31 Days of Healthy Recipes // Whitney Bond //

 

Sea Salt Chocolate Chunk Cookies

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup unsalted butter, room temperature
• 1 cup brown sugar
• ½ cup white sugar
• 1 large egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 12 ounces dark chocolate chunks
• 1 tablespoon sea salt flakes

Instructions

• Preheat the oven to 350°F.
• Combine the flour, salt, baking powder and baking soda in a medium mixing bowl. Set aside.
• Add the room temperature butter, brown sugar and white sugar to a large mixing bowl, or the bowl of a stand mixer.
• Cream the butter and sugar together on medium speed for 2 minutes, using an electric hand mixer or stand mixer.
• Add the egg, egg yolks and vanilla extract to the butter/sugar mixture.
• Beat on medium speed until combined.
• Add the flour mixture and beat until all of the ingredients are combined.
• Add the dark chocolate chunks and use a spatula to stir them into the cookie dough.
• Use an ice cream scoop to scoop the cookie dough out onto a baking stone or parchment lined baking sheet.
• Place in the oven and bake for 12-14 minutes.
• Remove the cookies from the oven and immediately sprinkle flakey sea salt over the cookies.
• Allow the cookies to cool for 10 minutes, then transfer the cookies to a wire baking rack, or eat immediately for warm, cookie goodness!

Italian Meatballs

Ingredients

• 1 tablespoon olive oil
• 1 cup onions, diced
• 4 cloves garlic, minced
• 1 pound ground beef
• 1 pound Italian pork sausage
• ½ cup panko breadcrumbs
• ½ cup grated parmesan cheese
• 2 large egg yolks
• 1 tablespoon Italian seasoning, click link for homemade recipe
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Instructions

• Preheat the oven broiler to high.
• Add the olive oil to a large skillet on the stove over medium high heat.
• Add the onions and cook for 4-5 minutes.
• Add the garlic and cook for another minute.
• Remove from the heat and set aside.
• In a large bowl, combine the ground beef, Italian sausage, panko breadcrumbs, parmesan cheese, egg yolks, Italian seasoning, salt and pepper.
• Add the cooked onions and garlic, then use your hands, or a spatula, to combine all of the ingredients.
• Once the ingredients are combined, form the mixture into about 40 golf ball sized meatballs.
• Place the meatballs on a foil lined baking sheet and under the broiler in the oven for 5-7 minutes. Alternatively, you can bake the meatballs at 400°F for 15-20 minutes.
• Remove the meatballs from the oven and immediately toss with your favorite sauce, add to soups or subs, or freeze them for later.

Notes

• This recipe makes 40 small (golf ball sized) meatballs or 8 jumbo (baseball sized) meatballs. If making the jumbo size meatballs, bake them in a 400°F oven for 20-25 minutes.
• These meatballs can be frozen raw or cooked. I recommend only freezing them for up to 6 months. They can be defrosted overnight in the refrigerator or in a microwave, using the defrost function.
• To make gluten free meatballs, simply swap out the panko breadcrumbs for gluten-free panko bread crumbs.
• calories 80  carbohydrates 1g protein 4g fat 6g

Baked Brie Puff Pastry Bites

Calories 135kcal  Sugars 2g  Carbs 12g  Fats 9g  Sat Fats 2g

Ingredients

• 2 sheets puff pastry dough, 17.25 oz box – defrosted
• ½ cup brie cheese
• ½ cup fig butter , or fig jam (see note below)

Instructions

• Preheat the oven to 375°F.
• Slice each puff pastry sheet into 12 squares.
• Place each square of puff pastry dough into a mini muffin tin.
• Place in the oven and bake for 12 minutes.
• Remove from the oven and press down in the middle of each square of puff pastry dough.
• Place a teaspoon of brie cheese in the middle.
• Add a teaspoon of fig butter to each puff pasty bite.
• Place back in the oven for 5-7 minutes.

Video

Notes

• Jam variations: any flavor of jam, jelly or preserve can be used in place of the fig jam.
• Defrosting puff pastry dough: be sure to thaw the puff pastry dough before preparing this recipe. To do so, remove the dough from all packaging and place it on a cutting board at room temperature for 30-40 minutes.
• Brie rind: the rind of the brie does not need to be removed for this recipe. It’s totally edible and adds flavor and texture to the cheese. If you prefer brie without the rind, you can also remove it before adding the brie to the puff pastry bites.

Everything Bagel Cheddar Cheese Ball

Calories 173kcal   Carb 2g  Protein 6g  Fat 16g  

Ingredients

• 8 ounces cream cheese, softened and cubed
• 1 cup Cabot Extra Sharp Cheddar Cheese, grated
• ¼ cup green onions, diced
• 1 teaspoon worcestershire sauce
• 3 tablespoons everything bagel seasoning, divided

Instructions

• In a large mixing bowl, combine the softened, cubed cream cheese, grated cheddar cheese, diced green onions, worcestershire sauce and 1 tablespoon everything bagel seasoning.
• Form the mixture into a ball.
• Spread the remaining 2 tablespoons of everything bagel seasoning onto a sheet of plastic wrap.
• Roll the cheese ball in the seasoning until it's coated on all sides.
• Wrap the plastic wrap around the ball and place in the refrigerator for at least 30 minutes before serving.

Video

Notes

• To easily soften the cream cheese, leave it out at room temperature for 30 minutes.
• The cheese ball can be made up to 5 days in advance. Wrap it in plastic wrap and store it in the refrigerator until ready to serve. If the cheese ball is served immediately after it’s made, any remaining cheese ball can be wrapped up and stored in the refrigerator for up to 5 days.
• This cheese ball recipe is gluten free, using the ingredients that you see pictured above in the post. While Lea & Perrin’s Worcestershire Sauce, sold in the US, is gluten free, it’s always a good idea to check the label on any other brand of sauce, just to make sure it’s gluten free. Serve the cheese ball with vegetables or gluten free crackers.
• This recipe is not vegetarian because Worcestershire sauce generally contains anchovies or fish sauce. To make it vegetarian, look for a vegan or vegetarian version of Worcestershire sauce to use in the recipe.

Nutella Muddy Buddies

Ingredients

• 1 cup chocolate chips
• ¼ cup unsalted butter
• ½ cup Nutella hazelnut spread
• 1 tablespoon vanilla extract
• 7 cups Rice Chex cereal
• 1 ½ cups powdered sugar

Instructions

• Add the chocolate chips and butter to a medium mixing bowl. Place in the microwave for 2 minutes.
• Remove from the microwave, stir, then microwave for an additional 30 seconds.
• Remove from the microwave and stir in the Nutella and vanilla extract.
• Add the Rice Chex cereal to a large bowl and pour the chocolate Nutella mixture on top. Toss to coat.
• Add the powdered sugar to the bowl and toss together until the cereal is fully coated in the sugar.

Video

Notes

• Making it in a Ziplock bag: add the cereal to a gallon size plastic bag, then add the Nutella chocolate mixture, seal the bag and toss to coat. Add in the powdered sugar and shake the bag until all of the cereal is fully coated in the powdered sugar.
• Sealed in an airtight container, muddy buddies can be stored at room temperature for up to 5 days. After 5 days, you can put them in the refrigerator for another 5-7 days.
• Muddy Buddies are naturally gluten free, without making any substitutions.
• To make a half batch of this recipe, use 1/2 cup chocolate chips, 2 tablespoons butter, 2 tablespoons Nutella, 1/2 tablespoon vanilla extract, 3 1/2 cups Rice Chex cereal and 3/4 cups powdered sugar. Follow the recipe instructions just the same as you would with a full batch.

Buffalo Cheesy Sausage Balls

Calories 199kcal  Protein 8g  Fat 17g  Sat Fat 7g  Cholesterol 51mg  Sodium 881mg

Ingredients

• 2 lbs pork sausage
• 8 oz cream cheese, softened
• 1 cup cheddar cheese, shredded
• 12 oz buffalo sauce

Instructions

• Combine the sausage, cream cheese and cheddar cheese in a large bowl.
• Form into 18-20 balls.
• Place a large pot or dutch oven on the stove over medium heat.
• Add the sausage balls and sear on each side for 1-2 minutes or until lightly browned.
• Once all of the balls are cooked through, transfer them to a slow cooker, then pour the buffalo sauce over the sausage balls.
• Slow cook on low 3-4 hours, or on high 1-2 hours.

Video

Notes

• Instead of searing the balls in a pot on the stove, you can also sear them in the oven. Preheat oven to 375°F, place the sausage balls on a foil lined baking sheet and into the oven for 15 minutes before adding them to the slow cooker.
• These sausage balls can be frozen for up to 4 months. Follow steps 1-4, then place the sausage balls in a freezer-safe plastic bag or container and into the freezer.
• Leftover sausage balls will stay good in the refrigerator for 3-5 days.
• To reheat leftover sausage balls, either place them back in the slow cooker on low for 1 hour, reheat them in the microwave on high for 1 minute or reheat them in a 350°F oven for 10-15 minutes.

Whole30 Chipotle Chili Stuffed Sweet Potatoes

Ingredients

• 2 large sweet potatoes, scrubbed clean
• 1 tbsp olive oil
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 lb ground turkey
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tbsp chipotle chili powder
• 14 oz can diced tomatoes
• 4 oz can diced green chilies

Optional toppings:

• cilantro, chopped
• onion, diced
• avocado, sliced

Instructions

• Preheat the oven to 400°F.
• Place the sweet potatoes on a baking sheet and into the oven for 45-55 minutes, or until fork tender.
• While the sweet potatoes are roasting, prepare the turkey chili.
• Add the olive oil to a large skillet over medium high heat.
• Add the onion and garlic, saute 3-4 minutes, add the ground turkey and cook through.
• Once the turkey is cooked through, add the salt, pepper, paprika, cumin and chipotle chili powder to the skillet and cook 2-3 minutes.
• Add the diced tomatoes and green chilies.
• Cover the skillet, reduce heat to low and simmer until sweet potatoes are done roasting.
• Remove the sweet potatoes from the oven and slice in half.
• Spoon the chili into each half and add the toppings of your choice.

Bruschetta Chicken Zoodle Bowls

ngredients

Grilled Chicken Zoodle Bowls

• 3 tbsp extra virgin olive oil, divided
• 2 tbsp balsamic vinegar
• ½ tsp sea salt
• ½ tsp black pepper
• 3 cloves garlic, crushed
• 2 tbsp fresh basil, chopped
• 2 chicken breasts, 1/2 lb each
• 2 large zucchinis, spiralized into app. 4 cups zoodles

Tomato Basil Bruschetta

• 3 roma tomatoes, chopped
• ¼ cup red onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh basil, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• ¼ tsp sea salt
• ¼ tsp black pepper
• 2 tbsp grated parmesan cheese

Instructions

Tomato Basil Bruschetta

• Combine all of the tomato basil bruschetta ingredients in a medium bowl.
• Place in the refrigerator until ready to serve the bowls.

Grilled Chicken Zoodle Bowls

• Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
• Add to a large plastic bag with the chicken and marinate for up to 8 hours, I would recommend at least an hour.
• Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.
• While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
• Divide the zucchini noodles between two bowls.
• Once the chicken is grilled, slice it up and place on top of the zoodles.
• Spoon the bruschetta over the chicken and zoodles.

Chocolate Cookies

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 ¼ cup unsweetened cocoa powder
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chunks

Instructions

• Preheat oven to 350°F.
• Combine the flour, salt, baking soda, baking powder and cocoa in a medium mixing bowl.
• Add the room temperature butter and sugar to a large mixing bowl, or the bowl of a stand mixer.
• Cream the butter and sugar together on medium speed for 2 minutes, using an electric hand mixer or stand mixer.
• Add the eggs and vanilla extract.
• Beat on medium speed until combined.
• Add the flour mixture and beat until all of the ingredients are combined.
• Shape the dough into 1 inch balls.
• Use your thumb to press an indentation in the center of each ball of cookie dough.
• Fill the center with dark chocolate chunks and fold the dough over to cover the chocolate.
• Place the cookie dough balls 2 inches apart on a baking sheet lined with parchment paper.
• Place in the oven and bake for 9-11 minutes.
• Remove from the oven and allow the cookies to cool for 5-10 minutes before transferring them to wire racks to cool completely.

Notes

• Topping options: optionally dust the chocolate cookies with powdered sugar or top with flaky sea salt when they come out of the oven.
• Chocolate options: if you’d like, you can replace the dark chocolate chunks with milk chocolate, white chocolate or semi-sweet chocolate chips.
• Cookie storage: once baked, the cookies can be stored in an airtight container on the counter for up to 3 days. After that, they should be transfered to the refrigerator for up to 3 more days. To reheat a cookie from the refrigerator, pop it in the microwave for 20-30 seconds.
• Gluten free option: prepare the cookie dough with a gluten-free flour blend instead of all-purpose flour to make the cookies gluten free. 
• Cookie dough storage: cookie dough can be stored in the refrigerator for up to 2 weeks, when stored in an airtight container. After that, it should be transfered to the freezer, where it can be stored for up to 6 months.
• I recommend making cookie dough balls from any extra cookie dough and storing them in a freezer-safe bag in the fridge or freezer. Since they’re already made into balls, it’s easier to pop 1, 2 or 4 onto a cookie sheet and bake immediately.

• Egg Muffins

• Ingredients

  • 10 large eggs
  • ⅓ cup milk
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

  Instructions

  • Preheat the oven to 350°F.
  • Whisk the eggs, milk, garlic powder, salt and black pepper together in a medium bowl.
  • Combine the fillings of your choice. (See the notes below for various filling options.)
  • Spray a 12 capacity non-stick muffin tin generously with cooking spray, or line each cup with paper liners and spray the inside of the liners.
  • Place the optional additions of your choice in the bottom of each muffin tin, filling them about halfway full.
  • Pour the egg mixture  into the muffin tins, either using a container with a spout for pouring, or using a ladle with a spout. Fill the muffin tins almost all of the way full, but they should not easily spill out when transferring them to the oven.
  • Place in the oven and bake for 20 minutes.
  • Remove from the oven and allow to cool for 10 minutes.
  • Use a small knife around the edges to remove the egg muffins and serve immediately or store for up to 4 days in the refrigerator.

  Notes

  • The nutritional information provided below is for the egg muffins without any fillings. Please find the calories and carbs for each of the filling options listed below.
  • Filling options:
    • Spicy bacon: 1 cup cooked, chopped bacon +¼ cup minced jalapenos + 1 cup shredded pepper jack cheese
      • Nutrition per egg muffin: 175 calories, 0 net carbs, 1 total carb
    • Mediterranean: 1 cup julienned sun dried tomatoes + ¼ cup chopped spinach + 1 cup crumbled feta cheese
      • Nutrition per egg muffin: 114 calories, 5 net carbs, 6 total carbs
    • Cheddar pepper: 1 cup diced bell pepper + ¼ cup diced green onions + 1 cup shredded cheddar cheese
      • Nutrition per egg muffin: 100 calories, 1 net carb, 2 total carbs
    • Caprese: 1 cup halved cherry tomatoes + ¼ cup chopped fresh basil (or 1 tablespoon dried basil) + 1 cup shredded mozzarella cheese
      • Nutrition per egg muffin: 88 calories, 0 net carbs, 1 total carb
    • The Denver omelette: 1/2 cup diced ham + 1/2 cup diced onions + 1/2 cup diced bell pepper + 1 cup shredded cheddar cheese
      • Nutrition per egg muffin: 114 calories, 1 net carb, 2 total carbs
  • This recipe can easily be doubled or tripled. To adjust the serving size, simply hover over the “servings” number above and adjust it from 12 to 24, or up to 36. The ingredient amounts will automatically update to the new serving size.
  • The egg muffins will stay good in the refrigerator stored in an airtight container for up to 5 days. To reheat the muffins, wrap them in a damp paper towel and microwave for 15-20 seconds. This will keep them moist.
  • You can freeze the egg muffins for up to 3 months. Once the egg muffins have cooled completely, wrap each one in a piece of plastic wrap, then add all of them to a large freezer-safe zipper bag. To reheat frozen egg muffins, unwrap them from the plastic, wrap them in a damp paper towel and microwave for 60 seconds, or until warm.