Healthy Vegan Peanut Butter Chocolate Smoothie

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In my opinion there is no better way to start the day than with a smoothie! They are so refreshing, leave you feeling light and they are such an easy way to pack a mass amount of nutrients into one meal! When I had my kiddos and they started eating solids, smoothies became my breakfast best friend because they were something I could whip up super quickly and have my kids feeling like they were drinking milkshakes, when really they were drinking superfoods and vegetables!

Also since I didn’t want to give my kids cows milk when they turned one years old smoothies that still provide them with plenty of calories, fats and plant based protein have been a great option! Plus I love that these smoothies provide my kids with even more minerals, fiber and antioxidants than they would be getting from cows milk without any of the negative side effects that can come with drinking cows milk!


So whether this smoothie is for you or for your kiddos it is a great way to nourish your body and start the day right! I hope you enjoy it!


HEATLHY VEGAN PEANUT BUTTER CHOCOALTE SMOOTHIE

INGREDIENTS

  • 1 cup ice cubes

  • 1/2 - 1 whole banana depending on how sweet you want it

  • 1 cup coconut or other non dairy milk (more if you want it less thick)

  • 3 pitted dates

  • 1/2 cup spinach (I keep mine in the freezer)

  • 1 spoonful natural peanut butter or almond butter (about 1 tblsp)

  • 2 tblsp cocoa powder 

  • A dash of cinnamon

  • 1 tblsp hemp seeds 

  • 1 tsp chia seeds 

  • 1/2 tblsp coconut oil (optional) 

  • 1 scoop collagen peptides if you want more protein (optional)

INSTRUCTIONS

  1. Put everything into a high powered blender (I’m obsessed with my vitamix), blend and ENJOY!

NOTES

  • For my three kiddos ages 4, 2.5 and 1 I double this recipe (besides I do about 3 tblsp cocoa powder only and add more full fat coconut milk) and they split it between the three of them. The one year old gets a smaller cup than the other two.

  • If you are really in a pinch these pre-made packets can be great for a grab and go meal replacement. They are one of my favorite tasting dairy free shake options but if you are making them for the whole family they can add up in price pretty quickly so I like making my own, especially for my kiddos.

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chocolate peanut butter vegan smoothie

Healthy, Hearty Taco Soup

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I have to give all the credit for this soup to my wonderful mother in law, Judy! She always has a batch of it in the freezer and so many of my memories eating this soup include being at her house. I love it because its SO easy to make, SO healthy and SO filling! It’s one of those recipes that we eat so much during the fall and winter that by the end of those seasons I don’t want to eat it anymore but then by the end of summer my body is craving it again! My husband likes to mix a dollop of sour cream into his and I love to top mine with a little cheese and crushed corn tortilla chips.

Now I feel like I need to go heat a bowl of this soup up right now because typing about it is getting me way to excited to eat some! I hope you enjoy it as much as our family does!

HEALTHY, HEARTY TACO SOUP

INGREDIENTS

1 LB GROUND TURKEY OR CHICKEN (CAN ALSO USE GROUND BEEF)
1/2 CHOPPED ONION
4 CANS TOTAL OF ANY MIX OF BLACK BEANS, PINTO BEANS & KIDNEY BEANS
1 -8 OZ CAN ROTEL
1 - 12 OZ CAN MEXICAN STYLE OR STEWED DICED TOMATOES
1 CHOPPED ZUCCHINI
1 TBLSP CUMIN
1 TBLSP CHILI POWDER

INSTRUCTIONS

  1. SAUTEE GROUND TURKEY ON MEDIUM-HIGH HEAT IN A PAN WITH 1/2 OF THE CUMIN AND 1/2 OF THE CHILI POWDER

  2. ADD IN THE ONION AND ZUCCHINI AND CONTINUE TO SAUTE UNTIL THE TURKEY IS FULLY COOKED

  3. ADD IN THE FULL CONTENTS OF ALL OF THE CANS OF BEANS, TOMATOES AND ROTEL

  4. LET THE SOUP SIMMER UNTIL WARM ENOUGH TO SERVE OR UNTIL ZUCCHINI IS FULLY SOFTENED (ABOUT 20-30 MINUTES ON LOW HEAT)

  5. SERVE AND ENJOY! THIS SOUP KEEPS GREAT IN THE FRIDGE TO SERVE THROUGHOUT THE WEEK AND CAN ALSO BE FROZEN

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Best Ever Gluten Free Pumpkin Muffins


I remember when I was younger one of my best friends moms would make THE BEST pumpkin bread ever. She would top it with cream cheese frosting and the flavors of fall would just melt in your mouth. Pumpkin pie and pumpkin bread/muffins have always been some of my all time favorite treats so when I found out I needed to cut all gluten out of my diet I knew I was going to need to find a new way to make these delicious fall treats.


Every fall I make batch after batch of these muffins because we can’t seem to keep them around. I’m pretty sure my kids and I eat our weight in pumpkin by the time November ends each year. Hopefully all of that vitamin A consumption will have us seeing 20/20 vision until the day we die haha (one serving of pumpkin contains 245% of the RDA for vitamin A, which is great for eye sight if you have no clue what I’m talking about).


As they bake these muffins will have your house smelling incredible and if you share them with a friend I’m willing to bet that they won’t even be able to tell that they are gluten free! We love eating them plain for snacks throughout the day but you can slather on some butter or some home made cream cheese frosting for a seriously delicious treat.

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Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #sheisclaimed



BEST EVER GLUTEN FREE PUMPKIN MUFFINS

(recipe can be doubled very easily)

INGREDIENTS

  • 1/3 cup melted coconut oil

  • 1/2 cup honey or maple syrup

  • 2 eggs (at room temperature if possible)

  • 1/4 cup milk of choice or water

  • 1 cup pumpkin puree

  • 1 1/2 tsp pumpkin spice blend (or 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/4 tsp allspice or cloves)

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • 1 3/4 cup oat flour (just blend up old fashioned oats in a high powered blender)

  • Optional: 1/2 cup mix ins like walnuts, chocolate chips or craisins



INSTRUCTIONS

  1. Preheat oven to 325 degrees Farenheit and grease your muffin tin. I like making mini muffins because they are the perfect size for my little ones.

  2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and whisk until blended. (Sometimes the coconut oil will solidify when mixed with cold ingredients. I like to let my eggs sit out on the counter for a few hours before making these muffins so they aren’t cold from the fridge. If the coconut oil solidifies just let the bowl rest in a warm place for a few minutes.

  3. Add the pumpkin purre, milk, pumpkin spice, baking soda, vanilla and salt and whisk to blend. Lastly, stir in the flour, just until combined. If you are adding any mix ins add them now as well.

  4. Pour the batter in your greased muffin tins. Bake in the oven for 15 to 20 minutes if you are making mini muffins or until you can stick a toothpick in them and nothing comes out. For larger muffins you will want to bake for closer to 30-35 minutes.

  5. Let the muffins cool then carefully transfer to a cooling rack and enjoy! Store in the refrigerator if you aren’t going to eat them in the first 2-3 days because they are moist muffins.

xoxo Paige Hilken



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Paleo Grain Free Granola

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This granola is SO stinkin delicious! Even if you aren’t paleo or grain free you will want to give this one a try!

Paleo Grain Free Granola

Ingredients

1 cup raw cashews
2 cups unsweetened coconut flakes
1/2 cup raw pecans
1/2 cup raw walnuts
1/2 cup raw pepitas (pumpkin seeds)
1/4 cup raw sunflower seeds
1/4 cup raw sesame seeds
1/4 cup raw flax seeds
1/4 cup coconut oil
1/3 cup honey
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla extract

Instructions

Preheat oven to 300 F and line a baking sheet with parchment Combine all dry ingredients, nuts, seeds and coconut in a bowl until well tossed.

Cook honey, coconut oil and vanilla extract in a small saucepan over medium heat until hot, stir occasionally. You will cook this for about 1 minute. Pour this sauce over the nuts and seed mixture and stir to combine. Spread the mixture evenly on the baking sheet and bake until golden brown, about 25 minutes, stirring once halfway through.

Enjoy on top of yogurt or all on its own for a delicious snack! We store ours in a giant mason jar and eat it throughout the week.

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My Favorite Green Smoothie Recipe

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Every time I drink a green smoothie I totally feel like fist bumping myself for all the vegetables I just consumed in one meal. This specific smoothie recipe reminds me so much of our first year of marriage. We were newly weds in ministry who were trying to eat healthy on an extreme budget and these smoothies were our breakfast for close to a year. I stopped drinking them when I got pregnant with our first baby because my aversion for bananas was STRONG and once we got out of the habit I forgot about them.



A few weeks ago I tried to recall the recipe and nailed it on the head! I took one sip and was immediately brought back to our one bedroom condo off of Sea Cliff, our first tiny little home. Oh how life has changed since then. Thankfully the deliciousness of this smoothie has still remained the same.

 
 



It is made with avocado, lemon, loads of mixed greens, maca powder, banana, ice and water. The healthy fats in the avocado keep you feeling satisfied and full for longer and the maca powder is an adaptogenic herb that has endless benefits (some of the top ones being increased libido and fertility….hmmmm maybe this is why we got pregnant so quickly when we were drinking these every day??). But seriously go google maca powder and read up on those benefits! Our local Costco carries a giant bag of Organic Maca for only $8.99 but you can get it at almost any health food store or on Amazon.



Ok so are you ready for the actual recipe?



Paige’s Favorite Green Smoothie Recipe



  • 1/2 Ripe Avocado

  • 1/2 or 1 Whole Banana (I like to freeze mine to make my smoothies creamier)

  • 1/2 Peeled Lemon

  • Fill the rest of the blender with mixed greens, about 3 cups worth (I use the Power Greens mix from Costco and keep it in my freezer to keep it from going bad)

  • 1/2 TBSP Maca Powder (can also do ashwaganda powder)

  • 1 Scoop Collagen Powder

  • 1 cup water

  • Additional Ice Cubes if desired

  • Bonus: add a probiotic capsule + a greens capsule. I get both of mine from Young Living



Put it all in the blender, blend it all up and give yourself a fist bump because you just consumed a TON of amazing nutrients! ENJOY!

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xoxo,
Paige HIlken


Healthy Gluten Free Peanut Butter Oat Cookies

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A month after Christopher and I got married we were heading up to summer camp with our ministry of 11th and 12th graders! It was at the Sacramento Delta river and we were going to be on houseboats all week. It was us, 150 eleventh and twelfth graders and about 15 other leaders. I had been on the trip the year prior and learned the hard way that camp food is no bueno when you are required to be gluten and dairy free. Basically every meal contains white flour, milk or cheese of some sort. Luckily I had thrown in a few cliff bars for back up but most of the week I either didn’t eat, or I did and suffered the consequences. 

 

So this particular year I knew that I needed to come to camp prepared in the food department. I needed something that didn’t require refrigeration, didn’t take up much space and that would be filling as a snack in between banana boating and jumping off houseboats! Cue these cookies...well a version of these cookies. 

 

These cookies used to contain banana and I don’t think they started with peanut butter in the mix. The bananas had to go when I got pregnant for the first time because they were my first food aversion and they never came back because I ended up liking the recipe better without them. And then at some point I added peanut butter so they would have more protein and well because peanut butter makes everything better right?! 

 

Now that I’ve perfected the recipe I love making these cookies at the beginning of every week so my kids and I can have a healthy snack option in the afternoons that feels more like a treat! I hope you enjoy the recipe as much as we do! 

 

Healthy Peanut Butter Oat Cookies 

Ingredients

2 eggs
1 cup of natural peanut butter
1/4 cup honey
1 tsp of vanilla extract
2.5 cups old fashioned oats
1 tsp cinnamon
A pinch of salt
1/2 cup chocolate chips, nuts or craisins if desired

 

Instructions 

  1. Preheat oven to 350 degrees.

  2. In a mixing bowl combine the eggs, peanut butter, honey and vanilla extract until smooth.

  3. Add in the oats, cinnamon, salt and any add ins and continue to mix until well combined.

  4. Scoop out little balls onto the baking sheet however big you desire and bake for 9 minutes.

  5. Let them cool or be a rebel and eat them fresh out of the oven because what’s better than warm cookies?!

 
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Gluten Free Banana Pancakes

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When Christopher and I first got married we lived in a little one bedroom condo in a community called Sea Cliff. Every Saturday Christopher would play flag football right up the street from our house and I would jog there to workout at the park. We would come back home and I would cook these banana pancakes as a fun little treat! 

If you know our story, you know that a short six months after we got married our first baby was growing inside of my tummy and I had the worst nausea/morning sickness! Unfortunately one of the most repulsive smells to me at the time was bananas so we said a temporary goodbye to our beloved pancakes. Thankfully midway through pregnancy #2 I was able to tolerate bananas again so the pancakes made a comeback. Now we love sharing these pancakes with our kiddos and they are totally obsessed! Sometimes I'll even make them in big batches so we can have some for healthy snacks throughout the week! I hope your family enjoys them as much as ours does!! 

Fun Nutrition Fact of the Day: Ripe bananas (ones with brown spots) actually have something called TNF (tumor necrosis factor), which can help destroy cancerous tumors. TNF interferes with the growth and spread of tumor cells and triggers apoptosis (cell death). The riper the banana, the better the anti-cancer qualities it has! 

 

Gluten Free Banana Pancakes

(makes 9-12 pancakes)

 

Ingredients 

2.5 Cups Uncooked Oats
2 Eggs
1 Large Ripe Banana
1 tsp Vanilla Extract
1 tsp Cinnamon (more if desired) 
1.5 Cups water (may need to add more as you go as batter thickens when it sits)

Instructions 

  1. Put all ingredients in a high speed blender and blend together.

  2. Heat a pan or griddle on medium/high heat and pour around 1/4 cup batter into pan. Add chocolate chips if desired.

  3. Cook until pancakes are golden brown on each side.

  4. Serve hot or they reheat great as well for a snack later in the day!

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xoxo Paige Hilken

Spicy Korean Pork Medallions w/ Slaw

Here at She Is Claimed we believe that the body is the vehicle God has blessed us with to fulfill the purpose and vision He has for us here on earth. We choose to nourish our bodies not so we can look a certain way but instead so we can serve God and love those around us best! (1 Corinthians 6:19-20) Here is a healthy recipe to enjoy so you can nourish that beautiful gift! 

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When Christopher and I were dating we celebrated our first Easter together (with my sister too) over a pork tenderloin and potatoes. I seasoned the meat with salt, pepper and rosemary and we dipped it in balsamic vinegar. It was delicious but when it came to pork tenderloin that was the only way I knew how to make it. One day we got a home meal delivery box on Groupon and they put a Korean spicy twist on their pork tenderloin I knew it was going to become a new staple in our house that I needed to recreate. 

 

This meal is probably a little too spicy for children (unless you substitute the sriracha) but according to my husband it was some BOMB food. I know a dish is good when he tells me it’s good without me asking him if he likes it (which I always do...gotta get that affirmation somehow haha)! 

 

Plus this dish is super healthy! Fun Nutrition fact of the day...Cabbage is a great source of manganese, dietary fiber, calcium, magnesium, and potassium. It is also rich in various vitamins including vitamin C, B6, A, K, and E. It’s basically a superfood that you want to get in your body as much as possible! I used to actually juice cabbage for Christopher when he had stomach ulcers and it helped cure them! Powerful stuff!! 

 

So grab your apron and let’s get cooking! I can’t wait for you to enjoy this dish as much as we did! 

 

Spicy Korean Pork Medallions w/ Slaw 

Servings 2 (can be doubled for more)
Prep/Cook Time 20 minutes

Ingredients 

1 Pork Tenderloin
4 Tbsp Seasoned Rice Vinegar
2 Green Onions
2 Garlic Cloves (minced) 
1 Tbsp Toasted Sesame Oil
1 Tbsp Minced Ginger
2 Tbsp Sriracha
1 Red Fresno Chile (red bell pepper would work too) 
2.5 tsp Tamari (gluten free soy sauce) 
1 Tblsp Light Brown Sugar
8 oz Slaw Mix (buy the pre-made mix from the store) 
1/4 tsp salt
2 Tbsp Sesame Seeds for Garnish 

 

Instructions

1. Chop and prepare all ingredients. Mince the garlic, stem and seed the Fresno Chile,  slice green onions and cut the pork tenderloin into medallions, 1/2-3/4” thick. 

2. Prepare the marinade by combining half of the seasoned rice vinegar (2 Tbsp), Tamari soy sauce, brown sugar, sriracha, ginger and garlic. 

3. Place the pork in the marinade and let sit for at least 10 minutes.

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4. While the pork marinates prepare the Slaw by mixing together the Slaw mix, the remaining rice vinegar, sesame oil, green onions and salt. Toss together and set aside.

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5. Heat 1 tsp oil in a non-stick pan over medium heat. Add pork medallions to hot pan an cook 3-4 minutes/side. 

6. During the last minute of cooking add the remaining marinade to the pan and coat the pork with it until it becomes a sticky glaze. 

7. Plate, sprinkle with sesame seeds and serve. 

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xoxo Paige Hilken 

Gluten Free Chocolate Banana Bread

It’s rich, it’s moist, it’s chocolatey, it's even healthy…it’s my all time favorite gluten free chocolate banana bread! It’s one of those recipes that is healthy because the ingredients are healthy but potentially unhealthy because its so dang good that you could eat the whole loaf in one sitting. I'm going to warn you now that you may want to double the recipe because if you're anything like us you will want to eat a loaf of this stuff a day! Ready.....lets bake!  

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Gluten Free Chocolate Banana Bread

INGREDIENTS

1 cup oat flour (oats blended in high speed blender)
1/2 cup raw cocoa powder
1 teaspoon baking soda
1/2 teaspoon sea salt
3 large ripe bananas (about 1 1/2 cups mashed) 
1 egg (sub 1 tblsp flax meal with 3 tblsp water if you want vegan) 
1/3 cup coconut oil, melted
1/2 cup coconut sugar
1 teaspoon vanilla extract
3/4 cup vegan chocolate chips or dark chocolate chips

 

Directions

  1. Preheat the oven to 350 F. Grease a 9 by 5 loaf pan with a non stick cooking spray and set aside.

  2. In a medium bowl, combine together the oat flour, cocoa powder, baking soda and sea salt.

  3. In a large bowl (or blender on low speed) mash the ripe bananas. Add in the egg, coconut oil, sugar and vanilla extract and stir until smooth.

  4. Combine the dry ingredients with the wet ingredients being careful to not overmix. Stir in 1/2 cup of the chocolate chips.

  5. Pour batter into the pan and sprinkle the remaining 1/4 cup chocolate chips on top of the bread. Bake for 60 minutes, or until a toothpick inserted into the center comes out mostly clean besides any melted chocolate chips that may get on it.

  6. Remove the pan from the oven and set on a cooling rack for 15 minutes. Once the pan is cool you can remove the bread, slice and serve.

 

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This bread will keep on the counter for up to 4 days and can also be frozen for up to a month but in my house it doesn’t even last a whole day because we eat it all up!!  Enjoy this melt in your mouth, delicious bread!! 

 

xoxo Paige 

Healthy Beef Goulash

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Goulash? What the heck is Goulash? I'm guessing maybe thats what you're asking yourself right now. I asked the same question growing up when my mom said that Goulash was for dinner. To my surprise the Goulash was delicious and the perfect comfort food to make in bulk! According to good old google Goulash is is a stew of meat and vegetables, seasoned with spices that originated in Hungary! In my definition its kind of like spaghetti with a twist!

I love making it because it provides our family meals for at least a couple days, is super quick to make and can be made really healthy! 

GOULASH RECIPE

INGREDIENTS

2 lbs ground hamburger
1 large can crushed tomatoes with juice
3 - 8 oz cans tomato sauce
1 large jar or can of marinara sauce (make sure there is no added sugar)
1 large diced onion
1 large diced red bell pepper
3 tsp worcestershire sauce
salt, pepper and garlic salt to taste

The sauce above can be served with any type of noodles or vegetables. We do either red lentil noodles ( which has 25g protein... ummm WOW), ancient harvest gluten free elbow noodles, zoodles (spiralized zucchini) or as shown here just roasted sweet potatoes. If you are using gluten free noodles just boil a new small batch every time vs putting all of the noodles into the sauce at once to prevent the noodles from getting soggy. 

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INSTRUCTIONS

1) Dice the onion and bell pepper and saute on medium heat until carmalized
2) Brown the ground beef in a separate pan until crumbled and cooked through
3) Combine all other ingredients in a large pan and add in the onions, bell peppers and beef
4) Add in salt, pepper and garlic salt to taste
5) Serve hot with noodles or veggies

I hope this recipe fills your belly just as much as it does mine! Happy Cooking! 

xoxo  Paige

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