Rainbow Farro Salad

This Rainbow Farro Salad is as beautiful as it is nutritious and delicious!You’ve heard the phrase ‘Eat the rainbow’, right? Today, we are quite literally eating the rainbow. Okay, maybe not literally. We aren’t eating the sky. But we are eating all the colors today.

And that’s exactly what we should be trying to do daily or at least weekly. Eating a wide variety of different colored foods.

Why? Because different phytonutrients are found different colored produce and if we leave out a color of food, we are likely leaving out really important nutrients.

So let’s celebrate eating the rainbow with this Rainbow Farro Salad. It makes it really easy!

What is Farro Salad?

Let’s start with the elephant in the room. You may have clicked on this recipe because you saw all the bright, pretty vegetables in the photo, but have no clue what farro even is.

Don’t worry. Even the manager of the natural foods section in one particular grocery store was lost when I asked why they didn’t stock farro. Apparently it’s not that mainstream.

Farro is an ancient wheat grain that’s been eaten for thousands of years. (Heads up: farro is not gluten free) It’s hearty, has a nutty flavor that I love, and is a great source of protein, fiber, magnesium, and iron. It’s considered a whole (not refined) grain.

If your grocery store doesn’t stock farro, there’s always Amazon or Thrive Market.

I love farro salad because it’s a great way to add some bulk to a veggie-rich salad. It makes it more filling and satisfying.

This Rainbow Farro Salad is really versatile. As you can see in the photos, it makes a beautiful presentation that is company-worthy. I think this would be a beautiful addition to your Easter table.

On the other hand, it makes a fantastic meal-prep lunch option. Make this on Sunday, and you’ll have a work week’s worth of lunches.

I made a tahini lemon dressing that is bright, flavorful, oil free, and compliments the vegetables perfectly.

I hope you LOVE this Rainbow Farro Salad as much as my family did!

How to Make Rainbow Farro Salad

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Rainbow Farro Salad

This Rainbow Farro Salad is made with a tahini lemon dressing and it as beautiful as it is nutritious!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 8 servings

Ingredients

For the Salad

• 5 ounces mixed spring greens
• 1/4 cup chopped fresh basil
• 1 cup diced red pepper
• 1 cup diced carrots
• 1 cup diced yellow pepper
• 1 1/2 cups asparagus pieces, blanched
• 1 cup chopped purple or red cabbage
• 1-2 cups cooked farro

For the Dressing

• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 1/4 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons maple syrup

Instructions

1. Combine the spring greens and fresh basil.
2. To assemble your salad, start with the greens on the bottom, then add each vegetable in a row as shown, and then add a row of farro.
3. You can either serve on a platter and allow people to serve themselves from the platter and dress their own salads or you can toss and dress the salad just before serving. Enjoy!

Nutrition

• Calories: 152
• Sugar: 8.2 grams
• Fat: 4.5 grams
• Carbohydrates: 26 grams
• Protein: 4.3 grams

 

If you make this Rainbow Farro Salad 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 this recipe, 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!

Looking for more healthy salad recipes? You’ll love this collection!

 

 

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source https://happyhealthymama.com/rainbow-farro-salad.html

Healthy Carrot Cake Cupcakes with Cream Cheese Frosting

These Carrot Cake Cupcakes with Cream Cheese Frosting are a healthier version of a favorite dessert!

Heads up! This post was originally published in 2011. Photographs were updated 2018.

There are a million (maybe more!) carrot cake and carrot cake cupcake recipes on the Internet.  You will have no trouble finding one if you look.

What there aren’t so many of are healthy carrot cake cupcake recipes .  I know what you’re thinking, but having carrots in it doesn’t automatically qualify it as healthy.  You know who you are.

Most of the recipes for carrot cake cupcakes have the two main ingredients I prefer to avoid when baking as much as I can:  white flour and refined sugar.

So I set out to make a healthier version of an old favorite.  I used white whole wheat flour instead of regular old white and sweetened it with just a tinge of maple syrup.These carrot cake cupcakes are definitely not overly sweet, but it works.  Traditional cupcakes can be a bit much, so for me the sweetness level is perfect.

While I don’t usually shy away from fats, I decided not to use oil in these.  My purpose was to keep the calorie count in check as I knew I was going to top my cupcake with cream cheese frosting.  So unsweetened apple sauce stands in where the oil would be.

Even without the oil, these Carrot Cake Cupcakes are super moist. The texture is outstanding!

What about the cream cheese frosting?

You can’t have a carrot cake cupcake without cream cheese frosting. You just can’t. Don’t worry, I made the frosting healthier too! The maple-cinnamon cream cheese frosting I created for these cupcakes is amazing.  Again I used maple syrup as my sweetener of choice and the result was fantastic.

Trust me, I love traditional cream cheese frosting with the 2+ cups of powdered sugar.  I think that’s why I fell in love with carrot cake in the first place.  But this maple syrup sweetened cream cheese frosting does the trick with a lot less sugar.

How many calories are in Carrot Cake Cupcakes?

Fair question. I looked at Food Network Magazines recipe for Carrot Cake Cupcakes with Cream Cheese Frosting and plugged in their ingredients to see the calorie count. It came to just about 500 calories for one frosted cupcake.

These healthier Carrot Cake Cupcakes are just 193 calories. BOOM.

This Carrot Cake Cupcake is one that I can feel good about the kids eating and would be perfect for a 1st birthday cake.  I might even call this a legit breakfast.  Go ahead; when your cupcake is healthy, you can eat it for breakfast!

 

 

How to Make Carrot Cake Cupcakes

Use this printable recipe to help you make the best healthy Carrot Cake Cupcakes!

Print

Healthy Carrot Cake Cupcakes with Cream Cheese Frosting

So much healthier than traditional carrot cake, this light version of Carrot Cake Cupcakes are flavorful, moist, and always a hit!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes

Ingredients

For the Cupcakes

• 1 1/2 cups white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 2 eggs
• 2/3 cups unsweetened applesauce
• 1/3 cup maple syrup
• 2 teaspoon pure vanilla extract
• 1/4 cup crushed pineapple, drained
• 2 cups shredded carrots

For the Frosting

• 8 ounces organic cream cheese
• 4 tablespoons maple syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 350 degrees.  Line muffin tins with paper liners and spray with non-stick cooking spray or use silicone muffin molds *
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.  Set aside.
3. In a separate bowl, whisk together the eggs, applesauce, maple syrup, and vanilla.  Stir in the pineapple and carrots.
4. Combine the wet and the dry ingredients and stir until mixture is smooth.
5. Spoon approximately 1/3 cup of the batter into each muffin liner.  Bake for 22-25 minutes, until a toothpick comes out clean.  Allow to cool on a rack before frosting.
6. While cupcakes are cooling, prepare the frosting: In a medium bowl, beat together the cream cheese, maple syrup, vanilla and cinnamon until smooth and whipped.
7. Frost your cupcakes once they are completely cooled. To frost your cupcakes, you can make them pretty by creating a make-shift pastry bag.  Just snip the end of a plastic sandwich bag, put the frosting inside, and squeeze it out onto the cupcake.  Easy! Enjoy!

Notes

*affiliate link

Nutrition

• Serving Size: 1 cupcake with frosting
• Calories: 193
• Sugar: 13.4 grams
• Fat: 7.8 grams
• Carbohydrates: 27.8 grams
• Protein: 4.5 grams

If you make this healthy Carrot Cake Cupcake 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 this recipe, 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!

If you’re a big fan of carrot cake flavors, you’ll love some of my other carrot cake recipes! Check them out below and let me know if you try one!

Carrot Cake Energy Balls

Carrot Cake Oatmeal Muffins

Healthy No Bake Carrot Cake Bars

Carrot Cake Cookies

Carrot Cake Smoothie

 

 

 

 

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source https://happyhealthymama.com/healthy-carrot-cupcakes-with-maple-cream-cheese-frosting.html

Vegan Banana Bread

This Vegan Banana Bread is moist, flavorful, and easy to make with just 8 main ingredients!

Is there anyone in the world who doesn’t love banana bread? Do they actually exist? Even my husband, Tim, who doesn’t typically love banana-flavored things, is  big fan of banana bread.

I made you a vegan banana bread because I always get so many questions about how to make my non-vegan baked goods vegan. (And gluten free, but, you know, one thing at a time…)I challenge anyone to detect that this is a loaf of vegan banana bread. It’s not too dense, perfectly moist (only appropriate word here; sorry…), and has incredible banana flavor.

Healthy Vegan Banana Bread

This vegan banana bread is healthier than most banana bread recipes you’ll find. It’s got less sugar, uses one of the healthiest oils, avocado oil, whole grain flour, and also has ground flaxseed meal.

Yet, it doesn’t taste like you’re eating “healthy food.” Nothing makes my heart happier than when I create a healthy recipe that tastes just as delicious as any other recipe you may try.

You’ll be happy and satisfied with this vegan banana bread recipe.

We are big fans of healthy banana bread recipes, so if you want to check out more, look at this Almond Butter Banana Bread or this Double Chocolate Zucchini Banana Bread recipe.

How to Make Vegan Banana Bread

It’s very easy to make vegan banana bread. You just need to have an egg substitute as everything else in traditional banana bread recipes are naturally vegan. I like to use ground flaxseed here as it lends its natural nutty flavor. Applesauce would probably work as well, but I haven’t tested it here.

Another trick to making a moist vegan banana bread is to add some apple cider vinegar to the non-dairy milk. This makes the milk act like buttermilk, which lends a soft and tender texture to baked goods.

Let’s make vegan banana bread!

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Vegan Banana Bread

Easy and flavorful, this healthy vegan banana bread will be a new favorite recipe for anyone who tries it!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 1 loaf (12 slices)

Ingredients

• 1 1/2 cups mashed banana (from about 3 large very ripe bananas)
• 3 tablespoons ground flaxseed
• 1/3 cup nondairy milk* + 1 teaspoon apple cider vinegar (allow to sit for 5 minutes before using)
• 1/3 cup maple syrup
• 1/3 cup avocado oil**
• 1 1/2 teaspoons pure vanilla extract
• 1/3 cup sucanat or regular sugar
• 1 3/4 cup whole wheat pastry flour or AP flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt

Instructions

1. Preheat the oven to 350 degrees. Grease a 9 X 5 loaf pan and set aside.
2. In one bowl, mix together the mashed banana, ground flaxseed, nondairy milk+ apple cider vinegar mixture, avocado oil, and vanilla extract.
3. In a separate bowl, use a whisk to combine the sugar, flour, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Transfer the mixture to the prepared loaf pan and bake in the preheated oven for 40-50 minutes, until the banana bread is set and the top spring back when you touch it. (Mine is typically perfect after 45 minutes.) Allow the bread to cool on a rack before slicing.

Notes

*I prefer unsweetened almond milk

**melted coconut oil may be substituted for avocado oil

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 14 grams
• Fat: 19 grams
• Carbohydrates: 31 grams
• Protein: 3 grams

 

If you make this healthy Vegan Banana Bread 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 this recipe, 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/vegan-banana-bread.html

Chicken Strawberry Salad Lettuce Wraps

If you’re looking for a healthy chicken salad recipe, you need to try these Chicken Strawberry Salad Lettuce Wraps!

Heads up! This post was first published in 2010. Photos were updated March 2018.

You know what I love about spring?  Of course I love how the warmer weather lets us get outside more, when the grass turns green, and how the flowers bloom.  I love all of those things.

But I also love how our food lightens up with the weather.  Temperatures start rising and I automatically start craving fresher, lighter foods.

Hello, chicken strawberry salad lettuce wraps.  And you thought Asian flavors had the monopoly on lettuce wraps.  Not so, my friends, not so.

Strawberries aren’t quite in season here, but soon enough I’ll be getting them in my CSA box and going strawberry picking.  With only 7 simple ingredients, I know I’ll be eating these chicken strawberry lettuce wraps all spring and summer long.  You should, too!

Let me show you how EASY these are to make.

Healthy Chicken Salad Recipe: How to Make Chicken Strawberry Salad Lettuce Wraps

Start with cooked chicken, strawberries, and sunflower seeds.

We have a light dressing with a little bit of mayo, lime juice, and honey. So simple! Add it to your chicken and stir to combine.

See how easy that is? I hope you make this healthy chicken salad recipe soon! You’re whole family will love these Chicken Strawberry Salad Lettuce Wraps.

Print

Chicken Strawberry Salad Lettuce Wraps

This Chicken Strawberry Salad is a unique and healthy chicken salad recipe and it makes a perfect light lunch when wrapped in a lettuce cup!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings

Ingredients

For the Dressing

• 2 1/2 tablespoons mayonnaise 
• 1 tablespoon lime juice
• 1 tablespoon honey

For the Filling

• 1 cup cooked cubed chicken
• 1 cup diced strawberries
• 1/3 cup sunflower seeds

For serving

• Any sturdy lettuce leaves that can be made into a wrap/cup

Instructions

1. In a small bowl, whisk together the mayonnaise, lime juice, and honey.  Set aside.
2. Combine the chicken, strawberries, and sunflower seeds in a medium bowl.  Pour the dressing over it and stir to combine.
3. Evenly divide the mixture between your lettuce leaves.  Enjoy!

Nutrition

• Calories: 332
• Sugar: 6.2 grams
• Fat: 26.8 grams
• Carbohydrates: 14.4 grams
• Protein: 12.4

 

 

 

The post Chicken Strawberry Salad Lettuce Wraps appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/chicken-strawberry-salad-lettuce-wraps.html

Sweet Potato Recipes You’ll Love

Who loves sweet potatoes as much as I do? If you do, then you’re going to LOVE this collection of sweet potato recipes!

Before I get to the recipes, let’s talk about WHY you should be eating sweet potatoes. Okay, they taste good. So we’ve got that going for us. But what about nutrition?

Oh, yeah! Read on, friends. Let’s talk about dem health benefits.

Health Benefits of Sweet Potatoes

• Great source of dietary fiber
• Exceptional source of Vitamin A
• Also a good source of the following nutrients: vitamin C, manganese, copper, vitamin B6, and copper
• High in antioxidants, especially beta-carotene
• Helps stabilize blood sugar levels
• Has anti-inflammatory properties
• Excellent source of prebiotics, which are essential to maintaining a healthy gut microbiome

Since I want your family and my family to eat a lot of the glorious, nutrient-dense sweet potato, I’ve gathered up the best of the best sweet potato recipes from Happy Healthy Mama and around the web.

I think everyone should eat sweet potatoes all year round!

Not sure how? That’s what I’m here for! Here are enough sweet potato recipes to last you the whole year. Find your new favorite!

Simple Sweet Potato Dinner Recipes

Dinner is the easiest meal to incorporate sweet potato recipes! These are simple, mostly quick recipes that have sweet potato as a star ingredient. 

Sweet Potato Black Bean Burger (Vegan and Gluten Free) from Happy Healthy Mama

Quinoa and Sweet Potato Enchilada Pie (Vegetarian) from Happy Healthy Mama

Sweet Potato Noodles with 5-Minute Peanut Sauce (Vegan and Gluten Free) from Happy Healthy Mama

Sweet Potato Enchiladas with Chipotle and Spinach (Vegetarian) from Happy Healthy Mama

Sweet Potato Noodles with Jalapeño Lime Dressing (Vegan and Gluten Free) from Abra’s Kitchen

2-ingredient Sweet Potato Gnocchi (Vegan) from Savory Tooth

Southwestern Sweet Potato Skillet (Gluten Free) from Abra’s Kitchen

Sweet Potato Taco Bowls  (Dairy Free and Gluten Free) from My Kitchen Love

Easy Sweet Potato Fritters (Dairy Free and Gluten Free) from The Organic Kitchen

Sweet Potato Bulgur Bowl (Vegetarian) from Live-In Kitchen

Baked Sweet Potato Falafels (Vegan and Gluten Free) from Trinity’s Conscious Kitchen (vegan & gluten free) 

Thai Chicken Sweet Potato Noodle Bowls (Dairy Free and Gluten Free) from Allergy-Free Alaska

Honey Lime Roasted Sweet Potato Black Bean Tacos  (Vegan and Glute Free) from Joy Food Sunshine

Veggie-Packed Taco Bowls with Roasted Sweet Potatoes  (Dairy Free and Gluten Free) from Bet on Dinner

Shepherd’s Pie with Sweet Potato Topping (Paleo, AIP, Gluten Free) from Healy Eats Real

Thai Sweet Potato Chickpea Mushroom Curry (Vegan and Gluten Free) from Jagruti’s Cooking Odyssey

Sweet Potato and Gouda Quesadillas (Vegetarian) from Simple Seasonal 

Roasted Sweet Potato Tacos (Vegetarian) from Salt and Lavender 

Stuffed Sweet Potato Recipes

Have you ever tried a stuffed sweet potato? I’m OBSESSED. They are a filling and healthy meal all in one! You’ve got to try one of these sweet potato recipes!

Southwest Stuffed Sweet Potatoes (Vegetarian and Gluten Free) from Happy Healthy Mama

Chicken, Spinach, Mushroom, and Feta Stuffed Sweet Potato (Gluten Free) from Happy Healthy Mama

Balsamic Roasted Grapes and Pistachio Roasted Sweet Potato (Vegan and Gluten Free) from Happy Healthy Mama

Coconut Greens and Chickpea Loaded Sweet Potatoes (Vegan and Gluten Free) from The Seasoned Vegetable

Honey-Lime Chipotle Loaded Baked Sweet Potato (Vegan and Gluten Free) from Unsophisticook

Leftover Turkey Stuffed Cajun Sweet Potatoes (Dairy Free and Gluten Free) from Taste Abounds

Loaded Pulled Pork Stuffed Sweet Potato (Gluten Free) from The Suburban SoapBox

Turkey Taco Stuffed Sweet Potatoes (Gluten Free) from Cookin’ Canuk

Roasted or Baked Sweet Potato Recipes

If ever in doubt, throw your sweet potatoes in the oven! Roasted sweet potatoes or baked sweet potatoes make tasty and nutritious side dishes for any meal.

Rosemary and Thyme Twice Baked Sweet Potatoes (Vegetarian and Gluten Free) from Happy Healthy Mama

Zesty Roasted Sweet Potato Wedges with Spicy Yogurt Dipping Sauce (Vegetarian and Gluten Free) from Happy Healthy Mama

Sweet Potato Nachos (Gluten Free) from Happy Healthy Mama

Sweet Potato “Toasts” Appetizer (Gluten Free and Vegetarian) from Happy Healthy Mama

Autumn Salad with Roasted Vegetables (Vegan and Gluten Free) from Happy Healthy Mama

Healthy Loaded Sweet Potato Fries (Vegetarian and Gluten Free) from Seasoned Sprinkles

Greens with Roasted Sweet Potatoes and Pomegranate Seeds (Vegetarian and Gluten Free) from The Organic Kitchen

Twice Baked Potato with Balsamic Onions and Goat Cheese (Vegetarian and Gluten Free) from Stacey Homemaker

Roasted Beet and Sweet Potatoes (Vegan and Gluten Free) from Know Your Produce

Addictive Sweet Potato Rounds (Vegan and Gluten Free) from Toaster Oven Love

Healthy Roasted Sweet Potato Stacks (Gluten Free) from Grits and Pinecones

Easy Sweet Potato Gratin (Gluten Free) from Bacon Fatte

Hasselback Sweet Potatoes (Gluten Free) from Living Sweet Moments

Mediterranean Baked Sweet Potatoes from The Last Food Blog

Oven Roasted Sweet Potato Fries (Gluten Free) from Watch What U Eat

BBQ Chicken Sweet Potato Nachos (Vegan and Gluten Free) from Byte Sized Nutrition

Sweet Potato Soup/Stew/Chili Recipes

Soups and stews made with sweet potatoes are a great way to pack a lot of sweet potatoes into one meal! Whether you leave the sweet potato chunky or blend it into a velvety smooth finish, you’ll love these sweet potato recipes!

Sweet Potato and Black Bean Chili (Vegan and Gluten Free) from Happy Healthy Mama

Curried Carrot and Sweet Potato Soup (Vegan and Gluten Free) from Happy Healthy Mama

Creamy Sweet Potato Soup (Vegan and Gluten Free) from Happy Healthy Mama

Crock Pot Coconut Curry Chickpea Lentil Soup (Vegan and Gluten Free) from Happy Healthy Mama

Cold Busting Soup (Gluten Free) from Happy Healthy Mama

Crock Pot Superfoods Vegan Chili (Vegan and Gluten Free) from Happy Healthy Mama 

West African Chicken and Peanut Stew (Dairy Free and Gluten Free) from Pinch and Swirl

Easy Thai Sweet Potato Soup   (Vegan and Gluten Free) from Seasoned Sprinkles

Spiced Sweet Potato and Apple Soup  (Vegan and Gluten Free) from Easy Baby Meals

Sweet Potato Cauliflower Soup   (Vegan and Gluten Free) from Veggie Inspired

Chipotle Cheddar Sweet Potato Soup  (Vegetarian and Gluten Free) from The Cook Report

Instant Pot Sweet Potato Kale Soup from Simply Happy Foodie

Chicken, Sweet Potato, and Kale Soup (Dairy Free and Gluten Free) from Farm Fresh Feasts

Sweet Potato Soup with Bacon from Cooking Chat

Sweet Potato Breakfast Recipes

Vegetables for breakfast?! YES!! Including vegetables for breakfast is easy with sweet potatoes not only because they are so delicious but also because they work well in pancakes and pair beautifully with eggs! Start your day with these sweet potato breakfast recipes.

Baked Eggs and Spinach in Sweet Potato Boats (Gluten Free) from Happy Healthy Mama

2-Ingredient Sweet Potato Pancakes (Dairy Free and Gluten Free) from Happy Healthy Mama

5-Ingredient Paleo Pancakes from Happy Healthy Mama

Vegetable Pancakes from Happy Healthy Mama

Purple Sweet Potato Buttermilk Waffles from Dude that Cookz

Paleo Sweet Potato Hash Brown Egg Cups (Dairy Free and Gluten Free) from Only Taste Matters

Sweet Potato Breakfast Skillet (Gluten Free and Dairy Free) from Don’t Go Bacon My Heart

Breakfast Sweet Potato with Apple Pie Filling (Gluten Free) from Looney for Food

Sweet Potato Gingerbread Waffles from The Muffin Myth

Healthy Sweet Potato Breakfast Bowls (Vegan and Gluten Free) from The Rustic Foodie

Healthy Sweet Potato Cinnamon Rolls from Happy Kitchen

Vegan Sweet Potato Pancakes with Caramel Sauce from A Virtual Vegan

Healthy Frittata with Smoked Salmon, Baby Kale, and Sweet Potato from Erica’s Recipes

Harissa Sweet Potato Hash with Baked Eggs from My Kitchen Love

Sweet Potato Casserole Recipes 

Yes, Sweet Potato Casseroles are a Thanksgiving table staple. However, many of these lovely sweet potato recipes are meant to be enjoyed all year! Which one will you try first?

Sweet Potato Casserole Recipe (Vegan and Gluten Free) from Happy Healthy Mama

Easy Apple and Sweet Potato Casserole Recipe from The Seasoned Mom.

Sweet Potato Quinoa Casserole (Vegetarian and Gluten Free) from Wendy Polisi

Cranberry Sweet Potato Casserole (Gluten Free) from Home Made Interest

Chunky Raisin Sweet Potato Casserole (Vegan and Gluten Free) from Vegan in the Freezer

Low Carb Sweet Potato Casserole  (Gluten Free) from Low Carb Yum

Ruth’s Chris Sweet Potato Casserole from This Old Gal

Mashed Sweet Potato Casserole (Gluten Free) from Feast and Farm

Baking with Sweet Potatoes

These sweet potato recipes all incorporate ways you can bake with sweet potatoes! From muffins, cakes, to bread, using sweet potatoes in your baking boosts the nutrition! Go for it!

Flourless Sweet Potato Muffins (Dairy Free and Gluten Free) from Happy Healthy Mama

Double Chocolate Peanut Butter Muffins with Sweet Potato (Vegan and Gluten Free) from Happy Healthy Mama

Sweet Potato Brownies (Dairy Free) from A Thing Shared

Gingerbread Sweet Potato Snack Cake (Dairy Free) from Nutritious Eats

Sweet Potato Pie with Sweet Potato Crust (Gluten Free) from Eat This, Cook That.

Rosemary Sweet Potato Rolls from Trial and Eater

Sweet Potato Oatmeal Muffins from The Schmidty Wife

Easy Sweet Potato Biscuits from Life as a Strawberry

Naturally Gluten-Free Sweet Potato Spoon Bread (Gluten Free) from MamaGourmand

Cinnamon Raisin Sweet Potato Bread (Paleo and vegan option) from Athletic Avocado

Sweet Potato Chocolate Chip Muffins from Kidgredients

Sweet Potato Dinner Rolls from Beyond the Chicken Coop

Sweet Potato Pie with Maple Whipped Cream from Little Sweet Baker

Sweet Potato Chocolate Chip Bars (Vegan and Gluten Free) from Oat and Sesame

Mini Paleo Sweet Potato Tarts from What Great Grandma Ate

Homemade Sweet Potato Flatbread (Vegan) from Happy Foods Tube

Sweet Potato Bread (Dairy Free) from Luci’s Morsels 

Sweet Potato Bourbon Bundt Cake from Valerie’s Kitchen

If you have any great sweet potato recipes you think I should add to the list, please leave the link in the comments!

The post Sweet Potato Recipes You’ll Love appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/sweet-potato-recipes-youll-love.html

Instant Pot French Toast Casserole

This Instant Pot French Toast Casserole is easy to make and perfect for brunch!

Please note that links to products may be affiliate links. 

This is one of  those recipes you’ll be dreaming of long after you’ve made and eaten it. You’ll be thinking of when you’ll get a chance to make it again. Trust me; I can’t stop thinking about it. It’s not a forgettable breakfast.

I knew I had a winner when my husband Tim said, “This might be the best thing you’ve ever made.” Wow!

This instant Pot French Toast Casserole is a company-worthy recipe that’s perfect for Easter brunch or any brunch or fancy breakfast occasion. But you don’t really have to save it for an occasion. Your family will fully appreciate if you serve this on any old weekend.

What’s really remarkable is how easy this recipe is. It doesn’t taste or present itself like the fuss-free, fool-proof easy breakfast recipe that it is. You don’t have to tell anyone that. Just smile and say thanks when you get compliments.

This Instant Pot French Toast Casserole is made with a lovely loaf of brioche bread. (I got mine at Whole Foods.)  It’s really perfect here and makes for a special breakfast. The rest of this recipe is dairy-free, but brioche is not, so if you do need a dairy-free French Toast casserole I suggest trying challah bread.

Make sure you leave your fresh bread out overnight so it’s stale. You might end up with a soggy casserole if your bread isn’t stale, so don’t skip this simple step.

The milk in this Instant Pot French Toast Casserole is canned coconut milk. It is rich and creamy and absolutely perfect in this recipe. There really isn’t much of a coconut flavor at all in the finished casserole, so that shouldn’t be a concern if you’re not generally a fan of coconut flavor.

You might have a few chunks of solid coconut milk, but once it cooks it will all melt together, so don’t worry about how it looks before it cooks.

Finally, I topped the Instant Pot French Toast Casserole with fresh strawberries. You can use whatever fresh fruit you desire, but we really like it with strawberries. I did try cooking the strawberries in the dish one time, but we thought they got too mushy. Adding them afterwards was really nice.

I did try cooking this Instant Pot French Toast Casserole right in the pot of the pressure cooker and also in a pan inside the pot.  It worked much better in the pan.

When I cooked it in the pot, the bottom scorched, so I suggest using a pan inside your Instant Pot. This is the pan I use, but any 7-inch baking dish should work. My pan came with a handle for easy lifting out of the pot.

If you have a small round Corningware type dish like this it should be great, also. Another option is a small springform pan like this.

If there’s no handle, I suggest creating a sling with aluminum foil. Simply fold a long piece of foil over itself a few times and place is under the pan with the two long ends that you can use to pull the pan out. 

I’m so excited to hear how you like this Instant Pot French Toast Casserole. Please come back and let me know!

Oh, and if you’re looking for more Easter brunch recipes you can make in your Instant Pot, scroll down to the bottom of this post and get inspiration from a number of talented bloggers!

How to Make Instant Pot French Toast Casserole 

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Instant Pot French Toast Casserole

This Instant Pot French Toast Casserole is easy to make and is a crowd pleaser!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 35 minutes (includes time to come to pressure and release)
• Total Time: 45 minutes
• Yield: 8 servings

Ingredients

• 1 loaf brioche bread*, torn into pieces
• 3 eggs
• 1 (15 ounce) can coconut milk
• 1/4 cup honey
• 1 teaspoon pure vanilla extract
• pinch of salt
• optional for topping: 1-2 cups chopped strawberries or fresh fruit of choice

Instructions

1. Tear your bread into pieces and place it on a baking tray. Leave it in the cold oven overnight to allow it to become stale.
2. Whisk together the eggs, coconut milk, honey, vanilla extract, and a pinch of salt. Add the bread pieces and stir to combine.
3. Grease a 7 inch pan well (this is the one I use). My pan came with handles to make it easy to lift out. If you don’t have that, use aluminum foil to create a sling so you can easily lift the pan from the Instant Pot.
4. Transfer the bread mixture to the pan.
5. Place 1 1/2 cups of water in the bottom of your Instant Pot and place the trivet on the bottom. Place the pan on top of the trivet.
6. Attach the lid on your Instant Pot and set it on high pressure for 20 minutes. Allow for a natural release for five minutes and then quick release the pressure.
7. Remove the pan from the Instant Pot and serve with fresh fruit and syrup, if desired.

Notes

*For a dairy-free French Toast Casserole, use challah bread

Nutrition

• Calories: 180
• Sugar: 7 grams
• Fat: 6.3 grams
• Carbohydrates: 26 grams
• Protein: 4 grams

Instant Pot Easter Recipes Blog Hop

I’ve teamed up with a talented group of food bloggers to give you more great Instant Pot Easter recipes:

Instant Pot White Chocolate Lemon Bar Cheesecake – Tidbits-Marci
Instant Pot Cheesy Hash Brown Casserole –Pressure Cooking Today
Instant Pot French Toast Casserole – Happy Healthy Mama
Instant Pot Bluberry French Toast Bake – Oh, Sweet Basil
Instant Pot Corn Casserole Recipe – The Typical Mom
Instant Pot Baked Potatoes – Self Proclaimed Foodie
Instant Pot Cheddar Bacon Mashed Potatoes 365 Days of Slow Cooking and Pressure Cooking
Instant Pot Scalloped Potatoes – Crunchy Creamy Sweet
Instant Pot Carrot Cake – Instant Pot Eats
Instant Pot Scalloped Potatoes – Your Homebased Mom
Instant Pot Ham with Homemade Glaze – Oh So Delicioso
Instant Pot Potatoes Au Gratin – Bite of Delight
Instant Pot Creamy Chicken and Pasta – The Butter Half
Instant Pot Lamb Biryani – Paint the Kitchen Red

The post Instant Pot French Toast Casserole appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/instant-pot-french-toast-casserole.html

The View From 40

I always felt lucky having my birthday on March 16th. As if, somehow, being born so close to St. Patrick’s Day automatically attached a bit of luck to my life.

I’m forty today, and I’m not sure if it’s luck, exactly, but I feel extreme gratitude for this life.

The view from forty isn’t anything like I’d imagined it would be. It’s so much more.

When you’re 20, 25, even into your 30s, you live like forty isn’t coming. You rarely give it a thought, and when you do, you think of it like when you get there, your best years will have passed you by.

Oh, darling, you were wrong.

Forty is understanding, really understanding, that this life is mine for the taking. What do you want? Go and get it.

Forty is knowing that it’s never too late.

Forty is knowing that I have a purpose in my life that I’m fufilling everyday. It’s not just in chasing my big dreams, but in the small moments, too.

It’s in the conversations I have with my six year old in the car and answering question after question. It’s when I’m laying in bed with my nine year old and she whispers her fears to me and squeezes my reassuring hand.

Forty is knowing that there are a lot of different ways to be  good mother, but no right way.

Forty is also knowing that mom guilt is always going to be there, no matter what path you choose.

From forty I can see that the grass most definitely is not greener over on the other side. Whether I’m a stay-at-home mom or a working mom, or trying to be both, all moms feel like they should be doing more.

At forty, I know that relationships and experiences are what this life is about, not material things.

I hold tight to my husband and know that the happy marriage we have is the result of conscious choices we’ve both made to nurture it. It’s not something that just happens.

At forty I have learned to treasure the friendships I have and can let go of petty, toxic, and negative people. That was a lot harder to do, even at 35.

Forty is having more confidence than I’ve ever had.  Confidence in my mind, in my abilities, and my decisions.

That confidence comes from mistakes made and being totally okay using two powerful phrases:

I’m sorry.

and

I made a mistake.

Finally at forty I’m comfortable in my own skin. I embrace my body’s flaws and know that my body is perfect because of its flaws. What would a body be without flaws? Perfection in any other sense of the word is a myth.

You see, forty is wisdom. I can shake my head at my former self knowing the things I know today. Yet, when I’m sixty, I’m sure I’ll say: Oh, what I didn’t know.

I understand this to be true, because at forty, I can see that life is about continued growth. I haven’t reached my potential yet, but how boring would that be if I had?

I’m excited to be 40. The last decade was tremendous and life just keeps getting better. Here’s to the view from 40! I like what I’m seeing.

The post The View From 40 appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/the-view-from-40.html

Green Grilled Cheese Recipe

Get your greens in while you eat your favorite sandwich! This Green Grilled Cheese recipe is a tasty way to get your kids eating more fresh spinach!

Heads up! This recipe for Green Grilled Cheese was first published in 2011. Updates have been made to photographs and some text in 2018. Enjoy!

Why not add some spinach to your traditional grilled cheese sandwich? I can’t think of a yummier way to get more greens into your diet or your children’s meals than this Green Grilled Cheese recipe.

It might have something to do with the two different kinds of cheeses and butter that are mixed with the fresh spinach.  I’m not going to claim that this is a “light” sandwich, but delicious? Yes, it is.

When someone told me about a grilled cheese sandwich with spinach they saw Giada De Laurentiis make on her show, I knew I had to give it a try.  What a perfect way to get some more spinach into Meghan and Tim (and now that Luke is with us, him, too!), who both love grilled cheese sandwiches. (Uh…who doesn’t?)

I really wasn’t prepared for how good it was going to taste.  It was with some trepidation that I served it, but after sneaking a bite of Meghan’s, I quickly returned to the kitchen to make my own.

I should have warned Meghan that her “grilled cheese” was not going to look like a normal grilled cheese.  I should have made it fun and told her we were having froggy grilled cheeses or something.  Instead, I just told her we were having grilled cheeses.  She took one look at the green mixture dripping from her bread and she said, “No!  I need a grilled cheese!”

I tried to explain that it was a grilled cheese, but she wasn’t having it.  She wouldn’t even try it.

I didn’t give up, however, and tried to serve this to her a few more times. She finally tried and and realized just how good it is! Check out this video of her eating her Green Grilled Cheese.

Moral of the story? Don’t give up! Keep offering the foods you want your kids to eat. You NEVER know when they are going to start liking something.

And guess what? Here she is SEVEN year later, still enjoying the Green Grilled Cheese recipe. Seeing the comparison kind of makes me want to cry. HOW DID SHE GET SO BIG?!

If you’re going to have a grilled cheese sandwich, might as well add some spinach in there, right?

I’m republishing this just in time for St. Patrick’s Day, so if you want something green and untraditional to serve, this Green Grilled Cheese recipe is perfect. I hope your family loves this Green Grilled Cheese, too!

How to Make Green Grilled Cheese 

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Green Grilled Cheese Recipe

This Green Grilled Cheese recipe is made with two different kinds of cheeses and fresh spinach. It’s delicious and the spinach adds nutrition!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 8 sandwiches

Ingredients

• 1/2 cup butter, room temperature
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 2 cups (8 ounces) shredded mild cheddar cheese
• 1 teaspoon kosher salt
• 1 tablespoon avocado oil
• 2 cups packed coarsely chopped spinach
• 16 slices sandwich bread of choice

Instructions

1. In a food processor, combine the butter, cheeses, salt, and avocado oil. Blend until smooth and the mixture is spreadable. (If needed, add a touch more oil) Add the spinach and pulse until just combined.
2. Preheat a panini maker. Spread the cheese mixture over 8 slices of bread and put the remaining bread slices on top. Grill the sandwiches until golden and crispy, about 3 to 4 minutes. Cool for 2 minutes, then cut each sandwich in half and serve. Enjoy!

Nutrition

• Serving Size: 1 sandwich
• Calories: 476
• Sugar: 3.6 grams
• Fat: 33 grams
• Carbohydrates: 23 grams
• Protein: 20 grams

If you make this Green Grilled Cheese 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/green-grilled-cheese-that-your-kids-just-might-eat.html