Tag: healthy recipe

5 Bright Spring Salads

5 Bright Spring Salads

Hello, Spring! It has been a long cold and wet winter so let’s lighten things up now that spring is here with these five spring salads. Enjoy for lunch, dinner or create as meal prep. This FREE 5 Bright Spring Salads Recipes Ebook contains the 

Spring Salad with Mustard & Herb Grilled Flank Steak

Spring Salad with Mustard & Herb Grilled Flank Steak

Spring Salad with Mustard & Herb Grilled Flank Steak Serves 4 Ingredients For the salad: 1.5 lb. Flank steak 4 cups little gem lettuces 2 cups baby arugula 1 English cucumber, sliced into half-moons 1 cup sugar snap peas 1 cup radishes, sliced or chopped 

Apple Quinoa Salad with Roasted Chicken

Apple Quinoa Salad with Roasted Chicken

Apple Quinoa Salad with Roasted Chicken
Serves 4

Ingredients:
1 teaspoon toasted sesame oil
1 tablespoon extra-virgin olive oil
2 teaspoons smoked paprika
Sprinkle sea salt & black pepper
1 lb. chicken breasts
½ cup quinoa
4 cups favorite mixed greens: little gems, mixed greens, baby arugula
2 green apples, sliced
¼ cup fresh mint leaves
¼ cup toasted walnuts

Dressing:
1/3 cup tahini
¼ cup water
2 teaspoons honey
1 teaspoon toasted sesame oil
1 teaspoon apple cider vinegar (add more for a “tarter” dressing)
Salt and pepper to taste

Directions:
1. Preheat the oven to 425ºF and line a baking tray with parchment paper.

2. Add toasted sesame oil, olive oil, paprika, salt and pepper in a small bowl and mix to combine. Spread over the chicken. Bake in the oven for 22 to 25 minutes, or until the chicken is cooked through.

3. Meanwhile, cook the quinoa according to the package directions. Once cooked, fluff with a fork and let it cool.

4. Make the dressing by whisking the tahini, water, apple cider vinegar, toasted sesame oil honey together. Season with salt and pepper.

5. Thinly slice the cooked chicken. Divide the quinoa, arugula, apple, and chicken evenly between plates. Top with the dressing, mint and walnuts. Enjoy!

Recipe Notes:
Leftovers: Refrigerate in an airtight container for up to two days.
Serving Size: One serving is equal to approximately three cups.
More Toppings: Add red onion, feta or goat cheese
Make it Vegan: Omit the chicken or use chickpeas, tofu, or tempeh instead.

Mushroom, Leek & Sausage Breakfast Casserole

Mushroom, Leek & Sausage Breakfast Casserole

Mushroom, Leek & Sausage Breakfast Casserole Serves 6 Ingredients: 1 tablespoon extra-virgin olive oil 1 small onion, diced 2 leek bulbs (white part), thinly sliced 8 ounces sliced mushrooms 6 ounce bag baby spinach 2 garlic cloves, minced 6 links or 4 patties chicken or 

Chocolate & Strawberry Yogurt Bark

Chocolate & Strawberry Yogurt Bark

Happy Valentine’s Day! ❤️ Today I have a protein packed healthy sweet treat or snack for you. Who doesn’t love chocolate 🍫 & strawberries 🍓? And what makes this recipe even better… enjoy with a yummy glass of Rosé wine! Hope your day is filled 

Deluxe Portobello Mushroom Pizzas

Deluxe Portobello Mushroom Pizzas

Deluxe Portobello Mushroom Pizzas
Serves 4

Ingredients:
1 tablespoon extra virgin olive oil
1 small sweet onion, diced
½ lb Italian sausage (chicken or pork)
2 garlic cloves, minced
2 cups cherry tomatoes
1 1/2 tablespoons balsamic vinegar
2 cups baby spinach
Small can of sliced black olives
Sea Salt & Black Pepper (to taste)
4 Portobello Mushroom Caps
6 ounces crumbled goat cheese
Top with fresh basil

Directions:
1. Pre-heat oven to 425 degrees F.
2. Add olive oil to a large skillet and heat over medium heat. Add onion and sauté for about 5 minutes or until translucent. Add sausage, breaking up to crumble and cooked through.
3. Add garlic, cherry tomatoes and balsamic vinegar and sauté for another 5 minutes or until tomatoes start to burst.
4. Turn off heat and add baby spinach and black olives. Stir just until spinach is wilted. Season the mix with sea salt and pepper to taste.
5. Line a baking sheet with parchment paper. Sprinkle the inside of each mushroom cap with goat cheese and top with a few spoonfuls of the tomato mix. Place on baking sheet and bake for 10 to 12 minutes.
6. Remove from oven, top with fresh basil and serve immediately. Enjoy!

Recipe Notes:
More Veggies: Top with whatever vegetables you have on hand
No Goat Cheese: Use feta cheese instead.
Vegan: Use lentils instead of sausage and sprinkle with some nutritional yeast instead of goat cheese
Prep Ahead: Veggies can be diced in advance and stored in airtight containers or baggies.

Slow Cooker Chicken & Black Bean Taco Soup

Slow Cooker Chicken & Black Bean Taco Soup

Slow Cooker Chicken & Black Bean Taco Soup Serves 6 Ingredients: 1 1/2 lb Chicken Thighs, boneless and skinless 1/2 cup, Quinoa, dry and rinsed 1 1/2 cup Black Beans 3 tablespoons Taco Seasoning (I love Siete brand but use your favorite!) 1 can Fire 

Mango Avocado Salsa Shrimp Lettuce Wraps

Mango Avocado Salsa Shrimp Lettuce Wraps

Mango Avocado Salsa Shrimp Lettuce Wraps Serves 4 Ingredients: 2 heads Boston or butter lettuce (leaves pulled apart) For the mango salsa: 2 mango, diced 2 avocado, diced ½ cup red onion, diced ½ cup red bell pepper, finely chopped 1 jalapeno, finely diced 1/3 

Zoodle Carbonara

Zoodle Carbonara

Zoodle Carbonara

Ingredients:

1/4 cup cashews
2 tablespoons extra virgin olive oil, divided
8 ozs chicken breast, cubed
4 slices turkey bacon, cooked and chopped
1/2 white onion, diced
1 cup mushrooms, sliced
2 zucchini, medium, spiralized into noodles
2 tablespoons nutritional yeast
1/4 cup unsweetened almond milk
1 garlic clove, minced
1 tablespoon, arrowroot powder
1 teaspoon Pink Himalayan salt
1 tablespoon Italian parsley, chopped

Directions:
1. Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the meat.

2. In a pan over medium heat, add half of the oil. Once heated, add the chicken breast and bacon and cook for 7 to 10 minutes or until cooked through. Discard the fat and set the bacon and chicken aside.

3. To the same pan, add the remaining oil, along with the onions and mushrooms. Cook on medium heat for 5 minutes or until soft.

4. While the mushrooms and onions are cooking, prepare the sauce. Drain the cashews and add them to a blender along with the nutritional yeast, almond milk, garlic, arrowroot powder and sea salt. Blend until smooth and creamy.

5. In the same pan as the onions and mushrooms, add the zucchini noodles, chopped chicken and bacon. Pour the sauce into the pan and mix well to combine. Keep everything in the pan until it is warmed through.

6. Divide between bowls and top with fresh parsley. Enjoy!

Lemongrass Chicken Vermicelli Bowl

Lemongrass Chicken Vermicelli Bowl

Lemongrass Chicken Vermicelli Bowl Ingredients: 1 lb chicken thighs, boneless, skinless 1/2 ounce lemongrass, peeled, chopped into large pieces 3 tablespoons fish sauce, divided 1/4 cup lime Juice, divided 1/4 cup coconut sugar, divided 1 tablespoon avocado oil 2 tablespoons tamari 8 ounces Rice Vermicelli 

Grilled Mediterranean Chicken Kabobs

Grilled Mediterranean Chicken Kabobs

Grilled Mediterranean Chicken Kabobs Serves 4 Ingredients: 1 lemon, juiced 1 tablespoon red wine vinegar 1 tablespoon dried oregano 2 tablespoons extra virgin olive oil, divided 1 lb chicken breast, boneless, skinless, diced into cubes 1 large zucchini 1 yellow bell pepper 1 cup red 

Back to School Snacks Recipe Ebook

Back to School Snacks Recipe Ebook

Back-to-school season is here! If you’ve been on the search for easy, healthy snacks that are perfect for taking to school or after school, then this recipe ebook of 10 Healthy School Snacks is for you. Homemade recipes that are simple and wholesome, these snacks are perfect for kids of any age!

This recipe ebook contains the following recipes:

MAC + CHEESE BITES
EGG SALAD
AVOCADO BROWNIES
PEANUT BUTTER OATMEAL BARS
BAKED APPLE CHIPS
PUMPKIN PIE ENERGY BITES
RASPBERRY PEACH FRUIT ROLL-UPS
BANANA OATMEAL COOKIES
SWEET POTATO HUMMUS
CUCUMBER HUMMUS ROLL-UPS

Enter your info to download this FREE Back to School Snacks Ebook to kickstart this school year!