Ingredients

4 oz fettuccini noodles (use rice noodles for gluten-free option)
1 medium yellow onion, diced
2 cloves of garlic, minced
1 tbsp olive oil
2 tbsp tomato paste
5 tbsp vegetable broth
8 oz grape or cherry tomatoes, halved
1 cup canned whole tomatoes
1 handful fresh basil
1 tsp organic sea salt
pepper to taste
1 tsp dried oregano
1/4 tsp red pepper flakes (optional)

Directions

Cook pasta until al dente, drain, and set aside. In a large pan, sauté onion and garlic over medium heat until fragrant and translucent. Add tomato paste, broth, grape or cherry tomatoes, canned tomatoes, salt, pepper, and dried spices. Stir to combine and cook for five minutes. Turn down to a simmer and cook for another 5 minutes. Add pasta to pan, combine and cook for 2 minutes. Top with fresh basil and pepper.

The post Weekend or Weeknight Tomato Basil Pasta appeared first on NaturallySavvy.com.

Ingredients

1 ripe avocado
2 slices gluten-free bread
Lime
1/4 cup pepita seeds
1 tbsp flax seeds
1 tbsp sunflower seeds
paprika
salt
pepper

Instructions

Toast the bread until golden brown. Halve the avocado and discard the pit. Mash in a bowl with a fork and add lime juice. Divide equally on the toast. Top with seeds, sprinkle paprika and add salt and pepper to taste.

Poached Egg Avocado Toast

Ingredients

1 ripe avocado
2 slices gluten-free bread
2 eggs
2 tbsp white or rice vinegar
salt
pepper

Instructions

Bring a pot of water to a boil and then turn down to a simmer. Crack an egg into a measuring cup or small dish. Add vinegar and ease egg into the water. Cook for 4 minutes and remove. Toast the bread until golden brown. Halve the avocado and discard the pit. Mash in a bowl with a fork and divide equally on the toast. Top with egg, salt, and pepper.

Avocado Caprese Toast

Ingredients 

1 ripe avocado
2 slices gluten free bread
Grape tomatoes
Fresh mozzarella cheese
Olive oil
Basil
salt
pepper

Instructions

Halve the tomatoes and slice the mozzarella. Toast the bread until golden brown. Halve the avocado and discard the pit. Mash in a bowl with a fork. Divide equally on the toast. Top with tomatoes, mozzarella, and basil, add salt and pepper to taste and drizzle with olive oil.

Sweet Potato Avocado "Toast"

Ingredients

1 ripe avocado
1/2 sweet potato, sliced lengthwise
Red pepper flakes
salt
pepper

Instructions

Toast the sweet potato in the toaster like bread (you may need to toast twice). Halve the avocado and discard the pit. Mash in a bowl with a fork. Divide equally on the toasted sweet potato. Top with red pepper flakes, salt, and pepper.

The post Avocado Toast Four Ways appeared first on NaturallySavvy.com.

1. Berry Protein Pancakes

These pancakes are easy, healthy, and only have four ingredients. Mix together half a banana, ¼ cup of berries, an egg, and 1 scoop of berry or vanilla protein powder. You can mix it by hand or in a blender. Cook in a skillet for 2-3 minutes each side on medium-high heat.

2. Energy Balls

These energy balls make a great snack and are highly customizable. Add in nuts, chocolate chips, or coconut flakes to change up the flavor. Combine ½ cup rolled oats, 4 scoops vanilla protein powder, ½ tsp cinnamon, ½ cup natural peanut butter or other nut butter, 3 Tbsp honey, 1 tsp organic vanilla extract, and 2 Tbsp coconut oil in a large mixing bowl. Add in your desired mix-ins. Stir until well combined, roll into small balls, and freeze 5-10 minutes.

3. Pumpkin Spice Oatmeal

This breakfast staple gets a protein boost but still tastes like comfort food. If you can find chai-flavored protein powder (VeganSmart has one) the flavor will be even more intense, but vanilla will work as well. Combine one 15-oz can pumpkin puree, 2 cups of dairy-free milk, 2 scoops protein powder, 1 tsp pumpkin pie spice, 1 tsp vanilla extract, ¼ cup Xylitol (or Stevia to taste), and a pinch of sea salt. Simmer over medium heat, then reduce to low-medium. Add 2 cups rolled oats (regular or gluten-free) and cook 10-15 minutes, stirring often.

4. Banana Bread

This banana bread is so healthy you can have it for breakfast guilt-free. Combine 3 mashed ripe bananas, ½ cup Xylitol, 1 egg, ¼ cup butter, and 2 scoops of vanilla protein powder in a bowl. Mix well. Combine 1 cup whole wheat flour, 1 tsp baking soda, and 1 tsp salt in another bowl and slowly add to wet mixture. Add to greased baking pan and bake at 325F for 1 hour.

5. Chocolate Brownies

Skip the black beans and add a chocolate protein powder, like VeganSmart's plant-based chocolate options. Combine ½ cup flour, ½ cup Xylitol or coconut sugar, ½ cup room temperature butter, 2 eggs, ¼ cup cocoa powder, and 3 scoops protein powder. Mix well. Bake at 325F for 25-30 minutes, checking for doneness.

Bottom Line

Protein powder isn't just for smoothies. Try some of these recipes or let us know some of the creative ways you use protein powder in the comments below.

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 5 Surprising Ways to Use Protein Powder appeared first on NaturallySavvy.com.

Banana Nice Cream Ghosts 

Ingredients

1-2 bananas
1 bar organic white chocolate
mini chocolate chips
popsicle sticks

Directions

Cut bananas in half and then slice down the middle. Insert popsicle sticks and freeze for at least 10 minutes. Melt the white chocolate and dip the banana quarters until completely covered. Place two chocolate chip "eyes" on the banana, and set in the freezer on a plate or baking sheet lined with parchment paper.

Recipe adapted from SkinnyTaste.com

Monster Mouths

Ingredients

1-2 green apples
Nut or seed butter
Sunflower seeds or peanuts
Googly eyes

Directions

Cut the middles out of each apple slice to make "mouths." Cover the top and bottom of each mouth with nut or seed butter and place sunflower seed or peanut teeth. Put a drop of nut or seed butter on the top of the apple slice where you want to place googly eyes. Be creative and get silly with this fun treat!

Recipe adapted from ForkandBeans.com

Grapefruit Jack-o-lanterns

Directions

Use a serrated knife to cut the top off a grapefruit and scoop the flesh out much like a pumpkin. Have your kids draw faces on their mini jack-o-lantern with a marker, and carve with a paring knife. Fill with a simple fruit salad (apples, grapefruit, berries, oranges, etc.) and you've got a healthy Halloween snack!

Adapted from SayYes.com

For more healthy Halloween ideas read on:

Made by Me: Healthier Halloween Treat Recipes

4 Tips for a Healthier Halloween

The post Healthy Halloween Recipes for Happy Ghouls and Goblins appeared first on NaturallySavvy.com.

We partnered with GreenMedInfo to bring you research-based ingredients that you can incorporate into your daily meals.

Rosemary Sweet Potato Fries & Spicy Vegan Mayo

Ingredients

• 2 medium sweet potatoes
• 1 Tbsp fresh chopped rosemary
• 2 Tbsp avocado oil
• 1/2 tsp sea salt
• Fresh ground black pepper
• 1/2 cup raw cashews
• 1/4 cup water (and more as needed)
• 1 Tbsp lemon
• 1/2 tsp smoked paprika
• 1/8 tsp cayenne (more as desired)

Directions

For the fries: Preheat oven to 400F. Cut sweet potatoes into fries. Toss with avocado oil, sea salt, fresh ground pepper, and fresh rosemary. Place on baking tray lined with parchment paper and bake for 18-25 minutes until golden and crispy.

For the mayo: Soak the cashews in hot water for 1 hour. Blend in food processor or high-speed blender with water, lemon, paprika, and cayenne. Adjust for taste (lemon cuts the heat).

Rosemary Root Veggies with Rosemary Olive Oil Drizzle

Ingredients

• 1 sweet potato
• 1 large beet
• 1 carrot
• 1 turnip
• 2 Tbsp avocado oil
• 1/2 cup extra virgin olive oil
• 1 1/2 Tbsp fresh chopped rosemary + sprigs
• 1/2 tsp sea salt
• Fresh ground black pepper

Directions

Preheat oven to 400F. Dice vegetables and toss in avocado oil with 1 1/2 Tbsp rosemary, salt, and pepper. Bake on a baking tray with parchment paper for 25-35 minutes, watching the sweet potatoes near the end to make sure they don't burn.

Wash rosemary and let dry for 24 hours. Add olive oil and rosemary sprigs to a decanter and drizzle over roasted vegetables to serve.

Rosemary Roasted Vegetable Soup

Ingredients

• 2 sweet potatoes
• 2 beets
• 2 carrots
• 2 turnips
• 1 parsnip
• 1 yellow onion
• 1 clove garlic
• 2-3 Tbsp avocado oil
• 2 Tbsp + 1 tsp fresh chopped rosemary
• 1/2 tsp sea salt
• Fresh ground black pepper
• 4-6 cups vegetable stock, depending on desired consistency

Directions

Preheat oven to 400F. Dice vegetables minus the onion and garlic and toss in avocado oil with 2 Tbsp rosemary, salt, and pepper. Bake on a baking tray with parchment paper for 25-35 minutes, watching the sweet potatoes near the end to make sure they don't burn.

Finely dice onion and mince garlic. Heat 1 Tbsp oil in a large stockpot. Add onions and sweat until they become translucent, then add garlic. Add in root vegetables, cook an additional 3-5 minutes. Add stock, bring to a boil, and blend with an immersion blender or transfer to a high speed blender in batches. Return to pot, heat, sprinkle 1 tsp chopped rosemary on top, and serve.

The post Rosemary Roasted Veggies 3 Ways appeared first on NaturallySavvy.com.

Ingredients:

3 cups fruit washed and cut (try berries, apples, pears, mango, grape, or a combination of two or more!)
2-4 Tbsp honey, to taste (the riper the fruit is, the less honey you'll need)
2 lemons, juiced
2-4 Tbsp of water (as needed)

Directions:

Combine fruit, honey, lemon, and water in a large saucepan and bring to a simmer. Cook covered for 10-15 minutes on low heat. Let cool and blend or mash until smooth. Line a baking sheet with unbleached parchment paper and spread the mixture evenly. Bake at 140 for 3-5 hours, until not sticky to the touch. Let it cool and then cut and roll.

The post Healthy Home Made Fruit Leather appeared first on NaturallySavvy.com.

Ingredients:

1/2 cup organic quinoa
1 to 1 1/4 cups water or vegetable broth
1 bunch asparagus, cleaned and trimmed
1/2 cup shelled peas
1 cup spinach
1 lemon
1 avocado sliced or cubed
extra virgin olive oil
salt
pepper

Directions:

Heat oven to 420F. Place asparagus on a baking tray and drizzle with oil. Top with salt and pepper. Roast for 12-15 minutes. Bring quinoa and water/broth to a boil, then simmer 10-15 minutes until fluffy.

Top quinoa with spinach, peas, asparagus, and avocado. Drizzle with oil and lemon, add salt and pepper to taste.

The post Spring Veggie Quinoa Bowl appeared first on NaturallySavvy.com.

1. Say no to screen time. Turn off your cell phone (consider going old school with a non-digital alarm clock instead of your phone), and avoid TV and computer screens two to three hours before bed.  Blue light can interfere with melatonin production, which controls circadian rhythms, and there's also some early evidence that lower melatonin levels are linked to cancer.

2. Designate your bedroom for two activities only. Don't watch TV or browse Facebook (see above) in bed, and keep work and leisure time out of the bedroom. Commit to using that room only for sleeping and sex. Get rid of the television if you have one, remove other distractions, and don't let your pets bunk with you at night (sorry Fluffy).

3. Mindful relaxation. Take the time to ease into bedtime and prep your brain and body for rest. An Epsom salt bath with lavender essential oil, a calming cup of organic chamomile tea, or even just 10 minutes of meditation can make falling asleep easier. [Editor's Note: We recommend choosing a high-quality tea, like those from our partner Bigelow.]

4. Work with your body. It can be tempting to try to catch up on sleep through naps or by sleeping in on the weekend, but you're making things harder on yourself by confusing your body. Try to go to bed and wake up at roughly the same time every day. Research says consistent sleep and wake times can also lower the risk of heart disease.

5. Time your caffeine. There's nothing wrong with a cup of coffee to get your day started, but caffeine throughout the day can impact your ability to fall asleep later. Make sure to avoid caffeine-laden food and drinks (tea, soda, chocolate) after 2 pm.

6. Skip the nightcap. Alcohol may make you feel drowsy, but it results in a type of non-restorative sleep where the brain is awake but resting.

7. Try supplements. There are lots of supplements that can help with sleep: magnesium, melatonin, valerian root, passion flower, and theanine all support healthy sleep. Speak to your natural health professional to find out which supplement is right for you.

Try Morphus Sleepus, a non-habit-forming sleep supplement. This supplement addresses sleep issues during perimenopause and menopause by reducing cortisol levels, relaxing the body and mind, and promoting optimal sleep.

Read about how magnesium can make you healthier 

It's normal to have a rough night now and then, but if sleeplessness is a persistent problem it's important to consult a doctor.

The post 7 Tips to Sleep Better Tonight appeared first on NaturallySavvy.com.

I loved the way they turned out (and they passed the non-vegan friends and family test), although I recommend you eat them straight from the freezer since the chocolate can get a bit melty. You don't even need egg-shaped chocolate molds-I made mine in silicone muffin cups. The size of your molds will determine how many eggs you make.

Ingredients

3/4 cup cashews
1/2 cup dairy-free chocolate (I like Enjoy Life semi-sweet chocolate chips)
2-3 Tbsp brown rice syrup
1 tsp organic vanilla extract
1/2 tsp turmeric
1-4 Tbsp water
4 Tbsp Barlean's organic coconut oil
Agave or coconut sugar to taste (optional)
1/8 tsp sea salt
silicone molds

Directions

1. Melt the chocolate chips and 1 Tbsp coconut oil using a double boiler (a pot of simmering water and a metal or tempered glass bowl also works in a pinch). Spoon a bit of chocolate into each mold, covering the bottom and up the sides. Set the rest of the chocolate aside, but keep it warm. Place in freezer to set.
2. Combine cashews, syrup, vanilla, remaining coconut oil, and salt in a food processor or high-speed blender. Scrape down the sides as necessary. Test for sweetness and add agave or coconut sugar to taste. Blend until smooth, adding water as needed.
3. Set a small portion aside in a dish and add turmeric to make yellow "yolk." Remove molds from the freezer and divide the remainder of the cashew creme evenly amongst the eggs. Top each with a small dollop of yolk and freeze for 5 minutes to set. Top each egg with the remaining chocolate, spreading evenly. Set for an additional 5 minutes and enjoy!

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 Healthier Homemade Vegan Creme Eggs appeared first on NaturallySavvy.com.

Ingredients:

1 cup raw nuts (almonds or cashews work best)
1/2 cup rolled oats
1/4 tsp salt
1/2 tsp cinnamon (optional)
1/2 cup pitted dates + 1 tbsp agave or maple syrup
1 tbsp peanut butter (optional)
1 tbsp organic vanilla extract (optional)
2 tbsp chocolate chips (use non-dairy if you prefer)

For Snowmen+ chocolate chips for buttons, eyes

+ carrot for nose
+ coconut for the snowman part

Directions:

Process the nuts and oats in a food processor until a fine flour forms. Make sure not to process too long so the nuts don't turn into nut butter. Add the remaining ingredients and combine. Scoop out with a spoon and form small balls. (Add optional decorations. )Place on a plate or tin lined with parchment paper and freeze 20-30 minutes. Store in the fridge for a quick snack anytime the cookie craving hits!

The post No Bake Cookie Dough Bites Recipe appeared first on NaturallySavvy.com.