Top it off with crushed peanuts and a little Sriracha if you like a little heat. Easy and delicious!
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These Loaded Sweet Potatoes are amazing and oh so good for you! Did we mention they are low in calories too?
Sweet potatoes are perfect for this time of the year because they are packed with so many benefits. First they are 30% lower in calories than your average potato. They also provide half of your daily Vitamin C and over 4x your daily Vitamin A needs – two vitamins we need to boost our immune system during cold and flu season.
Sweet potatoes are also good for your skin. They contain high levels of manganese which help with collagen production – need we say more? Okay, maybe just one more thing – they are also great for weight loss because they are a fiber-like starch which makes you feel full faster and longer. Holla! Still not convinced on Sweet Potatoes? Read even more about how great they are for you here.
Loaded Sweet Potato
Ingredients (2 servings):
1 sweet potato
1 grilled chicken breast
2 slices turkey bacon
1/4 cup sharp cheddar cheese
1-2 tablespoon sour cream (full fat)
1-2 tablespoon Sriracha
1 tablespoon chives – chopped
Cut sweet potato in half and place on a baking sheet. Bake at 400 until sweet potato is baked through and soft (about 40 minutes). In the meantime, cook your slices of turkey bacon. Chop your grilled chicken and turkey bacon to bite size pieces.
Mix your sour cream and Sriracha based on your spice tolerance.
When sweet potatoes are done, sprinkle chicken, turkey bacon and cheese evenly between the two. Drop a dollop of the Sriracha – sour cream mix and sprinkle with chives. Enjoy! I know I did 🙂
This recipe was inspired from @danalemonthyme on Instagram. She used bacon (the real deal) but I decided to lighten it up a bit. With as little as you use, you probably are fine either way. I’m just on a bit of a turkey bacon kick these days.
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Here we go again with my lazy baking, but it needs to be easy or I will not do it.
So, I have been spending some time using almond and coconut flours because we are trying to reduce gluten in our house.
These came out pretty good if you like an extra moist muffin/bread. I’m also currently up for anything pumpkin.
1 can pumpkin
1/2 tsp baking powder
1 cup almond flour
1/2 cup coconut flour
2 tsp pumpkin pie spice
1 1/2 tsp vanilla
1 stick butter (I used Kerrygold)
1/2 cup heavy cream
1/2 cup Swerve or sweeter of choice (I have tried many and I found Swerve to be the best)
You can add in chocolate chips if you want. If you do, use 70% cacao ones. This will keep your sugar and carbs low.
Again, I keep this simple. Put all of the ingredients in a bowl and mix it up. Pour into muffin tins or make into a bread. This time, I used muffin tins (12). This helps with portions. I find that I just keep cutting and eating the bread. These come out very moist, almost spongy, but I don’t hide that texture. Just happy to have something that resembles a muffin. If you want, you could also toast it up and spread cream cheese on it – super yummy and kid-friendly too. Enjoy with a nice frothy coffee, like I did!
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Here it is – a low carb, no sugar muffin you are going to love! To make these Coconut Zucchini Muffins, I literally dumped all of these ingredients into one bowl (I’m not much of a follow-the-rules kind of girl), doubled the recipe, and added 1 cup of coconut. Then, I baked it for approximately 30 minutes.
These came out amazing! I love that I don’t have to feel guilty eating them since there’s no sugar and only about 2 net carbs per muffin or slice! Plus, these are a great treat for all of you following a gluten-free diet. I gave them to a couple of friends to try and they both agreed these were awesome.
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup Swerve sweetener
1/4 tsp maple extract
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
5 oz medium zucchini grated
1/2 teaspoon salt
1/8 cup almond milk
6 large eggs or 8 small
4 oz salted butter melted
1/2 cup coconut shredded
It was so good I made it as a bread as well!
Try this and let us know if you love these muffins as much as we did. We also want to know, which do you prefer – muffins or bread? Just curious 😉
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I recently made these Cinnamon Sweet Potato Blondies from The Plant Paradox Cookbookwritten by Steven R. Gundry, MD. This cookbook not only offers 100+ healthy and easy to follow recipes, but they are also gluten-free and mostly lectin-free. Each recipe is designed to help heal the gut, promote weight loss, and quell inflammation. Everything I’ve tried from this cookbook has been really great – including this recipe below:
1/2 cup sweet potato puree (from baked sweet potatoes)
1 cup coconut milk
2 omega-3 or pastured eggs or VeganEggs
2 cups blanched almond flour
3 Tbsp coconut flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp vanilla extract
1/2 tsp salt
*I used Swerve which I thought tasted and acted like sugar.
Preheat the oven to 350F. Grease an 8×8″ glass baking dish with olive or coconut oil.
Using a whisk or stand mixer , cream together the coconut oil and yacon syrup (or Swerve).
Mix in the sweet potato puree, coconut milk, and eggs.
Add the flours, baking soda, spices, vanilla extract, and salt – mix well.
Spread the batter evenly in your prepared baking dish.
Bake for about 45 minutes, or until a toothpick inserted in the the center comes out clean, and the top is golden brown.
Let cool to room temperature before cutting. Store at room temperature in an air-tight container for 3-4 days.
Nearly All Things Advice: Be careful not to add too much sweet potato puree or they become too mushy – otherwise these were delish! I added a dollop of whipped cream to it for my kids as shown in the picture. I also warmed it up with a little real, maple syrup and turned it into a yummy breakfast for myself 🙂
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I don’t know about you, but after most holiday weekends, I feel like I need to hit the refresh button. So, I whipped up the Green Goblin Smoothie from Simple Green Smoothies to give me some much needed energy and get myself back on track for the week.
I should mention that extremes aren’t really my thing, especially when it comes to nutrition. I’m more of the mindset that moderation is a good thing. So, when I found the 7 day smoothie challenge called Simple 7 by Simple Green Smoothies, I was pumped that it involved making small changes rather than changing your whole diet.
After you submit your email, you’ll receive a A Simple 7 – Game Plan, and the best part – it’s free! It includes a shopping list of the 7 ingredients you will need for the week (yes, 7!). And you will recognize all 7 ingredients and easily find them at your local grocery store.
You will also be given a daily smoothie schedule with easy to follow recipes. All the challenge requires is that you follow the daily smoothie schedule for 7 days. Yep, just add one smoothie a day for a week – no other requirements. Since this type of challenge was right up my alley, I submitted my email and started it. It was super easy to follow and I felt great. I had energy, my skin looked better, and I had lost all those pesky weekend lbs. that love to follow me around 😉
The Green Goblin Smoothie from Simple Green Smoothies:
1 cup spinach (I used kale instead)
1/2 cup water
1 orange, peeled
1 cup pineapple
Mix your greens and water first until you get a nice smooth consistency. Then, add your remaining ingredients and blend. If you want this cold – use frozen pineapple and frozen bananas (don’t throw those brown bananas away – chop and freeze instead ;)).
In fact, it wasn’t until the following week when I wasn’t having the smoothies, that I realized how great I had felt the week before on the Simple 7 challenge. Which is why I’m returned to the program.
If you go to the Simple Green Smoothie website you’ll find lots of other delicious smoothie and plant-based recipes. In fact, Simple Green Smoothies has a new recipe bookcoming out September 11th on Amazon which we will be reviewing soon!
If you are looking to boost your energy, look and feel better but not make drastic changes to your diet, I encourage you to try the 7-Day Challenge and report back to us at Nearly All Things. We think you’ll love it as much as we did 🙂
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Here’s a delicious summer salad that is healthy and looks beautiful! You’ll be amazed at how easy this can be:
Easy Summer Salad
Truth be told, I really don’t measure anything when I put this salad together. I go by look and try to even out the ingredients so it looks great. The measurements listed below are approximate and will vary on the size/shape of your bowl and your preferences. Just add the dressing slowly. Less is more here, but feel free to drown it if that is your preference 😉
1/4 – 1/2 cup feta cheese (based on preference)
1 cup blackberries
1-2 cups cubed or balled honeydew
1 small container of spring mix
1/4 cup Garlic Expressions – more or less based on your preference.
Try this and let us know how it turns out! We’d love to hear from you.
NEW TO NEARLY ALL THINGS?
You don’t have to be! Follow us on Instagram, Facebook,Pinterest, or here on our blog. We believe that looking good, feeling good, and having fun is important at any age. We promise not to use your email for anything other than our posts. And, we encourage you to share, share, share!