Posted in healthy goodies

Frozen Yogurt & Granola Bites

frozen yogurt granola bites

Snacks have been my weakness lately and shoveling goldfish into my mouth isn’t really grooving with my plans to clean up my mindless eating habits. I mean let’s be honest everyone has something that they love to snack on that isn’t so lovely for them and it’s ok every once in a while…well mine is any salty carb filled snack (pretzels, goldfish, etc.)! I nanny three days a week and the cute little ones love these snacks so they end up making their way onto my plate more often than not.

Hence the need for this delicious quick and easy snack recipe.

I am also the type of person that eats a full meal and in 2 hours is starving!

I have found myself during these starving moments reaching for not so healthy options (hello goldfish) because it’s quick and easy. Truthfully I would totally prefer veggies cut up with hummus but who has the time to do that when they’re starving?

So to curb this crazy snacking I have come up with a few healthy snack recipes (that will be featured on the next couple of Mouthwatering Mondays) that can hold me over until my next meal!

These little bites are only made with Greek yogurt, granola and berries so they’re super healthy for you and delicious at the same time.

Ingredients

BL_arrow 12 tablespoons of greek yogurt

BL_arrow 12 tablespoons of granola

BL_arrow handful of berries of choice (I used raspberries, blackberries, and blueberries)

Directions

1. Line muffin tins with muffin liners

2. Fill muffin tins with granola

3. Add one tablespoon of Greek yogurt to each tin.

4. Spread out to make sure evenly dispersed.

5. Top with berries of your choice.

6. Freeze for 1-3 hours.

Live Blissfully!

Autograph


Crispy Breakfast Potatoes

potatoes recipe

Happy 2016 everyone!

I hope your New Years Eve was spent celebrating the awesome year you’ve had, and scheming up ways to make 2016 even better!

I know there are a few goals I’ve set for this year but one of the most exciting is to continue posting delicious recipes, but with a twist. I am going to start adding quick video’s that give an overview of how to make the recipe I’m posting about. I also created a youtube channel where these video’s will be uploaded and then linked to the blog. I’m going to start this next week for Mouthwatering Monday.

I hope you all enjoy this little change up and will continue reading & watching!

I decided on breakfast potatoes for the recipe this week because truthfully I had some potatoes left over from a stew I made and didn’t want them to go to waste so I figured I would add them to my breakfast menu. They turned out delicious and I thought why not let you in on this super easy 5 minute recipe that will totally change your breakfast game.

Breakfast Potatoes

breakfast potatoes

Ingredients

BL_arrow mini yukon golden potatoes (I used 8 and the was enough for 2 servings)

BL_arrow 1 tablespoon of butter

BL_arrow 1 can of spray olive oil

BL_arrow 1 teaspoon of garlic powder

BL_arrow 1 teaspoon of paprika

BL_arrow salt and pepper to taste

Directions

  1. Wash and chop potatoes into quarters.
  2. Heat pan over medium high heat, once hot add in butter.
  3. Place potatoes skin side down in butter.
  4. Spray tops of potatoes with olive oil so they are coated and ready for seasoning.
  5. Season the potatoes with garlic powder, paprika, and salt and pepper.
  6. Flip potatoes onto side and allow to fry for 1 minute on each side.
  7. Take out of pan, allow to cool, and enjoy!

Live Blissfully!

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Watermelon Mint Chiller

I got the inspiration for this chiller from a friend of mine who posted a similar recipe on Facebook and it looked so delicious and refreshing I had to give it a try.

Lets be honest I am not a lover of Coconut water…I’ve tried and just dislike the taste, so I was a little worried about this but it was a lot more tasty than I expected. Also you can’t beat the refreshing sweet taste of watermelon or the simplicity of the recipe so its pretty much a no brainer healthy sweet treat.

Oh and don’t forget about all the benefits from watermelon, and lime (promotes digestion, hydrates you, contains Vitamin A which is great for the skin, etc.)

Watermelon Mint Chiller

wat2

Ingredients

  • 2 cups of chopped chilled watermelon
  • 1 cup of coconut water (I used mango coconut water)
  • 1 sprig or mint
  • juice from a slice of mint
  • Ice if desired

Directions

  1. Add all ingredients to a blender and blend until everything is combined.
  2. Enjoy!

Live Blissfully!

xo,

Lauren


Tomato Spinach Veggie Scramble

Well hi guys, Happy Monday to ya! I don’t know what it is about the start of this week but it feels like a reset button has been pressed and I’m ready for the week ahead. This weekend was super relaxing. We got to spend time with friends and family playing games and getting our tan on on the beach. Anyway this week I am restarting my workouts that Chris made me, cause I have fallen off a little bit in the last few weeks and I decided to make the recipe of the week one of my fav go to’s after my morning workout. A Veggie Scramble!

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Tomato Spinach Veggie Scramble

Ingredients

  • 2 whole eggs
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup spinach chopped
  • 1/4 cup tomato chopped
  • 1 tablespoon red onion chopped
  • a dash of almond milk

Directions

  1. Chop the spinach, tomato, and red onion and set aside.
  2. Whisk together both eggs and a dash of almond milk until combined
  3. Heat a small skillet on medium heat and pour in egg mixture.
  4. Add in the cheese, spinach, tomato, and red onion.
  5. Allow to cook, stirring until all combined.
  6. Serve with a whole grain english muffin, assorted fruit, or some turkey bacon.
  7. Enjoy!

Live Blissfully!

xo,

Lauren


Post Workout Yogurt Bowl

This morning I woke up STARVING! and I may have an idea as to why. I WAS CRAVING THIS RECIPE ALL NIGHT. I was trying to think up a recipe for this post last night and couldn’t really think of much when Chris was like why don’t you do a post workout smoothie recipe. I wasn’t really into it because it seemed a little too easy but then it got me thinking about how something refreshing and nutritious would be perfect for today (its going to be in the 80’s and 90’s all week here) and thats when I stumbled upon this deliciousness. A post workout yogurt bowl

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I have been a fan of the acai bowl for quite some time now, but sadly I can’t find the frozen acai anywhere! I have looked at every supermarket and health foods store, and nothing. Just recently a friend told me of a health foods store nearby that she has bought the frozen acai at, so I’m hoping I can find some there. In the meantime this will be sure to substitute the acai bowl cravings.

Post Workout Yogurt Bowl Recipe

Ingredients

  • 1 container of greek yogurt (I would recommend plain but really whatever you have on hand is fine, I used blackberry and it tasted delicious)
  • 1 ripe banana chopped into bite sized pieces
  • 4 large strawberries diced into bite sized pieces
  • 2 handfuls of granola (any kind, I used honey oat with almonds)
  • 1 teaspoon of Chia seeds
  • 1 tablespoon dark chocolate bits

Directions

  1. Chop the banana and strawberries into bite sized pieces.
  2. Pour the greek yogurt into a bowl.
  3. Add in the banana, strawberries, granola, chia seeds, and dark chocolate bits.
  4. ENJOY!

I love this recipe because it’s super easy and can be modified to whatever you’re craving most. If you don’t like chocolate you don’t have to add it, if you want to add different fruits go ahead, if you want to add a little more of this or that, thats the beauty of this recipe! I hope you all enjoyed this Mouthwatering Monday post and will make this as one of your post workout meals!

Live Blissfully!

xo,

Lauren

 

 


Chocolate Peanut Butter Energy Bites

This weekend I was in a serious baking mood but didn’t know what to make that went with the super hot weather. I wanted to make homemade popcicles but didn’t have popsicle molds, then I was thinking about making cookies but just thinking about turning the oven on made me sweat, so I resorted to no bake chocolate peanut butter protein balls. I made something similar to the protein balls (protein bars) and put the recipe on the blog a couple of months ago but they didn’t end up tasting the way I wanted, so I wanted to redeem myself this time. The key to this recipe was instead of using honey, I used agave nectar and it made such a difference in the taste.
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Ingredients

  • 1/2 cup chocolate chips
  • 2/3 cup toasted coconut
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter
  • 1 cup old fashioned oats
  • 1/3 cup agave nectar
  • 1/2 cup ground flax seed
  • 1 tablespoon chia seeds
  • 1 ripe mashed banana
  • 1/3 cup walnuts

Directions

  1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in fridge for half an hour! Don’t forget this part, because it makes it so much easier to mold into balls.
  2. Once chilled, roll into balls about one inch in diameter.
  3. Store in airtight container in fridge for up to 1 week.
  4. Makes 20-25 balls.
  5. Enjoy!
I hope you all enjoyed this recipe and will let me know if you try it out! Follow me on instagram @laurenbartlett12
Live Blissfully!
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Tuna Sweet Pea Pasta Salad

Tuna Sweet Pea Pasta Salad

tuna

Ingredients

  • 1 box whole grain bowtie pasta
  • 3 cans of tuna fish
  • 1 bag frozen sweet peas
  • 1 red onion
  • 3 or 4  5.3 oz plain greek yogurt containers
  • salt and pepper to taste

Directions

  1. Bring water to a boil in pot, and cook pasta according to directions on box.
  2. Drain cans of tuna, and spoon into a bowl, then mix in 1 container of greek yogurt.
  3. Chop 1/2 red onion.
  4. Microwave frozen peas as directed, and set aside.
  5. Once pasta is cooked, drain, and transfer into large serving bowl.
  6. Add in chopped onion, peas, and tuna and mix until well blended.
  7. Now add in 2-3 containers of Greek yogurt and mix. Add salt and pepper to taste.
  8. This makes around 10-12 servings and will last in an air tight container in the fridge for 5 days.
  9. ENJOY!
I hope you all enjoyed this Mouthwatering Monday post, and will be back on Friday for a things I’m loving this week! If you want to follow along during the week don’t hesitate to follow my instagram @blissfullylively
Enjoy your week
Live Blissfully!
xo,
Lauren


Pancake Berry Muffins

Happy Tuesday everyone! It feels weird that I’m blogging on a Tuesday, but yesterday was super busy for me, and time got away from me before I could write a post! I hope you all enjoyed your weekend. Chris and I’s ski weekend turned into a ski day (Saturday) because the wind was so bad on Sunday they weren’t running the chair lift. Even though it was a shortened little get away it was still  relaxing and fun. The skiing conditions were perfect on Saturday and it was bright and sunny, around 40 degrees so they made it feel more like late spring skiing than early spring. Sunday for me was spent catching up on homework while Chris worked on the house. The hardwood floors are finished, we picked out our living room furniture, and now we’re just finishing up some of the painting! This process is going a lot quicker than we had anticipated, but in a good way. Enough with the house talk now onto the recipe of the day!

busy

Recently Chris and I have been super busy with our schedules keeping us going in different directions, and as much as we want to sit down and have a delicious (spinach tomato omelette with a side of fruit and bacon) breakfast together sometimes that just doesn’t happen (That’s what weekends are for). Anyways even on our busiest mornings we don’t want to skimp on the nutrition factor. Thankfully I found this delicious gluten-free pancake muffin recipe that is an easy “grab-and-go” option when life just gets a little too crazy. Also I have been working out every morning recently (trying to start my day out right) and getting up 20 minutes early to make breakfast is sometimes a struggle, so for now these pancake muffins will suffice!

Grab-and-Go Pancake Muffins

mufs

Ingredients
  • 1/4 cup plain Greek Yogurt
  • 2 tablespoons, unsalted butter, melted
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 eggs, 1 egg white
  • 1/3 cup diced fresh berries (nuts, chocolate bits) anything you like
Directions
  1. Preheat oven to 350 degrees, and grease a muffin tin with butter or pam.
  2. Place all of the liquid ingredients into a blender except for the eggs, then place all of the dry ingredients on top.
  3. Cover and blend on low for 10-15 seconds just long enough to combine the ingredients (the batter will be thick).
  4. Add the eggs and egg white, blend on low for 20-30 seconds until the eggs are well incorporated into the batter.
  5. Evenly distribute the batter into the muffin tins, filling each 1/3 full.
  6. Add a few berries to each cup, then evenly divide the remaining batter among the muffin tins and top with any additional berries (or dark chocolate chips and walnuts, like I do to add a little sweetness and crunch haha)
  7. Bake for 18-20 minutes until slightly golden brown.
  8. Allow muffins to cool 2-3 minutes in the tin, then remove
  9. Can be stored in an air tight container for up to 3-4 days.
  10. ENJOY!

xo,

Lauren


Creamy Spinach Artichoke Dip

Fresh Spinach Artichoke Dip

artichoke dip

I found this recipe off Pinterest, on ThePinningMama.com I am so thankful for Pinterest because I have fallen in love with this womens’ website, and all the great recipes she has. My favorites are her copycat recipes like copycat Panera Tomato Basil soup, or her copycat Panera Chocolate Chip Cookies! DELICIOUS! I will for sure be using her website for Mouthwatering Monday’s to come!
Ingredients
  • 1 Cup Mayonnaise
  • 1 Cup Sour Cream
  • 1 Tablespoon Dijon Mustard
  • 1/2 Onion finely chopped
  • 12 oz Mozzarella Cheese Finely Grated
  • 6 oz Freshly grated Parmesean
  • 1 Can of Artichoke Heart, Drained and Diced
  • 10 oz Bag of Fresh Spinach Coarsely Chopped
  • 1 Bag of Pita Bread, or Tortilla Chips for serving
Directions
1. Preheat oven to 375 Degrees F.
2. In a large bowl mix the Mayo, Mustard, sour cream, and onion.
3. Add the cheeses, reserving about 1/8 of the cheese to cover the top, Mix.
4.Stir in the diced artichoke hearts.
5. Mix in the fresh spinach and stir well until the mixture is well combined and everything is evenly coated.
6. Scrape mixture (I would use a spatula) into large casserole dish and cover with remaining cheese.
7.Bake for 45-50 minutes, then if desired cook for additional 1-3 minutes on broil to brown the cheese.
8. Let sit for 15 minutes to set before serving.
9. ENJOY!

 

Live Blissfully!
xo,
Lauren


No Bake Granola Bars

No Bake Granola Bar

 Ingredients
  • 1/2 cup nut butter (or almond butter)
  • 1/2 cup honey
  • 1 cup old fashioned oatmeal
  • 1/2 cup ground flaxseed
  • 1/4 cup shredded coconut
  • 1/2 cup chopped nuts (pecans)
  • 1/3 cup dried fruit (goji berries)
Directions
1. Microwave nut butter and honey until warm, approximately 30 seconds. Stir together.
2. Stir oatmeal into the nut butter and honey mixture.
3. Add coconut, dried fruit, and chopped pecans. Stir in the ground flax seed.
4.Press the mixture into a pan sprayed with cooking spray. Freeze for 45 minutes.
5. Cut into bars and enjoy! Store remaining bars in the refrigerator.

I can’t wait to try these with some of my favorites like Craisins, almonds, and dark chocolate bits! or peanuts, pretzels, and dark chocolate bits! There are so many combinations that can be made thats why I love this recipe, it really turns into many different recipes.
xo,

Lauren


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