Tidbit Tuesday: My Favorite Clean Eating Recipes

Veggie Bowl + Cauliflower Falafels

serves 4

What You Need
For the Falafels
1 cauliflower
2 eggs, beaten
1/2 cup almond flour
Sea salt
2 TBS fresh parsley, minced
2 TSP cumin
1/4 - 1/2 cup coconut oil

For the Tahini Dressing
1/2 cup tahini
1/2 cup water
Sea salt
2 TBS apple cider vinegar
2 TSP garlic powder

For the Veggie Bowl
5-7 carrots 
2 zucchini 
2 TBS olive oil
4 TSP cumin
Sea salt
2 cups red cabbage, thinly chopped
3 cups spinach, wilted
1 jalapeno, sliced
1/4 cup crushed pistachios

For the Falafels
1. Cut cauliflower into small florets and place into a food processor. Process until it resembles rice. Place cauliflower in microwave safe bowl and cover with saran wrap. Cook for 3 minutes and then set aside to cool. Once cool, squeeze out as much water as you can and then add to a large bowl.
2. Add the eggs, almond flour, salt, pepper, parsley, and cumin to the bowl and stir to combine. Form into 2-inch balls.
3. Heat coconut oil in large pan over medium heat. Be sure to cover the bottom and have enough to fry the falafels (about 1/4 inch thick). Once oil is hot enough, carefully place falafels into pan. Cook each side for 2 minutes. Be careful when flipping because they can easily fall apart. 
4. Once falafels are done cooking, place on paper towel lined plate and let sit for 2 minutes. 

For the Tahini Dressing
1. Add all ingredients to bowl and whisk together.

For the Veggies
1. Preheat the oven to 400°.
2. Peel and slice carrots into small strips and place on pan. Slice zucchini into thin slices and place on pan as well. Drizzle veggies with olive oil, cumin, salt, and pepper. Bake for 20-30 minutes or until veggies are crispy. 

1. Place wilted spinach, red cabbage, roasted veggies, and falafel into serving bowl. 
2. Top with jalapeƱo and pistachios. 
3. Drizzle tahini dressing over everything and enjoy!

Easter Weekend!

Happy Easter weekend, everyone! Don't you just love Easter? A holiday celebrating Christ that is filled with family, church, candy, and pretty dresses...what's not to like? This weekend we are celebrating Easter and Anna's 21st birthday. It should be a fun weekend and it would be even better if the rain would hold out. I guess we'll see! I hope you all have fun plans for this weekend and get Easter baskets filled with your favorite things. See you Monday! 


Links From This Week
Do you have a muffin tin lying around? Try out these top muffin tin recipes for a quick snack or meal. 

We work so hard to eat healthy before going on vacation and then ruin all our hard work the first day we get there. Read these tips to keep your healthy kick going, even on vacation. 

Have you been shopping for fruits and veggies wrong your whole life?

For all you dog moms and dads out there, this is for you

Need a dinner recipe for this weekend? This spicy tomato garlic shrimp with spaghetti squash is delicious with just the right amount of a spicy kick.  

Wish List Wednesday: Easter Dresses

Sausage & Veggie Sheet Pan

serves 4

What You Need
1 lb butternut squash, skin removed, seeds removed, and diced into cubes
1 lb brussel sprouts, ends cut off and cut in half
2 TBS olive oil
1 TSP sea salt
1 lb sweet Italian sausage
1 sweet onion, cut into wedges
1 yellow onion, cut into wedges
1/2 TSP red pepper flakes
Pepper, to taste

1. Preheat oven to 400° and line a rimmed baking sheet with parchment paper.
2. Place butternut squash cubes and brussel sprouts into bowl. Toss with olive oil and salt and spread out onto parchment lined sheet. 
3. Place the sausage in-between the veggies and pierce them with a fork. Next, scatter wedges of onion over everything.
4. Cook in the oven for 40-45 minutes, flipping the sausages halfway through, or until everything is tender and cooked through. 
5. Enjoy your simple and yummy meal! 

Almost The Weekend!

Wahoo! The weekend is finally upon us and I am so happy to have a relaxing weekend ahead. This was a fast one for me, which was super nice because last week was so busy. This weekend will be filled with friends, crafts, and praying for the rain to stay away, so I can spend some time outside. I hope you all have fun plans for the weekend! 

See you Monday!

Links From This Week
With Spring just around the corner, here are 6 Easter wreaths to spruce up your front door.

For all you single people out there, this is your new favorite cookbook.

Spring is just around the corner, time to stock up on some dresses.

Get your Matcha on with these recipes. 

I cannot wait to start watching this new HGTV show

Mint Chocolate Whoopie Pies

makes 10-12

What You Need
For The Chocolate Ice Cream
1 can (13.5 oz.) full-fat coconut milk
1/2 cup soft dates, pitted
1 cup almond milk
1/3 cup cocoa powder
1 TBS vanilla

For The Whoopie Pies

1/2 cup coconut sugar
1/4 cup flax meal
1/2 cup cocoa powder
1/2 cup coconut flour
1/4 cup arrowroot powder, tapioca flour, or potato starch
1 TSP baking soda
1 cup full-fat coconut milk
1/2 cup unsweetened applesauce
1/2 TSP mint extract
1/4 cup coconut oil, melted

For The Chocolate Ice Cream
1. Place coconut milk and pitted dates into a high powered blender or food processor. Blend until smooth.
2. Add remaining ingredients and process until smooth.
3. Pour ice cream in a bowl and put in freezer for 3-4 hours or until hardened.

For The Whoopie Pies

1. Preheat the oven to 325° and line a baking sheet with parchment paper.
2. In a medium sized bowl, whisk together all the dry ingredients (coconut sugar, flax meal, cocoa powder, coconut flour, arrowroot powder, and baking soda).
3. Using a stand mixer, add all the wet ingredients (coconut milk, applesauce, mint extract), except the coconut oil, and mix well. Once everything is combined, slowly pour in the coconut oil.
4. Add the dry ingredients to the wet and mix until everything is combined.
5.  Take 2-3 TBS of dough and make into balls. Place on cookie sheet, about 2 inches apart.
6. Place a sheet of parchment paper on top of cookie dough, and slightly smash with the bottom of a cup so they flatten out.
7. Bake in pre-heated oven for 25 minutes and then let cool completely. Once cooled, place in ziploc bag or tupperware, using parchment paper to separate them, and place in freezer.

To Assemble Whoopie Pies

1. When you are ready to make the sandwiches, break up ice cream and put back in food processor. Process until smooth and scoopable. Add almond milk if necessary.
2. Using an ice cream scoop, scoop enough ice cream to fill the back of one cookie and then place another cookie on top and press down. Repeat for remaining cookies.
3. Place cookies in freezer to set and then let thaw out for a minute or two before serving. Enjoy!

{via Fed & Fit}

Charleston Bound!

Whew...this was an exhausting week for me! It was packed with appointments (all over the state), so I had no time to do anything but work. I haven't been this happy to see Friday in a long time and bonus, I am off the Charleston this afternoon! I am going to spend the weekend with my sister and one of her friends for the start of their spring break. It is going to be a blast, filled with lots of shopping, beach lounging, and wine drinking! See you all back here on Monday!


Links From This Week
I need to get my hands on this ice cream ASAP.

Gilmore fans read this if you're curious about the new season.

If you are still looking for a Summer trip, look no further.

Need a recipe for dinner this weekend? Give this steak and vegetable medley a try. It is amazing! 

For all you online daters out there, here are some signs that you're comparable with a match.

How to live the happiest life possible.

Wish List Wednesday: Spring 2016 Colors - Serenity

Top Things To Do in Atlanta This March

1. Help Pure celebrate their roof top opening with lots of tacos and margs - March 11th 
2. Sample an unlimited amount of craft beer and wine at Uncorked & Untapped - March 11th
3. If you want to stay close to home, head to Park Tavern for Luckyfest - March 12th 
4. Road trip it down to Savannah to celebrate Saint Patrick's Day - March 17th-20th
5. Celebrate the luck of the Irish at Sweet Water's Hashy St Patrick's Day - March 17th 
6. Become a wine connoisseur at Chateau Elan's Taste of Georgia - March 18th 
7. Get Gracie into shape at the 3rd Annual Doggie Dash - March 20th 
8. Experience a little bit of New Orleans at Park Tavern - March 26th
9. Take a bike ride through the beautiful daffodils in Woodruff Park - March 26th
10. Zen out (and have a pop of course!) at KOP's free yoga in the park - March 29th 

Spaghetti Squash Breakfast Casserole

serves 6

What You Need
1 small spaghetti squash
1 lb ground meat (turkey, beef, pork, etc.)
1/2 medium sweet onion, diced
1 TBS sea salt
1/2 TBS dried sage
1/2 TBS dried thyme
1/2 TBS dried rosemary
1/4 TSP nutmeg
1 TSP dried parsley
1/2 TSP paprika
1/8 TSP cayenne pepper
1/2 TSP black pepper
5 eggs
1/4 cup milk of choice (coconut, almond, skim, etc.)

1. Preheat the oven to 375°
2. Cut spaghetti squash in half length wise and scrape out seeds. Place on a rimmed baking sheet and drizzle with olive oil, salt, and pepper. Bake in oven for 40-45 minutes. 
3. While the squash is cooking, cook the ground meat and diced onion in a skillet over medium heat until meat is browned and onion is translucent. Add spices and mix well. 
4. In a small bowl, whisk together the eggs and milk. 
5. Grease a 9x13 baking pan with oil and set aside.
5. Once the spaghetti squash is done cooking, remove from oven and reduce the temperature to 350°. Let squash sit until cool and then scrape the insides with a fork and place in greased 9x13 pan.
6. Place the meat mixture on top of the spaghetti squash and then pour egg and milk mixture over everything. Slightly stir everything together.
7. Bake in oven for 60-70 minutes or until springy when touched. Enjoy!


I am so happy to have made it through another great week! Friday is here and I am ready to kick back and relax. How was y'alls week? I hope it was great! Mine wasn't too bad...work was pretty busy so that helped pass the time. This weekend should be a good one filled with finishing projects, hanging out with friends, and just doing nothing. I hope y'all have exciting plans for the weekend! See you Monday!


Links From This Week
As if you needed an excuse to drink more red wine...

If you're wanting to blow some money, check out Shopbob's Spring sale.

If you are still a kid like me and love chicken nuggets but don't want to be too unhealthy, give these copycat Chick-Fil-A nuggets a try this weekend.

I am loving this new Target collaboration.

Because it's Girl Scout season.

Wish List Wednesday: Spring 2016 Colors - Peach Echo