Healthy Basil Fried Rice

Fried rice. Simple, quick, and easy – as long as you’ve cooked your rice ahead of time, that is! I like to make it in the morning before work, so its ready to go when I come home. Then just fry up your egg or tofu, add veggies, and you’re golden.

Healthy Basil Fried Rice

Some recipe notes: I fry my eggs in coconut oil or butter. It doesn’t seem to affect the taste, and its healthier too. Coconut oil also has a high temperature point, which browns the egg nicely.ย  I use Bragg’s liquid aminos instead of soy sauce, and I find it tastes just as good. For the veggies, I use frozen mixed vegetables from Meijer, which work really nicely. Alternatively, you could throw mushrooms or onions. You can add broccoli, but remember that it’ll take longer to cook.

fried rice

This recipe is great for a weeknight dinner! What do you guys like to put in your fried rice?


Whole Wheat Oatmeal Pancakes with Blueberries and Chocolate Chips

Eric and I love eating leisurely Sunday breakfasts together, and pancakes seemed to fit the bill today. I used this recipe from All Recipes for some inspiration to make healthier pancakes from scratch.

To make this recipe gluten-free, use gluten-free flour like Bob’s Red Mill, oats that were processed in a gluten-free facility (again like Bob’s Red Mill), and Rumford baking powder.

whole wheat oatmeal pancakes 2

I began by combining a half cup of whole wheat flour (instead of all-purpose) and a half cup of rolled oats in the food processor. I added baking soda, Rumford baking powder, sugar, salt, and vanilla extract to the mix.

oatmeal pancakes ingredientsย  oatmeal pancakes in the food processor

Next up: organic whole milk instead of buttermilk, coconut oil instead of vegetable oil, and an egg. I blended it all together to make the pancake mix.

oatmeal pancakes in the food processor with egg and coconut oilย  oatmeal pancake mix

I used a 1/4 measuring cup to pour the mix into a hot pan coated with coconut butter. I added dark chocolate chips and blueberries on top. When I flipped them, they had turned a lovely golden-brown on the bottom.

oatmeal pancakes with blueberries and chocolate chips in the frying panย  oatmeal pancakes golden brown in the frying pan

This recipe made 8 pancakes, using the 1/4 measuring cup. I drizzled mine with maple syrup, while Eric preferred nutella. Needless to say, there were no leftovers. ๐Ÿ™‚

oatmeal pancakes, done!ย  oatmeal pancakes ready to eat!

I will end with this adorable shot of Leia, our Sheltie puppy, doing her best to be cute for a bite! (Sorry girl.)


What are some of your favorite breakfast recipes?

Raw Almond Butter Cups from Oh She Glows

I have a longstanding love for dark chocolate, but I don’t love the calories from all the enticing fudge-y, gooey desserts out there. This recipe from Angela Liddon at Oh She Glows is a great and delicious alternative to those calorie-dense desserts.

I started by making the base for the almond butter cups. I combined raw almonds and rolled oats in the food processor.

almond butter cups flour ingredients

Raw almonds and rolled oats in the food processor

After I blended it, it had a “meal-like” consistency. I then blended in almond butter, coconut oil, pure maple syrup, cinnamon, vanilla extract, and a pinch of kosher salt. The dough was fairly sticky, sort of like a loose cookie dough.

almond butter cups almond and oatmeal processed

Almonds and oats, blended into a meal

I put the base aside and melted some dark chocolate chips for the topping. (The recipe called for cocoa powder, but dark chocolate worked just fine.) I added more coconut oil and maple syrup, plus another pinch of salt, whisked it together, and it combined to make a smooth and decadent chocolate sauce.

almond butter cups chocolate frosting

Chocolate sauce from melted dark chocolate, coconut oil, maple syrup, and salt

I spooned the almond-oatmeal base into paper liners in a muffin pan, then drizzled the chocolate sauce on top. I stuck the pan into the freezer (make sure the pan is flat, and not tilted!) and waited for about 30 minutes.

almond butter cups in the pan

Almond-oatmeal base, plus a drizzle of the chocolate sauce, in the pan

The cups were melt-in-your-mouth delicious, sort of like a Reese’s peanut butter cup – but so much healthier! If you’re like me, I sometimes equate “healthy” with “tasteless” or “bland.” These almond butter cups are anything but. The almonds give the cups a smooth, creamy taste, and the chocolate sauce added buttery richness – just what you’d want from a delectable dessert.

almond butter cups finished

Finished product. Good enough to share!

This recipe from Oh She Glows is simple to make. Its perfect for a hot day because it requires no baking, no hot oven, and not too much waiting :). What dishes do you make on hot, humid days?