Mixed Berry Chia Muffins@mindbodygreen

Screenshot_2020-03-09 Want Glowing Skin Here Are 7 Collagen Powder Recipes That'll Do The Trick

mindbodygreen
@mindbodygreen

We’re definitely whipping up

‘s Mixed Berry Chia Muffins + Simple Guac this week.

Mixed Berry Chia Muffins

Try this healthier version of the favorite morning pastry.

Prep time: 10 minutes

Total time: 40 minutes

Makes: 8 to 10 muffins

Ingredients:

  • 1½ cups almond flour
  • 1 tsp. baking powder
  • Dash salt
  • 3 scoops collagen peptides
  • 3 eggs, beaten
  • 2 bananas, mashed
  • 1 Tbsp. honey
  • 1 tsp. coconut oil
  • ¼ cup raspberries
  • ¼ cup blueberries
  • ¼ cup rough-chopped strawberries
  • 2 Tbsp. chia seeds

Directions:

  1. Preheat the oven to 350°F and line with paper or silicone liners a muffin pan or grease (with coconut oil) a muffin tray.
  2. In a mixing bowl, combine the dry ingredients and set aside.
  3. In another mixing bowl, combine the wet ingredients until thoroughly mixed and then pour on top of the dry ingredients and mix together.
  4. Fold in the berries and chia seeds.
  5. Pour batter into muffin pan and place the pan into the oven.
  6. Bake for 20 to 22 minutes or until a toothpick comes out completely clean.
  7. Allow the muffins to cool before serving.
  8. Enjoy!

https://www.mindbodygreen.com/articles/collagen-powder-recipes-for-glowing-skin

Breakfast Cravings: Apple Cinnamon Overnight Oats

6m6 minutes ago

Breakfast Cravings: Apple Cinnamon Overnight Oats by

Abigail Hopkins, R.N.

What if I told you that you could prepare enough breakfast for days without even cooking? Well, I’m about to make your wildest dreams come true.

If you haven’t discovered the amazingness of overnight oats, let me bring you up to speed.

It’s super simple. All you need to do is grab a bowl and mix together some oats, almond milk, chia seeds, and your favorite flavors. Let sit in the fridge overnight and in the morning, your oats will be thickened just as though you had cooked them on the stovetop.

From here, divide the oats into jars, layer in your favorite toppings, and voilà! Multiple breakfasts ready to go for days without even turning on the oven.

If you are ready to save time, money, and up your breakfast game with a delicious fall-inspired overnight oats recipe that will keep you feeling full and energized for hours, then keep reading.

Apple Cinnamon Overnight Oats

Serves 4

Ingredients

  • 1½ cups quick or traditional oats
  • 1½ cups unsweetened almond milk
  • 2 tablespoons chia seeds
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon vanilla extract
  • ½ cup water
  • 1 apple (cored and diced)
  • 1 cup walnuts (chopped)

Preparation

1. Combine oats, almond milk, chia seeds, honey, cinnamon, nutmeg, vanilla extract, and water in a large glass container. Stir well to evenly mix. Cover and store in the fridge overnight.

2. Remove from fridge. Use single-serving-size jars (1 to 2 cups in size) and place a few spoonfuls of the oat mixture in the bottom of each. Then add a layer of diced apple followed by a layer of chopped walnuts. Repeat until all ingredients are used up.

3. Store in the fridge up to 4 days or until ready to eat.

Note: For some next-level deliciousness, warm the oats up for about 1 minute then add an extra splash of almond milk, a drizzle of honey or maple syrup, and a spoonful of your favorite nut butter. Enjoy!

Mixed Berry Chia Muffins@mindbodygreen

Screenshot_2020-03-09 Want Glowing Skin Here Are 7 Collagen Powder Recipes That'll Do The Trick

mindbodygreen
@mindbodygreen

We’re definitely whipping up

‘s Mixed Berry Chia Muffins + Simple Guac this week.

Mixed Berry Chia Muffins

Try this healthier version of the favorite morning pastry.

Prep time: 10 minutes

Total time: 40 minutes

Makes: 8 to 10 muffins

Ingredients:

  • 1½ cups almond flour
  • 1 tsp. baking powder
  • Dash salt
  • 3 scoops collagen peptides
  • 3 eggs, beaten
  • 2 bananas, mashed
  • 1 Tbsp. honey
  • 1 tsp. coconut oil
  • ¼ cup raspberries
  • ¼ cup blueberries
  • ¼ cup rough-chopped strawberries
  • 2 Tbsp. chia seeds

Directions:

  1. Preheat the oven to 350°F and line with paper or silicone liners a muffin pan or grease (with coconut oil) a muffin tray.
  2. In a mixing bowl, combine the dry ingredients and set aside.
  3. In another mixing bowl, combine the wet ingredients until thoroughly mixed and then pour on top of the dry ingredients and mix together.
  4. Fold in the berries and chia seeds.
  5. Pour batter into muffin pan and place the pan into the oven.
  6. Bake for 20 to 22 minutes or until a toothpick comes out completely clean.
  7. Allow the muffins to cool before serving.
  8. Enjoy!

https://www.mindbodygreen.com/articles/collagen-powder-recipes-for-glowing-skin

Try This Cruciferous Veggie Stew:@mindbodygreen

mindbodygreen
@mindbodygreen

Chock-full of glucosinolates + bright phytonutrient colors, this hearty, vibrant stew will brighten your bowls all winter long.

Try This Cruciferous Veggie Stew: Because It’s Winter & Gut Health Matters
Cruciferous veggies? Yes, please!
mindbodygreen.com

Ingredients:

  • 1 small yellow onion, diced
  • 2 small parsnips, cut into thick slices
  • 1 cup Brussels sprouts, sliced lengthwise in thirds
  • 4 garlic cloves, sliced
  • 2 cups unpeeled, cubed golden potatoes
  • 4 cups low-sodium vegetable broth
  • 1 (15 oz.) can diced tomatoes
  • 1 tbsp. caraway seeds (more or less to taste)
  • ¼ cup apple cider vinegar
  • 1 tbsp. molasses
  • 1 tbsp. low-sodium tamari
  • 1 cup chopped napa cabbage
  • 1 cup chopped red cabbage
  • 1 cup chopped Swiss chard, thick stems removed
  • 4 to 5 baby bok choy, quartered
  • Freshly ground black pepper, to taste

Method:

  1. Heat a large saucepan or Dutch oven over medium-high heat. Once hot, sauté the onions, parsnips, and Brussels sprouts with as little water as possible—use just enough to avoid burning—until the onions are translucent and begin to caramelize.
  2. Add the garlic and cook for 30 to 45 seconds, until golden brown, taking care not to burn. Add the potatoes and broth and bring to a boil. Simmer for 15 minutes until the potatoes begin to soften but aren’t quite fully cooked. (They will cook further as the vegetables steam.)
  3. Add the tomatoes, caraway seeds, apple cider vinegar, molasses, and tamari. Simmer for 1 to 2 minutes to meld the flavors, and then taste and add more vinegar, molasses, or tamari as needed.
  4. Add the napa cabbage, red cabbage, Swiss chard, and bok choy, allowing it all to float on top. Cover to steam for about 5 minutes, until the desired tenderness is reached.
  5. Ladle out the vegetables from the top of the pot and add an equal portion to each bowl, or stir everything together before serving. This soup is even better—although not quite as colorful—the second day.

Excerpted from The Healthspan Solution, reprinted by permission of Alpha Books, a division of Penguin Random House LLC. Copyright © 2019 by Julieanna Hever and Ray Cronise.

Try This Cruciferous Veggie Stew:@mindbodygreen

mindbodygreen
@mindbodygreen

Chock-full of glucosinolates + bright phytonutrient colors, this hearty, vibrant stew will brighten your bowls all winter long.

Try This Cruciferous Veggie Stew: Because It’s Winter & Gut Health Matters
Cruciferous veggies? Yes, please!
mindbodygreen.com

Ingredients:

  • 1 small yellow onion, diced
  • 2 small parsnips, cut into thick slices
  • 1 cup Brussels sprouts, sliced lengthwise in thirds
  • 4 garlic cloves, sliced
  • 2 cups unpeeled, cubed golden potatoes
  • 4 cups low-sodium vegetable broth
  • 1 (15 oz.) can diced tomatoes
  • 1 tbsp. caraway seeds (more or less to taste)
  • ¼ cup apple cider vinegar
  • 1 tbsp. molasses
  • 1 tbsp. low-sodium tamari
  • 1 cup chopped napa cabbage
  • 1 cup chopped red cabbage
  • 1 cup chopped Swiss chard, thick stems removed
  • 4 to 5 baby bok choy, quartered
  • Freshly ground black pepper, to taste

Method:

  1. Heat a large saucepan or Dutch oven over medium-high heat. Once hot, sauté the onions, parsnips, and Brussels sprouts with as little water as possible—use just enough to avoid burning—until the onions are translucent and begin to caramelize.
  2. Add the garlic and cook for 30 to 45 seconds, until golden brown, taking care not to burn. Add the potatoes and broth and bring to a boil. Simmer for 15 minutes until the potatoes begin to soften but aren’t quite fully cooked. (They will cook further as the vegetables steam.)
  3. Add the tomatoes, caraway seeds, apple cider vinegar, molasses, and tamari. Simmer for 1 to 2 minutes to meld the flavors, and then taste and add more vinegar, molasses, or tamari as needed.
  4. Add the napa cabbage, red cabbage, Swiss chard, and bok choy, allowing it all to float on top. Cover to steam for about 5 minutes, until the desired tenderness is reached.
  5. Ladle out the vegetables from the top of the pot and add an equal portion to each bowl, or stir everything together before serving. This soup is even better—although not quite as colorful—the second day.

Excerpted from The Healthspan Solution, reprinted by permission of Alpha Books, a division of Penguin Random House LLC. Copyright © 2019 by Julieanna Hever and Ray Cronise.