Health, Recipes

A healthy hot cocoa recipe for snowy, wintry days

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Dipping a barkThin into my hot cocoa, because when a recipe is this healthy, you can eat a little extra chocolate 😉

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I can’t think of anything more comfy than sitting by a fireplace, snow falling outside the window, with a hot cup of cocoa in my hands.

In honor of all the snow we are supposed to get this week, I thought it would be a good time to share my favorite healthy hot cocoa recipe. While I am for a traditional cup of hot chocolate, when it’s snowing as often as it has been lately, that cannot be a regular drink on the menu if I’m going to keep my health (& waistline) in check.

The secret here is that I whip the milk in a food processor before heating it – this adds a thickened consistency & a nice foam on top of the hot chocolate that adds a richness without adding a lot of sugar or heavy cream. I use almond milk, but any milk will work!

I personally don’t add any sugar to this recipe, but if you aren’t used to using no or only natural sugar, I recommend adding in just a teaspoon at a time until it is at your desired sweetness level. I have found that whipped cream, especially dairy-free whipped cream (such as almond or coconut milk whipped cream) has a natural sweetness to it that gives me the taste I am looking for without adding a lot of sugar or calories.

Check out the recipe below, try it for yourself, & let me know what you think! And if you have a favorite hot cocoa recipe (healthy or not), please share it in the comments – I would love to try it!

Healthy Snow Day Hot Cocoa Recipe

Makes: 1 serving

Ingredients:

  • 1 1/2 cups milk of choice (I like unsweetened almond milk)
  • 1 rounded tablespoon dark chocolate unsweetened cocoa powder (such as Hershey’s)
  • 1/4-1/2 teaspoon vanilla extract
  • sweetener of choice, to taste (try pure maple syrup or honey for a healthier, natural sweetener; add 1 teaspoon at a time until you reach your desired level of sweetness)
  • whipped cream, for topping (I use almond milk whipped cream)
  • Optional: 1/4 teaspoon peppermint extract (use in place of the vanilla extract – this makes a very festive peppermint hot chocolate that I personally love enjoying any time of the year)

Directions:

  1. Combine milk, cocoa powder, vanilla extract, & sweetener of choice in the bowl of your food processor. Pulse for about 30 seconds, or until milk is frothy & thick.
  2. Pour milk into a large mug & microwave for 1 1/2-2 minutes, or until extra frothy & hot. A thick foam should have appeared on top.
  3. Top with whipped cream & enjoy!

That’s seriously it! It is so easy, & so much healthier for you!

Enjoy!

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Health, Recipes

Zucchini boats

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Note: This post contains affiliate links. If you purchase a product after clicking the associated link, I will earn a small commission off of that purchase.

One of my favorite things about summer is the fresh produce. I love walking into my own backyard and finding inspiration for cooking from the vegetables in my garden. And one of my  favorite vegetables is zucchini. It’s so versatile – it’s delicious baked, fried, steamed, or sauteéd, and it can be used a number of ways in dishes, from zoodles to zucchini bread.

Lately, my garden has been giving me zucchini the size of baseball bats, so I decided to use its size to my advantage and make the vegetable the star of my dish. Zucchini boats were the first recipe that came to mind. 

Zucchini boats are a favorite of mine because they can be used in any type of cuisine. The zucchini simply acts as the vehicle for whatever you would rather be eating. It’s a low-carb way to make a filling, nutritious, vegetable-packed meal.

Because I had marinara sauce sitting in my cupboard, I decided to go with an Italian spin for tonight’s dinner. Below is the recipe I created, but feel free to experiment with your favorite flavors and the ingredients you have in your cupboard. The oven temperature and cooking times should be relatively stable for just about any filling options. 

I hope you enjoy the recipe! Please feel free to leave me a comment about how the recipe turned out for you, or to share your favorite way to make zucchini boats.

Italian Zucchini Boats

Makes: 2 generous servings

Ingredients:

  • 1 zucchini (my zucchini are so big, I used half of one – like I said, they are the size of baseball bats)
  • 1 cup marinara sauce (for a low-FODMAP option, I used Rao’s Homemade Sensitive Marinara sauce – it’s so delicious, you will never miss the onion and garlic)
  • 8oz cooked chicken breast, chopped, or ground chicken (see Notes for how I baked my chicken breast)
  • 2/3 cup shredded mozzarella cheese, divided
  • grated Parmesan cheese, for serving

Directions:

  1. Preheat oven to 400 degrees F. Line a baking dish with foil and spray with cooking spray.
  2. Cut zucchini in half lengthwise and scoop out the seeds, leaving the ends intact to create small “boats” (this is to make sure the filling does not pour out the sides while baking).
  3. In a medium-sized bowl, combine cooked chicken, marinara sauce, and 1/3 cup mozzarella cheese. Fill the zucchini with the mixture. 
  4. Bake for 25 minutes, or until a fork inserts easily into the zucchini. 
  5. Sprinkle zucchini with remaining 1/3 cup mozzarella cheese. Bake for another two minutes, or until the cheese melts.
  6. Sprinkle with Parmesan cheese and serve.

Notes:

  • The best way I have found to cook moist, delicious chicken breasts is to place them in a baking dish coated in cooking spray and then cover them with parchment paper. Bake the chicken breasts at 400 degrees F for 40 minutes. It’s cooked perfectly every single time. For this recipe, I rubbed my chicken breasts with Italian seasoning before baking. 
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Health, Recipes

The best low-FODMAP turkey burgers

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I remember when the ground turkey craze first started. Finally, there was a viable, healthy alternative to eating chicken in every meal. Ground turkey became the new star of so many of my favorite dishes.

The only problem was, while ground turkey seemed to make a great substitute for beef, it just didn’t possess the same level of flavor. In some dishes, like spaghetti, I was able to mask the lack of flavor from the turkey with the richness of other ingredients. However, any dish where the turkey was supposed to be the star always ended up being disappointing. 

Burgers were the dish that disappointed me the most. I have fond memories from my childhood of lazy summer afternoons, my father grilling succulent burgers on the back deck. I wanted to be able to experience that delicious flavor again, but still be loving my body while eating it. 

Now, I have the answer. After years, I am surprised to say that I have discovered a low-FODMAP way to create the best turkey burgers I have ever tasted. 

This discovery was made with my fiancé, Joseph, while we were grilling this summer. He had decided to start eating turkey burgers as a healthier alternative, and I was attempting turkey burgers again because the low-FODMAP diet made my veggie burgers now a forbidden food (I must bid a sad farewell to my favorite MorningStar burgers). 

I found a simple burger seasoning recipe online, and after tweaking the ingredients a little, it was a low-FODMAP achievement that deserves a spot in every cookbook. The secret is this: Instead of mixing the seasoning into the meat, Joseph had the brilliant idea of using it as a rub on the already-formed, raw burger patties. The result is a spicy, flavorful, succulent burger that dares to compete with the burgers from my childhood. 

Check out the recipe below, and leave me a comment about what you think! I would love to hear how they turned out for you, and your favorite ways to use ground turkey. 

Low-FODMAP Turkey Burgers

Makes: 4 burgers

Ingredients:

  • 1 pound 93% lean ground turkey
  • 1 tbsp paprika
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp red pepper flakes

Directions:

  1. Mix seasonings together in a small bowl.
  2. Form turkey into four patties. Spread the seasoning evenly over each patty, then rub the seasoning over the surface of the meat. 
  3. Grill to your desired level of doneness. Enjoy!

Notes:

  • The thicker the burgers, the more juicy and succulent they are. We have found that making four burgers out of one pound of meat is the perfect amount. 
  • The seasoning recipe was originally inspired by the Easy Burger Seasoning Blend recipe on The Spruce Eats. If you aren’t restricted by a low-FODMAP diet, check out their recipe – it just adds a little garlic and onion, which I am sure would be a delicious addition. 

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