Acai Bowl @ Home

Recipe

1) In a high powered blender (I use a Vitamix!), combine 1 cup frozen berries (or frozen Acai, which can be purchased at Whole Foods in the frozen fruit section), 1 cup soaked oats (soak oats and water in a jar, overnight), 1/4 cup almond milk, 1 scoop Vital Proteins Vanilla & Coconut Water collagen (optional), and a dash of cinnamon

1) Once smoothie is well combined (no chunks!), pour into a bowl and top with cocoa nibs, unsweetened coconut flakes, goji berries (can be purchased at Whole Foods), high fiber cereal, and drizzle with melted peanut butter

 

Egg Scramble & Chicken Sausage

Recipe

1) In a bowl, crack two eggs and add 1 tablespoon of water, whisk until combined

2) Coat pan with 1/2 tablespoon butter, until pan is hot and butter coats the pan

3) Pour egg mixture into pan,sprinkle chopped spinach and 1/4 cup low fat mozzarella cheese on top of eggs

4) Scramble eggs (do not over scramble! I like to let the egg mixture sit, and then fold gently with a spatula until eggs are just cooked)

5) Once cooked, move scramble to plat and top with Everything but the Bagel seasoning (from Trader Joe’s!)

6) Serve with chicken apple sausage (or breakfast meat of choice!)

Chicken Sausage Brown Rice Pasta

This dish is SO satisfying! I love it because it’s a health, guilt free way to eat everyon’e favorite comfort food – pasta! Filled with protein and veggie, this dish will not steer you wrong.

(gluten free)

Ingredients

– 1/2 bag Brown Rice Pasta

– 2-3 cups spinach

– 2 cups shiitake mushrooms, sliced

– 2 sweet apple chicken sausages, sliced

Recipe

1) Cook pasta to package instructions, drain and return to pot

2) Immediately fold spinach into pasta, until wilted

3) Fold in mushrooms and sausage, until combined

4) Top with pepper, and serve

Veggie Egg Cups in a Turkey Bacon Nest

Ingredients  (makes 12 egg cups)

– 12 slices turkey bacon, cut in half

– 12 eggs, one per cup

– 12 eggs, one per cup

– 1/2 cup chopped red onion

– 1/2 cup chopped spinach

– 1/2 cup chopped green pepper

– Trader Joe’s Everything but the Bagel Seasoning

Recipe

1) Place turkey bacon in the bottom of a muffin tin, criss-crossing two halves (1 piece), to create the nest

2) Crack and whisk eggs, and pour over turkey bacon in muffin tin

3) Add chopped vegetables to each cup, and gently stir into the eggs

4) Bake for 15 minutes at 350 degrees

5) These can be kept in the fridge up to three days, or frozen for later use!

Veggie Lovers Pasta Salad

This is the perfect side dish for a summer BBQ! It’s light, full of veggies, and a great way to incorporate an option for your vegetarian friend who will not be indulging in the burgers and dogs. I made this for a group of friends this summer, and it was such a hit.

(gluten free)

Ingredients

– 1 package Brown Rice Pasta Vegetable Spirals

– 1 cup chopped yellow pepper

– 1 cup thinly sliced cucumber

– 1 cup chopped red onion

– 1 cup chopped cherry tomatoes

– 1 cup mozzarella balls

– 1 avocado, cubed

– 1/2 cups extra virgin olive oil

– Salt & Pepper

Recipe

1) Cook pasta to package instructions, once cooked drain and run under cold water, and place in the fridge

2) While pasta cooks, chop all vegetables and break apart the mozzarella balls

3) Take cooked and cooled pasta out of the fridge, incorporate all ingredients, and toss with olive oil, salt & pepper

About

My name is Kathleen Kennedy and I’m a 25 year old native of Chicago. I have a passion for food – baking, cooking, food photography, you name it! I pride myself on healthy eating, as well as an active lifestyle, while still enjoying sweets, drinks, and time on the couch. I hope you enjoy the recipes, photos, and blog posts that I share with you!

Happy eating!

SAY HI ON INSTAGRAM @Sprinkle_Twist

Gluten Free Carrot Pecan Bread

This has been one of my favorite breads to date! A great breakfast or dessert…top with butter, cream cheese, or melted nut butter to add even more flavor.

(gluten free) (dairy free)

Ingredients

  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1 cup almond milk
  • 1/3 cup melted coconut oil
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla
  • 2 and 1/4 cups gluten free flour (almond, spelt, oat)
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 cup chopped pecans
  • 1 and 1/2 cup carrots, grated

Recipe

1) Preheat oven to 350 degrees and grease a bread pan with nonstick spray

2) In a large bowl, combine the eggs, applesauce, milk, coconut oil, vanilla and sugar

3) Fold in flour, baking powder, cinnamon and nut meg

4) Once combine, fold in grated carrots and chopped pecan

5) Pour batter into the greased pan and cook for 50-60 minutes

Chocolate Peanut Cookie Dough Bars

This recipe is inspired by Rachel Mansfield’s cookie dough bars

(gluten free) (dairy free)

Ingredients

  • 1.5 cups creamy cashew butter (cheapest if bought at Trader Joe’s!)
  • 2 cups gluten free flour (almond or oat work well)
  • 1/4 cup REBBL Reishi Chocolate
    • Can be bought at Whole Foods or online
  • 1/4 cups dark chocolate chips
  • 2 tablespoons cacao poweder (not to be confused with cocoa powder)
  • 2 tablespoons peanut butter

Recipe

1) Place 1.5 cups creamy cashew butter, 2 cups gluten free flour, 1/4 cup REBBL Reishi Chocolate in a large bowl, and beat until well combined

2) Fold in 1/4 cup dark chocolate chips

3) Press 1/3 of the dough into a greased bread pan

4) Add 2 tablespoons Cacao Powder and 2 tablespoons peanut butter to the remaining dough, and beat until smooth (If the batter gets crumbly, knead together with your hands)

5) Press remaining dough on top of the bottom layer of dough

6) Freeze for about an hour, cut and enjoy!

Homemade Pesto & Mushroom Linguine

When you’re feeling a heartier dish, but want to keep it fresh

(gluten free)

Ingredients:

Pasta

  • Barilla gluten free linguine (1/2 package)
  • 1/2 lemon
  • 1 cup parmesan cheese
  • 1 package diced msuhrooms
  • red pepper flakes

Pesto

  • 2 large handfuls kale
  • 1 handful spinach
  • 2 cloves of garlic
  • 1/4 cup olive oil
  • 1/2 lemon

Recipe

1) Cook pasta following package directions, once cooked drain and place back in pot

2) While pasta is cooking, saute mushrooms in a pan with a tablespoon of olive oil

3) Squeeze lemon over cooked pasta and stir in parmesan. Mix in cooked mushrooms, and sprinkle with red pepper flakes

4) To make the pesto: combine all pest ingredients (above) in a food processor and blend until smooth (add more olive oil to thin if needed)

5) The pasta and pesto make a great meal on their own! If you want to add a little something extra, place a tablespoon of coconut oil over a piece of salmon and cook at 375 for 20 minutes