Fitness Crazed Foodie
Lover of all things food and fitness related
The massive bowl of Halloween candy in my apartment sparked some cravings for a healthy dessert recipe incorporating these childhood (or adulthood...) favorite treats. I've made chickpea cookie dough before, but this recipe gets festive with the addition of Halloween candies. It isn't overindulgent or too sweet, and should be enjoyed by the spoonful!
1 can chickpeas
1/2 cup raw almond butter
2 tbsp ground golden flax seed
1/4 cup raisins
1 tsp cinnamon
1 tsp vanilla extract
2-4 tbsp water
1 crushed Reese's
1 packed mini M&Ms (or chocolate chips if you don't care about being festive)
Drain and rinse chickpeas. Combine all ingredients except candy into a high-powered blender. Blend on high for 1 minute, then mix batter and add more water if necessary. Blend 1 more minute until everything is incorporated. Add to a bowl and stir in candy. Refrigerate for up to a week.
Breakfast for dinner is a weekly occurrence for me, and I'm not mad about it. Throwing a crispy over-medium egg on basically anything adds another flavor dimension, and this skillet is a perfect example of that.
This recipe sneaks in about three serving of veggies (remember: you need 5 servings of fruits and veggies A DAY!), and is bursting in flavors from the crispy potatoes, runny yolk, caramelized onions and seasoned greens. Enjoy it for a healthier weekend brunch option, or live a little and join the Breakfast For Dinner club!
1 regular large potato
2 tbsps olive oil
1/2 chopped white onion
1 cup shredded brussel sprouts
2 cups raw spinach
2 chicken sausage links
Salt and pepper
Optional (but really not optional): 2 eggs
Dice up the potato into 1/2 inch cubes. Heat up 1 tbsp olive oil on medium heat in a large skillet pan and add the potato to the pan. Cover the pan to steam the potatoes for 10-12 minutes, and stir every couple minutes.
While they are steaming, in a separate pan, heat up 1 tbsp olive oil on medium heat and add in chopped white onion. Cook for 5-7 minutes and then add in shredded brussel sprouts, raw spinach, and chopped chicken sausage. Cook all ingredients for another 5 minutes.
Uncover the potatoes, add some salt and pepper, and combine the onion and veggie mixture to the potatoes. Stir around to incorporate everything. Dish out the servings and fry up an egg however you like it! Add that delicious yolky goodness to the top of the hash and heavily sprinkle with some salt and pepper.
Added weekend brunch bonus: serve with a homemade mimosa and soak in all that Fall has to offer.
About this Section
This section is here to share my experiences in the kitchen and to give you inspiration to try out healthy and fun recipes!