Simple, Healthy Recipes for Anyone

I caught an upper respiratory something over the weekend and it's quite bothersome. My ears feel full and my head, cloudy. I don't get sick often. I believe it's my oils and healthy eating that keep me well. However, my immunity is shot. I've run myself down this week because we are under contract for a new house (as of a few weeks ago) and listed our house this past weekend. It is exhausting getting it in tip top shape, beginning to pack, and all else that comes with that for showings. It sounds like I am complaining, we are very excited! It's just requires a lot not to mention, our busy little 13 month old. All of that to say, I am writing on some easy, healthy, go-to recipes!

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Almond Butter Banana Muffins

If only you could smell the goodness coming from that picture. This amazing recipe originated with Evan. She made them first, but now I make them weekly, too! Ken, Brooks, and I all love them for breakfast or as a snack. This is SO easy, clean (dairy free, gluten free, refined sugar free), AND filling. Too good to be true? THEY'RE NOT. 

  • 1 cup Almond Butter
  • 2 ripe bananas
  • 2 large eggs
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • sprinkle cinnamon (my addition)
  • 5 dates (Evan's addition)

Most of the ingredients I use are organic and I buy the big jar of almond butter at Costco, but my favorite almond butter is the Trader Joe's brand. I have a kitchen aid mixer, but any mixer would work. I start by adding the first 3 ingredients and mixing at medium speed. Then, I add the dates and mix at full speed for a few minutes. THIS IS KEY. Let it really blend smooth together. I typically stop and use a silicon spatula to make sure I have everything scraped together, add the remaining ingredients, and mix again. I use a 24 mini muffin pan. Cook at 350 degrees for 11-14 minutes.

There's some honey in this one because I was out of dates! Tip: you can use honey instead of dates. 

There's some honey in this one because I was out of dates! Tip: you can use honey instead of dates. 

I plan to do an Instagram story making these on Monday, February 26th and will save in highlights. 

Southwest Sweet Potato Bowl

  • 2 sweet potatoes, diced and topped with EV olive oil, salt, and pepper, cooked at 375 degrees OR Instapot
  • 1 can of red beans beans
  • 1 can of sweet corn
  • 1 bag of frozen riced cauliflower
  • red onion, diced
  • avocado, sliced
  • *I have also drizzled a cilantro lime dressing from Trader Joes*

This is extremely easy and you can make it how you prefer it. You could do black beans instead of red beans. You can add chicken or shrimp. I have added a meat when I had it on hand! Just microwave the canned ingredients, put the sweet potato on the bottom, and top the rest from there, adding the avocado last. This one is perfect for lunch or family dinners. 

Chicken or White Fish Marinade

My easy (yes, I keep using that word, but these are so simple, anyone can do it) flavoring for chicken breast tenders or white, flaky fish. I do this almost weekly. The key is fresh ingredients and read your labels. Years ago, I used the lemon pepper seasoning you can buy and after a round of WHole30, i discovered there's sugar in it. Now, I know to look at everything but then I didn't.

  • 1 pkg of chicken breast tenders OR 1 lb of fresh white fish
  • 1 lemon
  • 2 cloves of garlic, minced
  • black peppercorn and grinder
  • salt
  • oregeno
  • 1 tablespoon dijion mustard

Take a large skillet and turn heat to medium-high and add about a tablespoon of oil. While that warms, cut the lemon in half and squeeze juice from one half in a bowl. Slice the remaining half. Then, add the mustard, 1 tablespoon of oil, garlic, oregano, salt, and pepper, and stir! Lightly salt and pepper for your taste the fish or chicken tenders. Place the protein in to the skillet and turn down to medium heat. Pour the mixture you made over the fish and top with the sliced lemons. Cook on each side for 3-5 minutes. I am writing this all from memory and approximation because I am not a chef and I just cook in approximation when I have made something up. Don't over cook fish. Take a fork an stick in the center to make sure it's cooked but still super flaky!

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I serve with baked asparagus or okra and sweet potato or riced cauliflower. Sometimes I make a big veggie bake. Slicing all my veggies (zucchini, broccoli, sweet potato, and onion) and adding oils, salt, and pepper and baking at 350 for 25 mins.

Get creative and pull out what you have in the refrigerator. I do like to have recipes, but I have fun making up my own or playing off of one I have seen. Your husband and friends will be super impressed and you may discover you're a cook at heart!

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