Whole wheat cinnamon rolls… just in time for your Valentine’s Day breakfast this weekend! We make them much more adorable and appropriate for the holiday by shaping them into hearts and adding some red berries and white coconut flakes for festive colors.
Did you know that store bought cinnamon rolls can have a days worth of sugar and saturated fat in them? Not only are these rolls super-sized when you buy them in stores, they can also be harmful to our health if eaten regularly. Our recipe for whole wheat cinnamon rolls are a much healthier take on ones that come prepackaged or are sold in restaurants. Can you believe that we use use no butter and no sugar in our recipe?! Thanks to the cinnamon and the walnut these cute little breakfast rolls are full of flavor, fiber, and good fats.
Strawberries and toasted coconut flakes, for garnish
Instructions
Mix together all the wet ingredients (egg, milk, honey, coconut oil and vanilla extract). Add the dry ingredients (whole wheat flour, baking soda and salt) and stir well to combine everything.
Once your dough is formed, transfer it to a large sheet of parchment paper. Place another piece of parchment paper over it, and use a rolling pin to roll the dough into a flat, square shape.
Remove the top layer of parchment paper and sprinkle your dough with the cinnamon and walnuts.
Now, carefully roll your dough into a log, using the parchment paper to help you. Place it in the refrigerator for 20 minutes to let the ingredients set (this will also help you to cut the dough better in the next step).
Preheat oven to 350 degrees and remove dough from the refrigerator.
Use a sharp knife to cute the log into 8 equal circles.
After they have been cut, take each circle and pinch the bottom so it make a point and make an indent at the top so it forms the shape of a heart.
Use a nonstick circular cake pan to arrange the rolls together.
Bake for 15 minutes. Remove, let cool, then top with strawberries and toasted coconut flakes. Enjoy!
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calories
196
fat
5g
protein
5g
carbs
32g
more
OrganWise Guys Blog https://blog.organwiseguys.com/
Make these sweet potato nachos for your Super Bowl party tomorrow! The great thing about these sweet potato nachos is that you use baked sweet potato chips for your base instead of regular tortilla chips. By trading in sweet potatoes, you get a healthy serving of Vitamin A and much less fat thanks to baking the chips. Add healthy toppings like black beans, avocado, salsa, etc. and you have yourself the perfect party dish!
These sweet potato nachos are also a lot of fun to make with the whole family. Make sure that an adult cuts the sweet potatoes, but kids can lend their hands in piling on the toppings. We know this recipe will be a hit!
Tip: if the sweet potatoes are too difficult to cut with a knife, boil them whole for a few minutes to soften.
Slice the sweet potatoes into 1/4 inch rounds using a mandolin or a sharp knife.
Toss them in olive oil and salt, then arrange on a baking sheet lined with parchment paper. Bake for 20 minutes or until the rounds are firm and crispy.
Remove from oven, then top with black beans and cheese. Heat again for about 5 minutes, until the cheese is melted.
Transfer to a plate, top with your favorite toppings, and serve.
Notes
Optional toppings include sliced avocado, low-fat sour cream, salsa, tomatoes, green onions, cilantro.
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calories
141
fat
4g
protein
6g
carbs
20g
more
OrganWise Guys Blog https://blog.organwiseguys.com/
Buffalo chicken is the epitome of party food, especially during football season! Buffalo chicken wings, buffalo chicken sandwiches, salads, etc. The list goes on! Buffalo chicken dip is typically prepared in a not so healthy way. Think cream cheese, lots of cheese, very little vegetables, and only a little bit of chicken. The main thing that you are really eating in most buffalo chicken dip is heavy dairy products and not much else! We wanted to change this so we came up with a recipe for buffalo chicken dip… made in a slow cooker! Having slow cooker buffalo chicken dip not only saves you time in the kitchen (mainly because the chicken cooks itself in the slow cooker), but this recipe is also a way to enjoy the buffalo chicken dip without extra added fats. Plus, we added veggies like celery and carrots to give this dip a nice crunch and a pop of color. Make this for your upcoming Super Bowl party; it will be a hit!
Place the chicken breasts in the slow cooker. Add the water and cook on high for 3 hours.
After the chicken has cooked, remove it from the slow cooker, shred and return to slow cooker.
Add in the sour cream, yogurt, cheese, and mix together. Next, add the hot sauce and mix again. Finally, add the celery and carrots and mix all ingredients together.
If the dip needs to be warmed up, or you are not serving immediately, turn the slow cooker back to "keep warm" for up to 1 hour (any longer and the vegetables will start to become soggy).
When it's time to serve the dip, transfer to a dish, top with blue cheese, and dig in!
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calories
160
fat
8g
protein
17g
carbs
4g
more
OrganWise Guys Blog https://blog.organwiseguys.com/
What are you going to make? Our stomachs have been growling seeing the abundance of delicious treats all over the internet that can be served for the big day. Did you know that Super Bowl Sunday is only second to Thanksgiving for the most food consumed in a day? This recipe for lightened-up seven layer dip is sure to be a hit! Best of all, it includes two of The OrganWise Guys Foods of the Month – good fats (avocado) and low-fat dairy! (low-fat Greek yogurt)
Keep it Healthy.
Be sure to pick healthy appetizers and snacks for your viewing party like this lightened-up seven layer dip. By using ground turkey, switching out sour cream for Greek yogurt, and adding an extra layer of yummy veggies, we think this dip is a winner that everyone will enjoy!
1 15 oz. can vegetarian refried beans (or make your own*!)
1 red pepper, diced
1 jar tomato salsa
1/2 cup shredded Mexican blend cheese
1 package guacamole
1/2 cup low-fat Greek yogurt
Green onions, for topping
Instructions
Preheat oven to 350 degrees.
Cook the ground turkey using a skillet on medium high heat until no pink remains, about 10 minutes. Stir in taco seasoning and set aside.
Using a small rectangular baking dish, begin to layer your dip. Start with a layer of the refried beans. Next, add the turkey, then the chopped red pepper, then the salsa, then the cheese. Bake for 25 minutes until the cheese is bubbly.
Remove dip from the oven and let cool for 5 minutes. Then, spread an even layer of the guacamole on top, followed by the sour cream, extra cheese, and green onions. Return to the oven and broil for 5 minutes until the top cheese begins to bubble.
Serve with veggies and whole grain tortilla chips.
Notes
*Make your own refried beans with the recipe here: http://blog.organwiseguys.com/homemade-refried-beans/
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calories
155
fat
9g
protein
11g
carbs
8g
more
OrganWise Guys Blog https://blog.organwiseguys.com/
Blacks beans, a type of legume, are what comes to mind when we think of Mexican inspired dishes like quesadillas, burritos and nachos. These yummy beans are packed with fiber, making them a great choice to add to your meals whenever you make Mexican food at home or enjoy it in a restaurant. We love the idea of packing in legumes to these meals to get potassium and protein in our diets too! Try swapping out meat like grilled chicken in quesadillas for blacks beans instead. This black bean and sweet potato quesadilla recipe makes it easy for you to do just this. The salty black beans and the sweet sweet potato make for a delicious combination. Add some pepper jack cheese and you’re all set for an appetizer (think upcoming Super Bowl) or meal.
Boil the sweet potato cubes for about 15 minutes, until they are tender.
Drain and transfer to a bowl. Mash the sweet potato and mix in the cilantro, salt and pepper.
Lay the tortillas flat, the spread about 2 tbsp. of the sweet potato mixture onto the bottom half of the quesadilla. Top with 2 tbsp. black beans and a sprinkle of cheese. Repeat with the remaining 3 tortillas.
Fold over the quesadilla then transfer to a nonstick pan (or sandwich press) and cook for about 3 minutes on each side over medium heat until the cheese is melty and the tortilla is crispy.
Serve with your favorite toppings like low-fat sour cream, salsa and guacamole!
Notes
If serving as an appetizer the serving size is 8 instead of 4.
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calories
395
fat
8g
protein
16g
carbs
64g
more
OrganWise Guys Blog https://blog.organwiseguys.com/
