Pineapple is one of my favorite fruits, especially for summer. It is so sweet and filled with high amounts of vitamin C, manganese, and dietary fiber! Sweetening up smoothies, salads, chicken, pizza, slushies, cakes, and of course, sorbet!
- 1 pineapple (or a bag of frozen pineapple)
- 1/2 cup coconut milk (or almond milk)
- 1-3 tbsp. honey
- food processor/blender
Cut up the ripe pineapple and put the chunks into a baggie. Freeze for about 3-5 hours, or over night. You can skip this part if you bought a bag of frozen pineapple. Place the frozen pineapple into a food processor/blender with the 1/2 cup coconut milk. Gradually add more if the mixture is too thick. Taste for sweetness and add honey if you need more. Pour into a bowl and enjoy with friends/family!
If you want, you can follow this recipe but instead of eating it right away, get popsicle containers and place the mixture into those, freeze them, and then eat them later as popsicles!
Here is my own spaghetti squash recipe that I made for dinner tonight!
Spaghetti Squash (serves 4)
2 large spaghetti squash
1 lb 90% or higher lean ground turkey
2 cloves of garlic, minced
1/2 white onion,
1 cup chopped mushrooms
2 cans no salt added diced tomato (16oz.)
1 can no salt added tomato sauce (16oz.)
1 T. fresh oregano
2 T. fresh basil, shredded
2 cups fresh spinach
Pink Himalayan sea salt
Preheat oven to 400 degrees. Take two spaghetti squashes and cut them in half lengthwise. Scrape out the seeds and poke holes with a fork all over the inside. Place them on a baking sheet face side up and bake for 40-50 minutes. While that is baking, in a deep skillet sauté 2 cloves of garlic and 1/2 white onion in olive oil. Add in the mushrooms and let cook for 3-5 minutes. Next, add in the meat and cook until brown (or all of the pink is gone). Pour in the canned tomatoes and bring to a simmer. When ready to eat, stir in the oregano, basil, spinach, and season with salt/pepper. Take out squash, and scrape it with a fork to loosen the “spaghetti.” Serve with the meat sauce on top.
For all of you tea drinkers out there, this is for you!
My grandma and I do this every year when I go up to stay with her in Michigan! It is something that I always look forward to not only because it is fun to do, but the taste is so strong! It leaves your taste buds singing!
Fill up a large pitcher that has a lid to the top water. Add in 6-8 tea bags of your choice. Set out in the sun for up to 4 hours or once the tea has a robust color.
Serve with lemon and/or honey over ice for a refreshing drink over summer.
Summer is pretty much here, and I am eager to share some new ideas for you to stay healthy and fit this Summer!
Today what I have for you are, Watermelon Popsicles!
Watermelon screams summer and is packed with antioxidants, vitamins, and is actually about 90% water! What a tasty way to stay hydrated in the Texas heat!
4 cups cubed watermelon
juice from 1 lime
2 tbsp. raw honey
pinch of pink Himalayan sea salt
Directions: Blend all of the ingredients together in a food processor or blender, until it is smooth. Pour into Popsicle containers and let them sit in the freezer for 4 hours before eating. Enjoy!
Hey, it’s been some time! I’m glad to be back and have a lot to share. First up is a recipe that I have been dying to try and finally did last night! Yes, it was definitely a success.
Cauliflower Pizza Crust:
- 1 head of cauliflower, broken up into florets
- 1/2 cup shredded fresh mozzarella
- 1/4 cup shredded parmesan
- 2 eggs, lightly whisked
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/4 tsp. pink sea salt
Preheat oven to 400 degrees. In a food processor, pulse the cauliflower florets until they are smaller than rice. Transfer to a steamer and steam for about 5-6 minutes. Pour into a towel and allow to cool. Once cool, squeeze out as much water that you can. When you think you have squeezed it all, do it again (you do not want a soggy crust). Once majority of the water is drained from the cauliflower, in a bowl whisk together all of the ingredients. Spray a baking sheet with coconut, olive, or avocado oil. Form your dough into the shape of a pizza. Try not to make the crust too thick, or else it may turn out a pinch soggy/eggy. Bake for 20 minutes. Take out and add sauce and any additional toppings (mozzarella, feta, spinach, tomato, onion, olives, bell peppers, mushrooms, pineapple etc.). Bake for an additional 10 minutes. Slice and enjoy!
I have been recipe testing so many chocolate desserts, specifically, to find you the best Valentine’s Day chocolate Indulgence. I am a huge fan of brownies. After trying out multiple types I finally came to a conclusion on the tastiest batch. Surprisingly, it is also the healthiest!! Who knew?? They have no fat, and are the moistest brownies I have ever tasted! My family concurs!! What makes them so moist? ZUCCHINI!
Moist, Rich, Chocolate Brownies:
- 1 zucchini, peeled and grated
- 1/3 cup unsweetened applesauce
- 1/2 cup coconut sugar
- 1 tbsp. vanilla extract
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup gluten free flour (I used oat)
- 1/4 tsp pink himalayan sea salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 cup 60% or higher dark chocolate chips
Preheat oven to 350 degrees. In a food processor blend zucchini, eggs, applesauce, vanilla, and coconut sugar until smooth. In a large down whisk the cocoa powder, flour, salt, and baking powder/soda together. Stir the wet ingredients into the dry. Add in the chocolate chips. Pour into a greased brownie pan, top with more chocolate chips, and bake for about 15 minutes.
- 1 ripe avocado
- 1/4 cup coconut oil, melted
- 1/2 cup honey
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/3 cup coconut sugar
- 1/4 cup oat flour
- 3/4 cup unsweetened cocoa powder
- 3/4 cup dark chocolate chips
Preheat oven to 350 degrees. In a food processor blend the first 5 ingredients until smooth. Pour into a large bowl and fold in the rest of the ingredients. Pour into greased mini muffin tins and bake for 20 minutes.
Breakfast with Billye Vlog
Mini Egg Omelets: (makes 12)
- 10 cage free eggs
- 2 chopped red bell peppers
- 1 1/2 cups kale
- salt/pepper to taste
- feta cheese
Preheat oven to 350 degrees. Spray muffin tin with olive oil/coconut oil. Place an equal amount of vegetables in each muffin tin. Whisk the eggs, salt, and pepper together. Pour equal amount of eggs into each tin. Bake for about 20 minutes, or until eggs are cooked to your liking. Top with salsa and enjoy!
Sweet Potato Pancakes: (makes 8 medium/small pancakes)
- 1/2 cooked large sweet potato, skinless
- 4 cage free eggs
- 1/2 ripe banana
- 1 tbsp. cinnamon
- 1/2 tsp. baking soda
- 1 tsp. coconut oil
In a food processor, blend all ingredients except coconut oil. In a heated skillet place coconut oil in pan let simmer. Start making pancakes! Serve with 100% pure maple syrup (1-2 tbsp).
- 1 lb. 85% or greater lean ground turkey
- 1 can (16 oz.) no salt added corn
- 1 can (16 oz.) no salt added red kidney beans
- 1 can (16 oz.) no salt added black beans
- 1 can (32 oz.) no salt added crushed tomatoes
- 1 red bell pepper, chopped
- 2 tomatoes, diced
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 T. tomato paste
- 1/2 T. oregano
- 1 t. chili powder
- 1 t. paprika
- 1 T. cumin
- 1 t. pink himalayan sea salt
In a medium heated pot saute the garlic and onions in 1 T. olive oil for 1 minute. Add in the meat and cook for about 5 minutes. Add in the peppers and fresh tomatoes. Next rinse and drain the beans and corn then add to the chili along with the canned tomatoes and paste. Season to taste and let simmer on low with a lid until ready to serve. Top with avocado, cilantro, and lime juice.
Corn Bread Ingredients/Directions
- 2 cups yellow cornmeal
- 1 t. baking soda
- 1 t. baking powder
- 1/4 cup grass fed butter
- 2 cage free eggs
- 1 cup almond milk (or 1 cup kefir if dairy free)
- 3/4 cup plain greek yogurt (or 1 cup kefir if dairy free)
- 1 cup canned corn
- 1-2 T. raw honey
- 1/4 t. pink himalayan sea salt
Preheat oven to 350 degrees. In a large bowl mix together cornmeal, baking soda and baking powder. Add in 2 eggs, melted butter, almond milk, and yogurt. Stir in the corn, honey, and salt. Place in a greased muffin tin and bake for about 15 minutes. To check place a fork into the muffins and if it comes out clean, they are ready.