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January 18, 2017

Healthy and Delicious

in, Cooking

Welcome to the time in January where resolutions start to fade, gym goers slowly dwindle, and the Taco Bell drive-through is again a 25 minute wait. Resolutions are a hard thing to stick to because they typically mean we’ve given up something in order to achieve them. Eating healthy means giving up on the ‘quick and easy foods’ when we’re running out the door; working out means giving up an hour of our Netflix and chill time to walk on a slightly inclined treadmill; traveling more means actually putting in the work to plan and save for a trip.

But what if we didn’t have to give up anything in order to keep our resolutions? What if we could eat healthy while enjoying all of the things we love, like nachos and mac and cheese? What if I told you it was possible? I did a little digging and came up with healthy ways to transform your favorite dishes and your body at the same time!

Skeptical? Check out the recipes below! And then let me know know what you think after you’ve tried those cauliflower nachos!

Healthy, Vegan Nachos


• 1 head cauliflower
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 tablespoon paprika
• 1 teaspoon chili powder
• salt to taste
• 4 tablespoons olive oil
• a few sprigs of cilantro
• 1 lime to garnish
• pickled red onions and jalapeños
• 1 can of whole kernal yellow corn, drained and rinsed
• 1 can black beans, drained and rinsed
• tortilla chips
• 1 avocado diced

cashew “cheese”:
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast flakes
• 1 teaspoon salt
• 1 teaspoon onion powder
• 4 cloves of garlic
• 1 1/2 cups of soaked cashews






Quinoa Mac and Cheese


  • 1 small butternut squash
  • ¼ cup almond milk
  • 1 tablespoon dijon mustard
  • 3 – 4 cups cooked quinoa1 cup goat cheddar (or shredded cheese of choice)
  • Preheat oven to 375 degrees F.
  • Peel and seed butternut squash. Chop into 1″ chunks, add to a stock pot, cover with 1″ of water and boil until fork tender, about 15 minutes. Drain and transfer to a blender.
  • Add almond milk and dijon mustard into blender and blend on high until silky smoothy and creamy. Add more milk as needed – texture should be thick, but easily pourable.
  • Transfer to a bowl and add quinoa and cheese. Stir until combined.Spoon mac n’ cheese into ramekins (or baking dish), smooth tops and bake for 20 – 30 minutes, until bubbly.



Slow Cooker Chicken Pot Pie Stew

  • 1 lb. chicken breasts, boneless and skinless
  • 1 large yellow onion, diced
  • 3 stalks celery, diced
  • 3 carrot(s), diced
  • 3 cloves garlic, minced
  • 1 1/2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 3 1/2 cups chicken broth/stock
  • 1 bay leaf
  • 1/3 cup frozen corn kernels
  • 1/3 cup frozen pearl onions
  • 1/3 cup peas
  • 1/2 cup greek yogurt, plain


  • Add the chicken, yellow onion, celery, carrots, garlic, salt, pepper, thyme, oregano, and chicken broth to the bowl of a slow cookerand stir to combine.
  • Add the bay leaf, cover, and cook on Low for 4-5 hours, or until the chicken is cooked through and the vegetables are tender.
  • Remove and discard bay leaf.
  • Remove chicken breast, shred, and set aside.
  • Measure out 1 1/2 to 2 cups of the liquid and contents from the slow cooker and place into a blender. Puree this until smooth, and then return to the slow cooker. This will serve to thicken the stew. (If you’d like it even thicker, mix 1/2 cup of the liquid with 1 tbsp. cornstarch and dissolve into the liquids).
  • Return the cooked, shredded chicken to the slow cooker, followed by the frozen, peas, frozen carrots, frozen pearl onions, and greek yogurt.


Avocado Brownies

  • 1 medium ripe avocado, mashed
  • ¼ cup extra-virgin coconut oil, melted
  • 1 large egg, lightly beaten
  • ½ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • ¾ cup unsweetened cocoa powder
  • ½ tsp. sea salt (or Himalayan salt)
  • ¼ cup gluten-free flour
  • ⅓ cup dark chocolate chips

1. Preheat oven to 350° F.
2. Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.
3. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
4. Combine cocoa powder, salt, and flour in a medium bowl; mix well.
5. Add cocoa powder mixture to avocado mixture; mix well.
6. Add chocolate chips; mix until blended.
7. Pour batter into prepared pan; spread to make even.
8. Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
9. Cool for an hour before removing from pan. Cut into 16 squares.

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