Paleo Snickerdoodle Cookies

When Kev and I wanna do something sweet for each other, it often involves food.

A bad day at the office? I cook up a delicious dinner waiting for him when he gets home.

I'm exhausted and wanna sleep in on a Saturday? I wake up to homemade pancakes in bed.

So when he told me he was craving some of my cookies, I decided to create something new for the recipe rolodex and holy shiz, these did not disappoint!

Bonus points? Snickerdoodles are his favorite -- definitely got some major wifey points when he got home last night! 

PALEO SNICKERDOODLE COOKIES

Prep and cook time: 20 mins

INGREDIENTS

1 1/2 cups almond flour

1/4 cup coconut flour

1 tsp baking powder

1/2 tsp coarse sea salt

1/2 tsp cinnamon

1/3 coconut oil, melted and cooled

1/8 cup maple syrup

2 tbsp honey

1 egg 

1 tbsp vanilla extract 

FOR THE CINNAMON SUGAR TOPPINGS

1/4 cup coconut sugar

1 tbsp cinnamon 

DIRECTIONS

1. Preheat oven to 350 F.

2. In mixing bowl, stir together almond flour, coconut flour, baking powder, cinnamon and sea salt. 

3. In separate bowl, combine coconut oil, maple syrup, honey, egg and vanilla extract and stir until thoroughly combined.

4. In small bowl, create cinnamon sugar by stirring together the coconut sugar and cinnamon.

5. Pour in wet ingredients to dry ingredients and fold together until fully mixed through.

6. Using a spoon, roll a heaping tablespoon of dough into a bowl. Roll each cookie ball into the cinnamon sugar mix until covered.

7. Place on baking sheet and flatten with fingers. 

8. Bake for 8-12 mins until golden brown on edges.

What are your favorite holiday cookies? 

Healthy Chicken Tacos

Am I the only one who feels like May has been flying by?

I guess time flies when you’re having fun and man oh man have we been doing just that!

Updates to come at the end of the month for Friday favorites or if ya want more of a personal behind the scenes look at things, be sure to subscribe for my weekly love bombs ;)

In all the hustle and bustle, Mothers day celebrations, events, performances,  mini getaways and such, I completely missed Cinco de Mayo!

So I’m making up for it with this supppah delicious taco recipe -- because I know you love your Taco tuesday!!

For real though, Mexican food has become a staple in our house because it’s just so goddamn easy, delicious and HEALTHY (if you make it that way) -- but I feel like I missed out on it growing up because we just never ate Mexican food! Being from Canada, it’s much less common than here in Amurrica.

In my almost 8 years of officially living in the US of A, I’ve found my true love in guac and chips and tacos -- but I’ll be honest? Guacamole and chips and salsa are one of the foods I used to binge on for hours on end. So I have to be super mindful when I do eat mexican food, and this recipe is one of my go-tos to be able to incorporate all of the things I LOVE, without the binge monster coming out to play. ‘Cause goodness knows I’ve worked my ass off and come so far and while I’m FAR from perfect, I’m never going back to that place.
 

So, without further ado, I give you...

HEALTHY CHICKEN TACOS

Serves 2, Prep and Cook time: 30 minutes

INGREDIENTS

2 chicken breasts, cubed

4 corn tortillas

½ sweet onion, thinly sliced

1/2 red pepper, thinly sliced

2 tbsp, cumin (or to taste -- I like a lot!)

1 tbsp, olive oil

1 tsp, cayenne

Sea Salt and pepper to taste

Avocado corn salsa:

½ tbsp olive oil

½ lime, juiced

1 ear of cooked corn

½ large avocado, sliced

¼ red onion, chopped

Salt and pepper to taste

YUM!

DIRECTIONS

1. Place cubed chicken in medium mixing bowl. Add in 3 tbsp olive oil, cayenne, cumin, salt and pepper and mix everything well.

2. While that sits, pour 1 tbsp of olive oil onto a pan and sautee the sweet onion and red pepper for 5-7 mins on medium high heat.

3. Add in chicken when ready and let cook for approximately 10 mins, or until chicken is cooked through.

4. While the chicken cooks, in a small bowl, combine the avocado, corn and red onion.

5. Toss with lime juice, olive oil and salt and pepper.

6. In a separate pan, on medium low heat, warm up your corn tortillas, flipping every 2 minutes or so.

7. Once everything is done, load up your chicken mixture into a tortilla and top with avocado corn salsa and EAT UP!!

 

Do you celebrate Taco Tuesday every week?

Maple Tempeh Bowls

You guys. 

I freaking did it.

I figured out a way to eat tempeh that ACTUALLY tastes good.

When I went on, as my hubby likes to refer to it, my "crazy vegan streak" a few years ago, I tried tempeh for the first time. I had heard it was a great source of protein and I was struggling to find a way to get all my protein in so I figured, why the hell not, I'll try it.

And I was like ummmmm this shit tastes like JANK AF.

Not only does it look weird (I think it kind of looks like brains, to be honest), but it has a texture that I had just never dealt with before. But, being determined as I was, I scarfed it down and suffered in silence. 

Have you tried tempeh before?

For years, I tried recipe after recipe to like it. I was freaking DETERMINED.

I knew the health benefits of it, and while I stopped being vegan a long time ago, I aim to have as many vegetarian options in my diet as I can. *Cue, Amanda experimenting in the kitchen*

Now, I'll be honest. I'm no chef. My hubby's got the cooking skills in the family. BUT I've been eating whole foods long enough to know that if they don't taste good, I won't eat them. So I've made it my mission to create and find recipes for myself that are quick, easy, healthy AND delicious.

And you guys, not to toot my own horn, but I think this one might take the cake.

If you've been on the tempeh struggle bus for a long time -- try this. 

If you've never tried tempeh before but are looking for an affordable protein option -- try this.

If you just love good, quick and easy food -- try it.

I hope it blows your mind as much as it did mine!

MAPLE TEMPEH BOWL

Serves 2, Cook time: 20 minutes

INGREDIENTS

1 package of Tempeh (I used Light Life original) 

1/8 cup of maple syrup

1 1/2 tbsp tamari

1/8 cup of balsamic vinegar

2 cloves garlic, minced

3 tsp olive oil

2 cups sautéed veggies (I used yellow squash and broccoli!)

DIRECTIONS

1. Remove tempeh from package and chop into small 1 inch pieces.
2. In a small bowl combine maple syrup, balsamic vinegar, tamari, 1 teaspoon of olive oil and minced garlic. Add tempeh into a shallow dish and pour maple balsamic marinade over the tempeh, toss to coat and let tempeh marinade in the fridge for 1 - 24 hours.
3. Once tempeh is marinated, pan-glaze the tempeh by heating 1 tsp olive oil in a large skillet over medium-high heat. Once oil is hot, add the tempeh and cook until golden brown on each side, allowing 4-5 minutes per side.  Toss the tempeh a couple times during this process.
4. In separate pan, sautee veggies with remaining olive oil! Season with sea salt! 
5. Once the veggies and tempeh are cooked through, slap 'em into a bowl and voila! You're ready to eat!

Busy Babe's Guide to Meal Prep

Let me guess.

You're two weeks into the new year and you are already starting to see your nutrition.

You had SUCH GOOD INTENTIONS to making this year your healthiest year yet. Losing those last 5-10 lbs. Feeling energized, amazing -- you were gonna SLAYYYYYYYYYY 2017.

But then life happened. And you got busy. And it's cold. And pizza.... I get it. I really do. I was right there with you.

But this year has been different.

For the first time in my adult life, I have come into the new year HAPPY, HEALTHY and so freaking energized. I'm rocking out my goals and feeling like a whole new woman -- and you wanna know why?

MEAL PREP.  

I know, I know, this may seem RIDICULOUS. That such a little thing could cause such a major shift. I thought it was ridiculous too! (probably why I didn't actually implement it for so long), but holy shitake mushrooms it has been the number one game changer for my health. 

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So here are my top 10 meal prep tips for Busy babes just like you...

1. Have a PLAN

Make a list of your favorite healthy foods, choose simple (and delicious -- duhh) recipes that can be made quickly [Need some ideas? Click here to grab your Free Recipe E-book] and decide what you'll eat for every snack and meal. 

2. Stick to your Grocery List

"Fail to plan, fail to succeed" -- that's my motto when it comes to food shopping. I go into the grocery store with a PLAN. No throwing in those Reese's cups or your favorite chips into the cart -- if you don't have it in the house means you are setting yourself up for success! (PSA: if there is chocolate in the house I WILL EAT IT. haha My hubby knows.) So stick to your list. And hopefully, if you're following a meal plan that promotes balance, your list will have some treats here and there anyways ;)

3. Keep snacks simple

When you're gearing up to make food for the week, it's best to keep snacks simple. Save time by choosing snacks that don't require a lot of time to put together -- my go tos? Fresh fruit with some peanut butter, hard boiled eggs, Shakeology and carrots and hummus! All DELICIOUS!

4. Look for shortcuts

Pre-chopped veggies & fruit (or just fruits that don't need chopping! I love me some apples and bananas), cooked lentils/garbanzo beans are a great complex carb to add to a meal and come ready to rock and tuna packets (in water) are a personal favorite of mine for a quick and easy protein option to throw on a salad or mix in with some avocado :) 

5. Cook everything all at once!

I spend about an hour a week on meal prep and you know how? Because I do it all at once! Roasting veggies, sweet potatoes and even chicken breasts can happen all at the same time -- which not only saves you time but also cuts down your utility bill ;) You know I've got your back.

6. Batch it out!

And better yet? Make big ol' batches of everything so you have plenty of healthy options on hand. Make a large batch of quinoa or brown rice (or whatever whole grain you loooove!) and bake a bunch of chicken breasts/lean meat/ground turkey at once, chop them up and keep them in the fridge for salads and dinners.

7. Pack your meals

Schedule time in your evening to pack your lunch and all of the meals you need for the next day! That way you aren't feeling rushed in the morning // inclined to just "go out to eat since it's easier"

8. Mix it up

I was so worried when I started meal prepping that it would mean eating the same, boring thing every day -- but it doesn't have to be like that! Give yourself OPTIONS throughout the week so that you can mix it up when you're feeling like it! I recommend having at least 2 lunch and dinner options. Start small and make simple changes (like swapping out your protein for dinner!) and once you get the hang of it, you can get more creative in the kitchen.

9. Crockpot that shit

If there's one kitchen appliance I cannot recommend enough, it's my crockpot. It is a lifesaver for busy babes like me and is GREAT for leftovers :) Here's one of my fave recipes from my girl Laura!

10. Remember WHY this is important to you

All of this meal prep -- it's not to make your life HARDER, it's to help you reach your health and fitness goals. To be less tempted to stop for fast food or order takeout. To have MORE TIME to do the things you love with the people that matter to you than spending your evenings cooking away. If you get clear on WHY healthy living is something that is important to you -- on how you WANT to feel, you will be more inclined to keep this meal prep game up -- and give you even more time to Push play and rock your workout ;)

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What's YOUR why? Your biggest struggle when it comes to meal prep? I'd love to hear/guide you in the right direction! Share in the comments below or Contact me :) I'm always here for you!

Xo Amanda

p.s. Click the button below for some quick and delicious recipes that I put together just for you!