Easy Slow Cooker Risotto

I don’t know about you, but when the weather gets cooler, I’m all about my slow cooker!  I love to kick it on in the morning and smell its goodness all day long, and then enjoy a hot meal at the end of my day.  I am a big risotto fan, and this recipe is so easy and tasty, and we keep it on repeat in the Fall and Winter.

Ingredients:

  • 1 1/4 cup uncooked Arborio rice
  • 1/4 cup olive oil
  • 4 cups vegetable broth
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup shredded parmesan cheese (Can use dairy free for vegan)
  • 1-2 cups of desired vegetables (Ideas: corn, asparagus, mushrooms, peas)
  • 2 tbsp. thyme
  • 2 tbsp. basil

 

Instructions:

  • Combine rice, vegetables, and all your seasonings in your slow cooker.
  • Add in olive oil and broth.  Stir until combined.
  • Cover and cook on high for 1 1/2 – 2 hours, or until most of the moisture is absorbed.
  • Add in cheese and stir.

 

There are a lot of ways to be creative with this recipe depending on the vegetables you want to add.  I can’t wait to hear what you think!

XOXO,

Molly B.

Quick and Easy Granola

One thing that I love about Fall is all of the traditional Fall flavors and recipes.  Recently I was craving some granola to use on top of my yogurt, baked fruit, and let’s be honest…ice cream.  I did a quick scan of my pantry and decided to use what I had on hand to throw together a quick and easy granola.  It turned out great, so I’m sharing it with you!

Ingredients:

  • 4 cups old fashioned rolled oats
  • 1 1/2 cup raw nuts and/or seeds (I used 1 cup pecan pieces and 1/2 cup sunflower seeds.)
  • 1 teaspoon sea salt
  • 1/2 cup cinnamon
  • 1/2 cup melted coconut oil
  • 1/2 cup honey or agave nectar
  • 1 teaspoon vanilla extract
  • 2/3 cup dried fruit (I used raisins and dried cranberries.)
  • Optional add ins: Chocolate chips, coconut flakes, any other nuts/seeds/dried fruit.

Instructions:

  • Preheat oven to 350 degrees.
  • Line a large baking sheet with parchment paper.
  • In a large mixing bowl, combine oats, nuts/seeds, salt, and cinnamon.
  • Pour in oil, honey/agave, and vanilla and fully coat your oat-nut mixture.
  • Pour the granola onto your prepared pan and spread evenly.
  • Bake 21-24 minutes or until lightly golden.  Stir halfway.
  • Let the granola cool for 45-60 minutes.
  • Top with dried fruit, and other optional add ins.
  • Break the granola in pieces of desired consistency.
  • Store in an airtight container.  It lasts 1-2 weeks in the pantry or up to 3 months in the freezer.  If freezing, let it warm at room temperature for 10 minutes before serving.

Let me know what you mix in and how you enjoy your granola!

 

XOXO,

Molly B.

Copycat Daily Harvest Cauliflower Rice and Pesto Bowl

I am a frequent subscriber of the Daily Harvest box, and I’ve honestly loved everything I’ve tried. From the second I tried their Cauliflower Rice and Pesto Bowl, I knew I had to recreate it at home. Theirs is still superior, but I came pretty darned close.

Ingredients:

1 bag frozen Cauliflower Rice

1 bag fresh Spinach

1/2 tbsp Basil

2 tbsp Olive Oil (May need more for consistency.)

1/4 cup Cashew Pieces

1 bag Sun Dried Tomatoes

1 tbsp Lemon Juice

1 tsp Sea Salt

1/2 cup Nutritional Yeast

1 tsp Pepper

Instructions:

1. Heat olive oil in pan over medium heat.

2. Add cauliflower rice to pan and cook for 5 minutes or until unfrozen.

3. Add spinach and cook until wilted.

4. Add sun dried tomatoes and cashews and cook for an additional 2-3 minutes.

5. Add basil, lemon juice, salt, nutritional yeast, and pepper and mix thoroughly. (You may need to add more olive oil.)

6. Once everything is mixed thoroughly, remove from heat, and it’s ready to eat! You can eat as a side dish, on its own, or add a protein for a heartier meal.

I know you’ll love it, but I can’t wait to hear what you think!

Also, if you want to try Daily Harvest, you can get 3 Free Cups with my link!

XOXO,

Molly B.

Chocolate Chip Protein Balls

Ingredients:

2 scoops chocolate protein powder (I use Arbonne.)

2 cups rolled oats

1/2 cup ground flaxseed

1/4 cup chia seeds

1 cup nut butter of choice (I use Almond Butter.)

2/3 cup agave

2/3 cup mini chocolate chips

Optional:

1/3 cup sunflower seeds

1/3 cup raisins

1/3 cup dried fruit

1/3 cup other nuts

1/3 cup coconut

Instructions:

Place all dry ingredients in mixing bowl and combine.

Add the agave and nut butter and stir until combined.  (This will be very thick and hard to stir, so I recommend using a mixer if you have one.)

Place the mixture in the refrigerator for 15-30 minutes to slightly harden.

Remove from the refrigerator and form mixture into balls.  (I use a cookie dough scoop or ice cream scoop, but you can use a spoon or just eyeball it for the size you want.)

Place balls in airtight container of choice.  Cover and store in the refrigerator for up to 2 weeks.

Enjoy!

 

XOXO,

Molly B.

Overnight Chia Seed Pudding

Overnight Oats are one of my favorite quick, easy, healthy breakfast items to meal prep for the week.  But I’m here to tell you that Overnight Chia Seed Pudding is the real unsung hero that I’ve been eating on repeat lately.

Chia Seed Pudding makes a fantastic breakfast, a filling mid-day snack, or a fabulous dessert!  The recipe is so simple, it’s really versatile, and the flavor and topping possibilities are endless.

Ingredients:

  • 1/2 cup milk of choice (I prefer coconut milk, because it’s extra thick and creamy.)
  • 2 tbsp. chia seeds
  • 1 scoop protein powder of choice (I use chocolate, and I prefer the Arbonne brand.)
  • 1 cup fruit of choice (I use mixed berries.)
  • 1 cup cauliflower rice (This is totally optional, but I’m always finding an excuse to add in more veggies.)
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 2 tsp nut butter of choice

Instructions:

  1. Add all ingredients except nut butter to the container of your choice (mason jar, Tupperware, etc.)
  2. Replace the lid and give it a shake to combine all of the ingredients.  Cover and refrigerate overnight.
  3. When ready to eat, remove from the refrigerator, and you have several options:
    1. I prefer a hot breakfast, so I heat mine for 3 minutes in the microwave, and then I add the nut butter to the top.
    2. You can eat it cold.  Just give it a stir to combine everything, and add the nut butter.
    3. To save on more time, you can add the nut butter when prepping; I just prefer to add it at the end for a creamier consistency.

Leftovers keep covered in the fridge for 4-5 days, and you can add with more toppings if you like–bananas, granola, whipped cream, whatever!

 

I know you’ll love it, and I can’t wait to hear what you add to yours!

XOXO,

Molly B.

12 Easy Protein Mug Cake and Cookie Recipes!

Sometimes a girl just wants a cookie or a piece of cake.  And sometimes that same girl needs a little extra protein.  Enter my super easy Protein Mug Cake recipe!  Below I’m sharing 12 of my favorite variations of Protein Mug Cakes and Cookies.

Chocolate Chip Cookie:

Ingredients:

1 scoop Vanilla protein powder (I use Arbonne.)

1 tsp baking powder

1 tbsp. chocolate chips

1 tbsp. nut butter

1/3 cup milk of choice (I use almond.)

 

Peanut Butter & Jelly:

Ingredients:

1 scoop Vanilla protein powder (I use Arbonne.)

1 tsp baking powder

1 tbsp. powdered peanut butter

1 tbsp. nut butter

2 tbsp. frozen mixed berries, thawed

1 tsp cinnamon

1/3 cup milk of choice (I use almond.)

 

Strawberry Shortcake:

Ingredients:

1 scoop Strawberry protein powder (I use Arbonne.)

1 tsp baking powder

2 tbsp. frozen strawberries, thawed

1 tbsp. nut butter

1/3 cup milk of choice (I use almond.)

 

Peanut Butter Chocolate Chip:

Ingredients:

1 scoop Vanilla protein powder (I use Arbonne.)

1 tsp baking powder

2 tbsp. powdered peanut butter

1 tbsp. chocolate chips

1 tbsp. nut butter

1/3 cup milk of choice (I use almond.)

 

Cinnamon Roll:

Cake Ingredients:

1 scoop Vanilla protein powder (I use Arbonne.)

1 tsp baking powder

2 tsp cinnamon

1 tbsp. nut butter

1/3 cup milk of choice (I use almond.)

Icing Ingredients:

1 tbsp. Vanilla protein powder

2 tsp milk of choice

Mix these together to desired consistency, using more or less milk.

 

Snickers:

Ingredients:

1 scoop Chocolate protein powder (I use Arbonne.)

1 tsp baking powder

1 tsp caramel extract

1 tsp peanuts

1 tsp. chocolate chips

1 tbsp. nut butter

1/3 cup milk of choice (I use almond.)

 

Pineapple Cake:

Ingredients:

1 scoop Vanilla protein powder (I use Arbonne.)

1 tsp baking powder

2 tbsp. crushed pineapple

1 tbsp. nut butter

1/3 cup milk of choice (I use almond.)

 

Brownie:

Ingredients:

1 scoop Chocolate protein powder (I use Arbonne.)

1 tsp baking powder

2 tbsp. chocolate chips

1 tbsp. nut butter

1/3 cup milk of choice (I use almond.)

 

Lemon Cake:

Ingredients:

1 scoop Vanilla protein powder (I use Arbonne.)

1 tsp baking powder

2 tbsp. lemon juice

1 tbsp. nut butter

1/3 cup milk of choice (I use almond.)

 

Blueberry Muffin:

Ingredients:

1 scoop Vanilla protein powder (I use Arbonne.)

1 tsp baking powder

1 tsp cinnamon

1 tsp ginger

2 tbsp. frozen blueberries, thawed

1 tbsp. nut butter

1/3 cup milk of choice (I use almond.)

 

Mint Chocolate Chip:

Ingredients:

1 scoop Chocolate protein powder (I use Arbonne.)

1 tsp baking powder

1 tsp mint extract

1 tbsp. chocolate chips

1 tbsp. nut butter

1/3 cup milk of choice (I use almond.)

 

Birthday Cake:

Ingredients:

1 scoop Vanilla protein powder (I use Arbonne.)

1 tsp baking powder

1 tsp butter extract

1 tbsp. sprinkles

1 tbsp. nut butter

1/3 cup milk of choice (I use almond.)

 

Instructions:

  • Combine all ingredients in a mug and stir to batter-like consistency.
  • Microwave for 90 seconds to 3 minutes, depending on microwave and desired consistency.  (I do 2 minutes.)

XOXO,

Molly B.

Overnight Oats

Ingredients:

1 cup riced cauliflower

1 scoop protein powder (I use Arbonne.)

1/2 cup rolled oats

1 cup fruit of choice (I like mixed berries.)

1/2 tsp ginger

1/2 tsp cinnamon

1/2 cup water (I like my oats super thick, so I use less liquid.  Add more if you want a thicker consistency.)

2 tsp nut butter

Optional:

  • Greens powder
  • Collagen
  • Nuts
  • Milk instead of water

Instructions:

  • Mix everything except nut butter in your storage of choice.  (I use Tupperware, but use a mason jar if you fancy.)
  • Store in refrigerator for up to one week.
  • When ready to eat, microwave for 3 minutes.  Top with the nut butter.  Eat it all! Mix everything

 

XOXO,

Molly B.

The Easiest (and Yummiest) Sweet Potatoes

Ingredients:

2 medium sweet potatoes

1 tsp olive oil

1/4 tsp paprika

1/4 tsp garlic powder

sea salt (to taste)

black pepper (to taste)

 

Instructions:

  • Preheat oven to 400 degrees.
  • Wash sweet potatoes and dice into even cubes (about 1 inch).  I like to leave the peel on, but you can peel yours before cutting, if you prefer.)
  • In a large bowl, toss sweet potato cubes with oil and spices until coated evenly.
  • Spread onto baking sheet.
  • Roast potatoes for 30-45 minutes, stirring every 10-15 minutes.  (They should be soft inside but crispy outside.)
  • Sprinkle with additional salt and pepper, if desired.

XOXO,

Molly B.

Our Three Favorite Toddler-Approved Breakfast Recipes!

Oh toddlers…They certainly don’t make meal time (or anything) easy on us.  Luckily, Jack is a pretty good eater, but he definitely has his favorites.  But more than anything, I don’t have a ton of time (or skill) to whip up a culinary masterpiece.  And I definitely have no desire to do so when I’m not sure if my little dude will throw it on the floor in protest.  I’m always on the hunt for easy recipes that can be frozen and reheated for a quick toddler-approved breakfast.  I’ve rounded up the top three breakfast recipes that I’ve perfected over the past two years.  Recipes, instructions, and freezing instructions are all below.  Enjoy!

1

Almond Butter Banana Muffins

Ingredients:

  • 1/2 cup almond butter
  • 2 large eggs (can use egg replacer for vegan)
  • 2 large ripe bananas
  • 1 teaspoon vanilla extract
  • 1/2 cup milk of choice (I use almond.)
  • 2 tablespoons melted coconut oil
  • 1.5 cups flour of choice (I use almond.)
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup sugar of choice (I use coconut.)

Instructions:

  • Preheat oven to 350 and line a muffin tin with muffin liners OR spray with cooking spray.  Set aside.
  • In a medium bowl, whisk together dry ingredients.  Set aside.
  • In a large bowl, whisk together all wet ingredients minus the melted coconut oil.  Then transfer dry ingredients into the wet ingredients and mix until combined.
  • Finally, add in melted coconut oil and give the batter a final mix.
  • Transfer batter into muffin tin, filling each muffin about 2/3 of the way full.
  • Bake muffins for 16-18 minutes or until fully cooked.
  • You can also mix in blueberries, nuts, diced or shredded vegetables, or anything else of your choosing before baking.

Banana Blueberry Baked Oatmeal

Ingredients:

  • 1 cup (2 bananas) mashed banana + 1 additional sliced banana for topping
  • 1 cup blueberries
  • 2 eggs (can use egg replacer for vegan)
  • 1 cup milk of choice (I use almond.)
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 tsp cinnamon
  • 2 ½ cups old fashioned rolled oats
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Sprinkle cinnamon on top to taste

Instructions:

  • Preheat oven to 350.  Spray a 9×13 pan with nonstick cooking spray.
  • In a large bowl, mix together mashed banana, eggs, milk, coconut oil, and vanilla until mostly smooth.  Next, add in rolled oats, baking powder, cinnamon, and salt until well combined.  Finally, gently fold in blueberries.
  • Pour mixture into prepared pan and top with banana slices, spread out evenly.  Sprinkle cinnamon on top, to taste.
  • Bake for 25-35 minutes until edges start to become slightly golden brown.
  • I have also added in two scoops of protein powder for a quick protein bump or riced cauliflower for some extra veggies.

Carrot and Blueberry Breakfast Cookies

Ingredients:

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • Pinch sea salt
  • 1 egg (can use egg replacer for vegan)
  • ½ cup maple syrup
  • 1 tablespoon vanilla extract
  • ½ cup melted coconut oil
  • 1½ cups grated carrots (approx. 2 carrots)
  • 1 cup raw walnuts, roughly chopped (OPTIONAL)
  • 1 cup blueberries

Instructions:

  • Preheat oven to 350, spray a cookie sheet with nonstick cooking spray.  Set aside.
  • Place the oats, flour, baking powder, cinnamon, nutmeg, ginger, and salt into a large bowl.  Whisk to combine.
  • Add the egg, maple syrup, vanilla, coconut oil, carrots, walnuts, and blueberries and stir to combine.
  • Use an ice-cream scoop to shape the cookies.  Arrange on the cookie sheet and bake for 10-12 minutes or until golden.  Allow to cool on the tray.

 

These all freeze and reheat very well.  Wait for everything to cool completely, then store in individual sandwich bags.  Place all sandwich bags in a large gallon freezer bag and store in the freezer.  When ready to eat, place in microwave for 1-2 minutes, depending on microwave.

 

I hope you and your littles enjoy these recipes, and I would love to hear your favorites too!

 

XOXO,

Molly B.

How to Build the Perfect Smoothie–With Template and 10 Recipes!

I recently posted a picture in my InstaStories of me making a midday smoothie, and I got a lot of requests for Smoothie recipes.  I’ve been making smoothies for years, and although I like to switch it up with different flavors, I do use the same basic formula for each one:

8-10 oz of Liquid (I typically use Unsweetened Almond Milk.)

1 cup of Greens (I typically use Spinach.)

1 cup of Fruit (I typically use a Banana or a combination of fruits.)

1 cup of Vegetables (I typically use Riced Cauliflower, because it has no flavor and makes it extra thick and creamy.)

1 tsp Herbs (I typically use 1/2 Cinnamon and 1/2 Ginger.)

2 tsp Healthy Fats (I typically use some sort of Nut Butter.)

2/3 cup of Protein (I typically use Arbonne Protein Powder and switch up the flavor.)

*** All of the fruit that I use is frozen, so that makes the consistency just right, but if your fruit is fresh, you will want to add ice as needed.  ***

Blend everything until smooth, adding more ice and/or liquid as needed.  Then pour it in a mason jar and drink it from a paper straw like a true hipster.  (Totally kidding.  Put it in your ugliest plastic cup from your favorite college bar and get a full on milk mustache.)

To make it even easier on you, I made this template with my formula and some suggestions for each category of ingredient:

How to Build the Perfect Smoothie 

So now that you’ve seen my basic Smoothie recipe, here are 9 more recipes for you!

PB&J:

1 scoop Chocolate Protein Powder

2 tsp Peanut Butter

8-10 oz Milk

1 cup Frozen Mixed Berries

1 cup Spinach

1 cup Frozen Riced Cauliflower

1 tsp Cinnamon

 

Gingerbread:

1 scoop Chocolate Protein Powder

1/2 tsp Cinnamon

1/2 tsp Ginger

1 tsp Vanilla Extract

8-10 oz Milk

1 cup Spinach

1 cup Frozen Riced Cauliflower

1 cup Frozen Banana

 

Chocolate Covered Strawberry:

1 scoop Chocolate Protein Powder

2 tsp Coconut Oil

8-10 oz Milk

1 cup Frozen Strawberries

1 cup Spinach

1 cup Frozen Riced Cauliflower

1 tsp Cinnamon

 

Banana Bread:

1 scoop Vanilla Protein Powder

2 tsp Almond Butter

8-10 oz Milk

1 cup Frozen Banana

1 cup Spinach

1 cup Frozen Riced Cauliflower

1 tsp Cinnamon

1/2 tsp Vanilla Extract

2 tbsp Oats

 

Blue Moon:

1 scoop Chocolate Protein Powder

2 tsp Coconut Oil

8-10 oz Milk

1 cup Frozen Blueberries

1 cup Spinach

1 cup Frozen Riced Cauliflower

1 tsp Cinnamon

 

Neapolitan:

1 scoop Vanilla Protein Powder

2 tsp Cocoa Powder

8-10 oz Milk

1 cup Frozen Strawberries

1 cup Spinach

1 cup Frozen Riced Cauliflower

 

Lemon Bar:

1 scoop Vanilla Protein Powder

2 tsp Coconut Oil

8-10 oz Milk

1 cup Frozen Banana

1 cup Spinach

1 cup Frozen Riced Cauliflower

1 tsp Cinnamon

2 tbsp Lemon Juice

1 tsp Vanilla Extract

 

Thin Mint:

1 scoop Chocolate Protein Powder

2 tsp Avocado

8-10 oz Milk

1 cup Frozen Banana

1 cup Spinach

1 cup Frozen Riced Cauliflower

1 tsp Mint

1 tsp Mint Extract

 

Peanut Butter Chocolate Chip:

1 scoop Chocolate Protein Powder

2 tsp Peanut Butter

8-10 oz Chocolate Milk

1 cup Frozen Banana

1 cup Spinach

1 cup Frozen Riced Cauliflower

2 tsp Chocolate Chips

 

What are some of your favorite things to add to your Smoothie?  I’m always looking for new yummy ideas!

Enjoy!

 

XOXO,

Molly B.

 

PS–Don’t have time to blend up your own? I’ve got you!

I always keep a few Daily Harvest Smoothies in our freezer for when I want a yummy smoothie and don’t have time to make one. (They also have amazing Harvest Bowls, Overnight Oats, Chia Parfaits, and more!) That link will get you 3 Free Cups!

Also, there are some incredible grab-and-go smoothie places. My favorite is Nékter Juice Bar, and they are all over the country. My favorite smoothie is the Health Nut. (Pro Tip: Download their app for amazing discounts!)