutes Serve over mashed potatoes (I served mine over dairy-free mashed white sweet potatoes), quinoa, or pasta, garnish with parsley, and ENJOY! Follow for more simple, healthy recipes! . . #skilletchicken #chickendinner #weeknightmeals #onepanmeals #onepandinners #chickenandmushrooms #mushroomgravy #eattolive #easygravy #falldinner #healthyfalldinner
DAIRY-FREE MASHED SWEET POTATOES✨ smooth, creamy DAIRY-FREE MASHED SWEET POTATOES✨ smooth, creamy, and delicious - these mashed sweet potatoes are a necessary addition to your festive, holiday spread! I’ve been serving them with cider-braised pork shoulder and saucy mushroom chicken thighs, and I can’t wait to ladle homemade turkey gravy over top when Thanksgiving Day comes!! 🤤 Ingredients: 4 lbs sweet potatoes, pealed and cut into 2” cubes 2/3 cup coconut cream* 1/3 cup olive oil salt and pepper to taste garnish: chives *Use only the thick cream at the top of a can of coconut milk or you can buy a can of just the cream Directions: Add your cubed potatoes to a large pot and cover with about 1 inch of water Add 1 teaspoon of salt to your water and bring to a boil Reduce the heat and simmer, uncovered, until the potatoes are fork-tender (this took about 13 minutes for me but check your potatoes fairly often) Drain the water from the potatoes and mash them in the same pot using your preferred method (I don’t have a potato masher and have always just used a hand mixer on a low setting) Add in your coconut cream and olive oil and generously season with salt and pepper Mix again and taste, adding more salt as needed Transfer your mashed sweet potatoes to a serving bowl and garnish with chives ENJOY! Follow for more simple, healthy recipes! . . #dairyfreemashedpotatoes #mashedsweetpotatoes #thanksgivingrecipes #easyrecipe #holidayrecipes #thanksgivingfood #thanksgivingsidedish #fallsidedish #healthysidedish #dairyfree
HERB AND MAPLE ROASTED CAULIFLOWER✨ an easy and HERB AND MAPLE ROASTED CAULIFLOWER✨ an easy and healthy fall side dish that comes together on one sheet pan and is sure to wow your crew! This dish is the perfect blend of savory and subtly sweet and makes an incredible Thanksgiving side dish 🦃 Ingredients: 1 head of cauliflower, cut into small florets 1 can chickpeas, drained, rinsed, and towel-dried 3 tbsp olive oil 2 tbsp maple syrup 1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped 1 tsp salt 1/2 tsp pepper 5 ribs of celery, cut into 1/4 inch moons 4 slices of bacon, cut into 1/2 inch pieces (can also use 4oz diced pancetta) 1/2 cup dried cranberries Directions: Preheat your oven to 425 Combine your cauliflower florets, chickpeas, olive oil, maple syrup, herbs, and salt and pepper in a large bowl and toss evenly coat Add your cauliflowers mixture to a baking sheet and bake for 25 minutes After 25 minutes, add your celery and bacon and toss Bake for another 20-25 minutes Remove from oven, add your cranberries, and toss lightly Serve and ENJOY!! Follow for more healthy recipe inspo!💖 . . #thanksgivingcauliflower #thanksgivinginspo #healthythanksgiving #thanksgivingcauliflower #herbroastedcauliflower #thanksgivingsidedish #healthythanksgivingside #lowcarbside #eattolive

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