The latest breakfast craze is sure to put a smile on your face - because these smoothie bowls are also known as BEAUTY bowls for good reason!

Everyone needs a surefire, grab-and-go tailgate or picnic recipe. Wonton wrappers filled with chicken and spices make flavorful bites for fun on the run. —Heidi Jobe, Carrollton, Georgia

This pretzel board is a great alternative to charcuterie boards and perfect for game day, potlucks, or Oktoberfest!

It only takes 15 minutes from start to finish.

20 + Easy and Healthy Power Bowl Recipes under 30 Minutes that are all clean eating recipes with fresh and wholesome foods.

If you are one of those people who constantly find themselves rushing in the morning and never have time for a healthy breakfast these four recipes are perfect to prep and grab when you're on the go! Spend a little time the night before prepping and there is no reason why you need to skip breakfast ever again! Spinach and Feta Mini Frittatas Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 1 Dietary preferences: Vegetarian, Gluten-free, Nut-free Ingredients: 1 large handful baby spinach leaves, shredded 60g salt-reduced, low-fat feta cheese 6 large eggs Pepper, to taste Method: Preheat the oven to 175C/350F, place 6 cupcake liners in a 6-cup muffin tin and lightly spray the liners with cooking spray. Evenly distribute the spinach and feta between the 6 muffin cups. Whisk together the eggs and pepper in a large bowl, until blended. Transfer this mixture to a pouring jug. Carefully pour the egg mixture evenly between the 6 cups and bake for 15-20 minutes until firm and lightly golden. Once cooled, you can store the frittatas in the fridge. Enjoy! Raspberry and Pistachio Overnight Oats Total time: 10 mins + overnight chilling time Serves: 1 Dietary preferences: Vegetarian Ingredients: 60g rolled oats 125ml low-fat milk 10g pistachio nuts, chopped 2 tsp chia seeds 1 cup of raspberries, fresh or frozen Method: Place the oats, milk, pistachios and chia seeds in a bowl and mix well to combine. Place in a mason jar or a similar container. Cover and refrigerate overnight. Blend the raspberries in a blender. Place the blended raspberries in a small bowl, cover and refrigerate overnight. The next day, serve the overnight oats topped with the blended raspberries and enjoy! Breakfast Burrito Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 1 Dietary preferences: Vegetarian, Nut-free Ingredients: 2 large eggs Salt and pepper, to taste ½ medium tomato, diced ½ spring onion, sliced 1/2 avocado, chopped 1 wholemeal wrap Method: To scramble the eggs: beat the eggs, 1 tbsp water, salt and pepper together in a bowl. Heat a non-stick frypan over medium heat. When the pan is hot, pour in the egg mixture. As the eggs begin to set, gently push the eggs across the pan with a wooden spoon to form large folds of cooked egg. Continue to cook the eggs until no visible liquid egg remains and remove from the heat. Lay out the wrap on a clean board. Add the avocado and diced tomato and carefully lay the scrambled egg on top. Roll the wrap tightly to enclose the filling. You can wrap the burrito in aluminium foil to keep warm. Enjoy! Banana Mug Muffin Prep time: 5 mins Cook time: 2 mins Total time: 7 mins Serves: 1 Dietary preferences: Vegetarian, Nut-free Ingredients: 1 egg, lightly beaten 1 tbsp low-fat milk 1 medium banana, mashed ½ tbsp maple syrup ½ cup rolled oats ¼ tsp baking powder Method: Add the egg and milk to a microwave safe mug and mix well to combine. Add the banana and maple syrup and continue to stir until mixed through. Add the rolled oats and baking powder and mix until well combined. Microwave for 1 minute on high or until springy to the touch. If the muffin top does not look firm, place back in the microwave for 20-second bursts until cooked. Leave to stand for 1-2 minutes then tip out over a small plate when cooked. Enjoy!

If you are one of those people who constantly find themselves rushing in the morning and never have time for a healthy breakfast these four recipes are perfect to prep and grab when you're on the go! Spend a little time the night before prepping and there is no reason why you need to skip breakfast ever again! Spinach and Feta Mini Frittatas Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 1 Dietary preferences: Vegetarian, Gluten-free, Nut-free Ingredients: 1 large handful baby spinach leaves, shredded 60g salt-reduced, low-fat feta cheese 6 large eggs Pepper, to taste Method: Preheat the oven to 175C/350F, place 6 cupcake liners in a 6-cup muffin tin and lightly spray the liners with cooking spray. Evenly distribute the spinach and feta between the 6 muffin cups. Whisk together the eggs and pepper in a large bowl, until blended. Transfer this mixture to a pouring jug. Carefully pour the egg mixture evenly between the 6 cups and bake for 15-20 minutes until firm and lightly golden. Once cooled, you can store the frittatas in the fridge. Enjoy! Raspberry and Pistachio Overnight Oats Total time: 10 mins + overnight chilling time Serves: 1 Dietary preferences: Vegetarian Ingredients: 60g rolled oats 125ml low-fat milk 10g pistachio nuts, chopped 2 tsp chia seeds 1 cup of raspberries, fresh or frozen Method: Place the oats, milk, pistachios and chia seeds in a bowl and mix well to combine. Place in a mason jar or a similar container. Cover and refrigerate overnight. Blend the raspberries in a blender. Place the blended raspberries in a small bowl, cover and refrigerate overnight. The next day, serve the overnight oats topped with the blended raspberries and enjoy! Breakfast Burrito Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 1 Dietary preferences: Vegetarian, Nut-free Ingredients: 2 large eggs Salt and pepper, to taste ½ medium tomato, diced ½ spring onion, sliced 1/2 avocado, chopped 1 wholemeal wrap Method: To scramble the eggs: beat the eggs, 1 tbsp water, salt and pepper together in a bowl. Heat a non-stick frypan over medium heat. When the pan is hot, pour in the egg mixture. As the eggs begin to set, gently push the eggs across the pan with a wooden spoon to form large folds of cooked egg. Continue to cook the eggs until no visible liquid egg remains and remove from the heat. Lay out the wrap on a clean board. Add the avocado and diced tomato and carefully lay the scrambled egg on top. Roll the wrap tightly to enclose the filling. You can wrap the burrito in aluminium foil to keep warm. Enjoy! Banana Mug Muffin Prep time: 5 mins Cook time: 2 mins Total time: 7 mins Serves: 1 Dietary preferences: Vegetarian, Nut-free Ingredients: 1 egg, lightly beaten 1 tbsp low-fat milk 1 medium banana, mashed ½ tbsp maple syrup ½ cup rolled oats ¼ tsp baking powder Method: Add the egg and milk to a microwave safe mug and mix well to combine. Add the banana and maple syrup and continue to stir until mixed through. Add the rolled oats and baking powder and mix until well combined. Microwave for 1 minute on high or until springy to the touch. If the muffin top does not look firm, place back in the microwave for 20-second bursts until cooked. Leave to stand for 1-2 minutes then tip out over a small plate when cooked. Enjoy!

This is the perfect healthy lunch recipe! Packed with protein and fibre it will help to keep you feeling full and energised. You can make the falafels at the start of the week and even serve them with salads and hummus. Healthy Falafel In Pita Recipe Prep time: 15 mins + 30 mins refrigeration time Cook time: 30 mins Total time: 45 mins + 30 mins refrigeration time Serves: 1 Dietary Preferences: Vegetarian, Nut-free Ingredients: Falafels 150g canned chickpeas, drained, rinsed ¼ brown onion ½ garlic clove ¼ tsp ground cumin ½ tsp ground coriander 1 tbsp fresh parsley ½ tbsp flour Tzatziki 40g Greek yoghurt yoghurt 2cm wedge cucumber, seeded and grated Small splash of olive oil ¾ tsp lemon juice ¾ tsp dill Salad Small handful of lettuce leaves ½ medium cucumber, sliced ½ medium tomato, sliced Wholemeal pita bread, halved Directions: 1. Preheat the oven to 190C; line a baking tray with baking paper and lightly spray with cooking spray. 2. To make the falafels: Place the chickpeas, onion, garlic, cumin, coriander, parsley and flour with a pinch of salt and pepper into a food processor and blend until almost smooth. 3. Shape the mixture into four small patties of the same size and refrigerate for 30 minutes. 4. Remove the patties from the refrigerator and place on the prepared baking tray. Lightly spray the top of the falafels with cooking spray. 5. Bake in the oven for 25-30 minutes or until golden brown in colour. Turn the patties over once, halfway through the cooking time. 6. To make the tzatziki: add all the ingredients to a bowl and stir well to combine. Cover and refrigerate until needed. 7. Stuff each half of the pita with 2 falafels, lettuce, tomato, cucumber and Tzatziki. Enjoy!

From environmental factors to diet and cream recommendations, these eczema remedies will help keep your eczema under control and prevent future flare ups.

Shake up your morning with my creamy, rich, and delcious Avocado Pudding! If there's one thing I've learned from developing a healthier lifestyle, it is that breakfast really is the most important meal of the day. I used to ALWAYS skip breakfast. Not because I didn't like it, but because I never had time in the morning. When I first started exercising on a regular basis, I started slowly and made it my goal to eat breakfast at least 3 times a week. When I started to doing that, I noticed some serious benefits. I experienced higher energy levels, better portion control and a faster metabolism, all from simply eating breakfast. Now, I just can't start my day without having a nutritious breakfast first thing in the morning - remember small steps lead to big change! That being said, I don't always have time to cook a big meal and if I just have a piece of fruit, it's definitely not enough to keep my hunger at bay until lunchtime. That's why I came up with the perfect solution: Avocado Breakfast Pudding. It's simple, quick, versatile, and most importantly, delicious! Avocados are one of my all time favorite foods and whether I'm cooking breakfast, lunch, or dinner, I absolutely love incorporating them into my meals in different of ways. In case you didn't know already know, avocados packed with tons of healthy fats + vitamins and have a ton of health benefits! So if you're bored of breakfast smoothies or your simply looking for a new way to use avocados in the kitchen, I've got your back. For my Avocado Breakfast Pudding, all you're going to need is a blender, a few simple ingredients, and just 10 minutes of your time. See the recipe below: Avocado Pudding Total Time: 10 Minutes Serving Size: 1 Serving Ingredients: 1 Avocado 1 cup Coconut Milk 1/2 Banana 1/2 TBS Organic Honey Directions: 1. In a blender, add the ingredients and blend until thick and smooth (should coat the back of a spoon) 2. Serve in a small glass or bowl and enjoy with a spoon ADDITIONAL TIPS: To change the flavor profile, try adding any of the following to the base recipe: Spinach, Kale, Green Apples, Berries, Cocoa Powder, or Protein Powder If you want it to be sweeter: Add Organic Palm Sugar or Agave Nectar to taste. Don't waste the other half of the banana, freeze second half so you can use it for other smoothies! You can use any milk you desire, Almond Milk, Coconut Milk, or Soy Milk add thickness, but if you prefer regular milk or skim, just be sure to use a little bit more banana to reach desired thickness. If you decide to add protein powder or cocoa powder, but sure to add a little bit of extra milk to reach desired consistency. Add granola, chia seeds or coconut flakes for some added texture! There you have it - the easiest Avocado Pudding of all time! If you want to amp up the nutrients or the protein content, simply add in some of the greens mentioned above! I would absolutely love to hear what you guys think and if you decide to try it please tag me on Instagram @erikacweiss & let me know what you think! Enjoy! xx

If you have always wanted to use quinoa in your cooking, but have NO idea where to start then these 3 recipes are for you! Quinoa is such a versatile ingredient and it can be used both in sweet and savoury dishes, from a healthy breakfast right through to dinner. Quinoa (pronounced "keen-wah" is a popular healthy substitute for rice and pasta. Not only because the flavour, texture and variety is great but because it is a superfood! This South American superfood has zero gluten, has 8 essential amino acids, is high in good quality carbohydrates and fibre as well as a huge amount of essential vitamins and minerals such as Iron and Calcium. At just 120 calories per 100g Quinoa is without a doubt one of my favourite substitutes for rice in dishes such as sushi, salads, stir-frys and I sometimes even add a small amount to wraps. How to cook quinoa To prepare quinoa on its own, follow these four steps: Combine 1 cup of quinoa with 1½ cups of filtered water and a pinch of sea salt and place in a pot Once the water has been brought to the boil, reduce the heat to very low and cover the pot with a lid Allow it to simmer for 10-15 minutes or until the water is completely absorbed Once cooked, allow it to rest for five minutes before ‘fluffing’ it with a fork Here are 3 of my favourite quinoa dishes. If you like these, be sure to try my healthy quinoa salad too! Beetroot and Quinoa Burger Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 2 Dietary preferences: Vegetarian, Nut-free Ingredients Burger Patties 30g quinoa 125ml water 110g tinned chickpeas, drained and rinsed 1 medium beetroot, grated ¼ small brown onion, finely diced ½ garlic clove, crushed 1 tbsp finely chopped parsley ½ tbsp lemon juice 1 tsp lemon zest 1 large egg, whisked 1 ½ tbsp rolled oats Salt and ground black pepper, to taste ½ tbsp olive oil Avocado Dressing ½ avocado 60g low-fat plain yoghurt ½ garlic clove, crushed Lemon juice, to taste To serve 2 wholemeal buns Lettuce leaves Baby spinach leaves Method 1. To cook the quinoa: place the quinoa and water in a saucepan over a high heat. Cover with a lid, bring to the boil and reduce heat to low. Simmer for 10-12 minutes until cooked. Remove from the heat, drain off any excess liquid and ‘fluff’ the quinoa with a fork. 2. Place the quinoa, chickpeas and beetroot in a bowl and roughly mash with a potato masher. The mixture should still be fairly chunky. Add the onion, garlic, parsley, lemon juice, lemon zest, egg, oats, salt and pepper and mix well to combine. Using wet hands, shape the mixture into 2 even patties. 3. Heat the oil in a non-stick fry pan over medium heat. Carefully add the burgers and cook for 3-4 minutes on each side until golden and cooked through. Reduce the heat to medium-low if the burger is browning too quickly. 4. For the avocado dressing: place the avocado in a small bowl and roughly mash using a fork. Add the yoghurt, garlic and lemon juice and mix well to combine. Season with salt and pepper, if desired and set aside. 5. Toast the wholemeal buns to your liking. Layer the lettuce leaves, followed by the beetroot and quinoa patty, avocado dressing and spinach leaves on one half of the bun. Top with the other half of the bun and enjoy! Quinoa porridge with yoghurt and banana Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 1 Dietary preferences: Vegetarian, Gluten-free Ingredients 60g quinoa 160ml water 40ml low-fat milk ¼ tsp vanilla extract ½ tsp ground cinnamon 150g low-fat plain yoghurt 1 medium banana, sliced 80g (½ cup) blueberries, fresh or frozen 10 almonds ½ tsp chia seeds Pure maple syrup, to drizzle Method 1. Place the quinoa and the water in a saucepan over a high heat. Cover with a lid, bring to the boil and reduce the heat to low. Simmer for 10-12 minutes, until cooked. Drain off any excess water and return the cooked quinoa to the pan. 2. Add the milk, vanilla extract and cinnamon and simmer gently for 5 minutes, stirring often. 3. Serve the quinoa porridge with the yoghurt. Top with the sliced banana, blueberries and almonds and sprinkle over the chia seeds. Drizzle with maple syrup and enjoy! Mexican quinoa salad Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 1 Dietary preferences: Vegetarian, Vegan, Dairy-free, Gluten-free Ingredients 60g quinoa 160ml water ½ corn cob ¼ avocado, chopped ¼ small red onion, diced 75g (½ cup) tinned black beans ¼ tsp ground cumin 1 small handful coriander leaves, chopped 1 small handful mixed lettuce leaves, chopped ½ tbsp lime juice Method 1. To cook the quinoa: place the quinoa and water in a saucepan over a high heat. Cover with a lid. Bring to the boil and reduce the heat to low. Simmer for 10-12 minutes or until the liquid is absorbed. 2. Preheat a chargrill pan to medium. Spray the corn cob lightly with cooking spray and cook for 8-10 minutes or until tender and golden brown, turning frequently. Set aside to cool. 3. Cut the kernels off the corn cob and place into a medium bowl. Add the quinoa, avocado, red onion, black beans, cumin, coriander leaves and mixed lettuce. Drizzle over the lime juice and toss gently to combine. 4. Place in a serving bowl and enjoy!

Are you ever in need of a fresh, light appetizer that is simple and easy to make? I have the answer for you! A beautiful appetizer can be as simple as a little cheese, a little fruit, and a toothpick. These hors d'oeuvres are simple, savory, and delicious. They are the perfect finger food that add a fancy feel to the table. This recipe was developed for a Tea Party collaboration! Early in July, I collaborate with Lyndsie, Alanna, and Natalie over at Two Sisters and a Story to create the perfect Tea Party! From fresh picked flowers, to gorgeous china dishes, delicious finger food, and wonderful company, this tea party was fit for a queen! The girls at Two Sisters and a Story are darling and I had so much fun working with them. We teamed up to bring you the perfect Tea Party and I love how it turned out! The girls decorated and set up the most beautiful table. Combining their talents of creativity, gardening, and designing, the Tea Party table set was absolutely magical. Read more about the collaboration and inspiration on their page through this link! https://twosistersandastory.com/2017/07/19/my-own-meal-plan/ I had so much fun putting together the Tea Party Menu. The theme for this Tea Party was no bake recipes and finger food. Each recipe is unique and delicious; we all loved them! To follow along and throw your own Tea Party, all of the recipes can be found right here at My Own Meal Plan! The full menu as well as each recipe can be found by following these attachments! Lemonade Water Fruit & Cheese Hors D'oeuvres Chicken Salad & Cucumber Ribbon Sandwiches Ham & Egg Salad Sandwiches Spinach Salad with Sweet Chia Seed Dressing Oreo Cheesecake Shooters Fruit & Cheese Hors D'oeuvres 6 light babybel cheeses 6 green grapes 6 cubes of watermelon 6 raspberries Prep the babybel cheese circles by cutting the edges off, making them small cubes. Top with one green grape and secure it with a toothpick. Slice the watermelon into bite size pieces. Top with raspberry and secure with a toothpick. Like this recipe and want to save it for later? Pin it to Pinterest here! Like this recipe and want to share it with a friend? Make it easy using the share buttons below!

This Fall charcuterie board is easy and welcomes the autumn season! Perfect for any party or family get together. Filled with Fall ingredient ideas.

Tiger Nut Flour Tortillas need no rolling out. Instead, we use a method similar to making crepes. Enjoy this allergy-friendly bread alternative that's versatile to use and great for colon health.

These Two Bite Keto Jalapeño Popper Taquitos are Made with Only 4 Ingredients. They're super quick to make and only have 1 g Net Carbs per 2 Taquitos. They make a great Keto Appetizer or Snack for game day or for serving at Holiday Parties. They can be thrown together quickly and can also be made ahead and warmed up right before serving.

Boost your breast milk supply with healthy blueberry lactation muffins. They're made with the classic combination of oats, flax and brewers yeast to help with supply. They're also dairy free, gluten free and nut free for all the mamas who have babies with sensitive tummies.

Whole30 101! Get started on the Whole30 Diet TODAY with our comprehensive guide, including 50+ easy-to-make Whole30 approved recipes you'll love!

After the long holiday period these 10 Easy Cleanse Recipes are perfect to start with a New Year Detox. Lots of amazing bowls with abundant freshness.

Kayla Itsines has given Daily Mail Australia an exclusive Summer Sweat Work Out along with diet tips to help get everyone in the mood for kicking off a new health and fitness routine in 2015.

Kinston, North Carolina’s food evolution starts at this table.

Healthy bowl recipes are my go to lately and these healthy buffalo chicken bowls cannot be beat!  Even my kids love them, and they are totally guilt free.

This is a sponsored post by SUNNYD. It’s summer! It’s hot out! It’s time to make a yummy brunch at home. I have to tell you this recipe was a big success. Tropical Berry Grilled…