My Favorite (Healthy) Recipes

I'm a sucker for magazines and cookbooks. Anything that says "light and fit," "easy," or "one-pot" — I probably own. Here are some of my favorite recipes for women on the run (literally) from some of my favorite chefs and restaraunts. Check back often — or follow me on instagram @amandarunsboston — for yummy new dishes and snacks. And let me know what you think!

Yogurt Bark

Yogurt Bark

Yield: Serves 6–8 | Prep Time: 10 minutes + 2 hours chill time | Cook Time: n/a

Ingredients:

  • 1 ½ cups Greek yogurt
  • 2 tablespoons maple syrup
  • 1 tablespoon honey
  • 1/2 cup mixed berry granola (Quaker Real Medleys Granola)
  • ½ cup blueberries
  • 6 strawberries, 3 sliced and 3 chopped
  • ¼ cup pistachios

Directions:

Line a 9 x 13-inch baking pan (or 8 x 8-inch baking pan if you want a thicker bark) with parchment paper, leaving an overhang on two sides.

In a small bowl, combine the yogurt, maple syrup, and honey.

Pour into the baking pan and spread to about ¼ inch to ½ inch thick.

Sprinkle the granola, blueberries, strawberries (sliced and chopped), and pistachios over the yogurt mixture.

Cover the baking pan with foil and place in the freezer for at least 2 hours.

Break or cut onto pieces. Put on a platter and serve.

Variations:

Use different granola flavor combinations, fruits, and nuts. You can also add coconut and dark chocolate chips.

From "5 easy (and delicious!) recipes for pregnancy ups and downs" by Addie Gundry

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Blueberry Fro-yo

Yield: Serves 4 | Prep Time: 5 minutes | Chill Time: n/a

Ingredients:

  • 4 cups frozen blueberries
  • 3 tablespoons honey
  • ½ cup coconut-flavored yogurt
  • 1 tablespoon lime juice
  • ¼ teaspoon coconut extract
  • Chopped pistachios for garnish

Directions:

Combine the blueberries, honey, yogurt, lime juice, and coconut extract in a food processor.

Blend for 5 minutes until smooth.

Chill in the freezer until set, about 1 hour.

Garnish with chopped pistachios.

From "5 easy (and delicious!) recipes for pregnancy ups and downs" by Addie Gundry

Donut Muffins

Donut Muffins

Yield: 24 mini muffins | Prep Time: 20 minutes | Cook Time: 10-11 minutes

Ingredients:

  • 1 large egg
  • 5 tablespoons unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¾ cup buttermilk
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ¼ teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons cinnamon

Directions:

Preheat the oven to 350°F. Coat a 24-count mini muffin pan with cooking spray.

In the bowl of a stand mixer, add the egg, softened butter, ¼ cup granulated sugar, brown sugar, vanilla extract, and almond extract. Beat on medium-high to combine until light and fluffy for 3 to 4 minutes.

Add the buttermilk and mix until combined.

Add the flour, baking powder, cinnamon, nutmeg, and salt. Beat on low just until combined.

Using a small ice cream scoop (about 2 tablespoons), drop batter into each muffin cup.

Bake for 10 to 11 minutes until the muffins are set. Test using a cake tester or wooden toothpick.

Set the muffin tin on a wire rack for 10 minutes.

Place the melted butter in a small bowl. Combine the remaining ½ cup sugar and cinnamon in another medium bowl.

Remove the muffins from the pan, brush the melted butter on top of each muffin, then roll in the cinnamon-sugar to coat. Serve.

From "5 easy (and delicious!) recipes for pregnancy ups and downs" by Addie Gundry

Cinnamon Roll Smoothie

Cinnamon Roll Smoothie

Yield: Serves 2 | Prep Time: 5 minutes | Cook Time: n/a

Ingredients:

  • 1 cup vanilla almond milk
  • ½ cup vanilla Greek yogurt
  • ¼ cup old-fashioned oats
  • ¼ cup chopped pecans
  • 1 tablespoon light brown sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 frozen banana, or if using a fresh banana, add 3–4 ice cubes

Directions:

Place the almond milk, yogurt, oats, pecans, brown sugar, vanilla, cinnamon, and banana in the blender.

Blend until smooth. Pour into glasses and serve.

From "5 easy (and delicious!) recipes for pregnancy ups and downs" by Addie Gundry

Banana Pancakes

Banana Pancakes

Yield: 12 pancakes | Prep Time: 15 minutes | Cook Time: 15 minutes

Ingredients:

Pancakes

  • 2 cups buttermilk
  • 1 cup mashed banana, about 1–2 bananas
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup finely chopped pecans
  • 1 tablespoon unsalted butter

Topping

  • 1 tablespoon unsalted butter
  • 2 bananas, sliced
  • 1 tablespoon dark brown sugar
  • Toasted pecans, chopped
  • Maple syrup

Directions:

Pancakes

Place the buttermilk in a large bowl. Whisk in the mashed bananas, eggs, butter, and vanilla.

In in a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and chopped pecans.

Pour the flour mixture into the banana mixture and stir just until combined. Do not overmix.

Let the batter rest for 5 to 10 minutes.

In a large non-stick skillet, melt the butter over medium heat.

Pour about 1/3 cup of batter for each pancake in the skillet. When small bubbles start to form on the pancakes, flip, and cook the other side until golden.

Topping

In a small skillet, melt the tablespoon of butter, add the sliced bananas, sprinkle with the brown sugar, and cook until the bananas start to caramelize, about 5 minutes.

Top pancakes with caramelized bananas and toasted chopped pecans. Serve with warm maple syrup.

From "5 easy (and delicious!) recipes for pregnancy ups and downs" by Addie Gundry