healthy Archives - Simply Sells Kitchen

Baked Oatmeal Muffins

Sandra Sells — Tue, 29 Mar 2022 15:23:42 +0000

Oats are a huge staple in our house! From regular oatmeal to cookies and pancakes, we tend to use oats in a lot of our recipes. These baked oatmeal muffins have been a great addition in our home. My kids started a pass or fail challenge when recipes are finalized, and I got a pass on these. I think I have mentioned they are tough critics, so I am quite pleased. This muffin recipe is versatile and customizable to any palate. They are so easy to make! These baked oatmeal muffins are great to make ahead for quick breakfasts on the go and are a healthy option for your family. Go ahead and bring them to your next brunch gathering; they will definitely be a hit! They stay fresh for 3-4 days in a sealed container on the counter or you can store them in the freezer for a longer period. I like to put one in my kids lunchbox as a nutritious treat option! Recipe You make these baked oatmeal muffins right in the food processor. I am sure a Vitamix would do the job, too. First, preheat the oven to 350℉, and then prep your muffin tins with non-stick cooking spray. I start by mixing all the dry ingredients in the food processor and pulse them until the mixture looks like a course sand texture. Next, I add everything else right into the food processor and pulse them until combined (about 30 seconds). Finally, I use my cookie scoop to scoop the batter into each muffin space. Using the cookie scoop fills 12 muffin spaces pretty evenly if the scoops are even. The toppings I chose for this batch of muffins were blueberries, strawberries, and chocolate chips. I bet you can guess the kids favorite, yep, the chocolate chip ones! My husband was partial to the blueberries! Like I said, these muffins are very versatile. You can even make them mini muffins for your little toddlers. Some other topping options that would be great on these are cooked apples, chia seeds, nuts, granola, or raisins. I bet this recipe would also be a great base for a coffee cake crumble. The options are endless. I hope you enjoy these baked oatmeal muffins and I encourage you to try to make healthy options like these for your family!

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Chocolate Avocado Pudding

Sandra Sells — Tue, 15 Mar 2022 16:47:55 +0000

This delicious vegan chocolate pudding is so silky smooth, rich in flavor, and full of nutrition. You can’t even taste the avocado! As a mother tricking your kids may not be the nicest thing to do, but if it is for their own good it’s not so bad, right? Haha! Well, I am a firm believer in keeping things nutritious for my family. I also love to let them live and enjoy foods in moderation that are delicious. Currently i’m in a clean up the pantry phase in my home. Keeping the thought that nutritious eating can include desserts helps both myself and my kids keep a better overall attitude. Health and fitness are a priority to us but can sometimes be our greatest struggle in our very busy lives. I always try to limit processed foods and am constantly recreating our kids’ favorite food dishes, like french fries. This is especially true for my son who could out eat anyone in the french fry department. 😅 Just a few swaps and you have delicious fries that are a much healthier leaner version. Healthy vs Not Healthy There are such things as good fats and bad fats, good sugars and bad sugars. The kind of ingredients you include in your diet are like building blocks to your health. Usually, we tend to think fats make you fatter, but your body requires a certain amount of good fat. Olive oil and avocados are easily accessible and loaded with omega-3 fatty acids. This is great for heart health and brain function. Avocados are a monounsaturated fat and provide essential nutrients to your body so why not make a dessert out of them! We also love to make our delicious sweet corn guacamole during avocado season. It is also good to think about the natural and least processed sugars when being nutritionally minded; perhaps leaning towards fruit-based sugar or those that are lower on the glycemic index. I do believe sugar is sugar in all forms, but the impact to your body is on a spectrum. Some great choices that we love in our family are date syrup, coconut sugar, agave, pure maple syrup, monk fruit, and honey. Children’s bodies grow and develop quickly. It is so important to make sure they are getting all the nutrients they need. Even as adults we need to make sure we take care of our bodies for long term health. Making smart choices is extremely important! With that in mind, we want to share a favorite in our family. It has a few surprising ingredients that make an extraordinarily rich and luxurious dessert. The Recipe So without further delay, we share our fantastic avocado chocolate pudding! This recipe is vegan, gluten free, and is customizable to fit any lifestyle. The best thing about it is putting all the ingredients in the food processor and no cooking necessary! In my book, that is a big win! Add in your avocados, cocoa powder, maple syrup, salt, and vanilla, and then pulse the ingredients until everything is combined. Open the food processor and scrape down the sides. Place the lid back on and blend about 30 seconds, until completely smooth. Sometimes, instead of maple syrup we use alternative sweeteners such as honey, date syrup, or agave. All the ingredients provide great taste and flavor. Chill the pudding in the refrigerator for about an hour, and then enjoy! You can serve the avocado chocolate pudding in little ramekins with your favorite dairy or vegan whipped cream toppings and a few raspberries. This pudding can compete with any other pudding or chocolate mousse. Other toppings we really like to use are shredded coconut, chia seeds, and whole medjool dates. Delicious! ☺️

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Hearty Kale Salad w/Lemon Tahini Dressing

Sandra Sells — Thu, 15 Apr 2021 22:20:54 +0000

I am always looking to stay healthy, and I love a good salad. I’m always looking to make salads more creative and indulgent, and to make a meal out of them. However, sometimes during the rush of the work week and when time is of the essence my salads often result in a bit of a boring and bland bowl of greens. Ultimately, I want the health, nutrition, and volume to fill you up all in one big bowl. This kale salad does not dissapoint! Kale and health benefits I never thought much of kale while growing up. It was not a leafy green my parents introduced to us. Like most of us, I grew up with the typical romaine or mixed greens you get easily packaged from the store. The new health craze several years ago popularized kale when people started turning them into kale chips. The millennial generation seems to be quick to support the next trending foods that have a big nutritional impact. I tend to gravitate to those new health trends quite often. Honestly, ever since trying kale chips, I have loved the kale craze! I found a whole new love for the crunchy leafy green. Don’t get me started on avocado toast – that is still a big deal in my house! So, kale … yum! It can be roasted, sautéed, or eaten raw in salads. We have also added kale to our smoothies (tip: don’t add too much to your smoothie as it becomes very bitter). Kale has a deep earthy taste and firm leaf crunch that is so hearty and yummy in a salad. It offers a nutritional explosion of vitamins A, K, B6 and C, calcium, potassium, copper, and manganese. It is a great option when making a salad, to give your body a boost. The first time I had a Caesar salad with kale leaves as the lettuce, I was pleasantly surprised at how much I enjoyed the swap out from traditional romaine lettuce. Kale really holds the dressing well, and surprisingly stays extra crunchy after an extra day in the refrigerator if you happen to make too much. When transforming a salad into an indulgent experience, kale absolutely takes the win. I often want to decrease calories in recipes, and I know that using a little oil and vinegar does well in lieu of a creamy dressing. The inspiration behind the salad I recently went on a quick trip with my family to Savannah, Georgia. The town was a dream! There is so much old history and beauty everywhere. I highly suggest a trip there if you get a chance. We ate at some great little places and cafes. One afternoon, I was inspired by a kale salad from one of the restaurants called B Matthews Eatery, and I instantly knew I wanted to try and recreate it at home. The salad was a delicious combination of kale, dried cranberries, almond slices, steamed edamame, crumbled goat cheese, and a zesty lemon vinaigrette dressing. So, in my effort to whip up this salad, I started thinking of what kind of dressing I would add. I have a most amazing recipe for a vegan tahini lemon garlic dressing and I knew instantly it would work! It almost reminded me of a Caesar dressing with a lemon acid kick. Lemon Garlic Dressing Simply Sells vegan tahini lemon garlic dressing will be a highlight to any of your salad recipes. It’s a must try and an entertainment staple. Tahini is a Middle Eastern ingredient made with ground sesame seeds and turned into a creamy paste. Tahini is often used in foods like hummus or halva. You can usually find it at most supermarkets or Middle Eastern food stores. I’ll link our favorite tahini, which we love. The dressing is a combination of lemon, garlic, creamy tahini, Dijon mustard, and rice wine vinegar. The toppings I add are very similar to the salad we had in Savannah, with only a few swaps and additions. I really love to be inspired by restaurant experiences! They can so often give you fresh ideas and creativity for new foods you may never try! The Recipe To prepare the kale wash it thoroughly and rip the leaves from the stems (or ribs) that run through the center. I love using my OXO salad spinner to get the leaves nice and dry to keep the salad extra crunchy. After rinsing the leaves, I roughly chop up the leaves, making sure they’re not too small. Mix together the prepared kale with the lemon garlic tahini dressing and lay it on a large platter. I prefer using a platter because it creates a canvas for the beauty that this salad can be. Layer the dried cranberries and some sliced almonds. I steamed some shelled edamame beans, let them cool, and then add them on top. I do like to use non-GMO and organic ingredients when I can, especially when it comes to soy products. The color combination of ingredients is so very appealing to the eye. I use feta cheese crumbles instead of goat cheese for the sake of my husband’s taste buds. He’s not a huge fan of goat cheese, however, it tastes amazing either way – its up to you. What really sets this off is the addition of french fried onions. They make it so delicious! This salad is a great option to make ahead, and also great to bring to a potluck. Kale leaves really hold up in the vegan tahini lemon garlic dressing and can even be enjoyed the next day. If serving the salad the next day, try to add the toppings when served. This is a great salad to enjoy in any season! One side dish that we like to make with salads is roasted sweet potato slices. Slice the sweet potatoes and layer them on a greased sheet pan, and the drizzle them with olive oil. Sprinkle them with garlic powder, dried parsley, salt, and pepper to taste. Roast them in a preheated oven at 420°F for about 15-20 minutes or until desired crispness and brownness. Serve them alongside your salad.

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