Ingredients

• 2 ripe avocados
• 1/3 cup maple syrup
• 2 teaspoons organic vanilla extract
• 1/4 cup raw cacao powder
• 1/2 cup almond milk (or other non-dairy milk)

Read more:  Milk Alternatives for Baking

Directions

Scoop the flesh of the avocado into the bowl of a food processor and pulse to gently break up the flesh. Add remaining ingredients and pulse until everything is combined and creamy. Pour into molds and place in the freezer for a minimum of 5 hours.

The post Chocolate Avocado Fudge Pops Recipe appeared first on NaturallySavvy.com.

Ingredients:

1 chia egg (1 tbsp ground chia seeds + 3 tbsp warm water)
2 ¼ cups rolled oats
1 cup ground walnuts
½ tsp salt
2 tsp cinnamon
8 Medjool dates, soaked, chopped
2 tbsp pure maple syrup
4 tbsp Barlean's Organic Coconut Oil
1 cup organic apple, grated

Read more about how organic apples keep you healthy

Directions:

1. In a small bowl make your chia egg. Combine ground chia seeds with warm water and whisk until a gel forms. Set to the side.
2. Add oats to a food processor and pulse a couple of minutes until it resembles flour.
3. Add ground walnuts, salt, cinnamon, and chopped dates. Pulse again until ingredients combine.
4. Add maple syrup, coconut oil, and prepared chia egg. Then pulse to combine.
5. Add grated apple and pulse just to combine.
6. Remove dough from the processor, it should hold together and be slightly sticky. Press into a parchment-lined brownie pan and place it in the fridge to set.
7. Cut into squares and store in an airtight container in the fridge or freezer.

Image via Deanna Harris

The post Apple Walnut Chia Snack Bars Recipe appeared first on NaturallySavvy.com.

Ingredients

1 cup uncooked quinoa
2 cups organic vegetable stock
½ tsp chili powder
½ tsp coriander
6 bell peppers
1 onion, diced
1 zucchini, diced
½ a cauliflower, florets only
¼ tsp paprika
½ tsp organic sriracha sauce
3½ cups spinach, chopped
zest of 1 lemon
salt and pepper, to taste
4 oz. organic goat cheese (I used an herb variety)

Read more about reasons to give Meatless Monday a try

Directions

1. In a large pot combine quinoa, stock, chili powder, and coriander. Bring to a boil and simmer with a lid for 15 minutes. Stir occasionally until the quinoa is cooked and liquid has disappeared.
2. While the quinoa is cooking cut the tops off the peppers and dice. Dice the onion and zucchini and grate the cauliflower florets so they slightly resemble rice.
3. In a large skillet, sauté peppers and onions with 1 tbsp olive oil until slightly soft, about 5 minutes. Add zucchini and cauliflower along with paprika and Sriracha, sauté another 5 minutes. Add spinach and stir until wilted. Season with salt and pepper. Add sautéed vegetables to the cooked quinoa and toss to combine. Add the zest of one lemon and goat cheese. Toss to combine.
4. Stuff peppers with filling and stand up in a baking pan (one with raised sides). Loosely cover with tin foil and bake at 350 for 20 minutes. Remove foil and bake another 8-10 minutes, until peppers are slightly softened. Enjoy!

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Image: Deanna Harris

The post Vegetarian Stuffed Peppers Recipe appeared first on NaturallySavvy.com.

Ingredients 

4 cups fresh strawberries
1 cup water
4 tablespoons organic sugar (or honey or maple syrup)
2 1/2 tablespoons chia seeds

Read more: The Seeds of Life-Chia, Flax, Hemp and Pumpkin 

Directions 

1. In a saucepot combine strawberries, water, and sugar. Cook over medium-low heat for 8-10 minutes or until strawberries are plump and softened. Use a potato masher or fork to smash the strawberries (you want them broken up and almost resembling a purée).
2. Remove from heat and stir in the chia seeds. Let jam cool and transfer to an airtight container. I like a mason jar (or jam jar) but you can use any airtight container.
3. Store jam in the fridge for up to 2 weeks, if it lasts that long!

Image via: Deanna Harris

More recipes:

Kid-Friendly Power Pancakes Recipe

7 Healthy Pancake Toppings

DISCLAIMER: This article contains affiliate links, which means that if you click on one of the product links, Naturally Savvy will receive a small commission so we can keep pumping out amazing articles like this one. Thank you so much for your support!

The post Quick & Easy Strawberry Chia Jam Recipe appeared first on NaturallySavvy.com.

Ingredients

1 cup coconut milk or any non-dairy milk you prefer

2 Bigelow spiced chai tea bags

1 tbsp apple cider vinegar

¼ cup grape seed oil

2 eggs

1 tsp vanilla

1 cup sugar or sugar alternative

2 tsp baking powder

1½ tsp baking soda

½ tsp salt

1 cup spelt flour

¾ cup brown rice flour

¼ cup almond flour

2½ tsp cinnamon

1¼ tsp ginger

¼-1/2 tsp allspice

Directions

1. In a medium sauce pot bring coconut milk to a simmer. Add tea bags and simmer for 5 minutes. Remove from heat and steep for 15+ minutes.

2. Preheat oven to 350 degrees.

3. Strain the coconut milk into a large mixing bowl. Add the remaining wet ingredients and whisk to combine.

4. In a separate mixing bowl combine all the dry ingredients and whisk to combine.

5. Add the dry ingredients to the wet and mix until well combined.

6. Divide batter into lined muffin pan and bake for 20 minutes, or until the muffins have set and a toothpick comes out clean.

[Editors Note: Bigelow Tea has a variety of Chai teas including Vanilla, Chocolate, and Caramel which would all work nicely with this recipe but the Bigelow Spiced Chai Tea Bags would be the best.]

The post Chai Tea Muffins appeared first on NaturallySavvy.com.

Ingredients:

6 Bigelow Organic Ceylon Black Tea bags

8 +1 cups filtered water

1 organic lemon

½ cup honey

Read more about the health benefits of tea

Directions:

Boil 8 cups of water. Add boiling water to a heat safe pitcher and add tea bags and the zest of one organic lemon. (Tip: use a vegetable peeler to zest your lemon. The large pieces make it easier to remove after the tea has steeped.) Steep tea for 6-8 minutes depending on how strong you like your tea. After it has steeped, remove tea bags and lemon zest with a slotted spoon. Let tea cool to room temperature. In the meantime make your sweetened syrup. In a heat proof measuring cup combine honey with 1 cup boiling water. Stir to dissolve. Let cool. Once tea and sweetener are cooled fill a large pitcher with ice . Pour tea and sweetened syrup into the pitcher and stir with a wooden spoon. Serve with a little sliced lemon and enjoy!

Image via Deanna Harris

The post Classic Iced Tea Recipe with Lemon and Honey appeared first on NaturallySavvy.com.

Ingredients:

2 large spaghetti squash (or 3 medium/small)

4 tbsp olive oil or avocado oil (divided)

1 ½ tsp dried oregano

1 tsp dried basil

2 tsp onion powder

salt and pepper, to taste

2 bell peppers, diced

1 cup mushrooms, diced

1 zucchini, diced

½ onion, diced

1 can organic spicy tomato sauce (or you can add chili flakes to regular organic tomato sauce)

Read more about the reasons to eat more spaghetti squash

Directions:

Preheat oven to 375 F. Cut the ends off the spaghetti squash and cut in half length-wise. Scoop out the seeds and drizzle with 2 tbsp oil and spices. Place flesh side down on a parchment lined baking sheet. Place the squash in the oven and bake for 30-45 minutes. Timing depends on the size of your squash. You want the squash to be slightly tender (enough to prick with a fork), but not overly soft and mushy.

Once cooked remove squash from the oven and let cool while you make the sauce. In a large skillet heat 2 tbsp oil (I like avocado oil) over medium heat. Add diced onions and peppers. Cook until soft, about 5 minutes. Add mushrooms and zucchini and cook another 3 minutes. Season with salt and pepper. Add tomato sauce to the veggies and heat through for a couple minutes. Remove from heat. Using a fork scoop squash into a greased 9×11 baking dish. Arrange squash so it covers the entire bottom of the dish (using a fork helps create the spaghetti like strands). Pour sauce to cover the squash and bake at 375 F for 10-15 minutes, just until the sauce is bubbling and everything is heated through.

Chef's Note: For a make ahead meal assemble the lasagna, cover and freeze. When you’re ready to eat, defrost and heat through in the oven.

Image: Deanna Harris

The post Spaghetti Squash Lasagna Recipe appeared first on NaturallySavvy.com.

Ingredients:

3 cups Bigelow Organic green tea, steeped

1 lemon, juiced

4 tablespoons raw organic sugar or pure maple syrup

2 cups frozen raspberries

2 cups sparkling water

Read More:  The Health Benefits of Berries

Directions

Bring water to a boil. Measure out 3 cups and steep with 2 green tea bags for about 5 minutes. Leave on the counter to cool or pop in the fridge for a few minutes. Add cooled green tea to a blender with lemon juice, sweetener, and raspberries. Blend until everything is well combined. Pour mixture into a serving pitcher and top with soda water. Serve over ice.

Image via Deanna Harris

The post Fizzy Iced Raspberry Green Tea Recipe appeared first on NaturallySavvy.com.

Fresh salads are probably my favorite thing to eat. They make me feel so energized and nourished without feeling heavy and weighed down. You know what I’m talking about. That "food coma" induced by binging on fried, greasy, and (at the time) great-tasting foods.

Full of vibrant color, fresh produce and great protein, salads make the perfect light lunch or dinner and always lead to smiles. Fresh ingredients are full of health-supporting vitamins and minerals, and contain living enzymes which help assist our digestion (which is much more than you can say about those above-mentioned grease pits). Let’s start a salad revolution, the possibilities are endless!

Read more about phytonutrients and colorful foods

Salad Ingredients:

1 cup Living Now Foods Organic Quinoa

1 cup organic vegetable or chicken stock

1 cup water

1 tsp onion powder

1 tsp paprika

½ tsp turmeric

¼ tsp oregano

¼ tsp basil

1 bay leaf

1 red bell pepper, diced

½ cup red cabbage, thinly sliced

2 medium carrots, grated

¼ medium Spanish onion, diced

1 (540mL) can chickpeas, drained and rinsed

fresh spinach (optional for serving)

Dressing Ingredients:

½ cup balsamic vinegar

¼ cup apple cider vinegar

½ cup Ellyndale Organic Extra Virgin Olive Oil

1 tbsp Dijon mustard

salt and pepper to taste

Read more about the health benefits of apple cider vinegar

Directions:

In a stock pot combine quinoa, chicken stock, water, and spices. Bring to a boil then reduce heat and simmer for 15 minutes with the lid on, stirring occasionally. Once water is almost all absorbed remove from heat and let stand for 5 minutes with the lid on.

In the meantime, chop the veggies and rinse the chickpeas. Add veggies and chickpeas to the cooked quinoa and toss to combine. For the dressing combine all ingredients and give it a good whisk. Pour half the dressing over the salad and toss to combine. Save the remaining dressing for serving. As you let the salad sit the dressing will be absorbed into the quinoa. Store in an air tight container in the fridge. Serve the quinoa over a bed of fresh spinach to make the salad a little heartier and to add another level of freshness.

Image: Deanna Harris

The post Moroccan Inspired Quinoa Salad Recipe appeared first on NaturallySavvy.com.

Ingredients:

½ cup pumpkin seeds

2 cups rolled oats

¼ cup quinoa flakes

¼ cup pecans

1 tsp cinnamon

½ tsp pumpkin pie spice

1 cup medjool dates (about 12)

1/3 cup maple syrup

2 tbsp molasses

Read more about healthy snacks that won't expand your waistline

Directions:

Preheat oven to 350 F. Spread your pumpkin seeds and oats on a large baking sheet and toast for 5 minutes (or use pre-roasted pumpkin seeds for a truly no-bake recipe). Be careful: they can burn quickly.

In a large mixing bowl combine quinoa flakes, pecans, cinnamon and pumpkin pie spice. Add toasted pumpkin seeds and oats to the bowl.

In a food processor pulse the dates until they form a stiff paste and come together in a dough ball. Add the dates to the mixing bowl along with the maple syrup and molasses. Mix everything together with your hand – trust me, it's the only way. Once everything is combined press the granola bar dough into a parchment lined 8×9 pan. Give it a really good press dough with the back of your hand or the bottom of a cup.

Place in the freezer for 10 minutes to set, then cut and store in an air tight container in the fridge. Can last up to 2 weeks in the fridge.

Recipe & image courtesy of NaturesPeach.com.

The post No-Bake Pumpkin Spice Granola Bars Recipe appeared first on NaturallySavvy.com.