Sunday, May 12, 2013
2 tbsp Dijon Mustard
2 tsp regular honey mustard
1 1/2 tsp honey
1 packet stevia
1. Mix all ingredients in a small bowl.
In the mood for some warm comfort food that's healthy? If so, you must try this spicy take on a black bean soup. So delicious and hearty. This is a vegitarian dish but feel free to add diced chicken to add extra protein. Or you can easily turn this into a vegan dish by using Tofutti's sour cream or leaving it out completely! I hope you like it!!!
2 cans of reduced sodium black beans
2 celery stalk
1 C corn
1 whole onion
3 small Roma tomatoes(or a can of diced tomatoes, I used both)
1 whole Jalapeño
2-4 garlic cloves( I used crushed garlic out of the fridge)
1 C water
2 Tbsp low carb ketchup (optional)
2 Tbsp tomato paste (more if you leave out the ketchup)
Sriracha (I used about 4 tablespoons, use however much you'd like. I love spicy food.)
1 Tsp cumin
1 Tsp garam masala
1 Tsp smoked paprika
1/4 Tsp ground ginger
1-2 Tbsp EVOO
1. Dice onion, celery, tomatoes and jalapeños. Set aside
2. Heat a medium soup pot with about 1-2 tbsp of extra virgin olive oil over high heat. Add the corn and saute until charred at the edges, 2 to 3 minutes.
3. Reduce the heat a little, add the onions, celery , jalapeños and garlic. Cook for about 2 minutes then season with cumin, smoked paprika, garam masala, and ground ginger. Saute for about a min or 2.
4. Add about 1 Cup of water, the beans and stir in tomatoes. Now you can add the ketchup, tomato paste and Sriracha.
5. Lower heat and simmer for 15-20 mins. Serve and top with a little Greek yogurt and avocado and fresh squeezed lime juice.
Wednesday, May 8, 2013
Such a yummy serving of vegetables! Yes, you read right, veggies! Nice little switch from good 'ol mashed potatoes, especially when you're watching your carbs. Hope you enjoy this as much as I did!
1 Whole head of Cauliflower
1/3 C Nutritional yeast
1/2 t garlic
1 tsp sea salt
1 T parsley flakes
1. Put a large pot of water to boil.
2. Cut up cauliflower into little florets.
3. Once water boils add couliflower and cook until tender (about 8-10 mins). You can also cook the cauliflower in the microwave for about 5 minutes.
4. Strain Cauliflower and let cool for just a bit.
5. Add Cauliflower to food processor (or blender) and pulse for a bit, then add nutritional yeast, garlic and salt. Pulse again until you have a smooth mashed potatoes consistency.
6. Pour into dish and mix in the parsley flakes.
Monday, April 15, 2013
I came home from a long day at work, opened the fridge and was trying to decide what to make for dinner that would be fast and simple. I grabbed the Shrimp and quinoa and a couple of veggies that came to mind. The turnout? This super yummy and easy Shrimp Quinoa! Sometimes the best meals come from just throwing a few ingredients together and going at it. So let's get started
1 lb. peeled and deveined shrimp
1 C. Quinoa (uncooked)
4 Slices Turkey Bacon
1 C. Spinach Leaves
1 big bell pepper
1/2 big onion
1/2 tsp ground cumin
1/2 tsp granulated garlic
1/2 tsp ground turmeric
1/2 tsp paprika
salt and pepper to taste.
Olive Oil spray
1. Cook Quinoa as directed on package then set aside.
2. Dice up Turkey bacon slices, Bell pepper, Onion and Spinach.
3. Spray a medium sized pan with Olive Oil and turn heat on to medium high.
4. Add onion and bell peppers to pan, cook until they soften, about 5-8 minutes.
5. Add Bacon, cook for another 2-3 minutes, then add spinach.
6. Add raw shrimp, and all seasonings. Cook until shrimp is done.
7. Add Quinoa to pan.
8. Serve and Enjoy!!
Thursday, September 6, 2012
I'm constantly looking for healthier recipes for my family, so when I bought this Energy Blend fruit and nut mix at Costco, I thought what a great thing to add to granola bars. We all know store bought granola bars contain some not so healthy ingredients like High Fructose Corn Syrup along with preservatives and the list goes on and on. I love knowing what's in my kid's food and feel comfort in knowing he's not eating all the junk typically found in other bars.
- 2 C Quick Oats
- 2 C Fiber One Original Cereal
- 1 C Seapoint Farms' Energy Blend
- 1/2 Raw Unsalted Almond Butter
- 1/4 C Honey
- 1/4 C Organic Blue Agave
- 2 TBSP Chia Seeds
- Spray a 9x13 pan using a cooking spray. I used my Misto Sprayer.
- In a large bowl combine the oats, cereal, Energy Blend, and chia seeds.
- In a small or medium size bowl combine honey, agave, and almond butter. Place in the microwave on high for 1 minute. When done take it out of the microwave (be careful it's really hot!!!) Stir well.
- Pour half of the honey mixture over oat mixture and MIX, make sure to mix until it's completely blended together. Once it is add the other half of the mixture to oats and MIX again.
- Once everything is completely incorporated together pour into the pan.
- Press down as hard as you can, the more you press down the more everything will stick together.
- Cover and refrigerate for at least 2 hours. I usually leave mine in there overnight.
- Once it's firm but into 16 equal bars.
- Wrap individually with plastic wrap
Most importantly ENJOY!!!
|I didn't have my 9x13 pan so i used this one instead.|
Friday, August 31, 2012
Thursday, August 16, 2012
Yesterday was a very special day worthy of celebration, but my husband and I are both eating clean and I didn't want to cheat, so I was looking around to see what I could make without feeling guilty afterwards and the result were some OH SO GOOD Sweet Potato Protein Cupcakes!
- 3/4 C Oat Flour (not pictured)
- 1/4 C Coconut Flour
- 1 Scoop Syntha-6 Vanilla Ice Cream
- 1 Scoop Zero Carb Isopure Creamy Vanilla
- 2 tsp Cinnamon
- 1/2 tsp Baking Soda
- 1/4 tsp salt
- 1/8 tsp Ground Ginger
- 1/8 tsp Pumpkin Pie Spice
- 3/4 C Stevia in the raw
- 1 C Sweet potato (approx 1 medium sweet potato)
- 4 egg whites
- 4 oz of water
- 4 TBSP plain fat free yogurt
- 1 Scoop Syntha-6 Vanilla Ice Cream
- 1/8 tsp vanilla extract
- Preheat oven to 350 degrees
- Slice sweet potato into about 1 inch rounds, place in a ziplock bag add about 1/2 tsp of water and put in microwave on the potato setting (around 4-5 mins)
- In a medium mixing bowl combine the flours, protein powder, cinnamon, baking soda, salt, ground ginger, and pumpkin pie spice.
- Remove sweet potato out of the microwave and remove the skin, give them a quick mash.
- In a large mixing bowl combine the mashed sweet potato, egg whites, stevia and water. Mix these until the mixture looks creamy. I used a handheld electric mixer
- Slowly add the dry ingredients to the wet ingredients. Make sure not to overmix.
- Place baking cups in muffin tin and fill them about 3/4 of the way with the batter. It should be just enough to make 12.
- Place in oven and bake for 15 minutes.
- while those are baking you can make the frosting, for that all you do is mix 4 TBSP of the yogurt with about a scoop of syntha-6 Vanilla Protein powder and 1/8 tsp of vanilla.
- take the cupcakes out of the oven, let cool, then add the frosting and sprinkle a little cinnamon and voila! they're ready to enjoy!
Hope you all enjoy!!!