Category: Meal Prep

Homemade Fajita Seasoning

Homemade Fajita Seasoning

Posted on by Amy MS, RD, LDN

Homemade Fajita Seasoning

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Fajita Seasoning

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
Print Recipe

Description

This homemade fajita seasoning is a flavorful blend of spices like chili powder, cumin, paprika, and garlic—perfect for chicken, beef, or veggies. It’s quick to mix up, budget-friendly, and way better than store-bought!

Ingredients

Scale
  • 1 tbsp Chili Powder
  • 1 1/2 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Crushed Red Pepper Flakes

Instructions

  1. Combine all spices into a small bowl and stir together to combine.
  2. Store in an airtight container. Enjoy on your favorite fajitas or tacos!

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Easy Sheet Pan Fajitas – Chicken or Veggie (Flexitarian & Meal Prep Friendly)

Easy Sheet Pan Fajitas – Chicken or Veggie (Flexitarian & Meal Prep Friendly)

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Easy Sheet Pan Fajitas – Chicken or Veggie (Flexitarian & Meal Prep Friendly)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Sheet Pan Fajitas – Chicken or Veggie (Flexitarian & Meal Prep Friendly)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 8 Servings 1x
Print Recipe

Description

These easy sheet pan fajitas are loaded with colorful bell peppers, onions, chickpeas, and cauliflower—with an optional chicken add-on for a flexitarian twist. Perfect for busy weeknights or meal prep, this veggie-packed dinner is healthy, customizable, and full of bold fajita flavor.

Ingredients

Units Scale
  • 2 lbs Chicken Breasts, diced into 1-inch dice
  • 1 Small Head Cauliflower, cut into florets
  • 1 Can, 15oz Chickpeas, drained and rinsed
  • 2 Bell Peppers, Sliced
  • 1 Red Onion, Sliced
  • 2 tbsp Olive Oil
  • 4 tsp Homemade Fajita Seasoning

Instructions

  1. Start by prepping your veggies and chicken! Dice chicken into 1-inch pieces. Slice the bell pepper and onion into strips.
  2. For meal prep, place the veggies into one container and the chicken into a separate container. Pop lids on and label, then place containers into the fridge until you are ready to cook your fajitas.
  3. When you are ready to cook, add the diced chicken and half of the bell peppers and onion to one sheet tray.
  4. To the other sheet tray add the cauliflower, chickpeas and other half of the bell peppers and onion.
  5. Season with 1 tbsp olive oil per tray and 3 tsp fajita seasoning. Stir each tray using separate spatulas.
  6. Place into the oven and roast for 20-25 minutes until the chicken is fully cooked, the chickpeas are crisp and the veggies are slightly charred.
  7. Serve with tortillas, salsa, Greek Yogurt, guacamole, enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Meal Prep
  • Method: Roast
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 269
  • Sugar: 5g
  • Sodium: 282mg
  • Fat: 8g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Protein: 31g
  • Cholesterol: 82mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes

Golden Turmeric & Apple Baked Oatmeal

Golden Turmeric & Apple Baked Oatmeal

Posted on by Amy MS, RD, LDN

Golden Turmeric & Apple Baked Oatmeal

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Golden Turmeric & Apple Baked Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 40-50 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Golden Turmeric & Apple Baked Oatmeal is packed with anti-inflammatory ingredients like turmeric and walnuts, making it a nourishing, healthy breakfast. With its naturally sweet apple flavor and heart-healthy walnuts, this easy recipe is perfect for meal prep and fueling your day.

Ingredients

Units Scale

Dry Ingredients:

  • 2 1/2 cups Old Fashioned Oats
  • 1/3 cup Unsweetened Shredded Coconut
  • 2 tbsp Ground Flaxseed
  • 2 tsp Ground Turmeric
  • 3/4 tsp Ground Cinnamon
  • 1/2 tsp Ground Cardamom
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Baking Powder
  • Pinch Salt
  • 1/2 cup Walnuts, chopped

Wet Ingredients:

  • 1 1/2 cups Soy Milk
  • 1 Egg
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 Apple, diced

Instructions

  1. Preheat oven to 375 F. Spray an 9×9 pan with nonstick spray, set aside.
  2. In a large mixing bowl add the dry ingredients. Stir together with a spatula to combine.
  3. In a separate medium mixing bowl add the liquid ingredients, whisk together to combine.
  4. Next, pour the liquid ingredients into the dry ingredients. Stir together with a spatula to combine. Then add the diced apple.
  5. Bake for 30-40 minutes until the center of the oatmeal is set.
  6. Allow to cool for 10 minutes before digging in. Enjoy!
  7. For meal prep, portion the oatmeal out into 8 servings, place into containers, label and place into the refrigerator until you are ready to enjoy. To reheat, place 1 serving on a microwave safe dish, microwave for 30-60 seconds and top with a drizzle of maple syrup.
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Category: Breakfast, Meal Prep
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 231
  • Sugar: 10g
  • Sodium: 131mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 126mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Salmon Quinoa Crunch Salad

Salmon Quinoa Crunch Salad

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Salmon Quinoa Crunch Salad

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salmon Quinoa Crunch Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 2 Salads 1x
  • Diet: Vegetarian
Print Recipe

Description

This Salmon Quinoa Crunch Salad in a mason jar is a perfect make-ahead meal, layered with cabbage, carrots, spinach, quinoa, and roasted salmon, then topped with cashews and a creamy miso peanut dressing. Packed with flavor, protein, and crunch, it’s an easy and nutritious grab-and-go lunch for busy weeks.

Ingredients

Scale

Miso Peanut Dressing:

  • 2 tsp White Miso Paste
  • 1 Garlic Clove, minced
  • 1/4 cup Peanut Butter
  • 1/4 cup Soy Sauce
  • 1 tsp Sesame Oil
  • 2 tbsp Rice Wine Vinegar
  • 1 tbsp Honey
  • 1 tbsp Water
  • 1 tsp Sriracha

Salad:

  • 1/2 cup Cooked Quinoa
  • 10 oz, Canned Salmon
  • 2 Cup Red Cabbage
  • 2 tbsp Rice Wine Vinegar
  • 2 Carrots, Grated
  • 4 Scallions, minced
  • 1/2 cup Baby Spinach
  • 4 tbsp Cashews

Instructions

  1. In a medium-sized bow, add all the dressing ingredients, whisk together until smooth. Set aside.
  2. Prep all the veggies for the salads. Chop and grate!
  3. Next up is assembly!
  4. Start with cabbage. Add 2 tbsp rice wine vinegar to the 2 cups shredded cabbage, mix together. Then, place 1 cup of cabbage mixture into the bottom of each mason jar.
  5. Top the cabbage in each jar with 1/2 cup quinoa. Then 2 tbsp of miso peanut dressing.
  6. Next top each jar with 5oz of salmon (1 can), then 1/2 cup grated carrot, 2 tbsp scallions.
  7. Finally, add to each jar, 2 tbsp cashews then 1/2 cup of baby spinach.
  8. Place a lid on mason jars and pop into the fridge until you are ready to eat! Enjoy!

Equipment

  • Prep Time: 10 Minutes
  • Category: Salad, Lunch
  • Method: No Cook

Nutrition

  • Serving Size: 1 Salad
  • Calories: 449
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 18g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 43g
  • Cholesterol: 83mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes

Meal Prep Frozen Smoothie Packs

Meal Prep Frozen Smoothie Packs

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Meal Prep Frozen Smoothie Packs

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Meal Prep Frozen Smoothie Packs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 5 minutes
Print Recipe

Description

Streamline your mornings with these easy Meal Prep Frozen Smoothie Packs! Perfect for busy schedules, these packs combine fresh fruits, veggies, and other nutritious ingredients to create delicious smoothies in minutes—just blend and go. Ideal for a quick, healthy breakfast or snack!

Ingredients

Units Scale
  • 1 cup Greens (Spinach, Kale, Romaine etc)
  • 1 1/2 cups Fruit (Fresh or Frozen- whatever you like! (Mango, Pineapple, Berries etc)
  • Optional Dry Add-ins: Flaxseed, Chia Seeds, Protein Powder

To Mix Up Smoothies:

  • 1 1/2 – 2 cups Milk of Choice

Instructions

  1. To a large freezer bag or freezer safe container, add the greens, fruit and add-ins of your choice.
  2. Seal and store in the freezer until you are ready for a smoothie!
  3. To make the smoothie, add 1 1/2-2 cups of milk and the contents of your prepped smoothie bag.
  4. Blend until smooth. Enjoy!

Equipment

  • Prep Time: 5 Minutes
  • Category: Breakfast, Smoothie
  • Method: Blend
  • Cuisine: American

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Almond Coconut Granola

Almond Coconut Granola

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Almond Coconut Granola

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Almond Coconut Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 12 Servings 1x
  • Diet: Vegan
Print Recipe

Description

Crunchy and flavorful, Almond Coconut Granola is a wholesome blend of nuts, coconut, and lightly sweetened oats. Perfect for breakfast, meal prep or snacking!

Ingredients

Units Scale
  • 4 cups Old Fashioned Oats
  • 1 cup Unsweetened Shredded Coconut
  • 1 1/2 cups Sliced Almonds
  • 1/2 cup Ground Flaxseed
  • 1 1/2 tsp Cinnamon
  • 1 tsp Cardamom
  • Pinch Salt
  • 1/2 cup Maple Syrup
  • 1/2 cup Coconut Oil
  • 2 tsp Vanilla Extract
  • 1/4 tsp Almond Extract

Instructions

  1. Preheat oven to 325° F. Place a silpat or parchment paper over a large sheet tray, set aside.
  2. To a large mixing bowl add the oats, coconut, almonds, flaxseed, cinnamon, cardamom, and salt. Stir together with a spatula and set aside.
  3. In a microwave safe bowl, melt the coconut oil. Then add the maple syrup, vanilla extract and almond extract. Stir to combine.
  4. Pour the liquid mixture over the oats mixture and stir together thoroughly with a spatula.
  5. Spread the granola mixture evenly onto a large sheet tray and bake for 25 minutes, stirring halfway through at around 12 minutes.
  6. After 25 minutes remove the granola from the oven and using the back of a sturdy spatula, press the mixture down to help it clump together and create clusters. Allow to cool completely.
  7. Mix together and then allow the granola to cool before serving.
  8. Store the granola in an airtight container.
  9. Serve over Greek Yogurt or enjoy plain as a snack!

Equipment

  • Prep Time: 10 Minutes
  • Cook Time: 25
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/12
  • Calories: 348
  • Sugar: 10g
  • Sodium: 75mg
  • Fat: 26g
  • Carbohydrates: 26g
  • Fiber: 7g
  • Protein: 7g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes

Peanut Butter Cup Overnight Oats (Protein-Packed)

Peanut Butter Cup Overnight Oats (Protein-Packed)

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Peanut Butter Cup Overnight Oats (Protein-Packed)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Cup Overnight Oats (Protein-Packed)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 5 minutes
  • Yield: 1 1x
  • Diet: Vegetarian
Print Recipe

Description

Peanut Butter Cup Overnight Oats are a creamy, protein-packed breakfast that tastes almost like dessert! Perfect for meal prep and busy mornings.

Ingredients

Units Scale
  • 1/2 cup Unsweetened Soy Milk
  • 1/4 cup Greek Yogurt
  • 1 Tbsp Maple Syrup
  • 2 Tbsp Peanut Butter
  • 1 Tbsp Cocoa Powder
  • 1/4 tsp Vanilla Extract
  • 1 Tbsp Hemp Hearts
  • 1/2 cup Old Fashioned Oats
  • 1 Tbsp Semi-Sweet Mini Chocolate Chips

Instructions

  1. Into a mason jar add the soy milk, Greek Yogurt, maple syrup and peanut butter. Give the mixture a thorough mix with a whisk or fork.
  2. Then add the cocoa powder, hemp hearts, oats and finally the chocolate chips and stir to fully combine.
  3. Pop a lid onto the jar and place it into the refrigerator overnight.
  4. The next morning, unscrew the top and dig in! Enjoy!

Equipment

  • Prep Time: 5 Minutes
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 472
  • Sugar: 18g
  • Sodium: 212mg
  • Fat: 29g
  • Carbohydrates: 39g
  • Fiber: 7g
  • Protein: 23g
  • Cholesterol: 8mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes

Cheesy Veggie Egg Bites

Cheesy Veggie Egg Bites

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Cheesy Veggie Egg Bites

Cheesy Veggie Egg Bites

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cheesy Veggie Egg Bites

Cheesy Veggie Egg Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 12 Egg Bites 1x
  • Diet: Gluten Free
Print Recipe

Description

Start your day with Cheesy Veggie Egg Bites, a protein-packed breakfast loaded with fresh veggies and savory cheese. Perfect for meal prep or busy mornings!

Ingredients

Units Scale
  • 1 cup Cottage Cheese
  • 8 Eggs
  • 1 cup Veggies (suggestions: Diced Bell Pepper, Green Onion, Mushrooms, Spinach)
  • 1/2 cup Grated Cheddar Cheese
  • 1/2 tsp Kosher Salt
  • 1/4 tps Ground Black Pepper

Instructions

  1. Preheat oven to 350° F. Spray a muffin tin with nonstick spray and set on top of a large sheet tray, then set aside.
  2. To a blender, add the cottage cheese, eggs, salt and pepper.
  3. Blend on high until fairly smooth about 1-2 minutes.
  4. Then, pour the mixtures straight from your blender, evenly into your prepared muffin tin.
  5. To each muffin cup, add about 1 tablespoon of each veggie you have prepared.
  6. Then, add 1 tablespoon of cheddar cheese on top.
  7. Place the muffin tin into the oven and bake for 20-25 minutes until the eggs are fully set.
  8. Remove from the oven and allow muffin tin to cool on a wire rack for 5 minutes.
  9. After 5 minutes, remove the egg bites from the muffin tin and allow to cool fully on the wire rack.

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 25
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Egg Bite
  • Calories: 72
  • Sugar: 2g
  • Sodium: 210mg
  • Fat: 4g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 141mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Crunchy Oats and Honey Granola Bars

Crunchy Oats and Honey Granola Bars

Posted on by Amy MS, RD, LDN

Crunchy Oats & Honey Granola Bars

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crunchy Oats & Honey Granola Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 23 minutes
  • Yield: 8 Bars 1x
  • Diet: Vegetarian
Print Recipe

Description

These bars are a homemade version of Nature Valley Oats ‘n Honey Bars made with wholesome oats, honey and simple pantry ingredients.

Ingredients

Units Scale
  • 1 1/2 cups Old Fashioned Oats
  • 1/3 cup Oat Flour
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Baking Soda
  • 1/8 tsp Salt
  • 3 tbsp Coconut Oil
  • 3 tbsp Honey
  • 2 tbsp Brown Sugar
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat oven to 350 F. Line an 8×8 inch baking dish with parchment paper. Set aside
  2. In a small sauce pan, add the coconut oil, honey and brown sugar. Heat on medium low until the coconut oil has melted and the brown sugar dissolves into the mixture. Remove from heat.
  3. In a large mixing bowl, add the oats, oat flour, cinnamon, baking soda and salt.
  4. Next, pour the liquid ingredients into the bowl with the oats and stir with a spatula to combine.
  5. Pour the mixture into your prepared pan and spread evenly with a spatula.
  6. Bake for 15-18 minutes until the bars are slightly browned.
  7. Remove from the oven and cool on a wire rack.
  • Prep Time: 8
  • Cook Time: 15
  • Category: Snack, Bar
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bar
  • Calories: 155
  • Sugar: 7g
  • Sodium: 76mg
  • Fat: 6g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Devin’s Breakfast Waffles

Devin’s Breakfast Waffles

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Devin’s Breakfast Waffles

Devin's Waffles
Devin’s Waffles
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Devin's Waffles

Devin’s Breakfast Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 14 1x
Print Recipe

Description

Every Sunday my husband Devin makes a batch of these waffles for our family’s breakfasts. It started when my twins were little and the tradition continues, 7 years later! These waffles are delicious and filing, I know you will enjoy!

Ingredients

Units Scale
Dry Ingredients
 
  • 2 cups All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 cup Oat Flour
  • 4 tsp Baking Powder
  • 1 1/2 tsp Salt
  • 1/2 cup Vanilla Protein Powder
Wet Ingredients
 
  • 8 Eggs (Separated)
  • 1/4 cup Sugar
  • 1/2 tsp Vanilla Extract
  • 8 tbsp Unsalted Butter
  • 4 cups Buttermilk

Instructions

  1. In a large mixing bowl combine all dry ingredients.
  2. Melt butter. Either in the microwave or in small saucepan on the stove top. Set aside.
  3. Separate your eggs. Place the yolks in a medium size mixing bowl and the egg whites into the bowl of a stand or hand mixer.
  4. Add 1/4 cup sugar to egg yolks. Whisk vigorously until yolks turn a pale yellow color.
  5. Whisk the vanilla extract into the egg yolks and sugar. Next slowly stream in the melted butter, whisking as you add. Whisk in the buttermilk and then set bowl aside.
  6. Using your mixer with the whisk attachment, whisk the egg whites until stiff peaks are formed.
  7. Add the wet ingredients to the dry ingredients and whisk until smooth. Do not over mix.
  8. Gently fold the egg whites into the batter.
  9. Preheat your waffle iron.
  10. Once the waffle iron is ready, spray with nonstick spray and scoop 1/2 cup of batter into waffle iron and cook according to your waffle maker instructions.
  11. Serve hot with flaxseed, maple syrup and fruit, enjoy!

Equipment

  • Prep Time: 15
  • Cook Time: 15
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American

Nutrition

  • Serving Size: 1 Waffle
  • Calories: 284
  • Sugar: 6g
  • Sodium: 518mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 131mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Mediterranean Panzanella Salad

Mediterranean Panzanella Salad

Posted on by Amy MS, RD, LDN

Mediterranean Panzanella Salad

Mediterranean Panzanella Salad
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mediterranean Panzanella Salad

Mediterranean Panzanella Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Fresh veggies, sourdough croutons, feta and vinaigrette, savory, sweet, and crunchy Mediterranean Panzanella Salad.

Ingredients

Units Scale

Salad

  • 1 pinch Pint Cherry Tomatoes, sliced in half lengthwise
  • 1 Large Cucumber, peeled, seeded & diced into 1– inch pieces
  • 1 Yellow Bell Pepper, seeded and diced into 1-inch pieces
  • 1 Orange Bell Pepper, seeded and diced into 1-inch pieces
  • 1/4 cup Kalamata Olives, sliced in half lengthwise
  • 1/4 cup Basil, juilenned
  • 1/4 cup Feta Cheese
  • 4 Slices Sourdough Bread, diced into 1-inch pieces
  • 1/2 cup Olive Oil

Vinaigrette

  • 1/2 tsp Dijon Mustard
  • 1 tsp Minced Garlic
  • 1 tsp Honey
  • 3 tbsp Red Wine Vinegar
  • 4 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

Make the Vinaigrette
  1. Combine all ingredients into a mason jar or small bowl. With the lid on, shake the mason jar to mix together, or whisk together in the bowl. Set aside.
Make the Salad
  1. Heat a large saute pan over medium heat. Add 4 tablespoons olive oil to pan. Add the bread cubes to the pan and cook until golden brown, tossing occasionally. Remove from heat and all to cool.
  2. In a large bowl, add the tomatoes, bell peppers, basil, feta, cucumber and olives. Next add the bread cubes to the veggies.
  3. Mix the vinaigrette one more time then pour half of the dressing over the salad. Stir the salad together with a large spoon.
  4. Taste the salad and add more of the vinaigrette if needed. Enjoy!

Notes

*Make this salad your own, add your favorite veggies, cheese and enjoy!

  • Prep Time: 15
  • Category: Salad, Sides, Lunch, Dinner, Mediterranean
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 302
  • Sugar: 2g
  • Sodium: 436mg
  • Fat: 25g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 4mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes
Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Posted on by Amy MS, RD, LDN
Pumpkin Chocolate Chip Muffins
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 12 Muffins 1x
Print Recipe

Description

Pumpkin Chocolate Chip Muffins are full of fall flavors, packed with fiber and made extra special with chocolate chips.

Ingredients

Units Scale
  • 1/2 cup Oat Flour
  • 1/2 cup Wheat Flour
  • 1/2 cup All Purpose Flour
  • 1/4 cup Ground Flaxseed
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 3/4 cup Pumpkin Puree
  • 1/2 cup Honey
  • 1/4 cup Olive Oil
  • 1/4 cup Almond Milk
  • 1 Egg
  • 1/2 tbsp Vanilla Extract
  • 1/2 cup Chocolate Chips

Instructions

  1. Preheat oven to 350° F. Line a muffin tray with paper liners or spray with nonstick spray.
  2. In a large bowl add the flours, flaxseed, baking soda, pumpkin pie spice and salt and whisk together. Set aside.
  3. In a medium bowl whisk together the pumpkin puree, olive oil, honey, egg, milk, and vanilla.
  4. Slowly add the dry ingredients to the wet ingredients.
     
  5. Set 2 tbsp of chocolate chips aside. Add the rest of the chocolate chips to the batter, mixing with a spatula, Be sure not to over mix! (This produces tough muffins.)
  6. Spoon the batter evenly into 12 muffin cups then sprinkle the remaining 2 tbsp chocolate chips over top of each muffin batter.
  7. Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
  8. Allow muffins to cool on a wire rack for 10 minutes.
 
  • Prep Time: 10
  • Cook Time: 20
  • Category: Snack, Breakfast, Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 211
  • Sugar: 18g
  • Sodium: 196mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 16mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes