Healthfully Ever After

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Healthy Carrot Cake Quinoa Bars with Cream Cheese Frosting

Healthy HostessCarlene ThomasComment
Healthy Carrot Cake Quinoa Bars with Cream Cheese Frosting

Hey, so Easter is coming up super fast. And I'm sure you've had your fill of little cupcakes shaped like tulips or decorated eggs and you've been seeing peeps at the grocery since the day before Valentine's day. That being said...if you want something springy like, I don't know, carrot cake without the insane sweetness I've got just the thing for you (total Stephan moment). Carrot Cake quinoa bars with cream cheese frosting. This frosting. Oh my gosh...you'll love it. 

Healthy Carrot Cake Quinoa Bars with Cream Cheese Frosting

These bars are kind of 'everything bars' of nutrition goodness. I think this might be a little bit because of our Spring Cleaning purge that we're doing in our life right now at the house, but I basically went to the freezer and pantry and was like "What can I use.....?". And it worked. I love it when that happens. 

Healthy Carrot Cake Quinoa Bars with Cream Cheese Frosting

Healthy Carrot Cake Quinoa Bars with Cream Cheese Frosting

makes 1 batch

/// Frosting /// 

  • 8 oz neufchatel cheese
  • 4 T powdered sugar
  • 2-3 T skim milk

Add ingredients to a bowl with an immersion blender or food processor and puree to create a silky frosting. Store in fridge covered.

/// Bar /// 

  • 3/4 C dry quinoa soaked in 1 1/2 C water for 1 hour (drain water and rinse)
  • 1/4 c sunflower seeds and pumpkin seeds, mixed
  • 1/2 C rolled oats
  • 1/4 F hulled hemp seeds
  • 1 t vanilla
  • 1/4 C honey 
  • 1 t ground saigon cinnamon
  • 1 C grated carrots (wringed out so dry)

Add ingredients to a bowl and mix together so the honey coats everything. Place in a parchment lined baking dish (this makes it easy to remove to cut bars) and tamp down. Sometimes it's easiest to use damp fingertips. You want everything to be packed in and together. Place in the freezer for 3 hours. Remove and frost individual bars to make them picture perfect or smear on that frosting and then cut (which will make everything totally messy but delicious). 

Healthy Mediterranean Protein Bowl Recipe

Beauty Foods, Healthy HostessCarlene ThomasComment
Mediterranean Protein Bowl Recipe

This recipe is a game changer. You guys loved my Mexican protein breakfast bowl with scrambled tofu and black beans so much I knew I had to make some other versions! This "Mediterranean" (very loosely...just go with it) protein bowl will keep you happy and full for hours. HOURS. I made this for our weekend lunch amidst the husband building a huge built in wall shelving unit for my food props, painting color swatches on our plaster walls and spring cleaning/switching out our wardrobes for the new season. So basically, we had shi* to do, and this kept us fueled. Pretty sure I would have made the same argument if we were finishing House of Cards but....

The secret to a good protein bowl is texture and color one one hand and nutrition balance on the other. Micro greens seem totally unnecessary in this recipe, but they make it. This bowl needs a little bit of light crisp that the spinach can't give. AND it also gives a dose of minerals which most of us are majorly lacking. The quinoa is protein and carb fuel in a healthy way. It provides something fluffy to mix every ingredient with. And then let's talk about the good stuff: the salmon, the hard boiled egg, the kalamata olives and feta cheese. Healthy fats, beauty booster foods and protein galore.

The best part? Basically all of this can be made before and you can have ALL the ingredients ready to go for a few mornings. How. Freaking. Convenient?! Bake the salmon the night before, hard boil some eggs and whip up some quinoa! Just remember, you can't make fish on Sunday and eat it on Thursday safely. Those are dangerous waters.

Mediterranean Protein Bowl Recipe

Mediterranean Protein Bowl

serves 1

 

/// Ingredients /// 

  • 1 cup Baby Spinach

  • a few inches of 1/2 inch thick Salmon, baked with salt, pepper and olive oil

  • 3 kalamata olives, pitted
  • 1 hard boiled egg
  • drizzle of olive oil (or use some of what the olives are packed in)
  • 1 T feta cheese
  • 2 T micro greens
  • 1/2 C quinoa, cooked
  • squeeze of lemon

/// Directions /// To make salmon, add salt and pepper and olive oil to the top of the fish and bake scale side down at 350 until the fish is flaky and no longer 'wet/translucent' on the inside (about 15 minutes). To check, take your fork and see if you can flake into the fish. Many recipes have you bake salmon in the 400 degree range, but this cooks it slow to keep it moist and will give you more time if you're a beginner to get it just right without rushing.

To compile the bowl and spinach and quinoa at the bottom in two halves. Top with the remaining ingredients and finish with a squeeze of lemon. 

 

Mediterranean Protein Bowl Recipe

Weekly Round Up: Videos and Links

Lovely Links, VideoCarlene ThomasComment

Okay, well this weekly post started off just being YouTube videos you missed that I filmed, but really it's turning into "Hey! Here's some bad ass media for your viewing pleasure this weekend!". I always get sent and find the coolest links to random stuff, so now, this is where I'm putting it. Enjoy.

New YouTube Videos:

1. VLOG: Come with me to my Georgetown, DC office and as I head to a PR office for an Icelandic yogurt brunch. 

2. How healthy habits can change your life to simplify it and help you make better choices.

Bad Ass Links:

Have an awesome weekend!

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