Lasagna noodles are transformed into tasty chips for snacking in this easy recipe – perfect for your 2018 Olympics viewing party! Kids will love to help make (and eat!) these fun lasagna chips. While the original recipe calls for regular lasagna noodles, we prefer using whole wheat lasagna noodles for added health benefits.

Herbed Lasagna Chips

Ingredients

6 lasagna noodles (“Mom” prefers whole wheat lasagna noodles)
1/4 cup finely grated Parmesan cheese
2 tbsp. olive oil
2 cloves garlic, minced
1 tbsp. Italian herb mixture
1/4 tsp. each salt and pepper

Preparation

Preheat oven to 375°F.

In large pot of boiling salted water, cook noodles for 8 to 10 minutes or until tender but firm. Drain; let cool in single layer on baking sheet.

Cut noodles into bite-size pieces; toss with Parmesan, olive oil, garlic, Italian herb mixture, salt and pepper.

Spread in single layer on parchment paper–lined baking sheet; bake for 20 to 25 minutes or until crisp.
Let cool.

Tips:

Add a pinch of cayenne for heat if desired. Serve with a variety of dips, such as hummus, marinara or tzatziki sauce, for dipping.

Makes 8 servings.

Per serving: 100 calories, 4.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 135 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g sugars, 3 g protein

*Recipe and image courtesy of Pasta Fits.*

This delicious frittata is stuffed with kale and red bell peppers, which brings out the flavor of the organic sweet italian chicken sausage nicely! Courtesy of True Story Foods, it is ready in no time for your New Year’s Day brunch!

Chicken Sausage, Feta and Kale Frittata

Makes 4 servings

Ingredients

8 eggs (“Mom” prefers cage-free eggs)
1/4 teaspoon kosher salt
1/2 cup crumbled feta
1 tablespoon olive oil
3 cups trimmed and thinly sliced kale
1 red bell pepper, cored, seeded and chopped
2 True Story Organic Sweet Italian Chicken Sausage, cut in bite-size slices

Preparation

1. Heat broiler to high.

2. Combine eggs, salt, and feta, and stir with a whisk. Set aside.

3. In a 12-inch ovenproof skillet, heat oil over medium-high heat. Add kale and sauté for 4 minutes, or until starting to wilt. Add pepper and sliced chicken sausage and stir 2 minutes, or until heated through.

4. Add egg mixture. Cook over medium heat until eggs are partially set, 3 to 4 minutes.

5. Transfer the skillet to the broiler and cook about 3 minutes, or until the top is set.

*Recipe and image courtesy of True Story Foods.*

I feel a little late to the egg muffin party… I have always made quiche instead! But Starbucks makes delightful little egg bites that are around $4-5 for two, and in the interest of saving money, I decided to whip up some egg muffins yesterday afternoon. I used what I had on hand, which included eggs, chorizo sausage, fresh baby spinach, bell pepper, and shredded cheddar…and just like that, I have a favorite new healthy breakfast option!

food-eggs

Tiny Green Mom’s Veggie, Chorizo & Cheese Egg Muffins

Makes 6 egg muffins

Ingredients

6 eggs
1 package chorizo sausage, cooked
1 cup fresh baby spinach, chopped
1/2 yellow or orange bell pepper, diced
1/2 cup shredded organic cheddar cheese
Salt & freshly ground black pepper, to taste
Optional: diced yellow onions

Preparation

Preheat the oven to 350 F.

Grease muffin cups with olive oil or coconut oil, or line with paper liners.

Cook chorizo sausage over medium/high heat until cooked through; set aside.

Chop baby spinach and dice bell peppers; set aside.

Mix eggs, salt and pepper; set aside.

In each muffin cup, add equal amounts of chorizo sausage, bell peppers, spinach. Sprinkle each cup with cheese. Pour egg mixture to cover each cup equally.

Bake for 15-18 minutes. Insert a knife or toothpick into center of egg muffin to see if it comes out clean; if so, they are done!

Pop out onto plate and serve. Enjoy!

Making cookies today? Here is an incredibly delicious sugar cookie which happens to also be nutritious and healthy with only 5 g of sugar by leading Nutritionist and Personal Trainer, Sloane Davis.

Healthy Sugar Cookies

Ingredients

1 scoop Vanilla protein powder (“Mom” prefers Nuzest Clean Lean Protein – Smooth Vanilla)

½ cup oat flour

¼ coconut flour

¾ tsp cornstarch

¾ tsp baking powder

⅛ tsp salt

1 tbsp + 1 tsp unsalted butter or ghee, melted (“Mom” prefers organic)

¼ cup unsweetened almond milk, room temperature

1 tsp vanilla extract

⅓ cup granulated sugar or sugar substitute

For the topping:

3 tbsp granulated sugar or sugar substitute (“Mom” prefers Stevia in the Raw)

Preparation

Mix together the protein powder, oat flour, cornstarch, baking powder, and salt in a medium bowl.

In a separate bowl, whisk together the butter, almond milk, and vanilla.

Stir in the granulated sugar.

Add in the flour mixture, stirring until barely incorporated. Chill the cookie dough for at least 30 minutes, but no more than 3 hours. (otherwise cover the cookie dough with plastic wrap to avoid it from drying out.)

Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone baking mat.

To prepare the topping, place the sugar in a small bowl.

Create balls from the cookie dough.

Place the ball of cookie dough in the bowl of sugar.

Make sure it is fully coated and place on the prepared baking sheet. If the cookie dough was chilled longer than 1 hour, flatten the cookie dough balls slightly.

Bake the cookies at 350°F for 10-12 minutes.

Makes 9 LARGE cookies

Macros per cookie: 119 calories, 17g carbs, 4g fat, 5g protein and only 5g sugar

About Sloane Davis
Sloane Davis is a Certified Nutritionist and Personal Trainer who has helped thousands of people, both men and women, around the world get in to top shape both mentally and physically. Sloane has her undergraduate degree in Bachelor of Arts from Syracuse University and became accredited through ISSA with her degree in Sports Nutrition and Personal Training. She works personally and online with thousands of clients around the US and globally.

She has been featured in People, Fitness Magazine, New Beauty Magazine, Apple News, The Daily Mail, Yahoo News, FOX Good Day New York, FOX Good Day DC, NY1, Bay Area Focus, Women’s Fitness, Womanista, Livestrong, Mind Body Green and Westchester Magazine.

*Recipe and images courtesy of Sloane Davis, Pancakes and Push-ups.*

Nosh on healthier holiday-inspired snacks through the holidays! Nutritious and festive, this Gingerbread Granola will have the entire family clamoring for more!

Gingerbread Granola

Ingredients

4 Cups of old-fashioned rolled oats
1 1/2 Cups of raw pecans
1 Teaspoon fine-grain sea salt
1/2 Scoop of VeganSmart Vanilla
1/2 Teaspoon of cinnamon
1/2 Teaspoon of ground ginger
1/2 Cup of melted coconut oil
1/2 Cup Molasses
3/4 Teaspoon of vanilla (“Mom” prefers Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract)
1/3 Cup of chopped, dried cranberries
1/3 Cup of chopped candied ginger

vegansmart vanilla

Preparation

Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper.

Combine the oats, pecans, salt, VeganSmart Vanilla, cinnamon, and ground ginger into a mixing bowl. Stir mixture thoroughly.

Add the coconut oil, maple syrup, molasses, and vanilla to the mixture. Continue to mix together until fully combined.

Turn the granola mixture out onto your prepared pan and spread into an even layer.

Bake for 20 minutes. After 20 minutes, remove the granola from the oven and stir to make sure the granola cooks evenly. Place the pan back in the oven for 10 more minutes.

While the granola cooks, chop the dried cranberries and candied ginger.

After 10 minutes is up, remove the pan from the oven, add the chopped cranberries and candied ginger to the granola and mix to combine.

Let the granola cool for about 10 minutes before eating. As the granola cools off, it will continue to cook and may be wet at first, this is normal.

Enjoy gingerbread granola on-the-go or around the house as you celebrate the holidays this season!

*Recipe and image courtesy of VeganSmart.*

Embracing the Filipino purple yam or ube trend, this is a delicious and unique recipe from TV personality, cake designer, chef and Cake Boss: Next Great Baker contestant, Greggy Soriano. The Purple Yam Bars are sure to make a statement this holiday season! ​Top with organic powdered sugar for that extra touch!

Purple​ ​Yam​ ​Bars

Prep​ ​Time:​ ​5​ ​Minutes Cooking​ ​Time:​ ​1​ ​Hour​ ​15​ ​Minutes Total​ ​Time:​ ​1​ ​Hour​ ​20​ ​Minutes

Ingredients

The​ ​Crust:

2​ ​cups​ ​Graham​ ​cracker​ ​crumbs  (“Mom” prefers Annie’s Organic Honey Grahams, crushed)
1/2​ ​cup​ ​sugar (“Mom” prefers Organic Sugar in the Raw)
1​ ​tsp.​ ​kosher​ ​salt
8​ ​Tbsp.​ ​unsalted​ ​butter,​ ​melted (“Mom” prefers organic)

The​ ​Filling:

2​ ​cups​ ​grated​ ​purple​ ​yams​ ​(Use thawed​ ​if​ ​frozen.​ ​​​You​ ​could​ ​also​ ​use​ ​whole​ ​Purple yams,​ ​cooked​ ​until​ ​tender​ ​by poking ​with​ ​fork​ ​and​ ​wrapped​ ​in​ a ​moist​ ​paper​ ​towel​ ​in a microwave​ ​for​ ​7-8​ ​minutes​ ​on​ ​high).​ ​​
1 ​14oz.​ ​can​ ​of​ ​Eagle​ ​Brand®​ ​Sweetened​ ​Condensed​ ​Milk
3​ ​large​ ​eggs (“Mom” prefers cage-free, organic eggs)
2​ ​tsp.​ ​pure​ ​vanilla​ ​extract (“Mom” prefers Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract)
1​ ​cup​ ​heavy​ ​cream (“Mom” prefers Organic Valley Heavy Whipping Cream)
Organic Powdered​ ​sugar​ ​for​ ​garnish​ ​(​optional)

Preparation

How​ ​to​ ​Make​ ​the​ ​Crust:

1. Preheat​ ​oven​ ​to​ ​350°.​ ​Line​ ​an​ ​8″-x-8″​ ​baking​ ​pan​ ​with​ ​parchment​ ​paper​ ​with​ ​two pieces​ ​overlapping​ ​each​ ​other​ ​with​ ​extra​ ​parchment​ ​coming​ ​up​ ​the​ ​sides​ ​of​ ​the pan.​ ​​ ​You​ ​can​ ​use​ ​binder​ ​clips​ ​to​ ​secure​ ​the​ ​parchment.​ ​ ​In​ ​a​ ​bowl,​ ​add​ ​graham cracker​ ​crumbs,​ ​sugar,​ ​salt,​ ​and​ ​melted​ ​butter​ ​until​ ​combined​ ​and​ ​holds​ ​it’s shape​ ​when​ ​pressed​ ​together.​ ​​ ​Press​ ​into​ ​pan​ ​and​ ​bake​ ​until​ ​golden,​ ​10​ ​minutes.

How​ ​to​ ​Make​ ​the​ ​Filling:

2.​ ​​​Mix​ ​together​ ​all​ ​filling​ ​ingredients​ ​until​ ​evenly​ ​combined.

Bake:
3.​ ​​Add​ ​filling​ ​to​ ​crust​ ​and​ ​bake​ ​until​ ​set,​ ​about​ ​for​ ​48​ ​to​ ​50​ ​​ ​minutes.​ ​Set​ ​aside​ ​to cool.​ ​Garnish​ ​by​ ​dusting​ ​powdered​ ​sugar​ ​on​ ​top.​ ​​​Slice​ ​and​ ​enjoy!

Makes ​12-16​ ​servings.

*Recipe and image courtesy of TV personality, cake designer, chef and Cake Boss: Next Great Baker contestant, Greggy Soriano.*

My daughter and I just adore Butternut Squash Soup! This Fall, make it healthier with the addition of organic kefir instead of cream! Adding the creaminess you desire with the addition of probiotics and calcium makes this spicy, delightful soup even better! If you like a more traditional flavor, opt not to add the curry spice and use a mix of fall-inspired spices instead, such as nutmeg, ginger, and cinnamon.

Fall Spicy Butternut Squash Soup

Ingredients

2 cups cooked butternut squash or butternut squash puree
1 cup Lifeway Organic Plain Whole Milk Kefir
2 tsp olive oil
1 heaping Tbsp curry spice (heat to preference)
1/4 tsp salt, or to taste
Basil, extra spices, pepitas and olive oil for garnish

organic lifeway kefir

Preparation

1. Add squash puree, kefir olive oil and spices into a blender and blend on high until creamy and
completely mixed.

2. Pour mixture into a sauce pan and heat on medium-high heat until desired temperature is
reached.

3. Serve in soup bowls and garnish with additional spices or kefir.

Makes 2 to 3 servings.

*Recipe and image courtesy of Lifeway Kefir.*

Scarily delicious, this Frankenstein Matcha Smoothie is filled to the brim with fruit, veggies, and probiotics! Made with organic matcha powder originally, you can substitute in spirulina powder if you wish! You can also keep this recipe gluten-free by using gluten-free chocolate chips and cookies!

Frankenstein Matcha Smoothie

Ingredients

1 cup Lifeway Banana Protein Kefir
1 medium banana, sliced and frozen
1 generous handful of organic baby spinach
1 tsp organic matcha powder
½ tsp vanilla extract
Fresh banana slices, to garnish
Mini chocolate chips, to garnish
Crushed chocolate cookies, to garnish

Lifeway Protein Kefir Banana

Preparation

1. Add the kefir, frozen banana, spinach, matcha powder, and vanilla extract into the pitcher of a
high-powered blend. Blend on high until smooth, then set aside.
2. Carefully place one chocolate chip in the middle of one slice of banana to create the smoothie’s
eye. Repeat for the second eye. Stick the “eyes” to the inside of a glass.
3. Pour smoothie into glass and top crushed cookie crumbs. Slurp and enjoy!

*Recipe courtesy of Lifeway Kefir.*

Scarily cute little mummies are the perfect snack to serve at your family’s Halloween gathering! Your family, friends and neighbors will shriek at the sight of Moore’s BBQ Pigs in Blankets morphed into eerie little mummies. By strategically wrapping crescent rolls around the cocktail wieners, you can add eyeballs and drizzle the finished snacks with extra Moore’s Honey BBQ Wings sauce to give them a little spooky style!

To make the dish healthier, we like to use Annie’s Organic Crescent Rolls and Applegate Farms Organic Uncured Turkey Hot Dogs, cut into thirds.

Spooky Honey BBQ Pigs in Blankets

Ingredients

1 large package cocktail wieners (We like Applegate Farms Organic Uncured Turkey Hot Dogs)
2 cans refrigerated crescent rolls (We like Annie’s Organic Crescent Rolls)
1/2 bottle Moore’s Honey BBQ Wing Sauce

Preparation

Preheat oven to 350 degrees.

Separate crescent rolls into triangles and then cut each triangle into 3 smaller triangles.

With a pastry brush, brush the triangles with Moore’s Honey BBQ Wing Sauce.

Place a cocktail weiner on the wider end of the triangle and roll to the point.

Place on a baking sheet, point side down.

Bake for 10-12 minutes or until golden brown.

Serve with extra Moore’s Honey BBQ Wing Sauce for dipping.

*Recipe and image courtesy of Moore’s Marinades & Sauces.*

Dive into all things pumpkin this Fall! If you want to indulge, but don’t want to feel guilty, try this Pumpkin Pie Smoothie Recipe made with Harmless Harvest Coconut Water for a delicious & guilt-free treat! It is hydrating, filling, and full of pumpkin flavor!

Pumpkin Pie Smoothie

Ingredients

4 oz Harmless Coconut Water
½ Cup Almond Milk
1 Frozen Banana
¼ Cup Pumpkin Puree

Preparation

Toss all ingredients including ice into your blender and process on high until completely smooth.
Pour into a tall glass and serve. Enjoy!

*Recipe and image courtesy of Harmless Coconut Water.*