These Vegetable Egg Muffins have been on repeat at our place! They’re so versatile and can be modified in a ton of different ways based on what you like. I make a big batch of these at the beginning of the week and my fiance and I both take two in the morning for our protein for breakfast.
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This easy pumpkin muffin recipe is gluten free, low sugar, and is full of fiber and betacarotene! Canned pumpkin (not pumpkin pie filling, i.e. without sugar added) as a great way to boost fiber while adding a delicious seasonal flavor. (more…)
2018 is here! I’m so ready and excited for you. I’ve been thinking a lot about my intentions for the year and decided to start with January to create clear intentions for the month, and build upon them every month with associated goals with each intention. If you haven’t seen my list of intentions, I posted them on instagram @freshplates (stories highlights) as well as in the Dietitian Guided New Year Challenge hosted with my friend and fellow dietitian Heather DiBiasi of Intuition4Nutrition! There’s still time left to join in on the fun for the month of January, and did I mention it’s FREE and hosted by Dietitians?!
Hello, and HAPPY HALLOWEEN! I had to post an obligatory pumpkin themed recipe (with more to come obviously) because it’s such a delicious taste with a cozy and warm feel as we head into the cooler months. These pancakes are a super easy recipe that are made and poured right from the blender – a.k.a. less dishes/bowls, who doesn’t love that?! The ingredients are real and made with whole foods, yet they’ll be easy to serve to your family with the pretty orange hue and dark chocolate chips for a delicious, fall themed breakfast! (more…)
Happy Spring everyone!
Although it’s technically spring, it’s still feeling a bit like winter in the northeast. Don’t you just love a delicious warm hearty bowl of goodness in the morning?! This coconut filled breakfast bowl stars quinoa (pronounced keen-wah), one of my favorite gluten free grains which is technically a SEED. Quinoa is a complete protein, meaning it contains all of the essential amino acids that are necessary in the diet. Learn more about plant based proteins in my last post, here. Quinoa has such a delicious, nutty texture and flavor that is so versatile, hence I’m eating it for breakfast! Quinoa has become such a popular trend, but it has been around for centuries in countries across the world! It is a great staple due to it’s high protein content as well as its notable magnesium and iron content, not to mention it’s 100% whole and unrefined (fresh plates approved).
Hello and welcome to my new and improved site! New year, new big things! I wanted a “fresher,” cleaner appearance and the ability to share my meal plans, counseling packages and more with you all, so stay tuned! If you haven’t signed up for e-mail notifications, you’ll want to do that on the right side of this page to stay in the loop!
Cue one of the latest food trends, sweet potato toast. This is a new craze that’s been floating around the internet, so I thought I’d share my spin on it or introduce it to those of you who haven’t heard of such a thing. Sweet potatoes are one of my FAVORITE vegetables, so I knew I had to give this one a try – share my love for sweet potatoes with this Roasted Sweet Potato Salad or snack on this Sweet Potato and Cucumber Mozz Fix. (more…)
You’ll be wanting to bookmark this breakfast hit for later, a.k.a. this coming weekend. These pancakes are full of nutrition yet taste as indulgent as ever. They have a soft texture yet a crispy edge, slathered with pure maple syrup and topped with caramelized bananas. The burst of berry provides flavonoids like anthocyanins, containing antioxidant properties among many others found in berries. (more…)
Nothing beats the taste of a fresh, seasonal summer peach, and some delicious fresh berries. I aim to use seasonal fruits whenever possible, knowing that they travelled less to get to my plate and I’m supporting more local farmers. Plus, they are even more delicious! Oatmeal is a staple for me any time of year because it is so versatile and doesn’t necessarily need a recipe… many times you can use your pantry to create one of many varieties of tasty, creamy oatmeal. I love using cashew milk in oatmeal to create a special creaminess that keeps you coming back for more! (more…)
Creamy, delicious smoothie bowls are currently all the rage in the health world. They make an amazing breakfast or lunch and are pretty much like ice cream, but healthy. I’m telling you to have ice cream for breakfast. This recipe was so delicious and easy I couldn’t not share the recipe! Only 5 ingredients make up this smoothie bowl in the base:
Frozen Banana
Frozen Raspberries
Natural Peanut Butter
Chia Seeds
Unsweetened Almond Milk (more…)
This is one of my favorite go-to breakfasts at the moment. It’s incredibly quick in the morning and only takes 5 minutes (or less!) to throw together at night. And I’ll mention that it tastes like FALL IN A JAR. I have to admit I’m on the pumpkin bandwagon, and I love all the flavors associated with it like cinnamon and nutmeg. Cinnamon is also excellent for stabilizing blood sugar, and oats are such a great addition to any diet as they’re loaded with soluble fiber. You want to find whole rolled oats instead of quick oats, as they break down less quickly into glucose in the blood stream. I’ve used unsweetened almond milk here, but really any nut milk or dairy milk will work.
Pumpkin Overnight Oats
What you need: a Mason jar, or a bowl with a lid
Serves 2-3
Ingredients:
1 cup of whole rolled oats
1/4 cup of pumpkin puree (unsweetened)
1 tbsp. of chia seeds
1 tsp. of pumpkin pie spice
1/4-1/2 tsp. of cinnamon (depending on your preference)
~1 cup of unsweetened almond milk or milk of choice, or enough to cover all ingredients
Method:
The night before, place all ingredients in a mason jar and mix thoroughly. Let sit in the fridge overnight to set. Microwave in the morning for ~2 minutes. Feel free to garnish with more cinnamon, pumpkin seeds, raisins, banana slices, or whatever fixings you like!
