80(ish)--- Sugar Plums

Sugar plums sure get a lot of attention around the holidays.  But what is a sugar plum?



These sweet treats are old-world confections make with a combination of pureed dried fruits (plums and others) and nuts, rolled into a ball and coated with sugar.  I found many different recipes on the NPR website and then took the liberty of making my own version with things that I had sitting in my cupboards. 

Christmas bonus: No cooking is required! I'm sure that Santa would enjoy a healthier treat when he visits your house this year!

Sugar Plums
Makes ~14

1/2 cup chopped walnuts
1/2 cup apple juice
1 tsp lemon zest
1/2 tsp lemon juice
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
Dash ground allspice
Dash ground cloves
1/4 cup chopped pitted dates
1/4 cup dried cranberries
1/4 cup dried apricots
1/4 cup chopped pitted prunes
2 Tbsp dried unsweetened coconut
2 Tbsp honey
1 Tbsp powdered sugar
1 Tbsp finely crushed pistachios

Place walnuts and apple juice into a small bowl.  Cover and refrigerate for 3 hours, until slightly softened.  Drain apple juice and place walnuts into a food processor.  Add spices, zest, lemon juice, dried fruits, honey and coconut.  Mix until a puree is formed.

Combine powdered sugar and crushed pistachios in a bowl and mix until evenly distributed.

Remove ~1 Tbsp fruit mixture and roll into a small ball.  Place on waxed paper.  Repeat with remaining mixture.  With clean hands, roll each ball in sugar mixture, then roll in hands to evenly coat.  Place onto a plate.  Repeat with all balls.

Refrigerate sugar plums for ~1 hour prior to serving.  Store in refrigerator.


Nutrition Info per 1 ball: 78 calories, 3 g fat, 2 g protein, 9 g carbohydrates, 1.5 g fiber

80--- Caesar Buddha Bowl with Chicken Mushroom Meatballs

Making a batch of meatballs is such an easy way to get in an extra serving of vegetables {in this case mushrooms}! I love making these and freezing the leftovers on a baking sheet before transferring them into a ziplock bag for later.  Then you can grab and go for lunches or another dinner.

Buddha bowls are such a fun way to mix up your meals.  Add a grain {in this case Banza chickpea pasta}, some veggies, and a protein. Drizzle with a sauce and you've got a meal.  Even if you use the same grain, veggies, and protein the next day, choose a different sauce or dressing to switch up the flavors entirely!

Chicken Mushroom Meatballs
Makes 28

1 Tbsp olive oil 
1/2 large yellow onion
1 Tbsp minced garlic
1 lb fresh mushrooms (slice or whole), chopped
1/2 cup balsamic vinegar
3/4 tsp salt
1/4 tsp ground black pepper
1 1/2 lb lean ground chicken
1 egg
1 cup panko crumbs
1 tsp low sodium chicken bouillon
1/2 tsp dried oregano
8 large basil leaves, chopped

Preheat oven to 400 degrees.  In a large skillet, heat olive oil over medium high heat.  Add onion and garlic and saute until fragrant.  Add mushrooms and cook for 2-3 minutes, then add salt, pepper, and balsamic vinegar.  Reduce heat to medium low and cook until softened and liquid is mostly absorbed, 6-7 minutes more.  Transfer mixture to food processor and mix until a puree is formed.  Transfer mixture to a mixing bowl and allow to cool for 10 minutes (fridge will cool if faster).

When mushroom puree is room temperature, add remaining ingredients and use your hands to combine ingredients evenly. 

Form meatballs by rolling ~3 Tbsp mixture in your hands.  Place meatballs on a parchment-lined baking sheet and bake for 20-25 minutes, or until the meatballs reach 160 degrees internally. 

Nutrition info per 1 meatball: 67 calories, 3 g fat, 5 g protein, 5 g carbohydrates, 0.5 g fiber

Caesar Buddha Bowl
Serves 4

8 cups fresh baby arugula leaves
1 box Banza pasta of your choice, cooked per package instructions
1/2 cup caesar dressing of your choice (I like the greek yogurt Opa brand)
4 oz parmesan or other Italian cheese, if desired
Balsamic syrup, if desired

Toss arugula leaves with caesar dressing.  Place 2 cups of arugula, 2 oz pasta, and 3-4 meatballs in a bowl.  Sprinkle with parmesan and drizzle with balsamic syrup if desired.

80(ish)--- Candied Yam Bisque

Here is one more holiday meal recipe for you! Again, like my Green Bean Casserole Dip, this recipe is based on the premise that you want to make ALL THE FOOD but don't necessarily need the leftovers of ALL THE FOOD.  

Who doesn't love a sweet potato casserole? It's the one time of year where marshmallows on the dinner table is not only acceptable but encouraged.  However it can be overshadowed by the other favorites at Thanksgiving.  This recipe brings you all the flavors, simple ingredients, and easy make-ahead prep!  It's even lightened up a bit.  Consider serving this for a lighter meal earlier in the day to save room on the dinner table!  It will surely get everyone excited for the meal to come.

Pro tip: when placing those bowls topped with marshmallows under high broil, don't take your eyes off of them, not even for a second.

Candied Yam Bisque

Serves 6

32 oz sweet potatoes, unpeeled (~2 extra large)

1 Tbsp olive oil

5 cups unsweetened plain almond milk (or other plant milk of your choice)

1/4 cup pure maple syrup, plus additional for drizzle

2 oz chopped pecans

~36 mini marshmallows

Dash salt

Preheat oven to 400 degrees.  Chop sweet potatoes into 1" cubes (yep we're leaving that peel on). Spread cubes onto a baking sheet and drizzle with olive oil, toss to coat.

Bake for 30 minutes, or until cubes are softened.

When sweet potatoes are cooked, heat almond milk in a saucepan over medium heat.  When bubbly, add sweet potatoes, a dash of salt, and maple syrup.  Cook for 2-3 minutes.  Use an immersion blender to puree the soup (alternatively you may transfer the mixture to a large blender in batches and puree, then return to saucepan). 

* If making the day ahead, stop here.  Transfer contents to a large covered container and refrigerate. Reheat in a saucepan prior to serving.

When ready to serve, preheat oven to high broil.  Ladle servings into oven-proof bowls and top each bowl with 5-6 mini marshmallows.  Place bowls under broiler and watch carefully for marshmallows to toast, ~30-60 seconds is all that is needed!

Remove bowls with toasted marshmallows from the oven and sprinkle each with chopped pecans and a drizzle of maple syrup.

Nutrition info per 1 1/2 cup serving: 255 calories, 5.5 g fat, 4 g protein, 49 g carbohydrates, 6 g fiber

20(ish)---Green Bean Casserole Dip

Now that Halloween is over we can get going on that holiday menu planning!  If you have a small(ish) family like ours, you may be finding that serving ALL of the traditional dishes just isn't feasible without resulting in a ton of uneaten leftovers.

One of these dishes in our family is the infamous Green Bean Casserole.  While it's delicious, it's no one's favorite, so it often ends up forgotten.

But this year, I want to bring back the love.  In an appetizer form.

And I present to you, the Green Bean Casserole Dip.  All of the fabulous flavors, I promise you.  Just offered before the bird.

Green Bean Casserole Dip
Makes 4 cups

2 tsp butter
8 oz fresh sliced mushrooms
1 Tbsp minced garlic
1/2 yellow onion, chopped
1 tsp sea salt
1/2 tsp ground black pepper
1 1/2 Tbsp soy sauce or liquid aminos
12 oz plain Greek yogurt
8 oz neufchatel cheese (light cream cheese)
3 cups fresh green beans, stemmed and chopped into 1/8" pieces
2 Tbsp fresh chopped parsley
1/2 cup crispy French fried onions (more if you love 'um)

Preheat oven to 350 degrees.  Melt butter in a nonstick skillet over medium high heat.  Add garlic and onions and saute until softened.  Add mushrooms and cook until softened, 3-4 minutes.  Season with salt, pepper, and soy sauce and cook for additional 2-3 minutes.

Transfer mixture to a food processor and chop finely.  Add yogurt and cream cheese and mix until a puree is formed.  Add more salt and pepper to taste, if desired.

In a medium mixing bowl, add chopped green beans, then stir in pureed mixture and parsley.  Transfer mixture to an oven-safe baking dish.  Top with crispy onions.

Bake for 25-30 minutes, or until bubbly.

Serve with melba toast, slices of sourdough, or other crackers of your choice.

80--- High Protein Pumpkin Overnight Oatmeal

I love a high protein, high fiber breakfast.  The sustainable energy keeps me motivated all morning!

This quick and easy breakfast recipe is an easy meal prep that will give you THREE mornings of pumpkin pie deliciousness.

Pro tip: stir in the oats the evening prior to your planned breakfast to keep them from getting "gummy".

High Protein Pumpkin Overnight Oatmeal
Serves 3

1 can pumpkin puree
12 oz plain Greek yogurt (I used nonfat, but feel free to use whatever you like)
2 Tbsp pure maple syrup
2/3 cup unsweetened vanilla almond milk
1/2 cup (4 scoops) vanilla protein powder (link to my favorite here- whey is great, but you can also use plant-based if you like)
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups old fashioned oats (rolled oats)
3 Tbsp roasted pumpkin seeds

In a medium-sized mixing bowl combine all ingredients EXCEPT for oats and pumpkin seeds.  Whisk until combined.

Pour mixture evenly into three storage containers.  Cover and refrigerate until the night before eating.  

Stir in 1/2 cup oats into each serving 8-12 hours prior to eating.

Just prior to eating, top each serving with 1 Tbsp pumpkin seeds.  

Nutrition info per 1 serving: 405 calories, 8 g fat, 35 g protein, 55 g carbohydrates, 9 g fiber

80--- Apple Pie Protein Bites {Macro- Friendly, Gluten-Free, Dairy-Free, Nut Butter-Free, No Added Sugar}

Tis the season.....for fall flavors, celebrations with friends and family, and for overindulging.  A high protein snack can help curb your cravings and help you control portions at your next meal!

Apple Pie Protein Bites to the rescue. Keep these on hand in your freezer as a quick grab and go snack, made with healthy ingredients and no fillers!

Apple Pie Protein Bites
Makes 18

2 cups old fashioned oats
2/3 cup vanilla whey protein powder (I like Tera's Whey)
1/2 cup buckwheat flour
1 cup applesauce (alternatively, if you have a freezer stash of homemade apple pie filling, give it a whirl in your food processor)
1/2 tsp ground ginger
1/2 tsp ground cinnamon

Combine dry ingredients in a medium bowl.  Add in applesauce and mix well.  

Place the bowl in the refrigerator for 2 hours.

Roll mixture into balls (golf ball sized) and refrigerate.

Store in the refrigerator for up to 5 days OR place on a plate and freeze, then transfer frozen balls to a ziplock bag for freezer storage.

Nutrition info per 1 ball: 89 calories, 1.4 g fat, 8 g protein, 12 g carbohydrates, 2 g fiber

FALL in love with breakfast

Fall is a busy time in our household.  With the start of kindergarten for our daughter, some fun family adventures, and three out of four of our birthdays in September and October, I haven't had a ton of time to devote to recipe development.

But the one thing I always make time for? Breakfast!  I will have a new pumpkin breakfast recipe coming at you soon, as well as some seasonal protein bites.

Until then, here are a few of my favorite fall breakfast recipes..... seasonal and the perfect way to start your day!

Sweet Potato Breakfast Bowl

Carrot Cake Oatmeal

Light Pumpkin Gingerbread

Apple Chai Smoothie

80(ish)--- Chicken BLT Burgers

It's been a while since I've posted a burger recipe on the  blog.  The end of summer seems like the perfect opportunity!

This burger includes some cottage bacon, which is a nice thick, lean cut of bacon.  We can find ours locally, which we LOVE.  If you can't find some at your grocery store, use a Canadian bacon instead.

I topped this burger with sliced homegrown tomatoes (duh), butter lettuce leaves, and a chimichurri blended with some Greek yogurt, then served it on a toasted English muffin.  Yummo!

Chicken BLT Burgers
Makes 5 patties

1 lb lean ground chicken
4 slices cottage bacon, chopped
1/3 cup chopped red onion
2 Tbsp plain bread crumbs
1/2 tsp garlic powder
1/2 tsp dried parsley
1/2 tsp seasoning salt
1/4 tsp ground black pepper

Heat a small nonstick skillet over medium heat.  Add chopped bacon and sauté until slightly crispy.  Remove from pan.  Add chopped onion to the pan and saute until lightly browned.  Remove from heat and allow to cool, along with the bacon, for 15 minutes.

When bacon and onions have cooled slightly, mix with remaining ingredients and form into 5 patties.  

Grill patties over medium heat.  Using nonstick grill mats will prevent the chicken from sticking to your grill grates (if this is an issue for your grill). Flip burgers halfway through cooking or at ~7 minutes.  Check to ensure the patties reach an internal temperature of 160 degrees before removing from the grill.

Nutrition info per 1 patty: 273 calories, 10 g fat, 42 g protein, 5 g carbohydrates

80--- Roasted Tomato Jam

If you're a tomato farmer (gardener) or the friend or family member of one, you're either swimming in these delicious fruits right now, or you're about to be.

Of all of the fantastic things you could make with tomatoes, this one is so delicious and diverse.  My family first used it as a topping for some roasted turkey.  Then I used it as a sandwich topping, a salad dressing, and a dip.  All fantastic!  

If you're into canning, double (or triple) this recipe and store some for those colder winter months when you're craving a bit of summer.

Roasted Tomato Jam
Makes 2 cups

6 large Roma tomatoes (fewer seeds than other varieties)
2 Tbsp minced garlic
1/2 cup chopped red onion
1/2 tsp salt
1/2 tsp smoked paprika
2 Tbsp molasses
3 Tbsp apple cider vinegar
2 tsp olive oil, divided

Preheat oven to 425 degrees.

Slice tomatoes in half, and glaze with 1 tsp olive oil.

Place in the oven for 20 minutes, or until blistered.

In a nonstick skillet, heat remaining 1 tsp olive oil over medium heat.

Add onion and garlic and sauté until lightly golden, ~8-10 minutes.  Transfer to a food processor or blender.

Add tomatoes and remaining ingredients to the food processor or blender and mix until a smooth puree is formed.

Return mixture to the nonstick skillet and heat over medium heat.  Allow to reduce for ~20 minutes, stirring frequently, until thickened to coat the back of a spoon.  Note, the mixture will thicken additionally when chilled. 

Transfer mixture to a container (or multiple containers), cover and refrigerate for at least 2 hours prior to serving.

Nutrition Info per 2 Tbsp: 27 calories, 0.5 g fat, 0.5 g protein, 4 g carbohydrates, 1 g fiber

80--- Thai Corn, Zucchini, and Quinoa Salad

This Thai-inspired side dish is the perfect way to use up some fresh summer produce that is in abundance this time of year! 

Thai Corn, Zucchini, and Quinoa Salad
Serves 6

1 1/2 cups cooked quinoa (I cooked mine in low sodium vegetable broth for a flavor boost)
1 large zucchini, chopped
Kernels from 3 large ears of corn
4 green onions, sliced
2 tsp soy sauce
1/4 cup seasoned rice vinegar
2 limes, juice and zest
2 tsp sesame oil
2 Tbsp chili garlic sauce (Asian aisle)
1/4 cup fresh chopped cilantro
2 tsp minced ginger

Combine all ingredients in a large bowl. Cover and place in the refrigerator for at least one hour, or overnight.

Nutrition info per 1 serving: 137 calories, 4 g protein, 3 g fat, 25 g carbohydrates, 3 g fiber

What I'm Eating Now.......

You may have noticed me posting fewer recipes....

What gives?

Well I'm the busy mom of two, working a few different gigs and trying to keep my balance.

I am often asked if I still cook every day.

And the answer is, honestly, YES, "nearly" daily.

We dine out as a family one meal per week, and have dinner with family on Sundays.  Other than that, yes, I am cooking.  Now some days it's tossing together a salad (often with the help of my amazing hubby).  But in all honesty I plan and prepare healthy meals for my family on the daily.

But I'm not always using Eat8020 recipes, and I'm not always creating new recipes.

There are SO many healthy food bloggers out there creating amazing meals!!  I love Pinterest- it is a wealth of beautifully created healthful recipes. I peruse it often for inspiration, and for recipes to make for my fam.

So I thought I would share a few that we have on repeat right now........

Enjoy!

Turkey Egg Roll in a Bowl 

{The Creative Bite}

Black Bean Meatloaf

{Ambitious Kitchen}

Slow Cooker Teriyaki Chicken

{Gimme Some Oven}

Sambal Chicken Skewers

{Bon Appetit}

*Also great with shrimp

Healthier Crock Pot Butter Chicken
{Half Baked Harvest}


Turkey Meatloaf with Zucchini and Feta
{Organize Yourself Skinny}

20--- Gin & Honey White Sangria

It's about that time in summer for a new refreshing cocktail recipe!  This is a new twist on a classic, prep-ahead white sangria. This one is sure to be the hit at your next get together--- or otherwise ho-hum Thursday night.

Gin & Honey White Sangria
Serves 5

1 bottle sauvignon blanc
2 oz gin
8 oz ginger ale
3 Tbsp honey
1 lemon, juiced
2 one inch slices of fresh ginger, peeled
1 orange, sliced
1 lemon, sliced

Combine all ingredients in a pitcher and refrigerate for 3 hours prior to serving.  Enjoy!

80--- Sweet and Spicy Togarashi Edamame

How about a new spin on an easy appetizer?  This one's so easy to whip up on short notice.  And it's healthy!

You can find the spicy Japanese togarashi seasoning at a specialty grocery, such as World Market.  It's a combination of sesame, orange peel, chiles, and nori.

Sweet and Spicy Togarashi Edamame
Serves 6

4 cups frozen edamame (in shell)
1 tsp sesame oil
1 tsp chili garlic sauce
2 tsp liquid aminos (or lite soy sauce)
1 tsp maple syrup
1/2 tsp togarashi seasoning

Steam edamame in microwave, or in steam pan over boiling water until cooked though (follow specific package directions).

In a small skillet, heat remaining ingredients over medium high heat.

When edamame is cooked, transfer to a serving dish and pour over hot seasoning mixture. Toss to coat and serve immediately!

Nutrition info per ~3/4 cup: 143 calories, 5 g fat, 11 g protein, 11 g carbohydrates, 1 g fiber

80--- Spring Steel Cut Oat Risotto

A spring risotto helps bridge that gap between winter and summer.  It's warm and comforting, but loaded with spring veggies and gives you a bit of hope for sunny days ahead.

This risotto uses steel cut oats as the grain, boasting a higher protein and fiber content than the rice typically used in this Italian dish.  The result is chewy and delicious. 

Spring Steel Cut Risotto
Serves 3

3 tsp olive oil, divided (the truffle oil from Pomora is fantastic)
1/2 cup sliced yellow onion
12 slices Canadian bacon (uncured if possible), finely chopped
1 Tbsp minced garlic
1 cup quick cooking steel cut oats
2 oz white wine
3 cups low sodium vegetable broth
2 tsp maple syrup
1/2 tsp ground oregano
1/2 tsp ground parsley
1/4 tsp ground black pepper
1/4 tsp dried thyme
1/2 cup frozen green peas, rinsed under warm water to defrost
1/3 cup shredded parmesan cheese
12 spears asparagus, cut into thirds
Sea salt and ground black pepper

In a dutch oven or heavy skillet heat 2 tsp oil over medium high heat.  Add onion, bacon, and garlic and sauce until lightly browned.  Add steel cut oats and white wine.  Stir until wine is absorbed. Add broth, 1/2 cup at a time, stirring until entirely absorbed before adding the next 1/2 cup.  Continue until all broth is used and oats are cooked through.  Stir in maple syrup, dried herbs, and parmesan cheese.  Gently fold in peas.

In a small nonstick skillet, heat 1 tsp olive oil and sauté asparagus until just cooked through, 3-4 minutes.  Season with salt and ground black pepper.

Top each serving of risotto with asparagus spears and additional sprinkles of parmesan cheese if desired.


Nutrition info per ~1 cup: 372 calories, 12 g fat, 45 g carbohydrates, 22 g protein, 7 g fiber

80--- Banza Spicy Chimichurri Pasta Salad

I've teamed up with Banza Pasta (made from chickpeas) to give you a yummy plant-based recipe that's vegan, high in protein, & gluten-free!  

The true measure of the integrity of a gluten-free pasta is how it holds up in a chilled state.  So I whipped up this salad, refrigerated it for several hours, and kept my fingers crossed.  Banza did not disappoint! No soggy fragile noodles to be found!

This pasta is much higher in protein than others (thanks to those beans).  More protein equates to a more filling meal or side dish!  Look for it at your local grocery (Target or Thrive Market online carry it as well).

Banza Spicy Chimichurri Pasta Salad
Serves 8

1 box Banza pasta (any variety)
1 can low sodium white beans, drained and rinsed
2/3 cup julienned sun-dried tomatoes in Italian herbs (drained from oil)
1/2 cup slivered red onion

Spicy Chimichurri
1 cup cilantro leaves and stems
1 cup parsley leaves and stems
2 tsp minced garlic
1/2 cup red onion
1 Tbsp avocado oil
2 Tbsp red wine vinegar
1 lemon, zest and juice
1/2 tsp sea salt, or to taste
3/4 tsp red pepper flakes, or to taste

Bring 8 cups of water to a boil. Add pasta, bring to a boil, then reduce heat to medium high and cook for 7 minutes (do not overcook). Drain and rinse with cold water immediately.

Add pasta to a large bowl and toss gently with white beans, sun-dried tomatoes, and red onion.

Combine chimichurri ingredients in a large food processor. Mix until a smooth puree is formed.

Spoon chimichurri over the salad ingredients and gently stir to coat.  Cover and refrigerate for one hour, or until ready to serve.

Nutrition info per 1/6 recipe (~1 cup): 254 calories, 5 g fat, 15 g protein, 41 g carbohydrate, 10 g fiber

80--- Jicama Chopped Salad with Green Goddess Dressing

Jicama is a root veggie that is highly underrated.   It's juicy and crunchy, and high in fiber, vitamin C, potassium, folate, and vitamin B6.  Don't be intimated by it's coarse peel- it's easy to peel with a sharp paring knife.

Try out this recipe as a healthy side dish to your next Mexican meal!

Jicama Chopped Salad
Serves 6

1 large jicama, peeled and cubed into 1/4" cubes
10 oz shaved or chopped Brussels sprouts
1/2 cup chopped red onion
1/2 red bell pepper, chopped
1 cup fresh (or frozen and defrosted) corn (I used Trader Joe's roasted variety for a little added sweetness)
1 jalapeno, finely chopped
1/4 cup roasted pepitas (pumpkin seeds), if desired

DRESSING
1/2 large avocado
3 limes, zest and juice
1/2 tsp sea salt
1 bunch cilantro, stems and leaves (stems have a ton of flavor)
2 Tbsp red wine vinegar

Combine all salad ingredients in a large bowl and set aside.

Add all dressing ingredients to a food processor or blender and mix well to combine. 

Mix dressing into the salad, cover and refrigerate for one hour prior to serving.

Nutrition info per ~1 cup: 71 calories, 4.3 g fat, 2.1 g protein, 11.5 g carbohydrates, 5.1 g fiber

80--- Cilantro Lime Quinoa

Spring is here and now onto Cinco de Mayo preparations! And that's fine by me. Mexican food is easy to make healthy.  You can load up on the veggies, and flavor with loads of spices instead of saturated fats (sour cream, cheese, etc).

Quinoa is such a great grain. High in fiber and protein it will keep you fuller longer.  This recipe is full of flavor.  I encourage you to substitute it for rice in your next Mexican meal.

Cilantro Lime Quinoa
Serves 8

1 1/2 cup quinoa, rinsed in a fine mesh strainer
3 cups low sodium vegetable or chicken broth
1 large bunch of cilantro (majority of stems included)
1/4 red onion, coarsely chopped
3 limes, juice and zest
1 tsp avocado oil (substitute olive oil if needed)
1/2 tsp sea salt

In a medium saucepan combine quinoa and broth.  Bring to a boil, then reduce heat to medium low, cover, and cook for 15-20 minutes, or until all broth is absorbed.  Remove from heat.

While quinoa is cooking, combine cilantro, onion, lime juice and zest, olive oil, and salt in a large food processor.  Mix until a puree is formed.

Transfer cooked quinoa to a serving bowl and stir in cilantro mixture.  Serve immediately!

Nutrition info per 1/2 cup: 124 calories, 3 g fat, 4 g protein, 21 g carbohydrates, 2 g fiber

80--- Avocado Green Goddess Spring Salad

Most of the country is in full blown spring mode.

Here in Montana things are a bit delayed.

But I'm trying to swing the vibes in our favor.

This salad helped.

Avocado Green Goddess Spring Salad
Serves 6

2 cups baby arugula
4 cups green peas (frozen work great)
2 cups chopped fresh asparagus (look for thinner stalks)
5 whole green onions, chopped

DRESSING
1/2 avocado
3/4 cup fresh basil leaves
1 small bunch flat leaf parsley
2 Tbsp buttermilk
1 tsp Worcestershire sauce
1 tsp minced garlic
1/4 cup fresh chives
1 Tbsp fresh mint leaves
Zest from one lemon
Juice from two lemons
1/2 tsp salt
Dash ground black pepper

Combine all dressing ingredients in a food processor and puree until smooth.

If using frozen peas, defrost in a strainer under cold water.  Transfer to a bowl and toss with remaining ingredients.  Add dressing and use a spatula to gently combine.  Cover and refrigerate for one hour, or until ready to serve.

Nutrition info per 1 serving: 127 calories, 2.5 g fat, 20 g carbohydrates, 8 g protein, 7 g fiber

80(ish)--- Carrot Cake Oatmeal

I'm relatively sure that I have never met a soul who doesn't like carrot cake.  It's a classic comfort food.

This oatmeal encompasses all that is delicious and healthy in a carrot cake.  Carrots.  Walnuts. Pineapple. Coconut. Cream cheese frosting.

Carrot Cake Oatmeal
Serves 4

3 cups water
1 cup steel cut oats
1 large carrot, finely shredded
1/4 cup finely shredded unsweetened coconut
5 Tbsp crushed pineapple
1/3 cup finely chopped walnuts
1/4 cup raisins (optional)
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
2-3 Tbsp brown sugar, to desired sweetness

Bring water to a boil in a large saucepan.  Add oats, reduce heat to medium, and cook for 10 minutes, stirring occasionally.  Add carrots, coconut, pineapple, and raisins and continue cooking until desired consistency, ~8-10 minutes.  Remove from heat and stir in remaining ingredients.

Garnish each serving with additional raisins, walnuts, and coconut, if desired.

Nutrition Info per 1 serving: 305 calories, 16 g fat, 7 g protein, 31 g carbohydrates, 6 g fiber