Northwest Bagel Plate

Ok, you asked for it! And I will gladly share this recipe because it’s way too simple and tasty not to share!

As some of you may know, I’ve been trying to decrease the amount of dairy in my diet, so I’ve been playing around with a lot of different nut cheeses. When I came across Kite Hill’s cream cheese, I realized that going dairy-free is practically a walk in the park. There are so many great options now that will satisfy that cheesy craving.

Anyway, a loaded bagel is my weakness. I’ve always loved them, but usually stay away from them because it’s hard to find gluten-free/dairy-free options. So, I took it upon myself to create my own. I was inspired to add smoked trout to as a replacement to smoked salmon and it was a good move. See the full “recipe” below : )

1 New Cascadia everything bagel (gluten-free)
Kite Hill chive cream cheese
thinly sliced cucumbers
smoked trout
rainbow sprouts

Assemble as you’d like!

That’s it! I also like a little squeeze of lemon on top.

Enjoy : )

High Protein Egg Muffins (With Arugula, Feta and Quinoa)

Recently, I have been putting some major effort into getting back in shape. It only took about a year and half to find the motivation after Parker was born, but HEY, gotta start somewhere. To be honest, I have actually really enjoyed the last year and a half of being relaxed about what I ate and a lot more lenient with working out. But, since I’ve got a lot of awesome things coming up (and some that might require a lot more photos of myself), I realize that I want to put some time into my body before that all happens.

Plus, summer.

With that said, I have been working on a plan with a trainer (which I will go into more details about later). My schedule is a bit crazy so I have been having to do more home workouts; but I’ve been working out 4-5 times a week. And as for my meals – I’m trying to keep everything in balance (protein- carbs- fats) for my personal body type and goals, which requires a lot of preparation. The hardest part for me is upping my protein count without a starch based protein (like beans, sweet potatoes, etc) and having to eat 5 times a day- it’s easy to run out of ideas!

These egg muffins however, have been a lifesaver! And even better, Parker LOVES them. They are packed with nutrients, simple to make and a perfect ratio of protein, carbs and fats. I like them as a snack or for a quick breakfast.

High Protein Egg Muffins

3 eggs

1 C. egg whites

2 Tbs. plain almond milk (or regular organic milk)

1 C. cooked quinoa

1 C. arugula

1/2 C. feta

1/2 C. chopped mushrooms

1/4 C. chives

sea salt + pepper to taste

Directions:

Preheat oven to 350 degrees
In a mixing bowl, combine the egg whites, eggs, milk and some salt and pepper (whisk well and set aside)
Spray muffin tins with oil (about 9)
Stuff the arugula, mushrooms, and chives evenly into each tin (not too full)
Add about a tablespoon of quinoa into each tin (over the veggies)
Then, sprinkle some feta on top of the mixture in each tin
(Alternatively, you can mix together all of the ingredients excluding the egg mixture, together in a bowl before placing them into the tin)
Gently mix together the ingredients in each tin
Divide and pour in egg mixture evenly over all 9 tins (filling just barely to the top)
Cook for about 20-30 minutes.

Enjoy!!

Cinnamon Waffles (Vegan + Gluten Free)

Nothing says weekend to me these days like some waffles with the family. You know, windows open, coffee brewing, Mickey Mouse Club playing and that big plate of waffles calling your name. I actually just recently broke down and finally got us a waffle maker. I’m not one for having a ton of kitchen gadgets and I figured a waffle maker was kind of like an ice cream maker. You want it when you want it, but it basically sits there in the back of the cabinet until you realize, “oh my gossssh- I totally forgot about this thing!”

Boy was I wrong…

We’ve had the waffle maker since Easter and we’ve used it almost every weekend! My go to mix has been the Kodiak cake mix. I use the oat flour kind, which is packed with protein and super tasty.

However, this weekend I took a stab at making waffles by scratch and can I just say…wowza! This recipe that just happens to be dairy, egg and gluten free is going to change your world. These are honestly the best dang waffles I’ve ever had.

Cinnamon Waffles (Vegan and Gluten Free)
serves 3-4

1 1/4 cup unsweetened almond milk + 1 tsp apple cider vinegar
1/4 cup olive oil
1/4 cup maple syrup
1/2 cup gluten free rolled oats
1 3/4 cups gluten free all purpose flour
1 1/2 tsp baking powder
1 tsp vanilla
pinch sea salt
3 shakes of cinnamon

Directions:

Combine almond milk and apple cider vinegar together in a small bowl and set aside for about 1-2 minutes.

Mix together dry ingredients in a separate large mixing bowl.

Add in the almond milk/apple cider mix as well as the other wet ingredients.

Whisk together well.

Turn on waffle maker (I like to turn mine to a 4).

Spray waffle iron before each pancake with spray oil (I used spray coconut oil).

Scoop out mixture according to the size of your waffle maker. (Mine is a smaller one, so I used about 3/4 c. of mix each time).

Once finished, top with your favorite toppings – bananas, strawberries, coconut shavings, etc). We kept ours simple with some Earth Balance butter and maple syrup.

Enjoy!!!

Tropical Chia Seed Pudding

Happy Monday!! The sun is out and all I want to do is eat fresh fruits! I have been wanting to make some chia seed pudding for quite some time now. I’ve pinned just about every type of chia seed pudding recipe out there on Pinterest, but I still never got to making it.

So, when the sun peeked through this past weekend, I thought it was time! And seriously, I will be making this allllll the time now. It is a great, clean and healthy meal option and it’s also perfect for your little one. Parker loves it!

Tropical Chia Seed Pudding

serves 2 and a 1/2 (a baby hehe)

4 tbs chia seeds

1/2 cups coconut milk (canned)

1 1/2 cups almond milk

6 drops stevia

Chopped mango, pineapple and unsweetened coconut shavings for the topping

Directions:

Stir together the almond milk, coconut milk, chia seeds and stevia.

Place in a container and set aside.

Stir after about an hour to mix ingredients again.

Let it sit overnight in the fridge or eat after about 2 hours of sitting.

Place in small bowls and top with your tropical fruit and enjoy!