Do you know how to cook a whole chicken in the Instant Pot? This post will show you how–it’s perfect for meal prep or a family dinner!

Please note that links to products may be affiliate links. I appreciate your support!

I’m using my Instant Pot more and more, and I’m finding it to be a real time saver in a lot of ways. My favorite way to save time with the Instant Pot is to use it to cook a whole chicken!

I do this three to four times a month and it is a quick and easy way to cook a whole chicken that is juicy and tender and can be used in a variety of recipes (I’ll link to some great ones later in the post so you know exactly what to do with your Instant Pot whole chicken!)

How To Cook A Whole Chicken in the Instant Pot

1. Add 1/2-3/4 cup water to your Instant Pot.
2. Squeeze the juice of half a lemon on the chicken and sprinkle liberally with salt and pepper. Stuff the other half of the lemon inside the bird. 
3. Place the chicken in the pot breast side down and put the top on the Instant Pot.
4. Make sure the vent is in the sealed position, and then press the manual button and set the Instant Pot to high pressure for 7 minutes per pound. (I have a cheat sheet with a list of cooking times for your Instant Pot. Want me to send it to you? Click here to get your Instant Pot Cooking Times Cheat Sheet!  
5. Once the Instant Pot comes to pressure and then cooks for the amount of time right for the size of chicken you are cooking, allow the pressure to release naturally, about 15-20 minutes. Do not use the quick release method as this will make your chicken dry. Remove chicken and serve or prepare for meal prep.

Notice that I don’t add a lot of seasoning nor do I brown the skin. You can do both of these things if you are serving this Instant Pot whole chicken for dinner.

Use the sauté feature on your Instant Pot to brown the skin, and then use the rack it comes with to keep it out of the liquid. Then use whatever seasoning you normally use on roasted chicken and proceed with the rest of the recipe as written.

Either way, you’re going to end up with a juicy, moist cooked chicken. 

The reason I don’t brown the skin or season it beyond salt and pepper is that when I use my Instant Pot to cook a whole chicken, I am doing it for meal prep.

Want to know what else the Instant Pot has been fabulous for? Making homemade bone broth! I used to always make slow cooker bone broth. I love that it’s a hands off method, but it takes a really long time and I actually don’t like waking up to my house smelling like chicken stock. It’s just not a morning smell.

Bone broth in the Instant Pot takes about 2 hours! My chicken meal prep has been to cook the whole chicken in the Instant Pot, then immediately when I’m done the bones go back into the Instant Pot and I make the bone broth right then. I’m planning to write a post about that next week.

I most often take my meat from the Instant Pot whole chicken and shred it in my Kitchen Aid mixer.

Do you shred chicken in your stand mixer? It’s another big time saver!

I spy my feet in this picture!

I end up with about 4 cups of shredded chicken from a 3 pound chicken.

So many quick and healthy meals can be made when you have cooked chicken on hand. Here are some of my favorites!

The Best Recipes to Make with Your Instant Pot Whole Chicken

1. Chicken, Spinach, Mushroom and Feta Stuffed Sweet Potato
2. Chicken Quinoa Soup
3. Lightened Up Chicken Pot Pie
4. One Pot Lemon Parmesan Pasta
5. 20 Minute Barbecue Chicken Quinoa Bowl
6. Butternut Squash Rice Bowl

I am convinced that learning how to cook a whole chicken in the Instant Pot can change your life. Here’s the printable recipe for you!

Print

Instant Pot Whole Chicken

Learn how to cook a whole chicken in the Instant Pot in less than an hour! Perfect for meal prepping!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Total Time: 55 minutes
• Yield: 1 whole chicken

Ingredients

• 1/2-3/4 cup water
• 1 whole chicken*, giblets removed
• 1 lemon
• salt and pepper

Instructions

1. Add 1/2-3/4 cup water to your Instant Pot.
2. Squeeze the juice of half a lemon on the chicken and sprinkle liberally with salt and pepper. Stuff the other half of the lemon inside the bird.
3. Place the chicken in the pot breast side down and put the top on the Instant Pot.
4. Make sure the vent is in the sealed position, and then press the manual button and set the Instant Pot to high pressure for 7 minutes per pound. (3 pounds=21 minutes)
5. Once the Instant Pot comes to pressure and then cooks for the amount of time right for the size of chicken you are cooking, allow the pressure to release naturally, about 15-20 minutes. Do not use the quick release method as this will make your chicken dry. Remove chicken and serve or prepare for meal prep.

Notes

*I use a 6 quart Instant Pot. I buy organic chicken and they are typically smaller than conventional chickens, mine average 2.5-4 pounds.

Nutrition

• Serving Size: 4 ounces
• Calories: 271

 

If you love my recipes and want inspiration for living a happy and healthy life, I would LOVE to keep in touch! Follow Happy Healthy Mama! Find me on:

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If you make this Instant Pot Whole Chicken recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama 

Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

The post How to Cook a Whole Chicken in the Instant Pot appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/how-to-cook-a-whole-chicken-in-the-instant-pot.html

Hot Corn Dip Recipe

This Hot Corn Dip recipe is a crowd-pleasing, cheesy dip that always disappears quickly!

Tim and I usually have a few friends over for the Super Bowl and we never agree on the menu. He wants to serve pizza and wings and I want to serve more, er, veggie-centric dishes.

We usually meet somewhere in the middle.

One thing we don’t have to compromise on is we both want flavorful, crowd-pleasing appetizers. This Hot Corn Dip recipe delivers. 

Hot dips are always winners in  my book (hello, Spinach Artichoke Dip and Buffalo Chicken Dip), and this one does not disappoint. It’s got plenty of cheese that gives this that addictive factor, mixed with corn, onion, red pepper, garlic, and just a touch of cayenne to give it a little heat. Feel free to add more if you want to kick it up a few more notches.

I guarantee you won’t be able to stop eating this Hot Corn Dip recipe!

How to Make This Addictive Hot Corn Dip Recipe

Print

Hot Corn Dip Recipe

This Hot Corn Dip Recipe is cheesy, a little spicy, and is always a crowd pleaser!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 15 minutes
• Cook Time: 20-30 minutes
• Total Time: -25287158.3833 minute
• Yield: 12 servings

Ingredients

• 1 tablespoon butter
• 1 small onion, diced
• 1 teaspoon minced garlic
• 1 small red bell pepper, diced
• 4 cups corn kernels (frozen is fine)
• 8 ounces cream cheese, softened and cut into cubes
• 1 1/2 cups shredded Monterey Jack cheese or Mexican cheese blend
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup mayonnaise
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon chili powder

Instructions

1. Preheat the oven to 350 degrees.
2. In a large skillet, melt the butter. Add the diced onion and red bell pepper and sauté until softened, about 5 minutes. Add the garlic and let cook another minute. Remove from heat.
3. Add the rest of the ingredients* and mix well. Transfer the mixture to a medium baking dish.
4. Bake in the preheated oven until the dip is  hot and bubbly, 20-30 minutes. Serve with tortilla chips. Enjoy!

Notes

*I like to add all the ingredients in the skillet and then transfer to the baking dish. If your skillet is not large enough, you can mix it all together right in the baking dish.

Nutrition

• Serving Size: 1/12 of recipe
• Calories: 189
• Sugar: 5.3 grams
• Fat: 13 grams
• Carbohydrates: 12 grams
• Protein: 7.6 grams

 

If you love my recipes and want inspiration for living a happy and healthy life, I would LOVE to keep in touch! Follow Happy Healthy Mama! Find me on:

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If you make this Hot Corn Dip recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama 

Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

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source https://happyhealthymama.com/hot-corn-dip-recipe.html

Stitch Fix Lately (Favorites from Fall and Winter 2018)

Well, hello there! It’s been AGES since I’ve shared any fashion posts with you. I put a poll out on Instagram stories asking if you wanted them back on Happy Healthy Mama and 95% of you said YES.

Because life is about so much more than just food, right?

How about some of my favorite Stitch Fix pieces I’ve gotten lately? I don’t get a fix every month anymore, more like every 2-3 months, but I still love them as an easy way to add to my wardrobe and keep it fresh and updated.

It’s so easy as busy moms to forget about ourselves. Don’t do that! Let’s take a look at what I’ve loved from Stitch Fix this fall and winter. (Please note that links to products are affiliate links.) 

Stitch Fix Favorites Fall and Winter 2018

One reason I stopped posting any fashion posts in the first place was I always felt like my photos were ridiculously bad and I felt like if I couldn’t get professional-looking pics I didn’t want them on my blog. Welllll I still haven’t figured out how to make that happen. Yeah, I look like I’m going to fall off the Earth on this crooked picture. Ha!

This sweater from Collection by Bobeau was in my fall fix and I love it. It’s suuuuper soft, which is basically what sold me on it. The jeans I’m wearing here are not from Stitch Fix, but they are 7 for all Mankind Josefina Feminine Boyfriend jeans and they are the softest, most comfortable jeans ever. The boots are from Cole Haan.

The lightweight sweater is longer in the back with a slit. I’ve worn it a ton since I got it, so that’s a sign of a good purchase in my book.

This is a Leo and Nicole sweater I also got in my fall fix. When I took it out of the box and looked at it, I was kind of meh about it, but once I put it on I changed my mind.

It has a super cute poncho look to it that I didn’t expect.

These jeans are from Just Black Denim and I got them in a fix last year. The boots are from Frye and are my all-time favorites. (These are similar.)

I really like the cut of the sweater from the side.

Here I am wearing three pieces I got in both my fall and winter fixes. It’s the Kafton Lace Up Sweater from Lemon Tart, Joe’s Jeans Midrise Icon Skinny, and Irven Faux Suede Bootie (similar) from Steve Madden.

I like that this sweater is warm (it’s been so cold this winter!) and has fun tie-up detail.

I asked for black booties because mine have been worn to pieces, and I really like these. They have a comfortable block heel and can be dressed up or down. Here’s a better look at the boots. 

These jeans are SO amazing. The mid rise is perfect. High enough that they stay put and are comfortable (nothing shows when I bend down!) yet not so high that I feel like I’m trying to dress like a ultra trendy youngin’.  

They also don’t lose their fit and get baggy after wearing them a few hours. That’s my biggest pet peeve when it comes to jeans! So worth paying more to get jeans that hold their fit.

I got this Reid French Terry Knit top from Jolie and black sneakers from Cole Haan in my winter fix. The top is super comfortable and perfect for everyday wear. I can’t remember where I got these black distressed jeans, but they are from Articles of Society and I love them!

I asked for a casual sneaker and love these.

This is the last piece I got in my winter fix that I was totally on the fence about. It’s the Raelynn Knit Duster Jacket from Evolution by Cyrus. It’s a pretty trendy piece that I wasn’t sure if I’d wear enough, but I put it on and felt like a total badass. Plus I liked everything else in my fix, so keeping it made sense to get the 25% off discount. So I kept it. What do you think?

These are my newest Stitch Fix pieces!

All right friends, talk to me. What do you think about bringing back fashion posts to HHM? You won’t hurt my feelings. I’d love your thoughts!

If you want to try Stitch Fix, I’d love it if you’d sign up from my link—> TRY STITCH FIX

 

 

The post Stitch Fix Lately (Favorites from Fall and Winter 2018) appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/stitch-fix-lately-favorites-fall-winter-2018.html

Banana Nut Baked Oatmeal Muffins

These Banana Nut Baked Oatmeal Muffins are easy to make in one bowl and are a healthy, portable breakfast that is great for making ahead for busy mornings!

Baked oatmeal muffins have been a staple in our family since Meghan was a toddler and Luke was a baby. I love that you can make them ahead of time and have a healthy, nourishing breakfast ready to go for busy mornings.

Lately, I’ve realized that I need a heartier baked oatmeal muffin. I absolutely love these Apple Cinnamon Baked Oatmeal Muffins, for example, but I need to eat about four of them to feel satisfied in the morning.

So I created these Banana Nut Baked Oatmeal Muffins to be a heartier, more filling breakfast option where we wouldn’t eat the entire pan in one day. 

I added more oats, more eggs, and more almond milk, but still cooked them in the same amount of muffin cups. This made for a bigger, more caloric muffin. It did the trick!

If you love Banana Nut Muffins, you’ll love these healthy Banana Nut Baked Oatmeal Muffins. If you’ve never made baked oatmeal muffins before, you should know that they aren’t exactly like muffins. They are more like a cross between a muffin and baked oatmeal.

They hold together enough so they are portable and you don’t need to eat them with a spoon, but they are soft and baked-oatmeal-like in the center.

These are lightly sweet. They have three bananas which give them a nice banana flavor and natural sweetness, and then just a small amount of honey to add more sweetness. They are not, however, a super sweet muffin. If that’s what you’re looking for, I’d add about 1/4 cup coconut sugar or sucanat to the batter. (<—affiliate links)

You can use this as a base recipe to customize your muffins!

Ideas to Customize your Banana Nut Baked Oatmeal Muffins

• Instead of walnuts, use pecans.
• Add 1/2-3/4 cup raisins.
• Add 1/2-3/4 cup chocolate chips. (<—my kids would love this!)
• Omit the nuts and add some chopped berries.
• Add up to 1 cup shredded carrot or zucchini for an extra veggie boost!

If you have any more ideas for customization, add them in the comments! I hope you love this recipe for Banana Nut Baked Oatmeal Muffins as much as we do.

Print

Banana Nut Baked Oatmeal Muffins

These Banana Nut Baked Oatmeal Muffins are easy to make in one bowl, naturally sweetened, and a healthy, hearty, portable breakfast idea!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 12 muffins

Ingredients

• 3 large ripe bananas
• 1 1/2 cups unsweetened almond milk (or milk of choice)
• 2 eggs
• 1 1/2 teaspoon pure vanilla extract
• 3 cups old fashioned rolled oats
• ½ teaspoon salt
• 1 1/2 teaspoon baking powder
• 1 cup walnut pieces, chopped

Instructions

1. Preheat the oven to 350 degrees.
2. Lightly grease 12 muffin cups or line with silicone baking cups. (affiliate link)
3. In a medium bowl, mash the bananas well.
4. Add the milk, eggs, and vanilla and stir to combine.
5. Add the oats, salt, and baking powder and stir to combine.
6. Stir in 3/4 cup walnuts.
7. Pour the mixture into the muffin cups and sprinkle the remaining walnuts on top.
8. Bake in the preheated oven for 25 minutes. Enjoy!

Nutrition

• Serving Size: 1 muffin
• Calories: 190
• Sugar: 4.6 grams
• Fat: 7.5 grams
• Carbohydrates: 23.7 grams
• Protein: 5.6 grams

 

If you love my recipes and want inspiration for living a happy and healthy life, I would love to keep in touch! Follow Happy Healthy Mama! Find me on:

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If you make this Banana Nut Baked Oatmeal Muffins recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama 

Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

 

 

The post Banana Nut Baked Oatmeal Muffins appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/banana-nut-baked-oatmeal-muffins.html

Paleo Raspberry Coconut Muffins

 

These Paleo Raspberry Coconut Muffins are grain-free and higher in protein than most muffins! Best of all–the whole family loves them. 

Heads up! This recipe for Paleo Raspberry Coconut Muffins was originally published in 2012. Photos were updated January 2018. We love these healthy muffins–enjoy!

Thank you all for your encouraging words on yesterday’s one month postpartum update.  It was uplifting to read how many of you have had similar experiences as you transitioned from one to two children.

Everyday seems to get a little easier.  Meghan is much more demanding of my attention than usual, but I know this won’t last forever.  One thing I have done to try to help is take advantage of when Luke is napping and find things that Meghan and I can do together.

Letting her help me in the kitchen is a win-win because I get some much-needed snacks made while we are spending quality one-on-one time together.  She’s had fun helping me make these muffins twice in the past week.

Breastfeeding has given me a voracious appetite, so having healthy snacks on hand at all times is important.  These muffins fit the bill perfectly. I’ve been enjoying them as snacks, while Tim and Meghan have been loving them as a sweet dessert after dinner.  Who says muffins are strictly a breakfast food?

If you haven’t tried coconut flour yet, it’s definitely worth picking some up.  You can make a variety of grain-free, lower carb baked goods with it that are chock full of fiber.  It has a natural sweetness to it, too, so you can use less sweeteners, as well.  Plus, it’s a great gluten-free option for those who can’t tolerate gluten.  Look for it in the health food section of your grocery store or grab some on Amazon. (aff link)

Check out the lovely texture!

Print

Paleo Raspberry Coconut Muffins

These light muffins are grain-free, dairy-free, gluten-free and naturally delicious!

• Author: Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 muffins

Ingredients

1/2 cup coconut flour

1/2 teaspoon baking soda

1/4 teaspoon salt

4 large eggs

1/3 cup pure maple syrup

1/3 cup unsweetened apple sauce

2 teaspoons pure vanilla extract

2 tablespoons coconut oil, melted (you can also use melted butter)

3/4 cup raspberries (fresh or frozen)

unsweetened shredded coconut, optional

Instructions

1. Preheat the oven to 350 degrees. Line 8 cups of a muffin tin with paper liners and spray with non-stick cooking spray or use silicone muffin cups*; set aside.
2. In a small bowl, whisk together the coconut flour, baking soda, and salt.  Set aside.
3. In a large bowl, whisk together the eggs, maple syrup, apple sauce, vanilla extract, and coconut oil.  Add the dry ingredients to the wet and whisk well until the mixture is thick and without lumps.
4. Pour 1/8 cup of the batter into each cup.  Drop a few raspberries on top of the batter.  Pour ~1/8 cup of the batter on top of the raspberries.  Next, drop a few more raspberries on top of each muffin and sprinkle with a little of the shredded coconut, if using.
5. Bake in the preheated oven for approximately 25 minutes, or until the muffins start to turn golden brown.
6. Allow to cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely.  Enjoy!

Notes

*affiliate link

Nutrition

• Serving Size: 1 muffin
• Calories: 153
• Sugar: 10.4 grams
• Fat: 7.3 grams
• Carbohydrates: 16 grams
• Protein: 4.4 grams

 

 

 

For a gluten-free, grain-free baked good, these muffins have an amazing texture.  The flavor is lightly sweet with a subtle, not overpowering coconut flavor.  The stats on these are impressive, too.

If you make these Paleo Raspberry Coconut Muffins, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama 

Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

 

The post Paleo Raspberry Coconut Muffins appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/grain-free-raspberry-coconut-muffins.html

Quinoa Vegetable Stew Recipe

This Quinoa Vegetable Stew is the ultimate healthy comfort food! Vegan, gluten free, and full of nourishing vegetables, it’s hearty and filling. 

Heads up! This post was first published January 2012. Photos have been updated and recipe notes to reflect variations I’ve made through the years. Enjoy!

These days, it’s a major accomplishment when I’m able to get into the kitchen and make a meal that takes longer than 15-20 minutes to prepare.  When I do, it’s got to last me a few days.

This stew is perfect because I made a big pot and we were good to go for three days of lunches.  And what’s better than a bowl of warm, comforting stew on these dark, wintery days?  Not much.

Completely vegan and filled with vegetables, this stew is as healthy as it is comforting.  What are you talking about?  Healthy comfort food is not an oxymoron.  Try this stew and you’ll be convinced.

 

 

 

Print

Quinoa vegetable stew

This Quinoa Vegetable Stew is the ultimate healthy comfort food! Vegan, gluten free, and full of nourishing vegetables, it’s hearty and filling.

• Author: Happy Healthy Mama
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 medium potatoes (sweet, white, or red all work), cubed
• 1 1/2 teaspoons oregano
• 1 teaspoon marjoram
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon freshly ground black pepper
• 8 cups vegetable broth
• 3 cups greens, such as kale or baby spinach, chopped
• 1 cup quinoa, rinsed
• 2-3 tablespoons fresh lemon juice

Instructions

1. Heat the olive oil in a large stock pot or dutch oven.  Add the onion, carrots, celery and 1/2 teaspoon salt and cook over medium heat 5 minutes.
2. Add the potatoes, oregano, marjoram, the rest of the salt, pepper, and broth.  Bring to a boil and then reduce to a simmer. Allow to simmer about 15 minutes.
3. Add the quinoa and allow to simmer another 15-20 minutes.
4. Optional: Take 2-3 cups of the stew and transfer it to a blender.  Blend and then return the blended mixture back to the pot.
5. Add the chopped greens and lemon juice and cook until the the greens are wilted, about 5 more minutes.  Taste and add more salt and pepper, if desired.  Enjoy!

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 264
• Sugar: 9.7 grams
• Fat: 8 grams
• Carbohydrates: 39.2 grams
• Protein: 9.7 grams

 

 

If you make this Quinoa Vegetable Stew recipe, I would LOVE to see it! Please take a pic and share it on Instagram or Facebook and tag me @happyhealthymama 

Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board.

The post Quinoa Vegetable Stew Recipe appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/quinoa-vegetable-stew.html

Healthy Chocolate Chip Cookies

These Healthy Chocolate Chip Cookies are vegan, gluten free, and are so good they will blow your mind!

The name Healthy Chocolate Chip Cookies doesn’t really do this recipe justice. Really, they should be called: The Easiest Ever Healthy Chocolate Chip Cookies. Yes, I do think these get the award for the easiest cookie recipe ever.

There are three ingredients, plus the chocolate chips. THREE. And all you have to do? Stir those three ingredients together. No fancy mixers. No equipment besides your muscles and a wooden spoon. No chilling time. Guys, these are for sure the easiest cookie recipe you’ll come across.

Healthy cookies are kind of my jam. I love creating them and I love eating them. I love coming up with cookie recipes that you can feel good about serving your kids. If you’re into healthy cookie recipes, make sure to scroll way to the bottom of this post and I’ll have some great recipes linked for you.

Of course as moms we like the ingredients, but want to know what’s the absolute best? When the kids give them their stamp of approval. To be specific, Meghan said, “These cookies are heaven!” when she took her first bite of these Healthy Chocolate Chip Cookies.

I haven’t had my taste testers around as often when I’m doing my photo shoots to get pictures of them for my posts…but we’ve had a few snow days around here, so the kids have been home during the day.

I’ll pretend I’m not ready to pull my hair out and I’ve loved every minute of the extra time with the sweet things.

It’s actually fine when it’s warm enough to enjoy the snow, like we did on Monday. We went sledding and were outside for almost three hours. Here’s an iPhone pic of a pretty scene we admired while taking a break from sledding. 

Yesterday? Frigid. The only time I spent outside was sprinting to and from my car to a warm building. Most of the day, I avoided leaving the house.

Sounds like a perfect day for baking, no? I did appreciate having my taste testers for these Healthy Chocolate Chip Cookies.

Luke gave them a thumbs up.

I should mention that these Healthy Chocolate Chip Cookies are vegan, gluten-free, and made without refined sugar. Seriously! AND they take less than ten minutes to prep. All you have to do is mix together almond flour, almond butter, and maple syrup. Then add your chocolate chips and scoop them onto the baking sheet.

If you don’t have these ingredients, GO SHOPPING!

I would describe these as soft batch cookies. They are SO soft and chewy.

You just have to make these! Let me know what you think!

Print

Healthy Chocolate Chip Cookies

Made with three simple ingredients, these Healthy Chocolate Chip cookies are vegan, gluten-free, Paleo friendly, and made without refined sugar. A healthy cookie has NEVER tasted this good.

• Author: Happy Healthy Mama
• Prep Time: 8 minutes
• Cook Time: 12 minutes
• Total Time: 20 minutes
• Yield: 16 cookies

Ingredients

• 2 cups finely sifted almond flour
• 1/2 cup almond butter
• 1/2 cup maple syrup
• 1/2 cup dark chocolate chips*

Instructions

1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, mix together the almond flour, almond butter, and maple syrup. Stir until well combined and then stir in the chocolate chips.
3. Using a cookie scoop to scoop the cookie dough onto to baking sheet. Use a spoon or your fingers to flatten the tops of the cookies. (They will not flatten or spread during the baking time.)
4. Bake in the preheated oven until just starting to brown, 12 minutes. Remove from oven and carefully transfer to a wire baking rack to cool completely. Enjoy!http://amzn.to/2riu6pu

Notes

*I prefer to use these stevia sweetened chocolate chips for these to cut back on the overall sugar. This is reflected in the nutritional information. (affiliate link)

Nutrition

• Serving Size: 1 cookie
• Calories: 176
• Sugar: 8 grams
• Fat: 11 grams
• Carbohydrates: 16 grams
• Protein: 5 grams

If you make this Healthy Chocolate Chip Cookie recipe, I would LOVE to see it! Please take a pic and share it on Instagram or Facebook and tag me @happyhealthymama 

Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board.

If you love my recipes and want inspiration for living a happy and healthy life, let’s keep in touch! Follow Happy Healthy Mama! Click on the links below to find me on:

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Instagram

Pinterest

or sign up for my free weekly newsletter, where I send my best health tips and inspiration—>

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As promised, I won’t forget to link to some more fantastic healthy cookie recipes.

More Healthy Cookie Recipes

Low Carb Flaxseed Cinnamon Breakfast Cookies

Flourless Peanut Butter Chocolate Chunk Cookies

Applesauce Breakfast Cookies

No Added Sugar Banana Peanut Butter Cookies

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Sweet Potato Nachos Recipe

This Sweet Potato Nachos recipe is a game-changer! Who knew nachos could be so healthy and delicious at the same time?!

I love taking traditionally un-healthy recipes and giving them a healthy spin. I want the world to know that healthy eating isn’t synonymous with boring eating or tasteless eating.

A few simple swaps and nachos can be a healthy, nutritious option or a snack, game-day appetizer, or even dinner!

That’s exactly what I did with this Sweet Potato Nachos recipe. A few simple changes to traditional nachos and we’ve got a more nutrient-dense, but still super tasty tray of healthy nachos!

The most obvious change is switching out the deep fried tortilla chips for sweet potato chips. We make these at home and even though they’re baked, they are still crispy.

Making the sweet potato chips is the longest part of this process because you have to make them in batches to get them crispy. It’s worth it, though. After all your batches are baked, you can put them all on one tray and they look like this:

It’s REALLY HARD to not eat up all of these chips before you even turn them into your Sweet Potato Nachos recipe. When I was making these, Luke kept coming over and stealing chips! I told him I’d make him another batch of sweet potato chips soon.

After your sweet potato chips are ready, we load them up with ground turkey, beans, a little cheese, and allll the toppings your heart desires. I use my homemade taco seasoning to season the ground turkey and I highly recommend it!

The sweet potato chips maintain some, but not all of their crispiness after they are loaded with toppings. It definitely becomes a fork nachos situation. Messy nachos are the best nachos, don’t you agree?

I also have a recipe for Mini Bell Pepper Nachos that is vegan, if you want a meat-free and cheese-free version of healthy nachos, check it out!

Print

Sweet Potato Nachos Recipe

Crispy baked sweet potato chips, ground turkey with homemade taco seasoning, beans, and fresh vegetable toppings come together to make the most delicious AND nutritious tray of nachos!

• Author: Happy Healthy Mama
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings

Ingredients

• 1 large sweet potato, very thinly sliced, preferably with a mandoline slicer *
• cooking oil spray
• 1/2 pound ground turkey
• 1 1/2 tablespoons taco seasoning 
• 1/4 cup water
• 1 cup cooked black beans
• 1 cup shredded Mexican cheese blend
• Additional toppings, as desired: diced tomato, diced avocado, sliced jalapeño pepper, salsa, green onion, etc.

Instructions

1. Preheat your oven to 350 degrees. If two baking sheets will fit in your oven, spray two baking sheets with cooking oil. Place the thinly sliced sweet potato rounds onto the trays, making sure they aren’t overlapping.** Spray the tops with additional cooking oil.
2. Bake the sweet potato rounds in the oven until they are starting to brown slightly, 10-15 minutes. The time will depend on how thin they are sliced and how large the rounds are. Watch them carefully so as not to burn them. Remove them from the oven. They will not be crispy immediately, but will crisp up within two minutes. If they do not, they need a minute or more in the oven. Remove your baked sweet potato chips from the sheet so you can bake another batch. Continue this process until all of your sweet potatoes are baked. (You’ll need to do about 4 tray fulls to bake one sweet potato.)
3. Meanwhile, in a skillet pan, break up the ground turkey over medium heat. Add the seasoning and water and sauté until the turkey is cooked through. Set aside.
4. Transfer all of your baked sweet potato chips to one tray. Top with the cheese, beans, and cooked turkey. Broil in the oven a few minutes until the cheese is melted.
5. Remove from the oven and add any additional toppings you desire and serve immediately. Enjoy!

Notes

*affiliate link

**If you overcrowd the tray, your sweet potato chips won’t get as crispy, which is why I do this in batches.

***Nutritional information includes the following toppings: 1 roma tomato, 1/2 large avocado, and 1 jalapeño pepper

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 160
• Sugar: 2.1 grams
• Fat: 8 grams
• Carbohydrates: 11.2 grams
• Protein: 11.4 grams

 

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Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

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The post Sweet Potato Nachos Recipe appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/sweet-potato-nachos-recipe.html