Lee Hersh

Greek Yogurt and Steel Cut Oatmeal Parfait

February 19, 2023 by Lee Hersh Leave a Comment

Make yourself this protein packed Greek yogurt and steel cut oatmeal parfait for an easy week day meal that will keep you full all morning!

Raise your hand if you love oatmeal.

I think it’s pretty clear that I have a MAJOR obsession with oatmeal. When I first started FFF almost 5 years ago, all I ever posted was oatmeal recipes…and for a great reason! Oatmeal is my go-to breakfast and it has been since college. I love the taste, texture, and fiber content. Plus it’s the perfect match for peanut butter, my bestie. I typical only cook with rolled or quick cooking because it’s the easiest and fasted way to make my breakfast. However- I much prefer steel cut over all variations because of it’s wholeness. The only issue with steel cut, is that it takes forever and ever to cook. Sometimes you’re so hungry that you just can’t wait

Insert. Luvo!

Luvo’s Steel Cut Oatmeal is not only super convenient, but deeeeeeelish. It’s mixed with quinoa and fruit for a naturally sweetened, texture-filled breakfast. I love that they only use real ingredients in their products and that everything is flash frozen!

I love Luvo’s brand philosophy:

“We want to make it easy to make good choices by creating wholesome, nutritious meals that taste amazing. And we’re doing it by sticking with a few guiding principles: 1. food should be delicious 2. food should be nutritious 3. the smart choice should be an easy choice 4. food should come from a good place.”

Ummmmmm, can I copy and past that into FFF’s about page? Spot on to my beliefs!

Where can you find Luvo? In the frozen section! They have a wide variety of products ranging from breakfast, to entrees, to burritos! If you’re in the Twin Cities, Lund’s and Byerly’s carries a great stock of products!

For this recipe, I layered hot steel cut oats with Greek yogurt to satisfy my hold + cold love. I also added some fresh berries to the top of mine.

In addition to sharing this healthy and delicious parfait on FFF, it is also featured in the September issue of SELF Magazine. This will be my first full-page recipe spread in a major magazine. If you subscribe to SELF or see it on the shelves, look for this recipe!

Check that off my bucket list…SO COOL!

This post is sponsored by SELF Magazine and Luvo. I was compensated and all opinions are my own. Thank you for supporting Fit Foodie Finds!

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DIY Chocolate Chip Peanut Crunch Clif Bars

February 19, 2023 by Lee Hersh Leave a Comment

Chocolate Chip Peanut Crunch Clif Bars

Make your own homemade clif bars with just a few simple ingredients! They’re gluten and refined-sugar free making them a healthy snack!

I am so excited about today’s post! I’ve never actually participated in a virtual baby shower before, but we’re one of my good blogger friends, Taylor from Greens n’ Chocolate who is due very soon! I first met Taylor on social media, but we actually both live in the Minneapolis metro area, so we’ve gotten together quite a few times and are even part of the same blogger group that meets (in real life) monthly!

I wanted to make Taylor something extra special, so of course I opted in for some homemade bars. She and I both love sweets thangs AND like to be active, so it’s only natural that I decided to make clif bars (kill 2 birds with one stone).

These bars are everything you could ever image and more! They feature…

You’ll definitely need the brown rice syrup in this recipe, as that’s what holds all of the ingredients together! I wouldn’t recommend subbing for honey because it doesn’t have the same stickiness and brown rice syrup. For your reference, here’s the product —> I use.

If things are still feeling a little to dry, add a few more tablespoons of brown rice syrup. That should do it!

Oh! And don’t be afraid to play around with your ingredients. Don’t like peanut butter (sigh, I know you people exist), use almond or cashew butter! Same with honey…don’t like it- sub it for some maple syrup and you should be good to go!

If you haven’t checked out Taylor’s blog– you absolutely need to! First of all, it’s completely and utterly adorable and second of all, she is a genius in the kitchen. This Harissa Chorizo Sweet Potato Hash is calling my name!

Check out more nomz from the virtual baby shower!

10-Minute Quick Jam from gimme some oven
Cheesy Polenta Bites with Blueberry Corn Relish from Girl vs. Dough
Lemon Cupcakes with Fresh Blueberry Icing from Making Thyme for Health
Caramelized Onions and Cheddar Gougeres from The Cooking Actress
Strawberry, Cucumber, and Mozzarella Phyllo Cups from Cookie Monster Cooking
Mini Pavlovas with Blueberries and Kiwi from cookinglsl
Blueberry Lemon Donut Muffins from A Kitchen Addiction
Blackberry Ginger Smash with Thyme from A Lemon Bowl

Basic Ingredients for Chocolate Chip Peanut Crunch Clif Bars

medjool dates
oats
peanut butter
peanuts (lightly salted)
flax seed meal
honey
dark chocolate chips
brown rice syrup

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DIY Chocolate Chip Peanut Crunch Clif Bars

Author: Sandra

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Ingredients

Scale

5 medjool dates, pitted
1.5 cups rolled oats, gluten free
1 cup all natural peanut butter
½ cup peanuts (lightly salted), coarsely chopped
2 tablespoons flax seed meal
2 tablespoons honey
½ cup dark chocolate chips
3 tablespoons brown rice syrup

Instructions

First, preheat oven to 350ºF. Then, line a baking sheet with parchment paper. Set aside.
Mix together rolled oats and peanuts. Then, spread evenly onto the baking sheet. Bake at 350ºF for 12-15 minutes (I did about 14) or until golden brown. Set aside.
Next place medjool dates, peanut butter, and honey in a food process, and process until dates are smooth.
Remove mixture from food processor and into a large bowl. Add in toasted oats/peanuts and mix until you’ve created a crumbly mixture. I used my hands, it’s the most effective. Add in chocolate chips and brown rice syrup and mix again using hands until you’ve formed a cookie dough-like consistency. If the mixture is still too crumbly, add more brown rice syrup.
Line a square, 8×8 pan with parchment paper and transfer dough. Use your hands to press mixture into pan so that it is even all the way through.
Place pan in refrigerator for an hour. Slice into 9 square bars. Eat!

Nutrition

Serving Size: 1 bar
Calories: 321
Sugar: 23
Fat: 16
Carbohydrates: 40
Fiber: 5
Protein: 8

Paleo-Friendly Pineapple Coleslaw + BBQ Sides

February 19, 2023 by Lee Hersh Leave a Comment

Paleo-Friendly Pineapple Coleslaw + BBQ Sides

This clean-eating, paleo coleslaw is made with homemade mayo, a mixture of delicious and colorful vegetables and a pop of pineapple for sweetness!

You guys.

This coleslaw is SO GOOD and SO CLEAN!

Before we jump into my recipe. Let’s take a looksi at the rest of em’, first!

5 Healthy BBQ Sides that are paleo-friendly!

Watermelon Salad with Basil Ginger Dressing from Lexi’s Clean Kitchen

This watermelon salad is packed with the perfect warm weather flavors! Sweet watermelon drizzled with delicious olive oil, garnished with toasted almonds, bacon, mint, sliced red onion, and a sweet Basil Ginger Dressing, this will be a BBQ hit all summer long!

Sweet Potato Salad with Avocado Pesto from slurrp

This paleo sweet potato salad is mixed with creamy, basil avocado pesto, bacon and eggs for a healthy side dish that is so easy and always a crowd pleaser!

Healthy Asian Snap Pea Salad from The Healthy Maven

Get in your greens with this Healthy Asian Snap Pea Salad. It’s super simple to make and coated with a light sesame-ginger dressing. You’ll definitely be going back for seconds!

Paleo Roasted Sweet Potato Salad from Eating Bird Food

Coconut oil roasted sweet potatoes tossed with chopped spinach, creamy avocado chunks, red onion and dried cranberries make for a healthy, easy and delicious salad that’s perfect for spring picnics and summer BBQs.

Blake and I do Friday night dinners with our best friends Jeff and Abbie (and their little kiddos) every week. Abbie inspired me to post this recipe as she made something very similar the other week. Abbie is the type of person who never measures anything, but her food ALWAYS turns out amazing. We always joke that she’d have the worst food blog ever because of this 😛 But seriously, this is a spin off of her pineapple coleslaw that’s made paleotized (<— needs to be a word).

I decided I was going to make my own “paleo mayo.” I based it off of Paleoleap’s recipe. It’s really a base of egg yolks, coconut oil, and EVOO. It takes a lot of elbow power because you GOTTA KEEP WHISKING. Also- mine turned out really yellow due to the GORGEOUS farm eggs I got from Blake’s dad’s farm!

BOOM.

If you don’t care about paleotizing your recipe, feel free to just use regular mayo! That’s what Abbie uses in her and it tastes GREAT.

I suggest using fresh pineapple over canned because, uh, it’s way better.

Feel free to add in some nuts or seeds to this recipe. I kept it simple, but some crunch would have been nice.

I take that back.

I added bacon at the last minute.

Paleo-Friendly Pineapple Coleslaw + BBQ Sides

Basic Ingredients

¼ red cabbage, diced
¼ regular cabbage, diced
½ cup red onion, thinly sliced
½ cup fresh cilantro, minced
2 cups pineapple chunks, finely diced
1 lime, juiced
¼ cup paleo mayo
Optional: Bacon Bits
2 egg yolks
1 teaspoon salt
½ cup coconut oil, melted
1 teaspoon vinegar
½ cup olive oil
1 teaspoon apple cider vinegar
½ cup olive oil
1 teaspoon mustard
3 teaspoons lemon juice
1 teaspoon coconut sugar

How to make Paleo-Friendly Pineapple Coleslaw + BBQ Sides

the Paleo Mayo

I used the above recipe (varied from Paleo Leap), but followed the steps from this recipe to actually make it.

For the Coleslaw

It’s super simple. Just mix all of the ingredients together in a large bowl and serve cold!

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Matcha Green Tea Green Waffles

February 19, 2023 by Lee Hersh Leave a Comment

Matcha Green Tea Green Waffles

Make these matcha green tea waffles for a healthy, easy breakfast that is gluten and dairy free! Best part is, they are green and perfect for St. Patty’s Day.

Member the matcha powder I used in my Raw Mint Brownies? I thought I’d put it to good use and make it the star of another recipe.

GREEN WAFFLES!!!!!

I feel like this recipe is a kid’s dream. Why? Uhhh because the waffles are green. Duh.

I love making waffles. It’s one of my favorite things to eat for breakfast, so I always make sure to make a big batch so that I have extra! It’s also much less of a mess than pancakes.

These waffles are gluten and butter-free. I used Trader Joe’s Gluten Free Flour blend, but any will work. These guys are sweetened with honey because it pairs PERFECTLY with the matcha flavor. You could of course use maple syrup, but I highly suggest stickin’ with the honey.

On top I whipped up some coconut whipped cream and sprinkled on some dairy-free chocolate chips for the win.

I wanted to make 1 note about cooking your waffles. Do it on LOW/MED! I can set my waffle maker to a certain heat, and it always turns out best when I cook it at low/medium. If you cook it any hotter, you will risk burning your waffles. It will also discolor the outer layer, which is no bueno, especially for these green guys!

Basic Ingredients

Dry

2 cups gluten-free flour blend (I used Trader Joe’s brand)
2 teaspoons baking powder
1/2 teaspoons baking soda
1.5 teaspoons matcha powder

Wet

2 large eggs
1/4 cup raw honey
1 teaspoon vanilla extract
2 tablespoons coconut oil, partially melted
1 cup almond milk, unsweetened

how to make Matcha Green Tea Green Waffles

First, preheat your waffle maker to low/medium.
Then, whisk two large eggs in a large bowl. Add in the rest of the wet ingredients (minus the coconut oil, we will add this last!) and mix. Slowly add in dry ingredients and mix to combine. Finally add in coconut oil and mix until smooth.
Using a 1/2 cup measuring cup, scoop batter onto waffle maker. Let cook for about 2-2.5 minutes. Repeat.
Top with coconut whipped cream, honey, and a few dairy-free chocolate chips!

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