Clean & Delicious with Dani Spies
Fuel your body. Feed your life!
Are you looking for some easy grab-and-go breakfasts ideas? If so, these Baked Apple Oatmeal Cups may be just what you need.
Think of these as a bowl of oatmeal on the go. Or as a bowl of oatmeal in muffin form!
They dense, chewy muffins are super easy to trow together and taste extra delicious with a schmear or peanut butter or cream cheese.
Try making them when you do your meal prep and then storing them in an airtight container (in the fridge) for those busy weekday mornings!
Scroll down to watch the video.
I just love the change of ingredients that come with the change of seasons. It keeps things super fun and fresh in the kitchen (which also means in my mouth and in my belly!).
This simple salad pairs two of Autumns most delicious ingredients; apples + broccoli.
Remember; what grows together, goes together. So anytime you pair seasonal ingredients together, you can trust that they will taste great.
For the creamy dressing, I subbed in 3/4 cup of plain Greek yogurt for most of the mayo, but still left 1/4 cup of real mayo in for good measure. You can certainly do all yogurt or all mayo, if you prefer. Really any and all of it would work.
This salad is a great side dish for just about any meal and it’s perfect to bring along to a cookout or potluck as well.
Watch the step-by-step video HERE.
This simple, creamy, crunchy snack is made from Greek yogurt, apples and granola and tastes just like cheesecake (ok, maybe not just like, but very close). Not only will it satisfy your sweet tooth but it also makes a great seasonal breakfast. [Read more…] about Clean Eating Apple Cheesecake Snack
Watch the step-by-step video HERE.
These Apple & Almond Butter Donut Rings are the perfect mix of protein, carbs, and healthy fats. They make a great afternoon snack, and are perfect to pack into a lunchbox!
PS – This apple corer will make this snack much easier to make!
[Read more…] about Clean Eating Apple & Almond Butter Donut Rings
Watch the step-by-step video demo HERE.
Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Watch the step-by-step video HERE.
Comfort food.
Some say it exists. Others say there is no such thing.
Personally, I think it’s a very real experience.
Warm, rich, creamy soup on a cold day… that’s comforting. If only for a moment.
The beauty of comfort food like this soup is that it contradicts the heavy, caloric classics that we usually think of when it comes to comfort food (think mashed potatoes or macaroni and cheese).
This soup will give you the same warm, comforting experience of those classics except instead of being soothed by butter and cream you will be greeted by a bowl of roasted fruits and vegetables. And I promise you, you will not feel like you are missing anything. Not one thing.
But don’t thank me for this recipe. This one is all Ina. You know, the brilliant Barefoot Contessa. I just adore her. And when I found this recipe I knew I didn’t need to change a thing except to make sure that it reaches as many kitchens as possible before the colder weather kicks in.
If you want the step by step, be sure to check out the video below. Otherwise, just scroll down and you can print the recipe below. enjoy!
Watch the step-by-step video guide HERE.
Scroll down to watch the video.
Since I don’t have a bunch of Thanksgiving Day recipes for you this year, I figured I would get a head of the game and give you a little inspiration for your Turkey Day leftovers.
This is a salad that I love to make with chicken as well. It’s packed with fruit, veggies, and protein, so it makes a great all-in-one type of lunch. Just pack your salad in some tupperware with a few butter lettuce leaves on the side and you’ve got a Clean & Delicious® post holiday lunch that travels well.
Here are a few other recipes that I may be dabbling with come friday after Thanksgiving this year. The Smoked Turkey Reubens are probably at the top of my list.
What do you like to do with your turkey leftovers? Any go-to favorites you find yourself making year after year?
[Read more…] about Leftover Turkey Waldorf Salad + 5 More Yummy Ideas
Chilly fall mornings + fresh picked apples from the farm = this amazingly simple (and delicious) Apple Pie Oatmeal.
I’m a big fan of microwaved oats. It’s a very easy way to get a warm, comforting, nutritious breakfast on the table in just five minutes.
The secret weapon for extra delicious microwave oats is mixing some egg whites into the oats once they are halfway through cooking. Not only does this add some protein to your breakfast, (which has been proven to help us stay full longer) but it makes the oats creamy, fluffy, and extra yummy.
Just be sure to add the whites in at the halfway point. This ensures that you don’t end up with scrambled eggs in your oats.
For me, the apples and cinnamon add enough sweetness to this breakfast, but if you want a little extra sweetness in your oats, simply add in a couple teaspoons of your favorite sweetener (hint: maple syrup would be divine).
Another great way to eat this, is to skip the walnuts, and stir in a tablespoon of your favorite nut butter. Oh the options….
Has the weather begun to get chilly by you yet? Have you started making some warm oats for breakfast? If so, what are some of your favorite combinations? I would love to hear all about it down in the comments below!
This is a great recipe for those of you who want to make applesauce, but don’t have lots of fancy gadgets at home.
All you need is a pot, a knife, and an apple corer (ok, so maybe there is one little gadget, but you should be able to find it at your local grocery store for just a few bucks).
The secret to applesauce, without any extra tools, is to peel the apples before cooking.
A lot of recipes leave the skins on when cooking the apples, but then the sauce needs to be run through a food mill or popped into a food processor when done cooking. This wasn’t going to work for me, since my family and I haven’t quite moved into our house yet and are still living a very minimalistic lifestyle.
Making applesauce this way will definitely result in a chunkier-style applesauce (which I love). If you prefer a smooth, velvety applesauce then you’ll have to forget everything I just said and finish this off with a fancy tool.
Either way, homemade applesauce is too delicious not to make this time of the year. It’s also a great way to welcome the fall weather that will soon be headed our way, all while making your kitchen smell insanely amazing.
So tell me… are you a chunky or smooth applesauce lover? Have any tips of your own when it comes to making homemade applesauce? I’d love to hear from you guys down in the comments below!
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Peel, core, and cut apples into hearty chunks (about 8 pieces).
Place apples, cider, cinnamon and lemon peel into a medium to large heavy bottom pot. Turn heat to high and bring to a boil.
Reduce the heat and simmer for 25-35 minutes, stirring occasionally to help break down the apples.
Shut off the heat and use the back of a wooden spoon to break down apples to desired consistency. Store in airtight containers in the fridge.
Enjoy!
Makes 4 cups.
Nutrients per 1/3 cup: Calories: 78; Total Fat: 0.2g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrate: 20.7g; Dietary Fiber: 1.7g; Sugars: 16.8g; Protein: 0.5g
Those of you that subscribe to my newsletter know that one of my goals in the new year is to get back in shape.
After having my bambinos I’ve stayed active but I’m feeling ready to kick it up a notch. My goal is to get fit and feel strong (and flexible!).
So I chose a workout plan to use as a basic blueprint for the gym, am keeping a food journal, have an accountability partner (another post!), and am experimenting with some new recipes in the kitchen.
This particular recipe was inspired by Brittany from Little B’s Healthy Habits. (Brittany was also the inspiration for this video – which has now become a household staple around here, making their way into my protein shakes and my kids smoothies).
These muffins are high in protein and are perfect for a post-workout snack. (I also love them in the afternoon with a cup of coffee).
This is the kind of muffin that I would refer to as fuel food – it’s like a muffin on a mission. It’s purpose it to deliver protein and some carbs after a workout and it just so happens to taste pretty good too.
I haven’t tried yet, but I would imagine it would be pretty easy to change these up by experimenting with different fruits. Maybe even throw in some raisins or mini chocolate chips if you were looking for a little extra sweetness (if any of you guys try a new flavor combo be sure to let me know).
One of my favorite ways to eat these is to crumble one on top of some Greek yogurt or cottage cheese. I highly recommend giving it a try.
What are some of your favorite post workout meals? Do you try to get some protein in after a workout? I would love to hear all about it down below;).
Yield: 12 muffins
Prep Time: 10
Cook Time: 20 minutes
Total Time: 30 minutes
Pre-heat oven to 350
Prepare a muffin pan by either brushing with each with a little coconut oil or spraying with some cooking spray.
Combine all the ingredients in a large bowl and mix well. Once everything is combined, divide evenly amongst 12-muffins.
Bake for 18-20 minutes. Let cool and enjoy!
Makes 12 muffins.
Nutrients per muffin - Calories: 106; Total Fat: 1.2g; Saturated Fat: 0.1g; Cholesterol: 5mg; Carbohydrate: 15.1g; Dietary Fiber: 1.6g; Sugars: 5.8; Protein: 9.1g
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Brussels Sprouts. People seem to either love em’ or hate em’.
If you like cabbage then you will definitely like brussel sprouts (I mean, technically speaking they really do look just like little mini-cabbages AND they are from the same family). They have a slightly sweet flavor and when cooked well have a crisp, hearty texture.
Call me veggie-crazy, but I honestly believe that if you have well cooked and seasoned brussel sprouts you can’t not like them… they’re just too good!
In this recipe I combine the sprouts with a nice, tart, crunchy apple and some crispy, salty bacon. I’ve seen this combination a thousand times but have never tried it on my own. And I now know why I have seen this flavor combo so often… it’s because it’s really good! I guess I shouldn’t be surprised… we’ve got brussel sprouts, apples, and bacon… hello… what’s not to like?
I’m normally not a big bacon person, but lately it’s been really calling my name. Maybe it has something to do with being seven months pregnant or maybe I just forgot how good bacon really is.
I decided to go with real bacon for this recipe. Not turkey bacon. For starters I found a brand that I think is great, it called Wellshire. It has no nitrates, no preservatives and has 40% less fat. Two slices has sixty calories with three grams of fat (that works for me). It gets really crunchy and has a great flavor although I have to admit that I’ve yet to find a better way to make bacon then in the microwave (am I the only one here?). I just love the dry crunchy texture that it gets.
Anyhow, at the end of the day, the bacon adds a crunchy texture and salty flavor to this dish that could be easily duplicated using pancetta, prosciutto, or even turkey bacon… so feel free to use which ever floats your boat. You only need a little bit for this recipe, so you may as well choose something that you really enjoy.
This dish would be great served along some chicken, pork or even salmon! OR if you wanted to get your legumes in, I think it would also pair well with some lentils. AND if you wanted to keep things really easy, just go ahead and top it with an over easy egg… that would be really good!
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Place bacon on a microwave safe plate and cover with a paper towel. Cook bacon for four minutes or until your bacon is nice and crispy.
Melt butter in a large sauté pan and onion along with a pinch of salt. While the onion is cooking place brussel sprouts in a steamer basket and steam for eight to ten minutes or until they are nice and tender.
Once your onions are translucent, toss in your apples and cook for another four to five minutes. You are looking for your apples to get nice brown edges and to become just slightly tender.
Once the apples and the onions are ready to go, toss in the brussel sprouts and season with some salt and pepper. Crumble your bacon over the brussel sprouts and toss with your parsley. Adjust your seasoning and enjoy!!
Makes 4 servings.
Nutrients per 1/4th of recipe; Calories: 156 Total Fat: 5g; Saturated Fat: 2.3g; Cholesterol: 519mg; Sodium: 25mg; Carbohydrate: 23.2g; Dietary Fiber: 6.8g; Sugars: 10g; Protein: 6.3g
Apparently, when one becomes pregnant, while the body focuses on nourishing the little blueberry, other bodily systems can have the the tendency to slow down. Let’s just say I’ve been keeping the local bakeries in business lately buying bran muffins for breakfast and decided it was due time to get into the kitchen and whip up my own!
This is actually a recipe that my sister sent me. I’m not exactly sure where she got it but it was good. I of course added some minor changes of my own like using the white whole wheat flour, low fat buttermilk and adding the raisins. As for the topping, I borrowed that idea from Andrea over at Andrea’s Recipes. She has a recipe for Apple Cinnamon Crunch Muffins that look d’lishes and her crunchy, nutty topping is exactly what my Apple Oat Bran Muffins needed!
These muffins are really simple to make (come to think of it, pretty much all muffins are really simple to make). I made them as soon as I woke up today and ate one (okay, fine… two) hot right out of the oven. The batter is pretty standard, so it’s really important that you add a big, fat heaping cup of diced apples to these muffins and don’t forget the raisins; these are the ingredients that really give the muffin all it’s flavor. So if you don’t have apples that taste great on their own, don’t bother making these guys… you really need a good, crisp, in season apple to pull this simple recipe off!
On another note, I think my husband and I are gonna try to shoot some videos tomorrow. I’m hoping to at least get one or two Turkey Day videos up… wish me luck;)!
Yield: Makes 12 muffins
Pre-heat oven to 375.
In a small bowl combine the walnuts, cinnamon, and brown sugar. Set this aside for now, this will be the yummy crunchy topping we add to the top of the muffins!
In a medium bowl stir together flour, oat bran, brown sugar, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.
In a small bowl combine buttermilk, egg whites and oil. Add to dry ingredients; stir just until moistened. Stir in diced apples and raisins.
Spray muffin cups with non-stick cooking spray. Spoon about a quarter cup of batter into each muffin cup and then top each one with a teaspoon of crunchy topping. Pop in the oven for 18 minutes or until a toothpick inserted near the center comes out clean. Enjoy!
Calories: 158; Total Fat: 5; Saturated Fat: 0.7g; Cholesterol: 1mg; Sodium: 113mg; Carbohydrate: 27.1g; Dietary Fiber: 3.5g; Sugars: 10.2; Protein: 5g
Hey guys… I’M BACK! Lot’s of fun, long trip, happy to be home BUT most importantly… happy to be back in my kitchen with my knife and my cutting board! Man oh man, did I miss cooking!
After seeing Roni’s Tomato and Egg Pizza over at GreenLiteBites I couldn’t help but take this recipe idea and run!!
This recipe is the perfect example of how to take a simple, basic technique (in this case making the egg pizza base) and turn into your own. I mean, really you can take this recipe 101 different ways and with the egg being the delicous, versatile, little guy that it is, the flavor combinations are endless!
Why apples, cheddar and rosemary?? Well, I love eating apples and cheese together and I once had an apple pie that had rosemary in it (SO GOOD), so that’s where this flavor combination came from. But some of the other ingredients I have played with so far are onions, peppers, ham, tomatoes, sweet potatoes, different cheeses, different herbs and even chicken… like I said, the possibilities are endless!
And although I don’t have any of my own yet, I have no doubt that the little ones will love this meal as well!
I know you guys have some great flavor combinations popping into your heads as well, soooo as always, I’d love to hear them!! What flavor Egg “Pizza” will you be making?
Yield: Serves 1
1 egg
2 egg whites
Splash of milk
½ apple, chopped up
2 tbsp lite cheddar cheese
½ tsp minced rosemary
Cooking spray
Salt and pepper to taste
Whisk together egg, egg whites, and milk and finish with a pinch of salt and pepper.
Heat an eight-inch non-stick sauté pan over medium low heat. Add eggs to the pan and allow to cook for about two to three minutes. You’re basically looking for the eggs to set all around with a little wiggle on the top!
*Remember, the key to perfect eggs is to cook them LOW and SLOW, so don’t jump the gun on this one!
Once you’re eggs are mostly set with a little wiggle on top sprinkle the chopped apple, rosemary, and cheese over the top. Pop a lid on and allow to cook another two minutes or so or until the eggs are completly set through and the cheese has melted.
Slide on to your plate and enjoy!!
Calories: 185; Total Fat: 7.2g; Saturated Fat: 2.5g; Cholesterol: 248mg; Sodium: 282mg Carbohydrate: 11.8g; Dietary Fiber: 1.9g; Sugars: 8.1g; Protein: 18.4g
