Recipes

Quinoa Black Bean Stuffed Taco Peppers (or any veggies)

I LOVE this recipe!! You can stuff any veggies with this: sweet potatoes, squash, zucchini boats, peppers!! If you are doing keto this recipe works and if your kids like carbs, give them a tortilla with their dinner.

Ingredients:

4 green bell peppers (or any veggie)

1 lb meat of your choice (we used ground beef)

1/2 cup diced onion

2 cloves garlic, diced

1/2 cup quinoa, cooked

chili powder, cumin, garlic powder, salt & pepper to taste

black olives

Greek yogurt or sour cream, optional

Cilantro, optional

1 can black beans

1 🥑 avocado

shredded cheddar cheese

*flour tortillas for the kids or anyone in the family not doing low carb

instructions:

 Preheat oven to 400. Cook quinoa (add some salt, cumin, & chili powder to quinoa). Cook your meat, onions, & garlic until cooked thru on the stovetop. Add seasonings. Wash your bell peppers. Spray 9x13 with cooking spray. Place the bell peppers in the pan. Cook infilled bell peppers for 15 mins. Mix meat mixture with cooked quinoa. When done, Fill each pepper with taco meat mixture, & top with olives and cheese. Cook for 30 minutes or until done. Top with Greek yogurt, avocado, & cilantro. Enjoy!

Orange Citrus Smoothie Recipe

Ingredients

• 2 oranges 🍊
• 3/4 cup ripple pea milk
• 1 frozen banana 🍌
• 2 mangos 🥭
• 2 grapefruit
• ¼ teaspoon vanilla extract

Mix everything in blender and enjoy!

Protein Packed Lemon Braised Leeks and Quinoa

Ingredients

• 1 ⅓ cups water
• ⅔ cup quinoa - dry
• 2 leeks - sliced, ends and dark green parts removed
• 1 tablespoon olive oil
• ¼ cup vegetable broth
• 1 teaspoon lemon zest - from about ½ small lemon
• ½ cup feta cheese - crumbled

For the dressing:

• ¼ cup olive oil
• 1 teaspoon lemon zest - from the other ½ of a small lemon
• 1 lemon - juiced, use the same one you used for the zest
• 1 heaping tbsp parsley - finely chopped, more to taste
• ⅛ teaspoon black pepper

Instructions

• In a small saucepan, bring the water to a boil. Add the quinoa and return to a boil. Cover, lower heat to a simmer, and cook for 12 to 15 minutes or until the quinoa is cooked and the water has been absorbed.
  
• While the quinoa is cooking, heat the olive oil a large skillet over medium-high heat. Clean the leeks and slice the white and light green parts. Add them to the skillet and sauté for 5-7 minutes. Pour in the vegetable broth and add the lemon zest. Cover the skillet and let the leeks cook for about 5 minutes.
  
• Combine the cooked quinoa and leeks in a large bowl. Add the feta and mix until well combined. At this point, you can choose to serve the salad warm or put it in the fridge and serve it cold later.
  
• Prepare the dressing by whisking together the olive oil, other teaspoon of lemon zest, parsley, and pepper in a small bowl. 
  
• Pour the dressing over the quinoa salad when you are ready to serve it, and enjoy!

Kale, Cabbage, Apple Salad

Ingredients

• 4 teaspoon apple cider vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey
• 1/8 teaspoon salt
• pinch black pepper
• 1 cup grated carrots
• 1/2 head red cabbage , finely chopped (about 2 cups)
• 2 cups kale , finely chopped
• 1 large apple , peeled, cored and diced
• 1 tablespoon lemon juice
• 1/4 cup sunflower seed kernels
• 1 cup fresh blueberries

Instructions

• In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt and pepper. Set aside.
  
• Place the carrots, cabbage, kale and apples in a large bowl.
  
• Mix in the lemon juice.
• Add the sunflower kernels and fresh blueberries.
• Pour the vinaigrette over the top and toss.

🍠SWEET POTATO HUMMUS🍠

Ingredients

• 1 can organic Chickpeas
• 1 medium Sweet Potato, peeled & diced
• 1 tspn Olive oil
• 3 tablespoon tahini
• 3 pods garlic
• 1 fresh lemon, juiced 🍋
• 1 tspn cumin powder
• ¼ cup extra virgin olive oil (more for serving)
• salt and pepper to taste
• paprika a large pinch
• ¼ cup reserved Chickpea liquid
• kalamata olives for the top, optional

Instructions

• Take a heavy cast Iron skillet, add 1 teaspoon oil. Roast Sweet potato cubes on low heat, until almost cooked and small golden patches, start to appear.
• In a food processor add all the ingredients except Extra Virgine Olive oil. Blend until smooth. Add reserved Chickpea liquid to in small portions until desired consistency is reached.
• Scarp the sides and bottom of the blender in intervals. Towards the end slowly add the olive oil and blend further until everything is mixed.
• While serving sprinkle more Olive oil and paprika on the top. 
• Serve along with veggies, pita, crackers. 
  

Nutrition

Serving: 100g | Calories: 163kcal | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 93mg | Fiber: 2g | Vitamin A: 25IU | Vitamin C: 1.9mg | Calcium: 25mg | Iron: 1mg

Rustic Fall Fig & Balsamic Chicken

Ingredients

• ▢ 1 Tablespoon olive oil, plus more as needed
• ▢ 1 pound skinless boneless chicken thighs
• ▢ salt and pepper
• ▢ 3 garlic cloves
• ▢ ¼ cup balsamic vinegar (I used white)
• ▢ 1 Tablespoon dijon mustard
• ▢ 2 Tablespoon fresh thyme
• ▢ 2 Tablespoons honey
• ▢ 1 pound fresh figs, stem trimmed off and halved

Instructions

• Mix together the balsamic vinegar, honey, mustard, thyme, and garlic cloves in a small bowl. Set aside.
  
• In a heavy bottomed pan over medium low heat, pour the olive oil into the pan, and season the chicken with salt and pepper. Once the oil is hot add the chicken thighs. Cook the chicken thighs for 7-10 minutes, or until it is deeply gold brown and easily releases from the pan. Add more oil as needed
  
• Flip the chicken and cook on the other side until golden brown and the chicken is cooked through all the way, reaching an internal temperature of 165°F. About 10 minutes.
  
• Pour the balsamic vinegar sauce and figs into the pan and bring to a simmer. Let the sauce reduce by half, stirring occasionally to get any stuck on bits from the bottom of the pan. Flip the chicken in the sauce, letting the other side sit in it for just a moment to moisten and get flavor, then serve with a healthy spoonful or two of the sauce over the top.
  

Notes

• Get more flavor from the figs by caramelizing them in the oil before adding the sauce.  Find out more in the "How to Cook" section above.
• If you want to use dried figs, slice them thinly before cooking so they rehydrate enough.  Also, soak them in the vinegar sauce while the chicken cooks.

Nutrition

Serving: 1serving | Calories: 419kcal | Carbohydrates: 35g | Protein: 20g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 136mg | Potassium: 544mg | Fiber: 4g | Sugar: 29g | Vitamin A: 416IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 2mg

California Crab Spicy Stuffed Avocado

INGREDIENTS

• 2 tablespoons vegan mayo
• 2 teaspoons Siete traditional hot sauce, plus more for drizzling
• 1 teaspoon chopped fresh chives
• 4 oz can lump crab meat
• 1/4 cup peeled and diced cucumber
• 1 small Hass avocado, about 4 oz avocado when pitted and peeled
• 1/2 teaspoon furikake, I like Eden Shake or use sesame seeds
• Fresh cracked pepper to taste
• 2 teaspoons coconut aminos (for whole30/paleo)
• Green leaf lettuce for the bottom

INSTRUCTIONS

• In a medium bowl, combine mayo, sriracha and chives.
• Add crab meat and cucumber and chive and gently toss.
• Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
• Place green leaf lettuce in bottom of bowl. Place avocado halves on top of lettuce.
• Fill the avocado halves equally with crab salad.
• Top with furikake and drizzle with coconut aminos

Serving: 1/2 stuffed avocado, Calories: 194kcal, Carbohydrates: 7g, Protein: 12g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 60mg, Sodium: 746mg, Fiber: 4g, Sugar: 1g WW Points Plus: 5

Cauliflower “Fried” Rice

Ingredients:

2 cauliflower, riced w food processor

4 cloves garlic, diced

2 carrots, diced

1/4 cup peas

1/4 cup corn

2 eggs 🥚

1/2 stick butter

2 Tbsp olive oil

1/2 cup coconut aminos

Salt & pepper, to taste

Green onion, optional

Start melting butter and olive oil in frying pan on med-high heat. Add garlic and veggies. Cook for 5 mins. Push veggies to the side and fry eggs in the middle of pan. Once eggs are done, add diced cauliflower, coconut aminos, and spices to taste! Top with green onion if desired. Enjoy!

Healthy Multi-Grain Waffles Recipe

• 2 cups buttermilk
• 1/2 cup old fashioned rolled oats
• 2/3 cup Einkhorn or whole wheat flour
• 2/3 cup all-purpose flour
• 1/4 cup wheat germ, or corn meal
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 2 large eggs, lightly beaten
• 1/4 cup packed brown sugar
• 1 Tbsp avocado oil
• 2 tsp vanilla extract

1. Mix Buttermilk and oats in a medium bowl; let stand for 15 minutes.
2. Whisk whole wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt, and cinnamon in a large bowl.
3. Sir eggs, sugar, oil, and vanilla into the mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula until just moistened.
4. Coat a waffle iron with olive oil spray and preheat. Spoon in enough batter to cover 3/4 of the surface cook until waffles are crisp and golden brown 45 minutes repeat with remaining batter.

Greek Chickpea Salad

Ingredients

• 4 mini cucumbers, chopped
• 1 large green, red, or yellow bell pepper, chopped
• 1 can artichoke hearts OR 2 cups cherry or grape tomatoes, halved
• 1 medium red onion, diced
• 1 can of chickpeas, drained
• ½ cup pitted kalamata olives, halved
• ½ cup crumbled feta cheese

Tzatziki dressing:

• 1/3 cup plain Greek yogurt
• 1 Tbsp extra virgin olive oil
• 2 Tbsps fresh squeezed lemon juice
• 1 Tbsp fresh lemon zest
• 1-2 fresh garlic cloves, minced or pressed
• a small handful of fresh dill, chopped
• salt and fresh ground black pepper to taste, about 1/4 teaspoon each
• 1/4 tsp mint leaves

Instructions

• To make the dressing: place all the ingredients into a mason jar and shake vigorously to emulsify. Or whisk really well in a small glass bowl.
• Keep refrigerated until ready to use.
• In a large bowl, arrange all salad ingredients. Pour dressing over, and gently toss to combine well.
• Allow flavors to blend for at least 10 minutes before eating.
• Stays good in the fridge for about 24 hours.
• Enjoy!

INGREDIENTS

• ▢ 1 large head cauliflower about 3 lbs
• ▢ 3 tablespoons extra-virgin olive oil
• ▢ 1 teaspoon Italian seasoning
• ▢ 1 teaspoon garlic powder
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1/2 cup finely grated Parmesan cheese about 2 1/2 ounces
• ▢ 1 cup good-quality prepared tomato-based pastsa sauce (I used red beet sauce) plus additional or serving, if desired
• ▢ 3/4 cup shredded part-skim mozzarella cheese about 3 ounces
• ▢ 1/4 cup thinly sliced fresh basil
• ▢ pasta or zucchini noodles optional, for serving

INSTRUCTIONS

• Place racks in the center and upper third of your oven. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  
• Place the caulilfower on a cutting board and sliced off the base so that it forms a flat surface. Cut away the thick green stems. Stand it up on its cut end, with the florets-side up. Working from top to bottom, slice the head into 1-inch thick "steaks," starting from the center and working your way out. Some of the slices may break apart and florets on the sides will fall away. Arrange all of the cauliflower, both steaks and florets, in a single layer on the prepared baking sheet.
  
• In a small bowl, stir together the oil, Italian seasoning, garlic powder, salt, and pepper. Brush over both sides of the cauliflower steaks and florets. Turn any loose florets so that their flat, cut sides are facing down and touching the surface of the pan.
  
• Bake the cauliflower of the center rack for 20 minutes. Remove from the oven and with a think, flexible spatula, gently turn the steaks and florets over. Sprinkle the Parmesan over the top. Return the pan to the oven and continue baking until the Parmesan turns golden and the caulfower is tender and caramelized at the edges, 18-20 additional minutes. Remove the pan from the oven and turn the oven to broil.
  
• While the caulfower bakes, prepare any noodles you'd like to serve with the cauliflower. If youd like additional sauce to serve on the side with the noodles, warm it in a small saucepan over medium heat (reserve 1 cup sauce for baking the cauliflower).
  
• Once the cauliflower has baked, spoon 1 cup sauce over the top. Sprinkle with the mozzarella. Return the cauliflower to the oven, placing the pan on the upper rack. Broil until the cheese is melted and turning golden, 1 to 3 minutes. Do not walk away from the oven, to ensure the cauliflower does not burn. Sprinkle with the basil. Enjoy immediately, with noodles and warmed sauce if desired.

Rainbow 🌈 Edamame Red Lentil Salad (Vegan if you omit feta)

INGREDIENTS

• 1 1/2 to 2 cups shelled and cooked edamame (I boil for about 5 minutes in the micro)
• 1 cup frozen or fresh corn (I used canned corn salsa I had on hand)
• 1 cup cooked red lentils
• 1/2 cup sliced English cucumbers
• 1 red pepper, seeded and sliced (yellow or orange peppers may be substituted)
• 1/2 bunch cilantro leaves with stems discarded, or to taste
• heaping 1/2 cup crumbled feta, or more to taste
• 1/4 cup diced red onion
• 1 small/medium Hass avocado peeled, pitted, and diced, optional
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• generous pinch cayenne pepper (doesn’t make it spicy, makes it not bland)
• 4 tablespoons lemon juice (2 lemons juiced)
• 2 tablespoons olive oil

INSTRUCTIONS

• To a large bowl, add all ingredients in the order listed, and toss very well to combine. Taste and adjust seasonings as necessary. Salad may be served immediately although the flavors marry, develop, and salad tastes even better the second day. Salad will keep airtight in fridge for up to 4 days.