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Easy, Healthy No Sugar Added Berry Sorbet

It’s cold dessert season! I’ve loved “nice cream” for years (made in a similar way to the recipe below, but with bananas!) but when one of my girlfriends mentioned she was making a healthy frozen fruit sorbet type dessert in her food processor, I had to start experimenting on my own. I love that this recipe is so quick and easy and that it doesn’t require any fancy ice cream making gadgets. While other frozen fruits may work, I really love using berries for this no sugar added sorbet recipe. Berries are lower in sugar compared to other fruit, contain tons of antioxidants and also have lots of fiber. The Greek yogurt in this recipe helps create a smooth and creamy consistency, plus the protein in it is always a welcome addition! If you are dairy free, you could try using dairy free yogurt options!

Time: 5 Minutes

2 Cups Frozen Berries (any kind will work, or a mix!)
1/3 Cup Greek Yogurt (I use plain but you can use any kind you like!)
2-4 Tbsp Water
Squeeze of Lemon Juice (this is optional but very highly suggested)

1. Add the 2 cups of berries, 1/3 cup of greek yogurt, 2 tbsp of water and squeeze of lemon juice to a food processor.

2. Process on high for 2-3 minutes, stopping to scrape sides down. The consistency may be a little bit crumbly which will resolve after it is processed a little longer and you may also want to add 1 – 2 tbsp more of water!

3. Process until the berries are broken down and the consistency is like a sorbet or ice cream.

4. Divide into bowls and serve immediately.

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My Favorite Quiche

I have been making this easy, healthier quiche for breakfast meal prep a lot lately and I have 4 variations to prove it! This quiche checks all the boxes for me – it’s flavorful, reheats wonderfully, there is less fat and more protein in it than in a traditional quiche and best of all – it’s SO EASY. Another great thing about this easy, healthier quiche is that it isn’t a boring meal prep option – this is totally worthy of making for brunch guests as well! Check out the full recipe and my variations below!

Prep: 15 Minutes; Baking Time: 40 Minutes

6 Eggs
1 Cup of 1% Cottage Cheese
1/2 Cup Shredded Cheese (I pretty much always use parmesan)
2 Tbsp Milk (any kind is fine)
2 Cups of Baby Spinach (about half of an 8 oz bag)
2 Tsp Olive Oil
1/2 a White or Sweet Onion, Minced
1/4 Tsp Garlic Powder
1/4 Tsp Salt
Optional: 1 Pie Crust

1. If using a pre-made or homemade crust, use a fork to poke several holes in the bottom of the crust and bake the crust in the oven at 425 for ten minutes. Remove the crust and turn oven down to 375.

2. While the crust cooks, heat the olive oil in a medium sized pan over high heat and add the minced onion. Cook for 3 minutes, stirring every now and then.

3. Turn heat down to medium. Add in baby spinach and salt. Stir well and cook for 2-3 minutes until spinach is wilted down. Turn off stove and let the onion and spinach mix cool while you prep the rest of the filling.

4. In a bowl combine the eggs, cottage cheese, shredded cheese, milk and garlic powder. Whisk the ingredients together until they are well blended. Add a pinch of salt and pepper here if you’d like. Stir in Spinach and onion mixture.

5. Place the crust (or greased pie dish) on a baking sheet and fill with egg mixture to catch any spills. Bake at 375 for 40 minutes or until cooked through.

I am gluten free so I really like the Wholly Gluten Free brand as far as pre-made pie crust. I have also made the above recipe using this super simple hash brown crust!

Another great variation is to make this recipe into omelet bites: I absolutely love these Non-Toxic BPA Free Reusable Silicone Baking Cups. Simply add 1/4 cup of the quiche mixture into the baking cups and bake in the air fryer at 325 for 10 minutes or until set.

I recently just made, baked and froze an entire quiche. I am interested to see how it reheats and will keep you posted!

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10 Early Fall Meal + Side Ideas Using End of Summer Veggies

As much as I absolutely love summer, I am enjoying the first bits of crisp air and the fact that the stars seem a little bit brighter this time of year!

As the seasons change, I slowly start changing some of what I am eating to include more warm foods and this time of year is perfect to use up the fresh, local produce in some warm dishes (although you can catch me eating soup any time of year). I am sharing a few ideas with you below!

  1. Use up veggies like fresh zucchini, eggplant, onions and peppers by chopping them up and grilling or roasting them. Simply add olive oil, salt and pepper and cook to the level of doneness you like. Fresh herbs, garlic and balsamic are also welcome additions. Use these throughout the week in a variety of ways:

    In the filling of an omelet, on a wrap or sandwich with some hummus or cheese, on top of a scoop of quinoa or brown rice with some greens and a protein, tossed on your favorite pizza crust that’s been topped with a sprinkle of cheese and a handful of spinach or arugula, mixed with your favorite cooked pasta (I love a lentil or quinoa pasta for extra protein!) a drizzle of olive oil and black pepper, in the filling of a crustless quiche or egg cups for a quick, microwave and go breakfast.

  2. Use a bounty of tomato and zucchini in this delicious and filling zucchini parmesan recipe.

  3. Use up extra peppers and even sub canned tomatoes for fresh ones in this amazing shakshuka recipe that is a favorite for brunch but also works a healthy lunch or dinner.

  4. Store bought tomato soup can contain thickeners and added sugar. Skip those and make your own! Chop up 3.5 lbs of fresh tomatoes, 1 large onion and 1 large red bell pepper. Place in a baking dish. Add 3 cloves of peeled garlic, a drizzle of olive oil and some salt and pepper. Roast at 450 for 30-40 minutes until vegetables are soft, stirring halfway through. Let cool for 10-15 minutes and then add to a blender in batches. If the soup is thicker than you’d like, thin it with some chicken or vegetable broth. I find this totally dairy free soup to be so incredibly rich and creamy but if you’d like, you could add a couple tablespoons of cream, yogurt or the milk of your choice.

  5. Use fresh corn, potatoes and bell peppers in this recipe for the perfect end of summer corn chowder. Swap out the chicken stock for veggie stock to make this vegetarian!

  6. Use up extra green beans, tomatoes, herbs and zucchini in one of my favorite soup recipes and swap out the frozen veggies for fresh. You could even replace some of the canned tomatoes with fresh ones! This is a super filling lunch and you could always freeze leftovers.

  7. Slice fresh tomatoes and pat off some of the excess moisture. Sprinkle with salt and pepper and a pinch of shredded or grated Parmesan. Grill or broil until cheese is melted. Add balsamic if you’d like.

  8. Use up basil with this pesto recipe. Grill slices of veggies and top with pesto. Alternatively, cut the veggies in larger strips and serve room temperature with a mixture of Greek yogurt and pesto as a dip for a twist on a veggie tray or as an addition to your charcuterie board.

  9. Pack up raw zucchini cut into sticks with a side of hummus or your favorite dip as a great snack for work or school.

  10. Turn your tomatoes into “sun dried” tomatoes using this recipe. I did this last summer and they were absolutely unreal. I added them to any/everything!

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Easy Chocolate No Bake Cookies

No bake cookies are a favorite of mine because they require so little effort and are ready so quickly! Unlike traditional cookies, these can be made using your stovetop (or heck, even your microwave!) and you don’t have to wait for them to bake. These no bakes contain antioxidant rich cacao powder, fiber packed oats and chia seed as well as antioxidant packed cacao and goji berries. YUM.

Easy Chocolate No Bake Cookies

Prep Time: 5 Minutes
Cook Time: 2 Minutes
Makes ~20 Cookies

1/4 Cup Coconut Oil
1/3 Cup Almond Milk (or milk of your choice)
2 Tbsp Real Maple Syrup (You could use up to 3 depending on how sweet you like things!)
1 Tsp Pure Vanilla Extract
2 Tbsp Cacao Powder (Navitas is my favorite!)
Pinch of Salt
1 3/4 Cup Instant Oats
2 Tbsp Chia Seeds
1/4 Cup Unsweetened Coconut Flakes
1/4 Cup Dried Goji Berries (If you cant find these, consider subbing something like raisins!)

1. Place coconut oil, milk and maple syrup in a saucepan over medium heat, stirring occasionally until until coconut oil is melted, about five minutes.
2. Turn off stovetop and stir in vanilla extract, cacao powder and salt to the coconut oil/maple syrup/milk mixture.
3. Add the oats and stir until well combined. Add in chia seeds, coconut flakes and goji berries.
4. Using a cookie scoop or a spoon, place tablespoon sized scoops of the mixture onto a parchment lined baking sheet. Leave raised or using a piece of parchment and your palm or the back of a spoon, press down on the cookies to flatten.
5. Place in the refrigerator for ten minutes or until the mixture is cool. Transfer the cookies to an airtight container and store in the refrigerator.

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Sweet + Spicy Brussels Sprouts

I’m an olive oil/salt/pepper savory roasted veggie type of gal, but I wanted to come up with something a little different with some special “treat yo’ self” vibes as the holiday season is approaching. This recipe couldn’t be easier and the combination of salty, sweet and heat with the pecans bringing the texture is amazing. These Brussels sprouts are going to be especially welcome on the Thanksgiving table to bring a pop of green amongst the delicious but bland in color sea of traditional Thanksgiving foods!

Sweet + Spice Brussels Sprouts

Prep Time: 5 Minutes
Cook Time: ~30 Minutes
Serves 4

~1 Lb Brussels Sprouts
1/4 – 1/2 Cup Pecan Halves
2 Tsp Hot Sauce (I used Syrachacuse Syracuse Style Hot Sauce from our new brick + mortar neighbors, Syrachacuse!)
2.5 Tbsp Real Maple Syrup
3 Tbsp Liquid Aminos (or soy sauce)
1 Tbsp Olive Oil
1 Tsp Garlic Powder


1. Preheat oven to 425. Wash and trim the ends of Brussels Sprouts, making sure to remove any damaged leaves. Slice in half length wise.

2. Line a baking sheet with parchment paper. Place pecans on baking sheet. When the oven is up to temperature, place the baking sheet with the pecans in the oven in a middle rack for 3 minutes.

3. While the pecans cook, make the sauce for the Brussels Sprouts by combining the hot sauce, maple syrup, liquid aminos, olive oil and garlic powder.

4. Pour the sauce over the Brussels Sprouts and stir well.

5. Remove the pecans and set aside.

6. Using the same baking sheet/parchment paper, pour out Brussels Sprouts and all of the sauce onto the baking sheet (it may look like a bit of a runny mess, but that is okay)!

Look at how the sauce is soaked up by the Brussels and caramelizes! YUM.

7. Bake for 30 minutes at 425, stirring once half way through. Remove from the oven and combine with the pecans. I broke my pecans up into smaller pieces. Serve warm or room temperature!