Tuesday, November 28, 2017

Italian Veggie Soup

This soup not only smells delicious, but was a HIT with the entire family!!
Nina asked to eat it ever night!  HA!
And it probably helped that I served it along side our favorite Italian bread with butter.
Top it off with some parmesan cheese and its the perfect cold day comfort food! 
Happy Cooking,

Italian Veggie Soup
6-8 slices of nitrate free turkey bacon, chopped
2 T olive oil
1 pkg of Minestrone Souped vegetables (found at Wegmans; if you don't have these just substitute with 1 leek, 3 carrots, 2 stalks of celery, and 1 potato chopped)
1/2 onion, diced
1 medium sized zucchini, diced small (my kids and hubby HATE zucchini so this is a way for me to hide it)
1 can of Great Northern Beans, drained and rinsed
1 jar of no-sugar added pasta sauce  (any flavor will do, but I prefer roasted garlic)
3 tsp of Chicken Better than Bullion (chicken stock paste - it is a healthy, organic, natural alternative to bullion cubes)
6 cups of water
1/2 box of alphabet pasta

In a large stock pot or dutch oven, cook the bacon until crisp.  Add the olive oil if it starts to burn...some turkey bacon is so low in fat it may burn before crisping up without the olive oil added.  If not, add the oil with the veggies. 

Cook the veggies for about 5 minutes, stirring occasionally.
Add the rest of the ingredients.
Cover and bring to a boil over medium heat.
Reduce the heat to low and simmer for about an hour, stirring every 15 minutes.
Add the pasta, stir to combine, cover and cook an additional 12 minutes or until pasta is tender.
Serve immediately.   So yummy! 

Thursday, October 5, 2017

Egg Roll in a Bowl

Ever want some healthy, quick and delicious asian inspired meals to make at home???
Well this egg roll in a bowl is fantastic!!!
You can eat it as is, or serve it over rice. 
We made it along side a tofu & veggies stir-fry with brown rice noodles so we would have leftovers of each to enjoy this week.  
Hope you enjoy it as much as our entire family did!

Happy Cooking!

Egg Roll in a Bowl
1 pound ground pork
1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)
5 cloves garlic, minced
1 teaspoon ginger, minced
⅓ cup soy sauce
2 tablespoons sesame oil

In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
In a large skillet, brown the pork over medium-high heat.
Add the shredded cabbage and carrots, and stir to combine.
Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
Serve over rice, garnished with green onions if desired.

Wednesday, October 4, 2017

Pumpkin Spice Steel Cut Oatmeal

I love pumpkin spice ANYTHING in the Fall!!!
Who's with me??
So I decided to make some oatmeal this week for breakfast.
The house smelled amazing this morning and I had leftovers for the next 2 days.

The best part about this recipe?  
You can make it on the stove top or overnight in the crockpot.

What's the difference?
In the crockpot the steel cut oats have a chance to cook longer and get much softer, so the texture becomes more like real oatmeal - dare I say a bit more mushy.
On the stovetop, they retain their texture - I personally LOVE the meatyness of a steel cut oat versus regular oatmeal.  

Either way, I hope you love them!!
Happy Cooking!

Pumpkin Spice Steel Cut Oatmeal - STOVE TOP VERSION
3 cups of water
1.5 cups steel cut oats
1/2 tsp pumpkin pie or apple pie spice
1/2 tsp vanilla extract
dash of salt
1/2 cup canned pumpkin (just 100% pumpkin)
1 T maple syrup

In a large pan, bring the water to a boil (I used the pot I usually boil water in for pasta....steel cut oats are known for boiling over...I don't want a mess on my stove!!).  
Add the oats, spice, salt, and vanilla - stir and simmer for 25 minutes.  Stir occasionally as it cooks.

Add the canned pumpkin and maple syrup - stir until well mixed.  Allow it to cook for an additional 5 minutes (add more water if starting to dry out).  

Take off of the heat and allow to stand for 1 minute before serving.

Pumpkin Spice Steel Cut Oatmeal - CROCKPOT VERSION

Tuesday, October 3, 2017

Black Bean and Butternut Squash Enchiladas

We love to have meatless Mondays and I'm always looking for new and exciting recipes to try!!
This week I was inspired by Owen.
He's becoming more adventurous with his food and he LOVES Mexican and Tex-Mex.
However,  I still struggle to get him to eat his veggies.
So I decided to plan a sneak attack.
I was going to sneak more veggies into his favorites.  Heck, I may even get my hubby to enjoy squash!!

Well it was a success!!!
Owen asked for seconds and John liked it too!
You've got to give these a try!
I drizzled them with extra enchilada sauce and topped it off with Greek yogurt.  Avocado would be delicious too.
Want to keep it vegan?  No problem!
Skip the cheese and substitute almond or coconut milk yogurt, or even soy yogurt.
So delicious!

Happy Cooking!

Black Bean and Butternut Squash Enchiladas 
  • 1 cup red enchilada sauce (homemade or store-bought, I used Frontera brand)
  • 1 tsp olive oil
  • 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
  • salt and pepper, to taste
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 10 oz can diced tomatoes with green chilies
  • 1 1/2 cups reduced sodium canned black beans, rinsed and drained
  • 1/4 cup cilantro
  • 1 tsp cumin
  • 1 tsp tsp chili powder
  • 1/4 cup water
  • 8 medium corn tortillas 
  • 1/2 cup reduced-fat shredded Mexican cheese (optional)
  • Greek or any plant based yogurt, for serving (optional)
  • Avocado, diced, also for serving (optional)

  1. Preheat the oven to 400°F.
  2. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
  3. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.

  1. Add cubed butternut, tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. 

  1. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

  1. Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.

  1. Top with remaining enchilada sauce and cheese (optional) and bake, covered with foil until hot and the cheese is melted, about 10 minutes. 

  1. Top off with yogurt and/or avocados and enjoy!! 

Tuesday, September 19, 2017

Easy Crockpot Pulled Pork

Pulled pork! 
And this one was made in the crockpot.
Even better!!!!!! 

Plus, you can make Multiple Dinners from this 1 Recipe!!!! 
The first night, we made pulled pork tacos with both hard and soft shells.   Then I had about 5-6 cups of leftovers - enough to make 2 more dinners out of it. 
I'm going for Asian lettuce wraps and taquitos this week,  but google leftover pulled pork and you'll see just how many ideas are out there!!

Happy Cooking!

Easy Crockpot Pulled Pork
3lbs of pork loin, trimmed of fat
your favorite BBQ rub or a combination of salt, pepper, garlic powder, onion powder, paprika, chili powder, dried chilis, and/or cayenne (easy on the cayenne and chilis...they can get HOT )
1/2 large onion, quartered
2 stalks of celery, cut in 3rds
1/2 cup water 

Place the onions and celery on the bottom of slow cooker.  
Rub the pork loin with seasonings and place over the veggies.  
Pour the water on the bottom so pork will not dry out.
Cook on low for 8 hours.  That's it!
Shred apart and be creative with how you serve it.    Enjoy! 

Pumpkin Chocolate Chip Baked Oatmeal Cups

I've got 2 words for you:   
Pumpkin πŸŽƒ

I just made these for after-school snacks this week but ate 2 for lunch. πŸ˜
Couldn't resist. πŸ€€
Gluten free and the only sugar comes from the chocolate chips & 2 T coconut sugar to sweeten up that pumpkin a bit. 
I think I might be addicted. 

Happy Baking!!

Pumpkin Chocolate Chip Baked Oatmeal Cups 

1 1/4 cup of plant-based milk (I used unsweetened Ripple milk)
1 large egg
2 T coconut sugar (you can substitute agave or honey)
3/4 cup of pure pumpkin puree (100% pumpkin)
1 tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
2 1/2 cups of regular oats (not steel cut)
1/2 cup mini-chocolate chips

Preheat the oven to 350 degrees. 

Whisk together the milk, egg, sugar, pumpkin, vanilla, and spices.  Add the oats and stir until well combined.  Add in the chocolate chips.  Theses are super chocolatey, and you could easily get away with less, but this chocolate lover wanted them all!!!!

In a non-stick muffin tin sprayed with olive oil, evenly distribute the batter between the 12 cups.  
I thought about using tin foil muffin tins, but wasn't sure if they would stick.  If you try it, let me know! 

Bake at 350 for 30 minutes until golden brown on the top and along the sides. 

Cool for 10 minutes before devouring.   Allow them to cool completely before storing in the fridge for 1 week or the freezer for up to 3 months.  
Seriously SO GOOD.
I may not even share them with the kids.  

Tuesday, July 4, 2017

Lemony Pasta Salad with Feta and Walnuts

Are you looking for a simple summer pasta salad???
Then look no further!
This is so yummy!  With the lemony burst from the dressing and the bite from the feta, its so delicious!!
Even my son asked for more.
And you can throw the entire thing together in the time it takes to cook the pasta.
Happy Cooking!!
Lemony Pasta Salad with Feta and Walnuts
8 oz whole grain pasta, cooked according to package directions 
2 cups of baby spinach, chopped
1/2 cup feta, cubed
1/3 cup raw walnuts, chopped
1 lemon, juiced
1 T lemon zest
1 T white wine vinegar
3 T olive oil
Salt & Pepper to taste

In a large bowl whisk together the lemon juice, zest, vinegar, olive oil, salt & pepper.  Add in the pasta, spinach, feta and walnuts.  Stir until combined and serve.  Enjoy!!!  

Wednesday, May 31, 2017

Overnight Protein Oats

You know what I'm thankful for???
Breakfast waiting for me in the morning. πŸ˜‹
You know I LOVE my Mason Jars, and this on-the-go breakfast is PACKED with protein and healthy carbs to fuel your body.
Even my plant-based version has 22 grams of protein.

You can use any kind of fruit, yogurt or milk but it MUST be ROLLED OATS. (Not quick cooking or steel cut - won't work)
So so good!!!!
I've made this with frozen fruit too and it works.
Just make the night before and set in fridge.
You need at least 10 hours for the chia and oats to soak in the milk.
I usually make 3 at a time and they taste just as good on the 4th day.

Happy Cooking!!

Overnight Protein Oats

1/2 cup vanilla almond milk yogurt
1/2 cup rolled oats
1/4 cup chocolate Ripple milk (pea protein)
1/2 cup unsweetened original Ripple milk (pea protein)
1 T chia seeds
1/2 cup fresh strawberries

Layer in a mason jar as you see in the picture.    Let it sit for 10 hours or overnight.  Enjoy!!!

Tuesday, May 16, 2017

Lemon Pasta with Arugula, Artichokes and Roasted Red Peppers

Meatless Monday tonight!!!
Lemon arugula pasta with artichokes and roasted red peppers. πŸ˜‹
With my favorite high protein pasta - Banza.
It's made with chickpeas - 25 grams of protein and 13 grams of fiber per serving. πŸ™ŒπŸ½
Perfect way for me to sneak protein in my carb loving kids.
You can watch me make it over on Healthy Home Revolution. Video is posted!!
It was sooooooooooo good!!!
Happy Cooking!

Lemon Pasta with Arugula, Artichokes and Roasted Red Peppers
8 oz of Banza or any other Penne pasta (I use this because I want my meatless dish to remain high protein)
1 T grass-fed butter
1 T olive oil
zest and juice of 1/2 lemon
2 cups baby arugula
1 cup of artichoke hearts, (canned), drained and chopped
1 cup of roasted red peppers, (from a jar), drained and chopped
1 T capers
salt and pepper to taste, (although I ended up forgetting this and it still tasted delicious!! Ha!)

Cook pasta according to package directions, being careful not to overcook it.  Prep all other ingredients during this time.  
In a separate bowl, whisk together the olive oil, lemon juice and lemon zest. 
In a large saute pan, over medium heat, melt the butter and all it to get frothy and light brown, being careful not to burn it.  
Turn the heat off and immediately add the cooked pasta and the remaining ingredients.
Toss to coat and if needed, add some pasta water to add more sauce.  Mine didn't need it, but everyone has their own preference.  
Serve immediately and enjoy!!! 

Monday, March 20, 2017

Simple Italian Tortellini Soup

This soup is simple and hearty.  It can be thrown together quickly, and even prepped ahead of time, as a simple weeknight meal.  And perfect for a chilly evening!

The trick is to cook the tortellini in a separate pot and keep them separate from the soup.  That way it doesn't soak up all of the soup liquid and lose their shape.  Upon serving, you just place a serving of tortellini on the bottom of the bowl and label the soup on top.  Delicious!!

Happy Cooking!

Simple Italian Tortellini Soup
2 T olive oil
1 cup chopped onion
1 cup chopped fennel bulb
3 cloves of garlic, minced
1 (8 oz) pkg of baby portobello mushrooms
1 T tomato paste
1 (15 oz) can of fire-roasted tomatoes
1 (15 oz) can of chickpeas, drained and rinsed
4 cups vegetable stock
salt and pepper
4 cups of baby spinach
1 pkg of whole wheat tortellini, cooked according to package instructions   
1 tsp red wine vinegar
3-4 T chopped fresh parsley

Heat the oil in a large dutch over over medium high heat.  Add the onion, fennel, and mushrooms.  Cook for about 15 minutes or until all the liquid evaporates.   Push veggies to the side, add garlic, and allow to cook for about 30 seconds, constantly stirring so it doesn't burn.  Stir in the tomato paste and cook for about a minute.   Add the stock, tomatoes and chickpeas.  Bring to a boil and reduce heat to simmer.  Simmer for about 10 minutes.  Stir in the spinach and cook for another 5 minutes.   Remove pan from hear and stir in vinegar and parsley. 

Serve immediately in large bowls over the tortellini.  So yummy!  Enjoy!  

Sunday, March 19, 2017

3-Day Refresh: recipes and prep

I've never been much of a cleanse person myself.  In fact, most of them you read about require you to drink nothing but juices and water, and some are just other forms of fasting.  For me, it always comes down to nutrition and making sure my body is still getting what it needs.   But once in awhile, especially after the holidays or when I just need a jump start or reboot to my eating plan, a total detox is in order.

Enter the 3-Day Refresh.  When I first read about it, I was totally scared to try it.  I didn't think I could successfully complete the 3 days.  I didn't think I had the will power or determination.  I was scared.  I was scared to start something and fail.  Cause I'm an all or nothing kinda gal.

Well I'm here to tell you not to let fear get in your way.
I've done the 3-Day Refresh now 3 times - this is my fourth.  And every time I do it, I feel amazing afterwards.  It completed cleanses my system.  I feel renewed and ready to tackle anything.

I don't do it for the weight loss, but others do.  And I do have to admit that I've lost up to 6 lbs in 3 days during the times I've done it.  However, my goal is always just to FEEL better and get rid of the toxins that naturally build up in our system.  If you are looking for a detox that is based on eating whole, plat-based foods and meal replacement shakes, then you have got to give this a try!!

There is quite a bit of flexibility with the eating plan and they provide you with some awesome recipes.  But too much flexibility and freedom can be confusing and overwhelming.  Enter my eating plan.
On the 3-day refresh you can have an endless supply of water.  In fact its encouraged to help your system flush those toxins out.  But we also get 3 tea breaks - in between meals and before bedtime.   And we have lots of whole foods to eat as well.  Here are my favorite recipes that I use.  I hope you find them helpful!!

Happy detoxing,

I typically prep everything at once and have my meals/snacks ready to go!!  That way I can grab and take them with me on the go and I will never miss a meal time.  Be prepared to succeed!!

Tomato and Cucumber Salad
(makes 2 servings)
1 cup of grape tomatoes, cut if half
1 medium cucumber or 2 large pickling cucumbers, sliced
1/3 cup fresh parsley, chopped
2 T fresh chives, chopped
2 T fresh dill, chopped
Himalayan salt and pepper
2 tsp olive oil
2 tsp balsamic
2 tsp red wine vinegar
4 tsp lemon juice

Mix all the ingredients in a bowl and store in the fridge until you need to eat it.  Yum!!  Can be served over some greens or lettuce and topped off with a teaspoon of sunflower seeds.  So good!   I typically eat this as my dinner alongside the veggie soup posted below and my vanilla fresh shake.

Mushroom Salad
(makes 2 servings)
2 cups of sliced mushrooms (I like baby portobellos)
1/3 cup fresh parsley, chopped
2 T fresh chives, chopped
2 tsp olive oil
1 tsp red wine vinegar
2 tsp lemon juice
Himalayan salt and pepper to taste
Mix all the ingredients together in a bowl and store in the fridge.  This is one of my hubby's favorites.  I usually eat it at lunch along side my vanilla fresh shake blended with frozen berries.  Yum!

Cleansing Vegetable Soup
(makes 3 servings)
4 cups of organic vegetable stock (low sodium)
1 cup of chopped sweet onion
4 carrots, chopped
4 cups of baby spinach
Himalayan salt and pepper to taste

Place the stock, onions, and carrots in a large pot and bring to a bowl.  Put on simmer and cover with a lid.  Let it go for about 20-30 minutes or until all is tender.  Add the spinach, salt, and pepper and cook until the spinach is wilted.  Store int he fridge until dinner.  I typically eat this soup along side a veggie side or a salad at dinner time with my vanilla fresh shake.

Afternoon Snack
The morning snack is always the fiber sweep - not nearly as bad as it sounds.  It has a light lemony flavor and is so much better than any other fiber drink I've had (sadly, I used to have a lot of GI doctors so fiber drinks were part of my daily routine).

For the afternoon snack, I prefer to have veggies with hummus or celery with peanut butter.  Again, I pre-portion the veggies so they are ready to go!!

My Favorite Vanilla Fresh Recipes
Vanilla Fresh shakes are a high protein shake that you drink with lunch and dinner on the 3 Day Refresh.  I like to blend mine in a blender with either frozen berries or a 1/2 banana with cinnamon and ice.  So good!!  Get creative!  The possibilities are endless.

My Favorite Vegan Chocolate Shakeology Recipes 
Normally I love my shake with peanut butter and banana.  But while on the refresh, we don't have peanut butter.  In fact, the healthy fats are restricted to the second half of the day.  So for the 3-day Refresh, when I am having it for breakfast, my favorite would have to be either blended with frozen raspberries or frozen cherries and a drop of almond extract.  So good!!!

A Day in the Life of
So here's an example of what a day of this cleanse would look like.  As you can see, you are still eating a lot of food.  And its all delicious.
Feeding your body a plant based diet for 3 days, while drinking TONS of water, will help you get rid of the toxins.
I hope to hear from you if you would like more info or want to give this a try yourself!!
Happy detoxing!

Tuesday, March 14, 2017

Chocolate Chocolate Chip Muffins

I was having a HUGE chocolate craving today and wanted to bake cookies or make brownies, but I knew that if I did that, I would have those sweets lingering in the house all week.  Lots of dessert doesn't line up with my nutrition goals, so I needed to come up with a healthy alternative.  

Then I remembered this recipe that my friend shared last night.  I took her recipe and tweaked it, making it my own.  These muffins are so chocolatey that they taste like an unfrosted cupcake.  So yummy!!  My son was begging me to eat 2!   The best part???  They taste like dessert but they are chock-full of healthy goodness.  A sweet treat that is GOOD FOR YOU!!  

Add some frosting, and I just might have my new birthday cupcakes.  Seriously, I love them that much.  So for all my chocolate lovers out there, these are a MUST TRY! 

Happy baking!!

Chocolate Chocolate Chip Muffins
3/4 cup of old fashioned rolled oats
2 large over-ripe bananas
2 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
2 scoops of chocolate vegan Shakeology
2 tablespoons of almond milk
1/4 cup of mini chocolate chips

Place all the ingredients, except for the chocolate chips, in the blender and blend on low for several minutes until smooth.  You may need to scrape the sides down. 

Then mix the mini chocolate chips in by hand. 

Pour evenly into a greased muffin tin (I like to spray it with coconut oil cooking spray).  I got 9 muffins out of my batter. 

Bake at 350 degrees for 17-20 minutes, or until the toothpick comes out clean. 

Allow the muffins to cool for 10-15 minutes before removing from the pan.  Then enjoy!!!
We are gobbling these up!!  Enjoy!

Breakfast Quinoa

I love a hot breakfast in the winter, but I don't have time to cook one every morning.  I have some great overnight oatmeal recipes, including a crockpot recipe (http://deliciouslydomesticdining.blogspot.com/2016/02/overnight-apple-cinnamon-oatmeal.html).

But last week, I wanted to try something different.  A friend of mine posted about a quinoa porridge and I was instantly hooked.  I started researching recipes and put together one that I think is the best of all I found.  Its so easy, really versatile, and will be going on my breakfast rotation for sure!!

Happy Cooking!

Breakfast Quinoa
2 cups of almond milk (I used coconut almond milk to give a slight coconut flavor)
1 cup of quinoa
1/4 cup of unsweetened shredded coconut
1 tablespoon of raw honey
1 teaspoon of vanilla
1/2 teaspoon of cinnamon (or more if you really want to taste it)

Place all the ingredients in a medium saucepan, bring to a boil, reduce the heat, and simmer for 15 minutes with the lid on, stirring occasionally.  This makes 5 servings.

I like to add some blueberries or strawberries to mine, but it would be delicious with bananas too! Enjoy!!

Wednesday, March 8, 2017

Roasted Cauliflower and Grapes

This is SUCH an unexpected combination that I absolutely loved!!  And so simple to throw together as a side dish, snack, or even a plant-based meal.
And the colors are gorgeous!!!

Plus grapes are full of phytonutrients and research has shown they help to improve cardiovascular health, immunity, and blood sugar regulation.  So eat up!!!
You've got to give this one a try!

Happy Cooking!

Roasted Cauliflower and Grapes
1 medium head of cauliflower, cut into florets
1/2 cup of grapes, cut in half
2 tsp olive oil
1/2 lemon, juiced
salt and pepper to taste

Preheat the oven to 350 degrees.  Toss all the ingredients together and place on a baking sheet.  Roast for 25-35 minutes or until slightly brown and done to your liking. (I like mine with a slight bite, not completely mushy).  
Serve immediately.  

Sunday, March 5, 2017

Quick Cod with a Caper-Dill Remoulade

I know, sounds fancy.  Ha!!  But its so so simple.  Its a quick baked cod with a delicious sauce that you would eat with a spoon if you didn't feel so guilty about it.  
This 20 minute meal is thrown together in no time!!

Cod is found all over New England, a fish that is locally sourced and wild caught.  A fish that I can feel good about feeding my family.  I'm sure you've read articles on it, but please avoid farm raised fish if you can.  Even if that means you buy frozen wild-caught instead of fresh farm-raised.  You will be eating less antibiotics and pesticides in the long run.  (Just google it to learn more).

Plus, for those of you who like to eat fish during lent, this is a MUCH healthier version that the Fish & Chips or Fish Fry you might find out at a local restaurant. 

Tonight I had mine with sautΓ©ed spinach and kale, but you can easily swap out another vegetable and add a whole grain carb such as quinoa, whole wheat couscous or even brown rice.  
I hope you like it as much as we did!!

Happy Cooking!!

Quick Cod with a Caper-Dill Remoulade
1-1.5 lbs wild caught cod filet, cut into serving sizes (mine had skin removed already)
olive oil mister
salt and pepper to taste
1 T each of fresh chives and dill
1/4 lemon, juiced  and extra lemon to squeeze on top of the fish once its done
2 T Veganaise or olive oil Mayonaise 

Preheat your oven to 350 degrees.
Line a pan with aluminum foil and spray with olive oil mister for ZERO clean up. 
Place the fish in the pan and sprinkle with salt and pepper to taste.
Roast in the oven for about 15 minutes or until it flakes easily with a fork.  

In the meantime, let's make the sauce that's to die for. 
In a small bowl combine lemon juice, mayo, fresh herbs, and salt & pepper to taste.  
Serve along side the fish and you'll never go back. 
Who needs a fish fry when you can eat this healthier version?!?!  

Monday, February 27, 2017

My Mom's Gluten Free Chocolate Muffins

Yummy!!!! I'm a lucky girl!😍
My mommy made me gluten free chocolate muffins with zero added sugar. 
The sweetness came from bananas and vegan chocolate Shakeology.πŸ˜‹
And they are sooooooooo good!!!!!
Honestly, you could easily leave out the oil.  They were super moist and you probably wouldn't have missed it much. Perfect little snack before we head to the pool.

Happy Baking!

My Mom's Gluten Free Chocolate Muffins 
2 eggs
1/4 cup oil
3/4 cup almond milk
2 overripe bananas, smashed
1 tsp baking soda
1 tsp baking powder
1/4 cup peanut flour
1/4 cup soy flour
1/4 cup coconut flour
1 scoop Vegan Chocolate Shakeology

Mix the dry ingredients in a medium bowl and set aside.   Add the wet ingredients and stir only until combined.  Do not over mix.  
Bake 350 for 15 minutes or until a toothpick comes out clean.  

Makes 12 muffins (less than 2 grams carbs each)

Wednesday, February 22, 2017

Shrimp Stir-Fry in a Flash

Dinner tonight was a quick shrimp stir-fry.  And a BIG hit!!!  You can serve it over rice or eat it just on its own.  So yummy!
And super simple!!!
Happy Cooking!

Shrimp Stir-Fry in a Flash
1 lb of shrimp, peeled & deveined 
1 T olive oil
3 cups shredded Napa cabbage
1.5 cups shredded carrots 
1.5 cups snap peas
1 red bell pepper, sliced
1/2 cup Trader Joe's Island Soy-Yaki Sauce (probably the healthiest "teriyaki" type sauce I've found) 

In a large frying pan over medium high heat, stir-fry the veggies in olive oil for 5-7 minutes until crisp tender and cabbage has wilted.  Put the veggies to the side, add the shrimp into the pan and cook until done.  Then add everything back to the pan with the sauce and stir to combine. 
Easy peasy!!!  Hope you enjoy!

Saturday, February 4, 2017

Taco Seasoning

It's simple… Why purchase taco seasoning in a packet with additives and preservatives when you can make your own and just a matter of minutes?
Feel good about the food you feed your family.
And let the kids do the measuring!!
They'll love it!
You can use this recipe anytime it asks for a taco seasoning packet.

Happy Cooking!!!

Homemade Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon dried oregano1/2 teaspoon paprika1 1/2 teaspoons ground cumin1 teaspoon sea salt1 teaspoon black pepper

Mix all the ingredients together in a small bowl. 
Store in an airtight container.
This recipe is the equivalent of 1 packet of seasoning, good for 1 lb of lean ground turkey or beef. 

And if you want to stick with some black beans and taco meat, then make yours into a salad.  Yum!

Lightened Up 7-Layer Dip


Here is a lighter version of a 7 -Layer Dip that is heavy on fresh veggies and uses nonfat refried beans and low-fat yogurt instead of sour cream. 

As a lifelong connoisseur of taco dips, I can attest to its tastiness. You might like to make it with spicier beans and add sliced black olives or chopped jalapeΓ±o.

Happy Cooking and Enjoy the big game!!

Lightened Up 7-Layer Dip
2 medium ripe avocados
2 Tbsp. fresh lime juice
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
8 oz low-fat plain Greek yogurt
2 tsp. all-natural taco seasoning, no salt added
1 (15-oz) can nonfat refried beans, warm
4 medium tomatoes, chopped
1 yellow pepper, chopped
1 bunch green onions, ends trimmed, sliced thin
2 Tbsp. shredded cheddar (or pepper jack) cheese (½ oz)

Mash avocados in a medium bowl.
Add lime juice, salt, and pepper; mix well. Set aside.
Combine yogurt and taco seasoning in a medium bowl; mix well. Set aside.
Top serving platter with beans, avocado mixture, yogurt mixture, tomatoes, peppers, green onions, and cheese.
Serve with baked tortilla chips.