A night in with my bestie calls for some tapas and healthy eating. This is so delicious and healthy!!! Ingredients 1 tbl avocado oil 2 cloves garlic minced 1 cup tomato crushed 2 tbl balsamic vinegar 1 tsp agave salt and pepper to taste Heat oil, saute garlic for 2 minutes until roasted. Add tomatoes cover and reduce heat to medium. Cook until the tomatoes start to boil, 8-10 minutes. Add balsamic and agave salt and pepper cover and bring to boil then reduce heat to low until thickened. Top whole wheat toast points add mozzarella if desired and fresh cut basil. Enjoy! |
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When it gets warm out, I love eating salads full of flavor. Shrimp is my favorite protein, because it defrosts quickly and easily absorbs the flavors around it. This is such an easy salad with lots of yummy fruit in it. Even approved by the anti-clean eater. ;)
Ingredients 1 cup large shrimp, peeled and deveined 1/2 cup pineapple habanero marinade 1/2 an avocado chopped 2 cups romaine lettuce chopped 1/2 cup cucumber sliced 1/4 cup grapes sliced 2 tbl roasted pecans Cook shrimp in marinade for 8-10 minutes on stovetop at medium high heat, reduce for 3 minutes to low/warm. Meanwhile broil pecans for 4-6 minutes, checking often to brown. Prepare salad adding remaining ingredients then placing roasted pecans and shrimp with marinade on top. Pineapple Marinade 1/2 cup pineapple minced 1 tbl minced habanero pepper 2 tbl honey 1 tsp soy sauce 1/2 tbl onion powder 1/2 tbl garlic powder 1 tsp hosion sauce Mix all ingredients add to shrimp. Trying to get back on track after a very naughty eating weekend over the holiday. I just love food too much, and when it comes to others cooking and embracing new cultures- I am such a sucker for exploration. Tonight I decided to try out a paleo recipe, using my grass-fed beef. This is so delicious!!! If you are not a fan of garlic- just be sparing- the cauliflower absorbs flavors very easily. Ingredients 1 lb ground beef 1/4 cup onion 1 clove garlic minced 1/3 cup carrots minced 1/3 cup peas or beans 1/2 cup cauliflower water 1/4 cup almond meal Cauliflower mash (see recipe below) salt and pepper to taste Herbs for extra flavor if so desire ( I used oregano, savory, dill from the garden- gives it a nice flavor but not necessary.) Brown meat, add onions- cook for 5-8 minutes until translucent. Add carrots cook for another 2-3 minutes and add peas or beans. While meat is browning, steam cauliflower in 1/4 cup water- (cook for 15-20 minutes) Add water to almond meal, mix almond meal mixture with meat mixture bring to boil then reduce heat and simmer, while preparing cauliflower mash. In a greased pan, add meat mixture and place cauliflower mash on type bake at 375 for 15 minutes. Cauliflower Mash 1 head of cauliflower steamed 2 tbl butter 1 tbl dill 1 clove garlic 1 tbl chives In a food processor, add cauliflower and mix until creamy, add remaining ingredients and mix completely. Place on top of meat mixture in greased pan and bake in oven 375 degrees for 15 minutes. I have slacked on my healthy eating for my birthday weekend. I made the decision o get back on track with my healthy lifestyle today, as I was not happy how I felt or looked based on my processed diet. It was difficult to get back on track after you have been off for so long. My body craved some sort of heavy gluten or carbs. I stayed strong and pushed away the temptations. To fill the sweet need, I made frozen greek yogurt which did perfect to calm my need. Good news is the sweet tooth is gone due to continuing to drink my Shakekology, but the need and desire to have a filling meal with heavy ingredients is what I miss. Strange I know, but its something I still fight. :)
Ingredients 8 ice cubes 1/3 cup vanilla greek yogurt 1 cup mixed berries 2 tsp almonds and flax seed mix In my Ninja Professional blender I mixed ice and yogurt. Hold it down for several minutes and let it do its thing- this will not be as quick as many other blending functions you ask it to do. I am sure other blenders will work- I just know based on my experience with this- I have done ice and fruit with the bullet and Cuisinart hand cup blenders both worked well also. Top with berries and almond/flax seeds. enjoy! Eat quickly it will melt fast! Proper prepping is the key to success in eating healthy. You have to have fresh, healthy foods readily available or the excuses fly and we compromise our health for convenience. On Monday's I like to make a meal big enough to repeat in several different ways throughout the week. Tonight is ground chicken cooked in an Italian flavor.
Ingredients 3/4 lb ground chicken 1/4 onion chopped 3 cloves garlic minced 1/2 c. carrots minced 1/4 c. olives chopped 2 cups tomatoes cut fresh basil, oregano, and parslely (large bunch cut up) Brown meat on medium high, add onions and garlic- cook until transparent (4-6 minutes). Lower heat and add remaining ingredients, plus 1/2 cup water. Replace lid and let steam for 20 minutes. Meanwhile, fix your "noodles" I used roasted kale, wash 2 cups of kale and place on cookie sheet while preheating oven to 425 degrees F. Toss with avocado oil and lightly salt and pepper, roast for 15-20 minutes until browned. Place cooked mixture on top and enjoy! I had a ton of chives I needed to get rid of so decided to roast up some tomatoes and add a little flavor and flare. I served this on top of sautéed pork chops, in my low fat, clean potato soup, with toast points, and infused in my chicken dish for a burst of flavor. This versatile basic can last a week and enhance the flavors in your dishes.
Ingredients 1 tbl avocado oil (my pork chops were fried in this and then the remainder was about 1 tbl and sautéed my veggies in this) 4 cloves of fresh garlic minced 1/4 cup onion chopped 1 can all natural diced tomatoes 2 tbl balsamic vinegar 3 tbl chopped chives you can add some other fresh herbs like oregano and basil Saute garlic and onion and oil until translucent and nice and toasty. Add in tomatoes and final ingredients. Reduce heat and cover- let infuse and cook down, about 10-15 minutes. Enjoy! I love my girl’s nights. I look forward to our nights together when I get to cook for someone who loves eating healthy and exploring new pallets. I found this recipe in the amazing Paleo cookbook. I altered a bit to enhance flavor and expand the meal.
Ingredients 2 lb sweet potatoes 1 lb ground turkey ½ cup red onion chopped 4 garlic cloves minced ½ cup peppers minced 1 cup fresh pineapple minced 1 tbl Dr. Braggs aminos 1 lime zested ½ cup cilantro chopped Coconut oil Poke holes in sweet potatoes, cook in 375 degree oven for 35-40 minutes. While sweet potato is cooking sauté onion, garlic, peppers in 1 tbl coconut oil until translucent. Remove a quarter of mixture, place in bowl with ground meat. Add lime zest, dr. braggs, and pineapple for another 5-6 minutes to get the pineapple to begin to caramelize. While caramelizing, mix meat together, form into patties, cover and place in fridge for 10-30 minutes until cooled. Remove pineapple mixture, place in container and add cilantro- cool in refrigerator. Remove sweet potato from oven, cool and peel off skins. Mash down and make into small tater tot size balls. Heat coconut oil, in medium size sauce pan or cast iron skillet. Have area large enough to cook about 4-6 tots. Oil should be about 2 inches high. Heat oil till boiling and piping hot. Tots will turn to mush if oil is not hot enough, so don’t overload them while cooking, take your time. Cook on each side for 1-2 minutes and lay out o paper towel. While tots are cooking, take sliders out of fridge and place on grill medium/high heat. Cook thoroughly 3-5 minutes each side. Resist pressing on it to see if juice is escaping. 8-10 minutes on the grill is plenty of time. Cut small incision to check. I placed my slider on top of a bacon/spinach, and mushroom bed. It was the perfect combo of sweet, hearty, salty, and decadent!!! Too make the spinach bed, add 4 strips of bacon cut up to the pot after taking out the pineapple mixture. Fry up bacon and add spinach and mushroom till cooked down and wilted. Plate, place slider on top with salsa- potato tots on side. I always stock up on frozen shrimp when it is on sale and keep a bag in the freezer. It is just one of those meals that is quick to defrost and throw together when you are busy running around all day. Plus, it is easy to cook healthy and have your family love it. That is what I call a win-win!
Ingredients: 1 cup quinoa cooked (use package direction) 1 lb shrimp (peeled) 3 cups of mixed veggies (I used carrots, green beans, and cabbage) 1 cup peppers chopped 3 cloves garlic minced ½ c. onion chopped ½ c. pineapple chopped 1 apple chopped ¼ c. honey 1 tbl ginger ½ tbl paprika 2 tbl Dr. Braggs All Purpose Seasoning and Soy Sauce 1/3 cup rice wine vinegar Cook quinoa according to package, set aside. Prepare the sauce by sautéing the peppers and onions in 1 tbl extra virgin olive oil or coconut oil until onions are translucent. Add garlic and saute for one minute to roast it. Add pineapple and apple and saute for another 2-3 minutes to caramelize the sugars. Add remaining ingredients and whisk to ensure the honey is completely dissolved. Gather your shrimp and veggies and steam over boiling water for 6-10 minutes until the shrimp are pink and the veggies are soft but firm. I needed and extra burst of focus this morning for all my paperwork I need to get done. I decided to add my coffee to my morning Shakeology so that the protein can effectively counter-balance my caffeine and avoid the crash. I decided to give myself a treat after all the hard working out I have been doing so made it a little more tempting. The Caramel flavor boost will add 42 extra grams of sugar so make sure you are moving to burn this. I think you could do this one effective as a mochaccino without the caramel shot.
Ingredients: 1 package Chocolate Vegan Shakeology (or two scoops in 30 day package) 1/2 a banana 1 cup ice 1/2 vanilla unsweetened almond milk 1 shot Monin Caramel Syrup (optional) Add in blender all ingredients, pulse on high until all ice is crushed. Enjoy!!! Don't let your leftover meatballs go to waste. Re-invent them into a gyro, or for healthy eating a gyro salad. Just re-heat the meatballs and place on lettuce and tomatoes. Serve with Tzatziki Sauce and a side of pita. For a healthier alternative, I used whole wheat tortillas.
Tzatziki Sauce Ingredients 1 cup greek yogurt 1 clove of garlic 2 tbl dill 1/2 tsp lemon juice combine all ingredients and emulsify in a blender. enjoy!!! |
ChefJennifer Evans is a motivational coach, helping people change their lives. She has studied cooking for over 20 years and loves creating new dishes that inspire her. Archives
October 2015
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